Creating Excellence
2007–08 ANNUAL REPORT
2
The Culinary Institute of America 2008
Message from the Chairman
and the President
5
Changing Lives
6
Advancing Knowledge
12
Shaping the Industry
18
Financial Highlights
26
Board of Trustees
30
In Memoriam
33
The Society of Fellows
34
Investing in the Future
36
Our Benefactors
New Pledges
Honor Roll
Society of the Millennium
Corporations and Organizations
Parents and Friends
Alumni
Faculty and Staff
Gifts Made in Memory
Gifts Made in Honor
Donor Advised Funds
38
38
38
40
40
41
45
48
48
51
51
Named Facilities at the CIA
52
OUR MISSION
The Culinary Institute of America is a private,
not-for-profit college dedicated to providing the
world’s best professional culinary education. Excellence, leadership, professionalism, ethics, and
respect for diversity are the core values that guide
our efforts. We teach our students the general
knowledge and specific skills necessary to live
successful lives and to grow into positions of
influence and leadership in their chosen profession.
This annual report, covering Fiscal Year June 1, 2007 through May
31, 2008, was submitted at the Annual Meeting of the Corporation
of The Culinary Institute of America on October 25, 2008.
©2008 The Culinary Institute of America
Photography: Mary Koniz Arnold, Bill Denison, Faith
Echtermeyer, Keith Ferris, Steve LaBadessa, Mark Langford,
Terrence McCarthy, and Christian Witkin
Back Cover Illustration: Beverley Colgan
The Culinary Institute of America, 1946 Campus Drive, Hyde
Park, NY 12538-1499 • 845-452-9600 • www.ciachef.edu
The CIA at Greystone and the CIA, San Antonio are branches of
the CIA, Hyde Park, NY.
The Culinary Institute of America 2008
3
“EXCELLENCE, LEADERSHIP, PROFESSIONALISM,
ETHICS, AND RESPECT FOR DIVERSITY are the core
values that guide our efforts.”
From The Culinary Institute of America Mission Statement
It’s entirely fitting that “excellence” is the first of our five
• The college is advancing knowledge with its groundbreak-
CIA core values. In today’s culinary world, our commit-
ing conferences and insightful learning opportunities. Part-
ment to excellence is more important than ever.
nerships with institutions such as Harvard and UC Davis
Societal forces are changing the world of foodservice and
culinary needs. Competition in culinary education has
never been more intense, and new degree programs are
continually being launched. In the drive for growth, the
temptation for some schools might be to cut corners, to
sacrifice quality in an effort to bring something to market
before the “other guys” do.
Not so at the CIA. Excellence is not only one of our core
values; it’s inherent in everything we do. Through the collective efforts of our faculty, staff, industry friends, and loyal
benefactors, the college continues to put excellence first,
and make sure that all we do offers superior quality. The
accomplishments and initiatives described within the pages
of this report underscore that philosophy.
have helped us deliver landmark events exploring healthy
menus, global cuisines, and bold new flavors. Additionally,
our award-winning cookbooks, in-depth courses, and popular Boot Camp programs continue to enrich and inform
food enthusiasts, advancing food culture in America.
• We’re shaping the industry through the collective expertise
and leadership of our faculty, staff, and alumni. CIA Consulting is a valuable, proven resource that helps leading
foodservice companies develop innovative menu and flavor solutions. CIA ProChef® courses and certifications
give culinarians the programs they need for professional
and career development. Our education team presents new
ideas and trends to the industry at major conferences and
seminars. And the spotlight continues to shine on our outstanding graduates, such as Next Iron Chef winner Michael
From New York City to San Antonio to Northern Califor-
Symon and CIA Alumni of the Year Melissa Kelly and
nia—and throughout the world—the CIA is creating excel-
Alfred Portale.
lence in many important ways.
• Our dedicated faculty and staff are changing lives through
These many milestones and achievements have been
made possible by the CIA’s long history of investing in the
innovative education programs, expanded services for stu-
future. We are grateful for the winning role you, and all
dents, and exciting campus activities. We’re proud of Eve
those who support the CIA, play in providing resources for
Felder for being named Educator of the Year by Women
this investment. You have enabled us to pursue our mis-
Chefs and Restaurateurs, and pleased that our chefs again
sion—to provide the world’s best professional education—
took home the Sarrazin Cup. We’re thrilled that our stu-
with the excellence that truly differentiates the CIA as the
dent-life programs are so successful, especially our champi-
world’s premier culinary college.
onship soccer team. And we’re gratified to continue to
expand and enhance our facilities and education offerings
for students, celebrating our first-ever associate degree graduation at Greystone and certificate program graduation at
San Antonio.
DR. TIM RYAN, C.M.C.
President
WILLIAM C. ANTON
Chairman of the Board
The Culinary Institute of America 2008
5
Changing Lives
6
The Culinary Institute of America 2008
“THE CIA IS VERY DIFFERENT FROM ANY
OTHER SCHOOL—so many great kitchens; the facilities
are the best in the whole world. It’s the commitment to teaching
the foundations of cooking that really makes us stand out,
makes us unique.”
Shirley Cheng, Professor in Culinary Arts, The Culinary Institute of America
hirley Cheng has been creating excellence in the kitchens of the CIA for
18 years. While much has changed in her nearly two decades at the college, many of the most important ingredients have stayed the same.
S
“We continue to provide high-quality education,” she says. “The reputation remains and the great chefs are still here. If anything, the school is operating on
an even higher level. For example, before it was a seven-day Asian class; now
it’s 14 days. Before, we only covered a couple of countries in the course; now
it’s six. I’m happy to see how students love Asian cuisine. It’s a different culture
for them, and they get excited. I never get tired of teaching it.”
And she teaches it in great depth. It’s important for Chef Cheng to make sure
students not only learn to cook, but understand the cuisine. “Cooking is not
just skill, it’s an art, a culture,” she explains. “It’s using all your senses—training
The CIA’s curricula, facilities,
and faculty help students create excellence for the foodservice industry.
your tongue to taste the food and your nose to smell it, using your eyes for the
presentation, tuning in to the sounds of cooking. The CIA is about professional
cooking; all of its levels are important. Otherwise, we’d just puree everything
and swallow it like a pill.”
A past CIA Faculty Member of the Year, Chef Cheng continues to infuse her
students with a commitment to excellence that has carried over to their careers. “Watching students learn it, love it, cook it makes you feel very good,”
she says. “Many students come back and tell me how much they use the
knowledge they gained at the CIA in their restaurants. That’s your reward
as a teacher.”
And that’s how you change lives in very positive ways, something which the
CIA has continued to excel at during the past year.
The Culinary Institute of America 2008
7
“I BELIEVE THE CIA WILL SHOW THE REST OF
THE WORLD THE CONTRIBUTIONS THAT LATIN
FOOD CAN MAKE. It’s wonderful to have a place that
respects that cuisine and helps it become woven into the best
restaurants in the country.”
Rick Bayless, CIA Latin Cuisines Advisory Committee Chair
Middle States Commission on Higher Education and the New
Changing Lives at a
Brand-New Campus
York State Board of Regents each formally recognized the CIA,
CIA history was made on January 18, 2008, when 17 students at
San Antonio campus.
the college’s San Antonio campus were the first to receive cer-
The shared dream of the CIA and philanthropist Kit Golds-
tificates in culinary arts from The Culinary Institute of America.
bury—to elevate Latin American cuisines to their rightful place
The occasion presented another cause for celebration as well—
the location was officially designated the third campus of the
CIA. With the formal decision by the Texas Workforce Commission, the Center for Foods of the Americas officially became
The Culinary Institute of America, San Antonio. Previously, the
Changing Lives by Degrees
at Greystone
among the great cuisines of the world—is becoming a reality. In
further pursuit of this dream, a newly formed Latin Cuisines
Advisory Committee will oversee the development of future
curricula at the San Antonio campus. Chaired by Frontera
Grill’s Rick Bayless, the committee includes some of the most
well-known names in Latin American cooking.
in the CIA’s proven program, which featured
extensive hands-on cooking classes amidst the
Further west, The Culinary Institute of America at
Napa Valley’s outstanding food and wine culture.
Greystone saw a significant rise in enrollment for
The ceremony was held at the campus on Friday,
its Associate in Occupational Studies degree pro-
December 14. Celebrity chef, cookbook author,
gram in culinary arts. This past year, 55 students
and CIA alumnus Michael Chiarello ’82 ad-
came to Greystone to earn their degrees, up 67%
dressed the students.
Graduations at the CIA’s
campuses in San Antonio
(far left) and at Greystone
(above, with Michael
Chiarello ’82 addressing
the class) mean even more
leaders entering the foodservice industry.
from 33 enrollees the prior year.
And last December a bit of history was made at
the CIA at Greystone. The first class of students
to enter the new associate degree program in culinary arts at Greystone received their diplomas.
Over the previous 18 months, this inaugural
group of 30 students gained knowledge and skills
“THESE 30 STUDENTS HAVE
BRIGHT FUTURES AHEAD OF
THEM in the dynamic foodservice and
hospitality industry.”
Dr. Tim Ryan, President, The Culinary Institute of America
8
The Culinary Institute of America 2008
“In our ‘little village’ we don’t always
realize how important the CIA is to the
culinary world,” he says. “We tend to
forget that we are the institute that
other people look to copy. When you
talk about great museums, you think of
the Louvre, the Metropolitan Museum
of Art. With great culinary schools, it’s
the CIA.”
While that reputation “will open the
most doors in the world” for students,
Chef Schorner cautions them that, once
the opportunity is there, it’s up to them
to perform. “Learning is like putting
money in the bank,” he says. “I tell my
students that they should always ask
Hall of Fame Pastry Chef
at Home at the CIA
He was recently inducted into the Pastry
themselves, ‘what can I do to progress
at the CIA and he says, without hesitation: “It’s been the best nine years of
and learn?’ Don’t go for the next penny,
go where you can learn more.”
my life.”
He also urges students not to accept
Art & Design Hall of Fame. He’s been
Chef Schorner, a professor in baking
lauded as one of America’s best pastry
and pastry arts at the college, says he is
chefs by Time, Food & Wine, and Gour-
“very proud and humble to know that
met magazines. He’s worked in world-
it is the best place to get a culinary edu-
class restaurants with some of the
cation.” It’s a feeling he says you don’t
greatest chefs ever to wear a toque. But
fully grasp until you leave campus and
ask Dieter Schorner to describe his time
see how much the outside world appre-
mediocrity. “Excellence is an honor, it’s
nothing to be ashamed of,” he says.
“Don’t just be good, be better than
good. Go for it!” Luckily for his students, Dieter Schorner has done just
that throughout his career.
ciates the college.
“IT IS WITH GREAT PRIDE THAT I FIND MYSELF AT
THE CIA AS STUDENT EMPLOYMENT MANAGER. I
am inspired by the students’ energy and enthusiasm, and truly enriched
by knowing them.”
Barbara Campbell, On-Campus CIA Student Employment Manager
Changing Lives for the CIA Family
Management teams in regular meetings to focus on all aspects of
A number of new initiatives impacted every corner of the CIA ex-
our students’ undergraduate experience in an integrated way.
perience. The CIA launched a new operating committee that is
Similarly, the Industry CRM (Customer Relationship Manage-
so focused on creating excellence that the word is part of its title.
ment) Council focuses on excellence in another key area—
The BEST (Bringing Excellence to Students Today) Council is
coordination and strategic development of our many industry
charged with raising the overall level of day-to-day excellence at
relationships. Vice President for Continuing Education Mark
the college. Chaired by Vice President of Academic Affairs Peter
Erickson is chairing the CRM Council, which includes leaders
Rainsford, the BEST Council brings together members of our Ed-
from the college’s Continuing Education, Advancement, and
ucation, Student Affairs, Registrar, Enrollment, and Facilities
Career Services areas.
The Culinary Institute of America 2008
9
CIA “team” has grown tremendously in
the past year. The college now competes in three sports in the Hudson Valley Men’s Athletic Conference—
basketball, cross-country, and soccer.
And he received the 2007 coach of the
year award after leading the CIA Steels
to a second straight league soccer title.
“Starting the cross-country team is
something I’m also really proud of,” he
says. “One of our students finished second in the Van Cortland Park state meet
in the Bronx, and we have three other
meets lined up for this year.”
Murphy’s duties go beyond the sports
arena as well. He has a hand in Physical
Wearing Many Hats—
and Sneakers
Michael Murphy gets paid to play, and
he’s doing an excellent job of it. The
CIA’s coordinator of fitness and intramural sports can be seen on the courts and
But above all, he’s there for his students. Murphy’s tireless efforts on their
behalf were recognized in 2008 when
he was named Staff Member of the
Year at the CIA. His reaction was typically humble.
fields of the campus as often as he is be-
“I look at it as a team award, for Stu-
hind his desk coordinating the next
dent Affairs in general,” he says. “It’s
event. He’s a coach, event planner, ad-
what I always emphasize to my stu-
ministrator, teacher, and mentor all
dents, that it’s not about the individual,
rolled into one.
but the team.” Thanks to Murphy, the
Wellness Week, campus entertainment
(including popular comic-magician Justin
Credible), and student clubs and organizations. He also helps support the Chowder and Chili Cookoffs.
“We want to be able to tell students
that this is the same type of campus
your friends from high school are going
to,” he explains. “If the students show
an interest in starting a team or club,
we’re going to help them with it.”
And the goal of the CIA’s Diversity Council,
news for them was good. Despite the current eco-
chaired by Vice President of Human Resources
nomic climate, there has been an increase in the
David Jaskiewicz, is to create a welcoming and tol-
number and variety of employers recruiting at the
erant campus, free of bias and discrimination, that
college. Thirty-six new organizations visited Hyde
fosters respect and consideration. Our students
Park looking to hire CIA externs and graduates.
can only grow in an environment that encourages
In all, 410 companies came to campus, and the
freedom of expression with responsibility, one
college added 425 new externship sites.
that embraces all cultures while celebrating the
uniqueness of each individual.
Demonstrating that the health and safety of the CIA
community is of paramount importance, the college
launched two new programs in Hyde Park—a Wellness Program for employees and an Emergency
Preparedness plan for the entire campus.
Preparedness of a different kind was on the minds
of CIA students who turned to the Career Services office looking for job opportunities. And the
10
The Culinary Institute of America 2008
“WHEN I RECEIVED THE
AWARD, I thanked the students because
without them my sense of self and leaving a
legacy would not have been possible.”
Eve Felder ’88,
Associate Dean for Culinary Arts and Recipient,
Women Chefs and Restaurateurs Award
Changing Lives, and the Rewards That Follow
• The Video Department at the CIA’s Hyde Park campus earned
The college’s commitment to excellence was widely acknowl-
the Aurora Gold Award for its Experience Greystone video, a com-
edged through a number of prestigious awards, honors, and
prehensive overview of the Greystone campus for new and
accomplishments:
prospective students. The Aurora Awards is an international com-
• Associate Dean Eve Felder ’88 was named the Women Chefs
and Restaurateurs Educator of the Year, a new award in recogni-
petition recognizing superiority in the field of video production.
• The college’s Apple Pie Bakery Café, sponsored by Rich Products Corporation, was nominated for a Restaurants & Institutions
tion of the importance of education in the industry.
• Chef John Ash of the CIA at Greystone received the International Association of Culinary Professionals (IACP) Award of
Ivy Award, an outstanding honor reflecting the industry’s high
opinion of the restaurant.
• The college’s ciachef.edu Web site reached a milestone as well,
Excellence as Cooking Teacher of the Year.
• Certified Master Baker Peter Greweling and the CIA took home
the IACP Cookbook Award in the Compilations Category for
Chocolates and Confections: Formula, Theory, and Techniques for the
as page views on the site reached an all-time high of more than
2 million last fall.
• The CIA Steels did it again! The soccer team defended its
championship, winning its second straight Hudson Valley Men’s
Artisan Confectioner.
• For the second year in a row, Team CIA won the Sarrazin Cup
for its display at the International Hotel/Motel and Restaurant
Athletic Conference soccer title by defeating Mount Saint Vincent’s College 3-0.
Show in New York City. The team was led by Assistant Professor
From athletic championships to degree graduates at Greystone
Eric Schawaroch ’84 and Associate Deans Thomas Griffiths ’80,
to a whole new campus in San Antonio, CIA innovations and
C.M.C. and Thomas Vaccaro ’85, C.E.P.C.
accomplishments continue to change lives for the better, in
many diverse and positive ways.
ally share that sense of family with
prospective students. “My goal is to impart my feelings for the CIA to my students and their families,” explains
Lavender. “I tell parents the students
are part of my family now. It’s important to create a really personal, one-onone atmosphere. I use different ways to
get their attention—a Chocolate Challenge contest, an Apple Bake-Off, workshops and demos—and strive to
establish a bond that will last forever.”
Chef Hammonds’ lively demonstrations
help strengthen that bond. “I’m very
non-traditional in my approach,” she
says. “To reach 17-year-olds, you have
to be fun. You have to get them in-
A Warm Welcome for
Students
If enthusiasm is infectious, there are a
whole lot of very excited students coming
baking and pastry arts degree from the
college. “No matter where in the world
I was, I’d always come back to the CIA.
It’s about the relationships.”
to the CIA. After talking with Culinary
Lavender couldn’t agree more. “I con-
Demonstrator Amanda Hammonds ’96 and
sider the CIA my family,” she says. “My
Admissions Representative Susan Lavender,
husband is a graduate and an instructor
you can’t help but catch CIA fever.
here, and all of our friends are here. We
“The CIA is like magic. I love this place,”
says Chef Hammonds, who earned a
cannot imagine ourselves anywhere else
but the world’s premier culinary college.”
volved, make it interactive. The kids are
enthusiastic, the instructors are fantastic. It’s terrific!”
For these two, spreading the word
about the CIA’s commitment to excellence comes naturally. “There’s no other
college like it,” Chef Hammonds says.
“It’s the culinary mecca. We love what
we do, and it’s contagious.” Fortunately
for incoming students, no cure is
needed for that kind of enthusiasm.
Both Lavender and Hammonds continu-
The Culinary Institute of America 2008
11
Advancing Knowledge
12
The Culinary Institute of America 2008
“WITH STRATEGIC INITIATIVES, A KEY ELEMENT
DRIVING WHAT WE DO IS THE ENHANCEMENT
OF THE CIA’S LEADERSHIP POSITION. We scour the
globe to find top talent for our conferences, reaching deep into 30 or
more food cultures around the world. No one else is doing that.”
Greg Drescher, Executive Director of Strategic Initiatives, The Culinary Institute of America
reg Drescher, called “the flavor hunter” in a recent Bon Appétit pro-
G
file, was inducted into the James Beard Foundation’s Who’s Who of
Food & Beverage in America, won a Food Arts Silver Spoon Award,
and has spearheaded many of the CIA’s “think tank” strategic initiatives.
That’s an impressive lineup of accomplishments, but today Drescher is much
more interested in what the future holds. As in, how the CIA’s leadership
programs can help our industry better anticipate the next wave of changes.
“We take a hard look at some of the mega-trends facing the industry, especially in terms of menu development,” he says. “The role of the CIA is to
identify these trends, separating short-term fads from ‘game-changing’ developments such as world flavors and health imperatives. Then we design initiatives to equip culinary leaders to take advantage of the opportunities these
shifts will create.”
Drescher cites the college’s influential Worlds of Flavor® International Conference & Festival as an example. “We’re in the midst of a multi-decade shift
of American food preferences,” he says, “from those tied to Northern European traditions to those reflective of other world flavors, principally Mediterranean, Latin American, and Asian. We see it as part of our job to help menu
developers benchmark against the gold standards of these cuisines.”
Greystone conferences featured the study of American
agriculture, innovative menu
development, healthy cuisine,
and world flavors, informing
more than 1,800 industry
professionals.
In the case of health and wellness, the CIA’s Strategic Initiatives Group has
partnered with Harvard School of Public Health and the Harvard Medical
School. “These collaborations have given the leadership of the volume foodservice sector direct, unprecedented access to top U.S. nutrition scientists
with their insights as to how the research is likely to play out in coming
years,” says Drescher. “Then we bring in the additional element of world
cuisines to suggest innovative, delicious menu solutions that don’t leave customers having to choose between great taste and health.”
The CIA continues to be the perfect partner for advancing knowledge in the
foodservice and hospitality industry, in a variety of new and innovative ways.
The Culinary Institute of America 2008
13
“THE GREYSTONE FLAVOR SUMMIT WAS
DEFINITELY THE BEST HOSPITALITY CONFERENCE I HAVE EVER ATTENDED for a number of reasons,
but most of all for the great sharing of information and takeaways.
My entire staff is reaping so many of the benefits.”
Michael E. Swann, C.E.C., Executive Chef, Conference Services, Gaylord Opryland Hotel
and Convention Center, Nashville, TN
Advancing Knowledge in World Flavors
Healthy Kitchens, Healthy Lives is a continuing medical educa-
The mission of the CIA Strategic Initiatives Group is to “create
tion (CME) conference that the CIA co-hosts with Harvard
world-class program and research initiatives that draw top lead-
Medical School. Each spring and fall, more than 275 physicians,
ers to the CIA campus and on the Web, and further position the
registered dietitians, and other healthcare professionals attend
college as a thought leader on the cutting edge of culinary and
the conference to learn about the latest in nutrition research
other trends.” SIG programs did that and more in the past year.
and get hands-on culinary experience in the Greystone teaching
kitchens.
