IN CONCERT: Orchestrating Excellence

2002–2003 ANNUAL REPORT Table of Contents MESSAGE FROM THE CHAIRMAN AND THE PRESIDENT 3 BOARD OF TRUSTEES 4 MEMBERS OF THE CORPORATION 8 BOARD COMMITTEES 10 IN CONCERT: ORCHESTRATING EXCELLENCE 11 SPECIAL INITIATIVES AND DEDICATIONS 12 MOC OF THE YEAR 15 FINANCIAL HIGHLIGHTS 16 Revenue Sources 16 Expenses 16 Assets/Equity 17 Revenues 17 Endowments 17 Financial Aid 17 The Culinary Institute of America’s Presidential Cabinet: Consolidated Balance Sheet 18 (Front row) Dean of Liberal and Management Studies Kathy Zraly; Vice President of Marketing and Strategy COLLEGE HIGHLIGHTS 19 Bruce Hillenbrand; Dean of Student Affairs Alice-Ann IN MEMORIAM 32 Schuster; and Associate Vice President and Dean of Culi- nary, Baking and Pastry Studies Victor Gielisse. (Back row) OUR BENEFACTORS 33 Vice President and Managing Director for Greystone and Honor Roll 33 CE Mark Erickson; Senior Vice President of Finance and Board of Trustees 34 Administration Charles O’Mara; Dean of Enrollment Members of the Corporation 35 Management Drusilla Blackman; President Tim Ryan; Corporate and Foundation 35 Vice President for Development Robert Lane; and Associate Alumni 38 Vice President of Planning, Research, and Accreditation Parents 44 Ann Weeks. Friends of the Institute 44 Special Gifts 45 Gifts-in-Kind 46 MISSION STATEMENT The Society of the Millennium 46 The Culinary Institute of America is a private, not- Gifts in Memoriam 47 for-profit college dedicated to providing the world’s Gifts in Honor 47 best professional culinary education. Excellence, Matching Gift Companies/Foundations 48 Faculty/Staff 48 leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. SCHOLARSHIPS 50 We teach our students the general knowledge and Endowed Scholarship Funds (ESF) 50 specific skills necessary to live successful lives and Expendable Scholarships 52 to grow into positions of influence and leadership NAMED FACILITIES AT THE CIA 56 in their chosen profession.

This annual report, covering Fiscal Year June 1, 2002 through May 31, 2003, was submitted at the Annual Meeting of the Corporation of The Culinary Institute of America on October 25, 2003. ©2003 The Culinary Institute of America Photography: A. Blake Gardner III, Chas McGrath, Michael Nelson, and Lorna Smith Cover Illustration: Christine Hepner The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499 845-452-9600 • www.ciachef.edu The CIA at Greystone is a branch of the CIA, Hyde Park, NY. Message from the Chairman and the President Orchestration n 1: the arrange- The year saw the outbreak of war ment of a musical composition abroad and an economic downturn on for performance by an orchestra the home front, but still the CIA—and 2: harmonious organization the industry as a whole—persevered. The Annual Campaign rose to the chal- Much like the creation of a beau- lenge and had another successful year, tiful orchestral arrangement, the raising more than $1 million thanks in development of a future culinary large part to the generosity of our indus- leader requires the contributions try friends. Alumni giving reached a of many different artists perform- record high, and the Annual Gala hon- ing in harmony to produce a oring Michael Bailey raised more money masterpiece. The Culinary Insti- than any other single CIA event ever. tute of America is proud to be a part of that process, and we’re Grateful for that ongoing support, the pleased to celebrate our more college strives to give back to industry than five and a half decades of the best way we know how—through working in concert with industry education. Our degree programs con- to achieve excellence in every tinue to hit all the right notes, sending facet of culinary education. talented new employees into the indus- try every three weeks. Our innovative 2002–2003 saw a number of ini- professional development programs tiatives and accomplishments provide more chances than ever for that epitomized how the CIA working culinarians to hone their skills and the foodservice and hospi- and enhance their knowledge. In con- tality industry make beautiful junction with the building of the Rudd music together. Major projects, such as the develop- Center, the college launched a full-scale Professional ment of the Rudd Center for Professional Wine Stud- Wine Studies Program at our Napa Valley campus. ies and the Chuck Williams Flavor Discovery Center We also introduced the Advanced Culinary Arts Cer- at Greystone and the upcoming groundbreaking of tificate Program, expanded our Baking and Pastry Anton Plaza in Hyde Park, are made possible largely Arts Certificate Program, created two new custom due to the generosity of people in our industry. courses for foodservice managers and operators, and A number of strategic partnerships put us in tune teamed with the American Culinary Federation to with other institutions as well. Our alliance with create a multi-tiered certification program for profes- Cornell University’s School of Hotel Administration sional chefs. is creating more opportunities for students. We Likewise, the CIA’s Food & Beverage Institute is cen- worked with Harvard Medical School on a project to ter-stage, continually adding new products to its com- demonstrate that food and cooking can be a viable prehensive list of training materials, including the alternative to drugs and surgery for people with Prochef Recipe Master software program, Foodser- health issues. We also launched a revolutionary culi- vice Training Solutions tool kits, and the Cooking nary training program for the U.S. Air Force. Methods DVD Series. CIA alumni continued to be the maestros of the We’re happy to do our part to serve industry, and industry. We were particularly excited that 14 of our thank all of you who work in concert with us—bene- graduates were included in Nation’s Restaurant factors, Members of the Corporation, and Trustees— News magazine’s “NRN 50,” which celebrated the to make our great profession even better. With your most accomplished and innovative professionals in continued dedication, we will be orchestrating excel- culinary research and development. lence for years to come.

NICK VALENTI DR. TIM RYAN, C.M.C. Chairman of the Board President 3 Board of Trustees

CHAIRMAN VICE CHAIRMAN SECRETARY TREASURER Nick Valenti William C. Anton Ted J. Kleisner John N. Daly President and CEO, Chairman, President and Vice President, Restaurant Associates Anton Airfood, Inc. Managing Director, Jennison Associates The Greenbrier Resort

TRUSTEES

Elaine C. Bell ’78 Robert Berenson Richard Bradley Lee A. Cockerell Chef/Owner Vice Chairman and Chairman, Executive Vice Elaine Bell Catering Co. General Manager, Bradley Holdings Ltd. President, Grey Global Group Walt Disney World Company

Barry Colman ’83 Sebastian J. DiMeglio James Doherty Frank J. Fahrenkopf, Jr. John R. Farquharson More Than a Mouthful President and CEO Executive Vice President and CEO, President, Café (Retired), President, American Gaming International Food Guest Services, Inc. Lebhar-Friedman, Inc. Association Safety Council

4 Robert Glickman Burton Hobson Michael Kaufman Takeshi Kohjima Dr. Barbara Lawrence President, Chairman and CEO President, President and CEO, Associate Provost, Robert Glickman (Retired), Pond Hill Ventures LLC Seiyo Food Systems, Baruch College and Associates, Inc. Sterling Publishing, Inc. Inc.

Ronald N. Magruder M. Cameron Mitchell ’86 Edna K. Morris John L. Patten Marshall M. Reisman President, Partner, Owner and Director, Cameron Mitchell CEO Partners, Inc. Wine Merchants, Ltd. Restaurants

TRUSTEES EMERITI

Melinda R. John L. Sharpe Donald Axleroad Frank Arthur Banks ’57 (Mindy) Rich President and COO Rihga Royal New York Executive Vice President (Retired), Hotel (Retired) of Innovation, Four Seasons Rich Products Hotels & Resorts Corporation

Jeffrey P. Berlind H. Jerome Berns August J. Ceradini, Jr. Dr. John J. Connolly Walter Conti Publishing Consultant, Associate (Retired), Chairman Emeritus Chairman Emeritus Chairman Emeritus Reed Business “21” Club President, President and CEO, Co-Owner (Retired), Information New York Castle, Connolly Pipersville Inn Cruise Lines, Inc. Medical, Ltd. 5 Board of Trustees cont. TRUSTEES EMERITI CONT.

Marcel Desaulniers ’65 Daniel A. Gescheidle Karl Kilburg Abigail Kirsch Executive Chef and President (Retired), Senior Vice President, Founder, Co-Owner, The Trellis National Restaurant Marriott International, Abigail Kirsch Culinary Cafe, Restaurant & Grill Association Educational Inc. Productions Foundation

Peter Kleiser Charles La Forge Richard Lavin Herman Leavitt Walter Luftman Senior Vice President President, President, General Secretary and Chairman (Retired), (Retired), Food and Wayfarer Inns Lavin & Associates Treasurer (Retired), Greenwich Capital Beverage, Hilton Hotels Hotel Employees and Resources, Inc. Corporation Restaurant Employees International Union

Tony May Margaret E. Alan R. Plassche Richard J. Ripp ’55 Harris H. (Bud) President, Happel Perry Chairman Emeritus President, Rusitzky Tony May Group President, Consultant, Restaurateur, Inc. Chairman Emeritus Nutmeg Ventures; UniPro Foodservice, Inc. President, Adjunct Faculty, The Greening Group New York University

Arno B. Schmidt Richard K. Smucker Arnym Solomon ’69 Rodney Stoner ’65 Donald G. Tober Owner/President, President, Co-CEO, CEO, Vice President of Chairman and CEO, Arno Schmidt and CFO, Boucan Group Food and Beverage, Sugar Foods Enterprises The J. M. Smucker International Greenbrier Resort Corporation Company Management Co.

6 William J. Tobin Joseph W. Vannucci Julius Wile Kevin Zraly President, Director of Marketing Chairman Emeritus Vice President, William J. Tobin (Retired), East Hill Senior Vice President Smith & Wollensky Consulting Woods (Retired), Julius Wile Restaurant Group, Inc. Sons & Company

HONORARY TRUSTEES

Edward H. Benenson Paul Bocuse Barron Hilton William N. Hulett Chairman, Chef/Owner, Chairman and President and CEO, Benenson Funding Restaurant Paul Bocuse President, Bridge Street Corporation Hilton Hotels Accommodations Corporation

I. Pano Karatassos ’60 J. Willard Marriott, Jr. Ferdinand E. Metz Robert Mondavi Arthur F. Musarra President and CEO, Chairman of the Board President Emeritus, Chairman Emeritus, President, Musarra and Buckhead Life and CEO, Marriott The Culinary Institute Robert Mondavi Winery Musarra, P.C. Restaurant Group International, Inc. of America

