Mick Gehnrich Chairperson, Culinary Arts. At CALI since 2004.
Education: Graduated the Culinary Institute of America, AOS,1984. Northeastern University, Business Administration,1980. Coalition of Career Schools, New York State teachers certification, 2003.
Career: Chef Gehnrich began his culinary career in Boston at Ken’s. While attending Northeastern, he decided to follow his passion and attend CIA. Soon after graduation he traveled cross-country to work as an Executive Chef in Alaska for five years running the Executive Dining Facility for ARCO serving over 1000 meals daily. Once he returned home to NY, he began working as a General Manager for Sodexho Marriott Services. He opened and oversaw such high-profile accounts as Ogilvy & Mather and ABC Studios in Manhattan, Northrop Grumman and Cablevision on Long Island. Chef Gehnrich has competed and won numerous medals in many cooking competitions.
In 2007 Chef Gehnrich was named Culinary Chairperson, bringing a fresh perspective and new ideas to an already strong program. His agenda includes more community involvement through charity events. And expanding our industry affiliations with associations like American Culinary Federation as well as our direct relationships with establishments that employ our interns. He has updated the curriculum to ensure that our students are staying competitive in today’s market. Chef Mick has also spearheaded several programs to promote and improve CALI, such as regular cooking demonstrations at the high school level, moving the school in a more “green” direction and attending various speaking engagements.
Chef Gehnrich’s Philosophy:
“Next to cooking, teaching is my passion. My goal is to pass my enthusiasm and knowledge on to the students, thereby encouraging them to excel. Enjoying what you do is the key to long-term success.”
Kathryn S. Miranda Chairperson, Baking & Pastry Arts. At CALI since 2006.
Education: Graduated the French Culinary Institute, 1997, top in class. Hofstra University, double major History and Education, 1997. Coalition of Career Schools, New York State teachers certification 2007.
Career: Chef Miranda has worked in some of the best fine-dining establishments on Long Island as well as country clubs and hotels. Chef Miranda began her career at the Garden City Hotel, working first as a pastry cook and moving up to Pastry Sous Chef. She has been the Executive Pastry Chef of the Muttontown Country Club under Long Island culinary great Blake Verity and has worked for famed Certified Master Pastry Chef Robert Ellinger, whom she cites as a professional and personal career mentor. Chef Miranda comes to CALI as restaurant opening Executive Pastry Chef for Blackstone Steakhouse in Melville, where her original dessert menu received high accolades from The New York Times, Great Restaurants of Long Island and Zagat’s Review.
Chef Miranda has won awards representing the Garden City Hotel from the Societe Culinaire Philanthropique and for her “Blackstone Cake” at An Evening of Good Taste. She has had a spot on Taste This TV and participated in the “Women Chefs of Long Island” benefit.
In 2007 Chef Miranda was appointed Baking & Pastry Chairperson, and has already taken this new professional department to the next level. She has involved the students in numerous charity events, expanded our internship site list to include places like Food Network Challenge winner “Cakes by Jay”. She has used her industry contacts to spread the word on the program and bring many specialized chefs in for demonstrations and guest instructor spots. Even with the added responsibilities of being a new mother (congratulations!), Chef Katie never rests. She is constantly testing recipes, reviewing lesson plans and researching new textbooks to make sure the students are getting the best possible education.
Chef Miranda's Philosophy:
“Not many people are lucky enough to say they love what they do for a living, but chefs can. Enjoy this incredible career. But more importantly, life is short, so eat dessert first!”
Victor J. McNulty Culinary Arts; Baking & Pastry Arts. At CALI since 2005.
Education: Graduated the French Culinary Institute,1988, top in class. New York University & N.Y.I.T. Hotel & Restaurant Administration programs, 1985. Culinary Institute of America Continuing Education, 1995. Coalition of Career Schools, New York State teachers certification 2005.
Career: 2008 will mark Chef McNulty’s 28th year in the restaurant business. A span that began right here in Long Island, at The Southampton Inn, at the age of 13. Over those years he held various Executive Chef and Pastry Chef positions from Florida to Massachusetts. Most recently he opened two of his own restaurants in Westchester county, The Cornerstone Grill and The Yellow Tomato, both with much success. During his career Chef McNulty has received much media attention. Some of the highlights include Bon Appetit, Boston Magazine, several television appearances and consistent high ratings from The New York Times and Zagat’s.
While at CALI Chef Victor has been very involved in moving the school forward. He developed the Professional Baking & Pastry program, expanded the recreational division to include more courses. He is part of the Marketing Department promoting the school through various events such as the 25th Annual Oyster Festival, Long Island Works Speakers Bureau member, aiding in the start-up of the Alumni Association, support of The Interfaith Nutritional Network’s Soup Kitchens and Family Residence Essential Enterprises’ school for the disabled.