Flavor, Quality, and American Menus—the annual leadership
forum co-presented by the CIA at Greystone and the University
The 2007 Worlds of Flavor® conference—The Rise of Asia: Culi-
of California, Davis—brings together a select group of leaders in
nary Traditions of the East and Flavor Discovery in 21st Century
American foodservice and leaders in U.S. agriculture to share
America—explored the dynamics of this Asian revolution, and
ideas and educate each other on opportunities and challenges
helped the more than 700 attendees understand how they can
facing their respective sectors. The 2007 retreat explored ques-
stay “ahead of the curve” in integrating and leveraging this culi-
tions of flavor, variety, and sustainability in volume foodservice,
nary trend.
and attracted 33 representatives from operations such as Applebee’s, Hilton Hotels, McDonald’s, Panera, Subway, Safeway,
and Sodexo.
The CIA at Greystone provides the perfect backdrop
for the college’s innovative
and far-reaching programs.
“I CAME AWAY FROM THE
WORLDS OF HEALTHY FLAVORS
RETREAT EXCITED AND COMMITTED to working to change the eating
and exercising habits of our students. This
was one of the most significant professional
development experiences I have ever participated in.”
Greg Black, Director, Residential Dining, University of Iowa
14
The Culinary Institute of America 2008
The influential Worlds of Healthy Flavors is a partnership between the CIA at
Greystone and the Harvard School of Public Health designed to help corporate and executive chefs of chain restaurants, supermarkets, and volume foodservice expand their options for healthy menu choices. Participants in the
January 2008 event reviewed the latest nutrition research (with a focus on carbohydrate quality and sodium), analyzed “best practices” in healthy menu
R&D, and spent a day in the Greystone Teaching Kitchen developing new
menu items.
As part of the 2008 retreat, the Worlds of Healthy Flavors Web site was
launched at www.ciaprochef.com/wohf. The site, which attracts more than
40,000 visitors each month, provides a wealth of information on nutrition
research findings.
The CIA-Harvard partnership makes
the Healthy Kitchens, Healthy Lives
conference a “can’t miss” event for
health professionals.
And the Greystone Flavor Summit, co-presented by the CIA at Greystone and
Food Arts magazine, brings together a select group of top chefs and food and
beverage executives from high-quality, high-volume American foodservice operators to explore, discuss, and taste their way through a stimulating, critical
set of flavor issues. The keynote address for the 2008 Flavor Summit—The Art
of Flavor in the World of High-Volume, High-Quality Dining—was delivered
by CIA graduate Todd English ’82.
Designed to inspire innovative, menudriven business solutions for the foodservice industry, the Ventura Center
encompasses 8,000 square feet of
ideation rooms, a theater-style kitchen,
and interactive audience response technologies. The Center was built with
movable walls to facilitate a variety of
group activities and business goals. It’s
that sense of collaboration that Loss
says is vital to R&D.
“Having been on both sides, I think
chefs have a unique perspective on
food from working so closely with it,”
At Home in the Kitchen
and the Lab
CIA graduate Chris Loss ’93 has made a
career of combining art and science. So
when his alma mater needed someone
to run its new Ventura Center for Menu
Research and Development at Greystone, he knew it was the perfect job
for him. After all, he received his associate in culinary arts from the CIA, and
earned bachelor’s, master’s, and doctoral degrees in food science from Cor-
Perfect job indeed. As director of the
center, Loss continues to bring his varied
experience and knowledge to the development of new and innovative programs. “The Ventura Center serves as the
he explains. “Food scientists often have
to work with model systems that focus
on one type of bacteria, one flavor
compound, one protein. We have a lot
to learn from each other!”
hub, the clearinghouse for chefs and
Such knowledge can only help a chef’s
R&D professionals,” he says. “My role is
bottom line, according to Loss. “Espe-
liaison between the culinary arts and
cially with the focus on health and nu-
food science, helping them meld to-
trition—and that’s a trend that’s not
gether.” And he serves that role well.
going away—understanding scientific
The Research Chefs Association pre-
principles will help chefs better meet
sented Loss with its 2008 Pioneer Award.
their customers’ needs.”
nell University.
The Culinary Institute of America 2008
15
“WE THOUGHT THE WORLD CULINARY ARTS DVD
AND INTERNET PROJECT WAS A PERFECT FIT FOR
A GLOBAL COMPANY like Unilever. It’s a great educational tool
for our chefs and our customers, and getting a better understanding of
world flavors helps us build our products with firsthand knowledge
and authenticity.”
Steve Jilleba ’77, C.M.C., A.A.C., Corporate Executive Chef, Unilever Foodsolutions
Advancing Knowledge Through Media
Not to be outdone, the CIA’s Vegetables text won the Silver
Whether in the form of new media or “old” media such as
Award in the Cooking category in ForeWord magazine’s Book of
cookbooks, the CIA again proved to be the resource for profes-
the Year competition. It was the fourth honor for the CIA publi-
sionals and food enthusiasts alike who wanted to learn more
cation, which won in the Cookbook/Vegetable category at the
about the world of food.
USA Book News Book of the Year Awards, was an International
Association of Culinary Professionals (IACP) Single Subject
The college’s World Culinary Arts DVD, Volume II earned a
Cookbook finalist, and received a prestigious National Indie Ex-
2008 Bronze Telly Award for its presentation of the “gold stan-
cellence Award, which celebrates excellence in independent
dards” of the cuisines of Southern Spain, Istanbul, and Singa-
book publishing.
pore. The Telly Award is the premier honor for outstanding
video production and Web content. The World Culinary Arts
The college released a number of new cookbooks during the
DVD and Internet Project: Savoring the Best of World Flavors is
past year, including Bistros and Brasseries, the first of four books
a groundbreaking initiative that uses leading-edge, interactive
in the CIA’s new “Dining Series” and authored by Associate
DVD technology and Internet-based program delivery to docu-
Professor in Table Service John Fischer ’88 and Associate Dean
ment the best in food and cooking around the world. The sec-
Lou Jones; Cake Art, featuring baking and pastry faculty mem-
ond volume was produced by the CIA in association with
bers Kate Cavotti, C.M.B. and Alison McLoughlin ’93; and
Unilever Foodsolutions.
Catering—A Guide to Managing Successful Business Operations by
Associate Dean Bruce Mattel ’80.
“WE EACH PLAYED TO OUR OWN
STRENGTHS. Kate does amazing things with
gum paste modeling and I’m pretty strong in decorating. So we’d work separately and then come to
each other and ask ‘so, what do you think of this
idea or that idea?’ That worked out really well for
both of us.”
Alison McLoughlin ’93, Co-Author of Cake Art with Kate Cavotti, C.M.B.
16
The Culinary Institute of America 2008
they have what they need and that the
chefs are at their sessions ready to go.”
According to Sakaguchi, it all starts the
Monday before the conference, when
staff members are still pretty relaxed
and starting to put plans in place. Then
excitement builds as the week goes on,
until Thursday when everyone arrives
and Greystone is completely transformed. “There’s an electricity that runs
through campus at that point—so many
people, so many languages being spoken, so much food,” she says. “It’s always fun when the chefs start to arrive.
They’re so enthusiastic.”
As well they should be for the event
Around the “World” in
10 Years
out who comes and what they bring.
Even after a decade of helping to plan
All that excitement takes an immense
and run the Worlds of Flavor Confer-
amount of preparation by the Grey-
ence & Festival at Greystone, CIA Chef-
stone team. “I’m the faculty coordina-
Instructor Toni Sakaguchi says it’s still as
tor of Worlds of Flavor,” say Sakaguchi.
fresh and exciting as ever.
“I contact the chefs and try to coordi-
“It’s one of those events that has a life
of its own, the highlight of the year
here,” she says. “It’s interesting to check
There’s always something new to see.”
that has become a “must attend” for
leading chefs, corporate menu decisionmakers, foodservice management exec-
nate who’s working with what country,
and which faculty and visiting chefs will
be at which sessions. Then during the
utives, suppliers, journalists, and other
professionals—and always sells out
many months in advance. “Worlds of
Flavor has tremendous impact,” explains Sakaguchi. “People have the opportunity to see top chefs from all over
the globe in one place and sample the
world’s food. It’s a great environment.”
conference, I’m working to make sure
Advancing Knowledge for Food Enthusiasts
For the past decade, the bottom line for CIA Boot
Start spreading the news! The Culinary Institute of America announced its
Camps was that, if you wanted to take one, you
first-ever classes to be held in New York City. In partnership with Astor Wines
had to set aside a week to do it. While the week-
and Spirits, the college is offering programs at its newest facility, the CIA at
long Boot Camps remain a hugely popular
Astor Center in Manhattan. The facility features three unique venues: a
chance for food enthusiasts to advance their
hands-on kitchen for 16, a 36-seat demonstration theater, and a multi-purpose
knowledge, there’s now an additional choice—
event space that can accommodate 80–100 people. The first series of classes
A Taste of CIA Boot Camp. Held on Saturdays,
gave food enthusiasts “A Taste of the CIA,” with offerings that included Bak-
these courses cover such topics as Asian Vegetar-
ing at Home, Gourmet Meals in Minutes, Breakfasts and Brunches, Cooking
ian, Taste of the Hudson Valley, Eastern and
with Your Teen, Vegetables: What to Produce with Your Produce, and a pre-
Western Street Food, Spanish Tapas, and
view of CIA Boot Camp programs.
Specialty Desserts.
The world’s premier culinary college continues to
find groundbreaking ways to advance knowledge
“THE CULINARY INSTITUTE OF
AMERICA IS AN EXCEPTIONAL
SCHOOL, and the opportunity to attend
in foodservice and hospitality, creating excellence
in every corner of the food world.
classes there was a culinary dream come
true. My BBQ Boot Camp class was everything you could hope for and more.”
Alan Colsey, CIA Boot Camp Participant
The Culinary Institute of America 2008
17
Shaping the Industry
18
The Culinary Institute of America 2008
“HAVING THE ABILITY TO DRAW FROM BOTH
CLASSICAL AND MODERN TECHNIQUES EXCITES
ME. It allows us to create in a broader palate, and helps us more
effectively achieve the emotional responses that we strive for in the
dining experience.”
Grant Achatz ’94, Chef and Owner, Alinea, Chicago, IL
t’s been a long, sometimes difficult road for Grant Achatz to get to where
I
he is today—an accomplished culinarian who is the reigning James Beard
Foundation Outstanding Chef Award winner. The honor is a fitting
milestone for a chef who it celebrated today and whose innovative approach
to cooking continues to evolve.
An enthusiastic proponent of molecular gastronomy, Chef Achatz has basically created a kitchen “laboratory” at Alinea. “When I had the opportunity
to build my own kitchen, I thought, hey, let’s wipe our heads clean of conventional kitchen design,” he recalls. “We analyzed the food and style of cooking
and built around that.”
For every innovative chef, there’s a strong grounding in the fundamentals, and
Chef Achatz credits his alma mater for instilling that in him. “I entered the
CIA at a very young age with no fine dining or classic training,” he says. “The
Left to right: Shaping the
industry through alumni involvement, expert consulting
services, and programs at the
CIA at Astor Center.
school gave me the foundation that is required to execute the cooking style
that I now use.”
He feels fortunate to have been a part of the bold new food industry that has
taken shape in the last 15 years. “I graduated in 1994,” Chef Achatz says, “and
a lot has happened since then—the rise of The French Laundry and Per Se,
and what they represent for American cuisine; the proliferation of progressive
cuisine led by Ferran Adria and Heston Blumenthal; the role of the celebrity
chef taking hold in American society. It remains a very exciting time to be in
this profession.”
So what’s next for the Beard Foundation’s top chef? “I certainly have a great
deal more to accomplish,” he says. “I hope to develop other compelling
restaurant concepts that continue to push American food to the forefront.”
Many other members of the CIA community are doing their part as well to
shape the industry in new and exciting ways.
The Culinary Institute of America 2008
19
“THE CIA TODAY REALLY BRINGS US THE FUTURE.
The faculty turns out great young people who really understand what it
takes to become a professional, to become somebody who wants to
achieve something.”
Wolfgang Puck at the CIA Leadership Awards
Aramark Sports & Entertainment announced last May that 18 of
Shaping the Industry with
the ProChef Credential
its executive chefs achieved ProChef Level II certification, from
The CIA ProChef® Certification program continued to draw
top chefs and worldwide companies to the college for comprehensive professional development and skills verification. Fast
becoming the gold standard for advancement in foodservice,
major venues such as Fenway Park in Boston, Coors Field in
Denver, Minute Maid Park in Houston, Shea Stadium in New
York City, Oriole Park at Camden Yards in Baltimore, and
many more.
the ProChef system of courses and certification exams is the
Earlier this year, the U.S. Marine Corps sent a contingent to the
best way for chefs to stay on top of the new flavor trends, cook-
CIA for ProChef Level I certification, with the goal of improving
ing styles, and management techniques in the dynamic food
the flavor, nutrition, and presentation of the food provided to their
world. Chefs can earn ProChef Level I, II, or III certification.
troops. After five weeks of grueling training in the kitchen, the 11
attending Marines received their certification and took some impressive new recipes and skills back to their comrades-in-arms.
Left to right: Another ProChef certificate earned, the
U.S. Marines deploy in CIA kitchens, and President
Ryan speaks at the COEX conference.
“EACH SEGMENT OF THE
PROCHEF CERTIFICATION
PROGRAM SHOWED ME A
NEW PERSPECTIVE OF TRUE
CUISINE AND TAUGHT ME
IMPORTANT LESSONS—ones that
I could learn only at the CIA, with the
help of the ProChef mentors, teachers,
and judges.”
Francisco Vintimilla, ProChef Level III, Executive Sous Chef,
Saltfish Point Country Club, Stuart, FL
20
The Culinary Institute of America 2008
Last spring, Chef de la Vega presented
the first two professional development
classes dedicated to the study of Latin
American cuisines at the CIA, San Antonio campus—Regional Mexican Cuisine:
Puebla and Oaxaca and Mexico’s Corn
Kitchen. It’s a start, but she isn’t stopping there.
“We’ll be making research trips,” says
the former executive chef of the acclaimed El Naranjo in Oaxaca, Mexico.
“We’re planning one to Oaxaca and another to Mexico City; we’ll also have
one to Peru. We’ll bring a lot of information back so that more chefs can
learn about foods of the Americas and
Spreading the Word
About Latin Cuisine
Iliana de la Vega shares el sueño—the
dream—that Latin American cuisines
share with consumers.”
here in Texas,” Chef de la Vega says.
“Many people confuse Mexican with
Tex-Mex foods. Both styles are good,
you find people with great skills, but
What can be done to close those gaps?
forefront of American cooking. The first
“People need to learn about the ingre-
step is educating chefs in the U.S., and
dients,” she explains. “Learn what is
to that end her position as chef-instruc-
used as well as the techniques, ap-
tor at the CIA, San Antonio is ideal.
proaches, presentation, and history. All
of Latino-American foods, even though
sure Latino chefs have more representation in the culinary field. “Many times
but they’re very different.”
and chefs will take their places at the
“There are a lot of gaps in knowledge
Chef de la Vega also wants to make
of that hasn’t been discovered yet by
chefs, but it’s important.”
they need more education,” she says.
“We’re trying to focus on getting them
a better education so they can get better positions at the top, where things
happen.” With Iliana on board, things
are definitely happening at the CIA,
San Antonio.
we are so close to Mexico, especially
Shaping the Industry With Expertise
The college continued to build presence and im-
In the past year, the college’s industry solutions team brought CIA expertise
pact at the annual International Foodservice Man-
and excellence to new and continuing clients, including McDonald’s and the
ufacturers Association COEX (Chain Operators
Coca-Cola Company. In recognition of these innovative services—with special
Exchange) conference in Phoenix, AZ. CIA Presi-
focus on menu concept development and flavor exploration—the group as-
dent Tim Ryan delivered the conference’s opening
sumed a new identity, CIA Consulting, in early 2008.
remarks, “The State of Innovation in the U.S.
Foodservice Industry.” Participants from the CIA
The college has shaped the professional development of the industry at its
included Vice President of Continuing Education
two exciting new venues in the past year. The Culinary presented its first pro-
Mark Erickson, Greystone Director of Education
fessional development classes dedicated to Latin American cuisine studies at
Adam Busby, Ventura Center Director Chris Loss,
the CIA, San Antonio in Texas. And in the heart of New York City, the CIA at
Senior Chef-Instructor Bill Briwa, and CIA Con-
Astor Center is offering a variety of “Bottom Line Seminars” for professionals
sulting Director Ron DeSantis. They gave impor-
that focus on business, service, and wine education.
tant and high-interest presentations on major
Representatives from the CIA’s education team also went out in the field to
topics including Innovation Excellence, Flavor
advise and inform the industry and promote excellence in all things culinary.
Discovery, Menu Innovation, and Asian Flavors.
A key example: Professor John Nihoff provided a lecture on the topic of Korean food at the United Nations for Secretary General Ban Ki-Moon and Korean Ambassador Choi Youn-jin. Twenty-five ambassadors representing
various countries were in attendance.
The Culinary Institute of America 2008
21
“Buying locally teaches the CIA’s students about the value of regional products as well as seasonality,” Wigsten
says of the integral role the program
plays in the college’s curriculum. “We
find it is very important to show the aspiring chefs studying here that farmers
and chefs need to work together.”
Rising fuel and food costs are making
these efforts even smarter. “Any time
you can spend your money two miles
down the road instead of 2,000 miles
away, everyone comes out a winner,”
says Wigsten, who has been produce
buyer at the CIA since 2004. He adds
that it makes good business sense for
the school to help nearby farms not
Growing the ChefFarmer Relationship
As part of his responsibilities, Wigsten
meets with farmers each February—
prior to growing season—to share with
Determined to shape the way future
chefs do business, the CIA became the
first college known to have a farm liaison. Paul Wigsten, the CIA’s produce
buyer and a 10th-generation farmer,
has assumed this unique role. Wig-
them what ingredients the chefs in the
only survive, but thrive. Last year, the
CIA purchased $500,000 worth of produce, dairy, and eggs from two dozen
Hudson Valley farms.
CIA’s 41 kitchens and bakeshops will
And he’s hoping to have an even far-
want to use in the coming year. Farmers
ther-reaching impact on the industry’s
can then plant crops knowing there is a
buying habits. “We’re interested in
market for their fresh, high-quality
spreading the word and encouraging
local fruits and vegetables. And, says
other institutions, certainly our alumni,
sten’s new title formalizes and ex-
Wigsten, the market often expands fur-
to buy local.”
pands upon the CIA’s program of
ther when chefs at other area restau-
buying from local farmers.
rants learn what the CIA is using to
teach its students.
“THE LAST THREE
YEARS WERE SUCH
A SUCCESS that we’ve
continued to make it an
annual event.”
David Miguel ’78, Department Head,
Culinary Program, Grasso Technical
School, describing the Alumni Across
America event he coordinates
Shaping the Industry Through Alumni Impact
The CIA’s network of talented alumni is creating excellence all around the
world, in every corner of the foodservice and hospitality industry. Our graduates are helping students, industry professionals, children in need, even each
other when called upon.
The Alumni Network
The CIA and its alumni are working together to create new opportunities for
graduates to connect, further strengthening their collective impact throughout
the industry. In an effort to offer graduates a more comprehensive and meaningful array of services and support, the college established the Alumni Council and restructured its Alumni Network. The first step in the formation of
this new network was to select charter members of the Alumni Council, including Waldy Malouf ’75 as its chair.
The aim of the Council is to expand opportunities so alumni can more fully
benefit from their CIA affiliation and the college can enjoy a full and vibrant
relationship with its many talented graduates. To that end, the Council will
work toward improving services and programs for alumni, sustaining robust
lines of communication among alumni and between alumni and the college,
22
The Culinary Institute of America 2008
The charter members of the CIA Alumni Council gather at the
college’s Hyde Park campus.
and supporting CIA graduates in their lifelong pursuit of excellence through
educational opportunities. It will also foster an atmosphere that will encourage alumni to become active members of the CIA community through local,
regional, and national gatherings and events.
Prominent among these events is the annual CIA Reunion. Nearly 300 graduates and their families came back to campus last fall for Reunion Weekend.
The Class of ’77—whose members include Sara Moulton, Susan Feniger, Gary
Danko, Bradley Ogden, Andrew Silverman, David Kimmel, and the CIA’s
own Joe DiPerri, John Kowalski, Mark Erickson, and Tim Ryan—had a special
30th anniversary dinner. They also established a class gift to be focused on
faculty development.
Alumni Accolades
CIA alumni in the media continue to shape the way Americans view chefs
and the industry in general. Now more than ever, people are more savvy and
appreciative of cuisines, have a greater appreciation of chefs, and realize how
the elevation of the profession has improved our quality of life.
“THE CIA GAVE ME
A TREMENDOUS
BASE OF FUNDAMENTALS to build my
culinary style on. I had no
desire to be anything but
the very best, so I figured
I’d go to the best school.”
Michael Symon ’90, Chef/Owner, Lola and
Lolita and Winner, Food Network’s The
Next Iron Chef
By now most food enthusiasts have heard of Michael Symon ’90, the winner
who was crowned Next Iron Chef on the popular Food Network Show. Iron Chef
continues to broaden public interest in cooking techniques and creative
cuisines. But Chef Symon didn’t stop there. Last April he assumed the hosting
duties of another huge Food Network hit, Dinner: Impossible, which dramatizes
the skills and knowledge of today’s professional chef in new and dynamic ways.
Over on the Bravo network, Hung Hyunh ’02 was
the Season 3 winner of the hugely popular Top
Chef, which gives viewers “a fascinating window
into the competitive, pressurized environment of
world-class cookery and the restaurant business at
Duff Goldman ’98 also proved to be a star of the small screen, as his Ace of
the highest level.” Chef Hyunh was the third con-
Cakes—a celebration of the pure artistry of baking—became the Food Net-
secutive CIA graduate to take that show’s top
work’s highest-rated prime-time series. Chef Goldman, who also owns Charm
prize, joining previous victors Ilan Hall ’02 and
City Cakes in Baltimore, MD, has been called the “rock star” of pastry chefs.
