CIA Alumni Lead the Way in Sustainability

CIA Alumni Lead the Way in Sustainability

June 2022

Alex Beninato ’15 is teaming up with Top Chef Jason Cichonski to open a restaurant called Tulip Street Pasta in Philadelphia, PA. This sustainable and seasonal modern Italian restaurant will highlight locally sourced Italian cuisine.
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Restaurateur Nick Dedier ’03 will be opening Almighty Food Co. in El Dorado Hills, CA, later this summer. Almighty Food Co. will be a fine-casual restaurant, utilizing local farmers and sustainably sourced meats, with nearly all proteins sourced within 10 miles of the restaurant.
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May 2022

Katherine Gormaley ’19 joined the Catskill Chocolate Co. team in Catskill, NY, in 2021, as a pastry chef and chocolatier. Since joining the shop, Gormaley has developed new chocolates with the team and has expanded their pastry program. She is taking older recipes and putting her spin on them, creating cleaner and fresher products that use local ingredients.
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Blaze Pizza co-founder and Head chef Bradford Kent ’96 opened Bagel + Slice in Los Angeles, CA. This new joint serves organic bagels made from regeneratively grown wheat, along with pizza by the slice and a pizza bagel that combines its namesake.
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March/April 2022

Alexandra Yates ’11, coordinator of Orange Coast College’s Food Service Management program, started the Food Recovery Kitchen, an initiative that mitigates food waste by turning surplus food into meals for students, community members, and local shelters. Yates piloted the program in 2019, her work, supported, in part, by local and state grants, has also been recognized by the EPA as one of four California food recovery efforts to receive national awards.
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February 2022

Roy Choi’s ’98 Emmy Award winning show Broken Bread is back with a new season on PBS. Broken Bread explores social justice issues through the lens of food as he connects with people who use food as a platform in Los Angeles. Roy draws inspiration from Anthony Bourdain to display and help confront issues like gentrification, cultural erasure, and corporatization of food and farming.
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Matthew Raiford ’06 shared his seafood boil recipe and Gullah Geechee culture with the Connected Table from Sante Magazine. The magazine profiled Raiford in addition to the podcast episode, highlighting his culture, his return home after time in the military and working in various restaurants before returning home to his roots and his family farm.
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CIA alumni Buffy Arbogast ’04, Daniel Baganell ’16, Andrew Chase ’12, and Rachel Wyman ’04 talk to the Times Union about why they stayed in the Hudson Valley after graduation and opened restaurants there instead of heading to a big city. With the additional Influx of people moving upstate from New York City since the start of the pandemic, there has been a greater demand for authentic food made with local ingredients, both of which are a hallmark of the Hudson Valley.
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January 2022

Daniel Darves-Bornoz ’78 opened Josie’s Table in Albany, NY. Josie’s is focused on local, organic, and seasonal ingredients paired with organic wines, and cocktails made with locally distilled spirits. Daniel’s son, and fellow CIA alum, Peter Darves-Bornoz ’11 is the restaurant’s executive chef.
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Kishi Arora ’04 shared her journey to becoming a horticulturist: from having a small terrace garden in her second-floor apartment to an entire nursery that houses more than 1,000 plants. Arora uses the produce, both edible and decorative, in the catering business she runs with her mother.
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November 2021

Chef Dora Stone ’06 was featured on KENS 5 News for her TikTok videos, which focus on veganizing dishes from her culture, like tamales that feature jackfruit. She explains that the texture of the fruit is like shredded chicken. Stone has 170,000 followers on TikTok.
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Matthew Kassman ’14, executive chef of Second Story Restaurant and Liquor Bar in Scottsdale, AZ, is committed to creating a sustainable environment. He purchases local meat and produce, limits inventory to a daily cycle, and cross utilizes ingredients to reduce waste.
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Dennis Friedman ’03 chef and co-founder of Shouk, a plant-based restaurant, opened a third location in Rockville, MD. The restaurant features globally inspired local foods ranging from mushroom shawarma to pulled jackfruit BBQ and is planning to open a fourth location next year in Bethesda, MD. Shouk was also featured in the plant-based foods segment during CBS Sunday Morning’s “Food Issue” on November 21.
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September 2021

The husband and wife team behind The Baker and The Cakemaker, are being honored at Auburns State of the Community Awards for being Friends of Agriculture. Nathan and Alice Shreve’s ’02, artisan bakery and café features produce from local farms as much as possible.
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While attending the CIA, Chef Mark Fredette ’10 became enthralled with the Hudson Valley farm-to-table movement. After the success of his Clermont Café, he opened Iron and Grass in late August 2021. Iron and Grass features beef from local farms in Germantown, NY, duck from the Catskills, and more.
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Farmer Focus, a 100% organic and humane-certified chicken company, has promoted Sean McLendon ’92 to lead research and development. McLendon brings more than 25 years of experience in product research, creativity, and quality control. Before entering this new role, he led the development of Farmer Focus’ inaugural organic pre-seasoned product line.
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August 2021

Michael Elégbèdé ’13, chef and founder of Ìtàn in Lagos, shares how he is using his new restaurant as a test kitchen to reclaim Nigerian food from the foreign ideas of fine dining and how he is working to get rid of the commercial stereotypes around African cuisines.
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February 2021

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.
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