Volume 33, No.23
THE
NEWSPAPER
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CULINARY INSTITUTE OF AMERICA SINCE 1 9 7 9
BY: GIULIANNA GALIANO, Editor in Chief, BPS CULINARY On Friday, December 16th, Mark Erickson, CIA Vice President-Dean of Culinary Education, took the time to sit down to discuss his highly anticipated title of the “Provost” for the CIA. For those that don’t know what this term means, Dean Erickson described it as a phrase often used in universities where there may be multiple deans of schools. It basically refers to the senior academic position of a diverse institution. Erickson will be the official Provost leader for all four campuses under the CIA, centered in Hyde Park, NY come January 1st, 2012. Mark Erickson has certainly had a history with the CIA. It is his second “tour of duty” on staff at The Culinary as a graduate of the 1977 class. He first returned to his alma mater in 1984 as a faculty member. By1988, he had been appointed The Director of Culinary Education and in 1990, Dean Erickson left the instiution to go back into the industry “with all the right intentions.” Moving to Atlanta, he became The Executive Chef of a private club. He knew that later on, he’d return to the CIA. Yet in his thirties, Mr. Erickson had the desire to still be on his feet. He remained close with the school and eventually became the Chairman of the Alumni Committee and a Board of Trustees member. In 1999, President Ryan asked Erickson to return as The Managing Director of the Greystone campus in California and oversee the Continuing Education programs in Hyde Park. “For quite a number of years, I was known by my collegues as the guy who was constantly traveling,” claimed Erickson. Dean Erickson’s goal is to, “do the very best job I can in supporting the goals of the institution.” The Board of Trustees works very close with President Ryan and the CIA on setting the college’s goals.
Chef Erickon’s role is to help reach their long-term objectives. There is no doubt that Mark Erickson deserves this Provost title. Due to his leadership skills, role at the CIA and culinary experience as mentioned, everybody is excited to ring in the New Year as Dean Erickson officially receives this Provost title. Along with this new role, Erickson will have to combine two positions into one, taking on some academic responsibilites from Dr. Peter Rainsford, who will be retiring from his full-time position the first of the year. However, Dean Erickson will still be a member of the cabinet and fulfill the same duties Certified Master Chef and Vice President of he has been doing The CIA- Mark Erickson. as Vice President. Eventually, the school will have to hire a Vice President for Degree Program Education to take on more of the Hyde Park academic responsibilities. This will help Mr. Erickson concentrate on campus activities such as “The Integrated Plan of
the Institution,” which includes a 200 million dollar construction program that will transform the Hyde Park campus of the CIA. Erickson has been working closely with faculty members and with development of the capital campaign to help the school gain support. When asked how he felt about the leadership title, Erickson smiled and commented, “I am thrilled to be asked.” Many colleges and universites such as NYU and Harvard have Provost leaders in their administration. However, this move is not a strategy for the CIA to gain recognition, but a reality check that our school is becoming more and more like traditional academic institutions in the fact that we have multiple programs and schools. Mark Erickson remarked, “There’s a point when the person who is broadly knowledgeable in these programs needs to take a look at the bigger picture.” “Nobody can be excellent at everything they do,” admitted Dean Erickson. As a Certified Master Chef, Vice President of the CIA and now Provost leader, he is proud of his roots and will be leaning on his peers who have strengths, which will help him to succeed. 0Dean Erickson will in fact be traveling less becasue of this new position. “I try my best to keep an open door policy,” he stated. Yet, if there are ever student concerns, he encourages those to follow the process of escalation of an issue and work their way up through administration. Mark Erickson’s advice for the future of CIA students is simple, “students here have already started on the right path with this solid education. My recommendation is to do enough research to go work for the best. Look for a mentor. There’s no ‘easy street’, this industry demands alot. If one works hard, the doors will open up.”
BY: GIULIANNA GALIANO, Editor in Chief, BPS CULINARY Many begin their couponing journey because they are popular stores like Rite Aid, Shoprite, Walgreens, Target , convinced the public to become more savvy shoppers. looking to save money. Not Chef Mattel’s wife, Denise. etc. Instead of tackling this process like “pioneers”, in “It’s astonishing to me that people don’t know how to Her couponing story is rather, well, unique. Eight and Denise’s words, the internet can save time in clipping shop in these times. I grew up like this,” she claimed. a half years ago, Chef Mattel asked his wife to run magazines and finding the best deals. 0With enough time set aside, couponing can out to Grand Union in Hyde Park to buy ingredients 0When asked if the recession affected the popularity become a very profitable hobby while establishing for a caesar salad around Easter. Mrs. Mattel peeled of couponing, Mrs. Mattel answered, “absolutely.” your very own hours. And the best part? There’s no off the “$1 off” Grey Poupon coupon on their empty Years ago, she recalled how people that couponed income tax to be collected! So what’s the norm? Well, jar and headed to the supermarket. At the checkout were looked at as Hamburger Helper eaters. Mrs. Mattel I learned that going into a supermarket with fifty to line, the cashier commented, “Oh, this is a good one!” uses her coupons at a variety of venues including sixty coupons is an average day. However, shows To her surprise, Mrs. Mattel figured out that if she health stores, beauty departments, grocery stores and like TLC’s Extreme Couponing tend to over exaggerate ripped out the “triple dollar off” coupon, she’d literally most of all, Target. She claimed to have received three aspects at grocery stores. It is unheard of to walk into be taking a free jar of gourmet mustard home. And so pairs of Merona Jeans from Target this summer because a market with an abundance of coupons to be used in it began… she used their $5 off Target Web coupons on jeans only ONE transaction. Before approaching a venue, 0“It was an out of body experience,” remarked Mrs. that were clearance priced at $4.98. You can “stack” it is important to look at the business’s couponing Mattel. She had always worked and never received manufacturer’s coupons with Target Web or Mobile policy. And of course, watch the screen as the money anything free in her entire life. Mrs. Mattel started coupons to get free or cheap grocery and household declines dollar by dollar; it’s the most exciting part! flipping through the flyers at the grocery store and items. Some of these can be found in the Sunday 0“There are times where I have gone into the store reserving these “triple dollar” coupons each week. newspaper (which are essential to read in order to find and paid no money. Part of the secret is to build up a Eventually, she brought home free items. She pointed the best coupons). Denise agreed that people can get stockpile of items that can be stored in a pantry and out that some stores, like CVS, have deals where if out of control when couponing and buy unnecessary don’t go bad. Or, combinations like one gallon of milk you spend up to $30, you can receive a $10 gift card products. However, these purchases can always be and four boxes of cereal. Let’s just say that I haven’t to various stores like Macy’s. The trick to department donated to shelters so that the extra items don’t go to paid for toothpaste in over 8 ½ years.” stores, like Macy’s, is the items purchased from the waste. Between food and clothing, Mrs. Mattel saves 0Will this coupon bubble ever burst and get out of clearance racks can still be discounted from coupons. on average around $200.00 per week. Her biggest tip control? Is it too good to be true? Mrs. Mattel simply Chef Mattel can thank his wife for the Tommy Hilfiger is to buy grocery items that are on SALE. As a recent thinks that this trend will never die and we can use it clothes, bathing suits and sweaters in his wardrobe! columnist for The Poughkeepsie Journal, Mrs. Mattel also now more than ever to our advantage. 0Some helpful hints to start the couponing process has shared her couponing knowledge and advice at (Topic continued in the Center Spread...) are to research sites like livingrichwithcoupons.com. The PTA meetings. People don’t know what a good deal hosts of these websites will match up discounts for is nowadays. She is certain that the recession has CULINARY CULTURE
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Editorial
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
December 21, 2011
PUBLISHER
The Student Affairs Division
EDITOR-IN-CHIEF LAYOUT EDITOR
Giulianna L. Galiano Shaza Banna
ADVERTISING MANAGER Sue Haug CONTRIBUTORS Chef Freddy Brash Jacob Miller Dan Castro Sarah Mundt Mark Erickson Stephanie Murphy Giulianna Galiano Jocelynn Neri Gonzalo Gout Dustin Scaccolli Eric Jeffay Natalie Singer Eric Jenkins Stacia Sliger Stephanie Kirkland Brandon Soto Isaac Lau Lisa Stephan Adam Tihany Rob Mandanas Jared Valburg Katherine Marineau Clare Wagner Denise Mattel Blayre Miller 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.
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.
LA PAPILLOTE
FROM THE EDITOR’S DESK
Yes, the holiday season is near! Can you see the chestnuts roasting, hear the carolers singing and smell the sugar cookies baking? Alright, a bit cliché, but I figured it’d be a proper opening to this editorial before winter break. Let’s just say that in my Sicilian household, things run a bit differently around the holidays… Instead of following the tradition of “Seven Fishes” for Christmas Eve as an Italian, I grew up visiting my Grandmother’s house in Metuchen, NJ each night before Christmas to engage in unique festivities. We would dance to “Rockin’ Around the Christmas Tree”, drink some spiked eggnog (she always made a nonalcoholic version for us kiddies) and play pinochle with relatives until midnight (a difficult card game that involves holding a good poker face, betting and undergoing harsh competitive guidelines if playing with the wise Italian men). I guess that you can say that Christmas Eve was always the event where I was forced to try red wine and pressured to like it by nobody other than my Grandmother. She would always sneak me a taste of Merlot on the porch and I would make this face of disgust from how tannic it was. Keep in mind, I was seven at the time, what in the world did I know about good red wine? 0Dinner consisted of a mixed salad with balsamic vinegar, lasagna or pasta of some sort and usually a veal dish (she’s notorious for her breaded veal cutlets) or braciole (thin cut meat rolled in herbs, breadcrumbs and sauce). Afterwards is when our family would force the children to look cute and pose adorably near the stockings. While my brother and I ripped open each present in record timing, the adults would drink coffee and binge on Christmas cookies (I tried to perfect the Chocolate Crackle cookie recipe and failed miserably. It’s definitely a Grandma-go-to recipe). All I remember about the gift exchange was that my parents would break their backs carrying out plastic bags filled with presents to the car. My brother and I would stare out the window on the way home and look at the red flashing lights on the towers across Rt. 1 NJ, thinking that the light was Rudolph’s red nose (hey, it worked). We both went right to bed when we got home thinking he was just around the corner! 0Christmas day is always MY holiday to slave in the kitchen and create a three course meal. And let me warn you, if you are ever around my kitchen when I’m cooking on Christmas, back away. I tend to get a bit flustered and become OCD when it comes to plating. I was persuaded into this cooking task because of my Dad’s wonderful reputation of cooking winter feasts when I was growing up. He themed each Christmas dinner annually and we’d prepare menus right after Thanksgiving to stay ahead of the game. I distinctly remember Cornish game hens for one meal, a timbale and stuffed artichokes for a “Big Night” (great movie) themed dinner as well as garlic soup throughout the years. 0Will I ever live up to his standards and build my own reputation on Christmas? Well, we shall see. Each year, my culinary skills are refined and I get to showcase them with my menu. The excitement of people coming over and hosting an extravaganza makes this time of the year that much more joyful to me. 0I’d like to say a special thanks to Susan Lavender and Bruce Mattel for inviting me to help judge the Edison, NJ FCCLA apple bake off and cupcake competition. It was an honor to work with both of them and drown my taste buds in sweets all afternoon! Mrs. Mattel was also kind enough to give us her thoughts on couponing which you will find in this issue of La Papillote. I wish you all a wonderful break and holiday! And to all of those Italians out there, Buon Natale!!!
