February 7, 2013
Volume 33, No.22
A prelude to Bocuse, The 0 Restaurant
In the great anticipated arrival of Bocuse Restaurant, officially opening on Friday, February 15, the team at La Papillote wanted to provide readers with a first hand account about how the restaurant has been coping these past few weeks during its soft opening and state opinions from faculty, students, alumni, and the like. As Editor in Chief, I have had the opportunity to dine at Bocuse and sample a good fraction of the dishes currently available. Within these short paragraphs, readers will find out about my own experience there as well as countless others’. The newest whopping three million dollar addition to our Hyde Park Campus is seen as a stepping-stone into modern French cuisine. “The pictures aligned before the entrance of the restaurant give off a sentimental feel, reminiscing moments back in time showcasing Paul Bocuse and his family. The old vs. new play on design is very appealing,” recounted Giulianna Galiano after her experience there. She also noted,“Overall, the meal [I had at Bocuse Restaurant] impressed me and I didn’t know that I’d be in for such a pleasant surprise in service and table-side performances. If you have ever dined at an upscale restaurant in New York City like Boulud Sud or Lincoln, the atmosphere is very modern and clean, almost refreshing. The same goes for The Bocuse Restaurant. The beige walls and nude décor are comforting while the colorful array of wine bottles glistens through the glass of the main dining room. The sleek wooden stands and furniture add a nice, rustic touch as well.” This perhaps is in regard to the restaurant’s past, as the Escoffier room. BPS student Dan Castro, Photographer of La Papillote, states, “The food Stephanie and I experienced are the ones that colored the room, the atmosphere in Bocuse was similar to a blank canvas with mostly plain colors: white on the walls, with shades of brown all around from the chairs, and tables.” The food is what you are probably wondering about. Enough with the décor or the “This really feels like we’re not at school” whispers. Terms such as “hotel-like” and “airport lounge” linger throughout hallways and kitchens. Whatever your thoughts may be, there is one thing those places have in common: the clean lines, the sleek look of the furnishings and adornments, all of which contrast the very food that is put before guests’ eyes. Culinary Culture
Contributed By: Giulianna Galiano Alforno MIT. Dan Castro, Stephanie Kirkland “The classic lobster bisque was flawless and the thoughts were somewhat accurate in that students are other appetizers ordered at the table were perfectly still trying to find their own comfort levels with how to manage their tables and all sequences of service correctly, without disturbing their excited guests. Our server commented on the fact that with witnessing the process of opening a restaurant the students in the front of house are giving daily input on what could be improved. “The first three days we were in class, we didn’t have service. We were being taught about the menu, doing tastings with food and wine, and having lecture,” stated student Rachel Foster, our server. Lunch and dinner services are around a constant thirty or so diners but with each day that count has been reaching higher levels to see how the functionality of running the new restaurant works. My fellow students and I can surely nod our heads in agreement that we can only imagine the types of equipment they must have in the kitchen. Rumors have spread about actual quarter sheet trays, sizzle platters that gleam like mirrors, and Photo Provided By: Stephanie Kirkland other tools that have been spared the warping of dish pits. Chris Kelly, current group leader in the seasoned and portioned. The servers were very back of the house a.m. Bocuse, had a chance to knowledgeable about each dish and helpful in share his thoughts with La Papillote: “Watching assisting diners when they had questions. Silverware the recipes, stations, and restaurant evolve on a wise, there were special utensils designed to pair constant basis has been very exciting. There are with each course. For example, the Dover Sole few opportunities to see a restaurant open, and it is came with a fish knife that had notches. While it very rare to have a new one open at school. I have cut the fish nicely, it was not sharp enough to slice learned some new skills and techniques, been able through the Bok Choy on the plate. Little details to work on other technical skills even more, and like this are surely to be reviewed and worked on. also have been exposed to new equipment like the After all, it still is a school and a learning experience. blast freezer and the pressure cooker that I have The desserts were incredible, both [in] the display not used before. This class has also reinforced the and interactive preparation of each plate. Chef importance of proper ordering, using inventory Weber did a wonderful job in creating these sweet on hand, patience, and care in very delicate tasks. treats! The ice cream table-side was a big hit and Working two shifts with the same menu has been it mimicked a magic show because of the liquid both challenging and rewarding; we are sharing our nitrogen. The desserts were simple but had French [mise en place] between lunch and dinner shifts, flare, highlighting the essence and color of each so we need to ensure there is consistency between ingredient.” Ms. Galiano’s exposure to this New services and that there is always enough product World flare to French food would be mirrored in on hand. Also watching the Chefs manipulate and Stephanie Kirkland and Dan Castro’s experience. change menu items, plating designs, and recipes has It was different than doing a walk through of the been interesting. It has also been interesting to see restaurant before student cooks or servers had even the progression of the dishes and the restaurant in started the class. During that very walk through, one general.” of us had completely believed that the tables and Group leader for back of the house p.m. in chairs were too close together. “How in the world American Bounty, Matt Calidonna, also had the... are servers going to be able to access their guests’ (Continued on Page 4) like this.” Being there to dine was another thing. Our
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FOOD & BEVERAGE
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Photographerís Journeys: The Beginning, The Middle, & The Never Ending
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Valentine’s Day Wine and Dessert Pairing
Chapter 29 - Influence of Paul Bocuse ON CAMPUS
CENTER SPREAD
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The Bocuse D’Or, Lyon Experiences
A Trail of Breadcrumbs...
