| Restaurateurs |
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Tim Curci '87
Founder | Bonefish Grill
A casual dining innovator, Tim Curci has played a key role in helping the Bonefish Grill chain grow to 90 units since its January 2000 launch in St. Petersburg, FL. Bonefish features a "polished casual" atmosphere and, with fresh fish being flown in every day, the restaurant consistently offers at least eight varieties of fish on its menu.
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Steve Ells '90 speaks with the CIA—listen to the podcast
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Steve Ells '90
Founder | Chiptole, Inc.
Chef Ells is the founder, CEO, and chef of the Aurora, CO-based Chipotle, Inc., a highly successful restaurant company with over 700 locations.
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Todd English '82
Executive Chef | Restaurateur | The Olive Group
Chef English is executive chef and restaurateur for The Olive Group, which he began in 1989 with the opening of Olives in Charlestown, MA, and which has since grown to 15 restaurants nationwide.
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Nick Livanos '83
Chef | Owner | Livanos Restaurant Group
Nick Livanos '83 oversees all restaurant operations for the Livanos Restaurant Group, which has received critical acclaim for its seven restaurants in the New York City metro area, including several three-star ratings from The New York Times and consistently high scores from Zagat.
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Michael Mina '89
Founder | Mina Group
Michael Mina began his culinary career at the age of 15, when he was hired as garde manger for a small French restaurant in his hometown. He also worked in the restaurant at the Seattle Space Needle before launching his formal culinary training at the CIA. As a Culinary Institute student, Chef Mina spent his weekends in New York City working for Charlie Palmer '79 at the renowned Aureole.
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M. Cameron Mitchell '86
President | Cameron Mitchell Restaurants
Cameron Mitchell's entrepreneurial spirit, professionally honed palate, and keen sense of concept development have helped him grow Cameron Mitchell Restaurants from a single unit in 1993 to 27 units and nine different concepts in seven states exceeding $100 million in sales. The International Foodservice Manufacturers Association recently honored him with its Silver Plate Award in the Full Service Chain category.
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Bradley Ogden '77
Chef | Owner | Lark Creek Restaurant Group
Bradley M. Ogden set the stage for his accomplished career at the CIA, graduating with honors and receiving the Richard T. Keating Award as the student most likely to succeed. Within two years, he was hired as sous chef at the American Restaurant in Kansas City and was promoted to executive chef only six months later.
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Charlie Palmer '79 speaks with the CIA—listen to the podcast
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Charlie Palmer '79
Chef | Restaurateur | The Charlie Palmer Group
One of the most highly regarded chefs in America today, Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers.
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Richard Sandoval '91
Chef | Owner | Modern Mexican Restaurants
As chef and owner of Modern Mexican Restaurants, Richard Sandoval brings the vibrant flavors of Mexico to the world. The international restaurant group has more than a dozen locations in the United States, Mexico, and the United Arab Emirates. Growing up in Mexico City, the young Richard and his family would gather at his grandmother's table each Sunday for large, lively meals
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Roy Yamaguchi '76
Chef | Owner | Roy's Restaurants
First opened in Honolulu, HI in 1988; today there are 34 Roys Restaurants: 25 in the continental U.S., seven in Hawaii, one in Japan, and on in Guam.
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| Media Personalities |
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Anthony Bourdain '78
Executive Chef | Brasserie Les Halles
Host | Anthony Bourdain: No Reservations | Travel Channel
Anthony Bourdain was born in New York City, and graduated The Culinary Institute of America in 1978. He began his career in the food industry over twenty years ago as a dishwasher, gradually working his way up through preparation, to line cook, to sous chef, and chef. He is currently the executive chef at Brasserie Les Halles and lives in Manhattan. Bourdain is the author of Kitchen Confidential: Adventures in the Culinary Underbelly (Bloomsbury USA, 2000). The book was on The New York Times bestseller list for 14 weeks. In 2000, he traveled around the world looking for "kicks, thrills, and epiphanies." That journey resulted in A Cook's Tour, both a book and companion television series on the Food Network. Bourdain's latest project, a travel and food series called Anthony Bourdain: No Reservations, airs on the Travel Channel.