Cheers!
Giulianna L. Galiano
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December 21, 2011
Culinary Culture
I thought that it would be appropriate to write about what it’s like to work at restaurants during the holiday season in New York for this issue. As soon as Thanksgiving passes, the big festivities are just around the corner! 0As a young cook returning from France, I started working at a small restaurant, Le Relais, at 63 and Madison. This was a jet set restaurant and all of the pretty people would stand three deep at the bar to get in. We were used to getting slammed. Parties of six, eight or twelve were very common around the holidays. 0In order to stay ahead of service, we would preroast steaks, racks of lamb and chicken to save some time. However, we never cooked vegetables ahead of time. Fish and shellfish were always cooked “a la minute” as well. 0Whenever I think about the holidays, La Mangeoire comes to my mind, a restaurant that is still in business today and close to my heart. 0When I finished baking pastries for Palace Restaurant, Gerard Donato, who worked at Le Relais (where I was Sous Chef) and Loic Avril (the chef I told you about) opened up their own place. This is how La Mangeoire came about. 0They took me in as Sous Chef from the very first night. All together, the restaurant opened with 200 covers for lunch and 200 covers for dinner. 0The PM shift was always busy. I would arrive at 1:00 PM to butcher meat downstairs, where we had a preparation kitchen. I have to tell you about the crew because they had some interesting personalities. We had a cleaner named Caesar who worked all night to sanitize the restaurant. Later on, he would peel garlic, shallots and onions. This way the cooks could get their mise en place ready faster.
BY: FRED BRASH, CIA INSTRUCTOR 0By the time we entered the restaurant at 8:00 AM, Ceasar’s hair would sometimes look like the bride of Frankenstein. His eyes would be so beady from cleaning all night but let me tell you, he was the fastest preparation helper ever! Another crew member, Jose, also helped produce chicken stock, veal stock and braises or stews we needed for the night service in the kitchen. Although he worked very hard, if he could get by without roasting all twelve ducks (which you needed for night service), he would do six and we would be in the weeds for night service.
The holiday season is always busy in NYC. Photo By: gq.com
0Loic Avril was a special man and a self taught chef. He didn’t always have the technique but knew about flavor and how certain foods should be put together. He also taught me how to stay positive and why New York was a remarkable city to work in as a young cook. Gerard Donato put his blood, sweat and tears into this restaurant because he grew up in his father’s restaurant in Antibes, which is in the south of France.
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0Brian, my fellow Sous Chef, worked lunch service and I worked the dinner service. He was also a selftaught, avid runner and a spiritual person that visited some monasteries and cooked for the monks during vacations. 0Raj, a black belt karate extraordinaire and CIA graduate of 1980, always cooked “a la minute” and prided himself on that. He competed on Hell’s Kitchen with Gordon Ramsey last year. 0Danny, also a CIA graduate from 1980, cooked by day and played music at night. He grew up in Japan and his mother was a wonderful jazz singer. 0As for Hernendo, he started as a preparation cook and worked his way up to the line. Today, he is a personal chef. 0All of these personalities came together at La Mangeoire. 0Raj would joke how he was hot and smoky from working on the line, Brian would run off in the afternoon through central park preparing for the NYC marathon and Danny would mess around with the servers, busting their chops. Hernando was actually pretty serious trying to learn as much as he could so that he could move up the line. 0And where was Freddy during all of this? I was always serious and tried to prevent everyone from being in the weeds at service! 0What does this have to do with the holidays? Well, we worked and played so hard that there were many mornings where the sun would rise and my head would be pounding. I wondered how the heck I could make it through the service the next day. I always did make it through and the bond of fellowship still holds true today. I would not trade it for the world. Happy holidays chefs!!!
BY: BLAYRE MILLER, BPS BAKING & PASTRY Chefs have knives, skillets, stockpots and zesters; cleavers, spices and immersion blenders; but do you recall a gift for the pastry chefs at all? Wondering what to get that special Pastry Chef or Baker for the holiday season? Baking and Pastry students: have some holes in your list for Santa? I paid a visit to the Baking Building and talked to some of the CIA Baking and Pastry faculty to reccomend some good gift-giving (or receiving) ideas. My first suggestion came from Chef Cavotti. She suggested that Pastry Chefs ask for some good (and expensive) literature for the holidays. She noted that there are a lot of good books out that highlight new techniques. Some titles that you might want to consider include Toba M. Garett’s Professional Cake Decorating and one of my favorites, Karen Page and Andrew Dornenburg’s The Flavor Bible. A top book available in the market right now for Willy Wonka wannabes, titled Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is written by our very own Chef Greweling. Although CIA B&P students receive this book, it is still a great gift for any Pastry Chef who doesn’t already have it (every Chocolatier should read it!). Besides his book, Chef Greweling personally recommended two gifts for the holiday season. In his own words, “nothing says ‘I Love You’ like cash.”
The ever popular Thermapen. Photo By: myyellowkitchen.com
Of course, if you want to be a little more original, then perhaps follow his second piece of advice and purchase a Thermapen. This amazing thermometer gives you a highly accurate reading in less than three seconds and comes in a ton of colors. It is perfect for working with chocolate, sugar cookery, breads, cakes and much more. Originally, the Thermapen is $96, but if you visit the website (www.thermoworks.com), they have reduced it to $89! 0If you are looking for just a little something, consider some special small tools that are indispensible to any pastry chef such as spatulas, bowl-scrapers and unique piping tips. Baking students at The Culinary will also need a good peeler for their 2nd term practical, and unfortunately, the unwieldy metal peeler I got when I started here at school did more harm than good. Chef Weber has suggested that a resonable holiday gift would be a real peeler with a wooden handle. Therias & L’Econome is a family-owned company specializing in cutlery that makes a perfect woodenhandled peeler for about $12. Chef Welker suggested a Veuve Clicquot Demi-Sec Home Depot gift card. Champagne. This allows students to get creative. Bakers love exploring Photo By: bawineclub.com/uk the hardware store for PVC pipes, different types of plastic lighting to use as molds for chocolate, dowel rods and showpiece supplies. Anything could spark inspiration! Deans Vaccaro and Haymon warned me that they wouldn’t be recommending any rolling pins for this article. What would either of them like to receive for the Holidays? Something savory! Dean Haymon implied a gift card to a nice restaurant, and I would have to agree, especially since we have some upcoming eateries in the area that are worth a try. Treat your favorite pastry chef to some delicious tapas at Elephant in Kingston, or enjoy some mussels and frites at Brasserie 292 in Poughkeepsie city. If you’d rather stay home and cook, Dean Vaccaro suggested his ultimate holiday gift, The
Big Green Egg. The Egg, which is designed after an ancient clay cooking device called a “kamado,” can act as a grill, an oven and a smoker all in one. It comes in five sizes, ranging from extra large to mini. Although this can be a little pricey (the mini goes for about $400), it is the perfect gift for a new CIA graduate (baking OR culinary)! 0So after all of these hints, if you are still at a loss, Chef Schorner may have one last suggestion for you: The Big Green Egg. Photo By: nashvillescene.com Champagne or Prosecco! Some Veuve Clicquot Demi-Sec Champagne will make any baker happy, especially because it is sweet, just like them. Just remember, if you treat the Pastry people in your life nicely (especially for the holidays), you will surely receive many sweet rewards in return…happy shopping!
