The Culinary Institute of America - Creating Excellenceculinary.imodules.com/s/898/images/editor_documents/...The Culinary Institute of America 2008 7S hirley Cheng has been creating

2007–08 ANNUAL REPORTCreating Excellence

2 The Culinary Institute of America 2008

The Culinary Institute of America 2008 3

Message from the Chairman and the President 5

Changing Lives 6

Advancing Knowledge 12

Shaping the Industry 18

Financial Highlights 26

Board of Trustees 30

In Memoriam 33

The Society of Fellows 34

Investing in the Future 36

Our Benefactors 38New Pledges 38Honor Roll 38Society of the Millennium 40Corporations and Organizations 40Parents and Friends 41Alumni 45Faculty and Staff 48Gifts Made in Memory 48Gifts Made in Honor 51Donor Advised Funds 51

Named Facilities at the CIA 52

OUR MISSIONThe Culinary Institute of America is a private,

not-for-profit college dedicated to providing the

world’s best professional culinary education. Ex-

cellence, leadership, professionalism, ethics, and

respect for diversity are the core values that guide

our efforts. We teach our students the general

knowledge and specific skills necessary to live

successful lives and to grow into positions of

influence and leadership in their chosen profession.

This annual report, covering Fiscal Year June 1, 2007 through May31, 2008, was submitted at the Annual Meeting of the Corporationof The Culinary Institute of America on October 25, 2008.

©2008 The Culinary Institute of America

Photography: Mary Koniz Arnold, Bill Denison, Faith Echtermeyer, Keith Ferris, Steve LaBadessa, Mark Langford, Terrence McCarthy, and Christian Witkin

Back Cover Illustration: Beverley Colgan

The Culinary Institute of America, 1946 Campus Drive, HydePark, NY 12538-1499 • 845-452-9600 • www.ciachef.edu

The CIA at Greystone and the CIA, San Antonio are branches ofthe CIA, Hyde Park, NY.


• The college is advancing knowledge with its groundbreak-

ing conferences and insightful learning opportunities. Part-

nerships with institutions such as Harvard and UC Davis

have helped us deliver landmark events exploring healthy

menus, global cuisines, and bold new flavors. Additionally,

our award-winning cookbooks, in-depth courses, and pop-

ular Boot Camp programs continue to enrich and inform

food enthusiasts, advancing food culture in America.

• We’re shaping the industry through the collective expertise

and leadership of our faculty, staff, and alumni. CIA Con-

sulting is a valuable, proven resource that helps leading

foodservice companies develop innovative menu and fla-

vor solutions. CIA ProChef® courses and certifications

give culinarians the programs they need for professional

and career development. Our education team presents new

ideas and trends to the industry at major conferences and

seminars. And the spotlight continues to shine on our out-

standing graduates, such as Next Iron Chef winner Michael

Symon and CIA Alumni of the Year Melissa Kelly and

Alfred Portale.

These many milestones and achievements have been

made possible by the CIA’s long history of investing in the

future. We are grateful for the winning role you, and all

those who support the CIA, play in providing resources for

this investment. You have enabled us to pursue our mis-

sion—to provide the world’s best professional education—

with the excellence that truly differentiates the CIA as the

world’s premier culinary college.

It’s entirely fitting that “excellence” is the first of our five

CIA core values. In today’s culinary world, our commit-

ment to excellence is more important than ever.

Societal forces are changing the world of foodservice and

culinary needs. Competition in culinary education has

never been more intense, and new degree programs are

continually being launched. In the drive for growth, the

temptation for some schools might be to cut corners, to

sacrifice quality in an effort to bring something to market

before the “other guys” do.

Not so at the CIA. Excellence is not only one of our core

values; it’s inherent in everything we do. Through the col-

lective efforts of our faculty, staff, industry friends, and loyal

benefactors, the college continues to put excellence first,

and make sure that all we do offers superior quality. The

accomplishments and initiatives described within the pages

of this report underscore that philosophy.

From New York City to San Antonio to Northern Califor-

nia—and throughout the world—the CIA is creating excel-

lence in many important ways.

• Our dedicated faculty and staff are changing lives through

innovative education programs, expanded services for stu-

dents, and exciting campus activities. We’re proud of Eve

Felder for being named Educator of the Year by Women

Chefs and Restaurateurs, and pleased that our chefs again

took home the Sarrazin Cup. We’re thrilled that our stu-

dent-life programs are so successful, especially our champi-

onship soccer team. And we’re gratified to continue to

expand and enhance our facilities and education offerings

for students, celebrating our first-ever associate degree grad-

uation at Greystone and certificate program graduation at

San Antonio.WILLIAM C. ANTONChairman of the Board

DR. TIM RYAN, C.M.C.President

“EXCELLENCE, LEADERSHIP, PROFESSIONALISM,

ETHICS, AND RESPECT FOR DIVERSITY are the core

values that guide our efforts.”

From The Culinary Institute of America Mission Statement


Changing Lives


Shirley Cheng has been creating excellence in the kitchens of the CIA for18 years. While much has changed in her nearly two decades at the col-lege, many of the most important ingredients have stayed the same.

“We continue to provide high-quality education,” she says. “The reputation re-

mains and the great chefs are still here. If anything, the school is operating on

an even higher level. For example, before it was a seven-day Asian class; now

it’s 14 days. Before, we only covered a couple of countries in the course; now

it’s six. I’m happy to see how students love Asian cuisine. It’s a different culture

for them, and they get excited. I never get tired of teaching it.”

“THE CIA IS VERY DIFFERENT FROM ANYOTHER SCHOOL—so many great kitchens; the facilities

are the best in the whole world. It’s the commitment to teaching

the foundations of cooking that really makes us stand out,

makes us unique.”

Shirley Cheng, Professor in Culinary Arts, The Culinary Institute of America

The CIA’s curricula, facilities,and faculty help students cre-ate excellence for the food-service industry.

And she teaches it in great depth. It’s important for Chef Cheng to make sure

students not only learn to cook, but understand the cuisine. “Cooking is not

just skill, it’s an art, a culture,” she explains. “It’s using all your senses—training

your tongue to taste the food and your nose to smell it, using your eyes for the

presentation, tuning in to the sounds of cooking. The CIA is about professional

cooking; all of its levels are important. Otherwise, we’d just puree everything

and swallow it like a pill.”

A past CIA Faculty Member of the Year, Chef Cheng continues to infuse her

students with a commitment to excellence that has carried over to their ca-

reers. “Watching students learn it, love it, cook it makes you feel very good,”

she says. “Many students come back and tell me how much they use the

knowledge they gained at the CIA in their restaurants. That’s your reward

as a teacher.”

And that’s how you change lives in very positive ways, something which the

CIA has continued to excel at during the past year.


Changing Lives at a Brand-New CampusCIA history was made on January 18, 2008, when 17 students at

the college’s San Antonio campus were the first to receive cer-

tificates in culinary arts from The Culinary Institute of America.

The occasion presented another cause for celebration as well—

the location was officially designated the third campus of the

CIA. With the formal decision by the Texas Workforce Com-

mission, the Center for Foods of the Americas officially became

The Culinary Institute of America, San Antonio. Previously, the

Middle States Commission on Higher Education and the New

York State Board of Regents each formally recognized the CIA,

San Antonio campus.

The shared dream of the CIA and philanthropist Kit Golds-

bury—to elevate Latin American cuisines to their rightful place

among the great cuisines of the world—is becoming a reality. In

further pursuit of this dream, a newly formed Latin Cuisines

Advisory Committee will oversee the development of future

curricula at the San Antonio campus. Chaired by Frontera

Grill’s Rick Bayless, the committee includes some of the most

well-known names in Latin American cooking.

Changing Lives by Degrees at GreystoneFurther west, The Culinary Institute of America at

Greystone saw a significant rise in enrollment for

its Associate in Occupational Studies degree pro-

gram in culinary arts. This past year, 55 students

came to Greystone to earn their degrees, up 67%

from 33 enrollees the prior year.

And last December a bit of history was made at

the CIA at Greystone. The first class of students

to enter the new associate degree program in culi-

nary arts at Greystone received their diplomas.

Over the previous 18 months, this inaugural

group of 30 students gained knowledge and skills

in the CIA’s proven program, which featured

extensive hands-on cooking classes amidst the

Napa Valley’s outstanding food and wine culture.

The ceremony was held at the campus on Friday,

December 14. Celebrity chef, cookbook author,

and CIA alumnus Michael Chiarello ’82 ad-

dressed the students.

“THESE 30 STUDENTS HAVE

BRIGHT FUTURES AHEAD OF

THEM in the dynamic foodservice and

hospitality industry.”

Dr. Tim Ryan, President, The Culinary Institute of America

“I BELIEVE THE CIA WILL SHOW THE REST OF

THE WORLD THE CONTRIBUTIONS THAT LATIN

FOOD CAN MAKE. It’s wonderful to have a place that

respects that cuisine and helps it become woven into the best

restaurants in the country.”

Rick Bayless, CIA Latin Cuisines Advisory Committee Chair

Graduations at the CIA’s campuses in San Antonio (far left) and at Greystone(above, with MichaelChiarello ’82 addressing the class) mean even moreleaders entering the foodser-vice industry.


“IT IS WITH GREAT PRIDE THAT I FIND MYSELF AT

THE CIA AS STUDENT EMPLOYMENT MANAGER. I

am inspired by the students’ energy and enthusiasm, and truly enriched

by knowing them.”

Barbara Campbell, On-Campus CIA Student Employment Manager

Hall of Fame Pastry Chefat Home at the CIAHe was recently inducted into the Pastry

Art & Design Hall of Fame. He’s been

lauded as one of America’s best pastry

chefs by Time, Food & Wine, and Gour-

met magazines. He’s worked in world-

class restaurants with some of the

greatest chefs ever to wear a toque. But

ask Dieter Schorner to describe his time

at the CIA and he says, without hesita-

tion: “It’s been the best nine years of

my life.”

Chef Schorner, a professor in baking

and pastry arts at the college, says he is

“very proud and humble to know that

it is the best place to get a culinary edu-

cation.” It’s a feeling he says you don’t

fully grasp until you leave campus and

see how much the outside world appre-

ciates the college.

“In our ‘little village’ we don’t always

realize how important the CIA is to the

culinary world,” he says. “We tend to

forget that we are the institute that

other people look to copy. When you

talk about great museums, you think of

the Louvre, the Metropolitan Museum

of Art. With great culinary schools, it’s

the CIA.”

While that reputation “will open the

most doors in the world” for students,

Chef Schorner cautions them that, once

the opportunity is there, it’s up to them

to perform. “Learning is like putting

money in the bank,” he says. “I tell my

students that they should always ask

themselves, ‘what can I do to progress

and learn?’ Don’t go for the next penny,

go where you can learn more.”

He also urges students not to accept

mediocrity. “Excellence is an honor, it’s

nothing to be ashamed of,” he says.

“Don’t just be good, be better than

good. Go for it!” Luckily for his stu-

dents, Dieter Schorner has done just

that throughout his career.

Changing Lives for the CIA FamilyA number of new initiatives impacted every corner of the CIA ex-

perience. The CIA launched a new operating committee that is

so focused on creating excellence that the word is part of its title.

The BEST (Bringing Excellence to Students Today) Council is

charged with raising the overall level of day-to-day excellence at

the college. Chaired by Vice President of Academic Affairs Peter

Rainsford, the BEST Council brings together members of our Ed-

ucation, Student Affairs, Registrar, Enrollment, and Facilities

Management teams in regular meetings to focus on all aspects of

our students’ undergraduate experience in an integrated way.

Similarly, the Industry CRM (Customer Relationship Manage-

ment) Council focuses on excellence in another key area—

coordination and strategic development of our many industry

relationships. Vice President for Continuing Education Mark

Erickson is chairing the CRM Council, which includes leaders

from the college’s Continuing Education, Advancement, and

Career Services areas.


And the goal of the CIA’s Diversity Council,

chaired by Vice President of Human Resources

David Jaskiewicz, is to create a welcoming and tol-

erant campus, free of bias and discrimination, that

fosters respect and consideration. Our students

can only grow in an environment that encourages

freedom of expression with responsibility, one

that embraces all cultures while celebrating the

uniqueness of each individual.

Demonstrating that the health and safety of the CIA

community is of paramount importance, the college

launched two new programs in Hyde Park—a Well-

ness Program for employees and an Emergency

Preparedness plan for the entire campus.

Preparedness of a different kind was on the minds

of CIA students who turned to the Career Serv-

ices office looking for job opportunities. And the

“WHEN I RECEIVED THE

AWARD, I thanked the students because

without them my sense of self and leaving a

legacy would not have been possible.”

Eve Felder ’88, Associate Dean for Culinary Arts and Recipient, Women Chefs and Restaurateurs Award

Wearing Many Hats—and Sneakers Michael Murphy gets paid to play, and

he’s doing an excellent job of it. The

CIA’s coordinator of fitness and intramu-

ral sports can be seen on the courts and

fields of the campus as often as he is be-

hind his desk coordinating the next

event. He’s a coach, event planner, ad-

ministrator, teacher, and mentor all

rolled into one.

But above all, he’s there for his stu-

dents. Murphy’s tireless efforts on their

behalf were recognized in 2008 when

he was named Staff Member of the

Year at the CIA. His reaction was typi-

cally humble.

“I look at it as a team award, for Stu-

dent Affairs in general,” he says. “It’s

what I always emphasize to my stu-

dents, that it’s not about the individual,

but the team.” Thanks to Murphy, the

CIA “team” has grown tremendously in

the past year. The college now com-

petes in three sports in the Hudson Val-

ley Men’s Athletic Conference—

basketball, cross-country, and soccer.

And he received the 2007 coach of the

year award after leading the CIA Steels

to a second straight league soccer title.

“Starting the cross-country team is

something I’m also really proud of,” he

says. “One of our students finished sec-

ond in the Van Cortland Park state meet

in the Bronx, and we have three other

meets lined up for this year.”

Murphy’s duties go beyond the sports

arena as well. He has a hand in Physical

Wellness Week, campus entertainment

(including popular comic-magician Justin

Credible), and student clubs and organi-

zations. He also helps support the Chow-

der and Chili Cookoffs.

“We want to be able to tell students

that this is the same type of campus

your friends from high school are going

to,” he explains. “If the students show

an interest in starting a team or club,

we’re going to help them with it.”

news for them was good. Despite the current eco-

nomic climate, there has been an increase in the

number and variety of employers recruiting at the

college. Thirty-six new organizations visited Hyde

Park looking to hire CIA externs and graduates.

In all, 410 companies came to campus, and the

college added 425 new externship sites.


• The Video Department at the CIA’s Hyde Park campus earned

the Aurora Gold Award for its Experience Greystone video, a com-

prehensive overview of the Greystone campus for new and

prospective students. The Aurora Awards is an international com-

petition recognizing superiority in the field of video production.

• The college’s Apple Pie Bakery Café, sponsored by Rich Prod-

ucts Corporation, was nominated for a Restaurants & Institutions

Ivy Award, an outstanding honor reflecting the industry’s high

opinion of the restaurant.

• The college’s ciachef.edu Web site reached a milestone as well,

as page views on the site reached an all-time high of more than

2 million last fall.

• The CIA Steels did it again! The soccer team defended its

championship, winning its second straight Hudson Valley Men’s

Athletic Conference soccer title by defeating Mount Saint Vin-

cent’s College 3-0.

From athletic championships to degree graduates at Greystone

to a whole new campus in San Antonio, CIA innovations and

accomplishments continue to change lives for the better, in

many diverse and positive ways.

Changing Lives, and the Rewards That FollowThe college’s commitment to excellence was widely acknowl-

edged through a number of prestigious awards, honors, and

accomplishments:

• Associate Dean Eve Felder ’88 was named the Women Chefs

and Restaurateurs Educator of the Year, a new award in recogni-

tion of the importance of education in the industry.

• Chef John Ash of the CIA at Greystone received the Interna-

tional Association of Culinary Professionals (IACP) Award of

Excellence as Cooking Teacher of the Year.

• Certified Master Baker Peter Greweling and the CIA took home

the IACP Cookbook Award in the Compilations Category for

Chocolates and Confections: Formula, Theory, and Techniques for the

Artisan Confectioner.

• For the second year in a row, Team CIA won the Sarrazin Cup

for its display at the International Hotel/Motel and Restaurant

Show in New York City. The team was led by Assistant Professor

Eric Schawaroch ’84 and Associate Deans Thomas Griffiths ’80,

C.M.C. and Thomas Vaccaro ’85, C.E.P.C.

A Warm Welcome forStudentsIf enthusiasm is infectious, there are a

whole lot of very excited students coming

to the CIA. After talking with Culinary

Demonstrator Amanda Hammonds ’96 and

Admissions Representative Susan Lavender,

you can’t help but catch CIA fever.

“The CIA is like magic. I love this place,”

says Chef Hammonds, who earned a

baking and pastry arts degree from the

college. “No matter where in the world

I was, I’d always come back to the CIA.

It’s about the relationships.”

Lavender couldn’t agree more. “I con-

sider the CIA my family,” she says. “My

husband is a graduate and an instructor

here, and all of our friends are here. We

cannot imagine ourselves anywhere else

but the world’s premier culinary college.”

Both Lavender and Hammonds continu-

ally share that sense of family with

prospective students. “My goal is to im-

part my feelings for the CIA to my stu-

dents and their families,” explains

Lavender. “I tell parents the students

are part of my family now. It’s impor-

tant to create a really personal, one-on-

one atmosphere. I use different ways to

get their attention—a Chocolate Chal-

lenge contest, an Apple Bake-Off, work-

shops and demos—and strive to

establish a bond that will last forever.”

Chef Hammonds’ lively demonstrations

help strengthen that bond. “I’m very

non-traditional in my approach,” she

says. “To reach 17-year-olds, you have

to be fun. You have to get them in-

volved, make it interactive. The kids are

enthusiastic, the instructors are fantas-

tic. It’s terrific!”

For these two, spreading the word

about the CIA’s commitment to excel-

lence comes naturally. “There’s no other

college like it,” Chef Hammonds says.

“It’s the culinary mecca. We love what

we do, and it’s contagious.” Fortunately

for incoming students, no cure is

needed for that kind of enthusiasm.


Advancing Knowledge


Greg Drescher, called “the flavor hunter” in a recent Bon Appétit pro-

file, was inducted into the James Beard Foundation’s Who’s Who of

Food & Beverage in America, won a Food Arts Silver Spoon Award,

and has spearheaded many of the CIA’s “think tank” strategic initiatives.

That’s an impressive lineup of accomplishments, but today Drescher is much

more interested in what the future holds. As in, how the CIA’s leadership

programs can help our industry better anticipate the next wave of changes.

“We take a hard look at some of the mega-trends facing the industry, espe-

cially in terms of menu development,” he says. “The role of the CIA is to

identify these trends, separating short-term fads from ‘game-changing’ devel-

opments such as world flavors and health imperatives. Then we design initia-

tives to equip culinary leaders to take advantage of the opportunities these

shifts will create.”

“WITH STRATEGIC INITIATIVES, A KEY ELEMENTDRIVING WHAT WE DO IS THE ENHANCEMENTOF THE CIA’S LEADERSHIP POSITION. We scour the

globe to find top talent for our conferences, reaching deep into 30 or

more food cultures around the world. No one else is doing that.”

Greg Drescher, Executive Director of Strategic Initiatives, The Culinary Institute of America

Greystone conferences fea-tured the study of Americanagriculture, innovative menudevelopment, healthy cuisine,and world flavors, informingmore than 1,800 industryprofessionals.

Drescher cites the college’s influential Worlds of Flavor® International Con-

ference & Festival as an example. “We’re in the midst of a multi-decade shift

of American food preferences,” he says, “from those tied to Northern Euro-

pean traditions to those reflective of other world flavors, principally Mediter-

ranean, Latin American, and Asian. We see it as part of our job to help menu

developers benchmark against the gold standards of these cuisines.”

In the case of health and wellness, the CIA’s Strategic Initiatives Group has

partnered with Harvard School of Public Health and the Harvard Medical

School. “These collaborations have given the leadership of the volume food-

service sector direct, unprecedented access to top U.S. nutrition scientists

with their insights as to how the research is likely to play out in coming

years,” says Drescher. “Then we bring in the additional element of world

cuisines to suggest innovative, delicious menu solutions that don’t leave cus-

tomers having to choose between great taste and health.”

The CIA continues to be the perfect partner for advancing knowledge in the

foodservice and hospitality industry, in a variety of new and innovative ways.


Advancing Knowledge in World FlavorsThe mission of the CIA Strategic Initiatives Group is to “create

world-class program and research initiatives that draw top lead-

ers to the CIA campus and on the Web, and further position the

college as a thought leader on the cutting edge of culinary and

other trends.” SIG programs did that and more in the past year.

