ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

No. 71, February 2016

Eating for the Future

2Keep the Momentum Going!Gifts to the Building on Excellence Capital Campaign

continue to help sustain the worldwide prestige of your

CIA degree and help the CIA grow its programs.

Last fall, the CIA acquired the well-known property

that once served as Copia: The American Center for

Wine, Food and the Arts in the city of Napa, CA. This

acquisition will help extend the CIAs reach and message

to a broader audience and will be considered part of the

CIAs California campus.

The CIA at Copia will be a focal point for wine and

food enthusiasts to experience wine country, and will

accommodate the strategic growth of our world-class

education programs. It will also serve as headquarters for

the colleges Food Business School.

After almost seven decades, you and the CIA have truly

changed the way the world looks at food. Lets keep it

going! Please give today at www.ciagiving.org or

by calling 845-905-4275.

$100 MILLION

50 MILLION

1 MILLION

85 MILLION

3mise en place no.71, February 2016

Eating for the FutureConnecting health & sustainability

6

Alumni Homecoming 2015A good time was had by all

20

Giving It All AwayNewmans Own philanthropy, a model for giving

29

Lessons from the LineDelicious plant-forward menus

9

6 9

4Notice of Nondiscrimination: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:Title IX and Age Discrimination: Joe Morano, Senior DirectorFaculty Relations845-451-1314, j_morano@culinary.edu, OfficeRoth Hall, Room S-324Section 504/ADA: Maura A. King, DirectorCompliance845-451-1429, m_king@culinary.edu, OfficeRoth Hall, Room S-351Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.

22 27

Across the PlazaFollowing the Presidential Trail | Hops & Heat | Tidbits

Book Shelf | Kudos

14

Education for LifeWomen in Foodservice | Baking in the French Presidential

Palace | Menus of Change and Worlds of Flavor

22

Gifts at WorkAlumni Champions | Restaurant Associates & the CIA World-Class Market Nurtures Culinarians | Giving It All Away Why Give | Givings Impact

26

Class NotesClass Notes | In Memoriam

32

mise en place no.71, February 2016 5

Whole grain. Just the name used to make me shudder. But cut me a little slack.

I grew up when classic white Wonder Bread was all the rage. It was so filled

with air that each slice could be squished down until it was thin as a pancake.

Putting mayonnaise on your sandwich meant deliciously soggy splotches in the

center of the slices by the time you made it to the school lunchroom. At the

time, we considered these attributes to be assets!

In the 80s, while under the spell of a vegetarian, I ate my first whole grain

breadBaldwin Hill. We could only purchase it in health food stores. It was

dense, flavorful, and made a delicious grilled cheese sandwich, especially if you

used Jarlsberg cheese.

Subsequent years saw a proliferation of different grains, legumes, and rice in

markets. Whole wheat, whole grain, seven grain, spelt, brown rice, quinoa,

green lentils, Himalayan red rice, and on and on. I was not only confused

about what each of these items was, but also how to cook them. I learned out of

necessity, because the vegetarian who cast that spell became my husband. But

today, faced with the realization that we must do more to cultivate the types of

food that are sustainable for our planet as well as for our health, Im determined

to put even more of these flavorful alternatives on my plate and find creative

ways to do that.

This issue of mise en place explores the complex issue of growing food for our

health and the health of our planet. It also reveals some of the ways in which the

CIA is integrating this worldwide imperative into our curriculum.

Enjoy!

Nancy Cocola

Editor

n_cocola@culinary.edu

Mission Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by:

Providing information of interest about the college, its alumni, faculty, and students.

Presenting substantive, balanced, and accurate coverage of major issues and events concern-ing the college as well as highlighting alumni leadership and contributions to the foodser-vice industry.

Creating a forum to help alumni network and build community.

2016 The Culinary Institute of America All rights reserved.

Photography: ARTonFILE.com

mise en place No. 71, February 2016

Nancy W. Cocola, Editor

Leslie Jennings, Designer

Dr. Tim Ryan 77 President

Dr. Victor Gielisse Vice President Advancement and Business Development

Brad Barnes 87

Kate Cavotti

Sue Cussen

Lynne Eddy

John Fischer 88

Eric Jenkins 13

Dr. Chris Loss 93

Douglass Miller 89

Ted Russin

Denise Zanchelli

Editorial Board

Elly Erickson

Gail Jones

Deirdre Rieutort-Louis 14

Allison Righter

Contributing Writers

6 www.ciaalumninetwork.org

7mise en place no.71, February 2016

By Allison Righter, MSPH, RDNHow we should eat and how our food choices affect both our health

and the health of the planet confront us today in ways they never

have before.

One can easily feel bogged down reading headlines about the

rising obesity rates and health care costs in the United States, or

about the environmental crises that continue to pose a threat to our

planet and its finite resource base. These enormous public health

and environmental challenges may seem completely unrelated

and insurmountable, and we often treat them as such. People who

are passionate about solving these issues work feverishly within

their respective domains to effect change as best they can. But the

complexity of these issues and the puzzle-like way they interact

often leave the rest of us shrugging our shoulders and continuing our

personal business as usual.

Connecting the DotsIn the words of the great American author, farmer, and activist

Wendell Berry, Eating is an agricultural act. These words urge us to

make the connection between our plates and our farms, and to link

our eating to the way our food is grown. As individual consumers, we

make decisions about food every day, at least three times a day. And

chefs play an increasingly critical role in influencing food choices as

Americans spend more than half of all food dollars eating out and

buying prepared foods.

When we dig deeper and connect the dots within our complex

modern food system, we can begin to understand how and why

food production is a major contributor to greenhouse gas emissions

(GHG) that are accelerating climate change worldwide. We already

know that what we eat determines our health and risk of disease.

But what we now embrace, in a fortuitous convergence of nutrition

and environmental science, is that the same basic dietary pattern

that underlies the best human health outcomes also offers significant

environmental advantages.

The most pointed example of this convergence relates to meat

consumption and production. A large and growing body of nutrition

research supports that a high consumption of meatparticularly red

and processed meatleads to an increased risk of diet-related diseases,

including heart disease, type 2 diabetes, and certain cancers.

Environmental researchers have independently documented the toll

that industrial meat productionagain, particularly red meathas

caused to earths land, air, and water resources. In order to feed

a growing populationexpected to reach nine billion people by

2050with an increased demand for meat and animal products,

experts estimate that we would need to more than double our global

food production. Given diminishing agricultural land and changing

weather patterns, achieving this goal becomes even more unrealistic.

Therefore, reducing meat consumption among developed nations is a

primary demand-side dietary change that can have dramatic effects on

improving health and stabilizing climate to ensure food availability for

future populations.

Long-term Food SecurityEnvironmental sustainability as it relates to long-term food security

has become the topic of much debate throughout the recent updates

to our countrys national dietary guidance. In February 2015, the

Dietary Guidelines Advisory Committee (DGAC) released its long-

awaited scientific reportDietary Guidelines for Americansthat informs

recommendations for what Americans should eat. For the very

first time since this process began in 1980, the advisory committee

acknowledged the connection that promoting health and providing

food security for present and future generations will depend on

agricultural practices that conserve earths limited natural resources.

The DGAC boldly concluded that, a dietary pattern that is higher in

plant-based foods such as vegetables, fruits, whole grains, legumes,

nuts, and seeds, and lower in animal-based foods, is more health-

promoting and is associated with lesser environmental impact (GHG

emissions and energy, land, and water use) than is the current average

U.S. diet. This inclusion of sustainability language into the DGACs

scientific report sparked unprecedented public interestnetting more

than 29,000 comments submitted by prominent organizations and

individuals expressing their overwhelming support.

Going Plant-ForwardThis represents a collective shift in our understanding and promotion

of healthy diets toward a more plant-forward, Mediterranean-style

dietary pattern, which other prominent organizations, such as the

Harvard T.H. Chan School of Public Health through its Healthy

Connecting Health & Sustainability

There are many great resources for further reading about our complex

food system and menu-driven solutions to some of our most pressing

health and environmental challenges. Here are just a few:

The Menus of Change initiative, led by the CIA and Harvard, has

excellent information and practical tools for driving change in

foodservice operations: www.menusofchange.org

Michael Pollans books: The Omnivores Dilemma and

In Defense of Food: An Eaters Manifesto

For choosing healthy and sustainable seafoodMonterey Bay

Aquariums Seafood Watch: www.seafoodwatch.org/ or

Environmental Working Groups Consumer Guide to Seafood:

www.ewg.org/research/ewgs-good-seafood-guide

Good Food, Healthy Planet campaign from Friends of the Earth:

www.foe.org/projects/food-and-technology/good-food-

healthy-planet

SPE CertificationAn independent, third-party certification program

and consulting company, SPE is focused on nutrition and sustainability

in foodservice establishments: specertified.com

8 www.ciaalumninetwork.org

Eating Plate, have been recommending for many years. The

healthfulness of this eating pattern, which emphasizes an abundance

of plant foods; moderate amounts of seafood, poultry, olive oil,

and wine; and small amounts of dairy and red meat, has been

corroborated by more than 50 years of research.