An assortment of Baking and Pastry tools. Photo By: cakejournal.com
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On Campus
BY: ERIC JENKINS, BPS CULINARY “He was a wise man who invented beer” - Plato domestic and international beer and its production.” If you go to any college in America, you are sure to As an institute sponsored club, we hope to inspire find beer somewhere on its’ campus, either legally ideas and discussion for pairing beer with food and or illegally. In most cases, the choice of libation is using beer as an ingredient in cuisine. The purpose whatever the person can afford to purchase at the of the organization is to increase awareness of nearby convenience store, quality beer in local gas station, bar or pub and regions that might not then it is used to, as Homer get the exposure that Simpson would say, “kill larger corporate beer some brain cells!!!” But companies have enjoyed. what if I told you that We also brew beer for there was more to beer various campus events than just knocking back like Oktoberfest. We a few cold ones during do not encourage binge the Super Bowl (or any or underage drinking, football game)? What if we feel strongly that you had the knowledge to television commercials brew your own beer and have created a culture could experiment with that overrides beer different flavors such as appreciation and Vanilla Cinnamon, Maple promotes intoxication. Oatmeal and my personal The art of fine brewing favorite, Bacon Coffee? is highly developed Members of The Brew Club. Photo By: Eric Jenkins and appreciating that Sometimes when I reflect back on all the beer I process is our overriding drink I feel ashamed. Then look into the glass and goal. We hope to share our love of good beer with the think about the workers in the brewery and all of entire community of The Culinary Institute.” their hopes and dreams. If I didn’t drink this beer, 0The club is very active on campus and I personally they might be out of work and their dreams would had a chance to talk with the members during the SOL be shattered. Then I say to myself, “It is better that I Conference. Some of the club’s past events include: drink this beer and let their dreams come true than Oktoberfest 2011, Beer and Cheese Tasting, Beer at be selfish and worry about my liver.” SOL Conference, a meeting with chefs Anderson and -Deep Thoughts By: Jack Handy, Saturday Night Live Foster from Iron Hill Brewery to discuss beer with food and various brew sessions. Future events include: 0Here at The Culinary Institute of America, Beer and Breakfast (Sunday, December 18th at we have a club that is focused on the education of noon in Danny Kaye) where breakfast inspired beers home brewing, fermentation, bottling, kegging and will be paired with breakfast foods (Herb Pale Ale, general appreciation of craft beer: The Brew Club! Maple Oatmeal Stout, Vanilla Cinnamon Porter and President Aaron Wiebusch says, “We are interested in Bacon Coffee Stout beers). Their Artisanal Beer the brewing process and creating fun flavored beers. Tasting will most likely be on January 15th featuring Anyone that wants to learn or participate is welcome Black IPA, Apple Pale Ale and Chocolate Cream Ale to join. At our brew sessions, we brew between 5 brews. and 20 gallons of beer. Some beers we are currently “A fine beer may be judged with only one sip, but working on are a Banana Bread Beer, Root Beer, it’s better to be thoroughly sure.” -Brew club’s Motto. Kriek (Cherry Lambic) and all of the beers listed for The club Officers are: President: Aaron the two upcoming tastings.” Wiebusch, Vice-President: John Kosko III, 0The club’s mission statement is: “We are a society Secretary: Mike Earle and Advisor: Eric Howard. of students that are interested in learning about You can contact the club by Email: brewclub@mycia.net.
BY: ROB MANDANAS, SRC RECREATION & ATHLETICS INTERN second half, St. Joseph’s cranked up the pressure and Men’s Basketball The CIA Men’s Basketball team had a full scheduled utilized a slew of shooters to break their score into weekend on December 3rd & 4th playing The King’s double digits. Foul trouble early in the second half College on Saturday and St. Joseph’s College on Sunday. played a large role in the demise of the Steels, having The Steels split the two games, winning against King’s to sit Brian Boggs for much of the rest of the game. Guard Dimitri Tishlias was selected as the College with a score of 64 to 43 and losing against St. Joseph’s 78 to 60. King’s College struggled to keep up “HVMAC Basketball Rookie of the Week” for the with the running Steels in the second half, a testament week of November 28th – December 5th. The starting to the conditioning and fast break ability of this young sophomore from Dallas, TX shot well from behind the team. A strong second half defensive effort propelled arc connecting on 54 percent (7-for-13) of his threepoint attempts and averaged 15.0 points, 7.0 rebounds, the team to victory. Against St. Joseph’s College the Steels came out fired and 4.0 assists for the weekend. This past Sunday, December 11th the Steels visited up but ultimately succumbed to the full court press St. Joseph’s applied. Trailing by a margin of 4 entering the The New School in Manhattan and lost by a score of 64-60.
LA PAPILLOTE
BY: DAN CASTRO, AOS CULINARY This holiday season, we find ourselves in the position of being grateful for people we know and the things that we have. As graduation approaches next block, I would like to extend my gratitude to Chef Brannon Soileau. Coming into Skills 1 after a bad stretch in Meat and Fish Fabrication classes, I looked forward to having Chef Soileau as my instructor, having read positive reviews about him from a fellow student’s blog. Sure enough, the reviews did not disappoint. As he introduced himself as a Southern man with a football background, our class knew that we were in for a fun ride. For instance, he let the class have free reign on sauces for pasta day in exchange for a mad hustle on cleaning up the cutting boards with flour stuck on their surfaces like cement. During his demos, he engages his students to question and answer sessions from previous lessons with funny quips in between. This constant quizzing followed up to an eventual tie in a hangman game played against the students in the ACE Skills group, which is taught by Chef BrendanWalsh, now a current Dean.
Chef Soileau and student Dan Castro. Photo By: Dan Castro
Chef Soileau usually starts his conversations with a fist-bump. Though a closed and friendly gesture it may be, it is nothing but putting your foot in the door for an entertaining conversation, whether it be a minute, or half an hour long. Several of them include food, a new block, his sacred combination of fishing and Heineken, or “Sports and Porn” - our motto for Skills class. His hospitable nature and precision of teaching has garnered respect among students. As a result, people have considered him more than a mentor – a friend. If anyone has seen “It’s a Wonderful Life”, Soileau has created a George Bailey effect during my whole experience here at the Culinary Institute. If he was not my Skills Chef, I would not know what could have been, as he has convinced me to pursue my Bachelor’s Degree at a young age. Despite being stubborn about the idea, Chef told me that he saw talent in me even after my failing grade in a practical simulation in my final day of Skills 2 and tolerating a culinary no-no in making roux with olive oil (after being told by Chef Remolina through the phone that I had done previously in his Cuisines of Americas class). Overall, I would like to thank Chef Soileau for the bounty of fundamentals, advice and friendship that got me through these two years at the Culinary Institute of America. Much like a five-year-old receiving what he asked from Santa, only genuine happiness exists at this point, as there is nothing further left to say.
December 21, 2011
ON CAMPUS
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BY: GIULIANNA GALIANO, Editor in Chief, BPS CULINARY & DUSTIN SCACCOLLI, AOS CULINARY Effective on January 3rd, 2012, it is required that AOS students will have to wear their chef whites while attending both classes and kitchens. To many, this may seem like a surprise. Or maybe you have known about this for some time. In any case, it is really happening. This is the CIA’s policy and it is enforced with understandable reasoning and professional intentions. It is simply a response to the discussion administration and faculty have had in means of moving towards a standard uniform as a response to numerous student requests to enforce the dress code consistently. The question comes down to this: why is this new dress code being implemented and why does this topic keep coming up? Well, many have noticed a sense of “change” happening around campus. A new AOS delivery system, a new Bachelor’s curriculum and now, a dress code! I know, it seems a bit too much at once, but there are multiple reasonings behind it. This issue has been in discussion for a while and should not be looked at as being “thrown on students.” Let’s face it, we are CIA students and
face change every three weeks! We are transforming into a more professional college day by day in order to prepare for the profession that is the culinary arts. 0This is the best school of its kind so it’s important to dress the part! Unfortunately, it only takes some to effect the whole and due to previous misinterpretations of what “appropriate” business casual really means, it has been difficult for faculty members and staff to enforce the dress code. Respectfully, the school did realize that the stream entering August 2nd had purchased a business casual wardrobe and therefore, stalled the policy until later on in the winter. Admissions has sent out notifications to those on extern, students entering school and so-on. Yes, there is a pool of students that this will specifically affect, but it’s just another state of “change” that we must grow accustomed to. If anything, this new policy will help establish a sense of leadership around the school, as did the Bachelor’s dress code, which is still in discussion. The concept of wearing whites will help distinguish AOS students from BPS students around campus to showcase the
BY: STEPHANIE KIRKLAND, AOS CULINARY
BY: STEPHANIE MURPHY, ASSOCIATE PROFESSOR OFBUSINESS MANAGEMENT What do aircraft manufacturers, accounting firms, and take ownership of the financial performance of hotels, used car dealerships, pizza parlors, restaurants their operation. and florists all have in common? They all share 0Restaurant operators (and students) can be a common business language: the language of overwhelmed by the complexity and details of accounting. The primary purpose of this course is finance, and as a result, they do not give this critical not for students to become proficient in this “new issue the time and attention it requires. In the language,” but to provide students with a basic case of accounting, the lack of attention to finances understanding of it. can be fatal to any business. But do not fear; all is The foundation on which every business operates not lost. This course will, at a minimum, provide is the recording and reporting of its sales, expenses students with a solid foundation and although they and net profit or loss. When any business owner or may not know all there is to know, my goal is to give manager responds to the question “How is the business students the confidence and ability to ask the right doing?” the answer is most often expressed in financial questions. At some point, managers will be required terms: “our sales are up”, “our new menu items have to read, understand and communicate financial data. been received well by the customers”, “our business I endeavor to provide the students at The Culinary is turning a profit” and so on. All of these responses Institute of America with the ability to do so (by the are a direct reflection of the financial challenges and way, don’t believe the rumors you hear about me and opportunities in every business. It is imperative for other accountants, I can party with the best of them successful owners and managers in the hospitality as long as I’m in the bed by 9 pm). I look forward to industry to understand financial reports, use this meeting you in my class! information to enable better management decisions
Goldfarb’s demo plate. Photo By: Stephanie Kirkland
At first, I thought I would be, for the most part, out of place amongst my Baking and Pastry peers at the Will Goldfarb demo; that was put on by our own Modernist Cuisine Society. Claps and cheers were heard from all of the Baking and Pastry students when he asked which programs we were in. When it came time for the culinary students to raise their hands, myself included, he proclaimed that it was not yet too late to change in the program. I do admit that I wondered what my chefs’ jacket would look like with beige lettering... but just for a quick second! 0Mr. Goldfarb currently resides in Bali where he is working and creating, “interesting, innovative, and delicious” [dishes]. He discussed using different powders and thickeners to create foams and gels and explained the different emulsifiers that create essentially new and better textures for desserts like crème brule and dessert sauces such as fluid gels. Throughout his demo, Chef Goldfarb was extremely interactive with the rowdy bunch of students that surrounded him and took questions all the while showing us his different techniques and products that he sells through his business, Will Powder. He even took time out of the schedule to answer a question of whether a fluid gel would hold if exposed to direct heat instead of being in a cold operation. Goldfarb had told us that he had never tried it, but would right then and there. And it was a success! This had me thinking of possibilities to use it in dishes that would require a thickener, instead of using a slurry or starch of any kind. 0He created dishes such as a “Milk-an-aise”, which was a play on mayo, except of course using milk instead. Some ingredients used were products that I myself have never worked with on the culinary side scheme of things. This included Low Acyl Gellan (F) and Ultratex 4. Other ingredients we were all familiar with like milk and heavy cream. A white chocolate chantilly was also on the menu that included lotta and kappa carrageenan. [It] “Makes a creamy yet stable combination when combined yet tender at the same time,” remarked Goldfarb. He talked about the many consistencies prodcuts produce and how sometimes they look like snot, his words not mine! He then moved to talking about a shaving cream consistency and a slurry texture. 0I learned that these products are very versatile and will work in any number of recipes and concoctions. Chef Goldfarb mentioned that he uses a ratio system for everything and that ratio range will determine the firmness or lucidness of a product when completed. The foam that he created for us was stable enough to be frozen in molds of any kind, but could also be used for cocktails in his restaurants’ bar because of how unbelievably light the product is. 0Before the demo had even begun, I thought of how I was going to be able to relate to dessert gastronomy as a culinary student. Yet, after the demo, I realized that what I saw that night had been practical and not too over the top in the least.