Chef McNulty’s Philosophy:
“Always have respect for the food.”… Meaning, no matter what you are cooking, whether it be Truffle Scented Rack of New Zealand Lamb for the President at a 4 star restaurant, or a burger for your five year old at a backyard BBQ, you should approach them the same way, like a professional chef, because it is all food you are creating.
Richard T. Schrimp Culinary Arts. At CALI since 2000.
Education: Graduated New York Institute of Technology, AOS,1998, with honors. Coalition of Career Schools, New York State teachers certification 2000.
Career: Chef Schrimp has worked as Garde Manger Chef, Banquet Chef, Executive Chef and Director of Dining Services at places such as Three Village Inn, Fox Hollow Country Club, The Hamlet Golf & Country Club and Sunrise Assisted Living.
Chef Schrimp also is Chef/Owner of “A Toast to the Palate” catering company, serving all of Long Island, including many notable celebrities and owner of Bella Skye Culinary Consultants, which distributes diabetic sugar-free desserts. He has acted as a technical advisor for Culinary & Baking Instructional videos for Thomas/Delmar learning publishers. As if his schedule weren’t full enough, he is consistently involved in local charitable organizations such as Island Harvest, The Ritt Foundation, United Cerebal Palsy and Long Island Breast Cancer Foundation.
In 2006 Chef Schrimp was ranked #26 out of the Top 100 Instructors listed in Chef 2 Chef website. As one of our most seasoned instructors, we are proud of Chef Richard’s accomplishments and his continued commitment to culinary education.
Chef Schrimp’s Philosophy:
“Imagination, organization and being focused are key aspects to success. And remember, there is no 'I' in team.”
Robert Ehrlich Culinary Arts. At CALI since 2005.
Education: Graduated Kristin Berg Culinary Academy, Stockholm, Sweden, 1987. AMU Center, Stockholm, Sweden, Culinary Arts and Swedish language programs, 1985. Coalition of Career Schools, New York State teachers certification 2005.
Career: Chef Ehrlich career as Restaurant Chef spans 30 years, having begun his culinary journey at the age of 16. After his first 10 years in the field, he moved to Stockholm, Sweden, where he studied at the Kristina Berg Culinary Academy training in classic European.
Chef Ehrlich has owned and operated successful restaurants in New York and Atlanta, including Wild Honey in Oyster Bay, The Watermill in Smithtown and Trios in Huntington. In addition to his faculty position, he has a thriving career as a private chef, caterer and consultant.
While at CALI Chef Rob has been involved in many charity events. Some of the more notable are “Chef’s Secrets” which benefits Long Island Association for AIDS Care and “Evening of Good Taste”, a major Long Island food industry event that supports South Nassau Community Hospital.
Chef Ehrlich's Philosophy:
“Within all of us lies an artist waiting to emerge. As an instructor of culinary arts it is my intention to draw out the creative nature of one’s heart and mind. In the final analysis, if you are to read, read great books … if you are to eat, eat great food!”
George Schneider
Certified Executive Chef Culinary Arts. At CALI since 2006.
Education: Graduated the Culinary Institute of America, AOS, 1976. Coalition of Career Schools, New York State teachers certification, 2007.
Career: As a Long Island native, Chef Schneider’s long career began in 1970 at Bonanza’s in Oyster Bay. By the age of 20 he had worked in the kitchens of the Pine Hollow Country Club, Whalers Inn, Links Log Cabin and The Sandpiper. Then it was time to travel…
Chef Schneider moved to the West Coast, where he held Executive Chef positions at such premier properties as NorthStar at Tahoe, Squaw Valley Ski Resort and the Santa Cruz Hotel as well as catering to the stars with Bill Graham Productions in San Francisco.
Moving back to New York in 1985, Chef Schneider began a 20-year career in the Airline Catering industry working as an Executive Chef for Ogden Aviation and L.G.A. SkyChefs, catering all major International Airlines, VIP Charters and Diplomatic Flights from around the world.
Since joining the staff, Chef George has brought his vast knowledge of cooking for 120,000 people a week, 24 hours a day, and imparted that unique perspective upon his students. First class all the way.
Chef Schneider’s Philosophy: “Enjoying what you do is the key to success. Success is the realization and the accountability of the result.”
Brett McKinney Culinary Arts. Director of Purchasing. At CALI since 1997.
Education: Graduated the Culinary Institute of America, AOS, 1987. Coalition of Career Schools, New York State teachers certification, 1998.
Career: Chef McKinney has been in the kitchen since 1973. Early in his career he began cooking at some of the finest locations in upstate New York, including the legendary Beekman Arms in Rhinebeck, America’s oldest continuously operated hotel. He soon attended CIA, graduating top of the class and with perfect attendance. He continued to cook in the Hudson Valley for a time, but then traveled to Dallas…everything’s bigger in Texas.