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Michael Chiarello '82
Founder | NapaStyle
Michael Chiarello is the tastemaker behind NapaStyle, Chiarello Family Vineyards, Consorzio Flavored Oils, and Tra Vigne Restaurant as well as an Emmy-winning Food Network personality and cookbook author. Over his 20-year career, Michael has drawn on his Southern Italian roots and Napa Valley way of life to pioneer culinary and lifestyle innovations that inspire friends and family to gather around the table to create meaningful traditions in their own lives.
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Executive Chef
Cat Cora '95 speaks with the CIA—listen to the podcast
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Cat Cora '95
Executive Chef | Bon Appétit
Cast Member | Iron Chef America | Food Network
Cora is known around the world as the only female Iron Chef on Food Network's Iron Chef America. It was her culinary expertise and flair that enabled her to join the ranks of such Iron Chef luminaries as Bobby Flay, Mario Batali, and Masaharu Morimoto. As executive chef for Bon Appétit magazine, Cat brings that talent to bear every day. And these days she's also become known for her humanitarian projects.
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Harold Dieterle
Sous Chef : Harrison Restaurant
Winner | Top Chef | Bravo Network
Harold Dieterle grew up cooking with his family, and in high school discovered that it was a great way to meet girls. He stayed in the culinary arts because of his true love of food, and today Harold is a Sous Chef at The Harrison Restaurant in New York City. Although Harold is young, he is dead serious about his cooking and the career he has chosen. |
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Rocco DiSpirito '86
Executive Chef
Chef DiSpirito opened his premier restaurant, Union Pacific, in 1997 in New York City to widespread critical acclaim. The New York Times gave the restaurant a three-star rating in 1998, saying, "Mr. DiSpirito seems to think about flavor in ways that ordinary people don't." In 2002, Union Pacific earned a second three-star review from the New York Observer.
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Duff Goldman '98 speaks with the CIA—listen to the podcast
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Duff Goldman '98
Owner | Charm City Cakes | Baltimore, MD
TV Show Host | Ace of Cakes | Food Network
Duff Goldman, renowned for his innovative creations at his Charm City Cakes in Baltimore, MD, is one of the most sought-after cake makers in the country. For the past two years, he's also been bringing his unique style of baking to a national television audience as the host of the hit Food Network show, "Ace of Cakes."
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Top Chef winner's speak with the CIA—listen to the podcast
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Ilan Hall '02
Line Cook
Winner | Top Chef | Bravo Network
Ilan has been cooking professionally for only three years, but he says three years of experience in New York is like 20 years anywhere else. He is incredibly talkative and gets yelled at by his current chef because he never shuts up in the kitchen. His expertise is Spanish cuisine and he feels that this will give him a competitive edge because it's one of the more difficult fares to master.
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Top Chef winner's speak with the CIA—listen to the podcast
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Hung Huynh '02
Sous Chef | Guy Savoy
Winner | Top Chef | Bravo Network
Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more.
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Sara Moulton '77 speaks with the CIA—listen to the podcast
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Sara Moulton '77
Food Network Personality
Gourmet magazine Executive Chef and Food Network Personality Sara Moulton began her culinary education at The Culinary Institute of America, graduating with highest honors in 1977. Chef Moulton became the executive chef of ABC-TV's "Good Morning America" (GMA), working behind the scenes with guest chefs such as the legendary Jacques Pépin, Wolfgang Puck, and Marcella Hazan. She now works with the Food Network appearing on various shows.
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Iron Chef, Michael Symon '98 speaks with the CIA—listen to the podcast
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Michael Symon '90
Chef | Owner | Lola and Lolita | Cleveland, OH
Cast Member | Iron Chef America | Food Network
Renowned in the culinary world and adored in his hometown of Cleveland, Michael is the chef and owner at the critically acclaimed Lola and Lolita restaurants in Cleveland. A graduate of The Culinary Institute of America, Michael's pedigree includes being included as one of the Ten Best New Chefs in America by Food & Wine (1998), a memorable performance as an Iron Chef contestant (2005), hosting Food Network's popular Melting Pot series, and the 2007 winner of the Food Network's The Next Iron Chef.
