Mise En Place Issue 70 Drink Up

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

No. 70, October 2015

Drink Up!

2

Keep the Momentum Going!The Building on Excellence Capital Campaign is at $72 MILLION AND COUNTING!

The excellence of the CIA’s academic programs and the accomplishments of our

alumni have earned us global prominence. Donations allow us to invest in the most

talented faculty and the finest facilities, pursue world-class research, and attract

the most capable students.

Some of the latest gifts include:

• Support for construction and equipment needed for the new Student Commons

at the Hyde Park campus from Jones Dairy Farm, ITW Food Equipment Group,

the Banfi Vintners Foundation, Dole Packaged Foods, Nestlé Waters North

America, the Statler Foundation, and Ventura Foods; as well as the multiple

corporate and individual gifts in honor of Daniel Boulud’s 60th birthday

• Scholarship funding from the Confrérie de la Chaîne des Rôtisseurs Foundation

and the Dyson Foundation

• Donations for scholarships and new facilities totaling $85,000 from CIA

faculty and staff

Thanks to the financial support of donors like you, the new Student Commons is

now open! And there is even more in the works:

• A 120,000-square-foot wing of Roth Hall on the Hyde Park campus to provide

a new home for the culinary science curriculum, currently housed on the ground

floor of the Colavita Center for Italian Food and Wine.

• New residence lodges and renovations to existing

residence halls, a future green space, and a student

sustainable garden.

At 48,000+, alumni are the lifeblood of The Culinary

Institute of America. Please give! Join your alma

mater in connecting your passion for excellence with

a commitment to what really matters. Make a gift

today by calling 845-905-4275

or visiting ciagiving.org.

With gratitude,

Dr. Victor A. L. Gielisse, CMC

Vice President—Advancement and

Business Development

$100 MILLION

50 MILLION

1 MILLION

72 MILLION

the egg in the new student commons

3mise en place no.70, October 2015

Beer is HotPutting the “craft” in beer

8

Welcome to The EggFun, Friends, Food, and Fitness

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Kopf Wine TripChanging Lives

26

Say Yes to Beverage ChoicesNon-alcoholic beverages get their due

10

8 26

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Notice 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, HR Director—Faculty Relations845-451-1314, [email protected], Office—Roth Hall, Room S-324Section 504/ADA: Maura A. King, Director—Compliance845-451-1429, [email protected], Office—Roth 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.

10 29

BeveragesCocktails: What’s Trending | Beyond the Well-Known: Discovering

Emerging Wine Regions | Modern-Day Sommelier

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Across the PlazaTidbits | Following the Presidential Trail | Cocktail Chart

14

Education for LifeThe Secret Life of Chefs | Women in Foodservice

20

Gifts at WorkDole Packaged Foods | The Banfi Vintners Foundation

Why Give? | Giving’s Impact | Own a Piece of Lou’s Wall!

28

mise en place no.70, October 2015 5

When I went to college in the Midwest, the

drinking age was 18. I remember walking down

the hill from campus with friends to a dark and

ominous bar where I drank Grasshoppers—a

cloying mix of crème de cacao, crème de

menthe, and yes, cream! It was the only mixed

drink I really knew by name. I felt sophisticated

when the bartender suggested I try a White

Russian. At least it had real grown-up stuff in it

like vodka and coffee liqueur. Of course, it also

had cream.

Beer was never my thing, and wines like

Boone’s Farm Apple Wine and Blue Nun, which were passed around at parties,

only gave me a fuzzy tongue and a vague headache in the morning. So I ended

up not being much of a drinker in college—and can you blame me?

I went on to live through the sparkling era of Lancers and Mateus, the dry and

fruity period of Italian imports like Bolla Soave, and the easily accessible but

more sophisticated flavors of France’s Pinot Gris and Merlot.

But times change. A number of years ago I pried open the mixed drink door

one more time when I was offered a gin and tonic made with Tanqueray and

lime. I discovered a world beyond the Grasshopper. Recently, I was at a bar and

shared a flight of craft beers for the very first time since I’d turned my nose up

at that can of Bud way back when. What a surprise. Beer today is complex and

there are now so many styles and flavor profiles that I’m able to pick and choose

to find my favorite.

Beverages have finally gotten their due. They are treated with the same respect

as food. And though wine aficionados have been enjoying this status for some

time, it is only recently that beer and cocktails have truly come into their own.

We’re taking a look at all beverages in this issue. And we’ve even thrown in a

few recipes from our chefs to offer inspiration.

Enjoy this edition of mise en place, and if you have

a moment, take a tour of our beverage garden

with Professor Doug Miller, at https://youtu.be/

R6LO3V6eplg or by using this QR code.

Always remember to read and drive responsibly!

Nancy Cocola

Editor

[email protected]

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.

©2015 The Culinary Institute of America All rights reserved.

Photography: Phil Mansfield and Annie Watt

mise en place® No. 70, October 2015

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

Christie Dufault

Gail Jones

Waldy Malouf ’75

Carlton McCoy ’06

Douglass Miller ’89

Contributing Writers

6 www.ciaalumninetwork.org

By Douglass Miller ’89What’s old is new again, especially in the world of cocktails. Bottling

cocktails, cocktails on tap, using vinegar in drinks, aging cocktails,

and utilizing beer in cocktails are trending in the beverage world right

now. Despite the fact that all of these techniques have been around for

more than 100 years, using one or more of them can boost your bever-

age program.

Message in a BottleFrom the classic Negroni to an

updated Manhattan, bars are bot-

tling a wide range of cocktails these

days. Bottled cocktails can be a great

addition to several areas in a bever-

age program. For example, at their

wedding, a bride and groom can have

their own signature bottled cock-

tail. The bottles can be labeled and

personalized with date and pictures.

Bottled cocktails can also be a fun,

practical way of serving cocktails

at an off-site catering event. The cock-

tails can be bottled and pre-chilled

before the event. At the site, the staff just open and serve the drink still

in the bottle.

tip: If you are going to bottle a cocktail, you will most likely need to

add water to the recipe. The volume in a well-shaken or stirred cock-

tail is about 20% melted ice water. Since you are serving the cocktail

right out of the bottle, you need to account for that loss of icy water.

This is why you want to carefully test your recipes before you do a

mass bottling. If you want to bottle a cocktail with carbonation, make

sure all of the ingredients are very well-chilled, about 32° F. This helps

the liquid retain the carbonation.

Tapping into FlavorAnother trend that has practical use for many different facets of the

hospitality industry is cocktails on tap. A cocktail can be measured

and poured into a five-gallon keg. The cocktail can then be chilled and

served using a beer-style tap. Cocktails on tap allow you, the operator,

to control the alcohol content and create a consistent cocktail every

time. Just like those that are bottled, cocktails on tap are also great

for off-site catering. Five-gallon kegs can be pre-filled with a signature

cocktail, chilled overnight, and delivered to the site. This spares you

the hassle of bringing several different types of alcohol to the event.

For high-volume bars, cocktails on tap can also be beneficial. Since the

cocktail is pre-made and chilled, all the bartender has to do is pour it

into the glass.

tip: Again, you might want to add water to your recipe and taste-test

it before serving. You can have the cocktail with or without carbon-

ation; it all depends on how you set up the cocktail tap system and the

gas you use.

The Zing of VinegarThe vinegar-based cocktail is mak-

ing a comeback. A cocktail with

vinegar in it—otherwise called a

shrub—was popular during Colonial

times in the U.S. Many balk at the

idea of adding vinegar to a cocktail,

but it offers a different dimension to

the drink. Vinegar’s acid balances

out the sweetness of other ingredi-

ents—think tomato-based barbecue

sauce.

tip: Sometimes when creating a

cocktail, you want an acid compo-

nent that is not fruit-based. Malt,

balsamic, and rice wine vinegar can all be utilized in a cocktail. And

unlike cocktails acidulated with citrus, vinegar-based drinks remain

clear after being shaken, depending on the type of vinegar you use.

Barrel AgingAging cocktails in barrels has also become part of the cocktail reper-

toire. Even though it was popularized several years ago, it can still be

a great part of a beverage program. You could pre-make a Manhattan,

age it, and then serve it right out of the barrel. Barrel aging can give

your drink richness and vanilla-like notes. New barrels will give you

more hints from the wood than used barrels will. Used barrels will

impart the flavor of whatever was previously aged in that barrel.

tip: If you are going to age cocktails in barrels, purchase smaller

barrels that are more manageable to use. You can find small barrels at

some local distilleries. If you cannot find one, there are several compa-

nies that sell them online.

Sous Vide—Not Just For FoodIf you want to create a modernized version of a barrel-aged cocktail,

try sous vide. For example, simply put together the ingredients for a

classic Manhattan, add a couple of smoked oak cubes, and place ev-

Cocktails What’s Trending

professor douglass miller mixing drinks


erything into a Mason jar. Seal the jar, place it in a water bath at 165º

F, and let the jars sit in the water bath for 24 hours. Chill and serve.

tip: Sous-vide machines make it easy to add botanicals and fruit to

a drink. Place ingredients in a sealed bag and let them sit in the water

bath for 24–48 hours. It is a great way to combine different flavors.

