HATCHING New Points of Excellence

2014–2015 Annual Report Chairman of the Board Charlie Palmer and CIA President Tim Ryan

2 THE CULINARY INSTITUTE OF AMERICA 20142013 HATCHING

“You can’t make an omelet without breaking eggs.” We’ve all heard that expression, but this year The Culinary Institute of America has turned that old saying around—we truly believe that we couldn’t further revolutionize the college without building The Egg. That’s the name of the spectacular new dining and education facility at our newly expanded Student Commons, and like any egg in its nascent form, it’s bursting with potential.

Offering an unprecedented new place for students to gather, The Egg brings the New York campus community together around one big proverbial table like never before. The “hatching” of The Egg in Hyde Park was a major milestone for the CIA and, especially, its students, one of many important accomplishments that have shaped an extraordinary year for the college.

There’s been plenty going on across all of our campuses—the pop-up Pangea restaurant in Hyde Park…brand-new conferences and summits at Greystone…a landmark graduation in San Antonio… hosting students in the new Asian cuisine bachelor’s concentration…and a host of other highlights and intiatives.

Many of these are detailed in the pages of this report, just a sampling of the imaginative and important ways the CIA prepares future leaders and advances the food world.

THE CULINARY INSTITUTE OF AMERICA 2014 3 GROWING A large part of any college’s growth is offering new facilities and campus opportunities for its students and constituents. Such growth has been a major focus for the CIA in the past year, particularly at our New York campus.

CRACKING OPEN THE EGG The Egg opened its doors in June, providing seating for nearly 500 students with an additional 150 river- side seats outdoors. Dining stations—such as sushi, wood-fired pizzas, and artisanal sandwiches—use local and sustainable ingredients whenever possible. The overall focus is on health, wellness, and diversity. The Egg offers many learning opportunities, includ- ing the Innovation Station, where students in the Intrapreneurship concentration operate their own foodservice concept each semester; The Brewery at the CIA, an on-site microbrewery; and The Line, where students prepare and serve cuisine to classmates. Seven lounge areas, a special events stage, large multimedia screens for movie and sports nights, and dozens of charging stations make The Egg the ideal student hangout.

PANGEA POPS UP Last January the CIA opened Pangea, a pop-up restaurant located at the college’s New York campus that supported our students’ continued hands-on education. Pangea showcased a menu that featured an array of inspired dishes that both celebrate and bring together the most diverse cultural flavors and influences from around the world. It provided a valuable platform for students to ex- plore how we produce and harvest the food we eat and the effect these actions have on the health of our planet and ourselves. Pangea ended its successful run in June, CURTAIN RISES ON leaving the door open for future pop-ups at the CIA. HALF MOON THEATRE The CIA and Half Moon Theatre, the Hudson Valley’s leading year-round professional theatre company, launched a partnership that has brought New York-style theatrical performances to the New York campus. The CIA’s 800-seat, state-of-the-art Ecolab Auditorium in the Marriott Pavilion makes it possible for visitors to ex- perience one of Half Moon Theatre’s productions after enjoying a meal at The Bocuse Restaurant, American Bounty, or Ristorante Caterina de’ Medici.

4 THE CULINARY INSTITUTE OF AMERICA 2014 OPPORTUNITIES ABOUND AT CAREER FAIRS Career Fairs at The Culinary Institute of America regularly set attendance records for recruiters, reflecting both the marketability of the college’s students and the strength of career opportunities in the food world. The most recent events in New York were among the largest Career Fairs ever hosted by the college, attracting 300+ top employers to campus. And the California and Texas campuses host Career Networking Days now, providing opportunities for students there to connect with FOOD BUSINESS SCHOOL industry recruiters. OPENS FOR BUSINESS In early 2015, The Food Business School (FBS), the CIA’s new center for executive and graduate education, opened registration for its Spring 2015 session and announced a suite of innovative education programs taught by expert faculty. The first business school dedicated to food entrepreneurship and innovation, FBS offers knowledge, practical skills, and an extensive network to support a diverse range of innovators, including executives, recent graduates, and mid-career explorers. This historic intiative broadens the CIA’s commitment to the future of food education and leadership with specialized programs.

STUDENTS SCORE BIG WITH SUPER BOWL DISH CIA students Matthew Johnson and Cullen Folks achieved Super Bowl glory as the winning team in PepsiCo’s Game Day Grub Match held at Super Bowl XLIX in Arizona this past January. The competition challenged students from the CIA to create the ultimate Super Bowl party dish using at least three PepsiCo products as ingredients. Johnson and Folks took home the crown with their Tostitos Chipotle Chicken Tacos recipe, winning two tickets to the big game and $5,000 in scholarship money in the process. CIA grad Anne Burrell ’96 hosted the event.

THE CULINARY INSTITUTE OF AMERICA 2014 5 NURTURING Education is always at the forefront of the CIA’s plans and priorities, and the year saw a number of major advances and exciting new opportunities for students as the college meets the evolving needs of our industry.

ASIAN CUISINE CONCENTRATION INTRAPRENEURSHIP: STUDENTS MIND STUDENTS HEADING TO SINGAPORE THEIR OWN BUSINESS The college introduced its newest bachelor’s degree Students at The Culinary Institute of America have the concentration, Asian Cuisine: An Edible Journey from unique opportunity to pitch, develop, and run a success- Traditional to Contemporary. Students who choose this ful operation in the college’s Intrapreneurship: Driving concentration examine the confluence of cultures that Innovation from Within an Organization concentration occurred as early explorers plied the spice routes by sea, in the bachelor’s degree management program. No and learn the basic techniques and knowledge needed other college in the world offers an opportunity quite to produce authentic regional Asian dishes. The highlight like this—students follow a defined set of standards of the program is a semester at the CIA’s exhilarating and criteria, culminating in the operation of their own campus in Singapore—the gateway to Asia—where stu- foodservice concept in The Egg at the CIA’s New York dents travel throughout the region, meeting with farm- campus for an entire semester. Along the way, they ers, chefs, and educators; visiting production facilitites study key concepts such as business plan development, and farms; and sampling local foods. financing, corporate ventures, and innovation.

FIRST BAKING & PASTRY CLASS GRADUATES IN TEXAS In April, the CIA San Antonio campus celebrated its first-ever graduating class from the associate degree program in baking and pastry arts. The class, which began its studies in San An- tonio in summer 2013, received extensive hands-on practice in baking and pastry techniques, and gained real-world expe- rience in the pop-up CIA Bakery Café and at Nao, the campus restaurant open to the public at the Pearl site.

6 THE CULINARY INSTITUTE OF AMERICA 2014 A TASTY PARTNERHIP WITH TASTE NY This past spring, Governor Andrew Cuomo named The Culinary Institute of America an education partner for the Taste NY program to promote New York’s food and beverage industries. The CIA is working closely with the New York State Department of Agriculture and Markets on several initiatives to promote aware- ness of the state’s food products under the Taste NY brand. During the first year of the partnership, the college is offering a Taste NY-branded Boot Camp and several one-day cooking and beverage classes, a series of instructional cooking videos featuring New York State products, and three Taste NY-themed dinners at the American Bounty Restaurant.

CULINARY SCIENCE PROGRAM ADVANCES Now in its third year, the CIA’s culinary science bachelor’s degree program continues to innovate to meet student needs. A series HOUSTON, WE HAVE A DUAL of culinary science animation videos was created to clearly and CREDIT PROGRAM visually explain some of the scientific concepts for students. The CIA and the Houston Independent School District New state-of-the-art equipment—including a food texture ana- (HISD) in Texas have created an educational partnership lyzer, digital viscometer, labscan XE sensor, and L5M-A mixer— in which students can earn their first semester of CIA enhance the student experience. And the program is now college credit during their junior and senior years of high up to 51 total graduates, who have gone on to work in such school. This dual credit program begins at Westside High high-profile venues as the Restaurant Group, School with the 2015–2016 academic year, with plans Rich’s, , and Google. to expand to as many as four additional high schools by 2017. The college will assist with designing kitchens in the schools to teach the hands-on courses, and CIA fac- ulty will visit occasionally to collaborate with teachers on curriculum development.

THE CULINARY INSTITUTE OF AMERICA 2014 7 LEADING When it comes to the CIA’s stellar reputation for thought leadership in the food industry, it truly is the “thought” that counts. We’re leading industry-wide efforts to re-think food, explore new global flavor possibilities, and change the world.

INNOVATIVE FOOD CONFERENCE IGNITES IDEAS The first annual leadership conference, held last fall at The Culinary Institute of America at Greystone, brought more than 350 thought leaders and innovators in technology, behavior, design, and food to the Napa Valley. This unique collaboration between the CIA and the MIT Media Lab explored how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary strategy are radically changing food markets, systems, and our understanding of consumer choices.

SAN ANTONIO HOSTS LATIN FLAVORS CONFERENCE The Latin Flavors, American Kitchens Leadership Sympo- sium was held at The Culinary Institute of America’s San Antonio, TX campus in the fall. Covering a wide variety of tastes and trends—from Brazilian bar culture to tropical fruit desserts—the symposium brought some 150 food and flavor experts together to celebrate the heritage of Latin cuisines and their current place and promising future on American menus.

8 THE CULINARY INSTITUTE OF AMERICA 2014 WORLDS OF FLAVOR BRINGS ASIAN CUISINE TO THE FORE The growing enthusiasm for Asian tastes and techniques came together at the 17th Worlds of Flavor® International Conference and Festival, held this spring at the CIA at Greystone. More than 700 culinary, foodservice, and hospitality professionals were immersed in the cuisines of Asia, from India to Thailand, China to Japan, Korea to Singapore, and Vietnam to Indonesia. Highlights included a fascinating look at the impact of Asian cuisine on American dining, and demonstrations of Asian style from the most basic to some of the finest in the world.