The most recent and compelling research, a large-scale randomized

controlled study conducted in Spain, found that the risk of

cardiovascular disease was reduced by 30 percent in the two

intervention groups that ate a Mediterranean dietsupplemented with

additional olive oil or nutscompared to those in the control group.

The environmental benefits of making this dietary shift would also be

significant.

Given the complicated political process behind the completion of

the final version of Dietary Guidelines for Americans, we may not see

environmental considerations embraced in our countrys wide-

reaching governmental feeding programs. And while the 2015 process

has marked a huge step forward in our ability to communicate

these interrelations, there is still a long road ahead in putting these

recommendations into realistic action.

For example, some experts contend that if every American were to

increase their seafood consumption to the recommended level outlined

in the current Dietary Guidelines, there would not actually be enough

seafood available to support this shift. Given the diminishing supply

of global wild fisheries and concerns about the negative impact of

the rapidly expanding farmed fish industry, the Dietary Guidelines

should be steering Americans toward seafood choices that will be

most beneficial for optimal health and for the preservation of a safe,

abundant seafood supply for generations to come. At present, the

Dietary Guidelines lack that level of depth on this and many

other issues.

Chefs Must LeadWhile the governments recommendations may be slow to catch up,

consumers and chefs alike have considerable power to effect change.

Author and advocate Michael Pollan reminds us to make every food

choice matter by voting with our fork.

By becoming more informed consumers, foodservice providers, and

educators who connect the dots across these complex food issues,

we can make deliberate choices that will collectively turn the dial

toward a healthy and sustainable food system. Chefs have a unique

opportunity to accelerate shifts in what we eat in the U.S. towards

more plant-forward choices that are also delicious and satisfying, and

provide better business results for the food industry. Change is in the

air and, even more important, on our plates.

Allison Righter, MSPH, RDN is a lecturing instructor of culinary science at

the CIA.

9mise en place no.71, February 2016

Sparkling silver trays in hand, freshman students chat animatedly as

they wait their turn on the Jones Dairy Farm Line in The Eggour

spanking new dining and gathering place on the Hyde Park campus.

There are lots of dining options at The Egg, but it is on the Line where

we put into action the principles and concepts that have come out of

two of the CIAs thought-leadership conferencesWorlds of Healthy

Flavors and Menus of Change. And its on the Line that students in

the high-volume production cookery class learn the value and delicious

potential of a plant-forward menu that highlights the importance of

balanced and blended ingredients. Our goal is to introduce this type

of craveable food into the curriculum and students daily meal planin

essence teaching by example.

The approach includes:

Reducing animal protein by blending meat and plant products (i.e.,

hamburgers made of beef and barley mix)

Increasing plant products on sandwiches

Using only whole wheat breads

Reducing simple carbohydrates (i.e., introducing cauliflower into a

dish that was formerly predominently potato)

Adjusting portion sizes to appropriate levels

Treating decadent items like bacon and cheese in a balanced way

so they appear in moderation and not all at once, thereby reducing

fat intake

Non-commercial foodservice providers like employee cafeterias and

schools are looking for ways to offer their clients sustenance and

health, deliciously. That sector is a major employer of our graduates.

So one of our primary objectives is to educate our students to

innovate this type of food and lead the way for the growing number

of people looking to eat in a healthy way for themselves and for

the planet.

Lessons from the LineExample is not the main thing in

influencing others. It is the only thing. Albert Schweitzer

10 www.ciaalumninetwork.org

Grazing cattle, rooting Berkshire and Mangalitsa pigs, pecking

chickens, and an almost pioneering spirit are the initial impressions

you get while watching Course of Food. Its the first in a series of

documentaries produced by CIA graduate Marc Dunham 99.

The movie chronicles the work of rancher Andy Bowen, who has a

1,100-acre spread in Waynoka, OK. He works every day to create a

sustainable operation for both the animals and land.

After his father-in-law, an expert on rotational grazing, had a stroke,

Andy sped up his timeline for learning about, and, ultimately,

managing the ranch. It has been an important partnership for the two

menwith Andys father-in-law passing down knowledge acquired

Course of Foodover a lifetime of ranching. And while Andy recognizes that the way

his animals are raised and treated might be considered less efficient

raising free-range pigs, for example, is a perpetual challengehe

knows it is certainly best for the animals, the land, and the ultimate

product.

Being able to sustain our limited resources in perpetuity is Andys

goal. Marcs relationship with Andy has informed the way he teaches

his students at the Francis Tuttle Technology Center in Oklahoma

City, OK, where he is director of culinary arts. Marc impresses upon

them the necessity of working with sustainable products. He is going

to continue producing documentaries that highlight important issues.

marc dunham working with his culinary student (right)

andy bowen surveying his ranch

Eating plant-based proteins (assuming whole/minimally processed) is associated with a lower risk of chronic disease and mortality, as well as a smaller carbon footprint, compared with animal proteins (in the aggregate).

11

Two of the past years leading trends have been the opening of

restaurants with vegetable-centric menus and the overall proliferation

of vegetable- and plant-based dishes throughout operations of all

sorts. A number of new chef-driven, quick-service operations are even

showcasing plant-based menus. CIA alumnus Andrew Carmellini

91 made vegetables the focus of the menu at his latest New York City

restaurant, Little Park. And the CIAs first pop-up restaurant, Pangea,

took a plant-forward approach to reimagine

Earths flavors. Pangeas 10-plate tasting menu

offered two versionsmeatless and regularthough

meat was treated more like a condiment rather

than the star of the plate.

Embracing the concept of plant-forward has

been a primary focus of the Menus of Change

summit since its inception in 2013. The following

year, a document entitled Protein Plays delivered

culinary strategies for reducing the amount of

red meat on menus as part of a movement toward

healthy, plant-based foods. And in the wake of the

2015 conference, the Menus of Change leadership

has created The Protein Flipan introduction to a

powerful foodservice strategy to advance an integrated set of health,

sustainability, and business imperatives. It centers on the concept of

the flipshifting red meat to a supporting role and blending plants

and plant proteins to create better balance.

The CIA and the Menus of Change advisory councils are encouraged

that high-profile leaders of plant-forward restaurants and menus are

creating media buzz around these new food experiencestying them

to flavor, creativity, and sustainability, in addition to health. It is their

hope that these changes will help diners think of plant-based meals as

craveable and even indulgent. It is also likely that many diners wont

Menus of Change How Small Changes Can Make a Big Noise

even notice that meat is not prominently featured. They will elect to

eat at these restaurants because of a chefs reputation rather than for

ideological or health reasons.

As political, environmental, and public health issues related to food

become ever more important, chefs are being asked to lead in the

fight for food change. According to a study by Forbes, the top 40 chefs

in the U.S. reach more than 10 million people through Twitter and

millions more through other social media. Nearly

four million unique users visit the top 160 food

blogs each month. Print media also continues

to offer platforms, through regular editorials in

newspapers or books like Dan Barbers The

Third Plate.

In the National Restaurant Associations Whats

Hot 2015 Culinary Forecast, nine of the top 10

trends revolve around health and sustainability.

This matches the results of a CIA/Datassential

survey conducted for the 2015 Menus of Change

conference, in which a vast majority of both

operator and consumer respondents expressed the

need for the foodservice industry to address public

health and environmental issues. Chefs perceptions of their leadership

and potential to spearhead change must be nurtured. Organizations,

including the CIA, the National Restaurant Association, Chefs

Collaborative, and the James Beard Foundation, are working to

provide support to chefs interested in these complex issues.

To find information regarding these topics, visit MenusofChange.

org. Youll find issue briefs, case studies, news updates on the current

science and trends toward the use of more plant-based proteins, and

a lot more. You, too, can play an important part in a healthier, more

sustainable future for the foodservice industry.

12 www.ciaalumninetwork.org

Fermentation is inthough the process of fermenting food isnt a new

one. Cultures around the world have crafted unique traditions and

flavors around fermented foods for thousands of years, from Korean

kimchi to German sauerkraut to Indian chutneys and everything in

between. While many fermented foods have been largely lost with the

industrialization of our food system, there is a growing movement to

resurrect this ancient practice.