Beer HereAs mentioned in the “Beer is Hot” article on page 8, craft beer is on

everyone’s lips right now. So, why not create a great beer cocktail? A

white beer, saison, or even a stout can make wonderful cocktails. Beer

adds carbonation and flavor to a cocktail. Also, the beer can add a

little bitterness to a drink to balance out the sweetness. Beer cocktails

have been served in the U.S. for a very long time and they are starting

their comeback now.

tip: Try using beer instead of soda water in a cocktail. It can give

your some effervescence and a new flavor profile.

Drinks in 3DSomething totally new in the cocktail arena is the use of 3D printing

in a cocktail program. At the CIA, we have a 3D printer that is being

used to create a wide range of items. A 3D printer has the ability to

create vessels out of sugar, sugar-based stir sticks, or garnishes.

tip: The use of 3D printers in the kitchen is relatively new, but will

have a profound impact on the industry. Consider taking a chocolate-

based cocktail to a whole new level using the 3D printer.

As we often say, “everything old is new again.” And, for the most part,

that is true. Regardless of whether it is new or not, you must create a

beverage program that fits your operation. Only you can tell if one of

these trending techniques will work for you.

Douglass Miller ’89 is professor of hospitality and service management

at the CIA.

Monticello (an homage to Thomas Jefferson)

2 ounces Rye Whiskey

1 ounce Cherry Heering liqueur

½ ounce 10-year aged balsamic vinegar

Dash of Fee Brothers Black Walnut Bitters

Combine all of the ingredients in a

cocktail shaker with ice and shake for 20

seconds. Strain the contents into a cocktail

glass. Garnish the drink with a maraschino

cherry or orange peel twist.


Beer is Hot


By Douglass Miller ’89The number of beer companies has skyrocketed in the U.S. over the

last several years, and today, most people live within 50 miles of a

brewery. With more than 15,000 different beers being produced in the

U.S. alone, the beer industry is more diverse than ever and restaurants

are increasing the size of their beer lists with unique, local craft

beer. Interestingly enough, overall beer sales have not significantly

increased in the last several years. But, craft beer sales are up, IPAs

remain hot, and the CIA is helping to increase the role beer plays in

restaurants across the country.

According to the Brewers Association, overall beer sales in 2014

increased only 0.5% to 197,124,407 barrels. And while Americans

consumed 48.8 billion pints of beer in 2014, beer consumption in the

U.S. over the last couple of years has been virtually flat.

People assume that since the selection of available beer has increased,

so has consumption. Not so. What has shifted is the type of beer people

are drinking. In 2014, craft beer sales increased 17.6% and imported

beer increased by 6.9%. Craft beer now makes up 11% of the total

share of beer consumed. That is up from 7% a few years ago.

On the other hand, large company sales have been sluggish. Anheuser-

Busch InBev reported that volume of their beer consumed in the U.S.

declined by 1.5% at the end of the 2014 fiscal year. AB InBev still

accounts for about 48% of the beer consumed in the U.S., but it has

been acquiring several craft breweries, including Goose Island out

of Chicago, IL; Blue Point Brewing Company in Patchogue, NY; 10

Barrel Brewing in Portland, OR; and Elysian in Seattle, WA.

So You Want to Be a Craft BrewerThe rules for calling your product a craft beer are governed by the

Brewers Association, a marketing and educational industry group. To

be a craft brewer you have to meet a number of criteria:

• The brewery must produce fewer than 6 million barrels per year.

• Another beverage company—not including another craft brewer—can

own no more than 25% of the brewery.

• The majority of the beer must use traditional or innovative brewing

ingredients.

Popular TastesIPAs continue to be very popular with consumers, making up one-

third of the craft beers consumed. Because of the popularity of IPAs,

brewers have come up with a number of subcategories of the brew,

including Black IPA, West Coast IPA, East Coast IPA, Rye IPA, Red

IPA, White IPA, Imperial IPA and, the newest one, Session IPA.

Because many IPAs are very hoppy and high in alcohol content,

breweries are now starting to create sessional IPAs that are neither

hoppy nor as high in alcohol content. Session IPA is usually below 5%

alcohol by volume (abv). The term “session” refers to the lower

alcohol content.

Education for the FutureWith the increase of beer selections, beer and food pairings are also

trending. Adam Dulye ’97 is executive chef for CraftBeer.com and

the Brewers Association—the not-for-profit trade association dedicated

to small and independent American craft brewers. Adam will use his

culinary background to work with restaurateurs all over the country

to successfully pair beer with food. To educate the newest culinarians,

Adam, along with the Brewers Association’s craft beer program

director Julia Herz, created and published the CraftBeer.com Beer

and Food Course. The curriculum is free and is designed to educate

future chefs, servers, and hospitality professionals.

Craft Beer at the CIAAs of spring 2015, there are more than 3,500 brewing operations in

the U.S. That includes breweries and brew pubs. According to the

Brewers Association, there are another 1,700 breweries already in

the planning, building, or permitting stages. The CIA is one of them.

The CIA, with its partner Brooklyn Brewery, has built The Brooklyn

Brewery at the CIA, which is housed in the new Student Commons.

The partnership with Brooklyn Brewery gives the CIA access to

guidance from one of the largest breweries in the U.S. Many people

from Brooklyn Brewery are offering support for this new venture.

Brewmaster Garrett Oliver, who is one of the most respected beer

professionals in the industry, is giving educational and production

support to the project. And both CEO Eric Ottaway and President

Robin Ottaway have thrown their weight behind it as well.

In September, the semester-long Art and Science of Brewing started.

In this bachelor’s degree hands-on class, students will learn all aspects

of the brewery and its operations. The brewery has a head brewer

who is overseeing the production of the beers and works with the

students by sharing his knowledge of brewing. The students will be

creating two year-round beers available for sale in all of the campus

restaurants and at the Student Commons. Throughout the year, there

will be seasonal beer offerings. In addition, the brewery will make

special beer for different events held on campus.

Not only are the students working in the brewery, they are also

spending time in the classroom getting an understanding of brewing

science. Another beer appreciation class explores the history, culture,

and beer styles from around the world. The students do sensory

evaluation of more than 60 beers from three different continents.

They also learn about the production of sake and hard cider.

Beer is hot. And at the CIA we are offering our students the

opportunity to learn about this remarkable and adaptable beverage

while riding the refreshing wave of knowledge.

Douglass Miller ’89 is professor of hospitality and service management

at the CIA.


By Waldy Malouf ’75At last, there is an alternative to soda or iced tea that satisfies the guest in search

of a sophisticated, non-alcoholic beverage; heightens the dining experience; and

increases your lunch or dinner check.

With the danger associated with drinking and driving at the forefront of everyone’s

minds, you will almost always find a designated driver in the crowd. In addition, the

nation’s focus on health and wellness means that for many, the days of indiscriminate

drinking are a thing of the past. Add to the mix the growing demand by consumers

for flavor, authenticity, and value in every part of the dining experience, and you

have a whole new category of beverages emerging in full force.

At the CIA, we’ve introduced a non-alcoholic beverage program across all our

campuses. We recognize that everyone enters a restaurant expecting to enjoy the

full dining experience, complete with beverage pairing. Those who opt not to have

an alcoholic drink deserve no less than their alcohol-imbibing companions. These are

not just “mocktails”—classic cocktails minus the alcohol—they are drinks conceived

to stand on their own. Though we have had opportunities for students to present

non-alcoholic beverages to patrons in the past— especially when The Bocuse Res-

taurant first opened—it wasn’t until we opened our pop-up restaurant, Pangea, that

non-alcoholic beverages received the full measure of our attention.

For the chefs and front-of-house teams, pairing non-alcoholic beverages with the

unique flavors and inventive dishes created at Pangea was an exciting challenge. Our

adult patrons were excited too, and struck up animated conversations with student

servers about sourcing local, seasonal ingredients and flavor combinations. Our

underage patrons were delighted that their drink choices had expanded beyond iced

tea and soda to a more sophisticated and delicious alternative.

We thought we’d share a few of our recipes with you to enjoy in your establishments

or with friends at home.

Waldy Malouf is senior director, food & beverage operations for the CIA.

Say Yes to Beverage Choices

Minted Mango Spritz(From Nao at our Texas campus)

3 springs of mint (2 to muddle, 1 for garnish)

1 teaspoon superfine sugar

1 ounce fresh lime juice

2 ounces mango purée

6 ounces club soda or seltzer

1 slice mango for garnish

In a cocktail shaker, muddle the fresh mint with the sugar. Add lime juice, mango purée, and club soda or seltzer. Mix well. Strain into a 12-ounce highball glass with crushed ice. Garnish with a slice of mango and mint spring.

Lavender Lemonade(From American Bounty at our New York campus)

1 ounce lavender simple syrup (see recipe)

1 ounce fresh orange juice

1 ounce fresh lemon juice

2 ounces club soda or seltzer

Lemon wheels and lavender sprig for garnish

Combine lavender simple syrup, orange juice, and lemon juice in a cocktail shaker with ice. Strain into a highball glass filled with ice. Top off with club soda or seltzer and garnish with lemon wheel and fresh lavender sprig.