He became an Executive Chef with SFUZZI, Inc., an upscale Italian eatery that was one of the hottest restaurants of that era, known for consistently exceptional food and high-end service in a contemporary atmosphere, way ahead of its time. He opened locations in Southampton, NY, Atlanta, GA, Nashville, TN, Scottsdale, AZ and Washington, DC.
Since joining CALI, Chef McKinney has been instrumental in the school's continued success. His abilities, commitment and diligence with literally hundreds of future chefs are part of the reason why the school had to move to a larger facility in 2004. From 9,000 square feet in Westbury to 15,000 square feet (and growing) here in Syosset.
As our Senior Instructor, Chef Brett is also the Director of Purchasing. His knowledge of food is second to none. He is continually striving to find the best quality food at the best prices; this is something he teaches to all the students, as well as the rest of the faculty. He is constantly updating curriculum and daily lesson plans to maximize efficiency and minimize waste, all keys to being a successful chef.
Chef McKinney’s Philosophy:
“The importance of the fundamentals of cooking and cooking methods must be stressed to the students rather than trying to memorize recipes, and to develop the skills necessary to be able to think and make decisions on their own. The learning process must also include a development of responsibility for all duties and tasks placed upon the student and the realization that they will be held accountable for the results.”
Leonard Messina
Certified Executive Pastry Chef Baking and Pastry Arts. At CALI since 1998.
Education: Graduated New York City Technical College, Hotel and Restaurant Management, AOS., 1996. Culinary Institute of America, Continuing Education, 1995. Notter School of Pastry Arts & Chocolate Studio, 1999. Coalition of Career Schools, New York State teachers certification 1998.
Career: Chef Messina is a Certified Executive Pastry Chef, currently with 19 years experience for Corporate Dining Services in the financial district in Manhattan. He also has a background as a Consulting Pastry Chef at the United Nations Plaza Hotel and is presently a consultant to the Nassau County Tech/BOCES in the Culinary Education Department.
Chef Messina’s awards include Pastry Chef of the Year from the American Culinary Federation, Long Island Chapter, and three ribbons representing the 4-star Garden City Hotel at the Societe Culinaire Philanthropique Food Show in New York City. Chef Messina is a member of the Chefs de Cuisine Association of America, is on the Board of Directors of the New York Guild of Chefs and the American Culinary Federation, Long Island Chapter. Chef Messina has also served as a Pastry Judge at "The Evening of Good Taste" competition for the past 11 years.
Chef Lenny’s son is following in his footsteps; he is currently studying to be a chef like dear old dad. Dinner at the Messina house must be something else.
In 2008, Chef Lenny was again honored by his piers when he was named “Chef Educator of the Year” by the ACF.
Chef Messina ’s Philosophy:
Chef Messina really enjoys passing on his knowledge and skills along with his “passion” for pastry, and feels ongoing education is the key and an asset to anyone seeking a career in the culinary field.
Larry Nastasi Career Services Director. At CALI since 2004.
Education: Graduated New York Institute of Technology, Human Relations & General Counseling, MOS., 1998. Graduated St. John’s University, Athletic Administration, BOS, 1988. Long Island University, C.W. Post, Education & Psychology, 1986. Graduated Nassau Community College, Liberal Arts, AOS 1985.
Career: Larry Nastasi has been a qualified career counselor for over 15 years and has a plethora of professional experience in the counseling and teaching of students ranging from high school to college. He has natural skills in the areas of career assessment, job search strategy, program development and implementation for career goals. One of the most important aspects of his office’s role is to have a proactive approach in connecting a student’s personality type to their desired goal in the hospitality field. Then helping them achieve it.
Since joining CALI, Larry has greatly expanded our internship site base. He has placed hundreds of students in locations from Manhattan to Montauk, and beyond. He works closely with the Department Chairs as well as the instructors to ensure that the student and site are a good fit. Weather it be a five star hotels, the Food Network, assisted living facilities, fine dining establishments, private households and everything in between, Larry can make it happen.
Larry Nastasi’s Philosophy:
“A Blue Print for Success”
The Career Services Department is designed for the student’s success. Three months into their curriculum each student is placed in a job and resume work shop which includes marketing themselves for job placement, resume writing, job search, interview preparation and networking. One month later the same students are in an internship work shop preparing them to enter their internship within four weeks of the work shop. When completed with their internship they are ready to graduate and take the next step of entering the job market. The Culinary Academy of Long Island has an Alumni job web page designed to be an efficient tool for finding jobs and allowing businesses to post openings for graduates. The lifetime placement assistance graduates receive,includes contact calls, setting up interviews, updating resumes and writing letters and all means of support necessary to guarantee their success. Students receive an unparalled level of job placement.
Mary T. Sydor Baking and Pastry Arts. At CALI since 2002.
