IN CONCERT: Orchestrating Excellence
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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