Lavender Simple Syrup

8 ounces granulated sugar

8 ounces water

3 ounces dried lavender

Combine ingredients in a pot over low heat. Simmer for 20 minutes. Strain. Store in covered container in refrigerator for up to two weeks.

Pomegranate Ginger Fizz(From the Wine Spectator Greystone Restaurant at our California campus)

Sugar in the Raw

10 mint leaves

1 ounce fresh lime juice

1.5 ounces ginger simple syrup (see recipe)

4 ounces pomegranate juice

Club soda or seltzer

Prepare glass: To coat the rim of a glass, spread or mound sugar on a small plate or tray. Moisten the rim of a glass with water. Lay the glass on its side so that the rim is touching the sugar garnish and rotate or roll the glass so that the entire rim is coated.

In a cocktail shaker, muddle mint leaves with lime juice and gin-ger simple syrup. Add pomegranate juice and ice, shake. Strain into prepared Collins glass. Top off with club soda or seltzer.

Ginger Simple Syrup

6 ounces granulated sugar

6 ounces water

2 tablespoons grated ginger

Combine ingredients in pot over low heat. Simmer for 20 min-utes. Strain. Store in covered container in refrigerator for up to two weeks.


By Christie DufaultWine has been produced for hundreds of years, so we tend to associate

it with tradition. We are familiar with historical wine-growing

countries and maintain a basic sense of the geography of the more

well-known appellations throughout the world. Still, many of us who

love wine and cherish its diversity keep our eyes, ears, and mouths

open in the hopes of making delicious discoveries.

One example of an exciting “new” wine region is British Columbia

(BC), Canada. Located in the Pacific Northwest, British Columbia

offers a diverse climate where compelling vinifera grapes grow well.

Although there are five wine sub-regions in BC, the stunningly

beautiful Okanagan Valley is considered the province’s premier wine

appellation. There are magnificent Riesling and Pinot Gris vineyards

in the cooler areas and flavorful Merlots and other reds from the

warmer sites. These wines can be difficult to find in the U.S., so a trip

to BC offers the enticement of visiting more than 250 wineries and

getting to know friendly Canadian hosts.

Also in the new wine world, New York’s Finger Lakes region is a

wine area to seek out. With some of the most geologically diverse soil

in the world and a famously cool climate, the region has actually been

producing exceptional wines for decades; it is just that they’ve mostly

been consumed locally. But thanks to positive press and restaurants

from New York City to San Francisco, these great wines are finally

getting the exposure and recognition they deserve. Standouts include

the dry Rieslings and Gewürztraminers from the Seneca Lake

appellation and reds that are, increasingly, examples of beautifully

balanced Pinot Noirs.

An ancient country like Greece, where wine is a daily primary

beverage for every adult inhabitant, may not appear to possess

an emerging wine scene, but thanks to improved importation and

distribution, many of the wines of Greece are new to American

consumers. Particularly exciting are the white wines made from the

indigenous grape assyrtiko on the island of Santorini. Grown in the

windswept volcanic soils on the crescent-shaped island, the wines

are incredibly aromatic and complex on the palate. The range of

styles is diverse and therefore offers myriad food and wine pairing

applications.

Similarly, France is highly associated with wine and considered

a benchmark for many of the classics. Yet there is a little-known

region in the foothills of the Rhône-Alpes called the Savoie where

the winemakers are producing some excellent wines. Previously

considered “après-ski” wine, the local white varieties of jacquère and

altesse are producing stunning wines of balanced fruit and acidity, and

the world is taking notice. The distinctly alpine climate also produces

an original red called Mondeuse, which is more medium-bodied and is

delicious served with a slight chill.

Chile is a large wine-producing country and many of its larger

growing areas dominate the market. But today, some of Chile’s lesser-

known coastal regions are making

waves. In the north, the Elqui and

Limari Valleys are producing some

of the globe’s finest carmenère, a red

grape transplanted from Europe.

Further south in the San Antonio and

Itata Valleys, there are remarkable

examples of Syrah and Carignan

wines, respectively. Seeking out these

wines will result in flavorful bold reds

of depth and harmony.

With so many wines in the world and

new vintages appearing every year,

the pleasures of wine should be about

the enjoyment and the journey…and

journeys are full of discoveries.

Christie Dufault is associate professor of

wine and beverage studies at the CIA at

Greystone.

Beyond the Well-Known: Discovering Emerging Wine Regions

Vineyards by osoyoos, british columbia, canada


By Carlton McCoy ’06In the United States, the current role of sommelier has a very short

history. Initially, the sommelier in the U.S. was simply the most skilled

server who may also have had a passing interest in wine. Actually, most

of the sommeliers who we look up to today as the pillars of the industry

got their start that way. I know I did!

Until fairly recently, it was the sommelier’s role to manage what were

very classic wine lists that included a good selection from a very few

familiar regions. The list might feature wines from Burgundy, Bordeaux,

Champagne, The Rhône Valley, Porto, California, and maybe a few

from Germany and the Loire, but that’s about it. In addition to knowing

something about these wines, the sommelier would do double duty by

either taking a station in the dining room or playing the role of maître

d’hôtel. In most cases, there simply wasn’t enough demand for a skilled

wine professional to warrant the additional investment in staff for a

small restaurant. There were a few exceptions, but this was the norm.

As more varieties of wine entered the marketplace from different

regions of the world, the American people increased their interest and

taste for it. The more they were educated about wine, the more they

spent on it in restaurants. For the first time, restaurant owners realized

they could dramatically increase wine sales with the addition of a floor

sommelier.

These days sommeliers are expected to be well-versed on wine from

every region of the world and be able to discuss multiple producers!

This obviously requires a person who is fully committed to the wine

program. The modern-day sommelier is not just responsible for his or

her own knowledge, but that of the staff as well. At The Little Nell in

Aspen, CO, where I am sommelier, we have a very regimented training

program. Every Thursday we train on a different wine-producing

region. I prepare a one-page write-up focused on wines to taste from a

single region and then finish the training with an exam. Each member

of the service staff must complete these wine exams and demonstrate a

real understanding before they can even touch the service floor.

Beyond the academic understanding of wine, I believe that today’s

sommelier must be more well traveled and more knowledgeable about

the esoteric wine regions in the world. The modern-day sommelier must

also play the role of accountant. With the amount of inventory usually

held by good wine programs and the extremely important margins they

represent, sommeliers must always have a complete grasp of cost of

goods sold and inventory controls.

Members of the sommelier community are always thinking of

interesting ways to engage and delight our guests. And beyond the study

of wine, this is the part that is most exciting for me.

Master Sommelier Carlton McCoy is wine director at The Little Nell

in Aspen, CO.

Modern-Day Sommelier


city, ate at Hattie B’s for lunch, and enjoyed

dinner prepared by Deb Paquette ’78, chef/

owner at Etch. The weekend concluded with

a country music show and VIP backstage

tour of the Grand Ole Opry. Fellows were

even called on stage as a surprise to all!

Greystone Hosts First Sommelier SummitThe inaugural CIA Sommelier Summit

was held at the Greystone campus this

spring. Areas covered during three days of

sessions involved wine list development,

sommelier skill testing, aromatics and

wine, regional wine studies, food and wine

pairings, the importance of great hospitality,

and winemaker and sommelier relationships.

The presenters included 15 Master

Sommeliers, professional wine educators,

wine and beverage directors, and other

experts in the beverage and hospitality

fields. Our own Rajat Parr 96, Jason Smith

’98, Carlton McCoy ’06, and Amy Racine

’10 presented or participated in panel

discussions. The second annual Sommelier

Summit is scheduled for April 24–26, 2016.

Mark your calendars!

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 March 4

and May 29, 2015.

Blue Diamond Growers, Inc.

Cacique, USA

Cambro Manufacturing Company

Cento Fine Foods

Cres Cor

DeerDawg

Hershey Company

John Boos & Co.

KitchenAid

Lone Mountain Waygu

McIlhenny Company

Metro Shelving

Oneida

Rubbermaid Commercial Products, LLC

San Jamar

Saputo Cheese USA, Inc.

Steelite International America

Taylor Company

Wood Stone

Fellows Chill in Music City—NashvilleSome 30 members of the CIA’s Society

of Fellows gathered over Memorial Day

weekend in Nashville, TN. An amazing

weekend of great food, fun, music, and

camaraderie was had by all. They dined

with weekend host Maneet Chauhan ’00 at

her new restaurant, Chauhan Ale & Masala

House. Chef Vasisht Ramasubramanian

’10 worked closely with Maneet to create

an amazing experience for the Fellows. On

day two, Fellows took a trolley tour of the

fellows dine at maneet chauhan’s (center) restaurant

panel at sommelier summit

15

Following the Presidential TrailLook beneath the title of “college president” and you’ll find

attributes like trailblazer, relationship nurturer, champion of

big ideas, overseer of small details, and bold decision-maker.