PARTNERSHIP ADVANCES CIA HOLDS INAUGURAL FOOD 3D PRINTING SOMMELIER SUMMIT 3D Systems and The Culinary Institute of The California campus hosted the inaugural America announced a partnership to give CIA Sommelier Summit, with more than faculty and students the opportunity to ex- 130 wine professionals converging on the plore the intersection of 3D printed food Napa Valley in late April. The summit fea- and artisan culinary methods. Together, 3D tured dozens of presenters speaking about Systems and the CIA are developing a series relevant topics for today’s wine, beverage, of educational collaborations, as well as a and hospitality professional. Presenters beta program for the ChefJet™ Pro, a culi- included an impressive 15 Master Som- nary 3D printer. The partnership includes the meliers, along with professional wine ed- development of a series of conferences and ucators, wine and beverage directors, and seminars supported by new state-of-the-art other experts in the beverage and hospital- food 3D printing technologies at the CIA ity fields, many of whom are CIA alumni— campuses. Additionally, 3D Systems plans including 2015 Award-winning to provide CIA students with fellowship and Rajat Parr ’96, Carlton McCoy ’06, Amy internship programs at The Sugar Lab, its Los Racine ’10, and Jason Smith ’98. Angeles-based 3D printing culinary innova- tion center.

MENUS OF CHANGE COMES TO NEW YORK For the first time, the Menus of Change leadership summit was held at the CIA’s New York campus. Co-presented by The Culinary Institute of America and Harvard T. H. Chan School of Public Health, the summit focused on helping chefs and other foodservice business leaders become better intrapreneurs and internal change-makers. More than 350 executives, experts, and innovators in food, foodservice, health and wellness, and nutrition and environmental science gathered in the college’s state-of-the-art Marriott Pavilion to discuss culinary strategies for driving change. This also marked the first year the Menus of Change general sessions were available via webcast.

THE CULINARY INSTITUTE OF AMERICA 2014 9 ACHIEVING The food world is filled with visionary, innovative, and passionate professionals who are outstanding role models for our students, and whose achievements inspire future generations of food leaders. The CIA has both recognized and been feted for such achieve- ments in the past year.

PRESIDENT RYAN HONORED CIA GRADUATE LEADS BEST-EVER U.S. AS A VISIONARY FINISH AT BOCUSE D’OR The Hudson Valley Economic Development Corporation’s In January, the American team competing at the world-re- Food & Beverage Alliance presented its inaugural Visionary nowned Bocuse d’Or made culinary history, thanks to a Award to CIA President Tim Ryan. “The Visionary Award CIA alumnus. Philip Tessier ’99 was chef for Team USA, is presented to only those outstanding individuals whose which earned second place in the biennial competition in leadership, creativity, and commitment to excellence set , . Norway barely edged out the United States the highest standard in the food and beverage industry to take the win with 1,662 points to the USA’s 1,653. for others to follow,” said Laurence Gottlieb, president Previously, the best finish for an American team in the and CEO of the Hudson Valley Economic Development 28-year history of the Bocuse d’Or was sixth place, in Corporation. “Dr. Ryan epitomizes these qualities, 2009. Chef Tessier spent the last three years as executive as reflected in his critical role in the formation—and sous chef at Chef Thomas Keller’s in continuing growth—of the Hudson Valley Food & Yountville, CA. Chef Keller, a CIA trustee, is president of Beverage Alliance. We are proud and honored for him to ment’or, a non-profit foundation that supports Team USA’s be the first recipient of this prestigious award.” efforts and trains chefs for the Bocuse d’Or.

CELEBRATING WOMEN AT THE LEADERSHIP AWARDS The Culinary Institute of America celebrated women chefs and restaurateurs at the 2015 Augie Awards leadership dinner, held in April at the American Museum of Natural History in . Award recipients were Elena Arzak, chef and co- owner of Restaurant Arzak; Lidia Bastianich, chef, restaurateur, author, and founder of Tavola Productions; Dominique Crenn, chef/owner of ; Susan Feniger ’77, chef and restaurateur, Border Grill, Mud Hen Tavern, and others; Barbara Lynch, chef and restaurateur, owner, Barbara Lynch Gruppo; Anne-Sophie Pic, chef and restaurateur, Maison Pic; and Nancy Silverton, baker, chef, co-owner, Mozza Restaurant Group.

10 THE CULINARY INSTITUTE OF AMERICA 2014 ENVISIONING It’s an exciting time for The Culinary Institute of America—a time of growing facilities and opportunities, of nurturing students with expanded programs and choices, of leading innovation in the food world, of achieving great things. There’s incredible energy in our hallways and kitchens and classrooms, and high anticipation for the many initiatives and advances ahead. We can’t wait to “hatch” the next amazing idea at the world’s premier culinary college.

DR. TIM RYAN, CMC CHARLIE PALMER President Chairman of the Board

THE CULINARY INSTITUTE OF AMERICA 2014 11 2014–2015 FINANCIAL HIGHLIGHTS

REVENUE 2014–15 CIA REVENUE SOURCES The CIA’s total revenues were $146.3 million, which includes operating revenues from the college’s four campuses, major giving, investment return, and financial instruments mark to market. Student tuition and fees, including student housing revenues, remain the largest and central revenue source of the CIA. Student revenues accounted for 69.1% of total revenues. ASSETS The CIA’s assets were $435.7 million. Assets increased by $11.3 million, or 2.7%, due primarily to increases in the college’s property, plant, and equipment. The growth in property, plant, and equip- ment was due in large part to the construction of the Student Commons. Tuition, Less Institute Aid: Investment Return: 4.2% 45.0% FINANCIAL AID SUPPORT Grants and Other Sources : Student Fees: 13.0% 5.4% Financial aid provided to our students from all sources (federal, state, private donors, and the CIA) totaled $79.9 million. 92% Residence Hall Fees: Non-Credit Tuition: 7.5% 11.0% of CIA students receive some form of financial assistance. Most Net Contributions: 8.2% students continue to fund a significant portion of their education Restaurant Sales: 5.7% through student loans. Scholarships and grants were 42% of the disbursed financial aid.Scholarships and grants increased significantly from last year, which allowed student loans to decrease. 2014–15 CIA EXPENSES Average student graduating debt remained flat from last year. A focus continues to be maintaining the affordability of our higher education degrees. The CIA continues to work with students to make their program as affordable as possible.

Salaries and Benefits: Interest Expense: 3.1% 54.5% Depreciation and Amortization: Purchased Services: 12.5% 6.2%

Operational Support: Utilities: 3.2% 12.2% Food and Beverages: 8.3%

12 THE CULINARY INSTITUTE OF AMERICA 2014 TOTAL ASSETS & NET ASSETS STUDENT FINANCIAL AID SOURCES In Millions 440

400

360

320

280

240

200

160

120 Loans: 50.7% Veteran Benefits: 6.3%

80 Scholarships and Student Wages and Grants: 42.1% Other: 0.9% 40

0 20112011 2012 2013 2014 201522015 Total Assets Net Assets

CONSOLIDATED BALANCE SHEET May 31, 2015 (In Thousands)

ASSETS: LIABILITIES:

Cash and Cash Equivalents $ 9,145 Accounts Payable $ 5,786 Cash Held as Collateral 4,040 Borrowing under Line of Credit 4,000 Investments 148,529 Deferred Tuition and Fee Revenue 20,556 Student Accounts Receivable 5,255 Accrued Liabilities 7,760 Other Receivables 1,997 Accrued Compensated Absences 4,284 Inventory 2,726 Fair Value of Derivative Instruments 11,024 Prepaid and Other Assets 2,816 Bonds Payable 123,122 Contributions Receivable 7,893 Government Grants Refundable 1,641 Deposits with Bond Trustees 13,414 Loans to Students 2,027 Total Liabilities $ 178,172 Property, Plant, and Equipment (Net) 237,849 Total Net Assets $ 257,520

Total Assets $ 435,692 Total Liabilities and Net Assets $ 435,692

THE CULINARY INSTITUTE OF AMERICA 2014 13 OUR BENEFACTORS

We are most appreciative of the support from the following benefactors, whose restricted and unrestricted gifts were received between June 1, 2014 and May 31, 2015. As a not- for-profit organization, we rely on contributions from alumni and friends of the college and members of the foodservice and hospitality industry. Their generosity allows us to maintain our standards of excellence and continues to support our mission to provide the highest quality culinary education.

