Instructors

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Mark Ainsworth '86, C.H.E., Associate Professor in Culinary Arts
Education: B.A., Media-Communications, University of South Carolina, Columbia, SC; A.O.S., CIA. Professional Experience: Executive Chef, Pussers Landing, Tortola, British Virgin Islands; Yorktown Clipper, Clipper Cruise Lines, St. Louis, MO. Chef-de-Partie, Le Bernardin, NYC. Demi Chef Tournant, Grill Room Restaurant, Hotel Bayerischer Hof, Munich, Germany. Sous Chef, Newport and Nantucket Clipper, St. Louis, MO. Roundsman, Charleston Marriott Hotel, Charleston, WV. Head Chef/Kitchen Supervisor, Presbyterian Center, Holmes, NY. Awards: Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; Gold Medal, Société Culinaire Philanthropique Salon of Culinary Arts, 1996; Honorable Mention, Nestlé Chocolate Olympics, White Plains, NY; Silver Medal, Sixth International Dietetic Cooking Competition, Bad Wörishofen, Germany.

Kazim Ali, C.H.E., Lecturing Instructor in Hospitality Management
Education: M.F.A., New York University, NYC. M.A., B.A. cum laude, State University of New York at Albany. Professional Experience: Contributing Editor, Painted Bride Quarterly. Instructor, New York University; Monroe Community College, Rochester, NY; Niagara County Community College, Sanborn, NY; Community Education, Clarence, NY and Williamsville, NY. Consultant, New York State Council on the Arts Literature Program, NYC; New York State Council on the Arts Special Arts Services Technical Assistance Program, NYC. Writer-in-the-Schools, Just Buffalo Literary Center Writers-in-Education Program, Buffalo, NY. Family Medical Leave Act Compliance Coordinator, Motorola, Inc., Elma, NY. Trainer, Grass Roots Organizing Weekends Project. President, Vice President, United States Student Association, Washington, DC. President, Vice President for Campus Affairs, Student Association of the State University of New York, Albany, NY. Teaching Fellow, State University of New York at Albany. Author: Unravelled. Member: Board Member, Foundation of the Student Association of the State University.

Wayne L. Almquist, C.H.E., Professor in Culinary Arts
Education: Brooklyn Community College, NY. Apprenticeship: The Waldorf=Astoria Hotel, NYC. Professional Experience: Chef Tournant, Four Seasons Restaurant, NYC. Chef, Paul Revere Room, Hotel Lexington, NYC. Executive Chef, Douglaston Country Club, Long Island, NY. Head Instructor, Grenada Hotel School, West Indies. Owned restaurants in Bloomfield, NJ, and Long Island, NY. Awards: 1984 Escoffier Chair. Member: A.C.F.; Confrérie de la Chaîne des Rôtisseurs.

Olivier Andreini, C.E.C., C.H.E., Assistant Professor in Culinary Arts
Apprenticeship: Hotel Montreux-Palace, Montreux, Switzerland. Professional Experience: Sous Chef and Chef-Instructor, Il Giardino Ristorante, Vancouver, Canada; Villa Delia Culinary School, Pisa, Italy. Consultant/ Chef de Cuisine, Willi Woods Restaurant, Kelowna, Canada; Ciao Mein Ristorante, Vancouver; Yves Veggie Cuisine, Vancouver. Consultant Chef and Chef, La Belle Auberge, Ladner, Canada. Executive Chef/Chef-Instructor/Program Director, Dubrulle French Culinary School, Vancouver. Chef de Cuisine/Co-Owner, Restaurant La Vaudoise, Vancouver. Sous Chef, Vancouver Trade & Convention Centre. Menu/Kitchen Consultant, Barclay Hotel, Vancouver. Chef/Co-Owner, Restaurant Le Petit Geneve, Vancouver. Executive Chef/Sous Chef, Beach House Restaurant, Vancouver. Executive Chef/Chef/Sous Chef, Restaurant Le Douvain, Quebec City, Canada; Restaurant Le Caffe De La Paix, Quebec City; Restaurant Le St. Martin, Quebec City; Restaurant Le Chalet Suisse, Quebec City. Sous Chef/ Cuisinier/Traiteur/Commis Saucier, l’Auberge De l’Onde, St. Saphorin, Switzerland; l’Auberge du Raisin, Cully, Switzerland. Cuisinier/Commis Entremetier-Pâtissier Stage en Boucherie, Restaurant L’Expresse, Switzerland; Buffet De La Gare, Switzerland; Boucherie Moser, Switzerland. Awards: Who’s Who Among America’s Teachers, 2000; Award of Excellence, Canadian Food Service Executive Association, 1994; Our City’s Honour Roll, Vancouver magazine, 1992; Certificate de bon degustateur, L’Office Des Vins Vaudois Concours Jean-Louis; Meilleur Apprenti, Montreux, 1970.

Kenneth J. Arnone ’92, C.M.C., C.H.E., Associate Professor in Culinary Arts
Education: B.A. with honors, State University of New York at Albany; A.O.S., CIA; Windows on the World Wine School. Professional Experience: Banquet Chef, Chef de Cuisine, Chef, New York Marriott Marquis, NYC. Garde Manger Chef, Salish Lodge, Snoqualmie, WA. Chef/General Manager, Connections Restaurant, Tacoma, WA. Vice President of Investments, William Cadden & Co., Inc, NYC; Investors Center, Inc., NYC. Awards: Five Silver Medals, Cold Food category (CIA Culinary Team 2000), International Culinary Olympics, Erfurt, Germany; Hot Foods class winner and triple Gold Medal winner in Cold Food (CIA Culinary Team 2000), Hotelympia Salon Culinaire, London; Silver Medal, Gold Medal, Bronze Medal, International Geneva Chef’s Association, NJ, 1998, 1997, 1996; Gold Medal, Connecticut Chef’s Association, A.C.F., 1998; Silver Medal, Le Salon Culinaire, London, 1998; Gold Medals, Société Culinaire Philanthropique Salon, NYC, 1997, 1996; Bronze Medal, IKA Culinary Olympics, Germany, 1996; Bronze Medal, Marriott MDS Food Show, NYC, 1995; Silver Medals, Société Culinaire Philanthropique Salon, NYC, 1995, 1994.

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Bonita Bogush, C.H.E., Assistant Professor in Hospitality Management
Education: B.S. with high distinction, Pennsylvania State University, State College, PA. Professional Experience: Coordinator, Pre-Vocational Education Program; Adjunct Faculty Member, Department of Alternative Learning; Testing Coordinator, Office of Admissions; Columbia-Greene Community College, Hudson, NY. High School Mathematics Teacher, Catskill Central School District, Catskill, NY. Awards: Who’s Who Among America’s Teachers, 1998.

Patrick Bottiglieri, C.H.A., C.H.E., Associate Professor in Hospitality Management
Education: Ed.D., Nova Southeastern University, Ft. Lauderdale, FL; M.S., B.S., Rochester Institute of Technology, Rochester, NY; A.A.S., Sullivan County Community College, Loch Sheldrake, NY; Roderick Institute Hospitality Skills Training Program; Dale Carnegie Course; Marriott Corporation Time Management Seminar; Ice Carving Course. Professional Experience: Corporate Director of Food and Beverage, GEM Hospitality Group, Long Branch, NJ. General Manager, Ramada Hotel, Williamsburg, VA; Carradoc Hall Hotel, Leesburg, VA. Resident Manager, Radisson Plaza Lord Baltimore Hotel, Baltimore. Director of Food and Beverage, The Chase Park Plaza Hotel, St. Louis; Radisson Plaza Lord Baltimore Hotel, Baltimore; College Station Hilton and Conference Center, College Station, TX; Marriott Hotel Galleria, Houston. Catering Director, Marriott Hotel Galleria, Houston. Catering Manager, Marriott Hotel Astrodome, Houston. Catering Services Manager, Marriott Hotel, Bethesda, MD. Awards: First Place, R. T. French Co. National Recipe Contest, 1980. Member: Hospitality Advisory Committee, Sullivan County Community College; Food Service Executives Association; National restaurant Association; American Culinary Federation; Council on Hotel, Restaurant, and Institutional Education; Hospitality Educators of the Mid-Atlantic Region.

James V. Brady, Lecturing Instructor in Liberal Arts and Management
Education: M.A.; B.A., summa cum laude; Marist College, Poughkeepsie, NY. Professional Experience: Training and Organizational Development Manager, H. O. Penn Machinery Company, Inc., Poughkeepsie, NY; Adjunct Professor, Marist College, Poughkeepsie, NY; Marketing & Training Director, Corporate Consultants Intl., Inc., Hudson, NY. Awards: 1994 Excellence in Psychology Award, Marist College; 1993–1994 Who’s Who in American Universities; 1993 Kent Memorial Scholarship; 1992–1994 Miller Scholarship.

Frederick C. Brash ’76, C.H.E., Lecturing Instructor in Culinary Arts
Education: A.O.S., CIA. Apprenticeships: Beauvilliers, Montemarte, Paris; La Terrace, Juan-les-Pins, France; Chez le Notre, Paris; Hotel de Paris, Monte Carlo; Les Marroniers, Rigny Sur Arroux, France; Hilton Hotels, Washington, DC and Philadelphia. Professional Experience: Executive Chef, Field Club of Greenwich, Greenwich, CT; 238 Madison Bistro, NYC; La Metairie, NYC; Hulots, NYC; Terrace Five Restaurant, NYC; La Mangeroire Restaurant, NYC. Pastry Chef, Palace Restaurant, NYC. Sous Chef, Le Relais Restaurant, NYC. Cook, Garden Restaurant, Philadelphia. Awards: CIA Faculty Member of the Year, 2002.

Elizabeth E. Briggs, C.H.E., Professor in Culinary Arts
Education: B.P.S., State University of New York Empire State College, Saratoga Springs, NY; A.A.S., New Hampshire Vocational Technical College, Berlin, NH. Professional Experience: Externship Field Supervisor, CIA. Mary Murphy Elegant Desserts, Hopewell Junction, NY. Chef/Manager, Millbrook Golf and Tennis Club, Millbrook, NY. Chef, The Tavern Room, The Greenbrier, White Sulphur Springs, WV. Night Chef/Garde Manger, Everglades Club, Palm Beach, FL. Chef Garde Manger, The Balsams Grand Hotel, Dixville Notch, NH. Rounds Chef, Oakbrook Bath and Tennis Club, Oakbrook, IL. Awards: First Prize in New York Salon of Culinary Arts with New Hampshire A.C.F. Team for most original buffet.

David J. Bruno ’88, C.H.E., Lecturing Instructor inCulinary Arts
Education: A.O.S., CIA; Baking and Pastry Arts Certificate, CIA. Professional Experience: Executive Chef, Cripple Creek Restaurant, Rhinebeck, NY; Bing’s Restaurant, Rhinebeck, NY; Ardsley Country Club, Ardsley-On-Hudson, NY. Executive Sous Chef and Head Chef, Mayflower Inn, Washington, CT. Sous Chef, La Crémaillère, Banksville, NY. Member: A.C.F.