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

7 Members of the Corporation Members of the Corporation elect members of the Board of William J. Deutsch H Trustees, ratify the board’s decisions, serve on standing com- Tony DiLucia ’87 Thomas J. Haas * mittees, and generally act as goodwill ambassadors for The Sebastian J. DiMeglio * Janis M. Hadley Culinary Institute of America. They act in a similar capacity James Doherty Suzanne B. Hamlin to the stockholders of a profit-sharing corporation. All current John P. Doherty ’78 * William Harlan trustees are also Members of the Corporation. John P. Dorman ’78 John D. Harney Mary Ellen Dougherty * *Indicates Life MOC Thomas R. Hart ’75 * James M. Draper A. Reed Hayes * Daniel R. Durick ’67 * Barron Hilton * A Ralph O. Brennan John S. Dyson Burton Hobson * Silvia G. Allen A. Beirne Brown Steven Hochberg Scott Allmendinger Edward Glen Brown ’83 E Hilarie Hoting Joseph Amendola Jeffrey Buben ’78 Steven Ells ’90 William N. Hulett * Patricia Miller Anton James L. Budros Donald P. Emery Andrew Hurst ’89 William C. Anton David Emil Brian W. Averna ’81 C Steve Engel I Alison B. Awerbuch ’85 Nicholas Camody Jules I. Epstein Andrea M. Immer Donald M. Axleroad Diane E. Carey-Woodruff Mark Erickson ’77 * Joel M. Ingegno Fred Carl, Jr. Herbert Ernest * B Richard C. Cattani John Esposito J Samuel G. Backos * Jean-Robert H. Cauvin John Jordan George E. Baggott August J. Ceradini, Jr. * F Edward K. Jorgensen * Douglas M. Baker, Jr. Michael F. Charlton Florence Fabricant Ted J. Balestreri Michael D. Chiarello ’82 Frank J. Fahrenkopf, Jr. K Frank Arthur Banks ’57 Julia Child * John R. Farquharson * Robert Hamilton Kabakoff ’86 Henry Ogden Barbour * Michael Chiu Joseph Fassler Barbara Kafka * Paul Vincent Baron Charles D. Clawson, Jr. Dean Fearing ’78 Herbert C. Kallman * Michael C. Bartlett Lee A. Cockerell * Valerie Ferguson David I. Kalman Laurie Baskin Donald M. Coe Al Ferrone ’78 Jane Kalmus Michael Batterberry Dominic Colangelo Phyllis Flaherty ’74 Kyle Christopher Kandel ’82 Robert A. Beck * Barry E. Colman ’83 * Ruediger J. Flik Roger M. Kaplan ’81 Neil Beckerman Anthony V. Como ’71 * John G. Flynn I. Pano Karatassos ’60 * Elaine C. Bell ’78 * John J. Connolly * Lawrence Forgione ’74 Eric J. Karell ’78 Russell Edward Bellanca Allan Conseur * Patricia Dooley Fortenbaugh Peter Katsotis ’80 Dan Benedetti Walter J. Conti * Tony Fortuna Harriette R. Katz Edward H. Benenson * Ann Lynn Cooper ’79 Larry Foster Michael S. Kaufman * Nick Beni, Sr.* Carla Cooper Anthony J. Franchi ’55 * James Kelley Marilyn A. Benson Brian C. Cornell Jacqueline L. Frazer ’84 Dee H. Kemnitz Charles J. Berardi ’78 Dan Coudreaut ’95 Karl Kilburg Robert L. Berenson * Frank Crisafulli G Christopher Kimball Anthony Berger Rick S. Crossland ’73 Gerard T. Gabrys David Kimmel ’77 * Charles M. Berger Mark J. Crowell ’79 * Michael Howard Garbin ’76 Loren Kimura Carlyn A. Berghoff ’82 * Thomas Cullen Joseph W. F. Gardiner * Abigail Kirsch * Roger Berkowitz John N. Curlett, Jr. * Robert B. Gee * James Kirsch Jeffrey P. Berlind * Daniel F. Curtin Daniel A. Gescheidle * Robert B. Kirsch H. Jerome Berns * Peter Gibbons ’78 Fred Klashman Allen J. Bernstein D Joseph Girard Peter Kleiser * Charles L. Bernstein Patricia Dailey Robert Glickman * Frederick J. Kleisner Margrit Biever-Mondavi John P. Dalton ’86 Richard J. Goeglein * Ted J. Kleisner * Paul Bocuse * John N. Daly * Steven A. Goldstein ’89 Wade Knowles John H. Bogrette, Jr. ’54 Lori Daniel ’79 Charles S. Goodman Takeshi Kohjima Stephen R. Bokser Mark Davidoff Alan Gould Alphons E. Konrad Daniel J. Boulud Darwin Day John Gray Rosalyn Kulik Richard J. Bradley * Ken De Baun Robert Grimes Christopher C. Brady Henri Deltieure Martin Gross * Lisa Marie Brefere ’78 Marcel A. Desaulniers ’65 * Robert Gutenstein Ella Brennan * Joseph W. DeScenza Helen A. Guthrie * 8 L N Allan L. Schuman * V Thomas F. Lackmann William J. Nassikas Richard S. Scolaro Nick Valenti * Charles La Forge * Drew A. Nieporent John B. Seastone * Joseph W. Vannucci Robin Lail David Scott Nina ’85 J. David Seay Richard H. Vent * Henry Raymond Lambert David Novak L. LeGrande Serras Robert F. Voelker ’69 * John T. Landry, Jr. Sheldon Shane George Lang O Edward L. Shapoff W John L. Sharpe * Kenneth A. Lapin Vinnie Oakes ’65 Richard Wager Martin B. Shellenberger Jan H. Larsen Bradley M. Ogden ’77 J. Dudley Waldner * Susan Shellenberger Richard Lavin * Anthony J. O’Reilly * Helen B. Warren * Gary F. Sherlock Barbara E. Lawrence * Allan J. Ostroff Danny Wegman Bettina A. Sichel Herman Leavitt * Edward A. Weihman Peter M. F. Sichel * Roger Max Le Bosser P Lawrence J. Weiss * Peter M. Lehrer Stephen H. Simon John L. Patten * James R. Weldon Harriet Lembeck Robert F. Simonson Ronald Neal Paul Jasper K. White III ’76 Michael J Licata Saul Singer ’93 Margaret E. Happel Perry Michael J. Whiteman * Michael Lomonaco James Singerling Ronald W. Peterson ’67 * Andrew B. Wile Walter Luftman * Michael R. Slater Carl Edward Petrillo Julius Wile * Donald E. Lundberg Albert K. Smiley Joseph Phelps John W. Wilhelm Barbara Smith * Max Pine * Andrew C. Wilkinson ’83 Virginia B. Smith * M David Pittaway Anne Willan Richard K. Smucker * Sirio Maccioni Alan R. Plassche * Charles E. Williams * Arnym P. Solomon ’69 * Ronald N. Magruder * Ron Pobuda William Wilson André E. Soltner * Waldy Malouf ’75 Rick Postiglione Michael Spears ’72 Sheldon B. Margolis Thane A. Pressman Y Joseph E. Spinnato John F. Mariani Joseph Prezioso Roger L. Yaseen * Joel M. Spiro Virginia A. Mariani Joseph Primavera Walter Staib Dewey Markham, Jr. ’84 John J. Profaci * Z J. Willard Marriott, Jr. * Alan N. Stillman Michael P. Purcell ’81 Henry J. Zaccara Peggy Marshall-Mims Jean-Pierre Stoehr Nina Zagat Damian J. Martineau ’82 Rodney Stoner ’65 R Tim Zagat R. Douglas Martinides ’75 David L. Stroehmann Ernst H. Rechtermann Robert Alan Zitto ’80 Brian F. Matt ’84 Joe Stubbs Marshall M. Reisman * Kevin Zraly * Mark A. Mattern ’87 Jim Sullivan Leslie K. Revsin Melvin Zuckerman Tony May * Paul O. Sullivan Neil S. Reyer William F. May Blake Emerson Swihart ’78 Melinda R. Rich * CIA FACULTY Joseph F. McCann H. Patrick Swygert John B. Richards REPRESENTATIVES Sharron McCarthy Arnold Syrop Richard J. Ripp ’55 * Bill Guilfoyle James McCarty James D. Robinson III * Lou Jones George W. McKerrow, Jr. * T Michael Romano Charles Merinoff II Seiichi Takaki ’69 Philip J. Romano IN MEMORIAM Ferdinand E. Metz * Edward A. Taylor * Peter John Romeo The Culinary Institute of John C. Metz Lawrence Taylor Timothy John Rosendahl ’76 America extends deepest sym- Danny H. Meyer Albert N. Thompson Alfred Rosenthal * Joseph P. Micatrotto Warren M. Thompson pathies to family and friends Douglas E. Rosenthal * Stephen G. Michaelides Barbara Timm-Brock of the following MOCs who Donald I. Roth * James C. Miles Warren S. Titus * passed away. Harris H. Rusitzky * Bryan Miller Donald G. Tober * Thomas O. Ryder Alton K. Allen Dale Miller ’79 William J. Tobin * Richard W. Brown Sanford A. Miller Evalyn M. Trinchero S Milton Chazen Laurence Mindel Geoffrey M. B. Troy John J. Gartland, Jr. Marc J. Sarrazin M. Cameron Mitchell ’86 * Harold Miller Charles P. Saunders ’78 * Bruce H. Molzan ’82 U Joan Throckmorton Mariann Sauvion ’76 * Robert G. Mondavi * Robin Uler Philip Scaturro Richard Moonen ’78 Richard A. Schilffarth Tom A. Moore Arno B. Schmidt * Edna K. Morris Rick J. Schneiders Arthur F. Musarra * 9 Board Committees The various standing committees investigate issues relating to their specific committee, report their findings, and make recommendations for appropriate action to the Board of Trustees.

EXECUTIVE COMMITTEE Members FINANCE COMMITTEE NOMINATING Chair Christopher C. Brady Chair COMMITTEE Nick Valenti Peter M. Lehrer John N. Daly Chair Carl Petrillo August J. Ceradini, Jr. Vice Chair Thane Pressman Vice Chair William C. Anton Robert F. Simonson John L. Sharpe Vice Chair Treasurer Arnold Syrop Members Sebastian J. DiMeglio John N. Daly Richard Bradley Members DEVELOPMENT Rick S. Crossland ’73 Elaine C. Bell ’78 Secretary COMMITTEE James M. Draper James Doherty Ted J. Kleisner Chair Gerard T. Gabrys Ted J. Kleisner Ted J. Kleisner Members Robert Gutenstein Charles La Forge Robert Berenson Vice Chair Marshall Reisman Dr. Barbara Lawrence August J. Ceradini, Jr. Burton Hobson Marc J. Sarrazin John L. Sharpe John R. Farquharson Richard S. Scolaro Donald G. Tober Members M. Cameron Mitchell ’86 Edward L. Shapoff Jeffrey P. Berlind (Ex-Oficio) Jeffrey P. Berlind Melinda R. Rich Alan R. Plassche (Ex-Oficio) John L. Sharpe John Dorman ’78 LONG-RANGE Jules I. Epstein PLANNING COMMITTEE GREYSTONE AD-HOC ALUMNI COMMITTEE Frank J. Fahrenkopf, Jr. Chair COMMITTEE Chair Robert Grimes William C. Anton Chair M. Cameron Mitchell ’86 Thomas J. Haas John L. Sharpe Wade Knowles Vice Chair Vice Chairs Ronald N. Magruder Richard Bradley Members Barry Colman ’83 William F. May Members Elaine C. Bell ’78 Waldy Malouf ’75 M. Cameron Mitchell ’86 Lee A. Cockerell Richard Bradley Members John L. Patten Dr. John J. Connolly HUMAN RESOURCES Alison B. Awerbuch ’85 Alan R. Plassche Sebastian J. DiMeglio AD-HOC COMMITTEE Elaine C. Bell ’78 Arnym P. Solomon ’69 Frank J. Fahrenkopf, Jr. Chair Lisa Marie Brefere ’78 Joel M. Spiro John R. Farquharson Melinda R. Rich Jeffrey Buben ’78 Donald G. Tober Michael S. Kaufman Charles Hobbs Cooley ’93 Ted J. Kleisner Vice Chair EDUCATIONAL POLICY Dan Coudreaut ’95 Wade Knowles Lee A. Cockerell OMMITTEE Rick S. Crossland ’73 C Thomas Lackmann Members John P. Dalton ’86 Chair John L. Sharpe Michael S. Kaufman Lori Daniel ’79 John L. Sharpe Nick Valenti Edna K. Morris Michael H. Garbin ’76 Vice Chair MARKETING Robert Kabakoff ’86 Dr. Barbara Lawrence Eric J. Karell ’78 COMMITTEE Damian J. Martineau ’82 Members Chair Brian F. Matt ’84 Scott Allmendinger Robert Berenson Mark A. Mattern ’87 Michael C. Bartlett Charles L. Bernstein Vice Chair Dale Miller ’79 Michael S. Kaufman David Nina ’85 Lisa Brefere ’78 Timothy J. Rosendahl ’76 Nicholas Camody Members Lee A. Cockerell Don Axleroad BUILDINGS AND GROUNDS Patricia Dailey Barry Colman ’83 COMMITTEE Mark Davidoff Lori Daniel ’79 Chair John P. Doherty ’78 Tony DiLucia ’87 John R. Farquharson Loren Kimura James Doherty Abigail Kirsch Takeshi Kohjima Vice Chair Waldy Malouf ’75 Rosalyn Kulik Robert Glickman Edna K. Morris Mark F. Mattern ’87 Michael P. Purcell ’81 Melinda R. Rich 10 In Concert: Orchestrating Excellence HERE ARE JUST SOME OF THE SERVICES WE OFFER TO INDUSTRY:

As The Culinary Institute of America contin- DEGREE PROGRAMS— ues to educate the future leaders of foodservice producing prospective employees who are ideally prepared for careers in and hospitality, we celebrate our ongoing part- food, hospitality, and culinary man- nership with industry that allows us to main- agement tain our commitment to excellence. PROFESSIONAL DEVELOPMENT— We reflect on the achievements and strategic ini- offering courses and certification pro- grams for professionals. tiatives that position the college at the forefront of culinary education, and acknowledge with gratitude the many friends and benefactors we CUSTOM PROGRAM DEVELOP- have in the industry. As they continue to offer MENT—meeting the specific training support—whether through generous gifts, stu- needs of food and hospitality busi- nesses dent referrals, time and resources, or ambas- sadorship—we continue to seek innovative and

exciting ways to give back. INTELLECTUAL PROPERTY DEVEL- OPMENT—advancing culinary knowl- edge and skills through multimedia We thank all of you for your steadfast dedica- training tion to our college, our students, and our mis- sion. Likewise, we stand ready to serve you as we work in concert for the future of this great PRODUCT AND MENU RESEARCH AND DEVELOPMENT—providing profession. expertise to companies looking to improve and increase their offerings

RELATIONSHIP DEVELOPMENT— forming educational alliances to create new learning opportunities

LICENSING—helping to innovate and market superior products and services

11 Special Initiatives and Dedications CHUCK WILLIAMS FLAVOR DISCOVERY CENTER Chuck Williams, founder of Williams-Sonoma, Inc., has pledged $1.5 million to create The Chuck Williams Flavor Discovery Center, the newest addi- tion to The Culinary Institute of America at Grey- stone in California’s Napa Valley. The historic, river rock Gate House, part of the original Greystone property built in 1888, will be transformed into an international center for the study of culinary flavors and the dynamics of flavor development in food and wine. The Center is scheduled to open in 2004. Mr. Williams, an Honorary Trustee, also supports the college and its students through the Chuck Williams Scholarship, which he established in 1997.

RUDD CENTER FOR PROFESSIONAL WINE STUDIES Spurred by a lead grant of $1.5 million from the Rudd Foundation, the historic Christian Brothers Still House at Greystone is being transformed into the Rudd Center for Professional Wine Studies, and is scheduled to open this fall. Viking Range Corpo- ration, the Napa Valley Vintners Association, and Cakebread Cellars have followed with generous supporting gifts. This year, Ravenswood Winery Co-founder, General Manager, and Winemaker Joel Peterson, and Ravenswood Co-founder Reed Fos- ter, have pledged $250,000 and $100,000 respec- tively. Through Adam Strum, chairman and founder of Wine Enthusiast Companies, the Rudd Center’s wine cellar will be furnished with $77,000 in rack- ing, lighting, and furnishings. Southern Wine and Spirits of America has gifted $10,000 in general support of the Center as well.

Initiatives such as the upcoming Chuck Williams Flavor Discovery Center (top) and the Rudd Center for Profes- sional Wine Studies (above) further demonstrate how the CIA is working in concert with industry.

12 JOSEPH AMENDOLA BAKESHOP GUEST SERVICES, A bakeshop in the CIA’s Shunsuke Takaki School of INC. CONFERENCE Baking and Pastry is being named the Joseph Amen- ROOM dola Bakeshop to honor the man who for 56 years In recognition of a $100,000 gift, the CIA is pleased has earned the admiration and appreciation of stu- to name the Guest Services, Inc. Conference Room dents, faculty, staff, alumni, and friends of the col- in the administration wing, second floor of Roth lege. Joseph Amendola first became involved with Hall, on the college’s Hyde Park campus. The gift The Culinary Institute of America back in 1946, was spearheaded by CIA Member of the Corpora- when he became the college’s first baking instruc- tion Gerard T. Gabrys, president and CEO of tor. In the ensuing years, he served as acting Guest Services, Inc. (GSI), and CIA Trustee Emeri- president, senior vice president, director of develop- tus Rodney Stoner ’65, chairman of GSI. This ini- ment, dean of students, and faculty member. He tiative continues GSI’s tradition of philanthropic has been an official ambassador of the college since support of the CIA started by Trustee Sebastian J. 1989, and in 1997 was named the first Honorary (Sib) DiMeglio, retired GSI president and CEO, Alumnus of the CIA by the Alumni Committee. who helped establish the largest endowed scholar- CIA baking and pastry students have annually bene- ship fund in the college’s history on behalf of the fited from the Joseph Amendola Endowed Scholar- company in 1997. ship since its founding in 1977.