What, Exactly, are Fermented Foods?According to Sandor Katz, James Beard-award winning author of

The Art of Fermentation, fermented foods are the flavorful space

between fresh and rotten. While this may not sound too appealing,

it beautifully captures the essence of fermented foods. Fermentation

occurs when microscopic organisms, namely bacteria or yeast, feed

on the sugar and starch present in foods to create alcohol, acids, and/

or gases.

Not as obvious, but vitally important and beneficial, are the products

of bacterial fermentation, a process whereby lactic acid bacteria

convert the sugar in vegetables, fruits, and dairy products into lactic

acid and carbon dioxide without the need for oxygen. Known as

lacto-fermentation, this process creates conditions that prevent the

growth of pathogenic microorganisms and breaks down the food into

a more digestible form, while preserving and enhancing its nutritional

quality. According to the Food and Agriculture Organization of

the United Nations, fermentation is one of the oldest forms of food

preservation technologies in the world, and fermented foods are

critically important in meeting the nutritional requirements of a large

portion of the worlds population.

Health BenefitsIn addition to increasing the shelf life of foods and protecting against

foodborne illness by inhibiting growth of certain pathogens, naturally

fermented foods have been shown to support human health in various

ways. Compared to many factory-processed staples of the standard

American diet, fermented foods are teeming with good bacteria

and enzymes that aid in digestion and the growth of beneficial

microorganisms in our guts, i.e., probiotics. A growing body of

scientific research indicates that probiotic powerhouses such as

fermented foods may help heal a multitude of gastrointestinal health

issues and can even lead to weight loss and improved immunity.

Alive with Health BenefitsBy Allison Righter, MSPH, RDN

13mise en place no.71, February 2016

The National Institutes of Health-sponsored Human Microbiome

Project, in its quest to characterize all the microorganisms living

within the human body, is telling us more about how our unique

strains of bacteria may impact our individual health and disease

risk. Or, as Sandor Katz explains, Our bacteria perform all sorts of

essential functions for us, and because we are continually attacking

them effectively with all of these chemicals in our lives, simply

replenishing and diversifying these populations has a benefit.

One of the main theories of integrative medicine is that digestive

dysfunction is at the root of most health issues, so a common strategy

used by physicians and dietitians in this field is to rebalance ones

intestinal flora using a food-first approach that includes naturally

fermented foods. While the emerging body of evidence on the health

benefits of probiotics is promising, specific benefits of probiotic foods

depend on the particular strain of bacteria or yeasts, so exactly which

strains and appropriate dosages are still being studied. Adding to the

complexity of studying fermented foodsespecially those traditionally

produced on a small scaleis the enormous variation in microbial

profiles across different sources. But this is why making fermented

foods is a truly artisanal craft, and one that can contribute to

improving our microbial biodiversity if we consume a variety of

these foods.

Dairy Products: Yogurt and KefirOne of the fastest-rising stars on the scene is kefir. Kefir has a similar

tartness but a thinner consistency compared to yogurt. It also has

as many as three times more live active cultures than yogurt since

it is fermented with both bacteria and yeasts. Both yogurt and kefir

are good sources of probiotics, calcium, and protein, and are usually

well tolerated by people with lactose intolerance. But kefir has the

nutritional edge, with more live cultures, B vitamins, phosphorus,

and other functional properties that are increasingly being linked to

improved health outcomes.

Beverages: KombuchaKombucha is gaining popularity as the mother of fermented drinks

for many health-conscious people. The process of fermenting sweet

tea with a symbiotic culture of bacteria and yeasts yields a slightly

carbonated, acidic, and refreshing probiotic beverage that is relatively

low in calories and sugar and contains high levels of B vitamins.

While clinical studies of the health effects on humans are lacking,

anecdotal evidence and animal studies suggest that kombucha may

have powerful immune- and energy-boosting effects and digestive

health benefits.

Vegetables: Pickles, Sauerkraut, and KimchiConsider the humble pickle or other traditional fermented vegetable

dishes such as sauerkraut and its spicy Korean counterpart, kimchi.

When homemade, fermented vegetables offer a far superior probiotic,

enzymatic, and nutritional bang for your buck. An example of this

is ketchup. Formerly a fermented and universal condiment of the

ancient world, ketchup lost any of its original benefits with large-scale

production and the addition of high fructose corn syrup.

Soy Products: Miso and TempehFermented soy products, such as miso, tempeh, natto, and soy sauce,

are all foods used regularly in Asian cuisines. Miso, an umami-packed

paste, contains many essential minerals and phytonutrients for an

added health boost. Tempeh is an inexpensive meat alternative and

is a complete protein. Fermentation increases the digestibility and

nutrient absorption from soy, and its best to choose certified organic

soy products when possible.

Adding More Fermented Foods to Your MenuHopefully you have been convinced that fermented foods are quite

literally alive with compelling health benefits. The key is to eat a small

portion of them on a regular basis so youre constantly feeding your

system with all those beneficial bacteria. Invaluable resources are The

Art of Fermentation or Wild Fermentation by Sandor Katz, or Nourishing

Traditions by Sally Fallon.

Allison Righter, MSPH, RDN is lecturing instructor of culinary science

at the CIA.

14 www.ciaalumninetwork.org

Following the Presidential TrailThe life of a college president is busy, to say the least. In the

past few months President Tim Ryan 77 has had meetings in

Hershey, PA; crossed the globe to visit our campus in

Singapore; and had countless strategy meetings

at our main campus in Hyde Park, NY.

Tim is always on the lookout for ways to

improve and enhance the educational

life of our students and the vibrancy of

the college. These collaborations help

us make beautiful music together with

our partners.

Sweet Dreams are Made of TheseA team of research, technology,

entrepreneurship, and marketing experts from

The Hershey Company visited the Hyde Park

campus with the express goal of learning more about

how 3D printing could be applied to chocolate. While here,

they were made aware of our capabilities in culinary science

and consulting, and were very impressed. A reciprocal visit to

Hershey soon followed and a comprehensive proposal for joint

initiatives is in the works.

Leaving on a Jet Plane Dr. Tim Ryan was in Singapore for meetings with our partners

at the Singapore Institute of Technology and Temasek

Polytechnic. Their respect for the CIA was

reinforced when the Prime Minister, once

again, mentioned the CIA in his annual

National Day speech. While in

Singapore, Tim presided over the

campuss fourth commencement

exercises. He was surprised when

the students performed a spirited

rendition of the CIAs alma

mater, complete with guitars and

synchronized gestures. Tim also

spent time with the first class of

CIA bachelors degree students from

America who are spending a semester

in Singapore for their Asian studies

concentration. When Tim spoke with them,

they had just returned from a trip to the wet

market, where they saw live turtles and frogs for sale that were

butchered right on the spotan eye-opener for them.

We Are FamilyThis August, we hosted a number of executives from Samsung

Korea and Samsung USA for a ceremonial signing

of a five-year joint educational programming and

marketing agreement. It was the culmination of a

strategic collaboration designed to strengthen and

expand the CIAs brand visibility in Koreaour

largest market for international studentswhile driving

awareness of Samsung brands to millennials. We will

supply Samsung with cooking-related content for their

apps and other Samsung initiatives, while Samsung

will outfit the CIA with kitchens of the future.

We will be getting early-stage insight into the latest

kitchen technology!

samsungs senior vice president, global marketing digital appliances won park with mark erickson, tim ryan, daniel boulud, and victor gielisse toast our joint education agreement

15mise en place no.71, February 2016

When Samuel Adams, the famed brewing company, wanted to prove

its long-held theory that bitterness in hops affects the perceived heat

of spicy food, it turned to the experts at the CIA for answers. Samuel

Adams Brewer and Director of Brewery Programs Jennifer Glanville

arrived on campus to test this theory, and have some fun.

The panel for the study consisted of Douglass Miller 89, professor

of hospitality and service management; Dave McCue 93, associate

professor of culinary arts and an avid home brewer; Tom Vaccaro

85, dean of baking and pastry arts; and Jonathan Zearfoss, professor

of culinary science. Dave Kamen 88, project manager for CIA

Consulting, moderated the study.

Imagine settling in with three Samuel Adams IPAs and plates of hot

wings for a serious study of hops and heat. Tough job, but someone

had to do it! Actually, the study itself was very methodical and well-

controlled for maximum consistency in outcome.

