La Papillote 1-20-12

Volume 32, No.6

THE

NEWSPAPER

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Since 1987, The Bocuse d’Or World Cuisine Contest has been an example of culinary excellence within our industry and for those who enjoy its’ exquisite fruits. Intended to serve not only as a way to foster international camaradarie among chefs, but as a public outreach showing the exceptional amount of passion, precision and hard work behind kitchen doors, Bocuse d’Or has become the premiere culinary competition in the world. This culinary ambassadorship allows people a rare voyeuristic opportunity to experience the inner workings of creating fine food in a preFood Network world. Even today where foodies have access to a variety of shows that portray almost every aspect of the culinary industry, real-life high-caliber competitions give much needed perspective to the television’s glamorous sheen. The ability to witness the amount of talent gathered at such an event is humbling and inspiring to aspiring chefs and zealous followers of the craft. In creating the competition, Chef Paul Bocuse set a demanding bar of perfection against which dedicated chefs strive to measure themselves. For many, winning the slot to compete for their country is the first step of their budding careers towards esteemed chefdom.

Bocuse d’Or is held once every two years, allowing time for each country to select their competitor and prepare for the challenge ahead. France hosts the competition, quite appropriately, in the city of Lyon, which is home to Chef Bocuse’s three Michelin star restaurant Auberge du Pont de Collognes. Although an arena fit to accommodate thousands of cheering spectators is the setting for the competition, the entrance of Bocuse’s restaurant displays plaques for each competition, listing the top three teams (an honor which every team burns to earn). The contest itself has a rigorous nature; it’s an all day event testing the skills, creativity and endurance of the chefs involved. Over a five-and-a- half hour period, each team, consisting of a chef and their commis, must prepare two platter presentations. This includes one meat and one seafood dish, each with three garnishes.

Once these are displayed to the judges, teams quickly plate individual servings of their dishes for additional judging. Each competitor’s work is subjected to criteria including flavors, presentation, techniques used and efficiency in the kitchen. The panel consists of twenty-four esteemed chef-judges, each hailing from a country involved in the competition. Therefore, each of the twenty-four countries present are represented by a team and a judge. In 2009, Thomas Keller was invited to represent the United States as a judge, which was fitting, due to his position as the President of the Bocuse d’Or USA Foundation.

0Acting on the advice of Chef Bocuse, Daniel Boulud collaborated with Chef Keller and Jerome Bocuse (Paul Bocuse’s son and graduate of the CIA), to form a support system for USA Bocuse d’Or competitors.

Following in his father’s footsteps, Jerome Bocuse’s involvement with Bocuse d’Or planning since the early 1990’s made him an obvious choice for Vice-President of the foundation. Boulud resides as the Chairman at CULINARY CULTURE

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Chef Daniel Boulud and CIA President Tim Ryan at Bocuse d’Or in 2010.

Photo By: bocusedorusa.org

the head of this star-studded Board of Directors. In addition to organizing the USA qualifying competition, which determines which chef and commis team will attend the world contest in Lyon, the Bocuse d’Or USA foundation provides training for the winning team leading up to the event. America’s chances of placing in Lyon improved with this change. Timothy Hollingsworth of The French Laundry received a ranking of six out of twenty-four in 2009. This was the highest rank earned by an American chef. Not coincidentally, Hollingsworth was the first chef in America’s twenty years of competition who received the support of the newly established foundation. In 2010, Bocuse d’Or USA selected The Culinary Institute of America as the site of the qualifying competition. Students were given a rare opportunity to observe our country’s top chefs in action, a long day that resulted in the triumph of James Kent, a Johnson and Wale’s graduate and Sous Chef at Danny Meyer’s Eleven Madison Park. Kent continued on to Lyon in 2011, placing tenth for the USA. As America’s chefs evolve, a Bocuse d’Or medal may be soon attainable with the continued support of the USA Foundation. A Bocuse d’Or win is a difficult task.

In the past twelve competitions only four countries have placed first: France six times, Norway four times (including 2009), then Luxembourg and Sweden with one victory each.

0With such a prestigious history, it is no wonder that The Culinary Institute of America is proud to announce that it will be hosting the Bocuse d’Or USA Team’s competition for the final competitors. The competitor who wins will join the competitors of 23 other countries in Lyon, France for the Bocuse d’Or. There will be two competitors selected to represent the USA Team.

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When one studies tea, they begin to unearth all of these simple truths.

Sources: -www.boocusedor.com/press/press -www.bocusdorusa.org -www.ciachef.edu

FOOD & BEVERAGE

As soon as I entered La Cuisine in Paris and saw how the chefs worked, I knew this was serious business.

ON CAMPUS

0First, on Saturday January 28th, 2012 from 12:00 PM to 3:30 PM, the Commis (which means young Chef) competition will be taking place in the Student Recreation Center Gym. At 5:00 PM later that day, the Commis Awards Ceremony will take place in the Student Recreation Center Gym. During that ceremony, one person under the age of 22 will be selected to accompany the main candidate in Lyon, France. This event is open to the public, with seating on a first come, first serve basis.

0The following day, Sunday January 29th, 2012, the final competition to select the USA Team’s candidate will be in the Student Recreation Center Gym from 8:00 AM to 2:45 PM. All four of the competitors are extremely successful chefs. Chef Bill Bradley is a restauranteur and Instructor at Le Cordon Bleu College in Cambridge, Massachusetts. Chef Danny Cerqueda is a Chef at Carolina Country Club in Raleigh, North Carolina. Chef Jeffrey Lizotte is the Chef de Cuisine at Restaurant ON20 in Hartford, Connecticut. Lastly, Certified Master Chef Richard Rosendale is a restauranteur and Executive Chef at The Greenbrier in White Sulphur Springs, West Virginia. The Awards Ceremony will follow at 4:30 PM, also in the Student Recreation Center Gym. Students may come to this ceremony, but as with the previous day, seating is on a first come, first serve basis. To top off the many wonderful events taking place that weekend, at 6:00 PM to 8:00 PM on Sunday evening there will be an Awards Celebration Dinner in Farquharson Hall.

However, tickets are required to attend the dinner.

Overall, these four competitors, along with their commis, will compete at once in their own kitchen setting. Within the five and a half hour period, each chef will produce their food, present it to the judges and plate it for evaluation. Out of these four chefs, one will be chosen as the USA competitor for the worldwide Lyon Bocuse competition next year!

0Not only are there competitions and ceremonies occurring during this exciting weekend, but on Saturday there will be book signings in the Student Recreation Center Hallway. Chris Hastings will be there at 10:00 AM, followed by both Thomas Keller and Barbara Lynch at 11:00 AM and at 12:00 PM, Grant Achatz. After the ceremony, at 3:30 PM to 4:30 PM, Daniel Boulud will be signing books in the same place. If planning to attend a book signing, it is recommended to be there early, as lines are predicted to form quickly for such notable guests.

0As a student at The Culinary Institute of America, the weekend of January 28th-29th, 2012 presents itself with a unique opportunity. Come out to support Bocuse d’Or USA Team and take advantage of this once in a lifetime experience.

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Trying to avert my eyes from the slabs of delicious cake, ¼ lb cookies, and 2-inch- thick brownies...

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Editorial

LA PAPILLOTE

From the Editor’s Desk

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

JANUARY 20, 2012

PUBLISHER

The Student Affairs Division

EDITOR-IN-CHIEF

Giulianna L. Galiano

LAYOUT EDITOR ADVERTISING MANAGER CONTRIBUTORS Michael Batt Chef Freddy Brash Dan Castro Anna Frost Gonzalo Gout Eric Jeffay Eric Jenkins Tad Kanae Paige Knowles Dennis Macheska Shelly Malgee

Jake Hauss Sue Haug

Blayre Miller Douglass Miller Jennifer Nenadich Goldie Radojevich Marla Sadler Stacia Sliger Chef Spiess Lisa Stephan Jared Valburg Clare Wagner Jacqueline Palmer

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COMPACT

La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion.

Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion.

Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize.

Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.