Michael D. Spears ’72, a CIA Member of the Cor- poration, provided a $12,500 pledge to launch the Amendola Society Campaign. That pledge was later matched by the college’s Alumni Committee. Mr. Spears is chairing the effort to raise $500,000 to endow the Joseph Amendola Bakeshop on the Hyde Park campus.

CONRAD N. HILTON LIBRARY CELEBRATES 10 YEARS IN HYDE PARK The Conrad N. Hilton Library is celebrating its 10th anniversary on the Hyde Park campus this year. In keeping with the continued growth of the CIA, the number of books available in the library rose to more than 67,000, an increase of some 3,000 volumes from a year ago. All of this was made possible by the generosity of the Conrad N. Hilton Foundation, which has fulfilled its five-year, $2.5 million challenge pledge toward the CIA’s Conrad N. Hilton Library Endowment. The Foun- dation’s pledge to match one dollar for every three raised or contributed by the CIA initiated a cam- paign that reached its $10 million goal this year. The library is now the first fully endowed building on the CIA campus.

Causes for celebration: A bakeshop named to honor CIA ambassador Joe Amendola (top) and the 10th anniversary of the Conrad N. Hilton Library (above).

13 Special Initiatives and Dedications cont. ANTON PLAZA As the result of a $4.7 million gift from CIA Board of Trustees Vice Chairman William C. Anton and his wife Patricia—the largest gift from an individual to the CIA ever—a new special-events plaza and parking facility will significantly beautify the Hyde Park campus, add more parking for restaurant patrons, and facilitate traffic flow.

Located in front of the main entrance to Roth Hall, Anton Plaza will include two stories of parking space providing closer access to the building for campus visitors, tour buses, faculty, and staff. The top level of the plaza will be home to a magnificent, special-events terrace overlooking the Hudson River, and will provide a seamless entrance to the college’s centerpiece facility and its restaurants.

The increased parking will enable the CIA to replace some of the current parking spaces along Route 9 with lawns and gardens, further enhancing the charm of the campus.

Thanks to the generosity of CIA Vice Chairman of the Board William C. Anton and his wife Patricia (top), Anton Plaza will transform the area in front of Roth Hall into a spectacular special events venue (above and left).

14 Special Recognition MOC OF THE YEAR The Culinary Institute of America regularly recog- nizes certain Members of the Corporation (MOCs) who have offered outstanding guidance and support to the organization and operations of the college. This year, we give special recognition to an individ- ual whose efforts and dedication to the CIA have helped the college carry out its mission to provide the finest culinary education in the world.

DALE MILLER ’79, C.M.C., A.A.C. Dale Miller has a history of success and accomplish- ment in the foodservice and hospitality industry. He owned and operated a restaurant by the age of 26; in just five years in his current position as executive chef and managing partner for the legendary Jack’s Oyster House in Albany, NY, he doubled sales; and in just over a year as a CIA Member of the Corporation, he has already made a difference in students’ lives.

After graduating from the CIA with honors in 1979, Chef Miller worked in several executive chef and executive sous chef positions. He then became owner and chef de cuisine at Stone Ends in Glen- mont, NY where, under his 11-year leadership, the restaurant was a six-time recipient of the prestigious DiRoNA Award and received many other accolades. Chef Miller next took the helm of Jack’s Oyster He’s equally as involved with his alma mater as an House, updated its 50-year-old menu, and subse- MOC. Last year, he and other Alumni Committee quently garnered a four-star review from the Albany members participated in a special reception with Times-Union. He is an American Culinary Federa- CIA baccalaureate students, offering them a wealth tion-Certified Master Chef, an ACF-certified judge, of career advice and guidance. In June, Chef Miller and a member of the American Academy of Chefs, and Cornell University graduate Brad Rosenstein the organization’s honor society. Chef Miller’s other co-chaired the Cor-CIA Inaugural Food, Wine & awards include the Chaîne des Rôtisseurs Medal of Golf Classic, raising an estimated $200,000 for stu- Honor, the Escoffier Medal of Honor, and numer- dent scholarships at both schools. He also recently ous gold medals in international culinary competi- came back to campus to offer words of encourage- tion. He is active with a number of professional and ment to graduates as commencement speaker. community organizations. The Culinary Institute of America is greatly appre- ciative of Dale Miller’s caring and commitment, and is pleased to recognize him as the 2003 MOC of the Year.

15 Financial Highlights • The CIA’s revenues grew to $82.1 million, an 2002–03 CIA REVENUE SOURCES increase of $6.2 million, or 8%, from last year.

• Consolidated net assets increased $6.7 million, which represents a 6.7% return on net assets.

• Total degree program enrollment continued to grow, up 10% from last year. Significant increases occurred in both the baccalaureate degree pro- gram and the baking and pastry program. In Fis- cal Year 2002–2003, the college had its largest baccalaureate student enrollment in its history and doubled the number of baking and pastry incoming freshman classes.

• The CIA’s assets were $166 million. The college Tuition (Less: Institute Grants and Other Aid): $33,069,827 Sources : $9,007,968 continued reinvesting in property, plant, and (40.3%) (10.9%) equipment to maintain and improve upon its Student Fees: Continuing Education: world-class facilities. Property, plant, and equip- $10,483,580 (12.8%) $8,252,494 (10.0%) ment grew to $101.2 million, an increase of $2.8 Residence Hall Fees: Contributions: million. The CIA also continued to reinvest funds $7,025,169 (8.6%) $5,015,973 (6.1%)

in its endowment. The endowment grew by more Restaurant Sales: Note: Investment Income than $1 million, which helps support both cur- $10,436,325 (12.7%) was -$1,169,769 (-1.4%) rent and future student scholarships.

• The CIA received more than $5 million in finan- cial support from donors. Alumni financial con- 2002–03 CIA EXPENSES tributions were more than double the amount received from last year. These contributions help support student scholarships, fund existing and future facility construction, and increase the col- lege’s endowment for years to come.

• Continuing education maintained strong growth at both campuses. Total continuing education rev- enues grew to nearly $8.5 million, an increase of 18%. Continuing education covers a diverse range of services, including certificate programs, custom- designed culinary classes, catalog courses for pro- fessionals, conferences, and adult education.

• Financial aid provided to our students from all Salaries and Benefits: Interest Expense: sources (Federal, State, private donors, and the $41,478,582 (55%) $2,157,773 (2.9%) college) totaled $39.6 million, an increase of Purchased Services: Depreciation and Amorti- 11.5%. 85% of the students receive some form of $7,357,378 (9.7%) zation: $4,696,271 (6.2%) financial assistance. Student loans were $27.7 mil- Operational Support: Utilities: $2,649,328 lion, or 70%, of all disbursed aid. CIA and pri- $10,481,453 (13.9%) (3.5%) vate donor scholarships were $7.2 million. The Food and Beverages: $6,609,805 (8.8%) college received and disbursed to students $1.9 million in Federal PELL grants.

16 ASSETS/EQUITY REVENUES In Millions In Millions 180 90

160 80

140 70

120 60

100 50

80 40

60 30

40 20

20 10

0 0 1999 2000 2001 2002 2003 1999 2000 2001 2002 2003 Equity Assets

Both equity (net worth of the college) and assets (includes Revenues (which include tuition and fees, gifts, restaurant facilities, equipment, and investments) continued to grow. sales, and investment returns) were $82.1 million. The The college continues to reinvest in both facilities, to increase in revenues was driven by the increase in student improve upon the educational facilities at the world’s pre- enrollment and increased continuing education revenues. mier culinary college, and endowed investments, to grow scholarship funds for current and future students.

ENDOWMENTS FINANCIAL AID In Millions In Millions 42 40

36 36 32

28 30

24 24 20

16 18 12

8 12

4 6 0 1999 2000 2001 2002 2003 0 Unrestricted 1999 2000 2001 2002 2003 Temporarily Restricted Loans Student Wages Permanently Restricted Scholarships & Grants Other

Endowed investments grew to $37.3 million due to internal Financial aid for students (which includes scholarships and and external contributions. Negative investment returns student loans) saw an 11.5% increase to $39.6 million. limited the endowment growth. 85% of all CIA students receive some form of financial aid. 17 Financial Highlights cont.

CONSOLIDATED BALANCE SHEET May 31, 2003 (with comparative figures for 2002)

2003 2002

ASSETS:

Cash and Cash Equivalents $ 4,392,335 $ 3,238,989 Investments 36,232,140 35,004,656 Student Accounts Receivable 3,138,023 3,884,352 Amounts Due from 164,779 137,070 Government Agencies Other Receivables 897,500 834,240 Inventories at Cost 2,572,585 2,437,610 Prepaid and Other Assets 356,512 649,002 Contributions Receivable 7,658,394 9,214,184 Deposits with Trustees 6,068,320 6,003,116 Bond Issuance and Related Costs 1,701,672 1,774,474 Loans to Students 1,744,226 1,572,335 Property and Equipment 101,229,824 98,419,638

Total Assets $ 166,156,310 $ 163,169,666

LIABILITIES:

Accounts Payable $ 2,283,366 $ 2,610,837 Accrued Compensated Absences 1,599,120 1,478,827 Accrued Liabilities 3,067,711 2,720,936 Bonds and Notes Payable 40,320,000 41,355,000 Leasehold Obligations 1,532,062 2,806,813 Government Grants Refundable 1,558,952 1,542,830 Deferred Tuition and Fee Revenue 9,009,574 10,559,875

Total Liabilities $ 59,370,785 $ 63,075,118

Total Net Assets $ 106,785,525 $ 100,094,548

Total Liabilities and Net Assets $ 166,156,310 $ 163,169,666

18 College Highlights CONTINUING EDUCATION/ COURSES OFFER SOMETHING FOR EVERY INTELLECTUAL PROPERTIES FOOD ENTHUSIAST The CIA’s Primary Service Arm The Adult Education programs offered by the Con- to the Industry tinuing Education Department continue to provide more chances for “foodies” to learn from the world- CIA AND ACF TEAM UPTOOFFER renowned faculty at the CIA. More than 2,500 food PROCHEF CERTIFICATION enthusiasts participated in the Fall and Spring The Culinary Institute of America (CIA) joined with courses at the Hyde Park campus. the American Culinary Federation (ACF) to create a multitiered certification program for chefs that vali- NEW COOKING METHODS DVD SERIES dates skills in management, financial administration, LAUNCHED and culinary arts. The ProChef Certification pro- The Food & Beverage Institute broke new ground gram offers foodservice professionals credentials on with the launch of an all-new DVD training series three levels: ProChef Level I (Certified Culinarian), on the Dry Heat (Grilling, Broiling, Roasting, Bak- Level II (Certified Chef de Cuisine), and Level III ing, Sautéing, Pan-Frying, Deep-Frying, and Stir Fry- (Certified Executive Chef). ing) and Moist Heat (Steaming, Submersion Cooking, Braising, and Stewing) Cooking Methods. CIA INTRODUCES RECIPE SOFTWARE The series has exciting new graphics and a more The Food & Beverage Institute of the CIA launched modern look and feel. the first version of its Prochefsm Recipe Master, new software designed to meet the needs of both food CIA INTRODUCES CUSTOM PROGRAMS FOR enthusiasts and culinary professionals. The software FOODSERVICE LEADERS allows them to build their own customized recipe Recognizing a need for foodservice managers and database, starting with more than 850 classical and operators to enhance their kitchen knowledge, the contemporary recipes from the CIA’s comprehensive CIA created two new custom courses: text, The Professional Chef ®, 7th Edition. • Culinary Immersion for Food Professionals is a three-day course that delves into culinary culture, IACP HONORS CIA PUBLICATION the physiology of taste, and industry trends. Partici- The Professional Chef ®, 7th Edition was recognized pants also learn fundamental cooking skills through by the International Association of Culinary Profes- intense sessions in the kitchen preparing appetizers sionals (IACP) as one of the best reference books and entrées. of culinary terms, histories, techniques, or ingredi- • Certified Culinary Sales Professional is a four- ents from 2002 in the Food Reference/Technical month certification program that offers both on- Category. campus training sessions and distance learning segments. The curriculum includes lessons in prod- FOODSERVICE TRAINING SOLUTIONS uct and equipment identification, food safety, and TOOLKITS DEVELOPED sanitation. Students who pass the final exam are For the first time, downloadable Foodservice Learn- designated by the CIA as Certified Culinary Sales ing Solutions Toolkits are available to allow restau- Professionals. rant managers to conduct CIA-tested professional training for employees at their own facility and on their own time. These interactive and innovative training modules enhance management skills and can help foodservice operations improve customer satisfaction and increase revenue. The Food & Bev- erage Institute’s comprehensive Foodservice Learn- ing Solutions training programs are available in both DVD and VHS format.