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W. W. John Canner, C.H.E., Associate Professor in Hospitality Management
Education: M.S., Rochester Institute of Technology, Rochester, NY; B.S., Fairleigh Dickinson University, Rutherford, NJ; Special diploma, industrial relations, Loyola Marymount University, Los Angeles; National Management Association Certificate; Applied Foodservice Sanitation Certificates, 1986–1987; Certificate, Seagrams School of Hospitality and Service. Professional Experience: Foodservice Consultants Society International, Professional Level. Consultant/ Lecturer, Foodservice Manager, Jet Chef, Mack Brothers, Goshen, NY. General Manager, Assistant General Manager, Dobbs International Services, Los Angeles; New York; Raleigh, NC. Technical Training Specialist, Food and Beverage, Sky Chef Headquarters, Arlington, TX. Assistant General Manager, Sous Chef Supervisor, United Airlines Foodservice, El Segundo, CA. Colonial Restaurant Manager, Hilton Hotel Corporation, Washington. Contributor to Successful Catering. Awards: Award of Merits, United Airlines; Special Achievement Awards, Dobbs International Services; American Business Woman’s Association Boss of the Year Award; Service Citation Award—Junior Achievement. Member: A.C.F.; Toastmasters International; National Restaurant Association; Food Consultant Society International; Food and Drug Administration.

Kenneth Carlson ’74, C.H.E., Professor in Table Service
Education: B.S., State University of New York College of Technology at Utica-Rome; A.O.S., CIA. Professional Experience: Cook, Deangelo’s Catering, Scranton, PA; Chawla’s Restaurant, Poughkeepsie, NY. Pantry Cook, Treasure Chest, Poughkeepsie, NY. Captain, Stone Hedge, Ridgefield, CT. Maître d’Hôtel Instructor, Escoffier Restaurant, CIA. Owner of Carlson’s Catering, Highland, NY. Awards: CIA Faculty Member of the Year, 1981. Member: Past President, Culinary Teachers Association.

Kate Cavotti, C.H.E., Assistant Professor in Baking and Pastry Arts
Education: B.A., Denison University, Granville, OH; A.A.S., New York City Technical College, NYC. Professional Experience: Executive Pastry Chef, The Water Club, NYC. Pastry Chef, Restaurant Luxe, NYC. Pastry Sous Chef, Park Avenue Cafe, NYC. Pastry Sous Chef, Pastry Cook, The Peninsula Hotel, NYC. Pastry Cook, Arizona 206, NYC; Arizona Cafe, NYC; Contrapunto, NYC; Yellowfingers, NYC. Private Chef/Co-Owner, BBR Catering, NYC.

Irena Chalmers, Part Time Instructor in Liberal Arts and Management
Education: Graduate Program, Queens Square Neurological Institute, London. Graduate Nurse, Royal Hospital, London. Professional Experience: Freelance Food Writer and Cookbook Author. Columnist and Food Consultant, Modern Maturity magazine; Epicurious, CuisineNet, and Family Time Web sites. Consultant, The Rainbow Room, NYC; Windows on the World, NYC. Speech Writer for Joseph Baum. Owner, La Bonne Femme Culinary Center and Cooking School. Staff Member, Columbia-Presbyterian Neurological Institute. Awards: Julia Child Cookbook Award; Woman of the Year, New York University, 1989; James Beard’s Who’s Who of Food and Wine, 1988; Ten Tastemaker awards for various publications. Author: Great American Food Almanac, The Great Food Almanac, Working Family Cookbook, Food Professionals Guide, Good Old Food, American Bistro. Member: President, The Sustainable Cuisine Foundation; The British Guild of Food Writers; The American Institute of Wine & Food Writers; The James Beard Foundation; Past President, International Association of Culinary Professionals (IACP); Past President, Les Dames d’Escoffier.

Shirley Shuliang Cheng, C.W.C., C.H.E., Professor in Culinary Arts
Education: M.S., Johnson & Wales University, Providence, RI; B.A., Sichuan University, Sichuan, People’s Republic of China; A.O.S., Sichuan Culinary Institute, Sichuan, People’s Republic of China. Professional Experience: Certified Chef-Instructor, Sichuan Culinary Institute. Executive Sous Chef, Xingsheng Restaurant, Peking, People’s Republic of China. Awards: Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; CIA Faculty Member of the Year, 1996. Member: A.C.F.

Howard F. Clark ’71, C.C.E., C.W.C., C.H.E., Professor in Culinary Arts
Education: A.O.S. with honors, CIA; Continuing education courses at Pennsylvania State University; Community College of Baltimore. Professional Experience: Executive Sous Chef, Sheraton-Altoona, PA. Executive Chef, Sheraton-Indiana, PA. Chef/Catering Supervisor, Mississippi State University, Starkville, MS. Head Relief Cook, Chevy Chase Club, MD. Foodservice Instructor, Altoona Vo-Tech School, PA. Lecturer, Huntington Vo-Tech School, PA. Adjunct Instructor, Foodservice Review Panel, U.S.D.C., N.O.A.A., National Marine Fisheries Service, Training Branch. Member: A.C.F.; Southern Allegheny Chefs’ Association.

Richard J. Coppedge, Jr., C.M.B., C.H.E., Professor in Baking and Pastry Arts
Education: B.S., A.S., Johnson & Wales University, Providence, RI. Professional Experience: Assistant Professor, Johnson & Wales University. Formula Designer/Bread Baker, Narragansett Bay Baking Co., Newport, RI. Baker/ Chef, South Shore YMCA, Sandwich, MA. Bakery Manager, Providence Bagel Co., RI. Pastry Chef, The Dunes Club, Narragansett, RI. Baker, Walt Disney World, FL. Evening Pastry Cook, The Ritz-Carlton Hotel, Boston. Awards: Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; CIA Faculty Member of the Year, 1994; Diploma—Bread Display, 1994 and 1995, New York Food Show; Diploma, 1993 New York Food Show; Bronze Medal, Individual Pastry Buffet, A.C.F.; First Place: Pastry Grand Buffet Work; Silver Medal: Bread Display; Judges Award: Sugar Display; Boston Food Show; Bread Centerpiece, Salon of Culinary Arts, NYC. Member: Bread Bakers Guild of America; Retailer’s Bakery Association.

Gerard Coyac, C.H.E., Assistant Professor in Culinary Arts
Education: Certificates of Professional Aptitude, Commis de Cuisine. Apprenticeship: Nantes-L-Atl, France. Professional Experience: Executive Chef, Ardsley Country Club, Ardsley-on-Hudson, NY. Chef-Instructor, CIA. Chef, L’Auberge Restaurant, Patterson, NY; La Cocotte Restaurant, NYC; La Bourgogne Restaurant, NYC; Iron Dube Restaurant, Salisbury, CT; Fox Hill Restaurant, Brookfield, CT; Ma Pomme Restaurant, NYC. Saucier, Rôtisseur, Poissonnier, La Seine Restaurant, NYC. Saucier, Le Chateaubriand Restaurant, NYC. New York Stock Exchange Club, NYC. Chef for the Commodore, French Navy. Member: Société Culinaire Philanthropique.

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John DeShetler ’68, C.H.E., Professor in Culinary Arts
Education: A.O.S., CIA; A.C.F. Nutrition Certification; Certification in Thermal Processing, University of Guelph, Canada. Professional Experience: Chef, Mon Valley Country Club, Monongahela, PA; Blairmont Country Club, Hollidaysburg, PA. Senior Experimental Chef, H. J. Heinz Co. Instructor, A.C.F. Apprenticeship Program; Adult Education, Community College of Allegheny County, PA. Awards: Gold and Silver Medals, First Place, Grand Prize, Judges’ Award, Pittsburgh and Philadelphia Culinary Arts Food Salons, New York Food Show. Designer: National A.C.F. Sculpture, St. Augustine, FL. Member: A.C.F.

Joseph W. DiPerri ’77, C.H.E., Associate Professor in Culinary Arts
Education: A.O.S., CIA; Certified Food Service Managers Sanitation Program, Rutgers University, New Brunswick, NJ. Apprenticeship: Oak Hills Country Club, Fitchburg, MA; Saga Foods, Camp Young Judea, Amherst, NH. Professional Experience: Chef, Camelot Restaurant, Resorts International Hotel Casino, Atlantic City, NJ; Americano Beach Hotel, Daytona Beach, FL. Chef/Garde Manger Manager, Vienna 79, NYC. Chef Tournant, Hilton Hotels Corporation, NYC and Secaucus, NJ. Awards: Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; 1982, 1983, 1984 First Place in Salon of Culinary Arts, NYC; Third Place, 1987; Second Place, 1994–95.

Ira Dubner ’73, Lecturing Instructor in Baking and Pastry Arts
Education: A.O.S., CIA. Professional Experience: Pastry Chef, Jimmy Duffy & Sons, Caterers, Berwyn, PA; Ridgewells Caterer, Washington, DC and King of Prussia, PA; L’Auberge Restaurant, Wayne, PA. Chocolatier, Owner, The Chocolate Studio, Norristown, PA. Pastry Cook, Seasonal, Foodsource/ Clemens, Kulpsville, PA. Product Development Director, Special Projects Manager, Country Club Food Industries, Trevose, PA. Chef, Owner, Dubner Catering Co., Blue Bell, PA; Whitpain Gourmet, Blue Bell. Pastry Chef, Owner, Renbud Pastry Shop, Blue Bell. Pastry Chef, Sous Chef, Cascade Lodge, Kintnersville, PA. Project Manager, Deli Delite Restaurant, Poughkeepsie, NY.

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Anita Eisenhauer, Lecturing Instructor in Culinary Arts
Education: Madeleine Kammens’ School for American Chefs, St. Helena, CA; Trenton State University, Ewing, NJ; University of Nebraska, Lincoln, NE. Apprenticeships: Le Cirque, NYC. Professional Experience: Executive Chef, Eight Mile Creek, NYC; Alley’s End, NYC. Chef Consultant, Prune, NYC; Old Navy Store, NYC. Sous Chef, Savoy, NYC; Blue Door Restaurant, Delano Hotel, Miami Beach, FL. Private Caterer. Special location chef, Industria Produzioni, Pantelleria, Italy. Tournant, Restaurant "44," NYC. Line Cook, Hamilton’s Grill Room, Lambertville, NJ. Awards: Best Recipe Northeast United States, Chilean Fresh Fruit Association, 1998.