THANK YOU

14 THE CULINARY INSTITUTE OF AMERICA 2014 PRESIDENT’S CIRCLE Charmer Industries, Inc. Greater Foundation/ McCormick & Company, Inc. (GIFTS OF $5,000 Chipotle Mexican Grill, Inc. Jerry D. Maahs, Founder of Alto Sham, McIlhenny Company Chobani, Inc. Inc. Scholarship Fund Herbert L. Meiselman OR MORE) Chuck Muer and Chef Larry Memorial Greenbrier Resorts Management David G. Meyers 3D Systems Foundation Company Richard Mignault ACH Food Companies, Inc. Colavita USA, Inc. Robert S. Grimes The Montague Company Jon Holden Adams, Esq. Commanderie de Bordeaux Groupe SEB USA, Inc. Monti & Associates, Inc. Alanric Food Distributors, Inc. Compass Group North America Guittard Chocolate Company Akiko Moorman Alice Elliot and Elliot Associates, Inc. Conair Corporation and Subsidiaries Harold O. Rosser II and the Rosser Stacey and Howard Murrell All-Clad Metalcrafters, LLC Confrérie de la Chaîne des Rôtisseurs Charitable Trust Myhrvold Family Charitable Fund American Endowment Foundation Foundation Hero, Inc. Napa Technology Anonymous Cooper-Atkins Corporation Hershey Entertainment & Resorts Company National Restaurant Association Anton Family Foundation Counter Culture Coffee Hestan Commercial Corporation Educational Foundation ARYZTA/La Brea Bakery, Inc. Culinaria H.J. Heinz Company Neal G. Nemerov ‘96 and Alexandra Atlas Peak Foundation Culinarians’ Home Foundation, Inc. HMS Host Corporation Nemerov Avocados From Mexico Cuisinart Hobart Corporation Neiman Marcus Group Ayco Charitable Foundation Tim and Jennifer A. Curci Burton H. Hobson Nestlé Waters North America, Inc. Douglas M. Baker, Jr. Daniel F. Curtin Peter and Andi Holt ‘97 Newman’s Own Foundation Baldor Specialty Foods, Inc. Bert P. Cutino, CEC, AAC Holy Cow Ranch Nielsen-Massey Foundation Ted J. Balestreri Lori Daniel ‘79 IFMA Educational Foundation Noelker and Hull Associates, Inc. Bally Refrigerated Boxes, Inc. Diane and Howard Zack Philanthropic illycaffè North America, Inc. Nordaq FRESH Banfi Vintners and The Banfi Vintners Fund InterMetro Industries Corporation North American Association of Food Foundation Dana and Ed Slatkin ‘92 International Dairy-Deli-Bakery Equipment Manufacturers Barbara and Donald Tober Foundation D’Arrigo Bros. Co. of California Association Oak Ridge Strategies Group Barilla America, Inc. The DeAlessandro Foundation International Wine and Food Foundation Charles A. and Gail O’Mara Barnes & Noble Bookstores, Inc. Decagon Devices, Inc of America Raymond R. and Ellen Oneglia Barry Callebaut U.S.A. Inc. Diamond Crystal Specialty Foods ITW Food Equipment Group Oneida, Ltd. The Bentley-Holden Fund Dennis M. DiFlorio James J. McCann Charitable Trust Paragon Gaming Frank J. Berg Dinex Group, LLC JBI, LLC Partridge-Invitation Scholarship Elizabeth Blau/Elizabeth Blau & The Dock At Crayton Cove, LP Jean-Georges Management, LLC Foundation, Inc. Associates, LLC James C. Doherty Bruce P. Jeffer Patina Restaurant Group Blue Diamond Growers Dole Packaged Foods Company Jewish Community Federation Patricia D. Fortenbaugh Revocable Trust Jérôme Bocuse ’92 Lorna C. Donatone The J.M. Smucker Company Pentair Filtration Solutions, LLC Boggiatto Produce, Inc. The Dorothy & Marshall M. Reisman Jones Dairy Farm Pepsi Cola of Hudson Valley Boiron Freres SAS Foundation Jonathan Kaplan and Marci Glazer PepsiCo, Inc. Peter and Frances Bonk Driscoll Strawberry Associates, Inc. Thomas A. Keller The Perfect Purée of Napa Valley Daniel J. Boulud Dry Creek Kitchen, LLC Kellogg’s Company Peter B. Cannell & Co., Inc. Bradford Renaissance Portraits Corp. Durkee Foodservice Kathryn E. Kelly ‘10 The Pickled Tongue Bradley Family Foundation Durst Organization, LP Kikkoman Sales USA, Inc. POM Wonderful Richard J. and Monene Bradley The Dyson Foundation Kirchhoff Campus Properties, LLC James and Jan Pozzi Brooklyn Brewery Ecolab, Inc. Abigail Kirsch/Abigail Kirsch at Tappan Sheldon D. and Carol F. Rabin BSH Home Appliances Corporation Edward H. Benenson Foundation, Inc. Hill, Inc. Ralph O. Brennan Restaurant Group, Joel Buchman Ben Elmore KitchenAid LLC—Ralph O. Brennan Bunge North America, Inc. Emmi Roth USA, Inc. Takeshi Kohjima Restaurant Associates Bunn-O-Matic Corporation Enterprise Hotels of Orlando, Inc. The Kopf Family Foundation, Inc. RHK Consulting—Robert H. Kabakoff ’86, Bush Brothers & Company Mark V. Erickson ‘77, CMC Lamb Weston, Inc. CCC Butterball, LLC Frank J. Fahrenkopf, Jr. Stew J. Leonard, Jr. Rich Products Corporation C.H. Guenther & Son, Inc. Susan Ferris Giuseppe and Maria Lepore of LCS Richard L. and Diane Mazer Cambro Manufacturing Company Fidelity Brokerage Services, LLC Companies RK Group, LLC Nicholas F. Camody Fidelity Charitable Gift Fund Lawrence F. Levy Robert G. and Ellen S. Gutenstein CampusWorks, Inc. Ruediger J. and Julie Ann Flik Libbey, Inc. Steven M. and Tina Romaniello Cameron Mitchell Restaurants and Focus Products Group, LLC Louis Greenspan Charitable Trust Hal O. Rosser M. Cameron Mitchell Francesco and Mary Giambelli Jon L. Luther Roy’s Holding, Inc. Canyon Ranch Charitable Trust Jesse and Jennifer Lynn Rubbermaid Commercial Products, LLC Fred E. Carl, Jr. The Francesco & Mary Giambelli The Lynton Foundation—Lili Lynton and The Russell Ferber Foundation/ Carla R. Cooper and Stephen C. Cooper Foundation, Inc. Michael Ryan The Ferber-Jordon Family Bill & Catherine Carmody French Laundry Partners, LP Macy’s and Bloomingdale’s Lynne Weems Ryan ‘87 Cavamezze Grill, LLC Fresh Origins, LLC Marriott International, Inc. Tim Ryan ‘77, CMC Cento Fine Foods Gaylord Industries Mars, Inc. Sabatino North America, LLC Central Milling Company Ghirardelli Chocolate Company Eduardo Martinez-Lima Samsung Electronics America, Inc. Certified Angus Beef, LLC Goldsbury Foundation Doug Martinides ‘75 and Katherine San Jamar Paul Cerullo ‘69 and Sharyne Cerullo Kit Goldsbury, Jr. B. Martindes ‘75 Saputo Cheese USA, Inc. Grassland Dairy Products, Inc. Richard L. and Diane Mazer Satin Fine Foods, Inc.

THE CULINARY INSTITUTE OF AMERICA 2014 15 Schwab Charitable Fund CONTRIBUTORS (GIFTS OF Alison B. Awerbuch ’85 BMW of The Hudson Valley Edmondo Schwartz $4,999 OR LESS) Michael Babcock Boca Raton Resorts, Inc. Seabourn Cruise Lines Babette’s Kitchen John H. Bogrette ’54 15 Church Edward L. and Joanne T. Shapoff Karen Baez Jessica Bohanon 8 North Broadway Restaurant Saul Singer ‘93, MD Bakhtiyar Baidaralin Robert Bohr and Jordan Salicitor 8th Wonder Brewery Edward B. and Dana L. Slatkin ’92 Deborah A. Bailey Frank R. Bonanno ’62 A. K. Smiley & Mohonk Mountain House Snyder Family Foundation Bakery Lorraine Samuel G. Bonasso The Abalone Farm, Inc. Société Culinaire Philanthropique de The Bakery Bonefish Grill Kimberly Abbas New York, Inc. Edward Bakter Jonathan D. Bonime, Esq. Academy for the Performing Arts Solex Fine Foods—CATSMO Artisan Elouise Baldwin Roger C. Bonner Cheryl Achterberg Smokehouse Jeffrey Baldwin Elizabeth Bonsel Action Automatic Door and Gate Michael D. Spears ‘72 Karen Banfield-Bowen Border Grill Restaurant Company Dr. Joel M. and Kira Spiro Pierre Baran Borgata Hotel & Casino Anne Adamowsky Star Kay White, Inc. Barboursville Vineyards Bottega Restaurant Adams Fairacre Farms, Inc. The Statler Foundation Andrea Barclay ’94 Patrick Joseph Bottiglieri, CFBE, CHE Lee Ann Adams Al H. St. Clair Robert Barclay Gerard Arthur Bourkney ’76 Christina Adamson Steelite International USA, Inc. Barclays Center Linda Bowen Stephen M. Afflixio ’81, CEC, AAC Sterno/Candlelamp John A. Barkley ’97 Ronald Bowen Michael Aguilera Stero Company Dennis A. Barner ’88 Nicholas Bower AGY Corporation/Hudson Valley Foie Gras Steve & Carla Cooper Charitable Bradlee V. Barnes ’87, CMC, AAC Virginia M. Bowry Gregory Albanese Foundation Paula W. Baron The Boyle Consulting Group, Inc. Carlos Aldridge ’70 Sugar Foods Corporation David J. Barry ’95, CHE Maria Bracco Alex and Ani Sunbelt Beverage Company, LLC Barteca Restaurant Group Brady Marketing Company Alexander Family Foundation Martin P. and Lisa W. Sutter Susan Bartel Deanne Brandstetter, RD Alicia Adams Alpaca, Inc. SYSCO Corporation Jessica L. Bartl ’86 Jeanna Brannon Scott Allmendinger T & S Brass and Bronze Works, Inc. Paul Bartolotta and The Bartolotta Melissa Carroll Brannon ’83 Michael Allosso Taylor Company Restaurant Group The Branstetter Group Alma Restaurant TD Bank Beverly Bates ’02 Brooke Brantley ’97 Alpha Omega Winery TD Charitable Foundation Denise Bauer Brasserie Le Bouchon Emile J. Amarotico ’83 Ted J. Balestreri Enterprises Rod Bauer The Breakers Jodi Amato Thomas Keller Restaurant Group Mark A. Bauman Carole E. Brelsford AmazonSmile.com Tihany Design Denise Detwiler Baxter ’92 Brennan’s of Houston Amboy Bank Lizzie and Jonathan Tisch BB Cupcakes Shelly Brick Amelia Island Plantation Tuxton, Inc B&B Gribbon, Inc. Elizabeth E. Briggs, CHE American Council for International Studies Twin Technologies, LLC Beaverkill Valley Inn John A. Brisson ’97 American Culinary Federation Unilever Food Solutions Kathleen Becker Holly Briwa Amy’s Ice Cream Union League Club of Beekman Golf Course William M. Briwa ’80 Jane G. Anathan United Airlines Lorraine Bell Broad Street Licensing Group, LLC Kevin W. Anderson ’77 Upper Crust Enterprises, Inc. Belle and Barney Rhodes Trust The Broadmoor Hotel Krystale Anderson US Foods Mirella Monti Belshe Kimberlee K. Brockway Josephine Andrews Valrhona, Inc. H. Thomas Bensel ’76 Brooklyn Academy of Music Theresa Andrews Ventura Foods, LLC Restaurant Brooks Brothers Rocco M. Angelo Viking Cruises Charles J. Berardi ’78, CCC Brotherhood, America’s Oldest Winery, Ltd Anonymous Villeroy & Boch, USA Jodi L. Berg William Chalmers Brothers, Jr. Joseph F. Anselmo, Jr. ’85 Vitamix Corporation Robert H. Bergeron ’72, CCC Aaron Brown Appellation St. Helena Vulcan Food Equipment Group Kitty Berlanga Columbus Brown Applebee’s Services, Inc. Walt Disney World Jeffrey P. Berlind Duane K. Brown ’98 Anthony F. Arbeeny ’85 John A. Wash Betony Michael J. Brown ’04 Sophia Arbes Wegmans Food Markets, Inc. Beverly Wilshire Alison Brushaber Alan Archer ’93, CEC Joseph H. Wender Bob and Joyce Bevilacqua Nancy Bryant, MD Crystal Archer Joe and Debbie Werner B&G Oysters Buckley’s Tavern Joseph Archer White Plains Linen à la Carte Raymond Bickson Angelika G. Budnick Timothy M. Ardinger ’83 Williams-Sonoma, Inc. Bigelow Tea Regina M. Burg Arizona Biltmore Resort and Spa Wonderful Citrus James M. Binner ’90 David L. Burke ’82 Jean Armstrong The Wonderful Company Andrew Binnie Rosemary R. Burkholder ’84 Bob and Sue Arnebold Wonderful Pistachios & Almonds Rachel and Iain Birchwood Judi Burten ’76 Maria Elena Arredondo Wood Stone, Inc. Larney J. Bisbano Ryan P. Butler Martha Arredondo Roy Yamaguchi ‘76 Bittersweet Pastry Shop & Cafe Buttermilk Falls Inn Paula Arredondo John Yamin Ryan K. Blanchard ’97 Brian James Buttner ’02 Asher Strategies, Inc. Zynga.org Foundation Keith B. Blauschild ’88 Joseph Buzas Sheila Starr Ashley Terry A. Bleecker ’11 Louis A. Buzzeo, MD Joshua M. Auerbach A. Pete Blohme III ’86 Rosemary Bynoe Brian W. Averna ’81 Dr. Richard S. Blum, FCP, FACP Cacique Companies Sheri L. Avery

