We Speak Food the Culinary Institute of America

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WE SPEAK

FOODSM The Culinary Institute of America

2003–04 ANNUAL REPORT Contents 2003–04 Annual Report

Message from the Chairman The Culinary Institute of America’s Presidential Cabinet: (Front and the President 3 row) Senior Vice President of Finance and Administration Charles O’Mara; Dean of Student Affairs Alice-Ann Schuster; President We Speak Food 4 Tim Ryan; Dean of Liberal and Management Studies Kathy Zraly; Board of Trustees 6 and Vice President of Human Resources David Jaskiewicz. (Back row) Vice President and Managing Director for Greystone and CE Fellows of the Institute 10 Mark Erickson; Vice President of Marketing and Strategy Bruce Board Committees 12 Hillenbrand; Associate Vice President of Planning, Research, and Fellows of the Year 13 Accreditation Ann Weeks; Dean of Enrollment Management Drusilla Blackman; Interim Vice President for Development Hersey Special Initiatives 14 Egginton II; and Associate Vice President and Dean of Culinary, Financial Highlights 16 Baking and Pastry Studies Victor Gielisse. Revenue Sources 16 Expenses 16 Assets/Equity 17 Revenues 17 MISSION STATEMENT Endowments 17 The Culinary Institute of America is a private, not-for- Financial Aid 17 profit college dedicated to providing the world’s best pro- Consolidated Balance Sheet 18 fessional culinary education. Excellence, leadership, College Highlights 19 professionalism, ethics, and respect for diversity are the In Memoriam 32 core values that guide our efforts. We teach our students Our Benefactors 33 the general knowledge and specific skills necessary to live Honor Roll 33 successful lives and to grow into positions of influence Board of Trustees 34 and leadership in their chosen profession. Fellows 35 Corporate and Foundation 35 Alumni 37 Parents 44 This annual report, covering Fiscal Year June 1, 2003 through May 31, 2004, was submitted at the Annual Meeting of the Corporation Friends 45 of The Culinary Institute of America on October 16, 2004. Major Gifts 46 ©2004 The Culinary Institute of America Gifts-in-Kind 47 The Society of the Millennium 47 Photography: Bill Dennison, Faith Echtermeyer, Peter Finger, Ben Fink, Eric Futran, A. Blake Gardner III, Chas McGrath, On Location Gifts in Memoriam 48 Studios, Lorna Smith, Paul Talley, and David Wakely Gifts in Honor 49 Matching Gift Companies/Foundations 49 The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499 • 845-452-9600 • www.ciachef.edu Faculty/Staff 49 The CIA at Greystone is a branch of the CIA, Hyde Park, NY. Scholarships 51 Endowed Scholarship Funds (ESF) 51 Expendable Scholarships 52 Named Facilities at the CIA 56 Message From the Chairman and the President

For those of us lucky enough to be in this great On the educational front, The Culinary Institute of profession, the word “food” doesn’t simply denote America keeps expanding its efforts to provide both something you pick up at the grocery store, or students and professionals with the very best culi- what’s on your plate at dinner. Food isn’t just a nary education. Our degree programs continue to thing—it’s a broader concept that has a language evolve, as our expanded baking programs, addi- all its own. It draws together cultures and traditional electives, and enhanced facilities tions; it unites people. Indeed, food is a way of life. help students become as fluent as they At the CIA, our focus—our passion—is food. We can be in the world of food. Likewise, are all about food. We speak it. We study it. We the college’s professional development teach it. We live it. This spirit continually moves courses and certificate programs help through the vibrant halls of The Culinary Institute solidify the CIA’s status as the premier of America. Here students develop lifelong knowl- resource in the industry for quality con- edge and skills, educators stand ready to share tinuing education. their experience and love of all things culinary, and Our faculty members have done their visitors get caught up in the excitement and enthu- part to spread the word about food siasm of the campus. The same spirit is embraced excellence to the world, traveling by the industry as well, and we are happy to share abroad to places like Singapore, Viet- it with members of our Board of Trustees and Fel- nam, Japan, Spain, England, Italy, and lows of the Institute each fall at our Annual Meet- throughout the United States to share ing—when we all join the conversation and their knowledge and exchange infor- celebrate food excellence. mation. Such food dialogue is truly a Many initiatives were undertaken by The Culinary global phenomenon, and we continue Institute of America in 2003–2004, and the physical to build our leadership presence. evidence of those plans is evident on both of our As the world gets smaller and the campuses. Four Adirondack student lodges are near- foodservice industry gets larger, we ing completion on the north end of campus. Con- strive to foster the spirit of learning, struction is well underway for Anton Plaza, destined sharing, and hospitality that helps to become a prime gathering place for the CIA com- define our profession. We thank all of munity. Plans have been drawn up for our new Admissions Center, which will welcome prospective you—benefactors, Fellows of the Insti- students to campus. At our Greystone campus, both tute, and Trustees—for joining us in the Rudd Center for Professional Wine Studies and, this effort. We are a special community, more recently, the Chuck Williams Flavor Discovery and when we speak food, we all know Center are up and running. exactly what we’re talking about.

As satisfying as it is to witness this growth and the educational enhancements for CIA students, it is equally gratifying to know that it all happened thanks in large part to the incredible support of our industry friends, fellow citizens in the world of food. NICK VALENTI DR. TIM RYAN, C.M.C. It’s a world filled with opportunity for our students Chairman of the Board President now and well into the future. Even in an uncertain world, the foodservice industry remains the nation’s largest private-sector employer, providing work for nearly nine percent of the U.S. work force, and offers ample opportunities for rapid advancement. CIA graduate surveys show that our alumni have strong career and salary growth, with median salaries significantly higher than the industry norm.

www.ciachef.edu | Message | 3 We Speak Food The Culinary Institute of America

“It is the best culinary school in the world.”

Paul Bocuse | World-renowned French chef When we speak food, the world listens. For more than half a century, The Culinary Institute of America has been setting the standard for excellence in culinary education. Our valued members of the Board of Trustees, Fellows of the Institute, alumni, benefactors, and industry friends are all an important part of that heritage, joined together by a common passion and language. One of the most exciting things about coming to The Culinary is being among so many people in one place who share the same fascination with food. Newcomers to campus are usually as easy to spot as tourists in New York City. They wander around wide- eyed, drinking in the flurry of activity that is a part of everyday life at the CIA. They marvel at our kitchens and bakeshops, and appreciate the professionalism and hospitality of the people they come across. Some new students are overwhelmed at first, until they realize that they’ve arrived at the place they’ve long been looking for—a world where they never have to explain why they love food, because everyone loves food at the CIA. We speak food in many ways—through the accomplishments we’ve had in the past 58 years, through the host of exciting plans on the horizon, and through the countless numbers of culinary leaders we continue to send into the industry. Here at The Culinary Institute of America, the conversation never ends. Board of Trustees Exemplary Leadership

CHAIRMAN VICE CHAIRMAN SECRETARY TREASURER Nick Valenti William C. Anton Ted J. Kleisner John L. Sharpe President and CEO, Chairman, President and President and COO Restaurant Associates Anton Airfood, Inc. Managing Director, (Retired), The Greenbrier Resort Four Seasons Hotels & Resorts

TRUSTEES

Elaine C. Bell ’78 Robert Berenson Richard Bradley Owner/President, Vice Chairman and Chairman, Elaine Bell Catering Co. General Manager, Bradley Holdings Ltd. Grey Global Group

Lee A. Cockerell Barry Colman ’83 John N. Daly Sebastian J. DiMeglio Executive Vice More Than a Mouthful Vice President, President and CEO President, Café Jennison Associates (Retired), Walt Disney World Guest Services, Inc. Company

6 | The Culinary Institute of America | Board of Trustees James Doherty Frank J. Fahrenkopf, Jr. John R. Farquharson Robert Glickman Executive Vice President and CEO, Chairman, President, President, American Gaming Farquharson Enterprises Robert Glickman Lebhar-Friedman, Inc. Association Unlimited and Associates, Inc.

Burton Hobson Michael Kaufman Takeshi Kohjima Dr. Barbara Lawrence Chairman and CEO President, President and CEO, Associate Provost, (Retired), Pond Hill Ventures LLC Compass Group Baruch College Sterling Publishing, Inc. Holding Japan

Charles Merinoff II M. Cameron Mitchell ’86 Edna K. Morris John L. Patten President, President, Partner, The Charmer Sunbelt Cameron Mitchell CEO Partners, Inc. Group Restaurants

Marshall M. Reisman Melinda R. Owner and Director, (Mindy) Rich Wine Merchants, Ltd. Executive Vice President of Innovation, Rich Products Corporation www.ciachef.edu | Board of Trustees | 7 Board of Trustees Continued

TRUSTEES EMERITI

Donald Axleroad Frank Arthur Banks Jeffrey P. Berlind H. Jerome Berns August J. The Food Group ’57 Partner, Associate (Retired), Ceradini, Jr. (Retired) RIHGA Royal New York BP Partners “21” Club Chairman Emeritus Hotel (Retired) President, New York Cruise Lines, Inc.

Dr. John J. Connolly Walter Conti Marcel Desaulniers Daniel A. Gescheidle Karl Kilburg Abigail Kirsch Chairman Emeritus Chairman Emeritus ’65 President (Retired), Senior Vice President, Founder, President and CEO, Co-Owner (Retired), Executive Chef and National Restaurant Marriott International, Abigail Kirsch Culinary Castle, Connolly Pipersville Inn Co-Owner,The Trellis Association Educational Inc. Productions Medical, Ltd. Restaurant Foundation

Peter Kleiser Charles La Forge Richard Lavin Herman Leavitt Walter Luftman Ronald N. Magruder Senior Vice President President, President, General Secretary and Chairman (Retired), Chief Operating Officer, (Retired), Food and Wayfarer Inns Tiger 21 Treasurer (Retired), Greenwich Capital U.S. Restaurant Beverage, Hilton Hotels Hotel Employees and Resources, Inc. Operations, Corporation Restaurant Employees Cara Operations, Ltd. International Union

Tony May Margaret E. Alan R. Plassche Richard J. Ripp ’55 Harris H. (Bud) Arno B. Schmidt President, Happel Perry Chairman Emeritus President, Rusitzky Owner/President, Tony May Group President, Consultant, Restaurateur, Inc. Chairman Emeritus Arno Schmidt Nutmeg Ventures; UniPro Foodservice, Inc. President, Enterprises Adjunct Faculty, The Greening Group New York University 8 | The Culinary Institute of America | Board of Trustees Richard K. Smucker Arnym Solomon ’69 Rodney Stoner ’65 Donald G. Tober William J. Tobin Joseph W. Vannucci President, Co-CEO, CEO, Vice President of Chairman and CEO, President, Director of Marketing and CFO, Boucan Group Food and Beverage, Sugar Foods William J. Tobin (Retired), East Hill The J. M. Smucker International The Greenbrier Resort Corporation Consulting Woods Company

HONORARY TRUSTEES

Julius Wile Kevin Zraly Edward H. Benenson Paul Bocuse Barron Hilton Chairman Emeritus Vice President, Chairman, Chef/Owner, Chairman, Senior Vice President Wine Operations, Benenson Funding Restaurant Paul Bocuse Hilton Hotels (Retired), Julius Wile Smith & Wollensky Corporation Corporation Sons & Company Restaurant Group, Inc.

William N. Hulett I. Pano Karatassos J. Willard Ferdinand E. Metz Robert Mondavi President and CEO, ’60 Marriott, Jr. President Emeritus, Chairman Emeritus, Bridge Street President and CEO, Chairman of the Board The Culinary Institute Robert Mondavi Winery Accommodations Buckhead Life and CEO, Marriott of America Restaurant Group International, Inc.

Arthur F. Musarra John J. Profaci, Sr. James D. Robinson III Allan Schuman Charles E. Williams President, Musarra and President, General Partner, Chairman and CEO, Founder/Vice Chairman Musarra, P.C. Colavita U.S.A. RRE Ventures Ecolab, Inc. of the Board, Williams-Sonoma, Inc.

www.ciachef.edu | Board of Trustees | 9 Fellows of the Institute Upholding Our Mission