Stephen J. Eglinski, Lecturing Instructor in Baking and Pastry Arts
Education: University of Kansas, Lawrence, KS. ServSafe® Certification, National Restaurant Association Educational Foundation. Professional Experience: Pastry Department Chairman, The French Culinary Institute, NYC. Executive Pastry Chef, Café Luxembourg, NYC; Cucina, Brooklyn, NY; Restaurant Faucher, Paris, France. Executive Chocolatier, Martine’s Chocolate Collection, NYC. Assistant Pastry Chef, Le Spinaker, Port Camargue, France; Tavern on the Green, NYC; Le Pactole, NYC. Pastry Cook, The Plaza Hotel, NYC. Baker’s Assistant, The Napoleon Bakery, Kansas City, MO. Baker, The Casbah Café, Lawrence. Cook, The Paradise Café, Lawrence. Awards: Two first place and one second place award, Salon Culinaire team competitions, NYC, 2000, 1999, 1998. Member: Board Member, USPastry.org, 2002–2003.

Joseba Encabo, C.H.E., Associate Professor in Culinary Arts
Education: Diploma in Culinary Arts, San Sebastian Culinary Institute, San Sebastian, Spain; diploma in management and accounting, Professional Business Administration School, Irún, Spain. Professional Experience: Chef, The Latin Club, NYC; Marichu Restaurant & Tapas Bar, Bronxville, NY; Don Pelayo Restaurant, Long Island City, NY. Line Cook, Sam’s Cafe, NYC. Private Chef, NYC; Saratoga Springs, NY; Southampton, NY. Cook, Ibarla’ko Olagorri Restaurant, Irún, Spain; Oyarbide Restaurant, Alsasua, Spain; La Fonda Restaurant, Javea, Alicante, Spain; Villa Tea Restaurant, Zaragoza, Spain; Itxas’pe Restaurant, Hondarrabia, Spain. Instructor, Bizardia and Iturri Berri Gastronomic Societies, Oyarzun, Spain. Garde Manger, El Emperador Hotel, Hondarrabia, Spain; Camp Pontiac, West Copake, NY.

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John W. Fischer ’88, C.H.E., Assistant Professor in Table Service
Education: B.A., Swarthmore College, Swarthmore, PA; A.O.S., CIA. Professional Experience: General Manager, Morrell Wine Bar & Café, NYC. Manager and Wine Director, Fresco by Scotto, NYC. Manager, Carmine’s, NYC. CellarMaster, Rainbow!, NYC. Service Manager, Wine Director and Beverage Manager, Campagna, NYC. Restaurant Manager, Arizona 206 & Café, NYC. Wine Manager and Floor Manager, Manhattan Ocean Club, NYC. Maître d’ and Wine Director, Mondrian, NYC. Restaurant Manager, Beverage Manager and Wine Director, Hudson River Club, Inc, NYC.

Gerard Fischetti ’78, C.C.M., C.H.E., Assistant Professor in Hospitality Management
Education: M.S., Rochester Institute of Technology, Rochester, NY; B.S., Florida International University, Miami; A.O.S. with honors, CIA. Professional Experience: General Manager, Kirkbrae Country Club, Lincoln, RI. Assistant General Manager/ Food and Beverage Manager, Druid Hills Golf Club, Atlanta. Chief Operating Officer, Classic Cheesecake Wholesale Bakery, Atlanta. Director of Catering, Restaurant Manager, The Ritz-Carlton, Atlanta. Cafe Manager, Omni International Hotel, Atlanta. Fine Dining Room Server, Hyatt Regency Miami. Waiter, Gordon Restaurant, Chicago. Awards: Two Silver Medals, U.S. Chef’s Open Culinary Competition, Atlanta, 1990. Member: Club Manager’s Association of America.

Mary E. Frankini, C.H.E., Associate Professor in Hospitality Management
Education: Leadership/management courses, Zenger-Miller, Inc.; NIFI Sanitation Certification. Professional Experience: Head Waitress, La Metropol Restaurant, Hilton Hotel, Kalamazoo, MI. Waitress, Captain, Assistant Maître d’Hôtel, Maître d’Hôtel, The Mansion on Turtle Creek, Dallas.

Martin Frei, C.H.E., Associate Professor in Culinary Arts
Education and Apprenticeship: Switzerland; Kenya. Professional Experience: Sous Chef, Commis Pâtissier, Chef Confisseur, Chef Garde Manger, Chef Tournant in Switzerland and Japan. Sous Chef, Chef Garde Manger, Singapore. Second Head Chef, Madrid, Spain. Kitchen Lecturer, Kenya. Executive Chef, Libreville, West Africa; Movenpick Restaurant, East Hanover, NJ. Member: Confrérie de la Chaîne des Rôtisseurs.

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Charles A. Garibaldi ’84, C.H.E., Lecturing Instructor in Table Service
Education: A.O.S., CIA. Professional Experience: Captain/Manager, Front Waiter, Coco Pazzo, NYC. Manager, Allyn’s Restaurant and Cafe, Millbrook, NY. Maître d’Hotel and Manager, Giovanni, NYC. Captain and Wine Captain, Bertrand, Greenwich, CT. Front Waiter, An American Place, NYC. Captain, The Stanhope Dining Room, NYC; Tapestries, Greenwich, CT. Waiter and Barkeep, Marcel’s, West Park, NY.

Michael A. Garnero, C.H.E., Associate Professor in Culinary Arts
Education: A.A., Seattle Central Community College, Seattle; Sous Chef Development Program, Four Seasons Hotel Company. Apprenticeship: The Greenbrier Hotel, White Sulphur Springs, WV. Professional Experience: Banquet Chef, The Ritz-Carlton Amelia Island, Amelia Island, FL. Sous Chef Trainee, Four Seasons Clift Hotel, San Francisco; Four Seasons Hotel, Washington, DC. First Cook, Four Seasons Olympic Hotel, Seattle. Awards: First Prize, "The Search for America’s Signature Pasta Recipes," National Pasta Association, 1998.

Lynne Gigliotti ’88, Lecturing Instructor in Culinary Arts
Education: A.O.S., CIA; Baking Certificate, CIA; Restaurant School of Philadelphia, PA. Professional Experience: Cooking Instructor, Cooks Warehouse, Atlanta, GA. Advisory Panel Chef, Whole Foods Market. Chef Consultant, Derek Lawford Pubs, Atlanta. Food Service Consultant, Measured Marketing Mobile Marketing, Atlanta. Chef/Owner, Grappa Restaurant, Atlanta. Owner/Operator, Off-Premise Catering, Gigliotti Culinary Concepts, Ltd. Owner/Operator, Grapevine Café, Atlanta. Tournant, Ritz-Carlton, Buckhead, Atlanta. Poissonier, Jean-Louis at The Watergate Hotel, Washington, DC. Executive Chef, Carolinas Catering; Gordon Keith Wagner Catering; Philadelphia. Lunch Chef, Restaurant La Terrasse; Philadelphia. Sous Chef, 20th Street Café. Awards: Ford Tea Company Award for Scholastic Achievement; Schieffelin Award for Outstanding Participation in Wine and Spirits.

Hedy Gold, Part Time Instructor in Liberal Arts and Management
Education: M.S., State University of New York, College at New Paltz; B.A., Vassar College, Poughkeepsie, NY; A.A., Bennett College, Greensboro, NC; NYS Permanent Teaching Certificate. Professional Experience: French Teacher, Hyde Park Central School District, Hyde Park, NY.

Stephan Jay Gold, Part Time Instructor in Hospitality Management
Education: Doctor of Law, Harvard Law School, Cambridge, MA; B.S., University of Pennsylvania, Wharton School of Finance and Commerce, Philadelphia; NYS Teaching Certificate. Professional Experience: Instructor, Dutchess Community College, Poughkeepsie, NY; Hyde Park Central School District, NY. Private law practice. Member: NYS Bar Association; Dutchess County Bar Association.

Craig Goldstein, C.H.E., Assistant Professor in Hospitality Management
Education: B.S., State University of New York, Empire State College, Saratoga Springs, NY; Dutchess Community College, Poughkeepsie, NY; Sophia University, Tokyo, Japan; Dale Carnegie course; NIFI Sanitation Certificate; C.R.A.S.E. Program, Cornell University, Ithaca, NY. Professional Experience: Division Comptroller, ARA Services, Syracuse, NY. Assistant Branch Manager, Dearstyne Brothers, Poughkeepsie.

Nick Greco, Lecturing Instructor in Baking and Pastry Arts
Education: A.O.S., State University of New York at Cobleskill. Professional Experience: Quality Assurance, Production, and R&D, Voilá Bakeries, Inc., Brooklyn, NY. Bakery Consultant. Production Manager, Stew Leonard’s, Yonkers, NY. Chef-Instructor, The French Culinary Institute, NYC. Baking Instructor, New York Food and Hotel Management School, NYC. Pastry Chef, The Inn at National Hall, Westport, CT. Member: United States Coast Guard Auxiliary.

Peter Greweling, C.M.B., C.H.E., Professor in Baking and Pastry Arts
Education: A.O.S., New England Culinary Institute, Montpelier, VT. Professional Experience: Pastry Chef, Homestead Inn, Greenwich, CT; Maxime’s Restaurant, Granite Springs, NY; La Crémaillère, Banksville, NY. Pastry Chef/Baker, Greenwich Country Club, CT; Hudson River Inn, Ossining, NY. Pastry Sous Chef, Tavern on the Green, NYC. Awards: Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, 1996, 1997. Member: Retailer’s Bakery Association.

Thomas W. Griffiths ’80, C.M.C., C.H.E., Professor in Culinary Arts
Education: A.O.S. with honors, CIA. Professional Experience: Manager and Chef Manager, Gardner Merchant Food Services, Princeton, NJ. Executive Chef/Manager, Umbrella’s Restaurant, Teaneck, NJ. Chef/Owner, T.W. Griffy’s Restaurant, Garfield, NJ. Manager, The Stumble Inn, Garfield. Executive Chef, Interstate United Food Services, NYC. Executive Pastry Chef, The United Nations, NYC. Sous Chef, Les Délices de la Côte Basque, NYC. Tournant, Regine’s, NYC. Poissonnier, Le Cirque, NYC. Awards: Five Silver Medals, Cold Food category (CIA Culinary Team 2000), International Culinary Olympics, Erfurt, Germany; Hot Foods class winner and triple Gold Medal winner in Cold Food (CIA Culinary Team 2000), Hotelympia Salon Culinaire, London; Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; Two Silver Medals, Salon of Culinary Arts, 1996; Member of Gardner Merchant NY Hotel & Motel Restaurant Show Gold Medal-winning Team, 1991–93; Individual Gold Medal Award Winner at Gardner Merchant Food Show Expos. Member: A.C.F.; Chairman, A.C.F.’s Chef & Child Foundation; Gardner Merchant Chef’s Forum.