differences and specialties brought about in each program here at The Culinary. Professors and Chefs will also be announcing this new regulation in class. On behalf of the students, there will be some frustration in getting use to this new transition. There are concerns about laundry, keeping whites clean and not expressing oneself. To make it clear, the overall decision will not be debatable and these uniforms have been time-tested. However, all of your voices have been considered and heard. This does not mean that you don’t have a say on campus. There are many clubs and organizations in which these situations are discussed. If you ever have an issue and are passionate about a school-related topic, don’t hesitate to approach the student government. After all, we do make up this school. Following this new dress code policy will help us understand what to expect in the real world. Isn’t that what we are all here for anyway? Experience is key. To be more practical about the future is staying one step ahead of time.
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LA PAPILLOTE
CENTER SPREAD
BY: LISA STEPHAN, aos culinary
Although we all have used coupons before, some people have turned the simple act of clipping coupons into their occupation. It seems simple enough, but extreme couponers all have their own complex systems. From clipping the coupons to storing their products, extreme couponing has become a lifestyle that saves them up to 90% off retail values.
There are bound to be savings this holiday season. Photo By: platinumpress.org
0The popular TLC television show “Extreme Couponing” gives viewers a glimpse into the extreme couponer’s lifestyle by following them on just one of their many intricate shopping trips. Every couponer’s system starts with clipping the coupons. Although most people just glance through the Sunday paper looking for a coupon for something they intend to buy, extreme couponers cut them all out, often even multiple copies of the same set of coupons. The point of this is that they don’t need to wait until they need something to save money on it. The couponer’s other secret weapon is the Internet, where there are plenty of printable coupons that are just waiting to be discovered. 0 After clipping and printing all their coupons, they use a sorting system to organize them. Each extreme couponer has their method for this, from sorting by expiration date to sorting by product. Once they have their coupons all sorted and ready it is time to plan
their shopping trip and list, which is not even close to the average persons list of things they need. An extreme couponer’s list is determined by what sales the stores are offering, what collaborating coupons they have for the items on sale, and if the store is offering any special promotions like double coupon day (an extreme couponer’s dream.) To try to get the most bang for their buck, extreme couponers only buy sale items that they have a coupon for, then they stock up on this item, sometimes buying much more than they really need, so they can wait for the next deal to come up before having to buy any more. They may end up buying more then they will ever need or even things that they do not use, especially if it is possible to earn money off the item. 0Extreme couponers can even earn money right in the checkout line of their favorite grocery store. If a store is having a sale and they are using a coupon that is a great value, (an even greater value if it is double coupon day), it is possible that they have a coupon that is worth over the sale value of the item. In this case many stores give them sale credit. Once the extreme couponer has gotten through the checkout line, which is often a long process involving organizing everything to collaborate with their coupons, their job is not nearly over. What do the extreme couponers do with all the products that they stock up on (because there is definitely not enough room in their pantry for the hundreds of items they may have bought that day)? Every extreme couponer has a “stock room” ; a room in his or her house that has lost its original purpose because it was overtaken by the storage of the stockpile of items they buy from all of their coupons. When there is not a designated room, the stockpile often overtakes every storage area in their houses, from under their beds to in their garages. It may seem like a waste of space but extreme couponers never want to miss a deal or run out of something and have to pay the dreaded retail value of an item! 000 Although it may seem like you can follow in the footsteps of extreme couponers, they are even more savvier shoppers than you may think. Often before a couponer can become an extreme couponer, they do a lot of research, getting to know everything and anything about grocery store tricks. Most of these tricks just involve knowing their products and what they are really worth, like what is the top marked up items are in grocery stores or what will never go
on sale. In case you are wondering, the top-marked up items in the grocery store are bulk items, bottled water, brand-name over-the-counter medication, organic products, greeting cards, convenience items (like light bulbs and other non-food items), brandname cereal, non-organic produce at organic stores, premade sandwiches, and precut fruit and vegetables. Knowing lists such as these allows couponers to steer clear of overpriced items. With all their grocery store knowledge the extreme couponer can walk out of the store confident in all their buys, knowing they got the most bang for their buck.
Look at local newspapers for great deals! Photo By: declutterorganizerepurpose.com
0The up-and-coming trend of extreme couponing may seem a little too extreme and like a lot of work, and it is. Extreme couponers devote themselves to this lifestyle sometimes out of necessity, but often because they find peace-of-mind knowing they can get the most out of their money. It involves patience to wait for the best deals, organization, and a lot of knowledge of grocery stores, but the money they are saving in the end makes it all worth it. Sources: http://myfrugaladventures.com/2011/04/extremecouponing-where-to-begin/h ttp://tlc.howstuffworks.com/family/10-marked-up-items-inthe-grocery-store.htm
BY: GIULIANNA GALIANO, Editor in Chief, BPS CULINARY When asked about traveling and working will be involved in new buildings and welcome the room). Keller admitted that he wanted to learn outside of school for an externship, designer Adam about design because he knew it’d be a huge expense contemporary art to each site. He recognizes how Tihany explained that the more diverse people you in his restaurant. Tihany advised to students “Find a diverse the students are and wants it to be reflected in meet and the more cultures you explore helps to build designer that understands their aspirations. You are the campus. When asked specifics about buildings, he a profound education. “An internship is very important the restaurant.” He explained that many designers commented that projects are still in discussion. to experience as a student,” remarked Mr. Tihany. He create spaces using their established design style and 0Does Mr. Tihany ever feel pressured? “Never,” encourages students to travel abroad. Being in the people are visiting these places to experience that he laughed. Actually, for a man who has been doing restaurant business for twenty plus years, there are specific language. If you seek one of these designers, this longer than anybody else, it’s no surprise that a lot of talented people that pass through the doors. you will have a space that reflects their vision and not Adam Tihany holds an “inner calm” when dealing Tihany remarked that in a reputable establishment, one of the client or chef. with expectations. He knows his capabilities and is such people seek work, move, and open their own secure and is fortunate enough to pick and choose his eatery. He finds it enjoyable receiving an appetizer projects. “We all have pressures; it’s how we deal with or dessert from a friend in the back kitchen. “This them that matters,” he added. Tihany assured that he business is like a big family. It’s exciting. Impressions knows his works of art will be great, on time and on stay with you and people are happy to see you,” he budget because he’s experienced and has a flawless, commented. skilled staff under his belt. 0Mr. Tihany has designed hundreds of restaurants; 0If you take a look at Adam Tihany’s website, the ones owned by celebrity chefs are the ones that there’s an assortment of products under his name. I live a long life. Maintenance of his work is always asked him if this line was an “afterthought,” if you will, respected and his clients are loyal entrepreneurs. from his designs. As a matter of fact, it is an extension Frequently, he receives calls about furniture, in his design work. He explained how in a vision, suggestions, replacements, etc. He also pointed out he considers everything including silverware, china, how his designs are, “3D Living Organisms.” colors and materials. The smallest touches make a 080% of Adam Tihany’s work is overseas. Traveling big impact. It just so happens that some products that Inside Dinner in London, England. Photo By: designrestaurants.com Tihany yearns for to complete his designs aren’t in is second nature to this designer. He has an office in Rome to help function and manage his international existence in the market. Therefore, why not create business. Tihany made me aware that demographics 0Adam Tihany’s job description as Art Director some? are essential to study in any new environment because for CIA is as follows: To guide the school in defining 0Adam Tihany concluded that the well-respected, people need to respond to the architecture. This can aesthetic issues in the design of projects and famous chefs require the most research when it comes be obtained through spending time in a place, reading renovations, as well as overall campus image through to designing their restaurants (weeks to months to books, studying reviews, glancing over online articles the next century. Small things add up to the overall understand the concept). What was his most gratifying and immersing oneself in culture and customs. Most image of a college campus. The existing design, a Jesuit project? Remi, his New York City restaurant. This importantly, one needs to understand what design seminary, took on the “Hudson River” style. Tihany establishment gave him the most pride since it was is. For example, Tihany met Chef Thomas Keller hopes to modernize some restaurants that will need his own style: a young and ambitious man, twenty five in his own Restaurant Design class and asked him renovation and bring a contemporary feel to them. He years ago. what he was doing there (being the oldest cook in
December 21, 2011
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Students help out Chef Goldfarb in preparing his gastronomic plates. Photo By: Stacia Sliger Students stand in line for the 2011 Bada Bingo event. Photo By: Stacia Sliger
Former SGA President Robert McGehee throws out gifts to the crowd. Photo By: Stacia Sliger
CIA students gather in Danny Kaye for the Modernist Cuisine Demo on December 12th, 2011. Photo By: Stacia Sliger And so the Bingo game begins... Photo By: Stacia Sliger
I completed my incredible culinary arts externship at Café Atlántico and America Eats Tavern in Washington D.C. Located in Washington’s Penn Quarter neighborhood, these Think Food Group restaurants are critically acclaimed dining destinations. As a D.C. native, I sought out the best chef in the city with a variety of cuisine styles: Jose Andres. Café Atlántico was the flagship restaurant for Andres because of its senior status. In its twenty year existence, Andres used Café as a stepping-stone when opening his other restaurants throughout the city. Jaleo, Zaytinia, and Oyamel all have worked their way into the thousands of palates of Washington, and even the externship list at the CIA. My preference for Café Atlántico was not lessened by the fact that the CIA hadn’t previously approved it. The whole process began when I met the General Manager, Brian Zaslavsky, at the CIA’s career fair during November of last year. The externship position was secured the following April, after two interviews and a stage over my winter break. While the site approval process had its tedious moments, I fully intended to become the first CIA extern at Café Atlántico. A few weeks before my departure from CIA last May, Andres revealed his new concept, America Eats Tavern, which was set to debut on July 4th at Café Atlántico’s location. The announcement included the closure of Café Atlántico in order to prepare for America Eats’ opening. Conceptually, Andres was presented with the opportunity to collaborate with the National Archives exhibit, “What’s Cooking Uncle Sam?” to showcase the federal government’s effect on America’s food. America Eats Tavern would act as an extension of the exhibit and feature classic recipes with modern interpretations. Fortunately, the opportunity to become a part of this opening did not interfere with the possibility of my externship. Beginning with Café Atlántico, and continuing through America Eats, the quality of food I helped prepare was exceptional. Seafood arrived in impeccable condition, especially shellfish. Oysters, clams and lobsters had harvest dates only one-day prior and would arrive sometimes from across the country. Processing these shellfish would make up a majority of my time here and allowed me to become
BY: JACOB MILLER, AOS CULINARY very proficient with ingredients I had little experience working with. Produce would come from quality purveyors and local growers to the Washington area. Every Thursday, there was a farmer’s market on the street in front of the restaurant and the produce from it would influence the specials for the weekend. For instance, catsups, used heavily throughout the 19th and 20th centuries, have disappeared until we have only the common tomato variety. At America Eats, we would make catsup from the freshest vegetables or fruits that the market had that week, anything from blackberries to golden tomatoes.
