December 2001
James Holmes (Culinary '01) has returned from his stage at Le Panier du Marché in Strasbourg, France, and will become sous chef at Paradou, a café/wine bar slated to open shortly in the meatpacking district.
Regina Aragon (Pastry '97) is returning to her roots: she's the newest chef-instructor on the Pastry & Baking Arts faculty. Previously she worked at Le Cirque, Osteria del Circo and most recently Roy's New York.
Two recent grads are employed at Daniel Boulud's new db bistro moderne: Rachel Yang (Culinary '01) and Erica Davis (Pastry '01).
Brian Patterson (Culinary '99) has moved into a new role as Brand Manager for Oliviers & Co., a specialty gourmet olive oil retailer with stores across the country.
Mary Mooney (Pastry '01) will help open Metro restaurant in Boston as pastry assistant. Metro is the highly anticipated French brasserie headed by Amanda Lydon, formerly chef de cuisine at Truc.
Previously a line cook at Danny Meyer's Tabla restaurant, Stefanie Shapiro (Culinary '99) is now assistant editor and test kitchen director of Art Culinaire, the quarterly magazine for chefs.
Brian Recor (Culinary '01) has completed his externship at Jimmy Schmidt's acclaimed Detroit restaurant, the Rattlesnake Club, and now works as a line cook there.
Linda Diane Gruver (Culinary '99) is director of the cooking school at Verducci's Specialty Market in Ringoes, NJ.
Carlos Jorge (Culinary '01) has just returned from his externship at Herbsaint, Susan Spicer's new restaurant in New Orleans.
Alan Nepomuceno (Culinary '01), who was on the opening team of Olives at the W Hotel, is now in a garde manger position at the Four Seasons New York hotel.
The Sur La Table cookware store in Manhasset, Long Island, will be hosting classes by Colette Foley (Pastry '99) in cake decorating for beginners.
Christopher Roth (Culinary '00) has moved to Maine and taken up a line cook spot at Commissary, Matthew Kenney's Portland restaurant.
Einav Gefen (Culinary '99), formerly chef of Danal in Greenwich Village, has assumed the role of director of Culinary arts at the JCC in Manhattan, due to open in early 2002.
Fromagerie, the acclaimed French restaurant in Rumsen, NJ, has Pastry '99 grad Carol McGavin heading up its pastry kitchen.
September 2001
In May, New York magazine named Tossed, owned by Marc Meisel Culinary '97, in its Best Takeout issue.
Anthony Paris Culinary '97 has returned from Austria to step into the pivotal saucier position at Jean-George's eponymous 4-star restaurant.
Gail Brelesky Culinary '99 has left the bright lights of New York behind to open Wright Place Gourmet Market and Catering in Kill Devil Hills, NC with three partners.
After a stint in Italy, Stefano Samson Culinary '97 is now sous chef at Valentino Santa Monica. He also opened Valentino Las Vegas as chef de cuisine.
Robert Willis Culinary '96, owner and chef de cuisine at Vaux in Brooklyn's tony Park Slope, was lauded in the July Bon Appétit's "Top Tables" column for its "attention to detail" and "lively presentations".
Ray Jackson Culinary '95 is now sous chef at the Stanhope Hotel in New York. He worked previously at Emeril's and Norman's.
At the Brasserie in midtown NYC, Birgit Holm-Wilson Culinary '99 is front of house manager.
David Kruse Culinary '99 is sous chef at Mesa Grill, where he works with TV star Bobby Flay.
Colin and Renée Alevras both Culinary '94 have received no end of kudos for their wine bar and restaurant, The Tasting Room. The latest: Food & Wine recently named The Tasting Room one of New York City's best new restaurants.
Israeli Culinary grad Assaf Kauffman '99 is now a line cook at Aquavit.
Nicole Kaplan Pastry '97 is pastry chef at Danny Meyer's Eleven Madison Park. The winter 2001 issue of Art Culinaire highlighted her work.
Susan Stockton Culinary '93 has been promoted to vice president of Culinary production at the Television Food Network.
Two Culinary '01 grads have moved into garde manger positions: Erio Cavalieri at Scott Bryan's elegant Veritas and Claiborne Williams at swank Montrachet.
And another two Culinary '01 grads are enjoying positions as line cooks: Ryan Farr at Aquagrill and Robin Biggs at the Olives in the W Union Square Hotel.
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