19 College Highlights cont. CULINARY DISCOVERY PROCESS BEGINS AT 18-month program was designed to meet the culi- THE CIA nary training needs of USAF personnel for their mil- The Continuing Education Department initiated itary careers, as well as to provide them with skills the Culinary Discovery Process to enhance the for a successful transition to civilian life. ideation and concept development capabilities of branded food manufacturers through the shared creativity of culinary, research & development, and DEVELOPMENT marketing work teams. Clients of the new process have included Master Foods, Campbell Soup Com- Support Underscores CIA-Industry pany, The Hain Celestial Group (Terra Chips), Rich Partnership Products Corporation, Pepperidge Farm, and the Pepsi-Cola North American Coffee Partnership ANNUAL CAMPAIGN EXCEEDS $1 MILLION (Pepsi/Starbucks). Thanks to the leadership of CIA Trustee Lee Cock- erell, executive vice president of Walt Disney World GREYSTONE HOSTS FIFTH WORLDS OF Operations, the Annual Campaign for Scholarships FLAVOR CONFERENCE had another successful year, raising in excess of one The 5th Annual Worlds of Flavor Conference was million dollars in funds paid. Alumni giving reached held at the CIA at Greystone last November. The a record high, and more than 2,400 generous conference, titled “Traditions of Spanish and Latin alumni, corporations, parents, friends, faculty, Flavors: Exploring Cuisine and Culture from Spain and staff made gifts. Special thanks to Michael to Mexico, the Caribbean, and South America,” Kaufman, who has generously volunteered to chair investigated a number of broad themes, then the 2003–2004 Annual Campaign, as well as to all focused in greater depth on a selection of geo- those who volunteered their time to assist with this graphic areas, culinary traditions, ingredients, and year’s Annual Campaign for Scholarships: Danielle ideas that hold the most promise for American Desaulniers ’96; Marcel Desaulniers ’65; Burt foodservice leaders. Hobson; Ted Kleisner; Joel Levy; Ronald Magruder; M. Cameron Mitchell ’86; Carol PROFESSIONAL DEVELOPMENT WEB SITE Mulqueen; Fritz Sonnenschmidt, C.M.C.; and REDESIGNED Cathy Temple. A redesign of the CIA’s www.ciaprochef.com was released to rave reviews. The site offers foodservice CHALLENGES ISSUED TO ALUMNI professionals comprehensive career development In the spring of 2003, CIA Trustee Ronald information and online learning options, including a Magruder issued a challenge to alumni who had recent free course sponsored by the Almond Board not yet given a gift to the school this year. The pur- of California that contains recipes and streaming pose of this challenge was to encourage past alumni video preparation tips developed by the CIA. donors to continue their support of the Annual Campaign for Scholarships. More than 90 alumni CIA DEVELOPS PROGRAM FOR met the challenge. U.S. AIR FORCE Also, CIA Trustee and Alumnus I. Pano Karatassos Last spring, the Continuing Education Department ’60 sponsored a $10,000 match challenge to new began a test run of a revolutionary culinary training alumni donors. For every graduate that made a first- program for the United States Air Force titled “The time annual fund gift during the phonathon, Mr. Golden Eagle Culinary Program.” Launched at The Karatassos matched it. The challenge program was Travis Air Force Base in Fairfield, CA, the program a resounding success—nearly $26,000 was pledged combines distance learning, on-base instruction by first-time alumni donors. with CIA chefs, and “shadow” experiences in the CIA’s Wine Spectator Greystone Restaurant. The

20 • CIA Member of the Corporation Joseph McCann and his wife Anne McCann increased their support of the Joseph and Anne McCann Scholarship with a pledge of $90,000. • With a gift of $75,000, the R. C. Kopf Foundation renewed its support of the Kopf Foundation Stu- dent Achievement Award. Since 1993, the Founda- tion has supported this prestigious program providing tuition assistance and travel to France, Italy, and California. • The H. J. Heinz Company Foundation renewed its commitment to assist economically disadvantaged students by contributing $50,000 to the scholarship fund it established in 1990. • With pledges totaling $50,000, Nestlé Waters North America and S.Pellegrino supported scholarships, the Annual Gala, and Greystone programs. • First Cardinal Corporation and the Cooperative Association of Food Enterprises (C.A.F.E.) Workers Compensation Trust increased its commitment with a gift of $40,000, renewing tuition assistance for

CIA Trustees Ron Magruder (top) and I. Pano Karatassos degree-seeking students and professionals taking ’60 (above, at his son Pano’s CIA graduation) sent a chal- continuing education classes. CIA Member of the lenge to the college’s alumni, who rose to the occasion. Corporation L. LeGrande Serras is a First Cardinal Corporation trustee. • John Palmer DeJoy ’91 and his wife Michelle SUPPORT COMES FROM MANY SOURCES DeJoy funded a student scholarship and sponsored The following loyal friends of the CIA provided the CIA student soccer club with a gift of $15,000 generous support. from the Lafe P. Fox Foundation, established by the • Patricia Dooley Fortenbaugh, a charter member of estate of Chef DeJoy’s grandfather. the Society of the Millennium, directed a planned • The Spice Trade, a fund-raising dinner held by CIA gift of $1.75 million to the college through a student organizations The Global Culinary Society bequest via her IRA fund. and Eta Sigma Delta International Hospitality Honor • Through the generosity of the Dyson Foundation, Society, netted $11,560 in support of merit scholar- Timmian Massie, Foundation trustee, established ships. Floyd Cardoz, executive chef of New York’s the J. Francis Massie Endowed Scholarship in honor Tabla restaurant, donated his time for the event. of his mother with a gift of $25,000. • The CIA received other valuable support as well, • The Housewares Charity Foundation honored Chuck including: The Order of the Sons of Italy in Amer- Williams at an event in Chicago, and established the ica holding an event to benefit the Alfred J. Natale Housewares Charity Foundation Scholarship in Memorial Scholarship, and gifting $10,571; Ed Honor of Chuck Williams with a $100,000 gift. Benenson, Honorary Trustee, renewing his support • The J. M. Smucker Co. reconfirmed its commit- with a gift of $10,000 to the Edward H. Benenson ment to students with a pledge of $100,000 toward Scholarship; CIA Member of the Corporation Fred the J. M. Smucker Company Endowed Scholarship. Kleisner, chairman and CEO of Wyndham Interna- The company—whose president, Richard Smucker, tional, pledging $10,000 for the James F. Kleisner is a CIA Trustee Emeritus—established the scholar- Scholarship to assist minority or developmentally ship in 1996. disabled students; CIA Member of the Corporation William F. May gifting $10,000 in support of the

21 College Highlights cont. BOT/MOC Leadership Scholarship; the Azar Nut CIA HOSTS AN EVENING WITH VERDI: Company renewing its support of the Azar Foodser- LA TRAVIATA vice Scholarship with a gift of $10,000; Clever In September, The Culinary Institute of America Ideas, Inc., a hospitality marketing and financing and The Metropolitan Repertory Ballet presented a services company, renewing the Clever Ideas Schol- very special evening of dance, music, and fine din- arship with $10,000; and the National Starch Food- ing at the CIA’s Hyde Park, NY campus. The event service Company establishing a scholarship with a featured the renowned ballet company performing gift of $7,500. La Traviata—a “ballet opera” with music by Giuseppe Verdi—as well as dinner prepared by CIA BENEFACTORS SHOW KINDNESS WITH students. The college would like to thank event GIFTS-IN-KIND sponsor Colavita USA for its support. In 2002–2003, the CIA received hundreds of gifts of equipment and product from some of the world’s PAUL SORVINO RETURNS TO THE CIA leading foodservice and manufacturing companies. Veteran actor Paul Sorvino once again showcased Among this year’s supporters were Dynamic Cook- his singing talents at the CIA last March. The event ing Systems, which contributed cooking suites val- featured Mr. Sorvino performing his favorite Italian ued at $45,000 for the Continuing Education songs followed by a reception and dinner, and program; Lang Manufacturing, which donated a raised $35,000 for the Sorvino Children’s Asthma $30,000 rotating rack oven; and the Wood Stone Fund and the Paul Sorvino Scholarship Fund at the Corporation, which gifted a $10,000 Tandoor oven. CIA. Special thanks to the evening’s auctioneer and Other benefactors—such as Ventura Foods; Lemon- CIA Member of the Corporation L. LeGrande Ser- X Corporation; Barry Callebaut USA, Inc.; and Bal- ras; event sponsor Discover Financial Services; and dor Wholesale Produce, Inc.—provided our students in-kind donor Panasonic. and faculty access to a wide array of some of the leading products on the market. EVENT SHOWCASES NAPA VALLEY WINES IN NEW YORK 2002 GALA CIA’S LARGEST FUNDRAISING The Culinary Institute of America and the Napa EVENT EVER Valley Vintners Association (NVVA) teamed up for The Culinary Institute of America’s Eighth Annual a special wine tasting and silent auction at New Gala raised more money than any other single event York City’s Pier Sixty to benefit the CIA’s Greystone in the college’s history. The gala, held last October campus in St. Helena, CA. Napa on the Hudson in New York City, honored Michael J. Bailey, group featured tastings from more than 60 Napa Valley chief executive of Compass Group PLC, the world’s wineries, with vintners and wine experts on hand to largest foodservice company. Six hundred industry provide guidance and insight. Co-sponsors for this leaders and supporters of the CIA attended the special event were Discover Financial Services and black-tie event at the New York State Theater at Viking Range Corporation. Additional sponsors Lincoln Center. Nearly $830,000 was raised, with included Rosenthal, Bindi, illycaffè North America, proceeds to benefit students through the CIA’s new and Wine Enthusiast Magazine. Special guests Michael J. Bailey Endowed Scholarship Fund. A spe- included CIA Professor and Charmer Sunbelt cial thank you to sponsors Compass Group North Group Endowed Chair for Wines and Spirits America; The Coca-Cola Company; Discover Finan- Michael Weiss, as well as CIA graduates Waldy cial Services; and PepsiCo, Inc., as well as in-kind Malouf ’75, Rick Moonen ’78, and Sara Moulton donor Catelli Brothers. ’77. Patrons also had the chance to savor the cuisine of Alison Awerbuch ’85, partner and corporate executive chef of Abigail Kirsch Culinary Produc- tions, the event caterer.

22 EDUCATION AND FACULTY Developing Tomorrow’s Industry Leaders

CIA AND CORNELL TEAM UP An educational partnership between the CIA and the Cornell University School of Hotel Administra- tion was launched in January, as three Cornell stu- dents enrolled in the inaugural immersion course program at the CIA’s Hyde Park campus. It was the first of what will be many learning opportunities for students of both colleges. To support the program, The Cor-CIA Inaugural Food, Wine & Golf Classic, sponsored by Jack’s Oyster House, was held at the Albany Country Club in upstate New York. Jack’s executive chef and CIA graduate Dale Miller ’79, Acclaimed actor Paul Sorvino with CIA student Nicole C.M.C., and Brad Rosenstein, a 1983 Cornell alum- Niekrewicz, the recipient of the 2003 Paul Sorvino Scholarship. nus, were the organizers of the fund-raising event.

PRESIDENT RYAN RECEIVES DOCTORATE REVISED CULINARY ARTS PROGRAM FULLY Embodying the value of lifelong learning, CIA Presi- IMPLEMENTED dent Dr. Tim Ryan ’77, C.M.C. graduated from the The implementation of the revised A.O.S. culinary Ivy League’s University of Pennsylvania last May with arts program reached its final stages, with students a Doctor of Education (Ed.D.) degree. Dr. Ryan also from the first classes moving to the CIA’s restaurants holds an associate degree from the CIA and bac- as they neared the conclusion of the curriculum. calaureate and Master of Business Administration The CIA began the revision two years ago, creating degrees from the University of New Haven, CT. and redesigning courses to provide an even more solid foundation for students. MEMBERS OF CIA EDUCATION TEAM EARN DISTINCTIONS NEW ERECRUITING PROGRAM ENHANCES Associate Vice President and Dean of Culinary, JOB SEARCH CAPABILITIES Baking & Pastry Studies Dr. Victor A. L. Gielisse, The Office of Career Services implemented C.M.C, C.H.E., successfully completed the Doctor eRecruiting, software produced specifically for of Business Administration Degree Program, earn- higher education. The initial phase of implementa- ing his D.B.A. from The School of Administration tion involved migrating externship and full-time job and Management of California Coast University. opportunities to a Web-based database, and allow- Also, Dean of Liberal and Management Studies Dr. ing current students and alumni to view active Kathy Zraly, C.H.E., was appointed to the board employment opportunities immediately. Other fea- of directors of Women Chefs and Restaurateurs. tures include the capability to e-mail uploaded résumés to employers, the ability to search the data- CHEF ARNONE BECOMES CERTIFIED base for externships and job opportunities, online MASTER CHEF interview signup and management, counseling Associate Professor Ken Arnone ’92, C.M.C., record maintenance, and a Career Services calendar C.H.E., successfully completed the American Culi- of events. nary Federation’s Master Chef Exam, becoming the latest CIA faculty member to be designated an ACF- Certified Master Chef.

