annrpt 06 rev.qxp - the culinary institute of america

Leading the Way2005–06 ANNUAL REPORT

Message from the Chairman and the President 5

Passion 7

Determination 13

Innovation 21

Financial Highlights 26

Board of Trustees 30

In Memoriam 33

The Society of Fellows 34

Partnerships 37

Our Benefactors 38New Pledges 38Honor Roll 38Society of the Millennium 39Corporations and Organizations 39Parents and Friends 40Alumni 44Faculty and Staff 47Gifts in Memoriam 48Gifts in Honor 49

Scholarships 50Expendable Scholarships 50Endowed Scholarship Funds 51

Named Facilities at the CIA 52

OUR MISSIONThe Culinary Institute of America is a private,not-for-profit college dedicated to providingthe world’s best professional culinary educa-tion. Excellence, leadership, professionalism,ethics, and respect for diversity are the corevalues that guide our efforts. We teach our stu-dents the general knowledge and specific skillsnecessary to live successful lives and to growinto positions of influence and leadership intheir chosen profession.

This annual report, covering Fiscal Year June 1, 2005 through May31, 2006, was submitted at the Annual Meeting of the Corporationof The Culinary Institute of America on October 28, 2006.

©2006 The Culinary Institute of America

Photography: Roger Ball, Keith Ferris, Images.com/CORBIS, Terrence McCarthy, Michael Nelson, On Location Studios, Jessica Paddock, and David Wakely

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

The CIA at Greystone is a branch of the CIA, Hyde Park, NY.

2 The Culinary Institute of America 2006

What a great blueprint for leadership.Although Emerson likely never met FrancesRoth, his profound words could easily havebeen used to describe Mrs. Roth’s role in thefounding of our college 60 years ago.

Mrs. Roth took the traditional European modelof training chefs—on-the-job experience viaapprenticeships—and turned it upside down. In1946, she spearheaded efforts to open The NewHaven Restaurant Institute, later renamed TheCulinary Institute of America, and the culinaryrevolution in our country was launched.

The idea of a chef needing formal education tocook was basically unheard of prior to thattime, let alone the concept of earning a degreeto get ahead in the industry. Most chefs werethought to be unskilled, nonprofessional labor-ers consigned to the kitchen. But the advent offormal culinary education—quietly initiated bythat small cooking school in New Haven—rede-fined first the perception of American chefs,and then the food industry as a whole.Throughout the past six decades, The CulinaryInstitute of America has been at the forefrontof this transformation, leading the way in theevolution of the foodservice world.

This year, we can all feel great pride and exhil-aration as we commemorate the college’s 60thanniversary. It’s time to celebrate!

Celebrate the accomplishments, like the cre-ation of our ground-breaking PLY curriculum,the startups of our award-winning restaurantson campus, the launch of our bachelor’s degreeprogram, the opening of our Greystone cam-pus in the Napa Valley, and the creation of ourIndustry Solutions Group—one of this year’smany exciting initiatives you’ll read about inthe pages that follow.

Celebrate the continued enhancement of theCIA’s top-notch education facilities, such as theHilton Library, the Colavita Center, AntonPlaza, and our most recent additions, the beau-tiful Admissions Center on the Hyde Park cam-pus and the innovative new centers for foodand wine exploration at Greystone.

And, especially, celebrate the people. Visionarypeople like our founders, Frances Roth andKatharine Angell; past leaders such as JacobRosenthal and Ferdinand Metz; our talentedstaff and faculty members through the years;our more than 37,000 alumni and students whoare leading—and will continue to lead—theindustry; and, of course, all of you, our friendsand benefactors.

So go ahead; join in the celebration. Have fun,raise your glasses high, and toast the 60thanniversary of the world’s premier culinary col-lege. Here’s to leading the way for many moreyears to come!

The Culinary Institute of America 2006 5

WILLIAM C. ANTONChairman of the Board

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

“Do not go where the path may lead, go instead where

there is no path and leave a trail.”

Ralph Waldo Emerson, American author, poet, and philosopher


P


Sixty years. Six decades. Three score. Howeveryou label it,that’s an impressive amount of time to maintain a gold-stan-dard reputation as the leader in your field. And that’s just whatThe Culinary Institute of America has done. The extraordi-nary accomplishments throughout our history—culminatingthis year in our 60th anniversary celebration—have alwaysbeen fueled by passion, and that’s what drives us today.

Webster’s dictionary defines passion as “a strong liking ordesire for or devotion to some activity, object, or concept.”Similarly, a strong devotion to excellence in all things culi-nary and an enduring passion for food have helped definewho and what the CIA is, and why the college has, for somany years, been leading the way in culinary education.

Before we explore the CIA’s most recent accomplishments,let’s take a look back at how we got here—at the people, initia-tives, and events that have brought us to this milestone year.

“Only passions, great passions, can

elevate the soul to great things.”

Denis Diderot, French Philosopher and Writer

Passionnotch instruction, and outstanding facilities help keep us on mis-sion to provide the world’s best culinary education.

A Passion for ProfessionalismFrom the very beginning, CIA co-founder Frances Roth wasdetermined to establish a school that would become “theculinary center of the nation.”With support from co-founder Katharine Angell, Mrs. Roth turned her passioninto a new vision for educating chefs. Taking chef trainingbeyond the European apprenticeship model, she promotedthe idea that chefs needed formal education to ply theircraft and reach a new level of professionalism. That ideatook root, and the fruits of her work are apparent today—there are no fewer than 285 degree-granting culinaryschools throughout the United States.

But, only one has been leading the way for 60 years. Onlyone is The Culinary Institue of America.


Did You Know?Frances Roth never worked in a restaurant,

but she was one of the most influential pio-

neers in culinary education. Who was this

woman who changed the face of chef train-

ing as we know it? The daughter of Jewish

immigrants, Mrs. Roth was born in New

Haven, CT in 1896. She graduated from New

York University Law School, and became the

first woman to not only pass the Connecticut

bar exam, but also gain admittance into the

Connecticut Bar Association. She went on to

become an accomplished city prosecutor for

New Haven. Her friendship with local restau-

rant leaders—who knew her reputation for

getting things done—led them to ask her to

head up a training school for chefs. The rest is

(60 years worth of) history.

Thanks to founders Frances Roth (left) and Katharine Angell (second from right), return-ing World War II veterans had the opportunity to embark on exciting culinary careers.

A Passion for LeadershipWhile world-class facilities and ground-breaking curriculahave helped make The Culinary Institute of America theunrivaled leader in culinary education, it’s people who havebeen at the forefront of the college’s drive for excellence.

To lead, you must have strong leadership. The CIA has hadthat every step of the way, from its founders to past presi-dents like Jacob Rosenthal and Ferdinand Metz to currentPresident Dr. Tim Ryan. Mr. Rosenthal left his mark byinstituting the year-round “Progressive Learning Year” cur-riculum still in use today at the college; orchestrating themove from New Haven, CT to St. Andrew-on-Hudson, aformer Jesuit novitiate in Hyde Park, NY; and opening thecollege’s first student-staffed restaurant, the EpicureanRoom (later to become the Escoffier Restaurant).


Leaders such as Jacob Rosenthal (above left) were instrumental inexpanding the CIA’s facilities and leadership role through the years.

During Mr. Metz’s tenure, the collegeexpanded its continuing education programs;opened three more on-campus restaurants anda bakery café; built a comprehensive culinarylibrary; enhanced studies in nutrition, Ameri-can cuisine, and baking and pastry; openedthe Greystone campus; enhanced our associatedegree programs; and launched two bachelor’sdegree programs.

Dr. Ryan has continued this momentum withthe opening of the Colavita Center for ItalianFood & Wine, the building of Adirondack-stylestudent residence lodges and the elegant AntonPlaza in Hyde Park, the introduction of newstate-of-the-art centers for learning at Grey-stone, and extensive curriculum enhancements.

Both Mr. Metz and Dr. Ryan have extendedtheir leadership to the industry as well, eachserving terms as American Culinary Federa-tion president (Dr. Ryan was the youngestever) and teaming with CIA colleagues to earnmedals in international competitions such asthe Culinary Olympics.

And, of course, the college’s faculty and staffmembers have helped us lead the way by call-ing upon their dedication, talent, and expertiseto educate the future leaders of the profession.Today, these alumni leaders—more than 37,000strong—serve as executive chefs, bakers, entre-preneurs, corporate chefs and managers, foodwriters, R&D professionals, and much more invirtually every area of the industry.


The CIA’s Culinary Olympics winners show off their medals. Standing from left, Fritz Sonnenschmidt, C.M.C.; Tim Ryan ’77, C.M.C.; and Mark Erickson ’77, C.M.C. Seatedfrom left, Helmut Loibl and Ferdinand Metz, C.M.C.

A Passion for ExcellenceAmid all the milestones and accomplishmentsin our 60-year history, one thing has remainedconstant—a shared passion for culinary excel-lence. Students strive to achieve it; facultymembers teach it; alumni and industry friendsof the college champion it around the world.It’s evident in our many acclaimed culinarytexts and in the prestigious awards (such as theIvy) that our restaurants have won. This pas-sion—this drive for excellence that defines whatThe Culinary Institute of America is all about—guides us forward. And it’s why we’ll continueto lead the way in culinary education in theyears to come.

Did You Know?When the CIA was ready to leave New

Haven, CT, in 1970, sites as far as Chicago,

Atlanta, and Columbia, MD were considered.

How did the college end up in Hyde Park,

NY? Then-president Jacob Rosenthal noticed

a trend for the Roman Catholic Church to

divest some of its properties, and asked a

visiting Catholic brother for a list of such

properties for sale. Lo and behold, the St.

Andrew-on-Hudson Jesuit novitiate was on

the list, and after a visit, Mr. Rosenthal

decided it “lends itself to the creation of

ideal facilities and an ideal educational envi-

ronment.” Looking at the campus today,

more than three decades later, the outcome

of his vision is truly remarkable.

Spanning 60 years of culinary excellence: the CIA’s very first graduat-ing class (top) and graduates from the bachelor’s degree programslast December (above).



De


We’ve all seen the look...brow furrowed, eyes focused, jaw res-olutely set in intense concentration. It’s the look of determina-tion, a look that says, “I’m not going to quit until I achieveexactly what I set out to accomplish.”And it’s a look that’s fre-quently etched upon the faces of everyone who learns,teaches, and works at The Culinary Institute of America.

This is the kind of perseverance, dedication, and drive thathas helped the CIA stand out as the leader in culinary edu-cation. It’s no surprise that, even after 60 years, we’re stilldetermined to break new ground, to strive for excellence inall of our endeavors, and to accomplish great things in culi-nary arts education.

“An invincible determination can

accomplish almost anything.”

Thomas Fuller, British Scholar, Author, and Preacher

etermination

A Determination to Teach Future LeadersOne of the key components of the CIA’s strate-gic plan is the ongoing development of superior,compelling programs. The college continues togive students a wide variety of ways to learnmore about food and professional practices inthe foodservice and hospitality industry.

Several of the most recent educational initia-tives provide more choices for students seekinga CIA associate degree. The college launchedthe Associate Degree Program for AdvancedCareer Experience (ACE) students, whichoffers qualified enrollees credits for priorknowledge or learning equivalent to thatrequired of the externship. This allows stu-dents to graduate with their A.O.S. degree 18weeks sooner for increased career efficiency.The CIA is also now bringing its groundbreak-ing associate degree curriculum to the WestCoast, offering the program at its Greystonecampus in St. Helena, CA for the first time.Finally, the CIA’s alliance with the CornellSchool of Hotel Administration has produceda collaborative degree program for studentswith a passion for food and hospitality opera-tions. After earning their associate degree atThe Culinary, students can now transfer toCornell and complete their Bachelor of Sci-ence in five to six semesters.

Recognizing the continued importance ofstudying world cuisines and cultures, the CIAlaunched its enhanced, state-of-the-art foreignlanguage laboratory. The lab features voice-and text-based technology that further helpsstudents practice speaking and listening skillsin French, Spanish, and Italian.

A number of events on and off campus givestudents plenty of chances to learn outside thekitchens and classrooms. Thanks to a partner-ship with Restaurant Associates, the CIA sentstudents from the Garde Manger class withfour faculty members to cook at the U.S. Opentennis tournament in Flushing Meadows, NY.The Produce Marketing Association (PMA)Nucci scholarship allowed eight students andtwo faculty members to travel to Monterey, CAfor the PMA retail produce convention. And,expanding on the college’s popular Californiaexperience, select bachelor’s degree programstudents are now traveling to Italy for theirFood and Wine Seminar between the juniorand senior years. This experience gives themthe chance to explore exciting culinary destina-tions including Venice, Rome, and Florenceand major wine regions such as Tuscany, Pied-mont, and Veneto.


There are many ways the CIA is leading the way, such as the A.O.S.program at Greystone and advanced technology in the foreign lan-guage laboratory.

Back in Hyde Park, the first-ever New ZealandMaster Class exposed students to the wine andfood of that country, and the Women in Food-service Leadership Day brought female leadersfrom various facets of the industry to campusto share their career experiences with students.

And as always, the college continues to strivefor excellence when it comes to providingquality culinary education. Currently, morethan 60 faculty and staff from six departmentsare working diligently to identify new ways toenhance the degree program curriculum. Thisongoing collaborative effort will bring aboutsome exciting changes for degree program stu-dents in the next several years, and facilitatecurriculum growth well into the future.

A Determination to Serve theWhole StudentAt The Culinary Institute of America, we lookbeyond the classrooms and kitchens to giveour students a superior overall college experi-ence. Recent upgrades and enhancements tocampus facilities and services have supportedthis objective.


Did You Know?The CIA’s longest-tenured chef has

retired...or has he? Before his retirement in

August, Jim Heywood ’67 was not only a

graduate and beloved chef-instructor of the

college, he was one of the few remaining

members of the campus community who

bridged the gap between the New Haven

and Hyde Park campuses. Thirty-seven years

ago, he returned to his alma mater to join

the faculty, and went on to teach garde

manger, American cuisine, culinary skill

development, and more to countless stu-

dents. He is perhaps best-known for his

award-winning chili, the recipe for which

he refuses to divulge. “I could tell ya, but

then I’d have to kill ya,” he has said. Chef

Heywood epitomizes the concept of CIA as

family, as his wife Liz is a 1974 alumna of the

college and both of his sons are ’95 grads.

Although he’s officially considered “retired,”

he’s determined to stay involved with his CIA

family as an ambassador, traveling to talk

about the college and do cooking demon-

strations. Which only goes to prove: you can

take the chef out of the CIA, but you can’t

take the CIA out of the chef.

One of many opportunities for CIA students to interact with industryprofessionals—the Women in Foodservice Leadership Day at theCIA’s Hyde Park campus.

The spectacular new Admissions Center,opened last January, is the ideal venue for wel-coming applicants and new students to the col-lege. The 25,000-square-foot facility, whichhouses the college’s Admissions, Financial Aid,and Bursar’s offices, also provides morestreamlined enrollment and financial aid serv-ices for current students.

In May, the college opened its new athleticfields, which are home to the popular intramu-ral softball and flag football programs, as wellas our intercollegiate soccer and paintballteams. This past year the soccer team battledfor the Hudson Valley Men’s Athletic Confer-ence Championship, surrendering the decid-ing goal late in a valiant effort.

Two new student kitchens were constructed,one each in Angell and Rosenthal Halls, fea-turing Viking commercial stoves along withrefrigerators, prep stations, and microwaveovens. A total of seven student kitchens arenow available in residence halls across thecampus. Additional residence hall enhance-ments—colorful new painting and lightingschemes, coin-free laundry machines, and theaddition of two new senior resident assistantpositions—help provide students with a pleas-ant, productive living environment throughoutthe course of their education.


Did You Know?Students who have already graduated still

have a major impact on CIA campus life.

Before Greg Mezey ’06 earned his associate

degree in culinary arts earlier this year, he

found plenty to keep him busy at the CIA. He

served as a resident assistant and as an active

member of both the American Culinary Fed-

eration and the student-appointed Judiciary

Board. But perhaps the most valuable contri-

butions he made came from his role as vice

president of the Student Government Associ-

ation. “It was important to get involved and

help the voice of the students be heard,” he

says. “Everything we did was aimed at the

betterment of the entire school.” And the

impact of those efforts is evident today,

according to Student Activities Office Man-

ager Sue Haug. “The changes in student gov-

ernment on campus have been astronomical

since Greg was here,” she says. “The respon-

sibilities of the organization, procedures for

events and activities, the funding—it has all

changed for the better thanks in large part

to him.” Today, Greg is pursuing his bache-

lor’s degree in hotel management with the

goal of one day owning a chain of interna-

tional hotels.