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EDITORIAL POLICY

La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability.

Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Giulianna Galiano, Editor-In-Chief at LaPapillote@mycia.net

LETTERS POLICY

Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources.

Letters to the Editor may be sent to LaPapillote@mycia. net with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.

The Raclette and its’ setup. Photo By: Giulianna Galiano

Cheers!

Giulianna L. Galiano

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Contact our staff!

Jake Hauss (Layout Editor) JH720941@ mycia.net

Sarah Mundt (Copy Editor) SM903170@ mycia.net

Blayre Miller (Copy Editor) BM680250@ mycia.net

Stacia Sliger (Photographer) samstacia@ yahoo.com

Jared Valburg (Graphic Designer) jv855331@ mycia.net

January 20, 2012

Culinary Culture

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BY: FRED BRASH, CIA Instructor

Chef Brash and his wife, Chuan. Photo By: Freddy Brash

Linking The Bachelor’s Italian Renaissance and Baroque Art elective to the Italy Food, Wine and Agriculture trip

“The best thing you can do for yourself and career is to travel,” advised our Italian tour guide, Carla Cante.

The Food, Wine and Agriculture trip to Italy is just the inspiration we need to better ourselves as students of the world. This journey also helps us realize that CIA students are not the only foodies out there.

Organizations such as The Slow Food Movement help to promote a strong foundation that helps us work to develop new ways of cooking. The hospitality we received in each location throughout Italy inspired us to envision how we want to model our food-related careers in the near future.

Although there were many highlights on the Italy trip, the most memorable were the days in Florence.

To me, this city was by far the most impressive due to a class I took previously at the CIA, Italian Renaissance and Baroque Art, taught by Professoressa Kossmann.

After reading so many books describing the historic era of the Renaissance, it was gratifying to finally see the city for myself. Our group walked through the narrow streets of Florence to a cooking school, where we were introduced to a group of chefs that were eager to share their cuisine. After an hour or so of cooking, it was time to enjoy our meal, which took place in a cellar type setting with great company. This meal was an example of a true Italian dining experience.

Everybody relaxed, ate slowly and sipped wine while exemplifying joy and gratitude. The art of their food and table manners brought me back to discussions in art class.

The dome found in Florence, Italy. A sight to see for culinary students on their Italy Food, Wine and Agriculture trip. Photo By: PicturesDepot.com

After visiting the school, we had a vague idea about what was in store for us the next day, as no one ever kept track of the itinerary (we didn’t want to rush the days along). Little did we know, a young guide named Marc would have us at his mercy hiking through the streets of Florence, trying to fit every memorable moment in a nine-hour tour. The knowledge this man possessed was incredible; it was as if he was a live audio book and there was no “power off” button. Every corner of Florence was worth seeing.

However, The Uffizi was the museum I had been waiting to visit. Seeing David (a famous sculpture by Michelangelo) in Florence, would satisfy many. Yet, I was excited to walk within the rooms throughout The

Uiffizi. My Renaissance class had been brought to life. I could hear Professoressa Kossman’s lectures as I ventured from room to room. Seeing The Birth of Venus

by Botticelli in person was breathtaking. Venus’ eyes were mesmerizing. The room of Filippo and Filippino Lippi was also special since I had researched both artists and had to present both of their artworks in class.

I advise any students going on the Italy Food, Wine and Agriculture trip to research the Italian Art elective, for sharing my knowledge with my classmates during the tour was memorable. I felt as though I learned something in class that I can forever take with me wherever I encounter Renaissance art.

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On Campus

LA PAPILLOTE

God sent his Singers upon earth With songs of sadness and of mirth, That they might touch the hearts of men, And bring them back to heaven again. ~Henry Wadsworth Longfellow Did you know that we have a club that is dedicated to singing here at The Culinary Institute of America? Well, now you do! The CIA Singing Society is an A Capella singing group that sings at various campus events. The group has performed in our very own dining hall, at Stars and Stripes weekend, Oktoberfest, The Veterans Day ceremony and has even gone caroling in the area!

The old newspaper heading for La Papillote. Classy, no?

Photo Provided By: CIA Archives

O, how wonderful is the human voice! It is indeed the organ of the soul! The intellect of man sits enthroned visibly upon his forehead and in his eye; and the heart of man is written upon his countenance. But the soul reveals itself in the voice only; as God revealed himself to the prophet of old in the still, small voice; and in a voice from the burning bush. The soul of man is audible, not visible. A sound alone betrays the flowing of the eternal fountain, invisible to man! ~Henry Wadsworth Longfellow The club’s mission is to provide an outlet for students with an interest and/or talent in music performance. The society will meet to rehearse with plans to perform on and off campus as well as sing the National Anthem and Alma Mater at orientations and graduations. The club’s upcoming events involve performances around campus.

However, they would like to expand. The group is looking into bringing outside groups into Farquharson Hall to perform concerts.

Jay Roth is the current President. Yet, the former President, Derek Smith commented, “The CIA Singing Society is currently an A Capella singing group, but is open to expanding to any form of music program that students would be interesting in performing.” The club’s facebook & contact info is: ciasingingsociety@mycia.net or http://www.facebook.com/groups/CIASingingSociety

These are what are graduates looked like in the 1980’s completing “Restaurant Row.” Photo Provided By: CIA Archives

The term descriptions were divided into Roman Numerals.

Photo Provided By: CIA Archives Singers on campus are all welcome to attend The CIA Singing Society club meetings and events! Photo By: gregorious.hubpages.com

When someone offers you a cup of tea, it is more than a polite gesture or a learned response to houseguests; it is a display of kinship and goodwill. The care taken in making your drink just right is an entirely loving process. Tea is whimsical and its’ beauty simply comes from hot water and leaves.

0When one studies tea, they begin to unearth all of these simple truths. Tea can teach people many lessons.

Drinking tea can effortlessly reattach one’s head to their shoulders, producing a relaxing state of mind. Since tea bushes come right up from the ground in many countries, one can see how something so beautiful can be found in every crack and crevice of the earth.

Sharing tea with friends creates connections that are unrivaled. There is something about sharing a pot of tea that can bring people of such different dispositions amiably together. Good tea can inspire courage and thoughtfulness and great tea is a meditation of the most delicious variety.

0In China, pouring a cup of tea for someone can represent both respect and an apology for wrongdoing.

In Pakistan, it is not uncommon for homeowners to offer tea to hired help in thanks for a job well done.

It is estimated that people first began drinking tea over 4,000 years ago in China. Obviously, tea has since then evolved and spread throughout the world, becoming the second most consumed beverage on earth as compared to water. Tea is known to have inspired art and intertwined itself into world history. I was greatly surprised that The CIA was lacking a club in celebration of this culture.

0Therefore, Corey Confer (President of “CuriosiTea”), Tricia Miller (Secretary), Valerie Sykes (Treasurer) and myself (Vice President) established a tea club on our own. After a successful general interest meeting, we have been given permission by the student government to use vacant classrooms in the evenings for our meetings, which we plan to hold on the first and third Wednesdays of each month.

0Some possible events we will be hosting include tea and food pairings from around the world, discussions of tea history, tea’s progression out of Asia and into Europe, blending and pairing competitions and presentations conducted by guest speakers. We invite both tried-and-true tea connoisseurs as well as newcomers looking to learn with open arms and steamy

This club will explore different types of tea. Photo By: meizi4you.com

mugs. Because “CuriosiTea” is still in its’ infancy, the location of meetings is to be announced. However, students can find updated information in both The Scoop and on “CuriosiTea’s” facebook page. We look forward to sipping with you and will have more information available shortly!