23 College Highlights cont. TEAM USA BRINGS HOME MEDALS JAPAN WELCOMES THE CIA Led by CIA Associate Professor Russell Scott III, As part of the CIA’s sixth mission to Japan, six CIA C.M.C., C.H.E., the American Culinary Federa- faculty and staff members—Frederick Brash ’76, tion’s Team USA received a gold medal in the cold C.H.E.; Christophe Gaumet, C.M.B., C.H.E.; Carol food category and a silver medal for the three-course Hawran ’93; Xavier Le Roux, C.H.E.; John Stein hot food menu during the World Cup Competition ’80, C.F.B.E., C.H.E.; and Alexandra Wiedholz, in Luxembourg. Team USA placed eighth overall out C.H.E.—were invited to the United States Naval Air of 24 national teams. This past May, the team Facilities at Atsugi for a cultural exchange. They earned the “highest overall score” in the Culinary showcased American, French, and Mediterranean cui- Classic competition held at the National Restaurant sine and desserts, and shared their expertise with Association Show in Chicago, earning three gold Japanese chefs and industry leaders. medals in cold food and a silver in hot food. CIA FACULTY CONTINUES TO SEEK CIA CHEFS TEACH AT CAMP DAVID OPPORTUNITIES FOR GROWTH Dr. Victor Gielisse, C.M.C., C.H.E., associate vice Our faculty members participated in a variety of president and dean of culinary, baking & pastry activities to enhance their growth as both content studies, and Ronald DeSantis ’81, C.M.C., C.H.E., experts and college educators. director of educational services, were invited by the • Lecturing Instructor Vincenzo Lauria was awarded United States Naval Supply Systems Command to a Marriott Faculty Internship that funded a custom- conduct advanced culinary arts training for mess designed Field-Based Work Experience on location management specialists serving the Camp David at select Marriott properties. Presidential Retreat. The objective was to enhance • Associate Professor Marianne Turow ’83 delivered existing restaurant-style food preparation and serv- a presentation on “Grains” at the 2002 American ice, both formal and informal. Chef Gielisse and Dietetic Association’s Conference in Philadelphia. Chef DeSantis are uniquely qualified for this pro- • At the invitation of the U.S. Department of Com- gram due to their master chef certification, teaching merce’s National Oceanic & Atmospheric Adminis- credentials, and previous military involvement. Dur- tration, Professor Corky Clark ’71 delivered a hands-on workshop in Gloucester, MA to members ing their visits to Camp David, the chefs were privi- of the food industry on the proper methods of han- leged to meet President George W. Bush and First dling and cooking seafood. Lady Laura Bush. • Associate Professor Francesco Tonelli participated in the International Conference of Italian Master Chefs in Italy thanks to funding from the Ruediger and Julie Flik Faculty Travel Endowment. Upon return- ing , Chef Tonelli produced a digital iMovie available to CIA faculty and students documenting the process of making porchetta. • Lecturing Instructor Kazim Ali and Assistant Profes- sor Sharon Zraly attended the 54th Annual Confer- ence on College Composition and Communications in New York City.

CIA Chefs DeSantis and Gielisse (on either side of President Bush, center) were invited to the Camp David Presidential Retreat to help train mess management specialists.

24 ALUMNI AFFAIRS Leading the Way

CIA ALUMNI PROMINENT AMONG “NRN 50” Of the 50 culinarians selected by Nation’s Restau- rant News as the best in culinary research and development, 14 were CIA graduates—David Burke ’82, Daniel Coudreaut ’95, Rick Crossland ’73, Steve Ells ’90, Peter Gibbons ’78, Calvin Harris’95, Morgan Hull ’90, Billy Jacob ’74, Bob Karisny ’82, Doug Martinides ’75, Christopher Martone ’89, David Sonzogni ’80, Jasper White ’76, and Roy Yamaguchi ’76. Nine of them traveled to the Hyde Park campus in April for an event recognizing their achievement, and to participate in an R&D panel The “NRN 50” alumni honorees on campus: (front row, discussion with CIA students and faculty. left to right) Bob Karisny ’82, Morgan Hull ’90, Doug Martinides ’75, and David Burke ’82; and (back row, left RECEPTIONS BRING ALUMNI AND STUDENTS to right) Billy Jacob ’74, Christopher Martone ’89, Peter OGETHER Gibbons ’78, Calvin Harris ’95, and Daniel Goudreaut ’95. T CIA regional alumni receptions once again gave CIA STUDENTS graduates the opportunity to reconnect with class- Aspiring to Greatness in the Culinary mates amid great entertainment and fine dining. World Each reception featured the presentation of $1,000 from the alumni scholarship fund to a deserving stu- dent. Our special thanks to the alumni and friends BACHELOR’S DEGREE STUDENTS FÊTED AT who hosted these events: in Houston, Bruce NRA EVENTS Four students from the CIA’s bachelor’s degree pro- Molzan ’82; in Las Vegas, Robert Zitto ’80; in San grams were honored at two separate National Francisco, John Beardsley ’86; in Orlando, David Restaurant Association events in Chicago. Ore Nina ’85, Tim Rosendahl ’76, Mark Mattern ’87, Dagan and Eugenie Woo were recognized at the and James Katurakes ’75; in New York, Alison NRA’s Salute to Excellence, and Linda Reynolds Awerbuch ’85 and Pecco Beaufays of Rosenthal and Whitney Tomlinson received Ventura Foods China (which donated its showroom); in Boston, Scholarships during the NRA Menu Master Awards Michael Minicello ’89; and in Chicago, Michael sponsored by Ventura Foods. Garbin ’76. We also thank our sponsors; Discover Financial Services; Millstone Coffee, Inc.; Rich Prod- ucts Corporation; and American Roland Foods. SKILLSUSA-VICA WINNERS CHOOSE CIA The top three vocational high school students in both the culinary arts and commercial baking compe- MEMORIAL TREES HONOR ALUMNI LOST titions at the SkillsUSA Championships (sponsored ON 9/11 by SkillsUSA-VICA) accepted scholarships to The Three flowering trees were planted at the CIA’s Culinary Institute of America. The winners were Hyde Park campus to serve as living symbols of Mark Andrews, Schuyler Cook, Andrea Mathias, remembrance honoring three alumni who were vic- Kristie Paget, Erin Saunders, and Jeffrey Szymczak. tims of the World Trade Center terrorist attack. The trees and a bronze plaque were dedicated to Heather Ho ’93, Jay Robert Magazine ’75, and Gerald O’Leary ’89 during a special ceremony in April.

25 College Highlights cont. BOARD OF TRUSTEES COMMUNICATIONS Honors and Achievements by Spreading the Word CIA Leadership MEDIA RELATIONS CIA BOARD MEMBERS RECEIVE Holiday Media Tour Promotes NRA HONORS Baking & Pastry Expansion Honorary Trustee Allan Schuman, president and More than one million television viewers watched CEO of Ecolab, Inc., was named the “Thad and Associate Dean Tom Gumpel ’86, C.M.B., C.H.E., Alice Eure Ambassador of Hospitality” and Trustee and his 10-year-old niece roll out festive holiday James C. Doherty, executive vice president of Leb- cookies and discuss the growing popularity of the har-Friedman, Inc., was a “College of Diplomate” baking and pastry profession during a national Inductee at the National Restaurant Association Satellite Media Tour (SMT) in December. Sixteen Educational Foundation Salute to Excellence 2003 television stations aired live interviews during their in Chicago. morning newscasts in areas such as Texas, Detroit, Cleveland, Denver, and Westchester County, NY. TRUSTEE WINS IFMA AWARD The SMT supported the college’s strategic initiative CIA Trustee Lee A. Cockerell earned the coveted to promote the baking and pastry’s degree program Silver Plate Award from the International Foodser- expansion. vice Manufacturers Association for outstanding achievements and innovative leadership as executive “Mr. Food” Visits the CIA vice president of Walt Disney World Company. National TV personality “Mr. Food” visited the CIA to tape his annual holiday special. CIA Associate NYSRA SAYS THANKS TO TRUSTEE Professor John Reilly ’88, C.C.C., C.H.E., showed The New York State Restaurant Association pre- Mr. Food and his eight million viewers how to sented its TY (Thank You) Award to CIA Trustee make hors d’oeuvre. The segment helped position John R. Farquharson, president, International Food the CIA as the authority on culinary education, as Safety Council. The award celebrates individuals well as to enhance the college’s brand image. who have not only built successful careers but have also chosen to give of their time and energy to TIME Magazine Lauds Boot Camp and advance the industry. Career Discovery Programs Calling them “Recipes for Fun,” TIME promoted CIA TRUSTEE ACKNOWLEDGED FOR BLAZING the CIA’s Continuing Education Boot Camp and TRAILS Career Discovery Programs as world-class courses Board Member Edna K. Morris received the Trail- for food enthusiasts. More than 5.5 million readers blazer Award from the Women’s Foodservice Forum learned about the CIA’s “fantasy camp for cooking” for significant contributions to the advancement programs in an October feature article. and development of women through innovative and creative diversity programs. CIA Reach Extends to Germany A 45-minute in-depth television segment about the CIA appeared on Germany’s SPIEGEL TV. Reach- ing 10 million viewers, the segment highlighted the CIA’s degree programs, students, and faculty and helped to generate brand awareness among interna- tional prospective students and their influencers. Although originally produced in German, the seg- ment may be translated to English and distributed through additional channels.

26 Better Homes and Gardens Enlists CIA for “Steak School” Article Better Homes and Gardens turned to the CIA for tips and recipes for grilling steaks for their special “Simply Perfect Grilling” issue. The cover story included color photos, recipes, an interview with CIA Chef Bob Briggs, and contact information about the CIA’s courses for food enthusiasts. This Toasting the Rudd Center groundbreaking (left to right): special issue reaches more than 2 million readers. CIA President Tim Ryan; Trustees August J. Ceradini, Jr., William Anton, and Nick Valenti; Leslie Rudd, propietor of Rudd Vineyards and Winery; Dawnine Dyer, partner, Dyer Media Comes to Greystone as Rudd Center Vineyard; Fred Carl, Jr., president of Viking Range Corpo- Breaks Ground ration; and Dolores and Jack Cakebread, owners of Cake- More than 20 media representatives attended a bread Cellars. grape-stomping gala to celebrate the ground-break- ing of the Rudd Center for Professional Wine Stud- ies and the expansion of the Professional Wine COMMUNITY OUTREACH Studies Program at the CIA at Greystone. Visitors A Sense of Caring and Sharing included journalists for TIME, the San Francisco Chronicle, and the Marin Independent Journal. CIA PARTICIPATES IN NEW YORK FARM DAY Feature articles appeared in Food Arts, The Wash- When Senator Hillary Rodham Clinton hosted ington Post, The Philadelphia Inquirer, and Restau- New York Farm Day for her colleagues on Capitol rants & Institutions. Hill in Fall 2002, the CIA joined New York food and wine producers and restaurants to promote the Worlds of Flavor Conference Draws Record state’s agricultural products to Congress. The CIA Media Attendance delegation to Washington, DC was led by Associate The Fifth Annual Worlds of Flavor Conference, Tra- Professor Dieter Schorner, C.M.B., C.H.E., who ditions of Spanish and Latin Flavors, brought more prepared Apple Charlotte for more than 500 gov- than 60 journalists from around the country—the ernment officials. most ever for a CIA Worlds of Flavor Conference— to the Greystone campus, and resulted in 7.9 mil- MEMBERS OF THE CIA FAMILY HELP OUT lion branded media impressions. AT KIDS’ EXPO CIA faculty, staff, and students greeted more than CIA WEB SITE 3,000 children and helped them decorate cookies during the two-day Kids’ Expo in Poughkeepsie, NY. Increased Hits Make Web Site a Hit Since the redesign of www.ciachef.edu last year, the COLLEGE SUPPORTS LOCAL FARMERS’ Web site’s visitor rate has increased 53 percent with MARKET more than 2,000,000 visitors in 2002. Online chats CIA student clubs hosted a booth every Saturday at continue to prove to be a critical Admissions mar- the Hyde Park Farmers Market. Students provided keting tool, drawing more than 800 prospective stu- recipes and demonstrations of seasonal market dents and parents to chat with the CIA. The new offerings each week to scores of local residents. CIA Alumni BBS (Bulletin Board System) is spurring activity and communications between alumni past A HEARTFELT EFFORT FOR TEAM CIA and present. The Culinary Institute of America maintained its status as the “Top Team for Most Monies Raised” among educational institutions in the American Heart Association’s 2003 Heart Walk and Run held in Poughkeepsie, NY. Our team of 37 walkers raised $4,044 for the local chapter. 27 College Highlights cont. CIA CAMPUS IN A GIVING MOOD FOR OPERATIONS BLOOD DRIVE Fostering a Sense of Community on Through the course of the year, CIA students, fac- Campus ulty, and staff donated 287 units of blood to the Hudson Valley Blood Services. GREYSTONE ACCREDITATION RENEWED The Culinary Institute of America at Greystone sub- mitted required re-accreditation materials to the Accrediting Commission of Career Schools and Col- ENROLLMENT leges of Technology (ACCSCT) and hosted an on- Recruiting the Future site visit from an ACCSCT team. The Team Summary Report from this visit was presented at GRADUATION RATES REMAIN STRONG last November’s Commission meeting, at which The CIA continued to post strong graduation rates, time ACCSCT granted renewal of accreditation for with an overall rate of 84% for all degree programs. a period of five years to the Greystone campus. The In the associate degree programs, 81.4% of culinary CIA at Greystone submitted an application for arts students and 88.6% of baking and pastry arts renewal of its license to the Bureau of Private and students graduate within three years of admission. Postsecondary Vocational Education (BPPVE) as Statistics also show that 89.2% of bachelor’s degree well, and was granted approval to operate and con- students have graduated. National statistics col- tinue in active status. lected by American College Testing (ACT) help put the CIA’s extraordinary numbers into perspective. VTEA FUNDING KEEPS ON GIVING In 2001, ACT data showed a 55.5% bachelor’s Federal Vocational and Technical Education Act degree program graduation rate for U.S. colleges (VTEA) funds once again supported initiatives and after five years. Additionally, data collected by ACT projects that “sustain, maintain, and/or supplement from 1983 to 2003 showed a high of 44% for asso- college goals and objectives and are particularly ciate degree completion rates after three years. directed to disadvantaged students.” In the past fis- cal year, VTEA helped finance five worthy endeav- CIA CONTINUES TO ESPOUSE DIVERSITY ors at the college: Writing Across the Curriculum, WITH GLOBAL ENROLLMENT which helps fund writing instructors and student The Culinary Institute of America maintained an tutors, Single Mother Assistance, providing tuition educational environment that stressed diversity with assistance; Faculty Professional Development, which strong international student enrollment. The total supports programs that develop faculty teaching international student population reached 6%, a new skills; Women in Foodservice brochure, providing high for the college. Students hail from 31 countries targeted admissions marketing to prospective female in Asia, Latin America, North America, Europe, the students; and Non-Traditional Employment, which Middle East, Africa, and the Caribbean. directs funding to female students in the culinary arts associate degree program. ADMISSIONS EVENTS DRAW ASPIRING ULINARIANS TO AMPUS C C CIA HAS STRONG SHOWING IN NATIONAL A number of special recruitment events brought STUDENT SURVEY hundreds of prospective students to the CIA’s Hyde For the first time this year, a national survey was Park and Greystone campuses to learn about the conducted to measure student satisfaction with col- college’s degree programs. In addition to regularly lege services, facilities, and environment on campus scheduled Open House events, first-time activities and to provide participating colleges with compar- included Baking and Pastry Fairs that introduced isons to national norms. The CIA’s 2002 Student students to our degree programs in baking and pas- Opinion Survey showed that an overwhelming 92% try arts and Road Trip CIA, which offered eligible of the students felt they had made the right deci- students awards to help reimburse their travel expenses for a visit to the Hyde Park campus. 28 sion in attending the CIA. Areas that students rated AMERICAN BOUNTY TURNS 20 significantly higher than students at other colleges The American Bounty Restaurant celebrated its were: library facilities and services, instruction, 20th anniversary with a year-long celebration that classroom facilities, course content, lab facilities, included events featuring renowned CIA alumni preparation for future occupation, and athletic facil- chefs: John Doherty ’78 of the Waldorf=Astoria in ities. In written comments, students praised the fac- New York City; Rocco DiSpirito ’86 of Union ulty for their knowledge, teaching ability, talents, Pacific in New York City; Chris Schlesinger ’77 of professionalism, and positive attitudes. Eighty-seven the East Coast Grill in Cambridge, MA; and percent of the students said they would recommend Melissa Kelly ’88 of Primo in Rockland, ME. the CIA to prospective students. CIA’S GREYSTONE RESTAURANT WINS ALUMNI SURVEYS INDICATE SATISFACTION ACCOLADE WITH ALMA MATER The Wine Spectator Greystone Restaurant was the winner of the America’s Best Wine Lists Awards Bachelor’s Degree Alumni Survey competition in the Fine Dining Category. The award, The first survey of CIA bachelor’s degree alumni presented by the National Restaurant Association was mailed to all 478 Bachelor of Professional Stud- Educational Foundation, recognizes wine lists that ies degree graduates. Ninety-three percent said the are in harmony with a restaurant’s cuisine and con- program prepared them very well or adequately for cept, and that are friendly, easy to use, and original. their first job, and 89% said they would recommend it to a prospective student. Areas ranked highest for VISITORS FLOCK TO CAMPUS FOR DINING adding the most value to their careers included pro- SERIES EVENTS fessionalism, the California seminar, overall experi- The CIA Dining Series once again attracted new and ence, commitment to excellence, communication repeat customers to the college’s restaurants for a skills, and leadership preparation. host of exciting events. The Dining Series brought such renowned wineries as Firestone, Covey Run, Associate Degree Alumni Survey Cune, Banfi, King Estate, Rudd, Kendall-Jackson, Six classes of Associate in Occupational Studies Glenora, Mionetto, Columbia, and Honig to cam- degree program alumni were also surveyed. Ninety- pus. Two new five-event lunch series were intro- eight percent said their degree prepared them very duced—“A Gastronomic Tour of Italy” and “The well or adequately for their first job and for their Royal Treatment.” The 20th anniversary of the Amer- current job. In an enthusiastic endorsement of their ican Bounty Restaurant was celebrated with a selec- education, 96% of these alumni said they would tion of lunches and dinners. Special creative themed recommend the program to a prospective student. events included “Party in New Orleans,” “Elemen- Areas that added the most value for their careers tary, My Dear—It’s the Sherlock Holmes Dinner,” were professionalism, culinary knowledge, commit- “Tour de France,” “Vacation in Vera Cruz,” and “Out ment to excellence, kitchen courses, overall experi- of the Frying Pan with Waldy Malouf ’75.” ence, work ethic, overall knowledge, quality of the curriculum, and quality of instruction. CIA EARNS AWARD FOR SAFETY The CIA received a 2002–2003 “Safety Award” from Survey of Alumni One Year After Graduation the Chubb Group of Insurance Companies for “out- One requirement of the VTEA grant is mandatory standing service in a commitment to safety and loss reporting of data concerning CIA graduates in the control.” The Chubb Group, which provides liability workforce. To obtain this information, the CIA insurance for the CIA, recognized the college’s mailed more than 1,000 surveys to alumni who grad- active role in promoting safety, citing initiatives such uated between July 2000 and June 2001. Ninety-eight as installing sprinklers in all residence halls, testing percent reported that they were employed within six fire systems, training, accident prevention, and months of graduation and, of those, 98% were still working closely with the local fire department. employed one year after graduation.

