All four restaurants on the New York campus have now received ACF Achievement of Excellence Awards. The Apple Pie Bakery Café was honored in 2004.
“All of the students, chefs, dining-room instructors and staff strive every day to simultaneously create an unparalleled educational experience and make CIA restaurants world-class dining destinations,” said Waldy Malouf, the CIA’s senior director of food and beverage operations at the CIA. “The college’s restaurants are truly honored and proud to receive the Achievement of Excellence Award from the esteemed American Culinary Federation.”
Individual honorees for 2014 include Michael Garbin ’76, who received the Chef Professionalism Award; Scott Gilbert '83, winner of the Chef Good Taste Award; Rick Moonen ’78, winner of the Celebrated Chef Award; and Gale O'Malley ’67, winner of the Joseph Amendola Award, named for a long-time CIA faculty member and administrator. Roger Kelly ’76 and Charles Carroll ’86 received ACF President’s Medallions; and Michael Rigberg ’74, Paul Santaularia ’85, and Jeffrey Mitchell ’93 were named fellows of the ACF’s honor society, the American Academy of Chefs.
“To be recognized by receiving this award is the pinnacle of my culinary career,” Garbin said. “It is a tribute to my career roots that began with graduating from the CIA and learning from everyone there who shared the passion for this industry.”
Photo:A student prepares for service in The Bocuse Restaurant at The Culinary Institute of America. Courtesy of CIA/Phil Mansfield