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Members of the CorporationMembers of the Corporation elect members of the Board ofTrustees, ratify the board’s decisions, serve on standing committees, and generally act as goodwill ambassadors for TheCulinary Institute of America. They act in a similar capacityto the stockholders of a profit-sharing corporation. All currenttrustees are also Members of the Corporation.*Indicates Life MOCASilvia G. AllenScott AllmendingerJoseph AmendolaPatricia Miller AntonWilliam C. AntonBrian W. Averna ’81Alison B. Awerbuch ’85Donald M. AxleroadBSamuel G. Backos *George E. BaggottDouglas M. Baker, Jr.Ted J. BalestreriFrank Arthur Banks ’57Henry Ogden Barbour *Paul Vincent BaronMichael C. BartlettLaurie BaskinMichael BatterberryRobert A. Beck *Neil BeckermanElaine C. Bell ’78 *Russell Edward BellancaDan BenedettiEdward H. Benenson *Nick Beni, Sr.*Marilyn A. BensonCharles J. Berardi ’78Robert L. Berenson *Anthony BergerCharles M. BergerCarlyn A. Berghoff ’82 *Roger BerkowitzJeffrey P. Berlind *H. Jerome Berns *Allen J. BernsteinCharles L. BernsteinMargrit Biever-MondaviPaul Bocuse *John H. Bogrette, Jr. ’54Stephen R. BokserDaniel J. BouludRichard J. Bradley *Christopher C. BradyLisa Marie Brefere ’78Ella Brennan *8Ralph O. BrennanA. Beirne BrownEdward Glen Brown ’83Jeffrey Buben ’78James L. BudrosCNicholas CamodyDiane E. Carey-WoodruffFred Carl, Jr.Richard C. CattaniJean-Robert H. CauvinAugust J. Ceradini, Jr. *Michael F. CharltonMichael D. Chiarello ’82Julia Child *Michael ChiuCharles D. Clawson, Jr.Lee A. Cockerell *Donald M. CoeDominic ColangeloBarry E. Colman ’83 *Anthony V. Como ’71 *John J. Connolly *Allan Conseur *Walter J. Conti *Ann Lynn Cooper ’79Carla CooperBrian C. CornellDan Coudreaut ’95Frank CrisafulliRick S. Crossland ’73Mark J. Crowell ’79 *Thomas CullenJohn N. Curlett, Jr. *Daniel F. CurtinDPatricia DaileyJohn P. Dalton ’86John N. Daly *Lori Daniel ’79Mark DavidoffDarwin DayKen De BaunHenri DeltieureMarcel A. Desaulniers ’65 *Joseph W. DeScenzaWilliam J. DeutschTony DiLucia ’87Sebastian J. DiMeglio *James DohertyJohn P. Doherty ’78 *John P. Dorman ’78Mary Ellen Dougherty *James M. DraperDaniel R. Durick ’67 *John S. DysonESteven Ells ’90Donald P. EmeryDavid EmilSteve EngelJules I. EpsteinMark Erickson ’77 *Herbert Ernest *John EspositoFFlorence FabricantFrank J. Fahrenkopf, Jr.John R. Farquharson *Joseph FasslerDean Fearing ’78Valerie FergusonAl Ferrone ’78Phyllis Flaherty ’74Ruediger J. FlikJohn G. FlynnLawrence Forgione ’74Patricia Dooley FortenbaughTony FortunaLarry FosterAnthony J. Franchi ’55 *Jacqueline L. Frazer ’84GGerard T. GabrysMichael Howard Garbin ’76Joseph W. F. Gardiner *Robert B. Gee *Daniel A. Gescheidle *Peter Gibbons ’78Joseph GirardRobert Glickman *Richard J. Goeglein *Steven A. Goldstein ’89Charles S. GoodmanAlan GouldJohn GrayRobert GrimesMartin Gross *Robert GutensteinHelen A. Guthrie *HThomas J. Haas *Janis M. HadleySuzanne B. HamlinWilliam HarlanJohn D. HarneyThomas R. Hart ’75 *A. Reed Hayes *Barron Hilton *Burton Hobson *Steven HochbergHilarie HotingWilliam N. Hulett *Andrew Hurst ’89IAndrea M. ImmerJoel M. IngegnoJJohn JordanEdward K. Jorgensen *KRobert Hamilton Kabakoff ’86Barbara Kafka *Herbert C. Kallman *David I. KalmanJane KalmusKyle Christopher Kandel ’82Roger M. Kaplan ’81I. Pano Karatassos ’60 *Eric J. Karell ’78Peter Katsotis ’80Harriette R. KatzMichael S. Kaufman *James KelleyDee H. KemnitzKarl KilburgChristopher KimballDavid Kimmel ’77 *Loren KimuraAbigail Kirsch *James KirschRobert B. KirschFred KlashmanPeter Kleiser *Frederick J. KleisnerTed J. Kleisner *Wade KnowlesTakeshi KohjimaAlphons E. KonradRosalyn Kulik