How They Did ItThe panels goal was to test how a beers International Bittering Units

(IBUs)which measure the actual bitterness of a beer as contributed by

the acids from hopsand alcohol by volume (ABV) affected perception

of spiciness of a hot dish like Buffalo wings. They tasted three West

Coast-style IPAs from the Samuel Adams Rebel familyRebel IPA,

Rebel Rider Session IPA, and Rebel Rouser Double IPAalongside

a single recipe of Buffalo wings that diners might consider medium

hot. For each pairing, the panel rated

the intensity of the wings spiciness from

0-9 and wrote down other comments

regarding their experience.

Delicious Results The panelists agreed that the brewers

theory about heat and hops is correct.

They made considered observations

about each beers impact on spiciness.

Rebel Rouser Double IPA (8.4%

ABV/85 IBUs) produced far and

away the highest spiciness rating

and dramatically increased the

heat intensity of the pairing. The

panelists agreed that this pairing

is perfect for hop heads and spicy

food enthusiasts.

Rebel Rider Session IPA (4.5% ABV/45 IBUs), with its lighter

body and lower alcohol content, allowed the beer and wings to

complement each other nicely. Panelists did notice a longer-lasting

heat from this pairing, as compared to the other brews, probably

because of the beers lighter malt profile and piney, citrus hop

notes.

Rebel IPA (6.5% ABV/65 IBUs), which showcases a balance of

malt and hops flavor rather than aggressive bitterness, was the

most balanced pairing. The panelists believed it would appeal to

almost any craft beer and Buffalo wing lover. Rebel IPAs big

citrus, piney, and resinous hop flavors showcased the sweet, meaty

taste of the chicken and just the right amount of heat from the

Buffalo spice.

Jennifer was delighted with the findings and the experience of working

with the CIA. At the brewery, weve known for a long time that beer

and food interact and affect how we experience flavors, she explained.

Having the opportunity to put this theory to a true test with experts

from the CIA was wildly exciting. And the panel from the CIA

was happy to be part of the process. We were thrilled to work with

Samuel Adams to see first-hand how the bitterness found in hops

affects the spiciness level in food from a culinary standpoint, said

Chef Kamen.

Yes, tough workand the CIA has to do it!

Hops Heat A Delicious Combination

leFt to right: dave mccue, dave kamen, jenniFer glanville, douglass miller, jonathan ZearFoss, and tom vaccaro

16 www.ciaalumninetwork.org

Longest-Running College Fire Academy in NY Trains CIA RAsBefore college students returned for the fall,

the CIAs Residence Life staff got hands-on

training in fire prevention and suppression

at the 10th Annual RA Fire Academy. The

goal of the training is so resident assistants

(RAs) can help students stay safe in their

residence halls. RAs are involved in more

than five hours of College First Safety

classroom sessions and hands-on training

stations. Since 2006, more than 500 CIA

RAs and other CIA staff have participated in

this training. The CIA hosted this first-of-its-

kind program in conjunction with the local

Roosevelt Fire District and New York State

Office of Fire Prevention and Control.

Relaunch of Nao as Latin Gastro BarIn November, the CIAs

restaurant Nao in San

Antonio was relaunched

as a Latin Gastro Bar. The

restaurant is designed to

cater to the tastes and needs of the now-

bustling Pearl Brewery neighborhood,

where young people are in search of great

food, unique specialty drinks, and a sense

of community. Along with the new menu

focused on small bites and shared plates,

there is an extended bar area and new

vibrant atmosphere. Stop in if you are

visiting San Antonio!

20th Anniversary Celebration at GreystoneOn Saturday, October 3, CIA President

Tim Ryan welcomed friends, neighbors, and

community leaders to the CIA at Greystone

for a dinner to celebrate the campuss 20

years in Californias Napa Valley. Guests

included CIA Trustee Charlie Palmer 79,

vineyard owner Andy Beckstoffer, neighbors

Peter and Katie Mondavi, Napa Mayor

Jill Techel, and St. Helena Mayor Alan

Galbraith. In his welcome, Dr. Ryan

reflected on the past 20 years, remarking

on the accomplishments and the impact the

campus has had on the CIA as a whole.

With the help of our students, a celebratory

dinner was prepared by CIA chef-instructors

including Josh Anderson, Bill Briwa 80,

Patrick Clark, Almir Da Fonseca, Bill Heubel,

Steven Isaac 97, Lars Kronmark, Sally

Camacho Mueller, Rebecca Peizer 00,

and Toni Sakaguchi 84.

Greystone continued to celebrate its 20th

anniversary with a student event and

community open house in 2015, and is

planning an alumni event for early 2016.the Faculty and staFF gather to celebrate greystones 20th anniversary

17mise en place no.71, February 2016

recently, cheF antonio prontelli 92, executive cheF at the rockeFeller center complex in new york city, joined lynne eddys Foodservice management in health care class at the cia to talk about his own Fight with throat cancer and the importance oF Food to health.

California Wildfires Speaking of fires, many of you are aware of

the wildfires that burned in Lake County,

CA this past fall. The evacuation area

extended south to the Napa County border,

approximately 20 miles from our Greystone

campus. Although there was no imminent

threat to the campus, it was a very serious

situation. Several of our faculty and staff

prepared food for people at the evacuation

center in the Napa County Fairgrounds in

Calistoga.

CIA Creates Class for Aspiring Chef with AutismThirteen-year-old California native Chase

Bailey was diagnosed with autism at a young

age. Blessed with a creative and determined

mother in Mary Bailey, he has overcome

many of the developmental challenges he

faces. Noticing that Chase had developed

a passion for watching cooking on TV, his

mother, who homeschools Chase, started

incorporating cooking and food into every

aspect of his curriculum. Chase dreamed

of taking classes at the CIA like his hero

Roy Choi 98. So, the CIA created a special

one-day class just for Chase to help him

develop his skill set. Under the guidance

of Chef Sandy Sauter, manager of culinary

demonstrations, Chase had instruction on

knife skills. He went on to make Provenal

herb-crusted salmon with grain mustard

sauce, yellow and green squash noodles, and

an apple dessert. Chef Sauter was impressed

with Chases enthusiasm and focus. Chase,

who has a YouTube cooking show at

chasenyurface.com, had the kind of day that

dreams are made of.

Gift-in-KindThe CIA is deeply grateful to all our

corporate donors of products or equipment.

The list below represents those who either

started or renewed their gift-in-kind

relationship with the CIA between May 30

and October 31, 2015.

3D Systems

Blue Diamond Growers

Boggiatto Produce, Inc.

Boiron Frres SAS

Cacique, Inc.

Cento Fine Foods

Cooper-Atkins

Diamond Crystal Specialty Food

Driscoll Strawberry Associates, Inc.

Ferrero USA

Grassland Dairy Products, Inc.

House Foods America

Hudson Valley Fresh Dairy, LLC

Kikkoman Sales USA, Inc.

KitchenAid

Libbey, Inc.

Oneida, Ltd.

Peugeot PSP USA

Rubbermaid Commercial Products

Samsung Electronic Company, Ltd.

San Jamar

Saputo Cheese USA, Inc.

Sterno/Candlelamp

Tuxton, Inc.

Uppercrust Enterprises, Inc.

Vitamix Corporation

Bringing Health Into the Classroom

chase bailey deboning a Fish under the watchFul eye oF cheF sandy sauter

18 www.ciaalumninetwork.org

Book Shelf

The Caf Spice CookbookBy Hari Nayak 97

As the chef for the Caf Spice

brand of prepared Indian meals

and bistros featured in Whole

Foods Markets, Hari Nayak is

on a mission to spread the love

for Indian cuisine to everyone

he meets. Now he is taking

his expertise and making it available to

the home cook with 84 quick and accessible Indian

recipes for every day. Now everyone can be a great

Indian cook at home.

Street FoodBy Hinnerk von Bargen and The

Culinary Institute of America

There are more than 225 recipes

in this beautifully photographed,

comprehensive guide for

professional chefs. CIA Professor of

Culinary Arts Hinnerk von Bargen

takes you on a culinary trip

around the world to demonstrate

how to creatively use the ingredients,

flavors, and techniques found in global street food

and beverages, and showcase them on your own

restaurant menus.

The Chef Next DoorBy Amanda Freitag 89

Known to many for her

appearances on Food

Networks Chopped and Iron

Chef America, as well as

her successful restaurants,

Amanda is making her

knowledge and skills

available to everyone.

She shares everything

from basics like sauces, stocks, and

marinades to easy dinner recipes. She even helps the

reader become skilled at the scary stuffrecipes that

may seem out of reach. The book includes such favorites

as Pops Beer-braised Bold Beef Stew, Mediterranean

Potato Salad, and Cocoa Carrot Cake with Cream Cheese

Icing. A perfect gift for your favorite home cook!