Bill Guilfoyle, C.H.E., Associate Professor in Liberal Arts and Management
Education: M.B.A., Pace University, NYC; B.A., State University of New York, College at New Paltz. Professional Experience: Chef/ Owner, The Blue Heron Restaurant, Montgomery, NY. General Manager, Broadway Grill, NYC; Sam’s Cafe, NYC. Managing Partner, Sam’s Restaurant, NYC. Sales Manager, The Continental Companies. Sommelier and Beverage Manager, The Quilted Giraffe, NYC.

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James W. Heywood ’67, C.H.E., Assistant Professor in Culinary Arts
Education: A.O.S. with high honors, CIA; fellowship, CIA. Professional Experience: Cook, Hayes Bickford Lunch Systems, Boston; U.S. Army. Night Chef, Charter House Hotel and Rib Room, Braintree, MA. Sous Chef, Crawford House Hotel, Crawford Notch, NH; Maidstone Club, East Hampton, NY. Chef, Red Coach Grill, Warwick, RI; Pillar House, Newton Lower Falls, MA; India House Hotel, Nantucket, MA; Kirkland Club, Willoughby, OH. Chef/Garde Manger, The Ritz-Carlton Hotel, Boston. Co-owner/Operator, Country Buffet Smokehouse, Red Hook, NY. Awards: Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, 1996, 1997; First Prize, Great Connecticut Chili Festival, 1988; Named to Food and Wine’s "Honor Roll of American Chefs."

George B. Higgins ’78, C.M.B., C.H.E., Associate Professor in Baking and Pastry Arts
Education: A.O.S., CIA; University of Vermont, Burlington, VT; University of Rhode Island, Kingston, RI; Johnson & Wales University, Providence, RI. Professional Experience: Executive Pastry Chef, Port Royal Club, Naples, FL; The Ritz-Carlton Hotel, Naples; The Dunes Club, Narragansett, RI. Pastry Chef-Instructor, International Baking and Pastry Institute, Johnson & Wales University. Awards: Two Gold Medals with Distinction, one Gold Cloverleaf, and one team Gold Medal (all for pastry), Culinary Olympics, Frankfurt, Germany, 1988; Gold Medal of Honor, Austrian Chefs’ Society, 1988; Gold and Silver Medals, First Place awards, New York and Boston Food Shows, 1983–88; P.A.R. Chair for Instructional Excellence, Johnson & Wales University. Member: A.C.F.; The Bread Bakers Guild of America; Retailer’s Bakery Association.

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Stephen J. Johnson ’94, Lecturing Instructor in Culinary Arts
Education: A.O.S., CIA. Professional Experience: Executive Chef, Bois d’Arc, Red Hook, NY; The Catamount Cafe, Mount Tremper, NY. Sous Chef, Bois d’Arc, Red Hook, NY; The Would Bar & Grill, Highland, NY; Old Drover’s Inn, Dover Plains, NY; 1820 House, Stone Ridge, NY. Grill Station and Garde Manger, Allyn’s, Millbrook, NY. Tournant, The Mansion on Turtle Creek, Dallas, TX.

Lou Jones, C.H.E., Associate Professor in Culinary Arts
Education: Further and Adult Education Teacher’s Certificate, City and Guilds of London Institute. Professional Experience: Chef de Cuisine, Highclere Castle, Berkshire, England. Internal Validation Officer; Senior Technical Instructor; Master Chef, Officers Mess Restaurant; Technical Instructor; Army School of Catering, Royal Logistic Corps, Aldershot, England. Technical Advisor, Consultant, and Course Writer, Division Quartermaster Center and School, Fort Lee, VA. Executive Sous Chef, Major Unit, Germany. Personal Chef to General Sir Richard and Lady Vickers, Royal Military Academy, Sandhurst, England. Awards: Member of the Most Excellent Order of the British Empire, a royal investiture for meritorious service to one’s country; Meritorious Service Medal, United States Army; British National Chef of the Year, 1994–1996; Gold Medal, Culinary Olympics, Frankfurt, Germany, 1992. Member: Member Hotel Catering & Institutional Management Association (MHCIMA); Fellow Cookery Food Association (FCFA); Master Craftsman with the Craft Guild of Chefs (MC).

Damir Juric, Lecturing Instructor in Table Service
Education: Diploma, International Air Academy, Vancouver, WA; School of Economics and Tourism, Zadar, Croatia. Professional Experience: Senior Maître d’Hotel, Maître d’Hotel, Assistant Maître d’Hotel, Dining Room Waiter, Carnival Cruise Lines, Miami, FL. Maître d’Hotel/Partner, Michelangelo’s Restaurant, Naples, FL. Captain, Valentino’s Restaurant, Park Ridge, NJ; Aldo and Gianni Ristorante, Montvale, NJ; Archer’s Restaurant, Fort Lee, NJ; Villa Amalfi Restaurant, Cliffside Park, NJ; Sonny D’s Restaurant, Secaucus, NJ; Iron Gate Restaurant, Belmont, CA; Vanessis Restaurant, San Francisco, CA. Head Waiter, Holly Street Bar & Grill, Pasadena, CA; Aloha Pacific Cruises, Honolulu, HI. Head Waiter/Captain, Amadeus at the Fernwood, Milwaukie, OR. Waiter, Seaburn Cruise Lines, Seattle, WA. Captain/Maître d’Hotel, Park Restaurant, Zadar. Member: Federation of Dining Room Professionals (FDRP), Mahwah, NJ.

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Morey Kanner ’84, C.H.E., Associate Professor in Culinary Arts
Education: B.S., State University of New York, College at New Paltz; A.O.S., CIA; A.A., Ulster County Community College, Stone Ridge, NY. Professional Experience: Cook, Woodstocker Restaurant, Woodstock, NY; Three Penny Inn, Woodstock. Assistant Chef, Chef, North Light Restaurant, New Paltz, NY. Poissonier, Polo Restaurant, NYC. Sous Chef, La Panetière, Rye, NY; Lavin’s Restaurant, NYC. Executive Chef, 1820 House, Stone Ridge, NY.

Eric W. Kastel ’90, Lecturing Instructor in Baking and Pastry Arts
Education: A.O.S., CIA. Professional Experience: Production Manager, Whole Foods Bakehouse, Dallas, TX. Head Baker, Bread Alone, Boiceville, NY. Lead Cook and Sous Chef, Dinsmore Restaurant, Staatsburg, NY. Grill Cook and Day Prep, Cardwell’s Restaurant, St. Louis, MO.

Thomas Kief ’78, C.H.E., Professor in Culinary Arts
Education: B.S., Marist College, Poughkeepsie, NY; A.A., University of Cincinnati. A.O.S., CIA. Professional Experience: Chef, Grammer’s Restaurant, Cincinnati; Vine Restaurants, Inc., Cincinnati; Terwilliger’s Restaurant, Cincinnati. Day Chef, Le Perroquet Restaurant, Chicago. Roundsman, Maisonette Restaurant, Cincinnati. Director and Chef-Instructor, The Cincinnati Culinary Arts Academy. Awards: First Prize, 1990 New York Food Show; Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996. Member: A.C.F.

Dan H. Kish 88, C.H.E., Associate Professor in Culinary Arts
Education: A.O.S. with honors, CIA. Professional Experience: Executive Chef/Managing Partner, Surrey Six Restaurant Group, Finch Tavern, Croton Falls, NY. Associate Dean for Culinary Fundamentals, Lecturing Instructor in Culinary Arts, CIA. Chef-Instructor, Indiana University of Pennsylvania Academy of Culinary Arts, Punxsutawney, PA. Private Chef de Cuisine, Brookville, PA. Executive Chef, Gryphon at the Stone Mansion, Sewickley Heights, PA. Sous Chef, John Gardners Rancho Valencia, Rancho Santa Fe, CA. Awards: 2001 Total Quality Management Award, CIA; Silver Medal, Société Culinaire Philanthropique Salon of Culinary Arts, 2000. Member: A.C.F.

Joseph F. Klug ’82, C.H.E., Assistant Professor in Culinary Arts
Education: A.O.S., CIA. Professional Experience: Chef-Instructor, Technical Education Center, Osceola, FL; Mid-Florida Technical Institute, Orlando, FL. Chef de Cuisine, The Peabody Orlando; Marriott Orlando World Center; The Buena Vista Palace, Orlando. Sous Chef, The Essex House Nikko, NYC; The Omni Berkshire Palace, NYC; The Plaza Hotel, NYC. Chef de Partie, Hotel Schweizerhof, Lucerne, Switzerland; Le Lavandou, NYC; The Carlton Hotel, St. Moritz, Switzerland. Commis de Cuisine, Noga Hilton International, Geneva, Switzerland; Post Hotel Partenkirchen, Garmisch, Germany; The Breakers, Palm Beach, FL. Awards: Food Salon Awards, Société Culinaire Philanthropique, NYC, 1987, 1986, 1985.

Todd R. Knaster, C.H.E., Lecturing Instructor in Baking and Pastry Arts
Education: Certificate in Pastry Arts with high honors, New York Restaurant School, New York City. Professional Experience: Pastry Chef, Molly Pitcher Inn, Red Bank, NJ; Dennis Foy’s Townsquare, Chatham, NJ; Restaura Dining Services, Weehawken, NJ. Pastry Consultant, Fromagerie Restaurant, Rumson, NJ. Pastry Assistant, Tatou Restaurant, NYC.

Steven C. Kolpan, C.W.E., C.H.E., Professor in Table Service
Education: B.A. with honors, State University of New York, College at New Paltz; Windows on the World Wine School. Professional Experience: Senior Producer/Writer, Learning Resources Center, CIA. Sommelier and Maître d’Hôtel, Depuy Canal House, High Falls, NY; 1820 House, Stone Ridge, NY. Wine and Food Consultant, Roger Smith Hotel, NYC; Free State Brewery, Lawrence, KS; PepsiCo; Frito-Lay; Guiness International; American Specialty & Craft Beer Co.; Foodcom, Inc.; International Olive Oil Council. Editor and Project Director, Olive Oil: A Guide for Culinary Professionals. Wine Columnist, The National Culinary Review. Contributing Writer, Wine & Spirits; Wine from Spain News; Martha Stewart Living; International Cookbook Revue. Wine and Food Critic, The Daily Freeman, Kingston, NY. Food and Culture Writer, Up River/Down River magazine. Art and Media Critic, The Woodstock Times, Woodstock, NY. Executive Director, Ulster County Council for the Arts; One-Artist Exhibition, Museum of Modern Art, NYC; Retrospective Exhibition: Miami Center for Contemporary Art, Miami; Memorial Art Gallery, Rochester, NY; San Francisco Art Institute. Faculty, Ulster County Community College, Stone Ridge, NY; State University of New York, College at New Paltz; Ramapo College of New Jersey, Mahwah, NJ. Author: Exploring Wine, A Sense of Place. Member: Society of Wine Educators; Fellow, National Endowment for the Arts, New York State Council on the Arts, Creative Artists Public Service.