LNThomas F. LackmannCharles La Forge *Robin LailHenry Raymond LambertJohn T. Landry, Jr.George LangKenneth A. LapinJan H. LarsenRichard Lavin *Barbara E. Lawrence *Herman Leavitt *Roger Max Le BosserPeter M. LehrerHarriet LembeckMichael J LicataMichael LomonacoWalter Luftman *Donald E. LundbergWilliam J. NassikasDrew A. NieporentDavid Scott Nina ’85David NovakMSirio MaccioniRonald N. Magruder *Waldy Malouf ’75Sheldon B. MargolisJohn F. MarianiVirginia A. MarianiDewey Markham, Jr. ’84J. Willard Marriott, Jr. *Peggy Marshall-MimsDamian J. Martineau ’82R. Douglas Martinides ’75Brian F. Matt ’84Mark A. Mattern ’87Tony May *William F. MayJoseph F. McCannSharron McCarthyJames McCartyGeorge W. McKerrow, Jr. *Charles Merinoff IIFerdinand E. Metz *John C. MetzDanny H. MeyerJoseph P. MicatrottoStephen G. MichaelidesJames C. MilesBryan MillerDale Miller ’79Sanford A. MillerLaurence MindelM. Cameron Mitchell ’86 *Bruce H. Molzan ’82Robert G. Mondavi *Richard Moonen ’78Tom A. MooreEdna K. MorrisArthur F. Musarra *OVinnie Oakes ’65Bradley M. Ogden ’77Anthony J. O’Reilly *Allan J. OstroffPJohn L. Patten *Ronald Neal PaulMargaret E. Happel PerryRonald W. Peterson ’67 *Carl Edward PetrilloJoseph PhelpsMax Pine *David PittawayAlan R. Plassche *Ron PobudaRick PostiglioneThane A. PressmanJoseph PreziosoJoseph PrimaveraJohn J. Profaci *Michael P. Purcell ’81RErnst H. RechtermannMarshall M. Reisman *Leslie K. RevsinNeil S. ReyerMelinda R. Rich *John B. RichardsRichard J. Ripp ’55 *James D. Robinson III *Michael RomanoPhilip J. RomanoPeter John RomeoTimothy John Rosendahl ’76Alfred Rosenthal *Douglas E. Rosenthal *Donald I. Roth *Harris H. Rusitzky *Thomas O. RyderSMarc J. SarrazinCharles P. Saunders ’78 *Mariann Sauvion ’76 *Philip ScaturroRichard A. SchilffarthArno B. Schmidt *Rick J. SchneidersAllan L. Schuman *Richard S. ScolaroJohn B. Seastone *J. David SeayL. LeGrande SerrasSheldon ShaneEdward L. ShapoffJohn L. Sharpe *Martin B. ShellenbergerSusan ShellenbergerGary F. SherlockBettina A. SichelPeter M. F. Sichel *Stephen H. SimonRobert F. SimonsonSaul Singer ’93James SingerlingMichael R. SlaterAlbert K. SmileyBarbara Smith *Virginia B. Smith *Richard K. Smucker *Arnym P. Solomon ’69 *André E. Soltner *Michael Spears ’72Joseph E. SpinnatoJoel M. SpiroWalter StaibAlan N. StillmanJean-Pierre StoehrRodney Stoner ’65David L. StroehmannJoe StubbsJim SullivanPaul O. SullivanBlake Emerson Swihart ’78H. Patrick SwygertArnold SyropTSeiichi Takaki ’69Edward A. Taylor *Lawrence TaylorAlbert N. ThompsonWarren M. ThompsonBarbara Timm-BrockWarren S. Titus *Donald G. Tober *William J. Tobin *Evalyn M. TrincheroGeoffrey M. B. TroyUVNick Valenti *Joseph W. VannucciRichard H. Vent *Robert F. Voelker ’69 *WRichard WagerJ. Dudley Waldner *Helen B. Warren *Danny WegmanEdward A. WeihmanLawrence J. Weiss *James R. WeldonJasper K. White III ’76Michael J. Whiteman *Andrew B. WileJulius Wile *John W. WilhelmAndrew C. Wilkinson ’83Anne WillanCharles E. Williams *William WilsonYRoger L. Yaseen *ZHenry J. ZaccaraNina ZagatTim ZagatRobert Alan Zitto ’80Kevin Zraly *Melvin ZuckermanCIA FACULTYREPRESENTATIVESBill GuilfoyleLou JonesIN MEMORIAMThe Culinary Institute ofAmerica extends deepest sympathies to family and friendsof the following MOCs whopassed away.Alton K. AllenRichard W. BrownMilton ChazenJohn J. Gartland, Jr.Harold MillerJoan ThrockmortonRobin Uler9

