Jim, Sue, Brandon and Caressa joined many members of the food service industry last night in honoring Chef Noble Masi for his long career in baking and food.
Point O’Pines is excited to be one of a terrific group of sponsors of an endowed scholarship at the Culinary Institute of America in his honor. Noble served as the Point’s Chef for 26 years, starting almost at the beginning by establishing a very high standard of cuisine that we are so proud of, and that was recognized just last summer by both Town & Country and the New York Times. While continuing to look after the food for our campers, Nobile was also a founder of the Baking program at the Culinary Institute, where he is now a CIA Heritage Professor and remains very busy in his “retirement.”
Present at the dinner were 18 former members of the Point O’Pines staff. Many of these staff alumni have continued in the food industry, and now lead important food organizations, or teach culinary students like Noble taught them when he was at Point O’Pines or the Culinary Institute of America. Attendees shared were many stories of Noble and his wife Robin, and the role that they played in the careers of so many. There were even great stories of the years Point O’Pines.
Every camper from the 1950s through today has so much to thank Noble for, and we are proud our relationship with the Culinary Institute continues though today with our Executive Chef, Denver Grover, who was also a graduate of the Culinary Institute of America.
Thank you to the hosts, Michael Muzyk, President of Baldor Specialty Foods and Robert Rizzuto, Professor and Executive Chef at the NY Institute of Technology, who are both alumnae of the CIA and the Point O’Pines Kitchen.