Anna d’Aniello Kossmann, Assistant Professor in Liberal Arts and Management
Education: Italian Doctorate, summa cum laude, University of Naples, Italy. M.A., M.S., State University of New York at New Paltz. NYS Permanent Teaching Certificates in Latin, Italian, Spanish, and ESL. Professional Experience: Italian Instructor, Italian Trade Commission Program "Cucina e Cultura," CIA. Italian, Spanish, and Latin Instructor, State University of New York at New Paltz; Skidmore College, Saratoga Springs, NY; Wappingers Central School District, Wappingers Falls, NY; Arlington Public Schools, Poughkeepsie, NY; NIDO (Noi Italiani D’Oggi) School of Italian, Poughkeepsie; and privately. Coordinator of Cultural Events, USIS and American Consulate, Naples, Italy. Language Choral Coach, Philadelphia Orchestra, Saratoga Springs, NY. Awards: Salzburg Fellowship, Salzburg, Austria; Fulbright Fellowship, American Academy, Rome, Italy; Fellowship, Italian Ministry of Culture, Siena, Italy. Member: Modern Language Association; American Association of Teachers of Italian; Metropolitan Museum; Archaeological Institute of America; Founder and Past President, NIDO Italian Cultural Association.

John Kowalski ’77, C.C.E., C.E.C., C.H.E., Professor in Culinary Arts
Education: B.P.S., State University of New York Empire State College, Saratoga Springs, NY; A.O.S., CIA; fellowship, CIA; Trade school, Charlton, MA; 1982–1984 Chef’s Seminar for MHM, Inc. Professional Experience: Chef, Publick House Restaurant, Sturbridge, MA. Chef Poissonier, La Côte Basque, NYC. Saucier, Le Chantilly, NYC; Le Perigord-Park, NYC. Executive Chef, Allentown Hilton, Allentown, PA; Colony Parke, Dallas. Corporate Traveling Chef, MHM, Inc., Dallas. Food and Beverage Director, Capital Plaza Hotel, Frankfort, KY. Awards: Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; First Prize for Cooking, Salon of Culinary Arts, NYC, 1995; Grand Prize, Medal of the French Government, Salon of Culinary Arts, NYC, 1993; Best of Show, American Culinary Federation Albany Chapter Culinary Salon, 1990; First Place, CIA Faculty Team and Bronze Medal for individual tray, Salon of Culinary Arts, NY, 1990; Gold Medal in ice carving, Bronze Medal in mini-buffet, Lehigh Chefs’ Association. Member: A.C.F.

Prem Kumar, Lecturing Instructor in Culinary Arts
Education: Diploma, Institute of Hotel Management and Catering, Bombay, India. Professional Experience: Director, Food and Beverage Operations, Emirates Golf Club, Dubai, United Arab Emirates. Food and Beverage Manager/Executive Chef/Taj International Consultant, Dubai Golf and Racing Club, Dubai. Food and Beverage Manager/Executive Chef, St. James Court Hotel, London, U.K. (as consultant for Taj Hotel Group and Taj International). Chef Consultant, Food and Beverage Operations. Area Executive Chef, Fort Aguada Beach Resort/Taj Holiday Village, Goa, India. Executive Chef, Taj Holiday Village, Goa; Taj Nouadhibou, Mauritania; Taj Mahal Hotel, Bombay. Junior Sous Chef, Rendezvous Restaurant, Taj Mahal Hotel, Bombay. Senior Sous Chef, Executive Club, Taj Mahal Hotel, Bombay. Member: Confrérie de la Chaîne des Rôtisseurs; International Chef’s Guild and World Master Chef’s Society, U.K.

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Bruce W. Lavender ’82, C.H.E., Lecturing Instructor in Table Service
Education: A.O.S., CIA. Professional Experience: General Manager, Bois d’Arc, Red Hook, NY. Maître d’Hôtel and Sommelier, Le Pavillon, Poughkeepsie, NY. Head Captain, The Plumbush, Cold Spring, NY. Awards: Schieffelin Award for Outstanding Participation in Wine and Spirits.

Pierre LeBlanc, C.H.E., Associate Professor in Culinary Arts
Education: B.S., Institut de Tourisme et d’Hotellerie du Quebec, Canada. Professional Experience: Executive Chef/Owner-Manager, Maison LeBlanc, New Milford, CT. Executive Chef, Indian Harbor Yacht Club, Greenwich, CT; The Ritz-Carlton Hotel, NYC; Maxwell’s Plum Restaurant, NYC. Chef de Partie, River Cafe, Brooklyn, NY. Chef/Owner, Le Cafe Pierre, Towson, MD. Assistant Maître d’ Hôtel/ Sommelier, Le Chambord, Baltimore. Maître d’ Hôtel, Au Bouvillon Restaurant, Montreal. Member: A.C.F.; Chefs de Cuisine of America; Cordons Bleus de France; Les Toques Blanches; Société Culinaire Philanthropique; Vatel Club.

Xavier Le Roux, C.H.E., Associate Professor in Culinary Arts
Education: Brevit de Cuisinier, Lorient, France. Professional Experience: Owner/Executive Chef, Le Cafe Creme, NYC. Executive Chef, L’Escargot, NYC; Les Délices de la Côte Basque, NYC. Sous Chef/Saucier, La Côte Basque, NYC; Le Cygne, NYC. Poissonier, Le Pavillon, NYC. Garde Manger, Wall Street Club, NYC. Awards: CIA Faculty Member of the Year, 2003; Marc Sarrazin Cup (CIA Team), Salon of Culinary Arts, NYC, 1997. Member: Commanderie des Cordons Bleus de France; Eurotoques.

Alain L. Levy, C.C.E., C.H.E., Associate Professor in Baking and Pastry Arts
Education: B.S., State University of New York, Empire State College, Saratoga Springs, NY; Swiss Certificate of Management and Hotel Operations, Bern, Switzerland; Brevet de Compagnon; Wine Testing Brevet, University of Montreal, Canada; Certified Food Service Manager Diploma, Brookhaven College, Dallas. Apprenticeship: Strasbourg, France. Professional Experience: Pastry Chef, Hotel Hilton, Tel Aviv, Israel; Hotel Hilton, Quebec, Canada; The Ritz-Carlton, Montreal, Canada; Various pastry shops, Switzerland. Executive Pastry Chef, Buena Vista Hotel, Orlando, FL; Hyatt Buffalo, Buffalo, NY; Amfac Hotel, Dallas-Fort Worth, TX. Awards: Two Silver and Best of Pastry Awards, Dallas, 1986; Judges’ Award, Los Angeles, 1986; European Fair, 1957; First Prizes, Salon of Culinary Arts, Montreal and NYC. Member: Canadian Chefs’ Association; American Chefs’ Association; Les Toques Blanches, International.

Dwayne LiPuma ’86, C.H.E., Lecturing Instructor in Culinary Arts
Education: B.S., University of New Mexico, Albuquerque, NM; A.O.S., CIA. Professional Experience: Executive Sous Chef, Park Avenue Cafe, NYC; Iridium, NYC; The River Cafe, Brooklyn, NY. Saucier/Charcuterie, Aureole, NYC. Saucier, The River Cafe, Brooklyn, NY. Line Cook, The Marriott Hotel, Tarrytown, NY. Assistant Banquet Chef, The Four Seasons Hotel, Houston.

Marjorie Livingston, C.H.E., R.D., Lecturing Instructor in Hospitality Managment
Education: M.S., St. Joseph College, West Hartford, CT. B.S., Ohio State University, Columbus, OH. ServSafe® Certification. Professional Experience: Dietitian, Visiting Nurse/Hospice of Monroe County, East Stroudsburg, PA; C. Brecht Associates, Cresco, PA. Nutritionist, Maternal and Family Health Services, East Stroudsburg. Instructor, Bristol Community College, Fall River, MA; Johnson & Wales University, Providence, RI. Nutrition Counselor, Glenbeigh Hospital, West Palm Beach, FL. Instructor/Nutrition Counselor, Casablanca’s Modeling Agency, West Hartford, CT. Assistant Restaurant Manager, Connolly’s Restaurant, Ridgefield, CT.

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Jeffrey E. Marquise, Lecturing Instructor in Culinary Arts
Education: State University of New York at New Paltz; Windows on the World Wine Course. Professional Experience: Head Chef, Millbrook Golf and Tennis Club, Millbrook, NY. Chef, Brett’s Wharf Seafood Company, Ltd., Brisbane, Australia. Head Chef, Old Drovers Inn, Dover Plains, NY. Chef, Sous Chef, 1820 House Restaurant, Stone Ridge, NY. Roundsman, Restaurant Jasper, Boston. Instructor, Silo Cooking School, New Milford, CT.

Hubert J. Martini, C.E.C., C.C.E., C.H.E., A.A.C., Assistant Professor in Culinary Arts
Education: Certificat d’Aptitude Professionnelle de Cuisine, Lycee Technique Hotelier de Strasbourg, Strasbourg, France. Apprenticeship: Hotel-Restaurant "Pax," Strasbourg. Professional Experience: Chef-Instructor, Director of the Culinary Program, Kendall College, Evanston, IL. Executive Chef, Executive House Hotel, Chicago. Executive Chef, Assistant Food & Beverage, Alsacienne de Restauration, Strasbourg-Schiltigheim, France. Executive Sous Chef, C.I.T.-Alcatel Restauration, Illkirch-Graffenstaden, France. Chef de Brigade/Sous Chef de Cuisine, Four Seasons Hotel, Montreal, Canada. Chef de Cuisine, Restaurant "Aux Vieux Moulin," Pointe-Claire, Canada. Chef Saucier, Banquet Chef, Sous Chef de Cuisine, Montreal Airport Hilton, Dorval, Canada. Sous Chef de Cuisine, Chef Tournant, Chef Entremetier, Chef Saucier, and Commis de Cuisine in Switzerland, Norway, France, and Germany. Commis de Cuisine, French Embassy, Vienna, Austria. Awards: Who’s Who, Teacher’s Industry, 1998; Who’s Who, Lodging Industry, 1994, 1993; Gold Medal, Team Vision USA Hot Food Competition, Seoul, South Korea, 1994; Silver Medal, A.C.F.-Approved Culinary Food Show, Harvey, IL, 1994; Gold Medal, "Chefs in America" competition, Chicago, 1992. Member: A.C.F.; World Association of Cooks Societies; International Association of Culinary Professionals; Vatel Club du Midwest; James Beard Foundation.

Claire Kessinger Mathey, C.H.E., Lecturing Instructor in Hospitality Management
Education: Ph.D., M.A., New York University, NYC; B.A., University of New Mexico, Albuquerque, NM. Professional Experience: Instructor of Writing and English, Manhattanville College, Purchase, NY. Adjunct Instructor of Drama Studies and English Writing, State University of New York at Purchase. Graduate Instructor of Writing, New York University, NYC. Awards: Who’s Who in the East and Who’s Who in Education. Member: Northeast Modern Language Association; Theater Association of New York State; National Council for Teachers of English.