Board CommitteesThe various standing committees investigate issues relatingto their specific committee, report their findings, and makerecommendations for appropriate action to the Boardof Trustees.EXECUTIVE COMMITTEEMembersFINANCE COMMITTEEChairChristopher C. BradyPeter M. LehrerCarl PetrilloThane PressmanRobert F. SimonsonArnold SyropChairNOMINATINGCOMMITTEEJohn N. DalyChairVice ChairAugust J. Ceradini, Jr.John L. SharpeVice ChairMembersSebastian J. DiMeglioRichard BradleyRick S. Crossland ’73James M. DraperGerard T. GabrysRobert GutensteinMarshall ReismanMarc J. SarrazinRichard S. ScolaroEdward L. ShapoffMembersNick ValentiVice ChairWilliam C. AntonTreasurerJohn N. DalySecretaryDEVELOPMENTCOMMITTEETed J. KleisnerChairMembersTed J. KleisnerRobert BerensonAugust J. Ceradini, Jr.John R. FarquharsonM. Cameron Mitchell ’86Melinda R. RichJohn L. SharpeVice ChairALUMNI COMMITTEEChairM. Cameron Mitchell ’86Vice ChairsBarry Colman ’83Waldy Malouf ’75MembersAlison B. Awerbuch ’85Elaine C. Bell ’78Lisa Marie Brefere ’78Jeffrey Buben ’78Charles Hobbs Cooley ’93Dan Coudreaut ’95Rick S. Crossland ’73John P. Dalton ’86Lori Daniel ’79Michael H. Garbin ’76Robert Kabakoff ’86Eric J. Karell ’78Damian J. Martineau ’82Brian F. Matt ’84Mark A. Mattern ’87Dale Miller ’79David Nina ’85Timothy J. Rosendahl ’76BUILDINGS AND GROUNDSCOMMITTEEChairJohn R. FarquharsonVice ChairRobert Glickman10Burton HobsonMembersJeffrey P. BerlindJohn Dorman ’78Jules I. EpsteinFrank J. Fahrenkopf, Jr.Robert GrimesThomas J. HaasWade KnowlesRonald N. MagruderWilliam F. MayM. Cameron Mitchell ’86John L. PattenAlan R. PlasscheArnym P. Solomon ’69Joel M. SpiroDonald G. ToberEDUCATIONAL POLICYCOMMITTEEChairJohn L. SharpeVice ChairLONG-RANGEPLANNING COMMITTEEElaine C. Bell ’78James DohertyTed J. KleisnerCharles La ForgeDr. Barbara LawrenceJohn L. SharpeDonald G. ToberJeffrey P. Berlind (Ex-Oficio)Alan R. Plassche (Ex-Oficio)ChairGREYSTONE AD-HOCCOMMITTEEWilliam C. AntonChairVice ChairJohn L. SharpeRichard BradleyMembersMembersElaine C. Bell ’78Richard BradleyLee A. CockerellDr. John J. ConnollySebastian J. DiMeglioFrank J. Fahrenkopf, Jr.John R. FarquharsonMichael S. KaufmanTed J. KleisnerWade KnowlesThomas LackmannJohn L. SharpeNick ValentiDr. Barbara LawrenceMARKETINGCOMMITTEEMembersChairScott AllmendingerMichael C. BartlettCharles L. BernsteinLisa Brefere ’78Nicholas CamodyLee A. CockerellPatricia DaileyMark DavidoffJohn P. Doherty ’78Loren KimuraAbigail KirschWaldy Malouf ’75Edna K. MorrisMichael P. Purcell ’81Robert BerensonVice ChairMichael S. KaufmanMembersDon AxleroadBarry Colman ’83Lori Daniel ’79Tony DiLucia ’87James DohertyTakeshi KohjimaRosalyn KulikMark F. Mattern ’87Melinda R. RichHUMAN RESOURCESAD-HOC COMMITTEEChairMelinda R. RichVice ChairLee A. CockerellMembersMichael S. KaufmanEdna K. Morris