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Heather West '03
Winner | Hell's Kitchen | Fox TV
The confetti started to fly, people were cheering wildly, millions of viewers all over the world were on the edge of their seats. So what was going through the mind of Heather West, one of two finalists on the second season of FOX's hit reality show "Hell's Kitchen," as she stood behind a closed door waiting for the winner to be announced?
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| Chef/Owners |
Grant Achatz '94 speaks with the CIA—listen to the podcast
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Grant Achatz '94
Owner | Executive Chef | Alinea Restaurant
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 is celebrated today and whose innovative approach to cooking continues to evolve.
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Sonia Arias '99
Owner | Executive Pastry Chef | Jaso | Mexico City, Mexico
In success, as in many things, timing often plays a major role. You could say that Sonia Arias and Jared Reardon are blessed with impeccable culinary timing. From the instant they met and fell in love while B.P.S. students at the CIA to the moment they opened the doors of their new restaurant, Jaso, they have made well-timed and well-thought-out career choices that are sure to lead to success.
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John Barricelli '80
Owner | Chef | SoNo Baking Company and Café | Norwalk, CT
John Barricelli had a vision: to offer simple, delicious food in a homey atmosphere. His dream became reality in 2005, when he opened the doors to the SoNo Baking Company and Café. Located in the vibrant SoNo (South Norwalk) district of Norwalk, CT, the bakery café offers everything from artisan breads and French-style pastries to soups and sandwiches.
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John Besh '92 speaks with the CIA—listen to the podcast
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John Besh '92
Owner | Executive Chef | John Besh Restaurants
Acclaimed chef John grew up hunting and fishing in Southern Louisiana, learning at an early age the essentials of Louisiana's rich culinary traditions. After graduating from The Culinary Institute of America, his talent and drive have earned John critical kudos from the outset of his career: in 1999, Food & Wine named him one of the "Top 10 Best New Chefs in America." In 2003, Gourmet magazine included Restaurant August in its "Guide to America's Best Restaurants," and in 2006, it cited Restaurant August as one of America's Top 50 Restaurants.
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Dennis Chan '00
Owner | Executive Chef | Blue Bamboo | Jacksonville, FL
Florida is Dennis Chan's home, but to hear him talk about it, the CIA in Hyde Park still holds a big piece of his heart. "I really value the experience I had at the CIA," he says. "I try to be as much of an ambassador for the school as I can." Dennis currently has three employees whom he is encouraging to attend. And he does a lot of cooking demos for culinary students at the local community college, thereby spreading the word about the CIA.
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Melissa Kelly '88
Co-owner | Executive Chef | Primo Restaurants
Melissa Kelly is the Executive Chef and proprietor of Primo, located in mid-coast Maine. She is the 1999 James Beard Foundation Awards winner of the American Express Best Chef, Northeast Award. She was also nominated in 1998. Chef Kelly grew up on Long Island. Her earliest cooking lessons took place in her Italian grandmother's kitchen. In fact, she still favors Mediterranean accented foods. Melissa attended the Culinary Institute of America, Hyde Park, NY and graduated first in her class. Melissa's post-graduate education took place in some of the top restaurant kitchens in the country. |
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Ivan Orkin '93
Chef/Owner | Ivan Ramen | Tokyo Japan
Ivan has always been obsessed with the language and culture of Japan. At the University of Boulder he majored in it. But his passion for food brought him to the CIA and, for a time, Japan faded into the background. He worked at Lutèce, at Mesa Grill, and for Restaurant Associates, but always there was something missing. After he married a Japanese woman, the choice became clear. Tokyo became home to Ivan’s family and creating a ramen noodle shop his culinary calling.
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Clifford Pleau '81
Executive Chef | Seasons 52 | Orlando, FL
Clifford Pleau is director of culinary development and executive chef at Seasons 52, a “casually sophisticated” grill and wine bar that focuses on seasonal, healthful flavors and natural cooking techniques. The chain is part of Darden Restaurants, Inc. and has seven locations in Florida and the Atlanta, GA area.