“What’s Cooking, Uncle Sam?” Photo By: dcfud.com
The vast range of products I was able to use was unlike anything I had expected. Live sea urchins delivered once a week, squab, turtles and sea cucumbers are just a few examples of the ingredients I worked with. Also, Jose’s boutique avant-garde restaurant, Minibar, is located within the second floor of the building that houses America Eats. Ingredients used in their dishes would constantly cross over into my realm. Andres is also notorious for his use of textures, or hydrocolloids, in foods- something not touched on by the CIA. Processes utilizing soy lecithin, iSi containers, agar agar and many others
Chef Will Goldfarb talks to CIA students during his demo. Photo By: Stacia Sliger
became familiar to me. The importance of maintaining positive relationships with colleagues cannot be stressed enough. I was fortunate enough to have the Café Atlántico staff transition with me into America Eats, with a few additions. The time in-between Café’s closing and America Eats’ opening was given over to research. Luckily, I was able to become part of this team and thus became closer with everyone including my supervisors. Two of which were Sous Chefs at the renowned El Bulli. Days would typically consist of each chef testing one or two recipes while I assisted. My time during research is where I really began to notice different approaches to cuisine from what I’ve experienced so far at the CIA. My first attempt at making mayonnaise with a whisk prompted a lecture about how much time can be saved with the use of an immersion blender, a method I now prefer. Also, being the only full time intern at the time, I was constantly retrieving ingredients from sister restaurants within the area. The daily runs proved to be beneficial to my cardiovascular system as well as networking with the other kitchens. By the end, I established relationships with all the chefs and managers in the food group. The contacts I made just through these simple errands are without question the base part of the forming of my culinary career. My time in the kitchen has also further increased my interest in management and restaurant ownership, rather than a full time kitchen career. The only exception to this may be the attractiveness of a research position. During my exploration of the management path, I secured a meeting with the C.O.O. for the company, Hollis Silverman. Our meeting only fueled my interest towards management even more. Overall, I believe my externship has been one of a kind and I could not have been more fortunate. The diversity of products, exceptional skill levels and knowledge that I was exposed to through my coworkers was unique. Connections I have made within Think Food Group are strong and will definitely aid me in my career with food. Personally, I believe the most important guidelines for an extern are to be humble, inquisitive, to always maintain a positive attitude and to have pride in your work.
Food & LA PAPILLOTE
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Billy Bob’s BBQ 35 FAIRMONT AVE POUGHKEEPSIE, NY 12603 BY: BLAYRE MILLER, BPS CULINARY
If “y’all” are looking for some finger-licking, maybe even plate-licking good BBQ, you don’t have to search very far to find it. After being here at the CIA for two years, I always had those cravings for a delicious pulled pork sandwich, maybe even some brisket, but could never find a way to satisfy them. After hearing so much positive word-of-mouth about this place though, I knew that I had to share it with all of you! Billy Bob’s BBQ is right around the corner from the infamous Babycakes, as well as directly across from Vassar College, and once you’ve gone, I guarantee you’ll be back for more. 0This really isn’t your cliché BBQ joint. From the moment you walk into the dimly-lit dining room filled with hungry people, you know that you are ready to get down to some serious BBQ business. I went around 6:30 with a large group of people, seven of us in total, and we got a seat no problem (although I would suggest either getting there early or calling ahead if your group is any bigger, or if you will be getting there any later). 0The menu at Billy Bob’s is completely unique. Yes, they do have the classic BBQ staples, but Chef Bobby (who is a CIA grad, represent!) is taking a few favorites and cranking them up several notches. First of all, all of their meat is cooked in a smoker until the perfect tenderness is achieved (their website says that their brisket cooks for 14 hours… and they weren’t lying). Then, they give you four of their unique house-made sauces to lather on whatever you want (my friend Eric was pouring their “Butt Kicker” sauce on literally everything on his plate), as well as an entire roll of paper towels (you will need them), at each table. Before you even consider the main meal though, you MUST check out the appetizers. They’ve got nachos, wings, and even armadillo eggs (yes, you read that correctly… imagine jalapeño poppers stuffed with pulled pork… yeah, they went there). My group’s
favorite appetizer was the fried pickle dish. Mind you, I’m really not a pickle fan, but after these puppies came to the table, expertly constructed and served with a side of special sauce, I had to try them. They taste like a Big Mac without the burger and are fried to a crispy perfection. Pure deliciousness! 0So… where’s the beef? Or pork? Ok, it’s time for the main attraction. Between the seven of us, we all ordered something, which was, or could be, smothered in brisket or pulled pork. We had ginormous pulled pork sandwiches topped with creamy cole-slaw, melt-in-your-mouth brisket sandwiches topped with jalapeños (both sandwiches are served with fries), as well as pulled pork quesadillas, nachos, and even a burger (which could, of course, be topped with pork or brisket, if you choose). You could probably hear a pin drop because our mouths were too full to speak. Even though we surpassed such wonderful menu items like the Piggy Mac (mac and cheese topped with pulled pork, more cheese, and breadcrumbs, then melted to gooey perfection), or the Pork Explosion (back wrapped in sausage, wrapped in bacon, and then smoked…woah…), we didn’t leave hungry. I would also recommend trying any of their delicious sides, such as Creamed Corn (out of this world, seriously), Mac and Cheese, Collared Greens and Onion Rings. 0If you happen to go and eat on a Saturday, be sure to stick around for Billy Bob’s weekly karaoke nights, which start at 10PM. Enjoy a fully stocked bar, daily food and drink specials and any sports game you could ever want playing on the flat screens above you. Be sure to keep your eyes out for the notorious Lex, or even the popular Mr. Disco, both recurring performers at Karaoke night. So whether you stay for the food, or for the karaoke, Billy Bob’s is worth the trip. Be sure to make me proud and belt out that Alanis Morissette song extra loud when you go! 0
BY: NATALIE SINGER, aoS CULINARY
As most students can verify, after a couple of weeks on campus, the CIA exists within a strange bubble. It’s not noticeable at first, but after a while, you start to realize any news that penetrates the troposphere between Rt. 9 and the Hudson usually only makes it to our ears because it is, predictably, about food. One of the biggest food stories lately has been about “Congress Declaring Pizza a Vegetable,” and it’s definitely caused quite a bit of consternation across the U.S. Unfortunately, a decent majority of citizens are so disillusioned with the state of the nation, that while they griped about it with their spouses, doctors, colleagues and the produce boy at the local market, it didn’t really spark their curiosity. “Of course they would!” they cried to Timothy, restocking the tomatoes at Stop ‘n Spend. But it is, like all things decided in Congress, a beast with many heads, and many arguments to chase. 0To clarify, Congress did not declare pizza a vegetable. It declared tomato paste a vegetable, in terms of its’ use in public school lunches. As culinary students, the first reaction that most had was, “but tomatoes are fruits!” The USDA’s answer to that is, “but how do you use a tomato?” And while we all like to consider ourselves open-minded gastronomes, we don’t typically pick up tomatoes from the store with the intention of using them in our morning smoothie. 0Tomato paste, or specifically, 1/8th cup tomato paste was the object of contention. Nutritionally speaking, tomato paste isn’t horrible. That 1/8th cup is the product of 1/2 a cup of tomato, and contains more vitamins A and C than half a cup of green beans, and more calcium than half a cup of applesauce, and by law, must contain no less than 24% tomato solids. The base cause for concern is that 1/8th cup measure. Congress interpreted the 1/8th cup tomato paste not as 1/8th cup tomato paste, but as the 1/2 cup tomato that it was before Hunt’s peeled, seeded, boiled, reduced, and dried it (this isn’t, by the way, how they interpret any other pureed or concentrated food). Consider this: do you think that each slice of pizza would contain 1/8th cup of tomato paste? 0But that’s the tip of the iceberg, really. The National School Lunch Program provides lunches for more than 31 million students, and has been serving kids since 1946, when nutrient deficiencies and under-consumption were noted as national problems. Today, the standards for school lunches are based on the Dietary Guidelines from 1995. Unfortunately, nutrition deficiencies are still a problem today in
many schools, and over-consumption has become a problem, not only in school lunches, but also in the well-publicized obesity epidemic stretching across the U.S. According to 2003-2006 Center for Disease Control study, almost 32% of children in the U.S. are overweight or obese, and approximately 17% of children are obese. 0The USDA and the NSLP were trying to keep school lunches in line with the 2005 Dietary Guidelines. One of the biggest problems with school lunches today is the sodium content. Here at the CIA, we’re no strangers to salt, but according to a 2007 audit by the USDA, over half of the schools surveyed provided meals that, per week, contained twice as much sodium than advised – more than 6000mg/day! (The 2010 Guidelines are much more conservative, and have cut the recommended allowance in half for children, a grand total of 1500 mg/day.) Tomato paste is part of the problem. Salt is added as a preservative to the paste itself, and now, we’re not talking about tomato paste anymore. How salty is a piece of pizza? 0Sodium is, however, an essential nutrient. It helps maintain a balance of fluids, transmit neural impulses, and plays a part in the contraction and relaxation of muscles. It’s also an essential ingredient in the kitchen, where it’s used as a flavor enhancer, and to give a more pronounced mouth feel. But we’ve all heard the stories of chefs with hypertension and kidney disease – it’s not just because of all of the butter. 0So why wasn’t the Lunch Program amended? Unlike many recent bills to pass through Congress, it wasn’t divided along the party line. Unabashedly, both Republican and Democrat senators went to bat for their corporate backers, including the American Frozen Food Institute, and Schwan’s Food Service Inc., which provides 75% of American schools with pizza. 0For many school districts, however, this whole spectacle served as a wake-up call. Most schools actually want their students to be healthy, and some have started to implement the changes proposed, regardless of whether or not these changes are mandatory. It’s also sparked conversation about how we eat as a country. Many people found themselves immediately repulsed by the idea of considering pizza a vegetable, only to realize that they had been treating it that way at home. It’s clear that although “foodie-ism” has become a trend, many people still aren’t thinking about what they put into their bodies let alone their children’s bodies.