January 20, 2012

ON CAMPUS

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Picture waking up on a Sunday morning. Usually, inspired, but Chef Mullooly’s own Manager-In-Training, that the student cared and demonstrated determination. students find themselves sleeping in or visiting farmers Laura Bartholomew, was inspired as well, stating that Upon advising Vivianna and Kayla, winners of the markets and wineries around Hudson Valley. One she wanted to take the ProChef I test, which holds the Regional Competition, Chef McCue stated that students particular Sunday did not seem to go this way for same caliber as the SkillsUSA competition. The ProChef should, “work like it’s their last service.” Each culinarian twenty-some individuals as Chef Judges and students exam will allow her to test her abilities and knowledge as possessed a competitive fire and a love for what they who woke up to participate in the SkillsUSA Regional a cook. SkillsUSA President, Vivianna Depolito, noted do, exemplifying pride. While McCue’s advice focused Competition. that pictures of the dishes were taken and are now stored on the intangibles, Chef Perillo focused more on the 0Judged by Chef Instructors Sergio Remolina, in a “SkillsUSA Photo Library.” food and fundamentals, commenting that, “it is not Howie Velie, David McCue, Brendan a competition, rather a celebration.” He Walsh, Robert Perillo and Paul DelleRose, explained that when all the fundamentals the student competitors had to execute a are executed right, the food comes into four course meal: Consomme, a Pan Fried place and people just love it. Chef Perillo Item with Frisee Salad, Roasted Chicken, advised the winning students to keep Pommes Puree, Haricot Verts, Pan Gravy focused and keep composure on their and Duxelle-Stuffed Braised Chicken Thigh dish. with Risotto and Jardinière Vegetables. The After the group photo was taken, there judging criteria was based on fundamentals was a certain excitement in Chef Mullooly’s such as meat fabrication, knife cuts, overall eyes, exclaiming that he is rather excited to cooking techniques and sanitation. SkillsUSA train Vivianna and Kayla and lead them to openly welcomed students to be part of an success. Chef will immediately begin their audience and several people came to watch training sessions in The American Bounty in K-7 to catch almost exclusive access. Their The SkillsUSA group with Chefs Mullooly, DelleRose and Perillo. Photo Provided By: Dan Castro Kitchen, where he teaches. Having the senses were stimulated by hearing the judges pleasure of training with Chef Mullooly as critique, smelling the food that was coming out of the 0Interviewing some of the Chefs was very insightful as my Chef-Instructor, the only thing I can say is that it will kitchen and providing silent camaraderie for their friends their words were true in every aspect. For instance, Chef be an intense and passion filled experience. As Laura put who were participating in the event.

McCue spoke about a contestant’s integrity and how it, it is impossible to come out of his tutelage uninspired.

0It is impossible to come out uninspired after they served the best dish in the competition even though Congratulations to all recent competitors and winners of witnessing a competition. Not only were students they were past the fifteen-minute mark. He knew then the SkillsUSA competition!

The course incorporates theoretical and practical information about how to tend bar. Topics to be covered include tasting of different spirits, cocktail making theory, bartending equipment, and making of drinks. The class will also discuss the making of classic and modern cocktails. Information on distillation, beverage trends, and beverage history will be covered.

Some of the myths around town are: all vodkas taste the same and bourbons must be made in Kentucky.

Well, both of these statements are incorrect. In fact, there are a lot of myths about alcoholic spirits. The BPS Course “Spirits and Principals of Mixology” covers this and many different topics pertaining to alcoholic beverages. The course is an elective in the BPS program and has a prerequisite of “Beverage Operations Management.”

0This semester long 3-credit course will spend the first seven weeks discussing and doing sensory elevation of the top spirit categories in the United States. In addition, the class explores different types of botanicals utilized to make bitters and vermouths.

During the second half of the semester, the class examines the history of making cocktails as well as cocktail making theory.

0Similar to cooking, there are ratios and theories behind making good cocktails. Not only does the course discuss these elements, but the students get a chance to taste a wide range of cocktails. An assignment includes having each student create his/ her own cocktail list. In past classes, there have been guest speakers including a graduate of the CIA who now works at Please Don’t Tell, otherwise known as PDT, in New York City. He took this class while at the CIA. If you plan on working in the front of the house or in the kitchen when you graduate, the course will give you skills that you can utilize in your future careers.

From April to August 2011, Chef Spiess spent a hot quickly produced in the morning before service. The Singaporean summer teaching Baking and Pastry at class curriculum is very similar to ours with an emphasis Temasek Polytechnic School. Returning to Singapore on European techniques and products, learning cookies, for the first time in thirty years, he greatly enjoyed his tarts, cakes, mousses, etc. experience in instructing, exploring Singaporean cuisine 0Since Singapore is a melting pot of Malays, or and even surfing. Spiess collaborated with three of the Malaysian Muslims, Indians and Chinese, a variety of school’s permanent staff members: Chef Trevor Tan Kok cuisines are available. Street markets are filled with vendors Yong, Chef George Fum and Chef Lilian Lin. Although from each culture selling their products: coconut and The Culinary Institute of America does have a campus on mango drinks, crushed sugar cane, even stingray in chili Temasek’s grounds, it is separate from the Culinary and sauce. Seafood is quite prevalent, especially since anything Catering Management imported is more diploma program expensive than locally classes that Chef Spiess produced items. The taught. The structure tiny island does not have of theses classes are room to produce much quite interesting, more of their own. Although condensed than in European pastry is Hyde Park. Chef Spiess taught at the school, taught a Baking and Singapore’s Baking and Pastry skills class to Pastry products are quite sixty students in his different. Agar agar is time overseas. This Singapore students with Chef Lilian Lim, Chef George Fum, Trevor Tan Kok Yong more prevalent than and Chef Spiess. Photo Provided By: Chef Spiess.gelatin, especially since course only lasts one week and alternates the Malays do not consume between lecture and practical application on days one pork or pork products. Rice is also used in baking more through four, culminating in a small practical exam on often, just like how the Western World uses wheat for the fifth and final day. Students prepare items such as pate breads and pastries. Breads are light and soft instead of a choux, pastry cream and buttercream to demonstrate the crusty breads the school teaches, but Chef Spiess says the concepts learned. After this week, students enter a ten that Singaporeans really enjoy the hearth breads they week program that rotates smaller groups through five learn to make. Bean paste, scarcely used in the Western two-week long courses. Every two weeks, Chef Spiess hemisphere, is a popular ingredient in Asian pastries. Chef and his colleagues would receive a new set of fifteen Spiess’s favorite item he learned to make while there was students to instruct. Since they have already taken the a Chinese pineapple tart. This is generally prepared for basic techniques class, this course is a bit more advanced. Chinese New Year. Falling on January 23rd this year, he Starting at 8am, the students are responsible for supplying plans to make them with his Baking Skills for Culinary the campus’s restaurants with bread for service and the class here in Hyde Park.

Sugarloaf Bakery with breads, pastries and quiches. The Chef Spiess notes that our chefs who visit to teach customers consist of the 15,000 students that attend the at the school are highly valued by the instructors and Temasek campus and their other schools such as Applied students at Temasek. Their culture’s focus on perfection Science, Business, Design and Engineering. Breads causes them to seek out the best, in order to learn how to such as hallah, baguettes and ciabatta, are made the day become the best. Chef Spiess returns this coming April to before. They are then frozen or par-baked and finished Temasek in time to see his first class of students graduate in the oven the next morning. The class also prepares and take on the Singaporean food scene. He may even doughs and batters ahead of time so that they can be become involved in the CIA’s Bachelor’s program too!

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LA PAPILLOTE

CENTER SPREAD

Fall 2004, Greenwich, CT– At the age of six, Michael Batt, Executive Chef at Food Design (28 Old Field Point Road; 203.622.0725), would wake up early each Sunday morning in Westchester to cook his family a pancake breakfast. Enjoying his mother’s Spanish cooking and his grandmother’s Italian food, Batt developed a respect for ingredient-driven dishes using natural and abundant flavors.

Chef Batt’s skills evolved as he worked alongside his mentors Terrance Brennan (Picholine & Artisanal), Geoffrey Zakarian (Town, Patroon & 44), Gray Kunz (L’espinasse) and Philippe Feret (Windows on the World).

His talent and aptness soon caught the attention of respected chef/restaurant owner, Terrance Brennan who hired Batt to be the Executive Chef at his namesake restaurant Terrance Brennan’s Seafood & Chophouse in the luxury executive suite hotel “The Benjamin.”