Flavor, Quality, and American Menus—the annual leadership

forum co-presented by the CIA at Greystone and the University

of California, Davis—brings together a select group of leaders in

American foodservice and leaders in U.S. agriculture to share

ideas and educate each other on opportunities and challenges

facing their respective sectors. The 2007 retreat explored ques-

tions of flavor, variety, and sustainability in volume foodservice,

and attracted 33 representatives from operations such as Apple-

bee’s, Hilton Hotels, McDonald’s, Panera, Subway, Safeway,

and Sodexo.

Healthy Kitchens, Healthy Lives is a continuing medical educa-

tion (CME) conference that the CIA co-hosts with Harvard

Medical School. Each spring and fall, more than 275 physicians,

registered dietitians, and other healthcare professionals attend

the conference to learn about the latest in nutrition research

and get hands-on culinary experience in the Greystone teaching

kitchens.

The 2007 Worlds of Flavor® conference—The Rise of Asia: Culi-

nary Traditions of the East and Flavor Discovery in 21st Century

America—explored the dynamics of this Asian revolution, and

helped the more than 700 attendees understand how they can

stay “ahead of the curve” in integrating and leveraging this culi-

nary trend.

“I CAME AWAY FROM THE

WORLDS OF HEALTHY FLAVORS

RETREAT EXCITED AND COM-

MITTED to working to change the eating

and exercising habits of our students. This

was one of the most significant professional

development experiences I have ever partici-

pated in.”

Greg Black, Director, Residential Dining, University of Iowa

“THE GREYSTONE FLAVOR SUMMIT WAS DEFINITELY THE BEST HOSPITALITY CONFER-ENCE I HAVE EVER ATTENDED for a number of reasons,

but most of all for the great sharing of information and takeaways.

My entire staff is reaping so many of the benefits.”

Michael E. Swann, C.E.C., Executive Chef, Conference Services, Gaylord Opryland Hotel and Convention Center, Nashville, TN

The CIA at Greystone pro-vides the perfect backdropfor the college’s innovativeand far-reaching programs.


The influential Worlds of Healthy Flavors is a partnership between the CIA at

Greystone and the Harvard School of Public Health designed to help corpo-

rate and executive chefs of chain restaurants, supermarkets, and volume food-

service expand their options for healthy menu choices. Participants in the

January 2008 event reviewed the latest nutrition research (with a focus on car-

bohydrate quality and sodium), analyzed “best practices” in healthy menu

R&D, and spent a day in the Greystone Teaching Kitchen developing new

menu items.

As part of the 2008 retreat, the Worlds of Healthy Flavors Web site was

launched at www.ciaprochef.com/wohf. The site, which attracts more than

40,000 visitors each month, provides a wealth of information on nutrition

research findings.

And the Greystone Flavor Summit, co-presented by the CIA at Greystone and

Food Arts magazine, brings together a select group of top chefs and food and

beverage executives from high-quality, high-volume American foodservice op-

erators to explore, discuss, and taste their way through a stimulating, critical

set of flavor issues. The keynote address for the 2008 Flavor Summit—The Art

of Flavor in the World of High-Volume, High-Quality Dining—was delivered

by CIA graduate Todd English ’82.

At Home in the Kitchenand the LabCIA graduate Chris Loss ’93 has made a

career of combining art and science. So

when his alma mater needed someone

to run its new Ventura Center for Menu

Research and Development at Grey-

stone, he knew it was the perfect job

for him. After all, he received his associ-

ate in culinary arts from the CIA, and

earned bachelor’s, master’s, and doc-

toral degrees in food science from Cor-

nell University.

Perfect job indeed. As director of the

center, Loss continues to bring his varied

experience and knowledge to the devel-

opment of new and innovative pro-

grams. “The Ventura Center serves as the

hub, the clearinghouse for chefs and

R&D professionals,” he says. “My role is

liaison between the culinary arts and

food science, helping them meld to-

gether.” And he serves that role well.

The Research Chefs Association pre-

sented Loss with its 2008 Pioneer Award.

Designed to inspire innovative, menu-

driven business solutions for the food-

service industry, the Ventura Center

encompasses 8,000 square feet of

ideation rooms, a theater-style kitchen,

and interactive audience response tech-

nologies. The Center was built with

movable walls to facilitate a variety of

group activities and business goals. It’s

that sense of collaboration that Loss

says is vital to R&D.

“Having been on both sides, I think

chefs have a unique perspective on

food from working so closely with it,”

he explains. “Food scientists often have

to work with model systems that focus

on one type of bacteria, one flavor

compound, one protein. We have a lot

to learn from each other!”

Such knowledge can only help a chef’s

bottom line, according to Loss. “Espe-

cially with the focus on health and nu-

trition—and that’s a trend that’s not

going away—understanding scientific

principles will help chefs better meet

their customers’ needs.”

The CIA-Harvard partnership makesthe Healthy Kitchens, Healthy Lives

conference a “can’t miss” event forhealth professionals.


Advancing Knowledge Through MediaWhether in the form of new media or “old” media such as

cookbooks, the CIA again proved to be the resource for profes-

sionals and food enthusiasts alike who wanted to learn more

about the world of food.

The college’s World Culinary Arts DVD, Volume II earned a

2008 Bronze Telly Award for its presentation of the “gold stan-

dards” of the cuisines of Southern Spain, Istanbul, and Singa-

pore. The Telly Award is the premier honor for outstanding

video production and Web content. The World Culinary Arts

DVD and Internet Project: Savoring the Best of World Flavors is

a groundbreaking initiative that uses leading-edge, interactive

DVD technology and Internet-based program delivery to docu-

ment the best in food and cooking around the world. The sec-

ond volume was produced by the CIA in association with

Unilever Foodsolutions.

Not to be outdone, the CIA’s Vegetables text won the Silver

Award in the Cooking category in ForeWord magazine’s Book of

the Year competition. It was the fourth honor for the CIA publi-

cation, which won in the Cookbook/Vegetable category at the

USA Book News Book of the Year Awards, was an International

Association of Culinary Professionals (IACP) Single Subject

Cookbook finalist, and received a prestigious National Indie Ex-

cellence Award, which celebrates excellence in independent

book publishing.

The college released a number of new cookbooks during the

past year, including Bistros and Brasseries, the first of four books

in the CIA’s new “Dining Series” and authored by Associate

Professor in Table Service John Fischer ’88 and Associate Dean

Lou Jones; Cake Art, featuring baking and pastry faculty mem-

bers Kate Cavotti, C.M.B. and Alison McLoughlin ’93; and

Catering—A Guide to Managing Successful Business Operations by

Associate Dean Bruce Mattel ’80.

“WE THOUGHT THE WORLD CULINARY ARTS DVDAND INTERNET PROJECT WAS A PERFECT FIT FORA GLOBAL COMPANY like Unilever. It’s a great educational tool

for our chefs and our customers, and getting a better understanding of

world flavors helps us build our products with firsthand knowledge

and authenticity.”

Steve Jilleba ’77, C.M.C., A.A.C., Corporate Executive Chef, Unilever Foodsolutions

“WE EACH PLAYED TO OUR OWN

STRENGTHS. Kate does amazing things with

gum paste modeling and I’m pretty strong in deco-

rating. So we’d work separately and then come to

each other and ask ‘so, what do you think of this

idea or that idea?’ That worked out really well for

both of us.”

Alison McLoughlin ’93, Co-Author of Cake Art with Kate Cavotti, C.M.B.


Advancing Knowledge for Food EnthusiastsStart spreading the news! The Culinary Institute of America announced its

first-ever classes to be held in New York City. In partnership with Astor Wines

and Spirits, the college is offering programs at its newest facility, the CIA at

Astor Center in Manhattan. The facility features three unique venues: a

hands-on kitchen for 16, a 36-seat demonstration theater, and a multi-purpose

event space that can accommodate 80–100 people. The first series of classes

gave food enthusiasts “A Taste of the CIA,” with offerings that included Bak-

ing at Home, Gourmet Meals in Minutes, Breakfasts and Brunches, Cooking

with Your Teen, Vegetables: What to Produce with Your Produce, and a pre-

view of CIA Boot Camp programs.

Around the “World” in10 YearsEven after a decade of helping to plan

and run the Worlds of Flavor Confer-

ence & Festival at Greystone, CIA Chef-

Instructor Toni Sakaguchi says it’s still as

fresh and exciting as ever.

“It’s one of those events that has a life

of its own, the highlight of the year

here,” she says. “It’s interesting to check

out who comes and what they bring.

There’s always something new to see.”

All that excitement takes an immense

amount of preparation by the Grey-

stone team. “I’m the faculty coordina-

tor of Worlds of Flavor,” say Sakaguchi.

“I contact the chefs and try to coordi-

nate who’s working with what country,

and which faculty and visiting chefs will

be at which sessions. Then during the

conference, I’m working to make sure

they have what they need and that the

chefs are at their sessions ready to go.”

According to Sakaguchi, it all starts the

Monday before the conference, when

staff members are still pretty relaxed

and starting to put plans in place. Then

excitement builds as the week goes on,

until Thursday when everyone arrives

and Greystone is completely trans-

formed. “There’s an electricity that runs

through campus at that point—so many

people, so many languages being spo-

ken, so much food,” she says. “It’s al-

ways fun when the chefs start to arrive.

They’re so enthusiastic.”

As well they should be for the event

that has become a “must attend” for

leading chefs, corporate menu decision-

makers, foodservice management exec-

utives, suppliers, journalists, and other

professionals—and always sells out

many months in advance. “Worlds of

Flavor has tremendous impact,” ex-

plains Sakaguchi. “People have the op-

portunity to see top chefs from all over

the globe in one place and sample the

world’s food. It’s a great environment.”

“THE CULINARY INSTITUTE OF

AMERICA IS AN EXCEPTIONAL

SCHOOL, and the opportunity to attend

classes there was a culinary dream come

true. My BBQ Boot Camp class was every-

thing you could hope for and more.”

Alan Colsey, CIA Boot Camp Participant

For the past decade, the bottom line for CIA Boot

Camps was that, if you wanted to take one, you

had to set aside a week to do it. While the week-

long Boot Camps remain a hugely popular

chance for food enthusiasts to advance their

knowledge, there’s now an additional choice—

A Taste of CIA Boot Camp. Held on Saturdays,

these courses cover such topics as Asian Vegetar-

ian, Taste of the Hudson Valley, Eastern and

Western Street Food, Spanish Tapas, and

Specialty Desserts.

The world’s premier culinary college continues to

find groundbreaking ways to advance knowledge

in foodservice and hospitality, creating excellence

in every corner of the food world.


Shaping the Industry


It’s been a long, sometimes difficult road for Grant Achatz to get to where

he is today—an accomplished culinarian who is the reigning James Beard

Foundation Outstanding Chef Award winner. The honor is a fitting

milestone for a chef who it celebrated today and whose innovative approach

to cooking continues to evolve.

An enthusiastic proponent of molecular gastronomy, Chef Achatz has basi-

cally created a kitchen “laboratory” at Alinea. “When I had the opportunity

to build my own kitchen, I thought, hey, let’s wipe our heads clean of conven-

tional kitchen design,” he recalls. “We analyzed the food and style of cooking

and built around that.”

“HAVING THE ABILITY TO DRAW FROM BOTHCLASSICAL AND MODERN TECHNIQUES EXCITESME. It allows us to create in a broader palate, and helps us more

effectively achieve the emotional responses that we strive for in the

dining experience.”

Grant Achatz ’94, Chef and Owner, Alinea, Chicago, IL

Left to right: Shaping the industry through alumni in-volvement, expert consultingservices, and programs at theCIA at Astor Center.

For every innovative chef, there’s a strong grounding in the fundamentals, and

Chef Achatz credits his alma mater for instilling that in him. “I entered the

CIA at a very young age with no fine dining or classic training,” he says. “The

school gave me the foundation that is required to execute the cooking style

that I now use.”

He feels fortunate to have been a part of the bold new food industry that has

taken shape in the last 15 years. “I graduated in 1994,” Chef Achatz says, “and

a lot has happened since then—the rise of The French Laundry and Per Se,

and what they represent for American cuisine; the proliferation of progressive

cuisine led by Ferran Adria and Heston Blumenthal; the role of the celebrity

chef taking hold in American society. It remains a very exciting time to be in

this profession.”

So what’s next for the Beard Foundation’s top chef? “I certainly have a great

deal more to accomplish,” he says. “I hope to develop other compelling

restaurant concepts that continue to push American food to the forefront.”

Many other members of the CIA community are doing their part as well to

shape the industry in new and exciting ways.


Shaping the Industry with the ProChef CredentialThe CIA ProChef® Certification program continued to draw

top chefs and worldwide companies to the college for compre-

hensive professional development and skills verification. Fast

becoming the gold standard for advancement in foodservice,

the ProChef system of courses and certification exams is the

best way for chefs to stay on top of the new flavor trends, cook-

ing styles, and management techniques in the dynamic food

world. Chefs can earn ProChef Level I, II, or III certification.

Aramark Sports & Entertainment announced last May that 18 of

its executive chefs achieved ProChef Level II certification, from

major venues such as Fenway Park in Boston, Coors Field in

Denver, Minute Maid Park in Houston, Shea Stadium in New

York City, Oriole Park at Camden Yards in Baltimore, and

many more.

Earlier this year, the U.S. Marine Corps sent a contingent to the

CIA for ProChef Level I certification, with the goal of improving

the flavor, nutrition, and presentation of the food provided to their

troops. After five weeks of grueling training in the kitchen, the 11

attending Marines received their certification and took some im-

pressive new recipes and skills back to their comrades-in-arms.

“EACH SEGMENT OF THE

PROCHEF CERTIFICATION

PROGRAM SHOWED ME A

NEW PERSPECTIVE OF TRUE

CUISINE AND TAUGHT ME

IMPORTANT LESSONS—ones that

I could learn only at the CIA, with the

help of the ProChef mentors, teachers,

and judges.”

Francisco Vintimilla, ProChef Level III, Executive Sous Chef,Saltfish Point Country Club, Stuart, FL

“THE CIA TODAY REALLY BRINGS US THE FUTURE.The faculty turns out great young people who really understand what it

takes to become a professional, to become somebody who wants to

achieve something.”

Wolfgang Puck at the CIA Leadership Awards

Left to right: Another ProChef certificate earned, theU.S. Marines deploy in CIA kitchens, and PresidentRyan speaks at the COEX conference.


The college continued to build presence and im-

pact at the annual International Foodservice Man-

ufacturers Association COEX (Chain Operators

Exchange) conference in Phoenix, AZ. CIA Presi-

dent Tim Ryan delivered the conference’s opening

remarks, “The State of Innovation in the U.S.

Foodservice Industry.” Participants from the CIA

included Vice President of Continuing Education

Mark Erickson, Greystone Director of Education

Adam Busby, Ventura Center Director Chris Loss,

Senior Chef-Instructor Bill Briwa, and CIA Con-

sulting Director Ron DeSantis. They gave impor-

tant and high-interest presentations on major

topics including Innovation Excellence, Flavor

Discovery, Menu Innovation, and Asian Flavors.

Shaping the Industry With ExpertiseIn the past year, the college’s industry solutions team brought CIA expertise

and excellence to new and continuing clients, including McDonald’s and the

Coca-Cola Company. In recognition of these innovative services—with special

focus on menu concept development and flavor exploration—the group as-

sumed a new identity, CIA Consulting, in early 2008.

The college has shaped the professional development of the industry at its

two exciting new venues in the past year. The Culinary presented its first pro-

fessional development classes dedicated to Latin American cuisine studies at

the CIA, San Antonio in Texas. And in the heart of New York City, the CIA at

Astor Center is offering a variety of “Bottom Line Seminars” for professionals

that focus on business, service, and wine education.

Representatives from the CIA’s education team also went out in the field to

advise and inform the industry and promote excellence in all things culinary.

A key example: Professor John Nihoff provided a lecture on the topic of Ko-

rean food at the United Nations for Secretary General Ban Ki-Moon and Ko-

rean Ambassador Choi Youn-jin. Twenty-five ambassadors representing

various countries were in attendance.

Spreading the WordAbout Latin CuisineIliana de la Vega shares el sueño—the

dream—that Latin American cuisines

and chefs will take their places at the

forefront of American cooking. The first

step is educating chefs in the U.S., and

to that end her position as chef-instruc-

tor at the CIA, San Antonio is ideal.

“There are a lot of gaps in knowledge

of Latino-American foods, even though

we are so close to Mexico, especially

here in Texas,” Chef de la Vega says.

“Many people confuse Mexican with

Tex-Mex foods. Both styles are good,

but they’re very different.”

What can be done to close those gaps?

“People need to learn about the ingre-

dients,” she explains. “Learn what is

used as well as the techniques, ap-

proaches, presentation, and history. All

of that hasn’t been discovered yet by

chefs, but it’s important.”

Last spring, Chef de la Vega presented

the first two professional development

classes dedicated to the study of Latin

American cuisines at the CIA, San Anto-

nio campus—Regional Mexican Cuisine:

Puebla and Oaxaca and Mexico’s Corn

Kitchen. It’s a start, but she isn’t stop-

ping there.

“We’ll be making research trips,” says

the former executive chef of the ac-

claimed El Naranjo in Oaxaca, Mexico.

“We’re planning one to Oaxaca and an-

other to Mexico City; we’ll also have

one to Peru. We’ll bring a lot of infor-

mation back so that more chefs can

learn about foods of the Americas and

share with consumers.”

Chef de la Vega also wants to make

sure Latino chefs have more representa-

tion in the culinary field. “Many times

you find people with great skills, but

they need more education,” she says.

“We’re trying to focus on getting them

a better education so they can get bet-

ter positions at the top, where things

happen.” With Iliana on board, things

are definitely happening at the CIA,

San Antonio.


Shaping the Industry Through Alumni ImpactThe CIA’s network of talented alumni is creating excellence all around the

world, in every corner of the foodservice and hospitality industry. Our gradu-

ates are helping students, industry professionals, children in need, even each

other when called upon.

The Alumni NetworkThe CIA and its alumni are working together to create new opportunities for

graduates to connect, further strengthening their collective impact throughout

the industry. In an effort to offer graduates a more comprehensive and mean-

ingful array of services and support, the college established the Alumni Coun-

cil and restructured its Alumni Network. The first step in the formation of

this new network was to select charter members of the Alumni Council, in-

cluding Waldy Malouf ’75 as its chair.

The aim of the Council is to expand opportunities so alumni can more fullybenefit from their CIA affiliation and the college can enjoy a full and vibrantrelationship with its many talented graduates. To that end, the Council willwork toward improving services and programs for alumni, sustaining robustlines of communication among alumni and between alumni and the college,

Growing the Chef-Farmer RelationshipDetermined to shape the way future

chefs do business, the CIA became the

first college known to have a farm liai-

son. Paul Wigsten, the CIA’s produce

buyer and a 10th-generation farmer,

has assumed this unique role. Wig-

sten’s new title formalizes and ex-

pands upon the CIA’s program of

buying from local farmers.

As part of his responsibilities, Wigsten

meets with farmers each February—

prior to growing season—to share with

them what ingredients the chefs in the

CIA’s 41 kitchens and bakeshops will

want to use in the coming year. Farmers

can then plant crops knowing there is a

market for their fresh, high-quality

local fruits and vegetables. And, says

Wigsten, the market often expands fur-

ther when chefs at other area restau-

rants learn what the CIA is using to

teach its students.

“Buying locally teaches the CIA’s stu-

dents about the value of regional prod-

ucts as well as seasonality,” Wigsten

says of the integral role the program

plays in the college’s curriculum. “We

find it is very important to show the as-

piring chefs studying here that farmers

and chefs need to work together.”

Rising fuel and food costs are making

these efforts even smarter. “Any time

you can spend your money two miles

down the road instead of 2,000 miles

away, everyone comes out a winner,”

says Wigsten, who has been produce

buyer at the CIA since 2004. He adds

that it makes good business sense for

the school to help nearby farms not

only survive, but thrive. Last year, the

CIA purchased $500,000 worth of pro-

duce, dairy, and eggs from two dozen

Hudson Valley farms.

And he’s hoping to have an even far-

ther-reaching impact on the industry’s

buying habits. “We’re interested in

spreading the word and encouraging

other institutions, certainly our alumni,

to buy local.”

“THE LAST THREE

YEARS WERE SUCH

A SUCCESS that we’ve

continued to make it an

annual event.”

David Miguel ’78, Department Head,Culinary Program, Grasso TechnicalSchool, describing the Alumni AcrossAmerica event he coordinates


and supporting CIA graduates in their lifelong pursuit of excellence througheducational opportunities. It will also foster an atmosphere that will encour-age alumni to become active members of the CIA community through local,regional, and national gatherings and events.