BY: LISA STEPHAN, AOS CULINARY Root vegetables are one of the few ingredients that reach their peak of season in the winter. They are a great way to incorporate some nutrients into meals and have so many different cooking methods; these vegetables can be made to go with almost anything. Although historically root vegetables were peasant food, they are now a staple in most kitchens. 0Root vegetables are some of the few vegetables that actually sweeten with colder weather. They can also be left in the ground to store as long as the soil doesn’t freeze. To keep the soil from freezing for as long as possible you can protect them with a layer of straw or bracken the soil. When the deep frost hits, the root vegetables can be stored in a layer of moist sand in a frost-free place. If you do not plan on growing your own root vegetables, store-purchased root vegetables can be kept for a while also. Roots should be kept in a humid environment at near freezing temperatures. With these methods, you should always be able to have a stash of root vegetables on hand to use in many dishes. 0Because root vegetables are essentially the roots of the plant, they are the storage area for the plant’s nutrients, making them one of the most nutrient rich foods. Some of these nutrient rich vegetables are even said to have healing powers. Burdock nutrients are found to promote skin health and fennel root has nutrients that are good for the digestive track. Aside from the abundance of nutrients contained in root vegetables they generally contain very few calories and much protein. 0The wide variety of root vegetables allows a lot of room for variation in flavor. The most common are carrots, celeriac, ginger, jicama, parsnips, potatoes, radishes, rutabagas, salsify, sweet potatoes, turnips and yams. This wide selection showcases many flavor profiles. You can use root vegetables in a variety of ways from braising, grilling, chips, fries, gratins, hash browns, salads and soups. A wonderful side that can be changed to use almost any combination of root vegetables is Maple Glazed Root Vegetables.
Maple Glazed Root Vegetables (adapted from vegetarian.about.com) -2 Sweet Potatoes, chopped -1½ c. Carrots, chopped -1½ c. Parsnips, chopped -2 tbsp. Olive Oil -½ tsp. Salt -¼ tsp. Pepper -¼ c. Maple Syrup -2 tbsp. Dijon Mustard -Garlic Powder, to taste Preheat the oven to 425 degrees. Coat potatoes, parsnips and carrots with olive oil, salt and pepper. Place them on a baking pan and roast for 15 minutes. Remove, re-toss and bake 15 more minutes, or until all of the vegetables are tender. Combine the maple syrup, Dijon mustard,and garlic powder in a small bowl. Gradually drizzle the maple syrup mixture over the vegetable mixture. 0Root vegetables have played a part in history for thousands of years, turnip fossils have been found in China that date back thousands of years. Rutabagas are believed to have originated from a cross between a turnip and a wild cabbage made in Bohemia during the 1700’s. Although they are said to originate in Bohemia, the word rutabaga actually comes from the Swedish word rotbagge, meaning “thick root.” Although historically they were used as peasant food, not they are a staple in many fine dinning restaurants and amazing dishes. This winter incorporate root vegetables in your holiday menu. Sources: http://www.care2.com/greenliving/dig-this-root-vegetables.html http://localfoods.about.com/od/preparationtips/tp/ rootvegetables.htm http://vegtarian.about.com/od/maindishentreerecipes/r/ MapleVeggies.htm http://www.ecocentricblog.org/2011/0119/a-local-winterfinding-our-roots/ http://www.telegraph .co.uk/gardening/howtogrow/ fruitandvegetables/6514537/Storing-root-vegetables-over-winter. html http://www.eatingwell.com/healthy_cooking/healthy_ cooking_101/shopping_cooking_guieds/root_vegetable_buyers_guide
Beverage
December 21, 2011
BY: CLARE WAGNER, AOS CULINARY What can be more reminiscent of the holidays than the smell of cinnamon and apples mingling as one? Whether it be through the baking of apple pies or the spicy cinnamon-scented pine cones that only seem to pop up in stores around November, apples tinged with cinnamon have always been the predominant fragrance in many houses around Christmas. 0Although scents are a fabulous way to bring back memories of holidays past, this time of the year would never feel the same if one was not surrounded by families and friends. Since a large majority of the holiday season is spent here at The Culinary Institute of America, it is upon oneself to create seasonal cheer and new holiday traditions. Here is a way to bring all those classic and comforting reminders of the holidays into a college context. After all, the very essence of college social life is the Jell-O shot. 0The apples and cinnamon Jell-O shot recipe that is listed below can be a nice starter for a party, or it can be made into a unique dessert. One dessert variation is to cut the shots into holiday shapes like Christmas trees and stockings, top with cinnamon poached apples and garnish with whipped cream. This makes the jigglers appealing even to Mom and Dad (just make sure not to let little kids get their hands on them). 0However one plans on presenting the recipe, be it through disposable cups or into various shapes, the festive shots are bound to be the hit of the party. So enjoy, be creative and have a happy holiday!
FOOD & BEVERAGE
9
BY: GIULIANNA GALIANO, Editor in Chief, BPS CULINARY
Clare’s holiday shaped Jell-O shots. Photo By: Clare Wagner
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BellaVino’s “Christmas Ale.” Photo By: bellavinoathens.com
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Ingredients: -3 c. Apple Cider -1 oz. Unflavored Gelatin (for ex.: Knox Gelatin) -1 c. Cold 100 Proof Cinnamon Schnapps -2 tbsp. Honey -4 drops of Red Food Coloring In a medium sauce pan, bring the apple cider to a boil. Meanwhile, in a large mixing bowl, sprinkle the gelatin on top of the cinnamon schnapps. Let the gelatin sit for 1 minute then whisk the mixture. Once boiling, add the apple cider to the schnapps mixture. Whisk until all of the gelatin is dissolved completely, about 30 seconds. Whisk in the honey and food coloring until honey is dissolved, about 30 seconds. Pour the mixture into a 13” by 9” glass cake pan. Refrigerate until firm, about 4 hours. When ready to cut the jigglers, place the bottom of the cake pan in hot water for about 15 seconds. Cut the jigglers with a cookie cutter, or into 1” by 1” squares. With an offset spatula, slowly remove the jigglers, being careful not to rip any of them. The extra scraps can be still be eaten. Place the jigglers on a separate plate, and enjoy!