Before joining them at Terrance Brennan’s Seafood & Chophouse, Batt was Executive Chef at Thom, where he received two stars from The New York Times for his “Simple Grilled Whole Fish” (a flaky, perfectly de-boned and guilt-free sumptuous delight) and his “Duck Confit a l’Orange.” Sprinkled with a medley

of cashews, onions, and orange slices, this entrée’s perfectly-blended flavors melt in your mouth. At Food Design, Chef Batt’s philosophy is: “We cater to you,” customizing menus for a client’s personal taste.

0Beginning his professional career immediately after graduating from the esteemed Culinary Institute of America, Batt entered the field as a breakfast cook at Restaurant 44 at The Royalton Hotel. Here, he learned to have assiduous attention to detail by preparing such morning favorites like “Lobster Hash” and “Brioche French Toast.” At 44, he met Chef Geoffrey Zakarian and formed a strong mentoring relationship that continues today as a prominent facet in Batt’s craft. “Having worked closely under Chef Geoffrey Zakarian, I developed a deep respect and appreciation for food with sophisticated simplicity,” says Batt. “Allowing the natural flavors to stand out has greatly influenced my own style of cooking.”

0In three years at 44, Batt quickly rose to saucier and developed the strong attributes necessary to one day lead his own kitchen.

Further enhancing the formative years of his career, Batt worked under the world-renowned

ARTICLE AND PHOTOS BY: ERIC JENKINS, BPS Culinary

Philippe Feret at Windows on the World, where he pushed himself to serve 500 covers a day.

Batt reflects, “The international flavors and experience of Windows on the World gave me a worldly overview of cosmopolitan cuisine.”

Ready to experience a four-star kitchen, Batt accepted a position as Entremetier at Lespinasse, under executive chef Gray Kunz.

“He was incredibly strict, and incredibly organized,” says Batt, whose own kitchen is kept in tight order. In 1998 as Executive Sous Chef, Batt teamed up once again with Executive Chef Zakarian. This time, they reinvigorated Patroon and earned it a threestar review from The New York Times. He was slated to become Chef de Cuisine at Town, but accepted a position as Executive Chef at City Hall. Today, at Food Design, Batt will continue to draw upon his vast reference of flavors to create a medley of simple, yet distinct entrées, composing dishes that diners will want to eat again and again.

For more information, on Food Design Catering please contact (203) 622-0725 or email eat@fooddesigncatering.com

January 20, 2012

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Photos Provided By: bonappetit.com and ocregister.com

Several times a year the CIA partners with industry powerhouses like Panasonic, HMSHost, and Pepperidge Farm to host student recipe contests. These competitions give students the opportunity to develop and test an original recipe, execute it in a professional kitchen and present their dish to a panel of distinguished judges.

The money isn’t bad either. The most recent contest, co-sponsored by HMSHost, offered a $5,000 scholarship plus a $500 Visa gift card to each of two Grand-Prize winners.

0One of the winners of the HMSHost contest, AOS student Lauren Fury, is now a veteran of the CIA’s recipe contests. In the past year, Lauren has participated in five competitions and has taken home nearly $10,000 in cash and scholarships.

Faced with the reality of being unable to return to the CIA after her externship due to insufficient funds, Lauren began frantically looking for ways to earn scholarship money. When she heard about the Panasonic recipe contest, she was intimidated, since she’d never participated in a cooking contest of any kind, but decided to enter in hopes of winning the hefty $5,000 prize. Lauren developed a “Pumpkin Cassoulet” recipe, took second place in the competition, won a $3,000 scholarship and had a surprisingly great time doing it. Since then, participating in the recipe competitions has been nothing but positive for Lauren. “These contests saved me financially,” she said. “I’ve also been able to meet interesting people, make connections in the industry and

develop recipes of my own, which I would never have done without the incentive of these contests. They’ve also given me more self-esteem and helped me discover that I want a career in recipe research and development.”

0According to Lauren, the secret to success is nothing more than careful planning. Before entering a contest, she takes several days to brainstorm ideas and sometimes to do research at local restaurants or grocery stores. She always “test-runs” her recipe several times and puts extra effort into taking a beautiful photo of a sample dish to include with the contest entry form. Her advice to future participants is: “even though you may not want to put time and money into it, it will be well worth it for you in the end.”

Once you’ve done the leg work, the actual cooking portion of these contests usually takes no more than a few hours. You may even find yourself walking away with a giant check!

Once a secret reserved for those scouring the financial aid office for scholarships, the CIA’s student recipe contests are now beginning to generate buzz. Since they always take place on campus, these competitions are a convenient way to hone your recipe development and cooking skills, to network with industry professionals and to help take a bite out of tuition.

Hungry for more information? Be on the lookout for posters around campus and emails detailing the next student recipe contest in February 2012.

While the opportunity to speak with Chef Jerome Bocuse at first seems intimidating, the fear entirely vanishes upon meeting him. Though largely known through the outstanding reputation of his father, Paul Bocuse, Jerome certainly has not neglected to make his own impact on the industry. Between his work alongside the USA teams for the Bocuse d’Or competition, the time he has invested in Les Chefs Du France in Epcot and the impact he has made by introducing healthy foods to his son’s school cafeteria, it is no wonder that all of his contributions display devotion and culinary creativity.

0I had the opportunity to sit in during the CIA’s recording of a pod cast interview with Chef Bocuse. Even though there were technical difficulties and re-recordings of questions, Jerome remained perfectly pleasant and humble, offering a gentle joke in response to embarrassed apologies. When asked about what lessons he had learned at The Culinary Institute of America, Chef Bocuse told the story of his time spent in orientation. Brand new to the school, he was taken on the campus tour, as all new students are. But when his tour group meandered into Farquharson hall, heads began to turn and the students scanned the new group in hope of spotting “The” Jerome Bocuse. Embarrassed as could be, Chef Bocuse then understood that for his time at the CIA, he would always be thought of as “Paul Bocuse’s son” by his peers, and because of that, he would need to go above and beyond, working exceptionally hard to live up to all expectations. After graduating from the CIA, Chef Bocuse studied at The Florida International School of Hospitality Management before becoming involved with Les Chefs Du France in Disney World and The Bocuse d’Or competition.

0Jerome Bocuse advises the Bocuse d’Or competitors to understand what they are getting involved in. While there is nothing that compares to the competition, training to represent the USA team is a full-time job and is vastly time consuming. While the Bocuse d’Or USA Foundation works to make a dent in the huge expense of competing, the time commitment required is no less than two years of training before you set foot in Lyon, France, where the competition is held.

0An additional caveat offered by Chef Jerome Bocuse to current students is to work on the basics, become confident in your execution and allow tastes to influence concepts. Often when we want to push ourselves, we can forget to master the basics, and this is what Chef Bocuse warns culinarians. His appreciation of simplicity transitions seamlessly into all aspects of his life. A wonderful day to Chef Jerome Bocuse is an afternoon spent with his family that is followed by a nice bowl of pasta for dinner. There is nothing any more glamorous than that! He has grown to understand the importance of eating local. While trying to teach his four-year-old son balance, he is encouraged to appreciate “things with soul.” Jerome has inspired great change in his son‘s cafeteria at school on this premise.

0Chef Jerome Bocuse will be returning to campus for the Bocuse D’Or USA team selection. I encourage all to set time aside to witness this historical weekend in the recreation center on January 28th and 29th, 2012.

Food & LA PAPILLOTE

8

BY: BLAYRE MILLER, BPS Culinary It’s easy to get lost in the beautiful landscapes, horse farms and quaint little houses while driving up to Rhinebeck, NY. However, one day something along the drive caught my eye. Right before you reach the outer limits of the town of Rhinebeck, you come across an interesting bulletin board on your right-hand side. If you look carefully, you’ll see a box of ignited matches depicted on the sign, as well as “Matchbox Café… just ten seconds up the road!” Now I don’t know if it was just me, but each time I drove by the sign, I was thoroughly confused and equally as curious about the sign. “Where is this place?” I thought. “It must be awesome…” Upon mentioning my frustration to our very own Editor, Giulianna, she exclaimed that she too had seen the perplexing sign. Then and there, we agreed that we must go and see what the hype was about.