Cooking for Special DietsBy Katherine Polenz 73

with The Culinary Institute

of America

From accommodating

conditions like gluten

sensitivity, celiac

disease, heart disease,

hypertension, high

cholesterol, diabetes,

and cancer to crafting

delicious, contemporary dishes void of common

food allergens, Cooking for Special Diets provides

comprehensive information and delicious alternatives.

Inside, youll find uniquely presented information on

replacing and substituting ingredients, and converting

recipes for cherished dishes to better suit every special

dietary need.

Chasing the Heat50 Years & A Million MealsBy Leonard Gentieu 68

Heres your chance to get a glimpse

of what goes on behind the swinging

kitchen doors of a CIA alumnus

with 50 years of experience!

From his role as dishwasher in

the Army mess to his successful

restaurants and thriving charter

dinner-cruise business, Chef Leonard Gentieu

shares his personal experiences and observations. Youll

be charmed by chapters with titles like The Day From

HellRevolt of the Tilt Skillet and Wet Pants and

Other Distractions.

19mise en place no.71, February 2016

KUDOSCIA Externship Sites at Worlds Top RestaurantsCIA students enjoy remarkable opportunities to work in some of

the best restaurants in the world. This fact was confirmed when the

2015 San Pellegrino Worlds 50 Best Restaurants list came out.

Thirteen restaurants on the listincluding all of the top fiveare

approved externship locations where CIA students can complete

their required field study between freshman and sophomore year.

They are:

1. El Celler de Can Roca, Girona, Spain

2. Osteria Francescana, Modena, Italy

3. Noma, Copenhagen, Denmark

4. Central, Lima, Peru

5. Eleven Madison Park, New York, NY

16. Pujol, Mexico City, Mexico

18. Le Bernardin, New York, NY

21. Le Chateaubriand, Paris, France

26. Alinea, Chicago, IL

30. Vendme, Bergisch Gladbach, Germany

40. Per Se, New York, NY

41. Mani, So Paulo, Brazil

49. Blue Hill at Stone Barns, Pocantico Hills, NY

CIA alumni own two of the restaurants on the list. Enrique

Olvera 97 owns Pujol and Grant Achatz 93 owns Alinea. Two

other restaurants have graduates running the kitchenDaniel

Giusti 04 at Noma and Eli Kaimeh 00 at Per Se.

Forbes Under 30 Summit For the second year in a row, the Forbes Under 30 Summit featured

a cook-off between nine of the countrys most promising chefs, all

of whom had previously made it onto the Forbes 30 Under 30 list.

These four CIA grads competed.

Christopher Coombs 04 is the owner of three restaurants in

Boston: Deuxave, Boston Chops, and dbar. Coombs has been

lauded for his daring plates, and Boston Chops was named the best

steakhouse in Best of Boston 2015.

Joseph JJ Johnson 04 is chef de cuisine at Harlems The Cecil,

where he introduced the term Afro-Asian to New York Citys

dining vernacular. This year, he was a James Beard Award Rising

Star of the Year semi-finalist.

Kelvin Fernandez 05 is head chef at New York Citys La Marina.

He made headlines earlier this year by beating Bobby Flay on the

Food Network show Beat Bobby Flay, becoming one of just five chefs

over the course of five seasons to do so.

Jason Pfeifer 06 trained at Per Se and Gramercy Tavern. He then

went on to become chef de cuisine at Danny Meyers Maialino.

And the winner of the cook-off waswell, two CIA alums won. Chris

Coombs earned the audience vote with his duck confit grilled cheese

and tomato soup, and JJ Johnson took the judges choice award with

his goat dumpling piri piri with micro cilantro. Chris and JJ were

delighted to win together. Its a very special day, explained Chris.

JJ and I have been friends and cooked together since we were

18-year-olds at the CIAclass of 04!

Chocolate Maker is Internationally RecognizedBryan Graham 08 is founder and owner of Fruition Chocolate, a

small-batch, bean-to-bar chocolate workshop located in the Catskill

Mountains of New York. His work was recognized at the 2015

International Chocolate Awards World Final in London, England

last October. He took home three gold awards for his Maran milk

chocolate in the plain/original, chocolate maker, and directly traded

categories. He also earned a silver medal in the milk chocolate bars

with infusion category for his barrel-aged dark milk chocolate. How

sweet it is!

bryan graham 08 holding his trophy (leFt)

On Friday and Saturday, September 1112, more than

100 alumni and their guestsincluding members of

the Alumni Council and the Society of Fellowswere

welcomed to our New York campus for Homecoming.

The two days were packed with a wide range of events that included:

A networking reception with President Tim Ryan 77 in the Marriott PavilionThe Run For Your Knives 5K Walk/Run scholarship fundraiser at which $40,000 in

scholarships was awarded to students on the spot

Demos on Indian Street Food by Maneet Chauhan 00, Beer and Cheese Pairing by Warren Katz 93 and faculty member Doug Miller 89, and 3D printing technology

Screenings of the hit movie The Hundred-Foot Journey and the documentary Course of Food produced by CIA alumnus Marc Dunham 99

Ice carving by Alumni Council member Keith Blauschild 88Four alumni-owned food trucks offering delicious fare to allTours of The Egg followed by a special luncheonA milestone reception for the class of 95, the first year the college conferred bachelors

degrees

Many opportunities for alumni and students to interact.

We look forward to seeing you next year!

attendees in Front oF the egg dining Facility

two students Feel their awesomeness aFter completing the 5k walk/run

keith blauschild 88 demos japanese ice carving

doug miller 89 and warren katZ 93 pair beer and cheese

2015

20

chair oF the run For your knives 5k, robert kabakoFF 86 (center), poses with students and event sponsor peter blohme 86 (Far right)

advancement oFFicer steve swoFFord 97 hands out race-completion medalsmaneet chauhan 00 presented indian street Food

brian Facquet oF prohi-bition distillery leads a tasting class

president tim ryan 77 reminiscing with Fellow alums at welcome reception

members oF the class oF 95, the First cia bachelors degree class, at a special reception

21

Women in FoodserviceMelanie Dunbar 12

Full Speed Ahead

22 www.ciaalumninetwork.org

On Dry LandGrowing up, Melanie Dunbar 12 did not live in an inspired culinary

environment. Her mother was an indifferent cook. As a matter of

survival, and with her mothers blessing, Melanie began doing the

cooking and became quite accomplished. By age 14, she had a job

as a cashier at the local McDonalds. By age 16, she was a weekend

shift manager of the Dominos Pizza in town. Her relationship with

Dominos lasted through high school and college. Melanie was given

more and more responsibility as a reward for her drive to improve

product, enhance the customer experience, and increase revenue.

She was seen as someone who thought outside the pizza box.

Getting UnderwayIt was family expectations that drove Melanie to attend Seton Hall

University as a political science major; she later changed to Economics

and Spanish. But after getting her degree, Melanie found herself back

at Dominos, this time as general manager. During her tenure there

she received countless awards. She even brought the revenue of one

of her venues up to $1 million dollars in a year. Melanie considered

buying her own franchise but would have had to move, and nixed the

idea. She decided to take a break and enjoy six months off. You might,

at this point, imagine Melanie relaxing in the backyard reading novels

and basking in the sun. Nope. Not even close.

Melanie used her time off to get a real estate license and begin

another career. She soon discovered the houses she was showing sold

better if she incorporated a cooking demo or luncheon at the open

house. Everyone told her that her true talent was foodbut stillshe

hesitated.

What would she do next? Melanie became a partner in a 10-acre farm

that grew fruit, vegetables, and raised chickens. The farm provided

enough produce to support a farm stand, farm store, and catering

business. During this time, Melanie continued to sell real estate on the

side. In fact, she was still doing that when she realized that food was

her life. Her decision made, Melanie sold her interest in the farm and

enrolled at the CIA.

Between the Devil and the Deep Blue Sea At 30 years of age, she moved from a farmhouse into a dorm room.

The college, sensitive to that fact, placed her in a room with another

career changer. Filled with energy and drive, she was still juggling

school and her real estate job until one day when she stepped out of

the classroom to take a real estate-related call. Her chef-instructor

followed her out and gave her an earful. That was her turning point.

She realized that by juggling so many responsibilities, she wasnt

giving anything her usual 300 percentnot real estate, not her CIA

education, and not activities on campus. So she dropped her real

estate pursuits and focused.

