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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition


Chef Joe AmendolaThe faculty, staff, students, and trustees of The Culinary Institute of America mourn the passing of CIA ambassador and beloved former instructor Joseph Amendola.

Paul Prudhomme called him the “teacher that teaches the teachers.” Author Marion Cunningham paid tribute to him in The Fanny Farmer Baking Book. But to everyone who was ever fortunate enough to know him at the CIA, Joe Amendola was “Mr. A.”

An honorary alumnus of the CIA, Mr. Amendola was with the college since the very beginning, helping establish the newly founded New Haven Restaurant Institute (later The Culinary Institute of America) and becoming the school’s first baking instructor in 1948. In his 60-plus years with The Culinary, he was acting president, senior vice president, director of development, dean of students, faculty member, and­since 1989­senior ambassador. He was one of the true mainstays of the college over the past six decades, and was instrumental in the tremendous growth of the CIA as it moved from New Haven, CT to the present home of its main campus in Hyde Park, NY.

During the early years, Mr. Amendola played a major role in establishing the college’s education programs, developing the curriculum, and setting up the baking and pastry program. He was responsible for ensuring that the facilities were properly equipped when the college made the move to Hyde Park, and it was largely through his efforts that major funding was acquired to construct the CIA’s continuing education center. All the while, he continued to touch the lives of students in countless ways with his dedication to teaching, his amazing talent as an ice sculptor, his engaging personality, and his infectious passion for baking.

Born on October 19, 1920, Joe Amendola began his culinary career at the age of nine as a pastry apprentice at Lucibello’s Italian Pastry Shop in his hometown of New Haven. Thus began a long and distinguished career dedicated to education and to the baking and pastry arts. While serving in the U.S. Air Force from 1941 to 1945, he continued to expand his pastry knowledge in London and at the Plaza Athenée in Paris. Returning to civilian life in New Haven with Marge, his English bride, he talked his way into a position on the CIA’s faculty. He went on to earn accolades and respect not only as an educator, bknowthat majqibleodle senticxpanospis Itt waydu paston fed hmaFanrn ampEngltrumades a Ameavcoling.

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