Harold Dieterle ’97.
The Culinary Institute of America 2008
23
CIA alumni were recognized in many ways for the passion and
Thanks to a new alumni mentoring program, CIA students will
expertise they bring to the industry. At the James Beard Foun-
have an easier time adjusting to their new surroundings when
dation Awards, Grant Achatz ’94 of Alinea in Chicago won the
they go on externship. Now, a CIA graduate serves as a student’s
Outstanding Chef Award, Chad Robertson ’93 and his partner
contact in the extern city, helping with housing issues, making
Elisabeth Prueitt (who also attended the CIA) of San Fran-
contacts, and generally showing the student around town. Frank
cisco’s Tartine Bakery shared the Outstanding Pastry Chef
Leake ’74 of Honolulu, HI and Robert Kabakoff ’86 of Chicago
Award, Craig Stoll ’85 from Delfino in San Francisco was Best
have helped launch this outstanding service for CIA students.
Chef: Pacific, and Eric Ziebold ’94 of CityZen in Washington,
Alumni and Friends Give Back
DC was Best Chef: Mid-Atlantic. In addition, Anthony Bour-
Other alumni shape the industry through philanthropic activi-
dain ’78 was inducted into Who’s Who of Food & Beverage in
ties, “giving back” to their alma mater, to the industry they love,
America at the Beard Awards.
and to people in need. CIA Trustee and alumnus Barry Colman
Left to right: Next Iron Chef winner Michael Symon, President Ryan gives a campus
update to alumni at Reunion Weekend, and CIA Alumni of the Year Melissa Kelly and
Alfred Portale.
Among Food & Wine magazine’s Best New Chefs were Koren
’83 has been doing this by shaping better lives for children and
Grieveson ’96 of Avec in Chicago and Sue Zemanick ’01 of
students alike. He worked with fellow grad Tim Rosendahl ’77
Gautreau’s in New Orleans. CIA graduate Amy Greenberg ’80,
for Give Kids the World, an annual event that brings hundreds
senior vice president of executive services at Citi Corp, was
of families with terminally ill children together in Orlando, FL.
awarded the 2008 Silver Plate Award in the Business & Industry
Colman and Rosendahl catered a meal that fed approximately
Foodservice Management category. And Honorary Trustee Pano
1,000 guests, and the families were able to spend time visiting
Karatassos ’60 was named the 2008 Nation’s Restaurant News Fine
the various theme parks during the event.
Dining Legend award winner.
The Palm Springs Food and Wine Festival, a three-day
The Culinary extended its own recognition of people who help
fundraiser to raise monies for the CIA’s endowed scholarship
shape the industry at the annual CIA Leadership Awards gala
fund, was also championed by Barry Colman. Six other gradu-
in New York City. The college presented “Augie” awards to Al-
ates participated in the event—Trustee Roy Yamaguchi ’76, Jill
fred Portale ’81 and Melissa Kelly ’88 (Alumni of the Year) as
Davies ’96, Fellow Ann Cooper ’79, Neil Frasier ’92, Michael
well as Wolfgang Puck (Chef of the Year), and inducted the
Cimarusti ’91, and Juan Leon ’05—in its inaugural run.
Brennan family of New Orleans into the CIA Hall of Fame.
More than 30 CIA graduates across the country participated in
Alumni Helping Students
the 4th Annual Alumni Across America event in October. The
Throughout the year, alumni come to the Hyde Park campus to
alumni contingent was led by regular participants Todd English
shape the lives of future industry leaders, educating and advis-
’82, Michael Kornick ’82, Waldy Malouf ’75, David Miguel ’78,
ing today’s students. One highlight: alumni Cameron Mitchell
Dale Miller ’79, Charlie Palmer ’79, and Vincent Ryan ’78. Chef
’86 (who’s also a Trustee), John Doherty ’78, and Nick Livanos
Miguel has even created an annual dinner for the event that
’83 were joined by Trustee Bob Berenson and Ken Gordon of
brings chefs together to raise even more scholarship money for
The Patina Group for a panel discussion for students entitled
CIA students.
“Entrepreneurship in the Restaurant Business.”
24
The Culinary Institute of America 2008
In addition, the California State Assembly Select Committee on Wine presented
Far-reaching initiatives, expert consulting and edu-
the CIA with a legislative resolution commemorating the establishment of the
cation, outstanding innovations, well-deserved
Vintners Hall of Fame on the Greystone campus. Proceeds from the annual in-
awards and honors…all this and more will con-
duction dinner contribute to the college’s scholarship fund for professional wine
tinue far into the future as CIA faculty, alumni,
studies, as well as the development of wine and food programs at Greystone.
and other food and wine leaders shape the indus-
The CIA presented this year’s inductees in early 2008—Ernest and Julio Gallo
try by creating excellence.
(E&J Gallo Winery), Paul Draper (Ridge Vineyards), Miljenko Grgich (Grgich
Hills), Darrell Corti (Corti Brothers), John Daniel (Inglenook), Louis P. Martini
(Louis M. Martini Winery), and Carl Heinrich Wente (Wente Vineyards).
“IT WAS A MAGICAL TIME. The moments flew by in a
beautiful whirl of activity. It was a beautiful thing to watch and
be a part of. The attendees were so amazing, so engaged, and so
interactive. The food was inspiring. It was all so much fun.”
Member of the Class of ’77 at the CIA’s Reunion Weekend
City locations as the Four Seasons, La
Côte Basque, the St. Regis Hotel, and La
Crémaillère. He ran The Hudson River
Club in Lower Manhattan, where he developed a signature cuisine featured in
The Hudson River Valley Cookbook, his
Julia Child Cookbook Award-winning
text. And he worked with the late Joe
Baum at the legendary Rainbow Room,
where he earned many awards and
accolades.
With Waldy’s extensive leadership background, the Alumni Council is in good
hands. There’s important work to be
done—Council members are charged
with moving the new CIA Alumni Net-
Making the Net Work
An abiding love for the CIA, active support of the college and its students, extensive industry connections, career
success—these are ideal qualities for
someone leading the CIA Alumni Coun-
City have never stopped him from playing a large role in all manner of CIAsponsored events, from reunions to
fund-raisers. Waldy feels it’s important
to give back to the college that helped
him get to where he is today.
cil. And they describe Waldy Malouf ’75
“The CIA exposed me to the myriad op-
to a tee.
portunities that exist in the food and
The chef/owner of Beacon and Waldy’s
Wood Fired Pizza & Penne has a highly
accomplished career in the foodservice
beverage industry,” he says. “I was able
to utilize that education to grow and
become a leader in our industry.”
industry. But the demands of two criti-
And what a leader he’s been. He’s
cally acclaimed restaurants in New York
worked in such prestigious New York
work towards its goal of building
alumni engagement, community, and
connectivity, as well as making critical
recommendations about direction, activities, and programs.
As a member of the former Alumni
Committee and longtime CIA volunteer,
Waldy Malouf is uniquely qualified to
offer insight and guidance into past
practices and future planning for the
Alumni Council.
The Culinary Institute of America 2008
25
2007–2008 FINANCIAL HIGHLIGHTS
The Economy and Financial Markets
2007–08 CIA REVENUE SOURCES
During the year, individuals saw their investments and retirement
funds adversely impacted by the poor stock market performance
and the price of gas and other related consumer products, such as
food, go up. The Culinary Institute of America’s financial performance was not immune to these negative market forces. Our
endowment had negative returns, while interest expense, utilities,
and food costs all increased more than expected.
Revenue
The college’s total revenues were $108.3 million, which was a
decrease from last year. However, operating revenues were
$118.1 million, an increase of $3.6 million from last year.
Tuition, housing fees, and restaurant sales were the primary
contributors to the operating revenue growth. Tuition and fee
revenues were positively impacted by the expanded A.O.S. program at Greystone and the opening of the San Antonio campus.
Increased housing revenues were driven by an increase in student residents. The college opened a sixth student lodge on the
Hyde Park campus in Fall 2007.
Tuition, Less Institute Aid:
$51,061,405 or 47.1%
Investment Return:
-$6,476,631 or -6.0%
Student Fees :
$15,356,403 or 14.2%
Grants and Other Sources :
$6,808,664 or 6.3%
Residence Hall Fees :
$12,697,802 or 11.7%
Non-Credit Tuition:
$9,399,520 or 8.7%
Restaurant Sales :
$12,215,448 or 11.3%
Contributions :
$7,265,705 or 6.7%
Student Enrollment
TOTAL REVENUES
Student enrollment continues to grow. During the
In Millions
fiscal year, the CIA at Greystone had three incoming A.O.S. classes (up from one the prior year),
140
Greystone degree program students entered class
in the Wine Spectator Greystone Restaurant for
120
the first time, and the Accelerated Culinary Arts
100
Certificate Program (ACAP) continued to grow.
In January 2008, the San Antonio campus in
80
Texas was transferred to the college, and two
classes have enrolled there since. At Hyde Park,
60
enrollment in the baking and pastry programs increased for the 11th consecutive year.
40
20
0
2004
26
2005
The Culinary Institute of America 2008
2006
2007
2008
2007–08 CIA EXPENSES
Assets
The CIA’s assets were $306.1 million. The largest
asset increase was in property, plant, and equipment (PP&E). The college continued its reinvesting in PP&E to maintain and improve upon our
world-class facilities. PP&E grew to $176.9 million,
as $11.4 million in capital additions and improvements were made. Major projects included the
completion of Cayenne Lodge at Hyde Park and
the parking lot expansion at Greystone.
Endowments
Salaries and Benefits:
$60,005,056 or 52.7%
Interest Expense:
$5,217,616 or 4.6%
Purchased Services:
$10,864,495 or 9.5%
Depreciation and Amortization: $6,888,468 or 6.1%
Operational Support:
$14,985,656 or 13.2%
Utilities: $4,391,105 or
3.9%
Endowed investments were $86.6 million, a
decline from last year due to negative investment return. Despite the decline in value, the
endowments continued to help support student
scholarships, as well as facility maintenance and
quality initiatives.
Food and Beverages:
$11,420,891 or 10.0%
ASSETS/EQUITY
Continuing Education
Noncredit and professional training tuition and conference fees
continue to be a strong revenue generator for the college. These
revenues were more than $9.4 million, and continue in a growth
trend. Continuing education covers a diverse range of pro-
In Millions
320
280
240
grams, including CIA consulting services, courses for professionals, conferences, educational retreats, food enthusiast
courses during the week and on weekends, industry research
and development support, and distance learning.
Gifts
The CIA received $7.6 million in gross financial support from
donors. Contributions are an important revenue source of the
college, accounting for nearly 7% of the total revenue. Contributions help fund existing and future facility construction, increase
the college’s endowment, and support student scholarships.
Significant gifts received this past year included scholarships
200
160
120
80
40
0
2004
2004
2
00
05
5
2005
Equity
200
06
6
2006
2
007
2007
2008
2
Assets
and operating support for the San Antonio campus, which totaled more than $1.3 million, and a $1 million pledge from
Dunkin’ Brands, designated to help fund the future construction
of baking and pastry kitchens at both the San Antonio and
Hyde Park campuses.
The Culinary Institute of America 2008
27
2007–2008 FINANCIAL HIGHLIGHTS
Bond Conversion
ENDOWMENT
$56.8 million in variable rate bonds were converted from
In Millions
auction rate securities (ARSs) to variable rate demand bonds
(VRDBs). This conversion was done to minimize interest
expense caused by ARS risk exposure.
(CONT.)
100
80
Financial Aid for Students
70
Financial aid provided to our students from all sources (federal,
60
state, private donors, and from the CIA) totaled $59.2 million,
50
an increase of more than $4 million, or 7%. More than 96% of
the students received some form of financial assistance. Student
loans were $36.7 million, or 62%, of all disbursed aid. CIA and
private donor scholarships totaled $16.7 million, an increase of
40
30
20
36%. The college received and disbursed more than $2.3 million in Federal PELL grants to students.
10
0
2004
2
2005
2006
2007
2008
Unrestricted
Temporarily Restricted
Permanently Restricted
FINANCIAL AID
In Millions
63
54
45
36
27
18
9
0
2004
28
The Culinary Institute of America 2008
2005
2
2006 2007
2008
2
Loans
Student Wages
Scholarships & Grants
Other Aid
CONSOLIDATED BALANCE SHEET
May 31, 2008 (with comparative figures for 2007)
In Thousands
2008
2007
ASSETS:
Cash and Cash Equivalents
$
Investments
6,180
$
5,127
86,064
92,741
5,968
4,371
32
29
Other Receivables
1,622
1,114
Inventories at Cost
2,701
2,492
Prepaid and Other Assets
1,425
703
Contributions Receivable
10,768
12,527
Deposits with Trustees
7,553
12,104
Bond Issuance and Related Costs
4,800
4,748
0
471
2,064
2,072
176,948
172,312
$ 306,125
$ 310,811
$
$
Student Accounts Receivable
Amounts Due from
Government Agencies
Current Valuation of
Derivative Instruments
Loans to Students
Property and Equipment (Net)
Total Assets
LIABILITIES:
Accounts Payable
3,061
3,881
Accrued Compensated Absences
2,906
2,580
Accrued Liabilities
5,310
4,934
101,680
104,525
Government Grants Refundable
1,595
1,601
Current Valuation of Derivative Instruments
2,198
0
16,775
15,245
Total Liabilities
$ 133,525
$ 132,766
Total Net Assets
$ 172,600
$ 178,045
Total Liabilities and Net Assets
$ 306,125
$ 310,811
Bonds and Notes Payable
Deferred Tuition and Fee Revenue
The Culinary Institute of America 2008
29
BOARD OF TRUSTEES
CHAIRMAN
VICE CHAIRMAN
SECRETARY
TREASURER
William C. Anton
Chairman,
Anton Airfood, Inc.
M. Cameron Mitchell ’86
President & CEO,
Cameron Mitchell
Restaurants
Richard Bradley
Chairman,
Bradley Holdings Ltd.
Frank J. Fahrenkopf, Jr.
President and CEO,
American Gaming
Association
Robert Berenson
Retired,
Grey Global Group
Fred Carl, Jr.
Chairman, President,
and CEO,
Viking Range Corporation
Lee A. Cockerell
Lee Cockerell, LLC;
Retired, Walt Disney World
Company
James Doherty
Executive Vice
President,
Lebhar-Friedman, Inc.
John Giumarra
Vice President,
Giumarra Vineyards
Burton Hobson
Retired,
Sterling Publishing, Inc.
TRUSTEES
Barry Colman ’83
President, More Than a
Mouthful, Inc.
30
Lori Daniel ’79
Chief Inspiration Officer &
Founding Chef/Co-chair,
Two Chefs on a Roll
The Culinary Institute of America 2008
Michael Kaufman
President,
Pond Hill Ventures LLC
Ted J. Kleisner
President and CEO,
Hershey Entertainment
& Resorts
Takeshi Kohjima
President and CEO,
Seiyo Food-Compass
Group, Inc.
Holding Japan
Dr. Barbara Lawrence
Associate Provost,
Baruch College
Jon Luther
Chairman and CEO,
Dunkin’ Brands
Richard Mazer
President and CEO,
Ventura Foods
Charles Merinoff II
Vice Chairman and CEO,
The Charmer Sunbelt
Group
Charlie Palmer ’79
Chef/Restaurateur,
The Charlie Palmer Group
Melinda R.
(Mindy) Rich
Vice Chair,
Rich Products
Corporation
Harold (Hal) Rosser
Founder and Managing
Director, Bruckmann,
Rosser, Sherrill & Co. LLC
Nick Valenti
Roy Yamaguchi ’76
Chef and Owner,
Roy’s Restaurants
Chairman Emeritus
CEO,
Patina Restaurant Group
The Culinary Institute of America 2008
31
BOARD OF TRUSTEES (CONT.)
TRUSTEES EMERITI
Donald Axleroad
Retired, The Food Group
Frank Arthur Banks ’57
Retired, RIHGA Royal New York Hotel
Elaine C. Bell ’78
Owner/President, Elaine Bell Catering Co.
Jeffrey P. Berlind
Partner, BP Partners
August J. Ceradini, Jr.
Chairman Emeritus
President and CEO, Circle Navigation, Inc.
Dr. John J. Connolly
Chairman Emeritus
President and CEO, Castle, Connolly Medical, Ltd.
Walter Conti
Chairman Emeritus
Retired, Pipersville Inn
John N. Daly
President, Investment Management Marketing
Marcel Desaulniers ’65
Executive Chef and Co-Owner, The Trellis Cafe,
Restaurant & Grill
Sebastion J. DiMeglio
Retired, Guest Services, Inc.
John R. Farquharson
President, International Food Safety Council
Daniel A. Gescheidle
Retired, National Restaurant
Association Educational Foundation
Karl Kilburg
Senior Vice President, Marriott International, Inc.
Abigail Kirsch
Founder, Abigail Kirsch Culinary Productions
Peter Kleiser
Retired, Hilton Hotels Corporation
Charles La Forge
President, Wayfarer Inns
Richard Lavin
Founder, Tiger 21
32
The Culinary Institute of America 2008
Herman Leavitt
Retired, Hotel Employees and Restaurant
Employees International Union
Ronald N. Magruder
President & CEO, Pizza Delight Corporation Ltd.
Tony May
President, Tony May Group
John L. Patten
Retired, CEO Partners, Inc.
Margaret E. Happel Perry
Retired, Nutmeg Ventures;
Adjunct Faculty, New York University
Alan R. Plassche
Chairman Emeritus
Consultant, UniPro Foodservice, Inc.
Marshall M. Reisman
Owner and Director, Wine Merchants, Ltd.
Richard J. Ripp ’55
President, Restaurateur, Inc.
Harris H. (Bud) Rusitzky
Chairman Emeritus
Partner, The Restaurant Group, LLC
Arno B. Schmidt
Owner/President, Arno Schmidt Enterprises
John L. Sharpe
Retired, Four Seasons Hotels & Resorts
Richard K. Smucker
President, Co-CEO, and CFO, The J. M. Smucker
Company
Arnym Solomon ’69
CEO, Boucan Group International
Rodney Stoner ’65
Rod Stoner Consulting, LLC
Donald G. Tober
Chairman and CEO, Sugar Foods Corporation
William J. Tobin
Retired, William J. Tobin Consulting
Joseph W. Vannucci
Retired, East Hill Woods
Kevin Zraly
Vice President, Wine Operations,
Smith & Wollensky Restaurant Group, Inc.
HONORARY TRUSTEES
Paul Bocuse
Chef/Owner, Restaurant Paul Bocuse
Barron Hilton
Chairman, Hilton Hotels Corporation
William N. Hulett
I. Pano Karatassos ’60
President and CEO, Buckhead Life
Restaurant Group
J. Willard Marriott, Jr.
Chairman and CEO, Marriott International, Inc.
Arthur F. Musarra
President, Musarra and Musarra, P.C.
John J. Profaci, Sr.
President, Colavita USA
James D. Robinson III
General Partner, RRE Ventures
Allan Schuman
Chairman Emeritus, Ecolab, Inc.
Charles E. Williams
Founder/Vice Chairman of the Board,
Williams-Sonoma, Inc.
Ferdinand E. Metz
President Emeritus, The Culinary Institute
of America
Joseph Amendola—CIA Ambassador
Walter Luftman—Chairman Emeritus
An honorary alumnus of the CIA, Joe
A longtime friend and supporter of The
Amendola was with the college since
Culinary Institute of America, Walter
the very beginning, helping establish
Luftman joined the CIA Board of
the New Haven Restaurant Institute
Trustees in 1971. After serving as a
(later The Culinary Institute of America)
member of the Executive and Finance
and becoming the school’s first baking
Committees, treasurer, and vice chair, he
instructor in 1948. In his 60-plus years
was twice elected chairman in the 1970s
with The Culinary, he was acting presi-
and ’80s. Walter’s no-nonsense approach
dent, senior vice president, director of de-
and extraordinary business acumen
velopment, dean of students, faculty
served the CIA well during an important
member, and—since 1989—senior ambas-
period in the college’s history.
sador. Joe touched the lives of CIA students
in countless ways with his dedication to
teaching, his engaging personality, and his
Clockwise from top left: Joseph Amendola, Robert Glickman,
Robert Mondavi, and Walter Luftman
In Memoriam
The trustees, faculty, staff, and students
of The Culinary Institute of America
mourn the passing of these three
beloved colleagues and friends, each of
whom played an integral role in creating
and sustaining excellence at the college.
infectious passion for baking.
Robert Mondavi—Honorary Trustee
Robert Mondavi was a visionary winemaker who put California wine on dinner tables around the world. A devoted
Robert Glickman—Trustee Emeritus
benefactor and friend to the CIA for
Elected to the CIA Board of Trustees in
many years, he was the first inductee
1994, Robert Glickman proved to be an
into the Vintners Hall of Fame at Grey-
active, valuable participant in the
stone in 2007. Widely considered the
growth of the college. He served on nu-
driving force behind the Napa Valley’s
merous committees at The Culinary, in-
ascension to the top of the wine world,
cluding the Development, Finance, and
Robert originated California’s highly
Buildings and Grounds Committees.
successful Fumé Blanc.
Bob’s talent for making connections,
ability to bring people together, and devotion to culinary education were
tremendous assets to the CIA and its
students over the years.
The Culinary Institute of America 2008
33
THE SOCIETY OF FELLOWS
The Society of Fellows is a select group of CIA
N
LIFE FELLOWS
M
ambassadors. Fellows play various important roles
Neal G. Nemerov ’96
Drew A. Nieporent
B
George W. McKerrow, Jr.