Prominent among these events is the annual CIA Reunion. Nearly 300 gradu-ates and their families came back to campus last fall for Reunion Weekend.The Class of ’77—whose members include Sara Moulton, Susan Feniger, GaryDanko, Bradley Ogden, Andrew Silverman, David Kimmel, and the CIA’sown Joe DiPerri, John Kowalski, Mark Erickson, and Tim Ryan—had a special30th anniversary dinner. They also established a class gift to be focused onfaculty development.

Alumni AccoladesCIA alumni in the media continue to shape the way Americans view chefsand the industry in general. Now more than ever, people are more savvy andappreciative of cuisines, have a greater appreciation of chefs, and realize howthe elevation of the profession has improved our quality of life.

By now most food enthusiasts have heard of Michael Symon ’90, the winner

who was crowned Next Iron Chef on the popular Food Network Show. Iron Chef

continues to broaden public interest in cooking techniques and creative

cuisines. But Chef Symon didn’t stop there. Last April he assumed the hosting

duties of another huge Food Network hit, Dinner: Impossible, which dramatizes

the skills and knowledge of today’s professional chef in new and dynamic ways.

Duff Goldman ’98 also proved to be a star of the small screen, as his Ace of

Cakes—a celebration of the pure artistry of baking—became the Food Net-

work’s highest-rated prime-time series. Chef Goldman, who also owns Charm

City Cakes in Baltimore, MD, has been called the “rock star” of pastry chefs.

“THE CIA GAVE ME

A TREMENDOUS

BASE OF FUNDA-

MENTALS to build my

culinary style on. I had no

desire to be anything but

the very best, so I figured

I’d go to the best school.”

Michael Symon ’90, Chef/Owner, Lola andLolita and Winner, Food Network’s TheNext Iron Chef

The charter members of the CIA Alumni Council gather at the college’s Hyde Park campus.

Over on the Bravo network, Hung Hyunh ’02 was

the Season 3 winner of the hugely popular Top

Chef, which gives viewers “a fascinating window

into the competitive, pressurized environment of

world-class cookery and the restaurant business at

the highest level.” Chef Hyunh was the third con-

secutive CIA graduate to take that show’s top

prize, joining previous victors Ilan Hall ’02 and

Harold Dieterle ’97.


CIA alumni were recognized in many ways for the passion and

expertise they bring to the industry. At the James Beard Foun-

dation Awards, Grant Achatz ’94 of Alinea in Chicago won the

Outstanding Chef Award, Chad Robertson ’93 and his partner

Elisabeth Prueitt (who also attended the CIA) of San Fran-

cisco’s Tartine Bakery shared the Outstanding Pastry Chef

Award, Craig Stoll ’85 from Delfino in San Francisco was Best

Chef: Pacific, and Eric Ziebold ’94 of CityZen in Washington,

DC was Best Chef: Mid-Atlantic. In addition, Anthony Bour-

dain ’78 was inducted into Who’s Who of Food & Beverage in

America at the Beard Awards.

Thanks to a new alumni mentoring program, CIA students will

have an easier time adjusting to their new surroundings when

they go on externship. Now, a CIA graduate serves as a student’s

contact in the extern city, helping with housing issues, making

contacts, and generally showing the student around town. Frank

Leake ’74 of Honolulu, HI and Robert Kabakoff ’86 of Chicago

have helped launch this outstanding service for CIA students.

Alumni and Friends Give BackOther alumni shape the industry through philanthropic activi-

ties, “giving back” to their alma mater, to the industry they love,

and to people in need. CIA Trustee and alumnus Barry Colman

Left to right: Next Iron Chef winner Michael Symon, President Ryan gives a campusupdate to alumni at Reunion Weekend, and CIA Alumni of the Year Melissa Kelly andAlfred Portale.

Among Food & Wine magazine’s Best New Chefs were Koren

Grieveson ’96 of Avec in Chicago and Sue Zemanick ’01 of

Gautreau’s in New Orleans. CIA graduate Amy Greenberg ’80,

senior vice president of executive services at Citi Corp, was

awarded the 2008 Silver Plate Award in the Business & Industry

Foodservice Management category. And Honorary Trustee Pano

Karatassos ’60 was named the 2008 Nation’s Restaurant News Fine

Dining Legend award winner.

The Culinary extended its own recognition of people who help

shape the industry at the annual CIA Leadership Awards gala

in New York City. The college presented “Augie” awards to Al-

fred Portale ’81 and Melissa Kelly ’88 (Alumni of the Year) as

well as Wolfgang Puck (Chef of the Year), and inducted the

Brennan family of New Orleans into the CIA Hall of Fame.

Alumni Helping StudentsThroughout the year, alumni come to the Hyde Park campus to

shape the lives of future industry leaders, educating and advis-

ing today’s students. One highlight: alumni Cameron Mitchell

’86 (who’s also a Trustee), John Doherty ’78, and Nick Livanos

’83 were joined by Trustee Bob Berenson and Ken Gordon of

The Patina Group for a panel discussion for students entitled

“Entrepreneurship in the Restaurant Business.”

’83 has been doing this by shaping better lives for children and

students alike. He worked with fellow grad Tim Rosendahl ’77

for Give Kids the World, an annual event that brings hundreds

of families with terminally ill children together in Orlando, FL.

Colman and Rosendahl catered a meal that fed approximately

1,000 guests, and the families were able to spend time visiting

the various theme parks during the event.

The Palm Springs Food and Wine Festival, a three-day

fundraiser to raise monies for the CIA’s endowed scholarship

fund, was also championed by Barry Colman. Six other gradu-

ates participated in the event—Trustee Roy Yamaguchi ’76, Jill

Davies ’96, Fellow Ann Cooper ’79, Neil Frasier ’92, Michael

Cimarusti ’91, and Juan Leon ’05—in its inaugural run.

More than 30 CIA graduates across the country participated in

the 4th Annual Alumni Across America event in October. The

alumni contingent was led by regular participants Todd English

’82, Michael Kornick ’82, Waldy Malouf ’75, David Miguel ’78,

Dale Miller ’79, Charlie Palmer ’79, and Vincent Ryan ’78. Chef

Miguel has even created an annual dinner for the event that

brings chefs together to raise even more scholarship money for

CIA students.


Far-reaching initiatives, expert consulting and edu-

cation, outstanding innovations, well-deserved

awards and honors…all this and more will con-

tinue far into the future as CIA faculty, alumni,

and other food and wine leaders shape the indus-

try by creating excellence.

In addition, the California State Assembly Select Committee on Wine presented

the CIA with a legislative resolution commemorating the establishment of the

Vintners Hall of Fame on the Greystone campus. Proceeds from the annual in-

duction dinner contribute to the college’s scholarship fund for professional wine

studies, as well as the development of wine and food programs at Greystone.

The CIA presented this year’s inductees in early 2008—Ernest and Julio Gallo

(E&J Gallo Winery), Paul Draper (Ridge Vineyards), Miljenko Grgich (Grgich

Hills), Darrell Corti (Corti Brothers), John Daniel (Inglenook), Louis P. Martini

(Louis M. Martini Winery), and Carl Heinrich Wente (Wente Vineyards).

Making the Net WorkAn abiding love for the CIA, active sup-

port of the college and its students, ex-

tensive industry connections, career

success—these are ideal qualities for

someone leading the CIA Alumni Coun-

cil. And they describe Waldy Malouf ’75

to a tee.

The chef/owner of Beacon and Waldy’s

Wood Fired Pizza & Penne has a highly

accomplished career in the foodservice

industry. But the demands of two criti-

cally acclaimed restaurants in New York

City have never stopped him from play-

ing a large role in all manner of CIA-

sponsored events, from reunions to

fund-raisers. Waldy feels it’s important

to give back to the college that helped

him get to where he is today.

“The CIA exposed me to the myriad op-

portunities that exist in the food and

beverage industry,” he says. “I was able

to utilize that education to grow and

become a leader in our industry.”

And what a leader he’s been. He’s

worked in such prestigious New York

City locations as the Four Seasons, La

Côte Basque, the St. Regis Hotel, and La

Crémaillère. He ran The Hudson River

Club in Lower Manhattan, where he de-

veloped a signature cuisine featured in

The Hudson River Valley Cookbook, his

Julia Child Cookbook Award-winning

text. And he worked with the late Joe

Baum at the legendary Rainbow Room,

where he earned many awards and

accolades.

With Waldy’s extensive leadership back-

ground, the Alumni Council is in good

hands. There’s important work to be

done—Council members are charged

with moving the new CIA Alumni Net-

work towards its goal of building

alumni engagement, community, and

connectivity, as well as making critical

recommendations about direction, ac-

tivities, and programs.

As a member of the former Alumni

Committee and longtime CIA volunteer,

Waldy Malouf is uniquely qualified to

offer insight and guidance into past

practices and future planning for the

Alumni Council.

“IT WAS A MAGICAL TIME. The moments flew by in a

beautiful whirl of activity. It was a beautiful thing to watch and

be a part of. The attendees were so amazing, so engaged, and so

interactive. The food was inspiring. It was all so much fun.”

Member of the Class of ’77 at the CIA’s Reunion Weekend


20082004 2005 2006 20070

20

40

60

80

100

120

140

The Economy and Financial Markets During the year, individuals saw their investments and retirement

funds adversely impacted by the poor stock market performance

and the price of gas and other related consumer products, such as

food, go up. The Culinary Institute of America’s financial per-

formance was not immune to these negative market forces. Our

endowment had negative returns, while interest expense, utilities,

and food costs all increased more than expected.

RevenueThe college’s total revenues were $108.3 million, which was a

decrease from last year. However, operating revenues were

$118.1 million, an increase of $3.6 million from last year.

Tuition, housing fees, and restaurant sales were the primary

contributors to the operating revenue growth. Tuition and fee

revenues were positively impacted by the expanded A.O.S. pro-

gram at Greystone and the opening of the San Antonio campus.

Increased housing revenues were driven by an increase in stu-

dent residents. The college opened a sixth student lodge on the

Hyde Park campus in Fall 2007.

Student EnrollmentStudent enrollment continues to grow. During the

fiscal year, the CIA at Greystone had three incom-

ing A.O.S. classes (up from one the prior year),

Greystone degree program students entered class

in the Wine Spectator Greystone Restaurant for

the first time, and the Accelerated Culinary Arts

Certificate Program (ACAP) continued to grow.

In January 2008, the San Antonio campus in

Texas was transferred to the college, and two

classes have enrolled there since. At Hyde Park,

enrollment in the baking and pastry programs in-

creased for the 11th consecutive year.

TOTAL REVENUESIn Millions

2007–08 CIA REVENUE SOURCES

Tuition, Less Institute Aid:$51,061,405 or 47.1%

Student Fees :$15,356,403 or 14.2%

Residence Hall Fees :$12,697,802 or 11.7%

Restaurant Sales :$12,215,448 or 11.3%

Investment Return: -$6,476,631 or -6.0%

Grants and Other Sources :$6,808,664 or 6.3%

Non-Credit Tuition:$9,399,520 or 8.7%

Contributions :$7,265,705 or 6.7%

2007–2008 FINANCIAL HIGHLIGHTS


2008 2004 2005 2006 20070

280

240

200

160

120

80

40

2222000000000444 22220000522000000000555 22220000622000000000666

320

22222222000220000000000000777777

Continuing EducationNoncredit and professional training tuition and conference fees

continue to be a strong revenue generator for the college. These

revenues were more than $9.4 million, and continue in a growth

trend. Continuing education covers a diverse range of pro-

grams, including CIA consulting services, courses for profes-

sionals, conferences, educational retreats, food enthusiast

courses during the week and on weekends, industry research

and development support, and distance learning.

GiftsThe CIA received $7.6 million in gross financial support from

donors. Contributions are an important revenue source of the

college, accounting for nearly 7% of the total revenue. Contribu-

tions help fund existing and future facility construction, increase

the college’s endowment, and support student scholarships.

Significant gifts received this past year included scholarships

and operating support for the San Antonio campus, which to-

taled more than $1.3 million, and a $1 million pledge from

Dunkin’ Brands, designated to help fund the future construction

of baking and pastry kitchens at both the San Antonio and

Hyde Park campuses.

AssetsThe CIA’s assets were $306.1 million. The largest

asset increase was in property, plant, and equip-

ment (PP&E). The college continued its reinvest-

ing in PP&E to maintain and improve upon our

world-class facilities. PP&E grew to $176.9 million,

as $11.4 million in capital additions and improve-

ments were made. Major projects included the

completion of Cayenne Lodge at Hyde Park and

the parking lot expansion at Greystone.

EndowmentsEndowed investments were $86.6 million, a

decline from last year due to negative invest-

ment return. Despite the decline in value, the

endowments continued to help support student

scholarships, as well as facility maintenance and

quality initiatives.

2007–08 CIA EXPENSES

Salaries and Benefits:$60,005,056 or 52.7%

Purchased Services:$10,864,495 or 9.5%

Operational Support:$14,985,656 or 13.2%

Interest Expense:$5,217,616 or 4.6%

Depreciation and Amortiza-tion: $6,888,468 or 6.1%

Utilities: $4,391,105 or3.9%

Food and Beverages:$11,420,891 or 10.0%

ASSETS/EQUITYIn Millions

Equity Assets


2008 2004 2005 2006 20070

9

18

27

36

45

54

63

220072

20082004 2005 2006 20070

10

20

30

40

50

60

70

80

2004

100

20052

Bond Conversion$56.8 million in variable rate bonds were converted from

auction rate securities (ARSs) to variable rate demand bonds

(VRDBs). This conversion was done to minimize interest

expense caused by ARS risk exposure.

Financial Aid for StudentsFinancial aid provided to our students from all sources (federal,

state, private donors, and from the CIA) totaled $59.2 million,

an increase of more than $4 million, or 7%. More than 96% of

the students received some form of financial assistance. Student

loans were $36.7 million, or 62%, of all disbursed aid. CIA and

private donor scholarships totaled $16.7 million, an increase of

36%. The college received and disbursed more than $2.3 mil-

lion in Federal PELL grants to students.

ENDOWMENTIn Millions

Unrestricted

Temporarily Restricted

Permanently Restricted

Loans

Scholarships & Grants

FINANCIAL AIDIn Millions

Student Wages

Other Aid

2007–2008 FINANCIAL HIGHLIGHTS (CONT.)


2008 2007

ASSETS:

Cash and Cash Equivalents $ 6,180 $ 5,127

Investments 86,064 92,741

Student Accounts Receivable 5,968 4,371

Amounts Due from 32 29Government Agencies

Other Receivables 1,622 1,114

Inventories at Cost 2,701 2,492

Prepaid and Other Assets 1,425 703

Contributions Receivable 10,768 12,527

Deposits with Trustees 7,553 12,104

Bond Issuance and Related Costs 4,800 4,748

Current Valuation of 0 471Derivative Instruments

Loans to Students 2,064 2,072

Property and Equipment (Net) 176,948 172,312

Total Assets $ 306,125 $ 310,811

LIABILITIES:

Accounts Payable $ 3,061 $ 3,881

Accrued Compensated Absences 2,906 2,580

Accrued Liabilities 5,310 4,934

Bonds and Notes Payable 101,680 104,525

Government Grants Refundable 1,595 1,601

Current Valuation of Derivative Instruments 2,198 0

Deferred Tuition and Fee Revenue 16,775 15,245

Total Liabilities $ 133,525 $ 132,766

Total Net Assets $ 172,600 $ 178,045

Total Liabilities and Net Assets $ 306,125 $ 310,811

CONSOLIDATED BALANCE SHEETMay 31, 2008 (with comparative figures for 2007)In Thousands


CHAIRMANWilliam C. Anton

Chairman, Anton Airfood, Inc.

Fred Carl, Jr.Chairman, President,

and CEO,Viking Range Corporation

Lee A. CockerellLee Cockerell, LLC;

Retired, Walt Disney World Company

Lori Daniel ’79 Chief Inspiration Officer &Founding Chef/Co-chair,

Two Chefs on a Roll

TRUSTEES

Robert BerensonRetired,

Grey Global Group

SECRETARYRichard Bradley

Chairman, Bradley Holdings Ltd.

Barry Colman ’83President, More Than a

Mouthful, Inc.

James DohertyExecutive Vice

President,Lebhar-Friedman, Inc.

TREASURERFrank J. Fahrenkopf, Jr.

President and CEO, American Gaming

Association

John Giumarra Vice President,

Giumarra Vineyards

Burton HobsonRetired,

Sterling Publishing, Inc.

BOARD OF TRUSTEES

VICE CHAIRMANM. Cameron Mitchell ’86

President & CEO, Cameron Mitchell

Restaurants


Ted J. KleisnerPresident and CEO,

Hershey Entertainment & Resorts

Nick ValentiChairman Emeritus

CEO,Patina Restaurant Group

Harold (Hal) RosserFounder and Managing Director, Bruckmann,

Rosser, Sherrill & Co. LLC

Michael KaufmanPresident,

Pond Hill Ventures LLC

Takeshi KohjimaPresident and CEO,

Seiyo Food-CompassGroup, Inc.

Holding Japan

Dr. Barbara LawrenceAssociate Provost,

Baruch College

Jon LutherChairman and CEO,

Dunkin’ Brands

Richard MazerPresident and CEO,

Ventura Foods

Melinda R. (Mindy) Rich

Vice Chair, Rich Products Corporation

Charles Merinoff IIVice Chairman and CEO,

The Charmer SunbeltGroup

Charlie Palmer ’79Chef/Restaurateur,

The Charlie Palmer Group

Roy Yamaguchi ’76Chef and Owner, Roy’s Restaurants


TRUSTEES EMERITI

Donald AxleroadRetired, The Food Group

Frank Arthur Banks ’57Retired, RIHGA Royal New York Hotel

Elaine C. Bell ’78Owner/President, Elaine Bell Catering Co.

Jeffrey P. BerlindPartner, BP Partners

August J. Ceradini, Jr.Chairman EmeritusPresident and CEO, Circle Navigation, Inc.

Dr. John J. ConnollyChairman EmeritusPresident and CEO, Castle, Connolly Medical, Ltd.

Walter ContiChairman EmeritusRetired, Pipersville Inn

John N. DalyPresident, Investment Management Marketing

Marcel Desaulniers ’65Executive Chef and Co-Owner, The Trellis Cafe, Restaurant & Grill

Sebastion J. DiMeglioRetired, Guest Services, Inc.

John R. Farquharson President, International Food Safety Council

Daniel A. GescheidleRetired, National Restaurant Association Educational Foundation

Karl KilburgSenior Vice President, Marriott International, Inc.

Abigail KirschFounder, Abigail Kirsch Culinary Productions

Peter KleiserRetired, Hilton Hotels Corporation

Charles La ForgePresident, Wayfarer Inns

Richard LavinFounder, Tiger 21

Herman LeavittRetired, Hotel Employees and Restaurant Employees International Union

Ronald N. Magruder President & CEO, Pizza Delight Corporation Ltd.

Tony MayPresident, Tony May Group

John L. PattenRetired, CEO Partners, Inc.

Margaret E. Happel PerryRetired, Nutmeg Ventures; Adjunct Faculty, New York University

Alan R. PlasscheChairman EmeritusConsultant, UniPro Foodservice, Inc.

Marshall M. ReismanOwner and Director, Wine Merchants, Ltd.

Richard J. Ripp ’55President, Restaurateur, Inc.

Harris H. (Bud) RusitzkyChairman EmeritusPartner, The Restaurant Group, LLC

Arno B. SchmidtOwner/President, Arno Schmidt Enterprises

John L. SharpeRetired, Four Seasons Hotels & Resorts

Richard K. SmuckerPresident, Co-CEO, and CFO, The J. M. Smucker Company

Arnym Solomon ’69CEO, Boucan Group International

Rodney Stoner ’65Rod Stoner Consulting, LLC

Donald G. ToberChairman and CEO, Sugar Foods Corporation

William J. TobinRetired, William J. Tobin Consulting

Joseph W. VannucciRetired, East Hill Woods

Kevin ZralyVice President, Wine Operations,Smith & Wollensky Restaurant Group, Inc.

BOARD OF TRUSTEES (CONT.)


Arthur F. MusarraPresident, Musarra and Musarra, P.C.

John J. Profaci, Sr.President, Colavita USA

James D. Robinson IIIGeneral Partner, RRE Ventures

Allan SchumanChairman Emeritus, Ecolab, Inc.

Charles E. WilliamsFounder/Vice Chairman of the Board,Williams-Sonoma, Inc.

