The Culinary Institute of America
The Culinary Institute of America
Degree: AOS Major: Culinary Arts Hometown: Lewiston, ME Four Life-Changing Words: “Come To My School” The career goals of Sergeant First Class Rene J. Marquis ’92, CEC, CCE, PCEC, CCA, AAC did not include the army, but two chance meetings would take the 19-year veteran to 52 countries around the world cooking, teaching, and competing while proudly serving his country. Rene’s … [Read more...]
Going Home is a Breeze The soft island breezes and fragrant smells of the island of Nevis were never far from Michael Henville’s mind when he was up north attending The Culinary Institute of America in Hyde Park, NY. “I never really acclimated to the northern climate, but the CIA made such an impact in my life I would do all four years over again in a heartbeat,” says Michael. Now back … [Read more...]
When it comes to talking wine, Chain Bridge Cellars Wine Consultant Diane McMartin ’11 has the floor. A graduate of The Culinary Institute of America’s Accelerated Wine and Beverage Certificate Program (AWBP), Diane loves to use what she learned to recommend the perfect wine. “My favorite kind of customer,” says Diane, “is the one saying ‘I’m making this recipe and need to find a … [Read more...]
Amy Racine ’11 always knew she would return to the San Francisco Bay area. The vibrant culinary and enological culture of the city draws aspiring chefs and sommeliers from around the world. Inspiration comes from the lush hills, valleys, and mountains that surround the city and provide lush ingredients destined for serving plates and wine glasses. Amy’s time spent at The Culinary Institute … [Read more...]
Chef Johnny Hernandez is living proof that you can come home again. He grew up in San Antonio, where his father, a Mexican migrant worker with a second grade education, had a restaurant. An entrepreneur even as a child, Johnny would take breakfast tacos from his dad’s restaurant and sell or barter them at school. Recognizing Johnny’s spirit and drive, his father urged him to get the best … [Read more...]
It’s the philosophy of Tim Prosinski ’94, foodservice director at the Berlin Public Schools in Connecticut, that if schools are committed to teaching kids the right way to apply math and science, they should teach them the right way to eat. In his estimation, it’s just as important. After years in the hotel and restaurant business, Tim made the change to school food ostensibly because he had … [Read more...]
Imagine having to describe and identify six wines, including grape type, country, region of origin, vintage, and quality level, within 25 minutes. This is only one part of the challenge facing those who wish to sit for the Master Sommelier diploma examination. The practical and theory portions are equally difficult. In the service practical, seasoned Master Sommeliers role-play guests in a … [Read more...]
When Stephen Robertson '72, owner of Hells Canyon Winery in Idaho, told his daughter Bijou "making wine is all about being able to taste, and to really taste you have to learn to cook," she took his words to heart. She arrived at the CIA armed with a desire to learn all she could about food and wine. She attended Michael Weiss's and Steven Kolpan's wine classes simultaneously so as to not miss any … [Read more...]
Dave Peacock had a secret the whole time he was studying baking and pastry at the CIA; working at Todd English's Olives in Washington, DC; and leading the baking and pastry start-up at the Sofitel, also in DC. He was, in truth, a "basement brewer." He would make chocolate in class with Chef Peter Greweling and learn the fine art of bread baking from Chef Richard Coppedge. He would spend long … [Read more...]
Like many CIA freshmen, Eddie Ledesma arrived on campus with aspirations of becoming an executive chef. But after returning from externship, he discovered his true passion. "The restaurant classes, the wines course, the bachelor's courses...they all really helped foster a love for the front of the house." So after graduating from the BPS program, Eddie joined The Ritz-Carlton in Naples, FL as … [Read more...]
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