Prospective CIA students and their families are treated to state-of-the-art facilities in theAdmissions Center’s Ecolab Theatre.

With an eye toward students’ health and well-ness, the college hired a licensed psychologistto head up the Counseling Services Office andto provide clinical supervision to staff coun-selors. A number of informational sessions wereheld on campus covering topics such as HIV,Diabetes Education, Quit/Win Smoking Cessa-tion, Breast Cancer Awareness, and Heart Dis-ease. Perhaps most impressive, the college’sHealth Services staff treated more than 18,000cases in the past year.

Of course, CIA students continue to have funtoo! Carrying on the college’s seasonal tradi-tions, students celebrated in style at the Stars &Stripes Weekend, annual pumpkin-carving con-test and Halloween Bash, and Winter FormalDance. They relaxed for the summer’s outdoorMoonlit Movie series and quirky but popular“bada BINGO” games, and once again flexedtheir culinary muscles at the annual Chili Cook-off and Chowder Cook-off.

A Determination to Advance the ProfessionThe Culinary Institute of America strives tobuild leaders both in the food world andwithin its own community in a variety of ways.

Savvy culinarians turn to the CIA’s popularBaking & Pastry Arts and Accelerated CulinaryArts Certificate Programs, Certified Wine Pro-fessional training, and the certification pro-gram for sales professionals to help take theircareers to the next level.


Thanks to the CIA’s collaboration with the American Culinary Federa-tion, chefs are coming to the college from near and far to earnProChef Certification.

CIA students get in on all the sports action at the college’s new athletic fields.

Now chefs are signing up in increasing numbers to earn ProChef Certifi-cation at the college. The CIA joined forces with the American CulinaryFederation to create this prestigious certification program that has fastbecome a valuable credential in the food world.

The Culinary Immersion for Foodservice Professionals program was intro-duced for industry professionals who would benefit from a better under-standing of the back of the house. This three-day course puts all of anorganization’s team members on the same page in the culinary world, giv-ing them the chance to learn the skills and speak the language of chefs.

The college continues to offer top-notch training materials to the indus-try as well. The most recent DVDs to hit the market are “The HealthyPalate,” “Restaurant Economics,” and “Basic Kitchen Preparations.”Textbooks recently completed by the CIA include Grilling, CulinaryFundamentals, and Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America.

Internally, the college took steps to further strengthen its leadership team.Leadership Competencies established for our top management group willhelp Cabinet members better understand strengths and weaknesses,thereby enhancing their leadership effectiveness. That initiative joins theexisting “Premier Performance” system in making sure the goals of allCIA employees—from top to bottom—align with our mission.


The college’s ever-expanding library of training materials offers awide range of topics to foodservice professionals.

Importantly, the college also advanced thequality of entering students. Enhanced recruit-ment programs, strategic use of the Web siteand online search tools, and close coordinationof efforts between the Admissions and Com-munications teams had major impact. As aresult, inquiries rose sharply and applicationnumbers doubled. The CIA was more selectivethan ever in accepting students, giving Admis-sions the flexibility to bring even more futureleaders to campus.

And in the greater foodservice world, ouralumni distinguished themselves as leaders inmany ways. Four of them won James BeardAwards—Outstanding Chef: Alfred Portale ’81,chef/owner of Gotham Bar & Grill in New YorkCity; Outstanding Pastry Chef: Johnny Iuzzini’94, pastry chef at Jean Georges in New YorkCity; Outstanding Service: Gary Danko ’77,chef/owner of Gary Danko in San Francisco,CA; and Best Chef: Southeast: John Besh ’92,executive chef/co-owner of Restaurant Augustin New Orleans, LA.

Michael Kornick ’82 was one of six foodserviceoperators in the United States to earn a 2006Ivy Award from Restaurants & Institutions mag-azine, for his Chicago restaurant, mk. And fourgraduates were among Restaurant Hospitality’sRising Stars: Brian Bistrong ’89, The Harrison,New York City; Paul Virant ’94, Vie, Chicago;Jeremy Grandon ’98, Jeremy Restaurant & Bar,Keego Harbor, MI; and Matthew Zappoli ’98,Fresh, La Jolla, CA.

Enhanced programs, dedicated faculty andstaff, high-caliber students, accomplishedalumni... it’s easy to see why The CulinaryInstitute of America is leading the way.


Each year, the CIA’s variety of courses for food professionals and aspir-ing culinarians brings more and more students to the college’s HydePark campus.


In


How do we come up with new ideas for our customers?That’s a question that, more than ever, The Culinary Insti-tute of America is answering for leading foodservice compa-nies. Certainly, the CIA has a rich history of teaching thefundamentals to aspiring culinarians and providing continu-ing education for food professionals. But today’s CIA alsoserves as a key resource for culinary innovation to leadingfood organizations.

The CIA’s 125-plus instructors collectively have such awealth of knowledge and experience that they can’t help butbring fresh, innovative ideas to a project or learning situa-tion. Add the college’s world-class facilities on both coasts,customized programs covering a variety of culinary topics,and extraordinary support from the industry at large, andyou have a guaranteed recipe for success in foodservicethought leadership and innovation.

“Innovation distinguishes between a

leader and a follower.”

Steve Jobs, CEO, Apple Computer

nnovation

Innovation in R&DOne of the more exciting initiatives created atthe CIA in recent years is the Industry Solu-tions Group (ISG), the college’s newly organ-ized in-house consulting team. The ISG ischarged with providing tailored solutions inresearch and development, flavor exploration,product testing and development, supplier andoperator relations, and training/certification forthe food industry. Since its inception earlier thisyear, the ISG has been called upon by numer-ous foodservice manufacturers, operators, andassociations to develop innovative ideas andsolutions that help increase their bottom lines.

For example, the ISG has worked with TheCoca-Cola Company to create new drinkrecipes for casual dining restaurants using itsfountain drinks. “Coca-Cola Specialty Bever-age” recipes include the Coca-Cola Hot Tamaleand other unusual variations on old favorites.Radisson Hotels & Resorts turned to the ISGfor help in providing guests with more diningoptions, including those that help travelersmaintain a healthful lifestyle. The result wasTasteful Choices, a menu insert that includes 15options for breakfast, lunch, and dinner.

Did You Know?A CIA graduate is in charge of culinary inno-

vation for McDonald’s Corporation. Dan

Coudreaut ’95 has the enormous task of

developing menu items for McDonald’s vast

system of more than 13,700 U.S. restaurants.

Even the most casual diner has to have

noticed the enhanced quality and variety of

choices at the burger chain titan since Chef

Coudreaut started innovating. Having intro-

duced such popular new items as the Asian

Chicken Salad and Spicy Chicken Sandwich,

he continues to turn to his alma mater as a

resource. “What amazes me about the CIA is

that it is constantly innovating,” he says.

“The college is always on the edge. I know

today if I call the CIA, it will have the most

up-to-date trend information.” Chef

Coudreaut will continue to take full advan-

tage of that knowledge as he develops

future menu items under the Golden Arches.

And his customers? They’re lovin’ it!


The Coca-Cola Company turned to the CIA’s Industry Solutions Group to help createnew drink recipes for casual dining restaurants.

Dan Coudreaut ’95

And the CIA helped some of the nation’s top food scientists from theResearch Chefs Association hone their kitchen skills through customtraining programs and team building. Additionally, the college designedonline courses for the International Foodservice Manufacturers Associa-tion, assisted in curriculum design for the American Egg Board, and sentrepresentatives to present and lend expertise to a variety of eventshosted by organizations such as Reed Exhibitions, the CooperativeExchange, and the Council of Hotel and Restaurant Trainers.

The exciting new facilities at The Culinary Institute’s Greystone campushave solidified its role as the industry’s culinary think tank. The CIA’sWest Coast campus is a leading center that offers faculty and venues thatspark the creative process in menu and flavor development—from theVentura Foods Center for Menu Research and Development to theWilliams Center for Flavor and Discovery to the Rudd Center forProfessional Wine Studies. It’s a veritable playground for creativityand research.

So these days, when it’s time to produce in the R&D arena, the CIA hasthe talent and the resources for extraordinary results.


The CIA has the facilities and faculty that the foodservice industryturns to for its R&D solutions.

Innovation in Thought LeadershipThe CIA’s conferences and retreats broughttogether experts and leaders in various sectorsof the industry to discuss important issues andtrends in the food world. The 8th Worlds ofFlavor Conference at Greystone, sold out onceagain, focused on “Ancient Fires, World Fla-vors, and the Future of American Cooking.”Agroup of leading American nutrition scientists,corporate chefs, foodservice menu decision-makers, and other culinary experts gatheredfor the Second Annual Worlds of Healthy Fla-vors Leadership Retreat, presented by the CIAand Harvard School of Public Health—Depart-ment of Nutrition (HSPH). The college alsohosted its popular annual retreats—Flavor,Quality, and American Menus and Worlds ofFlavor, Baking and Pastry Arts.

Did You Know?The CIA’s ISG team is headed up by no fewer

than three American Culinary Federation-

Certified Master Chefs. The college’s Industry

Solutions Group (ISG) is in good hands. Lead-

ing the team, Associate Vice President Victor

Gielisse is a Certified Master Chef. Project

Director Ron DeSantis ’81 is a Certified Mas-

ter Chef. Senior Consultant Rudy Speckamp is

one, too. Dr. Gielisse is energized about help-

ing companies make their products excellent,

consistent, and, above all, different from the

competition. “How do we deliver this differ-

entiation? ISG can do it through innovation,

by helping foodservice companies leverage

the forefront of new disciplines affecting the

industry,” he says. “Best of all, ISG can draw

on the experience and skills of our world-

class faculty as well as the intellectual con-

tent and cutting-edge programs we have

available at the CIA.”


The 2005 Worlds of Flavor Conference highlighted the cooking of many cultures, andexplored how these cuisines are reshaping American menus.

The CIA joined New York State Senator HillaryRodham Clinton and the Commission on IndependentColleges and Universities to host Colleges Buying Local: AFarm-to-Fork Initiative. The one-day conference drew NewYork State colleges, foodservice representatives, and farm-ers’ groups to the college’s Hyde Park campus. The eventsupported Senator Clinton’s continuing efforts to expandmarkets for New York State agriculture and provide con-sumers with high-quality, nutritious food.

Innovation in All That We DoSixty years. Six decades. Three score. All these years later,the CIA has the passion, determination, and spirit of innova-tion to keep us at the forefront of the culinary profession. Asthe industry changes, we’ll keep blazing trails not only forthe food professionals of today, but for the culinary leadersof tomorrow. We can be confident that, whatever happens inthe food world during the next 60 years, The Culinary Insti-tute of America will be right there, leading the way.


New York college representatives, food professionals, and farmers from across the stateconverged on the CIA campus in Hyde Park for Colleges Buying Local: A Farm-to-ForkInitiative.

2006 2002 2003 2004 2005 0

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2005–2006 FINANCIALHIGHLIGHTSAn Investment In LeadershipThe Culinary Institute of America continues tomaintain financial stability and growth in sup-port of its leadership role as the world’s pre-mier culinary college.

Operating Revenues GrowThe CIA’s total revenues grew to $118.5 million,an increase of $25.2 million, or 27%, from lastyear. Tuition and housing fees were the primarycontributors to the college’s strong revenuegrowth. Increases in gifts, restaurant sales, intel-lectual property royalties, and investmentreturns contributed 39% of total revenues,which enables the CIA to maintain affordabletuition and fees.

Total degree program enrollment at the HydePark campus continued to grow. Averageenrollment grew in all four degree programs—A.O.S. in culinary arts and baking & pastryarts and B.P.S. in culinary arts managementand baking & pastry arts management. Enroll-ment at the Greystone campus also continuedto grow. As a result of this enrollment growth,the college continued to expand on-campushousing; a record number of students lived atthe Hyde Park and Greystone campuses.


TOTAL REVENUESIn Millions

2005–06 CIA REVENUE SOURCES

Tuition (Less: InstituteAid): $46,603,323(39.3%)

Student Fees :$15,063,676 (12.7%)

Residence Hall Fees :$10,883,738 (9.2%)

Restaurant Sales :$11,000,293 (9.3%)

Investment Income:$10,699,509 (9.0%)

Grants and Other Sources :$9,321,224 (7.9%)

Non-Credit Tuition:$8,572,498 (7.2%)

Net Contributions :$6,383,349 (5.4%)

2006 2002 2003 2004 20050

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160

120

80

40

Continuing Education continues to be astrong revenue generator for the college. Totalcontinuing education revenues were morethan $11.6 million, increasing over $2.8 mil-lion, or 33%, from last year. Continuing edu-cation covers a diverse range of services,including certificate programs, custom pro-grams, courses for professionals, conferences,educational retreats, and adult education.

The CIA received more than $6.9 million infinancial support from donors, which wasmore than double the amount received lastyear. Contributions—which account for morethan 5% of the college’s total revenue—helpfund existing and future facility construction,increase the endowment, and support studentscholarships.

Endowed Investments Continue To RiseEndowed investments grew to $67.1 milliondue to donor contributions, internal reinvest-ment, and solid investment returns. The CIA’stotal endowment fund grew $18.7 million, or39%. The endowment helps support studentscholarships, as well as facility maintenanceand quality initiatives.

Assets Increase Once AgainThe college’s assets were $271.3 million, anincrease of $17.9 million, or 7%. The CIAcontinued reinvesting in property, plant, andequipment (PP&E) in order to maintain andenhance its world-class facilities. PP&E grew to$164.8 million, an increase of $16.1 million.


2005–06 CIA EXPENSES

Salaries and Benefits:$49,261,408 (51.8%)

Purchased Services:$10,202,543 (10.7%)

Operational Support:$14,355,997 (15.1%)

Interest Expense:$3,123,034 (3.3%)

Depreciation and Amortiza-tion: $6,273,864 (6.6%)

Utilities: $4,049,573(4.3%)

Food and Beverages:$7,772,779 (8.2%)

Equity Assets

ASSETS/EQUITYIn Millions

2006 2002 2003 2004 20050

8

16

24

32

40

48

56

20062002 2003 2004 20050

10

20

30

40

50

60

70

80

Major new projects at the Hyde Park campusinclude the completion of both Anton Plaza (a terrace and parking garage) and the newAdmissions building, the purchase of 20 acresof land on the northern border of the campus,and the construction of a fifth lodge.

Major construction projects at the Greystonecampus include the renovation and opening ofthe Vineyard Lodge and the opening of the Ventura Foods Center for Menu Research andDevelopment.

Consolidated net assets (equity) increased$23.5 million, which represents an 18.2%return on net assets.

Financial Aid Benefits StudentsFinancial aid provided to our students from allsources (Federal, State, private donors, and theCIA) totaled $53.7 million, an increase of8.2%. 91% of the students received some formof financial assistance. Student loans were$37.7 million, or 70% of all disbursed aid. CIAand private donor scholarships were $10.5 mil-lion, an increase of 8%. The college receivedand disbursed to students more than $1.9 mil-lion in Federal PELL grants.


ENDOWMENTIn Millions

Unrestricted

Temporarily Restricted

Permanently Restricted

Loans

Scholarships & Grants

FINANCIAL AIDIn Millions

Student Wages

Other Aid

2006 2005

ASSETS:

Cash and Cash Equivalents $ 8,101 $ 8,172

Investments 67,141 55,087

Student Accounts Receivable 4,952 6,554

Amounts Due from 19 62Government Agencies

Other Receivables 763 525

Inventories at Cost 2,469 2,451

Prepaid and Other Assets 772 589

Contributions Receivable 8,654 6,926

Deposits with Trustees 6,437 18,255

Bond Issuance and Related Costs 4,067 4,206

Current Valuation of 1,132 0Derivative Instruments

Loans to Students 2,010 1,824

Property and Equipment 164,809 148,732

Total Assets $ 271,326 $ 253,383

LIABILITIES:

Accounts Payable $ 4,449 $ 6,790

Accrued Compensated Absences 2,243 1,977

Accrued Liabilities 4,060 3,170

Bonds and Notes Payable 91,915 93,680

Current Valuation of 0 2,660Derivative Instruments

Government Grants Refundable 1,616 1,598

Deferred Tuition and Fee Revenue 14,681 14,634

Total Liabilities $ 118,964 $ 124,509

Total Net Assets $ 152,362 $ 128,874

Total Liabilities and Net Assets $ 271,326 $ 253,383


CONSOLIDATED BALANCE SHEETMay 31, 2006 (with comparative figures for 2005)In Thousands


CHAIRMANWilliam C. Anton

Chairman, Anton Airfood, Inc.