Classic Jagermeister. Photo By: guy.com Photos By: christmas.food.com, squidoo.com, ganodermacoffee.co
“Chrtismas Wine” from Duplin Winery. Photo By: duplinwinery.com
10
Pot Luck
LA PAPILLOTE
AOS Graduating Class of December 21, 2011 Culinary Arts Group #1 Lee Saltzman Trevor Brinsmade Matt Creel
Culinary Arts Group STATE
Tyler Campbell Matt Beurskens Kayla Rutherford Nicholas Smith
Welcome Back Returning Externs
MA TX IL MA MA RI NY ME MA NV NY NY NY NY CA NJ NY NY
Ana Torrealba Holly Hatcher Katie Robaczewski Karlee Kleinschmidt Julianne Abregu Natalie Ippolito Erin Solorio KimberlyTremblay Ian Perazzelli
Evan Wilson Christine Thompson William A. Coco Frank Knowlton Catherine Kabana Arisa Suzuki Jacqueline Gagliano Kah Mum Ng
Culinary Arts Group #3 Mihae Lee Bomlee Kim
Poontharik Pongpanich
Daniel Castro Derek J. Smith
Eric Clunn John Masching Luis G. Zuniga Choi Junsuk
Culinary Arts Group #4 Heynie Keumin Song Nicolo Franco
Supakorn Suwanpruiksa
JJ Pomerantz Jeremy Brooks
Rex Kwok Chris Rogienski Chris Cox Arik Alfi
AOS Graduation Speaker: Jerome Bocuse ‘92 Jerome Bocuse is president of JBI, LLC, a company that operates the Les Chefs de France, Bistro de Paris, a bakery and two specialty carts in the France Pavilion at Walt Disney World’s Epcot in Orlando, FL. A 1992 graduate of The Culinary Institute of America (CIA), Chef Bocuse was raised in the heart of the culinary capital of Lyon, France. Being the son of Paul Bocuse, the legendary chef and founder of the Bocuse d’Or culinary competition, Jerome was destined for a career in the culinary world. Chef Bocuse moved to the United States in 1990 to attend the CIA and, after graduating with an associate degree in culinary arts, furthered his education with an MBA from the International School of Hospitality in Miami, FL. He was then well-positioned to oversee Les Chefs de France, the brasserie in the France Pavilion that he successfully managed for many years before launching his own company, JBI, LLC. In 2012, he will be expanding and developing three new concepts—an extensive bakery, a unique ice cream parlor, and a high-end restaurant. In addition to running JBI, Chef Bocuse serves as vice president of the board of directors of the Bocuse d’Or USA Foundation. Together with Chefs Thomas Keller and Daniel Boulud, he works to raise awareness of the non-profit organization, which selects and supports the U.S. candidate who will be competing in
the international finals of the Bocuse d’Or competition in Lyon. Through scholarships, internships, and access to a council of established culinary professionals, the Foundation aims to build a community of knowledgeable and successful young American chefs who will be lifelong ambassadors for gastronomic excellence. In 2009, Chef Bocuse helped raise the profile of the organization among the general public during his turn as judge for the Bocuse d’Or challenge on Bravo’s Top Chef: Las Vegas. In January 2010, Chef Bocuse was appointed president of SIRHA, one of the biggest professional food trade shows in the world. The show, which draws 2,200 exhibitors and more than 160,000 visitors, is also host to the World Pastry Cup and the Bocuse d’Or world finals. The following year, Chef Bocuse was honored by his alma mater as CIA Alumnus of the Year. When he is not busy with his professional pursuits, Chef Bocuse has a passion for high-adrenaline sports such as paragliding, water skiing, and auto racing. He was ranked among the top water skiers in the world and won the 2011 Ferrari Club Racing Association Championship while driving a Ferrari F430 Challenge car. Chef Bocuse, his wife Robin, and their four-yearold son Paul (who was named after his grandfather) reside in Orlando, FL.
STUDENT
Baking and Pastry Group STATE
Baking And Pastry Group #2
SITE NAME
56 Union David Barboza Adelea’s on main Bistro Jeffrey Battaglia Alinea Cara Davis Aramark @ Fenway Stephanie Morris Aramark @ Fenway David Peters Atlantic Inn, The Kristina Preka Bar Boulud Ning Kang Bar Harbor Inn & Ocean Resort Shelly Paden Black Rock Country Club Ryan Ferrari Bouchon, Las Vegas Justin Yi Bridgewaters Jake Weinberger Bull & Budha Marty Lee Café Boulud Johanne Lynne Siy Castle on the Hudson, The Foluso Salami Catalina Country Club Annmargaret Dwyer Crystal Springs Resort Michael Kimble Del Posto Worapol Prasertkittikul Del Posto Martika Russo Hong Kong Derby Bar & Restaurant Justyn Szeto FL Devonshire @ PGA National Taylor Vorn MA Eastern Standard Marcus Taylor CA Epic Roadhouse Cheyne Jackson VT Equinox Resort Michael Blocher DC Equinox Resort Gabriela Prudencio NC Four Square Restuarant Aaron Matyac NY Gotham Bar & Grill Jung Yeop Lim WV Green Briar, The Tsu Hung Liu CA Greens Restaurant Michael Croom NY Harbor Bistro Tim Foley VT Hawk Inn Christopher Tenore DE Hotel Dupont, The Anthony Galleno GA Kyma Dafna Mizrahi NY La Fleur Rosalie Barbish CT Lake of the Isles Cassie Camerano CT Lake of the Isles Lindsay Ortoleva NY Le Bernadin Geoffrey Larson CO Little Nell, The Joseph Konradt NY Ma Peche Melissa Monaghan WA Marriott, Seattle Waterfront Alex Holyk MD McCormick & Co Melanie Dunbar NY Modern, The Suhua Jin RI Olympia Tea Room Jake Graeve NY Per Se Matthew Szeremeta ME Primo James Fahs LA Restaurant Luke (Besh RG) Sean Kimmel ME Samoset Resort David Johnson NC Sanderling Resort & Spa, The Benjamin Durham UT Stein Eriksen Lodge Karen Jacobs NY Thayer Hotel James Grieco MA Topper’s at the Wauwinet Clyde Anglim WA Trellis Nicholas Mazza MN Wayzata Country Club Quentin Cross FL WDW LeCelier William Imholz FL WDW, The Wave Christopher Burrell Fl WDW, Wilderness Lodge Brandon Hayes NY Westchester Country Club Asia Shabazz NY Winged Foot Golf Club Michael Bass DC Zola Restaurant Fotinos Koutsandreas
Fl NY NY NY NY NJ DE TX LA CO NY MA CA MA NY NY NY FL
SITE NAME Boca Raton Resort & Club Calico Restaurant Castle on the Hudson, The Del Posto Del Posto Hilton Short Hills Hotel & Spa Hotel Dupont, The J W Marriott, San Antonio L’Auberge Du Lac Resort Little Nell, The Mohonk Mountain House Ocean House Restaurant SLS Hotel Something Natural Tarrytown House Turning Stone Union Square Café WDW, Swan and Dolphin
STUDENT Jonathan Elena Danielle Yasmin Danielle Rachel Kimberly Raechel Jaimie Annalise Elizabeth Bryan Max April Tiffany Samantha Brianna Margaret
Costello DiPerri Beshears Alvarez Rotonda Kilhaney Rogler Lebron Faerman Zimmermann Weinberg Newton Shline Casey Knight Hoon Russell Gowin
POT LUCK
December 21, 2011 BY: ERIC JEFFAY, BPS CULINARY With the holiday season in full swing, it is required cooking. Next, she forbid me from touching the pan, (whether I like it or not), to start thinking of gifts for and with all the will power I had, I complied. Once the my friends who will undoubtedly buy me one. This sugar became a deep amber color with a fragrant and task is quite tricky though. As a college student, I have nutty nose, we removed it from the heat and slowly neither the money nor the desire to go from shop to stirred in our room-temperature cream, whisking shop picking out gifts that are both expensive and gently. Finally, butter was emulsified into the sauce boring. I myself have a waning patience for opening and a pinch of Maui Black Sea Salt was added. While up generic Bath and Body Works mini-lotions and off- Kosher Salt would have worked fine, the black sea salt brand hot cocoa. I am also hopelessly unskilled in added savory mineral notes that, as a culinary student, most forms of crafts; I have to steer clear of attempting I couldn’t resist. any hand knit scarves or hats. On the positive side, I 0After letting it cool for a few moments and can, like all of you, cook. checking the consistency, I poured the glistening sauce 0Flipping through recipes online, I toyed with the into four-ounce jars, screwed the lids on and delicately idea of remaking apple butter and canning it in small placed them in the refrigerator. All it took now were jars. This, however, quickly dissolved upon reading some plain white labels, decorated with a sharpie, and the climbing apple prices at Stop and Shop. Next I I was set! When asking friends what they would do thought of cookies, until I realized how many friends with the sauce I got a variety of answers: pour it on I had to cook for and how unreliable the dorm ovens ice cream, use it as a dip with apples and even eat it are. Finally I settled on caramel sauce: it’s supposedly by itself. Be sure to let your friends and family know simple to make, consists of four ingredients and is how much you care about them by giving this easy dirt-cheap. After all, it is just melted sugar. How hard and cheap gift! …Plus, be sure to leave what’s left in could it be? the pan for yourself... it’s delicious with a spoon! 0My first concern was that the caramel would taste like anything you could buy at the supermarket, and Salted Caramel Sauce then it hit me. What is the one ingredient that is found (Yield: 10, 4 oz. Jars + Extra for Snacking!) in every kitchen that makes people go all glassy eyed when paired with caramel? Salt. Salted Caramel can -4 c. Sugar be seen everywhere now, but it is rarely done right. As -1 c. Water (enough to cover) I discovered, the main key lies in using plenty of fresh -2 c. Heavy Cream, room temperature cream in the sauce, giving it a homemade dairy note -3 tbsp. Butter, cut into chunks that is unparalleled, though more apt to spoil. -1 tsp. Black Sea Salt (to taste) 0After buying the ingredients, I thought back to my cursory Baking and Pastry class where I made caramel 1) Pour sugar into a large saucepot and add just enough sauce...once. Ignoring every baking chef’s advice and water to cover, about 1 cup. thinking how easy it would be to caramelize some 2) Cook on medium-high heat until dissolved, gently sugar, I dumped four cups of sugar into a dry pan swirling the pan once. Allow to cook about 5 minutes and attempted to refrain from stirring it in order to more until deep amber color and fragrant. prevent crystallization. Unfortunately, in five minutes, 3) Remove from heat and add cream, whisking to all I had was a ball of dense sugar that was burnt combine. Be careful, the sauce will foam up. in some places. Frustrated, I enlisted the help of a 4) Whisk in the butter and the sea salt and allow to more pastry-inclined friend who showed me how easy cool, adjusting for consistency as necessary with caramel sauce could be, if done right. additional cream. 0First, she showed me how to cover the sugar in 5) Pour into jars and cool. Refrigerate for up to 1 my pan with just enough water to coat before putting week. on the heat. This did indeed provide for more even
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11
BY: SARAH MUNDT, AOS CULINARY
Avocados are easy to manage with this tool. Photo By: beautifulangelzz.com
I stumbled upon this little beauty while scouring the website of upscale cookware store Sur La Table. After clicking through page after page of fancy can openers and 3-in-1 peelers, I was stumped at the sight of this particular tool. Maybe it’s the bright green colors or the painfully fresh memories from the K-16 kitchen when I was trying to quickly peel, pit and reassemble thirty overly ripe avocados minutes before service. I was hoping that it had something to do with this aforementioned, frustratingly mushy vegetable. My wishes were answered when I read the tool description that began with the words, “all-in-one tool for avocados.” 0This gadget’s serrated edge is perfect for cutting through an avocado’s thick skin, while the pair of spikes on the opposite edge makes removing the pit a breeze. The curved edge is interesting because it makes the daunting task of removing the skin from the flesh not so intimidating. In fact, using this edge doesn’t result in a cringe-worthy ball of green mush! I imagined how differently that stressful day in K-16 would have been had I been able to whip out this secret weapon from my arsenal of kitchen tools. With Christmas in the near future, I know what I will be hoping to find in my candy striped stocking. Source: http://giftreg.surlatable.com/product/PRO180449/Kuhn-Rikon-Avocado-Tool
