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Recent Scholarship
Recipients

"I would like to say 'Thank you' for actively supporting students studying in the culinary arts. Your support makes a huge difference not only financially, but it also serves as acknowledgement that our time and effort in our studies and classes is noticed and we are on the right path to success."

Brighton Dowding
San Diego, CA
AOS Culinary Arts, June 2007
San Pellegrino Expendable Scholarship Fund

Brighton Dowding's first foodservice job was at Swensen's Ice Cream Parlor in Cupertino, California, where, at age 16, she and her co-workers were responsible for every aspect of daily operation. "The shop ran very smoothly and we kept the customers coming back," said Brighton.

Keeping them coming back is still Brighton's goal. After graduation, the nontraditional-age student plans to study in New York City to become a certified sommelier. She wants to eventually launch a consulting business to help restaurants refine their wine and spirits list to complement their menu offerings.

She noted that many of her instructors and chef-instructors at the CIA have opened her eyes to possible career paths. "One of these instructors was Lorenzo Lauria, the Dining Room manager/instructor for the Caterina d'Medici restaurant on campus," said Brighton. "Mr. Lauria made me realize that I could pursue a career in hospitality that wasn't necessarily in the kitchen. He inspired me to work better, more efficiently, and always with a smile."

Brighton completed her externship at Ardsley Country Club in Ardsley-on-Hudson, Westchester County, New York. The kitchen staff was small and the establishment extremely busy from May to October with regular service, golf outings, weddings and other occasions, and special club galas. "I was able to work every station—Garde Manger, Saute, Grill, and Expo," said Brighton.

Brighton, who grew up in San Francisco and lived for 15 years in San Diego, has also attended San Diego Community College and received a Bachelor's degree from San Diego State University. At the CIA, she has been active in many clubs, including the Garden Society, Chef Sustaining Agriculture, the Dinner Club, and Gourmet Society. She works 30 hours a week in a per diem position as a Cardiovascular Anesthesia Technologist at Vassar Brothers Medical Center, and is a butcher-in-training/counter person at Fleisher's Butcher shop, which carries local grass-fed and organic meats.

To her scholarship donors, "I would like to say 'Thank you' for actively supporting students studying in the culinary arts. Your support makes a huge difference not only financially, but it also serves as acknowledgement that our time and effort in our studies and classes is noticed and we are on the right path to success."

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Auction Packages

Five days, Four Nights for Four in New Orleans

Wine and dine your way through the Crescent City compliments of the Brennan Family of Commander's Palace fame—Ella, Dick, Dottie, Ralph, Lally, Cindy, Lauren, Alex, Dickie, Ti, and Brad. You and three guests will be treated to breakfast, lunch, and dinner among the city's grand culinary destinations. Between meals, indulge your interest in antiques, architecture, history, art and music with a custom, seasonal itinerary featuring the most popular sights and attractions in New Orleans.

Round Trip Air Transportation: Four coach class round-trip tickets on American Airlines sponsored by the Ralph Brennan Rstaurant Group; normal restrictions apply.
Hotel: Two hotel rooms sponsored by Loews New Orleans Hotel; normal restrictions apply.
Day 1: Dinner at Café Adelaide's Bar, Chef's Table
Day 2: Breakfast at Café Du Monde; Lunch at Mr. B's Bistro; a horse-drawn carriage ride to your pressive dinner at Bourbon House, Dickie Brennan's Steakhouse, and Palace Café
Day 3: Breakfast at Camellia Grill; Lunch at BACCO; Dinner with specially selected wines at Red Fish Grill
Day 4: Breakfast at Mother's; Dinner at Ralph's on the Park with specially selected wines
Day 5: A meal at Commander's Palace at the Chef's Table, where you'll get an insider's view of the action in the world-famous restaurant's kitchen and enjoy VIP treatment as Executive Chef Tory McPhail caters an evening of culinary theater to your personal tastes, with the best that Commander's has to offer
Two complete eight-book Brennan cookbook libraries

Proceeds will benefit the Brennan Family Scholarship Fund at The Culinary Institute of America.

Estimated value: $8,500

Two Spectacular Nights at The Inn at Erlowest

The Inn at Erlowest is a Queen Anne-style stone castled located in the heart of the Adirondack Mountains alongside breathtaking Lake George in Upstate New York. Situated halfway between New York City and Montreal, The Inn at Erlowest offers visitors unparalleled luxury in a pristine environment.

Each of the ten enchanting spacious guest rooms are tastefully decorated and adorned with turn-of-the-century antiques garnered from throughout the region. Many rooms have sweeping views of Lake George and are equipped with gas fireplaces.

Critically acclaimed Chef Dale Miller and his culinary team provide guests with a unique selection of unsurpassed food and wine. As one of only 61 Certified Master Chefs in the United States, Chef Miller creates spectacular menus that highlight freshness, seasonality, local farm ingredients, and perfect wine pairings.

This package includes:

A two-night stay including two rooms for two couples.
A nine-course dinner and wine pairing at the Chef's Table.
A five-course dinner and wine pairing in the Inn Dining Room.
A Lunch and Learn with Chef Dale Miller including a cooking demonstration.
A gourmet lunch on board the custom 38-foot Mahogany Hacker, weather permitting.
Full breakfasts, both days.

Estimated value: $10,000

Certified Master Chef Dinner for 10 in your Dining Room

A Unique and Elegant Dinner Prepared in your Home by Certified Master Chef Ron DeSantis '81

A 1981 graduate of The Culinary Institute of America, Ron is project director for the CIA's Industry Solutions Group and has been director of education services and a professor in culinary arts, as well. The recipient of medals in prominent international culinary competitions, he has worked at top restaurants in the United States and Germany , and was chief cook with the U.S. Marine Corps in Okinaawa, Japan. To Chef DeSantis, cooking is pure pleasure. "Pleasure in growing or getting great ingredients. Pleasure incooking. Pleasure in eating with family and friends. Pleasure in providing a meal for others to enjoy. Cooking is a language that needs no translation, and it is a privilege to speak this language."

Chef DeSantis enjoys cooking season comfort food. "The best ingredients from each season prepared using time-honored cooking methods."

Let him show you his passion in your home!

Approximate value: $6,000

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