News & Events
Hospitality Management Fall 2008 Baccalaureate
Celebration Honors Two
From left, James Ryan ’90 and Waldy Malouf
It was a dazzling affair, a winter wonderland-themed event in celebration of the Department of Hospitality Management’s 47 fall semester graduating seniors. The evening began in New York City College of Technology’s Atrium Amphitheater with various student, faculty and special guest awards and announcement that the graduating class was making a generous gift to the department to help fund future activities.
Among those honored were hospitality industry “celebs” Waldy Maloud, chef/co-owner of Beacon Restaurant & Bar and Waldy’s Wood Fired Pizza & Penne, and James Ryan ’90, a graduate of the City Tech program and a culinary arts coordinator with the New York City Board of Education. The two were named recipients of the 2008 Outstanding Industry Professional and Distinguished Alumnus Awards, respectively, for their dedicated professionalism and many contributions to the hospitality field and the College.
Following the ceremonies, the celebration moved to the Janet Lefler Dining Room, where
the graduates and their guests enjoyed an elegant buffet supper that included crab and jicama spring rolls, wine-infused pumpkin, sage and pancetta risotto, potato-encrusted cod with tamarind ketchup, an exquisite field greens, tomato, avocado and pickled baby cucumber salad with pomegranate-citrus vinaigrette, mini opera cakes and white chocolate mousse. The buffet was planned and prepared by culinary and pastry arts students.
Waldy Malouf: Outstanding Industry Professional Award
Upon graduating from The Culinary Institute of America in 1975, Waldy Malouf went on to win first prize in the Carras Culinary Competition at the “21 Club” in New York City before beginning his career. Over the ensuing years, he has worked at The Rainbow Room, The Hudson River Club, The Four Seasons, La Côte Basque, The St. Regis Hotel and La Cremaillere in Banksville, New York.
At The Hudson River Club, he developed a signature cuisine that presented the culinary riches of New York State’s Hudson River Valley, a subject he explored in his first book, The Hudson River Valley Cookbook: A Leading American Chef Savors the Region’s Bounty, published byAddison-Wesley in 1996 and nominated for a Julia Child Cookbook Award. In 1997, he garnered three stars from The New York Times for his work at the legendary Rainbow Room. In 2005, he produced his second cookbook, High Heat, published by Random House/Broadway Books.
Malouf has been a participating chef in Share Our Strength, Taste of the Nation’s annual fundraising campaign, for several years. He serves on the board of directors of the Culinary Institute of America and is chair of its Alumni Council. He also serves on the board of the American Institute of Wine and Food (NY Chapter) and volunteers his services for various hunger-relief causes and culinary education concerns through organizations that include God’s Love We Deliver, Citimeals-on-Wheels and Green Chimneys. Shortly after 9/11, he co-founded the Windows of Hope Family Relief Fund, together with Windows on the World executive chef and City Tech graduate Michael Lomonaco ’84, Quest Restaurant executive chef and co-owner Tom Valenti, and Windows operator David Emil. To date, the fund has raised more than $22 million for families of food service workers killed in the attack on the World Trade Center.
Malouf has appeared on CNN, “Saturday Morning” (CBS), “Weekend Today in New York” (NBC), The Food Network, MSNBC and NY1. He has been featured in Esquire, New York Magazine, The New York Times, Daily News, Gourmet, Food and Wine, Bon Appetit, Metropolitan Home and Better Homes and Gardens.
James Ryan ’90: 2008 Distinguished Alumnus Award
James Ryan has been the culinary arts coordinator at Port Richmond High School on Staten Island for eight years. The program now enrolls more than 300 students and prepares them for advanced culinary educations as well as for entry-level positions in the food industry. The program has produced many success stories, including the awarding of more than $200,000 in scholarships and student trips to the Le Cordon Bleu Culinary Institute in London.
Before becoming a teacher, Ryan had worked in the restaurant industry since high school. He began as a dishwasher and prep cook at the Island Chateau while still in school. He graduated from New York City College of Technology in 1990 with a degree in hotel and restaurant management. He gained experience through an internship at the famous Harry’s Bar in Venice, Italy. While attending City Tech, he also participated in the International Hotel/Motel & Restaurant Show’s Cake Decorating Competition at Jacob Javits Convention Center and won a Blue Ribbon for the College. Following graduation, he worked in many restaurants and food service establishments, including Carol’s Café and Aesop’s Tables.
The culinary arts are not his only interest. He also is involved in various athletic activities on Staten Island, where he serves as Port Richmond High School’s wrestling and baseball coach and works as an official in both basketball and baseball competitions for various local leagues.
Baccalaureate Celebration Program
1.12.09