VICE CHAIRMANTed J. KleisnerPresident and

Managing Director(Retired),

The Greenbrier Resort

Fred Carl, Jr.Chairman, President,

and CEO,Viking Range Corporation

Lee A. CockerellExecutive Vice

President (Retired),Walt Disney World

Company

Sebastian J. DiMeglio President and CEO

(Retired),Guest Services, Inc.

TRUSTEES

Robert BerensonVice Chairman and

General Manager (Retired),Grey Global Group

SECRETARYRichard Bradley

Chairman, Bradley Holdings Ltd.

Barry Colman ’83More Than a Mouthful

Café

James DohertyExecutive Vice

President,Lebhar-Friedman, Inc.

TREASURERFrank J. Fahrenkopf, Jr.

President and CEO, American Gaming

Association

John Giumarra Vice President,

Giumarra Vineyards

Robert GlickmanPresident,

Robert Glickman and Associates, Inc.

BOARD OF TRUSTEES


Nick ValentiChairman Emeritus

CEO,Restaurant Associates—

Patina Group

Burton HobsonChairman and CEO

(Retired),Sterling Publishing, Inc.

Edna K. MorrisPresident,Blue Coral

Seafood & Spirits

Michael KaufmanPresident,

Pond Hill Ventures LLC

Takeshi KohjimaPresident and CEO,

Compass Group Holding Japan

Dr. Barbara LawrenceAssociate Provost,

Baruch College

Melinda R. (Mindy) Rich

Vice Chair, Rich Products Corporation

M. Cameron Mitchell ’86President/Managing

Partner, Cameron Mitchell

Restaurants

Charles Merinoff IIVice Chairman and CEO,

The Charmer SunbeltGroup

Charlie Palmer ’79Chef/Restaurateur,

The Charlie Palmer Group

John L. PattenPartner,

CEO Partners, Inc.

TRUSTEES EMERITI

Donald AxleroadThe Food Group (Retired)

Frank Arthur Banks ’57RIHGA Royal New York Hotel (Retired)

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

Jeffrey P. BerlindPartner, BP Partners

H. Jerome BernsAssociate (Retired), “21” Club

August J. Ceradini, Jr.Chairman EmeritusPresident, New York Cruise Lines, Inc.

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

Walter ContiChairman EmeritusCo-Owner (Retired), Pipersville Inn

John N. DalyFinancial Consultant

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

John R. Farquharson Chairman, International Food Safety Council

Daniel A. GescheidlePresident (Retired), National Restaurant Association Educational Foundation

Karl KilburgSenior Vice President, Marriott International, Inc.

Abigail KirschFounder, Abigail Kirsch Culinary Productions

Peter KleiserSenior Vice President (Retired), Hilton Hotels Corporation

Charles La ForgePresident, Wayfarer Inns

Richard LavinFounder, Tiger 21

Herman LeavittGeneral Secretary and Treasurer (Retired), Hotel Employees and Restaurant Employees International Union

Walter LuftmanChairman EmeritusChairman (Retired), Greenwich Capital Resources, Inc.

Ronald N. Magruder Chief Operating Officer, U.S. Restaurant Operations, Cara Operations, Ltd.

Tony MayPresident, Tony May Group

Margaret E. Happel PerryPresident (Retired), Nutmeg Ventures; Adjunct Faculty, New York University

Alan R. PlasscheChairman EmeritusConsultant, UniPro Foodservice, Inc.

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

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

Harris H. (Bud) RusitzkyChairman EmeritusPresident, The Greening Group

Arno B. SchmidtOwner/President, Arno Schmidt Enterprises

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

Arnym Solomon ’69CEO, Boucan Group International

Rodney Stoner ’65Rod Stoner Consulting, LLC

Donald G. ToberChairman and CEO, Sugar Foods Corporation


BOARD OF TRUSTEES (CONT.)

William J. TobinPresident (Retired), William J. Tobin Consulting

Joseph W. VannucciDirector of Marketing (Retired), East Hill Woods

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

HONORARY TRUSTEES

Paul BocuseChef/Owner, Restaurant Paul Bocuse

Barron HiltonChairman, Hilton Hotels Corporation

William N. HulettPresident and CEO, Bridge StreetAccommodations

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

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

Ferdinand E. MetzPresident Emeritus, The Culinary Institute of America

Robert MondaviChairman Emeritus, Robert Mondavi Winery

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

John J. Profaci, Sr.President, Colavita USA

James D. Robinson IIIGeneral Partner, RRE Ventures

Allan SchumanChairman and CEO, Ecolab, Inc.

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


IN MEMORIAMThe trustees, faculty, staff, and students of The CulinaryInstitute of America mourn the passing of CIA ChairmanEmeritus Julius Wile, who played such a pivotal role inhelping the college lead the way in culinary education.

JULIUS WILEIn nearly 40 years of service to the CIA, Julius Wile servedin virtually every capacity that a volunteer can participatein. He began his affiliation with the CIA in 1968, when thecollege was located in New Haven, CT. An internationallyacclaimed wine expert, Dr. Wile had been invited to con-duct a wine tasting and lecture. After that, he continued toorganize wine courses at the CIA, and went on to serve as a Trustee, chair numerous committees, and ultimatelybecome chairman of the board. Following a distinguishedtrusteeship, he was an active and fully engaged trusteeemeritus and advisor.

A generous benefactor, Dr. Wile felt passionately abouthelping our students. Examples of his commitment can beseen throughout the CIA—The Julius Wile BaccalaureateCenter, The Julius Wile Wine Library in the EscoffierRestaurant, and The Ruth M. & Julius Wile EndowedScholarship Fund. He also supported and encouraged thedevelopment of the Conrad N. Hilton Library on campus,and was a true champion of our bachelor’s degree program.Over the past decade he missed just one baccalaureategraduation out of more than 30. Julius Wile truly made hismark on The Culinary Institute of America, and touched agreat many lives in the process.

Julius Wile


ASilvia G. AllenScott AllmendingerJoseph Amendola Patricia Miller AntonWilliam C. AntonBrian W. Averna ’81Alison B. Awerbuch ’85Donald M. Axleroad

BSamuel G. BackosGeorge E. BaggottDouglas M. Baker, Jr.Ted J. BalestreriFrank Arthur Banks ’57Michael C. BartlettMichael BatterberryRobert A. BeckNeil BeckermanElaine C. Bell ’78Russell Edward Bellanca Dan BenedettiMarilyn A. BensonCharles J. Berardi ’78Robert L. BerensonAnthony BergerCharles M. BergerCarlyn A. Berghoff ’82Roger BerkowitzJeffrey P. BerlindH. Jerome BernsAllen J. BernsteinCharles L. BernsteinMargrit Biever-MondaviPaul BocuseJohn H. Bogrette, Jr. ’54Stephen R. BokserJames F. BoudreauDaniel J. Boulud

Richard J. BradleyChristopher C. BradyLisa Marie Brefere ’78Ella BrennanRalph O. BrennanKelly BrintleLora BrodyEdward Glen Brown ’83Jeffrey Buben ’78James L. BudrosJohn F. Burris

CNicholas CamodyFred Carl, Jr.Richard C. CattaniAugust J. Ceradini, Jr.Michael D. Chiarello ’82Don ClawsonLee A. CockerellDonald M. CoeBarry E. Colman ’83Anthony V. Como ’71John J. ConnollyAllan ConseurWalter J. ContiCharles Hobbs Cooley ’93Ann Lynn Cooper ’79Carla R. CooperBrian C. CornellDaniel V. W. Coudreaut ’95Richard S. Crossland ’73Mark J. Crowell ’79Thomas CullenJohn N. Curlett, Jr.Daniel F. Curtin

DPatricia DaileyJohn P. Dalton ’86John N. DalyLori Daniel ’79Mark DavidoffDarwin DayKen De BaunHenri DeltieureMarcel A. Desaulniers ’65Joseph W. DeScenzaTony DiLucia ’87Sebastian J. DiMeglioJames C. Doherty John P. Doherty ’78John P. Dorman ’78Mary Ellen DoughertyJames M. DraperDaniel Ronald Durick ’67John S. Dyson

EM. Steven Ells ’90Jules I. EpsteinMark Erickson ’77Herbert Ernest

FFlorence FabricantFrank J. Fahrenkopf, Jr.John R. FarquharsonJoseph FasslerDean Fearing ’78Al Ferrone ’78Ruediger J. FlikJohn G. FlynnLawrence P. Forgione ’74Patricia D. FortenbaughTony FortunaAnthony J. Franchi ’55Jacqueline L. Frazer ’84

GGerard T. GabrysMichael Howard Garbin ’76Joseph W. F. GardinerRobert B. GeeDaniel A. GescheidlePeter Gibbons ’78John GiumarraRobert GlickmanRichard J. GoegleinSteven A. Goldstein ’89Charles S. GoodmanAlan GouldJohn M. GrayRobert S. GrimesMartin GrossRobert GutensteinHelen A. Guthrie

HThomas J. HaasJanis M. HadleySuzanne B. HamlinThomas R. Hart ’75A. Reed HayesBarron HiltonBurton HobsonWilliam N. Hulett

IJoel M. Ingegno

JJohn A. Jordan

KRobert H. Kabakoff ’86Barbara KafkaHerbert C. KallmanJane KalmusKyle Christopher Kandel ’82Roger M. Kaplan ’81I. Pano Karatassos ’60Eric Jonathan Karell ’78Peter G. Katsotis ’81Harriette R. KatzMichael S. KaufmanKarl KilburgChristopher KimballDavid Kimmel ’77Loren KimuraAbigail KirschJames KirschRobert B. KirschFred KlashmanPeter KleiserFrederick J. KleisnerTed J. KleisnerWade KnowlesTakeshi KohjimaAlphons E. KonradKerry A. KrampRosalyn Kulik

LCharles La ForgeJohn T. Landry, Jr.George LangKenneth A. LapinJan H. LarsenRichard L. LavinBarbara E. LawrenceHerman LeavittRoger Max Le BosserPeter M. LehrerHarriet LembeckMichael LomonacoWalter Luftman

THE SOCIETY OF FELLOWSThe Society of Fellows of The Culinary Institute of Americawas created to assist the president in continually andaggressively enhancing the quality, excellence, and repu-tation of the CIA. Through inclusion in the Society of Fellows, the CIA honors distinguished members of thefoodservice, hospitality, and related industries—or, in specialinstances, the world at large—for their accomplishments,service, and contributions.

Fellows are a select and exclusive group of leaders chosenfor their commitment and ability to help The Culinary Insti-tute of America achieve its mission. They are appointed bythe president for three-year terms with a maximum of fourconsecutive terms.


MSirio MaccioniRonald N. MagruderWaldy Malouf ’75John F. MarianiDewey Markham, Jr. ’84J. Willard Marriott, Jr.Peggy Marshall-MimsDamian J. Martineau ’82R. Douglas Martinides ’75Brian F. Matt ’84Mark A. Mattern ’87Tony MayWilliam F. MayJoseph F. McCannSharron McCarthyJames McCartyGeorge W. McKerrow, Jr.Charles Merinoff IIFerdinand E. MetzJohn C. MetzDanny H. MeyerJames C. MilesDale L. Miller ’79Sanford A. MillerLaurence B. MindelM. Cameron Mitchell ’86Bruce H. Molzan ’82Robert G. MondaviRichard A. Moonen ’78Tom A. MooreEdna K. MorrisArthur F. Musarra

NDrew A. NieporentDavid Scott Nina ’85David C. Novak

OVinnie Oakes ’65Bradley M. Ogden ’77Anthony J. O’ReillyAllan J. Ostroff

PCharles R. Palmer ’79John L. PattenRonald Neale PaulMargaret E. Happel PerryRonald William

Peterson ’67Carl Edward PetrilloMax PineAlan R. PlasscheRick PostiglioneThane A. PressmanJoseph PreziosoJoseph PrimaveraJohn J. ProfaciMichael P. Purcell ’81

RErnst H. RechtermannMarshall M. ReismanNeil S. ReyerMelinda R. RichRichard J. Ripp ’55James D. Robinson IIIMichael RomanoPhilip J. RomanoPeter John RomeoTimothy John Rosendahl ’76Alfred RosenthalDouglas E. RosenthalHarris H. Rusitzky

SYoshihiro SanoMarc J. SarrazinCharles Philip Saunders ’78Mariann Sauvion ’76Philip ScaturroArno B. SchmidtRick J. SchneidersAllan L. SchumanRichard S. ScolaroJohn B. SeastoneLeGrande SerrasEdward L. ShapoffJohn L. SharpeMartin B. ShellenbergerPeter M. F. SichelRobert F. SimonsonSaul Singer ’93James B. SingerlingAlbert K. SmileyBarbara SmithVirginia B. SmithRichard K. SmuckerArnym P. Solomon ’69André E. SoltnerMichael D. Spears ’72Joel M. SpiroJean-Pierre StoehrRodney Stoner ’65David L. StroehmannJim SullivanPaul O. SullivanArnold Syrop

TSeiichi Takaki ’69Lawrence TaylorAlbert N. ThompsonWarren M. ThompsonBarbara Timm-BrockWarren S. TitusDonald G. ToberWilliam J. TobinGeoffrey M. B. Troy

URobin Uler

VNick ValentiJoseph W. VannucciRichard H. VentRobert F. Voelker ’69

WRichard WagerJ. Dudley WaldnerHelen B. WarrenLawrence J. WeissJames R. WeldonJasper K. White III ’76Michael J. WhitemanAndrew B. WileAndrew C. Wilkinson ’83Charles E. WilliamsWilliam WilsonSylvia A. Wulf

YMurray YankerRoger L. Yaseen

ZHenry J. ZaccaraNina ZagatTim ZagatRobert Alan Zitto ’80Kevin Zraly


Pa


We’ve made a lot of friends in 60 years. From alumni toother foodservice and hospitality leaders to communityleaders to students and parents of students, the CIA hasbeen fortunate to have been involved with people who careas much about culinary excellence and the future of ourindustry as we do. These partnerships have helped advancethe college throughout our six decades of leadership.

We are most appreciative of the support from the followingbenefactors, whose restricted and unrestricted gifts werereceived between June 1, 2005 and May 31, 2006. As a not-for-profit organization, we rely on contributions fromfriends of the college, alumni, and other members of thefoodservice and hospitality industry to help us lead the wayin culinary education.

“Friendship is essentially a partnership.”

Aristotle, Ancient Greek Philosopher

artnerships


NEW PLEDGESNew pledges of $100,000 or more(f) = Fellow

$1 MillionEcolab FoundationJones Dairy Farm(f) Joseph F. McCann and

Anne K. McCann

$500,000–$999,999Ventura Foods

$100,000–$499,999Campbell Soup CompanyThe Coca-Cola CompanyLouis Greenspan Charitable TrustSWS Charitable Foundation, Inc.

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

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

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

$100,000–$499,999Allied Domecq Wines USA(t) Fred Carl, Jr.J. Willard and Alice S. Marriott

FoundationJeannette F. Schlobach Charitable

Residuary TrustJones Dairy Farm(t) Charles Merinoff IINapa Valley VintnersVentura FoodsViking Range Corporation

$50,000–$99,999Cameron Mitchell RestaurantsCharmer Industries, Inc.The Coca-Cola CompanyColavita USA, Inc.Confrérie de la Chaîne des Rôtisseurs

FoundationCor-CIA Educational FundLouis Greenspan Charitable Trust(f) Joseph F. and Anne K. McCann(t) M. Cameron Mitchell ’86Joel E. PetersonSWS Charitable Foundation, Inc.Sugar Foods CorporationSunbelt Beverage Company, LLC(t) Donald G. Tober

$10,000–$49,999Abigail Kirsch at Tappan Hill, Inc.All-Clad Metalcrafters, Inc.