In Concert: Orchestrating ExcellenceHERE ARE JUST SOME OF THESERVICES WE OFFER TO INDUSTRY:As The Culinary Institute of America continues to educate the future leaders of foodserviceand hospitality, we celebrate our ongoing partnership with industry that allows us to main-DEGREE PROGRAMS—producing prospective employees whoare ideally prepared for careers infood, hospitality, and culinary managementtain our commitment to excellence.We reflect on the achievements and strategic ini-PROFESSIONAL DEVELOPMENT—offering courses and certification programs for professionals.tiatives that position the college at the forefrontof culinary education, and acknowledge withgratitude the many friends and benefactors wehave in the industry. As they continue to offersupport—whether through generous gifts, student referrals, time and resources, or ambas-CUSTOM PROGRAM DEVELOPMENT—meeting the specific trainingneeds of food and hospitality businessessadorship—we continue to seek innovative andexciting ways to give back.We thank all of you for your steadfast dedica-INTELLECTUAL PROPERTY DEVELOPMENT—advancing culinary knowledge and skills through multimediatrainingtion to our college, our students, and our mission. Likewise, we stand ready to serve you aswe work in concert for the future of this greatprofession.PRODUCT AND MENU RESEARCHAND DEVELOPMENT—providingexpertise to companies looking toimprove and increase their offeringsRELATIONSHIP DEVELOPMENT—forming educational alliances to createnew learning opportunitiesLICENSING—helping to innovate andmarket superior products and services11

Special Initiatives and DedicationsCHUCK WILLIAMS FLAVOR DISCOVERY CENTERChuck Williams, founder of Williams-Sonoma, Inc.,has pledged 1.5 million to create The ChuckWilliams Flavor Discovery Center, the newest addition to The Culinary Institute of America at Greystone in California’s Napa Valley. The historic, riverrock Gate House, part of the original Greystoneproperty built in 1888, will be transformed into aninternational center for the study of culinary flavorsand the dynamics of flavor development in foodand wine. The Center is scheduled to open in 2004.Mr. Williams, an Honorary Trustee, also supportsthe college and its students through the ChuckWilliams Scholarship, which he established in 1997.RUDD CENTER FOR PROFESSIONALWINE STUDIESSpurred by a lead grant of 1.5 million from theRudd Foundation, the historic Christian BrothersStill House at Greystone is being transformed intothe Rudd Center for Professional Wine Studies, andis scheduled to open this fall. Viking Range Corporation, the Napa Valley Vintners Association, andCakebread Cellars have followed with generoussupporting gifts. This year, Ravenswood WineryCo-founder, General Manager, and Winemaker JoelPeterson, and Ravenswood Co-founder Reed Foster, have pledged 250,000 and 100,000 respectively. Through Adam Strum, chairman and founderof Wine Enthusiast Companies, the Rudd Center’swine cellar will be furnished with 77,000 in racking, lighting, and furnishings. Southern Wine andSpirits of America has gifted 10,000 in generalsupport of the Center as well.Initiatives such as the upcoming Chuck Williams FlavorDiscovery Center (top) and the Rudd Center for Professional Wine Studies (above) further demonstrate how theCIA is working in concert with industry.12