0So, as you read almost every article, I got in my little blue car (Brandon in tow, of course), and headed up to Rhinebeck, keeping my eyes peeled for the sign. To my surprise, the 10-second suggestion was correct (typical me, looking as far as my nose). The Matchbox Café lives up to its namesake and although it isn’t literally the size of a matchbox, it is perfectly cozy and quaint. Plus, the outside adorned with bright red awnings offering diners “comfort

food and cookies,” sounds like my type of place!

Giuli met us there and handed me a menu already covered in notes that she started taking while waiting for us to arrive (thanks Giul!). Apparently, Matchbox owners Sam and Joann Cohen previously owned a Manhattanbased company called Dessert Delivery. It’s no surprise that the first thing you see when you walk into the doors of the Matchbox is a front counter filled with glass plates of sweets. I didn’t know where to look first! These desserts first developed a following in NYC, where they received rave reviews from Oprah and The New York Post. Mayor Bloomberg even attempted to ban their Butterfinger Brownies (hey, what’s a little trans fat here or there…).

0Trying to avert my eyes from the slabs of delicious cake, ¼ lb cookies, and 2-inch- thick brownies, I distracted myself with a look at their menu. Besides their specials of the day (massive hunks of fried chicken, squares of golden macaroni and cheese and the drink of the day, apple cider), there is also their regular menu. Items include a chunky homemade Shrimp Salad Sandwich ($9.75), Grandma’s Old-Fashioned Grilled-Cheese Sandwich on 15-grain bread ($6.50) and their infamous Matchbox Burger. This burger patty is made from fresh ground, grass-fed and grain-finished beef. It is served with handcut fries for only $6.50 and diners can add cheese, chili or bacon for only a dollar more. Let me tell you, this isn’t

The desserts are beyond decadent at Matchbox Cafe.

Photo By: Blayre Miller

your average $6 Big Mac deal.

We all ordered burgers from Joann and also paid at the register. I got mine the way it is, Giuli ordered it with cheese and Brandon opted for the chili and cheese. Giuli also ordered Split Pea Soup, which was unfortunately a bit watery and bland. Therefore, we eagerly awaited the arrival of our Matchbox Burgers. When they were delivered (by Sam in his blue chef coat), they were seared to perfection, shaped like a thick hockey puck and swirled with ketchup and mayo. At first, I wondered if the burger would be enough, but I was quickly surprised. It was hard to avoid sopping up the flavor-packed juices that ran from the burger to our hands. We made sure to get every last bit of the crispy salty goodness from the fries. Plus, the burger really was the perfect size. I can honestly say it was the best burger I’ve had in a really long time.

For dessert, we went crazy. Giuli ordered the infamous Butterfinger Brownie, which was rich, dense and fudgy. It is definitely something that you chip away at and savor every last bite! I ordered two things. The first is called a Checkerboard slice. This sweet dessert reminded me of a homemade snack cake. Matchbox took layers of chocolate and vanilla cake and laid them out in a checkerboard pattern. I also ordered a delicious concoction called a Shmoogie, which is basically a homemade Oreo filled with dark chocolate cream and covered in dark chocolate (Brandon took one bite and went and got one of his own!).

Every minute spent at The Matchbox Café was worth it. The next time you head up to Rhinebeck, be sure to keep your eyes peeled. You might just be tempted to stop for some delicious food on your way! As they say at the Matchbox, “stay nice” CIA.

The owner Joann with some of the desserts at Matchbox. Photo By: hudsonvalleyalmanacweekly.com

BY: LISA STEPHAN, AOS Culinary

BRUSSELS SPROUTS GRATIN (adapted from http://familyfun.go.com/recipes/cheesygratin-of-brussels-sprouts-684866)

Ingredients: -4 slices of Bacon -1 Onion -1 clove of Garlic -2 lb. of trimmed, halved Brussels Sprouts -1 1/2 c. Milk -1 c. Chicken Broth -1/4 c. Butter

-5 tbsp. Flour -3/4 c. grated Parmesan Cheese -1 tbsp. Dijon Mustard -1/4 tsp. dried Thyme -1 1/2 c. grated sharp White Cheddar Cheese

Method: Raw brssels sprouts off the stalk.Photo By: Primal-Palate.com

Most people have an aversion to Brussels sprouts due to tasting undercooked versions in their childhood.

Yet, when cooked properly, these small cabbages can create a delicious, healthy side dish. To help erase any repulsive memories of Brussels sprouts, one should be open-minded to cooking them in a new approach.

0Although traditionally seen as a side component, Brussels sprouts can be incorporated into many dishes. If prepared properly, they can be delicious on their own. When cooking Brussels sprouts whole, you should trim the ends, then simmer in salted water. The sprouts will be done when they are fork tender. You can also steam, stir-fry, or add this vegetable to many

dishes such as Brussels Sprouts Gratin. When selecting Brussels sprouts, there are a few things you should look for. Firm, compact sprouts that are relatively even in size will be important for even cooking. Once you bring them home, make sure to store them below 40 degrees. Following these precautions will help to ensure you have a good experience with Brussels sprouts.

0Not only is eating Brussels sprouts a tasty experience, but they also have many health benefits.

They are a great source of Vitamin A, Vitamin C, Vitamin K, Iron, Potassium and Fiber. In one sprout, there are only about eight calories.

Preheat oven to 375F degrees. Cook the bacon until crisp, then remove bacon and set aside. Pour off excess fat, all but 2 tablespoons and sauté the onion and garlic. Spread the onion and garlic into a large, shallow casserole dish. Cook the Brussels sprouts in a pot of boiling water for about five minutes. Spread the sprouts evenly in the casserole dish. Combine milk and broth in a saucepan and bring to a simmer, then set aside. Melt the butter in a saucepan and then mix until golden brown. Whisk the milk and broth mixture gradually. Whisk in the Parmesan, mustard, thyme and season. Pour the mixture over the Brussels sprouts, then top with a layer of cheddar cheese. Bake in the oven for 30 minutes or until golden brown.

Beverage

January 20, 2012

BY: GOLDIE RADOJEVICH, AOS Culinary

Happy 2012 Everybody! Photo By: eldoradobar.blogspot.com

The phrase “Happy New Year!” conjures up images in my mind of streamers, elegant parties, great food, bubbles, something tickling my nose….and then later…a wicked hangover. I mean, the kind where you think that the Goddess Athena is trapped in your skull trying to use her spear to bust out.

0Everyone wants to buy champagne for New Years, even the beer and hotdog people. But why is that?

From Napoleon to James Bond, champagne has been the wealthy choice-of-drink over centuries for being vivacious, sexy, social and elegant. Admit it, we all have images of ourselves laying poolside at P. Diddy’s, toasting to one another in bathing suits, fur coats and stilettos. Champagne screams out celebrations, parties and fun. What is it about the bubbly that is so alluring and seductive? Where do the bubbles derive from and why so many varieties?

Champagne was born in the French region of Champagne (hence the name). It is normally a blend of chardonnay, pinot noir or pinot meunier grapes.

The traditional methode champenoise requires a second fermentation of the wine (first in a barrel, then in the bottle), along with some one-hundred manual

operations where they turn the bottle (called riddling to take out the excess yeast). This is what makes champagne so expensive, because it is labor-intensive.

It is also important to remember that if a sparkling wine is produced elsewhere using the traditional French (2 step) method, credit MUST be given to the “methode champenoise” on the label. This is why some bottles are labeled “sparkling wine” and others are labeled “methode champenoise.” The technique is also going to account for the vast price difference.

Champagne is in its’ own class. So why do we drink this beverage for our special occasions? What is all the hubbub? I hate to be the one to burst your bubble, but champagne is a status symbol and was made famous by a successful marketing campaign during the industrial revolution that still stands today.