Shake Down CruiseThat focus paid off. Melanie cant say enough about the education she

received at the CIA. All the faculty and staff care so much there,

Melanie explained. You just need to put in the effort and they will

give you the world. That sentiment extended to her externship at

McCormick & Company, Inc., where she was able to experience

everything from doing client presentations to working on flavor

forecasting to recipe development. Back on campus, Melanie worked

events for various chefs and assisted during ProChef exams under

Chef Sergio Remolina. She graduated in June of 2012 with honors

and awards, and celebrated with a culinary road trip.

A few months later, a call from Maura OMeara in the CIA Career

Services department introduced Melanie to Kathryn Kelly 10,

executive chef and director of culinary enrichment for Oceania

Cruises. Kathryn invited Melanie for a three-week trial run aboard

one of the two Oceania ships that have a Culinary Center. There,

she met CIA alumna Noelle Barille 09. It was a terrific experience,

but in the middle of it, Chef Remolina called to offer Melanie the

MIT position in the soon-to-be-opened Bocuse Restaurant on the

New York campus. Kathryn reassured Melanie that she had an

open invitation to return to Oceania to work. And Noelle, who had

herself been a MIT at the CIA, encouraged Melanie to embrace the

experience at Bocuse.

And what an experience it was. She was part of the opening team

of The Bocuse Restaurant. It was amazing to have an impact on

the students, Melanie said. And being part of the faculty was a

life-changing experience that really touched me. After a year as a

MIT, Melanie traveled to Mexico to cook in the kitchens of Chef

Remolinas friends and colleagues. Eventually she was ready to test

out her sea legs.

Clear Sailing The ocean and the chance to see the world beckoned to Melanie.

She joined the culinary team of Oceania Cruises and is having the

adventure of a lifetime. She teaches classes for food enthusiasts

onboard; takes them ashore to marketplaces, restaurants, and co-ops;

and focuses on the culture of the country they are visiting. So far,

Melanie has been to Denmark, Sweden, Lithuania, Finland, France,

Italy, Spain, Portugal, Morocco, Chile, Australia, Fiji, Russia, Poland,

and Bermuda.

Wherever her next adventure takes her, you know that Melanie will

be making the most of it and moving full speed ahead.

23mise en place no.71, February 2016

24 www.ciaalumninetwork.org

By Deirdre Rieutort-Louis 14Im a French girl born and educated at a British school in the

Netherlands. After obtaining my pastry degree from lcole Lentre

in Paris, I hopped across the pond and enrolled at the CIA in Hyde

Park in March 2013. While earning my associate degree, it gradually

became clear to me that I wanted to own and manage my own

ptisserie, and that I would need to continue my hospitality education.

After graduating with my baking and pastry degree in November

2014, I was accepted into the CIA/SHA Alliance program at the

School of Hotel Administration at Cornell University.

I am currently at Cornell working toward my bachelor of science

degree in hotel administration. Just like at the CIA, a work experience

is a big part of the curriculum. So, I started the process of finding my

internship with a letterto the president of France!

Remarkably, my letter requesting a placement was answered in just

a few days. In it was an offer to work in one of the most prestigious

kitchens in FranceLe Palais de llyse, the French Presidential

Palace. It is the home and workplace of the president and is a

landmark of Frances history, culture, and gastronomy.

The palace is extremely impressive, exuding an atmosphere of

legendary French elegance. The kitchen was breathtakingly beautiful,

not just because of its size and fixtures, but also because of the

staffsome of the best in the profession

that included a chef who had earned the

Meilleur Ouvriers de France.

I was in pastry paradise. Every day

was filled with creating extraordinary

desserts and pastries. One day I might be

making chocolate bonbons and the next,

working on a crazy sugar-pulling project.

Everything was tailored for the occasion

or noted visitorincluding state dinners for

dignitaries from Chile and Mexico. The

llyse kitchen kept pace with an always-

busy political calendar. Food is naturally

part of French culture and its importance

in forging relationships can never be

understated. In fact, I learned a new term

Gastrodiplomacy. It turns out that political

dealings can indeed be discussed far more

smoothly over decadent French delicacies!

At first, the experience was somewhat of a

culture shock. The way the French work and

teach is very different from the British and American style of teaching.

Their approach to pedagogy focuses on correcting rather than

rewarding. In France, silence from your superior should be perceived

as an approval, while in an Anglo-Saxon country you might receive an

enthusiastic good job or well done.

June and July flew by in this temple of gastronomy. On my last day at

the Palais, I made traditional crpes brettones. The recipe has been

in my family for generations. I dont think my ancestors would ever

have imagined their recipe would be prepared in one of Frances most

prestigious kitchens.

By allowing myself to experience a multicultural culinary education,

Ive come to appreciate different methodologies and broaden my

horizons. It confirms for me that it was a good choice to open my mind

to the non-French pastry world so I could incorporate la crme de la

crme of all these approaches.

I am deeply grateful to the passionate pastry team at Le Palais de

llyse for welcoming me with such warmth and trust into their

inspiring kitchen. They have helped me make memories that I will

cherish forever. The experience enriched me both culturally and

technically, and is one I will always carry in my heart. I left the Palais

having had a unique experience. It was a true honour to, in a very

personal way, serve my nation.

Baking in the French Presidential Palace A CIA/SHA Alliance Internship

deirdre (Far right) with the staFF oF the French presidential palace

25

26 www.ciaalumninetwork.org

Can I talk to a CIA grad and get the scoop on what its

really like to go there?

PEOPLE ARE ALWAYS ASKING

Yup, youre the #1 resource for prospective students who want to learn what its really like

to go to the CIA and about the benefits of a CIA degree.

CIA ALUMNI CHAMPIONS are an elite team of CIA alumni who want to help their alma

mater. Its easy to join, and youll have an enormous impact on our ability to attract the best

and brightest.

We need a few simple things from you:

Agree to chat with students who seek you outworking around your schedule

Share your positive personal CIA experiences

Reinforce the great things happening at our campuses (Well supply some clear talking

points and fun digital assets to get you up-to-date)

Connect with us on LinkedIn for Education, so students can see the fantastic careers our

grads are pursuing

Heres what you get from participating:

The satisfaction of helping a prospective student realize his or her culinary dreams and

attend the CIA

A feeling of pride as you connect a student to the Alumni Referral Scholarship

Bragging rights because youve helped discover the next food industry success story

Business ownersfree inclusion in our Alumni Business Locator, which will drive aware-

ness of your company among students, parents, and visitors to our CIA website

Have we got your interest?

Sign up today at www.ciaalumninetwork.com/champions

27mise en place no.71, February 2016

By Gail Jones The philanthropic relationship between the CIA, Restaurant

Associates (RA), and its parent company Compass Group goes

back a long way. And through RAs involvement with The Egg, the

colleges new student dining facility in Hyde Park, this relationship

has been elevated into a strategic partnership geared towards fostering

innovative thinking in the student dining and contract foodservice

sectors of the industry.

The Egg is operated by RA in collaboration with the colleges

Education Division. To be able to partner with an institution of such

high caliber is an incredible opportunity for Restaurant Associates,

says RA CEO Dick Cattani. The CIA works with world-famous

restaurateurs, renowned chefs, and foodservice companies, and to

have been chosen from this impressive group is, for our team, a dream

come true. In addition, hundreds and hundreds of our culinary and

management team within the Compass family are CIA graduates and

a number of them were involved with this project. And because the

company has always valued excellence in education, it recently made a

major charitable commitment in support of student scholarships.

The Egg takes the concept of student dining to a new level. The

college and RA have integrated the principles of the CIAs Menus

of Change initiative into a variety of food offerings. They include

increased use of vegetables and fruits, dishes where meat plays a

supporting role, more whole grain options, and the creation of menus

that intentionally promote

health and sustainability.

Dining stationssuch as

sushi, wood-fired pizzas, and

artisanal sandwichesuse

local, responsibly grown,

and sustainable ingredients

whenever possible. The

unique salad bar features a

chef preparing cooked-to-

order protein toppings. Snacks

focus on health, wellness,

and the diversity of cultures

and cuisines. And, while the

standard burger and fries are

available, the pricing structure

provides a discount incentive

for students ordering healthier

dishes like wheat berry

mushroom burgers, chipotle-

lime glazed cauliflower tacos,

wood oven chicken stir-fry, or fish falafel.

After overseeing countless foodservice operations around the world, I

am confident that The Egg is one of the most innovative, cutting-edge

new commercial operations anywhere, says CIA graduate Ed Brown

83, chef/innovator at RA. As the colleges senior director of food and

beverage operations, Waldy Malouf 75 worked closely with RA in

the development of The Egg. With RAs expertise and commitment to

quality we are able to provide what we consider the best student dining

facility in the country, says Waldy. This partnership allows our staff

to focus on the education taking place in our kitchen classrooms that

share The Egg. With a round-the-clock caf operated by RA, each of

us is doing what we do best.