Sanford A. Miller
in their relationship with The Culinary, such as recruiting students for the degree programs and
O
bringing new members to the Society who share a
Bradley M. Ogden ’77
Thomas G. O’Hare
Samuel G. Backos
Robert A. Beck
Carlyn A. Berghoff ’82
Ella Brennan
P
C
Ronald N. Paul
Carl E. Petrillo
Carmen A. Policy
Rick Postiglione
James E. Pozzi
Ronald L. Profili
Allan H. Conseur
Mark J. Crowell ’79
John N. Curlett, Jr.
commitment to the CIA.
FELLOWS
A
Jon Holden Adams
Silvia G. Allen
Scott Allmendinger
Patricia Miller Anton
Brian W. Averna ’81
B
Douglas M. Baker, Jr.
Ted J. Balestreri
Charles J. Berardi ’78
Charles M. Berger
Roger S. Berkowitz
Allen J. Bernstein
Elizabeth Blau
Bruce P. Bogert
Christopher C. Brady
Lisa Marie Brefere ’78
Ralph O. Brennan
Kelly Brintle
John F. Burris
C
Stephen J. Caldeira
Nicholas F. Camody
Michael D. Chiarello ’82
George Chookazian ’93
Don Clawson
Carla R. Cooper
Daniel V. W. Coudreaut ’95
Daniel F. Curtin
D
Patricia Dailey
John P. Dalton ’86
Ken De Baun
Anthony M. Dilucia, Jr. ’87
John P. Doherty ’78
Lorna C. Donatone
John P. Dorman ’78
James M. Draper
Darrell Drummond
Catherine N. Dugan
E
M. Steven Ells ’90
Jules I. Epstein
F
Dean Fearing ’78
34
David I. Ferber
Ruediger J. Flik
John G. Flynn
Patricia D. Fortenbaugh
Tony Fortuna
Albert Fried, Jr.
G
Gerard T. Gabrys
Michael H. Garbin ’76
Alan L. Gould
Robert S. Grimes
Robert G. Gutenstein
H
Johnny P. Hernandez ’89
Gail Glickman Horwood
J
Philip H. Jones
Dorothy Jordon
K
Robert H. Kabakoff ’86
Roger M. Kaplan ’81
Harriette R. Katz
Christopher Kimball
Loren Kimura
Robert B. Kirsch
Fred Klashman
Alfons E. Konrad
L
Jan H. Larsen
Eleanor A. Lenich
Paul H. Levine ’00
Stanley Lobel
M
Sirio Maccioni
Waldy D. Malouf ’75
John F. Mariani
Douglas Martinides ’75
Brian F. Matt ’84
William F. May
Joseph F. McCann
Sharron McCarthy
Danny H. Meyer
David A. Miguel
James C. Miles
Dale L. Miller ’79
Richard A. Moonen ’78
Robert A. Muh
The Culinary Institute of America 2008
R
Ronald W. Peterson ’67
Max Pine
R
Mary Ellen Dougherty
Daniel Ronald Durick ’67
S
S
Anthony J. Franchi ’55
Seiichi Takaki ’69
Geoffrey M. B. Troy
P
Alfred Rosenthal
Douglas E. Rosenthal
E
T
Anthony J. O’Reilly
D
Philip J. Romano
Patrick A. Roney
Timothy J. Rosendahl ’76
Marc J. Sarrazin
Rick J. Schnieders
Margie Schubert
Richard S. Scolaro
Edward L. Shapoff
Scott A. Siers
Robert F. Simonson
Saul Singer ’93
Albert K. Smiley
Bruce Sozzi
Michael D. Spears ’72
Joel M. Spiro
Rusty Staub
David L. Stroehmann
Paul O. Sullivan
O
Herbert S. Ernest
F
G
Joseph W. F. Gardiner
Robert B. Gee
Richard J. Goeglein
Martin Gross
Helen A. Guthrie
H
Thomas J. Haas
Thomas R. Hart ’75
A. Reed Hayes
K
Barbara Kafka
Herbert C. Kallman
David Kimmel ’77
Rosalyn Kulik
Charles P. Saunders ’78
Mariann Sauvion ’76
John B. Seastone
Peter M. F. Sichel
Barbara Smith
Virginia B. Smith
André E. Soltner
T
Warren S. Titus
V
Richard H. Vent
Robert F. Voelker ’69
W
J. Dudley Waldner
Helen B. Warren
Lawrence J. Weiss
Michael J. Whiteman
Y
Roger L. Yaseen
U
Robin Uler
W
Jim Whaples
Jasper K. White III ’76
William B. White ’87
Andrew B. Wile
Sylvia A. Wulf
In Memoriam
Dick Shellenberger—Life Fellow
CIA trustees, faculty, staff, and students mourn the
Y
passing of Life Fellow Dick Shellenberger. As senior vice
Murray Yanker
president for Syracuse China Corporation, Dick intro-
Z
duced innovative chinaware products, promoted china
Nina S. Zagat
Tim Zagat
Alan Zalayet
as essential to the dining experience, and developed
the creative concept of “tabletop architecture.” His
dedicated support of culinary education programs was
invaluable to the CIA’s mission.
Robert Muh
Bob Muh is a familiar face at The Culinary Institute of America at Greystone.
He and his wife, Berit, are frequent participants in such Greystone events as
the Robert Parker seminars and dinners. And now Bob wants to bring
more familiar faces into the fold—he’s
assisting the CIA with recruiting new
Fellows from the West Coast, with a
focus on the Bay Area and Napa Valley,
where Bob is a trustee of the Napa Valley Opera House.
The CEO of Sutter Securities Incorporated, a San Francisco based brokerdealer, Bob has had an active and
successful career in the finance sector.
Clockwise from top left: Elizabeth Blau, Johnny
Hernandez ’89, Robert Muh, and Murray and
Randy Yanker
He was senior managing director in
Johnny Hernandez ’89
In the Latino culture of San Antonio, it
charge of the San Francisco region for
The Bear Stearns Co., Inc. and head of
the Bear Stearns Los Angeles regional
Fellows Show Devotion
to CIA
is often financially and culturally un-
Elizabeth Blau
makes the story of Johnny Hernandez
Being a CIA Fellow gives Elizabeth Blau
’89—chef, entrepreneur, CIA alumnus,
the opportunity to connect with CIA
and Fellow—so inspiring.
Murray Yanker
students, such as when she addressed 83
“My father had a small restaurant and
Fellow Murray Yanker and her husband
A.O.S. graduates at the May 2008 com-
catering business,” says Johnny, “and I
Randy have opened their hearts and
mencement. And that connection is
was always in the kitchen asking ques-
their home to the CIA. Last April, they
good for both the students and for
tions and helping out. He would say
hosted a dinner event in Manhattan for
Blau, the founder and CEO of Elizabeth
proudly, ‘You’re going to school to be-
friends and food enthusiasts to share
Blau & Associates, a restaurant consult-
come a chef’.” Johnny’s dad encouraged
the mission of the college and relate
ing firm in Las Vegas.
him to find the best school. “At about
how Murray’s involvement with the Fel-
Working in partnership with her hus-
that time, I met a CIA extern who told
lows has benefited students. President
band, Chef Kim Canteenwalla, Elizabeth
me about her experiences, calling it ‘the
Tim Ryan spoke about the CIA’s strate-
cultivates a client list that includes top
Harvard of cooking schools.’ That was
gic initiatives, including the college’s
all I needed to know.”
desire to develop a greater New York
globe and specializes in strategic restau-
Johnny, who now serves on the advisory
City presence.
rant planning and development.
board for the CIA, San Antonio, is pro-
Murray, an independent food stylist, is
moting the importance of formal educa-
active in the James Beard Foundation,
tion to the next generation of Latino
the American Institute of Wine and
chefs. “Having the CIA, San Antonio is
Food, the International Association of
an incredible opportunity,” he says.
Culinary Professionals, and the In Flight
“The CIA will raise the level of educa-
Service Association (IFSA). She won
tion, the capacity of the foodservice
both Innovative Food Service and Menu
help, and the culinary sophistication of
Publishing awards from IFSA in 2003.
the entire community.”
The Yankers remain actively connected
hospitality establishments across the
“So much of our work is chef-driven,”
says Elizabeth. “Our team is creating
concepts and working with developers.
It’s important for us to have a link to
the preeminent school in the country
turning out these chefs. It’s not just
about cooking. We’re looking for people with management skills, human re-
thinkable for young people to leave
home to go to school. That is what
corporate finance department. He has
also worked on committees with the National Association of Securities Dealers
and Financial Regulatory Authority.
source skills, and business skills. Cooking
to the CIA, attending numerous events
is the driving force and passion, but it is
both at the Hyde Park campus and
critical to have all these skills they are
Greystone, most recently for the Worlds
getting at the Institute.”
of Healthy Flavors conference.
The Culinary Institute of America 2008
35
Investing in the Future
36
The Culinary Institute of America 2008
“OH MY GOSH, FINANCIAL AID IS HELPING ME A
LOT! The El Sueño Scholarship was wonderful, and made my grandmother very happy. She’s helping me with my education costs, and the
lower the tuition, the happier she’ll be.”
Kaiulani Tellez-Giron, CIA Student, Bachelor’s in Culinary Arts Management
K
aiulani Tellez-Giron knows from experience not to take the cost of
her education for granted. Possessed with the inner desire to pursue
a culinary career, she was initially unable to convince her family just
how serious she was about becoming a professional chef.
“I said, ‘okay, I don’t need you to start this’ and paid for my entire two-year
associate degree in Mexico City,” she recalls. “After that, my family saw I was
serious about it.”
The president of that school was a CIA graduate who shared her passion for
the college, and Kaiulani knew that’s where she ultimately wanted to be. “I
was planning to go to the CIA in five years, but when I moved to San Antonio I found out about the new campus there,” she says. “The college told me
about possible transfer opportunities to the degree programs, so I figured,
why wait?”
Thanks especially to the college’s El Sueño Scholarship, Kaiulani earned her
certificate from the CIA, San Antonio and is living her dream at the Hyde
The generosity of so many
CIA friends helps students
realize their dreams.
Park campus. “I’m proud to be a CIA student. My education will mean a lot
to my career,” she says. “I’ve had three or four different chefs telling me what
happens with chemical compounds in food and it got me very interested in
food science. While I originally came in wanting to be a chef, the bachelor’s
program has me focused in that direction now.”
Kaiulani is well on her way to achieving her ultimate goal of teaching food
science on the college level, sharing her own knowledge and experiences with
the next generation of students. And it all started with a dream—and a scholarship that helped make it a reality.
Last year, CIA scholarships benefited more than 2,000 students. A special
thanks to all of our friends who made gifts to the college during Fiscal Year
2007–2008, turning student dreams into reality through their generosity.
The Culinary Institute of America 2008
37
OUR BENEFACTORS
NEW PLEDGES
New pledges of $100,000 or more
$1 Million and above
Dunkin Brands, Inc.
$500,000–999,999
The DeAlessandro Foundation
Kit Goldsbury, Jr.
HONOR ROLL
Gifts of $5,000 or more
(t) = Trustee
(f) = Fellow
$1 Million and above
J. Willard and Alice S. Marriott
Foundation
(t) J. Willard Marriott, Jr.
Richard E. Marriott
$500,000–999,999
(t) William C. Anton and
(f) Patricia Miller Anton, F.M.P.
(f) Douglas M. Baker, Jr.
Ecolab Industry Foundation
Kit Goldsbury, Jr.
$100,000–$499,999
(f) Kelly Brintle
Charmer Industries, Inc.
The Charmer Sunbelt Group
The Coca-Cola Company
Columbus Restaurant Development
Company
The DeAlessandro Foundation
Dunkin Brands, Inc.
James J. McCann Charitable Trust
Jones Dairy Farm
(f) Philip H. Jones
(t) Jon L. Luther
Joseph and Anne K. McCann
(t) Charles Merinoff II
(t) M. Cameron Mitchell ’86
National Philanthropic Trust
The Statler Foundation
Tyson Foods, Inc.
Ventura Foods, LLC
(f) Sylvia A. Wulf
$50,000–$99,999
Almond Board of California
Aramark Corporation
(t) Robert L. and Terry Berenson
California Raisin Marketing Board
Cameron Mitchell Restaurants
Campbell Soup Company
(t) Fred E. Carl, Jr.
Confrérie de la Chaîne des Rôtisseurs
Foundation
Culinary Concepts Charities, Inc.
Empire Merchants, LLC
Estate of H. Jerome Berns
38
Fidelity Charitable Gift Fund
International Flavors and Fragrances, Inc.
Kikkoman Sales USA, Inc.
Louis Greenspan Charitable Trust
Montague Company
National Peanut Board
Nation’s Restaurant News
Nestle USA, Inc.
Rosser Charitable Trust
(t) Harold O. Rosser II
San Pellegrino USA, Inc.
Sonoma Paradiso Foundation/
Leslie Rudd
(f) Joel M. Spiro, M.D.
Sugar Foods Corporation
Sunbelt Beverage Company, LLC
Sunkist Growers, Inc.
(t) Donald G. Tober
Viking Range Corporation
$10,000–$49,999
Abigail Kirsch at Tappan Hill, Inc.
Alaska Seafood Marketing Institute
American Gaming Association
Ayco Charitable Foundation
Banfi Vintners Foundation
Barilla America, Inc.
Barnes & Noble Bookstores, Inc.
Barry Callebaut U.S.A. Inc.
Robert D. Basham
Basic American Foods
Bruce Baudinet
Gladys Benenson
Bob Evans Farms, Inc.
Bradley Family Foundation
(t) Richard J. and Monene Bradley
(f) Ralph O. Brennan
Richard J. Brennan, Jr.
(f) Stephen J. Caldeira
California Rice Commission
Anthony P. Catelli, Jr.
The Catfish Institute
Chipotle Mexican Grill, Inc.
Classic Residence Management, LP
(f) Don Clawson
Colavita SpA
Colavita USA, Inc.
Enrico Colavita
Compass Group North America
ConAgra Foods, Inc.
(t) John J. Connolly, Ed.D. and
Ingrid A. Connolly
(f) Carla R. Cooper
Cor-CIA Educational Fund
Cornerstone Communications
Counter Culture Coffee
Culinarians’ Home Foundation, Inc.
(t) Lori D. Daniel ’79
Danker-Basham Foundation
Del Monte Fresh Produce North America
Delaware North Companies, Inc.
Joseph Diamante, Esq.
Dow AgroSciences
Driscoll’s
The Culinary Institute of America 2008
Dunkin Donuts, Inc.
The Dyson Foundation
E. & J. Gallo Winery
Ecolab, Inc.
Ed Miniat, Inc.
Edward H. Benenson Foundation, Inc.
Electrolux Professional, Inc.
(f) M. Steven Ells ’90
(t) Frank J. Fahrenkopf, Jr.
(t) John R. Farquharson
(f) David I. Ferber and
(f) Dorothy Jordon
FJC
FoodHandler Inc.
(f) Patricia D. Fortenbaugh
The Foster Revocable Trust
W. Reed Foster
Four Seasons Hotels & Resorts
Joe Gallo
(t) John G. Giumarra, Jr.
Givaudan
Robert Glickman (deceased)
Green Mountain Coffee Roasters, Inc.
Hershey Entertainment & Resorts
Company
Hobart Corporation
(t) Burton H. Hobson
Hormel Foods Corporation
Howard L. Green Foundation, Inc.
HSN, LP
James Hurley ’01
The IFF Foundation, Inc.
Jenner & Block, LLP
Jewish Federation of South Palm Beach
County
JFC International, Inc.
The JM Smucker Company
John Wiley & Sons, Inc.
Jurgielewicz Duck Farm
(t) I. Pano Karatassos ’60
Keating of Chicago, Inc.
Kellogg Company
Kellogg Food Away From Home
(t) Abigail Kirsch
(t) Ted J. Kleisner
(f) Alfons E. Konrad
(f) Jan H. Larsen
Lebhar-Friedman, Inc.
Lewis & Neale, Inc.
Louis M. Martini Winery
Maine Lobster Promotion Council
Manitowoc Equipment Works
Marriott International, Inc.
Marukome USA, Inc.
McCormick & Company, Inc.
McIlhenny Company
Richard Melman and Martha Melman
Millenium Hilton
Miller Brewing Company
(f) Dale L. Miller ’79, C.M.C., A.A.C.
Monsanto Company
Muse Management
Nestlé Waters North America, Inc.
Noelker and Hull Associates, Inc.
One True Vine LLC
Paramount Farms
The Patricia Miller Anton & William
Conrad Anton Foundation
Pavarini North East Cons. Co.
The Perfect Puree of Napa Valley
(f) Rick Postiglione
(t) John J. Profaci, Sr.
Wolfgang Puck
R. Torre & Company
RA Patina, LLC
Ralph Brennan Restaurant Group, LLC
Scott and Carolyn Raymond
The R. C. Kopf Foundation
Rich Products Corporation
(t) Melinda R. Rich
Richard & Martha Melman Foundation
Rombauer Vineyards
Koerner J. Rombauer
Billy Rosenthal and Rozanne Rosenthal
Rosalyn G. Rosenthal
Tim Ryan ’77, C.M.C. and
Lynne Weems Ryan ’87
Sabatino North America LLC
The San Francisco Foundation
Sara Lee Foodservice
Randy L. Schaller ’78, C.C.C.
(f) Saul Singer ’93, M.D. and
Susan Singer
C. Dan Gasby and Barbara Smith
(t) Richard K. Smucker
Société Culinaire Philanthropique de
New York, Inc.
Sodexo, Inc.
Southbend
(f) Michael D. Spears ’72
Stock Pot
Chris T. Sullivan
Suntory Ltd.
Susan & Elihu Rose Foundation, Inc.
Teja Securities Group, Inc.
The Tisch Foundation
Jonathan M. Tisch
Trese W. Harrison Trust
Unilever Bestfoods North America
U.S. Foodservice, Inc.
(t) Nick Valenti
Vibrant Rioja
Walt Disney World
(t) Charles E. Williams
The Wine Enthusiast Foundation Inc.
Wolfgang Puck Worldwide, Inc.
Jayson Woodbridge
(t) Roy Yamaguchi ’76
Zespri International, Ltd.
$5,000–$9,999
(f) Jon Holden Adams Esq.
All-Clad Metalcrafters, Inc.
(f) Silvia G. Allen
Sanda D. Allen-Hall
B. Smith’s Restaurant
These lists reflect cash and commitments to the CIA from June 1, 2007
through May 31, 2008, and are accurate to the best of our knowledge.
service industry. The two CIA campuses
work in concert to prepare students to
enter the culinary profession, providing
both the foundation and the opportunity for their career success.
“Dunkin’ Brands is proud to support the
educational facilities that will help to
advance the growing influence of
Latino cuisine,” said Mr. Luther. “We
deeply respect the CIA’s rich history,
President Ryan’s proven leadership, and
the steadfast dedication to quality education provided by the administration,
faculty, and alumni to benefit students
Dunkin’ Brands—
Pledging to Elevate
Latin-American Cuisine
CIA Trustee and Dunkin’ Brands Chairman and CEO Jon Luther has spear-
CIA Fellow Stephen J. Caldeira, who
serves as Dunkin’ Brands executive vice
“Creating an opportunity for aspiring
president, global communications, and
Latino chefs and bakers to receive a
chief public affairs officer, also worked
quality education strengthens their
in cooperation with the CIA to facilitate
preparation for becoming culinary lead-
the company’s support of the program.
ers,” said CIA President Dr. Tim Ryan.
headed his company’s role as a
founding donor to the CIA’s “El Sueño”
initiative. A $1 million pledge from
Dunkin’ supports baking and pastry
kitchens at both the CIA’s new campus
in San Antonio, TX, and main campus in
Hyde Park, NY. The anticipated completion date for construction of the
kitchens at the two campuses is 2010.
Roger Lee Bachman
Adam Balogh
Jonathan Benno ’93
The Bentley-Holden Fund
Beuerman Miller Fitzgerald, Inc.
(f) Bruce P. Bogert
Lally Brennan
Brown-Forman Corporation
Thomas R. Hudson and Donna L.
Bucher-Hudson
CanolaInfo
Carlson Companies, Inc.
Carlson Restaurants Worldwide Inc.
Castle Harlan, Inc.
Centerra Wine Company
Chefwear, Inc.
The Chicago Community Foundation
(f) George Chookazian
Chuck Muer and Chef Larry Memorial
Scholarship Fund
Sarah Madelyn Clark ’07
(t) Barry E. Colman ’83
Commander’s Palace
Contessa Premuim Foods
from around the world.”
“El Sueño”—“The Dream”—was created by the CIA with a goal of elevating
Latin American cuisines to their rightful
place among the great cuisines of the
world. The CIA, San Antonio is quickly
becoming the leading education and
“That is our unwavering promise and
commitment. Central to achieving this
goal is the establishment of facilities and
curriculum that embrace Latin-American
culinary and baking and pastry traditions, which require specialization.”
research center promoting Latin American culinary diversity in the U.S. food-
Culinary and Hospitality Education
Foundation of Southwest Florida
Vin J. DePasquale
(t) Marcel A. Desaulniers ’65, A.A.C.
David Dewar
Diamond Crystal Specialty Foods
(f) Anthony M. Dilucia, Jr. ’87
Distinguished Order of Zerocrats
(t) James C. and Mary E. Doherty
Durkee/Tone Brothers, Inc.
Joe Essa
(f) Ruediger J. Flik
(t) Daniel A. Gescheidle and
Mary H. Gescheidle
Gotham Bar and Grill
(f) Robert G. Gutenstein and
Ellen S. Gutenstein
Lynn Henricsson
(f) Johnny P. Hernandez ’89
Indian Harvest Specialty Foods, Inc.