American Express CompanyAmerican Gaming AssociationAmerican Roland Food CorporationAzar Nut CompanyB & B SolutionsBanfi Vintners FoundationBarnes & Noble Bookstores, Inc.Barry Callebaut U.S.A. Inc.Basic American Foods(t) Robert L. and Terry BerensonThe Blackstone Group(t) Richard J. and Monene Bradley(f) Lisa Marie Brefere ’78, C.E.C.Bunge FoodsCargill, Inc.Carlson Hospitality WorldwideAnthony P. Catelli, Jr.The Charles Edison FundThe Charmer Sunbelt GroupChina Grill ManagementClassic Residence Management, LPColavita S.p.A.(t) Barry E. Colman ’83CP Steak, LLCCulinarians’ Home Foundation, Inc.(t) Sebastian J. DiMeglioDinex Group, LLC(t) James C. DohertyDriscoll’sDurkee/Tone Brothers, Inc.Durst Organization, LPEcolab, Inc.Edward H. Benenson Foundation, Inc.(t) Frank J. Fahrenkopf, Jr.Fidelity Charitable Gift FundFoodHandler Inc.(f) Patricia D. FortenbaughW. Reed FosterThe Furth FoundationJ. Pierre GagneGagne/Reliance Realty Partners, LLCGeneral Atlantic Service CorporationGeorgia-Pacific(t) John G. Giumarra(t) Robert GlickmanGreen Mountain Coffee Roasters, Inc.The Greenbrier HotelGreenbrier Sporting ClubGuest Services, Inc.George Gund IIIHarry Caray’s Restaurant(t) Burton HobsonHoward L. Green Foundation FundHunter Public Relations, LLCHyatt CorporationJames J. McCann Charitable TrustThe J. M. Smucker CompanyJohn Wiley & Sons, Inc.Jonathan M. Tisch FoundationJurgielewicz Duck Farm(t) Michael S. Kaufman

OUR BENEFACTORS Ecolab Inc.—$1.25 millionKeeping the Leading EdgeThrough their premium cleaning and sanitizing

products and services, Ecolab, Inc. helps restaura-

teurs and other business owners around the world

to ensure the quality of their operations, enhance

their reputation, and invest in their future. The

company is doing the same for The Culinary Insti-

tute of America, with generous support that keeps

the college’s world-class facilities on the technolog-

ical forefront.

On May 22, 2006, Ecolab announced a pledge of

$1.25 million to the CIA. The funds will be used to

establish the Ecolab Theatre at the college’s main

campus in Hyde Park, NY and to renovate,

upgrade, and maintain the Ecolab Theatre at the

CIA at Greystone in St. Helena, CA.

The 125-seat Ecolab Theatre at Greystone, used for

lectures, classes, and cooking demonstrations, was

established in 1995 with a $500,000 donation. Eco-

lab’s new gift will provide for significant upgrades,

including multimedia capabilities that can extend

presentations beyond campus via Webcasting and

simulcasting, as well as collaboration technology

that allows the audience to communicate electroni-

cally with a presenter.

The Ecolab Theatre at the Hyde Park campus is a

newly completed 99-seat demonstration theater

featuring 65-inch plasma viewing screens and state-

of-the-art kitchen equipment. Located in the new

Admissions Center, the demonstration theater cre-

ates an indelible first impression on prospective

students and their families, helping to attract top

candidates—who will use the cutting edge knowl-

edge they gain at The Culinary to lead the industry

far into the future.


Clay K. Kirk(t) Fred J. and Johnna M. KleisnerLebhar-Friedman, Inc.Legal Sea Foods, Inc.David L. Forrester and

(t) Edna K. MorrisManitowoc Equipment WorksManitowoc Foodservice GroupMarriott International, Inc.MasterCard International, Inc.Millenium HiltonNation’s Restaurant NewsNestlé Waters North America Inc.New York Life Insurance, Co.New York Marriott MarquisNew York RGI Sub, LLCNoelker and Hull Associates, Inc.Ohaus CorporationOneida, Ltd.(t) Charles R. Palmer ’79Partridge Invitation Scholarship

Foundation, Inc.Pavarini Construction(t) John J. Profaci, Sr.Quebecor World Book ServicesRA Patina, LLCThe R. C. Kopf FoundationReader’s Digest Association, Inc.The Related CompaniesRich Products Corporation(t) Melinda R. RichThe River CafeDavid RockefellerLeslie RuddThe Rusty Staub FoundationTim Ryan ’77, C.M.C. and

Lynne Weems Ryan ’87The San Francisco FoundationSan Pellegrino USA, Inc.Sara Lee Coffee & Tea FoodserviceSara Lee Corporation(f) Edward L. Shapoff(t) John L. SharpeAndrew W. Silverman ’77, C.E.C.(t) Richard K. SmuckerSociété Culinaire Philanthropique de

New York, Inc.Jonathan M. TischUnity Catering at the Embassy Suites(t) Nick ValentiThe Waldorf=AstoriaWalt Disney World(t) Charles E. WilliamsWine News, Inc.World Yacht Cruises, Inc.Wyndham International, Inc.XYZZY Family Foundation

$5,000–$9,999The Allen Foundation, Inc.(f) Joseph Amendola

Barilla America, Inc.Beacon RestaurantBob Evans Farms, Inc.Bruce P. BogertBridgehampton National Bank(f) John F. BurrisCastle Harlan, Inc.Chuck Muer and Chef Larry Memorial

Scholarship FundDeBragga & Spitler, Inc.(f) Anthony M. Dilucia, Jr. ’87Distinguished Order of ZerocratsDonald J. Trump Foundation, Inc.Tom Hudson and Donna

Bucher-HudsonIBM International FoundationJasper White, Inc.Jewish Community FoundationThe Jules Weber FoundationKetchum(t) Takeshi Kohjima(t) Walter LuftmanMorton’s Restaurant Group Inc.National Cattlemen’s Beef AssociationNational Starch and Chemical

Foundation, Inc.NS Windows, LLCNY 1Parkhurst Dining ServicesPeter Luger SteakhouseThe Prudential FoundationGregory G. Quillen ’80Robert and Ellen Gutenstein Family

Foundation, Inc.(f) Marc J. Sarrazin(f) Michael D. Spears ’72Starwood Hotels & Resorts

Worldwide, Inc.Sub-Zero Foundation, Inc.Sweet Street DessertsTime Warner Cable of New York and

New JerseyVerizon FoundationWalter Luftman Trust(f) Jasper K. White III ‘76William & Mildred Lasdon Foundation

SOCIETY OF THE MILLENNIUM(c) = Charter Member

Anonymous(c) Charles J. Berardi ’78, C.C.C.(c) JoAnne R. Berardi ’78, R.D., C.S.P.H. Jerome Berns(c) Lyde Buchtenkirch Biscardi ’72,

C.M.C., C.C.E.(c) Frances BronzoWilliam F. Burbank III ’83Irena Chalmers

(c) Christopher P. Chiarella ’83(c) Patricia M. Conti(c) Walter J. Conti(c) Mary E. Day-Karl ’93(c) Ken De BaunDarrell J. DrummondHersey Egginton(c) Herbert Ernest(c) Patricia D. FortenbaughLawrence GentileRobert J. Gilson ’79Charles Michael GomezDavid C. Graves ’78(c) Louis Haas(c) Margaret E. Happel(c) A. Reed HayesBurton HobsonDavid C. Le Meur ’95Eleanor A. LenichWilliam Levor(c) George W. McKerrow, Jr.(c) M. Cameron Mitchell ’86David S. Nina ’85, C.E.C., C.C.E., A.A.C.Henri Patey ’91(c) H. Darby Perry(c) William D. Rehm ’71, C.P.A.(c) Theodore Rudine ’51, C.E.C.Joyce Saxon(c) Richard S. Scolaro Esq.(c) Pamela V. SherinRobert F. Simmons ’60, C.E.C.(c) Saul Singer ’93, M.D.Joan A. Sourenian(c) David L. Stroehmann(c) Barbara D. Tober(c) Donald G. Tober(c) Richard H. VentHenry A. Wiese ’59

CORPORATIONS ANDORGANIZATIONS

$2,500–$4,999Ambullneo VineyardsBaldor Specialty Foods, Inc.Bunn-O-Matic CorporationCargill SaltThe Club FoundationDaniel and Joanna S. Rose Fund, Inc.Diamond Crystal Specialty FoodsDock At Crayton Cove LPExxonMobil FoundationGibsons, LLC. D.B.A. Gibsons Bar &

GrillGreenheck Fan CorporationHershey Entertainment & Resorts

CompanyHotel Bel-AirJTech, Inc.Mid-Hudson Food and Wine Society

Par-Way Tryson CompanyPippy’s at the SquareR. S. Grimes & Co., Inc.Riverwalk at Tin City LPSan Domenico New York, Inc.Southern Wine & Spirits of America,

Inc.SYSCO CorporationTime Warner CableTishman Speyer Properties, LPU.S. FoodserviceVarimixerWine Merchants, Ltd.

$1,000–$2,499Albert Fried & Co., LLCAlex G. Nason Foundation, Inc.Alexander Family FoundationAnchorage Charitable FundAnton Airfood, Inc.Bancroft-Clair FoundationBank of AmericaBarnes & Watson Fine TeasBlue Hill at Stone BarnsBon Appétit MagazineB. R. Guest Restaurants, Inc.Catelli BrothersC-CapCEO Partners, Inc.Chevron Texaco Matching Gift ProgramCitarellaClover Stornetta Farms, Inc.Corbally, Gartland and RappleyeaCulinary Teacher’s AssociationDaniel A. Weiss, PADaryl and Steven Roth FoundationDaydots InternationalDelta ExportDeseret Trust CompanyDorothy & Marshall M. Reisman

FoundationEcolab FoundationEpicurean Club of BostonFrench LaundryGalbaniGourmet Advisory Services, Inc.Half-Baked, Inc.Hinc CorporationHundred Acre Wine Distribution, LLCThe International Wine & Food Society

in America, Inc.It Was A Good Year Inc.KeyspanKnights of the VineLe BernardinLegal Plans, Inc.Lemon-XLettuce Entertain You Enterprises, Inc.Livanos Restaurant GroupLobels of New York


Lomonaco Foodview, LLCMadison Investment Advisors, IncMarco Polo, LLC.Modell’s II, Inc.The New York ObserverNice-Pak Products, Inc.OSF International, Inc.Panasonic CompanyPLM FoundationPolaner SelectionsPolicella FarmsPride Mountain VineyardsThe ProImmune Company, L.L.C.Proskauer Rose, LLPRobert L. Ginsberg Foundation, Inc.The Rockwell GroupRosetta W. Harris Charitable Lead Trust BRoy and Shirley Durst 1996 Charitable

TrustSardine Factory RestaurantSherry-Lehmann, Inc.Silver Oak CellarsSunkist Growers, Inc.The Ultimate Image, LLCVanguard Charitable EndowmentWachovia BankWest Weck, LLCYah-Whoo Organic Farms

$500–$9991658 Westheimer Restaurant Group,

LTDAbbott Sysco Food ServicesAlbino and Gjelsvik, LLCAmerican Alliance Conference, LtdArava USA Inc.By Invitation Only, Ltd.Chefs de Cuisine Association of

America, Inc.Chelan Fresh MarketingChiquita Fruit PakCitigroup Inc.Fortune Enterprise, Inc.F. Rozzo & Sons, Inc.Grand Cru Imports, LLCGSG & Associates, LLCHoppe’s Garden Bistro & Wine ShopInter Public GroupiSi North AmericaKarl’s Sales & Service Co., LLCLenox Room CorporationMatro Family FarmsMelissa Kelly, Inc.O’Shaughnessy Estate WineryOperations Management, Inc.Pacific Trends, Inc.R. J. Bruno International, Inc.Rudd Vineyards & WineryTihany DesignTop Katz

UCF Federal Credit UnionVeg-Pro International

$499 and belowAetna Foundation, Inc.A. J. Trucco, Inc.AM Appliance GroupAnheuser-Busch Companies, Inc.Anonymous contributionsAntonino Enea, P.C.Apple Orchard Inn, Inc.Appliance World of Huntington, Inc.Appointment SettersARAMARK CorporationAvoca HoldingsAXA Foundation, Inc.Bella Bella GourmetBrass AnchorBridge Creek Catering, LLCCal FrescoThe Calamari CorporationCarl Schaedel and Co., Inc.Carousel Dinner TheatreCatskill Mountain Chapter of Trout

UnlimitedCharlotte Berwind Fine Foods, Inc.C. Mondavi and SonsCoffee CornerConAgra Foods, Inc.Cosimos Brick Oven of Poughkeepsie,

Inc.Crossroads GrilleDFM Enterprises, Inc.Dining In, Inc.Dutchess County Economic

Development CorporationDutchess Restaurant Equipment Co.,

Inc.Eagles TraceEast Jefferson High SchoolEatontown TV and Appliance, Corp.Educated Eats Inc.ElementsExecutive Chefs Services, LLCFlo-Dar, Inc.Food For Thought Food Service, LLCFoods By GeorgeFortune Fish CompanyFox Davis, Inc.Frank Cullura Catering, Inc.Ginsberg’s Institutional Foods, Inc.Gotham Food Group, Inc.Growers UnionHarry Wils & Company, Inc.Haymaker RestaurantHenry GurshmanThe Home DepotHospice Du RhoneHudson Valley Endoscopy CenterHumanitas Wine Company

Iron Wood GrilleJoel Mittman, Inc.J. P. EnterprisesThe Kershaw Foundation Charitable

TrustKES Rentals, LLCThe Kitchen DrawerKitchen Solutions, Inc.Lakeville Specialty ProduceThe Law Offices of Karen Crotty

Palumbo, LLCLiberty Mechanical Contractors, Inc.The Lubrizol FoundationLynn-Ette FarmsManzana Center Inc.Maple Leaf FarmsMarquet Fine Pastry IIMasterfoods USAMerrill Lynch & Co. Foundation, Inc.Miller Wine Works, LLCMise En Place Catering, Inc.MK I LLCMSG Investments, LLCNapa Wine CompanyNational Hospitality Associates, Inc.Nichole’s Fine Pastry, LLCNorthwest Medical CenterNottingham Builders, Inc.Officer’s Association 2nd Co.

Governor’s Foot GuardOpening Night Caterers, Inc.Overlook Go CartsPaul Steinberg AssociatesPC Richard & SonPerdue Farms, Inc.Phil-N-Cindy’s Lunch, IncorporatedPremier Fruits & VegetablesPsychological Alternatives, P.C.Rachelle Homes, LLCRaised RightRedwood Empire Vineyard

Management Inc.Restaurant and Wine Bar 315Richmond Discount Appliance Sales,

Corp.Roosevelt Fire DepartmentThe Roxbury Charitable FoundationR. Torre & CompanyRuby’s CafeSchlein Foundation, Inc.Seitz Gourmet Cakes & CateringSoireeTaco John’s ManagementTom Douglas RestaurantsTrefethen Vineyards Winery, Inc.Trentadue WineryTuile TimeUlrich, Inc.United Way of Dutchess County, Inc.University Hospital

Terra ValentineWaldy Malouf Hospitality Concepts, Inc.Washburne’s CateringWhisk, Inc.The Wine Appreciation GuildYudin’s Inc.

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

$2,500–$4,999John K. Castle Marzanne Claiborne Norman U. Cohn (t) Walter J. ContiEdgar M. Cullman, Jr. and

Elissa F. Cullman Edgar M. and Louise B. Cullman(t) John N. Daly Mike and Lucy Danziger(f) James M. Draper, C.P.A.(f) Jules I. Epstein John L. and Margot Ernst(t) Daniel A. and Mary H. Gescheidle(f) Robert S. Grimes Joan C. Kennedy John J. Kirby, Jr. and Susan Cullman Eleanor A. Lenich (t) Tony May Charlie A. O’Mara (f) Robert F. and Esther M. Simonson(f) Joel M. Spiro

$1,000–$2,499(t) Donald M. Axleroad Paula Baron (f) Charles M. Berger (t) Jeffrey P. Berlind (t) H. Jerome Berns L. Edwin Brown Marylou E. Coe(t) John J. ConnollyMaynard L. and Barbara DreasShirley Durst (f) Joseph K. Fassler John C. Feldkamp (f) Ruediger J. FlikVictor Gielisse, C.M.C., C.F.B.E., C.H.E.(f) Alan Gould and Mary Devaney-

Gould Beatrice GrossEdie Haughney Bruce and Sally Hillenbrand David Hitz J. Alan Kahn (f) Harriette R. Katz (f) Alfons E. Konrad Daniel Krobs (t) Charles LaForge

OUR BENEFACTORS (CONT.)