RA brings a wide range of knowledge in foodservice operations

to the partnership. Knowing that so many of our students pursue

careers with major operators like RA, it made sense for us to create a

student dining facility that introduces them to the latest innovations

in technology and menu development, explains CIA President

Tim Ryan. As an industry leader with cutting-edge knowledge and

expertise in contract food services in large-volume environments,

RA is a valued addition to our students CIA experience. In turn, this

initiative enables our students to exercise their creativity and explore

new concepts with our faculty, to the benefit of RA and the industry.

Gail Jones is a CIA advancement officer.

Restaurant Associates & CIATake Student Dining to a New Level

molly buckie-pinder 04/05 and mike smith 92 From restaurant associates

28 www.ciaalumninetwork.org

By Gail Jones There arent many food emporiums that can boast a cult following.

Wegmans Food Markets is one of them. It is regarded with almost

hero-like worship, not only by its legions of loyal customers, but also

by its 140 CIA alumni employees.

For years, the family-owned Wegmans Food Markets chain has

had a strong relationship with the college. Alumni recruit at nearly

every CIA Career Fair, and several stores have hosted receptions

for both alumni and prospective students. Then last year, company

CEO Danny Wegman, President Colleen Wegman, and Senior Vice

President Nicole Wegman stepped up their involvement with major

financial commitments to the Wegmans Food Markets Scholarship,

sponsorship of the annual CIA Leadership Awards, and support of the

Building on Excellence Capital Campaign. They also signed a training

contract with CIA Consulting.

Danny Wegman lives the philosophy of the companys founder, his

great-uncle John, and believes, Our employees make Wegmans

a place where customers feel cared about, and my job is to make

sure our employees feel that way, too. For 18 consecutive years, the

company has appeared on Fortune magazines list of the 100 Best

Companies to Work Forthis year it was ranked number seven. And

Forbes recognizes it among the top 10 employers in the country.

The company operation

reads like a best-practices

list. Wegmans has a Culinary

Innovation Center for the

development of branded

products, the 270-seat

freestanding Next Door

by Wegmans restaurant,

several full-service in-store

restaurants, company-owned

cheese caves, a 50-acre

organic farm, an employee

scholarship program, a CIA-

approved externship program,

and a Culinary Management

Training Program.

Whats it like to work at one

of the 100 best companies to

work for? CIA alumni will be

glad to tell you!

Chris Brandt 93, director

of restaurant culinary

operations, is enthusiastic about his work. Im working for a company

that incorporates hospitality into food markets. This shines through in

our restaurant concepts. Executive Chef James Orr 06 agrees. The

diversity of Wegmans culinary programs and the constant innovation

here help keep my skills sharp. During any given meal period I

could be in the pizza shop, making curry, or rolling sushi, and I cant

imagine another job that would challenge me on so many levels.

But its not just the familys investments in innovation that attract CIA

alumni. Executive Chef Dan Tartaglia 98 explains, After years of

working with some amazing chefs in restaurants, country clubs, and

hotels, I was ready for a better balance of home and work life. I was

blown away with the companys vision for prepared foods. I started as

a sous chef and eight years later, not only am I still learning every day,

but Im teaching and mentoring.

Regional Executive Chef Chuck Berardi 78, a longtime CIA Fellow,

has worked continually to bridge the connection between Wegmans

and the CIA. When I started here, we had very few culinary

graduates. But the company made a commitment to hiring culinarians,

and our need has never been greater, he explains. Weve seen

growth on the same trajectory as the CIAs. I like to say that

world-class food markets and world-class culinary education go

hand-in-hand.

Gail Jones is a CIA advancement officer.

World-Class Market Nurtures Culinarians

29mise en place no.71, February 2016

By Elly EricksonIt all started on a whimjust holiday gifts of salad dressing in recycled

wine bottles to friends and family. The positive feedback and immense

popularity of that homemade recipe by Paul Newman sparked the

acclaimed actor to launch Newmans Own. Imbued right from the

start with Pauls tongue-in-cheek humor, the company generated so

much profit from his classic Olive Oil & Vinegar Salad Dressing in the

very first year that he generously decided to give it all away to those

who need it.

Since that first foray into salad dressing production, Newmans Own

has grown into a multi-million-dollar philanthropic, sustainable

business model, with more than 200 varieties of products such as salad

dressing, popcorn, pasta sauces, frozen pizza, chocolates, lemonade,

wine, and more. The company is built on the core values of quality

trumping profit, social entrepreneurship, and donating all profits to

charity. Since 1982, more than $450 million has been dispersed to

charities throughout the world from the company and Newmans

Own Foundation.

Established in 2005 to further Pauls philanthropic legacy, Newmans

Own Foundation awards grantsfunded through profits and

royalties from Newmans Own productsprimarily in the areas of

empowerment, encouraging philanthropy, supporting children with

life-limiting conditions, and nutrition (including the CIAs bachelors

degree programs Farm-to-Table

concentration). Paul affirmed that what

he achieved through the foundation were

some of his proudest accomplishments.

What could be better than to hold your

hand out to people who are less fortunate

than you?

In the early days, the companys

particular type of business model was

a novelty. Today, Newmans Own and

Newmans Own Foundation stand as a

benchmark for the increasing number of

companies duplicating their fundamental

business model of social responsibility.

In an effort to create a ripple effect, they

advise small companies embracing the

model of donating all profits to charity.

Though Newmans Own is a leader in

this area, CEO Mike McGrath says, We

dont want to be the only one. We want

to help businesses that are following our

model to be successful.

Through The Food Business School (FBS) at the CIA, the worlds first

business school for food innovation and entrepreneurship, of which

Newmans Own Foundation is a founding member, they are supporting

a platform for developing more socially conscious business models.

An output of this partnership is the new FBS online course, Ethical

Leadership in Food Business, designed with the purpose of developing

the moral compass of food entrepreneurs around the intricate issues of

health, nutrition, sustainability, climate, transparency, and labor. The

course will also become a prerequisite of expanded FBS programming

in the future.

Paul Newman created Newmans Own from a place of exemplary

ethical standards that continue to this day. At Newmans Own,

we focus on doing the right thing and doing it in the right way,

ensuring our products have good nutritional profiles, are safe for the

environment, and taste great, Mike McGrath explains. This aligns

with what the CIA is teaching its students. In todays culture, it is also

equally important for industry leaders to understand the consequences

of immoral behavior. Newmans Own Foundation supports FBS

because it is exploring these types of complex issues related to ethics

and social responsibility, and empowering food entrepreneurs to follow

in Pauls footsteps.

Elly Erickson is a CIA senior advancement officer.

paul newman (center) with hole in the wall campersone oF pauls greatest accomplishments through newmans own Foundation

GIVING IT ALL AWAY

30

Joseph and Anne McCannJoseph and Anne McCann Scholarship

What motivates you to give?Anne and I believe that life is a lot better if you are on the right track

especially when it comes to a career. That was certainly true in my

case. When I was a senior in high school I won a corporate scholarship

to college. It changed my life. I was able to go to the college of my

choice and pursue the career of my choice. It expanded my horizons

and gave me great confidence. Without that scholarship I would have

been much more limited in both aspiration and achievement. Annes

motivation is about personal satisfaction. She loves to see a young

person succeed and gets pleasure from helping others. So, when Anne

and I had a little extra money, we wanted to do for other young people

what my scholarship did for me.

How do you give?I was head of public affairs at PepsiCo and my job included the

PepsiCo Charitable Foundation. I spent a lot of time thinking about

charitable giving on both a big and small scale. I think it makes

sense for the huge charitable foundations to tackle the big issues like

medical research and for large corporations to give to multipurpose

charities like United Way. But when it comes to individual giving, its

more effective to make it personal. When we started thinking about

our own giving program, we wanted to make it relevant to our own

lives. Anne, who went to art school at Washington University, started

out as a fashion designer. She is an excellent gardener. We both love

design and architecture. We like to cook and love restaurants. These

are all hands-on professions that mix art and dexterity with heavy

doses of practicality. When we combined those interests with my own

experience, our direction became clearyoung people in pursuit of

careers in those fields.

Basically, we look for high-potential students who need just a little

extra help to reach to the top. When we first visited the CIA more

than 20 years ago, we saw hard-working students with great talent and

career opportunity. It was the perfect place for us. We also noticed

an absence of woman and minorities, and decided some of our funds

should be allocated there because it would benefit the students,

college, and society as a whole.