16 THE CULINARY INSTITUTE OF AMERICA 2014 Caffe Regatta Lee A. Cockerell Joseph D. Dalgar ’88 Greg Drescher Judy Cahill Nancy Wasserman Cocola John N. Daly Catie Drozenski California Endive Farms Deborah Coffield Sandra Dammann Alain Dubernard Timothy Callahan Maria Coggiola Danone Waters of America Christie Dufault Lisa H. Callison ’81 Ashley Cogswell ’17 The Daniel and Rosalyn Kulik Foundation William Duggan, Jr. Elie and Danielle Camoro Sheryl Cohen Jody Ann Danna Kraig A. Duley Campbell Soup Company Nancy Collazo Darden Restaurants, Inc. Anthony Durante, MD Andrew B. Campbell ’64 Maureen K. Collins Union Square Cafe// Stephen L. Durfee Barbara L. Campbell Debbie M. Collins-Barnes ’79, CCC Michael Romano Dutch’s Spirits Diane F. Campbell ’97 Color Trendz Hair Salon, LLC D’Artagnan, Inc. Traci A. Dutton Shannon Camper Vincent A. Colucci ’73 Aman Datta Eat’n Park Hospitality Group Cannery Row Company Common Man Family of Restaurants David Meyers Associates, Ltd. George and Jill Ebel Jonathan Philip Canonaco ’02 Communities Foundation of Texas James C. Day, Jr. Edible Arrangements International Capital Genealogy Natalie L. Condon Kelly A. Day Edlong Dairy Technologies Capital Restaurant Resources Ingrid A. Connolly Douglas H. Deacon ’83 Keith R. Edwards, MD, FAAN Rosemarie Capon Dr. John J. Connolly Fawn Deason Efco Products, Inc. Caramoor Center for Music and the Arts Gerard Charles Conway ’93 DeBragga & Spitler, Inc. Frank Ehrlich, MD Robert Payton Carkin ’05 Michael Cooper ’89 Matthew J. DeCarolis ’91 Ezra Eichelberger, CHE Brian Carley Richard J. Coppedge, Jr., CMB, CHE Erin H. Decker Mark Eicher Carnegie Hall Coquerel Family Wine Estates DeerDawg Patricia Eighmie Mary Kowalski Carrington Coqueta Anna De France Derek Eisenberg Kevin and Lisa Carroll Corbally, Gartland and Rappleyea Jim DeJoy Electronic Processing Services, LLC Gilda M. Carrubba Edward M. Corbin Josephine C. Del Monaco The Eli’s Cheesecake Company Erica Casares ’14 Corkbuzz Wine Studio Dell Computer Corporation M. Steven Ells ’90 Cesare Casella Cornell Club of New York Paul A. DelleRose, Sr. ’94 El Paso Opera Robert M. Cash James M. Corr Diana E. Delonis ’97 Empire Blue Cross Blue Shield Michael Cashdollar Rosalyn M. Corriveau Barbara De Maria EPAY Systems Luis A. Castanho ’88, CCC Christopher Costa George Philip Demers ’82 Ergo Chef, LLC Castle Hill Inn & Resort Erin Elizabeth Costa ’07 Jack B. Demuth ’71 Elly Erickson Castle on the Hudson Richard Joseph Costanzo Denner Vineyards (d) Jules I. Epstein Catelli Brothers, Inc. Mark A. Cotter ’74 Joseph DePaola ’94 Ernest & Julio Gallo Winery Mary Catrone Andrew P. Cottone ’86 Vin and Debby De Pasquale Ernst & Young Foundation—Matching Doug Cavanaugh Courtyard by Marriott—Poughkeepsie Dermasave Labs Gift Program Chambers & Chambers, Inc. Kevin A. Coyne Mary Lou De Santis Sandra M. Escoffery Anthony J. Chando Patrick J. Coyne ’86 Deseret Trust Company Theo and Kim Etzel Chateau D’Esclans Cozy Cabin Rustics Devore Associates Catherine Eucker Réblé Chatham Bars Inn Christopher and Karen Craddock ’95 Joseph Diamante, Esq. Lee W. Ewing ’10 Maneet Chauhan ’00 Craft Worldwide, LLC Brian Diamond and Family Executive Enrichment Georgianna Chauvin Creative Counseling Solutions Kathy DiBella-Klein The Fairmont Sonoma Mission Inn & Spa The Cheesecake Factory, Inc. Cres Cor Anthony F. DiBenedetto ’98 Stephen J. Fafoutis ’80 Chef Geoff’s Karen F. Craddock ’95 Dickie Brennan and Company Ruth Falbel ’83 Lisa Chenevert Theresa M. Cristo Ross A. Dickmann Georgette Farkas Edward Cheng Michael P. Critchley Steven M. Diener Leo L. Farley ’79 Shu-Liang Cheng, CHE Mary Cross Mark A. Dierkhising ’74 Farmer Brothers Stanley K. Cheng Jennifer B. Crosson Darren DiFilippo John R. Farquharson Chez Nous Christopher Crotty Anthony M. Dilucia ’87 Edward T. Farrow ’90 Michael D. Chiarello ‘82 Crown Maple, LLC Vincent J. DiMaso Joseph K. Fassler Victoria Chism Kenneth Robert Cuccuini ’84 Tammi A. Dingee George Featherman ChoLon Bistro Cucina Della Cucina, LLC Karen V. DiNobile Annette Feierman George M. Chookazian ’93 Elaine Cullen Joseph W. DiPerri ’77, CHE Eve Felder ’88, CHE Chris’ Coffee Service, Inc. Richard Cullen Dipo Induction Felidia Ristorante Edward Chrzanowski ’73 Culpeper Wood Debra DiSalvio Ferrero USA Julie Cirilli Cured Beth Ann Ditkoff Samuel Eric Fertik ’09 Nick Citera Lisa M. Curtis Courtnay Dittbrenner Gordon J. Fidler ’68 Clark Family Foundation Nancy Cushman Dolci Bella Michael Finelli ’91 Corky Clark ’71, CCE, CWC, CHE Sue Cussen Domaine de la Côte Howard S. Finkelstein Dave and Kirsten Clark Custom Culinary, Inc. Patricia E. Donnelly Marie Finnegan Patrick Clark Custom Foods of America John P. Dorman ’78, CEC Denise A. Fiore Classic Residence Management, LP Bert P. Cutino, CEC, AAC Marcel Doron Diane Fiorentino Classical Singer Magazine Amani Dahab Double Tree by Hilton—El Paso Edmond J. Fioretti, Jr. ’64 Shirley Clenney D L Simone Bakery Corporation Mary L. Doyle Nathalie Fischer Taylor William Closs ’11 Christina Nicole D’Alessandro ’12 George J. Dragisity ’74 Gerard Fischetti ’78, CCM, CHE Dr. Clay and Brenda Cockerell Robert Daley Alan W. Dreeben Beth Fisher