HONORARY TRUSTEES

Paul BocuseChef/Owner, Restaurant Paul Bocuse

Barron HiltonChairman, Hilton Hotels Corporation

William N. Hulett

I. Pano Karatassos ’60President and CEO, Buckhead Life Restaurant Group

J. Willard Marriott, Jr.Chairman and CEO, Marriott International, Inc.

Ferdinand E. MetzPresident Emeritus, The Culinary Institute of America

In MemoriamThe trustees, faculty, staff, and students

of The Culinary Institute of America

mourn the passing of these three

beloved colleagues and friends, each of

whom played an integral role in creating

and sustaining excellence at the college.

Joseph Amendola—CIA AmbassadorAn honorary alumnus of the CIA, Joe

Amendola was with the college since

the very beginning, helping establish

the New Haven Restaurant Institute

(later The Culinary Institute of America)

and becoming the school’s first baking

instructor in 1948. In his 60-plus years

with The Culinary, he was acting presi-

dent, senior vice president, director of de-

velopment, dean of students, faculty

member, and—since 1989—senior ambas-

sador. Joe touched the lives of CIA students

in countless ways with his dedication to

teaching, his engaging personality, and his

infectious passion for baking.

Robert Glickman—Trustee EmeritusElected to the CIA Board of Trustees in

1994, Robert Glickman proved to be an

active, valuable participant in the

growth of the college. He served on nu-

merous committees at The Culinary, in-

cluding the Development, Finance, and

Buildings and Grounds Committees.

Bob’s talent for making connections,

ability to bring people together, and de-

votion to culinary education were

tremendous assets to the CIA and its

students over the years.

Walter Luftman—Chairman EmeritusA longtime friend and supporter of The

Culinary Institute of America, Walter

Luftman joined the CIA Board of

Trustees in 1971. After serving as a

member of the Executive and Finance

Committees, treasurer, and vice chair, he

was twice elected chairman in the 1970s

and ’80s. Walter’s no-nonsense approach

and extraordinary business acumen

served the CIA well during an important

period in the college’s history.

Robert Mondavi—Honorary TrusteeRobert Mondavi was a visionary wine-

maker who put California wine on din-

ner tables around the world. A devoted

benefactor and friend to the CIA for

many years, he was the first inductee

into the Vintners Hall of Fame at Grey-

stone in 2007. Widely considered the

driving force behind the Napa Valley’s

ascension to the top of the wine world,

Robert originated California’s highly

successful Fumé Blanc.

Clockwise from top left: Joseph Amendola, Robert Glickman,Robert Mondavi, and Walter Luftman


The Society of Fellows is a select group of CIA

ambassadors. Fellows play various important roles

in their relationship with The Culinary, such as re-

cruiting students for the degree programs and

bringing new members to the Society who share a

commitment to the CIA.

FELLOWSAJon Holden AdamsSilvia G. AllenScott AllmendingerPatricia Miller AntonBrian W. Averna ’81

BDouglas M. Baker, Jr.Ted J. BalestreriCharles J. Berardi ’78Charles M. BergerRoger S. BerkowitzAllen J. BernsteinElizabeth BlauBruce P. BogertChristopher C. BradyLisa Marie Brefere ’78Ralph O. BrennanKelly BrintleJohn F. Burris

CStephen J. CaldeiraNicholas F. CamodyMichael D. Chiarello ’82George Chookazian ’93Don ClawsonCarla R. CooperDaniel V. W. Coudreaut ’95Daniel F. Curtin

DPatricia DaileyJohn P. Dalton ’86Ken De BaunAnthony M. Dilucia, Jr. ’87John P. Doherty ’78Lorna C. DonatoneJohn P. Dorman ’78James M. DraperDarrell DrummondCatherine N. Dugan

EM. Steven Ells ’90Jules I. Epstein

FDean Fearing ’78

David I. FerberRuediger J. FlikJohn G. FlynnPatricia D. FortenbaughTony FortunaAlbert Fried, Jr.

GGerard T. GabrysMichael H. Garbin ’76Alan L. GouldRobert S. GrimesRobert G. Gutenstein

HJohnny P. Hernandez ’89Gail Glickman Horwood

JPhilip H. JonesDorothy Jordon

KRobert H. Kabakoff ’86Roger M. Kaplan ’81Harriette R. KatzChristopher KimballLoren KimuraRobert B. KirschFred KlashmanAlfons E. Konrad

LJan H. LarsenEleanor A. LenichPaul H. Levine ’00Stanley Lobel

MSirio MaccioniWaldy D. Malouf ’75John F. MarianiDouglas Martinides ’75Brian F. Matt ’84William F. MayJoseph F. McCannSharron McCarthyDanny H. MeyerDavid A. MiguelJames C. MilesDale L. Miller ’79Richard A. Moonen ’78Robert A. Muh

NNeal G. Nemerov ’96Drew A. Nieporent

OBradley M. Ogden ’77Thomas G. O’Hare

PRonald N. PaulCarl E. PetrilloCarmen A. PolicyRick PostiglioneJames E. PozziRonald L. Profili

RPhilip J. RomanoPatrick A. RoneyTimothy J. Rosendahl ’76

SMarc J. SarrazinRick J. SchniedersMargie SchubertRichard S. ScolaroEdward L. ShapoffScott A. SiersRobert F. SimonsonSaul Singer ’93Albert K. SmileyBruce SozziMichael D. Spears ’72Joel M. SpiroRusty StaubDavid L. StroehmannPaul O. Sullivan

TSeiichi Takaki ’69Geoffrey M. B. Troy

URobin Uler

WJim WhaplesJasper K. White III ’76William B. White ’87Andrew B. WileSylvia A. Wulf

YMurray Yanker

ZNina S. ZagatTim ZagatAlan Zalayet

THE SOCIETY OF FELLOWS

LIFE FELLOWS

BSamuel G. BackosRobert A. BeckCarlyn A. Berghoff ’82Ella Brennan

CAllan H. ConseurMark J. Crowell ’79John N. Curlett, Jr.

DMary Ellen DoughertyDaniel Ronald Durick ’67

EHerbert S. Ernest

FAnthony J. Franchi ’55

GJoseph W. F. GardinerRobert B. GeeRichard J. GoegleinMartin GrossHelen A. Guthrie

HThomas J. HaasThomas R. Hart ’75A. Reed Hayes

KBarbara KafkaHerbert C. KallmanDavid Kimmel ’77Rosalyn Kulik

MGeorge W. McKerrow, Jr.Sanford A. Miller

OAnthony J. O’Reilly

PRonald W. Peterson ’67Max Pine

RAlfred RosenthalDouglas E. Rosenthal

SCharles P. Saunders ’78Mariann Sauvion ’76John B. SeastonePeter M. F. SichelBarbara SmithVirginia B. SmithAndré E. Soltner

TWarren S. Titus

VRichard H. VentRobert F. Voelker ’69

WJ. Dudley WaldnerHelen B. WarrenLawrence J. WeissMichael J. Whiteman

YRoger L. Yaseen

In Memoriam

Dick Shellenberger—Life Fellow

CIA trustees, faculty, staff, and students mourn the

passing of Life Fellow Dick Shellenberger. As senior vice

president for Syracuse China Corporation, Dick intro-

duced innovative chinaware products, promoted china

as essential to the dining experience, and developed

the creative concept of “tabletop architecture.” His

dedicated support of culinary education programs was

invaluable to the CIA’s mission.


Fellows Show Devotionto CIA

Elizabeth BlauBeing a CIA Fellow gives Elizabeth Blau

the opportunity to connect with CIA

students, such as when she addressed 83

A.O.S. graduates at the May 2008 com-

mencement. And that connection is

good for both the students and for

Blau, the founder and CEO of Elizabeth

Blau & Associates, a restaurant consult-

ing firm in Las Vegas.

Working in partnership with her hus-

band, Chef Kim Canteenwalla, Elizabeth

cultivates a client list that includes top

hospitality establishments across the

globe and specializes in strategic restau-

rant planning and development.

“So much of our work is chef-driven,”

says Elizabeth. “Our team is creating

concepts and working with developers.

It’s important for us to have a link to

the preeminent school in the country

turning out these chefs. It’s not just

about cooking. We’re looking for peo-

ple with management skills, human re-

source skills, and business skills. Cooking

is the driving force and passion, but it is

critical to have all these skills they are

getting at the Institute.”

Johnny Hernandez ’89 In the Latino culture of San Antonio, it

is often financially and culturally un-

thinkable for young people to leave

home to go to school. That is what

makes the story of Johnny Hernandez

’89—chef, entrepreneur, CIA alumnus,

and Fellow—so inspiring.

“My father had a small restaurant and

catering business,” says Johnny, “and I

was always in the kitchen asking ques-

tions and helping out. He would say

proudly, ‘You’re going to school to be-

come a chef’.” Johnny’s dad encouraged

him to find the best school. “At about

that time, I met a CIA extern who told

me about her experiences, calling it ‘the

Harvard of cooking schools.’ That was

all I needed to know.”

Johnny, who now serves on the advisory

board for the CIA, San Antonio, is pro-

moting the importance of formal educa-

tion to the next generation of Latino

chefs. “Having the CIA, San Antonio is

an incredible opportunity,” he says.

“The CIA will raise the level of educa-

tion, the capacity of the foodservice

help, and the culinary sophistication of

the entire community.”

Robert MuhBob Muh is a familiar face at The Culi-

nary Institute of America at Greystone.

He and his wife, Berit, are frequent par-

ticipants in such Greystone events as

the Robert Parker seminars and din-

ners. And now Bob wants to bring

more familiar faces into the fold—he’s

assisting the CIA with recruiting new

Fellows from the West Coast, with a

focus on the Bay Area and Napa Valley,

where Bob is a trustee of the Napa Val-

ley Opera House.

The CEO of Sutter Securities Incorpo-

rated, a San Francisco based broker-

dealer, Bob has had an active and

successful career in the finance sector.

He was senior managing director in

charge of the San Francisco region for

The Bear Stearns Co., Inc. and head of

the Bear Stearns Los Angeles regional

corporate finance department. He has

also worked on committees with the Na-

tional Association of Securities Dealers

and Financial Regulatory Authority.

Murray YankerFellow Murray Yanker and her husband

Randy have opened their hearts and

their home to the CIA. Last April, they

hosted a dinner event in Manhattan for

friends and food enthusiasts to share

the mission of the college and relate

how Murray’s involvement with the Fel-

lows has benefited students. President

Tim Ryan spoke about the CIA’s strate-

gic initiatives, including the college’s

desire to develop a greater New York

City presence.

Murray, an independent food stylist, is

active in the James Beard Foundation,

the American Institute of Wine and

Food, the International Association of

Culinary Professionals, and the In Flight

Service Association (IFSA). She won

both Innovative Food Service and Menu

Publishing awards from IFSA in 2003.

The Yankers remain actively connected

to the CIA, attending numerous events

both at the Hyde Park campus and

Greystone, most recently for the Worlds

of Healthy Flavors conference.

Clockwise from top left: Elizabeth Blau, JohnnyHernandez ’89, Robert Muh, and Murray andRandy Yanker


Investing in the Future


Kaiulani Tellez-Giron knows from experience not to take the cost of

her education for granted. Possessed with the inner desire to pursue

a culinary career, she was initially unable to convince her family just

how serious she was about becoming a professional chef.

“I said, ‘okay, I don’t need you to start this’ and paid for my entire two-year

associate degree in Mexico City,” she recalls. “After that, my family saw I was

serious about it.”

The president of that school was a CIA graduate who shared her passion for

the college, and Kaiulani knew that’s where she ultimately wanted to be. “I

was planning to go to the CIA in five years, but when I moved to San Anto-

nio I found out about the new campus there,” she says. “The college told me

about possible transfer opportunities to the degree programs, so I figured,

why wait?”

“OH MY GOSH, FINANCIAL AID IS HELPING ME ALOT! The El Sueño Scholarship was wonderful, and made my grand-

mother very happy. She’s helping me with my education costs, and the

lower the tuition, the happier she’ll be.”

Kaiulani Tellez-Giron, CIA Student, Bachelor’s in Culinary Arts Management

The generosity of so manyCIA friends helps students realize their dreams.

Thanks especially to the college’s El Sueño Scholarship, Kaiulani earned her

certificate from the CIA, San Antonio and is living her dream at the Hyde

Park campus. “I’m proud to be a CIA student. My education will mean a lot

to my career,” she says. “I’ve had three or four different chefs telling me what

happens with chemical compounds in food and it got me very interested in

food science. While I originally came in wanting to be a chef, the bachelor’s

program has me focused in that direction now.”

Kaiulani is well on her way to achieving her ultimate goal of teaching food

science on the college level, sharing her own knowledge and experiences with

the next generation of students. And it all started with a dream—and a schol-

arship that helped make it a reality.

Last year, CIA scholarships benefited more than 2,000 students. A special

thanks to all of our friends who made gifts to the college during Fiscal Year

2007–2008, turning student dreams into reality through their generosity.


NEW PLEDGESNew pledges of $100,000 or more

$1 Million and aboveDunkin Brands, Inc.

$500,000–999,999The DeAlessandro FoundationKit Goldsbury, Jr.

HONOR ROLLGifts of $5,000 or more(t) = Trustee(f) = Fellow

$1 Million and aboveJ. Willard and Alice S. Marriott

Foundation(t) J. Willard Marriott, Jr.Richard E. Marriott

$500,000–999,999(t) William C. Anton and

(f) Patricia Miller Anton, F.M.P. (f) Douglas M. Baker, Jr.Ecolab Industry FoundationKit Goldsbury, Jr.

$100,000–$499,999(f) Kelly Brintle Charmer Industries, Inc. The Charmer Sunbelt Group The Coca-Cola Company Columbus Restaurant Development

Company The DeAlessandro Foundation Dunkin Brands, Inc. James J. McCann Charitable Trust Jones Dairy Farm (f) Philip H. Jones (t) Jon L. Luther Joseph and Anne K. McCann (t) Charles Merinoff II (t) M. Cameron Mitchell ’86 National Philanthropic Trust The Statler Foundation Tyson Foods, Inc. Ventura Foods, LLC (f) Sylvia A. Wulf

$50,000–$99,999Almond Board of California Aramark Corporation (t) Robert L. and Terry Berenson California Raisin Marketing Board Cameron Mitchell Restaurants Campbell Soup Company (t) Fred E. Carl, Jr. Confrérie de la Chaîne des Rôtisseurs

Foundation Culinary Concepts Charities, Inc. Empire Merchants, LLC Estate of H. Jerome Berns

Fidelity Charitable Gift Fund International Flavors and Fragrances, Inc. Kikkoman Sales USA, Inc. Louis Greenspan Charitable Trust Montague Company National Peanut Board Nation’s Restaurant News Nestle USA, Inc. Rosser Charitable Trust (t) Harold O. Rosser II San Pellegrino USA, Inc. Sonoma Paradiso Foundation/

Leslie Rudd(f) Joel M. Spiro, M.D. Sugar Foods Corporation Sunbelt Beverage Company, LLC Sunkist Growers, Inc. (t) Donald G. Tober Viking Range Corporation

$10,000–$49,999Abigail Kirsch at Tappan Hill, Inc. Alaska Seafood Marketing Institute American Gaming Association Ayco Charitable Foundation Banfi Vintners Foundation Barilla America, Inc. Barnes & Noble Bookstores, Inc. Barry Callebaut U.S.A. Inc. Robert D. Basham Basic American Foods Bruce Baudinet Gladys Benenson Bob Evans Farms, Inc. Bradley Family Foundation (t) Richard J. and Monene Bradley (f) Ralph O. Brennan Richard J. Brennan, Jr. (f) Stephen J. Caldeira California Rice Commission Anthony P. Catelli, Jr. The Catfish Institute Chipotle Mexican Grill, Inc. Classic Residence Management, LP (f) Don Clawson Colavita SpA Colavita USA, Inc. Enrico Colavita Compass Group North America ConAgra Foods, Inc. (t) John J. Connolly, Ed.D. and

Ingrid A. Connolly (f) Carla R. Cooper Cor-CIA Educational Fund Cornerstone Communications Counter Culture Coffee Culinarians’ Home Foundation, Inc. (t) Lori D. Daniel ’79 Danker-Basham Foundation Del Monte Fresh Produce North AmericaDelaware North Companies, Inc. Joseph Diamante, Esq. Dow AgroSciences Driscoll’s

Dunkin Donuts, Inc. The Dyson Foundation E. & J. Gallo Winery Ecolab, Inc. Ed Miniat, Inc. Edward H. Benenson Foundation, Inc. Electrolux Professional, Inc. (f) M. Steven Ells ’90 (t) Frank J. Fahrenkopf, Jr. (t) John R. Farquharson (f) David I. Ferber and

(f) Dorothy Jordon FJC FoodHandler Inc. (f) Patricia D. Fortenbaugh The Foster Revocable Trust W. Reed Foster Four Seasons Hotels & Resorts Joe Gallo (t) John G. Giumarra, Jr. Givaudan Robert Glickman (deceased) Green Mountain Coffee Roasters, Inc. Hershey Entertainment & Resorts

Company Hobart Corporation (t) Burton H. Hobson Hormel Foods Corporation Howard L. Green Foundation, Inc. HSN, LP James Hurley ’01 The IFF Foundation, Inc. Jenner & Block, LLP Jewish Federation of South Palm Beach

County JFC International, Inc. The JM Smucker Company John Wiley & Sons, Inc. Jurgielewicz Duck Farm (t) I. Pano Karatassos ’60 Keating of Chicago, Inc. Kellogg Company Kellogg Food Away From Home (t) Abigail Kirsch (t) Ted J. Kleisner (f) Alfons E. Konrad (f) Jan H. Larsen Lebhar-Friedman, Inc. Lewis & Neale, Inc. Louis M. Martini Winery Maine Lobster Promotion Council Manitowoc Equipment Works Marriott International, Inc. Marukome USA, Inc. McCormick & Company, Inc. McIlhenny Company Richard Melman and Martha Melman Millenium Hilton Miller Brewing Company (f) Dale L. Miller ’79, C.M.C., A.A.C. Monsanto Company Muse Management Nestlé Waters North America, Inc.

Noelker and Hull Associates, Inc. One True Vine LLC Paramount Farms The Patricia Miller Anton & William

Conrad Anton Foundation Pavarini North East Cons. Co. The Perfect Puree of Napa Valley (f) Rick Postiglione (t) John J. Profaci, Sr. Wolfgang Puck R. Torre & Company RA Patina, LLC Ralph Brennan Restaurant Group, LLC Scott and Carolyn Raymond The R. C. Kopf Foundation Rich Products Corporation (t) Melinda R. Rich Richard & Martha Melman Foundation Rombauer Vineyards Koerner J. Rombauer Billy Rosenthal and Rozanne Rosenthal Rosalyn G. Rosenthal Tim Ryan ’77, C.M.C. and

Lynne Weems Ryan ’87 Sabatino North America LLC The San Francisco Foundation Sara Lee Foodservice Randy L. Schaller ’78, C.C.C.(f) Saul Singer ’93, M.D. and

Susan Singer C. Dan Gasby and Barbara Smith (t) Richard K. Smucker Société Culinaire Philanthropique de

New York, Inc. Sodexo, Inc. Southbend (f) Michael D. Spears ’72 Stock Pot Chris T. Sullivan Suntory Ltd. Susan & Elihu Rose Foundation, Inc. Teja Securities Group, Inc. The Tisch Foundation Jonathan M. Tisch Trese W. Harrison Trust Unilever Bestfoods North America U.S. Foodservice, Inc. (t) Nick Valenti Vibrant Rioja Walt Disney World (t) Charles E. Williams The Wine Enthusiast Foundation Inc. Wolfgang Puck Worldwide, Inc.Jayson Woodbridge (t) Roy Yamaguchi ’76 Zespri International, Ltd.

$5,000–$9,999(f) Jon Holden Adams Esq. All-Clad Metalcrafters, Inc. (f) Silvia G. Allen Sanda D. Allen-Hall B. Smith’s Restaurant

OUR BENEFACTORS

These lists reflect cash and commitments to the CIA from June 1, 2007 through May 31, 2008, and are accurate to the best of our knowledge.


Culinary and Hospitality Education Foundation of Southwest Florida

Vin J. DePasquale (t) Marcel A. Desaulniers ’65, A.A.C. David Dewar Diamond Crystal Specialty Foods (f) Anthony M. Dilucia, Jr. ’87 Distinguished Order of Zerocrats (t) James C. and Mary E. Doherty Durkee/Tone Brothers, Inc. Joe Essa (f) Ruediger J. Flik (t) Daniel A. Gescheidle and

Mary H. Gescheidle Gotham Bar and Grill (f) Robert G. Gutenstein and

Ellen S. Gutenstein Lynn Henricsson (f) Johnny P. Hernandez ’89 Indian Harvest Specialty Foods, Inc. International Dairy-Deli-Bakery

Association Italian Culinary Foundation Sue Johnson

Joseph H. Wender Foundation The Jules Weber Foundation The Julia Child Foundation Georg R. Kaindl ’89 (t) Michael S. Kaufman and

Barbara Alpert, M.D. Jack D. Knox (t) Barbara E. Lawrence, Ph.D. John Lucente, Sr. (t) Tony May (f) William F. May Moet Hennessy, Inc. Morton’s of Chicago/Steakhouse National Frozen & Refrigerated Foods

Association, Inc. National Starch and Chemical

Foundation, Inc. National Starch Food Innovation Jeffrey C. Nelsen (f) Neal G. Nemerov ’96 John Nihoff, C.H.E. Betty O’Shaughnessy Partridge Invitation Scholarship

Foundation, Inc.