(t) Barbara E. Lawrence (f) Michael Lomonaco (f) William F. May Frederick L. MaytagKathy Merget, C. H. E.James L. Nederlander Kenneth and Sharlane K. Packar(t) John L. Patten (t) Margaret E. Happel PerryVance Peterson, Ph.D. and

Bonnie PetersonLee Pokoik (f) Rick Postiglione (f) Thane A. and Caroline S. Pressman(t) Marshall M. Reisman Howard Rubenstein (f) Richard S. Scolaro, Esq.Joan A. Sourenian (f) Geoffrey M. B. Troy Donald H. Wallace Robert W. Wallace Daniel A. Weiss (f) Murray YankerRandall Yanker

$500–$999(f) E. Scott Allmendinger Geraldine Amato Gail A. Baumann Marie A. BiancoPhilip M. Bilodeau Drusilla Blackman (f) James F. Boudreau Robert H. Briggs, C.H.E.Mary Ellen Brown Bob and Kathy BrunoJoel and Joyce Buchman(t) John J. and Ingrid A. ConnollyBruce P. and Linda L. CooperChristine Crawford-Oppenheimer Mark D’Allesandro Sandra Dammann Fred and Shirley F. Daniel(f) Joseph W. DeScenza Daniel Duckhorn Tarek and Lisa ElsawyDavid Erteschik Gloria J. Fortin Phillip K. Freese (f) Gerard T. Gabrys Jonathan S. Goldman Richard I. Grausman Gary S. Gunderson (f) Thomas J. Haas David Jaskiewicz Donna M. Kahwaty (f) Jane Kalmus Martin P. and Maryellyn Kress(f) John T. Landry, Jr.(f) Kenneth A. Lapin Pierre LeBlanc, C.H.E.

Larry Lopez Cindy Marks Patrick A. McBrayer Andre J. Melief Luc G. Morlet Rose P. Murray Katherine F. Musler Scott Palazzo Julia Wallace Potter Marianne D. Richards(f) Alfred Rosenthal, C.E.P.Richard Schlackman (t) Arno B. Schmidt Sheldon Shane Michael Sheifetz (f) Martin B. Shellenberger (f) Lawrence J. Weiss (f) James R. Weldon

$499 and belowAnne Abramtsev Scott Alexander Patricia Alikakos Wayne R. Almquist, C.H.E.Richard J. and Marjorie AmenyRita Anderson Nick AnnasLisa M. Anthony Dan Aquilar Charles B. and Mary P. ArasiPatricia ArcuriElissa Ashwood Mary P. Bachinsky Daniel F. Bailey Deborah A. Bailey Paula Baker Edward Bakter Karen A. Barbieri Barbara J. Barnes William E. and Patricia A. BaselLarry Bauer Lena M. Beatty Janet Bedoucha Sol Bergelson Arthur D. Berliss, Jr.Sandra Bernstein Thomas O. Biegel Paulette Bihun Barry Billeci Lee Birchansky and Cynthia E.

Balch-Birchansky ’86 Rachel Birchwood Catherine N. Black John M. Blest Peter M. and Randal S. BlochMelody I. Block (f) John H. Bogrette, Jr. ’54 and

Mary Ann Bogrette Patrick J. Bottiglieri, C.F.B.E., C.H.E.Robert S. Braccia Charles M. Branden Judy Brandow, R.N.

Jones Dairy Farm—$1 millionDeveloping Future LeadersJones Dairy Farm President and professionally

trained chef Philip H. Jones always wanted to

attend The Culinary Institute of America. But

because of his responsibilities to the sixth-genera-

tion, family-owned company, he wasn’t able to. By

establishing The Jones Dairy Farm Endowed Schol-

arship Fund at the CIA, he and the Fort Atkinson,

WI-based company, producer of quality processed

pork products, are helping the college to develop

other aspiring culinarians into outstanding chefs.

The fund supports six $5,000 scholarships each year

for juniors and seniors in the bachelor’s degree pro-

gram in culinary arts management.

In honor of the generous scholarship endowment,

the CIA’s Breakfast Cookery kitchen was renamed

The Jones Dairy Farm Kitchen at a dedication cere-

mony on May 2, 2006. “We are honored to be affili-

ated with the world’s preeminent culinary college,”

said Mr. Jones. “From a personal standpoint, culi-

nary education was such an important part of my

upbringing that I’m thrilled with our family’s com-

mitment to help cultivate the future generations of

talented chefs and foodservice professionals.”

The company’s deep family values and commitment

to culinary arts education are evident to the recipi-

ents of the Jones Dairy Farm Endowed Scholarship.

The Jones family likes to stay in close touch with

“their” students, hearing about how they’re doing

with their studies and career plans—and getting a

glimpse into the future of foodservice.

Jones Dairy Farm executives and family members at thekitchen dedication (left to right): Denice Jones, Philip H. Jones,Adele Graves, and Edward C. “Cole” Jones


(f) Ralph O. Brennan Arnold Brickman Don Brown Marie Bruno Regina M. Burg Donald Richard and Carole J. Burkhart Lyle J. Burnett Jodi A. Burns Lori Burns Adam Busby, C.M.C., C.H.E.Linda Pack Butler Margaret E. ButlerRyan P. Butler Vivian Cadbury Eileen L. Cadek Mary A. Caldwell John J. Campbell John Canner, C.C.E., C.H.E.Carol Capone Laura Cappiello-Fallon Robert T. Carey, Jr.Howard E. Carroll Leonard Cech Robert Chen Edward Cheng Patricia L. Chiesa William J. and Linda C. ChizmarMelinda Church Jeannie M. Clark (f) Donald M. and Marylou E. CoeNatalie L. CondonLawrence A. and Mary O. ConeDennis R. and Marie G. ConradRichard J. Coppedge, Jr., C.M.B., C.H.E.Barbara Corda Raymond Coursen Suzanne N. Coussons Gerard Coyac, C.H.E.Judith H. CreedonKelly M. Critchley Michael Critchley Valerie A. Crofoot Mary Cross Richard Cullen (f) John N. Curlett, Jr.Lisa M. CurtisSue Cussen Donna M. Davies Mary Ann Davis Patricia R. DeCarmine Erin H. Decker Susanne Decker Anna De France Grace DeHart Kenneth Deis Barbara De Leon Josephine C. DelMonaco (f) Henri Deltieure Michael J. and Susan K. DeMichielSally Depola

Dan de Polo Mary Lou De SantisDorothy Dexter Joseph Diamante Tammi Dingee Karen DiNobile Agatha DiPalmaCarol Dipper Nancy S. Doernberg Daniel and Judy DonovanThomas A. Dorato Cheryl L. Dorney Frank J. D’Ostilio, Jr.Mary J. DotyBrian R. Douglas Virginia F. Dowd Paul Dray Theresa A. Duffy Charles Dunn Therese Dutton Lauryn A. Dykeman Nancy C. Dzurnak David H. and Karen EannaconyShelley B. Earle James and Mary Ellen EdelmayerAnita EkbladhThomas Elsinghorst Ed and Suzanne ElsonJoseba Encabo, C.H.E.Anthony EneaJoanne EneaEllen Epstein Bob Exton Nick Fabiani Lawrence S. and Marian B. FiltzMeryl Fine Nancy Fiore Jeffrey A. Fischman Barbara Fitzgibbon Robert Flannigan Mark Foley Joanne B. Frank Lorrie Frankel Mary E. Frankini Debra Frazier Mark Freund Sam and Catherine C. FroelichThomas Frost Pasquale J. Fugazzotto Ronald B. GadeRonald and Geraldine GaleJohn G. Gantz, Jr.Margaret E. Gardner Mary A. Garrett Neil A. Garrison Richard GaugerMarvin and Margaret K. GellerJohn Ginty Craig L. Goldstein, C.H.E.Alan Golgoski

OUR BENEFACTORS (CONT.) Joseph and Anne McCann—$1 millionTaking the LeadJoe and Anne McCann care deeply about higher edu-

cation, the foodservice industry, and making oppor-

tunities available to disadvantaged youth. That’s why

these longtime supporters have made the CIA and its

students their main philanthropic priority. The cou-

ple’s most recent gift, a pledge of $735,000, brings

their giving to the college to $1 million.

Mr. McCann, retired senior vice president of PepsiCo

and a Fellow of the Institute, and his wife estab-

lished the Joseph and Anne McCann Scholarship in

1997 to help build a more diverse student body at

the college. The fund helps top students who no

longer have the means to continue at the CIA, as

well as prospective students who might not other-

wise consider coming to the college. Over the years,

the couple has taken a great interest in following

the progress of McCann scholarship recipients, and

has found the experience extremely rewarding.

“CIA students are working far, far harder and are

much more motivated than the average college

student,” said Mr. McCann. “If students do well

here, they will do well in their lives and careers.”

The new funds they’ve pledged will be used not

only for their scholarship but also to support the

college’s new “All Aboard CIA!” outreach initiative,

which exposes New York City youths to opportuni-

ties in the culinary world with a daylong visit to the

CIA campus. The initiative’s official launch in

November follows on the heels of its highly success-

ful pilot, which brought 16 students to campus,

eight of whom have matriculated.

Joseph and Anne McCann at the CIA campus they love so much


Stanley and Anita D. GoodmanStacey J. Gorowitz Gary P. Grace Marguerite C. Graham Frances L. Greenebaum Peter P. Greweling, C.M.B., C.H.E.Judith Griffin Laura G. Grimmer Nina Guigni Bill Guilfoyle, C.H.E.Edward Guss Louis Haas Paul Habernig Harriet M. Hacker Charles H. and Jane E. HaferSandra Haight Rebecca L. Hale Joan M. Hall Ronald Hanson Andrew Harker Roland G. and Cheryl HaroRobert Harris, Jr.G. Jim Hasslocher Connie M. Hatley Dennis C. and Marian C. HaughJayne Hayden-Lay Lee Ellen HayesRonald Hayes Kathy Heberling Edward Herpel Jean A. Hetzel Edgar D. and Barbara HinesKathryn S. Hirsch Thomas M. Hirst Mary Ho Joel L. Hodes Mae M. Hoke Nancy H. HoppingDianne M. Hosford Mildred M. Houghton Roger F. Hoyt E. Charles HuntMuriel Hyman Dianne L. Hynes Eugene A. and Michelle D. IadanzaJosephine Impellizeri Angela Innello Janet L. JanecekW. Thomas JenkinsAudrey H. Jira Bernadette JiraDavid T. Jira Renee Jira Chris Jodlowski Stephen Johnson Gary G. Johnston Gail N. Jones Lou Jones, C.H.E.(f) John A. Jordan, M.C.M.

Robert Jörin, C.E.P.C., C.C.E., C.M.B.and Cathy Jörin

Damir Juric Daniel H. Kahrs Wendy S. Karn Holly A. Katz Frances J. Kearney Felicia KeklakTor Kenward Thomas A. Kershaw Greg Kesterton Anne G. Khouri William J. and Kathleen KiernanNancy KincaideMary E. King Jean M. Kirchner Molly S. Kirschner Keith and Nancy KithcartRichard Kluck Vlajko L. Kocic Steven Kolpan, C.W.E., C.H.E.Anna Kossmann David M. Kotz and Karen A. Pfeifer (f) Kerry A. Kramp Lars Kronmark Leonard Kroog Diane Kruglinski Megan Kuan Anne Kuhn (f) Rosalyn F. KulikDorothy A. La Comb Mary Jo Laffin Mary A. Latendresse Vincenzo Lauria Karin M. Leach Sam Leach Gerald and Joyce L. LearBob Lee Sang Chul and Jae Sook LeeBettsy Leib Anthony J. and Theresa M. LenichStephen A. and Connie LenichPaul A. and Emily LenichXavier LeRoux, C.H.E.Corinne Levy Samuel A. Lewis, Jr.Lee and Lilian S. LibermanAnthony J. Ligouri, C.H.E.Ralph Liparulo Lisa A. Lipinski David H. and Joan Q. LocklinPaul Lucheta Michele M. Mach Dennis Macheska David MacMillan Mava Maertz Todd W. Maertz Mary A. Maffia Michael Maloon Paul Marchetti Julianna G. Martinelli

Edward Martinez Leticia Martinez William F. Martson, Jr. and Deborah S.

Martson Frank and Masako MastrodonatoClaire K. Mathey Rudy Matic Edward T. Mault Allan McAndrew Jody L. McCartney Gina M. McDowell Jenifer D. B. McEnery Toniann McFadden J. Joseph McGowan Derek Mckoy Stephen MenesaleWilliam J. and Lynn MeyersJames Michaelides Michael A. Midler Patricia J. Mischel Christopher and Pamela W. MitchellMaryann Monachelli Lawrence H. and Rita MonacoGary Moreau Rebecca Morgan Susan W. Morris Sandra Muller Carol Mulqueen Virginia Muré Tama Murphy Neha Naik Bill Nancarrow Linda E. Neff Alisa R. Neuneker Theresa A. Nibi David Niederauer Margaret Niewadomski Robert A. NissenbaumJim Norman Rebecca Oetjen Chris Oggenfuss Ann M. O’Herron Edward Oleksy Robert Oleszko John P. O’Shea Bruce Ostwald Douglas Owens Bertha PadamsSonya F. Palcho Rona Panarotti Lisa M. Paquin Annabel M. Parker Ivada R. Parker Terri Ann Parks William E. Parrott Cal Partee, Jr.Dino D. Paschetto John Peduzzi, C.F.E.Thomas Peer, C.M.C., C.C.E., A.A.C.Molly Perello Valerie Peters

Frank N. Petersen ’76, C.R.C. and Nancy R. Petersen

Jennifer Picher Jill Birdwhistell Pierce Steve Pisciarino Susan L. Polkow Patricia A. Polmateer Madeline Portoff Susan PosmentierCrisandra Poulos Michaela Prchlik (f) Joseph T. Primavera Roberto A. and Lorena W. QuantSue Y. Quinlan Tim Quinn Elisabeth L. RabitoPaul Rala Nick Rama Peter Reale Catherine Eucker Réblé William F. Regas Virginia Reilly Suzi ReyerMary D. RichardsCharles and Barbara L. RickmanNancy Rigothi Jill Rivers Michael A. and Debra Rizzo Joan Roberts Barbara P. Robinson Nilsa Rodriguez Alan P. and May F. RolleLily Y. Ropes Steven and Cherie V. Rosen (f) Douglas E. Rosenthal Edwin L. and Anne A. RossDavid Rouben Jonathan L. RowlandJames L. Runkel(t) Harris H. RusitzkyGeorge Russ Trish Ryan Dawn A. Saboy Helen E. Sanders Joanne Sanferraro Nestor SawickiT. Saycon Casper A. Scalzi Lawrence M. Schall Mary W. Scheer Shepard M. Scheinberg Keith and Venus M. SchmidtThomas Schneller, C.H.E.Donna M. Schoonmaker Hans F. Schwartz Sheri Schwartz Johann Sebald, C.H.E.Joseph E. Sedlock Bill Seneca Silvia Sgro


Peter Shawhan Virginia W. Shen Pamela V. Sherin Stuart R. Sherman Kathleen Short Jasper A. D. Shupe, Jr.Charles A. Simmons Inder vir Singh John E. Singler Margaux Singleton William P. Slattery George F. Smith (f) Virginia B. Smith Larry M. Snavley Rui Soares Teresa L. Sparling Helene Spitzer Michelle Sprague Rocco A. Staino Phyllis J. Stamy Mary Ann Stearns William R. and Susan SteinhausJohn Storm, C.H.E.Tom Story James L. and Jane E. StrohmSteven K. Strom (f) Arnold SyropJohn S. Szabo, Jr. and Mary Szabo Joseph D. Tait Jacques C. and Jean K. TaylorMichele Tenneriello Marion M. Terralavoro Linda Terwilliger Lizbeth Thomas Rosalie K. Thomas (f) Albert N. Thompson (f) Barbara Timm-Brock Wendy Tocci Louise R. Tompkins Deborah L. Torre Jon C. Trauth Joan Trefz Diane M. Trepa James P. Trumble Frank E. Turene Kenneth E. TurowAnn Twigg Leonarda M. Uhl John M. Ulrich and Miriam Ulrich ’83 Jane A. Vande Kerkhoff Richard Vergili Beverly VickeryPreston VickeryEllen Wagner (f) J. Dudley Waldner Julia K. Wallce Cheryl P. Walters-Gumbs Joan B. Weber Raymond Wells Arlei West-Medley

Neomi M. White Philip A. White Sally J. White Paul M. Wigsten Margery B. Wile Charles H. Wilson, Jr. and Florence P.