THE CULINARY INSTITUTE OF AMERICA 2014 17 Leonard Fisher ’75 Victor A. L. Gielisse, CMC, CHE Harvest Inn Hudson Beach Glass Inc. Mary J. Fisher Lorrie A. Gierloff Tom E. Harvey Hudson House of Nyack Bruce Fister Byron Giff Jessica Hasapis The Hudson Room Kathleen E. Fitzgerald GigaChef, LLC Susan K. Haug Hudson Valley Economic Development Carey Flaherty Dorothy Gildersleeve Haven’s Kitchen Corporation Phyllis Flaherty ’74, CEC, CCE Ginsberg’s Foods, Inc. Carol D. Hawran ’93 Hudson Valley Foie Gras Charles F. Fleming ’70 John J. Ginty Jayne Hayden-Lay Hudson Valley Office Furniture Florence & Robert A. Rosen Family Glimmerglass Festival Charles W. Hayes ’79 Hudson Valley Provisions, Inc. Foundation GoCleanse Douglas Hayes Hudson Valley Renegades Florida Fitness Coaches April E. Goess ’03 Janet Hayes Michael G. Hull Mary Ann Flynn Stephan Gold Lee Ellen Hayes-Kirk Graham Hunter II Fog Island Cafe Goldman, Sachs & Co. Ronald J. Hayes ’02 John T. Huppman ’78 Mark J. Foley Carole E. Goldsmith Marc Haymon ’81 Gregory S. Hurst Myles Foley ’88 Philip H. Goldstein ’76 Clinton Haynes Husk Nashville Folio Fine Wine Partners Neil M. and Jane N. Golub Aarti Hazari Patrick Hutchings Nicholas Follacchio ’59, CEC, AAC Allison Ames Goscinski ’08 Carol A. Hazlewood ’04 Cara Huttinger FoodMatch Gracie Events, LLC—Sally and Daniel Connie Heaps Hyatt Regency Century Plaza Janet Ford Johnnes Hearst Castle Hyatt Morristown Fort William Henry Hotel Annette S. Graham ’88 Brian H. Heidbrink ’87 Dick Hynes Fred Foster Peg C. Graham John J. Heide ’96 Ivanna Ibarra The Foster Revocable Trust Grand Prix New York Racing, LLC James H. Heisey IBM International Foundation Shelly Foulke Greater Than One The Heldrich Hotel ilili Restaurant Patty Francfort Green Vegetarian Cuisine Dale A. Hempen Edward Ilsen Mary E. Frankini Dan Green Jason H. Henderson ’99 Rebecca M. Imperati Lisanne Fratzke Amy H. Greenberg ’80 Sylvia M. Henderson ’99 InHarvest Debra A. Frazier Jon Grennan Stephan G. Hengst ’97 Inn at the Ridge Fred Meyer Jewelers Jacob Daniel Griffin ’07 Tim P. Hennen Angela Innello James Freni Judy Griffin Herff Jones Intellectual Ventures FreshPoint, Inc. Griffith Laboratories Johnny P. Hernandez, Jr. ’89 International Franchise Association The Fried Foundation Thomas W. Griffiths ’80, CMC Hershey Company International Gold and Silver Plate Society Terry Frishman Mardy Grothe Christopher Heywood & International Polo Club Melissa Fritz Grupo La Gloria, LLC Nick Tomasetti ’95 International Tennis Hall of Fame The Frog and the Peach Joseph Guagliardo Richard William Hicks ’80 International Wings Factory Pasquale J. Fugazzotto Karim A. Guedouar Hidalgo Corporation The International Wine & Food Society in Akiko Fujimori ’80 Guerlain Spa Hill & Markes Inc. America, Inc. Kirk H. Fujioka ’06 Guest Services, Inc. Clark W. Hill Island Creek Oyster Bar Jeffrey Fusaro Gulf Coast Community Foundation Bruce and Sally Hillenbrand Ivy Kitchen Rebecca Lynn Gabriele ’12 Robert G. Gutenstein Hillstone Restaurant Group J. Alexander’s Restaurant Gerard T. Gabrys Linda Haas Manley Hilton—Westchester J. E. Consulting Services, Ltd. Kathleen Gailor Tom Haas Hilton San Diego Resort & Spa Jackson Lewis Law Firm Patrick Gaito Dennis Matthew Haffey ’84 James Himoff Fritz Jacobi Nora A. Galdiano ’94 Gene M. Hageman Stephen Hindy Albert L. Jacobs, Jr. and Linda Jacobs Kathleen Gamlen Paul Hahn Thomas M. Hirst Joan Jacobson Michael H. Garbin ’76, CEC, AAC Half Moon Theatre Hockenbergs Equipment and Supply Lisa Jamieson Lynda Garcia Half-Baked, Inc. Joyce Hodgkinson Rita and Andre Jammet Randy Garcia Theresa Halff The Hoffman Brothers Foundation Jasper White, Inc. Charles A. Garibaldi ’84 Ralph Hammock Dennis E. Holefca ’75 Jazz at Lincoln Center Michael A. Garnero, CHE Eileen Sandra Hamos Robert Cox Hollander ’78 Diane Jeffcoat Shay Garrioch Christopher Lei Hanaburgh ’13 Susan K. Holt Alyssa A. Jenkins ’86 Neil A. Garrison Kevin Hanaburgh Honey Perkins Family Foundation, Inc. Eric Eugene Jenkins ’11 Kevin P. Garvin ’78 Troy Gerald Handeland ’95 Isabelle Hopkinson Jewish Communal Fund George Gauldin Judy A. Hannon Kathleen K. Horodysky Jewish Community Foundation Abderrahmane Gaye Dawn M. Hansen Richard P. Horvath John Boos & Co. Geltrude and Company, LLC Noriko Hansen Gail Glickman Horwood John J. Connolly and Ingrid A. Connolly Donato C. Gemmati ’94 Eli Harary Daniel Hostettler The John Russell Thomas Foundation Jeanine A. Gemmell David L. Hardy ’73 Hotel Hershey John Wiley & Sons, Inc. Ronnie Genee Harley-Davidson of Danbury The Hotel Indigo Nashville Downtown Johnny Hernandez Grant Foundation Lawrence B. Gentile III Harley-Davidson of New York City The Hotel Jerome John’s Harvest Inn, Inc. Michael E. Getzey ’73 Rachel Elizabeth Harnden ’09 Hotel Viking Erica Alisa Johnson ’09 Todd P. Giannoble ’93 Harney & Sons Tea Corporation Houston Ballet Michael Johnson Grace Gibbons Robert Harris, Jr. Houston Grand Opera Rachel A. Johnson Michael Gibbons Tameka Harris Leiti Hsu Robert Johnson, Jr. Shannon Harrison Marion Hubbard Gail N. Jones

18 THE CULINARY INSTITUTE OF AMERICA 2014 Robert Jörin, CEPC, CCE, CMB James J. Lack Shelly S. Loveland McCann Memorial Golf Course The Jules Weber Foundation Lactalis Foodservice Paul R. Lucas ’82 Sean McCarthy Junoon Keith S. Laffin Scott T. Lucente Michael J. McCormack David Kabakoff Mary Jo Laffin Sara Luck Robert McCormick Karen J. Kabakoff Lagusta’s Luscious JJ Lui Monique McDonald Robert Kabakoff ’86, CCC Lisa A. Lahey ’99 Brian Matthew Lussier ’09 Joanna and Dylan McDuffee Ginnie Kagan Lake Naomi Club M & R Energy Resources Corporation Donna McGraw Stephen Kalil Kelly Lake Mauro Maccioni Lillian M. McIntyre David B. Kamen ’88 Larry Lamb Edith A. MacDonald Robert McKenna Peter and Melinda Kaminsky Susan Lampasona Dennis Macheska Mary McMillen Jeremy Joseph Kapper ’05 Gene Lewis Lampione ’07 Joseph P. Machione Kevin P. McMullen I. Pano Karatassos ’60 Dorothy M. Lancella Ann Macur Robert W.F. McNally ’82 Pano I. Karatassos, Jr. ’96 Danielle Landi Made Nice, LLC—Daniel­ Humm and Lorraine McNulty Paul Kardon Jenifer H. Lang ’78 Will Guidara Meats By Linz, Inc. Eric J. Karell ’78, CEC, CCC Larkin A. Rogers Trust Oliver D. Magginnis ’72 Adan Medrano ’10 Robert J. Karisny ’82 Las Vegas Sands Corp Steven Maggiore Bentley Meeker and Alicia Boyes Wendy S. Karn Craig Laub Doris A. Maher Anna Christine Melby ’10 Benjamin B. Katzenstein ’83 Christopher Shepard Lauber ’10 Main Street Gourmet Michael William Meltzer ’83 Stepfanie Katzman James A. Lauser ’89 Sarah Maines Andrew Mennerich Rick Kaufman Susan P. Lavender Major Food Group Menton Anjali Kaushik Barbara E. Lawrence Debbie Maloff Mercer Tool Corp. Frances J. Kearney Michael Lawrence Waldy D. Malouf ’75 Michael Merck Keating Foundation, Inc. Michael Joseph Lawsing ’73 Arnold E. Maloy III Kathleen Merget David P. Kellaway, CMC, CCE Mandy Landscaping Kate Lauren Merker ’04 Cynthia Birrell Keller ’83 The Leaning Pear Anthony Manganello ’64 Douglas Messinger Peter X. Kelly Laurie Lecomte James H. Manley, Jr. Gregory N. Mezey ’06 Sadie A. Kennedy ’85 Edward A. Ledesma II ’05 Karri Mann MFA Financial, Inc. Patricia A. Kerr Steven Joseph Ledrich Dominick C. Manna A. Dennis Michel ’79 Kessler Enterprise, Inc. Alex Lee Maple Leaf Farms Micros Retail Systems Sarah L. Khampapha ’88 Karen A. Lee The Marcucilli Agency, Inc. Mid Hudson Food and Wine Society Kiawah Island Golf Resort Mary P. Lee ’86 Marcy L. Blum Associates, Inc. Michael A. Midler Thomas P. Kief ’78, CHE Salvatore J. P. Lee ’92 Cristina Mariani-May John D. Miles William Kiernan Yun Young Lee Bob Mariano Mill Falls at the Lake Kari L. Kinder ’90 Mary Lee-Brody ’88 The Market Place Restaurant Millbrook Vineyards and Winery, Inc. Maura King Legal Sea Foods Mark’s David Miller Richard A. King ’79 Thomas Leggio Alissa Marlin Douglass D. Miller ’89 Kingston Fine Jewelry Eddy Leroux Steven Marlin Katherine Miller Kirchhoff-Consigli Construction Bruce M. Levin ’96 Andrea Marra Kurt A. Miller ’84 Management Diana Levitt Brendan Marshall Patrick J. Miller Dan H. Kish ’88, CHE William B. Levor Chick Marshall Phil Miller Kitchen Pride Mushroom Farms, Inc. Alain Levy Simon Marshall Rod Miller Kitchit, Inc. Samuel A. Lewis, Jr. Marta Allyn Mills Sarah Klatt-Walsh ’84 Lidia’s Italy Anthony Martin Mina Group, LLC Dennis J. Klotzer ’60 Anthony and Mary J. Ligouri, CHE Joshua Martin Jeffery Minard Jeffrey Kmiec Alan P. Lilholt Martine’s Wines Harris Minckler, Jr. Kenneth S. Koenig Linda C. Mattlage Revocable Trust Emily K. Massimi Ming East West—Ming Tsai Timothy Koerner William Lindberg Matchbox Food Group Peter Miras Heather A. Kolakowski ’02 Jack Linder Missy Mathis Bruce Misamore Kone, Inc. Jennifer N. Lindner McGlinn ’93 Terry L. Mathis Patricia J. Mischel Roy Koschik Deborah E. Lindsay ’02 Bruce S. Mattel ’80, CHE Roberta F. Mitchell Andria Kott Sarah Linkenheil Brad Matthews ’74 Moët & Chandon Champagne Chet Koulik Linns Restaurant Sharon Matyas Damian Mogavero Peter Kourkoulis ’79 The Little Nell Hotel Suzanne Maxwell Monarch Country Club Rosemary Kowalski Nickolas Livanos ’83 David Maye Laura Ann Monroe ’12 Gerald Kraft Stanley Lobel Mark S. Mayers ’74 Barbara M. Monti Martin P. Kress Rebecca Maynard James E. Moore ’83 Maryellyn Kress Lone Mountain Wagyu, LLC Kenneth R. Mazur ’80 Antonio Mora Lars Kronmark Long Wharf Theatre Stuart McAllister Sarita Morais-Lang Liz Fisher Kublalsingh ’85 Jackie Longo Michael McAnally Santiago Morales II La Dame De Pic New York Daniel Lopez ’14 Karen McAndrew James Morena Charles A. La Forge Los Angeles Opera Anne E. McBride Morgan Stanley and Company La Gloria Capital, Inc. Stone Oak Christopher R. Loss ’93 McCain Foods USA, Inc. Morris Lobel & Sons, Inc. Lucian LaBarba Milan E. Lovasik ’64 Joseph F. McCann Darryl Mosher