29 College Highlights cont. Director of Campus Safety Rich Cullen and Super- visor of Environmental Health and Safety Neil Garrison represented the college at the award presentation.

RESIDENCE HALL RENOVATIONS ENHANCE STUDENT LIFE Twelve temporary residential units were constructed and opened adjacent to the Student Recreation Center, providing housing for an additional 71 stu- dents on the Hyde Park campus. In addition, 20 former continuing education residence hall rooms in Hudson Hall were converted into triple-occu- pancy rooms, providing housing for 60 more stu- dents. New stoves, a refrigerator, and other items were installed in the Pick-Herndon Hall student Todd English ’82 entertained and educated students at the CIA’s Hyde Park campus as part of the college’s Great kitchen. Also, a major residence hall security- Chefs Series. enhancement program was completed, resulting in new keys and lock systems for virtually all residence hall rooms, as well as all other doors and storage L. LeGrande Serras, owner, The Real Seafood areas in the buildings. Company Edward Leonard, C.M.C., executive chef, Westch- ester Country Club Todd English ’82, executive chef, restaurateur SPECIAL EVENTS Kevin Zraly, president and founder, Wine Services Opportunities for Knowledge and International Inspiration M. Cameron Mitchell ’86, president, Cameron Mitchell Restaurants COMMENCEMENT SPEAKERS LEND WORDS Lori Daniel ’79, chairwoman and chef, Two Chefs OF WISDOM on a Roll Prominent industry leaders continued to come to Don Pintabona ’82, chef and author campus to provide inspiration to graduating stu- Michael Mina ’89, chef and owner, Arcadia dents during CIA commencement exercises. Grad Steve Ells ’90, CEO and founder, Chipotle speakers were: Dale Miller ’79, C.M.C., A.A.C., executive chef Fred Kleisner, chairman and CEO, Wyndham Inter- and managing partner, Jack’s Oyster House national Inc. Ralph Brennan, owner, The Ralph Brennan Restau- CIA STUDENTS LEARN FROM VISITING rant Group PROFESSIONALS Robert P. Stiller, chairman, CEO, and president, The CIA continued to bring prominent foodservice Green Mountain Coffee Roasters, Inc. and hospitality professionals to the Hyde Park cam- Fritz Sonnenschmidt, C.M.C. pus to give presentations and demos for students. Emily Luchetti, executive pastry chef, Farallon The Great Chefs Series featured Jean-Pierre Anthony Bourdain ’78, executive chef, writer, and Wybauw, technical advisor, Callebaut Chocolate; TV personality Floyd Cardoz, executive chef, Tabla; and Todd Barry Colman ’83, More Than a Mouthful Café English ’82, executive chef, restaurateur, The Olive Anthony DiLucia ’87, general manager, Hotel Group. Giovanni Sias, executive chef of Jolly Hotel Jerome Madison Towers, came to campus for the Sharing Larry P. Forgione ’74, chef/owner, An American Knowledge Series. Place 30 ZAGAT AND DOOLEY LECTURE SERIES BENEFIT STUDENTS The Zagat Lecture Series drew Paul McLaughlin, managing partner, Oceana and Molyvos, and Horst H. Schulze, president and CEO, The West Paces Hotel Group, LLC. The Carroll F. Dooley Lecture Series welcomed Dr. Darra Goldstein, professor of Russian Studies, Williams College; Dr. Barbara Kirshenblatt-Gimblet, professor of performance stud- ies, New York University; Dr. Robert K. Cooper, author and educator; and author Sally Helgesen to campus. Dr. Richard Morales of the Rochester Insti- tute of Technology and Nancy Kruse, president of the Kruse Company, also served as visiting professors.

The CIA’s expanded sports programs give students more STUDENT AFFAIRS choices than ever when it’s time to have some fun. Developing Well-rounded Students PRESENTATIONS FOCUS ON STUDENT MORE CLUB SPORTS TEAMS COMPETE HEALTH The CIA has expanded its Club Sports program to The Health Services and Counseling departments include a coed soccer team, coed paintball team, teamed up to provide education on drug and alcohol and basketball team. The soccer team had a record abuse; eating disorders; stress management, relaxation of 2 wins, 1 loss, and 2 ties in 2002 playing against techniques, and massage; depression; anger manage- opponents such as Elmira College, Simon’s Rock ment; smoking cessation; financial planning; cultural College of Bard, Albany College of Pharmacy, and diversity; and balanced living and self-management The Cooper Union. The CIA paintball team is cur- skills. The goal of these information sessions was to rently ranked 21st in the nation, and had been promote wellness of the individual, both physically ranked as high as 6th, facing competition that and emotionally. included Purdue University, Marist College, the United States Military Academy at West Point, and Rutgers University. The CIA also competed in its first swim meet ever, defeating Simon’s Rock Col- lege of Bard.

COMPETITION THE NAME OF THE GAME FOR CIA CLUBS Competitions continue to enliven student involve- ment on campus. The Eleventh Annual Chili Cook- off and Second Annual Chowder Cook-off inspired students to perfect traditional methods and create exciting variations. Craving even more “food fights,” students formed The Competitors’ Club to give members the opportunity to practice for professional competitions—and host their own—on campus.

31 In Memoriam The trustees, faculty, staff, and students of The JOHN J. GARTLAND, JR. Culinary Institute of America mourn the passing of As senior partner at Corbally, the following CIA Trustees and MOCs, each of Gartland, & Rappleyea in whom helped the college fulfill its educational mis- Poughkeepsie, NY, Honorary sion over the years. We extend deepest sympathies Trustee Jack Gartland was criti- to their families, friends, and colleagues. cal to the success of the CIA’s move to Hyde Park in 1972. ALTON ALLEN Through his role as president of the James J. The president and CEO of McCann Foundation, he supported the college Allenair, Inc., Alton Allen was through funding of student facilities and scholar- an active and enthusiastic sup- ships. Mr. Gartland was a leader who truly impacted porter of the CIA. An MOC the quality of life in the Hudson Valley. He received since 1981, Mr. Allen served a Presidential citation for private sector initiative in on the Finance, Long-Range 1984 from U.S. President Ronald Reagan. Planning, and Development Committees. He and his wife were generous in their assistance to CIA HAROLD MILLER students, creating the Alton & Silvia Allen Scholar- A past MOC of the Year, ship and an emergency loan fund that has helped Harold Miller had a strong hundreds of aspiring culinarians. In 1999, the Allens commitment to higher educa- were named MOCs of the Year for their longtime, tion and a genuine affection dedicated service to the college. for CIA students. Mr. Miller was a highly regarded real RICHARD W. BROWN estate developer whose vision and impact endures During a half-century in the throughout New York State. His legacy also lives on foodservice industry, Trustee at the CIA, through the endowed scholarship that Emeritus Richard W. Brown he and his wife Anne established to aid Hudson served as vice president and Valley-resident students who are single parents, dis- assistant to the chairman of abled, or career changers. Villa Banfi, U.S.A., and in his semi-retirement was managing director of Cayuga JOAN THROCKMORTON Hospitality Advisors. Mr. Brown joined the CIA’s A member of the Direct Mar- Board of Trustees in 1971, and went on to serve as keting Association’s Hall of vice chair and on a number of committees. He was Fame and one of Business instrumental in establishing the Banfi Vintners Din- Week’s “Top 100 Corporate ing Room in the college’s J. Willard Marriott Con- Women,” Joan Throckmorton tinuing Education Center. generously shared her market- ing expertise with the college as an MOC and mem- MILTON CHAZEN ber of the Marketing Committee. She was a Life Member of the Corporation Milton Chazen, consultant, an author, a teacher, and president of and the business he founded, The Chazen Compa- Joan Throckmorton, Inc., and had more than 40 nies, played a vital role in making the CIA the col- years experience in direct mail and mail order. lege it is today. Mr. Chazen was instrumental in the 1972 relocation of the Institute from New Haven, CT to Hyde Park, NY and his engineering, plan- ning, and environmental services company did much of the engineering work on Roth Hall.