Linda J. Pierog Robert and Ellen Gutenstein Family

Foundation, Inc. Shirley Roy (t) Harris H. and Joan Rusitzky Sandy Hu Food Marketing Anne Scanlan Harvey M. Schwartz Joseph C. Scodari Ron Sedillo (f) Edward L. Shapoff Hal Smith Snake River Farms Joan A. Sourenian True Flavors, LLC Andrew L. Wierda ’77 Betty Woolls Yeo’s

Roger Lee Bachman Adam Balogh Jonathan Benno ’93 The Bentley-Holden Fund Beuerman Miller Fitzgerald, Inc. (f) Bruce P. Bogert Lally Brennan Brown-Forman Corporation Thomas R. Hudson and Donna L.Bucher-Hudson CanolaInfo Carlson Companies, Inc. Carlson Restaurants Worldwide Inc. Castle Harlan, Inc. Centerra Wine Company Chefwear, Inc. The Chicago Community Foundation (f) George Chookazian Chuck Muer and Chef Larry Memorial

Scholarship Fund Sarah Madelyn Clark ’07 (t) Barry E. Colman ’83 Commander’s Palace Contessa Premuim Foods

Dunkin’ Brands—Pledging to ElevateLatin-American Cuisine CIA Trustee and Dunkin’ Brands Chair-

man and CEO Jon Luther has spear-

headed his company’s role as a

founding donor to the CIA’s “El Sueño”

initiative. A $1 million pledge from

Dunkin’ supports baking and pastry

kitchens at both the CIA’s new campus

in San Antonio, TX, and main campus in

Hyde Park, NY. The anticipated comple-

tion date for construction of the

kitchens at the two campuses is 2010.

CIA Fellow Stephen J. Caldeira, who

serves as Dunkin’ Brands executive vice

president, global communications, and

chief public affairs officer, also worked

in cooperation with the CIA to facilitate

the company’s support of the program.

“El Sueño”—“The Dream”—was cre-

ated by the CIA with a goal of elevating

Latin American cuisines to their rightful

place among the great cuisines of the

world. The CIA, San Antonio is quickly

becoming the leading education and

research center promoting Latin Ameri-

can culinary diversity in the U.S. food-

service industry. The two CIA campuses

work in concert to prepare students to

enter the culinary profession, providing

both the foundation and the opportu-

nity for their career success.

“Dunkin’ Brands is proud to support the

educational facilities that will help to

advance the growing influence of

Latino cuisine,” said Mr. Luther. “We

deeply respect the CIA’s rich history,

President Ryan’s proven leadership, and

the steadfast dedication to quality edu-

cation provided by the administration,

faculty, and alumni to benefit students

from around the world.”

“Creating an opportunity for aspiring

Latino chefs and bakers to receive a

quality education strengthens their

preparation for becoming culinary lead-

ers,” said CIA President Dr. Tim Ryan.

“That is our unwavering promise and

commitment. Central to achieving this

goal is the establishment of facilities and

curriculum that embrace Latin-American

culinary and baking and pastry tradi-

tions, which require specialization.”


SOCIETY OF THE MILLENNIUM(c) = Charter Member(t) = Trustee(f) = Fellow

(t) Donald M. Axleroad (f) (c) Charles J. Berardi ’78, C.C.C(c) JoAnne R. Berardi ’78, R.D., C.S.P.(c) Arthur A. Biscardi (deceased)(c) Lyde Buchtenkirch Biscardi ’72 ,

C.M.C., C.C.E.William F. Burbank III ’83(c) Irena Chalmers (c) Christopher P. Chiarella ’83 (c) Patricia M. Conti (t) (c) Walter J. Conti (c) Mary E. Day-Karl ’93 Candice Y. Drummond (f) Darrell J. Drummond (c) Hersey Egginton (f) (c) Patricia D. Fortenbaugh Lawrence Gentile ’03 (c) Robert J. Gilson ’79 Charles M. Gomez David C. Graves ’78 (c) Louis W. Haas (f) (c) A. Reed Hayes (t) Burton H. Hobson Stuart Kane Sue Anne Lake Warren Lake David C. Le Meur ’95 (f) Eleanor A. Lenich William Levor (f) (c) George W. McKerrow ’00, Jr.(t) (c) M. Cameron Mitchell ’86 David S. Nina ’85, C.E.C., C.C.E., A.A.C.Henri Patey ’91 (c) H. Darby Perry (t) (c) Margaret Happel Perry Gregory T. Rapp (c) William D. Rehm ’71 , C.P.A.(c) Theodore Rudine ’51 , C.E.C.Joyce Saxon (f) (c) Richard S. Scolaro, Esq.(c) Pamela V. Sherin Robert F. Simmons ’60, C.E.C.(f) (c) Saul Singer ’93, M.D.Joan A. Sourenian (f) (c) David L. Stroehmann, Sr.(c) Barbara D. Tober (t) (c) Donald G. Tober (f) (c) Richard H. Vent (c) Sonia Vent Henry A. Wiese ’59

CORPORATIONS ANDORGANIZATIONS

$2,500–$4,999Associated Cut Flowers Atlas Peak Foundation Baldor Specialty Foods, Inc. Barnes & Watson Fine Teas Bunn-O-Matic Corporation Catterton Management Company, LLC Chubb Insurance Co. Corbally, Gartland and Rappleyea Corti Brothers, Inc. Cres Cor Dinex Group, LLC Dock At Crayton Cove LP The Dorothy & Marshall M. Reisman

Foundation Elizabeth Blau & Associates, LLC ExxonMobil Foundation Ferguson & Shamamian Architects, LLP Fred Tibbitts & Associates, Inc. French Laundry Partners, LP Galbani Glashutte Valentin Eisch GmbH Golden Corral Corporation Gracious Home Grgich Hills Cellar IBM International Foundation Ideal Media, LLC Insurance Industry Charitable

Foundation J. E. Consulting Services Ltd. Jerry and Margie Schubert Family

Foundation Mid Hudson Food and Wine Society Mohonk Mountain House Mr. B’s Bistro Napa Valley Vintners Parkhurst Dining Services Primoridial Ocean Salt Himalaya RGBK, Inc. Riverwalk at Tin City, LP Robot Coupe, U.S.A. Rudd Foundation Star Kay White, Inc. Time Warner Employee Grant Programs Tony May Group, Inc. The Ultimate Image, LLC Yonkers Contracting Company, Inc.

$1,000–$2,499Alex G. Nason Foundation, Inc. Alexander Family Foundation American Roland Food Corporation Bancroft-Clair Foundation Bella Bella Gourmet Foods, LLC Belmont Trading Blackbird Vineyards C. Mondavi and Sons Catelli Brothers Charleston Restaurant Group, Inc. Chevron Texaco Matching Gift Program

Chicago Metallic Christopher S. Peacock Foundation DeBragga & Spitler, Inc. Deseret Trust Company Domaine Carneros Ltd. Donald O. Collins Foundation Epicurean Club of Boston Fagelbaum & Heller LP Famous Famiglia Pizzeria Fiji Water Company Francis Coppola Winery, LLC Freedom Forum Gagne/Reliance Realty Partners, LLC Gourmet Advisory Services, Inc. Guest Services, Inc. Guittard Chocolate Company HP Buellton, Inc. The International Wine & Food Society

in America, Inc. Julius Wile Charitable Remainder

Annuity Trust Keating Foundation, Inc. L & R Concepts LLC Lail Vineyards, LLC Lynn Favrot Nolan Family Foundation Madison Investment Advisors, Inc Nancy Andrus Associates Next Step Design Group Par-Way Tryson Company Pechiney Plastic Packaging, Inc. Polyscience Project Solutions, LLC Ramona Ann Spears Revocable Trust Raymond James Charitable

Endowment Fund Rod Stoner, LLC Sack Family Foundation Irrevocable

Trust Scarborough Farms Southern Specialties Spottswoode Winery, Inc. Tanimura and Antle, Inc. Technomic, Inc. Tzedakah Foundation Viader Vineyards & Winery Wood Stone Corporation Xhema of New York

$500–$9991658 Westheimer Restaurant

Group, Ltd B & G Food Enterprises LLC Bank of America Corporation Blair H. Granger & Associates, PC Burdick’s Chocolates C. B. Construction, Inc. Chefs de Cuisine Association of

America, Inc. The Chef’s Garden. Inc. The Corner Kitchen Culinary Concepts, Inc. The David & Sondra Mack Foundation,

Inc.

Diamond Management & Technology Consultants, Inc.

Foods By George Fresh King Inc. H. Smith Packing Corporation Hinc Corporation Intipa Flower SAC Jade Produce Jeffrey & Nancy Lane Foundation, Inc. Lee Ann, LLC Liberty Mechanical Contractors, Inc. MK I LLC Marshall & Sterling, Inc. Metropolitan Flag and Banner Mightly Leaf Tea Company Nancy & Robert S. Blank Foundation Ohaus Corporation The Olive Group Management, Inc. Prince Dimitri LLC The ProImmune Company, LLC Redi Fresh Produce Rio Queen Citrus, Inc. Royal Cup Coffee, Inc. Schutte Enterprises, Inc. Sprint Foundation St. Supery Vinyards & Winery Synergy Consulting Group Szawlowski Potato Farms, Inc. Top Katz Wegmans Food Markets, Inc.

$499 and belowA. J. Trucco, Inc. ACF Tallahassee Area Chefs Association AGREXCO USA, Ltd ATK Foundation Aetna Foundation, Inc. Amerada Hess Corporation American Culinary Federation, Inc.—

Central Florida Anheuser-Busch Companies, Inc. Anonymous Contributions Arla Foods, Inc. Armstrong Landscape Design Group, Inc. Artisan Confections Company Beachmoor Inn & Restaurant Brannon Catering Brooklyn Brewing Co. Browne Trading Company Bruce E. & Robbi S. Toll Foundation Bruce K. Niles, Inc. Cal Fresco Catskill Mountain Chapter of Trout

Unlimited Citigroup Foundation Coach Farms, Inc. Consulting Engineering Services, Inc. Dairyland USA Del Bello Donnellan Weingarten

Wise & Wiederkehr, LLP DFM Enterprises, Inc. DTK, Inc. Dyco Industries, Inc.

OUR BENEFACTORS (CONT.)



Manfredini Enterprises, Inc. Mast Construction Merritt Woodwork Milkweed, Inc. Mise En Place Catering, Inc. Monterey Fund, Inc. National Hospitality Associates, Inc. North American Assoc. of Food

Equipment Manufacturers Ocean Mist Farms Opening Night Caterers, Inc. Orchard Street Chop Shop Padams Family Trust Paul Steinberg Associates Peter Creegan, Ltd Peter’s Waterfront Beer Pub, Inc. Plainville Turkey Farm Premiere Business Dining Services, Inc. Pure Hothouse Foods, Inc. Quality Sales Produce R. B. Kent & Son, Inc.

RA Lordo LLC Reynolds M. Everett, Jr. Attorneys

at Law Rich Family Foundation, Inc. Rifes’ Roost LLC T/A Wing It Ronald B. Gade, LLC Roosevelt Fire Department Ruby’s Cafe Saks Incorporated Sardine Factory Restaurant Sleep Inn & Suites Starkey and Company, Inc. Steinbeck Country Produce Studio Z Recording, Inc. Surburban Publishing, Inc. Sutton Owners Corp. TJM Consulting, Inc. Tobago Wild Top Line Produce Tsar Nicoulai Caviar Tullio’s Restaurant & Grotto

United Health Care Services, Inc. Up To Par, Inc. The Warnaco Group, Inc. Washburne’s Catering Wells Fargo Community Support

Campaign Whisk, Inc. Wild American Shrimp Wilson Daniels Ltd. Yah-Whoo Organic Farms

PARENTS AND FRIENDS(t) = Trustee(f) = Fellow

$5,000 and above(f) Silvia G. Allen Sanda D. Allen-Hall (t) William C. Anton and

(f) Patricia Miller Anton, F.M.P.

Dylan’s Candy Bar Eat Dessert First, Inc. Elms Restaurant & Tavern Elster Family Survivors Trust Epstein, Becker, Green, PC European Vegetable Specialties Fisher Hotels Incorporated FreeBird Friends of Valley Falls Gannett Foundation Golden Gourmet Grand Cru Imports, LLC Granovsky Family Foundation Harold & Nancy Oelbaum Foundation Howard J. Pfeffer Attorney at Law J & D Produce, Inc. Jewish Communal Fund Kona Blue Water Farms Le Creuset of America, Inc. Libbey Inc. M. F. Foley Company

Barry Callebaut—Sweet GenerosityThe world’s leading chocolate manufac-

turer is also one of the CIA’s largest gift-

in-kind contributors. Since 2002,

Zurich-based Barry Callebaut has do-

nated more than $200,000 in chocolate

to CIA campuses, and is currently con-

tributing seven tons of chocolate annu-

ally. The company also supports the

college’s education programs through

in-class demonstrations by Chef Jean-

Pierre Wybauw.

“There are many reasons why Barry

Callebaut and other companies con-

tribute to The Culinary Institute of

America, mainly philanthropy in sup-

porting an organization that is like-

minded in its philosophy and mission,”

says CIA Director of Advancement Oper-

ations Nick Rama. “The people at Barry

Callebaut understand the importance of

the educational standard that has been

set by the CIA. They understand that

their support helps keep tuition and ex-

penses down so that students who have

the desire, talent, and ambition to at-

tend the world’s premier culinary college

have a greater opportunity to do so.”

“We want to be a recognized leader in

terms of chocolate education,” says

Sarah O’Neil, Barry Callebuat director of

marketing, North America. “We are so

familiar with both the science and the

art behind the product, and appreciate

the opportunity to help impart some of

that expertise to great educational in-

stitutions.” As a result of Barry Calle-

baut’s generosity, students get an

understanding of and access to a wide

variety of products and brands, and the

chance to connect with a company that

employs 7,500 people in 40 production

facilities in 25 countries.

Regional Sales Manager Jeffrey Kul-

hawy ’94 and Trade Marketing Manager

Vinod George were instrumental in

forging the relationship between the

CIA and Barry Callebaut. “With the CIA’s

passion for education and our own

chocolate knowledge, we saw so much

potential for both institutions,” says Mr.

George. “We feel the opportunities are

endless.”


Roger Lee Bachman Adam Balogh Robert D. Basham Bruce Baudinet Gladys Benenson (t) Robert L. and Terry Berenson (f) Bruce P. Bogert (t) Richard J. and Monene Bradley (f) Ralph O. Brennan Richard J. Brennan, Jr. (t) Fred E. Carl, Jr. Anthony P. Catelli, Jr. (t) John J. Connolly, Ed.D. and

Ingrid A. Connolly Vin J. DePasquale Joseph Diamante, Esq. (t) James C. and Mary E. Doherty (f) Darrell J. and Candice Y. Drummond Joe Essa (t) Frank J. Fahrenkopf, Jr. (t) John R. Farquharson (f) Ruediger J. Flik (f) Patricia D. Fortenbaugh Joe Gallo (t) John G. Giumarra, Jr. Robert Glickman (deceased)Kit Goldsbury, Jr. (f) Robert and Ellen Gutenstein Lynn Henricsson (t) Burton H. Hobson Thomas R. Hudson and

Donna L. Bucher-Hudson Sue Johnson (f) Philip H. Jones (t) Michael S. Kaufman and

Barbara Alpert, M.D. (t) Abigail Kirsch Jack D. Knox (t) Barbara E. Lawrence, Ph.D. John Lucente, Sr. (t) J. Willard Marriott, Jr. Richard E. Marriott (t) Tony May (f) William F. May Richard and Martha Melman (t) Charles Merinoff II Edna K. Morris Jeffrey C. Nelsen Linda J. Pierog (t) John J. Profaci, Sr. Scott and Carolyn Raymond (t) Melinda R. Rich Koerner J. Rombauer Rosalyn G. Rosenthal (t) Harold O. Rosser II Shirley Roy (t) Harris H. and Joan Rusitzky Anne Scanlan Harvey M. Schwartz Joseph C. Scodari (f) Edward L. Shapoff Betty O’Shaughnessy Hal Smith

(t) Richard K. Smucker Joan A. Sourenian (f) Joel M. Spiro, M.D. Chris T. Sullivan Jonathan M. Tisch (t) Donald G. Tober (t) Nick Valenti (t) Charles E. Williams (f) Sylvia A. Wulf

$2,500–$4,999Kristine Ashe (f) Elizabeth Blau Daniel J. Boulud Danielle Cyrot Yolanda Deldotto David Dewar Loretta DiChiro (f) Lorna C. Donatone (f) James M. Draper, C.P.A. (f) Catherine N. Dugan Bruce Gearhart Allison Good Richard H. Grace Bruce and Sally Hillenbrand Genevieve Janssens Louis E. Kapcsandy Thomas Keller Joan C. Kennedy Tor Kenward (f) Eleanor A. Lenich Carolyn Lewis Hans Lindh (f) Stanley and Evelyn Lobel Tony Lombardi Carolyn Martini Michael R. Martini Timothy J. Mondavi Luc G. Morlet Robert MuhR. Madison Murphy III Charlie A. and Gail O’Mara David Pearson (t) Margaret Happel Perry (f) Carmen A. Policy (f) James E. Pozzi (f) Ronald L. and Betty L. Profili Peter Rainsford, Ph.D. and

Frances Rainsford (t) Marshall M. Reisman James C. Remez J. Stephen Reynolds (f) Patrick A. Roney Leslie Rudd Joseph Schoendorf (f) Margie Schubert Thomas P. Scott Ray Signorello Sydney Silverman Steve Simi (f) Robert F. Simonson (f) Albert K. Smiley Jim H. Smith Frederick M. Tibbitts, Jr.