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Elisabeth Prueitt '93 and Chad Robertson '93
Owners | Tartine Bakery | San Francisco, CA
Where can you find creative openness, a Zen-like attention to detail, and practical business sense all in one place? At Tartine Bakery in San Francisco, CA. That's where the husband and wife team of Chad Robertson '93 and Elisabeth Prueitt '93 spend their days setting a standard of excellence that is hard to match.
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| Executive Chefs |
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Robert Kinsloe Bell III '87
Executive Chef | Doublegates Country Club
It's clear that Robert Bell was destined to study at The Culinary Institute of America and become a chef. Not only was his uncle president of the National Restaurant Association, he was also a friend of Frances Roth, the visionary co-founder of the CIA. Robert began his culinary career as a foodservice specialist in the U.S. Army.
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Jonathan Benno '93
Executive Chef | Per Se
Jonathan Benno spent 15 years in some of the nation's finest kitchens before working for renowned Chef Thomas Keller at Per Se. As chef de cuisine, Jonathan oversees all aspects of the kitchen, and Food & Wine magazine recognized his talents by naming him one of its Best New Chefs of 2006. Also, the Mobil Travel Guide lauded Per Se as one of only 15 restaurants with a five-star rating, and the Michelin Guide New York City 2006 gave Per Se its most prestigious honor, a three-star rating.
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Andrew Carmellini '91
Executive Chef | Cafe Boulud
As executive chef for Café Boulud since its 1998 opening, Andrew Carmellini, together with owner Daniel Boulud, has enjoyed the creative and professional challenge of shaping a dynamic and award-winning menu. In 2000, Chef Carmellini was named Best New Chef by Food & Wine magazine. He also won the James Beard Foundation Award for Rising Star Chef, and was nominated as Best Chef in New York City by the foundation in both 2002 and 2004.
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Maneet Chauhan '00
Executive Chef | Vermillion | Chicago
Maneet Chauhan's energy and creativity, combined with polished culinary skills and the courage to follow her passion, have proven to be the right ingredients for success.
Originally from India, Maneet comes from a culture that stresses the importance of education. She had to prove herself as a serious culinary professional. "I chose an unconventional career path where the norm was to become a doctor or an engineer," she says.
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Jorge Collazo '82
Executive Chef | New York City Public School System
As executive chef for the public school system, Jorge Collazo is on the front lines of New York City's school food revolution inspired by Mayor Michael Bloomberg's Child First initiative. Jorge is involved in training, developing culinary concepts, writing standards, reformulating recipes, and collaborating with manufacturers to offer superior nutritional choices to young students. Since he started in May 2004, he's hired seven chefs, six of whom are CIA graduates, to help oversee the 860,000 meals served per day at 1,500 locations throughout the city.
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Michael J. Schulson '95
Executive Chef | Buddakan
Michael Schulson is executive chef at Buddakan New York, a 16,000-square-foot restaurant featuring modern Asian cuisine located in the city's Meatpacking District. He was opening chef for the restaurant's March 2006 debut as well as for the restaurant's original location in Philadelphia.
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| Baking & Pastry Chefs |
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Kishi Arora '04
Executive Chef | Mad Over Donuts | Dehli, India
Can you stand blindfolded, smell a food, and then accurately list the ingredients found within? Kishi Aroora can. Maybe that's the reason she left her studies at the Shri Ram College of Commerce in India to attend the CIA in Hyde Park, NY. And maybe it's why she graduated with an A.O.S. degree in baking and pastry arts with high honors and the International Student Endowed Scholarship. Whatever the reason, the residents of Noida, India are reaping the benefits.
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Johnny Iuzzini '94 speaks with the CIA—listen to the podcast
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Johnny Iuzzini '94
Executive Pastry Chef | Jean Georges
Johnny Iuzzini is the executive pastry chef at Jean Georges, one of only four restaurants in New York City to earn a Michelin three-star rating. Chef Iuzzini’s interest in the pastry arts began at age 17, when he started work at The River Café in Brooklyn, NY. Although his primary responsibility was garde manger, the young Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. He soon began assisting Chef Gouteyron after completing his kitchen shift, and eventually moved to pastry full time, cementing his desire to pursue a career as a pastry chef.