THE SOCIETY OF FELLOWS Darwin Day Suzanne B. Hamlin The Society of Fellows of The Culinary Institute of America was Ken De Baun Thomas R. Hart ’75 * created to assist the president in continually and aggressively Henri Deltieure A. Reed Hayes * Barron Hilton * enhancing the quality, excellence, and reputation of the CIA. Marcel A. Desaulniers ’65 * Joseph W. DeScenza Burton Hobson * Through inclusion in the Society of Fellows, the CIA honors distin- Tony DiLucia ’87 William N. Hulett * guished members of the foodservice, hospitality, and related Sebastian J. DiMeglio * Andrew Hurst ’89 industries—or, in special instances, the world at large—for their James Doherty accomplishments, service, and contributions. John P. Doherty ’78 * I John P. Dorman ’78 Joel M. Ingegno Fellows are a select and exclusive group of leaders chosen for their Mary Ellen Dougherty * commitment and ability to help The Culinary Institute of America James M. Draper J achieve its mission, goals, and objectives. They are appointed by Daniel R. Durick ’67 * John Jordan the president for three-year terms with a maximum of four con- John S. Dyson secutive terms. K E *Indicates Life FOI Robert Hamilton Kabakoff ’86 Steven Ells ’90 Barbara Kafka * Jules I. Epstein Herbert C. Kallman * A Richard J. Bradley * Mark Erickson ’77 * Jane Kalmus Silvia G. Allen Christopher C. Brady Herbert Ernest * Kyle Christopher Kandel ’82 Scott Allmendinger Lisa Marie Brefere ’78 Roger M. Kaplan ’81 Joseph Amendola Ella Brennan * F I. Pano Karatassos ’60 * Patricia Miller Anton Ralph O. Brennan Florence Fabricant Eric J. Karell ’78 William C. Anton Kelly Brintle Frank J. Fahrenkopf, Jr. Peter Katsotis ’80 Brian W. Averna ’81 Lora Brody John R. Farquharson * Harriette R. Katz Alison B. Awerbuch ’85 Edward Glen Brown ’83 Joseph Fassler Michael S. Kaufman * Donald M. Axleroad Jeffrey Buben ’78 Dean Fearing ’78 Karl Kilburg James L. Budros Al Ferrone ’78 Christopher Kimball B John F. Burris Phyllis Flaherty ’74 David Kimmel ’77 * Loren Kimura Samuel G. Backos * Ruediger J. Flik Abigail Kirsch * George E. Baggott C John G. Flynn James Kirsch Douglas M. Baker, Jr. Nicholas Camody Lawrence Forgione ’74 Robert B. Kirsch Ted J. Balestreri Fred Carl, Jr. Patricia Dooley Fortenbaugh Fred Klashman Frank Arthur Banks ’57 Richard C. Cattani Tony Fortuna Peter Kleiser * Michael C. Bartlett August J. Ceradini, Jr. * Anthony J. Franchi ’55 * Frederick J. Kleisner Michael Batterberry Michael D. Chiarello ’82 Jacqueline L. Frazer ’84 Ted J. Kleisner * Robert A. Beck * Lee A. Cockerell * Wade Knowles Neil Beckerman Donald M. Coe G Takeshi Kohjima Elaine C. Bell ’78 * Barry E. Colman ’83 * Gerard T. Gabrys Alphons E. Konrad Russell Edward Bellanca Anthony V. Como ’71 * Michael Howard Garbin ’76 Kerry Kramp Dan Benedetti John J. Connolly * Joseph W. F. Gardiner * Rosalyn Kulik Edward H. Benenson * Allan Conseur * Robert B. Gee * Nick Beni, Sr.* Walter J. Conti * Daniel A. Gescheidle * L Marilyn A. Benson Charles Hobbs Cooley ’93 Peter Gibbons ’78 Thomas F. Lackmann Charles J. Berardi ’78 Ann Lynn Cooper ’79 Robert Glickman * Charles La Forge * Robert L. Berenson * Carla Cooper Richard J. Goeglein * John T. Landry, Jr. Anthony Berger Brian C. Cornell Steven A. Goldstein ’89 George Lang Charles M. Berger Dan Coudreaut ’95 Charles S. Goodman Kenneth A. Lapin Carlyn A. Berghoff ’82 * Rick S. Crossland ’73 Alan Gould Jan H. Larsen Roger Berkowitz Mark J. Crowell ’79 * John Gray Richard Lavin * Jeffrey P. Berlind * Thomas Cullen Robert Grimes Barbara E. Lawrence * H. Jerome Berns * John N. Curlett, Jr. * Martin Gross * Herman Leavitt * Allen J. Bernstein Daniel F. Curtin Robert Gutenstein Roger Max Le Bosser Charles L. Bernstein Helen A. Guthrie * Peter M. Lehrer Margrit Biever-Mondavi D Harriet Lembeck Paul Bocuse * Patricia Dailey H Michael Lomonaco John H. Bogrette, Jr. ’54 John P. Dalton ’86 Thomas J. Haas * Walter Luftman * Stephen R. Bokser John N. Daly * Janis M. Hadley James F. Boudreau Lori Daniel ’79 Daniel J. Boulud Mark Davidoff

10 | The Culinary Institute of America | Fellows of the Institute M R U Quick Bites Sirio Maccioni Ernst H. Rechtermann Robin Uler Did You Know? Ronald N. Magruder * Marshall M. Reisman * Waldy Malouf ’75 Neil S. Reyer V There are currently 310 John F. Mariani Melinda R. Rich * Nick Valenti * industry leaders serving Dewey Markham, Jr. ’84 Richard J. Ripp ’55 * Joseph W. Vannucci J. Willard Marriott, Jr. * James D. Robinson III * Richard H. Vent * the college as Fellows Peggy Marshall-Mims Michael Romano Robert F. Voelker ’69 * Damian J. Martineau ’82 Philip J. Romano of the Institute. R. Douglas Martinides ’75 Peter John Romeo W Brian F. Matt ’84 Timothy John Rosendahl ’76 Richard Wager Mark A. Mattern ’87 Alfred Rosenthal * J. Dudley Waldner * Tony May * Douglas E. Rosenthal * Helen B. Warren * William F. May Harris H. Rusitzky * Lawrence J. Weiss * Joseph F. McCann James R. Weldon Sharron McCarthy S Jasper K. White III ’76 James McCarty Yoshihiro Sano Michael J. Whiteman * George W. McKerrow, Jr. * Marc J. Sarrazin Andrew B. Wile Charles Merinoff II Charles P. Saunders ’78 * Julius Wile * Ferdinand E. Metz * Mariann Sauvion ’76 * Andrew C. Wilkinson ’83 John C. Metz Philip Scaturro Charles E. Williams * Danny H. Meyer Arno B. Schmidt * William Wilson James C. Miles Rick J. Schneiders Sylvia A. Wulf Dale Miller ’79 Allan L. Schuman * Sanford A. Miller Richard S. Scolaro Y Laurence Mindel John B. Seastone * G. Murray Yanker M. Cameron Mitchell ’86 * L. LeGrande Serras Roger L. Yaseen * Bruce H. Molzan ’82 Edward L. Shapoff Robert G. Mondavi * John L. Sharpe * Richard Moonen ’78 Martin B. Shellenberger Z Tom A. Moore Peter M. F. Sichel * Henry J. Zaccara Edna K. Morris Robert F. Simonson Nina Zagat Arthur F. Musarra * Saul Singer ’93 Tim Zagat James Singerling Robert Alan Zitto ’80 N Albert K. Smiley Kevin Zraly * Drew A. Nieporent Barbara Smith * Melvin Zuckerman David Scott Nina ’85 Virginia B. Smith * David C. Novak Richard K. Smucker * CIA FACULTY Arnym P. Solomon ’69 * REPRESENTATIVES O André E. Soltner * Charles Garibaldi ’84 Vinnie Oakes ’65 Michael Spears ’72 Daniel Turgeon ’85 Bradley M. Ogden ’77 Joel M. Spiro Anthony J. O’Reilly * Jean-Pierre Stoehr IN MEMORIAM Rodney Stoner ’65 Allan J. Ostroff The Culinary Institute of Amer- David L. Stroehmann ica extends deepest sympa- P Jim Sullivan Paul O. Sullivan thies to family and friends of John L. Patten * Arnold Syrop these Fellows of the Institute Ronald Neal Paul who passed away. Margaret E. Happel Perry Ronald W. Peterson ’67 * T Henry Ogden Barbour Carl Edward Petrillo Seiichi Takaki ’69 Julia Child Max Pine * Edward A. Taylor * Edward K. Jorgensen Alan R. Plassche * Lawrence Taylor Leslie K. Revsin Rick Postiglione Albert N. Thompson Donald L. Roth Thane A. Pressman Warren M. Thompson Joseph Prezioso Barbara Timm-Brock Joseph Primavera Warren S. Titus * John J. Profaci * Donald G. Tober * Michael P. Purcell ’81 William J. Tobin * Geoffrey M. B. Troy

www.ciachef.edu | Fellows of the Institute | 11 Board Committees Planning and Advising

The various standing committees investigate issues relating Patricia Dailey MARKETING to their specific committee, report their findings, and make recom- Mark Davidoff COMMITTEE mendations for appropriate action to the Board of Trustees. John P. Doherty ’78 Chair Loren Kimura Robert Berenson Abigail Kirsch Vice Chair EXECUTIVE COMMITTEE BUILDINGS AND Waldy Malouf ’75 Tony DiLucia ’87 Chair GROUNDS COMMITTEE Edna K. Morris Nick Valenti Chair Michael P. Purcell ’81 Members Barry Colman ’83 Vice Chair Michael S. Kaufman FINANCE COMMITTEE Lori Daniel ’79 William C. Anton Vice Chair Chair James Doherty Treasurer Robert Glickman John L. Sharpe Takeshi Kohjima John L. Sharpe Members Vice Chair Rosalyn Kulik Secretary Christopher C. Brady Richard Bradley Mark F. Mattern ’87 Ted J. Kleisner Peter M. Lehrer Melinda R. Rich Robert F. Simonson Members Members Arnold Syrop John N. Daly NOMINATING Robert Berenson James M. Draper COMMITTEE Richard Bradley DEVELOPMENT Gerard T. Gabrys August J. Ceradini, Jr. Chair COMMITTEE Robert Glickman Michael S. Kaufman August J. Ceradini, Jr. Chair Robert Gutenstein Dr. Barbara Lawrence Vice Chair Ted J. Kleisner Marshall Reisman M. Cameron Mitchell ’86 Sebastian J. DiMeglio Vice Chair Melinda R. Rich Melinda R. Rich Members Burton Hobson Harris H. Rusitzky Marc J. Sarrazin Elaine C. Bell ’78 ALUMNI COMMITTEE Members Richard S. Scolaro James Doherty Chair Jeffrey P. Berlind Edward L. Shapoff Ted J. Kleisner M. Cameron Mitchell ’86 John Dorman ’78 Charles La Forge Co-Vice Chairs Jules I. Epstein LONG-RANGE Dr. Barbara Lawrence Barry Colman ’83 Frank J. Fahrenkopf, Jr. PLANNING John L. Sharpe Waldy Malouf ’75 Daniel A. Gescheidle COMMITTEE Donald G. Tober Robert Grimes Members Chair Thomas J. Haas GREYSTONE AD-HOC Alison B. Awerbuch ’85 William C. Anton Wade Knowles COMMITTEE Elaine C. Bell ’78 Vice Chair Ronald N. Magruder Chair Lisa Brefere ’78 Richard Bradley William F. May Jeffrey Buben ’78 Richard Bradley Charles Merinoff II Members Charles Hobbs Cooley ’93 Members M. Cameron Mitchell ’86 Lee A. Cockerell Dan Coudreaut ’95 Elaine C. Bell ’78 John L. Patten Dr. John J. Connolly Rick S. Crossland ’73 James Doherty Alan R. Plassche Sebastian J. DiMeglio John P. Dalton ’86 Joel M. Spiro Frank J. Fahrenkopf, Jr. HUMAN RESOURCES Lori Daniel ’79 Donald G. Tober John R. Farquharson AD-HOC COMMITTEE Michael H. Garbin ’76 Michael S. Kaufman Robert Kabakoff ’86 Chair EDUCATIONAL Ted J. Kleisner Eric J. Karell ’78 Melinda R. Rich POLICY COMMITTEE Wade Knowles Damian J. Martineau ’82 Vice Chair Chair Thomas Lackmann Brian F. Matt ’84 Lee A. Cockerell Dr. Barbara Lawrence John L. Sharpe Mark A. Mattern ’87 Members Vice Chair Nick Valenti Dale Miller ’79 Michael S. Kaufman Lee A. Cockerell David Nina ’85 Edna K. Morris Timothy J. Rosendahl ’76 Members Michael C. Bartlett Charles L. Bernstein Lisa Brefere ’78 Nicholas Camody

12 | The Culinary Institute of America | Board Committees Special Recognition Fellows of the Year

The Culinary Institute of America regularly recog- pledge to build a memorial fountain in the college’s nizes certain Fellows of the Institute who have Heinz Plaza in honor of Louis Greenspan, a long- offered outstanding guidance and support to the time area resident who managed the construction organization and operations of the college. This of many Dutchess County landmarks. year, we give special recognition to three such individuals whose efforts and dedication to the CIA ALAN GOULD have helped the college carry out its mission to The publisher of provide the world’s best culinary education. Nation’s Restaurant News, Alan Gould KELLY leads the only BRINTLE weekly news publi- As senior vice presi- cation that serves dent of corporate the foodservice strategy and busi- industry. He is also ness development corporate vice presi- for Ventura Foods, dent of the maga- LLC, Kelly Brintle is zine’s parent responsible for all of company, Lebhar-Friedman, Inc.; directs the NRN the company’s food- Web site, and oversees the company’s custom pub- service and indus- lishing and event marketing businesses. He was trial-related sales, as previously director of corporate public relations for well as its marketing and R&D activities. He has Hilton International. been working at Ventura Foods in a number of Throughout his career, Mr. Gould has been active capacities for 18 years. in advancing the culinary profession. He is chair- A devoted supporter of the CIA, Mr. Brintle was a man of the Multi-Unit Foodservice Operators Con- key advocate for Ventura’s sponsorship of the col- ference and the International Foodservice lege’s Ventura Foods Center for Menu Research Technology Exposition. He has consistently been a and Development, citing the initiative’s importance staunch supporter of the CIA as well. in helping to “facilitate industry-wide, quality education in menu R&D, and serve to further enhance The Culinary Institute of America is greatly appre- the values of foodservice to consumers.” ciative of the caring and commitment of these three industry leaders, and is pleased to recognize DANIEL them as the 2004 Fellows of the Year. CURTIN Florida-based attor- ney Daniel Curtin began his association with the CIA while working for Corbally, Gartland & Rappleyea, Esqs. in Poughkeepsie, NY. He has been a long- standing champion of education in general, working with a number of local colleges in support of their missions.

As trustee for the Louis Greenspan Charitable Trust, Mr. Curtin established an endowed memorial scholarship for CIA students and engineered a

www.ciachef.edu | Special Recognition | 13 Special Initiatives Advancing the College

ALLIED DOMECQ VENTURA FOODS CENTER WORLD WINE CELLAR AND FOR MENU RESEARCH AND PRIVATE DINING ROOM DEVELOPMENT Allied Domecq Wines USA recently joined an elite Ventura Foods joined Nation’s Restaurant News group of benefactors united in their support of pro- magazine and The Culinary Institute of America to fessional wine studies at The Culinary Institute of establish the Ventura Foods Center for Menu America. The company’s $500,000 pledge toward Research and Development at Greystone. The new The Rudd Center for Professional Wine Studies at facility and educational program will focus on the Greystone capped off the CIA’s efforts to transform rapidly growing area of menu research and devel- the historic Still House into one of the country’s opment, specifically targeting culinarians, food sci- leading wine education facilities. In recognition of entists, and operations, sales, and marketing Allied Domecq’s generous support and exceptional executives in the foodservice industry. wine portfolio, the college is naming the Allied Ventura Foods’ Senior Vice President for Corporate Domecq World Wine Cellar and Private Dining Strategy and Business Development Kelly Brintle Room within the Center. This area will provide an sees great value in supporting such initiatives. intimate setting for wine appreciation, serve as a “Ventura’s support of the menu research center at venue for private events, and house the Institute’s the CIA will help facilitate industry-wide, quality extensive collection of rare and fine wines. education in menu R&D and will serve to further enhance the values of foodservice to consumers.” Ventura’s $1.75 million contribution was used to fund the collaborative effort, helping to position the Ventura Foods Center at Greystone at the very forefront of the growing field of menu research and development in the United States.