BACK PAGE
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LA PAPILLOTE
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From the Editor’s Desk
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
February 7, 2013
PUBLISHER
The Student Affairs Division
EDITOR-IN-CHIEF
Stephanie M. Kirkland
LAYOUT EDITOR
Sydney Estrada
ADVERTISING MANAGER
From having my first article published, to having an article make the cover page, as well as having my work featured in the San Fransico Chronicle’s Food & Wine Section while I was externing there less than a year ago have all been in preparation for my newest venture. This opportunity to bring you the contents of these pages has been equally as challenging and rewarding than many readers could ever know.
Sue Haug
CONTRIBUTORS Chef Freddy Brash Dan Castro Jeremy Salamon Jocelynn Neri Giulianna Galiano
Matthew Grunwald Irena Chalmers Emily Rama Ryan Woolley
As I recall past articles written, ideas of new ones still pass through my mind. I hope to have a following of readers that are as open to new ideas as I am and willing to progress with the reputality that La Papillote deserves.
COMPACT
As always, Stay Hungry.
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.
Stephanie Kirkland
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
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: Stephanie M. Kirkland, Editor-In-Chief at LaPapillote@mycia.net
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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.
Sydney Estrada (Layout Editor)
SE853582@mycia. net
Alicia Yandell (Copy Editor)
ajyandell18@ aol.com
Jake Hauss (Copy Editor) JH720941@ mycia.net
Dan Castro (Photographer)
daniel.castro210@ gmail.com
February 7, 2013
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Chapter 29 - Influence of Paul Bocuse
BY: Chef Freddy Brash, Culinary Arts Instructor
As a young cook and being able to do a stage in France, you knew that Paul Bocuse was considered the father of French Cuisine and that his restaurant was in Lyon as well as the fact that he held 3 stars for many years.Word on the street in Paris where I was working, the shifts at his restaurant were the toughest in the food industry.Start at 8:00 in the morning, set up, serve lunch, clean up, go and have un café, then back to the piano day in and day out. Maybe one day off. I did meet a couple cooks that worked for Chef Bocuse. It was classical French Cuisine not Nouvell, not a Bistro -- the real deal. It is truly an honor for the CIA to host a restaurant that bears his name as well as have him come here to open it. In the early days of cooking for me when I decided to go the French route, this type of cuisine was completely different than what I was brought up with. Yeah sure, onion soup is pretty straight forward but real classics like Coq au Vin, Fricassee d’Agneaeu, Boudin Noir were classic recipes so Chef Bocuse’s cookbook was a real text for research and learning. All of us as young cooks had a copy. Probably his most famous was his Truffle soup where inside the soup were whole black truffles and served in a soup tureen covered with Mille Feuille and baked. It was a marvelous idea. When Chef Leroux was the Chef Instructor in Escoffier Restaurant he served this. Duck liver terrine and
many seafood dishes like crayfish gratin one could find in his book as well. I can only hope that we do preserve some of Paul Bocuse’s recipes. They are classics, and remember Chefs, we can only create contemporary cuisine if we already become fluent with the classics. As I write this article I get invited to Bocuse Restaurant with Professor Mosher, for lunch. The room is stunning. It’s like walking into a sunlit beach with couches to sit on. Amuse: a Chicken Liver Mousse on toasted brioche. It was a great way to start lunch if just a bite size. Next, Salmon Tartare so pristine and well diced with little mustard gels formed like peas. Professor Mosher had the frog legs, very classic, fried in a light batter with capers. There was also a very interesting Frissee salad with a semi hard-boiled egg with bacon, which had nice flavor but was a little salty. We both had fish: Skate and Lemon Sole perfectly cooked and moist. My lemon sole was encrusted with potatoes and Rosemary Beurre Blanc on a bed a braised endive-- great idea. Desserts were a chocolate bar/terrine so chocolaty with a crunch and the best a la minute Madeline I have ever tasted. Chefs Weber, Remolina, and Mullolly are doing a great job as well as the MITs and students front and back. So let us celebrate the Bocuse Restaurant and Chef’s arrival here on campus. I know by the way we are preparing campus for this he will be proud of the cuisine the kitchen is serving.
“Chefs Weber, Remolina, and Mullolly are doing a great job as well as the MITs and students front and back.”