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Oliver Kita '89
Owner
| Oliver Kita Chocolates | Rhinebeck, NY
Walk into Oliver Kita Fine Confections in Rhinebeck, NY and the rich cinnabar-colored walls and deep browns of the elegant display furnishings immediately set a tone. You get the impression of quiet luxury and a European sensibility. But step further into the space and you see a huge serviceable marble-topped worktable, a chocolate tempering maching, and shelves of molds just waiting to be filled. At the helm of all of this is Oliver Kita '89, a man who loves the process of creating chocolate confections, recognizes the importance of presentations, and immediately conveys his all-encompassing passion for his work.
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Andrea Zelen Millner '89
Pastry Chef | American Brownie Co.
After nine years of creating award-winning desserts, Andrea Zelen Millner decided to focus on an American classic and rethink it as only a CIA graduate can. Her idea to elevate the common brownie to the level of gourmet fare came on her last day as executive pastry chef at Disney's celebrated California Grill. That's when the pan of homemade brownies she brought to thank co-workers was so popular it almost caused a riot!
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Andrew Shotts '90
Pastry Chef | Garrison Confections
To chocoholics, working with the "food of the gods" all day seems like the fantasy job. But to become an exceptional artisan chocolatier like Andrew Shotts '90, it takes a tireless passion for your work, a commitment to using only the best ingredients, and a sharp eye for business.
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| Entrepreneurs |
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Jessica Bard '95
Food Entrepreneur
As a cooking instructor, food writer, cookbook author, and food stylist, Jessica Bard has a full plate. After Jessica graduated with the CIA's first B.P.S. class, she joined the team that produces the CIA's cookbooks. She stayed there for five years, setting up the foundation for a career that's brought her into the kitchens of major consumer magazines.
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George Chookazian '93
Founder | FoodbyGeorge
Back in 1991, when George began Foods By George in River Edge, NJ, it was unheard of to find a company that exclusively made gluten-free products in a gluten-free facility. With improved public awareness and better medical diagnosis, demand has grown and George has been there to meet it.
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Lori Daniel '79
Co-Founder | Two Chefs on a Roll
In 1985, she and fellow CIA graduate Eliot Swartz '79 co-founded Two Chefs on a Roll as a wholesale dessert producer that sold desserts to other chefs. The business has since evolved into a custom and private-label company that manufactures both bakery and savory products. Among its 200 employees, Two Chefs on a Roll boasts an in-house research and development team comprised of research chefs, food scientists, and food technologists.
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Jeff Marcove '98
Co-owner | Marcove Executive Training | Paso Robles, CA
It’s convenient when you open an executive training company that uses culinary team building as its core to have a seasoned chef and a master trainer and facilitator running things. It’s even more convenient when they’re married and understand each other’s strengths, style, and rhythm. Marcove Executive Training brilliantly benefits from the expertise of Jeff as chef and his wife Kathy as a team facilitator. Together they have melded their talents to create a whole new approach to corporate team building.
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| Caterers and Event Planners |
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Barry Colman '83
President | More Than a Mouthful Catering | More Than a Mouthful Café
Barry's energy, enthusiasm, and dedication helped propel More Than a Mouthful to become not only one of California's most successful catering businesses, but a company that has enjoyed industry-wide acclaim as well.
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Eric LeVine '90
Owner | Chef Eric Catering & Events | Atlanta, GA
When Eric was a youngster, he hated school, skipped classes on a regular basis, and was finding trouble around most every corner. His grandfather, a certified master butcher who had emigrated from Germany after World War II, had some pretty firm ideas about what would help his lost grandson find his way.
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Christine Nunn '83
Owner | Executive Chef | Picnic Caterers
While most culinary professionals would agree that working in the food business is no picnic, that's exactly what it is for Christine Nunn. As owner and executive chef of Picnic Caterers, she's plenty busy—business is booming, and the company books months in advance. And that's just fine with her because she's making a living doing something she truly loves.