All that, and a president must have broad shoulders to carry

the ultimate responsibility of progress. Whether it’s investing

in programmatic changes, thought leadership initiatives, or

physical improvements to a campus, President Tim Ryan

exercises those attributes and weighs thousands of variables

before giving any project the nod. One recent venture that

got the enthusiastic “go ahead” is The Egg—a glorious new

dining facility and gathering place for students on the Hyde

Park campus.

At the “egg cracking” ceremony that officially opened The

Egg on June 29, Tim explained, “Food brings us together to

convene and nourish our community.” Students will have

ample opportunities for learning at The Egg. The high-volume

production class now operates the Jones Dairy Farm Line.

An innovation station is the site of the pop-up foodservice

concepts created by bachelor’s degree students taking the

Intrapreneurship Concentration. The Brooklyn Brewery at the

CIA is where classes on brewing and fermentation are being

held. And countless student-centered events are planned for the

comfortable lounges and open area at The Egg.

All the ideas, collaborations, and, ultimately, the president’s “go

ahead” have resulted in a wonderful addition to campus life.

Take a look.

Welcome to The Egg


Nearly every college across the country provides a place for

students to relax, socialize, network, study, enjoy extracurricular

activities, view occasional performances, and build a sense of

community. With the completion of the new Student Commons—

which included an upgrade to the recreational facilities and a

new dining and gathering spot called The Egg—the CIA now has

a stunning venue where students can do all this and more. Built

with a breathtaking view of the Hudson River, it will have both

indoor and outdoor seating for dining, lounges for group study

and socializing, and a brewery.

No college ever builds such a facility without the help of committed

friends. And the CIA is lucky to have friends of long-

standing who share its values and investment in

the future of our industry. Their support has

made it possible for us to create a venue that

is thoughtfully and innovatively designed, and

encourages student interaction and learning.

Here’s a look at The Egg, and some of the

contributors who are helping to make it such a

unique gathering place for students.

A: le cercle de feu de daniel bouludFifty-four friends and associates of renowned

master chef Daniel Boulud donated funds for a space

in The Egg in honor of his 60th birthday. The lounge,

surrounding the magnificent floor-to-ceiling fire pit, will

be forever imbued with Chef Boulud’s spirit of fraternity,

generosity, and love of bringing people together.

B: the banfi Vintners foundation loungeFor more than three decades, The Banfi Vintners Foundation and

the Mariani family have joined with the CIA in pursuit of excellence

in culinary and wine education (see page 29). They are true

champions of the college. This invaluable relationship will have

a lasting legacy in a beautiful lounge area where students can

connect, enjoy conversation, and share ideas about food and wine.

D: Ventura foods loungeVentura Foods, LLC has partnered with the CIA to focus on

education and the science of food research and menu development

for more than a decade. From gifts of high-quality Ventura products

and scholarships to the Ventura Foods Center for Research and

Menu Development on the Greystone campus to sponsoring the

CIA’s major thought leadership conferences, Ventura has been at

our side. Their eponymous lounge offers students the opportunity to

gather and “talk shop.”

E: dole packaged foods loungeCulinary and nutrition education are at the forefront of the relationship

between Dole Packaged Foods (DPF) and the CIA (see page 28). DPF

is a sponsor of the CIA’s thought leadership conferences: Worlds

of Flavor, Menus of Change, reThink Food, and Flavor, Quality, and

American Menus. We share goals of sustainability, health and wellness,

and innovation. The Dole Packaged Foods Lounge offers two distinct

conversation areas to foster the exchange of ideas and the joys of

camaraderie.

F: the statler loungeThe Statler Foundation, established by E.M. Statler in his

will, is wholly committed to funding education in the

hospitality industry. The Foundation has supported

the CIA since 1958 with capital, programmatic,

and scholarship grants. It is the goal of The

Statler Foundation that this new lounge will

offer students an atmosphere conducive to

conversation and contemplation and so honor

one of the great pioneers of the hotel industry.

Jones dairy farm line Jones Dairy Farm and the CIA have been linked for

decades through the Jones Dairy Farm Endowed and

Expendable Scholarships, donations of products, and

sponsorship of our ACF student teams and annual Leadership Awards

event. The company’s generous support of education, innovation, and

excellence have resulted in the CIA naming The Egg’s high-volume

production line and kitchen, the Jones Dairy Farm Line.

the brooklyn brewery at the ciaThe exciting and innovative partnership between the Brooklyn Brewery

and the CIA has meant the college could tap into the expertise of one

of the largest breweries in the U.S. to help create this unique facility

in The Egg. The company’s support for this exciting venture included

access to their world-renowned brewmaster, who is providing the CIA

with both educational and production guidance.

Friends of the CIA continue to come forward to support the

development of The Egg, and there are still opportunities to do

so. Interested in more information? Contact the Advancement and

Business Development Office at 845-451-4275.

17

N

A

B

D

The Brooklyn Brewery at the CIA

E

F

Jones Dairy Farm Line

The brainchild of an unknown Forest Service engineer, this document found its way into the National Archive—most likely in a pile of other engineering drawings slated to be cataloged. Standards for document preservation tightened after World War II, so this gem might have

been tossed away had it not been for the Archive staff who appreciated the wit and charm of the piece and decided to keep it. Feel free to make your own mixed drinks using this as inspiration.


The Secret Lifeof CIA Chefs

Stillness in the Face of CalamityEvery summer morning of his childhood, you’d find Lecturing Instructor Sean Kalenberg

’04 and his grandfather swimming side-by-side in the ocean off the coast of Wollongong,

Australia. That daily ritual was intended to ensure that Sean would become a strong

swimmer, and a fearless one—there were sharks in those waters! In winter, Sean and his

friends would head to nearby Mounts Keira and Nowra to take advantage of the ranges’

436 rock climbs. Strength and fearlessness were qualities required there too, as Sean

would often climb solo without benefit of safety ropes.

PassionHis passion for rock climbing has taken Sean to the tops of mountains around the

world from Asia to Europe and from Canada to the U.S. At first, his skills and interest in

cooking provided him with enough income to feed his passion for the next big trip; the

next challenging rock face. He lived the life of a part-time cook and a full-time climber.

Somewhere along the way, that equation flipped and Sean became serious about his

cooking. He enrolled at the CIA, worked at some impressive establishments in the U.S.,

and is now back at the Hyde Park campus as a faculty member. But being a chef has never

stopped Sean from climbing. These days, the Shawangunk Mountains are right outside his

door.

StillnessSean recounted how once, in the middle of a climb, he extended his arms to reach for

the edges of a rock face. The rock separated from the mountain and Sean found himself

holding a half-ton slab in his hands. He knew if he leaned back he would end up on the

ground with the rock on top of him. So he leaned forward into the mountain and gently

replaced the rock on the ledge. Then carefully, oh so carefully, he moved away to find

another handhold. Rather than panic, he’d called upon his preparation, focus, and inner

stillness to stay safe. And he firmly believes that the skills he must possess to be a rock

climber are the same ones he needs as a chef.

Utter stillness in the face of calamity is something Sean also values in the kitchen, where

fire, knives, and close quarters can be the scene of many a drama. He also believes

implicitly in building and trusting your skills. He teaches his students about the rhythm

of working on the line, the benefits of efficiency, the imperative of mise en place—both

mental and physical—and the laser focus that can make both an evening meal part and a

600-foot climb go by in a Zen-like moment.

We know how much your chef-instructors meant to you while you were at the CIA—you

tell us all the time! And those chefs know that a well-rounded life helps you stay in the

game longer, burn out less, and enjoy life more. Your chef-instructors have lives outside the

kitchen classrooms and we thought you’d like to take a peek and discover what helps them

bring balance to their life as a chef.


A Hunting ApprenticeshipYou could say that Associate Dean Cynthia Keller ’83 took a long time falling in

love with wild bird hunting. In fact, it took her 16 years from the occasion of her first

hunt—during which she walked cautiously beside her husband Michel while playing

the part of the unarmed spotter—to the day she bagged her first woodcock.

Cynthia spent season after season with Michel and other hunters—many from

France and Italy—at the Little Westkill Conservation Club in the Catskills. They were

all in search of pheasant, grouse, woodcock, and the odd rabbit to grace their dinner

tables. Cynthia never hunted, but went along to forage for the wild mushrooms,

thyme, rose hips, apples, pears, and quince that grew on the land. She would use

her finds to enhance the meal she’d prepare with the birds Michel hunted. It was

cooking with a nod to terroir—with many of the recipes including the very items the

birds were known to eat.

AwakeningCynthia vividly remembers when she first acknowledged the inevitable circle of life

that is part of the hunting experience. It was a cold, wet day and a freezing Cynthia

was wearing borrowed hunting gear. Her jacket had a big zippered compartment

in the back for storage. Michel proceeded to bag a rabbit and blithely unzipped the

back pocket of Cynthia’s jacket and laid the rabbit in there for her to carry. On that

very chilly day, the rabbit’s body offered her warmth, and later, sustenance. She and

Michel paid homage to the rabbit by making a wonderful meal. And still, she would

not hunt.

It wasn’t until 2010, when she felt confident enough that she would do the animals

justice, that she joined the hunt as a full participant. She took gun safety classes

and got qualified. And it seems the long apprenticeship of walking, watching, and

spotting paid off.