Wilson Robert F. Wilson Mary Ann Yanoviak Anne R. YoungbergVincent P. and Gina M. ZaccheoDenise M. Zanchelli Frederick A. ZapkaJonathan A. Zearfoss, C.E.C., C.C.E.,

C.H.E.Theresa Thomas Zigmond Sharon Zraly Cynthia R. Zueund

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

Class of 1949J. Herbert Brennan

Class of 1950May F. Rolle

Class of 1951Albert M. Jarvis

Class of 1952Sam Rabinovitz

Class of 1954John H. Bogrette, Jr.Robert B. Maher

Class of 1955Herman L. BenderCharles F. BennettEnzo F. Gronda, C.E.C.James N. Padams

Class of 1956Michael J. Killeen, C.E.C., C.C.C.R. St. John Sharp, C.E.C.Thomas T. Umetsu

Class of 1957John W. Kempf

Class of 1958Malachi W. Sloan

Class of 1960Robert DragonetteS. Regnal Leibensperger

Class of 1961Peter J. Washburne

Class of 1963Garth L. CaldwellJohn S. DownsRichard A. Fix

Class of 1964Paul R. BergeronAndrew B. CampbellEdmond J. Fioretti, Jr.Ralph A. GardnerJoseph K. HurdTimothy P. Kennedy, C.E.C., C.C.E.James J. Perna, C.C.C.

Class of 1965Ronald L. BarrowsRoger P. Chylinski, C.E.C., C.C.E.Marcel A. Desaulniers, A.A.C.

Class of 1966Paul H. Schmidt

Class of 1967David J. BakerLeonard Matthew DeRosaMichael E. Gebhard, C.E.C., C.P.C.James W. Heywood, C.H.E.Larry R. QuemereRichard R. Roy, C.C.E.

Class of 1968John D. DeShetler, C.H.E.Kevin B. HigginsBernard A. J. NovakClaudio G. Santos

Class of 1969Henry K. Beling IIGeorge C. CivilettoStanley F. RoskoArthur L. ThomasSteven Kenneth Wilson

Class of 1970George L. CarrollScott B. DominiackCharles F. FlemingThomas H. PrevostJeffrey W. Reuland

Class of 1971Robert J. Coll, C.E.C., C.C.E.Carlton Cupps, Jr.Jack B. DemuthBobby F. Johnson, C.E.C.Robert F. Ladika, C.C.C.Mark A. Solomon

Class of 1972Richard F. AuthPhilip H. Benoit, Sr.

Robert H. Bergeron, C.C.C.Bradley E. JacobWilliam C. King IIIRobert T. KirschbaumLester MoskoJames F. RobertsonMichael D. Spears

Class of 1973Vincent Joseph Alberici, C.C.C.Geoffrey BirtleDavid L. HardyAlan D. HerrmannThomas X. HietpasDennis A. LabbeStuart MillerDavid F. Schneider, C.E.C., C.C.E.Kenneth J. SorensenDouglas Lindsay Wilson

Class of 1974Edward Paul BarrancoAnthony J. BritzJohn A. DixonRoy W. EckboldWalter G. HesslingRichard W. JakedArnold MalinBrad K. MatthewsMark S. Mayers, C.E.C., A.A.C.V. Thomas NeyPaul V. PusateriCarl N. RandRonald W. RobinsonTim S. Skidgell

Class of 1975Mark R. CherninDavid J. ColellaJames W. ContoisDianne E. DillmanDaniel J. DornerMichael V. Guercio, C.E.C.Dennis Egerton HolefcaAlan R. LamoureuxWaldy D. MaloufR. Douglas MartinidesDavid Stewart MitchellChristopher O. G. OsbornWilliam H. Rhame, Jr.Jean Marie SammisHoward SchechterDonald A. Titus, Jr., C.C.C., C.P.C.Wayne V. Umberger, C.C.C.

Class of 1976Eckhard H. BinsauJohn D. BlochJudi Burten-SollThomas T. CarterDaniel B. Conron, Jr., C.C.C.James B. Dean


Celeste DiFioreStephen A. DorochovichMichael H. Garbin, C.E.C., A.A.C.Philip H. GoldsteinRobert O. HofmillerChristopher G. N. Kolka, C.C.E.George E. Lackey IIDavid C. LevyRalph E. Logan, C.C.C.Patrick J. Mugan, Jr., C.C.Daniel F. Ordons, C.E.C.Frank N. Petersen, C.E.C.Anthony PiacentinoRalph E. Richardson, C.E.C.Scott SeitzRaymond G. WeaverJasper K. White III

Class of 1977Kevin W. AndersonStephanie M. Schorle ChandlerFrancis J. CicioMichael A. D’AddettaRobert S. DennerleinJoseph W. DiPerri, C.H.E.Mark Erickson, C.M.C.Gregory P. FatigatiWilliam C. Franklin, C.M.C.Jerome W. HartDavid KleinJohn Kowalski, C.C.E., C.E.C., C.H.E.Christopher LoganCraig MeyererSara S. MoultonGary G. PercivalleTim Ryan, C.M.C.Andrew W. Silverman, C.E.C.Jerome VantaggiMarcie VenellaSteven J. Zickl

Class of 1978John P. Bencivengo, Jr., C.E.C.Charles J. Berardi, C.C.C.JoAnne R. Berardi, R.D., C.S.P.Larry R. BoeckmanLisa Marie Brefere, C.E.C.Paul Rudolph Brosig, Jr.Jeffrey BubenRichard R. CobbMark J. CoxMichael A. DeihlJohn P. Dorman, C.E.C.David C. GravesEric Jonathan Karell, C.E.C., C.C.C.Thomas P. Kief, C.H.E.Thomas J. MayerDavid A. Miguel, C.E.C., C.C.E.Anthony T. MucciMichael A. RizzoJohn E. Schuberg, C.C.C.

Louis R. SegerDayn R. SmithStephen J. SmithBruce T. SpivakMark D. TateHenry F. Woods, C.H.E.Diane L. YoungTimothy R. Zintz

Class of 1979Diane C. Allen-BainesSheryl Lynn AllstonPeter John AndersonDavid F. BrowneAlan S. Carlson, C.E.C.Lori D. DanielRobert E. DeckerIan S. DeschlerJohn F. DevanyLisa Marie EricksonLeo L. FarleyLouise W. FoltzJames L. Garland, C.C.C.Ronald J. HogarthDouglas W. IngberRobert G. LantzBruce F. MacroneDale L. Miller, C.M.C., A.A.C.Bryan D. Mitofsky, C.C.C.Edward Motley, Jr.Steven J. Noschese, C.C.C.Charles R. PalmerJohn Issac SchacterGerald S. SmithGary S. Walter

Class of 1980John L. BecraftBarbara M. BremerRobert E. Bremer, Jr.Ann G. CaldwellStephen J. FafoutisAkiko FujimoriLorren Warwick GarlichsThomas W. Griffiths, C.M.C.John M. GuatteryKaren B. KilhennyAlexandra LamprosJames Gary MammanoBruce S. Mattel, C.H.E.Kenneth R. MazurJohn T. MurrayJohn R. O’DeaGregory G. QuillenAlbert RepolaHarry E. Ross, Jr.Nathan SeldenMark O. SmerskyDavid N. SonzogniJeremy J. Still, C.E.C., A.A.C.Joann Logue Torelli

Ventura Foods—$1 millionInspirational Thought LeadershipInnovation. It’s top-of-mind at virtually every major

corporation, the subject of countless business books

and articles—and crucial to staying competitive in a

global economy. Two innovators in foodservice, the

CIA and Ventura Foods, LLC, have joined forces to

lead the industry to new food solutions.

On November 9, 2005, the college dedicated the

Ventura Foods Center for Menu Research and

Development at the Greystone campus. Designed

to inspire innovative, menu-driven solutions for

the foodservice industry, the 8,000-square-foot

facility includes ideation rooms, a theater-style

kitchen, and interactive audience response tech-

nologies. The Center was founded on a ground-

breaking, interdisciplinary approach that brings

together an organization’s culinary, marketing,

operations, and food science teams. Food scientist

Dr. Chris Loss ’93, a graduate of the CIA and Cor-

nell University, came on board in December as

director of the new center.

“Through collaborative menu development ses-

sions, high-energy invitational seminars, leading

edge new media work, and more, the Ventura

Foods Center will create a first-of-its-kind environ-

ment through which great brands and great com-

panies can advance the art and science of creating

new consumer food value,” said Kelly Brintle, sen-

ior vice president for corporate strategy and busi-

ness development for Ventura Foods, LLC.

The college also announced two additional part-

nerships with Ventura at the dedication ceremony:

the Ventura Foods Term Chair in Menu Research

and Development, and the Ventura Foods Expend-

able Scholarship. Both will serve to extend the

reach of the Ventura Foods-CIA partnership in the

foodservice industry.

The Ventura Foods Center—providing inspiration for innova-tive, menu-driven foodservice solutions



Class of 1981Lois A. AltmanBrian W. AvernaRussell K. Baratz, C.E.C.Louis BaumanLisa H. CallisonJoAnn CarollaMark E. D’AndreaRonald G. DeSantis, C.M.C., C.C.E., C.H.E.David S. DicksonJohn D. HendricksonHarold L. Laman, C.E.C., A.A.Debra E. LeinMichael N. MaherMark A. MerleMichael A. Posid, C.E.C.David H. RadwineMargery P. SchneiderDennis G. WalzMimi A. Whitney

Class of 1982Karen A. AmaroticoFlorence T. AndersonRobert M. Boyce, C.E.C.Robert W. FinkmannGeorge W. HearnScott E. KalamarJoseph F. KlugMichael A. KornickDamian J. Martineau, C.E.C., C.F.B.E.,

A.A.C.Todd W. RogersDaniel G. StreettMichelle I. Tampakis, C.P.C.Walter Christopher Visco

Class of 1983Emile J. AmaroticoMichael J. BerneyBarry E. ColmanRose A. DonnellyMary D. DonovanRuth Falbel-SchwartzStephen E. Giunta, Sr., C.M.C., C.E.C.,

C.H.E.Susan D. GreenLisa HagemanNickolas LivanosSusan Walker MurraySteven RosenMiriam UlrichMichael R. Vlasich, C.E.C., A.A.C.Mark Aaron WalkerMarc A. Yanni

Class of 1984Jane Myers AlexanderJoseph D. Amabile, C.C.C.Jean M. BeckerleDaniel A. Bell

Philip Mark BergCharlotte M. BerwindCarole M. Brosso, C.E.C.Donald Richard BurkhartPatrick Daniel Dobbs, C.C.Frederick M. Esposito, C.C.C.Amy Lynn HausmanPatrick LyonsDewey Markham, Jr.Brian F. MattLarkin RogersAlan L. RomanoToni SakaguchiAdrienne SbarbaroDavid William Slaght, C.C.C.Steven M. WhiteLeslie H. Wisniewski

Class of 1985Christopher J. AdleshTony J. AthansCarl A. Behnke ’97, C.E.C.Barbara J. ColburnFred CremoPeter A. CroceTimothy W. HooverEric L. JohnsonJames C. KatkeVirgil H. Kelly, Jr.Mary Ann KiernanThomas KiernanJeffrey R. LampertiPeter A. LehmullerEdward Purcell Ludington IIWilliam R. MillerDavid S. Nina, C.E.C., C.C.E., A.A.C.Richard P. VendittiTimothy W. WilliamsAlbert Aaron WillisRandall S. WolgemuthDavid Zozakiewicz

Class of 1986Cynthia E. Balch-BirchanskyDouglas James BrowerW. Todd ChurchMonica L. CoulterBruce E. GillaspieNancy Barta KnoepfelMark H. LahmMary P. LeeKenneth Paul Megarr, C.C.C.M. Cameron MitchellMichele D. RhodesDavid J. Zimmerman

Class of 1987Anthony M. Dilucia, Jr.Jon Theodore FinleyAlbert Stephen HickeyJonathan W. KishClement Elli Mosseri, C.E.C.

Lorraine A. PetersRandall S. PloenerMarcelle S. RosenbergLynne Weems RyanDaniel P. Wickett

Class of 1988Bernard P. Davis IIJohn B. DodrillGenevieve Felder, C.H.E.John W. FischerLynne H. GigliottiMelissa A. KellyMary Lee-BrodyClark RainesWilliam J. RamseyBarry M. SchramPerry J. ShurkoJoseph R. Wojtecki

Class of 1989Luke R. Belsito, Jr., C.E.C.Michael F. FallonSuzanne E. FlorekSteven C. GerkenSteven A. GoldsteinJim Hanner, Jr.Andrew P. Hurst (deceased)Justine H. LegerChristopher J. MartoneDiane L. McCooleyLouis H. Moskow, C.C.C.Edward L. PaschJohn B. Snell

Class of 1990Philip E. BurgessElizabeth C. BurnhamDouglas S. DoddDavid W. GeletaJacqueline Berruti IngogliaKari L. KinderDavid James KramerDavid S. PetteErica C. RafsniderChristian L. RifeSteven F. RobertsStaci A. StengleKathleen M. StoneGeorge P. Wilson III, C.C.Gregory Paul Ziegenfuss

Class of 1991Lawrence A. AnthonyMatthew Joseph DeCarolisGerard H. FeliuMarc Edward McDowellGary P. MillerHenri PateyMichael Sean QuinnWilliam Casey RileyTheodore F. Roe

Joyce Marie SchwerSherry Yard

Class of 1992Judith BergstromLeah A. CaplanMatthew A. CohenJeffrey S. KnipeAnthony Victor Lo PintoJames MorrisonKevin L. MudreyRussell L. OnodyThomas S. RaceChristina Francine Rose ’96Stephanie L. Valentine-Gross

Class of 1993George ChookazianCarol D. HawranJayson Janda ’95Ralph J. PayneSaul Singer, M.D.

Class of 1994Rasheed AbdurrahmanWilliam H. Collins ’96Vickie G. CramDana J. De WinterLia HalstuchLorraine KarchenesAndrew J. MaggittiLois B. MillerSusan Louise Wolfla

Class of 1995Lori L. Abendschein ’90Daniel V. W. CoudreautRicky A. EgglestonValentine K. FernandezRaimundo C. Gaby, Jr. ’97M. Amanda HenneDavid C. Le MeurJoseph L. MarscoChristine Peters

Class of 1996Stephen A. CrockerJohn J. HeideG. Michael KrullNeal G. NemerovJohn G. SalvadorKyle Warner Shadix, C.C.C., M.S., R.D.Daniel S. Traster

Class of 1997Travis R. AlberhaskyLeonard E. CampbellDiana E. DelonisJames B. EbersoleLouis J. FusaroNichole HensenGabriel I. Palchik



Benjamin W. PollingerEllen Ashley RinkKevin T. ScheinerSteven M. SwoffordEdward M. Thompson, Jr. ’86

Class of 1998Joseph E. BeckChristine A. Conklin-FrostRobert J. KupersteinMark T. LocraftKimberley A. McConvillePamela L. PruettYvonne L. Sobolewski-DorfGeoffey O. Tracy

Class of 1999Jenafer Louise Andren ’00Jason CarronTimothy D. CroninPeter J. DegnanJoseph F. Del GuidiceJanet M. FrostickSylvia M. HendersonGilbert B. KulersAndrew R. McFaddenAmanda Smith

Class of 2000Lauren M. BrowningPaul H. LevineScott Edward MaultSasha M. Rodriguez

Class of 2001Joseph Matthew Andreoli ’02Cheryl Caracciolo-FernaldMatthew A. CostaSamuel JimenezApril E. Mataya-GoessMeghan Rebecca Rule

Class of 2002Heather A. FoulksChristine H. HerrmannHyung-Jun KimNaikang KuanSeth J. Mahler ’03Patricia M. QuintoMaria C. TimmermanKeith Richard Votapka ’04Juliana B. Zengen

Class of 2003Olivia K. Dupin ’05Scott Nathan EngbergDaniel Paul FrackAmalia G. GrecoGerson D. GutierrezAaron M. Herman ’04David KasabianNoraini Bte Yatim

Class of 2004Christopher Joseph AlfanoJonathan D. ChomaJesse D. CookScott M. HammondRobert Michael LalliJamie Lynn McAndrew ’05Owen Schuyler MudgeJohn Henry Peper ’05Daniel Anthony Raia ’05Jenny C. RobieSteven Lindsey Spence ’06Brendan James TaylorRobert B. VanVoorhis, Jr.