The collaboration of Ventura Foods and Nation’s Restaurant News has benefited CIA degree program students as well, through the companies’ annual Warren Leruth Scholarship, which grants $7,500 each to two students. Ventura Foods also gifts thousands of dollars in cooking oils for use in the curriculum each year, and since 1998 has been a supporter of the CIA’s annual Gala.

The Rudd Center for Professional Wine Studies is now home to the Allied Domecq World Wine Cellar and Private Dining Room.

“Ventura’s support of the menu research center at the CIA will help facilitate industry-wide,quality education in menu R&D.” Kelly Brintle | Senior VP for Corporate Strategy & Business Development | Ventura Foods

14 | The Culinary Institute of America | Special Initiatives M. CAMERON MITCHELL CHALLENGE CIA Trustee M. Cameron Mitchell ’86 raised the bar for the college’s alumni with a $250,000 “Challenge” pledge to the Institute—the second largest gift ever by a graduate. A successful entre- preneur and restaurateur, Mr. Mitchell established the fund hoping to similarly inspire fellow graduates to give back to their alma mater.

All proceeds from the Cameron Mitchell Challenge will be used to leverage new and increased giving to the Alumni Scholarship Fund. In addition to establishing the Challenge, Mr. Mitchell has agreed to have 21 of his restaurants participate in the CIA’s Alumni Across America, the national scholarship fundraiser held October 19 to benefit the college.

Mr. Mitchell has been a long-time champion for the CIA; he is chair of the Alumni Committee and an active member, lending his insight as both a THE DONALD AND BARBARA TOBER prominent member of the restaurant industry and EXHIBIT ROOM as a graduate. Trustee Emeritus and long-time CIA benefactor Donald Tober, president and CEO of Sugar Foods Corporation, and his wife Barbara Tober pledged $250,000 to the college to name the exhibit room in the Conrad N. Hilton Library. This display area off the main entrance to the library gives campus visitors a chance to enjoy an ongoing series of histori- cal exhibits. Past exhibits include “The Culinary Institute of America, The New Haven Years: 1946–1972,” “The Colavita Center: Celebrating Italian Cuisine and Culture,” and “World War II, Food, and the CIA.” The Donald and Barbara Tober Exhibit Room provides a perfect backdrop to high- light the CIA’s contributions to the foodservice and hospitality industry and our many notable mile- stones since the Institute’s founding in 1946.

The Tobers have long been advocates of The Culi- nary Institute of America and have demonstrated a keen understanding of the importance of private and corporate philanthropy in higher education. CIA Trustee and alumnus M. Cameron Mitchell ’86 has made the Over the past 17 years, they have consistently second largest gift ever by a graduate of the college. invested in the CIA both personally and through their corporate affiliations. This latest gift is just another example of how the actions of a few can truly benefit the futures of many.

www.ciachef.edu | Special Initiatives | 15 Financial Highlights Investing in the Future

• The CIA’s revenues grew to $96 million, an increase of 2003–04 CIA REVENUE SOURCES $13.9 million, or 17%, from last year. Increases in tuition and fee revenues, housing revenues, donor gifts, and investment gains all contributed to the college’s strong revenue growth.

• Consolidated net assets increased $14.1 million, which represents a 13% return on net assets.

• Total degree program enrollment continued to grow, up 16% in the baking and pastry program and 12% in the baccalaureate degree program. With this increase in enrollment, the college also experienced on-campus housing growth. A record number of students were housed on campus, filling the four residence halls and temporary cottages. New lodges will help the college meet the increasing on-campus housing demand. Tuition (Less: Institute Investment Income: Aid): $35,829,934 $5,479,510 (5.7%) • Continuing education remained a strong revenue genera- (37.3%) Grants and Other Sources : tor for the college. Total continuing education revenues Student Fees: $9,292,568 (9.7%) were more than $8 million. Continuing education covers $11,201,020 (11.6%) a diverse range of services, including certificate programs, Continuing Education: custom-designed culinary classes, courses for profession- Residence Hall Fees: $8,046,932 (8.4%) $7,452,459 (7.8%) als, conferences, and adult education. Contributions: Restaurant Sales: $8,138,955 (8.5%) • The CIA’s assets were $217.9 million, an increase of $10,599,641 (11.0%) $51.7 million, or 31%. The college continued reinvesting in property, plant, and equipment to maintain and improve upon its world-class facilities. Property, plant, and equipment grew to $123.5 million, an increase of $22.3 million. The CIA also continued to reinvest funds in its endowment. The endowment, which helps support both current and future student scholarships, grew by 2003–04 CIA EXPENSES over $6 million.

• The CIA received more than $8.1 million in financial support from donors. Included in this year’s contributions is the largest individual gift ever donated to the college— $4.6 million from Bill and Patricia Anton for the construction of Anton Plaza. Contributions not only help to fund current and future facility construction, but also support student scholarships and increase the college’s endowment for years to come.

• Financial aid provided to our students from all sources (Federal, State, private donors, and from the college) totaled $45.7 million, an increase of 15.4%. 86% of the students receive some form of financial assistance. Student loans were $32.4 million, or 71%, of all disbursed aid. CIA Salaries and Benefits: Interest Expense: and private donor scholarships were $8.5 million, an $43,841,629 (53.5%) $2,004,706 (2.4%) increase of 18.5%. The college received and disbursed to students $1.9 million in Federal PELL grants. Purchased Services: Depreciation and Amortiza- $9,505,576 (11.6%) tion: $4,801,777 (5.9%) • The CIA issued $43.2 million in bonds through the Dor- Operational Support: Utilities: $2,545,831 mitory Authority of the State of New York. This new $12,134,878 (14.8%) (3.1%) bond issue is being used to fund the new lodges, campus beautification, and parking lot improvements, as well as Food and Beverages: $7,133,100 (8.7%) refunding $8.9 of old debt. The new debt issue has a lower interest rate than the refunded debt issue.

16 | The Culinary Institute of America | Financial Highlights ASSETS/EQUITY REVENUES In Millions In Millions

240 120

210 105

180 90

150 75

120 60

90 45

60 30

30 15

0 0 2000 2001 2002 2003 2004 2000 2001 2002 2003 2004

Equity Assets

Both equity (net worth of the college) and assets (includes facili- Revenues (which include tuition and fees, gifts, restaurant sales, ties, equipment, and investments) continued to grow. The college and investment returns) reached $96 million. The increase in rev- continues to reinvest in both facilities, to improve upon the edu- enues was driven by the increase in student enrollment, increase cational facilities at the world’s premier culinary college, and in donor contributions, and the strong market performance of the endowed investments, to grow scholarship funds for current and endowed investments. future students.

ENDOWMENTS FINANCIAL AID In Millions In Millions 49

45 42

40 35 35

30 28 25

20 21

15 14 10

5 7 0 2000 2001 2002 2003 2004 0 2000 2001 2002 2003 2004 Unrestricted Temporarily Restricted Loans Student Wages Permanently Restricted Scholarships & Grants Other

Endowed investments grew to $43.4 million due to internal and Financial aid for students (which includes scholarships and stu- external contributions and strong investment returns. dent loans) saw a 15.4% increase to $45.7 million. 71% of the financial aid disbursed is student loans. 86% of all CIA students receive some form of financial aid.

www.ciachef.edu | Financial Highlights | 17 Financial Highlights Continued

CONSOLIDATED BALANCE SHEET May 31, 2004 (with comparative figures for 2003)

2004 2003

ASSETS:

Cash and Cash Equivalents $ 1,965,654 $ 4,392,335 Investments 43,251,906 36,232,140 Student Accounts Receivable 2,755,767 3,138,023 Amounts Due from 157,898 164,779 Government Agencies Other Receivables 504,537 897,500 Inventories at Cost 2,478,531 2,572,585 Prepaid and Other Assets 558,780 356,512 Contributions Receivable 9,518,125 7,658,394 Deposits with Trustees 27,546,965 6,068,320 Bond Issuance and Related Costs 3,300,892 1,701,672 Current Valuation of 522,835 0 Derivative Instruments Loans to Students 1,817,592 1,744,226 Property and Equipment 123,526,827 101,229,824

Total Assets $ 217,906,309 $ 166,156,310

LIABILITIES:

Accounts Payable $ 7,188,508 $ 2,283,366 Accrued Compensated Absences 1,752,155 1,599,120 Accrued Liabilities 3,057,158 3,067,711 Bonds and Notes Payable 73,585,000 40,320,000 Leasehold Obligations 588,872 1,532,062 Government Grants Refundable 1,569,551 1,558,952 Deferred Tuition and Fee Revenue 9,306,018 9,009,574

Total Liabilities $ 97,047,262 $ 59,370,785

Total Net Assets $ 120,859,047 $ 106,785,525

Total Liabilities and Net Assets $ 217,906,309 $ 166,156,310

18 | The Culinary Institute of America | Financial Highlights College Highlights Memorable Moments

EDUCATION AND FACULTY Arnone ’92, C.M.C.; Ronald DeSantis ’81, C.M.C.; Developing Tomorrow’s Industry Leaders Thomas Griffiths ’80, C.M.C.; Dwayne F. LiPuma ’86; Dieter G. Schorner, C.M.B.; and Russell H. BAKING AND PASTRY ARTS PROGRAM Scott III, C.M.C. headed to Chicago to represent EXPANDS the CIA at this prestigious event. The expansion of the Baking and Pastry Arts program reached its full implementation, increasing INCREASED ENROLLMENT LEADS TO the number of entry dates to the program from NEW ELECTIVE eight to 16 per year. As enrollment in the B.P.S. program grows, the CIA has increased its variety of electives. The newest CIA TEAM WINS SARRAZIN CUP addition, a course in Advanced Nutritional Con- The student/faculty team representing the CIA at cepts, offers students an in-depth exploration of the Société Culinaire Philantropique’s Culinary the physiology of nutrition and the diseases that Salon at the New York Show was awarded “The are impacted by nutrition. Assistant Professor Sarrazin Cup” for their Grand Buffet presentation. Marjorie Livingston, R.D., C.H.E. developed and teaches the course. CIA INSTRUCTORS ARE NEWEST MASTER CHEFS JAPAN WELCOMES THE CIA Chefs Adam Busby and James Corwell, both As part of the CIA’s seventh mission to Japan, 10 instructors at the CIA at Greystone, successfully CIA faculty members—Elizabeth E. Briggs; Shirley completed the American Culinary Federation’s Cer- Shuliang Cheng, C.W.C., C.H.E.; Anita Eisenhauer; tified Master Chef exam, becoming the latest in a David Kamen ’88, C.C.E., C.H.E.; Prem Kumar; long line of CIA faculty members to be designated Bruce W. Lavender ’82, C.H.E.; Jeffery Marquise; ACF-Certified Master Chefs. Michael Pardus ’81, C.H.E.; Elana Raider, C.H.E.; and Mauro Sessarego, C.H.E.—were invited to the CIA ASSISTS WITH IVY AWARDS BANQUET United States Naval Air Facilities at Atsugi and In conjunction with The National Restaurant Asso- Yokosuka for a cultural exchange. They showcased ciation Show and the Ivy Awards ceremony, the New England, Asian, American, French, and Span- CIA was invited to collaborate with Chef Wolfgang ish cuisines as they shared their knowledge and Puck Caterers in the preparation of the Ivy Awards expertise with Japanese chefs and industry leaders. Dinner Menu. Under the direction of Dr. Victor Gielisse, C.M.C., the team comprised of Kenneth J.

www.ciachef.edu | College Highlights | 19 College Highlights Continued

CIA FACULTY CONTINUES TO SEEK OPPORTUNITIES FOR GROWTH This year faculty members participated in a variety of activities to enhance their abilities as both con- tent experts and educators. • Dr. Patrick Bottiglieri, C.H.A., professor of hospitality management, has completed a study entitled “Hospitality Skills, Behaviors that Work” that focuses on identifying behaviors that can be learned by employees in an effort to create a hospitable environment. • Kazim Ali, C.H.E.; Vivian C. Cadbury, C.H.E.; Dr. Claire K. Mathey, C.H.E.; and Sharon A. Zraly, C.H.E. delivered a joint panel presentation on innovative classroom teaching techniques at the Conference for College Composition and Com- munications in San Antonio, TX. • Professor Shirley Shuliang Cheng, C.W.C., C.H.E. was invited to speak about Chinese cuisine in America at the Charles Wang Asian American Center at Stony Brook University. Alumni from the classes of 1973–1982 returned to Hyde Park to • Professor Richard Vergili, C.H.E. was a speaker reconnect and reminisce with their classmates at Reunion 2003. and panelist on food safety at the International Hotel, Motel, and Restaurant Show in New York Development Endowment, studied Asian cuisine City and at the annual meeting of Western Mass- in Vietnam to enhance curriculum development achusetts Health Professionals. He also partici- for the Cuisines of Asia course. pated as a committee member at the Bi-Annual • Assistant Professor Stephanie Murphy, C.P.A., Conference on Food Protection in Scottsdale, AZ. C.H.E. brought back new ideas for the account- • Associate Professor Nilsa Rodríguez-Jaca, C.H.E. ing and finance curriculum from the Annual Con- presented a paper at the Food & Literature Con- ference for Hospitality Financial and Technology ference in San Antonio, TX. Professionals in Orlando, FL. • Lecturing Instructor Alisa Neuneker attended an • Assistant Professor David J. Bruno ’88, C.H.E. intensive three-day training workshop at the completed a one-week industry work experience Micros Training Center to help develop curricu- at the John’s Island Club in Vero Beach, FL, where lum for computer courses in the CIA’s bachelor’s he worked side-by-side with club staff and gath- degree program. ered material to update the college’s Banqueting • Professor Michael Pardus ’81, C.H.E., through and Catering curriculum. funding from the Ruediger and Julie Flik Faculty • Mark Ainsworth ’86, C.H.E.; Associate Dean Eve Travel Endowment and the Magruder Faculty Felder ’88, C.E.C., C.H.E.; and Charles Rascoll, C.H.E. represented the college as guests of the Quick Bites Consejeria de Agricultura of the Government of And the Survey Says… La Rioja at Los Grandes de La Rioja. This was not

93% of students felt they made the right only a professional development experience, but decision in attending the CIA also provided the college with the opportunity to forge a deeper relationship with the government of Rioja.