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Jewels Quelly '87
Owner | AngelFood Personal Chef Service | Washington, NJ
Shameless self-promotion, lots of organization, nerves of steel, and the ability to diversify are the keys to success as a personal chef, according to Jewels, owner of AngelFood Personal Chef Service.
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| Research & Development Directors |
McDonalds culinary innovator speaks to the CIA—listen to the podcast |
Dan Coudreaut '95
Director of Culinary Innovation | McDonald's U.S.
As McDonald's director of culinary innovation, Dan Coudreaut is responsible for developing menu items for the more than 13,700 restaurants that comprise the nation's largest burger chain. In that position, he has introduced a host of innovative new items to customers, including the popular line of Premium Chicken Sandwiches and creative salad variations such as the Asian Chicken Salad.
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Tom Gumpel '86
Director of Research and Development | Panera Bread
CIA graduate Tom Gumpel '86 likes to take a hands-on approach to his job. Wanting to figure out how to keep the flavor of brewed coffee as true as possible to its origins, the director of research and development for Panera Bread did what any quality-obsessed baker would do—he went to the mountains of Costa Rica to take part in the coffee harvest.
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Chris Loss '93
Director |
Ventura Research and Development Center | St. Helena, CA
Is food art or is it science? Anyone who has plated a culinary masterpiece or painstakingly followed a baking formula knows it's both. And as someone who has made a career of combining the culinary arts with food science, CIA graduate and food scientist Dr. Chris Loss '93 has a unique perspective on the interplay between the two disciplines—and on why it's important for busy chefs to take the time to delve deeper into the science behind their cuisine.
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Chad Schafer '03
Development Chef Givaudan | Cincinnati, OH
The mouth-watering aroma that greets you when you open a fresh jar of all-natural strawberry jam, is frankly, enhanced. Once a strawberry is cooked, its fragrance changes. The people at Givaudan, one of the world’s leading fragrance and flavor innovators, understand consumers’ desire for taste and flavor profiles that they know and love. They help companies put back the aroma of fresh strawberry into that jam jar. As a development chef, Chef works to ensure that authentic and familiar flavor cues can be found in all manner of foods both fresh and frozen.
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| Food Writers |
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Ira Meyer '78
Cookbook Writer
Ira was in Naples, Italy to give a talk about Italian food in America when he and Marcello Garofalo, who had ties to Disney, casually began to talk about a cookbook that would take its inspiration from Disney animated features. And so, 101 Recipes from Animation to Inspiration came to pass with recipes like Ariel's "Under the Sea" Tempura and Winnie-the-Pooh's No-bake Honey Cookies.
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Maureen Christian-Petrosky '99
Freelance Writer | Bon Appétit
Since graduating at the top of her class at the CIA, Maureen Christian-Petrosky '99 has worked as a professional chef, instructor, and food stylist, and has been a frequent television guest. She has appeared on CNN, CNN Headline News, the Food Network, NBC's Today show, and FOX News Network to discuss hot topics in the culinary industry. Today she is a free-lance writer and contributing editor for Bon Appétit magazine.
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Jamie Purviance '93
Chef and Writer | Weber Grill | San Francisco,
CA
After graduating with a Bachelor’s degree from Stanford University, Jamie Purviance became an English teacher and realized his dream of traveling the world teaching in international schools. But five years into his career, while teaching in Indonesia, he got a call that changed his life. The message? “Come home to Philly.” Both of his grandparents were ill and needed his care. Love for them brought Jamie home, and in doing so, helped him find the career he truly loves.
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| Food Stylists |
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Patrick Decker '05
Food Stylist | Rachel Ray Show | Food Network
At the tender age of 23, Patrick Decker already has a job that many in the culinary world only dream of: working as a food stylist for CBS Television Distribution's Rachael Ray show in New York City. And his CIA bachelor's degree—along with his boundless energy, easygoing demeanor, and passion for food—was instrumental in getting him there.