32 Scholarships The following endowed and expendable scholarships continue Royal H. Durst Memorial Friends of John Hagey ’85 to help provide CIA students with the very best in culinary ESF ESF education. The students who received monies from a particu- David Mahady Andrew Little lar scholarship in Fiscal Year 2002–2003 are listed after that Gregory Mohr El Dorado Hotel & Casino ESF scholarship. Lauren Rubino William Flatley, Jr Margareth Sweeney Nicole Warfield ENDOWED Suzanne Berns Vincent Fatigati Memorial Memorial ESF SCHOLARSHIP ESF Thomas E. Hanigan, Jr. Christopher Fruendt Megan Fitzwater Memorial ESF FUNDS (ESF) Margareth Sweeney Robert Garay Michael Myers A Taste of the CIA ESF John Hagerman Paul Bocuse Memorial ESF Megan Fitzwater Alisa Lozano Harrah’s Marina ESF Christopher Ratliff Tracey Pace Alumni ESF Louis Fiore ESF David Cully Bogrette ESF Christopher Lyons Franklin Pham Harrah’s Tahoe Hotel and Lucas Miller Ethan Snider Casino ESF M.F.K. Fisher ESF Hector Boiardi ESF Michael Diaz Joseph Amendola ESF Alexandra Drew Robert Beaver Christopher Medwetz Mary Tuthill Jennifer Farmer Crystal Edgar Kate Merker H. B. Day, Inc. ESF American Express Company Borck’s Country Home Kristin Nelson Caitlin Capitanio ESF Bakers, Inc. ESF Amanda Niemietz Eliza Jamison Paula Rochman Heublein Foundation ESF Brandy Brandenburger Leishiwon Shishak Ian Pernick Andersen Company Ltd. ESF Memorial ESF Sheila Stone Hiram Walker and Sons, Christopher Fruendt Linda Walker Anheuser-Busch Inc. ESF Ginger Powers Foundation ESF Pierre Franey ESF Latasha Tucker Gerald Arnold Steven Bronzo Memorial ESF Edmund Berkeley Heather Ho ‘93 David Miller Catherine Overacker ARAMARK/James F. Hutton Memorial ESF ESF Buffalo China ESF General ESF Colbert Imamura Donna McDowell Michael Reynolds Ruth Ellen Nabonne International Student ESF Shaun Nabywaniec Michael Bailey ESF Manu Chandra CIA Faculty/Staff ESF Joshua Phillips Anthony Cardoso Cayce Carnill Georgi Vance International Wine & Food Norman Hargrove Francesco Giambelli ESF Society, NY Branch ESF Ken Hess Michael Curdo Paul M. Baron Memorial Sharon Shaked Steven Murphy Award for Academic Grand Marnier Foundation Mary Tuthill Richard T. Keating ESF Excellence ESF Mark Wucher Caitlin Capitanio Charles Kelsey Mary Cully Craig Claiborne ESF Patty Maniscalco Kurgan Barry, Bette & Led Duke, The Greenbrier/ Jennifer Black Memorial ESF Inc. ESF Rodney Stoner ESF Michael Diaz Ryan Carrier Norman Hargrove Matthew Chase William Dissen John Lewis Joe Lee ESF Basic American Foods ESF Louis Greenspan Dylan Nickerson Edmund Berkeley Megan Fitzwater Memorial ESF Stephen Rees Darryl Burnette Joshua Fontaine Joe Baum Memorial ESF William Rice Suzan Chang Charles Kelsey Grisanti ESF Nicole Hernandez DeBragga & Spitler ESF Leland Morris Eliza Jamison Heather Steward Jason Pinch Bethany Thompson DeSantis Enterprises ESF Stephen Wilson Gruppo Ristoratori Noraini Yatim Whitney Tomlinson Italiani ESF Jeffrey and Carolyn Berlind Stuart M. Levin Memorial Lou and Tony Di Martini Marcel Vigneron ESF for Minority Students ESF Memorial ESF Patrick Williams, Jr. Guest Services ESF Kerry Lin Jonathan Kay Adam McCluskey 50 Ronald and Elizabeth Chef Larry Pagliara Kristin Nelson Ray Wellington Wine Magruder ESF Memorial/C. A. Muer Jennifer Reynolds Education ESF (Sponsored Nicolaus Balla Corporation ESF Christopher Williams by The American Institute Bruce Bray John Cahill of Wine & Food, New York Heather Buchanan Rusty Staub ESF Chapter) Matthew Camp Debra Powell Memorial ESF Lawrence Bowers Brett Freeman Toni Foster Christopher Metheney Ruth M. and Julius Wile Stephanie Jaffie ESF Restaurant Business Harry M. Stevens Endow- Trygve Siverson Jennifer Black Magazine ESF Fund for ment Fund for Continuing Melissa Smith Michelle Boykins Minority Students Education Paul Youngstrand Adam Daigneault O’Neill Hernandez Rachel Cox Jason Hilgers Marshall and Sterling ESF Tanya Murillo Kelly Garitty Gary LaMorte Ryan Carrier William Panaretos Roy L. Reynolds Memorial Joseph Szabo ESF Tiffany Poe J. Francis Massie ESF ESF Susan Hast Nicholas Hooten Arthur McGreevy ESF Willa & Ernie Royal Mark Yi Chad Brauze Memorial ESF for Minority Students Takaki Bakery Company George McKerrow, Jr./RARE Crystal Alicea Ltd. ESF Hospitality ESF Watson Baldwin IV Renee Daldry Jabulani Gardner Kristin Nelson Memorial ESF Mark Angelo Roaquin Margaret Rickman Lydia Taylor Harris H. Rusitzky ESF Gene Tamburi Memorial ESF Edward Eli Mero ESF Mark Nelson William Flatley, Jr Michael Murray Richard Green Marc L. Sarrazin Ferdinand E. Metz ESF Memorial ESF UniPro Foodservice, Inc. ESF Nikhil Bakhru Amanda McDougall Bruce Bray Keyur Chandorkar Shelia Stone Nick (John) Falco Gerald Ford Alexis Jette Andrew Gonci William Jay Schieffelin, Jr. Lori Traver Georgi Vance Memorial ESF Crystal Edgar Waldorf=Astoria Robert F. Meyer ESF Visnu Prasarnphanich Distinguished Alumni ESF Aaron McClafferty in Honor of Eugene R. Geoffrey Sherin Memorial Scanlan Harold and Anne Miller ESF ESF Michelle Boykins Michael Manoocheri Gregg G. Minnicks Nikki Palmer Sumera Peerbhoy Memorial ESF J. M. Smucker Company ESF Sergio Perez Theresa Marquez John Bruning III David Miller National Association for Jane Young Wallace Memorial ESF the Specialty Food Trade, Société Culinaire Cayce Carnill Inc. ESF Philanthropique ESF Jason Hilgers Jonathan Bowden Sarah J. Bauer Jeffrey Hinck Cheryl Johnson Miles Breed Margaret Rickman Michael Kruger Edward Brik Arlin Smith Sarah Conklin John Nelson Memorial ESF Beth Eagan Jeremy Kolakowski Brett Freeman NYS Association of Nicole Hernandez Manufacturing Retail Eliza Jamison Bakers, Inc. ESF Steven Jarczyk Audrey Billups Cheryl Johnson Renee Daldry Andrew Kloch David Miller Michael Murray 51 Scholarships cont. EXPENDABLE Matthew Lehman ARAMARK Scholarship Amalia Greco SCHOLARSHIPS Colin MacGregor Christopher Lyons Joseph Greco David Mahady Leland Morris Jung Won Han Abbott Foods Scholarship Kathleen McCandless Sang Han Azar Foodservice Brian Groves John Michael Jeremy Hasper Scholarship James Pipes Suzanne Olson Kathryn Hastings Jeffrey Pacula Brett Freeman Nicole Hernandez Raul Acosta Memorial William Panaretos Amanda Kirby Margaret Hooker Scholarship Misti Pederson Ethan Snider Taryn Huebner Sergio Perez Colbert Imamura Alumni Scholarship Basic American Foods David Piacente, Jr. William Ishman Gino Alampi Continuing Education Kurt Pickard Allison Jenkins Rachel Alkire Scholarship William (Jared) Richardson Nathaniel Jester Jeffrey Allison Margaret Rickman Viktor Baumann Memorial Jonathan Kay Andre Amos Maria Rivera-Herrera Scholarship Michael Lair Charis Ariel John Ruth Derek Lauck Josephine Atluri Arlene Santos Edward H. Benenson Andrew Little Jose Avila Joseph Schnell Scholarship Justin Lord Douglas Baklarz Matt Schulz Heather Buchanan Keith Loveless Elizabeth Barbato Jared Secor Jason Johnson Heather Mackey Elizabeth Beals Jared Seitzer Eric Marston Melinda McKinney Damian Beffel Joshua Sloter Gregory Mohr Rebecca McLean Jessica Berardi Emily Smith Heather Steward Angus McLeod Elizabeth Best Ruth Ann Smith Samuel Monsour Jr Kevin Bland Suzanne Berns Memorial Andrew Spinelli Carissa Mumy Brent Boatwright Scholarship Gretchen Stoops Kristin Nelson Ian Boyle Warren Smith Shana Swanson Anne Obelnicki Caitlin Capitanio Nicole Warfield Vincent Regina Christopher Cohen Bob Evans Farms Cortney Weber Shawn Reid Scott Crombie Scholarship Jennifer Wells Jennifer Reyes David Di Mattia David Wojcikowski BOT/MOC Leadership Bruce Richmond Joseph Dougherty, Jr Lindsay Wolfe Scholarship Jason Ritchey Evan Doughty Daniel Yacashin Julio Aviles David Roche Erik Dybvik Paul Youngstrand Jeffrey Bateman Lauren Saucerman Maria (Marli) Felicidario Kristen Zychowski Elizabeth Beals Christopher Scarano Joshua Fontaine Robert Beaver David Schneller Christopher Fotta American Institute of Wine Shelley Berrong Brian Schuyler Brett Freeman & Food Dallas/Fort Worth Jennifer Black Gennaro Scopo Emily Fu Chapter Scholarship Brent Boatwright James Scott Randall Fulkerson Lora Bramson Trygve Siverson Kamal Grant An Evening with Verdi Kevin Bray Michael Smith Ehren Green Scholarship Edward Brik Shawn Sobota Joseph Green William Jared Richardson John Cahill Nathaniel Stewart Erica Gulick Anheuser-Busch Erin Chadwick Gretchen Stoops Kirk Hansen Foundation Scholarship Jaclyn Conlogue Kimberly Stowe Jeremy Harris Jason Brown Jason Curcio Gerard Strong Jeremy Hasper Steven Gatzen Adam Daigneault Daniel Sunagawa Bernadette Haubert David Gresdo Katie Davidson Gretchen Thomas Matthew Heasley Ken Hess Gregory DeFlorio Mary Tuthill Stephen Illig Avil Jackson Brandon Dukes Meredith Tuttle Pennee Jirayuwatana Matthew Loftus Kristin Ekbladh Thomas Webb Anthony King Gregory Mohr Alec Erickson John (Kirk) White Amanda Kirby Matthew Murtaugh Maria (Marli) Felicidario Marianne Wyler Benjamin Kolnos Mia Felix Devin Young Gary LaMorte Apple Pie Scholarship Paul Fitzpatrick Geoffrey Zimmerman Bonita Lampman Melissa Keen Andrew Gonci Hannah Lanek Chef Edward H. Bradley Jonathan Gorton William Lawrence Memorial Scholarship Walter Gottlieb-Holzman 52 Catherine T. Brandel Nathan Shreve Continuum Continuing Robert Finkmann ’82 Memorial Education Fund Ethan Snider Education Scholarship Working Chef Bursary W. Lamont Hicks Sandy Lucchesi Scholarship Craig Claiborne Scholarship Michelle Mazzanti Melissa Smith Joseph Bronzo Memorial for the BPS Program Michelle Ragsdale Scholarship Flik International Clever Ideas, Inc. Scholarship Culinary Teachers Associa- Scholarship C.A.F.E. Trust/First Cardinal Graham Zanow tion Scholarship Fund Jessica Berardi Corporation Continuing Shelley Berrong Ericka Carlson Coca-Cola Continuing Education Scholarship Candice Mahala Evan Christou Education Scholarship Darden Restaurants Kirk Gibson Antonia Allegra Foundation Scholarship Foodhandler Food Safety Ali Pandey Fiona Allison Scholarship Michael Anderson Daydots Scholarship Guy Eubanks C.A.F.E. Trust/First Cardinal Francesco Buitoni Gretchen Thomas Corporation Scholarship Ryan Degoursey Joseph P. DeAlessandro Scott Crombie Michele DiNapoli Scholarship Four Seasons Hotels and Amy DeAngelis Arturo Guzman Jared Prows Resorts Scholarship Brian Lovesky Melissa Hiltunen Jennifer Stack-O’Connor Miles Breed Gennaro Scopo Lyndon Honda Michael Burke Delaware Valley Chefs Jessica Kelly Judith Cendrowski Association Scholarship Cameron Mitchell William Kleinegger David Christensen James Dion Restaurants Scholarship Michelle Lindberg Allison Clark Theresa Marquez Kathleen Delehanty John Campbell Scholarship Distinguished Order of William Massey Zerocrats/Frozen Foods Kimberlie Endicott Carlson Companies, Inc./ Terry McCarthy Industry Scholarship Daniel Gintowt Friday’s Hospitality Miquel Ortiz Jared Arnold Bethany Gray Worldwide Scholarship Robert Rogers Jeffrey Hinck Ehren Green Michelle Boykins Cynthia Salvato Timothy Mattson Alison Hearn Eugenie Woo Domaine Carneros Le Rêve Jesse Moffett Connal McCullough Anthony Zagorini Foundation Scholarship for Kelle Quist Anne Obelnicki Women in Wine Studies Todd Selck Coca-Cola Scholarship Jeffrey Pacula Sue Ann Wercinski Jennifer Shell Guy Aydelott Kristina Petersen Sandra Stollar Karla Boetel Patricia Dooley Bachelor’s Cynthia Porcari Jeremy Sweat Anthony Cardoso Degree Scholarship The Challenges Project Mai-Lin Dos Reis Benjamin Lerner Lafe P. Fox Memorial Scholarship Jamie Dutt Scholarship Todd M. Dreas Memorial Andrew Chabot Devon Espinosa Scholarship Pierre Franey Scholarship Michael Curdo Christopher Grodach Tiffany Poe Christopher Dudzik Melissa Keen Kerri Mullis Brian Reese Bethany Thompson Neville Panthaky Maurice & Madeline Dufour Jacob Sawabini Asaf Shinar Scholarship Friends of the CIA Ethan Snider Memorial Scholarship Chateau Ste. Michelle John Soder Susan Dumont-Bengston William Flatley, Jr Scholarship Susan Swanezy Scholarship Gina Klug Martin Beyer Eric Violante Nikki Palmer Gary LaMorte Aaron Ward George P. Engel Memorial John Shorey Arlene Santos Scholarship Confrérie de la Chaîne des General Expendable Chefs de Cuisine Associa- Rôtisseurs/Hal J. Rosoff Eta Sigma Delta Spice Trade Scholarship tion of America Scholarship Memorial Scholarship Event Scholarship H. Erich Baumeister Nicole Hernandez Vincent Fatigati Memorial Joshua Bond CIA Faculty and Staff Gary LaMorte Scholarship Johnny Davis Student Scholarship Chad Schafer Jana Peretti Cheryl Fahey Michael Curdo Heather Travis Kelly Johnson Matthew Loftus Richard Matthews Chris Suiter Michelle Panthaky Susan Swanezy Patrick Williams, Jr. 53 Scholarships cont. Glazer’s Distributing International Wine & Food Dwynesha LaVigne PepsiCo Scholarship Scholarship Society Scholarship Ernie Watkins Eugenie Woo R. C. Kopf Foundation Global Culinary Society E. A. McIlhenny/TABASCO® Student Achievement Spice Trade Event Eric Karpf ’89 Memorial Scholarship Award Scholarship Scholarship Judith Cendrowski Shelley Berrong Christopher Grodach Margaret Bordeau Gourmet Society Michael Kaufman Brian Buttner Scholarship Scholarship George McKerrow, Jr./RARE Howard Hanna Miles Breed Jennifer Gates Hospitality Scholarship Rexford Olaires Mark Danzinger Melissa Keen Gretchen Thomas Sindhu Meda Richard H. and Kay P. April Mataya Kennedy Scholarship James Pipes Henry Recine Memorial Kathleen and Anthony Scholarship Thom J. Kennedy Memorial Greco Memorial M.F.K. Fisher Scholarship Michael Curdo Scholarship Scholarship Vincent Regina Christopher Williams Jennifer Fresquez Michael’s Finer Meats and Seafood Scholarship Renaissance Stanford Court Charles Krug Scholarship Louis Greenspan Memorial Hotel Scholarship Scholarship Jon Fabio Mid-Hudson Food and Matthew Murtaugh Cesar Flores Wine Society Scholarship Retired Faculty and Staff Thomas Gray Gina Klug Scholarship Greystone Faculty/Staff Clinton Heicher Jennifer Wells Student Scholarship Judy Hirigoyen Rich Products Corporation Nicole Holmes Harold and Anne Miller Scholarship Guest Services Scholarship Patricia Kinkead Scholarship Holly Auge Christine Murphy Leslie Klochar Chad Brauze H. J. Heinz Company Polly Lappetiti Steven Bressler Foundation Scholarship Monsanto Company Cantal LeClaire Patricia Christjaener Norman Hargrove Scholarship Cathy Leland Glenn Dee Christina Latendresse Sandra Angelella Robert Leva Teresa DeLeon Jessica Cherry Oceana Lott Jennifer Gates Hiram Walker and Sons, Brianna Classon Kenn Madsen Nicole Hernandez Inc. Scholarship Alexander Dulaney Judy Mattera Benjamin Hightower Diane Potenza Anne K. Holt Memorial Neidra Holmstrom Steven Spence Scholarship Charles La Forge Gerald Johnson Scholarship Margaret Rickman Gregory Murray Memorial Joshua Johnson Warren Smith William Kiley Donald P. Lancella Scholarship Francis Lam Memorial Wines Education Housewares Charity Alfred Natale Memorial Aasta Lohmeyer Scholarship Foundation Scholarship in Scholarship Audreen Maestri Honor of Chuck Williams Peter Francis Lenich Amanda McDougall National Starch Foodservice Memorial Scholarship Amanda Niemietz Hudson Valley Scholarship Scholarship Kristine O’Connor Melissa Rice Michael E. Hurst Memorial Warren Leruth Memorial Nicholas Powell Stephen Wilson Scholarship Scholarship Jared Prows Tiffany Poe Gerald O’Brien Scholarship Jessica Quade Industry Leaders Whitney Tomlinson Melissa Rice Scholarship Claudio Papini Memorial Sheila Stone Jay Magazine ’75 Memorial Dominick Kwentus Scholarship Neal Wavra Joshua MacGregor Scholarship Nathan Smith Ernie Watkins Partners in Culinary S.Pellegrino Scholarship Education Scholarship Margaret Bordeau James J. McCann Founda- International Student Darryl Burnette Ada Campos Scholarship tion Scholarship Amalia Greco Kenneth Brayton Aaron McClafferty Partridge Invitation Club Candice Mahala Kyong-Ran Hwang Scholarship Joseph and Anne McCann Federica Muggenburg Jonathan Allmond Scholarship Meaghan O’Brien Michael Fincher Ji Young Kim Ran Pollak 54 WillIam Jay Schieffelin, Jr. Chuck Williams Scholarship Memorial Scholarship Nicole Hernandez S. Jay Herrman Seafood From Norway Rexford Olaires Scholarship Amelia Petersen Arlene Santos Louis J. Segro Memorial Scholarship Wine Spectator Magazine Don McClellan Scholarship for Excellence Angus McLeod in Wine Studies Angus McLeod Terry Slusarz Memorial Scholarship Young Professional’s Medal of Merit of the Académie Fritz Sonnenschmidt Brillat-Savarin Scholarship Scholarship Charis Ariel John Cahill Carol Hanscom John Hagerman Julia Kovacs Paul Sorvino Scholarship Seung-Jae Lee Michelle Boykins James Light Elizabeth Dippong Kelly Liken Alison Hearn Arnold Marcella Nicole Niekrewicz Rexford Olaires Ariel Rodriguez David Osenbach Jeffrey Pacula Student Spirits Scholarship Anita Pintado Dominick Kwentus Ran Pollak Christine Sanderson Claude Swartvagher Ana Lucia Santos Magalhaes Memorial Scholarship Michael Smith Miles Breed Ethan Snider Uncle Ben’s Scholarship Sean Teasdale