Ronald Tom Mary Ann Tsai (f) Andrew B. Wile Jayson Woodbridge (f) Alan Zalayet

$1,000–$2,499Clare Luce Abbey Moses T. Alexander Dominic Allnutt Joseph Amendola (deceased)Nancy Andrus Daniel F. Bailey Paula W. Baron Kent Baum (t) Jeffrey P. Berlind Robert S. and Nancy L. Blank Norman H. Bouton, Jr. L. Edwin Brown (f) John F. Burris Andy Byers G. M. Chammas Jon Chaney Marzanne Claiborne Janet F. Clark (t) Lee A. Cockerell Debbie Collins (t) John N. Daly Philip C. and Mary DiGiovanni Maynard L. and Barbara Dreas David A. Evans Joseph K. Fassler Theodore M. Fowler, Jr. and

Glenda B. Fowler Denise Marie Fugo J. Pierre Gagne Victor A. Gielisse, C.M.C., C.F.B.E., C.H.E. William S. Susman and Emily L. Glasser Jonathan S. Goldman Blair H. Granger (f) Thomas J. Haas William D. Hobi Mel Huang David and Erika Jaskiewicz (f) Harriette R. Katz Paul Kolaj Albert R. Kaindl Richard T. Keating, Jr. and

MariLea Keating Monica Lafontaine Robin D. Lail William and Elaine Levor Frank Lloyd Paul T. Lucheta Larry Maguire Michael F. Maloon Leigh Matthes James H. Maynard Eric K. McCoy Mike McGrath Philippe Melka Janet Myers Michael Oravecz

Doug Patterson Robert Pellegrini Alan Phillips Nicole Quandt Richard E. and Leslie S. Rivera (f) Alfred Rosenthal, C.E.P. Howard J. Rubenstein Burton “Skip” Sack (f) Marc J. Sarrazin Allen Scherl David W. Sculley Nancy Shields Margaux Singleton (f) Barbara Smith (f) Bruce C. Sozzi Ramona Ann SpearsLawrence Stone Donald E. Strauch (f) David L. Stroehmann, Sr. Sean Sullivan Jeffrey Swain Michelle Thomson Delia Viader (f) Lawrence J. Weiss Nadia Z. Wellisz Rob Winters Steven G. Wolff

$500–$999David Allen Gustaf A. and Phyllis B. Anderson Casey Baker Raymond S. Baxter III Jim and Joyce Blakeway Katherine Blankiet Bernard and Judy Briskin Patricia Butler (f) Nicholas F. Camody Joseph G. and Carla M. Chaet Carlo Citera Eileen S. Clegg Christine Crawford-Oppenheimer Fred Daniel Barbara Davis-Lyman Carl K. Doumani David Erteschik Howard S. Finkelstein Bryan J. Flannery, Jr. Kathy Garson Frank Eugene J. Glaser B. Hagan James H. Heisey Charles Henning Patricia B. Henning Steven R. Hough Agustin Huneeus Margo Jameson Joan D. Lazar Samuel A. Lewis, Jr. Frederick L. Maytag Rona M. Panarotti John Peduzzi, C.F.E. Kay Philippakis




(f) Ted J. Balestreri R. Craig and Rebecca R. Balzer Robert and Betsy Barbanell Ellen Barkenbush Carol A. Barone Andrew G. and Jean D. Bartoes Eugene J. and Evelyn Bass Gerard Beekman James and Joy Benson Matthew L. and Hilary Lea Bernard Jason P. Bernard Deborah P. Bernheimer Rachel C. Birchwood Bill and Janet B. Birnkrant Maryanne Bisulca Thomas J. and Elaine Bligh Peter M. and Randal S. Bloch Alyce L. Bolander Roger C. Bonner Christopher S. Boyd Robert S. Braccia Richard J. Braemer Judy Brandow, R.N. Frank L. Brinckerhoff Richard and Eileen S. Bronstein Joel and Joyce Buchman

Doreen Buono Karl E. Bupp Regina M. Burg Adam Busby, C.M.C., C.H.E. William D. Busko II Angela Camacho Douglas S. Campain Barbara Campbell Deborah Cantalamessa Amelia Capitanio Bruce and Roberta Card Robert T. Carey, Jr. Tim Carl Andrea M. Carroll Nick and MaryAnn DelBalzo Cassizzi Louise D. Cedro Vito Cedro, Jr. Joseph G. and Carla M. Chaet Suzanne Chambers Laurian M. Chandler Paul M. Cheevers Edward Cheng Patricia L. Chiesa Robert C. and Frances W. Church Leslie L. Cicerone

Donna L. Clemens Thomas and Gale Cochran Annie Rose Condolon Christopher S. and Natalie L. Condon Lawrence A. and Mary O. Cone Brett Cortell Lori Coyne Meg Gilbert Crofton Edwin A. Cuevas, M.D. and

Mildred M. Cuevas Richard Cullen (f) John N. Curlett, Jr. Barry J. Cutler (f) Patricia Dailey Sandra Dammann Jody Ann Danna Robert David Carl B. and Lois S. Davidson Mary Ellen Davidson Beverly Jane Day Patricia R. DeCarmine Erin H. Decker Jim DeJoy Josephine C. DelMonaco Henri Deltieure Mary Lou De Santis

Gabriel G. and Sonia Saucy Barbara Wile Schwarz (d) Martin B. Shellenberger Edward R. Tinsley III Peg Tomlinson Andres Villageos Frank P. Zurica

$499 and belowLee D. and Dori A. Achin Christina Adamson Lucille Alderman Elliot S. and Diane W. Alderman Norman F. and Caron T. Alderman Joseph R. and Sandra L. Alfano William J. Altman Louis and Lizabeth Amendola Mark E. Amoruso Frederick M. Anklam, Jr. Charles B. and Mary P. Arasi Stacey Archbell Francis R. and Patricia Arcuri Mary Koniz Arnold Carol S. Arnone Irene E. Atkins Patricia Barniak Atkinson Kenneth A. Bachman

Larry Gentile—From the Courtroom tothe Dining RoomDespite many successful years as an at-

torney, the jury was still out on Larry

Gentile’s career choice.

He was a labor relations lawyer; a pros-

ecutor of New York City murder cases;

an assistant attorney in Jacksonville, FL;

and a special district attorney under

Janet Reno in the State Circuit Courts in

Miami. But in the late 1980s, he left all

that behind to become a restaurateur.

“I decided to follow my passion,” Larry

says. “I bought into a (restaurant) chain

with several other people.” Despite his

best efforts, the venture didn’t thrive.

“We were all successful in what we did,

but we didn’t know the restaurant busi-

ness,” he recalls.

Learning from both his mistakes and

successes, he launched Larry’s Cedar

River Seafood of Orlando in 1994. He

ran the 200-seat restaurant and clam

bar for eight years. During that time,

Larry came to the CIA for his first con-

tinuing education class. He’s been back

several times since for professional de-

velopment—including a stint living on-

campus while earning a certificate—and

has developed a special fondness for

the college.

“In 2003, I was here for 14 weeks and it

was a vigorous program,” he says. “I

had breakfast at 6:30 a.m. and class at

7 a.m.” In the afternoons, he audited

Chef Corky Clark’s classes, forming a

lasting bond with the CIA seafood

instructor. And at night, Larry loved

working out at the college’s Student

Recreation Center.

Such experiences inspired Larry to put

the CIA in his estate plans, making him

a member of The Society of the Millen-

nium. During a recent visit to Hyde

Park, he was amazed at the campus

growth and intends for his estate gift to

further benefit the fitness center. Now

that’s a favorable verdict for the CIA.


Eileen A. de Vries Mame Dimock Agatha DiPalma Joseph A. and Joan D. DiPompei Joseph M. DiPompei Vincent and Geraldine DiPompei Charles Joshua and Beth Ann Ditkoff Theodore and Mary Ann Domuracki Dan M. and Mary J. Doty Sandra L. Doucett Carolyn A. Downs Therese A. Dutton Robert W. Dworski David H. and Karen Eannacony Rebecca Eannacony Shelley B. Earle Barbara S. Eber Wilfred R. and Lilo Eder Julia S. Elsee Thomas Elsinghorst Barbara A. Evans Ernie Farinas Clara Fazzino Linda C. Fisher James J. Fitzgerald IV Elizabeth M. Foley Joslin Kimball Frank Debra A. Frazier Harvey M. and Joan P. Friedman William A. and Paula Frosch Pasquale J. Fugazzotto Ronald B. Gade, D.D.S. Michael and Kathleen Gamlen Neil A. Garrison Thomas A. Bracken and

Ms. Nancy Bracken Garson (f) Robert B. Gee Yelena Gershman Luigi and Natalina M. Giugni Susan Glickman Henry N. Goldstein Matthew Goldstein, Ph.D. Murray and Joanne Goldstein Janet A. Gooding Donna L. Govoni Peg C. Graham Cathy J. Grande Joyce I. Greenberg Laura G. Grimmer Jeffrey S. Groeger Bruce and Sharon Grosse Bill J. Guilfoyle, C.H.E. Louis W. Haas J. Peter Haft Steven Hall Howard and Elizabeth F. Halstead Patricia Hamilton Ronald H. Hanson Alan S. Harfield Andrew L. Harker Timothy C. Harlan Robin Harris Anthony L. Haskel

Connie M. Hatley Susan K. Haug Francesca Hauser William F. and Dedra M. Hayden Jayne Hayden-Lay Linda J. Hazekamp Rosalie K. Heck Cindy Helfman Elizabeth Hemphill Nadine Heyman Arnold J. Hill Edgar D. and Barbara Hines Kathryn S. Hirsch John F. Hixon Jr. and Sylvia A. Hixon Vennette Ho Dominique Bellette Hofmann Margery K. Hollander Catherine A. Holt Robert J. and Phyllis M. Horton James Ned and Marilyn Horwood Dianne M. Hosford Jean A. Howe Gayle Kenigsberg Hutcher Muriel Hyman Barbara M. Iannoni Nobu and Mari Ichiryu Angela Innello Barbara Insel Suzanne C. Jacobs Karin M. Janson Rachel A. Johnson Arthur J. and Gail N. Jones Patricia Jones Robert Jörin, C.E.P.C., C.C.E., C.M.B. Stephen W. and Valentine Judge Alden and Wanda Kajioka Jane Kalmus Stephen H. and Myrna Kaplan Van and Merrill P. Kasper Cynthia Kee C. Stephen and Felicia Ann Keklak Jonathan Kennard and

Holly Kennard Youngwood Rebecca Kent Anne G. Khouri William J. and Kathleen Kiernan Mark E. Kimmel Mary E. King Barry K. Klayman Michael J. Knight Jeffrey J. Knollmiller Scott Kohler Theodore A. Kolb Chet Koulik Patricia L. Kowalski Kristin H. Kristopik Michael and Diane Kruglinski Stephen J. and Grea J. Kulhanek Daniel R. Kulik and

Rosalyn Franta Kulik Constance Kustas Jennifer Lamb

Dorothy M. Lancella Louis M. Lancella Susan Lancella Ed Lauber Helen H. Laughery Elsa Lee Anthony J. and Theresa M. Lenich Stephen A. Lenich Diane P. Lenskold Roger and Susan Levine Mark L. and Mindy A. Levy Judith C. Lewent Anthony J. Ligouri, C.H.E. Robert Ljubi Aurora Lora Robert B. and Dawn Marie MacInnes David MacMillan Joan Madona Mary A. Maffia Edgardo S. and Jenny Magcalas Christoph E. Mahle Philip P. Malinovsky Krista Margies Edward F. Martinez Steven Martyszczyk Noble L. Masi C.E.P.C., A.A.C., C.H.E. Cynthia A. May Shannon McAleavey Alyce McCormick Justus E. and Millicent J. McCurty Miles F. McDonald, Jr. and

Patricia B. McDonald Jenifer D. B. McEnery Toniann McFadden Kathleen A. McGorman Cathleen McKenna Stephen J. Menesale Luco and Carolyn Meoli (t) Ferdinand E. Metz, C.M.C. Michael A. Midler (f) Sanford A. Miller Tommie W. and Ira Minor Ellie Mitchell Lawrence H. Monaco Carmen R. Morey Jean S. Morris, C.H.E. Susan W. Morris (f) Robert A. Muh Carol B. Mulqueen Sandra Muller Jane Mulligan Virginia P. Muré Katherine F. Musler Linda E. Neff Stephanie E. Newell Cynthia Ng Robert A. Nissenbaum Leonard and Marilyn O’Connor Rebecca Oetjen Ann M. O’Herron Edward and Donna Oleksy Jennifer O’Neill John P. O’Shea

Douglas Owens Dora L. Pagano Elizabeth P. Paige Daria Papalia Arthur E. and Tricia G. Parent William S. and Linda D. Parkin Terri Ann Parks Dino D. Paschetto Richard Pearsall Stephen Pertusiello Judy Ann Petschko Ralph and Joan Pidgeon Alain Pinon M. Catherine Piorkowski Sandra Dal Poggetto Brian Pollard Patricia A. Polmateer Guy W. and Patricia M. Potok Crisandra Jo Poulos Irving Simon and Evelyn Simon Prell Mary-Nell Prenting Lucille M. Pritchard, C.H.E. David M. Quinn Robert and Elisabeth L. Rabito Nick Rama Randy A. and Cindy A. Ranalli William T. and Ann M. Reilly W. Patrick and Catherine C. Reilly Steven H. Reiner Roger J. Riccardi Robert E. Rich, Jr. William L. and Lisa H. Richards Robert D. and Jane A. Richmond Charles and Barbara L. Rickman Maureen E. Riley Darryl A. and Harriette L. Robbins Joan M. Roberts Alan P. Rolle Avis S. Rollison Lily Y. Ropes (f) Douglas E. and Erica K. Rosenthal Joseph and Patricia Rosso Randall S. Rothschild Edmund Roucka Michael E. Rulli George J. Russ Christopher J. and Kari M. Ryan John J. Ryan, Jr. and Marina L. Ryan Barbara George Sabatino R. Keith and Susan A. Salisbury David P. and Paula M. Sandahl Joanne Sanferraro Amylou C. Sarion Gertrude Saucy (d) Casper A. Scalzi Shepard M. Scheinberg Hans F. Schwartz Tony Sciullo Bruce and Linda E. Seachrist Neil and Chris Secor Paula M. Seymour Joanne W. Shannon Geraldine S. Shaw




Michele Tenneriello W. E. and June Tjon Pian Gi Gregory and Louise Tompkins Terri M. Totten Carolyn M. Tully Larry Turley Alisa M. Twarzynski Ellen Uffelmann Mary Linda Upton Barbara A. Varone Jesus J. Vazquez Nancy Vignola Anne H. Vossenberg (f) J. Dudley Waldner Glenna Walters Andrew Waterhouse Virginia Webb Joan B. Weber Greg Wedner Loribeth Weinstein Eric Wente

Arlei West-Medley Kimberly Wickes Mack Wilkinson Ruth E. Williams Vikki Wong-Webb Janie M. Woo Jason Yander Betty Yarmon Todd Yutzler Vincent P. and Gina M. Zaccheo Denise M. Zanchelli Susan B. Zelicoff Sharon Zraly Jeffrey and Judy Zwicker

ALUMNIAlumni benefactors with bothA.O.S. and B.P.S. degrees fromthe CIA are listed within theirpreferred graduation years, withthe year of their other degree in-cluded after each of their names.

(t) = Trustee(f) = Fellow

Class of 1950May F. Rolle

Class of 1952Sam Rabinovitz

Class of 1954John H. Bogrette, Jr.Walter E. Napierata, Jr.

Virginia W. Shen Beverly Shipley Kathleen P. Short Allan C. Sidle John E. Singler Robert L. and Judy Soley Richard J. Solyn, D.O. Nancy M. Sonkens Phyllis J. Stamy Steven K. Strom Carol Studier Paul L. and Laura Sturz Mark D. and Alice B. Sullivan R. Stephen Sumption John J. Sviokla Robert W. Sweet, Jr. and

Karen M. Sweet Bernard J. Symons Rachel L. Sypher Shari A. Szabo Brian Teaff

Technology Brings theWorld to the CIA—and Vice VersaThanks to funding from The State of

New York and the Statler Foundation,

cutting-edge technology at the new Mar-

riott Pavilion—slated to open in 2010—

will benefit the Hyde Park economy, CIA

students, and the foodservice industry.

State Senator Stephen Saland was in-

strumental in securing a $1.25 million

grant to the CIA’s Marriott Pavilion tech-

nology initiative in the 2008–2009 state

budget. The Statler Foundation, a 50-

year supporter of CIA technology, is

providing another $225,000.

The Marriott Pavilion facilities will allow

expanded educational opportunities for

CIA students and create a destination

for industry leaders to explore food and

health trends. For the local economy, it

means that the CIA’s Hyde Park campus

will be equipped to host groundbreak-

ing conferences similar to those held at

Greystone. The Marriott Pavilion will

not only provide increased capacity, but

also the state-of-the-art acoustic, audio

visual, video conferencing, and sensory

evaluation response systems necessary

for such important events.

“Visitors from around the world will be

drawn to our area, bringing tourist dol-

lars with them,” says Saland. “The suc-

cess of the Marriott Pavilion will be an

economic boon to the county, and I am

pleased to have been able to secure this

funding in the state budget.”

“Senator Saland’s leadership and sup-

port in securing this grant will help

transform the Marriott Pavilion into an

incubator for food research, ideation, in-

novation, and education,” says CIA Presi-

dent Dr. Tim Ryan. “With this facility, the

Hudson Valley will host some of the

most dynamic exchanges about food,

flavor, health, and culture anywhere.”

New York State also supported a differ-

ent kind of technology at the CIA this

year with a $337,571 energy rebate

check from the New York State Energy

Research and Development Authority

(NYSERDA). The rebate offsets costs of

design features in Hyde Park’s six new

student lodges—including geothermal

heating and cooling systems champi-

oned by Trustee Barry Colman ’83.

These features are projected to reduce

energy usage by 52 percent compared

to the Northeast annual averages for

student lodging.

CIA President Tim Ryan accepts an energy rebatecheck from NYSERDA President and CEO Paul Tonko(left) and State Senator Stephen Saland.


Class of 1955John M. Bell Herman L. Bender Charles F. BennettEnzo F. Gronda, C.E.C.James N. Padams

Class of 1956Roy St. John Sharp, C.E.C.

Class of 1957Edward J. Mason, C.P.C.

Class of 1958Malachi W. Sloan III

Class of 1959Ronald BraumanNicholas F. Follacchio, C.E.C., A.A.C.Carl W. Pearson

Class of 1960(t) I. Pano KaratassosS. Regnal Leibensperger

Class of 1961Peter J. Washburne

Class of 1963John S. DownsRichard A. FixEric J. Ronson

Class of 1964Edmond J. Fioretti, Jr. Ralph A. Gardner James J. Perna, C.C.C.

Class of 1965(t) Marcel A. Desaulniers, A.A.C. (t) Rodney Stoner

Class of 1966Robert W. Stoddard

Class of 1967David J. Baker Maurice W. West, C.W.C.

Class of 1968Donald P. Campbell Gordon J. Fidler Kevin B. Higgins Richard D. Kohlstrom Claudio G. Santos

Class of 1969George C. Civiletto Stanley F. Rosko Arthur L. Thomas

Class of 1970Larry F. BrannonTheodore A. Kowalski Jeffrey W. Reuland

Class of 1971Edward S. GutauskasBill J. Harvey

Class of 1972Richard F. AuthPhilip H. Benoit, Sr.Mark DowlingJeffrey C. Mather Louis F. Pugliese James F. RobertsonFrank K. Salvas, Sr.(f) Michael D. Spears

Class of 1973Vincent J. Alberici, C.C.C., C.E.C. Vincent A. Colucci Charles R. deVries John A. Garbellano Michael E. Getzey David L. Hardy David F. Schneider, C.E.C., C.C.E.Kenneth J. Sorensen

Class of 1974Richard S. Berger D. A. Berman Thomas J. Callos John A. Dixon Roy William Eckbold Walter G. Hessling Gustav J. Johnson Arnold Malin Brad K. Matthews Ellen F. McBride Steven E. Moskow, C.E.C.Robert W. Myslak Ronald R. Perkins, C.E.C., A.A.C.Carl N. Rand Daniel L. Rebarchick Mark R. Rice Pamela J. Saunders

Class of 1975Peter Alessio Susan A. Boroskas Mark R. Chernin D. J. Colella Dianne E. Dillman Daniel J. Dorner Leonard Fisher James N. Gabriel, Jr.Michael V. Guercio, C.E.C.Reinhard Hasenkopf Dennis E. Holefca Richard D. Kaczka (f) Douglas Martinides Christopher P. Masiero David C. May David S. Mitchell Kathryn B. Olsen Robert D. Thren, Jr.Donald A. Titus, Jr., C.C.C., C.P.C.Wayne V. Umberger, C.C.C.