It’s all about the money! In 1866, Moet commissioned George Leybourne (the “Star” of the day) to make a celebrity endorsement for champagne by writing songs extolling the virtues of champagne. This was thought as a reflection of taste, affluence and the good life. He also agreed to drink nothing but champagne in public. Leybourne was seen as highly sophisticated and his image and efforts established champagne as an important social status symbol. It was a marketing triumph, the results of which we endure to this day.

Cha-ching! Remember this historical fact the next time you are eyeing that bottle of Dom….

It’s hard to look class-less drinking champagne (unless you drink it out of plastic cups). Yet, if you ever need an ice breaker at a party, blindside the crowd by spewing out these facts about champagne: • Most Expensive Champagne- Heidsieck Monopole Champagne, 1907, $35,000 (that is in U.S. dollars, not pesos my friends) • There are 49 million bubbles in a 750ml bottle of champagne. That is a lot of gas!

• Marilyn Monroe is said to have once taken a bath in the bubbly. 350 bottles to be exact is what it took to fill up her tub.

• The official champagne of the Titanic was Heidsieck and Co. Monopole Blue Top Champagne Brut. Rumor has it that a few bottles were brought up with the salvage recently and still

FOOD & BEVERAGE

9

tastes good.

James Bond is a serious champagne drinker. A count reveals thirty-six occasions in which the character was portrayed drinking champagne in films.

• A champagne cork leaves the bottle at a velocity of approximately 38-40 miles per hour but can pop out as fast as 100 mph. So when someone goes to open a champagne bottle and it is pointing at you….get the hell out of the way!

• Legend has it that the champagne “coupe” was modeled in the shape of Marie Antoinette’s breast using a wax mold (no comment).

• The pressure in a champagne bottle is 90 pounds per square inch. That is three times the pressure that is in a car tire. That is why their bottles have a thicker glass.

• The bubbles in the champagne actually carry alcohol into the bloodstream faster!

• Good champagne has bubble trains on the sides of the glass. This is called collerette. The release of the bubbles actually creates the release of flavors and aromas.

• You should let champagne sit for a couple of minutes after pouring it because it intensifies the aroma and taste.

• Unlike wine, champagne will not improve with age. The older it is, the worse it will taste but the more expensive it will cost. Drink now, especially if it is a non-vintage year.

• You should use tall, narrow crystal glasses when drinking champagne. This is to confine the bubbles and focus the aroma.

• Champagne nutrition facts: Who cares?

Champagne, the most cherished, revered and sought after of all the effervescent beverages. It is synonymous with happy occasions and in some cases ,the drink itself is reason enough for a toast.

I think Dom Perignon summed it up best when he said “Come quickly! I am tasting the stars!” upon his first sip of champagne centuries ago.

•

BY: CLARE WAGNER, AOS Culinary

-1 oz. of Unflavored Gelatin (For Example Knox Gelatin) -2 c. Vodka, Cold -2 c. Peach Schnapps, Room Temperature -2 tbsp. Honey

In a large mixing bowl, sprinkle the gelatin on top of the vodka. Let the gelatin sit for one minute to bloom, then whisk the mixture until about half of the granules are dissolved. Add the peach schnapps to the vodka. Whisk until all of the gelatin is dissolved completely, about thirty seconds. Add the honey, whisk until dissolved, about thirty seconds. Pour the mixture into a 13” by 9” glass cake pan.

Refrigerate until firm, about four hours.

When ready to eat the Jell-O shots, take a butter knife and cut the shots into 1”x1” cubes. Run the bottom of the cake pan under hot water until the sides peel away easily and cleanly, about one minute. Take an offset spatula and carefully slide under shots until all are removed from the pan. Enjoy!

10

Pot Luck

LA PAPILLOTE

AOS Graduating Class of December 21, 2011 Culinary Arts Group #1 Kelsey Tokle Emely Sabater Daniela Vazquez Jon Allweiss Nathaniel Aerrera Mark Seals II

Ben Ornstein Robert Nemargnt Sane Stephenson Steve Wagner Patrick Vonvoorhis Sean Scott

Samatha Bond Katherine Hopkins Meredith Rogers Laura Glenn

Culinary Arts Group #3 Nick Snoody David Holloway Edward Harding John Sisto Casey Platt Rebecca Hilbay Nicolas Micolta James Knapp

Mason Brangwin Colin Schwarte Aaron Wiebusch Lawrence Laman Victor Garcia David Gould Parker Wildman

Culinary Arts Group #4

Tarek Naguib Hong Kim Alex Armstrong Elenor Martin Jennifer Goodman Francesco Giglio Patrick Sanchez

Luis Morales Emelie Thirawattaropan Richard Alba Kyle Helderman Anthony Grafton

George Mendes ’92 Chef/Owner, Aldea George Mendes is chef/owner of Aldea, an acclaimed New York City restaurant that he opened in May 2009. Chef Mendes’ rustic yet refined cuisine has earned Aldea a one-star rating from the Michelin Guide in 2011 and 2012, along with glowing two-star reviews from both New York magazine and The New York Times and three-star reviews from the Daily News and Bloomberg. In 2011, Chef Mendes received one of the industry’s most coveted honors when he was named one of Food & Wine magazine’s 10 “Best New Chefs.”

A first-generation American-born to Portuguese parents, George Mendes grew up in Danbury, CT enjoying elaborate, festive meals. After graduating from The Culinary Institute of America in 1992, he worked for David Bouley, his mentor, at the originaal Bouley in New York’s Tribeca neighborhood. There Chef Mendes sharpened his cooking skills as garde manger, entremetier, and poissonier. To further hone his talent, he staged at Alain Passard’s Arpege in Paris, France, where he learned the importance of exceptional ingredients and simple preparation.

When Bouley closed in 1996, Chef Mendes became the executive chef at Le Zoo, a small French bistro in New York’s Greenwich Village. He returned to fine dining two years later as executive sous chef at the three-star Lespinasse in Washington, DC, working under Sandro Gamba. During his year and a half at the restaurant, Chef Mendes traveled to France and staged at Le Moulin de Mougins under Roger Vergé, and at La Bastide de Moustiers under Alain Ducasse. The Bastide menu, which changed daily, relied on the adjacent garden for all vegetables and herbs, and Chef Mendes enjoyed the challenge and reward of working in an environment that emphasized the freshness and seasonality of the ingredients. Following these experiences, he returned to New York to help friend and fellow Bouley alumnus Kurt Gutenbrunner open his Austrian restaurant, Wallsé.

In 2003, Chef Mendes headed overseas once again, this time to stage with Martin Berasategui at his eponymous Michelin three-star restaurant in San Sebastian, Spain. The acclaimed Basque chef introduced Chef Mendes to the culinary avant-garde movement, teaching him to add personal flair to traditional recipes while remaining true to the ingredients—a philosophy that Chef Mendes later utilized to craft Aldea’s menu. After his time in Spain, Chef Mendes returned to New York and spent the next three years as chef de cuisine at Tocqueville before leaving to finally pursue his own restaurant venture.

The menu at Aldea, the Portuguese word for village, is the culmination of Chef Mendes’ Iberian experiences and Portuguese heritage. In its debut year, Aldea was named one of the 10 best restaurants to open in the nation by Alan Richman of GQ magazine, and was ranked third among the 10 best new New York restaurants by Bloomberg restaurant critic Ryan Sutton. Adam Platt of New York magazine ranked Aldea second in his list of the 10 best new restaurants, with Chef Mendes named as one of the year’s four best new chefs, and in December 2011, Mr. Platt placed Aldea among his list of the 101 best New York City restaurants.