Bruce S. Mattel ’80, C.H.E., Associate Professor in Culinary Arts
Education: A.O.S. with honors, CIA. Professional Experience: Chef/Owner, Custom Cuisine, Inc., Tarrytown, NY. Executive Chef, Coq d’Or Restaurant, NYC. Fish Butcher, Poissonier, and Chef de Partie, Le Bernardin Restaurant, NYC. Chef Poissonier and Sous Chef, Prunelle Restaurant, NYC. Awards: "Best Chef of Sleepy Hollow Country," United Way, 1997.

Peter M. Michael, C.M.C., C.C.E., C.H.E., A.A.C., Professor in Culinary Arts
Apprenticeship: Trade School, Kempinski (Rollenhagen Stube), Berlin, Germany. Professional Experience: Commis/Chef de Partie at first-class hotel resorts in Switzerland. Chef, El Casino, Freeport, Bahamas; Rebers Restaurant, Barryville, NY. Executive Chef, Eldred Preserve, Eldred, NY; Host Farm Resort, Lancaster, PA; Sheraton Hotel, Valley Forge, PA. Chef/Manager, Warwick Garden Restaurant, Warwick, NY. Awards: Marc Sarrazin Cup (CIA Team), Salon of Culinary Arts, NYC, 1996; Medal of Honor, Salon of Culinary Art, NY; Medal of the French Republic. Member: A.C.F.; Les Amis d’Escoffier Society of New York.

Patricia A. Mitchell ’84, C.H.E.,Assistant Professor in Baking and Pastry Arts
Education: A.O.S., CIA; International School of Confectionery, Honolulu, HI; Confectionately Yours, Poughkeepsie, NY; International Pastry Arts Center, Bedford Hills, NY. Professional Experience: Columnist, American Cake Decorating. Pastry Chef, Rancho Bernardo Inn, Rancho Bernardo, CA; Village at Breckenridge Resort, Breckenridge, CO. Pastry Chef-Instructor, Great News Cooking School, Pacific Beach, CA; University of Hawaii, Kapiolani Campus, Honolulu. Wedding Cake Decorator, Flour Power Cakery, El Cajon, CA. Assistant Pastry Chef, Four Seasons Resort Aviara, Carlsbad, CA; Four Seasons Resort Wailea, Wailea, HI. Awards: First Place Chocolate Sculpture, San Diego Cake Club Annual Show, San Diego, CA.

Mark A. Monteleone, Lecturing Instructor in Table Service
Education: Drexel University, Philadelphia, PA; Wine Captain diploma, Sommelier Society of America, NYC. Professional Experience: General Manager/Maître d’ Hotel, Xaviar’s Restaurant, Garrison, NY.

Jean S. Morris, C.H.E., Associate Professor in Hospitality Management
Education: M.B.A., Marist College, Poughkeepsie, NY. B.A., Lehman College, Bronx, NY. A.A.S., Ulster County Community College, Stone Ridge, NY. Professional Experience: Director, Assistant Director, and Business Counselor, Small Business Development Center, Ulster County Community College. Assistant Bookkeeper, Hudson Rondout Corp., Woodstock, NY. Expeditor, La Medusa, Woodstock. Head Day Chef, The Bear Cafe, Woodstock. Owner/Partner, Laura Jean’s Restaurant, Kingston and Woodstock. Member: Small Business Division, Ulster County Chamber of Commerce; Board of Directors, Junior Achievement of the Hudson Valley; National Business Incubation Association; Council on Hotel, Restaurant, and Institutional Education; Hospitality Educators of the Mid-Atlantic Region.

Joseph L. Muré ’74, C.H.E., Assistant Professor in Culinary Arts
Education: A.O.S., CIA; business courses, Rockland Community College. Professional Experience: Executive Chef, Boulderberg Manor, Tomkins Cove, NY; Dockside Inn, Stuart, FL; Howard’s Restaurant, New City, NY. Chef, Ye Peasant’s Pot, New City; Bruno’s, Hyde Park, NY. Food presentations for Abraham & Straus Department Stores, Woodbridge, NJ; White Plains, NY. Consultant, Burdick Career Center, Washington, DC; Bahamian Hotel Institute, Nassau, Bahamas.

Stephanie Murphy, C.P.A., C.H.E., Assistant Professor in Liberal Arts and Management
Education: M.B.A., Bernard Baruch College, NYC; B.A., State University of New York at Stony Brook. Professional Experience: Adjunct Faculty, Orange County Community College, Middletown, NY. Accountant, Times Herald Record, Middletown; Arthur Andersen & Co., NYC. Accounting Supervisor, MDS Hudson Valley Laboratories, Poughkeepsie, NY. Controller, Craig House Center, Beacon, NY. Senior Accountant, Staff Accountant, Horton Medical Center, Middletown. Vocational/Educational Specialist, Leake & Watts Services, Inc., Yonkers, NY. Teacher, Middletown Junior High School, Middletown. Instructor, Drake Business School, Bronx, NY.

Tama A. Murphy, Lecturing Instructor in Hospitality Management
Education: M.S., summa cum laude; B.A., magna cum laude; Manhattanville College, Purchase, NY. Certified Compensation Professional (C.C.P.), American Compensation Association. Professional Experience: Director of Human Resources, NELCO, Newburgh, NY and Tempe, AZ. Human Resources Manager, Tetko, Inc., Briarcliff Manor, NY; Guideposts Associates, Inc., Carmel, NY. Adjunct Professor, Curriculum Chairperson for Corporate Training and Human Resources Certificate Program, Marymount College, Tarrytown, NY. Guest Speaker for Master of Science in Organizational Development, Admissions Alumni Recruiter, Assistant Volleyball Coach, Manhattanville College. Guest Speaker for Career Services Department, Assistant to Volleyball Coach, Western Connecticut State University, Danbury, CT. Instructor, Curriculum Developer for Human Resources Certificate Program, Teikyo Post College, Waterbury, CT. Head Volleyball Coach, Saint Thomas Aquinas College, Sparkill, NY. Member: American Compensation Association; American Society for Training and Development; Society for Human Resource Management; Westchester Personnel Management Association; Working in Employee Benefits; Past President, Vice President, and Membership Chairperson, Personnel Management Association of Western Connecticut.

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John J. Nihoff, C.H.E., Associate Professor in Table Service
Education: M.S., Duquesne University; B.S., Duquesne University, Pittsburgh; B.S., University of Pittsburgh. Professional Experience: Instructor of Wines and Spirits, Drexel University, Philadelphia; Instructor, Westin Hotel Wine Education. Maître d’Hôtel, Chez Robert Restaurant, Haddonfield, NJ. Director of Restaurants, Westin Bellevue-Stratford Hotel, Philadelphia. Wine Manager, Superior Wine and Spirits, Philadephia. Awards: Bailli of the Year for the Northeast, 1992, Confrérie de la Chaîne des Rôtisseurs; Who’s Who in American Restaurants, 1984–85; Wine Spectator Award, 1982–85. Member: Confrérie de la Chaîne des Rôtisseurs, L’Ordre Mondial; Caterina de Medici Society.

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Michael Pardus ’81, C.H.E., Associate Professor in Culinary Arts
Education: B.S. summa cum laude, Johnson & Wales University, Providence, RI; A.O.S. with honors, CIA. Professional Experience: Executive Chef, The Swiss Hotel, Sonoma, CA. Free-lance Chef, Napa Valley, CA. Sous Chef, Mustard’s Grill, Yountville, CA; The Country Inn at Princeton, Princeton, MA. Saucier, Miramonte Restaurant, St. Helena, CA; Las Colinas Sports Club, Dallas. Chef, Arturo’s Ristorante, Worcester, MA. Awards: East Coast Regional Winner, Maple Leaf Farms Duckling Recipe Contest, 1999.

Barry H. J. Pehrsson, C.H.E., Assistant Professor in Liberal Arts and Management
Education: Ph.D., M.A., B.A., Fordham University, Bronx, NY; Columbia University School of Public Health—Graduate School of Social Work, NYC. Professional Experience: Chief Executive Officer, Southwinds Retirement Home, Inc., Middletown, NY. Assistant Director Emergency Medical Services, Columbia University College of Physicians and Services; Assistant Professor of Gerontological Services, Columbia University. Adjunct Assistant Professor of Graduate Programs, New School University/Milano School of Public Policy, NYC. Executive Director, Anne Snead Deane Rehabilitation Center, Goshen, NY. Deputy Commissioner, Orange County Department of Mental Health, Goshen. Adjunct Associate Professor of Sociology, Fordham University. Assistant Professor of Sociology, St. Thomas College, Rockland County, NY; Cochran School of Nursing, Yonkers, NY; Siena College, Loudonville, NY. Research Associate, Mayor’s Office of Single Room Occupancy Housing, NYC. Project Director, Federal National Institute of Mental Health Grant, Siena College. Consultant, New York State Department of Probation, Albany, NY. Executive Assistance Program Director, EXXON Corporation, NYC. Program Administrator, Columbia University. Administrator, Diocese of Brooklyn, Brooklyn and Queens, NY. Consultant Editor, Columbia University School of Social Work. Research Administrator, Researcher, Fordham University. Member: American Medical Association; American Psychological Association; American Sociological Association; Hastings Institute; Kennedy Institute for Life Sciences; National Association of Social Workers; American Ethics Society; Society for Resource Management.

William Phillips ’88, C.H.E., Lecturing Instructor in Culinary Arts
Education: A.O.S. with high honors, CIA; University of Idaho, Moscow, ID. Professional Experience: Chef, Red Sage Restaurant, Washington, DC. Chef Pâtissier, Chef de Cuisine, Maxime’s, Granite Springs, NY. Studied with Chef Daniel Jarlot at Auberge Castel de Tres Girad, Morey-Saint-Denis Gevery Chambertin, France. Sous Chef, Otter Bay Company, Spokane, WA. Roundsman, Gambino’s Italian Restaurant, Moscow, ID. Chef, Red Lantern Inn, Mount Kisco, NY; Biscuitroot Park, Moscow, ID. Prep Cook, Moreno’s Sea Swiper, Moscow, ID. Awards: Class Valedictorian, Academic Achievement Award, CIA, 1988.