Class of 1976Giuseppe Aiello, C.E.C.John D. Bloch

Frederick C. Brash Judi Burten Stephen A. Dorochovich John A. Gabriele Philip H. Goldstein Robert O. Hofmiller Roger S. Kelly, C.E.C.Joyce Keoleian Christopher G. N. Kolka, C.C.E.David C. Levy Timothy R. McGrath Jean M. Mugan Patrick J. Mugan, Jr., C.C.Frank N. Petersen, C.R.C.Anthony Piacentino Guy R. Reinbold, C.E.C.Ralph E. Richardson, C.E.C.Ralph Webb, C.E.C., C.C.E., A.A.C.William A. Wiklendt, C.E.C., C.C.E.,

A.A.C.(t) Roy Yamaguchi

Class of 1977Kevin W. Anderson Mark H. Bolno Phil Carney Stephanie M. Schorle Chandler John R. Dion, C.E.C., C.C.E.Richard W. D’Orazi Gregory P. Fatigati Alfred S. Fichman Randy S. Fournier Bruce J. Harms Beth A. Jackson Allan Steven Katz (f) David Kimmel John Kowalski, C.C.E., C.E.C., C.H.E.LeeAnn Leichtfuss Christopher Logan James D. Lotker Joseph G. McKenna, C.M.P.C., C.H.E.Joseph L. Meluso Russell Menkes Sharon B. Nina Michael R. Nowlis Monica M. Pancare Gary G. Percivalle Scott Risner Tim Ryan, C.M.C.Curtis A. Seidl E. Richard Shupe Dean Small Gerald J. Spence Richard Spielmann J. Russell Stilwell Elizabeth W. Tickner-Lehmann Jerome J. Vantaggi Carolyn Williams Van Vleck Thomas G. Warren Andrew L. Wierda John T. Zygmunt

Class of 1978Peter S. Bacile John P. Bencivengo, Jr., C.E.C.(f) Charles J. Berardi, C.C.C.Larry R. Boeckman Richard Bott, C.C.Frederick M. Clemens Mark J. Cox (f) John P. Dorman, C.E.C.David C. Graves William Kenney, Jr.Thomas P. Kief, C.H.E.Thomas J. Mayer (f) David A. Miguel, C.E.C., C.C.E.Anthony T. Mucci Steve Preston Michael A. Rizzo Vincent D. Ryan (f) Charles P. Saunders, C.E.C.Randy L. Schaller, C.C.C.Amy E. Schneider John E. Schuberg, C.C.C.Louis R. Seger Bruce T. Spivak Ellen Diane Stitzer-Gonzalez Mark D. Tate Richard N. Thompson David T. Williams Henry F. Woods Timothy R. Zintz

Class of 1979Diane C. Allen-Baines Beth Awa Warren L. Bibbins David F. Browne Wesley O. Byerly Kevin E. Carroll (t) Lori D. Daniel Robert E. Decker Leo L. Farley Louise Walbridge Foltz Jo Ann Gianni Ronald J. Hogarth Robert G. Lantz Paul E. Mach Bruce F. Macrone Sarah Marcham Anthony C. Merando (f) Dale L. Miller, C.M.C., A.A.C.Robert W. Moesch Debra G. Mortillaro Steven J. Noschese, C.C.C.Susan M. Roth Gerald S. Smith Terry N. Teplitzky Diane E. Voss Alfred H. Walbrecker III

Class of 1980Barbara M. Bremer Robert E. Bremer, Jr.William Carmody




Timothy M. Ardinger (t) Barry E. Colman Douglas H. Deacon Rose A. Donnelly Henry J. Earle Ruth Falbel-Schwartz Benjamin B. Katzenstein James E. Moore Lawrence Allen Schwartz Christine Serrano, C.M.A.Michael R. Vlasich, C.E.C., A.A.C.Mark A. Walker

Class of 1984Jane Myers Alexander John J. Bard, C.E.C.Jean M. Beckerle Daniel A. Bell Philip M. Berg Carole M. Brosso, C.E.C.Michael R. Brown, C.C.C.Rosemary R. Burkholder Patrick D. Dobbs John C. Dwyer, C.E.C.John K. Everett Richard M. Gottlob, C.E.C.Patrick Lyons Dewey Markham, Jr.Kurt A. Miller Helen E. Moore Jeffrey S. Paige Larkin A. Rogers Toni H. Sakaguchi David C. Schutte Glenn J. Strickling Kimberly Welch-Fischer

Class of 1985Carl A. Behnke ’97, C.E.C. Mitchell L. Bloom Peter A. Croce Joseph Del Guidice, Sr.Keith W. Erickson James H. Hillman Jeffrey M. Holtz Jeff S. Howe James C. Katke Nina Kauder Mary Ann Kiernan Thomas Kiernan Jeffrey R. Lamperti Peter A. Lehmuller Edward P. Ludington IILisa Martins David Mathewson William R. Miller John J. Murray, Jr.David S. Nina, C.E.C., C.C.E., A.A.C.Laurence D. Parker, C.C.Watez G. Phelps Matthew A. Schmid ’95Maryjane Simpson John R. Starkie Kenneth W. Surber

Class of 1986Daniel R. Bamrick, Sr.A. Peter Blohme IIIW. Todd Church Andrew P. Cottone ’98Monica L. Coulter Patrick J. Coyne Carlton P. Dykes John A. Fiorentino Bruce E. Gillaspie Robert J. Koehler Heidi Langdon Mary P. Lee David Leicht, C.E.C., A.A.C.(t) M. Cameron Mitchell CherylAnn M. Niedzwiecki, C.C.C.Timothy S. Pierce Anne S. Reece Michele D. Rhodes Judith Roll Peter C. Smith Brian K. Yager

Class of 1987Ivan C. Bowman, Sr., C.C.C.J. T. Conniff Benjamin M. Custer (f) Anthony M. Dilucia, Jr.Lisa Ann Fasino Brian H. Heidbrink Albert S. Hickey Robert A. Lordo, Jr.Thomas J. McArdle, Jr.Clement E. Mosseri, C.E.C.Lisa E. Paolini Randall S. Ploener Carl William Reier, C.E.C.Lynne Weems RyanPamela J. Squillari Rik Squillari

Class of 1988Luis A. Castanho, C.C.C.Tracy DeWitt Myles Foley Nicholas J. LaFalce Mary Lee-Brody Clark Raines M. Catherine Rogers

Class of 1989Christina F. Benseler John C. Campbell Suzanne E. Florek (f) Johnny P. Hernandez Robert J. Jones Georg R. Kaindl Cindy L. Kerr Diane L. McCooley Stephen L. Melocchi, C.C.C.William N. Mooney Barbara C. Nevins, C.C.C.Edward Louis Pasch Joseph W. Scully

John B. Snell Bruce T. Wetterau, C.E.C.

Class of 1990Robert D. Canorro (f) M. Steven Ells Lawrence R. Gattens David W. Geleta Kari L. Kinder David J. Kramer Michael P. Quinn Christian L. Rife Steven F. Roberts Tina L. Sarro-Lonski Todd J. Seligman, C.E.C.George P. Wilson III, C.C.Gregory P. Ziegenfuss

Class of 1991Christopher Charlesworth Matthew J. DeCarolis Brian Faul, C.C.C.Michael S. Quinn William C. Riley Joyce M. Schwer

Class of 1992Denise Detwiler Baxter Matthew A. Cohen H. Michael Dahl, C.S.C.Paul B. Dunbar Steve M. Gennodie Jeffrey S. Knipe Kimberly A. Megill James B. Morrison Kevin L. Mudrey Russell L. Onody Jeffrey G. Perez

Class of 1993Jonathan Benno Scott Bishopp (f) George Chookazian Shawn Cropo James M. Hughes Ralph J. Payne James Purviance, Jr.Brigitte H. Schattenfield (f) Saul Singer, M.D.

Class of 1994Joshua Aaron Rasheed Abdurrahman Raymond D. Carpenter William H. Collins ’96David K. Cooke Molly Goldman Kruger Karen C. Iorio Susan L. Wolfla Eva Yourman

Class of 1995Karen F. Craddock Ricky A. Eggleston Matthew C. Evans

Leonard W. Elias, C.E.C.Stephen J. Fafoutis Akiko Fujimori Peter W. Gawryluk Matthew T. Graham James R. Greco, C.E.C.Christopher M. Harwood Alexandra Lampros Nancy Wheaton Langer Bruce S. Mattel, C.H.E.Louis R. Pezzella Cheryl LaDonne Poulin Albert Repola Harry E. Ross, Jr.John Savoia David N. Sonzogni Joann L. Torelli Brendan R. Walsh

Class of 1981Stephen M. Afflixio, C.E.C., A.A.C.Lois A. Altman (f) Brian W. Averna Russell K. Baratz, C.E.C.Louis Bauman Lester A. Binnick, C.E.C.Ronald G. DeSantis, C.M.C., C.C.E.,

C.H.E.Robert B. DeSantis John E. Draz, C.C.E.Virginia Fahy John D. Hendrickson Harold L. Laman, C.E.C., A.A.C.Paul A. Magro Mark A. Merle Samuel I. Sheps Dennis G. Walz

Class of 1982Karen A. Amarotico Florence T. Anderson Sam P. Barbieri Thomas J. Bradley, C.E.C.Gerald P. Carpenter Todd English Paul T. Fidrych Robert W. Finkmann Yvonne M. Hutcheon Scott E. Kalamar Michael A. Kornick Mark A. Leavitt Gerald F. O’Loughlin Richard A. Panzera, C.E.C., C.C.E.Allison L. Prescott Carl A. Probst Mark F. Salvatore (d) Laurence H. Sinisi Daniel G. Streett Robert M. Sulick Jeff L. Trombetta Class of 1983Emile J. Amarotico Deidre S. Antes


Valentine K. Fernandez Lee N. Fraitag M. Amanda Henne Christine Van Doren Peters Eric Ralph Wieland

Class of 1996Brendon M. Blood Edward C. Conbeer, Jr.John J. Heide Craig A. Hoffman Bruce M. Levin (f) Neal G. Nemerov John G. Salvador Daniel S. Traster

Class of 1997John DeFazio Timothy P. Holt Benjamin W. Pollinger Ellen Ashley Rink Steven M. Swofford Margaret G. Votta

Class of 1998Jennifer B. Allen Andrew M. Ford ’00Scott A. Jones Keith A. Koenig Christopher S. Kozlowski Michael John Lewis Noel Martine Richert Yvonne L. Sobolewski

Class of 1999Jason Carron Peter J. Degnan Susan Ferry Brian J. Good Sylvia M. Henderson Christian D. Lane Georgios Markopoulos Andrew R. McFadden

Class of 2000David J. Anastasio ’02Lauren M. Browning Cindy Shannon Coll ’01Michael G. Goldsborough Andrew Gutierrez Joan Hom Paul H. Levine Keith E. Ljubi Brandon D. McPartlan Maggie Puckett Joshua D. Strohm Christopher G. Villano

Class of 2001Allysun I. Doty Cheryl Fernald James Hurley Samuel Jimenez Sarah E. Morgan Prescott Musler Meghan R. Rule

Class of 2002Ronald J. Hayes Christine H. Herrmann Connal M. McCullough Patricia M. Quinto

Class of 2003Robert J. Biebrich Joseph J. Fugazzotto Aaron M. Herman ’04Christopher Deron Shigeo Kajioka ’05Matthew A. Sciabarrasi ’04Noraini Bte Yatim

Class of 2004Ben Eubanks Nicole M. Giordano ’05Carol A. Hazlewood Suzanne A. Kim-Keltz Scott M. Kohler Owen S. Mudge, Jr.

Class of 2005Clayton R. Rollison

Class of 2006David M. Alexander John F. Bernhagen Matt A. Glazer Michael A. Mannino Anna M. McGorman Jeannine Marie Sacco

Class of 2007Joanne Marie Courounis

Class of 2008Trevor Samuel Webb

FACULTY AND STAFFCIA employees who made gifts tothe Faculty and Staff Campaignfrom June 1, 2007 to May 31, 2008.

Christina Adamson Patricia and Frank A. Arcuri Mary Koniz Arnold Ellen Barkenbush Rachel and Iain Birchwood Judy Brandow, R.N. Frederick C. Brash ’76 L. Edwin Brown Doreen Buono Adam Busby, C.M.C., C.H.E. Barbara Campbell Christine Crawford-Oppenheimer Richard Cullen Jody Ann Danna Mary Lou De Santis Ronald DeSantis ’81, C.M.C., C.C.E.,

C.H.E. Eileen de Vries Erin H. Decker Jim DeJoy Mame Dimock

Therese A. Dutton Debra A. Frazier Neil A. Garrison Victor A. L. Gielisse, C.M.C., C.F.B.E.,

C.H.E. Peg C. Graham Cathy J. Grande Bill Guilfoyle, C.H.E. Patricia Hamilton Alan S. Harfield Connie M. Hatley Susan K. Holt Jayne Hayden-Lay Ronald J. Hayes ’02 James H. Heisey Charles Henning Bruce & Sally Hillenbrand Anglea Innello Karin M. Janson Dave & Erika Jaskiewicz Rachel A. Johnson Robert Jörin, C.E.P.C., C.C.E., C.M.B. Rebecca Kent Thomas Kief ’78, C.H.E. Kari L. Kinder ’90 Chet Koulik John Kowalski ’77, C.C.E., C.E.C., C.H.E.Kristin H. Kristopik Diane Kruglinski Constance Kustas Anthony Ligouri, C.H.E. &

Mary J. LigouriDavid MacMillan Mary A. Maffia Edward F. Martinez Noble L. Masi, C.E.P.C., A.A.C., C.H.E. Bruce S. Mattel ’80, C.H.E.Brad Matthews ’74 Jenifer D. B. McEnery Jean Morris, C.H.E. Sandra Muller Jane Mulligan Carol B. Mulqueen Virginia P. Muré Linda E. Neff Cynthia Ng John Nihoff, C.H.E. Rebecca Oetjen Ann M. O’Herron Charles and Gail O’Mara Jennifer O’Neill Douglas Owens Rona M. Panarotti Daria Papalia Arthur E. Parent Tricia G. Parent Terri Ann Parks Patricia A. Polmateer Crisandra Jo Poulos Lucille M. Pritchard, C.H.E. Fran and Peter Rainsford, Ph.D. Nick Rama Joan M. Roberts

Lily Y. Ropes Tim Ryan ’77, C.M.C.Toni H. Sakaguchi ’84 Kathleen P. Short Steven K. Strom Steven M. Swofford Michele Tenneriello Gregory and Louise Tompkins Terri M. Totten Arlei West-Medley Henry F. Woods ’78 Jason Yander Denise M. Zanchelli Sharon Zraly

GIFTS MADE INMEMORY OF…

Joseph AmendolaACF Tallahassee Area Chefs AssociationLouis Amendola and

Lizabeth AmendolaAmerican Culinary Federation, Inc.—

Central FloridaFlorence T. Anderson ’82Kevin W. Anderson ’77 and

Melissa C. AndersonWilliam C. Anton and

Patricia Miller AntonTed BalestreriJohn M. BellJohn D. Bloch ’76Barry E. Colman ’83John J. Connolly, Ed.D. and

Ingrid A. ConnollyMeg Gilbert CroftonBurt CutinoJames C. Doherty and Mary E. DohertyMark DowlingCarolyn A. DownsCathy J. GrandeThomas J. HaasNobu Ichiryu and Mari IchiryuDorothy M. LancellaTony May William F. MayShannon McAleaveyAlyce McCormickLuco Meoli and Carolyn MeoliM. Cameron Mitchell ’86David S. Nina ’85, C.E.C., C.C.E., A.A.C.

and Sharon B. NinaNorth American Association of Food

Equipment ManufacturersWilliam L. Richards and

Lisa H. RichardsRobert and Ellen Gutenstein Family

Foundation, Inc.Harris H. Rusitzky and Joan RusitzkySociété Culinaire Philanthropique de

New York, Inc.Michael D. Spears




Suzanne Berns Lawrence A. Cone and Mary O. Cone

David Cully Bogrette ’86John H. Bogrette, Jr. and

Mary Ann Bogrette Louise D. Cedro Vito Cedro and Mary Cedro Josephine C. DelMonaco Agatha DiPalma

Richard Bosnjak L. Edwin Brown

Edward H. Bradley Ventura Foods, LLC

Catherine T. Brandel Christina Adamson Therese A. DuttonRobert Jörin

Vernie D. Bucher Thomas R. Hudson and

Donna L. Bucher-Hudson

Joseph Cardassi John H. Bogrette, Jr. and

Mary Ann Bogrette

George L. Carroll Andrea M. Carroll

Julia Child The Julia Child Foundation

Jesse A. Cote ’99Roberta and Bruce Card Laurian M. Chandler Robert C. Church and

Frances W. Church Dyco Industries, Inc. Friends of Valley Falls Donna L. Govoni

William F. Hayden and Dedra M. Hayden

Rosalie K. Heck Barbara M. Iannoni Patricia Jones Robert B. MacInnes and

Dawn Marie MacInnes R. B. Kent & Son, Inc. David P. Sandahl and Paula M. Sandahl Paula M. Seymour Mark D. Sullivan and Alice B. Sullivan Rachel L. Sypher

Jenny Lee Critchley Ellen Barkenbush Jody Ann Danna Rona M. Panarotti Joan M. Roberts Steven K. Strom

Joseph Paul DeAlessandro The DeAlessandro Foundation

Ramona Ann Spears Ventura Foods, LLCAnne H. VossenbergRalph Webb, C.E.C., C.C.E., A.A.C. and

Virginia Webb

Paul Michael Baron ’94Paula W. Baron

Viktor Baumann Bruce P. Bogert Victor A. L. Gielisse Peg C. Graham

Edward H. Benenson Confrérie de la Chaîne des Rôtisseurs

Foundation Edward H. Benenson Foundation, Inc.

H. Jerome Berns Estate of H. Jerome Berns Jenifer McEnery

DeAlessandro Founda-tion Pledges $500,000for ScholarshipsThe DeAlessandro Foundation pledged

a gift of $500,000 to The Culinary Insti-

tute of America (CIA) toward a fully en-

dowed scholarship in memory of Dr.

Joseph P. DeAlessandro. The New Jer-

sey-based foundation was established in

2003 to support education, human serv-

ices, the arts, the humanities, the envi-

ronment, and science.

Dr. DeAlessandro, who died in 2002,

was a generous friend of the CIA. He

was an honorary member of the col-

lege’s Board of Trustees and received an

Honorary Doctorate of Humane Letters

in 1999 in recognition of his support of

culinary education. He was an early

champion of the Colavita Center for

Italian Food and Wine on the CIA’s Hyde

Park campus. The main dining room of

the Colavita Center’s Ristorante Cate-

rina de’ Medici is named in his honor.

“Dr. DeAlessandro advocated for our

students’ education and provided sig-

nificant guidance to the college,” says

CIA Executive Director of Development

Jim Heisey. “No more important task ex-

ists than preparing our students for suc-

cess in an increasingly competitive and

global economy. Assuring financial re-

sources to the best and most deserving

students ensures their success and truly

honors his legacy.”

Starting next year, the Dr. Joseph P.

DeAlessandro Memorial Scholarship

Fund will award two $12,500 scholar-

ships annually to CIA students who

demonstrate academic excellence, fi-

nancial need, an exceptional interest in

Italian food and wine, and a strong in-

terest in continuing their career in the

restaurant industry.


David Christian DePasquale’92Dock At Crayton Cove LP Riverwalk at Tin City, LP

John P. DiBenedetto ’98/’00Prince Dimitri LLC

Todd M. Dreas ’88Maynard L. Dreas and Barbara Dreas

Charles Earl Ebeling III ’06Mark E. Amoruso Carol S. Arnone Beverly Jane Day Wilfred R. Eder and Lilo Eder John F. Hixon, Jr. and Sylvia A. Hixon Robert D. Richmond and

Jane A. Richmond Beverly Shipley Glenna Walters

Vincent G. Fatigati ’80Culinary Concepts Charities, Inc. Steven K. Strom

Russell Ferber David I. FerberDorothy Jordon

Morton Ginsberg Margery K. Hollander

Robert Glickman William C. Anton and

Patricia Miller AntonArmstrong Landscape Design Group,

Inc. Robert Barbanell and Betsy Barbanell Gerard Beekman Matthew L. Bernard and

Hilary Lea Bernard Jason P. Bernard Bill Birnkrant and Janet B. Birnkrant Bernard Briskin and Judy Briskin Nick Cassizzi and

MaryAnn DelBalzo Cassizzi Lee A. Cockerell Barry E. Colman ’83 John J. Connolly, Ed.D. and

Ingrid A. Connolly Consulting Engineering Services, Inc. Brett Cortell Robert David Charles Joshua Ditkoff and

Beth Ann Ditkoff James C. Doherty and Mary E. Doherty Elster Family Survivors Trust Barbara A. Evans Ferguson & Shamamian Architects, LLP Joslin Kimball Frank Kathy Garson Frank Thomas A. Garson and

Nancy Bracken Garson Susan Glickman Matthew Goldstein

Granovsky Family Foundation Jeffrey S. Groeger Steven Hall Anthony L. Haskel Francesca Hauser Nadine Heyman Burton H. Hobson Dominique Bellette Hofmann Gail Glickman HorwoodJames Ned Horwood and

Marilyn Horwood Gayle Kenigsberg Hutcher Jewish Communal Fund Jane Kalmus Van Kasper and Merrill P. Kasper Barry K. Klayman Joan D. Lazar Judith C. Lewent Steven Martyszczyk Miles F. McDonald, Jr. and

Patricia B. McDonald Merritt Woodwork M. Cameron Mitchell ’86 Peter Creegan, Ltd Alain Pinon Irving Prell and Evelyn Simon Prell Project Solutions, LLC James C. Remez Rich Family Foundation, Inc. Robert and Ellen Gutenstein Family

Foundation, Inc. Randall S. Rothschild Harris H. Rusitzky and Joan Rusitzky Robert L. Soley and Judy Soley Carol Studier Sutton Owners Corp. Susan Garson TaylorTime Warner Employee Grant Programs Viking Range Corporation Loribeth Weinstein Ruth E. Williams Xhema of New York Betty Yarmon Jonathan Kennard Youngwood and

Holly Kennard Youngwood

Trese W. Harrison Lee D. Achin and Dori A. Achin Elliot S. Alderman and

Diane W. Alderman Lucille Alderman Norman F. Alderman and

Caron T. Alderman Eugene J. Bass and Evelyn Bass Richard J. Braemer Bruce E. & Robbi S. Toll Foundation William D. Busko Deborah Cantalamessa The David & Sondra Mack Foundation,

Inc. Theodore Domuracki and

Mary Ann Domuracki Robert W. Dworski

James J. Fitzgerald Yelena Gershman William S. Susman and Emily L. Glasser Joyce I. Greenberg Harold & Nancy Oelbaum Foundation Robin Harris ’84 Vennette Ho Suzanne C. Jacobs Jeffrey & Nancy Lane Foundation, Inc. Stephen H. Kaplan and Myrna Kaplan Mast Construction Nancy & Robert S. Blank Foundation Guy W. Potok and Patricia M. Potok Steven H. Reiner Darryl A. Robbins and