MasteryIn England, entrance into exclusive bird hunting clubs require that you first bag a

woodcock—a measure of mastery. Known for its unique takeoff and erratic flight

pattern, it is particularly hard to shoot and its coloring makes it almost impossible

to see on the forest floor. On her very first foray as a full-fledged hunter, Cynthia

was walking along with her German Shorthaired Pointer, who suddenly stopped

and pointed. At first she didn’t see the bird, but then, the woodcock took flight.

Amazingly, Cynthia’s first shot took it in mid-air. She was over the moon with

excitement.

She attributes her success to the qualities of patience, responsibility, intense focus,

passion, and, ultimately, mastery. Cynthia believes that these same qualities and

expectations of self are imperative if a chef wishes to rise through the ranks and

become excellent in their field—whether that field is in the kitchen or in the forest.


Hopped Up on Home BrewingOddly, it wasn’t until he was a student in the CIA’s Wine Studies class that

Associate Professor Dave McCue ’93 had his eyes opened to the world of

beer. Yes, beer, in a wine class. He’d always been a Budweiser type of guy

and had no idea that this glimpse into the vast world of beer would ignite a

passion and personal fascination that is impossible to suppress.

ThirstDave’s first foray into home brewing is one familiar to many. He received a

Mr. Beer—the ubiquitous beer-making kit designed primarily as a gateway

experience for newbie brewers. He describes how he followed the directions,

added the malt, and ended up with 2½ gallons of middling beer…the Bud

Light of home brewing. The beer might have been indifferent, but Dave

certainly wasn’t. He soon found a store not far from where he lived that

sold home brewing supplies and ingredients. To him, it was like being in

a candy store filled with grains, hops, malts, jugs, funnels, air locks, and

hydrometers. There has been no stopping Dave ever since.

The first beer he brewed after discovering that brewmaster’s nirvana was

a Ballentine, with its golden straw color, white lacey head, and grapefruit,

citrus, and pine nose. It’s smooth on the palate with a whisper of hops.

He quickly graduated to creating his own original beers. For instance,

with his Copperhead IPA—which is a hoppy, amber ale with a long-

lasting white head—Dave wants to give you the sensation of walking in

the woods in springtime when you drink it. And his Saison Dupont—a

Belgian-style beer—is a bit of a surprise because Dave replaces some of the

hops with Szechuan peppercorns. They give the beer a bit of a kick while

simultaneously helping to cool you down when eating spicy foods.

SeasonsBrewing seasonally is also one of Dave’s passions. It seems that Mother

Nature produces the ingredients needed at just the right time. For example,

Dave grew butternut squash and sage in his home garden during the

summer so it was ready at the ideal time for him to brew his Thanksgiving

beer. He enjoys brewing for specific holidays. His smoked oatmeal stout is

made with toasted oats and cherry wood-smoked malt and has a chewy,

meaty finish that goes perfectly with a lovely Christmas ham.

Dave believes brewing and being a chef have much in common. He applied

his chef mindset of meticulous execution to the ancient craft of fermentation

and found his perfect leisure-time diversion! Dave says that once you have

mastered techniques, you can move forward with recipe development and

experimentation. He really enjoys recreating lost favorites as well as putting

the McCue stamp on spectacular new home brews.


Take Your Business to the Next Level

CIA consulting provides expertise and ser-vices in the following areas:

Strategic Innovation

•Productdevelopment,assessment,applica-tions,andrepositioning

•Menuassessmentanddevelopment

•Innovationprocessesfromideationtocon-cepttoprotocepttothegoldstandardofyoursector

•Usingculinaryexpertiseasadriverofcustomervalue

•Contentmarketingandcontentfeeds,bothstaticandvideo.

Professional Development and Credentialing

•Trainingspecificallydirectedforprofessionals

•Strategicdevelopmentforculinaryfoodmarketers

•Corporateculinaryculturetraining

•ProChef®andcustomcredentialing

•Train-the-trainerprograms

CIA ConsultIng, taking Your Business to the next levelSince 2002, CIA Consulting has been a trusted resource for business owners to help drive growth

and profitability. So many of our graduates who are engaged in successful businesses are poised

to expand but could benefit from consulting with, and being guided by, a team with expertise to

meet challenges and put change into practice. CIA Consulting is here to help.

The CIA Advantage

CIA Consulting draws from the experience and expertise of 170 faculty members as well as staff who excel in all areas of culinary arts and sciences, business operations, marketing and communications, product development, training, and applied culinary research.

Our team can also leverage its relationship with special-ists to develop additional insights and access research data for your particular challenge.

The team has international reach and brings an un-beatable combination of creativity, technical expertise, real-world experience, and visionary thinking to every project.

From ideation to evaluation to the launch of a new product or service, your CIA consultant will be with you for the life of your project and will collaborate with CIA chefs, analysts, marketers, and other CIA strategic part-ners as necessary along the way.

For more information, contact

CIA Consulting Directors

Scott Allmendinger (845-905-4404) or

Brad Barnes ’87 (845-451-1613).

brad barnes ‘87 (left) and scott allmendinger


Women in FoodserviceTiffany Poe ’02


From an early age, Tiffany Poe ’02 loved to speak the language of

science. Naturally the idea of becoming a doctor just made sense. She

began a degree in microbiology and was prepared to do whatever it

took to succeed and make her way through school. So she applied

for a server position at a local casino to make money. The chef at the

casino’s five-star restaurant decided to give her an aptitude test, after

which he simply announced, “You are in the kitchen with me tonight.”

Three hours later, Tiffany was on a high the likes of which she had

never felt…she had found her place.

Tiffany thought about going to culinary school. Once again, it was

her chef’s declaration, “Go to the CIA,” that changed her life. While

at the CIA, Tiffany soaked up every bit of knowledge she could,

served as student body president, and worked a few hours a week in

the Admissions Office. “The phrase ‘we speak food’ sums up my time

at the CIA,” says Tiffany. “The CIA taught me how to speak about

food to all kinds of people and in all kinds of situations. It became my

language and I have been speaking it ever since.”

Same Language/Different AudienceOver the years, Tiffany has taken her love of teaching, people, and

food into lots of different places. She’s done everything from work as a

national demonstrator for the CIA to teaching in the culinary program

at the Tri-County Technology Center in Bartlesville, OK to being the

program manager at the Culinary Institute at Platt College in Tulsa,

OK. She’s “spoken food” to incarcerated women and taught them

about hospitality in preparation for their getting entry-level jobs in

hotels and restaurants while an adjunct professor for Tulsa Community

College. She’s currently the lead consultant for the state of Oklahoma,

developing curriculum for child nutrition staff, a.k.a., “lunch ladies,”

to teach them about the uses of fresh fruits and vegetables in menus.

Tiffany traverses the state to train them in culinary boot camp-style

programs called “Cooking for Kids.”

Stylin’…a Life by DesignWhile in Tulsa, she started Tiffany Poe Culinary Services to provide

food media services, culinary-based education training programs,

and hospitality consulting resources. At around the same time, she

became friends with Ree Drummond, known to most Food Network

aficionados for her TV show, Pioneer Woman. The two hit it off and

Tiffany has been cooking with Ree ever since. Tiffany styles for the

Food Network show and assists Ree with her cookbooks and food

projects. The two share a love of “bloody meat and béarnaise.” They

attempt to maintain a semblance of traditional values by raising and

homeschooling their children and balancing full-time careers. With

four children each, that’s no small task!

For Tiffany, the real key to making her busy professional life

manageable is her husband Steve. He is the “magic ingredient” that

makes it possible for her to have a thriving career and still keep her

sanity and identity at home. Because, not only does she do work for

the Food Network, she also has styled for Ladies Home Journal, Reader’s

Digest, People, Country Woman, Land ’O Lakes, and Bush’s Baked

Beans.

In 2012, Tiffany and Steve became the owners/innkeepers of the

Grandview Inn in Pawhuska, OK. The historic bed and breakfast is

situated near the Tallgrass Prairie Preserve in Osage County, which

is the largest tract of tallgrass prairie remaining in the world. One of

its main attractions is the herd of 2,500 grazing bison. Travelers from

all over the world stop at the beautifully appointed inn to enjoy the

comfort and great food she and Steve offer there.

Truckin’ itWith all of the work and cooking she did for others, Tiffany realized

that she missed developing and cooking her own recipes. One more

brainstorm later, she and Steve had purchased a food truck, which

they named Plum Delicious: A Mediterrasian Catering and Mobile

Events Company. They love taking the truck to private parties and

food truck festivals. Their four children have enjoyed learning the

ropes as they help set up, take orders, and deliver food. Their oldest

son is the sous chef and works the window while their oldest daughter

fashions herself to be a rather good pastry chef. Tiffany’s specialties

are such dishes as honey plum soy chicken, Korean-style BBQ pork

tacos, Mediterrasian steak and fries, and flambéed plums with

Chinese five spice.

