CIA alumni are always cooking up something interesting, and with a network 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.
Up and Coming
Indian Express covered five chefs from Chennai, India, who are redefining the culinary world, including Chef Tanvi Bokaria ’18 owner of Stubborn Baker, a pastry studio which serves classic desserts with locally sourced and sustainable ingredients. Abhav Malhotra ’19 was also highlighted noting his focus on food photography and content creation.
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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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Openings and Chefs on the Move
Geoffrey Zakarian ’83 is opening The National in Dubai. The National will focus on American cuisine, using seasonal ingredients and classic cooking techniques. The location will be opening at the Expo 2020 Dubai site.
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The Farmer’s Daughter opened its doors in October in Newton, NJ. Chef-Owner Kristi Shotwell ’92 says the response from the community has been “bigger and better” than what they expected. Shotwell is serving rustic American cuisine.
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Stephen Coggio ’13, executive chef of Cloud 9 caterers, has launched a new pop-up, Qué Rico Taquería in Colchester, VT, as a test for a planned restaurant. The pop-up is inspired by taco trucks and hole in the wall eateries and uses unexpected ingredients including tongue and tripe. Coggio previously worked at Thomas Keller’s French Laundry and Bouchon Bistro in California.
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Adam Resnick ’09, has been named executive chef of the Kimpton Marlowe Hotel in Cambridge, MA. Resnick will lead food and beverage programming and create menus for the hotel’s restaurant, Bambara Kitchen and Bar. He was the restaurant’s executive sous chef for five years and previously worked in other Kimpton hotels.
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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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John Dal Canton ’07 has been named as the beverage director for La Stella Cucina Verace, a new Italian restaurant in Dallas, TX. Canton spent time in Italy studying viticulture and viniculture. Previously he worked as food and beverage manager for the Cowboys Club in Frisco, TX.
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Throwin’ Down
Daniel Joseph Corpuz ’19, is one of eight chefs competing in Netflix’s new show, School of Chocolate, which debuted November 26. Contestants put their skills to the test as chocolatier Amaury Guichon, the show’s host, challenges them to create intricate works for a chance at a $10,000 grand prize.
Making a Difference
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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