August 2004
Culinary '02 alum Dan Segall has accepted the chef de cuisine position at Louisiana, one of the most popular restaurants in Beijing, China.
Sigrid Benedetti (Pastry '99) is the pastry chef of Hope & Union, a bakery/cafe in Williamsburg, Brooklyn.
Daniel Kim (Culinary/Management '02) is service director of Manhattan's Vong, while Joseph Paulino (CA '00) joins the restaurant as sous-chef.
Francois Chatelain (Culinary '98) is currently executive chef at One CPS in The Plaza hotel, part of the Smith & Wollensky group.
Teruka Nakatake (Pastry '02) has opened NY Village Bakery in Osaka, Japan.
Marta Lopez (Pastry/Management '03) has moved from her previous Aramark account to a new one, the United Nations Catering Team, where she transitions from baking into a catering management role.
Joanne Jordan (Culinary '97), formerly public relations director of Restaurant Associates, has launched the Joanne Jordan Group, her own Philadelphia-based marketing firm serving the lifestyle, restaurant and hospitality industries.
Culinary '01 grad Carol Karr checks in from Abigail Kirsch's Pier Sixty location, where she's been promoted to purchasing manager for the catering company.
Melissa Plotkin (Management '03/Culinary '04) has been hired for the garde-manger station at Kittichai, the new restaurant in the Thompson Hotel.
Edwin Casta (Culinary '00) is assistant chef-instructor/sous-chef at the Calphalon Culinary Center in Chicago.
Jesse Brennan (Management '03) has landed a position as catering coordinator for The Kitano New York, a luxury midtown hotel.
Saveur magazine has hired Denise Schulman (Culinary '03) as assistant editor.
Doug Silberberg (Culinary '01) is now executive sous-chef at Ocean Avenue Seafood in Santa Monica, CA.
Jennifer O'Toole (Culinary '02) checks in from Honduras, where she's chef of the Real InterContinental San Pedro Sula.
The food magazine La Cucina Italiana welcomes Viviana Acosta-Padial (Culinary '02) as its new food editor.
Formerly of Zoe Restaurant, Michael Kaphan (Culinary '97) now commands the kitchen of the new Flatiron restaurant Strata.
Pastry '03 grad Jennifer Kaplan has been named pastry chef at En Tantra, the acclaimed new Long Island restaurant.
Fernanda Beccaglia-Unter (Culinary '03) is a line cook at the Palm Beach location of Café Boulud.
May 2004
Matthew Weingarten (Culinary '96) has been named executive chef of Tuscan, the relaunched restaurant with Rocco DiSpirito as consultant.
Richard Fraser (Culinary '96) is the opening executive sous-chef of the new San Francisco restaurant, Sofia.
Formerly of The Soho Grand in New York, Missy Robbins (Culinary '95) is the new chef de cuisine at Spiaggia in Chicago.
Michael Parisi (Culinary '02) has been promoted to sous-chef at Jean-Georges Vongerichten's 66.
Kim McDaniel (Culinary '03) is the executive chef of The Restaurant at Fox Run in Clovis, NM. Culinary '00 alum Kristiaan Kosloff is the head chef at The Salmagundi Club in Manhattan.
Freelance foodstylist Ulli Stachl (Culinary '93), is now handling the food segments for the CBS morning show "Living it Up with Ali and Jack."
Juan Carlos Jimenez (Culinary '00) has joined the team at Zoe restaurant as an executive sous-chef.
Theresa O'Connor (Pastry '03) has returned to Taos, NM, to become pastry chef at the new Joseph's Table restaurant, where alum Joseph Wrede (Culinary '95) is the acclaimed chef/owner.
Cai Boldt (Culinary '03) has opened Plum Pure Foods, an organic and seasonally focused catering company, in Cos Cob, CT.
Mina Pizarro (Pastry '02) joins the pastry team at Thomas Keller's Per Se restaurant in the Time Warner Center, while Tara Berman (Culinary/Management '02) has been hired to assist Jonathan Benno, the chef de cuisine.
Jason Scalzo (Culinary/Management '01) is the chef/owner of Sunrise Grille in Highlands, New Jersey.
Robert Stalzer (Culinary '03) has accepted an entry-level position at Cafe Boulud's Palm Beach location.
Alissa Wood (Culinary '03) joins the Food Network as an assistant Culinary editor, while David Domedion (Culinary '02) is now Culinary producer for the "Food 911" show.
Management '03 graduate Judy Ferrigno assumes the assistant manager position at the new Dean & Deluca store at East 85th Street and Madison.
Wholesale distributor Woolco Foods welcomes Reid Cooper (Management '03) as a new account representative.
Laura Martin (Culinary '01) is the newest test kitchen staff member at Southern Living Magazine in Birmingham, Alabama.
Joseph Setty (Pastry '03) was hired out of externship at River Cafe where he now works as a pastry assistant.
January 2004
Pippa Calland (Culinary '94) has taken the executive chef position at Della Rovere, a new Italian opening New Year's eve in Tribeca.
Raymond Jackson (Culinary '95) becomes executive sous-chef at Emeril's in Orlando, Florida.
Steve Samson (Culinary '97) moves from Piero Selvaggio's Posto restaurant to the executive chef spot at the flagship Valentino in Los Angeles.
Formerly of Alain Ducasse, Allison Vines-Rushing (Culinary '00) is the opening executive chef of Jack's Luxury Oyster Bar in the East Village.
John Gibson (Culinary '03) has been hired as a line cook from his externship at Veritas; he also competed against students from Culinary schools across the country at the "S. Pellegrino Almost Famous Chef" competition held at Mandalay Bay in Las Vegas this past September.
Bridget Batson (Pastry '91), executive chef of Hawthorne Lane in San Francisco, has been featured in the summer issue of the esteemed Art Culinaire quarterly.
Rebecca Freedman (Culinary '03) becomes an associate editor at Fine Cooking magazine, while
Susie Middleton (Culinary '92) makes the move from executive editor to editor-in-chief.
Linda Fedele (Pastry '00) is the new pastry chef of Tuscan, formerly Tuscan Steak, in Midtown.
Jordy Lavanderos (Culinary '98) is the new executive chef of Dunmore Beach Club on Harbour Island, Bahamas.
Amanda LaBarbera (Culinary '02) is the new executive pastry chef at Cesca on the Upper West Side.
Heather Lattig (Pastry '01) has been named pastry chef at Pierre's Restaurant in Morristown, New Jersey.
Matthew Birnbaum (Culinary '02) opened Pinch – Pizza by the Inch on Park Avenue South in Manhattan this October.
The new Food Network series "How to Boil" was produced by Jimmy Zankel (Culinary '02).
Elisa Strauss (Pastry '01) of Confetti Cakes had her custom weddings cakes featured on both HBO's Sex and the City and on the Today Show's "Today Throws a Wedding" segment; her Pink and Chocolate Piped Cake was the Today Show audience's top choice.
Susan Sylvester (Culinary '02) is opening a restaurant/catering/cooking studio called Jardin in Newtown, Connecticut.
Matthew Dix (Culinary '02) is currently managing Pier 116 and Beer Garden in Brooklyn.
Laura Fitzgerald (Culinary '03) joins Oliviers & Co., the specialty olive oil retailer, as a marketing director.
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