International Dairy-Deli-Bakery
Association
Italian Culinary Foundation
Sue Johnson
Joseph H. Wender Foundation
The Jules Weber Foundation
The Julia Child Foundation
Georg R. Kaindl ’89
(t) Michael S. Kaufman and
Barbara Alpert, M.D.
Jack D. Knox
(t) Barbara E. Lawrence, Ph.D.
John Lucente, Sr.
(t) Tony May
(f) William F. May
Moet Hennessy, Inc.
Morton’s of Chicago/Steakhouse
National Frozen & Refrigerated Foods
Association, Inc.
National Starch and Chemical
Foundation, Inc.
National Starch Food Innovation
Jeffrey C. Nelsen
(f) Neal G. Nemerov ’96
John Nihoff, C.H.E.
Betty O’Shaughnessy
Partridge Invitation Scholarship
Foundation, Inc.
Linda J. Pierog
Robert and Ellen Gutenstein Family
Foundation, Inc.
Shirley Roy
(t) Harris H. and Joan Rusitzky
Sandy Hu Food Marketing
Anne Scanlan
Harvey M. Schwartz
Joseph C. Scodari
Ron Sedillo
(f) Edward L. Shapoff
Hal Smith
Snake River Farms
Joan A. Sourenian
True Flavors, LLC
Andrew L. Wierda ’77
Betty Woolls
Yeo’s
The Culinary Institute of America 2008
39
OUR BENEFACTORS (CONT.)
SOCIETY OF THE
MILLENNIUM
(c) = Charter Member
(t) = Trustee
(f) = Fellow
(t) Donald M. Axleroad
(f) (c) Charles J. Berardi ’78, C.C.C
(c) JoAnne R. Berardi ’78, R.D., C.S.P.
(c) Arthur A. Biscardi (deceased)
(c) Lyde Buchtenkirch Biscardi ’72 ,
C.M.C., C.C.E.
William F. Burbank III ’83
(c) Irena Chalmers
(c) Christopher P. Chiarella ’83
(c) Patricia M. Conti
(t) (c) Walter J. Conti
(c) Mary E. Day-Karl ’93
Candice Y. Drummond
(f) Darrell J. Drummond
(c) Hersey Egginton
(f) (c) Patricia D. Fortenbaugh
Lawrence Gentile ’03
(c) Robert J. Gilson ’79
Charles M. Gomez
David C. Graves ’78
(c) Louis W. Haas
(f) (c) A. Reed Hayes
(t) Burton H. Hobson
Stuart Kane
Sue Anne Lake
Warren Lake
David C. Le Meur ’95
(f) Eleanor A. Lenich
William Levor
(f) (c) George W. McKerrow ’00, Jr.
(t) (c) M. Cameron Mitchell ’86
David S. Nina ’85, C.E.C., C.C.E., A.A.C.
Henri Patey ’91
(c) H. Darby Perry
(t) (c) Margaret Happel Perry
Gregory T. Rapp
(c) William D. Rehm ’71 , C.P.A.
(c) Theodore Rudine ’51 , C.E.C.
Joyce Saxon
(f) (c) Richard S. Scolaro, Esq.
(c) Pamela V. Sherin
Robert F. Simmons ’60, C.E.C.
(f) (c) Saul Singer ’93, M.D.
Joan A. Sourenian
(f) (c) David L. Stroehmann, Sr.
(c) Barbara D. Tober
(t) (c) Donald G. Tober
(f) (c) Richard H. Vent
(c) Sonia Vent
Henry A. Wiese ’59
40
CORPORATIONS AND
ORGANIZATIONS
$2,500–$4,999
Associated Cut Flowers
Atlas Peak Foundation
Baldor Specialty Foods, Inc.
Barnes & Watson Fine Teas
Bunn-O-Matic Corporation
Catterton Management Company, LLC
Chubb Insurance Co.
Corbally, Gartland and Rappleyea
Corti Brothers, Inc.
Cres Cor
Dinex Group, LLC
Dock At Crayton Cove LP
The Dorothy & Marshall M. Reisman
Foundation
Elizabeth Blau & Associates, LLC
ExxonMobil Foundation
Ferguson & Shamamian Architects, LLP
Fred Tibbitts & Associates, Inc.
French Laundry Partners, LP
Galbani
Glashutte Valentin Eisch GmbH
Golden Corral Corporation
Gracious Home
Grgich Hills Cellar
IBM International Foundation
Ideal Media, LLC
Insurance Industry Charitable
Foundation
J. E. Consulting Services Ltd.
Jerry and Margie Schubert Family
Foundation
Mid Hudson Food and Wine Society
Mohonk Mountain House
Mr. B’s Bistro
Napa Valley Vintners
Parkhurst Dining Services
Primoridial Ocean Salt Himalaya
RGBK, Inc.
Riverwalk at Tin City, LP
Robot Coupe, U.S.A.
Rudd Foundation
Star Kay White, Inc.
Time Warner Employee Grant Programs
Tony May Group, Inc.
The Ultimate Image, LLC
Yonkers Contracting Company, Inc.
$1,000–$2,499
Alex G. Nason Foundation, Inc.
Alexander Family Foundation
American Roland Food Corporation
Bancroft-Clair Foundation
Bella Bella Gourmet Foods, LLC
Belmont Trading
Blackbird Vineyards
C. Mondavi and Sons
Catelli Brothers
Charleston Restaurant Group, Inc.
Chevron Texaco Matching Gift Program
The Culinary Institute of America 2008
Chicago Metallic
Christopher S. Peacock Foundation
DeBragga & Spitler, Inc.
Deseret Trust Company
Domaine Carneros Ltd.
Donald O. Collins Foundation
Epicurean Club of Boston
Fagelbaum & Heller LP
Famous Famiglia Pizzeria
Fiji Water Company
Francis Coppola Winery, LLC
Freedom Forum
Gagne/Reliance Realty Partners, LLC
Gourmet Advisory Services, Inc.
Guest Services, Inc.
Guittard Chocolate Company
HP Buellton, Inc.
The International Wine & Food Society
in America, Inc.
Julius Wile Charitable Remainder
Annuity Trust
Keating Foundation, Inc.
L & R Concepts LLC
Lail Vineyards, LLC
Lynn Favrot Nolan Family Foundation
Madison Investment Advisors, Inc
Nancy Andrus Associates
Next Step Design Group
Par-Way Tryson Company
Pechiney Plastic Packaging, Inc.
Polyscience
Project Solutions, LLC
Ramona Ann Spears Revocable Trust
Raymond James Charitable
Endowment Fund
Rod Stoner, LLC
Sack Family Foundation Irrevocable
Trust
Scarborough Farms
Southern Specialties
Spottswoode Winery, Inc.
Tanimura and Antle, Inc.
Technomic, Inc.
Tzedakah Foundation
Viader Vineyards & Winery
Wood Stone Corporation
Xhema of New York
$500–$999
1658 Westheimer Restaurant
Group, Ltd
B & G Food Enterprises LLC
Bank of America Corporation
Blair H. Granger & Associates, PC
Burdick’s Chocolates
C. B. Construction, Inc.
Chefs de Cuisine Association of
America, Inc.
The Chef’s Garden. Inc.
The Corner Kitchen
Culinary Concepts, Inc.
The David & Sondra Mack Foundation,
Inc.
Diamond Management & Technology
Consultants, Inc.
Foods By George
Fresh King Inc.
H. Smith Packing Corporation
Hinc Corporation
Intipa Flower SAC
Jade Produce
Jeffrey & Nancy Lane Foundation, Inc.
Lee Ann, LLC
Liberty Mechanical Contractors, Inc.
MK I LLC
Marshall & Sterling, Inc.
Metropolitan Flag and Banner
Mightly Leaf Tea Company
Nancy & Robert S. Blank Foundation
Ohaus Corporation
The Olive Group Management, Inc.
Prince Dimitri LLC
The ProImmune Company, LLC
Redi Fresh Produce
Rio Queen Citrus, Inc.
Royal Cup Coffee, Inc.
Schutte Enterprises, Inc.
Sprint Foundation
St. Supery Vinyards & Winery
Synergy Consulting Group
Szawlowski Potato Farms, Inc.
Top Katz
Wegmans Food Markets, Inc.
$499 and below
A. J. Trucco, Inc.
ACF Tallahassee Area Chefs Association
AGREXCO USA, Ltd
ATK Foundation
Aetna Foundation, Inc.
Amerada Hess Corporation
American Culinary Federation, Inc.—
Central Florida
Anheuser-Busch Companies, Inc.
Anonymous Contributions
Arla Foods, Inc.
Armstrong Landscape Design Group, Inc.
Artisan Confections Company
Beachmoor Inn & Restaurant
Brannon Catering
Brooklyn Brewing Co.
Browne Trading Company
Bruce E. & Robbi S. Toll Foundation
Bruce K. Niles, Inc.
Cal Fresco
Catskill Mountain Chapter of Trout
Unlimited
Citigroup Foundation
Coach Farms, Inc.
Consulting Engineering Services, Inc.
Dairyland USA
Del Bello Donnellan Weingarten
Wise & Wiederkehr, LLP
DFM Enterprises, Inc.
DTK, Inc.
Dyco Industries, Inc.
These lists reflect cash and commitments to the CIA from June 1, 2007
through May 31, 2008, and are accurate to the best of our knowledge.
Dylan’s Candy Bar
Eat Dessert First, Inc.
Elms Restaurant & Tavern
Elster Family Survivors Trust
Epstein, Becker, Green, PC
European Vegetable Specialties
Fisher Hotels Incorporated
FreeBird
Friends of Valley Falls
Gannett Foundation
Golden Gourmet
Grand Cru Imports, LLC
Granovsky Family Foundation
Harold & Nancy Oelbaum Foundation
Howard J. Pfeffer Attorney at Law
J & D Produce, Inc.
Jewish Communal Fund
Kona Blue Water Farms
Le Creuset of America, Inc.
Libbey Inc.
M. F. Foley Company
Manfredini Enterprises, Inc.
Mast Construction
Merritt Woodwork
Milkweed, Inc.
Mise En Place Catering, Inc.
Monterey Fund, Inc.
National Hospitality Associates, Inc.
North American Assoc. of Food
Equipment Manufacturers
Ocean Mist Farms
Opening Night Caterers, Inc.
Orchard Street Chop Shop
Padams Family Trust
Paul Steinberg Associates
Peter Creegan, Ltd
Peter’s Waterfront Beer Pub, Inc.
Plainville Turkey Farm
Premiere Business Dining Services, Inc.
Pure Hothouse Foods, Inc.
Quality Sales Produce
R. B. Kent & Son, Inc.
RA Lordo LLC
Reynolds M. Everett, Jr. Attorneys
at Law
Rich Family Foundation, Inc.
Rifes’ Roost LLC T/A Wing It
Ronald B. Gade, LLC
Roosevelt Fire Department
Ruby’s Cafe
Saks Incorporated
Sardine Factory Restaurant
Sleep Inn & Suites
Starkey and Company, Inc.
Steinbeck Country Produce
Studio Z Recording, Inc.
Surburban Publishing, Inc.
Sutton Owners Corp.
TJM Consulting, Inc.
Tobago Wild
Top Line Produce
Tsar Nicoulai Caviar
Tullio’s Restaurant & Grotto
United Health Care Services, Inc.
Up To Par, Inc.
The Warnaco Group, Inc.
Washburne’s Catering
Wells Fargo Community Support
Campaign
Whisk, Inc.
Wild American Shrimp
Wilson Daniels Ltd.
Yah-Whoo Organic Farms
PARENTS AND FRIENDS
(t) = Trustee
(f) = Fellow
$5,000 and above
(f) Silvia G. Allen
Sanda D. Allen-Hall
(t) William C. Anton and
(f) Patricia Miller Anton, F.M.P.
the desire, talent, and ambition to attend the world’s premier culinary college
have a greater opportunity to do so.”
“We want to be a recognized leader in
terms of chocolate education,” says
Sarah O’Neil, Barry Callebuat director of
marketing, North America. “We are so
familiar with both the science and the
art behind the product, and appreciate
the opportunity to help impart some of
that expertise to great educational institutions.” As a result of Barry Callebaut’s generosity, students get an
understanding of and access to a wide
variety of products and brands, and the
chance to connect with a company that
Barry Callebaut—
Sweet Generosity
The world’s leading chocolate manufacturer is also one of the CIA’s largest giftin-kind contributors. Since 2002,
Zurich-based Barry Callebaut has donated more than $200,000 in chocolate
to CIA campuses, and is currently contributing seven tons of chocolate annually. The company also supports the
college’s education programs through
in-class demonstrations by Chef JeanPierre Wybauw.
“There are many reasons why Barry
Callebaut and other companies con-
employs 7,500 people in 40 production
facilities in 25 countries.
tribute to The Culinary Institute of
Regional Sales Manager Jeffrey Kul-
America, mainly philanthropy in sup-
hawy ’94 and Trade Marketing Manager
porting an organization that is like-
Vinod George were instrumental in
minded in its philosophy and mission,”
forging the relationship between the
says CIA Director of Advancement Oper-
CIA and Barry Callebaut. “With the CIA’s
ations Nick Rama. “The people at Barry
passion for education and our own
Callebaut understand the importance of
chocolate knowledge, we saw so much
the educational standard that has been
potential for both institutions,” says Mr.
set by the CIA. They understand that
George. “We feel the opportunities are
their support helps keep tuition and ex-
endless.”
penses down so that students who have
The Culinary Institute of America 2008
41
OUR BENEFACTORS (CONT.)
Roger Lee Bachman
Adam Balogh
Robert D. Basham
Bruce Baudinet
Gladys Benenson
(t) Robert L. and Terry Berenson
(f) Bruce P. Bogert
(t) Richard J. and Monene Bradley
(f) Ralph O. Brennan
Richard J. Brennan, Jr.
(t) Fred E. Carl, Jr.
Anthony P. Catelli, Jr.
(t) John J. Connolly, Ed.D. and
Ingrid A. Connolly
Vin J. DePasquale
Joseph Diamante, Esq.
(t) James C. and Mary E. Doherty
(f) Darrell J. and Candice Y. Drummond
Joe Essa
(t) Frank J. Fahrenkopf, Jr.
(t) John R. Farquharson
(f) Ruediger J. Flik
(f) Patricia D. Fortenbaugh
Joe Gallo
(t) John G. Giumarra, Jr.
Robert Glickman (deceased)
Kit Goldsbury, Jr.
(f) Robert and Ellen Gutenstein
Lynn Henricsson
(t) Burton H. Hobson
Thomas R. Hudson and
Donna L. Bucher-Hudson
Sue Johnson
(f) Philip H. Jones
(t) Michael S. Kaufman and
Barbara Alpert, M.D.
(t) Abigail Kirsch
Jack D. Knox
(t) Barbara E. Lawrence, Ph.D.
John Lucente, Sr.
(t) J. Willard Marriott, Jr.
Richard E. Marriott
(t) Tony May
(f) William F. May
Richard and Martha Melman
(t) Charles Merinoff II
Edna K. Morris
Jeffrey C. Nelsen
Linda J. Pierog
(t) John J. Profaci, Sr.
Scott and Carolyn Raymond
(t) Melinda R. Rich
Koerner J. Rombauer
Rosalyn G. Rosenthal
(t) Harold O. Rosser II
Shirley Roy
(t) Harris H. and Joan Rusitzky
Anne Scanlan
Harvey M. Schwartz
Joseph C. Scodari
(f) Edward L. Shapoff
Betty O’Shaughnessy
Hal Smith
42
(t) Richard K. Smucker
Joan A. Sourenian
(f) Joel M. Spiro, M.D.
Chris T. Sullivan
Jonathan M. Tisch
(t) Donald G. Tober
(t) Nick Valenti
(t) Charles E. Williams
(f) Sylvia A. Wulf
$2,500–$4,999
Kristine Ashe
(f) Elizabeth Blau
Daniel J. Boulud
Danielle Cyrot
Yolanda Deldotto
David Dewar
Loretta DiChiro
(f) Lorna C. Donatone
(f) James M. Draper, C.P.A.
(f) Catherine N. Dugan
Bruce Gearhart
Allison Good
Richard H. Grace
Bruce and Sally Hillenbrand
Genevieve Janssens
Louis E. Kapcsandy
Thomas Keller
Joan C. Kennedy
Tor Kenward
(f) Eleanor A. Lenich
Carolyn Lewis
Hans Lindh
(f) Stanley and Evelyn Lobel
Tony Lombardi
Carolyn Martini
Michael R. Martini
Timothy J. Mondavi
Luc G. Morlet
Robert Muh
R. Madison Murphy III
Charlie A. and Gail O’Mara
David Pearson
(t) Margaret Happel Perry
(f) Carmen A. Policy
(f) James E. Pozzi
(f) Ronald L. and Betty L. Profili
Peter Rainsford, Ph.D. and
Frances Rainsford
(t) Marshall M. Reisman
James C. Remez
J. Stephen Reynolds
(f) Patrick A. Roney
Leslie Rudd
Joseph Schoendorf
(f) Margie Schubert
Thomas P. Scott
Ray Signorello
Sydney Silverman
Steve Simi
(f) Robert F. Simonson
(f) Albert K. Smiley
Jim H. Smith
Frederick M. Tibbitts, Jr.
The Culinary Institute of America 2008
Ronald Tom
Mary Ann Tsai
(f) Andrew B. Wile
Jayson Woodbridge
(f) Alan Zalayet
$1,000–$2,499
Clare Luce Abbey
Moses T. Alexander
Dominic Allnutt
Joseph Amendola (deceased)
Nancy Andrus
Daniel F. Bailey
Paula W. Baron
Kent Baum
(t) Jeffrey P. Berlind
Robert S. and Nancy L. Blank
Norman H. Bouton, Jr.
L. Edwin Brown
(f) John F. Burris
Andy Byers
G. M. Chammas
Jon Chaney
Marzanne Claiborne
Janet F. Clark
(t) Lee A. Cockerell
Debbie Collins
(t) John N. Daly
Philip C. and Mary DiGiovanni
Maynard L. and Barbara Dreas
David A. Evans
Joseph K. Fassler
Theodore M. Fowler, Jr. and
Glenda B. Fowler
Denise Marie Fugo
J. Pierre Gagne
Victor A. Gielisse, C.M.C., C.F.B.E., C.H.E.
William S. Susman and Emily L. Glasser
Jonathan S. Goldman
Blair H. Granger
(f) Thomas J. Haas
William D. Hobi
Mel Huang
David and Erika Jaskiewicz
(f) Harriette R. Katz
Paul Kolaj
Albert R. Kaindl
Richard T. Keating, Jr. and
MariLea Keating
Monica Lafontaine
Robin D. Lail
William and Elaine Levor
Frank Lloyd
Paul T. Lucheta
Larry Maguire
Michael F. Maloon
Leigh Matthes
James H. Maynard
Eric K. McCoy
Mike McGrath
Philippe Melka
Janet Myers
Michael Oravecz
Doug Patterson
Robert Pellegrini
Alan Phillips
Nicole Quandt
Richard E. and Leslie S. Rivera
(f) Alfred Rosenthal, C.E.P.
Howard J. Rubenstein
Burton “Skip” Sack
(f) Marc J. Sarrazin
Allen Scherl
David W. Sculley
Nancy Shields
Margaux Singleton
(f) Barbara Smith
(f) Bruce C. Sozzi
Ramona Ann Spears
Lawrence Stone
Donald E. Strauch
(f) David L. Stroehmann, Sr.
Sean Sullivan
Jeffrey Swain
Michelle Thomson
Delia Viader
(f) Lawrence J. Weiss
Nadia Z. Wellisz
Rob Winters
Steven G. Wolff
$500–$999
David Allen
Gustaf A. and Phyllis B. Anderson
Casey Baker
Raymond S. Baxter III
Jim and Joyce Blakeway
Katherine Blankiet
Bernard and Judy Briskin
Patricia Butler
(f) Nicholas F. Camody
Joseph G. and Carla M. Chaet
Carlo Citera
Eileen S. Clegg
Christine Crawford-Oppenheimer
Fred Daniel
Barbara Davis-Lyman
Carl K. Doumani
David Erteschik
Howard S. Finkelstein
Bryan J. Flannery, Jr.
Kathy Garson Frank
Eugene J. Glaser
B. Hagan
James H. Heisey
Charles Henning
Patricia B. Henning
Steven R. Hough
Agustin Huneeus
Margo Jameson
Joan D. Lazar
Samuel A. Lewis, Jr.
Frederick L. Maytag
Rona M. Panarotti
John Peduzzi, C.F.E.
Kay Philippakis
These lists reflect cash and commitments to the CIA from June 1, 2007
through May 31, 2008, and are accurate to the best of our knowledge.
successes, he launched Larry’s Cedar
River Seafood of Orlando in 1994. He
ran the 200-seat restaurant and clam
bar for eight years. During that time,
Larry came to the CIA for his first continuing education class. He’s been back
several times since for professional development—including a stint living oncampus while earning a certificate—and
has developed a special fondness for
the college.
“In 2003, I was here for 14 weeks and it
was a vigorous program,” he says. “I
had breakfast at 6:30 a.m. and class at
7 a.m.” In the afternoons, he audited
Chef Corky Clark’s classes, forming a
Larry Gentile—
From the Courtroom to
the Dining Room
Despite many successful years as an attorney, the jury was still out on Larry
lasting bond with the CIA seafood
Janet Reno in the State Circuit Courts in
Miami. But in the late 1980s, he left all
that behind to become a restaurateur.
“I decided to follow my passion,” Larry
says. “I bought into a (restaurant) chain
with several other people.” Despite his
Gentile’s career choice.
best efforts, the venture didn’t thrive.