NJ Ny VT Fl MA MA VT VT NC NY MA IL NY NY WV PA PA MA MA TX SC NY NY NY NY MA NY CA MA NY NY VA NJ ME Fl NY NY NY NY NY NY ME NY NY NY NY CA MN CA MN VA NY GA MI NY CT CA FL FL CT

Culinary Arts Group SITE NAME Crystal Springs Resort Daniel Restaurant, Feast& Fetes Delicate Decadence Devonshire @ PGA National Dune Dune Equinox Equinox Fearrington House Inn FishTail by David Burke Fog Island Café Frontera Grill Gramercy Tavern Gramercy Tavern Greenbriar,The Hotel Hershey Lake Naomi Club L’Espalier Lineage Lodge Restaurant of Castle Hills Magnolia’s Maialino Maialino Modern, The Momofuko, Noodle Bar Monroe Golf Club New World Bistro Bar Nick & Steph’s Steakhouse Ocean House Restaurant Oliver Kita Fine Catering Park Avenue, Summer/Autumn Passion Fish Place at Somerset Park, The Primo Restaurant Primo Restaurant Public RestaurantDaniel River Café River Café, The Sagamore Resort, The Sagamore Resort, The Samoset Resort Shenorock Shore Club Slammin Salmon Sorella Spice Market St Francis Yacht Club St James Hotel St Regis Monarch Beach St. James Hotel Swiss Bakery, The Tarrytown House, The The Hil on the Hill Restaurant Townsend Hotel, The Tribeca Grill Union League Café Waterbar WDW WDW, American Flavors Winvian

STUDENT

Gregory Jaemih-Love Rebecca Miguel Taylor Brad Daniel Allison Sydney Kristofer Nathan Katlyn Hirokazu Brett Amanda Blythe Brittany Kelsey Ryan Aurie David Richard Jungsoo Taeyeong Daniel Rachel Ryan Frankie Emily Ethan Anna Zachary Christina Sarah Paloma Diane Elaine Brittany Nicholas Daniel Sara Katie Antonio James Andriana Tatchapol Adam Sam Catherine Sam Hillary Zachary Shannon Kevin Elizabeth Michael Benjamin Benjamin Ian Owen

Knapick Roa Cochran Velazco Balderson Thomas Holmes Kirby Varah Moore Walker Rather Nakamichi Serafin Grecco Thacker Sanderson McCallan Boyd Delano Silverstein Ferris Kim Ham Gorlas Gainer Richard Ortiz Pawlo Quednau Frost Hoffman Catalano Carlson Ponce Zeluff Ng O’Keefe Proch Dorritie Kimlin Callbeck Reis Cross Gurreri Choomduang Wilson St. Geroge Pedersen St. George Tuttle Weeks Goforth Bender Quinn Hursa Martin Luong Dumoff Stenabaugh

Baking and Pastry Group STATE

Melanie Bindinan Sarah Wallace Stephanie Walters Elizabeth Nelly Michal Shapira

STATE

Baking And Pastry Group #2

SITE NAME

NY CO NY NJ CA NY NY CA CO NY NV NY NY LA

Abigail Kirsch Arrabelle, The Aurora Inn Baltusrol Golf Club Bouchon Bistro Bouley Brasserie & 1/2 Brix, Napa Broadmoor, The Camp of the Woods Carne Vino Catering by Michael Schick CIA, Recipe Testing Kitchen Cochon

STUDENT Mateusz Louie Samantha Scott Christina Kevin Hye Kyoung Amanda Kathleen Macaira Eric Yaakov Alexis Austin

Plaza Pelaez Duffus Reyes Woodlief Brown Lee Allegrucci Goyette Kelly Massoni Gelb Lockwood Sumrall

POT LUCK

January 20, 2012

BY: ERIC JEFFAY, BPS Culinary Often am I asked the question, “What’s your favorite dish to eat?” As most people in my situation would agree, this is like asking a parent to pick out their favorite kid.

However, I was painfully forced to come up with an answer one day upon relentless probing from a party guest. The dish that came to mind? Moules Frites: a mounding heap of mussels steamed in aromatics and wine or beer, served with a pile of crispy golden fries. As I ignored the unbearable guest as he continued talking, I realized how Moules Frites actually was my favorite dish. I’ll admit- I jump with excitement when I see it on any menu, yet I have never attempted to cook it myself.

0With the deeply ingrained sense of eating seasonally, I dutifully waited until holiday break to dive into the deep world of mussels.

As I waited for mussels to be at their peak, I began recounting my favorite experiences with the dish in hopes of coming up with a perfect recipe. Brasserie 292 in Poughkeepsie has a delicious and unique Moules Frites dish that incorporates Tasso Ham, sweated leeks and white wine. Then, my thoughts drifted away and I recalled eating this meal during vacation on the French side of Saint-Martin.

Here, the warm water mussels left something to be desired. However, the combination of thick cut bacon lardons and caramelized onions made it hard to stop eating. Rounding out my top three Moules Frites experiences was a take on the dish from a French Bistro in the heart of Vieux Montreal. Parsley generously doused the mussels, giving the dish a bright minerality and the frites were decadently fried in duck fat, providing what most would call the perfect fry.

0Like many Americans, I began feverishly shopping in the days after Christmas.

However, my addiction was not clothes, but ingredients for the Moules Frites I was about to make. Obsessive behavior led to what I eventually determined would be the ultimate take on the dish: PEI mussels steamed with bacon lardons, sweated leeks and white wine finished with copious amounts of parsley, served with duck fat frites and a simple lemon aioli. All the ingredients were readily available at my local grocery store, except for the duck fat which I luckily had saved from some homemade duck confit.

0The recipe I created is as follows and

turned out to be remarkably simple. Little prep work was involved but the final timing BY: TAD KANAE, was most important. It is absolutely necessary Manager of Portal Administration to blanch the fries first and allow the fat to and Internal Communication rise in temperature while the bacon and leeks are cooking. With a preset table, I was able to have dinner ready on the table in less Tuesday, January 24th marks the grand debut of the CIA Main Menu. The Main Menu is the next evolution of the current than twenty minutes from start to finish. As Student Web Portal and it will provide quick and easy online a good friend savored her food, I toasted to access to all things Culinary. This new website will allow the party guest who had forced me into the for one click access to student grades, class schedules, realization that Moules Frites is my ultimate, student accounts, campus living and even your MyCIA.net favorite dish. email account! Through the Main Menu, you will be able to stay up to date on school news and events, set up email Moules Frites Parisienne alerts for various announcements, look for campus job (Serves 2 as Entrée) opportunities and much, much more!

-2 qt. Duck Fat, rendered and clarified Also launching on Tuesday, January 24th is Moodle, a -1 lb. Idaho Potatoes, cut into fries new online e-learning system. There will be thirteen -2 oz. Smoked Slab Bacon, sections of several courses ready to “go live” with student cut into lardons participation in Hyde Park on January 24, 2012 and February -2 oz. Leeks, cleaned and sliced 14, 2012.

Moodle classes will be easily accessed from the thinly home page of the CIA Main Menu. Course materials for non-1 c. Dry White Wine Moodle courses will be available via IntraLearn.

(Reisling or Gewürztraminer is best) -2 lb. Prince Edward Island Mussels, Mark your calendars as January 24th will be a very rinsed well exciting day!

-2 tbsp. Parsley, chopped -Salt and Pepper to taste 1. Begin with the frites: Bring the duck fat up to 300˚F on a fry thermometer in a large, heavy bottomed pot. Blanch the fries in two to three batches until completely tender.

Remove and drain.

2. Once all the potatoes are blanched, raise the fat temperature to 375˚F. 3. For the mussels: Render the bacon in a heavy bottomed dutch oven over medium heat until just beginning to brown. Add the leeks and sweat.

4. Pour the wine into the pot and bring to a simmer.

5. While the wine is coming to a simmer, return the potatoes to the duck fat and cook until golden brown. Remove, drain and season with sat and pepper.

6. Add the mussels and cover the pot.

Simmer until most mussels open shaking the pot occasionally. Take care not to overcook the mussels.