Class of 2005Donn Sira ChongsiriwatanaEric A. GoodmanAshley Elizabeth RoehrigJeffrey Jacob Strohm

FACULTY AND STAFFCIA employees who made gifts tothe Faculty and Staff Campaignfrom May 1, 2005 to May 31, 2006

Lori L. Abendschein ’90/’95Anne AbramtsevChristina AdamsonPatricia AlikakosWayne R. Almquist, C.H.E.Bob AlpaughLisa M. AnthonyPatricia ArcuriDeborah A. BaileyEdward BakterRachel BirchwoodDrusilla BlackmanPatrick J. Bottiglieri, C.F.B.E., C.H.E.Judy Brandow, R.N.Frederick C. Brash ’76Elizabeth E. Briggs, C.H.E.Robert H. Briggs, C.H.E.Bill Briwa ’80Mary Ellen BrownAngelika BudnickDoreen BuonoLyle J. BurnettJodi A. BurnsLori BurnsAdam Busby, C.M.C., C.H.E.Ryan P. ButlerVivian CadburyJohn J. CampbellJohn Canner, C.C.E., C.H.E.Melinda ChurchJeannie M. ClarkCatherine Conniff-DobrichRichard J. Coppedge, Jr., C.M.B., C.H.E.Gerard Coyac, C.H.E.Christine Crawford-Oppenheimer

James CreightonKelly M. CritchleyMichael CritchleyMary CrossRichard CullenLisa M. CurtisSue CussenJody DannaAnna De FranceMary Lou De SantisRonald G. DeSantis ’81, C.M.C., C.C.E.,

C.H.E.Erin H. DeckerSusanne DeckerJim DeJoyDiana E. Delonis ’97John D. DeShetler, C.H.E.Eileen A. de VriesJohn DiFilippoTammi DingeeKaren DiNobileJoseph W. DiPerri ’77, C.H.E.Carol DipperMary D. Donovan ’83Cheryl L. DorneyGreg S. DrescherTheresa A. DuffyTherese DuttonLauryn A. DykemanJoseba Encabo, C.H.E.Mark Erickson ’77, C.M.C.Gregory P. Fatigati ’77Genevieve Felder ’88, C.H.E.Denise A. FioreJohn W. Fischer ’88Nathalie FischerRobert FlanniganMark FoleyLorrie FrankelMary E. FrankiniDebra FrazierThomas FrostRaimundo C. Gaby, Jr. ’95/’97Michael A. Garnero, C.H.E.Neil A. GarrisonJeanine A. GemmellVictor Gielisse, C.M.C., C.F.B.E., C.H.E.Lynne Helene Gigliotti ’88John GintyHedy GoldStephan J. GoldCarole GoldsmithCraig L. Goldstein, C.H.E.Alan GolgoskiMark GorneyMarguerite C. GrahamCathy J. GrandePeter P. Greweling, C.M.B., C.H.E.Judith GriffinThomas W. Griffiths ’80, C.M.C.Bill Guilfoyle, C.H.E.

Patricia C. HaasPaul HabernigSandra HaightJudy A. HannonRobert Harris, Jr.Connie M. HatleySusan K. HaugCarol D. Hawran ’93Jayne Hayden-LayLee Ellen HayesRonald HayesAarti HazariJames W. Heywood ’67, C.H.E.Bruce HillenbrandDenise HillmanThomas M. HirstColleen M. HuardRonald HughesAngela InnelloKarin M. JansonDavid JaskiewiczStephen JohnsonGail N. JonesLou Jones, C.H.E.Cathy JörinRobert Jörin, C.E.P.C., C.C.E., C.M.B.Damir JuricWendy S. KarnReuben J. KatzFrances J. KearneyRebecca KentThomas P. Kief ’78, C.H.E.Kari L. Kinder ’90Dianne KingDawn A. KirchnerRichard KluckJoseph F. Klug ’82Steven Kolpan, C.W.E., C.H.E.Anna KossmannJohn Kowalski ’77, C.C.E., C.E.C., C.H.E.Lars KronmarkDiane KruglinskiKeith LaffinMary Jo LaffinCraig B. LaubSam LeachPierre LeBlanc, C.H.E.Wendy LedrichSalvatore J. P. Lee ’92Xavier LeRoux, C.H.E.Anthony J. Ligouri, C.H.E.Larry LopezDennis MacheskaDavid MacMillanMary A. MaffiaEdward MartinezNoble Masi, C.E.P.C., A.A.C., C.H.E.April E. Mataya-GoessClaire K. MatheyBruce S. Mattel ’80, C.H.E.Brad K. Matthews ’74


Gina M. McDowellJenifer D. B. McEneryKathy Merget, C.H.E.Maryann MonachelliRebecca MorganJean Morris, C.H.E.Sandra MullerCarol MulqueenVirginia MuréMichael M. MurphyTama MurphyJolene NahlikLinda E. NeffAlisa R. NeunekerJim NormanRebecca OetjenAnn M. O’HerronCharlie A. O’MaraBruce OstwaldDouglas OwensRona PanarottiLisa M. PaquinTerri Ann ParksThomas Peer, C.M.C., C.C.E., A.A.C.Vance and Bonnie PetersonJennifer PicherPatricia A. PolmateerCrisandra PoulosLucille Pritchard, C.H.E.Nick RamaCatherine Eucker RébléVirginia ReillyNancy RigothiJill RiversJoan RobertsNilsa RodriguezTheodore F. Roe ’91Lily Y. RopesTim Ryan ’77, C.M.C.Trish RyanToni Sakaguchi ’84Giovanni ScappinThomas Schneller, C.H.E.Donna M. SchoonmakerAlice-Ann SchusterSheri SchwartzCindy A. ScofieldJohann Sebald, C.H.E.Mauro SessaregoKathleen ShortInder vir SinghGeorge F. SmithMichelle SpraguePhyllis J. StamyMary Ann StearnsRuth E. SternSteven K. StromSteven M. Swofford ’97Michele TennerielloMarion M. Terralavoro

Linda TerwilligerLizbeth ThomasRick TietjenWendy TocciLouise R. TompkinsDaniel C. Turgeon ’85, C.H.E.Kenneth E. TurowRichard VergiliKim M. VervenHinnerk von Bargen, C.H.E.Cheryl P. Walters-GumbsAnn A. WeeksMichael Weiss, C.H.E.Arlei West-MedleyPaul M. WigstenRobert F. WilsonHenry F. Woods ’78, C.H.E.Jennifer WrageLydia R. WrightDenise M. ZanchelliJonathan A. Zearfoss, C.E.C., C.C.E.,

C.H.E.Joan ZolothSharon Zraly

GIFTS GIVEN IN MEMORY OF...

Alton K. AllenThe Allen Foundation, Inc.

Peter P. BachinskyMary P. Bachinsky

Paul Michael Baron ’94Charles H. Wilson, Jr.

Daniel BattistaJudith Griffin

Edward H. BenensonConfrérie de la Chaîne des Rôtisseurs

Foundation

Suzanne BernsLawrence A. Cone

Richard BosnjakL. Edwin Brown

Edward H. BradleyJoseba Encabo, C.H.E.Peter P. Greweling, C.M.B., C.H.E.Patricia C. Haas

Michael Andrew Cech ’80Barbara J. BarnesPatricia A. BaselThomas O. BiegelPaulette BihunCharles M. BrandenEileen L. Cadek

Leonard CechBrian R. DouglasNancy C. DzurnakLisa ElsawyHarry Caray’s RestaurantDianne M. HosfordJanet L. JanecekAudrey H. JiraBernadette JiraDavid T. JiraJean M. KirchnerMartin P. KressBettsy LeibMava MaertzTodd W. MaertzLeticia MartinezJody L. McCartneyNottingham Builders, Inc.Sonya F. PalchoAnnabel M. ParkerWilliam E. ParrottSusan L. PolkowHelen E. SandersVenus M. SchmidtJoseph E. SedlockJohn S. Szabo, Jr.Rosalie K. ThomasLeonarda M. UhlJoan B. WeberSally J. WhiteTheresa Thomas ZigmondCynthia R. Zueund

Angela Nicki Christakos ’03Daniel A. Weiss, P.A.

Caroline C. ConfortiLisa M. AnthonyJoseba Encabo, C.H.E.Patricia C. Haas

Clinton Alexander CortAlbino and Gjelsvik, LLCAM Appliance GroupAppliance World of Huntington, Inc.Melody I. BlockDennis R. ConradBarbara De LeonMeryl FineEdward GussJosephine ImpellizeriJoel Mittman, Inc.Karl’s Sales & Service Co., LLCKitchen Solutions, Inc.PC Richard & SonRichmond Discount Appliance Sales,

Corp.Teresa L. SparlingHelene SpitzerSub-Zero Foundation, Inc.Ulrich, Inc.

Philip A. WhiteAnne R. YoungbergYudin’s, Inc.

John P. DelMonacoMary Ann BogretteJosephine C. DelMonacoAgatha DiPalmaLee LibermanJoan Q. LocklinOfficer’s Association 2nd Co.

Governor’s Foot GuardMadeline PortoffMarianne D. Richards

David Christiian DePasquale ’92Dock At Crayton Cove LPGregory G. Quillen ’80Riverwalk at Tin City LP

Todd M. Dreas ’88Maynard and Barbara Dreas

George P. Engel ’73Lisa M. AnthonyCarol DipperJoseba Encabo, C.H.E.

Vincent G. Fatigati ’80Gerard Coyac, C.H.E.Lisa M. CurtisJoseba Encabo, C.H.E.Gregory P. Fatigati ’77Richard Vergili

Katherine FroelichSam Froelich

Richard William Giagnacova ’05John M. BlestHarriet M. HackerKathy HeberlingMae M. HokeEugene A. IadanzaDonna M. KahwatyNorthwest Medical CenterRobert OleszkoUCF Federal Credit UnionUniversity HospitalMary Ann Yanoviak

Heather Malia Ho ’93Richard J. and Monene Bradley

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

Ashley K. Houghton Leach ’04Geraldine AmatoRebecca L. HaleMildred M. HoughtonGail N. Jones



Vincenzo LauriaLisa A. LipinskiPacific Trends, Inc.John Henry Peper ’04/’05Mary W. ScheerBill Seneca

Danny Yushan Lee, C.H.E.Carol DipperJoseba Encabo, C.H.E.

Francis M. Lopez ’77, C.H.E.Elizabeth E. Briggs, C.H.E.Gerard Coyac, C.H.E.Hersey EggintonJoseba Encabo, C.H.E.Stephen JohnsonMary Ann StearnsRichard Vergili

Frank Morales ’94American Alliance Conference, LtdLegal Plans, Inc.

Joseph L. Muré ’74, C.H.E.Patricia AlikakosElizabeth E. Briggs, C.H.E.Kelly M. CritchleyErin H. DeckerCarol DipperJoseba Encabo, C.H.E.Patricia C. HaasGina M. McDowellVirginia Muré

Alfred Natale, C.C.E.Joseba Encabo, C.H.E.Patricia C. Haas

Claudio PapiniJoseba Encabo, C.H.E.Patricia C. Haas

Thomas D. Saboy ’79Dawn A. Saboy

Eugene R. ScanlanWalt Disney World

Geoff Sherin ’93Pamela V. Sherin

Heather A. Sourenian ’99Bridgehampton National BankMary A. GarrettHeather Sourenian Memorial

Scholarship FoundationThe Law Offices of Karen Crotty

Palumbo, LLCHans F. SchwartzJoan A. Sourenian

Carmine S. Stanzione ’81, C.H.E.Lisa M. CurtisErin H. DeckerCarol DipperHersey EggintonJoseba Encabo, C.H.E.John W. Fischer ’88Mary E. Frankini

Timothy M. Upton ’06Janet BedouchaEast Jefferson High SchoolGloria J. FortinVlajko L. KocicDorothy A. La CombJon C. Trauth

Jane Y. WallaceJulia Wallace PotterSue Y. QuinlanDonald H. WallaceJulia K. WallaceRobert W. Wallace

Julius WileArthur D. Berliss, Jr.Regina M. BurgDonald M. CoeIngrid A. ConnollyJohn J. ConnollyNancy S. DoernbergEllen EpsteinGeraldine GaleMargaret K. GellerAnita D. GoodmanFrances L. GreenebaumMargaret E. HappelKathryn S. HirschMuriel HymanJane KalmusNancy KithcartCorinne LevyLynn MeyersChristopher MitchellRoy and Shirley Durst 1996 Charitable

TrustCharles A. SimmonsJacques C. TaylorMargery B. Wile

GIFTS GIVEN IN HONOR OF...

H. Jerome BernsRichard J. Ameny

Todd J. Billeci ’96Barry Billeci

Lori D. Daniel ’79Fred Daniel

Jason Bradley Davis ’03Mary Ann Davis

Douglas Hawthorne Deacon’83Mise En Place Catering, Inc.

John D. DeShetler, C.H.E.Elissa Ashwood

Charles R. DeVries ’73Mary E. King

Ezra Eichelberger, C.H.E.Fortune Enterprise, Inc.

Joseph John Fugazzotto ’03Pasquale J. Fugazzotto

J. Pierre GagneGagne/Reliance Realty Partners, LLC

Germain J. Haro ’03Cheryl Haro

Bryan Foree Hopping ’03Nancy H. Hopping

Jeffrey Scott Howe ’85Jean A. Hetzel

James Hurley ’01Felicia Keklak

Kurt D. Kahrs ’81Daniel H. Kahrs

Michael Kroog ’05Leonard Kroog

Andrew R. McFadden ’99Toniann McFadden

Gia Sabine RabitoElisabeth L. Rabito

Mary Ellen Rowland ’78Jonathan L. Rowland

Jonathan Sherman ’01Stuart R. Sherman

Fritz Sonnenschmidt, C.M.C,A.A.C.Lisa M. Anthony

Matthew Steinhaus ’03Susan Steinhaus

Donald G. ToberJoel BuchmanEd ElsonJules I. EpsteinRobert GlickmanRichard I. GrausmanRobert and Ellen Gutenstein Family

Foundation, Inc.Joel M. SpiroWilliam & Mildred Lasdon Foundation

Anthony G. Vande Kerkhoff’03/’04Jane A. Vande Kerkhoff

Jason Andrew Vickery ’00Preston Vickery

Scott J. Warren ’00Diane M. Trepa


EXPENDABLE SCHOLARSHIPSAbbott Foods ScholarshipAB Electrolux ScholarshipAlumni ScholarshipAmerican Institute of Wine & Food

Dallas/Ft. Worth Chapter Scholarship American Roland Food Corporation

ScholarshipApple Pie ScholarshipARAMARK ScholarshipAzar Foodservice ScholarshipChef Viktor Baumann Memorial

ScholarshipSuzanne Berns Memorial ScholarshipBob Evans Farms ScholarshipBoard of Trustees/Fellows of the

Institute Leadership Scholarship B.P.S. Class Function ScholarshipChef Edward H. Bradley Memorial

ScholarshipCatherine T. Brandel Memorial

Continuing Education ScholarshipJames J. Buchanan Memorial

ScholarshipC.A.F.E. Trust/First Cardinal Corporation

ScholarshipCargill Diversity Scholarship in Memory

of Chef Viktor BaumannCarlson Companies, Inc./Friday’s

Hospitality Worldwide Scholarship Anthony P. Catelli, Sr. ScholarshipChefs de Cuisine Association of

America, Inc. ScholarshipCIA Faculty and Staff Student

ScholarshipClassic Residence by Hyatt ACAP

ScholarshipClever Ideas, Inc. ScholarshipCaroline Conforti Memorial ScholarshipConfrérie de la Chaîne des Rôtisseurs/