20 | The Culinary Institute of America | College Highlights CIA STUDENTS Orlando, Marc Hoffman ’77, Sean Woods ’92, and Preparing for Success Mark Beaupre ’84; and in Washington, DC, Jeff Buben ’78. We also thank our sponsors, American CIA STUDENTS PART OF SALUTE TO Roland Foods; Charmer Sunbelt Group; Colavita EXCELLENCE USA; Jones Dairy Farm, Inc.; and Rich Products Two of the college’s bachelor’s degree students— Corporation. Theresa Klaasen and Aaron Ritrovato—were honored at the National Restaurant Association’s FOOD & WINE MAGAZINE HONORS Salute to Excellence in Chicago, IL. CIA ALUMNI Each year, Food & Wine magazine honors 10 of the PEANUT BUTTER PRIZE GOES TO best up-and-coming chefs in the nation. For 2004, CIA STUDENT three CIA graduates were selected as “America’s Daniel Fein won the Grand Prize ($1,500) in the Best New Chefs”: Scott Conant ’92, L’Impero, New dessert category for his Peanut Butter “Buckeye” York, NY; Scott Dolich ’93, Park Kitchen, Portland, Pie at the Smucker’s National Peanut Butter’s OR; and Melissa Perello ’96, Charles Nob Hill, San Search for Naturally Delicious Recipes. Francisco, CA.

ETA SIGMA DELTA HOLDS FORUMS FACULTY AND ALUMNI WIN JAMES ON CAMPUS BEARD AWARDS In September, Eta Sigma Delta organized “Working The CIA can claim connection to four winners at Overseas,” a forum with CIA instructors Joseba this year’s culinary “Oscars.” At the 2004 James Encabo, C.H.E.; Prem Kumar; and Mauro Ses- Beard Foundation Awards, presented in New York sarego, C.H.E.; as well as Federica Muggenburg City, Karen MacNeil, chair of Professional Wine ’03, a B.P.S. student from Mexico, sharing their Studies at the Greystone campus, won the Out- experiences and instructing students about how to standing Wine and Spirits Professional Award; begin working abroad. Another forum in Febru- Rocco DiSpirito ’86 earned a cookbook award in ary—“Club Management”—featured former B.P.S. the Cooking from a Professional Point of View cat- instructor Mark Westfield, now food and beverage egory, for Flavor; Bradley Ogden ’77 took home director at the Westchester Country Club, and the award for Best New Restaurant, Bradley Ogden Assistant Professor Gerard Fischetti ’78, C.C.M., in Las Vegas; and Sherry Yard ’91 (Baking & Pastry C.H.E., a former club manager in Atlanta, GA. Arts Certificate) won a cookbook award in the Bak- ing category for The Secrets of Baking: Simple ALUMNI AFFAIRS Techniques for Sophisticated Desserts. Leading the Way ALUMNI RETURN FOR REUNION 2003 This year, Reunion 2003 brought alumni from the RECEPTIONS BRING ALUMNI AND classes 1973–1982 back to the Hyde Park campus. STUDENTS TOGETHER The event was a great success, with more than 200 CIA regional alumni receptions once again gave attendees. The class of 1973 was treated to a spe- alumni the opportunity to reconnect with class- cial “30th Anniversary” luncheon in the American mates amid great entertainment and fine dining. Bounty on Thursday, followed by a lecture from Each reception featured the presentation of Rosemary Rose, vice president of food and bever- $1,000 from the alumni scholarship fund to a age at Walt Disney World. All the guests enjoyed a deserving student. Special thanks to the CIA lavish reception under the tent in Heinz Plaza and alumni and friends who hosted these events: in dinner in either the Caterina de’ Medici or Boston, Michael Minerd ’69; in Chicago, Michael Escoffier. Alumni also enjoyed a demonstration by Garbin ’76; in Columbus, M. Cameron Mitchell Chefs Fritz Sonnenschmidt and Jim Heywood ’67, ’86; in Dallas, Dan Coudreaut ’95 and David a slide presentation on recent happenings at the Sonzogni ’80; in Los Angeles, Barry Colman ’83 CIA, class photos, and campus tours. The event and Fred Schwartz ’68; in Las Vegas, Robert concluded with the presentation of gift bags. Zitto ’80; in New York, Alison Awerbuch ’85; in

www.ciachef.edu | College Highlights | 21 College Highlights Continued

BOARD OF TRUSTEES COMMUNICATIONS Serving as Outstanding Role Models Sharing our Passion

TRUSTEE RECEIVES NRA HONOR MEDIA RELATIONS At the National Restaurant Association Educational CIA Boot Camp Appears in Esquire Foundation Salute to Excellence 2004, Trustee The CIA’s Boot Camp for food enthusiasts joined an John R. Farquharson, chairman of Farquharson air combat flight school, luge school, survival train- Enterprises Unlimited, was inducted into the “Col- ing camp, and gladiator school in an article in the lege of Diplomates” in recognition of his contribu- February issue of Esquire magazine. The magazine, tion to “the advancement of professionalism and which reaches approximately 750,000 readers, education in the industry.” highlighted the CIA’s week-long Boot Camp as part of a feature on the top five “manliest” educational RAMW BESTOWS AWARD institutions! Each year the Restaurant Association for Metropolitan Washington enlists a panel of distinguished Washing- Career Changers Featured in National Story ton food writers and hospitality industry educators to An article about the rising enrollment of career select an Ambassador of the Year. This year Trustee changers in culinary schools ran over the Associ- William Anton and Fellow of the Institute Patricia ated Press wire and was picked up by numerous Miller Anton were awarded this honor. newspapers across the country, ultimately reaching approximately 4 million readers. The article, titled “Career Changers are Really Cooking,” featured the career story of a CIA student, as well as CIA enrollment statistics.

CIA Joins MTV in College Dorms MTV U., an affiliate of MTV (Music Television), enlisted the CIA to help create dorm-friendly nachos and other favorite college snack foods. Filmed in the CIA’s Danny Kaye Theatre, the 31⁄2-minute segment featured demonstrations conducted by a CIA student, and reached approximately 16 million college viewers throughout the autumn months.

The CIA Shares Its Secrets on “Sara’s Secrets” Renowned CIA graduate Sara Moulton ’77 returned to her alma mater to showcase the CIA’s Garde Manger course and Grand Buffet for her Food Network show, “Sara’s Secrets.” The CIA was featured on the show’s holiday entertaining special, which aired repeatedly throughout the 2003 holi- Benefactors Madeleine Foster, Dolores and Jack Cakebread, Leslie Rudd, Clay Gregory, and Margaret Carl uncork the new day season. More than 3.5 million viewers tuned in. Rudd Center for Professional Wine Studies. CIA Reach Extends to Italy…and Beyond An in-depth television segment about the CIA as a destination for culinary education appeared on Italy’s RAI national television show, “Linea Verde.” Reaching more than eight million viewers, the segment highlighted the CIA as the world’s best culinary college and helped to generate brand

22 | The Culinary Institute of America | College Highlights awareness among international prospective stu- COMMUNITY OUTREACH dents and their influencers. After appearing on Caring for our Neighbors “Linea Verde,” the feature, which was shot at the Colavita Center for Italian Food and Wine, was CIA PARTICIPATES IN NEW YORK FARM DAY then broadcast around the world via satellite, The CIA again joined New York food and wine pro- reaching millions more viewers. ducers and restaurants in Washington, DC as Sena- tor Hillary Rodham Clinton hosted New York Farm Media and VIPs “Uncork” New Rudd Center Day to promote the state’s agricultural products to Using a giant corkscrew, VIPs and dozens of media Congress. Chef Michael Skibitcky, C.E.C., led the representatives “uncorked” the Rudd Center for CIA delegation. Professional Wine Studies on October 9, 2003 to celebrate its grand opening. The event was cov- A HEARTFELT EFFORT FOR TEAM CIA ered by the San Francisco Chronicle, Food Arts, The Culinary Institute of America maintained its Wine Spectator, Wine Enthusiast, and Restaurants status as the “Top Team for Most Monies Raised” & Institutions. among educational institutions in the American Heart Association’s 2004 Heart Walk and Run held Worlds of Flavor Draws Media from Around in Poughkeepsie, NY. The CIA’s team of 52 walkers the World raised $4,782 for the local chapter. More than 60 journalists from around the globe participated in the 2003 Worlds of Flavor Confer- ETA SIGMA DELTA GIVES BACK TO THE ence, entitled “Mediterranean Flavors, American COMMUNITY Menus: Tasting the Future.” Media representatives Eta Sigma Delta once again participated in Dutchess from publications such as The New York Times, Outreach’s Coats for Coffee drive, collecting more Bon Appétit, Food Arts, The San Francisco Chroni- than 250 coats for people in need in Dutchess cle, Gourmet, Sunset, Associated Press, Nation’s County. The group also ran the Giving Tree to bene- Restaurant News, InStyle, Better Homes & Gar- fit The Children’s Home of Poughkeepsie. dens, and Cooking Light generated 5.5 million branded media impressions. CIA CAMPUS IN A GIVING MOOD FOR BLOOD DRIVE CIA WEB SITE Five Blood Drives were held in the Student Recre- ation Center at the Hyde Park campus this year, New Web Site Reaches Kids and Young Adults resulting in a total donation of 346 pints of blood In September 2003, The Culinary launched to Hudson Valley Blood Services. www.CIAKids.com, a Web site designed to inspire and nurture a love of the culinary and baking and pastry arts in young people. At the end of the fis- CONTINUING EDUCATION/ INTELLECTUAL PROPERTIES cal year, the Web site had already logged over 100,000 visits from 78 different countries, with Serving the Industry most coming from the U.S., Canada, Singapore, RUDD CENTER OPENS AT GREYSTONE Australia, the United Kingdom, Japan, Mexico, The Rudd Center for Professional Wine Studies Italy, Brazil, the Netherlands, and the Philippines. offers more than two dozen courses focused on the professional management of wines for members of the hospitality, retail, and distribution sectors of the beverage industry. Located in the heart of wine country, the Center provides unique opportunities for students to taste with wine- makers in their cellars, walk the vineyards with viti- culturists, and be instructed by the top wine educators in America. The Rudd Center also serves as the administrative center for the CIA’s new Cer- tified Wine Professional program.

www.ciachef.edu | College Highlights | 23 College Highlights Continued

MENU R&D CURRICULUM LAUNCHED STREAMING VIDEO TRAINING AVAILABLE The MenuMasters Program for Menu Research and In this new initiative, the same teaching materials Development began with four online courses cover- that CIA students use to enhance their kitchen ing the areas of Culinary Art and Craft, Food Sci- instruction are now available for foodservice corpo- ence and Technology, Marketing and Consumer rations to utilize in training employees. Streaming Behavior, and Food Delivery Systems and Opera- Video Training Solutions is a comprehensive pack- tional Logistics. The program, based at Greystone, is age for businesses, allowing companies to broaden designed for individuals interested in developing their training with 24-hour access to more than 30 their expertise in strategic menu planning for the hours of videos and DVDs from the CIA’s digital chain and multi-unit environment. It consists of four, library. Topics include culinary, baking & pastry, and six-week online courses, finished by a capstone front-of-the-house skills. seminar at the Greystone campus. NEW KNIFE KNOWLEDGE DVD SERIES LAUNCHED The Food & Beverage Institute is proud to announce a new two-volume “Culinary Knife Knowledge” DVD series. From the basics of knife “know-how” to the intricate skill of meat fabrication, the “Culinary Knife Knowledge” DVD series covers it all. “Knife Care: Volume I” teaches the essentials for proper knife handling, sanitation, sharpening, and honing, while “Knife Skills: Vol- ume II” focuses on the fundamental techniques, holding styles, vegetable cuts, and fabrication.

CIA PRODUCES AWARD WINNING COOKBOOK This year the CIA title Cooking at Home with The Culinary Institute of America earned the coveted IACP Award for Best Cookbook in the compilations category. The award was created by the Interna-

The CIA and ACF teamed up to offer testing for ProChef Certifica- tional Association of Culinary Professionals, a not- tion, helping foodservice professionals validate their skills and for-profit organization comprised of more than knowledge with this valuable credential. four thousand foodservice professionals, “to GREYSTONE CONFERENCE EXPLORES encourage and promote quality and creativity in MEDITERRANEAN FLAVORS cookbook writing and publishing.” This year the Greystone campus hosted the sixth annual Worlds of Flavor Conference, titled CIA INTRODUCES NEW BOOK TITLES “Mediterranean Flavors, American Menus: Tasting The list of outstanding titles keeps growing. The the Future.” The conference began by exploring Food and Beverage Institute recently published Bak- the themes that tie Mediterranean foods and fla- ing & Pastry: Mastering the Art and Craft; Garde vors together, then focused on a selection of geo- Manger: The Art & Craft of the Cold Kitchen, 2nd graphic areas, culinary traditions, ingredients, and edition; and Culinary Math, 2nd edition. ideas that hold the most promise for American foodservice leaders. Conference presenters included R. W. Apple, Lidia Matticchio Bas- tianich, Terrance Brennan, Michael Chiarello ’82, Mark Furstenberg, Joyce Goldstein, Nancy Harmon Jenkins, Karen MacNeil, John Willoughby, and Paula Wolfert.

