What is your current role at the CIA?
I am the chef-instructor of evening service for the American Bounty Restaurant on the New York campus. My class’s primary focus is the operation of the restaurant in everything from ordering/receiving, preparation, production, and maintenance. In addition, we cover management, accounting, menu development, sustainability, American cuisine, and current events. This well-rounded approach gives the students a snapshot of the multiple skills sets required to excel in a restaurant environment.
What makes the CIA stand out from other colleges?
The CIA has a pedigree that runs deep. There is such a depth of knowledge from all of the faculty; it’s clearly one of the biggest assets the school provides.
What do you think the next big thing in food will be?
I spent the majority of my career focused on independently run operations in the Hudson Valley. My cuisine focuses on creating deep relationships with the farms and artisans of the area and showcasing them. I hope that the next big thing is that people unplug and slow down. Farm-to-table has evolved to a lifestyle that celebrates the rhythms of life and how we feed each other. Protecting these moments is important.
What do you want students to remember after graduation?
The CIA will always be your home base—visit often.
BS, McDaniel College, Westminster, MD. AOS, CIA, Hyde Park, NY.
General Manager, Our Daily Bread Deli/Bakery, Chatham, NY. Executive Chef, The Rhinecliff Hotel, Rhinecliff, NY; Madalin’s Table, Tivoli, NY. Sous Chef, Mina Restaurant, Red Hook, NY. Kitchen Fellow/Sous Chef, Ristorante Caterina de’ Medici, Hyde Park, NY.