7. Sprinkle the parsley into the pot and serve immediately with Frites.

BY: ERIC JENKINS, AOS Culinary

ALABAMA ASSASSINATED ATLANTA BIRMINGHAM BOYCOTT BUS

11

CIVILRIGHTS DEMONSTRATE DISCRIMINATE DREAM EMANCIPATE EQUALITY

FREE FREEDOM HOLIDAY INJUSTICE JUSTICE LEADER LEADERSHIP LIBERTY MARCHES MARTIN MINISTER NOBEL NONVIOLENCE OPPRESSED PEACE PREJUDICE PROTEST RACISM RIOTS ROSAPARKS SEGREGATE SPEECH STRUGGLE VIETNAM VIOLENCE VOTING WAR WASHINGTON

BY: JARED VALBURG, AOS Culinary, Graphic Designer On August 17th of 2012, Chicago’s illustrious Charlie Trotter restaurant will celebrate its 25th anniversary.

A quarter century of operation is a significant accomplishment for any establishment, but for Chef Charlie Trotter – the namesake and Head Chef of the establishment – this milestone is a particularly important one. It is likely to be the last anniversary that Charlie Trotter will ever experience.

On January 1st of 2012 the announcement was made. Chef Trotter put the date of expiry on his last functioning restaurant, making it clear that if he were to return to the culinary stage, he would bring an entirely new restaurant with him. “I’ve worked with some of the country’s best food and wine talent and been lucky enough to be honored with many of the culinary world’s top awards and accolades.

Watching as my own culinary interests and passions have evolved and expanded in the wider food world has been both rewarding and exciting,” explained Trotter in a press release made on New Year’s Day. “After 25 years, I see an opportunity to pursue new interests beyond the culinary sphere and to build on my culinary accomplishments with new skills and passions.”

But these passions and skills aren’t entirely new to the renowned chef. Years before his professional cooking career, Charlie Trotter had been a student of the University of Wisconsin-Madison studying to earn his degree in political science.

It was here that a roommate by the name of Joel Fish introduced him to the wonders of food, a subject Trotter took great interest in. He began a one-year hiatus from school in order to further study the complexity hidden within the pages of the world’s cookbooks. He eventually returned to complete his degree in political science, but his long and promising career as a professional chef had already begun.

Perhaps it is a desire to return to an old, familiar subject. Perhaps it is a desire to expand a limited field of view. Whatever the case, Charlie Trotter is carrying out an old plan of his and closing down his restaurant to return to school to pursue a master’s degree in

philosophy and political theory.

“We went through the 21st anniversary, and I said I’m gonna stick it out until 25, and then I owe it to myself to explore some other things,” said Trotter. “So this really isn’t an overnight decision.”

While the closure of the Charlie Trotter restaurant marks the end of the last active establishment to Trotter’s name, it is far from the first restaurant he’s shut down.

Restaurant Charlie experienced a short run in the Palazzo Hotel in Las Vegas and managed to achieve a single Michelin Star before succumbing to the strains of a weakened economy and closing last year. Before that, there was C, a seafood restaurant in Los Cabos, Mexico that Charlie decided to abandon when the contract he had signed with the host resort expired.

And now the clock is ticking on Charlie Trotter. For the remainder of January, the restaurant will remain open for five days a week on a schedule of Tuesday to Saturday.

At the onset of February, this will be reduced to the four days between Wednesday and Saturday.

Reservations can be made at (773) 248-6228, and are recommended to be made ten to twelve weeks in advance for weekends and three to four weeks in advance for weekdays.

Charlie Trotter has been ranked among the thirty best restaurants in the world and the five best in the country. With the August deadline fast approaching and the reputation of Charlie Trotter being what it is, there are a very finite number of reservations left.

“I can do this forever, and it’s most gratifying,” Trotter mentioned in an interview following his January 1st announcement. “That said, there are so many other things to do in life. Twenty-five years in this line of work is fantastic. It’s just time to step back, breathe deeply and do something different.”

Such are the words uttered by one of the greats of the industry as he steps down from his post and becomes a legend.

Sources: -www.http://charlietrotters.com -www.http://nytimes.com -www.http://suntimes.com -www.http://abclocal.go.com

THE ALPHABET OF FLAVOR

An Exploration of Random Culinary Trends, Facts, Ingredients, and Information.

BY: GONZALO GOUT, BPS Culinary

Photo By: http://site.daftgadgets.com/ blog1/2011/06/03/7-crazy-new-ice-cream-flavors-youhave-to-try-and-2-you-really-shouldnt/ Count Nesselrode, the 19th-century Russian diplomat, lived and ate lavishly and had a number of rich dishes dedicated to him. The most famous is Nesselrode pudding, developed by his head Chef, Mouy. It consists of cream-enriched custard mixed with chestnut puree, candied fruits, currants, raisins and maraschino liquor.

This mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding.

Photo By: http://www.flickr.com/photos/ steffanz/2495065560/ Also known as calaminta, nepitella is an herb that grows wild in Italy, particularly in Tuscany and Umbria.

The plant’s green leaves have a strong, distinctive flavor that’s described as a cross between mint and oregano.

Nepitella is used on just about anything savory, from roasts to mushrooms.

Photo By: http://billievethat.wordpress. com/2010/05/27/making-cheese-neufchatel/

Photo By: http://aidanbrooksspices.blogspot. com/2007/10/nigella.html Also called black onion seeds, these tiny, angular, deep black seeds have a nutty, peppery flavor. They’re used in India and the Middle East as a seasoning for vegetables, legumes and breads. Nigella seeds are sometimes erroneously referred to as black cumin, an entirely different species. They can be found in Middle Eastern and Indian markets.

The French original, hailing from the town of Neufchâtel in the region of Normandy, is a soft, white, unripened cheese. When young, its flavor is slightly salty but delicate and mild. After ripening, Neufchâtel becomes more pungent. It’s made from cows’ milk and the milk fat content varies widely (from 20 to 45 percent). Neufchâtel is available in a variety of shapes — square, rectangular, cylindrical and the special heart-shape variety called Coeur de Bray . There is an eponymous American cream cheese that has almost no resemblance to the French original.

Photo By: http://ediblyasian.info/recipes/spicy-porkand-seafood-hotpot-nabeThis Japanese term translates to: “things-in-a-pot” and refers to a category of communal one-pot meals that are popular in Japan, particularly during cold weather. Ingredients are prepared in bite-size portions in advance, then cooked at the table in broth or oil.

With some dishes, ingredients are added one at a time and when the dish is ready it’s served family style. With other dishes, participants actually cook their own food in the hot liquid or oil. Various condiments and sauces are served to flavor the just-cooked foods

Published in Binghamton Press & Sun-Bulletin Danial L. (Torre) Amerson, 29, of Coventry passed away unexpectedly on December 29, 2011 at Wilson Memorial Hospital, Johnson City, NY. He is survived by his mother and step father, Luanne and Ronald Torre of Coventry; his brothers and sisters, Damon and Jenny Amerson and children, Bailey and Darian of Green Bay, WI, Ronald and Christina Torre, Jr. and children, McKenzie and Ronald III of Waretown, NJ, Anthony Ronald Torre of Binghamton, Melissa and Jay Bates of Tuckerton, NJ, Samantha Torre of Coventry, and Luci and Sgt. Mark Nabinger and daughter Lily of Ft. Drum, NY; his maternal grandparents, Ronald and Loretta Devroy of Green Bay, WI and paternal step grandparents, Anthony and Carole Torre of Coventry.

He was predeceased by his father, Donald W. Amerson in 2010 and his uncles, Bruce Schaus and Anthony Johnson. He served in the US Army during the Iraq War and was in one of the first units in Iraq.

He received the Medal of Valor with the 3rd platoon 38th Engineer Co. of the 4th Brigade of the 2nd Infantry Division after his vehicle was hit by a roadside bomb and he survived to help the injured until help could arrive. Following his service, he worked for several restaurants in the Green Bay area, before coming to New York to attend the Culinary Institute of America in Hyde Park, NY. A memorial service was held at the Coventry United Methodist Church, with chaplain and family friend, Carolyn Drachler officiating. Memorial contributions may be made to the family to assist with funeral expenses. Arrangements are being provided by the Kennedy Funeral Home, 21 N. Chenango St., Greene, NY. Danial will certainly be missed by the CIA, his fellow students and teachers. Rest in peace.

What is the amount of insect fragments the FDA allows per 100 grams of peanut butter?