24 | The Culinary Institute of America | College Highlights KITCHEN & COOK NEWSLETTER OFFERED DEVELOPMENT Thanks to the first-ever monthly newsletter from Supporting Continued Growth The Culinary, food enthusiasts can now receive tips and techniques directly from the CIA. With articles ANNUAL CAMPAIGN REACHES RECORD- written by leading food writers and the CIA’s BREAKING NUMBERS acclaimed faculty, Kitchen & Cook features recipes, Thanks to the leadership of CIA Trustee Michael S. interviews, and other useful information for every- Kaufman, president of Pond Hill Ventures LLC, the one who loves to cook. Annual Campaign for Scholarships had a record- breaking year, raising in excess of $1.28 million CIA UPDATES RECIPE SOFTWARE dollars in funds paid. More than 2,200 generous The Food and Beverage Institute of the CIA launched alumni, trustees, fellows, corporations, parents, version 2.0 of its ProChef Recipe Master program. In friends, faculty, and staff made gifts to this impor- addition to accessing more than 850 classical and tant source of scholarship funding. We extend our contemporary recipes found in The Culinary Institute gratitude to all who contributed and to Mr. Kauf- of America’s The Professional Chef, Seventh Edition, man, who has generously volunteered to chair the this improved version offers network capability, new 2004–2005 Annual Campaign. We would also like customization options, ingredient description fea- to thank all those who volunteered their time: tures, and a user expandable culinary dictionary and Fred Brash ’76, Lora Brody, Lee A. Cockerell, cost-maintenance speedbar. Danielle Desaulniers ’96, Marcel Desaulniers ’65, Burt Hobson, Ted Kleisner, Joel Levy, M. Cameron 20 RECEIVE PROCHEF CERTIFICATION Mitchell ’86, Cathy Temple, and Rick Tietjen. In the first year of its new ProChef Certification program—a multi-tiered program for chefs that MANY SOURCES SHOW SUPPORT validates skills in management, financial adminis- The following loyal friends of the CIA provided tration, and culinary arts—the CIA and the Ameri- generous support. can Culinary Federation certified more than 20 • ARAMARK renewed the $300,000 scholarship professional culinarians from a wide variety of fund it established in 1995. Each year over the backgrounds. The testing process has been con- next decade, three $10,000 awards will go to ducted at the CIA’s campuses as well as at remote deserving bachelor’s students. CIA students also locations including Jamaica and Camp David. benefited from ARAMARK’s gifts to the Board of Trustees/Fellows of the Institute Leadership Schol- VIDEO PRODUCTIONS RECEIVE HONORS arship directed through Fellow R. Douglas In 2003, in honor of the 25th anniversary of the Martinides ’75, the company’s vice president of prestigious Telly Awards, “Classic Telly Awards” culinary solutions, and Michael Killeen ’56, chef were presented to “TV commercials, film, and video for the ARAMARK-operated dining facilities at of timeless quality—the best work of the past 25 Monmouth College in New Jersey. years.” Two recent CIA titles received this honor: “The Cooking Methods” DVD series and the Capti- vating Confections DVD title, “Brittles and More.” The FBI Video department was also honored with a “Gold Award” from the Aurora Awards video com- Quick Bites Digital Video Library petition for the “Words” video, an internal communications piece produced with President Tim Ryan Videos can now be searched by title, number, ’77, C.M.C., Ed.D. The “Cooking Methods DVD and/or keywords, and the results can be viewed in Series” received the “Platinum Award, Best of their entirety or one clip at a time. There are cur- Show” in the Educational Category. rently over 175 videos available, including faculty- produced iMovies and new products from the Food & Beverage Institute. The Digital Video Library is sponsored by the Statler Foundation.

www.ciachef.edu | College Highlights | 25 College Highlights Continued

rounding regions of Italy to study the food and wine arts of the region. • Weber Grill Restaurant pledged $25,000 for the Michael Cech ’80 Memorial Scholarship. Chef Cech was corporate executive chef for the restaurant at the time of his death. We are grate- ful to Carlyn Berghoff ’82, a Fellow of the Insti- tute, for undertaking this fund-raising effort, which had raised $55,000 by the end of the fiscal year. • David Ferber and Dorothy Jordon gifted $25,000 toward the establishment of the Russell Ferber Endowed Scholarship in memory of their son, a CIA student. • The Partridge Invitation Club of New York gave $25,000 toward the endowment of a scholarship in the Club’s name. We thank Marc Sarrazin, a CIA President Tim Ryan makes a special presentation to Marilyn Fellow of the Institute and member of the Par- Carlson Nelson, chairman and CEO of Carlson Companies, and tridge Invitation Club, for initiating and directing her son Curtis C. Nelson, president and COO of the company, at the college’s Gala honoring the Carlson family. this commitment. • Trustee Robert Berenson, through the Grey Global Group, gifted $12,000 for the BOT/FOI • Through Mark Dennis, C.P.A., trustee of the Jean- Leadership Scholarship, and $25,000 in support nette F. Schlobach Charitable Trust, an endowed of the 2003 Gala in honor of the Carlson Family. scholarship was established with a gift of • Through Nation’s Restaurant News magazine and $100,000 for tuition assistance for Hudson Valley Fellow Alan Gould, its publisher; and publishing residents. We also thank Fellow of the Institute company Lebhar-Friedman, Inc. and Trustee Daniel Curtin for inspiring this gift. James Doherty, the company’s executive vice • Cargill, Inc. committed to a $75,000 Cargill Diver- president, the CIA enjoyed support this year sity Scholarship in memory of CIA professor Viktor totaling more than $31,000 for scholarships and Baumann. Five $5,000 scholarships will be the 2003 Gala. awarded to minority students enrolled in the B.P.S. • The CIA received other valuable support as well, degree program over each of the next three years. including: E.A. McIlhenny Company renewed its • The R. C. Kopf Foundation renewed its commit- McIlhenny/TABASCO® Scholarship for the 24th ment with $75,000 for the Kopf Student Achieve- year with gifts totaling $19,810; Trustee Lee A. ment Award, which provides tuition assistance Cockerell, executive vice president of Walt Disney and travel to France, Italy, and California. World Company and Regynald Washington, • The James J. McCann Foundation renewed its schol- vice president and general manager of Disney arships for Hudson Valley residents with a gift of Regional Entertainment gave $17,500 via Walt $25,000, and gave an additional $20,000 in spon- Disney World for scholarships and to support the sorship of the Paul Sorvino in Concert scholarship 2003 Gala; Eleanor Lenich established the Peter fundraising event. We thank Foundation trustee F. Lenich Memorial Scholarship and Garden with Michael Gartland for securing this support. gifts and pledges of $16,000; thanks to Fellows • Fellow Daniel Curtin pledged $25,000 through Henri Deltieure, Roger Le Bosser, and Jean- the Louis Greenspan Charitable Trust to install a Pierre Stoehr, three organizations—the Société fountain in Heinz Plaza on the Hyde Park campus. Culinaire Philanthropique, the Culinarians’ Home As trustee for the Greenspan Trust, he established Foundation, and the Jules Weber Foundation, for an endowed scholarship in 1999. a 25th consecutive year—renewed scholarships • The Banfi Vintners Foundation’s $25,000 renewal this year with gifts of $25,000, $10,000, and of its grant provides students and faculty the $5,000 respectively. These generous benefactors opportunity to travel to Tuscany and the sur-

26 | The Culinary Institute of America | College Highlights each gifted $10,000 for scholarships: the Azar Nut Company via Gary Stewart; Don Clawson through Classic Residence Management; the LaBrea Bakery; Marshall Reisman through the Dorothy & Marshall M. Reisman Foundation; Marc Sarrazin and DeBragga & Spitler, Inc.; Rusty Staub and the Staub Foundation; and The Wine Enthusiast magazine via Adam Strum, the company’s chairman and CEO.

BENEFACTORS HELP OUT THROUGH GIFTS-IN-KIND In 2003–2004, the CIA received hundreds of gifts of equipment and product from some of the world’s leading foodservice and manufacturing The CIA’s talented Certified Master Chefs prepared a memorable six-course meal at the sold-out “Dinner with the Masters” event. companies. Among this year’s supporters were the Montague Company, which gifted a cooking suite Radisson Hotels, TGI Fridays, and numerous other valued at more than $135,000 for the Chuck hospitality and foodservice companies. The net Williams Flavor Discovery Center at Greystone; the proceeds of $485,000 will benefit the new Curtis Greenbrier Hotel which—through Trustee Ted L. Carlson Family Endowed Scholarship Fund. A Kleisner, the hotel’s president and managing direc- special thank you to presenting sponsors Carlson tor, and Trustee Emeritus Rod Stoner ’65, vice presi- Companies and Colavita USA, as well as support- dent of food and beverage—provided services ing sponsor, The Coca-Cola Company. totaling nearly $51,000; Nestlé Waters North Amer- ica/San Pellegrino’s, whose gifts of Aqua Panna and PAUL SORVINO RETURNS TO THE CIA S. Pellegrino waters totaled $42,600; Jurgielewicz In his third visit to the CIA, veteran actor Paul Duck Farm, which has been providing all of the Sorvino once again thrilled the crowd in Farquhar- CIA’s duck product needs each week at no charge son Hall with his vocal talents. Mr. Sorvino’s per- since 2000, with this year’s gifts totaling more than formance was followed by a reception, dinner, and $41,000; Trustee Charles Merinoff II, who through silent auction. Proceeds from the event, which the Charmer-Sunbelt Group gave almost $35,000 totaled approximately $45,000, benefit the Sorvino in wine and spirits for the 2003 Gala, the Dinner Children’s Asthma Fund and the Paul Sorvino with the Masters event, and the curriculum; Barry Scholarship Fund at the CIA. Special thanks to Callebaut USA, who gifted 6 tons of chocolate for event sponsors Corbally, Gartland & Rappleyea; the the curriculum this year; Jackson MSC, which James J. McCann Foundation; and the Confrérie de donated dishwashing machines for Greystone val- la Chaîne des Rôtisseurs Albany chapter. ued at nearly $22,000; the Wood Stone Corp., which gave a wood-fired oven and accessories valued at “DINNER WITH THE MASTERS” BENEFITS more than $20,000 for the Greystone campus; and STUDENT SCHOLARSHIPS Life Fellow of the Institute Allan Conseur via Oneida, This unique dining experience raised $30,000 for Ltd., who provided $17,563 in flatware and service student scholarships at the CIA for aspiring culinar- utensils for Greystone. ians and the Mid Hudson Culinary Association. Certified Master Chefs Ken Arnone ’92, Ronald CIA’S ANNUAL GALA SETS A NEW DeSantis ’81, Dr. Victor A. L. Gielisse, Thomas W. HIGH…AGAIN Griffiths ’80, Russell H. Scott III, and Certified Mas- This year’s Gala raised more money for student ter Baker Thomas S. Gumpel ’86 prepared hors scholarships than any other single event in the col- d’oeuvre followed by a six-course meal for the lege’s history. Held at Regent Wall Street Hotel in sold-out event. All six chefs are faculty or staff New York City, the ninth annual CIA gala drew members at the CIA. Special thanks to the more than 800 industry leaders and supporters to evening’s major sponsor, Charles Merinoff II, presi- honor The Carlson Family, parent corporation of dent of Charmer-Sunbelt Group. www.ciachef.edu | College Highlights | 27 College Highlights Continued

GOLF CLASSIC DRIVES UP FUNDS NEW ADMISSIONS PROGRAMS DRAW The second annual Cornell/CIA Food, Wine & Golf APPLICANTS Classic raised approximately $150,000 for scholar- The average enrollment for the Institute, and ships and educational facilities at the CIA and the spring enrollment in particular, increased last fiscal Cornell School of Hotel Administration. The event, year in large part due to new programs, new which took place at the Albany Country Club in events, and new strategies. “Fast Track to Spring Voorheesville, NY, featured an evening of epicurean Enrollment” offered students financial and per- delights prepared by celebrity chefs followed by a sonal incentives to enroll during the spring semes- golf tournament that drew a number of alumni. ter. The “One Stop Shop” program held in Hyde Sponsored by Jack’s Oyster House restaurant in Park allowed students to complete the entire Albany, NY, the event was organized by Executive admissions process over the course of a few hours Chef Dale Miller ’79, C.M.C., and Jack’s owner on campus. Brad Rosenstein, a 1983 Cornell alumnus. OPERATIONS ENROLLMENT Building a Community on Campus Recruiting the Future CAMPUS PLAN RECEIVES ACCOLADES The Culinary Institute of America received an Out- GRADUATION RATES REMAIN STRONG standing Projects Award in the “Campus Master The CIA continued to post graduation rates far Planning” category from American School and Uni- exceeding those of other institutions. In the associ- versity. In its November 2003 issue, the profes- ate programs, 80.2% of culinary students and sional publication cited the CIA; Derck & Edson 83.2% of baking and pastry arts students graduate Associates, LLP; and Noelker and Hull Associates, within three years of admission. Statistics also Inc., Architects for excellence in conceiving the show that 85.8% of bachelor’s degree students Master Plan at the college’s Hyde Park campus. have graduated. National statistics collected by American College Testing (ACT) help put the CIA’s HYDE PARK RENEWS ITS ACCREDITATION extraordinary numbers into perspective. In 2001, WITH DISTINCTION ACT data showed a 55.5% bachelor’s degree pro- In September 2003, the Accrediting Commission gram graduation rate for U.S. colleges after five for Career Schools and Colleges of Technology years. Additionally, data collected by ACT from (ACCSCT) conducted a team visit to the Hyde Park 1983 to 2003 showed a high of 44% for associate campus to determine how well the CIA meets both degree completion rates after three years. its own objectives and the ACCSCT standards of accreditation. The resulting Team Summary Report CIA CONTINUES TO ATTRACT commended the college for its commitment to pro- INTERNATIONAL STUDENTS viding an excellent educational environment, supe- The Culinary Institute of America maintained an rior classroom and laboratory facilities, an excellent educational environment that stressed diversity library collection, an established program of stu- with strong international student enrollment. The dent learning support, a well-defined program total international student population surpassed six for faculty professional development, and an percent. Students hail from 27 countries in Asia, expansive new strategic plan. As a result, ACCSCT Latin America, North America, Europe, the Middle honored the CIA with the ACCSCT School of Dis- East, Africa, and the Caribbean. tinction Award, and renewed the CIA’s accreditation for a period of five years. Quick Bites One of the World’s Finest Culinary Libraries VTEA FUNDING KEEPS ON GIVING The Conrad N. Hilton Library now holds 70,511 vol- Federal Vocational and Technical Education Act umes, more than 280 periodical titles, and 3,352 (VTEA) funds once again supported initiatives and instructional videos and DVDs. projects that “sustain, maintain, and/or supple- ment college goals and objectives and are particu-