Katherine M. Polenz ’73, C.H.E., Associate Professor in Culinary Arts
Education: A.O.S., CIA. Professional Experience: Chef, Shire at Culverton Adult Care Facility, Rochester, NY. Kitchen Supervisor, Rochester Jewish Home and Infirmary (Kosher facility), Rochester. Assistant Foodservice Director, Westminster Choir College, Princeton, NJ. Executive Chef, National Hotel, Frenchtown, NJ; Sergeantsville Inn, Sergeantsville, NJ; Beekman Arms, Rhinebeck, NY. Meat Cutter, Maresca and Sons, Sergeantsville. Chef de Cuisine, Good Enough to Eat, High Falls, NY. Chef/Owner, The Pampered Palate, off-premise catering (specializing in nutritional food preparation). Awards: Taste of the Hudson Valley 1988, Appetizer/ Soup category; The Ginsberg’s Award 1987. Member: Board of Directors, Women Chefs and Restaurateurs; A.C.F.; Past Vice President and Committee Chair, Mid-Hudson Culinary Association.

Lucille Pritchard, C.H.E., Lecturing Instructor in Liberal Arts and Management
Education: Ed.D., University of Massachusetts at Amherst; M.P.S., State University of New York at New Paltz; M.A., B.A., State University of New York at Albany; Group Counseling Certificate, University of Illinois at Champaign-Urbana. Professional Experience: Associate Dean for Liberal Arts and Management, Lecturing Instructor in Hospitality Management, CIA. Director of State Healthcare Reform, National Mental Health Association, Alexandria, VA. Executive Director, Mental Health Association in New York State, Albany, NY. Chief Executive Officer, Mental Health Association in Ulster County, Inc., Kingston, NY. Adjunct Instructor, State University of New York at New Paltz; Empire State College, Saratoga, NY. State Plan Reviewer, Center for Mental Health Services, Rockville, MD. Visiting Associate Professor, Empire State College—Hudson Valley Center, New Paltz, NY. Academic Counselor, State University of New York at Albany. Awards: Who’s Who in the Northeast, 1993; Governor’s Decade of the Child Award, 1992; National Mental Health Association’s Joseph Russell Brown Award, 1989. Member: Past President, American Association of University Women, American Society of Mental Health Association Professionals.

Jennifer M. Purcell ’96, C.E.C., Lecturing Instructor in Café Operations
Education: M.S., University of Massachusetts, Amherst, MA. B.P.S., A.O.S., CIA. Professional Experience: General Manager, Sodexho at Showa Boston, Jamaica Plain, MA. Retail Manager, Sodexho at Denver University, Denver, CO. Food Service/Production Manager, Sodexho at Bentley College, Waltham, MA. Senior Food Service Manager, Sodexho at Wellesley College, Wellesley, MA. Graduate Teaching Assistant, University of Massachusetts, Amherst. Fellowship, CIA. Editing Assistant, CIA. Executive Chef, Kaffeehaus Restaurant, NYC; La Luna Ristorante, Bethesda, MD. Sous Chef, Hyatt Regency Hotels & Resorts, Washington, DC; Marriott Hotels & Resorts, Miami, FL and Gaithersburg, MD. Fine-Dining Room Executive Chef, Hyatt Regency Hotels & Resorts, Reston, VA. Chef de Partie, Park Place Suite Hotel, Boca Raton, FL. Commis Chef, Ladbrokes Seven Hills Hotel, Cobham, England.

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Heinrich Rapp, C.H.E., Associate Professor in Culinary Arts
Education: Graduate of St. Gallen Hotel/ Restaurant School, Switzerland. Apprenticeship: Switzerland. Professional Experience: Commis/Tournant, Palace Hotel, Wengen, Switzerland. Commis Garde Manger, Hotel Quellenhof, Bad Ragar, Switzerland. Chef Garde Manger, Hotel Belmont, Bermuda; Hotel Excelsior, Hong Kong. Executive Sous Chef, Hotel Equatorial, Kuala Lumpur, Malaysia. Executive Chef, Hotel Equatorial, Singapore; Rudy’s Restaurant, CT. Awards: Marc Sarrazin Cup (CIA Team), Salon of Culinary Arts, NYC, 1996, 1997.

Charles M. Rascoll, C.H.E., Lecturing Instructor in Culinary Arts
Education: Kent State University, OH; Windows on the World Wine Course. Professional Experience: General Manager/Proprietor, Wheatfields Bakery and Cafe, Lawrence, KS. Consulting Chef, The Free State Brewing Company, Lawrence. Chef-Consultant, El Anon Hotel and Restaurant Group, Jimena de la Frontera, Spain. Chef/Proprietor, Top of the Falls Restaurant, High Falls, NY. Sous Chef, Depuy Canal House, High Falls. Member: A.C.F.; New York Organic Farmers Association; Land Institute of Kansas.

Krishnendu Ray, C.H.E., Professor in Liberal Arts and Management
Education: Ph.D., Binghamton University, Binghamton, NY; M.A. and B.A., Delhi University, Delhi, India. Professional Experience: Professor of Sociology, Binghamton University. Professor of Political Science, Delhi University. Awards: Distinguished Dissertation Award, Binghamton University; 1999 CIA Faculty Member of the Year; Certificate for Excellence in Teaching, Binghamton University, 1995; Letter of Commendation, International Sociologist Association, 1994; National Research Fellow, Delhi University, 1987.

John Reilly ’88, C.C.C., C.H.E., Associate Professor in Culinary Arts
Education: A.O.S., CIA. Professional Experience: Executive Sous Chef, Hotel Metropol, Moscow, Russia. Sous Chef, Hotel Splugenschloss, Zurich, Switzerland; Cafe Madeline, Gallows Bay, St. Croix, U.S. Virgin Islands; Radisson Empire Hotel, NYC. Chef Entremetier, Maritime Hotel Koln, Zurich. Chef Garde Manger, Grand Hotel Kurhaus Alpina, Switzerland. Roundsman, Hyatt Regency, Minneapolis. Cook, Klondike Hotel, Skagway, AK. Awards: Five Silver Medals, Cold Food category (CIA Culinary Team 2000), International Culinary Olympics, Erfurt, Germany; Hot Foods class winner and triple Gold Medal winner in Cold Food (CIA Culinary Team 2000), Hotelympia Salon Culinaire, London; Team Silver Medal, Modified Hot Food Competition at the International Hotel, Motel, and Restaurant Show, NYC. Gold and Silver Medals, 1998 New Hampshire Culinary Classic.

Nilsa Rodríguez-Jaca, C.H.E., Assistant Professor in Liberal Arts and Management
Education: M.A., State University of New York at Albany; Advanced doctoral course work, Consejo Superior de Investigaciones Científicas, Málaga, Spain; B.A., University of Puerto Rico, Río Piedras Campus, San Juan, Puerto Rico. Professional Experience: Instructor, Inter-American University of San Juan, Graduate School of Humanistic Studies, Puerto Rico; Union College, Schenectady, NY; State University of New York at Albany; College of Saint Rose, Albany, NY. Awards: Curso Superior de Investigaciones Científicas Award, 1994; Graduate fellowship, State University of New York at Albany. Member: Modern Language Association; American Association of Teachers of Spanish and Portuguese; American Council of Teachers of Foreign Languages; American Translators Association; Latin American Studies Association.

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Dieter G. Schorner, C.M.B., C.H.E., Associate Professor in Baking and Pastry Arts
Education: Pâtisserie and Confiserie, Coba Institute, Basel, Switzerland. Pastry & Bakery School of Sulzbach-Rosenberg, Bavaria, Germany. Apprenticeship: Cafe Winkler, Bavaria, Germany. Professional Experience: Chairman, Pastry Arts, French Culinary Institute, NYC. Pastry Chef and Owner, Pâtisserie-Cafe Didier, Washington, DC. Chef-Instructor, Academie de Cuisine, Bethesda, MD. Executive Pastry Chef, Warner LeRoy’s Potomac Restaurant, Washington, DC; Tavern on the Green, NYC. Junior Partner, Quo Vadis Restaurant, NYC. Adjunct Professor, New York Community College (now New York City Technical College). Pastry Chef, Le Cirque, NYC; Le Chantilly Restaurant, NYC; Perigord Park and Perigord East, NYC; La Côte Basque, NYC; La Seine, NYC; L’Etoile, NYC; Sonesta Hotel, Washington, DC. Chef Pâtissier and Chef Confiseur, Savoy Hotel, London, England. Assistant Chef Pâtissier, Swedish Cruise Ship MS Kungholm. Assistant Pastry Chef, Filips Hovkonditori, Stockholm, Sweden. Confiseur and Pâtissier, Confiserie and Cafehaus Konig, Baden-Baden, Germany. Assistant Pastry Chef, Charly’s Tea Room, Gstaad, Switzerland; Müller Confiserie Tea Room, Biel-Bienne, Switzerland; Pasticceria-Caffe, E. Simmen Airolo, Lugano, Switzerland.

Russell H. Scott III, C.M.C., C.H.E., Associate Professor in Culinary Arts
Education: A.O.S., Community College of Allegheny County, Pittsburgh; National Bartending School, Van Nuys, CA; Pastries and Baking, Johnson & Wales University, Providence, RI. Apprenticeships: Greenbrier Hotel Culinary Apprenticeship Program, White Sulphur Springs, WV. Honors graduate, A.C.F. Culinary Apprenticeship Program, Pittsburgh. Professional Experience: Executive Chef, Perspectives, Los Angeles; Hotel Nikko at Beverly Hills, Los Angeles; Virginia Country Club, Long Beach, CA. Chef-Instructor, Los Angeles Culinary Institute, Encino, CA. Chef de Cuisine, Los Angeles International Culinary Institute, Burbank, CA. Restaurant Chef, La Chaumiere, Century Plaza Hotel & Tower, Los Angeles. Sous Chef, The Colony Hotel, Palm Beach, FL. Chef Tournant, Greenbrier Hotel—CSX/ Rock Resorts, White Sulphur Springs, WV. Assistant Garde Manger, Carambola Beach Resort & Golf Club, St. Croix, U.S. Virgin Islands. Dinner and Lunch Cook/Banquet Prep, Yorkshire Inn Restaurant, Pittsburgh. Dinner and Lunch Cook, Joey’s Restaurant, McKeesport, PA. Hot & Cold à la carte, Banquet Prep, and Service, Casa del Leone Restaurant, Pittsburgh. Awards: Gold and Silver Medals (A.C.F. Team USA), 2002 Culinary World Cup, Luxembourg; Five Silver Medals, Cold Food category (CIA Culinary Team 2000), International Culinary Olympics, Erfurt, Germany; Hot Food class winner and triple Gold Medal winner in Cold Food (CIA Culinary Team 2000), Hotelympia Salon Culinaire, London; Four Gold, four Silver, and two Bronze Medals as Member and Team Captain of California Culinary Olympic Team, International Culinary Olympics, Berlin, Germany, 1996. Member: Team Captain, CIA Culinary Team 2000; A.C.F.; Orange County Chef’s Association; La Toque Blanche.

Johann Sebald, C.H.E., Associate Professor in Culinary Arts
Education: Three-year apprenticeship and schooling, degree, Germany. Professional Experience: Butcher and salesman, kosher foods manufacturing, Hebrew National, Maspeth, NY; gourmet meat manufacturing, Jobst-Ebbinghaus, Ridgewood, NY; Karl Ehmer, Poughkeepsie, NY.

