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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 38 New Pledges 38 Honor Roll 38 Society of the Millennium 40 Corporations and Organizations 40 Parents and Friends 41 Alumni 45 Faculty and Staff 48 Gifts Made in Memory 48 Gifts Made in Honor 51 Donor Advised Funds 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. Ex- cellence, 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 have helped us deliver landmark events exploring healthy Societal forces are changing the world of foodservice and menus, global cuisines, and bold new flavors. Additionally, culinary needs. Competition in culinary education has our award-winning cookbooks, in-depth courses, and pop- never been more intense, and new degree programs are ular Boot Camp programs continue to enrich and inform continually being launched. In the drive for growth, the food enthusiasts, advancing food culture in America. temptation for some schools might be to cut corners, to sacrifice quality in an effort to bring something to market • We’re shaping the industry through the collective expertise before the “other guys” do. and leadership of our faculty, staff, and alumni. CIA Con- sulting is a valuable, proven resource that helps leading Not so at the CIA. Excellence is not only one of our core foodservice companies develop innovative menu and fla- values; it’s inherent in everything we do. Through the col- vor solutions. CIA ProChef® courses and certifications lective efforts of our faculty, staff, industry friends, and loyal give culinarians the programs they need for professional benefactors, the college continues to put excellence first, and career development. Our education team presents new and make sure that all we do offers superior quality. The ideas and trends to the industry at major conferences and accomplishments and initiatives described within the pages seminars. And the spotlight continues to shine on our out- of this report underscore that philosophy. standing 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. These many milestones and achievements have been • Our dedicated faculty and staff are changing lives through 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 grad- uation at Greystone and certificate program graduation at San Antonio. DR. TIM RYAN, C.M.C. WILLIAM C. ANTON President 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 col- Slege, many of the most important ingredients have stayed the same. “We continue to provide high-quality education,” she says. “The reputation re- mains 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.” The CIA’s curricula, facilities, And she teaches it in great depth. It’s important for Chef Cheng to make sure and faculty help students cre- students not only learn to cook, but understand the cuisine. “Cooking is not ate excellence for the food- service industry. just skill, it’s an art, a culture,” she explains. “It’s using all your senses—training 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 ca- reers. “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 Changing Lives at a Middle States Commission on Higher Education and the New Brand-New Campus York State Board of Regents each formally recognized the CIA, San Antonio campus. CIA history was made on January 18, 2008, when 17 students at 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 among the great cuisines of the world—is becoming a reality. In The occasion presented another cause for celebration as well— further pursuit of this dream, a newly formed Latin Cuisines the location was officially designated the third campus of the Advisory Committee will oversee the development of future CIA. With the formal decision by the Texas Workforce Com- curricula at the San Antonio campus. Chaired by Frontera mission, the Center for Foods of the Americas officially became Grill’s Rick Bayless, the committee includes some of the most The Culinary Institute of America, San Antonio. Previously, the well-known names in Latin American cooking. Graduations at the CIA’s Changing Lives by Degrees in the CIA’s proven program, which featured campuses in San Antonio (far left) and at Greystone at Greystone extensive hands-on cooking classes amidst the (above, with Michael Further west, The Culinary Institute of America at Napa Valley’s outstanding food and wine culture. Chiarello ’82 addressing the class) mean even more Greystone saw a significant rise in enrollment for The ceremony was held at the campus on Friday, leaders entering the foodser- its Associate in Occupational Studies degree pro- December 14. Celebrity chef, cookbook author, vice industry. 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.