28 | The Culinary Institute of America | College Highlights larly directed to disadvantaged students.” In the past fiscal year, VTEA funding in the amount of $183,438 sponsored four worthy endeavors at the college: Writing Across the Curriculum, which helps fund writing instructors and student tutors; Single Mother Assistance, providing tuition assistance; Faculty Professional Development, which supports programs that develop faculty teaching skills; and Non-Traditional Employment, which directs funding to female students in the culinary Representatives from the CIA were on hand at the National arts associate degree program. Restaurant Association Show in Chicago to accept the Ivy Award for the Ristorante Caterina de’ Medici. Left to right: Dwayne LiPuma ’86; Ken Arnone ’92, C.M.C.; Thomas Griffiths ’80, SURVEY OF ALUMNI ONE YEAR AFTER C.M.C.; Victor Gielisse, C.M.C.; President Tim Ryan ’77, C.M.C.; GRADUATION Ron DeSantis ’81, C.M.C.; Russell Scott, C.M.C.; and Dieter One requirement of the VTEA grant is mandatory Schorner, C.M.B. reporting of data concerning retention of CIA ten comments, students gave outstanding praise to graduates in the workforce six months and one the faculty, curricula, physical campus, facilities, and year after graduation. To obtain this information, the professionalism of the CIA. approximately 1,000 surveys were mailed to CIA alumni who graduated between July 2001 and NEW eDOCUMENTS DATABASE June 2002. Ninety-eight percent of respondents This latest innovation available through the Career reported that they were employed within six Services Office is a document management system months of graduation and, of those, 98% were for the externship program that stores and still employed one year after graduation. retrieves documents pertaining to participating sites. Over a period of several months, thousands STUDY: CIA CONTRIBUTES TO LOCAL of documents were scanned into the eDocuments ECONOMY database and can now be quickly and accurately CCbenefits, Inc., a consulting company specializing updated to provide students with the latest infor- in measuring the economic impacts of higher edu- mation during their externship search. The CIA’s cation, presented its report on the current eco- externship program currently contains more than nomic role played by the CIA in the local economy. 1,400 active culinary sites and 300-plus approved The study found that The Culinary Institute of baking and pastry sites. America contributes significantly to the economy of Dutchess County, accounting for $161 million in CATERINA DE’ MEDICI RECEIVES business revenues and nearly $61 million in per- IVY AWARD sonal income, and providing nearly 1,400 jobs. The CIA’s Ristorante Caterina de’ Medici has earned the Ivy Award from Restaurants and Institu- CIA REPEATS STRONG SHOWING IN tions magazine. The Ivy Awards, the only industry NATIONAL STUDENT SURVEY accolades voted on by foodservice professionals, For the second year, a Student Opinion Survey was are presented annually to honor operations that administered to all students attending class on cam- embody excellence in food and service. pus to measure their satisfaction with non-academic campus life. An overwhelming 93% of students reported that they had made the right decision in Quick Bites attending the CIA. College areas that CIA students Award-Winning Food & Service rated significantly higher statistically than students at other colleges were: library facilities and services, The Culinary Institute has won four Ivy Awards classroom facilities, laboratory facilities, preparation from Restaurants & Institutions; no organization for future occupation, and athletic facilities. In writ- holds more.

www.ciachef.edu | College Highlights | 29 College Highlights Continued

RESIDENCE HALLS MEET INCREASED Curtis C. Nelson, president and COO, Carlson DEMAND Companies During the past year, the CIA was able to accom- Al Ferrone ’78, regional vice president of food and modate every student returning from externship beverage, northeastern region, Hilton Hotels who applied to reside on campus. Total on-campus Corporation occupancy reached its highest-ever total of 1,306 Alison Awerbuch ’85, partner/chief culinary officer, students by late January. Abigail Kirch Culinary Productions Stewart K. Owens, chairman of the board and INFORMATION SYSTEMS ENHANCED CEO, Bob Evans Farms, Inc. A number of upgrades and additions have Michael J. Bailey, CEO, Compass Group, PLC enhanced the CIA’s campus information systems. A Regynald Washington, vice president and general new multimedia language lab was set up for stu- manager, Disney Regional Entertainment; dents, with 30 PCs for teaching and academic sup- chairman of the board, National Restaurant port. The current Bachelor and Hilton Computer Association Labs were upgraded with new flat-screen PCs. Steve Jayson ’74, vice president/corporate Performance of the student wireless network executive chef, Universal Parks and Resorts was enhanced by adding 12 new access points Ted Turner, CEO, Turner Enterprises, Inc. throughout the residence halls for better Internet Brad Blum, CEO, Burger King connection. The student Web portal was expanded Lisa Brefere ’78, president, B&B Solutions and integrated with the Electronic Grading and Attendance System to provide student grading CIA STUDENTS LEARN FROM VISITING details and assignments information. PROFESSIONALS The CIA continued to bring prominent foodservice SPECIAL EVENTS and hospitality professionals to the Hyde Park campus to give presentations and demos for students. Providing Knowledge and Inspiration The Great Chefs Series featured Chris Northmore ’79, C.M.P.C., executive pastry chef, Cherokee COMMENCEMENT SPEAKERS INSPIRE Town and Country Club, Atlanta, GA; Master Pas- GRADUATES try Chef Pascal Molines, Mellieur Ouvrier de Prominent industry leaders continued to come to campus to offer words of wisdom to graduating students during CIA commencement exercises. Graduation speakers were: Steve Ells ’90, CEO and founder of Chipotle Dale Miller ’79, C.M.C., A.A.C., executive chef and managing partner, Jack’s Oyster House John Doherty ’78, executive chef, the Waldorf=Astoria Steve Anderson, president and CEO, National Restaurant Association Michel Landel, president and COO, Sodexho Alliance; president and CEO, Sodexho North America Edna Morris, former president, Red Lobster; founding president, Women’s Foodservice Forum; CIA Trustee Frank J. Fahrenkopf, Jr., president and CEO, American Gaming Institute; CIA Trustee Rocco DiSpirito ’86, executive chef and partner, Union Pacific Master Pastry Chef Pascal Molines makes a presentation to CIA students in the Hyde Park campus’s Danny Kaye Theatre. 30 | The Culinary Institute of America | College Highlights France; and Chef Domenio D’Imperio, executive PROGRAMS DEVELOPED BY—AND FOR— chef, Le Tre Vaselle Torgiano Perugia. The Sharing STUDENTS Knowledge Series brought to campus Giovanni The Student Activities Office has guided the Stu- Sias, executive chef, Jolly Hotel Madison Towers, dent Council in developing a standing committee NYC; and the authors of Ice Sculpting the Modern whose members choose, plan, and organize cam- Way: Robert Garlough ’78, Randy Finch, and pus programs…and they’re off to a great start. The Derek Maxfield. The Carroll F. Dooley Lecture Halloween Costume Ball, Winter Formal, and Sum- Series brought Robin Gerber, senior fellow in exec- mer Luau were so successful, they’re likely to utive education at the University of Maryland’s R. become campus traditions. The “Fireside Chat” H. Smith School of Business and author of Leader- series has given students an opportunity to get to ship the Eleanor Roosevelt Way: Timeless Strategies know chef-instructors and faculty members on a from the First Lady of Courage, to campus. more personal level. Participants included Chefs Elizabeth E. Briggs, Philip Delaplane, Thomas S. GREYSTONE HOSTS RETREAT ON BAKING Gumpel ’86, Katherine Polenz ’73, and Jonathan The Greystone campus holds high-impact leadership A. Zearfross. retreats to focus on topics important to the foodservice industry. During the Baking and Pastry Arts CAMPUS TELEVISION STATION retreat, co-sponsored by FoodArts magazine, 30 of DEVELOPED the nation’s leading pastry chefs and other food With financial support from the Bentley-Holden experts came together to explore the flavors of world Fund, the Student Activities Office developed a pri- cuisines that are reshaping American pastry menus. vate campus television station, the Campus NewsLink, which broadcasts multimedia informa- FIRST ANNUAL PRESIDENT’S BREAKFAST tion about college events to students. The channel Dr. Tim Ryan ’77, C.M.C., Ed.D. hosted the first also carries headline news and can be used to President’s Breakfast at the CIA, with over 150 simulcast important events such as graduation. community leaders in attendance. The event featured an overview of the state of the Institute, LEARNING STRATEGIES CENTER OFFERS plans for future development, and the importance NEW RESOURCES of the college in the Dutchess County community. In a continuing effort to assist and support CIA students, faculty, and staff, the Learning Strategies STUDENT AFFAIRS Center has developed two new resources: the Dis- Developing Well-rounded Students ability Policy Manual and the Faculty Mentor Hand- book. The Center also established a number of CIA CLUB SPORTS MOVE FORWARD workshops to support degree program classes. The CIA continues with co-ed sports programs in soccer, swimming, basketball, and paintball. The soccer team ended the season with a record of 3–2–1, playing against teams from Albany School Quick Bites of Pharmacy, Elmira College, Simon’s Rock College, Always Something Happening and The Cooper Union. The paintball team was This year students took advantage of a number of ranked 35th in the nation, competing against college-sponsored events, including a bus trip to schools such as West Point, Rutgers University, Yankee Stadium, whitewater rafting, “bada Penn State University, and the University of Con- BINGO,” the 12th annual Chili Cook-off, the 3rd necticut. The CIA basketball team finished with a annual Chowder Cook-off, and the Stars and Stripes record of 4–3, earning victories against Webb Insti- event featuring live music and barbecued foods. tute, Berkeley College, Simon’s Rock College, and Maplebrook School. The newly formed swim team competed at Simon’s Rock College in November and swept all six events it entered.

www.ciachef.edu | College Highlights | 31 In Memoriam Friends of the CIA

The trustees, faculty, staff, and students of The EDWARD K. Culinary Institute of America mourn the passing of JORGENSEN the following CIA Trustees and Fellows of the Insti- Since 1966 Edward K. Jor- tute (formerly Members of the Corporation), each gensen, president of Nordex of whom helped the college fulfill its educational International Corporation, mission over the years. We extend deepest sympa- has been an active part of thies to their families, friends, and colleagues. the foodservice industry. Mr. Jorgensen has held vari- HENRY OGDEN ous executive and manage- BARBOUR ment positions in companies such as Kellogg’s, A former president of the CPC Foodservice, and Sparta Foods, Inc. As a mem- CIA and lifetime Fellow of ber of the CIA’s Board of Trustees, Mr. Jorgensen the Institute, Henry Ogden shared his experience with the college to support Barbour has served the col- its mission. His daughter and son-in-law are both lege in many capacities over graduates of the CIA. the years. A World War II veteran and Cornell Univer- LESLIE K. REVSIN sity graduate, Mr. Barbour first came to the CIA as Fellow of the Institute Leslie a wine course instructor. He joined the Board of K. Revsin enjoyed a success- Trustees in the late 1960s, becoming chairman in ful culinary career as chef in 1970. In 1974 he began a three-year term as presi- several NY restaurants, dent, during which time he helped implement the including her own, Restau- Progressive Learning Year (PLY) model, which still rant Leslie. The protégé of serves the CIA’s degree programs, and opened the CIA Trustee Arno Schmidt, three original residence halls. Ms. Revsin was one of the first women to work in the kitchens of the Wal- JULIA CHILD dorf=Astoria. In 1997, she published her first cook- Host of numerous television book, Great Fish, Quick: Delicious Dinners from cooking shows and author Fillets and Shellfish. A committed supporter of the of several cookbooks, Julia CIA, Ms. Revsin was a long-time member of the Child tirelessly shared her Educational Policy Committee. passion for fine cuisine with the world. During her fre- DONALD I. ROTH quent visits to the CIA cam- World War II veteran and pus to speak and present longtime restaurateur cooking demos, Ms. Child inspired countless rising Donald I. Roth built his culinary stars. A Fellow of the Institute and member father’s Blackhawk Restau- of the college’s Hall of Fame, she was also awarded rant in Chicago, known for the CIA’s honorary Doctor of Fine Arts degree and, its live broadcasts and big in 2001, received the college’s first-ever Lifetime bands, into the nationally Achievement Award. recognized chain Don Roth Restaurants, Inc. Drawing on his experience in advertising and theatrical booking, Mr. Roth continued the Blackhawk tradition of showmanship, eventually launching innovations such as the spin- ning salad bowl and rolling beef cart. A lifetime Fellow of the Institute, Mr. Roth also served as a director of the National Restaurant Association.