JOSEPH AMENDOLA BAKESHOPA bakeshop in the CIA’s Shunsuke Takaki School ofBaking and Pastry is being named the Joseph Amendola Bakeshop to honor the man who for 56 yearshas earned the admiration and appreciation of students, faculty, staff, alumni, and friends of the college. Joseph Amendola first became involved withThe Culinary Institute of America back in 1946,when he became the college’s first baking instructor. In the ensuing years, he served as actingpresident, senior vice president, director of development, dean of students, and faculty member. Hehas been an official ambassador of the college since1989, and in 1997 was named the first HonoraryAlumnus of the CIA by the Alumni Committee.CIA baking and pastry students have annually benefited from the Joseph Amendola Endowed Scholarship since its founding in 1977.GUEST SERVICES,INC. CONFERENCEROOMIn recognition of a 100,000 gift, the CIA is pleasedto name the Guest Services, Inc. Conference Roomin the administration wing, second floor of RothHall, on the college’s Hyde Park campus. The giftwas spearheaded by CIA Member of the Corporation Gerard T. Gabrys, president and CEO ofGuest Services, Inc. (GSI), and CIA Trustee Emeritus Rodney Stoner ’65, chairman of GSI. This initiative continues GSI’s tradition of philanthropicsupport of the CIA started by Trustee Sebastian J.(Sib) DiMeglio, retired GSI president and CEO,who helped establish the largest endowed scholarship fund in the college’s history on behalf of thecompany in 1997.Michael D. Spears ’72, a CIA Member of the Corporation, provided a 12,500 pledge to launch theAmendola Society Campaign. That pledge was latermatched by the college’s Alumni Committee. Mr.Spears is chairing the effort to raise 500,000 toendow the Joseph Amendola Bakeshop on theHyde Park campus.CONRAD N. HILTON LIBRARY CELEBRATES10 YEARS IN HYDE PARKThe Conrad N. Hilton Library is celebrating its10th anniversary on the Hyde Park campus thisyear. In keeping with the continued growth of theCIA, the number of books available in the libraryrose to more than 67,000, an increase of some3,000 volumes from a year ago. All of this wasmade possible by the generosity of the Conrad N.Hilton Foundation, which has fulfilled its five-year, 2.5 million challenge pledge toward the CIA’sConrad N. Hilton Library Endowment. The Foundation’s pledge to match one dollar for every threeraised or contributed by the CIA initiated a campaign that reached its 10 million goal this year.The library is now the first fully endowed buildingon the CIA campus.Causes for celebration: A bakeshop named to honor CIAambassador Joe Amendola (top) and the 10th anniversaryof the Conrad N. Hilton Library (above).13

Special Initiatives and Dedicationscont.ANTON PLAZAAs the result of a 4.7 million gift from CIA Boardof Trustees Vice Chairman William C. Anton andhis wife Patricia—the largest gift from an individualto the CIA ever—a new special-events plaza andparking facility will significantly beautify the HydePark campus, add more parking for restaurantpatrons, and facilitate traffic flow.Located in front of the main entrance to Roth Hall,Anton Plaza will include two stories of parkingspace providing closer access to the building forcampus visitors, tour buses, faculty, and staff. Thetop level of the plaza will be home to a magnificent,special-events terrace overlooking the HudsonRiver, and will provide a seamless entrance to thecollege’s centerpiece facility and its restaurants.The increased parking will enable the CIA toreplace some of the current parking spaces alongRoute 9 with lawns and gardens, further enhancingthe charm of the campus.Thanks to the generosity of CIA Vice Chairman of theBoard William C. Anton and his wife Patricia (top), AntonPlaza will transform the area in front of Roth Hall into aspectacular special events venue (above and left).14