Just One More Thing…Having satisfied her desire to create her own food, Tiffany turned

her attention to satisfying her love of education. Already the only

active ACF-certified CEC in Oklahoma, she found a master’s degree

program in gastronomy offered jointly online by Southern Cross

University and Le Cordon Bleu International, both in Australia. She

recently completed her coursework and will travel to Australia in

August to receive her diploma.

As her next challenge, Tiffany has accepted the post of director of

food studies and culinary operations at The College of Hotel and

Restaurant Administration at Oklahoma State University. Whatever

Tiffany does, one thing is for sure—she will always speak food!

26

Kopf Family FoundationChanges LivesThe R.C. Kopf Student Achievement Award is given to two CIA students

annually. The award includes a $10,000 cash award as well as an all-expense-

paid, six-week trip to California, France, and Italy. Students visit prestigious

wineries, vineyards, and Michelin-star restaurants, as well as suppliers and

partners of the Kobrand Corporation. Here, some of the recipients of the

award talk about the trip’s transformational power.

n 1944, R.C. Kopf founded Kobrand, an importer of foreign fine wine and spirits

and marketer of domestic wines. He had the distinction of being the first importer

to provide training programs for not only his staff but the staff of his wholesalers

and retailers as well. Through The Kopf Family Foundation and the R.C. Kopf Student

Achievement Award, his three daughters continue to honor his legacy and his desire

to give back to the industry through education. The award provides students from the

CIA and other top institutions with an experience at a stage in their lives when such

opportunities would not normally be available to them. The CIA is an outstanding

institution and we want to give your students a head start to succeed in their careers.

Michael S. Insel, Esq., Trustee, The Kopf Family Foundation

I


wiveling through the rolling hills of Montalcino.

Eating incredible food. Tasting Sassicaia from the

barrel. Experiencing a serious gravity-only winery in

Ribera del Duero. I could go on and on because the

entire Kopf trip was purely awesome. At home you can

taste, drink, and study, but nothing compares to being

there and meeting the people, tasting the wine, and

immersing oneself in a different culture. Since that trip,

I have dedicated my career to wine. I was already on my

way, but those weeks on the Kopf trip made me realize

that I could truly love my work.

Yvonne Cheung ’07, Director of Wine, Swire Hotels, Hong Kong

y trip took place during the blazingly hot summer

of 2003, so by the time we got to Louis Jadot in

Burgundy, the grapes had already been harvested. All was

absolutely not lost! We spent three days cleaning barrels,

racking wine, and rolling barrels from the underground cellar

to upstairs where the older barrels were being sold off. We

spent time with the producer and learned so much about the

technical work of a winery. I had no understanding of how

intense the work was, but the greatest lesson and biggest

surprise for me was just how much I could love the business

of wine. I began at the CIA as a culinary arts student. After

the Kopf trip I knew my career was going to be in the front

of the house and that beverages were my future.

Gretchen Thomas ’03, Wine and Spirits Director, Barteca Restaurant Group

hether in a Paris restaurant or a vineyard in

Tuscany, what impressed me about everyone

we met on the Kopf trip was their passion and the

amazing hospitality they afforded us young students. I

had my birthday while we were visiting Louis Jadot. They

pulled out wines from my birth year to help us celebrate.

Everyone took time out to focus on teaching us and it

was very humbling. It was one of the first times that I

was the recipient of such complete hospitality that wasn’t

in a restaurant. Also, everyone we met was so hard-

working and driven by passion. The trip cemented my

love for wines, beverages, and hospitality.

Gonzalo Gout ’10, General Manager, Cosme, New York City

ransformative. That is the word I would use to describe

the Kopf trip. It would have taken me a lifetime to

replicate that experience if I tried to do it on my own. I have

vivid memories of stomping grapes in Napa to make port,

traveling through Burgundy and realizing the difference

10 paces can make in the terroir of a wine, and eating at

amazing Michelin-star restaurants where I came to the

conclusion that wine is best experienced at the table. The trip

gave me boots-on-the-ground insight into the wine industry

and helped me realize that it wasn’t cooking the meal but

rather creating the complete experience at the table that I

wanted to do. I still reference my experiences on that trip.

Neal Wavra ’04, Food & Beverage Manager/Sommelier, Goodstone Inn and Estate, Middleburg, VA

W

hat I remember most about the Kopf trip was the people and

how everyone made us feel so incredibly welcome. At every

venue, everyone wanted to teach us and take such great care of us.

This trip was my first truly serious education in wine and it showed

me what really matters is not so much the winemaking process but

rather the places and the people who make the wine. This revelation

impacted the direction of my career. And so today, the beverage

training I do with my team focuses on understanding wines in a

grounded way. That’s a direct reflection of what I learned on the trip.

Tyler Vaughan ’04, General Manager, Gramercy Terrace, New York City

W

M

TS


By Gail Jones Today, doing more with less is an essential part of any business

strategy. Businesses ask themselves the questions: Is our state looking

at raising the minimum wage? Does our staff have the skill set to

maximize our ROI? Are we starved for time to develop the vegetable-

and fruit-centric items our guests are demanding?

Enter Dole Packaged Foods (DPF). The company wants to be the

professional chef’s solutions resource. Stuart McAllister, DPF’s vice

president of sales and marketing, recognizes that “a good today in our

business is finding that next inspiration to use on the menu tomorrow.”

That’s why DPF has supported and been engaged in the CIA’s annual

thought-leadership conferences, including Worlds of Flavor®; Flavor,

Quality and American Menus; Menus of Change®; reThink Food; and

the new Healthy Kids Initiative.

McAllister knows that “creating and serving better food is a never-

ending cycle.” To that end, DPF made a major investment with its

new facility in Westlake Village, CA, where renowned corporate

chef Dieter Preiser—recipient of the American Culinary Federation’s

2012 Presidential Medallion and first president of the Research

Chefs Association—and his team collaborate with other foodservice

professionals on product and menu ideation. They also provide on-site

ideation, trend information,

and custom analysis for

corporate clients.

For speed scratch cooking—

incorporating flavor without

the labor—the DPF team

developed chef-ready,

shelf-stable, non-GMO

fruit and vegetable purées

including mirepoix, sofrito,

and the vegetable trinity, as

well as frozen diced fruit.

Dolefoodservice.com delivers

an annual “Fruit Pairings”

feature with globally inspired

recipes using these products.

Dole Joins CIA Alumnus to Give BackDole Packaged Foods is

collaborating with Roy Choi

’98 and the Coalition for Responsible Community Development in Los

Angeles to create the 3 Worlds Café, a shop that brings quality food to

an L.A. neighborhood that has limited access to healthy food options.

DPF donated startup funding and ingredients, and now provides

product to the café at cost. They’ll soon hit the road with the 3 Worlds

Food Truck to expand Roy’s mission.

Making Education a PriorityDPF contributed to student scholarships through its support of the

CIA’s 2015 Leadership Awards event, and McAllister has invested

personally in the college’s mission through his membership in the

Society of Fellows, an exclusive group of professionals and food

enthusiasts who act as CIA advocates. And recently, the company

raised the bar on its charitable giving. “We’re excited about our

ongoing presence on the Hyde Park campus with the Dole Packaged

Foods Lounge in the new Student Commons,” says McAllister.

Victor Gielisse, CIA vice president of advancement and business

development, welcomes the involvement. “We’re looking forward to

future collaborations with DPF in the continuing cycle of inspiration

and innovation.”

Gail Jones is a CIA advancement officer.

Dole Packaged FoodsWorking Smarter, Not Harder

cake pops made with non-gmo fruit purée


By Elly EricksonConnecting, communicating, and educating—that’s what cousins

Cristina Mariani-May and James Mariani, co-CEOs of the

internationally acclaimed Banfi Vintners, believe are central to

creating a finer wine world. For more than three decades, Banfi

Vintners, the leading importer of award-winning wines to the U.S.,

and their charitable Banfi Vintners Foundation have joined with the

CIA in pursuit of excellence in culinary and wine education. “As one

of the most respected preparatory institutions for the next generation

of our industry, the CIA’s outreach is unmatched,” James Mariani

explains. “How the college addresses the contemporary context of

food and wine is one of the greatest things it offers.”

The Banfi Vintners Foundation and the Mariani family are grounded

in the philosophy of giving back time, money, and knowledge. From

support of The Banfi Vintners Foundation Lounge in the new Student

Commons to scholarships for extraordinary student trips to Tuscany

to hundreds of cases of exceptional wine donated over the years, the

Mariani family has been a genuine champion of the CIA.

The growth, creativity, integrity, and ingenuity of Banfi Vintners over

its nearly 100-year history demonstrate a solid lesson in how to make

an impossible dream possible. After surviving Prohibition and World

War II, the company decided, in 1967, to strategically expand the

wine market in the U.S. by introducing

Riunite Lambrusco, a wholesome,

affordable wine meant to transform

American attitudes to embrace that wine

is food.

The brilliant success of Riunite allowed

the family to purchase 7,000 acres in

Montalcino in Tuscany, Italy. They spent

20 years researching and experimenting

with the 29 different types of soil found

there and with microvinification of 180

of the 650 types of Sangiovese grape

grown throughout the area. Through this

cutting-edge clonal work, they identified

the 15 varieties of grapes that best

represent the characteristics for Brunello

wine. They registered that work with the

European Union so that all producers

could make a better Brunello. The

Mariani family believes that if everyone

can make an outstanding wine, then the

entire industry will prosper.