He was a labor relations lawyer; a prosecutor of New York City murder cases;
an assistant attorney in Jacksonville, FL;
“We were all successful in what we did,
but we didn’t know the restaurant business,” he recalls.
and a special district attorney under
Learning from both his mistakes and
Gabriel G. and Sonia Saucy
Barbara Wile Schwarz
(d) Martin B. Shellenberger
Edward R. Tinsley III
Peg Tomlinson
Andres Villageos
Frank P. Zurica
$499 and below
Lee D. and Dori A. Achin
Christina Adamson
Lucille Alderman
Elliot S. and Diane W. Alderman
Norman F. and Caron T. Alderman
Joseph R. and Sandra L. Alfano
William J. Altman
Louis and Lizabeth Amendola
Mark E. Amoruso
Frederick M. Anklam, Jr.
Charles B. and Mary P. Arasi
Stacey Archbell
Francis R. and Patricia Arcuri
Mary Koniz Arnold
Carol S. Arnone
Irene E. Atkins
Patricia Barniak Atkinson
Kenneth A. Bachman
(f) Ted J. Balestreri
R. Craig and Rebecca R. Balzer
Robert and Betsy Barbanell
Ellen Barkenbush
Carol A. Barone
Andrew G. and Jean D. Bartoes
Eugene J. and Evelyn Bass
Gerard Beekman
James and Joy Benson
Matthew L. and Hilary Lea Bernard
Jason P. Bernard
Deborah P. Bernheimer
Rachel C. Birchwood
Bill and Janet B. Birnkrant
Maryanne Bisulca
Thomas J. and Elaine Bligh
Peter M. and Randal S. Bloch
Alyce L. Bolander
Roger C. Bonner
Christopher S. Boyd
Robert S. Braccia
Richard J. Braemer
Judy Brandow, R.N.
Frank L. Brinckerhoff
Richard and Eileen S. Bronstein
Joel and Joyce Buchman
instructor. And at night, Larry loved
working out at the college’s Student
Recreation Center.
Such experiences inspired Larry to put
the CIA in his estate plans, making him
a member of The Society of the Millennium. During a recent visit to Hyde
Park, he was amazed at the campus
growth and intends for his estate gift to
further benefit the fitness center. Now
that’s a favorable verdict for the CIA.
Doreen Buono
Karl E. Bupp
Regina M. Burg
Adam Busby, C.M.C., C.H.E.
William D. Busko II
Angela Camacho
Douglas S. Campain
Barbara Campbell
Deborah Cantalamessa
Amelia Capitanio
Bruce and Roberta Card
Robert T. Carey, Jr.
Tim Carl
Andrea M. Carroll
Nick and MaryAnn DelBalzo Cassizzi
Louise D. Cedro
Vito Cedro, Jr.
Joseph G. and Carla M. Chaet
Suzanne Chambers
Laurian M. Chandler
Paul M. Cheevers
Edward Cheng
Patricia L. Chiesa
Robert C. and Frances W. Church
Leslie L. Cicerone
Donna L. Clemens
Thomas and Gale Cochran
Annie Rose Condolon
Christopher S. and Natalie L. Condon
Lawrence A. and Mary O. Cone
Brett Cortell
Lori Coyne
Meg Gilbert Crofton
Edwin A. Cuevas, M.D. and
Mildred M. Cuevas
Richard Cullen
(f) John N. Curlett, Jr.
Barry J. Cutler
(f) Patricia Dailey
Sandra Dammann
Jody Ann Danna
Robert David
Carl B. and Lois S. Davidson
Mary Ellen Davidson
Beverly Jane Day
Patricia R. DeCarmine
Erin H. Decker
Jim DeJoy
Josephine C. DelMonaco
Henri Deltieure
Mary Lou De Santis
The Culinary Institute of America 2008
43
OUR BENEFACTORS (CONT.)
Eileen A. de Vries
Mame Dimock
Agatha DiPalma
Joseph A. and Joan D. DiPompei
Joseph M. DiPompei
Vincent and Geraldine DiPompei
Charles Joshua and Beth Ann Ditkoff
Theodore and Mary Ann Domuracki
Dan M. and Mary J. Doty
Sandra L. Doucett
Carolyn A. Downs
Therese A. Dutton
Robert W. Dworski
David H. and Karen Eannacony
Rebecca Eannacony
Shelley B. Earle
Barbara S. Eber
Wilfred R. and Lilo Eder
Julia S. Elsee
Thomas Elsinghorst
Barbara A. Evans
Ernie Farinas
Clara Fazzino
Linda C. Fisher
James J. Fitzgerald IV
Elizabeth M. Foley
Joslin Kimball Frank
Debra A. Frazier
Harvey M. and Joan P. Friedman
William A. and Paula Frosch
Pasquale J. Fugazzotto
Ronald B. Gade, D.D.S.
Michael and Kathleen Gamlen
Neil A. Garrison
Thomas A. Bracken and
Ms. Nancy Bracken Garson
(f) Robert B. Gee
Yelena Gershman
Luigi and Natalina M. Giugni
Susan Glickman
Henry N. Goldstein
Matthew Goldstein, Ph.D.
Murray and Joanne Goldstein
Janet A. Gooding
Donna L. Govoni
Peg C. Graham
Cathy J. Grande
Joyce I. Greenberg
Laura G. Grimmer
Jeffrey S. Groeger
Bruce and Sharon Grosse
Bill J. Guilfoyle, C.H.E.
Louis W. Haas
J. Peter Haft
Steven Hall
Howard and Elizabeth F. Halstead
Patricia Hamilton
Ronald H. Hanson
Alan S. Harfield
Andrew L. Harker
Timothy C. Harlan
Robin Harris
Anthony L. Haskel
44
Connie M. Hatley
Susan K. Haug
Francesca Hauser
William F. and Dedra M. Hayden
Jayne Hayden-Lay
Linda J. Hazekamp
Rosalie K. Heck
Cindy Helfman
Elizabeth Hemphill
Nadine Heyman
Arnold J. Hill
Edgar D. and Barbara Hines
Kathryn S. Hirsch
John F. Hixon Jr. and Sylvia A. Hixon
Vennette Ho
Dominique Bellette Hofmann
Margery K. Hollander
Catherine A. Holt
Robert J. and Phyllis M. Horton
James Ned and Marilyn Horwood
Dianne M. Hosford
Jean A. Howe
Gayle Kenigsberg Hutcher
Muriel Hyman
Barbara M. Iannoni
Nobu and Mari Ichiryu
Angela Innello
Barbara Insel
Suzanne C. Jacobs
Karin M. Janson
Rachel A. Johnson
Arthur J. and Gail N. Jones
Patricia Jones
Robert Jörin, C.E.P.C., C.C.E., C.M.B.
Stephen W. and Valentine Judge
Alden and Wanda Kajioka
Jane Kalmus
Stephen H. and Myrna Kaplan
Van and Merrill P. Kasper
Cynthia Kee
C. Stephen and Felicia Ann Keklak
Jonathan Kennard and
Holly Kennard Youngwood
Rebecca Kent
Anne G. Khouri
William J. and Kathleen Kiernan
Mark E. Kimmel
Mary E. King
Barry K. Klayman
Michael J. Knight
Jeffrey J. Knollmiller
Scott Kohler
Theodore A. Kolb
Chet Koulik
Patricia L. Kowalski
Kristin H. Kristopik
Michael and Diane Kruglinski
Stephen J. and Grea J. Kulhanek
Daniel R. Kulik and
Rosalyn Franta Kulik
Constance Kustas
Jennifer Lamb
The Culinary Institute of America 2008
Dorothy M. Lancella
Louis M. Lancella
Susan Lancella
Ed Lauber
Helen H. Laughery
Elsa Lee
Anthony J. and Theresa M. Lenich
Stephen A. Lenich
Diane P. Lenskold
Roger and Susan Levine
Mark L. and Mindy A. Levy
Judith C. Lewent
Anthony J. Ligouri, C.H.E.
Robert Ljubi
Aurora Lora
Robert B. and Dawn Marie MacInnes
David MacMillan
Joan Madona
Mary A. Maffia
Edgardo S. and Jenny Magcalas
Christoph E. Mahle
Philip P. Malinovsky
Krista Margies
Edward F. Martinez
Steven Martyszczyk
Noble L. Masi C.E.P.C., A.A.C., C.H.E.
Cynthia A. May
Shannon McAleavey
Alyce McCormick
Justus E. and Millicent J. McCurty
Miles F. McDonald, Jr. and
Patricia B. McDonald
Jenifer D. B. McEnery
Toniann McFadden
Kathleen A. McGorman
Cathleen McKenna
Stephen J. Menesale
Luco and Carolyn Meoli
(t) Ferdinand E. Metz, C.M.C.
Michael A. Midler
(f) Sanford A. Miller
Tommie W. and Ira Minor
Ellie Mitchell
Lawrence H. Monaco
Carmen R. Morey
Jean S. Morris, C.H.E.
Susan W. Morris
(f) Robert A. Muh
Carol B. Mulqueen
Sandra Muller
Jane Mulligan
Virginia P. Muré
Katherine F. Musler
Linda E. Neff
Stephanie E. Newell
Cynthia Ng
Robert A. Nissenbaum
Leonard and Marilyn O’Connor
Rebecca Oetjen
Ann M. O’Herron
Edward and Donna Oleksy
Jennifer O’Neill
John P. O’Shea
Douglas Owens
Dora L. Pagano
Elizabeth P. Paige
Daria Papalia
Arthur E. and Tricia G. Parent
William S. and Linda D. Parkin
Terri Ann Parks
Dino D. Paschetto
Richard Pearsall
Stephen Pertusiello
Judy Ann Petschko
Ralph and Joan Pidgeon
Alain Pinon
M. Catherine Piorkowski
Sandra Dal Poggetto
Brian Pollard
Patricia A. Polmateer
Guy W. and Patricia M. Potok
Crisandra Jo Poulos
Irving Simon and Evelyn Simon Prell
Mary-Nell Prenting
Lucille M. Pritchard, C.H.E.
David M. Quinn
Robert and Elisabeth L. Rabito
Nick Rama
Randy A. and Cindy A. Ranalli
William T. and Ann M. Reilly
W. Patrick and Catherine C. Reilly
Steven H. Reiner
Roger J. Riccardi
Robert E. Rich, Jr.
William L. and Lisa H. Richards
Robert D. and Jane A. Richmond
Charles and Barbara L. Rickman
Maureen E. Riley
Darryl A. and Harriette L. Robbins
Joan M. Roberts
Alan P. Rolle
Avis S. Rollison
Lily Y. Ropes
(f) Douglas E. and Erica K. Rosenthal
Joseph and Patricia Rosso
Randall S. Rothschild
Edmund Roucka
Michael E. Rulli
George J. Russ
Christopher J. and Kari M. Ryan
John J. Ryan, Jr. and Marina L. Ryan
Barbara George Sabatino
R. Keith and Susan A. Salisbury
David P. and Paula M. Sandahl
Joanne Sanferraro
Amylou C. Sarion
Gertrude Saucy
(d) Casper A. Scalzi
Shepard M. Scheinberg
Hans F. Schwartz
Tony Sciullo
Bruce and Linda E. Seachrist
Neil and Chris Secor
Paula M. Seymour
Joanne W. Shannon
Geraldine S. Shaw
These lists reflect cash and commitments to the CIA from June 1, 2007
through May 31, 2008, and are accurate to the best of our knowledge.
CIA President Tim Ryan accepts an energy rebate
check from NYSERDA President and CEO Paul Tonko
(left) and State Senator Stephen Saland.
“Visitors from around the world will be
drawn to our area, bringing tourist dollars with them,” says Saland. “The success of the Marriott Pavilion will be an
economic boon to the county, and I am
pleased to have been able to secure this
funding in the state budget.”
“Senator Saland’s leadership and support in securing this grant will help
transform the Marriott Pavilion into an
incubator for food research, ideation, innovation, and education,” says CIA President Dr. Tim Ryan. “With this facility, the
Hudson Valley will host some of the
Technology Brings the
World to the CIA—
and Vice Versa
Thanks to funding from The State of
New York and the Statler Foundation,
cutting-edge technology at the new Marriott Pavilion—slated to open in 2010—
will benefit the Hyde Park economy, CIA
students, and the foodservice industry.
State Senator Stephen Saland was instrumental in securing a $1.25 million
grant to the CIA’s Marriott Pavilion technology initiative in the 2008–2009 state
budget. The Statler Foundation, a 50-
providing another $225,000.
most dynamic exchanges about food,
The Marriott Pavilion facilities will allow
flavor, health, and culture anywhere.”
expanded educational opportunities for
New York State also supported a differ-
CIA students and create a destination
ent kind of technology at the CIA this
for industry leaders to explore food and
year with a $337,571 energy rebate
health trends. For the local economy, it
check from the New York State Energy
means that the CIA’s Hyde Park campus
Research and Development Authority
will be equipped to host groundbreak-
(NYSERDA). The rebate offsets costs of
ing conferences similar to those held at
design features in Hyde Park’s six new
Greystone. The Marriott Pavilion will
student lodges—including geothermal
not only provide increased capacity, but
heating and cooling systems champi-
also the state-of-the-art acoustic, audio
oned by Trustee Barry Colman ’83.
visual, video conferencing, and sensory
These features are projected to reduce
evaluation response systems necessary
energy usage by 52 percent compared
for such important events.
to the Northeast annual averages for
year supporter of CIA technology, is
student lodging.
Virginia W. Shen
Beverly Shipley
Kathleen P. Short
Allan C. Sidle
John E. Singler
Robert L. and Judy Soley
Richard J. Solyn, D.O.
Nancy M. Sonkens
Phyllis J. Stamy
Steven K. Strom
Carol Studier
Paul L. and Laura Sturz
Mark D. and Alice B. Sullivan
R. Stephen Sumption
John J. Sviokla
Robert W. Sweet, Jr. and
Karen M. Sweet
Bernard J. Symons
Rachel L. Sypher
Shari A. Szabo
Brian Teaff
Michele Tenneriello
W. E. and June Tjon Pian Gi
Gregory and Louise Tompkins
Terri M. Totten
Carolyn M. Tully
Larry Turley
Alisa M. Twarzynski
Ellen Uffelmann
Mary Linda Upton
Barbara A. Varone
Jesus J. Vazquez
Nancy Vignola
Anne H. Vossenberg
(f) J. Dudley Waldner
Glenna Walters
Andrew Waterhouse
Virginia Webb
Joan B. Weber
Greg Wedner
Loribeth Weinstein
Eric Wente
Arlei West-Medley
Kimberly Wickes
Mack Wilkinson
Ruth E. Williams
Vikki Wong-Webb
Janie M. Woo
Jason Yander
Betty Yarmon
Todd Yutzler
Vincent P. and Gina M. Zaccheo
Denise M. Zanchelli
Susan B. Zelicoff
Sharon Zraly
Jeffrey and Judy Zwicker
ALUMNI
Alumni benefactors with both
A.O.S. and B.P.S. degrees from
the CIA are listed within their
preferred graduation years, with
the year of their other degree included after each of their names.
(t) = Trustee
(f) = Fellow
Class of 1950
May F. Rolle
Class of 1952
Sam Rabinovitz
Class of 1954
John H. Bogrette, Jr.
Walter E. Napierata, Jr.
The Culinary Institute of America 2008
45
OUR BENEFACTORS (CONT.)
Class of 1955
Class of 1972
John M. Bell
Herman L. Bender
Charles F. Bennett
Enzo F. Gronda, C.E.C.
James N. Padams
Richard F. Auth
Philip H. Benoit, Sr.
Mark Dowling
Jeffrey C. Mather
Louis F. Pugliese
James F. Robertson
Frank K. Salvas, Sr.
(f) Michael D. Spears
Class of 1956
Roy St. John Sharp, C.E.C.
Class of 1957
Edward J. Mason, C.P.C.
Class of 1973
Ronald Brauman
Nicholas F. Follacchio, C.E.C., A.A.C.
Carl W. Pearson
Vincent J. Alberici, C.C.C., C.E.C.
Vincent A. Colucci
Charles R. deVries
John A. Garbellano
Michael E. Getzey
David L. Hardy
David F. Schneider, C.E.C., C.C.E.
Kenneth J. Sorensen
Class of 1960
Class of 1974
(t) I. Pano Karatassos
S. Regnal Leibensperger
Richard S. Berger
D. A. Berman
Thomas J. Callos
John A. Dixon
Roy William Eckbold
Walter G. Hessling
Gustav J. Johnson
Arnold Malin
Brad K. Matthews
Ellen F. McBride
Steven E. Moskow, C.E.C.
Robert W. Myslak
Ronald R. Perkins, C.E.C., A.A.C.
Carl N. Rand
Daniel L. Rebarchick
Mark R. Rice
Pamela J. Saunders
Class of 1958
Malachi W. Sloan III
Class of 1959
Class of 1961
Peter J. Washburne
Class of 1963
John S. Downs
Richard A. Fix
Eric J. Ronson
Class of 1964
Edmond J. Fioretti, Jr.
Ralph A. Gardner
James J. Perna, C.C.C.
Class of 1965
(t) Marcel A. Desaulniers, A.A.C.
(t) Rodney Stoner
Class of 1966
Robert W. Stoddard
Class of 1967
David J. Baker
Maurice W. West, C.W.C.
Class of 1968
Donald P. Campbell
Gordon J. Fidler
Kevin B. Higgins
Richard D. Kohlstrom
Claudio G. Santos
Class of 1969
George C. Civiletto
Stanley F. Rosko
Arthur L. Thomas
Class of 1970
Larry F. Brannon
Theodore A. Kowalski
Jeffrey W. Reuland
Class of 1971
Edward S. Gutauskas
Bill J. Harvey
46
Class of 1975
Peter Alessio
Susan A. Boroskas
Mark R. Chernin
D. J. Colella
Dianne E. Dillman
Daniel J. Dorner
Leonard Fisher
James N. Gabriel, Jr.
Michael V. Guercio, C.E.C.
Reinhard Hasenkopf
Dennis E. Holefca
Richard D. Kaczka
(f) Douglas Martinides
Christopher P. Masiero
David C. May
David S. Mitchell
Kathryn B. Olsen
Robert D. Thren, Jr.
Donald A. Titus, Jr., C.C.C., C.P.C.
Wayne V. Umberger, C.C.C.
Class of 1976
Giuseppe Aiello, C.E.C.
John D. Bloch
The Culinary Institute of America 2008
Frederick C. Brash
Judi Burten
Stephen A. Dorochovich
John A. Gabriele
Philip H. Goldstein
Robert O. Hofmiller
Roger S. Kelly, C.E.C.
Joyce Keoleian
Christopher G. N. Kolka, C.C.E.
David C. Levy
Timothy R. McGrath
Jean M. Mugan
Patrick J. Mugan, Jr., C.C.
Frank N. Petersen, C.R.C.
Anthony Piacentino
Guy R. Reinbold, C.E.C.
Ralph E. Richardson, C.E.C.
Ralph Webb, C.E.C., C.C.E., A.A.C.
William A. Wiklendt, C.E.C., C.C.E.,
A.A.C.
(t) Roy Yamaguchi
Class of 1977
Kevin W. Anderson
Mark H. Bolno
Phil Carney
Stephanie M. Schorle Chandler
John R. Dion, C.E.C., C.C.E.
Richard W. D’Orazi
Gregory P. Fatigati
Alfred S. Fichman
Randy S. Fournier
Bruce J. Harms
Beth A. Jackson
Allan Steven Katz
(f) David Kimmel
John Kowalski, C.C.E., C.E.C., C.H.E.
LeeAnn Leichtfuss
Christopher Logan
James D. Lotker
Joseph G. McKenna, C.M.P.C., C.H.E.
Joseph L. Meluso
Russell Menkes
Sharon B. Nina
Michael R. Nowlis
Monica M. Pancare
Gary G. Percivalle
Scott Risner
Tim Ryan, C.M.C.
Curtis A. Seidl
E. Richard Shupe
Dean Small
Gerald J. Spence
Richard Spielmann
J. Russell Stilwell
Elizabeth W. Tickner-Lehmann
Jerome J. Vantaggi
Carolyn Williams Van Vleck
Thomas G. Warren
Andrew L. Wierda
John T. Zygmunt
Class of 1978
Peter S. Bacile
John P. Bencivengo, Jr., C.E.C.
(f) Charles J. Berardi, C.C.C.
Larry R. Boeckman
Richard Bott, C.C.
Frederick M. Clemens
Mark J. Cox
(f) John P. Dorman, C.E.C.
David C. Graves
William Kenney, Jr.
Thomas P. Kief, C.H.E.
Thomas J. Mayer
(f) David A. Miguel, C.E.C., C.C.E.
Anthony T. Mucci
Steve Preston
Michael A. Rizzo
Vincent D. Ryan
(f) Charles P. Saunders, C.E.C.
Randy L. Schaller, C.C.C.
Amy E. Schneider
John E. Schuberg, C.C.C.
Louis R. Seger
Bruce T. Spivak
Ellen Diane Stitzer-Gonzalez
Mark D. Tate
Richard N. Thompson
David T. Williams
Henry F. Woods
Timothy R. Zintz
Class of 1979
Diane C. Allen-Baines
Beth Awa
Warren L. Bibbins
David F. Browne
Wesley O. Byerly
Kevin E. Carroll
(t) Lori D. Daniel
Robert E. Decker
Leo L. Farley
Louise Walbridge Foltz
Jo Ann Gianni
Ronald J. Hogarth
Robert G. Lantz
Paul E. Mach
Bruce F. Macrone
Sarah Marcham
Anthony C. Merando
(f) Dale L. Miller, C.M.C., A.A.C.
Robert W. Moesch
Debra G. Mortillaro
Steven J. Noschese, C.C.C.
Susan M. Roth
Gerald S. Smith
Terry N. Teplitzky
Diane E. Voss
Alfred H. Walbrecker III
Class of 1980
Barbara M. Bremer
Robert E. Bremer, Jr.
