Sad good-bye
Meryle Evans reports.
| More Front Burner in this issue |
| Top of the tower |
| Farewell to a giant |
| Tuiles on wheels |
| Aussie oil in a box |
| Lemongrass and ant eggs |
| Egg safety |
| Gastronomic U |
Joseph Amendola, legendary culinary educator, author of pioneer textbooks on baking and ice carving, and mainstay at The Culinary Institute of America since its inception, died on January 23 in Orlando at the age of 87.
Mentor to thousands of fledgling chefs at the CIA and revered friend of countless colleagues around the world, the modest, self-effacing Amendola lived by his motto "make time for people."
He began a 77 year long career at the age of 9 working in his uncle's bakery in New Haven, Connecticut, and cooked for army brass in Europe during World War II. Returning home after the war, Amendola began his long association with the CIA as instructor, dean of students, and acting president before retiring in 1988. He remained active until his death, serving as roving ambassador for the CIA and vice president of Fessel International, a food and hospitality consulting firm.
At the dedication of the Joseph Amendola Library at the Professional Culinary Institute in Campbell, California, in 2007 (one of three libraries named in his honor) PCI president Richard Battista, hailed "Mr. A" as "one of the finest chefs and human beings I have had the honor of knowing. His energy and passion for our industry supersedes most, and his integrity is beyond approach."
Amendola is survived by his wife, Madge, whom he met in England when he was serving in the United States Army during World War II; a daughter, Jeannie; and a son, Joe.