Edward H. Benenson Memorial Scholarship

Confrérie de la Chaîne des Rôtisseurs/ Hal J. Rosoff Memorial Scholarship

Continuum Continuing Education Scholarship

Clinton A. Cort Memorial ScholarshipCulinary Teachers Association

ScholarshipDavid Christiian DePasquale ’92

Memorial ScholarshipDistinguished Order of Zerocrats/

Frozen Food Industry Scholarship Domaine Carneros Le Reve Foundation

Scholarship for Women in Wine Studies

Todd M. Dreas Memorial ScholarshipChef George P. Engel ’73 Memorial

ScholarshipEpicurean Club of Boston ScholarshipEta Sigma Delta Spice Trade Event

ScholarshipRussell Ferber ScholarshipRobert W. Finkmann ’82 Working Chef

Bursary ScholarshipFoodHandler Food Safety ScholarshipLafe P. Fox Memorial ScholarshipFriends of the CIA ScholarshipGeneral Baking and Pastry ScholarshipGeneral Expendable ScholarshipGeorgia-Pacific Corporation

ScholarshipGlazer’s Distributing ScholarshipGlobal Culinary Society Spice Trade

Event ScholarshipGracious Home ScholarshipElaine M. Greenberg Memorial

ScholarshipGreystone Baking & Pastry ScholarshipGreystone Faculty/Staff Student

ScholarshipHiram Walker & Sons, Inc. Scholarship H. J. Heinz Company Foundation

ScholarshipHousewares Charity Foundation

Scholarship in Honor of Chuck Williams

Hudson Valley ScholarshipMichael E. Hurst Memorial ScholarshipIndustry Leaders ScholarshipInternational Wine & Food Society

ScholarshipIt Was A Good Year ScholarshipJones Dairy Farm ScholarshipEric Karpf ’89 Memorial ScholarshipThom J. Kennedy ’85 Memorial

ScholarshipJames F. Kleisner Scholarship La Brea Bakery, Inc. ScholarshipCharles LaForge ScholarshipDonald P. Lancella Memorial Wines

Education ScholarshipAshley Leach ’04 Memorial ScholarshipChef Danny Lee Memorial ScholarshipPeter Francis Lenich Memorial

ScholarshipLes Amis d’Escoffier Society of

Connecticut ScholarshipLes Amis d’Escoffier Society of New

York Foundation ScholarshipJay Magazine ’75 Memorial

ScholarshipJames J. McCann Foundation

ScholarshipJoseph and Anne McCann ScholarshipE. A. McIlhenny/TABASCO® Scholarship

George McKerrow, Jr./RARE Hospitality Scholarship

MenuMasters ScholarshipMid-Hudson Food and Wine Society

ScholarshipFrank Morales ’94 Memorial

ScholarshipChef Joseph L. Muré ’74 Memorial

ScholarshipGregory Murray Memorial ScholarshipChef Alfred Natale Memorial

ScholarshipNational Starch Food Innovation

ScholarshipNucci Scholarship for Culinary InnovationChef Claudio Papini ’81 Memorial

ScholarshipRobert Parker Wine Advocate

Scholarship for Professional Wine Studies

R. C. Kopf Foundation Student Achievement Award

Renaissance Stanford Court Hotel Scholarship

Restaurant Business Magazine Scholarship

Rich Products Corporation ScholarshipLouis J. Segro Memorial ScholarshipDr. Saul Singer ’93 & Susan Singer

ScholarshipChef Fritz Sonnenschmidt Scholarship Paul Sorvino Scholarship Southern Wine & Spirits ScholarshipHeather Sourenian ’99 Memorial

Scholarship S.Pellegrino Scholarship Carmine Stanzione ’81 Memorial

ScholarshipChef Claude Swartvagher Memorial

Scholarship Sweet Street Desserts ScholarshipThomas Szachacz Memorial

ScholarshipTriangle Shirtwaist Factory Fire

Memorial Scholarship Fund Veal Industry Leaders Scholarship Ventura Foods Center for Menu

Research Continuing Education Scholarship

Ventura Foods ScholarshipViking Range Corporation ScholarshipJerry Vitoulis ’55 Memorial Scholarship Mike Wigell American Bounty

Scholarship Chuck Williams Scholarship Wine Enthusiast Magazine Wine

Writers’ Continuing Education Scholarship

Young Professional’s Medal of Merit of the Académie Brillat-Savarin Scholarship

SCHOLARSHIPS

The following expendable and endowed scholarships con-tinue to help us lead the way in providing CIA studentswith the world’s best culinary education.


ENDOWED SCHOLARSHIP FUNDSA Taste of the CIA Alumni Joseph Amendola American Express Company Andersen Company, Ltd.Anheuser-Busch Foundation ARAMARK/James F. Hutton Michael J. Bailey Paul M. Baron ’94 Memorial Award for

Academic Excellence Basic American Foods Joe Baum Memorial BBL Construction Services Jeffrey and Carolyn Berlind for

Minority StudentsJerry Berns Endowment for DiversitySuzanne Berns Memorial Paul Bocuse David Cully Bogrette ’86 Memorial Hector Boiardi Borck’s Country Home Bakers, Inc.Brandy Brandenberger Memorial Steven Bronzo Memorial Vernie Bucher Memorial Buffalo China Curtis L. Carlson Family Michael Cech ’80 Memorial CIA Faculty/Staff Student Craig Claiborne Classic Residence by Hyatt ACAP DeBragga & Spitler, Inc.DeSantis Enterprises Lou and Tony Di Martini Memorial Royal H. Durst Memorial El Dorado Hotel & Casino Vincent Fatigati ’80 Memorial Russell Ferber Louis Fiore M.F.K. Fisher Pierre Franey Memorial General Francesco Giambelli Grand Marnier Foundation The Greenbrier/Rodney Stoner ’65 Louis Greenspan Memorial Grisanti Gruppo Ristoratori Italiani Guest Services, Inc.H. B. Day, Inc.Friends of John Hagey ’85 Thomas E. Hanigan, Jr. Memorial Harrah’s Marina Harrah’s Tahoe Hotel & Casino Heublein Foundation Hiram Walker & Sons, Inc.Heather Ho ’93 Memorial International Student International Wine & Food Society,

NY Branch

J. M. Smucker Company Richard T. Keating Patty Maniscalco Kurgan ’83

Memorial Joe Lee Stuart M. Levin Ronald and Elizabeth Magruder Marshall & Sterling J. Frances Massie Arthur McGreevy Memorial George McKerrow, Jr./RARE Hospitality Memorial Edward Eli Mero Memorial Ferdinand E. Metz Robert F. Meyer Dale L. Miller ’79 Harold and Anne Miller Gregg G. Minnicks Memorial National Association for the Specialty

Food Trade, Inc.John Nelson Memorial NYS Association of Manufacturing

Retail Bakers, Inc.Chef Larry Pagliara Memorial/C. A.

Muer Corporation Robert Parker Wine Advocate for

Professional Wine StudiesPartridge-Invitation Club Debra Powell Memorial Restaurant Business Magazine for

Minority Students Roy L. Reynolds Memorial Willa & Ernie Royal Memorial for

Minority Students Harris H. Rusitzky Marc L. Sarrazin Memorial William Jay Schieffelin, Jr. Memorial Jeannette F. Schlobach Geoffrey Sherin ’93 Memorial Société Culinaire Philanthropique Southern Wine & Spirits Rusty Staub Harry M. Stevens Endowment for

Continuing EducationJoseph Szabo Memorial Takaki Bakery Company, Ltd.Gene Tamburi Memorial Jonathan Tisch UniPro Foodservice, Inc.Waldorf=Astoria Distinguished Alumni

in Honor of Eugene R. ScanlanJane Young Wallace Memorial Ray Wellington Wine Education

(sponsored by The American Institute of Wine & Food, New York Chapter)

Ruth M. and Julius Wile Nina and Tim Zagat


NAMED FACILITIES AT THE CIA

BENEFACTOR FACILITY OR HONOREE

HYDE PARK CAMPUS

Family and Friends of......................Joseph Amendola BakeshopJoseph Amendola

Anheuser-Busch Foundation ..........Anheuser-Busch Theatre

Anheuser-Busch, Inc. ......................Budweiser Field

William and Patricia Anton ............Anton Plaza

ARAMARK ......................................Irving Greenfield Kitchen (K-1)James Hutton Kitchen (K-2)

Anthony Athanas............................Anthony Athanas Chef’s Office

Donald Axleroad ............................Betty Axleroad Language Lab

Frank C. Baker ................................Frank C. Baker Lobby

Banfi Vintners ................................Banfi Vintners Dining Room

Basic American Foods ....................Basic American Foods Production Kitchen

Ed Hartley Benenson ......................Escoffier Restaurant

H. Jerome Berns..............................Martha Berns Reading Room

Bindi Dessert Service ......................Bindi Dessert Station

Paul Bocuse ....................................Escoffier Restaurant Kitchen

Cahners Publishing Company ........Walter Cahners Reading Room

Catelli Brothers ..............................Catelli Butchery Station

Julia Child ......................................Julia Child Rotisserie Kitchen (American Bounty)

Family and Friends of......................Craig Claiborne Hospitality OfficeCraig Claiborne ..............................and Craig Claiborne Bookstore

Colavita USA/Colavita ....................Colavita Center for ItalianS.p.A./Ind. Al. Co. S.p.A. ..................Food and Wine

Barry Colman ’83/More Than..........Advancement OfficeA Mouthful Catering, Inc.

Commanderie de Bordeaux ............Display Case (Statler Walk)

ComSource (NIFDA)........................ComSource Lecture Hall I


Confrérie de la Chaîne....................Display Case (Statler Walk)des Rôtisseurs

Conrad N. Hilton Foundation ..........Conrad N. Hilton Library

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

Cres-Cor ........................................Cres-Cor Office

Danny Kaye & ................................Danny Kaye TheatreSylvia Fine Kaye Foundation

Joseph P. DeAlessandro ..................Joseph P. DeAlessandro Dining Room

Durkee/Tone Brothers,Inc. ..............Durkee Herb Garden

Ecolab Foundation..........................Ecolab Theatre

Ecolab, Inc. ....................................Ecolab Warewashing Rooms

Mr. and Mrs. Paul Elbling ................Mr. and Mrs. Paul Elbling Chef’s Table

Faculty, Students, and Staff ............Faculty, Student, and Staff Lounge

John and Clara Farquharson ..........Farquharson Hall

Baron Galand ................................Baron Galand Bakeshop and Baron Galand Pizza Area

General Foods Corporation ............General Foods Nutrition Center andGeneral Foods Skills DevelopmentKitchen

Guest Services, Inc. ........................Guest Services, Inc.Conference Room

A. Reed Hayes ................................A. Reed Hayes Hospitality Center

Helmsley Hotels ..............................Helmsley Hotels Classroom

H. J. Heinz Company Foundation ....Heinz Plaza

Hobart Corporation ........................Hobart Kitchen

Hotel Employees and ......................HEREIU Bar and HEREIU KitchenRestaurant Employees ....................AInternational Union

illycaffè, Inc. ..................................Illycaffè Hospitality Center

Iowa Beef Processors......................Iowa Beef Processors Meat Fabrication Room

Howard D. Johnson ........................Howard D. Johnson Pantry II

Jones Dairy Farm ............................Jones Dairy Farm Kitchen

J. Willard Marriott ..........................J. Willard Marriott Corporation ....................................Corporation Lobby

BENEFACTORS SUPPORT CIA FACILITIESThe Culinary Institute of America would like to thank theindividuals and organizations whose valuable support andcontributions to the food industry over the years have beenrecognized through these CIA facilities.



J. Willard Marriott Foundation ........J. Willard Marriott ContinuingEducation Center and J. Willard Marriott Foundation Bakeshop

Kriendler-Berns Foundation ............H. Jerome Berns Boardroom

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

L. J. Minor Corporation ..................L. J. Minor Corporation SkillsKitchen I and L. J. Minor CorporationBakeshop

Louis Greenspan Charitable Trust ....Louis Greenspan Conference Room

Marriott Corporation ......................Marriott Corporation Introduction toHot Foods Kitchen and Marriott Corporation Career Placement Center

McCann Foundation ......................McCann Fitness Center

Mid-Hudson Culinary......................Display CaseAssociation

Mid-Hudson Food &........................Display Case Wine Society

Dr. Lewis J. and ..............................Dr. Lewis J. and Ruth E. Minor Ruth E. Minor ................................Skills II Kitchen

Nabisco Brands, Inc. ......................Nabisco Experimental Kitchen

North American Companies/ ..........North American Companies/ABC Affiliated Distributors/ ............ABC Affiliated Distributors/ Sherman Memorial Fund ................Sherman Memorial Fund

....................................................Lecture Hall

Charles and Gail O’Mara ................James E. O’Mara Student Council Room

Pollio Italian Cheese Company ......Pollio Pizza Station

Family and Friends of ....................Torre John J. ProfaciJohn J. Profaci

Puratos Corporation ......................Joseph Amendola Baking Museum

Renaissance Corporation................Renaissance Lounge,(Stouffer) ........................................Hudson Hall

Rich Products Corporation/ ............Apple Pie Bakery Café Sponsored byRobert and Mindy Rich ..................Rich Products Corporation

R. Torre & Company ........................Torani Bar

San Pellegrino USA ........................Entrata San Pellegrino


Marvin Shanken..............................Wine Spectator Classroom

Franz W. Sichel................................Hilde Potter Room

Statler Foundation ..........................Statler Walk, Statler FoundationReading Room, and Statler Foundation Resources Center

SWS Foundation ............................Southern Wine & Spirits LearningStrategies Center

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

Takaki Bakery Company, Ltd./ ........Shunsuke Takaki School ofAndersen Company, Ltd. ................Baking and Pastry

Donald and Barbara Tober ..............Donald and Barbara Tober ExhibitRoom

Victoria Packing..............................Victoria Packing Corp.Corporation ....................................Antipasto Bar

Julius Wile ......................................Julius Wile Baccalaureate Wing andEscoffier Restaurant Library

GREYSTONE CAMPUS

Cakebread Cellars ..........................Cakebread Kitchen

California Raisin Growers ..............Raisin Growers Stairs and ....................................................Demonstration Vineyard

California Walnut Commission........California Walnut Commission ....................................................Guest Room

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

Clover Stornetta Farms, Inc.............Clover Stornetta Chef’s Table

Walter J. Conti ................................Walter J. Conti Boardroom

Cres-Cor Company..........................Cres-Cor Foyer

Ken and Grace De Baun..................Ken and Grace De Baun Café and De Baun Theatre

Durkee/Tone Brothers, Inc. ..............Spice Islands Marketplace

Ecolab, Inc. ....................................Ecolab Theatre

Kikkoman International, Inc. ..........Kikkoman International Room

Kriendler-Berns Foundation ............Kriendler-Berns Hospitality Center



Landmark Vineyards ......................Landmark Vineyards Room

Ferdinand E. Metz ............................Albert and Annie Metz Meeting Room

Napa Valley Vintners Association....Napa Valley Vintners Association ....................................................Tasting Theatre

Joel Peterson and ..........................Ravenswood Atrium W. Reed Foster

Joseph Phelps ................................Joseph Phelps Classroom

Belle and Barney Rhodes ................Belle and Barney Rhodes Tasting Room

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

Jerry and Margie Schubert ................Margie Schubert Library

Simi Winery and..............................Simi/Chandon ClassroomDomaine Chandon

Statler Foundation ..........................Statler Atrium

Sutter Home Winery........................Sutter Home Garden

Takaki Bakery Company, Ltd./ ........Shunsuke Takaki Baking CenterAndersen Company, Ltd.

Ventura Foods ................................Ventura Foods Center for MenuResearch and Development

Viking Range ..................................Viking Range Corporation Corporation ....................................Tasting Theatre

Chuck Williams ..............................Williams Center for Flavor Discovery

Wine Enthusiast Companies ..........Wine Storage

Wine Spectator Foundation ............Wine Spectator Greystone ....................................................Restaurant

NAMED FACILITIES AT THE CIA (CONT.)

Green and gold lights along the Mid-Hudson Bridge helped markThe Culinary Institute of America’s 60th anniversary in May.

The Culinary Institute of America1946 Campus DriveHyde Park, NY 12538-1499

annrpt 06 rev.qxp - the culinary institute of america

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