Their innovation did not stop there.

They patented a hybrid stainless steel/wood fermenter that infuses the

Brunello with a beautiful cleanliness from the steel and gentleness from

the traditional oak. Evidence of the family’s impact is clear. Because

of Banfi Vintners’ presence there, Montalcino now has nearly 300

wineries (compared to only seven in the 1980s), is frequented annually

by hundreds of thousands of visitors, and has been transformed from

the poorest hilltop town in Tuscany to the wealthiest one.

Castello Banfi in Montalcino annually receives prestigious awards

like “Winery of the Year” from Wine Enthusiast magazine and the

Association of Italian Sommeliers, as well as the 2015 Winemakers

Challenge. It is also the first winery in the world to receive recognition

as an international leader in customer satisfaction (ISO 9001:2000);

and for exceptional environmental, ethical, and social responsibility

(ISO 14001 and SA8000).

The CIA applauds Banfi Vintners for its focus on elevating the

standards of Italian winemaking, and is proud to play a part in its

success. “Through wine we are connecting with people, building global

networks, and finding the best and brightest,” Cristina says. “The CIA

helps us stay on top of trends in the food and hospitality industry, and

connects us to some of the greatest alumni in the world.”

Elly Erickson is a CIA senior advancement officer.

The Banfi Vintners Foundation Dedicated to a Finer Wine World

castello banfi in montalcino, italy

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Steve Stroud President, Sales and Marketing, C.H. Guenther & Son, Inc.

C.H. Guenther & Son, Inc. Scholarship

What motivates you to give?C.H. Guenther & Son, Inc. is a 164-year-old, privately held company

located in San Antonio, TX. We were founded in 1851 by a

German immigrant who started a mill in Fredericksburg, TX. Since

those humble beginnings, we’ve grown to operate more than 16

manufacturing facilities in four countries that provide grain-based

food products to the retail and foodservice industries.

At C.H. Guenther & Son, we are committed to giving back to our

community and our industry. Working closely with The Culinary

Institute of America, we are able to accomplish both goals. The CIA is

the gold standard for culinary education and we are proud to support

their educational efforts. When they opened a branch campus in San

Antonio, we knew we wanted to support those students in need of

financial assistance.

How do you give?C.H. Guenther & Son has been engaged with the CIA, San Antonio

since its grand opening in October of 2010—serving as one of

two presenting sponsors for the celebration. We followed this up

by committing to a four-year scholarship program. To date, six

scholarships have been awarded. In addition, we have an externship

program set up to bring students into our facility for a non-traditional

learning experience. With our test kitchen and R&D facility located

just down the street from the campus, students have a convenient

location to get some real-world training from a time-tested company.

Students working with our culinarians and scientists are exposed to all

facets of the new product development process, including collaborative

brainstorming, product testing, commercialization, and market

introduction. They are also involved with recipe development, sensory

training, and product formulation. Students spending time in our

kitchen will leave with a better understanding of the art and science

behind developing value-added products for the food industry.

What makes giving meaningful?Reading some of the wonderful notes we’ve received from the

scholarship recipients is heartwarming. The passion they have for the

school, the education they are receiving, as well as the future they are

building for themselves is quite inspiring. This quote is particularly

meaningful as it speaks to a recent intern’s experience in our kitchen.

“I have been able to see a very different side of the culinary industry that allows

me to use my creative mind, while in a very professional setting. Overall,

this has been one of the most enjoyable experiences of my life and has totally

cemented my desire to work in this industry.”

Matt Tovey, CIA student and extern

We are so pleased to support the CIA, San Antonio and proud of its

outstanding contributions to our community.

Why Give?(left to right) maxwell heathcott, senior culinary manager; Jennifer michaelis, director of innoVation; matt toVey, cia student/extern; steVe stroud, president of sales and marketing

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Antonio Ruiz (anticipated 2016) Associate Degree in Culinary ArtsRecipient: C.H. Guenther & Son, Inc. Scholarship

Describe your life prior to coming to the CIA.My mom was a catering manager, and from an early age I helped

her on weekend evenings with serve-outs and plate-ups. She hosted

high-volume, Colonial-style events, where I was exposed to the “chef

hustle” in the kitchen. My time spent there inspired me to enroll in the

culinary classes offered at my high school. Later, I started competing

and placing in a variety of culinary competitions. I’ve learned to thrive

on the controlled chaos of the kitchen.

What motivated you to attend the CIA? Taking part in, and being recognized at, culinary competitions helped

me realize I wanted to do this for the rest of my life. Growing up

seeing the booming culinary industry on TV, I was captivated by the

power chefs had to transfer their passion to the public. I really wanted

that same power. I soon realized that my passion and my willingness

to do the hard work meant the CIA is where I belonged. However,

having the means to attend the world’s premier culinary college was

something that I had to figure out. Thanks to the scholarship program

and gracious donors like C.H. Guenther & Son, Inc., I am able to

fulfill my dreams.

What are some highlights of your CIA experience? The best parts of attending the CIA are the amazing connections

I’ve made. The intimate atmosphere of the campus enables students

to cultivate both professional and personal relationships with our

chefs and classmates. Every few weeks, the college hosts professional

seminars and demos, where I have been exposed to a variety of

different aspects of the food industry.

What are your plans for the future?With the recent food truck boom, I was convinced that I wanted to

own my own food truck post-graduation. My passion lies in farm-to-

table cuisine and I had hoped to incorporate that love of fresh food

into the convenience of a food truck. While on externship at The

Ritz-Carlton, Kapalua in Hawaii, I fell in love with the hospitality

industry and discovered that Ritz-Carlton holds the same values

regarding farm-to-table fare and food sustainability that I do. It has

been eye-opening to learn that, at the corporate level, there can be a

profound sense of the importance of quality food and environmental

well-being. This has made me reconsider my thinking about how best

to pursue my commitments to sustainability, giving back, and sharing

my passion for food.

Giving’s Impactantonio ruiz ‘16


’61 Steven Levin is happily semi-

retired and loving his life in

the great Pacific Northwest. After a most

gratifying career of almost 40 years teach-

ing culinary arts in Philadelphia, he and

his wife relocated to Oregon to be near

family. He is still working as an indepen-

dent food production and management

services consultant.

’62 Glen R. Hadley retired

in 2014 as human resource

director for the Education Division at

Sodexo, after 43 years with the company.

’63 Richard Moseley is the

owner of the Harpswell Inn in

Harpswell, ME.

’68 Ralph G. Warren retired as

chef/owner of the Westport

Hotel in Westport, NY after 23 years. He

has been married for 47 years, and has

three children and four grandchildren.

Len Gentieu is author of Chasing the

Heat: 50 Years & A Million Meals. He gives

readers a glimpse into his long and suc-

cessful career in foodservice—from Army

mess to a thriving charter dinner-cruise

business.

’74 Mark Dierkhising is owner

of Dierk’s Parkside Cafe and

Dierk’s Midtown Cafe in Santa Rosa,

CA. He recently received the Small Busi-

ness Week Award from the Santa Rosa

Chamber of Commerce for his contribu-

tions to his community. He provides meal

vouchers for those in need and supports

local businesses, food banks, schools, and

farms. Alfred Seritti is chef/owner of

Alfred’s Restaurant in Fort Myers, FL.

’77 Sue Ann Ashton-Becker is

executive chef for Roundy’s

Supermarkets Inc. in Kenosha, WI.

’78 John Bencivengo, Jr. is

executive chef at the U.S.S.

Chowder Pot III restaurant in Branford,

CT. In addition, he is chef/instructor in

an afterschool program for children in

Bethany, CT and enjoys doing cooking

demonstrations for senior citizens at local

senior centers and libraries.

’81 Timothy D. Coon is food

service manager for Quest

Food Management Services in Lombard,

IL. Susana B. Mulcahey is an admin-

istrator, elementary French teacher, and

culinary instructor at Heartwood Grove

French Immersion School of the Arts in

Richmond, VA.

’82 Roger Hanson is owner of

Hanson’s Hill Country Cater-

ing at the Lodge at Bridal Veil Falls in

Spring Branch, TX. He spent more than

30 years with Sodexo in corporate service

and healthcare.

’83 Karen (Wooley) Kaehler

is head of culinary innova-

tion for Red Robin Gourmet Burgers in

Englewood, CO.

’85 Greg Paulson is culinary arts

program director/instructor at

Georgia Northwestern Technical College

in Rome, GA. But, some of his happiest

moments are spent in the kitchen with his

grandson, Declan, who enjoys watching

grandpa test various recipes for baby

food (right).

’87 Clifford Meyers is vice presi-

dent—business development for

K12 Services, Inc. in Rockville, MD.

’88 Michael Jenniches is own-

er/pastry chef at his recently

opened First Stop Bake Shop—a classic

mom-and-pop bakeshop in Rosewood

Heights, IL.