THE CULINARY INSTITUTE OF AMERICA 2014 19 Ronald Mosimann Northern Trust Ronald N. Paul Nick Rama Clement E. Mosseri ’87, CEC, CEC Northstar Café John C. Paxson ’71 John R. Randall Karen Mosteller The Norumbega Inn Marlene Payne ’13 Adam Rapoport Jennifer Mota Novotel New York Hotel Pebble Beach Company RBC Capital Mozza Restaurant Group NY Skyride Catherine Helyn Pedersen ’12 Camille P. Reale Berit Muh NYS Association of Manufacturing Retail The Peninsula Thomas Santo Recine ’83 Robert A. Muh Bakers, Inc. Perella Weinberg Partners Reef Daniel P. Mullaney Larry Oberkfell Michell Perez Reidco, Inc. Kathryn J. Mullaney Ocean House Management, LLC Dick Perry ’82 Rhett Reidy Sean K. Mullaney Oceana Restaurant Margaret Happel Perry Arnold E. and Sherie Reiter Virginia H. Mullaney Brian R. O’Day Pete and Arline Harman Trust Fund Renshawnapier Limited Sandra Muller Rebecca Oetjen Christine Van Doren Peters ’95 Repair Solutions, Inc. Earl S. Mulley ’87 Lucille Ogden Frank N. Petersen ’76, CRC Kerri J. Ressmeyer Jane Mulligan Thomas O’Halloran Carl E. Petrillo Restaurant Gabriel Kreuther Carol B. Mulqueen Ann M. O’Herron Peugeot PSP USA, LLC Restaurant North Colleen M. Murphy The Ohio State University Linda and Rey Pezeshkan William N. Reynolds Michael F. Murphy ’69 Susan Olah ’75 P. F. Changs China Bistro and Pei Wei Maryanne Rezack Michael M. Murphy Lenora Olson Asian Diner Roger J. Riccardi Michael Matthew Murphy Gale E. O’Malley ’67 Phaidon Press, Inc. Paul Rich Susan W. Murray ’83, CRC Maura McMahon O’Meara Ruth Philipp Theodore W. Rich Howard and Stacey Murrell Omni Amelia Island Plantation Resort Anthony Piacentino ’76 Richard Scott Salon and Spa David J. Myers The Omni Grove Park Inn Lori L. Pierce ’95 Randy Richardson Nathan P. Myhrvold Raymond and Ellen Oneglia The Pierre New York, A Taj Hotel Daniel Ricotta Naked Food Concepts, LLC One Market Restaurant Michael Pilon Rifenbary Training & Development Napa Valley Wine Train Opera News Nashru Pirani Rifes’ Roost, LLC T/A Wing It Nashville Opera Opera Saratoga Genesse Pittman-Higgs Allison C. Righter National Frozen & Refrigerated Foods Shara Orem P.J. Clarkes—Washington, DC Nancy Rigothi Association, Inc. Patricia O’Roark Planet Wings Mary Jane Riley Naturipe Farms, LLC James O’Shea Roger Plummer, Jr. Art Ritt ’86 Susan P. Needelman John P. O’Shea Tammy Polito Gillian Ritter Teresa Neefus Paul Osincup Joseph K. Poon Ritz Carlton—Aruba Neil & Jane Golub Family Foundation, Inc. The Otesaga Resort Hotel Porter House New York Michele Rivera Mary Neild Bob and Charlotte Otto James Post, Jr. Michael A. Rizzo ’78 Neiman-Marcus John J. Overmars Rick Post Anita Roberson Alexander Nelson Douglas Owens Jason M. Potanovich ’96 Joan M. Roberts Nemacolin Woodlands Resort Oya, LLC Poughkeepsie Restaurant Group, Inc. Scott Robertson Nespresso USA, Inc. P & G Fund John P. Powers ’71 Robinson Home Products, Inc. Nestlé Brands Foodservice Company Tracey Pacheco Jim and Jan Pozzi James D. Robinson III Nestlé Professional North America Jason Packer The Preservation Society of Newport Valerie Robinson-Senning Alisa R. Neuneker Robert A. Palka ’86 County Rochester Area Community Foundation Neurologic Research Design, LLC Linda Palmer Jeffrey Thomas Presley, Jr. ’10 Rock Center Cafe Neves Inc. Clarence Pan ’91 Lindsey and Mike Press Rocking Horse Ranch The New York Botanical Garden James G. Pandl ’77 Jacqui M. Pressinger ’98, CPC Diana Lynne Roderique ’05 New York Giants Panini Pete’s Todd Cummings Price ’14 John Roderique New York Philharmonic Papagallo Yacht Charters, Inc. Stacy Beth Primack ’96 Quentin J. Roe New York Yankees Daria Papalia Primo Restaurant Dustin C. Rogge ’98 Newburgh Brewing Company Nancy Pape The Procter & Gamble Company Michael W. Romanovsky Stephanie E. Newell Jerry and Carole Papesh Joseph R. Profaci Laurette Rondenet-Smith Elizabeth Newell-Collins Daniel Paredes Prohibition Distillery Roosevelt Fire Department David Newlin Amish Parikh Jennifer M. Purcell ’86 Lily Y. Ropes Newport Harbor Corporation Donna M. Parisi, Esq. Dominick H. Purnomo Rose Water Nielsen-Massey Vanillas Laurence D. Parker ’85 Quartino Restaurant Paula S. Rosen Anthony Nigro ’02 Parkland Chef Catering, Inc. Dan Quiggle Rear Admiral Robert A. Rosen, NYNM (ret.) Antonio F. Nogales ’88 Terri Ann Parks Christopher Quinn Brad Rosenstein Noho Group Clara Parrella Cameron F. Rabe Alfred Rosenthal, CEP John Noll Susan Parrella Sheldon D. Rabin Cecily Berns Rosenthal G. Luke Norman Harlan and Kristi Parrish Sam Rabinovitz ’52 Douglas E. Rosenthal Jim Norman Carol Partlow Susan Rae William Rosenzweig North Country Smoke House Par-Way Tryson Company Joseph Raffa Kim Ross North End Grill Dino D. Paschetto David Rahusen Susan M. Roth ’79 Northeast Series of Lockton Klaire Marie Patterson The Rainbow Room Victoria Rothfus Companies, LLC The Patterson Club Suzanne Rajczi Roundy’s Supermarkets, Inc. Bonny Roy