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Carol Kulig Gallant '99
Food Stylist | Freelance
Carol found her calling when she was hired after graduation as food stylist and assistant to the president for a New Hartford, NY ad agency. Today, she's a successful freelancer based in Ilion, NY with clients such as Heluva Good Cheese, Utica Cutlery, Walco Stainless, Empire Kosher Chicken, Green's Ice Cream, and Bush's Beans.
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Lilia Temple '83
Food
Stylist | Darien, CT
When Lilia Temple was a student at the CIA and was thinking of merging her love of sculpture with her love of food, she asked one of the chefs if he knew of anyone she could talk to about food styling. He replied, "Oh, there's some woman in the Midwest who does a lot of it." Well, what was once limited to a "lone" woman has now turned into thousands of people. With the explosion of cooking magazines, cookbooks, and the Food Network, food styling has become its own industry. And, within the industry there is specialization.
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| Educators |
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Eve Felder '88, C.E.C., C.H.C.
Associate Dean for Culinary Arts | CIA
An avid supporter for the advancement of women in the hospitality industry, Chef Felder has played an integral role in growing the presence of organizations such as Women Chefs and Restaurateurs and the Women's Food Service Forum on the CIA campus. Having mentored countless CIA students, Eve has worked closely with well-known alumnae like Cat Cora (CIA 1995) and Melissa Kelly (CIA 1988) throughout her career. In addition to supporting the role of women in the hospitality industry, Chef Felder also has a strong interest in sustainable agriculture.
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Denise Hall '96
Lecturing Instructor in Cafe Operations | CIA
Ms. Hall is maître d' instructor in the Apple Pie Bakery Café, one of five public restaurants on the CIA's main campus in Hyde Park, NY. The restaurant is also a classroom for students in the CIA's baking and pastry arts degree program, and the final course before baking and pastry arts majors earn their associate degree. Ms. Hall teaches Beverages & Customer Service, a course that explores various models of beverage service, including hot and cold drinks and a range both alcoholic and non-alcoholic beverages. Students also focus on food and beverage pairing as well as sales and service.
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Darcy Sala '01
Chef-Instructor | BOCES
Darcy Sala is contagious. Sit down with her and talk for a few minutes about food and you can't help but catch her unbridled enthusiasm and passion for the culinary profession, and especially for her alma mater.
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| Food Service Managers |
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Amy Greenberg '80
Senior
Vice President | Citigroup Executive Services
Amy Greenberg is senior vice president of Citigroup Executive Services in New York City, where she is responsible for the organization’s executive dining, conference center and meeting management, and multimedia and telepresence.
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Charles LaMonica '79
Restaurant Associates | Executive Vice
President for Corporate, Educational, Cultural, and Catering Venues
It was while studying in the CIA’s library that Charles LaMonica ’79 first began to recognize that Sally Lewis ’79 was his soul mate. And while he won’t divulge exactly what he said standing there among the books that caught her attention and won her heart, he will reveal that Sally has been the partner of a lifetime—in and out of the kitchen.
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| Wines & Spirits Specialist |
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Dave Peacock '00
Brewmaster | Rock Bottom Restaurants and Brewery | Loveland,
CO
Dave Peacock has a secret the whole time he was studying baking and pastry at the CIA; working at Todd English's Olives in Washington, DC; and leading the baking and pastry start-up at the Sofitel, also in DC. He was, in truth, a "basement brewer."
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Bijou Robertson '02
Co-owner | Zhoo Zhoo Wines | Hells Canyon, ID
When Stephen Robertson '72, owner of Hells Canyon Winery in Idaho, told his daughter Bijou "making wine is all about being able to taste, and to really taste you have to learn to cook," she took his words to heart. She arrived at the CIA armed with a desire to learn all she could about food and wine. She attended Michael Weiss's and Steven Kolpan's wine classes simultaneously so as to not miss any information. She served as president of the Epicures of Wine club and planned the "Idaho vs. France" wine tasting at which her father's Hells Canyon wines were pitted against some classic French wines in a blind tasting.
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