William Carmody
These lists reflect cash and commitments to the CIA from June 1, 2007
through May 31, 2008, and are accurate to the best of our knowledge.
Leonard W. Elias, C.E.C.
Stephen J. Fafoutis
Akiko Fujimori
Peter W. Gawryluk
Matthew T. Graham
James R. Greco, C.E.C.
Christopher M. Harwood
Alexandra Lampros
Nancy Wheaton Langer
Bruce S. Mattel, C.H.E.
Louis R. Pezzella
Cheryl LaDonne Poulin
Albert Repola
Harry E. Ross, Jr.
John Savoia
David N. Sonzogni
Joann L. Torelli
Brendan R. Walsh
Class of 1981
Stephen M. Afflixio, C.E.C., A.A.C.
Lois A. Altman
(f) Brian W. Averna
Russell K. Baratz, C.E.C.
Louis Bauman
Lester A. Binnick, C.E.C.
Ronald G. DeSantis, C.M.C., C.C.E.,
C.H.E.
Robert B. DeSantis
John E. Draz, C.C.E.
Virginia Fahy
John D. Hendrickson
Harold L. Laman, C.E.C., A.A.C.
Paul A. Magro
Mark A. Merle
Samuel I. Sheps
Dennis G. Walz
Class of 1982
Karen A. Amarotico
Florence T. Anderson
Sam P. Barbieri
Thomas J. Bradley, C.E.C.
Gerald P. Carpenter
Todd English
Paul T. Fidrych
Robert W. Finkmann
Yvonne M. Hutcheon
Scott E. Kalamar
Michael A. Kornick
Mark A. Leavitt
Gerald F. O’Loughlin
Richard A. Panzera, C.E.C., C.C.E.
Allison L. Prescott
Carl A. Probst
Mark F. Salvatore
(d) Laurence H. Sinisi
Daniel G. Streett
Robert M. Sulick
Jeff L. Trombetta
Class of 1983
Emile J. Amarotico
Deidre S. Antes
Timothy M. Ardinger
(t) Barry E. Colman
Douglas H. Deacon
Rose A. Donnelly
Henry J. Earle
Ruth Falbel-Schwartz
Benjamin B. Katzenstein
James E. Moore
Lawrence Allen Schwartz
Christine Serrano, C.M.A.
Michael R. Vlasich, C.E.C., A.A.C.
Mark A. Walker
Class of 1984
Jane Myers Alexander
John J. Bard, C.E.C.
Jean M. Beckerle
Daniel A. Bell
Philip M. Berg
Carole M. Brosso, C.E.C.
Michael R. Brown, C.C.C.
Rosemary R. Burkholder
Patrick D. Dobbs
John C. Dwyer, C.E.C.
John K. Everett
Richard M. Gottlob, C.E.C.
Patrick Lyons
Dewey Markham, Jr.
Kurt A. Miller
Helen E. Moore
Jeffrey S. Paige
Larkin A. Rogers
Toni H. Sakaguchi
David C. Schutte
Glenn J. Strickling
Kimberly Welch-Fischer
Class of 1985
Carl A. Behnke ’97, C.E.C.
Mitchell L. Bloom
Peter A. Croce
Joseph Del Guidice, Sr.
Keith W. Erickson
James H. Hillman
Jeffrey M. Holtz
Jeff S. Howe
James C. Katke
Nina Kauder
Mary Ann Kiernan
Thomas Kiernan
Jeffrey R. Lamperti
Peter A. Lehmuller
Edward P. Ludington II
Lisa Martins
David Mathewson
William R. Miller
John J. Murray, Jr.
David S. Nina, C.E.C., C.C.E., A.A.C.
Laurence D. Parker, C.C.
Watez G. Phelps
Matthew A. Schmid ’95
Maryjane Simpson
John R. Starkie
Kenneth W. Surber
Class of 1986
Daniel R. Bamrick, Sr.
A. Peter Blohme III
W. Todd Church
Andrew P. Cottone ’98
Monica L. Coulter
Patrick J. Coyne
Carlton P. Dykes
John A. Fiorentino
Bruce E. Gillaspie
Robert J. Koehler
Heidi Langdon
Mary P. Lee
David Leicht, C.E.C., A.A.C.
(t) M. Cameron Mitchell
CherylAnn M. Niedzwiecki, C.C.C.
Timothy S. Pierce
Anne S. Reece
Michele D. Rhodes
Judith Roll
Peter C. Smith
Brian K. Yager
Class of 1987
Ivan C. Bowman, Sr., C.C.C.
J. T. Conniff
Benjamin M. Custer
(f) Anthony M. Dilucia, Jr.
Lisa Ann Fasino
Brian H. Heidbrink
Albert S. Hickey
Robert A. Lordo, Jr.
Thomas J. McArdle, Jr.
Clement E. Mosseri, C.E.C.
Lisa E. Paolini
Randall S. Ploener
Carl William Reier, C.E.C.
Lynne Weems Ryan
Pamela J. Squillari
Rik Squillari
Class of 1988
Luis A. Castanho, C.C.C.
Tracy DeWitt
Myles Foley
Nicholas J. LaFalce
Mary Lee-Brody
Clark Raines
M. Catherine Rogers
Class of 1989
Christina F. Benseler
John C. Campbell
Suzanne E. Florek
(f) Johnny P. Hernandez
Robert J. Jones
Georg R. Kaindl
Cindy L. Kerr
Diane L. McCooley
Stephen L. Melocchi, C.C.C.
William N. Mooney
Barbara C. Nevins, C.C.C.
Edward Louis Pasch
Joseph W. Scully
John B. Snell
Bruce T. Wetterau, C.E.C.
Class of 1990
Robert D. Canorro
(f) M. Steven Ells
Lawrence R. Gattens
David W. Geleta
Kari L. Kinder
David J. Kramer
Michael P. Quinn
Christian L. Rife
Steven F. Roberts
Tina L. Sarro-Lonski
Todd J. Seligman, C.E.C.
George P. Wilson III, C.C.
Gregory P. Ziegenfuss
Class of 1991
Christopher Charlesworth
Matthew J. DeCarolis
Brian Faul, C.C.C.
Michael S. Quinn
William C. Riley
Joyce M. Schwer
Class of 1992
Denise Detwiler Baxter
Matthew A. Cohen
H. Michael Dahl, C.S.C.
Paul B. Dunbar
Steve M. Gennodie
Jeffrey S. Knipe
Kimberly A. Megill
James B. Morrison
Kevin L. Mudrey
Russell L. Onody
Jeffrey G. Perez
Class of 1993
Jonathan Benno
Scott Bishopp
(f) George Chookazian
Shawn Cropo
James M. Hughes
Ralph J. Payne
James Purviance, Jr.
Brigitte H. Schattenfield
(f) Saul Singer, M.D.
Class of 1994
Joshua Aaron
Rasheed Abdurrahman
Raymond D. Carpenter
William H. Collins ’96
David K. Cooke
Molly Goldman Kruger
Karen C. Iorio
Susan L. Wolfla
Eva Yourman
Class of 1995
Karen F. Craddock
Ricky A. Eggleston
Matthew C. Evans
The Culinary Institute of America 2008
47
OUR BENEFACTORS (CONT.)
Valentine K. Fernandez
Lee N. Fraitag
M. Amanda Henne
Christine Van Doren Peters
Eric Ralph Wieland
Class of 2002
Class of 1996
Class of 2003
Brendon M. Blood
Edward C. Conbeer, Jr.
John J. Heide
Craig A. Hoffman
Bruce M. Levin
(f) Neal G. Nemerov
John G. Salvador
Daniel S. Traster
Robert J. Biebrich
Joseph J. Fugazzotto
Aaron M. Herman ’04
Christopher Deron Shigeo Kajioka ’05
Matthew A. Sciabarrasi ’04
Noraini Bte Yatim
Class of 1997
John DeFazio
Timothy P. Holt
Benjamin W. Pollinger
Ellen Ashley Rink
Steven M. Swofford
Margaret G. Votta
Ronald J. Hayes
Christine H. Herrmann
Connal M. McCullough
Patricia M. Quinto
Class of 2004
Ben Eubanks
Nicole M. Giordano ’05
Carol A. Hazlewood
Suzanne A. Kim-Keltz
Scott M. Kohler
Owen S. Mudge, Jr.
Class of 2005
Clayton R. Rollison
Class of 1998
Jennifer B. Allen
Andrew M. Ford ’00
Scott A. Jones
Keith A. Koenig
Christopher S. Kozlowski
Michael John Lewis
Noel Martine Richert
Yvonne L. Sobolewski
Class of 2006
Class of 1999
Joanne Marie Courounis
Jason Carron
Peter J. Degnan
Susan Ferry
Brian J. Good
Sylvia M. Henderson
Christian D. Lane
Georgios Markopoulos
Andrew R. McFadden
Class of 2000
David J. Anastasio ’02
Lauren M. Browning
Cindy Shannon Coll ’01
Michael G. Goldsborough
Andrew Gutierrez
Joan Hom
Paul H. Levine
Keith E. Ljubi
Brandon D. McPartlan
Maggie Puckett
Joshua D. Strohm
Christopher G. Villano
Class of 2001
Allysun I. Doty
Cheryl Fernald
James Hurley
Samuel Jimenez
Sarah E. Morgan
Prescott Musler
Meghan R. Rule
48
David M. Alexander
John F. Bernhagen
Matt A. Glazer
Michael A. Mannino
Anna M. McGorman
Jeannine Marie Sacco
Class of 2007
Class of 2008
Trevor Samuel Webb
FACULTY AND STAFF
CIA employees who made gifts to
the Faculty and Staff Campaign
from June 1, 2007 to May 31, 2008.
Christina Adamson
Patricia and Frank A. Arcuri
Mary Koniz Arnold
Ellen Barkenbush
Rachel and Iain Birchwood
Judy Brandow, R.N.
Frederick C. Brash ’76
L. Edwin Brown
Doreen Buono
Adam Busby, C.M.C., C.H.E.
Barbara Campbell
Christine Crawford-Oppenheimer
Richard Cullen
Jody Ann Danna
Mary Lou De Santis
Ronald DeSantis ’81, C.M.C., C.C.E.,
C.H.E.
Eileen de Vries
Erin H. Decker
Jim DeJoy
Mame Dimock
The Culinary Institute of America 2008
Therese A. Dutton
Debra A. Frazier
Neil A. Garrison
Victor A. L. Gielisse, C.M.C., C.F.B.E.,
C.H.E.
Peg C. Graham
Cathy J. Grande
Bill Guilfoyle, C.H.E.
Patricia Hamilton
Alan S. Harfield
Connie M. Hatley
Susan K. Holt
Jayne Hayden-Lay
Ronald J. Hayes ’02
James H. Heisey
Charles Henning
Bruce & Sally Hillenbrand
Anglea Innello
Karin M. Janson
Dave & Erika Jaskiewicz
Rachel A. Johnson
Robert Jörin, C.E.P.C., C.C.E., C.M.B.
Rebecca Kent
Thomas Kief ’78, C.H.E.
Kari L. Kinder ’90
Chet Koulik
John Kowalski ’77, C.C.E., C.E.C., C.H.E.
Kristin H. Kristopik
Diane Kruglinski
Constance Kustas
Anthony Ligouri, C.H.E. &
Mary J. Ligouri
David MacMillan
Mary A. Maffia
Edward F. Martinez
Noble L. Masi, C.E.P.C., A.A.C., C.H.E.
Bruce S. Mattel ’80, C.H.E.
Brad Matthews ’74
Jenifer D. B. McEnery
Jean Morris, C.H.E.
Sandra Muller
Jane Mulligan
Carol B. Mulqueen
Virginia P. Muré
Linda E. Neff
Cynthia Ng
John Nihoff, C.H.E.
Rebecca Oetjen
Ann M. O’Herron
Charles and Gail O’Mara
Jennifer O’Neill
Douglas Owens
Rona M. Panarotti
Daria Papalia
Arthur E. Parent
Tricia G. Parent
Terri Ann Parks
Patricia A. Polmateer
Crisandra Jo Poulos
Lucille M. Pritchard, C.H.E.
Fran and Peter Rainsford, Ph.D.
Nick Rama
Joan M. Roberts
Lily Y. Ropes
Tim Ryan ’77, C.M.C.
Toni H. Sakaguchi ’84
Kathleen P. Short
Steven K. Strom
Steven M. Swofford
Michele Tenneriello
Gregory and Louise Tompkins
Terri M. Totten
Arlei West-Medley
Henry F. Woods ’78
Jason Yander
Denise M. Zanchelli
Sharon Zraly
GIFTS MADE IN
MEMORY OF…
Joseph Amendola
ACF Tallahassee Area Chefs Association
Louis Amendola and
Lizabeth Amendola
American Culinary Federation, Inc.—
Central Florida
Florence T. Anderson ’82
Kevin W. Anderson ’77 and
Melissa C. Anderson
William C. Anton and
Patricia Miller Anton
Ted Balestreri
John M. Bell
John D. Bloch ’76
Barry E. Colman ’83
John J. Connolly, Ed.D. and
Ingrid A. Connolly
Meg Gilbert Crofton
Burt Cutino
James C. Doherty and Mary E. Doherty
Mark Dowling
Carolyn A. Downs
Cathy J. Grande
Thomas J. Haas
Nobu Ichiryu and Mari Ichiryu
Dorothy M. Lancella
Tony May
William F. May
Shannon McAleavey
Alyce McCormick
Luco Meoli and Carolyn Meoli
M. Cameron Mitchell ’86
David S. Nina ’85, C.E.C., C.C.E., A.A.C.
and Sharon B. Nina
North American Association of Food
Equipment Manufacturers
William L. Richards and
Lisa H. Richards
Robert and Ellen Gutenstein Family
Foundation, Inc.
Harris H. Rusitzky and Joan Rusitzky
Société Culinaire Philanthropique de
New York, Inc.
Michael D. Spears
These lists reflect cash and commitments to the CIA from June 1, 2007
through May 31, 2008, and are accurate to the best of our knowledge.
Suzanne Berns
Vernie D. Bucher
Lawrence A. Cone and Mary O. Cone
Thomas R. Hudson and
Donna L. Bucher-Hudson
L. Edwin Brown
The Julia Child Foundation
William F. Hayden and
Dedra M. Hayden
Rosalie K. Heck
Barbara M. Iannoni
Patricia Jones
Robert B. MacInnes and
Dawn Marie MacInnes
R. B. Kent & Son, Inc.
David P. Sandahl and Paula M. Sandahl
Paula M. Seymour
Mark D. Sullivan and Alice B. Sullivan
Rachel L. Sypher
Edward H. Benenson
Edward H. Bradley
Jesse A. Cote ’99
Jenny Lee Critchley
Confrérie de la Chaîne des Rôtisseurs
Foundation
Edward H. Benenson Foundation, Inc.
Ventura Foods, LLC
Roberta and Bruce Card
Laurian M. Chandler
Robert C. Church and
Frances W. Church
Dyco Industries, Inc.
Friends of Valley Falls
Donna L. Govoni
Ellen Barkenbush
Jody Ann Danna
Rona M. Panarotti
Joan M. Roberts
Steven K. Strom
Ramona Ann Spears
Ventura Foods, LLC
Anne H. Vossenberg
Ralph Webb, C.E.C., C.C.E., A.A.C. and
Virginia Webb
Paul Michael Baron ’94
Paula W. Baron
Viktor Baumann
Bruce P. Bogert
Victor A. L. Gielisse
Peg C. Graham
H. Jerome Berns
Estate of H. Jerome Berns
Jenifer McEnery
David Cully Bogrette ’86
John H. Bogrette, Jr. and
Mary Ann Bogrette
Louise D. Cedro
Vito Cedro and Mary Cedro
Josephine C. DelMonaco
Agatha DiPalma
Joseph Cardassi
Richard Bosnjak
Julia Child
Catherine T. Brandel
Christina Adamson
Therese A. Dutton
Robert Jörin
John H. Bogrette, Jr. and
Mary Ann Bogrette
George L. Carroll
Andrea M. Carroll
Joseph Paul DeAlessandro
The DeAlessandro Foundation
Park campus. The main dining room of
the Colavita Center’s Ristorante Caterina de’ Medici is named in his honor.
“Dr. DeAlessandro advocated for our
students’ education and provided significant guidance to the college,” says
CIA Executive Director of Development
Jim Heisey. “No more important task exists than preparing our students for success in an increasingly competitive and
global economy. Assuring financial resources to the best and most deserving
students ensures their success and truly
honors his legacy.”
Starting next year, the Dr. Joseph P.
DeAlessandro Memorial Scholarship
Fund will award two $12,500 scholarships annually to CIA students who
DeAlessandro Foundation Pledges $500,000
for Scholarships
The DeAlessandro Foundation pledged
a gift of $500,000 to The Culinary Institute of America (CIA) toward a fully endowed scholarship in memory of Dr.
Joseph P. DeAlessandro. The New Jersey-based foundation was established in
2003 to support education, human serv-
ices, the arts, the humanities, the environment, and science.
demonstrate academic excellence, financial need, an exceptional interest in
Italian food and wine, and a strong in-
Dr. DeAlessandro, who died in 2002,
was a generous friend of the CIA. He
terest in continuing their career in the
restaurant industry.
was an honorary member of the college’s Board of Trustees and received an
Honorary Doctorate of Humane Letters
in 1999 in recognition of his support of
culinary education. He was an early
champion of the Colavita Center for
Italian Food and Wine on the CIA’s Hyde
The Culinary Institute of America 2008
49
OUR BENEFACTORS (CONT.)
David Christian DePasquale
’92
Dock At Crayton Cove LP
Riverwalk at Tin City, LP
John P. DiBenedetto ’98/’00
Prince Dimitri LLC
Todd M. Dreas ’88
Maynard L. Dreas and Barbara Dreas
Charles Earl Ebeling III ’06
Mark E. Amoruso
Carol S. Arnone
Beverly Jane Day
Wilfred R. Eder and Lilo Eder
John F. Hixon, Jr. and Sylvia A. Hixon
Robert D. Richmond and
Jane A. Richmond
Beverly Shipley
Glenna Walters
Vincent G. Fatigati ’80
Culinary Concepts Charities, Inc.
Steven K. Strom
Russell Ferber
David I. Ferber
Dorothy Jordon
Morton Ginsberg
Margery K. Hollander
Robert Glickman
William C. Anton and
Patricia Miller Anton
Armstrong Landscape Design Group,
Inc.
Robert Barbanell and Betsy Barbanell
Gerard Beekman
Matthew L. Bernard and
Hilary Lea Bernard
Jason P. Bernard
Bill Birnkrant and Janet B. Birnkrant
Bernard Briskin and Judy Briskin
Nick Cassizzi and
MaryAnn DelBalzo Cassizzi
Lee A. Cockerell
Barry E. Colman ’83
John J. Connolly, Ed.D. and
Ingrid A. Connolly
Consulting Engineering Services, Inc.
Brett Cortell
Robert David
Charles Joshua Ditkoff and
Beth Ann Ditkoff
James C. Doherty and Mary E. Doherty
Elster Family Survivors Trust
Barbara A. Evans
Ferguson & Shamamian Architects, LLP
Joslin Kimball Frank
Kathy Garson Frank
Thomas A. Garson and
Nancy Bracken Garson
Susan Glickman
Matthew Goldstein
50
Granovsky Family Foundation
Jeffrey S. Groeger
Steven Hall
Anthony L. Haskel
Francesca Hauser
Nadine Heyman
Burton H. Hobson
Dominique Bellette Hofmann
Gail Glickman Horwood
James Ned Horwood and
Marilyn Horwood
Gayle Kenigsberg Hutcher
Jewish Communal Fund
Jane Kalmus
Van Kasper and Merrill P. Kasper
Barry K. Klayman
Joan D. Lazar
Judith C. Lewent
Steven Martyszczyk
Miles F. McDonald, Jr. and
Patricia B. McDonald
Merritt Woodwork
M. Cameron Mitchell ’86
Peter Creegan, Ltd
Alain Pinon
Irving Prell and Evelyn Simon Prell
Project Solutions, LLC
James C. Remez
Rich Family Foundation, Inc.
Robert and Ellen Gutenstein Family
Foundation, Inc.
Randall S. Rothschild
Harris H. Rusitzky and Joan Rusitzky
Robert L. Soley and Judy Soley
Carol Studier
Sutton Owners Corp.
Susan Garson Taylor
Time Warner Employee Grant Programs
Viking Range Corporation
Loribeth Weinstein
Ruth E. Williams
Xhema of New York
Betty Yarmon
Jonathan Kennard Youngwood and
Holly Kennard Youngwood
Trese W. Harrison
Lee D. Achin and Dori A. Achin
Elliot S. Alderman and
Diane W. Alderman
Lucille Alderman
Norman F. Alderman and
Caron T. Alderman
Eugene J. Bass and Evelyn Bass
Richard J. Braemer
Bruce E. & Robbi S. Toll Foundation
William D. Busko
Deborah Cantalamessa
The David & Sondra Mack Foundation,
Inc.
Theodore Domuracki and
Mary Ann Domuracki
Robert W. Dworski
The Culinary Institute of America 2008
James J. Fitzgerald
Yelena Gershman
William S. Susman and Emily L. Glasser
Joyce I. Greenberg
Harold & Nancy Oelbaum Foundation
Robin Harris ’84
Vennette Ho
Suzanne C. Jacobs
Jeffrey & Nancy Lane Foundation, Inc.
Stephen H. Kaplan and Myrna Kaplan
Mast Construction
Nancy & Robert S. Blank Foundation
Guy W. Potok and Patricia M. Potok
Steven H. Reiner
Darryl A. Robbins and
Harriette L. Robbins
Saks Incorporated
Amylou C. Sarion
Geraldine S. Shaw
Allan C. Sidle
Trese W. Harrison Trust
Tzedakah Foundation
Jesus J. Vazquez
The Warnaco Group, Inc.
