Alumni in the News: February 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights! Here are just a few examples of CIA alumni in the news this past month.
Celebrations and Observances
Celebrating National Snack Food Month with a Sweet, Salty Sensation
In honor of National Snack Food Month, Brian Kim ’12, chef and co-owner of Oiji in New York City, recently showed Good Morning America viewers how to make an iconic Korean snack food: honey butter chips.
Watch the GMA clip and get the recipe >
Celebrating Black History Month, NOLA-Style
In celebration of Black History Month, Nina Compton ’01 collaborated with local chefs on a series of dining events, hosted at her restaurant, Compère Lapin, in New Orleans, LA.
Read more in this Whereyat blog post >
Openings and Chefs on the Move
A Garden Oasis in the USVI
After his success with Shaibu’s Gourmet Grab & Go, Shaibu Abdulai ’08 is opening Shaibu’s Garden Oasis, a fine dining restaurant, on Cruz Bay in the U.S. Virgin Islands. The restaurant will have a global fusion menu with as many locally source ingredients as possible.
Read the Virgin Islands Daily News article >
Thomas Wicinski ’83, head of food and beverage for supermarket chain, The United Family, will spearhead the company’s latest project, Rave On, a new fine dining and performing arts experience located inside Buddy Holly Hall in Lubbock, TX.
Read the article on Fox34.com >
Come for the BBQ, But Don’t Miss the Sides and Desserts
Texas Monthly gave Michael Lane’s ’96 Dallas, TX restaurant, Oak’d Handcrafted BBQ a glowing review. Critic Daniel Vaughn mentions that Oak’d provides an experience beyond the meat with unique sides and sandwiches using premium products, and some of the best desserts he’s ever eaten.
Read the Texas Monthly article >
All in the Family
This spring, Daniel Darves-Bornoz ’78 will be debuting a new concept, Josie’s Table, in Guilderland, NY. Josie’s Table will replace his previous operation, Provence Restaurant and Wine Bar, which he closed last March due to the pandemic. His son, Peter Darves-Bornoz ’11 will be head chef.
Read the Times Union article >
Montana Gets Stoked
Jenn Stoker ’05, a private chef who specializes in organic and allergy-friendly cooking services, moved her business, Stoked Kitchen, from Chicago, IL, to Bozeman, MT, where she will offer in-home cooking services, specialized meal plans, gourmet meal delivery, and more.
Read the press release >
Brewing up Something New
As she prepares to move on to her next venture as the new director of culinary operations at Terrestrial Brewing Co. in Cleveland, OH, Penny Barend Tagliarina ’06 reflected on her favorite moments at Saucisson, an artisan butcher.
Read the Cleveland Magazine article >
Around the World
Sourdough Crêpes + Zero Waste Kitchen = A Recipe for Success
Royi Shwartz’s ’05 Vienna crêperie is featured in Kurier, an Austrian daily news outlet. Shwartz produces and ferments many of his own ingredients and runs a no-waste kitchen. This article describes his journey to the CIA, highlighting how he went from baking in the Israeli military to saving up enough money to study at the college.
Read the article in the Austrian newspaper, Kurier >
(Select the “translate to English” option in your web browser)
CIA Alumna Takes Silver in the International Young Chef Olympiad
Srijaenthi Natraj ’16, representing the United Arab Emirates, won Silver in the 7th International Young Chef Olympiad along with the title for Best Chicken Dish with her take on chicken saluna. This year’s virtual competition, organized by the International Hospitality Council and the International Institute of Hotel Management, featured participants from 100 countries.
Read the Gulf News article >
Beyond the Kitchen
Ice, Ice Baby
Stan Kolonko ’91, a chef turned master ice sculptor, showed his work at the Ice Sculpting Masters Winter Wonderland Drive Thru at the Erie County Fairgrounds in Hamburg, NY, near Buffalo. Kolonko worked as a chef for 25 years before opening his business, Ice Farm, and started competing in the late 90s.
Read the Buffalo News article >
A Veteran in—and out—of the Kitchen
Roshara Sanders ’14, culinary arts instructor, was featured on Fine Dining Lovers’ podcast “Freshly Squeezed: Food Stories Served Straight” sharing how she became the chef she is today. She spoke passionately about her time at the CIA, and how the college played a big role in shaping her after she got out of the Army.
Listen to the Fine Dining Lovers podcast >
Recognition and Honors
Arash Azarbarzin ’89 was promoted to CEO of Starwood Capital Group’s subsidiary company, SH Hotels & Resorts, after three years serving as the company’s president. He has more than 30 years’ experience in the industry.
Read the Hotel Management article >
Scott Morozin ’04, chef-owner at Verbena BYOB in Kennett Square, PA has been inducted into the Marquis Who’s Who biographical registry. This registry, published since 1899, chronicles the lives of accomplished individuals and innovators from various fields, including politics, business, law, entertainment, and more.
Read the press release >
What to Watch/What to Read
Making Healthy Food Accessible
Joseph “J.J.” Johnson ’07 was featured on CBS Saturday Morning’s weekly food segment, “The Dish.” Johnson discussed how he worked to bring healthy food from his restaurant to his community in Harlem during the pandemic.
Watch the CBS Saturday Morning segment >
A Bakery Rises in Quarantine
ABC News Philadelphia interviewed Rhonda Saltzman ’13 and her sister, Mercedes Brooks, about their new bakery, Second Daughter Baking Co., which they opened during the pandemic after each lost a job last Spring.
Watch the clip from ABC Philadelphia >
‘Staking’ out a big win
Dave Hadley ’13, owner of the Samosa Shop pop-ups in Denver, CO, won the grand prize on Food Network’s Supermarket Stakeout. The episode aired February 9.
Read the Bridgewater and Raritan (NJ) blog article >
Beyond the Matzoh Ball
Jake Cohen ’14 is releasing his debut cookbook, Jew-ish: Reinvented Recipes from the Modern Mensch, on March 9. The cookbook was inspired by Shabbat dinners he shared with his Persian-Iraqi husband that blended both their cultures and celebrates Cohen’s heritage and family recipes.
Read the Jewish Journal article >