20 THE CULINARY INSTITUTE OF AMERICA 2014 Royale House Dorie Shaddock Melissa Kathryn Stewart ’05 Rick and Lori Tietjen Royal Rose George Shannon Stifel Nicolaus Tilted Shed Ciderworks Roy’s Restaurants Catherine B. Shapiro CC Stinson Maureen Timmons ’92 RRE Ventures Roy St. John Sharp ’56, CEC St. Joe Club & Resorts Hollise Jean Tirendi ’03 Sheryl H. Rubenstein Theodore Sharples Frank Stocco ’75 Donald G. Tober The Ruby Restaurant Group Sandra R. Shaw Anthony M. Storzieri ’76 Wendy Tocci Robert W. Rudderow, Jr. Robert J. Sheahan, Sr. ’66, CEC Marcel J. St. Pierre ’95 Gregory and Louise Tompkins Elizabeth A. Runza Michael and Maritza Shephard Daniel G. Streett ’82 Kegan Toms Steve and Julie Rushmore Julie Shera Susan Strein Top of the Hub Harris H. Rusitzky Judy Lynn Shindel David L. Stroehmann, Sr. Jacqueline Torrellas Fuente ’87 Jeffrey Wayne Ruskaup ’08 Kirsten Poole Shippey ’91 Steven K. Strom Geoffrey O. Tracy ’98 Elizabeth Russel Shop Rite, Inc. Jasmine Stroman Tradeco Marketing, Inc. Ted Russin M.Sc. Food Science Kathleen P. Short Linda J. Sullivan Carolyn Tragni Rutherford Group Shula’s Steak House Paul O. Sullivan Gertrude D. Trani Trish Ryan Jane Sierk Sunkist Growers, Inc. Brett Traussi Sack Family Foundation James F. Sievers and Samira K. Beckwith Sunset Pointe T-Rex Hyde Park Marie E. Sadlo Jeffrey Silvershein, FACHE Sunshine Ace Hardware Tucker Estates Homeowners Association The Sagamore Daniel Simian Kenneth W. Surber ’85 Cindy Turk Nicholaos Sahlas ’90 Inder vir Singh Susan G. Taylor Philanthropic Fund Turley Wine Cellars Toni H. Sakaguchi ’84 John E. Singler Dianne Z. Sutherland Clarice Turner Sake Tengoku Cora R. Sita Benjamin W. Sutton ’77 Tuthilltown Spirits Fabrizzio Salerni Sizzler International, Inc. Scott L. Swartz ’89 Ellen Uffelmann Jordan Salicitos and Robert Bohr Skal Club of Little Rock Area Sweet Street Desserts, Inc. The Ultimate Image, LLC Mar-y-Sol Salinas Skamania Lodge Renee Ann Swimmer Ultimate Software Demetrios Andreas Salivaras ’04 Tim Skidgell ’74 Ellen Switkes Alicia Ann Umbrino ’11 Demetrious Salivaras Skuna Bay Salmon Steven Swofford ’97 Union Rooftop and Workshop Barbara Salop Skurnik Wines Vincent Szwajkowski Union Square Cafe Amy A. Salvestrin Malachi W. Sloan III ’58 Table Five 08, LLC USA Dry Pea and Lentil Council Scott W. Samuel Roy Michael Sloan ’10 Taco Cabana Joseph Utera Lori Samuels Brad Smith Taco John’s International, Inc. The V Foundation Wine Celebration San Antonio Area Foundation Colin Smith Taj John J. Vaccaro ’66 San Antonio Hispanic Chamber of George F. Smith Talde Thomas L. Vaccaro ’85, CMB, CEPC Commerce Graig W. Smith, MD Henry Dickie Tallman, Jr. ’75 Van Lang Foods San Francisco Opera Jan Stuebing Smyth Joseph Tammaro ’97 Lisa Brugellis Vanata Sandra Sanchez Snowmass Tourism Tao Group The Vanderbilt Grace Hotel James E. Sandstrom Vincent F. Sollitto III Mark D. Tate ’78 Jerome J. Vantaggi ’77 Sardine Factory Restaurant Sandy Solmon Barbara Tavis Carmen L. Vega Gertrud Saucy Felice Solomon Taylor Freezer Sales of AZ, Inc. Gilbert Velazquez, Jr. James J. Scarpa ’84 Evelyn Soto Taylor Shellfish Farms Howie Velie Shepard M. Scheinberg Sotto13 Sherry Carlson Taylor John Anthony Venturo ’79, CEC, AAC Amy L. Schneider ’78 William George Spano ’71 Tom and Donna Taylor Verona Inn Donna M. Schoonmaker Sparrow Lane Ted’s Montana Grill Veterans Home of California, Yountville Schramsberg Vineyards Henry G. Speckhardt ’68 Jordi and Brittni Tejero Victor Jacobs Trust Marc Schulman Mark S. Speigel ’79 Telepan Vidalia Alice-Ann Schuster Michael B. Sperling Juliette Ten The VIG Chicago LLC Barbara Wile Schwarz Jennifer Speziale Roberta Tepper Jimmy Villarreal, Jr. ’06 Megan Schwarze Scott Spiro Anthony J. Terlato The Villas of Grand Cypress Joyce M. Schwer ’91 SPRIG, Inc. Terlato Wines International Tom E. Villeneuve ’82 Andrea Sciacca Andra Sramek Marion M. Terralavoro Vineyard Country Inn Alice Sciore Jennifer Stack-O’Connor ’03 Terrapin Creek Cafe, LLC Peeranut Visetsuth Cynthia Scofield Ricky Staherski Linda E. Terwilliger Vistage Florida David Scott John St. Amand Priyanka Thaker Gerard Viverito Russell Scott, CMC Demetra S. Stamus ’12 Skip Thela Bryan J. Voltaggio ’99 Sea Grill Phyllis J. Stamy Third and Hollywood Hinnerk W. von Bargen, CHE Sea World, Inc. Starbucks Coffee Company Mark A. Thomas ’77 Jeremy Wachalter ’02 Seater Construction Mark B. Stark ’84 R. Tracy Thomas ’78 Carl Wagner Sebasco Harbor Resort Stein Eriksen Lodge Thompson Cider Mill Thomas Wahl, Jr. Curt Seidl ’77 Joel Steinberg, MD Janice M. Thompson James Walker, Jr. Semsom Restaurant, Inc. Lynne Steinman Leonard M. Thompson ’89, CC David J. Walsh ’90 Mauro Sessarego Stevens Wilcox Potvin Cassidy & Paul A. Throne ’76, CEC Cheryl P. Walters-Gumbs Jeremy Ryle Sewall ’92 Jakubowski TIAA-CREF Justin Ward ’88 Christine Sfeir Stew Leonard’s Tiago’s Cabo Grille Warwick Valley Winery and Distillery