Ian Van Heyde Memorial Scholarship

Jerry Vitoulis ’55 Scholarship Daniel Russo

Jane Young Wallace Memorial Scholarship Elizabeth Beals Donna Feustel Julia Hodgkins

Wasserstrom Company Scholarship

Wendy’s International Scholarship

Peter Wieser International Student Scholarship

Peter Wieser Scholarship

Mike Wigell American Bounty Scholarship

55 NAMED FACILITIES AT THE CIA BENEFACTORS SUPPORT CIA FACILITIES BENEFACTOR FACILITY OR HONOREE The Culinary Institute of America would like to thank the Howard D. Johnson ...... Howard D. Johnson individuals and organizations whose generous support over the years has made these CIA facilities possible. Pantry II Iowa Beef Processors . . . . . Iowa Beef Processors HYDE PARK CAMPUS Meat Fabrication Room

BENEFACTOR FACILITY OR HONOREE Marriott Corporation . . . . . Marriott Corporation Introduction to Hot ROTH HALL Foods Kitchen and Anheuser-Busch ...... Anheuser-Busch Theatre Marriott Corporation Foundation Career Placement Center

ARAMARK ...... Irving Greenfield Mid-Hudson Culinary . . . . . Display Case (Statler Kitchen (K-1) Association ...... Walk) James Hutton Kitchen Mid-Hudson Food & ...... Display Case (Statler (K-2) Wine Society ...... Walk) Donald Axleroad...... Betty Axleroad L. J. Minor Corporation . . . L. J. Minor Corporation Language Lab Skills Kitchen I Kriendler-Berns ...... H. Jerome Berns Nabisco Brands, Inc...... Nabisco Experimental Foundation ...... Boardroom Kitchen Family and Friends of . . . . . Craig Claiborne Rich Products...... Apple Pie Bakery Café Craig Claiborne ...... Hospitality Office and Corporation/Robert ...... Sponsored by Rich Craig Claiborne and Mindy Rich ...... Products Corporation Bookstore Marvin Shanken ...... Wine Spectator Barry Colman ’83/ ...... Alumni & Development Classroom More Than A Mouthful . . . Office Catering, Inc. Franz W. Sichel ...... Hilde Potter Room (American Bounty) Commanderie de ...... Display Case (Statler Bordeaux ...... Walk) Statler Foundation ...... Statler Walk

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

Continental Coffee ...... Jacob S. Cohn Kitchen Julius Wile ...... Julius Wile Baccalaure- Company ...... (K-5) ate Wing and Escoffier Restaurant Library John Farquharson ...... Farquharson Hall and Clara Farquharson J. WILLARD MARRIOTT CONTINUING EDUCATION CENTER General Foods ...... General Foods Skills Corporation...... Development Kitchen J. Willard Marriott ...... J. Willard Marriott Foundation ...... Continuing Education Hobart Corporation ...... Hobart Kitchen Center (American Bounty) Banfi Vintners ...... Banfi Vintners Dining Hotel Employees and . . . . . HEREIU Bar (American Room Restaurant Employees . . . . Bounty) International Union ComSource (NIFDA) ...... ComSource Lecture Hall I

56 BENEFACTOR FACILITY OR HONOREE BENEFACTOR FACILITY OR HONOREE

Ecolab ...... Ecolab Warewashing Statler Foundation ...... Statler Learning Room Resources Center

J. Willard Marriott ...... J. Willard Marriott CONRAD N. HILTON LIBRARY Corporation...... Corporation Lobby Conrad N. Hilton...... Conrad N. Hilton Library Dr. Lewis J. and ...... Dr. Lewis J. and Ruth E. Foundation Ruth E. Minor ...... Minor Skills II Kitchen H. Jerome Berns ...... Martha Berns Reading North American ...... North American Room Companies/ABC Affiliated . Companies/ABC Distributors/Sherman . . . . . Affiliated Distributors/ Cahners Publishing ...... Walter Cahners Reading Memorial Fund ...... Sherman Memorial Fund Company ...... Room Lecture Hall Danny Kaye & ...... Danny Kaye Theatre Sylvia Fine Kaye SHUNSUKE TAKAKI SCHOOL OF BAKING AND PASTRY Foundation

Takaki Bakery Company, . . Shunsuke Takaki School Statler Foundation ...... Statler Foundation Ltd./Andersen Company, . . of Baking and Pastry Reading Room Ltd. OUTDOOR FACILITIES Baron Galand ...... Baron Galand Bakeshop Anheuser-Busch, Inc...... Budweiser Field L. J. Minor Corporation . . . L. J. Minor Corporation H. Jerome Berns ...... H. Jerome Berns Gazebo Bakeshop (Heinz Plaza) J. Willard Marriott ...... J. Willard Marriott H. J. Heinz Company . . . . . Heinz Plaza Foundation ...... Foundation Bakeshop Foundation GENERAL FOODS NUTRITION CENTER RESIDENCE HALLS General Foods ...... General Foods Nutrition Renaissance Corporation . . Renaissance Lounge, Corporation...... Center (Stouffer)...... Hudson Hall Anthony Athanas ...... Anthony Athanas Chef’s STUDENT RECREATION CENTER Office Basic American Foods . . . . . Basic American Foods Frank C. Baker...... Frank C. Baker Lobby Production Kitchen Cres-Cor ...... Cres-Cor Office Faculty, Students, ...... Faculty, Student, and Ecolab, Inc...... Ecolab Warewashing and Staff ...... Staff Lounge Room A. Reed Hayes ...... A. Reed Hayes Mr. and Mrs. Paul Elbling . . Mr. and Mrs. Paul Elbling Hospitality Center Chef’s Table McCann Foundation ...... McCann Fitness Center Baron Galand ...... Baron Galand Pizza Area Charles and Gail O’Mara . . James E. O’Mara Student Helmsley Hotels ...... Helmsley Hotels Council Room Classroom

Hotel Employees and . . . . . HEREIU Kitchen Restaurant Employees International Union 57 NAMED FACILITIES AT THE CIA cont. BENEFACTOR FACILITY OR HONOREE BENEFACTOR FACILITY OR HONOREE

COLAVITA CENTER FOR ITALIAN FOOD AND WINE Ken and Grace De Baun . . . Ken and Grace De Baun Café and De Baun Colavita USA/Colavita. . . . . Colavita Center for Theatre S.p.A./Ind. Al. Co. S.p.A. . . . Italian Food and Wine Durkee/Tone Brothers, . . . . Spice Islands Bindi Dessert Service...... Bindi Dessert Station Inc...... Marketplace

Catelli Brothers ...... Catelli Butchery Station Ecolab, Inc...... Ecolab Theatre

Joseph P. DeAlessandro . . . Joseph P. DeAlessandro Kikkoman ...... Kikkoman International Dining Room International, Inc...... Room, Guesthouse

Durkee/Tone Brothers,Inc. . Durkee Herb Garden Landmark Vineyards...... Landmark Vineyards illycaffè, Inc...... Illycaffè Hospitality Room, Guesthouse Center Ferdinand E. Metz ...... Albert and Annie Metz Pollio Italian Cheese . . . . . Pollio Pizza Station Meeting Room Company Millstone Coffee, Inc...... Millstone Barrel Room

Family and Friends of . . . . Torre John J. Profaci Napa Valley Vintners . . . . . Napa Valley Vintners John J. Profaci Association ...... Association Tasting R. Torre & Company ...... Torani Bar Theatre, Rudd Center

San Pellegrino USA ...... Entrata San Pellegrino Joseph Phelps ...... Joseph Phelps Classroom

Victoria Packing ...... Victoria Packing Corp. Ravenswood Winery...... Ravenswood Atrium, Corporation...... Antipasto Bar Rudd Center Belle and Barney Rhodes . . Belle and Barney Rhodes GREYSTONE CAMPUS Tasting Room

Cakebread Cellars ...... Cakebread Kitchen, Rudd Foundation ...... Rudd Center for Rudd Center Professional Wine Studies

California Raisin ...... Raisin Growers Stairs Jerry and Margie Schubert . . Margie Schubert Library Growers ...... and Demonstration Vineyard Simi Winery and ...... Simi/Chandon Classroom Domaine Chandon California Walnut ...... California Walnut Commission ...... Commission Guest Room Statler Foundation ...... Statler Atrium

Cannard Fund ...... Cannard Herb Garden Sutter Home Winery...... Sutter Home Garden

Clover Stornetta Farms, . . . Clover Stornetta Chef’s Takaki Bakery Company, . . Shunsuke Takaki Inc...... Table Ltd./Andersen ...... Baking Center Company, Ltd. Walter J. Conti ...... Walter J. Conti Boardroom Viking Range...... Viking Range Corporation...... Corporation Tasting Cres-Cor Company ...... Cres-Cor Foyer Theatre, Rudd Center

Wine Spectator ...... Wine Spectator Foundation ...... Greystone Restaurant

58

1946 Campus Drive Hyde Park, New York 12538-1499