BY:JOCEYLNN NERI, BPS CULINARY
Charity is on the rise. With the holidays fast approaching and the weather getting colder, there’s no shortage of people in need and organizations to assist them. Across the nation, shelters and kitchens are opening their doors to the less fortunate, the compulsion of good will towards mankind rises as the temperatures drop. 0But for students at The Culinary Institute of America, compassion is a year-long task. “The Culinary Institute has a number of departments and programs that are set up to help those in need both on- and off-campus,” said Ronnie Genee, the Resident Director for the CIA. “Just before Thanksgiving, I was involved in the Westchester Homeless Dinner, an event where seven of our volunteers cooked for and served over five hundred and forty homeless in the New York City area. It’s just a great opportunity to open the student’s eyes to the reality of homelessness and to the community in which they live.” 0As beneficial to the well-being of those less fortunate, as such functions are, occasionally organizations and events are established to correct the cruel irony of the starving culinary student. “Over the week of Thanksgiving, the school set up a Thanksgiving Dinner for the students who were staying on campus for the break,” elaborated Mr. Genee. “There are people at this school willing to donate their time and effort to helping their own classmates, and their classmates appreciate that.” 0Genee, in addition to playing a part in many of the volunteer organizations around the Institute and acting as Residence Director of Hudson Hall, is the
There are those who flip through car magazines fantasizing about their dream ride and there are others who peruse the glamorous pages of Home and Design in search for their dream estate. Then there are us cooks and bakers who cannot be controlled when it comes to sleek and shiny high-tech kitchen equipment: the latest in high-powered ranges, satin copper finishes and unnecessarily large barbeques. Everything we would need to be at ease in the kitchen. One of my favorite pastimes is window-shopping in restaurant and kitchen equipment stores, trolling for attractive and exciting equipment and products. Sure, we all know that you don’t need fancy, top-of-the-line kitchen equipment to make great food. But wouldn’t this just make entertaining your family, friends and guests a little more fun? For you dreamers out there, I want to inspire your kitchen fantasies with eight of my own. Kanekichi BN5 Turning Slicer Available for $80, this particular “Japanese mandolin” is used to make super long strands of julienne and long, continuous strips. Not many know of its existence, but those who do know that being in possession of a turning slicer opens many new ways to present foods, especially the ever-boring potato and carrot. Chef’s Choice VariTilt Slicer 632 No other tool allows you to slice such quantities of ingredients to a uniform thickness so quickly and perfectly. Affordable models for the home chef are finally available, but this one looks just as expensive
BY: JARED VALBURG, AOS CULINARY & GRAPHIC Designer
head of The Welcome Team – a group of volunteers who serve to instruct incoming students to school policy and help them move into their dorm rooms. “We get a lot of positive feedback from the students and parents alike. The people who make up The Welcome Team are working for nothing more than one free t-shirt and a few slices of pizza every block or so, which is amazing considering the impact they have on the community here at the CIA.”
The holiday season is a great time to volunteer. Photo By: streetsights.org
0And the community at the CIA is rife with groups who seek to help others. Chefs for Community Service is a student organization dedicated to serving the needs of others through the service of food. Members of the CCS volunteer at various missions and organizations across New York. Those interested in joining can
BY: ISAAC LAU, aoS CULINARY
as it is. The VariTilt 632 will set you back $400 apiece. KitchenAid Professional 620 6-Quart BowlLift Stand Mixer The 620 Stand Mixer performs just as well as its lesser $199 models, except this one takes a larger 6.2 quart bowl, is finished with a satin copper and comes completed with an equally luxurious price of $1,000. PolyScience Professional Immersion Circulator Sous vide with precision with this immersion circulator. A powerful pump coupled with a very accurate temperature control (to the 10th of a degree) conveniently opens doors to both modern and classical cuisine. This particular immersion circulator can be had for $1,000 as well. PolyScience Anti-Griddle Quick Freeze Cooktop As its name suggests, the Anti-Griddle maintains a griddle surface temperature of -30 degrees Fahrenheit and quickly freezes sauces, purées, creams and foams into crunchy creations with cool, creamy centers. The results are tantalizing dual-texture products that are guaranteed to you apart from the rest of your colleagues at The Culinary. With a $1,200 price tag, you’ll be the only one with an Anti-Griddle as well. Viking Portable Gravity Feed Charcoal Smoker For $3,200 this Viking smoker gives you the heavy-duty power and capacity to cook high-volume barbecues in your own backyard. The unique gravity feed charcoal system automatically lights fresh coals
attend one of the bi-weekly meetings held in the Wine Spectator Room in Roth Hall every other Thursday at 9:00pm. 0Even outside the Culinary Institute, it’s not unusual for the worlds of charity and culinary to intersect. Plenty of people need food, and plenty of people in the food service industry are willing to give their time and resources for a greater cause. CulinaryCorps, Inc. is an American community service organization that encourages students and professionals of the food world to utilize their skills for the good of communities all across the nation. CulinaryCorps has dispatched culinarian volunteers to assist in a plethora of worthy causes, such as Habitat for Humanity during the reconstruction efforts following Hurricane Katrina. 0There are chefs worldwide and students at The Culinary Institute of America who dedicate themselves to the assistance of others, but regardless of the cause, there is always a need for more helping hands. Ronnie Genee believes that he knows why. “At first, volunteering can feel selfish. You’re helping people out for the sake of making yourself feel good, and that makes some people uneasy. But the way I see it, there’s a mutual benefit in it. When you volunteer, you’re dedicating your time and effort to making someone’s day better, to improving their life in whatever way you can. Both parties are really getting a lot out of the deal.” 0 So this holiday season, try becoming a volunteer, whether it be to give your time to the betterment of mankind or to help a friend in need. The world could use a few more talented chefs with good intentions.
as old coals burn off and its elliptical airflow system and precision temperature control offer the versatility to conveniently smoke everything from traditional barbecue to steaks, pizzas and even baked desserts. PacoJet Instead of slowly churning cream between some plastic paddles, the PacoJet spins a set of high-strength titanium-nitrate blades at 2,000 RPMs through frozen bricks (which are made by tossing the ingredients you need in a PacoJet canister), and turning it into ice cream in a matter of seconds. The sheer speed of these blades produce ice crystals far smaller than those made in the traditional way and results in a far creamier ice cream. Those who have used the PacoJet can attest to the unbelievable difference. They can also tell you how it can increase one’s creativity, as it will make ice cream out of nearly anything frozen. Sticker price for the PacoJet: $4,000. Wolf 60” Dual Fuel Range This dual range offers a wide variety of top configurations and six 15,000 BTU, dual stacked surface burners, which give precise control from the lowest of simmers to an instant sear. The steel griddle, infrared char broiler and French Top give you the freedom to customize the Dual Fuel Range to your desires. The twin convection ovens also come with ten cooking modes like convection bake, convection broil and dehydrate, and are equipped with digital temperature readouts. This five-foot-long range will cost you $14,000, excluding shipping and handling, assembly and home renovation costs.
BY: GONZALO GOUT, BPS CULINARY
Which Thomas Keller underling lived in Angell Hall 003? Scramble Answer Hint: “No hen ant banjo”
The CIA has sadly lost one leave a considerate gift for of its dearest and most enthusiastic future CIA students through family members, Eleanor Lenich, The Peter and Eleanor Lenich a longtime friend and supporter Scholarship. “I am glad to know of the Institute. She passed away my contribution will continue on Friday, December 9th. At one after my passing,” she said in an point or another during your time interview a couple of years ago. here, you probably saw Eleanor In addition to establishing sipping on a Bellini at one of our the scholarship, Eleanor also restaurants, perhaps enjoying a established the Peter Lenich coffee in Apple Pie, or welcoming Memorial garden in Heinz Plaza, friends in the Hospitality Office. right outside the CE building, “I consider myself fortunate to Eleanor Lenich with Jessica Hedge and Jake Griffin, recipients another garden in our Greystone of The Peter Lenich Memorial Scholarship, at the Dedication have developed a warm, friendly Ceremony for the Peter Francis Lenich and Eleanor Ann Lenichcampus and she donated their 125relationship with the CIA,” she Courtyard.acre estate to the school. At the Photo By: Gonzalo Gouttime of this donation she said, “It said. “I’m impressed by the genuine befriended a large number of faculty, kindness of everyone here and by the is an honor and a privilege to be caliber of the school.” If she was not staff and students at the college. associated with the best culinary travelling around the world, like she After Peter died suddenly of a heart school in the world.”The courtyard loved to, she would spend her days at attack in 2003, Eleanor searched for outside of American Bounty is also the CIA, a place that she called home. a proper tribute to the memory of her named after Peter and Eleanor. Eleanor even had her favorite spots beloved husband, and she decided Eleanor Lenich will be in school, like table 31 in St. Andrews to make a planned gift to the CIA. remembered for her love of traveling, Cafe, or the courtyard view tables in She established The Peter Lenich exquisite taste in food and wine and Apple Pie, which reminded her of her Memorial Scholarship, to celebrate the finer things in life. One of her joys her husband’s life. Now that she is was meeting with her scholarship late husband. 0In their retirement, Eleanor and no longer with us, her generosity will recipients. She took pride in the Peter Lenich had a daily routine of continue to be celebrated like it has accomplishments of her students coming to the CIA together; they were for the past eight years. and I’m sure they will remember her To honor that commitment, after dearly, like we all will. actually the first customers Apple Pie ever had. During their morning having provided for her own family, Rest in peace at Peter’s side ritual of coffee and pastries, they Mrs. Lenich adjusted her will to Eleanor.