THE CULINARY INSTITUTE OF AMERICA 2014 21 Rodney H. Wasserstrom Denise M. Zuniga Thomas Keller Restaurant Group— Roland Lewis Michael T. Watson, Jr. John T. Zygmunt ’77, CEC Thomas Keller Judy Lynn Shindel Robin Watzka Lizzie and Jonathan Tisch Paula Kaplan Waxman ’79 GIFTS MADE Brett Traussi Lovasik Family Milan E. Lovasik ’64 Erin M Waz IN HONOR OF… Carmen L. Vega Marc Gornitsky Weber ’05 Jonathan & Morgan Weinberger Paul J. Manna, Jr. ’00 Joe and Debbie Werner James Webster Samantha Nicole Cancro ’13/’14 Dominick C. Manna Irwin Weinberg David & Lillian Rahusen Maisie Wilhelm Morgan D. Weinberger Ryan I. Matthews Jake Daniel Cohen ’13/’14 Richard L. Weiner Le Cercle de Feu de Brad K. Matthews ’74 Commanderie de Bordeaux Merrill Weiss Daniel Boulud Rachel Elizabeth Maynard ’15 Michael Weiss, CHE All-Clad Metalcrafters, LLC Richard J. Coppedge, Jr., Anonymous Rebecca Maynard Kimberly Welch-Fischer ’84 CMB, CHE Barbara and Donald Tober Foundation Wells Fargo Foundation USA Dry Pea and Lentil Council Michael McAnally Paul Bartolotta and The Bartolotta Maurice W. West ’67, CWC Mary Neild The Westin Washington, DC City Center Restaurant Group Jaclyn Corr ’14 David and Honey Whalen Bentley Meeker and Alicia Boyes James M. Corr Nathan P. Myhrvold Jasper K. White III ’76 Mr. and Mrs. Larney J. Bisbano Intellectual Ventures Custom Culinary, Inc. The White Mountain Hotel & Resort Jérôme Bocuse ’92 Griffith Laboratories My Student Worker The Whiteface Lodge Robert Bohr Jasmine Stroman Cherilynn J. Whitehouse ’86 Joel Buchman Distinguished Order of Zerocrats Elie and Danielle Camoro Brad Whitmore MPA National Frozen & Refrigerated Foods Beth Needelman ’14 Brian Carley Steven Wicelinski Association, Inc. Dr. and Mrs. Andrew Needelman Maisie Wilhelm Bill and Catherine Carmody William F. and Mildred Feinbloom Cesare Casella Michael George Felicio ’17 Mary Neild Foundation Brian Diamond and Family Christopher and Karen Craddock ’95 Michael McAnally Corrine Forrest Williams ’13 Marcel Doron Financial Aid Department who Loretta O’Connell Raymond Nathaniel Williams, Jr. ’77 Georgette Farkas and Rotisserie helped my education become Lucille Ogden Lauren Rae Wilson Georgette Robert F. Wilson, Jr. Marcello & Diane Fiorentino a reality Brian R. O’Day Allison Ames Goscinski ’08 Wine Cube Tours Focus Products Group Arnold E. Maloy Gracie Events, LLC—Sally and Daniel Wine Tours VIP Joseph J. Fugazzotto ’03 Johnnes Harlan Parrish WineRacks.com Pasquale J. Fugazzotto Winston Industries Robert S. Grimes The John Russell Thomas Foundation Karim A. Guedouar Winvian Resort Jonathan Paul Gamlen ’07/’09 Sheldon D. Rabin Rita and Andre Jammet Kathleen Gamlen Milk Marketing Board Rachel A. Johnson Joan F. Wise Peter and Melinda Kaminsky Phillip Henry Halff II ’11/’12 Wm. G. Roe & Sons, Inc. Michael Lawrence Foluso Olayinka Salami ’12 Theresa Halff Wolfgang Puck Worldwide, Inc. Le Bernardin Christopher and Karen Craddock ’95 Woodloch Pines Resort Yun Young Lee Monica Hannoush ’14 Eddy Leroux Giovanni Scappin Sean Patrick Woods ’92 Commanderie de Bordeaux Mark A. Bauman Woodway Country Club Jesse and Jennifer B. Lynn Ken Woytisek Lili Lynton and Michael Ryan Johnny P. Hernandez, Jr. ’89 Haylee Renee Shaddock ’14/’15 Macy’s and Bloomingdale’s Nancy Wasserman Cocola Gregory L. Wright Dorie Shaddock Sylvia A. Wulf Made Nice, LLC—Daniel Humm and JoAnne Holley Wusthof-Trident of America, Inc. Will Guidara Michael J. Smith ’83, CEC Deborah A. Bailey Murray Yanker Eduardo Martinez-Lima Griffith Laboratories Marc A. Yanni ’83 Mr. and Mrs. Michael McCormack John Sebastien Hopkinson Fritz Sonnenschmidt, CMC, AAC Yono’s Restaurant Robert McCormick ’14/’15 Joanne and Dylan McDuffee R. Tracy Thomas’78 Gwen York Isabelle Hopkinson YourCause Ming East West—Ming Tsai Unknown Young Yun Antonio Mora Gail Glickman Horwood Anonymous James Zambito David Newlin Beth Ann Ditkoff Denise M. Zanchelli Peter B. Cannell & Co., Inc. Debbie Cech Jira GIFTS MADE Jose M. Zapatero ’08 Lindsey and Mike Press Kerri J. Ressmeyer Jonathan Andrew Zearfoss, CEC, Adam Rapoport IN MEMORY OF… CCE, CHE Fabrizzio Salerni Robert H. Kabakoff ’86, CCC Wayne L. Almquist, CHE Jordan Salicitor Robert Thomas Zerban ’92 Janice M. and David L. Thompson Ryan P. Butler Edmondo Schwartz Michelle Zerpa Mary Lou De Santis Skurnik Wines Laura V. Kiernan ’03 C. Peter Ziehl ’11 Susan Ferris Solex Fine Foods—CATSMO Artisan William Kiernan Jill Zimmerman Susan Haug Smokehouse John Zline Vincenzo Lauria Stephan G. Hengst ’97/’00 Elizabeth Zmarlicki Juliette Ten Mark A. Bauman Susan K. Holt The Lynton Foundation Dennis Macheska 22 THE CULINARY INSTITUTE OF AMERICA 2014 Daria Papalia Edward H. Bradley George F. Smith Robert Glickman Dick Perry ’82 USA Dry Pea and Lentil Council Gregory and Louise Tompkins Jewish Communal Fund Alice Ann Schuster James Webster Scott L. Swartz ’89 Catherine Brandel Hedy Gold Marion M. Terralavoro Christina Adamson Madelyn Cutler ’81 Stephan Gold Aaron Brown The Food Group, Inc. David and Honey Whalen Norman N. Gottlieb Elizabeth Zmarlicki Victoria Chism Julie Cirilli Theodore Czyz Maisie Wilhelm Evelyn Soto Joseph Amendola Jim DeJoy Louis Greenspan Lisa H. Callison ’81 Patricia E. Donnelly James A. DeCarlo Louis Greenspan Charitable Trust Michael D. Spears ’72 Greg Drescher Michael M. Murphy Traci A. Dutton Ellen S. Gutenstein Gordon Banfield ’69 Eve Felder ’88 Leonard M. De Rosa ’67 Rachel A. Johnson Karen Banfield-Bowen Robert Jorin Douglas Hayes James W. Heywood ’67, CHE Lars Kronmark Peter D. Banks Emily Diffrient ’94 H. Thomas Bensel ’76 Toni H. Sakaguchi ’84 Anonymous Liz, Hunter, Melissa, and Steve Collins Nancy Collazo Amy A. Salvestrin Joseph Archer Connie Heaps Richard Cullen Timothy Callahan Robert H. Briggs, CHE Jack B. Demuth ’71 Michael Cashdollar Vincent G. Fatigati ’80 Elizabeth E. Briggs Mark J. Foley Lisa M. Curtis Paul A. DelleRose ’94 Nathalie Fischer Christopher Heywood ’95 & Anna De France Denise A. Fiore Wendy S. Karn Nick Tomasetti Neil A. Garrison Carole E. Goldsmith Frances J. Kearney Sandra Muller Byron Giff Thomas P. Kief ’78 John J. Ginty Emily Burten-Werksman ’78 Bruce S. Mattel ’80 Michael Arthur Igdaloff ’09 Peg C. Graham Judi Burten ’76 Anonymous Russell Ferber Dan Green Nancy Bryant Gail N. Jones Judy Griffin Michael Andrew Cech ’80 De Maria Family The Russell Ferber Foundation/ Joseph Guagliardo Martin P. Kress Mary L. Doyle The Ferber-Jordon Family Kevin Hanaburgh Maryellyn Kress Don Shirley and Ellen Switkes Kerri J. Ressmeyer Jayne Hayden-Lay Ann and Tom Foley Fidelity Charitable Gift Fund Thomas M. Hirst Michael C. Cerullo Myles Foley ’88 Lynda Garcia Mary Jo Laffin Sheri L. Avery Eileen Sandra Hamos William H. Fontes ’77 Steven Joseph Ledrich Carole E. Brelsford Joan and Jeff Jacobson James and Judy Sandstrom Harris Minckler Paul & Sharyne Cerullo ’69 Jewish Community Foundation Skal Club of Little Rock Area Sandra Muller William and Judith Lindberg Linda C. Mattlage Revocable Trust Anna O’Herron Zach and Sara Luck Lillian M. McIntyre Francesco and Mary Giambelli Rebecca Oetjen Klaire Marie Patterson Theodore and Joyce Sharples Francesco and Mary Giambelli Charitable Michael Pilon Elizabeth Russel Richard G. & Barbara Tavis Trust James Post Lori Samuels Michael T. Watson The Francesco & Mary Giambelli Christopher Quinn Daniel and Ashken Simian Foundation, Inc. Rhett Reidy Jenny Lee Critchley Southern California Aetna Employee Daniel Ricotta Anonymous Robert J. Gildersleeve, Jr. ’90 Joel Steinberg Nancy Rigothi Crystal Archer Amboy Bank Lynne Steinman Elizabeth A. Runza Karen Baez Anne and Jack Andamowsky Jerry and Sherry Carlson Taylor Andra Sramek Michael P. Critchley Anton Family Foundation Silvia Jacobs John St. Amand Jody Ann Danna Andrew and Sophia Arbes Victor Jacobs Trust Gregory and Louise Tompkins Anthony F. DiBenedetto ’98 API Retail Solutions Carl Wagner Mary Ann Flynn Maria and Paul Bracco Victor Jacobs Robin Watzka Debra A. Frazier Kim and Brian Brockway Victor Jacobs Trust Nancy Graham Ken and Rosemary Bynoe Paul M. Baron ’94 Robert Harris Sheryl & Phil Cohen Bobby F. Johnson ’71, CEC Paula W. Baron Mary Jo Laffin Chris and Kathy Day Howard ’71 and Nancy Clark Gail N. Jones Jayne Hayden-Lay Kelly A. Day Craig Kapper Rebecca M. Imperati Bill and Terri Duggan Viktor Bauman Jeremy Joseph Kapper ’05 Frances J. Kearney Angela Innello Ecolab, Inc. Rachel A. Johnson Geltrude and Company LLC Benjamin Scott Knauss Edward H. Benenson Gail N. Jones Dorothy Gildersleeve Michelle Zerpa Edward H. Benenson Foundation, Inc. Kelly Lake Tom Haas Sharon Matyas Rod and Ellen Miller David L. Knipfing ’83 Noah Thomas Black Katherine Miller Lee & Onelia Neves and Neves, Inc. Ellen Uffelmann Debra DiSalvio Phil Miller Sheryl and Ira Rubenstein Donald P. Lancella Ann M. O’Herron David Cully Bogrette ’86 David and Sandy Shaw Karen A. Lee John J. Overmars John H. Bogrette ’54 Carol and Merrill Weiss Gail N. Jones Josephine C. Del Monaco Ruth Philipp THE CULINARY INSTITUTE OF AMERICA 2014 23 Francis M. Lopez, CHE James J. McCann ’71 Tom and Donna Taylor William Schneider Mark V. Erickson ’77, CMC James J. McCann Charitable Trust Jordi and Brittni Tejero Amy L. Schneider ’78 Vistage Florida Aleanna Jay Luethi-Garrecht ’03 Joan Mitchell Charles and Joan Wise Jacob Aron Shapiro Phyllis and Edgar Stamy David & Marlene Miller, Mitch & Christy Maria Coggiola Denise M. Zanchelli Miller Erv & Wendi Pavllfsky, Gary & Charles Muer Diana E. Delonis ’97 Lisa Pavllfsky Chuck Muer and Chef Larry Memorial Stephen L. Durfee Robert B. Maher ’54 Foundation Catherine Eucker Réblé Doris A. Maher Enrico Monti Joyce Hodgkinson Joseph L. Muré ’74, CHE Action Automatic Door and Gate Anthony Martin Balkrishna and Savita Maniar Salvatore J. P. Lee ’92 Company Emily K. Massimi Priyanka Thaker Jim Norman Anonymous Paul Osincup Bob and Sue Arnebold William S. Mank ’70 Larry Pagliara Catherine B. Shapiro Asher Strategies, Inc. Charles F. Fleming ’70 Chuck Muer and Chef Larry Memorial Sheila Starr Ashley George Edward Simmons Foundation Noble L. Masi, CEPC, AAC, CHE John C. and Mirella Monti Belshe Murray Yanker American Culinary Federation Bob and Joyce Bevilacqua Mary Jo Palka ’86 Michael V. Siry ’84 Rocco M. Angelo Samuel and Nancy Bonasso Robert A. Palka ’86 Jane G. Anathan Louis A. Buzzeo Elizabeth Bonsel Derek Eisenberg Gilda M. Carrubba The Boyle Consulting Group, Inc. Joan Porter Perline Marlin Family Mary Catrone Shelly Brick Fidelity Brokerage Services, LLC Alissa Marlin Howard Clark ’71 and Nancy Clark William Chalmers Brothers Robert M. Potanovich, Sr. ’71 MFA Financial, Inc. Maureen K. Collins Color Trendz Hair Salon, LLC Jason M. Potanovich ’96 Mota George and Rosalyn Corriveau CRSTC. LLC Katherine Meinhold and Richard Weiner Richard and Janet Costanzo Vin and Debby DePasquale Adam Gregory Rains Theresa M. Cristo Ross and Sharon Dickmann Maria Coggiola Brian H. Smith, CHE Jennifer B. Crosson Darren