Mauro M. Sessarego, C.H.E., Associate Professor in Table Service
Education: Istituto Tecnico Nautico, Genoa, Italy. Professional Experience: Owner/Manager, Le Firme Restaurant, Genoa, Italy. Manager, Morgan Restaurant, Greenwich, CT; Remi Restaurant, NYC; Le Madri Restaurant, NYC. Partner/General Manager, Maxx Restaurant, NYC. General Manager, Moreno’s Restaurant, NYC. Harry’s Bar, Genoa, Italy.

Michael Skibitcky, C.E.C., Lecturing Instructor in Culinary Arts
Education: Chef’s Degree, Westminster Technical College, London. Apprenticeships: Le Gavroche (Roux Brothers), Connaught Hotel (Savoy Hotel Group), London. Professional Experience: Executive Chef/Director of Faculty, Executive Chef/Instructor, California Culinary Academy, San Francisco. Executive Chef, Saucon Valley Country Club, Bethlehem, PA; Cold Spring Harbor Country Club, Cold Spring Harbor, NY; Glen Oaks Country Club, Westbury, NY; United Nations, New York City. Chef de Cuisine, Hotel Pierre (Four Seasons), New York City. Executive Sous Chef, Inn on the Park Hotel (Four Seasons), London. Awards: Menu Design of the Year Award, Country Clubs of the U.S., 1991.

Brian Smith, Professor in Table Service and Liberal Arts and Management
Education: M.A., Queen Mary College, University of London, England; B.A., Ealing Technical College, London; Diploma, wine and spirits, Wine and Spirits Education Trust, London. Professional Experience: Assistant Professor, Wine Marketing Program, Tompkins Cortland Community College, Dryden, NY. Researcher, Surrey Municipal Government, Surrey, BC, Canada. President, Vancouver Wine Festival, Vancouver, BC, Canada. Manager/Partner, Select Wine Merchants, Vancouver, BC, Canada. Author: Exploring Wine, The Sommelier’s Guide to Wine. Member: Society of Wine Educators.

David F. Smythe, C.C.E., C.E.C., C.H.E., Professor in Culinary Arts
Education: Adirondack Community College, Glens Falls, NY, business administration. Professional Experience: Executive Chef, The Queensbury Hotel, Glens Falls, NY; Benchmark Restaurant, Santa Rosa, CA; Trident Restaurant, Sausalito, CA; The Anvil Inn, Fort Edward, NY; The Country Gentleman, Saratoga, NY; Yulupa Country Club, Santa Rosa, CA. Chef, Good Karma Cafe, San Francisco; Happy Folks Natural Foods Restaurant, Maui, HI. Owner/Chef, Mama’s Royal Cafe and Grist Mill, Glen Ellen, CA. Awards: Marc Sarrazin Cup (CIA Team), Salon of Culinary Arts, NYC, 1996, 1997. Member: A.C.F.; Chairman, Mid-Hudson Junior Chapter.

Rudolf Spiess, C.H.E., Lecturing Instructor in Baking and Pastry Arts
Education: Baker-Konditor, diploma with honors, Zurich, Switzerland. Professional Experience: Head Pastry Chef, Dutchess Manor, Beacon, NY. Founder and Operator, Rudy’s Country Bakery, Beacon. Head Baker and Manager, Swiss Bakery, Sag Harbor, NY. Head Pastry Chef and Assistant Sous Chef, Plumbush Inn, Cold Spring, NY. Baker-Konditor, Wagners Bakery, Olympia, WA; Dutch Bakery, Sydney, Australia; Swiss Bakery, Auckland, New Zealand; Gloritte Bakery, London; Tschiertschen Mountain Resort, Switzerland. Baker, Swiss Army.

John J. Stein ’80, C.F.B.E., C.H.E., Associate Professor in Hospitality Management
Education: B.S. with honors, Florida International University, Miami; A.O.S., CIA. Certificate in Horticulture, Institute of Ecosystem Studies, Millbrook, NY. Apprenticeship: Cook/Steward, U.S. Naval Academy Officers’ Club and Faculty Club, Annapolis, MD. Professional Experience: Assistant Director of Food and Beverage, Cunard Hotels and Resorts, Hotel Atop the Bellevue, Philadelphia. Executive Steward, The Westin Bellevue-Stratford Hotel, Philadelphia. Assistant Manager, La Crêpe Restaurant, Miami. Member: International Association of Culinary Professionals; Florida International Hospitality Society.

John Storm, Assistant Professor in Table Service
Education: B.S., University of Houston; A.O.S., State University of New York at Cobleskill, Cobleskill, NY. Professional Experience: Associate Dean for Hospitality Management, CIA. Maître d’Hôtel, Maison LeBlanc, New Milford, CT. Dining Room Manager and Beverage Manager, Crowne Plaza Hotel, NYC. Director of Catering and Banquet Manager, Harrison Inn, Southbury, CT. Awards: CIA Faculty Member of the Year, 1997. Member: Council on Hotel, Restaurant, and Institutional Education; Hospitality Educators of the Mid-Atlantic Region.

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Daniel Turgeon ’85, C.H.E., Associate Professor in Culinary Arts
Education: A.O.S., CIA; Beringer Invitational School for American Chefs, Napa Valley, CA. Professional Experience: Executive Chef, Imperial Hotel, Chestertown, MD; Encore Restaurant, Chicago. Sous Chef, Morrison Clark Inn, Washington, DC; Melrose Restaurant, Washington; Occidental Restaurant, Washington. Saucier, City Club, Washington. Tournant, Nicholas Restaurant, Mayflower Hotel, Washington; Veronique Restaurant, Crystal Gateway Marriott, Arlington, VA. Assistant Cook, Harvest House, Hilton Hotel, Boulder, CO; Western Electric Corporation, Hopewell, NJ. Garde Manger, Alchemist & Barrister Restaurant, Princeton, NJ. Awards: Marc Sarrazin Cup (CIA Team), Salon of Culinary Arts, NYC, 1996.

Marianne Turow ’83, R.D., C.H.E., Associate Professor in Hospitality Management
Education: B.S., State University of New York at Oneonta; A.O.S., CIA. Professional Experience: Chef, Chez Riette French Restaurant, Lakeville, CT. Foodservice Manager, Mount Saint Mary’s Convent, Newburgh, NY. Member: American Dietetic Association; Mid-Hudson Dietetic Association; International Association of Milk, Food, and Environmental Sanitarians.

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Frank Vollkommer, C.H.E., Lecturing Instructor in Baking and Pastry Arts
Education: A.O.S., New England Culinary Institute, Burlington, VT. Professional Experience: Pastry Chef- Instructor, New England Culinary Institute, Burlington, VT; Pastry Chef/Production Manager, Villa Italia Pasticceria, Rotterdam, NY; Corporate Chef and Foodservice Consultant, Quad Graphics Corporation, Saratoga Springs, NY; Pastry Chef, Milano, Albany, NY; Executive Chef, Caunterbury at Interlaken, Saratoga Springs; Pastry Intern, Villa Italia Pasticceria, Rotterdam, NY. Awards: Medal of the French Government for Best Pastry Display, Société Culinaire Philanthropique Salon of Culinary Arts, 2002; Five Silver Medals, Cold Food category (CIA Culinary Team 2000), International Culinary Olympics, Erfurt, Germany; Hot Foods class winner and triple Gold Medal winner in Cold Food (CIA Culinary Team 2000), Hotelympia Salon Culinaire, London.

Hinnerk von Bargen, C.H.E., Assistant Professor in Culinary Arts
Education: Master chef diploma, Hotelschool, Hamburg, Germany. Apprenticeships: Hotel Tietjens Hütte, Osterholz-Scharmbek, Germany; Parkhotel Grüner Jäger, Verden Aller, Germany. Professional Experience: Chef, Hotel zum Schwarzen Ochsen, Rotenburg, Germany. Sous Chef, Restaurant Seasons in the Kempinski Hotel Beijing Lufthansa Center, Beijing, People’s Republic of China. Chef de Partie, Hotel Four Seasons, Hamburg. Chef Saucier, Sun City Cascades Hotel, Bophuthatswana, South Africa. Commis de Cuisine, Demi Chef de Cuisine, SAS Plaza Hotel, Hamburg.

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Michael Weiss, C.H.E., The Charmer Sunbelt Group Endowed Chair for Wines and Spirits, Professor in Table Service
Education: B.S., State University of New York, Empire State College, Saratoga Springs, NY; C.E.G.E.P., Dawson College, Montreal, Canada; New York Hotel Management School, NYC. Professional Experience: Adjunct Professor, New School University, NYC. Chef Sommelier, Breakers Hotel, Palm Beach, FL. Maître d’Hôtel, Don Cesar, St. Petersburg, FL. Head Sommelier, Colony Beach Resort, Long Boat Key, FL; Arnauds, New Orleans. Wine Judge, National Restaurant Association, 1987. Author: Exploring Wine. Awards: Diploma of Honor, Corporation des Cignerons de Champagne, 1998. Member: Sommelier Society of America, East Coast Chapter.

Susan A. Wysocki ’89, C.H.E., Assistant Professor in Hospitality Management
Education: B.S., Babson College, Wellesley, MA; A.O.S., CIA. Professional Experience: Culinary Consultant, Rent-A-Chef, Halifax, MA and Poughkeepsie, NY. Executive Chef, All Seasons Services, West Bridgewater, MA. Chef, Calories Cafe, Saskatoon, Canada; Karabelas, NYC.

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Gregory Zifchak ’80, C.H.E., Associate Professor in Culinary Arts
Education: A.O.S., CIA. Professional Experience: Entremetier, The Petroleum Club of Houston. Assistant Garde Manger, The Inn on the Park, London, England. Chef de Partie, The Inn on the Park, Houston. Etager, The Frantel Windsor Hotel, Paris, France; Vettard Restaurant, Lyon, France; The Frantel Lyon, Lyon. Sous Chef, The Woodlands Inn and Country Club, The Woodlands, TX; The Ritz-Carlton Hotel, Chicago. Executive Chef, Zincs Brasserie/Restaurant, Chicago; Ciel Bleu Restaurant, The Mayfair Regent Hotel, Chicago. Member: American Institute of Wine and Food.

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• Neal Bermas
• Elizabeth Biernat
• Linda Pack Butler
• Theresa Daleo
• Giovanne DeFilippi
• Gail Jaitin
• Vivian Love Jones
• Daniel Leader
• Janet Luch
• Gloria Mann-Craft
• David Osborne
• Kathryn Sadjak
• Sheryl Smikle
• Christina Starobin
• Ben Sullivan
• Marta Szabo
• Scott Tripp
• Elizabeth Tully
• Noreen Van Valkenburgh
• Stephen Wilson

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