The Culinary Institute of America
The Culinary Institute of America
Risking a successful career and your life’s savings to open your own burger business isn’t for everyone. But then, not everyone has Cory McPherson’s drive and confidence. After working for 20 years in restaurants and hotels, Cory had a vision, a business plan, and a location picked out on a quiet corner in the Williamsburg section of Brooklyn, NY—but no investors. At that time, his … [Read more...]
Bryan Voltaggio is the chef/owner of VOLT, a three-star restaurant located in his hometown of Frederick, MD and Range, the 14,000 foot market-style restaurant and retail spot located in the newly renovated Chevy Chase Pavilion in Washington DC. Range opened in December 2012 with 300 seats and the ambitious project includes a charcuterie station, raw bar, rotisserie, bakery, wood fired hearth, … [Read more...]
Where can you find creative openness, a Zen-like attention to detail, and practical business sense all in one place? At Tartine Bakery in San Francisco, CA. That's where the husband and wife team of Chad Robertson '93 and Elisabeth Prueitt '93 spend their days setting a standard of excellence that is hard to match. Their work received national recognition when the couple shared the 2008 James … [Read more...]
Melissa Kelly is executive chef and proprietor of Primo, located in mid-coast Maine. She is the 1999 James Beard Foundation Awards winner of the American Express Best Chef, Northeast Award. She was also nominated in 1998. Chef Kelly grew up on Long Island. Her earliest cooking lessons took place in her Italian grandmother's kitchen. In fact, she still favors Mediterranean accented foods. Melissa … [Read more...]
Ivan has always been obsessed with the language and culture of Japan. At the University of Boulder he majored in it. But his passion for food brought him to the CIA and, for a time, Japan faded into the background. He worked at Lutèce, at Mesa Grill, and for Restaurant Associates, but always there was something missing. After he married a Japanese woman, the choice became clear. Tokyo became home … [Read more...]
Scott Fredel is the Executive Chef/Owner of Pilar, a Aventura, FL restaurant venture. Selected as one of the 10 Top Chefs in South Florida by Ocean Drive Magazine, Scott, like so many other successful foodservice professionals, got his start at The Culinary Institute of America. After graduating from the CIA in 1993, Scott honed his skills with culinary masters and successful restaurateurs such … [Read more...]
Florida is Dennis Chan's home, but to hear him talk about it, the CIA in Hyde Park still holds a big piece of his heart. "I really value the experience I had at the CIA," he says. "I try to be as much of an ambassador for the school as I can." Dennis currently has three employees whom he is encouraging to attend. And he does a lot of cooking demos for culinary students at the local community … [Read more...]
When Wilo Benet first began his career, he played the drums to relax, enjoyed a round of golf on a sunny day, and took photographs of nature just for fun. But now that he is the head of a growing culinary empire, those three pastimes have become part of his work. A golf outing almost always includes talk of business ventures. His photos of wildlife have been commissioned by a local resort to … [Read more...]
Acclaimed chef John grew up hunting and fishing in Southern Louisiana, learning at an early age the essentials of Louisiana's rich culinary traditions. After graduating from The Culinary Institute of America, his talent and drive have earned John critical kudos from the outset of his career: in 1999, Food & Wine named him one of the "Top 10 Best New Chefs in America." In 2003, Gourmet magazine … [Read more...]
John Barricelli had a vision: to offer simple, delicious food in a homey atmosphere. His dream became reality in 2005, when he opened the doors to the SoNo Baking Company and Café. Located in the vibrant SoNo (South Norwalk) district of Norwalk, CT, the bakery café offers everything from artisan breads and French-style pastries to soups and sandwiches. Customers are encouraged to sit back with a … [Read more...]
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