We also give to food programs for the sick and elderly because we

want to ensure that people are not alone and hungry at the end of

their lives.

What makes giving meaningful?We make sure our giving is personal and relevant to our own lives.

And every dollar counts because our money goes through the

organization directly to the individual. Even though we might not

know the individual personally, we know he or she is in real need and

selected by the CIA because of high potential. We also know that the

individual will get a good job after graduation. To help a young person

find the right career track brings the same satisfaction as dinner at a

favorite restaurantand thats saying a lot!

Why Give?

31

Randall Boden 15 (BPS anticipated 16) Associate Degree in Culinary ArtsRecipient: Joseph and Anne McCann Scholarship

How did you discover your love of cooking?As a small child I can remember watching my grandmother cooking

for what seemed like hours. She taught me how to cut safely by putting

her arms fully around me and wrapping her hands over mine to guide

me. Thats when I caught the bug, and kitchens have been my happy

place ever since. My first foodservice job was in a fast food restaurant

during high school. I loved speed and the pace of a dinner rush, but

it didnt take me long to realize that theres much more to life than

burgers and fries.

What motivated you to attend the CIA? For me the CIA was always an unattainable dream. I would spend

hours every night looking at the website and watching every single

YouTube video I could find about the school. I always knew in my

heart of hearts that this was the school for me. It was a dream that I

went for and now, looking back, I understand how lucky I truly am.

What has been the best part of being at the CIA? Sometimes I have to pinch myself to make sure I am not still

dreaming! I learn something new here every day. I have never been

anywhere that is so far away from my home but where I feel so much

at home. This school has changed my life. The chefs who have molded

me and the people I have met along the way are going to be my

lifelong friends. Coming here, I thought I would only learn to be a

better cook. But it turns out I have become a better person.

What do you do outside of class?I stay very active as vice president of the Student Government

Association and president of the Brew Club. I also work up to 30 hours

a week in a local kitchen.

What are your plans for the future?When I graduate I intend to pursue a law degree. I want to specialize

in small business law so I can work within the restaurant industry. I

would also like to work on the laws that help to regulate our nations

food systems in order to make this world a better place for future

generations.

How has the scholarship program helped you?The scholarship program is everything to me because I wouldnt be

here without it. My parents have always instilled in me that hard work

and dedication pay off. Earning this scholarship proves that to me. The

gift of an education is truly priceless and the fact that someone wants

to help me out with mine is truly humbling. This school has given

me so much more than I could have ever expected and if not for the

people behind the golden seal of The Culinary Institute of America

it all wouldnt have been possible. I will remain forever humbled and

honored that someone donated so that I can achieve my dreams.

Givings Impact

32 www.ciaalumninetwork.org

52 James Gabriel is retired and living in Wilmington, NC.

63 David Phillips has retired.

67 Vincent McGuinness has retired after 50 years as a chef. He still misses working very much.

Vincent loved cooking, the kitchen, and

the great cooks and chefs he worked with

throughout his career. Apparently, the old

sayings are true: The legs are the first to

go and Once a chef, always a chef.

68 George Servant recently retired as sales director for Dawn Food Products, ending a 24-year

career in sales. He has relocated to South

Carolina and plans to see the U.S. by RV

& trike with wife Georgia and their

two dogs.

69 Bernard Bredbenner officially retired from work in July 2014. After leaving the restaurant

and motel business, Bernard went to

school to learn to drive tractor-trailers

and really took to that life. He is currently

rebuilding a 1937 Plymouth four-door

stock sedan and transforming two 1941

Plymouth Business Coopers into street

rods with hemi engines. For the past 30

years, he has also been instrumental in

organizing the Motorcycle Miracle Tour

in support of the Childrens Miracle

Network at Geisinger Health System,

providing life-saving equipment and pro-

grams for Geisinger Janet Weis Childrens

Hospital in Danville, PA. Paul Hebert is

changing careers. After 25 years as presi-

dent/executive director of Champ Homes

in Hyannis, MA, he is moving into the

business of redemption and recycling of

beverage containers. His new mission will

center on job creation, resource recovery,

and environmental issues. Paul just

celebrated 41 years of marriage. He has

three daughters and four granddaughters.

Life is good!

70 Ronald Alterio has retired after 50 years of great success in and passion for his work. He will now

have time to enjoy his favorite hobbies

golf, travel, music, and, of course, cooking.

Salvatore Maglio has retired from

Delaware Towers Retirement Community

in Scranton, PA, where he was director of

food operations for six years.

71 Wayne Hyatt is owner of Pops Old Company Store and Tavern in Catawba, NC, which is a tav-

ern/restaurant that also does catering and

concessions. Wayne recently gave some

of the responsibilities of the operation

to his son, but is still keeping his hand

in. The restaurant is located in a historic

building built in 1895. Wayne is in the

middle of renovating the space. David

Oliver has retired due to his battle with

Parkinsons disease. He and his wife are

working to find herbal remedies to help

him. Michael Schoen has retired after

spending almost 40 years of his career at

Yale University. He was in dining services

for 30 years and served as an advisor for

labor/management relations for the last

seven. Michael is proud to report that he

recently became a grandfather.

73 Valerie Shelton retired after 31 years of teaching culinary arts in Orlando, FL. She recently

relocated and is happily working at Barrel

Oak Winery in Delaplane, VA. Valerie

enjoys spending her free time with her

grandchildren and traveling. Armen

Sujohn retired as executive chef of The

Olympic Club in San Francisco, CA.

Now he spends his time hunting, fishing,

and enjoying his grandson. He just loves

being retired.

75 Josetta Spychaj is resident chef at Sur La Table in Los Angeles, CA.

76 Timothy McGrath has been teaching food enthusiasts and Boot Camp classes at the CIAs San

Antonio campus.

77 Laura Widing is purchas-ing and project manager of LASCO enterprises in Houston, TX.

78 Michael Barna is catering liaison at Whole Foods in Wynnewood, PA. He is looking forward

to the companys relocation to a much

larger facility right next door, in August

2016.

80 Joel Blice has recently moved to the beautiful eastern shore of Maryland where he has opened

an office with Goodwin Hospitality.

Joseph Russo is owner of Sweet Tree

Holdings, LLC in Island Pond, VT. Sweet

Tree will be the largest maple syrup pro-

ducing facility in the area but will not be

producing syrup for pancakes. The com-

pany is testing products like facial scrubs,

and is still exploring all the ways they can

use their maple product creatively.

81 John Bartholomew celebrat-ed the one-year anniversary of his marriage to his husband, Daniel Valle,

by vacationing in San Juan, PR. John no

longer works in the culinary industry. He

has been a registered nurse since 1996

and an advanced practice nurse since

2003. He is employed by Atlantic Gas-

troenterology Associates in Egg Harbor

Township, NJ. He loves to cook and bake

for friends and family, and even made his

own wedding cakea three-tier coconut

cake filled with coconut custard.

85 Raymond Plasek is brewing supervisor at the Revolver Brewing Company in Granbury, TX. He

has been with the company since 2014.

86 Mark Fortino is vice president of culinary develop-ment for TrustHouse Services Group in

Charlotte, NC.

87 Joanne Burns is chef at The Kitchen Warehouse (Australia) Pty. Ltd., in Western Australia.

Christopher Wissmar is chef/owner of

Circa Ale House in West Seattle, WA.

88 Christine FitzPatrick is owner/designer for FitzPatrick Design, Inc. For the third year in a row,

the business received a Best of Houzz

award for excellence in kitchen design.

Hadley Katzenbach is corporate chef-

culinary for Southern Mills in Rome, NY.

Polly Williams and her husband are

proud to announce the birth of their third

child, Sofia Channah. Sofia was born in

Israel in 2013.

90 Martin Saylor is anticipating the opening of his new restau-rant, Saylors by the Sea, located in Nags

Head, NC. The menu will feature fresh

seafood selections from the Atlantic coast.

This is a lifelong dream for Martin, and

he could not be happier. Kate Wilkin

is currently the director of operations

for Restaurant Associates at Longwood

Gardens, a cultural attraction in Kennett

Square, PA. She oversees all foodservice

operations, totaling $7 million annu-

ally. David Woolums is chef-instructor

in the baking and pastry and culinary

arts programs at Sullivan University in

Louisville, KY. He is a certified journey

baker with the Retail Bakers Association

and a certified executive pastry chef with

the American Culinary Federation. David

lives in Corydon, IN, with his wife and

stepdaughter.

91 Father Chuck Frederico is vocations director for the New

York, Maryland, and New England Prov-

inces of the Society of Jesus. He recently

Father Frederico

john (leFt)

33mis