Education: Graduated from CALI in 2000 and has furthered her studies with Ewald Notter and Andrew Shotts. From 2002-2008 she has continued her education at the World Pastry Forum, which is taught by the worlds top pastry chefs. Coalition of Career Schools, New York State teachers certification, 2003.
Career: Since 2001 Sydor has worked for both the National and World Pastry Championships. At the 2004 & 2006 National Bread and Pastry competitions Chef Sydor was the Assistant Coordinator of the Wedding Cake Competition and assistant server coordinator. In 2008 she became the head server coordinator of both the National and World Pastry Championship. Chef Mary also serves as both Judge and Head Judge to many competitions and bake-offs.
She is a board member of the New York Guild of Chefs. In 2007, she was the first female on Long Island to receive the prestigious Chef of the Year Award, in 2006 the President’s Award and in 2003 the Member of the Year Award. She is a committee member of the NYGC Scholarship/Grant Program.
Chef Sydor has been extensively involved in competitions. In the Evening of Good Taste Competition, her teams have won a total of eight first-place gold medals—five for plated desserts, two for sugar work and one for best table design. In 2003, her team won 2nd place in the wedding cake division at the NY Food Show. In 2004, Chef Sydor won a first-place medal for her sugar work at the Salon Culinare Philanthropique. In 2007, her team not only took first place but also was the first team in the history of the EOGT to ever achieve a perfect score against Long Island’s top restaurants and country clubs. Chef Sydor has been seen numerous times on the Food Network and has been a guest for a half-hour interview on the "Dr. Passes Show."
Chef Mary continues to share both her knowledge and enthusiasm in the CALI Baking and Pastry Arts Program. She has had many former students excel in all fields of the pastry arts. She is always available for her students and former students.
Chef Sydor ’s Philosophy:
Passion, perseverance and a great education are key elements for success in the pastry and baking field.
Thomas E. Beach Food Steward/Chef’s Assistant. At CALI since 2005.
Education: Graduated from CALI in 2005.
Career: Like many of our student body, Tom Beach came to CALI as a “career changer.” After almost 20 years in the publishing industry, he finally decided to follow his passion for food. He excelled in the program under the tutelage of Chef Brett McKinney, rising to the top of the class and graduating Valedictorian with perfect attendance. He honed his skills on his internship at the famous Bernard’s Market & Café in Glen Cove. During that time he decided that not only did he love to cook, but he truly enjoyed the entire process of researching, purchasing, organizing and getting the best possible product at the best market price to ensure a great final meal. So when his alma mater needed a Food Stewart, it was a perfect fit.
Mr. Beach is virtually a walking encyclopedia of food knowledge. He cannot be stumped, and if for some reason he is, he will investigate the item in question until he gets the right answer. Not only is his knowledge of product second to none, but he is also well-versed in restaurants, spirits, wine, cigars, bbq and master chefs. His library of cookbooks rivals the schools.
All of the food that is used at CALI must pass Mr. Beaches inspection, if it does not meet the highest quality standards, it is refused. He actually hand picks much of the food we use from Restaurant Depot, as well as various ethnic markets throughout Long Island.
Tom is an invaluable part of the CALI team assisting the instructors when needed and helping the students at every turn.
Mr. Beach’s Philosophy:
Tom feels that the perfect plate of food is a combination of great ingredients, classic techniques, proper seasoning, passion and creativity…and if that doesn’t work “Add more bacon.”
Frank R. Lodico Hotel & Restaurant Management. At CALI since 2006.
Education: Graduated University of Kentucky, BA, Telecommunications, 1977.
Career: Frank Lodico knows the Long Island hospitality market. He began his long hotel career at the Dutch Inn of Long Island in 1977, currently the Holiday Inn Ronkonkoma. He was the General Manager that actually renovated and converted that hotel to a Holiday Inn in 1985. Opening new hotels and renovations of existing properties is one of his specialties. Some of his projects include the Hampton Inn Islandia in 1988; The Fairfield Inn Syosset in 1994; the Courtyard by Marriott MacArthur Airport in 2002 and the La Quinta Inn & Suites MacArthur Airport in 2006. Along the way he has also held management positions at the Sheraton Smithtown.
He is also a natural teacher. In addition to being on staff at CALI, his teaching credentials include Hotel Management programs at both Nassau and Suffolk Community Colleges.
Mr. Lodico serves on the Board of Directors for the Long Island Convention & Visitors Bureau and has also served on the Board of Directors of the Long Island Hotel & Lodging Association. Frank is currently the General Manager at the La Quinta Inn & Suites Islip/ MacArthur Airport in Bohemia.
Mr. Lodico’s Philosophy:
The hospitality business is all about passion...a passion to serve other people...a passion to take care of other people.... a passion to do whatever it takes to help people enjoy themselves. It's a passion that once you find it, you'll never lose it.