32 | The Culinary Institute of America | In Memoriam Scholarships Helping Students

The following endowed and expendable scholarships continue to Royal H. Durst Memorial ESF Friends of John Hagey ‘85 ESF help provide CIA students with the world’s best culinary educa- Shane Bessey Erin Boyle tion. The students who benefited from a particular scholarship in Paul Comishock El Dorado Hotel & Casino ESF Fiscal Year 2003–2004 are listed after that scholarship. Bonita Lampman Steven Murphy Zachary Smith

Vincent Fatigati Memorial ESF Thomas E. Hanigan, Jr. Christopher Creely Suzanne Berns Memorial ESF Memorial ESF ENDOWED SCHOLAR- Lucas Kiowski Marcia Campbell Jennifer Stoker SHIP FUNDS (ESFs) Gregory Mailhot Harrah’s Marina ESF A Taste of the CIA ESF Paul Bocuse ESF Russell Ferber ESF Tracy Pace Matthew Russ Christine Landon Louis Fiore ESF Harrah’s Tahoe Hotel & Casino Alumni ESF David Cully Bogrette ESF Jason DeRosa ESF Adam Hanks Matthew Cooper Ryan Marino M.F.K. Fisher ESF Hector Boiardi ESF H. B. Day, Inc. ESF Warren Weiss Sonicea Brown Corey Fair Christina Milian Alexandra Drew Jenna VanGrowski Joseph Amendola ESF Cheryl Dukes Heublein Foundation ESF Jocelyn Magirl Borck’s Country Home Bakers, Megan Janover Brandi Stephens Erin Kennedy American Express Company Inc. ESF Kate Merker Hiram Walker and Sons, Inc. ESF ESF Shannon Mullins Dana Minuta Liya Lin Brandy Brandenburger Katy Monti Andersen Company Ltd. ESF Heather Ho ‘93 Memorial ESF Memorial ESF Erica Murphy Karene Amendola Matthew Flanagan Katy Monti Travis Beckett Penny Newman Guy Eubanks Amanda Niemietz International Student ESF Anheuser-Busch Foundation Amy Pickle Kishi Arora ESF Steven Bronzo Memorial ESF Leishiwon Shishak Audreen Maestri Clifford Guthrie Sheila Stone International Wine & Food Matthew Russ Society, NY Branch ESF ARAMARK/James F. Hutton Pierre Franey Memorial ESF Ethan Headley ESF Vernie Bucher Memorial ESF Mia Felix Philip Bell Diane Pereira Richard T. Keating ESF Buffalo China ESF Cornell Lee Michael Stevens Steven Murphy Michelle Elliott Greta Reinen Michael Bailey ESF General ESF Curtis L. Carlson Family ESF Christopher Hylton Nathaniel Rhodes Patty Maniscalco Kurgan Glenn Dee Adam Marshall Robert Snell Memorial ESF Katherine McKenna Brian McKelvey Michael Stevens Francesco Giambelli ESF Erica Murphy CIA Faculty/Staff Student ESF Cheyenne D’Alessandro Joe Lee ESF Emily Smith Paul Ackert Reginald Giancola III Jacob Crabtree Paul M. Baron Memorial Grand Marnier Foundation Tyler Saas ESF Award for Academic Craig Claiborne ESF Mary Cully Stuart M. Levin Memorial ESF Excellence George Bush Michelle Romaine Bryan Muzik Stephanie Childress David Needham Greta Reinen Ronald and Elizabeth Basic American Foods ESF The Greenbrier/Rodney Nathan Smith Magruder ESF Bryan Muzik Stoner ESF Rosemary Temple Joshua Dudenhoefer Peter Bason Joe Baum Memorial ESF Donna Feustel DeBragga & Spitler ESF Michelle Panthaky Louis Greenspan Memorial ESF Christopher Hylton Kortney Hebert Brian Schuyler Jessica Ferreira Shannon Mullins Steven Spence Ian Pernick DeSantis Enterprises ESF Grisanti ESF Tracey Anderson Gretchen Thomas BBL Construction Services ESF Steven Murphy Adam Baumgart Marshall and Sterling ESF Lou and Tony Di Martini Gruppo Ristoratori Italiani ESF Memorial ESF Jason Dale Jeffrey and Carolyn Berlind Sean Bowling Guest Services ESF ESF for Minority Students Joanne Kash Carlo Figarella www.ciachef.edu | Scholarships | 51 Scholarships Continued

J. Frances Massie ESF Partridge Invitation Club of Harry M. Stevens Endowment Jaeson Bianchi Ada Campos New York ESF Fund for Continuing Jennifer Black Jonathan Cosky Education Douglas Blatt Amy De Angelis Debra Powell Memorial ESF Rachel Cox Amanda Bochain Matthew DeLongis Jason DeRosa Jeffrey Bresnahan Nealey Farrell Joseph Szabo ESF Monica Brown Restaurant Business Magazine Aaron McClafferty Jeffrey Gardner Adam Budner ESF for Minority Students Amy Welsh Chase Marion Wilbanks III Laura Calderone Jarmus Moore Devin Young Nicholas Cee Takaki Bakery Company Ltd. Troy Chmielewski Roy L. Reynolds Memorial ESF ESF Arthur McGreevy ESF Brianna Classon Matthew Jaremenko Suzanne Olson Tracey Anderson John Costello Nicholas Powell Willa & Ernie Royal Memorial Jason Dale George McKerrow, Jr./RARE ESF for Minority Students Patrick Decker Hospitality ESF Gene Tamburi Memorial ESF Monica Brown John Dewaters Michele Berube Frank Kohler Cheryl Dukes Christopher Ely Cory Crain Matthew Weisbroat Santiago Soto Yvonne Gatt Jeremy Rose Nicole Tsikitas UniPro Foodservice, Inc. ESF John Gemkow Memorial ESF Terence Dwyer Andrew Giamber Harris H. Rusitzky ESF Stephen Taylor Ashley Weaver Robert Gonnerman Matthew Cooper Tristan Haas Waldorf=Astoria Edward Eli Mero ESF Ethan Headley Marc L. Sarrazin Memorial ESF Distinguished Alumni ESF in James Kochis Christopher Hylton Christine Chung Honor of Eugene R. Scanlan Jonathan Julia Ferdinand E. Metz ESF Nathaniel Collier Matthew Benson Caleb Kaufhold Nicholas Chase Amanda McDougall Ji Cha Christine Landon Frances Green Sheila Stone Daniel Maser Matthew Lehman David Grossman William Jay Schieffelin, Jr. Katherine McKenna Lucas Kiowski Jane Young Wallace Memorial Memorial ESF Shannon Mullins Revital Melech ESF James Lehman James Noffsinger Silvia Reyes Mary Bienko Alyssa Olm Dong-Hyun Shin Gary LaMorte Jeannette F. Schlobach ESF Suzanne Olson Karri Selby Benjamin Page Robert F. Meyer ESF Geoffrey Sherin Memorial ESF Shayne Varone Margaret Piazza Michelle Elliott Graham Zanow Ray Wellington Wine Nicholas Powell Harold and Anne Miller ESF J. M. Smucker Company ESF Education ESF (Sponsored by Parker Reynolds III Lora Bramson Nicholas Chase The American Institute of Wine & Asa Rodriguez Christina Yatsko Jessica Cherry Food, New York Chapter) Jacob Saben Greta Reinen Karri Selby Gregg G. Minnicks Memorial Société Culinaire Elizabeth Shaver ESF Philanthropique ESF Ruth M. and Julius Wile ESF Daniel Stasny John Walt Sarah Anastasi Daniel Fein David Tuttle Sarah J. Bauer Nicole Warfield National Association for the Jeffrey Gardner Natalie Wingle Specialty Food Trade, Inc. ESF EXPENDABLE David Grossman Paul Youngstrand Logan Griffith SCHOLARSHIPS Alexander La Motte Rachel Zizzamia Michelle Harris Brian McKelvey Raul Acosta ’74 Memorial American Institute of Wine John Nelson Memorial ESF Diana Roderique Scholarship & Food Dallas/Fort Worth Lisa Hanahan Roy Shvartzapel Emily Smith Alumni Scholarship Chapter Scholarship NYS Association of Manufac- Kimberly Stanek Sherri Alexander Anheuser-Busch Foundation turing Retail Bakers, Inc. ESF Ryan Young Adam Alt Scholarship Caitlin Capitanio Yarilee Alvarez Rusty Staub ESF Andre Amos Russell Carter, Jr. Chef Larry Pagliara Giuseppe Cifelli Sarah Anastasi Michael Cella Memorial/C. A. Muer Alexander La Motte Julio Aviles, Jr. Darren Laszlo Corporation ESF Aaron Baggett Ethan Snider Shane Bessey Aleishe Baska Lori Traver Elizabeth Beals Apple Pie Scholarship Christine Belmont 52 | The Culinary Institute of America | Scholarships ARAMARK Scholarship Heather MacKenzie John Campbell Scholarship Kelly Conrad Aaron Hetrick Jocelyn Magirl Ore Dagan Jason Constant Christopher Lyons Theresa Marquez Natalie Wingle Michelle Davidson Anne Zophy Kelli McKnight Jean Deluca Dominick Micalizzi Cargill Diversity Scholarship Jeff Dostie Azar Foodservice Scholarship Brian Morris in Memory of Kristin Eddy Alexander La Motte Joshua Nelson II Chef Viktor Baumann M. Brigid Flanagan Charil Reis Keenan O’Leary Ada Campos Patrick Gallagher Emily Smith Candace Pippin Patricia Quinto Twilia Glover Brett Posmentier Barbara Gormaly Barnes & Noble Bookstores Carlson Companies, Inc./ Jared Prows Glen Hugo Scholarship Friday’s Hospitality Jessica Quade Antony Kincl Theodore Diggs Worldwide Scholarship Talia Renno Sophie Krueger Paola Miralles Viktor Baumann Memorial Michael Ross Michelle Hope Lawrence James Scott Scholarship Michael Cech ’80 Memorial Larry Leibowitz John Sherman Michael Lair Scholarship Susan Mangels Roy Shvartzapel Kirk Marsh Edward H. Benenson Daniel Singhofen Challenges Project Scholarship Terry McCarthy Scholarship Daniel Smith Elizabeth Beals Ricardo Morales Caitlin Capitanio Eliezer Soto-Mojica Crystal Edgar Tyfanni Peters Drew Mullins Kimberly Stanek Erica Gulick Jane Ramp Patricia Quinto Sheila Stone Norman Hargrove Connie Rousseau Shana Swanson Tanya Murillo Jennifer Scott Bob Evans Farms Scholarship Vinay Swarup Graham Zanow Nicholas Chase Lana Swett Coca-Cola Scholarship Thomas Szymanowicz Chefs de Cuisine Association Myles Atherton BOT/FOI Leadership Jeffrey Szymczak of America Scholarship Paul Banegas Scholarship Stephen Taylor Aaron Baggett Gerald Bayley, Jr. Shantal Abdo Timothy Thompson Zachary Millican Barry Coalson Holly Auge Trenton Thrun Jesse Cook Julio Aviles, Jr. Lori Traver CIA Faculty and Staff Student Lauren Downing Philip Bell Milka Vergara Scholarship Carlo Figarella Dean Brazaitis Robert White Nicolaus Balla Carol Hazlewood Steven Bressler Jeffrey Wong Adam Baumgart Matthew Henson Darryl Burnette Audrey Billups Aaron Hetrick John Cahill Chef Edward H. Bradley Bruce Bray Charles Hodges Cathy Choi Memorial Scholarship Brian Buttner Suzanne Kim William Cisa Edmund Berkeley Jonathan Canonaco Rachel Martin Timothy Cliff Alan Harnett Ericka Carlson Robert McCarron Jared Coleman Natalie Wingle Alexis Jette Christina Milian Payton Curry April Mataya Nicole Orts Melissa Czop Catherine T. Brandel Amanda McDougall Christopher Packer Cheyenne D’Alessandro Memorial Continuing Linda Reynolds Melissa Perrotti Hilliard Galloway Education Scholarship Daniel Rios Thomas Reinhart Anthony Hamilton Judi Varsness Gennaro Scopo Matthew Riegel Christopher Haskin Ethan Snider James J. Buchanan Memorial Kaysey Tate Nicole Hernandez Scholarship Lori Traver Benjamin Hightower Craig Claiborne Scholarship Neal Wavra Michael Hinrichs for the BPS Program C.A.F.E. Trust/First Cardinal Ian Willa Andrew Hollyday Corporation Continuing Clever Ideas, Inc. Scholarship Jeremy Wilson Neidra Holmstrom Education Scholarship Ernie Watkins William Ishman Matthew Grady Caroline Conforti Memorial Topaz Jahns Patrick Longton Coca-Cola Continuing Scholarship Brian Jameson Robert Reilly Education Scholarship Theresa Marquez Cheryl Johnson Thomas Scaramellino Karen Barnes Confrérie de la Chaîne des Joshua Johnson Pierre Schutz Frank Beber Rôtisseurs/Hal J. Rosoff Dae Kang Jo Berkowitz C.A.F.E. Trust/First Cardinal Memorial Scholarship Emily Kraus Daniel Bloom Corporation Scholarship Adam Alt Francis Lam Lois Bloom Janette Collins Glenn Dee Chad Lauderbaugh Kate Chomko Amy De Angelis www.ciachef.edu | Scholarships | 53 Scholarships Continued

