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We Speak Food the Culinary Institute of America

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We Speak Food the Culinary Institute of America 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 tradi- tional 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 indus- try 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 accom- plishments 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 conversa- tion 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.
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