Jeffrey Zwicker and Judy Zwicker
Johnny Hernandez, Sr.
Johnny Hernandez ’89
Heather Malia Ho ’93
Bradley Family Foundation
Mel Huang
Bobby F. Johnson, C.E.C.
Sue Johnson
Thom J. Kennedy ’85, C.C.C.,
C.C.
Joan C. Kennedy
Clementine Saravitz Kiela
Eileen S. Clegg
Prem Kumar
David M. Alexander ’06
Donald P. Lancella
Steven R. Hough
Francis R. Arcuri and Patricia Arcuri
Thomas Cochran and Gale Cochran
Vincent DiPompei and
Geraldine DiPompei
Joseph A. DiPompei and
Joan D. DiPompei
Joseph M. DiPompei
Howard Halstead and
Elizabeth F. Halstead
Susan K. Haug
Dorothy M. Lancella
Louis M. Lancella
Susan Lancella
Philip P. Malinovsky
Leonard O’Connor and
Marilyn O’Connor
Mary-Nell Prenting
Joanne W. Shannon
Danny Yushan Lee, C.H.E.
Elsa Lee
Aurora Lora
Peter Francis Lenich
Irene E. Atkins
Andrew G. Bartoes and Jean D. Bartoes
James Benson and Joy Benson
Frank L. Brinckerhoff
Amelia Capitanio
Carl B. Davidson and Lois S. Davidson
Patricia R. DeCarmine
Mame Dimock
David H. Eannacony and
Karen Eannacony
Rebecca Eannacony
Luigi and Natalina M. Giugni
Patricia Hamilton
James H. Heisey
Robert J. Horton and Phyllis M. Horton
Rachel A. Johnson
Arthur J. Jones and Gail N. Jones
Stephen W. Judge and Valentine Judge
Christoph Khouri and Anne G. Khouri
Michael Kruglinski and
Diane Kruglinski
Anthony J. Lenich and
Theresa M. Lenich
Eleanor A. Lenich
Paul A. Lenich and Emily Lenich
Stephen A. Lenich and Connie Lenich
Joan Madona
Justus E. McCurty and
Millicent J. McCurty
Jenifer D. B. McEnery
Ellie Mitchell
Carmen R. Morey
Virginia P. Muré
Cynthia Ng
Dora L. Pagano
Judy Ann Petschko
Ralph Pidgeon and Joan Pidgeon
Patricia A. Polmateer
Nick Rama
Randy A. Ranalli and Cindy A. Ranalli
William T. Reilly and Ann M. Reilly
W. Patrick Reilly and Catherine C. Reilly
Joseph Rosso and Patricia Rosso
Christopher J. Ryan and Kari M. Ryan
John J. Ryan Jr. and Marina L. Ryan
Barbara George Sabatino
R. Keith Salisbury and
Susan A. Salisbury
Neil Secor and Chris Secor
Steven M. Swofford ’97
Michele Tenneriello
W. E. Tjon Pian Gi and
June Tjon Pian Gi
Kimberly Wickes
Vincent P. Zaccheo and
Gina M. Zaccheo
These lists reflect cash and commitments to the CIA from June 1, 2007
through May 31, 2008, and are accurate to the best of our knowledge.
Kelli E. Lott ’89
Paul M. Cheevers
Janet A. Gooding
Alisa M. Twarzynski
John Lucente, Jr. ’00
John Lucente, Sr.
Jerry D. Maahs
Marianne Maahs
Charles Muer
Chuck Muer and Chef Larry Memorial
Scholarship Fund
Joseph L. Muré ’74, C.H.E.
Karin M. Janson
Helen H. Laughery
Reynolds M. Everett, Jr. Attorneys at Law
Julius Wile and Ruth Wile
Regina M. Burg
Muriel Hyman
Julius Wile
Julius Wile Charitable Remainder
Annuity Trust
Margaret Happel Perry
Andrew B. Wile
Rachel A. Johnson
Rebecca Kent
Jenifer D. B. McEnery
Jennifer O’Neill
John J. Ryan, Jr. and Marina L. Ryan
Barbara George Sabatino
R. Keith Salisbury and
Susan A. Salisbury
Neil Secor and Chris Secor
Steven M. Swofford ’97
Michele Tenneriello
W. E. Tjon Pian Gi and
June Tjon Pian Gi
Kimberly Wickes
Vincent P. Zaccheo and
Gina M. Zaccheo
Roland G. Henin, C.M.C.,
C.C.E., A.A.C.
Delaware North Companies, Inc.
Justin Roy Henning ’07/’08
Patricia B. Henning
Happy 50th Anniversary
GIFTS MADE IN
HONOR OF…
Christopher J. Alfano ’04
Louise D. Cedro
Vito Cedro
Agatha DiPalma
Barbara S. Eber
Carol B. Mulqueen
Donald O. Collins Foundation
Benjamin Keith Nelsen ’08
Amalia N. Cudeiro
Jeffrey C. Nelsen
Larry Pagliara
Joseph R. Alfano and Sandra L. Alfano
Chuck Muer and Chef Larry Memorial
Scholarship Fund
Jacobs Family
Albert Buzzeo
Delaware North Companies, Inc.
Bernard J. Symons
Eleanor A. Lenich
Jonathan Benno ’93
Irene E. Atkins
Andrew G. Bartoes and Jean D. Bartoes
James Benson and Joy Benson
Frank L. Brinckerhoff
Amelia Capitanio
Carl B. Davidson and Lois S. Davidson
Patricia R. DeCarmine
Mame Dimock
David H. Eannacony and
Karen Eannacony
Rebecca Eannacony
Luigi Giugni and Natalina M. Giugni
Patricia Hamilton
James H. Heisey
Robert J. Horton and Phyllis M. Horton
Rachel A. Johnson
Arthur J. Jones and Gail N. Jones
Stephen W. Judge and Valentine Judge
Christoph Khouri and Anne G. Khouri
Michael Kruglinski and
Diane Kruglinski
Anthony J. Lenich and
Theresa M. Lenich
Stephen A. Lenich and Connie Lenich
Joan Madona
Justus E. McCurty and
Millicent J. McCurty
Jenifer D. B. McEnery
Ellie Mitchell
Carmen R. Morey
Virginia P. Muré
Cynthia Ng
Dora L. Pagano
Judy Ann Petschko
Ralph Pidgeon and Joan Pidgeon
Patricia A. Polmateer
Nick Rama
Randy A. Ranalli and Cindy A. Ranalli
William T. Reilly and Ann M. Reilly
W. Patrick Reilly and Catherine C. Reilly
Joseph Rosso and Patricia Rosso
Christopher J. Ryan and Kari M. Ryan
Wesley Charles Pietz ’78
Maryanne Bisulca
John Benjamin Raymond ’03
Eugene J. Glaser
Scott Raymond and Carolyn Raymond
UnitedHealthCare Services, Inc.
Monica Claire Blaine ’06/’07
Roy Reynolds
John H. and
Mary Ann Bogrette, Jr.
Roger C. Bonner
Donald O. Collins Foundation
Barbara S. Eber
Marc L. Sarrazin
Henri Deltieure
Société Culinaire Philanthropique de
New York, Inc.
Norman E. Brinker
Eric Saucy
Richard B. Berman
Dunkin Brands, Inc.
Billy Rosenthal
Chris T. Sullivan
Gabriel G. Saucy and Sonia Saucy
Gertrude Saucy
Bob Bailey
Fred Tibbitts & Associates, Inc.
Eugene R. Scanlan
Anne Scanlan
Walt Disney World
Sarah Madelyn Clark ’07
International Dairy-Deli Bakery
Association
Heather A. Sourenian ’99
Hans F. Schwartz
Joan A. Sourenian
Brenda Henning
Claude Swartvagher
Richard A. Czack, C.M.C.
Henri Deltieure
Société Culinaire Philanthropique de
New York, Inc.
Steven M. Swofford ’97
Benjamin W. Pollinger ’97
Willie J. Thomas
Valentine K. Fernandez ’95
Timothy M. Upton ’06
Mary Linda Upton
Jerry Vitoulis
Howard S. Finkelstein
Donald H. Wallace
Diamond Management & Technology
Consultants, Inc.
Julia S. Elsee
Patricia B. Henning
Lori D. Daniel ’79
Fred Daniel
Dr. Elihu Rose’s 75th Birthday
Susan & Elihu Rose Foundation, Inc.
Genevieve Felder ’88, C. H. E.
Patricia B. Henning
Gilbert W. Harrison
Joyce I. Greenberg
Nancy Harvin
Sandra L. Doucett
James H. Heisey
Mame Dimock
Neal G. Nemerov ’96
Roger Levine and Susan Levine
Michael A. Pollard
Brian Pollard
Harold O. Rosser II
Confrérie de la Chaîne des Rôtisseurs
Foundation
Karen Lynn Schwarck
Lebhar-Friedman, Inc.
Thomas James Scodari ’08
Joseph C. Scodari
Ruth E. Scodari
Thomas W. Smith IV ’91
Joseph G. Chaet and Carla M. Chaet
Fritz Sonnenschmidt, C.M.C,
A.A.C.
Catskill Mountain Chapter of
Trout Unlimited
Albert R. Kaindl
Joel M. Spiro, M.D.
Harvey M. Friedman and
Joan P. Friedman
Donald H. Wallace
Karl E. Bupp
John J. Sviokla
DONOR ADVISED FUNDS
Ayco Charitable Foundation
Bradley Family Foundation
The Chicago Community Foundation
FJC
Fidelity Charitable Gift Fund
Jewish Communal Fund
Jewish Federation of South Palm
Beach County
National Philanthropic Trust
Raymond James Charitable
Endowment Fund
The Culinary Institute of America 2008
51
NAMED FACILITIES AT THE CIA
CAMPUS FACILITIES NAMED FOR INDUSTRY LEADERS
The Culinary Institute of America would like to thank the
following individuals and organizations whose valuable support and contributions to the food industry over the years
have been recognized through these CIA facilities.
HYDE PARK CAMPUS
BENEFACTOR
FACILITY OR HONOREE
Joseph Amendola (deceased) ......Joseph Amendola Bakeshop,
& Family and Friends of ..............Shunsuke Takaki School of
Joseph Amendola........................Baking & Pastry
Anheuser-Busch ..........................Budweiser Field
Companies, Inc.
BENEFACTOR
FACILITY OR HONOREE
Colavita USA, Inc. ......................Colavita Center for Italian
................................................Food and Wine
Barry E. Colman ’83/ ..................Barry Colman ’83 Advancement Office,
More Than a Mouthful ................Roth Hall
Catering, Inc.
Commanderie de Bordeaux ........Display Case—Statler Walk, Roth Hall
aux Etats-Unis d’Amerique
Confrérie de la Chaîne ..............Display Case—Statler Walk, Roth Hall
des Rôtisseurs
(National) COMMS
Conrad N. Hilton ........................Conrad N. Hilton Library
Foundation
Anheuser-Busch Foundation ......Anheuser-Busch Theatre, Roth Hall
William C. Anton and ..................Anton Plaza
Patricia Miller Anton
Aramark Corporation ..................Irving Greenfield Kitchen (K-1),
Roth Hall James Hutton Kitchen (K-2),
Roth Hall
Anthony Athanas ........................Anthony Athanas Chef’s Office, General
Foods Nutrition Center
Continental Coffee......................Jacob S. Cohn Kitchen (K-5), Roth Hall
Products Company
Cres-Cor......................................Cres-Cor Office, General Foods
Nutrition Center
Danny Kaye and Sylvia................Danny Kaye Theatre, Conrad N. Hilton
Fine Kaye Foundation..................Library
Donald M. Axleroad ....................Betty Axleroad Language Lab, Roth Hall
Frank DeAlessandro and ............Joseph P. DeAlessandro Dining Room,
Joseph P. DeAlessandro ..............Colavita Center for Italian Food
(deceased) ..................................and Wine
Frank C. Baker ............................Frank C. Baker Lobby, Roth Hall
(deceased)
Durkee/Tone Brothers,Inc. ..........Durkee Herb Garden, Colavita Center
for Italian Food and Wine
Banfi Vintners Foundation ..........Banfi Vintners Dining Room, J. Willard
Marriott Continuing Education Center
Ecolab, Inc...................................Ecolab Theatre, Admissions Center
Ecolab Warewashing Room, General
Foods Nutrition Center
Basic American Foods ................Basic American Foods Production
Kitchen, Student Recreation Center
Edward H. Benenson ..................Escoffier Restaurant, Roth Hall
(deceased)
Mr. and Mrs. Paul Elbling ............Mr. and Mrs. Paul Elbling Chef’s Table,
General Foods Nutrition Center
John and Clara Farquharson ......Farquharson Hall, Roth Hall
H. Jerome Berns ..........................Martha Berns Reading Room,
(deceased) ..................................Conrad N. Hilton Library
The Franz W. Sichel ....................Hilde Potter Room, Roth Hall
Foundation
Bindi Dessert Service ..................Bindi Dessert Station, Colavita Center
for Italian Food and Wine
Harold G. Galand ......................Baron Galand Bakeshop, Shunsuke
(deceased) ..................................Takaki School of Baking & Pastry
Baron Galand Pizza Area, General
Foods Nutrition Center
Richard S. Blum, M.D...................Wine Spectator Wine Storage, Roth Hall
Paul Bocuse ................................Escoffier Restaurant Kitchen, Roth Hall
Catelli Brothers ..........................Catelli Butchery Station, Colavita
Center for Italian Food and Wine
Guest Services, Inc. ....................Guest Services, Inc. Conference Room,
Roth Hall
Julia Child (deceased) ................Julia Child Rotisserie Kitchen, Roth Hall
H. J. Heinz ..................................Heinz Plaza
Company Foundation
Craig Claiborne (deceased) ........Craig Claiborne Bookstore, Roth Hall
& Family and Friends of ..............Craig Claiborne Hospitality Office,
Craig Claiborne ..........................Roth Hall
A. Reed Hayes ............................A. Reed Hayes Hospitality Center,
Student Recreation Center
Helmsley Hotels ..........................Helmsley Hotels Classroom,
General Foods Nutrition Center
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The Culinary Institute of America 2008
BENEFACTOR
FACILITY OR HONOREE
BENEFACTOR
FACILITY OR HONOREE
HEREIU (DI) ................................HEREIU Bar, Roth Hall
HEREIU Kitchen, Roth Hall
Charlie and Gail O’Mara ............James E. O’Mara Student Council
Room, Student Recreation Center
Hobart Corporation ....................Hobart Kitchen, Roth Hall
Pollio Italian................................Pollio Pizza Station, Colavita Center for
Cheese Company ........................Italian Food and Wine
Host Marriott Corporation ..........J. Willard Marriott Foundation
Bakeshop, Shunsuke Takaki School of
Baking & Pastry
Marriott Corporation Career Placement
Center, Roth Hall
Marriott Corporation Introduction to
Hot Foods Kitchen, Roth Hall
Howard Johnson Company ........Howard D. Johnson Pantry II, Roth Hall
Illycaffè ......................................Illycaffè Hospitality Center, Colavita
North America, Inc. ....................Center for Italian Food and Wine
J. Willard and Alice S. ..................J. Willard Marriott Continuing
Marriott Foundation ..................Education Center
J. Willard Marriott Foundation
Bakeshop, Shunsuke Takaki School of
Baking & Pastry
John J. Profaci, Sr.........................Torre John J. Profaci, Colavita Center
& Family and Friends of ..............for Italian Food and Wine
John J. Profaci, Sr.
Puratos Corporation ........................Joseph Amendola Baking Museum,
Roth Hall
R. Torre & Company ....................Torani Bar, Colavita Center for Italian
Food and Wine
Reed Business Information ........Walter Cahners Reading Room,
Conrad N. Hilton Library
Renaissance Hotels, ....................Renaissance Lounge, Hudson Hall
International
Rich Products Corporation ..........Apple Pie Bakery Café Sponsored by
Rich Products Corporation, Roth Hall
James J. McCann ........................McCann Fitness Center,
Charitable Trust ..........................Student Recreation Center
San Pellegrino USA, Inc...............Entrata San Pellegrino, Colavita Center
for Italian Food and Wine
Jones Dairy Farm ........................Jones Dairy Farm Kitchen, Roth Hall
Marvin Shanken ..........................Wine Spectator Classroom, Roth Hall
Kraft Foods ................................General Foods Nutrition Center
General Foods Skills Development
Kitchen, Roth Hall
The Statler Foundation................Statler Foundation Reading Room,
Conrad N. Hilton Library
Statler Walk, Roth Hall
Kriendler-Berns ..........................H. Jerome Berns Boardroom, Roth Hall
Foundation (DI)
SWS Charitable ........................Southern Wine and Spirits Learning
Foundation, Inc. ..........................Strategies Center, Roth Hall
L. J. Minor Corporation (DI) ........L. J. Minor Corporation Skills Kitchen,
Shunsuke Takaki School of Baking &
Pastry
T & S Brass and Bronze ..............T & S Brass Conference Room, Roth Hall
Works, Inc.
Eleanor A. Lenich ........................Peter Francis Lenich Memorial Garden
Takaki Bakery Company, Ltd. ......Shunsuke Takaki School of
Baking and Pastry
Louis Greenspan ........................Louis Greenspan Conference Room,
Charitable Trust ..........................Roth Hall
Donald G. and Barbara Tober ......Donald and Barbara Tober Exhibit
Room, Conrad N. Hilton Library
J. Willard Marriott, Jr. ..................J. Willard Marriott Corporation Lobby
Tyson Fresh Meats, Inc. ..............Iowa Beef Processors Meat Fabrication
Room, Roth Hall
Mid-Hudson Culinary ..................Display Case—Statler Walk, Roth Hall
Association, Inc.
Mid-Hudson Food and ................Display Case—Statler Walk, Roth Hall
Wine Society
Dr. Lewis J. Minor (deceased) ......Dr. Lewis J. and Ruth E. Minor
and Ruth Minor (deceased) ........Skills II Kitchen, Roth Hall
Dr. Lewis J. and Ruth E. Minor Skills II
Kitchen, J. Willard Marriott Continuing
Education Center
Nabisco Brands, Inc. ....................Nabisco Experimental Kitchen, Roth Hall
North American ..........................North American Companies/
Companies..................................ABC Affiliated Distributors/
Sherman Fund Lecture Hall, J. Willard
Marriott Continuing Education Center
UniPro Foodservice, Inc. ..............ComSource Lecture Hall I, J. Willard
Marriott Continuing Education Center
Victoria Packing ..........................Victoria Packing Corp. Antipasto Bar,
Corporation ................................Colavita Center for Italian
Food and Wine
Julius Wile ..................................Julius Wile Baccalaureate Wing,
Roth Hall
Julius Wile Escoffier Restaurant
Library, Roth Hall
The Culinary Institute of America 2008
53
NAMED FACILITIES AT THE CIA (CONT.)
GREYSTONE CAMPUS
BENEFACTOR
BENEFACTOR
Jerry and Margie Schubert ............Margie Schubert Library,
Greystone Main Building
FACILITY OR HONOREE
Cakebread Cellars ......................Cakebread Kitchen, Rudd Center for
Professional Wine Studies
California Raisin ............................Raisin Growers Stairs and Demonstration
Marketing Board ........................Vineyard, Greystone Main Building
California Walnut ......................California Walnut Commission
Commission ................................Guest Room, Guest House
Cannard Fund ............................Cannard Herb Garden
Clover Stornetta ........................Clover Stornetta Chef’s Table,
Farms, Inc. ..................................Greystone Main Building
Walter J. Conti ............................Walter J. Conti Boardroom,
Greystone Main Building
Cres Cor ......................................Cres Cor Reception Area for the
Teaching Kitchen
Mr. and Mrs. Ken De Baun ..........Ken and Grace De Baun Café,
Greystone Main Building
Ken and Grace De Baun Theatre,
Greystone Main Building
Durkee/Tone Brothers, Inc. ..........Spice Islands Marketplace,
Greystone Main Building
Ecolab, Inc. ..................................Ecolab Theatre, Greystone Main Building
W. Reed Foster ............................Ravenswood Atrium, Rudd Center for
Professional Wine Studies
Kikkoman Sales USA, Inc...............Kikkoman International Room,
Guest House
Kriendler-Berns ..........................Kriendler-Berns Hospitality Center,
Foundation (DI) ..........................Greystone Main Building
Landmark Vineyards....................Landmark Vineyards Room, Guest
House
Napa Valley Vintners ..................Napa Valley Vintners Association
................................................Tasting Theatre, Rudd Center for
Professional Wine Studies
Joel E. Peterson ..........................Ravenswood Atrium, Rudd Center for
Professional Wine Studies
Joseph Phelps ............................Joseph Phelps Classroom,
Greystone Main Building
Dr. and Mrs. Bernard Rhodes ......Belle and Barney Rhodes Tasting Room,
Greystone Main Building
Rudd Foundation ........................Rudd Center for Professional
Wine Studies
54
The Culinary Institute of America 2008
FACILITY OR HONOREE
Simi Winery, Inc...........................Simi/Chandon Classroom,
Greystone Main Building
The Statler Foundation ................Statler Atrium, Greystone Main Building
Trinchero Family Estates..............Sutter Home Garden
Ventura Foods, LLC......................Ventura Foods Center for Menu
Research and Development
Viking Range ..............................Viking Range Corporation
Corporation ................................Tasting Theatre, Rudd Center for
Professional Wine Studies
Charles E. Williams......................Williams Center for Flavor Discovery
Wine Spectator ..........................Wine Spectator Greystone Restaurant,
Scholarship Foundation ..............Greystone Main Building
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499