Nicole Hernandez Foodhandler Food Safety Michael Gosselin Severin Nunn Gerald Johnson Scholarship Kamal Grant Helen Sarpong April Kindt Guy Eubanks Amanda Hayward Mitchel Siegert Amanda McDougall Nicholas Powell Matthew Jung Kimberly Stanek Kristine O’Connor Kristie Paget Timothy West Four Seasons Hotels and Silvia Reyes Noraini Yatim Connecticut Chefs’ Resorts Scholarship Rachele Shafai Association, Inc. Scholarship Nancy Teachenor Eric Karpf ’89 Memorial Lafe P. Fox Memorial Lisa Hanahan Jennifer Woods Scholarship Scholarship Ryan Young Continuum Continuing Peter Katsotis Scholarship Pierre Franey Memorial Education Scholarship Housewares Charity Scholarship Michael Kaufman Scholarship Foundation Scholarship in Culinary Teacher’s Association Marc Bouchard Jeremy Harwell Honor of Chuck Williams Scholarship Jason Neve Danielle Alex Randall Fulkerson Richard H. and Kay P. Friends of the CIA Scholarship Cody Alvarez Kennedy Scholarship Lori Daniel ’79 Scholarship Philip Sinkaus Amanda Andrews Craig Carey Christopher Bann David Christiian DePasquale General Baking and Pastry Casandra Boykins Thom J. Kennedy Memorial ’92 Memorial Scholarship Scholarship Devin Bozkaya Scholarship Julia Arcuri Monica Brown Randall Fulkerson Distinguished Order of Michael Diaz Francisco Camey Zerocrats/Frozen Foods James F. Kleisner Scholarship Shannon Mullins James Farmer, Jr. Industry Scholarship Michael Favazzo Amy Agin General Expendable La Brea Bakery, Inc. Scholarship Juan Carlos Gonzalez Stephen Collucci Scholarship Paul Greenblatt Charles La Forge Scholarship Steve Anson Bradley Hetrick Domaine Carneros Le Rêve Julia Arcuri Zhi Liang Donald P. Lancella Memorial Foundation Scholarship for Christina Ayala Brendan Phair Wines Education Scholarship Women in Wine Studies Stephanie Ciccone Manuel Portocarrero Adam Hanks Danny Lee Memorial Patricia Dooley Bachelor’s Gabriel Rodriguez Brandon Palomo Scholarship Degree Scholarship Christopher Schobel Leah Shaw Devon Espinosa Global Culinary Society Spice Peter Francis Lenich Memorial Jeremy Silansky Devin Young Trade Event Scholarship Scholarship Jeffrey Tincup Manu Chandra Daniella Rinaldi Todd M. Dreas Memorial James Toler Scholarship Gracious Home Scholarship Angela Verburg Warren Leruth Memorial Seth Otto Brent Wasser Scholarship Kathleen and Anthony Greco Danielle West Linda Reynolds George P. Engel Memorial Memorial Scholarship Scholarship Christine Nunn Hudson Valley Scholarship Les Amis d’Escoffier Society of Nicole Hernandez Nicole Orts New York Scholarship Elaine M. Greenberg Eta Sigma Delta Spice Trade Memorial Scholarship Michael E. Hurst Memorial Jay Magazine ’75 Memorial Event Scholarship Scholarship Scholarship Lauren Saucerman Greystone Faculty/Staff April Kindt Ernie Watkins Laura Simpson Student Scholarship Brian Nasdeo James J. McCann Foundation Vincent Fatigati Memorial Charles Thomas Hannigan Industry Leaders Scholarship Scholarship Scholarship Memorial Scholarship Clint Bovier Ian Churchill Tanya Murillo Brian Buttner Aaron McClafferty Josepha Borini Henin Jared Coleman Jesse Moffett Robert R. Finkmann ’82 Work- Memorial Scholarship Evelyn Garcia Kristine O’Connor ing Chef Bursary Scholarship Frances Green Charil Reis Andrew Hollyday Hiram Walker and Sons, Inc. Scholarship David Havens Joseph and Anne McCann M.F.K. Fisher Scholarship Alexis Jette Scholarship Donna Yuen H. J. Heinz Company Nicholas Leach Foundation Scholarship Todd Lindberg Ji Young Kim Flik International Scholarship Benjamin Bryan Kate Magnetto Jackie Robinson John Ahern James Campolieto David McCleery Eun Yim Teresa De Leon Christina Murillo 54 | The Culinary Institute of America | Scholarships E. A. McIlhenny/TABASCO® Rich Products Corporation Wine Enthusiast Magazine Scholarship Scholarship Wine Scholarship Bryhiem Al-Tayar Brian Beland S. Pellegrino Scholarship Wine Spectator Magazine Scholarship for Excellence in George McKerrow, Jr./RARE Seafood From Norway Wine Studies Hospitality Scholarship Scholarship Carmelo DePasquale Jonathan Gorton Louis J. Segro Memorial Scott Raisch Young Professional’s Medal Scholarship Marcel Vigneron of Merit of the Académie Corey Fair Joseph Ward Brillat-Savarin Scholarship Miri Arai Terry Slusarz Memorial Mid-Hudson Food and Wine James Brownsmith Scholarship Society Scholarship Kathryn David Christine Nunn Kristine O’Connor Randall Fulkerson Devin Young Fritz Sonnenschmidt Allison Heaton Scholarship Joshua Horne Dale L. Miller ’79 Scholarship Bryhiem Al-Tayar Cheryl Johnson Michael Hinrichs Katherine McKenna Shei Kitches Paul Sorvino Scholarship Paola Miralles Robert Lalli Michelle Panthaky Jennifer Stack-O’Connor Jennifer Woods Kaysey Tate Toben Stubee Jessi Tannenbaum Monsanto Company Heather Sourenian ’99 Greyson Tipping Scholarship Memorial Scholarship Rachel Toomey Sandra Angelella Kelli Tsai Diane Potenza Claude Swartvagher Memorial Scholarship Frank Morales ’94 Memorial Christopher Fruendt Scholarship Timothy Ristau Toben Stubee Gregory Murray Memorial Scholarship Ian Van Heyde Memorial Scholarship Alfred Natale Memorial Quick Bites Scholarship Ventura Foods Menu Research Financial Aid Helps CIA Students Cortney Bergbigler Continuing Education Scholarship At The Culinary Institute of America, financial aid is avail- National Starch Foodservice able to those who qualify; in fact, 86% of our students Scholarship Jerry Vitoulis ’55 Memorial receive aid. Scholarship Gerald O’Brien Scholarship Jane Young Wallace Memorial Claudio Papini Memorial Scholarship Scholarship Elizabeth Beals Charles Kelsey Lisa Hanson Partridge Invitation Club of Karly Sauer New York Scholarship Wasserstrom Company R. C. Kopf Foundation Scholarship Student Achievement Award Wendy’s International Miri Arai Scholarship Matthew O’Neil Megan Stocklin Michael Piorkowski Tyler Vaughan Mike Wigell American Bounty Neal Wavra Scholarship

Renaissance Stanford Court Chuck Williams Scholarship Hotel Scholarship Edmund Berkeley Restaurant Business Magazine Martin Cattaneo Scholarship Nicole Hernandez Andrew Hollyday Amanda McDougall www.ciachef.edu | Scholarships | 55 Named Facilities at the CIA Enhancing the Campus

BENEFACTORS SUPPORT CIA FACILITIES BENEFACTOR FACILITY OR HONOREE The Culinary Institute of America would like to thank the individu- Howard D. Johnson ...... Howard D. Johnson Pantry II als and organizations whose generous support over the years has made these CIA facilities possible. Iowa Beef Processors ...... Iowa Beef Processors Meat Fabrication Room HYDE PARK CAMPUS Marriott Corporation...... Marriott Corporation BENEFACTOR FACILITY OR HONOREE Introduction to Hot Foods Kitchen and Marriott ROTH HALL Corporation Career Place- Anheuser-Busch ...... Anheuser-Busch Theatre ment Center Foundation Mid-Hudson Culinary ...... Display Case (Statler Walk) ARAMARK ...... Irving Greenfield Kitchen Association (K-1) Mid-Hudson Food &...... Display Case (Statler Walk) James Hutton Kitchen (K-2) Wine Society Donald Axleroad ...... Betty Axleroad Language L. J. Minor Corporation ...... L. J. Minor Corporation Lab Skills Kitchen I Kriendler-Berns...... H. Jerome Berns Boardroom Nabisco Brands, Inc...... Nabisco Experimental Foundation Kitchen Family and Friends of...... Craig Claiborne Hospitality Rich Products ...... Apple Pie Bakery Café Craig Claiborne ...... Office and Craig Claiborne Corporation/Robert ...... Sponsored by Rich Bookstore and Mindy Rich...... Products Corporation Barry Colman ’83/...... Alumni & Development Marvin Shanken ...... Wine Spectator Classroom More Than A Mouthful ...... Office Catering, Inc. Franz W. Sichel ...... Hilde Potter Room (American Bounty) Commanderie de ...... Display Case (Statler Walk) Bordeaux Statler Foundation ...... Statler Walk

Confrérie de la Chaîne...... Display Case (Statler Walk) T & S Brass and ...... T & S Brass Conference des Rôtisseurs Bronze Works, Inc...... Room

Continental Coffee...... Jacob S. Cohn Kitchen (K-5) Julius Wile...... Julius Wile Baccalaureate Company Wing and Escoffier Restaurant Library John and Clara Farquharson . . . Farquharson Hall J. WILLARD MARRIOTT CONTINUING General Foods ...... General Foods Skills EDUCATION CENTER Corporation ...... Development Kitchen J. Willard Marriott ...... J. Willard Marriott Guest Services, Inc...... Guest Services, Inc. Foundation ...... Continuing Education Center Conference Room Banfi Vintners...... Banfi Vintners Dining Room Hobart Corporation ...... Hobart Kitchen (American Bounty) ComSource (NIFDA) ...... ComSource Lecture Hall I

Hotel Employees and ...... HEREIU Bar (American Ecolab ...... Ecolab Warewashing Room Restaurant Employees ...... Bounty) J. Willard Marriott ...... J. Willard Marriott International Union Corporation ...... Corporation Lobby

Dr. Lewis J. and...... Dr. Lewis J. and Ruth E. Ruth E. Minor ...... Minor Skills II Kitchen

56 | The Culinary Institute of America | Named Facilities BENEFACTOR FACILITY OR HONOREE BENEFACTOR FACILITY OR HONOREE

North American ...... North American Companies/ Danny Kaye &...... Danny Kaye Theatre Companies/ABC Affiliated . . . . . ABC Affiliated Distributors/ Sylvia Fine Kaye Foundation Distributors/Sherman ...... Sherman Memorial Fund Statler Foundation ...... Statler Foundation Memorial Fund...... Lecture Hall Reading Room

SHUNSUKE TAKAKI SCHOOL OF BAKING Donald and Barbara Tober . . . . Donald and Barbara Tober AND PASTRY Exhibit Room Takaki Bakery Company, ...... Shunsuke Takaki School OUTDOOR FACILITIES Ltd./Andersen Company, Ltd. . . of Baking and Pastry Anheuser-Busch, Inc...... Budweiser Field Family and Friends ...... Joseph Amendola Bakeshop of Joseph Amendola William and Patricia Anton . . . . Anton Plaza

Baron Galand ...... Baron Galand Bakeshop Louis Greenspan ...... Louis Greenspan Fountain Charitable Trust ...... (Heinz Plaza) L. J. Minor Corporation ...... L. J. Minor Corporation Bakeshop H. J. Heinz Company ...... Heinz Plaza Foundation J. Willard Marriott ...... J. Willard Marriott Foundation ...... Foundation Bakeshop Eleanor Lenich ...... Peter Francis Lenich Memor- ial Garden (Heinz Plaza) GENERAL FOODS NUTRITION CENTER RESIDENCE HALLS General Foods ...... General Foods Nutrition Corporation ...... Center Renaissance Corporation ...... Renaissance Lounge, (Stouffer) ...... Hudson Hall Anthony Athanas ...... Anthony Athanas Chef’s Office STUDENT RECREATION CENTER Frank C. Baker ...... Frank C. Baker Lobby Basic American Foods...... Basic American Foods Cres-Cor ...... Cres-Cor Office Production Kitchen

Ecolab, Inc...... Ecolab Warewashing Room Faculty, Students, and Staff . . . . Faculty, Student, and Staff Lounge Mr. and Mrs. Paul Elbling...... Mr. and Mrs. Paul Elbling Chef’s Table A. Reed Hayes...... A. Reed Hayes Hospitality Center Baron Galand ...... Baron Galand Pizza Area McCann Foundation...... McCann Fitness Center Helmsley Hotels ...... Helmsley Hotels Classroom Charles and Gail O’Mara ...... James E. O’Mara Student Hotel Employees and ...... HEREIU Kitchen Council Room Restaurant Employees International Union COLAVITA CENTER FOR ITALIAN FOOD AND WINE

Statler Foundation ...... Statler Learning Resources Colavita USA/Colavita ...... Colavita Center for Center S.p.A./Ind. Al. Co. S.p.A...... Italian Food and Wine

CONRAD N. HILTON LIBRARY Bindi Dessert Service ...... Bindi Dessert Station

Conrad N. Hilton ...... Conrad N. Hilton Library Catelli Brothers...... Catelli Butchery Station Foundation Joseph P. DeAlessandro ...... Joseph P. DeAlessandro H. Jerome Berns ...... Martha Berns Reading Room Dining Room

Cahners Publishing...... Walter Cahners Reading Company...... Room

www.ciachef.edu | Named Facilities | 57 Named Facilities at the CIA Continued

BENEFACTOR FACILITY OR HONOREE BENEFACTOR FACILITY OR HONOREE

Durkee/Tone Brothers,Inc...... Durkee Herb Garden Millstone Coffee, Inc...... Millstone Barrel Room illycaffè, Inc...... Illycaffè Hospitality Napa Valley Vintners ...... Napa Valley Vintners Center Association ...... Association Tasting Theatre (Rudd Center) Pollio Italian Cheese ...... Pollio Pizza Station Company Joel Peterson and ...... Ravenswood Atrium W. Reed Foster ...... (Rudd Center) Family and Friends of ...... Torre John J. Profaci John J. Profaci Joseph Phelps ...... Joseph Phelps Classroom

R. Torre & Company ...... Torani Bar Belle and Barney Rhodes ...... Belle and Barney Rhodes Tasting Room San Pellegrino USA ...... Entrata San Pellegrino Rudd Foundation ...... Rudd Center for Victoria Packing ...... Victoria Packing Corp. Professional Wine Studies Corporation ...... Antipasto Bar Jerry and Margie Schubert ...... Margie Schubert Library GREYSTONE CAMPUS Simi Winery and ...... Simi/Chandon Classroom Allied Domecq Wines USA. . . . . Allied Domecq World Wine Domaine Chandon Cellar and Private Dining Statler Foundation ...... Statler Atrium Room (Rudd Center) Sutter Home Winery ...... Sutter Home Garden Cakebread Cellars ...... Cakebread Kitchen (Rudd Center) Takaki Bakery Company, ...... Shunsuke Takaki Ltd./Andersen Company, Ltd. . . Baking Center California Raisin ...... Raisin Growers Stairs Growers ...... and Demonstration Ventura Foods ...... Ventura Foods Center for Vineyard Menu Research and Development California Walnut...... California Walnut Commission ...... Commission Guest Room Viking Range ...... Viking Range Corporation Corporation ...... Tasting Theatre (Rudd Center) Cannard Fund...... Cannard Herb Garden Chuck Williams ...... Chuck Williams Flavor Clover Stornetta Farms, Inc. . . . Clover Stornetta Chef’s Discovery Center Table Wine Enthusiast Companies . . . Wine Storage (Rudd Center) Walter J. Conti ...... Walter J. Conti Boardroom Wine Spectator...... Wine Spectator Cres-Cor Company ...... Cres-Cor Foyer Foundation ...... Greystone Restaurant Ken and Grace De Baun...... Ken and Grace De Baun Café and De Baun Theatre

Durkee/Tone Brothers, Inc. . . . . Spice Islands Marketplace

Ecolab, Inc...... Ecolab Theatre

Kikkoman ...... Kikkoman International International, Inc...... Room (Guesthouse)

Landmark Vineyards ...... Landmark Vineyards Room (Guesthouse)

Ferdinand E. Metz ...... Albert and Annie Metz Meeting Room

58 | The Culinary Institute of America | Our Benefactors “In practically every successful restaurant or hotel in this country I have been in, more often than not, I’ve encountered a Culinary Institute of America graduate in a leadership position.” Julia Child | World-famous cooking authority The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499

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