Harriette L. Robbins Saks Incorporated Amylou C. Sarion Geraldine S. Shaw Allan C. Sidle Trese W. Harrison Trust Tzedakah Foundation Jesus J. Vazquez The Warnaco Group, Inc. Jeffrey Zwicker and Judy Zwicker

Johnny Hernandez, Sr. Johnny Hernandez ’89

Heather Malia Ho ’93Bradley Family Foundation Mel Huang

Bobby F. Johnson, C.E.C.Sue Johnson

Thom J. Kennedy ’85, C.C.C.,C.C.Joan C. Kennedy

Clementine Saravitz Kiela Eileen S. Clegg

Prem Kumar David M. Alexander ’06

Donald P. Lancella Steven R. Hough Francis R. Arcuri and Patricia Arcuri Thomas Cochran and Gale Cochran Vincent DiPompei and

Geraldine DiPompei Joseph A. DiPompei and

Joan D. DiPompei Joseph M. DiPompei Howard Halstead and

Elizabeth F. Halstead Susan K. Haug Dorothy M. Lancella Louis M. Lancella Susan Lancella Philip P. Malinovsky Leonard O’Connor and

Marilyn O’Connor Mary-Nell Prenting Joanne W. Shannon

Danny Yushan Lee, C.H.E. Elsa LeeAurora Lora

Peter Francis Lenich Irene E. Atkins Andrew G. Bartoes and Jean D. Bartoes James Benson and Joy Benson Frank L. Brinckerhoff Amelia Capitanio Carl B. Davidson and Lois S. Davidson Patricia R. DeCarmine Mame Dimock David H. Eannacony and

Karen Eannacony Rebecca Eannacony Luigi and Natalina M. Giugni Patricia Hamilton James H. Heisey Robert J. Horton and Phyllis M. Horton Rachel A. Johnson Arthur J. Jones and Gail N. Jones Stephen W. Judge and Valentine Judge Christoph Khouri and Anne G. Khouri Michael Kruglinski and

Diane Kruglinski Anthony J. Lenich and

Theresa M. Lenich Eleanor A. Lenich Paul A. Lenich and Emily Lenich Stephen A. Lenich and Connie Lenich Joan Madona Justus E. McCurty and

Millicent J. McCurty Jenifer D. B. McEnery Ellie Mitchell Carmen R. Morey Virginia P. Muré Cynthia Ng Dora L. Pagano Judy Ann Petschko Ralph Pidgeon and Joan Pidgeon Patricia A. Polmateer Nick Rama Randy A. Ranalli and Cindy A. Ranalli William T. Reilly and Ann M. Reilly W. Patrick Reilly and Catherine C. Reilly Joseph Rosso and Patricia Rosso Christopher J. Ryan and Kari M. Ryan John J. Ryan Jr. and Marina L. Ryan Barbara George Sabatino R. Keith Salisbury and

Susan A. Salisbury Neil Secor and Chris Secor Steven M. Swofford ’97 Michele Tenneriello W. E. Tjon Pian Gi and

June Tjon Pian Gi Kimberly Wickes Vincent P. Zaccheo and

Gina M. Zaccheo




Helen H. Laughery Reynolds M. Everett, Jr. Attorneys at Law

Julius Wile and Ruth Wile Regina M. Burg Muriel Hyman

Julius Wile Julius Wile Charitable Remainder

Annuity Trust Margaret Happel Perry Andrew B. Wile

GIFTS MADE IN HONOR OF…

Christopher J. Alfano ’04 Joseph R. Alfano and Sandra L. Alfano

Albert Buzzeo Bernard J. Symons

Jonathan Benno ’93 Eugene J. Glaser

Monica Claire Blaine ’06/’07Donald O. Collins Foundation

John H. and Mary Ann Bogrette, Jr.Barbara S. Eber

Norman E. Brinker Richard B. Berman Dunkin Brands, Inc.Billy RosenthalChris T. Sullivan

Bob Bailey Fred Tibbitts & Associates, Inc.

Sarah Madelyn Clark ’07 International Dairy-Deli Bakery

Association

Brenda Henning Patricia B. Henning

Richard A. Czack, C.M.C. Benjamin W. Pollinger ’97

Lori D. Daniel ’79 Fred Daniel

Dr. Elihu Rose’s 75th Birthday Susan & Elihu Rose Foundation, Inc.

Genevieve Felder ’88, C. H. E.Patricia B. Henning

Gilbert W. Harrison Joyce I. Greenberg

Nancy Harvin Sandra L. Doucett

James H. Heisey Mame Dimock

Rachel A. JohnsonRebecca KentJenifer D. B. McEneryJennifer O’Neill

Roland G. Henin, C.M.C.,C.C.E., A.A.C. Delaware North Companies, Inc.

Justin Roy Henning ’07/’08Patricia B. Henning

Happy 50th Anniversary Louise D. Cedro Vito Cedro Agatha DiPalma Barbara S. Eber

Jacobs Family Delaware North Companies, Inc.

Eleanor A. Lenich Irene E. Atkins Andrew G. Bartoes and Jean D. Bartoes James Benson and Joy Benson Frank L. Brinckerhoff Amelia Capitanio Carl B. Davidson and Lois S. Davidson Patricia R. DeCarmine Mame Dimock David H. Eannacony and

Karen Eannacony Rebecca Eannacony Luigi Giugni and Natalina M. Giugni Patricia Hamilton James H. Heisey Robert J. Horton and Phyllis M. Horton Rachel A. Johnson Arthur J. Jones and Gail N. Jones Stephen W. Judge and Valentine Judge Christoph Khouri and Anne G. Khouri Michael Kruglinski and

Diane Kruglinski Anthony J. Lenich and

Theresa M. Lenich Stephen A. Lenich and Connie Lenich Joan Madona Justus E. McCurty and

Millicent J. McCurty Jenifer D. B. McEnery Ellie Mitchell Carmen R. Morey Virginia P. Muré Cynthia Ng Dora L. Pagano Judy Ann Petschko Ralph Pidgeon and Joan Pidgeon Patricia A. Polmateer Nick Rama Randy A. Ranalli and Cindy A. Ranalli William T. Reilly and Ann M. Reilly W. Patrick Reilly and Catherine C. Reilly Joseph Rosso and Patricia Rosso Christopher J. Ryan and Kari M. Ryan

John J. Ryan, Jr. and Marina L. Ryan Barbara George Sabatino R. Keith Salisbury and

Susan A. Salisbury Neil Secor and Chris Secor Steven M. Swofford ’97 Michele Tenneriello W. E. Tjon Pian Gi and

June Tjon Pian Gi Kimberly Wickes Vincent P. Zaccheo and

Gina M. Zaccheo

Carol B. Mulqueen Donald O. Collins Foundation

Benjamin Keith Nelsen ’08 Amalia N. CudeiroJeffrey C. Nelsen

Neal G. Nemerov ’96 Roger Levine and Susan Levine

Michael A. Pollard Brian Pollard

Harold O. Rosser II Confrérie de la Chaîne des Rôtisseurs

Foundation

Karen Lynn Schwarck Lebhar-Friedman, Inc.

Thomas James Scodari ’08 Joseph C. Scodari Ruth E. Scodari

Thomas W. Smith IV ’91 Joseph G. Chaet and Carla M. Chaet

Fritz Sonnenschmidt, C.M.C,A.A.C. Catskill Mountain Chapter of

Trout Unlimited Albert R. Kaindl

Joel M. Spiro, M.D. Harvey M. Friedman and

Joan P. Friedman

Donald H. Wallace Karl E. Bupp John J. Sviokla

DONOR ADVISED FUNDSAyco Charitable Foundation Bradley Family Foundation The Chicago Community Foundation FJC Fidelity Charitable Gift Fund Jewish Communal Fund Jewish Federation of South Palm

Beach CountyNational Philanthropic Trust Raymond James Charitable

Endowment Fund

Kelli E. Lott ’89Paul M. Cheevers Janet A. Gooding Alisa M. Twarzynski

John Lucente, Jr. ’00John Lucente, Sr.

Jerry D. Maahs Marianne Maahs

Charles Muer Chuck Muer and Chef Larry Memorial

Scholarship Fund

Joseph L. Muré ’74, C.H.E.Karin M. Janson

Larry Pagliara Chuck Muer and Chef Larry Memorial

Scholarship Fund

Wesley Charles Pietz ’78Maryanne Bisulca

John Benjamin Raymond ’03Scott Raymond and Carolyn Raymond UnitedHealthCare Services, Inc.

Roy Reynolds Roger C. Bonner

Marc L. Sarrazin Henri Deltieure Société Culinaire Philanthropique de

New York, Inc.

Eric Saucy Gabriel G. Saucy and Sonia Saucy Gertrude Saucy

Eugene R. Scanlan Anne Scanlan Walt Disney World

Heather A. Sourenian ’99Hans F. Schwartz Joan A. Sourenian

Claude Swartvagher Henri Deltieure Société Culinaire Philanthropique de

New York, Inc. Steven M. Swofford ’97

Willie J. Thomas Valentine K. Fernandez ’95

Timothy M. Upton ’06Mary Linda Upton

Jerry Vitoulis Howard S. Finkelstein

Donald H. Wallace Diamond Management & Technology

Consultants, Inc. Julia S. Elsee


CAMPUS FACILITIES NAMED FOR INDUSTRY LEADERSThe Culinary Institute of America would like to thank thefollowing individuals and organizations whose valuable sup-port and contributions to the food industry over the yearshave been recognized through these CIA facilities.

HYDE PARK CAMPUS

BENEFACTOR FACILITY OR HONOREE

Joseph Amendola (deceased) ......Joseph Amendola Bakeshop, & Family and Friends of ..............Shunsuke Takaki School of Joseph Amendola........................Baking & Pastry

Anheuser-Busch ..........................Budweiser FieldCompanies, Inc.

Anheuser-Busch Foundation ......Anheuser-Busch Theatre, Roth Hall

William C. Anton and ..................Anton PlazaPatricia Miller Anton

Aramark Corporation ..................Irving Greenfield Kitchen (K-1), Roth Hall James Hutton Kitchen (K-2),Roth Hall

Anthony Athanas ........................Anthony Athanas Chef’s Office, GeneralFoods Nutrition Center

Donald M. Axleroad ....................Betty Axleroad Language Lab, Roth Hall

Frank C. Baker ............................Frank C. Baker Lobby, Roth Hall(deceased)

Banfi Vintners Foundation ..........Banfi Vintners Dining Room, J. WillardMarriott Continuing Education Center

Basic American Foods ................Basic American Foods Production Kitchen, Student Recreation Center

Edward H. Benenson ..................Escoffier Restaurant, Roth Hall(deceased)

H. Jerome Berns ..........................Martha Berns Reading Room, (deceased) ..................................Conrad N. Hilton Library

Bindi Dessert Service ..................Bindi Dessert Station, Colavita Centerfor Italian Food and Wine

Richard S. Blum, M.D...................Wine Spectator Wine Storage, Roth Hall

Paul Bocuse ................................Escoffier Restaurant Kitchen, Roth Hall

Catelli Brothers ..........................Catelli Butchery Station, Colavita Center for Italian Food and Wine

Julia Child (deceased) ................Julia Child Rotisserie Kitchen, Roth Hall

Craig Claiborne (deceased) ........Craig Claiborne Bookstore, Roth Hall& Family and Friends of ..............Craig Claiborne Hospitality Office, Craig Claiborne ..........................Roth Hall


Colavita USA, Inc. ......................Colavita Center for Italian ................................................Food and Wine

Barry E. Colman ’83/ ..................Barry Colman ’83 Advancement Office, More Than a Mouthful ................Roth HallCatering, Inc.

Commanderie de Bordeaux ........Display Case—Statler Walk, Roth Hallaux Etats-Unis d’Amerique

Confrérie de la Chaîne ..............Display Case—Statler Walk, Roth Halldes Rôtisseurs (National) COMMS

Conrad N. Hilton ........................Conrad N. Hilton LibraryFoundation

Continental Coffee......................Jacob S. Cohn Kitchen (K-5), Roth HallProducts Company

Cres-Cor......................................Cres-Cor Office, General Foods Nutrition Center

Danny Kaye and Sylvia................Danny Kaye Theatre, Conrad N. Hilton Fine Kaye Foundation..................Library

Frank DeAlessandro and ............Joseph P. DeAlessandro Dining Room,Joseph P. DeAlessandro ..............Colavita Center for Italian Food (deceased) ..................................and Wine

Durkee/Tone Brothers,Inc. ..........Durkee Herb Garden, Colavita Centerfor Italian Food and Wine

Ecolab, Inc...................................Ecolab Theatre, Admissions CenterEcolab Warewashing Room, GeneralFoods Nutrition Center

Mr. and Mrs. Paul Elbling ............Mr. and Mrs. Paul Elbling Chef’s Table,General Foods Nutrition Center

John and Clara Farquharson ......Farquharson Hall, Roth Hall

The Franz W. Sichel ....................Hilde Potter Room, Roth HallFoundation

Harold G. Galand ......................Baron Galand Bakeshop, Shunsuke (deceased) ..................................Takaki School of Baking & Pastry

Baron Galand Pizza Area, GeneralFoods Nutrition Center

Guest Services, Inc. ....................Guest Services, Inc. Conference Room,Roth Hall

H. J. Heinz ..................................Heinz PlazaCompany Foundation

A. Reed Hayes ............................A. Reed Hayes Hospitality Center, Student Recreation Center

Helmsley Hotels ..........................Helmsley Hotels Classroom, General Foods Nutrition Center

NAMED FACILITIES AT THE CIA



Charlie and Gail O’Mara ............James E. O’Mara Student CouncilRoom, Student Recreation Center

Pollio Italian................................Pollio Pizza Station, Colavita Center for Cheese Company ........................Italian Food and Wine

John J. Profaci, Sr.........................Torre John J. Profaci, Colavita Center & Family and Friends of ..............for Italian Food and WineJohn J. Profaci, Sr.

Puratos Corporation ........................Joseph Amendola Baking Museum, Roth Hall

R. Torre & Company ....................Torani Bar, Colavita Center for ItalianFood and Wine

Reed Business Information ........Walter Cahners Reading Room, Conrad N. Hilton Library

Renaissance Hotels, ....................Renaissance Lounge, Hudson HallInternational

Rich Products Corporation ..........Apple Pie Bakery Café Sponsored byRich Products Corporation, Roth Hall

San Pellegrino USA, Inc...............Entrata San Pellegrino, Colavita Centerfor Italian Food and Wine

Marvin Shanken..........................Wine Spectator Classroom, Roth Hall

The Statler Foundation................Statler Foundation Reading Room, Conrad N. Hilton LibraryStatler Walk, Roth Hall

SWS Charitable ........................Southern Wine and Spirits Learning Foundation, Inc. ..........................Strategies Center, Roth Hall

T & S Brass and Bronze ..............T & S Brass Conference Room, Roth Hall Works, Inc.

Takaki Bakery Company, Ltd. ......Shunsuke Takaki School ofBaking and Pastry

Donald G. and Barbara Tober ......Donald and Barbara Tober Exhibit Room, Conrad N. Hilton Library

Tyson Fresh Meats, Inc. ..............Iowa Beef Processors Meat FabricationRoom, Roth Hall

UniPro Foodservice, Inc. ..............ComSource Lecture Hall I, J. Willard Marriott Continuing Education Center

Victoria Packing ..........................Victoria Packing Corp. Antipasto Bar,Corporation ................................Colavita Center for Italian

Food and Wine

Julius Wile ..................................Julius Wile Baccalaureate Wing, Roth Hall Julius Wile Escoffier Restaurant Library, Roth Hall


HEREIU (DI) ................................HEREIU Bar, Roth HallHEREIU Kitchen, Roth Hall

Hobart Corporation ....................Hobart Kitchen, Roth Hall

Host Marriott Corporation ..........J. Willard Marriott FoundationBakeshop, Shunsuke Takaki School ofBaking & PastryMarriott Corporation Career PlacementCenter, Roth HallMarriott Corporation Introduction toHot Foods Kitchen, Roth Hall

Howard Johnson Company ........Howard D. Johnson Pantry II, Roth Hall

Illycaffè ......................................Illycaffè Hospitality Center, Colavita North America, Inc. ....................Center for Italian Food and Wine

J. Willard and Alice S. ..................J. Willard Marriott Continuing Marriott Foundation ..................Education Center

J. Willard Marriott FoundationBakeshop, Shunsuke Takaki School ofBaking & Pastry

James J. McCann ........................McCann Fitness Center, Charitable Trust ..........................Student Recreation Center

Jones Dairy Farm ........................Jones Dairy Farm Kitchen, Roth Hall

Kraft Foods ................................General Foods Nutrition CenterGeneral Foods Skills DevelopmentKitchen, Roth Hall

Kriendler-Berns ..........................H. Jerome Berns Boardroom, Roth HallFoundation (DI)

L. J. Minor Corporation (DI) ........L. J. Minor Corporation Skills Kitchen,Shunsuke Takaki School of Baking &Pastry

Eleanor A. Lenich ........................Peter Francis Lenich Memorial Garden

Louis Greenspan ........................Louis Greenspan Conference Room, Charitable Trust ..........................Roth Hall

J. Willard Marriott, Jr. ..................J. Willard Marriott Corporation Lobby

Mid-Hudson Culinary ..................Display Case—Statler Walk, Roth HallAssociation, Inc.

Mid-Hudson Food and ................Display Case—Statler Walk, Roth HallWine Society

Dr. Lewis J. Minor (deceased) ......Dr. Lewis J. and Ruth E. Minor and Ruth Minor (deceased) ........Skills II Kitchen, Roth Hall

Dr. Lewis J. and Ruth E. Minor Skills IIKitchen, J. Willard Marriott ContinuingEducation Center

Nabisco Brands, Inc. ....................Nabisco Experimental Kitchen, Roth Hall

North American ..........................North American Companies/Companies..................................ABC Affiliated Distributors/

Sherman Fund Lecture Hall, J. Willard Marriott Continuing Education Center


GREYSTONE CAMPUS


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

California Raisin ............................Raisin Growers Stairs and Demonstration Marketing Board ........................Vineyard, Greystone Main Building

California Walnut ......................California Walnut Commission Commission ................................Guest Room, Guest House

Cannard Fund ............................Cannard Herb Garden

Clover Stornetta ........................Clover Stornetta Chef’s Table,Farms, Inc. ..................................Greystone Main Building

Walter J. Conti ............................Walter J. Conti Boardroom,Greystone Main Building

Cres Cor ......................................Cres Cor Reception Area for the Teaching Kitchen

Mr. and Mrs. Ken De Baun ..........Ken and Grace De Baun Café, Greystone Main BuildingKen and Grace De Baun Theatre, Greystone Main Building

Durkee/Tone Brothers, Inc. ..........Spice Islands Marketplace,Greystone Main Building

Ecolab, Inc. ..................................Ecolab Theatre, Greystone Main Building

W. Reed Foster ............................Ravenswood Atrium, Rudd Center for Professional Wine Studies

Kikkoman Sales USA, Inc...............Kikkoman International Room, Guest House

Kriendler-Berns ..........................Kriendler-Berns Hospitality Center, Foundation (DI) ..........................Greystone Main Building

Landmark Vineyards....................Landmark Vineyards Room, GuestHouse

Napa Valley Vintners ..................Napa Valley Vintners Association ................................................Tasting Theatre, Rudd Center for

Professional Wine Studies

Joel E. Peterson ..........................Ravenswood Atrium, Rudd Center for Professional Wine Studies

Joseph Phelps ............................Joseph Phelps Classroom, Greystone Main Building

Dr. and Mrs. Bernard Rhodes ......Belle and Barney Rhodes Tasting Room,Greystone Main Building

Rudd Foundation ........................Rudd Center for Professional Wine Studies


Jerry and Margie Schubert ............Margie Schubert Library, Greystone Main Building

Simi Winery, Inc...........................Simi/Chandon Classroom, Greystone Main Building

The Statler Foundation ................Statler Atrium, Greystone Main Building

Trinchero Family Estates..............Sutter Home Garden

Ventura Foods, LLC......................Ventura Foods Center for Menu Research and Development

Viking Range ..............................Viking Range Corporation Corporation ................................Tasting Theatre, Rudd Center for

Professional Wine Studies

Charles E. Williams......................Williams Center for Flavor Discovery

Wine Spectator ..........................Wine Spectator Greystone Restaurant,Scholarship Foundation ..............Greystone Main Building

NAMED FACILITIES AT THE CIA (CONT.)

The Culinary Institute of America1946 Campus DriveHyde Park, NY 12538-1499

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