Special RecognitionMOC OF THE YEARThe Culinary Institute of America regularly recognizes certain Members of the Corporation (MOCs)who have offered outstanding guidance and supportto the organization and operations of the college.This year, we give special recognition to an individual whose efforts and dedication to the CIA havehelped the college carry out its mission to providethe finest culinary education in the world.DALE MILLER ’79, C.M.C., A.A.C.Dale Miller has a history of success and accomplishment in the foodservice and hospitality industry. Heowned and operated a restaurant by the age of 26; injust five years in his current position as executive chefand managing partner for the legendary Jack’s OysterHouse in Albany, NY, he doubled sales; and in justover a year as a CIA Member of the Corporation, hehas already made a difference in students’ lives.After graduating from the CIA with honors in 1979,Chef Miller worked in several executive chef andexecutive sous chef positions. He then becameowner and chef de cuisine at Stone Ends in Glenmont, NY where, under his 11-year leadership, therestaurant was a six-time recipient of the prestigiousDiRoNA Award and received many other accolades.Chef Miller next took the helm of Jack’s OysterHouse, updated its 50-year-old menu, and subsequently garnered a four-star review from the AlbanyTimes-Union. He is an American Culinary Federation-Certified Master Chef, an ACF-certified judge,and a member of the American Academy of Chefs,the organization’s honor society. Chef Miller’s otherawards include the Chaîne des Rôtisseurs Medal ofHonor, the Escoffier Medal of Honor, and numerous gold medals in international culinary competition. He is active with a number of professional andcommunity organizations.He’s equally as involved with his alma mater as anMOC. Last year, he and other Alumni Committeemembers participated in a special reception withCIA baccalaureate students, offering them a wealthof career advice and guidance. In June, Chef Millerand Cornell University graduate Brad Rosensteinco-chaired the Cor-CIA Inaugural Food, Wine &Golf Classic, raising an estimated 200,000 for student scholarships at both schools. He also recentlycame back to campus to offer words of encouragement to graduates as commencement speaker.The Culinary Institute of America is greatly appreciative of Dale Miller’s caring and commitment, andis pleased to recognize him as the 2003 MOC ofthe Year.15

Financial Highlights The CIA’s revenues grew to 82.1 million, anincrease of 6.2 million, or 8%, from last year.2002–03 CIA REVENUE SOURCES Consolidated net assets increased 6.7 million,which repr

Meeting of the Corporation of The Culinary Institute of America on October 25, 2003. 2003 The Culinary Institute of America Photography: A. Blake Gardner III, Chas McGrath, Michael Nelson, and Lorna Smith Cover Illustration: Christine Hepner The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499 845-452-9600 www .