’89 Gerald Dunn is chef/owner

for JVD Restaurants, Inc. in

Batavia, IL. Edward L. Pasch is execu-

tive chef at the Marriott Downtown in

New York City. John Piliouras is execu-

tive chef at Orama in Edgewater, NJ.

’94 Donato C. Gemmati is

chef/owner of Gino’s Pizzeria

Restaurant, Gino’s Pizzeria Red Oaks,

and JD’s Pub-n-Brew, all in Poughkeepsie,

NY. He makes his own sopressata and

house-made wine. Ronald Taylor is

executive chef for Brand Aromatics in

Lakewood, NJ.

’95 Lisa Schroeder is owner/

executive chef of Mother’s

Bistro in Portland, OR. She received the

2015 Oregon Women of Achievement

Award from the Oregon Commission

for Women for her work as a pillar of the

Portland progressive and feminist non-

profit communities and generous support

of charitable organizations.

’96 John McAuley is marketing

associate for Sysco San Fran-

cisco, Inc. in San Francisco, CA.

’97 Robert T. Reper is vice

president/chief operating

officer for TASTE Unlimited in Norfolk

VA. He is two-time Torch Bearer Award

recipient and Chairman’s Club recipient

from Sysco Foods Corporation in 2013

and 2014. Robert T. Schaefer graduated

from Creighton University Law School in

May 2015.

’98 Michael Betts is a personal

chef and founder of Loophole

Dining, a pop-up company in Boston,

MA. Last year, he was private chef for the

New England Patriots’ Rob Gronkowski.

April Didrikson is president/CEO/

owner of Art in the Baking, LLC in

Galveston, TX.

’00 David Forcinito is seafood

specialist for Southern Foods

in Greensboro, NC.

’01 Paolo Fontana is chef at the

SCGP Café on the campus of

Stony Brook University in Stony Brook,

NY. In April 2015, he won Edible Long

Island’s Local Hero Award.

’02 Jonathan Coulter is owner

of Le Café in Apollo, PA. He

is proud to announce a new addition to

his family, son Carson, born in Febru-

ary 2015 (above). Russell Wheeler is

pastry chef at Erna’s Elderberry House in

Oakhurst, CA.

’03 Trevor Kunk is executive

chef at Press Restaurant in

St. Helena, CA.

carson coulter sleeps through her dad’s cooking (see ‘02)

declan paulson superVising grandpa in the kitchen (see ‘85)


John M. Panasuk ’71

John B. L. Schopfer ’72

Paul R. Dion ’73

James Andrew Lennox ’73

Glenn Nicholas Humphrey ’74

Stephen R. Schweitzer ’74

John M. Adams ’77

Kenneth John Anders ’77

Michael Heywang ’77

Emily Burten-Werksman ’78

Robert Cohen ’78

Mark Joseph Braunreuther ’79

Walter S. Scheib III ’79

Frances Lynn McCormick ’80

John George Spann ’82

Christopher L. Majer ’83

Thomas M. Ernst ’84

Gerard M. Fisher ’84

Elizabeth Anne Calistri ’85

James P. Myers ’85

Michael Daniel Ex ’87

Neil Anthony McCarley ’87

Robert Wayne Taylor ’87

Christopher P. Day ’88

Clark Raines ’88

Robert J. Gildersleeve, Jr. ’90

Michele Lambert ’91

Brian J. Murphy ’91

Gretchen Ann Randall ’98

In Memoriam

’05 Jordan Green is the admin-

istrative chef at The Produce

Station, a retail and catering company in

Ann Arbor, MI. John H. Peper is execu-

tive chef at Tarrytown House Estate and

Conference Center in Tarrytown, NY.

’08 Gia Sabine Rabito is a clini-

cal dietitian at the University

of Iowa Hospitals and Clinics in Iowa

City, IA.

’09 Brittany B. Carfrey is res-

taurant manager at Lure Res-

taurant, a part of Fifth Group Restaurants

in Atlanta, GA. Her husband Thomas

Carfrey ’09 is executive chef/partner at

The Capitol Grille, also in Atlanta. Brian

J. Vandermause is executive chef at Los

Robles Hospital and Medical Center in

Thousand Oaks, CA.

’10 Nicholas Ahrens is product

applications culinologist for

Bay State Milling in Quincy, MA. He

recently got married and had a son.

Kimberlee Ann Martin has a two-

year-old daughter and got married in

September 2015 in Taunton, MA. Patrick

Smith is sous chef at Old Ebbitt Grill

in Washington, DC. Restaurant Business

magazine named Old Ebbit the third-

highest-grossing independent eatery in

America—earning more than $26 million

annually. Kaiulani Tellez-Giron and

Stewart Lee Talbot ’10 are planning a

fall 2016 wedding.

’11 Caitlin (Benway) Acri and

Jesse Acri ’11 were married

in November 2014. Robert S. Miller is

owner/operator of The Copper Penny in

West Liberty, IA. He and his team are

the winners of the 2014 Iowa Best Bite

Challenge. Cameron Rahtz is forager/

larder manager for The Restaurant at

Meadowood in St. Helena, CA.

’12 Jacqueline Colello is

assistant pastry chef at the

Westchester Country Club in Rye, NY.

’13 Tyler O’Laskey and

Aubrey King ’13 met at

the CIA and married in August 2014.

They are chef/owners of Butter & Salt,

a private chef and catering company in

Lake Tahoe, NV, where they are commit-

ted to growing their own produce. Ryan

Teleha is chef for Jackalope Lakeside in

Lorain, OH.

’14 Emma Pribish is a cook for

The California Grill at Walt

Disney World in Orlando, FL.

Sweet OfferingsVictoria Zagami ’09 has gum paste and fondant in her DNA. For most of her life, her parents owned and operated Made in Heaven Cakes in Brooklyn, NY. So it wasn’t a surprise to anyone when she decided to enroll at the CIA as a baking and pastry arts student. She took her externship at Colette’s Cakes to work with renowned New York City pastry chef Colette Peters. But even though cake decorating was Victoria’s passion, she wanted to expand her repertoire and spent the first few years after graduation experimenting with bread baking. She also worked the line as a pastry chef and at the cookie station at Bouchon Bakery.

In 2012, Victoria went back to her roots and took over the family business, Made in Heaven Cakes. She recognizes what an honor it is to be able to continue her family legacy and feels the responsibility of growing the business into something new and fresh. Most recently, her flowerpot cakes with gumpaste flowers were featured in O, The Oprah Magazine. Victoria certainly appears to be up to the challenges she has set for herself. Life, right now, is sweet!

Victoria displaying and wearing her edible flowers

aubrey king ‘13 and tyler o’laskey ‘13 married august 2014


The Gastrotypographicalassemblage—a.k.a., Lou’s Wall—is a three-

dimensional ode to typography and food inspired by Lou Dorfsman,

former creative director at CBS. This piece of history graced the dining

room of CBS headquarters from the 1960s to the mid-1990s. In 2014,

after meticulous restoration by Nick Fasciano, one of the original

craftsmen, it was brought back to life and now graces a wall in the

Marriott Pavilion at the CIA in Hyde Park, NY.

The wall is 35 feet long, eight feet high, and consists of more than 1,650

letters that spell out culinary terms and expressions. It also includes 65

food-related objects like Champagne corks, jam jars, wooden spoons,

and bread molds. It has become a favorite “selfie station” for students

and visitors alike.

And now, you can own a piece of the wall! Nick Fasciano is offering framed,

actual-size reproduction of any segment from Lou’s Wall. This unique

example of 20th century graphic art will make a stunning statement in

your home or office or a thoughtful gift for the foodies in your life!

Choose the section you want from the Gastrotypographicalassemblage,

and it will be custom-crafted for you. Better still, a portion of the funds

raised from the sale of Lou’s Wall replicas benefits The Culinary Institute

of America Scholarship Fund.

1. Food-illustrated Cans (141⁄4" x 155⁄8" x 4") $ 875

2. Strudel (221⁄2" x 9" x 3") 375

3. Eat, Drink & Be Merry (261⁄2" x 271⁄2" x 3") 1,725

4. Pizza (20" x 93⁄4" x 3") 375

5. Menu (231⁄4" x 12" x 3") 450

6. Carte du Jour (213⁄4" x 8" x 3") 375

To order, visit www.ciachef.edu/lous-wall Prices will vary depending on your selection. Please expect up to five weeks for delivery.

Own a Piece of Lou’s Wall!

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The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499

Alumni Relations Admissions Advancement & CIA Websites Career Services Student Financial & Professional Development General Information 845-451-1401 1-800-285-4627 Business Development ciachef.edu 845-451-1275 Registration Services 1-800-888-7850 845-452-9600 ciaalumninetwork.org 845-905-4275 ciaprochef.com 845-451-1688 ciagiving.org ciarestaurantgroup.com ciawine.com

SAVE the DATE 2016 Leadership Awards

Thursday, April 28, 2016

6 p.m. Reception 7:30 p.m. Dinner

American Museum of Natural History, New York City

(Details coming soon!)

ciachef.edu/awards

Mise En Place Issue 70 Drink Up

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