Photo Provided BY: Chef Brash
LA PAPILLOTE
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Photographer’s Journeys: The Beginning, ThE Middle, & The Never Ending
BY: Dan Castro, Photographer, BPS Culinary
People often ask me how I got into photography. I remember the first day I brought my mom’s camera to school, a sophisticated point and shoot, that while it was no Canon or Nikon SLR, did a good job taking pictures in decent lighting conditions. That first day, I took pictures of the third set of plates in what was the old Banquets class during the older curriculum, when it was a Post-Externship class. Eventually, Professor Eichelberger, known to many as Ezra, approached me. Usually, Professor Eichelberger would come up to students who are not in dress code, or those who were using their cellphones in the dining room. Mine was a different case – I thought he was going to ask me to put my camera away, but instead he gave me his contact information to send him the pictures that I have been taking. As many of us have regrets, this is one of my biggest ones considering those pictures still sit on my hard drive, unsent after two years. My photography habit then carried into Skills 1. I was a bit unmotivated coming out of Fish and Meat classes with lower grades. In Skills, I saw a Tumblr blog that a friend was running and it was apparent to me that he was using his camera during his skills class to take pictures of his finished products. I ran on the assumption that Chef Soileau, who taught Skills (which is now Culinary Fundamentals) at the time, would not give me permission to take pictures in his class. The irony in this situation is that, not only did he allow me to carry on my photography work; he was incredibly supportive of it. As long as I conducted myself as a professional and eager student who is ready to learn in his class, I was able to continue. Before moving on to Skills 3 with Chef Coyac, Chef Soileau shook my hand and asked me if
I was ever going to write a book to compliment my photography. I did not give him a definite answer. To this day, even as I pass Chef Soileau in the hallways of Roth Hall he asks me the same question, and I can proudly say that I’m slowly building up to it by starting my own blog (sportsandpornfoodblog. tumblr.com), contributing some of my writing to La Papillote, and pending approval of a work card, I’ll be closing out my last semester as a BPS student here as one of the school’s student bloggers. While I have learned a lot of knowledge here as a student, being a photographer at heart has allowed me to capture the moments of those who have come and gone. It has given me the chance to reach out and meet people everywhere, create relationships, or at least a spark of one. It has given me multiple chances to try something new, such as Swing Dancing after I shot and recorded videos for the “Dancing with the Chefs” event. Whether it has the simplest capability of being a point and shoot, to the most complicated cameras the school uses for its professional shots, having a camera is almost having a third eye – one that does not have a unique quality of seeing the future, but one that creates a future instead. As my time wanes here at The Culinary Institute, there is a reason as to why this article is written. It is my goal here to recruit a slew of photographers for La Papillote prior to my departure. Herb Brooks, coach of the USA hockey team of 1980 that won in Lake Placid once said that, “You can’t win on talent alone,” emphasizing the idea of teamwork and unity. To be successful and cover many events this campus has, it is hard for me to accept the fact that I can’t cover all of them alone, despite my valiant
effort. This is a call to arms for anyone that is willing to carry a camera, a discerning eye, and for those who would like to start their own journey through photography just like I did; creating a world of never ending possibilities in terms of imagination.
Proviided BY: http://www.element74.com/ Services%20Photography.aspx
Prelude to Bocuse Continued
Medallion of Beef, with Marrow Custard amd Red Wiine Sauce. Photo Provided BY: Stephanie Kirkland
(Continued from Page 1) opportunity to dine for lunch service and shared his experience with La Papillote as he ate the same menu in which students will prepare for Chef Bocuse himself when he is here on February 15th. He stated, “ My entrée wasn’t as flavorful as what I had experienced with our soup course. That being said, the steak was perfectly cooked, the marrow that [accompanied it] was phenomenal and I cleared my plate. As for the goat cheesecake, I’m not the biggest fan of goat cheese but I enjoyed it. The apple and citrus gelées that were on the plate changed the flavors and took it to a further level than it would have without.” Other than this tasting menu, that will be presented to Chef Bocuse, the regular menu has been a topic of conversation for many lunch and
dinner guests. As diners gaze at the menu for the first time, they may be confused as to the arrangement that has been decided upon. The menu is broken into three catagories: Classics Revisited, Of Bistros & Brasseries, and Iconic Dishes From Iconic Chefs. I had to ask our server what the consensus has been. The sections have no more than 4 or 5 options, both appetizers and entrees. I was wondering about whether people understood the format. Did they need to be directed to either stick with the same category or were they selecting from all over the menu, choosing courses outside a single realm? You can easily differentiate given courses by the selling price, however diners are not used to this sort of assumption as how to choose their meal. Dan Castro portrays this thought accurately as we experienced our first course at Bocuse, “As for the frog legs, in one of our first courses, as we ate it with our fingers with the remoulade-in-a-tube that accompanied it we realized that this “get down and get dirty” method of eating confirms that Bocuse Restaurant is achieving its goal of focusing on casual dining with high quality food and produce in front of the customer.” One of the memorable courses was a Cocoa-Foie Gras concoction with an orange sphere on top accompanied with toasted brioche, which reminded Mr. Castro of a Cadbury Chocolate Egg with Foie Gras. The Foie was smooth and fatty, with the bitter from the cocoa and slightly tart from the orange sphere contrasting away from the fattiness.” But the Foie Gras in my opinion was too rich for more than a few bites. “The orange marmalade spheriphication was better than the Foie Gras itself,” Chef Perillo stated.
“As for the third course, it was decided beforehand to try the table-side ice cream service, as it was demonstrated for the tables beside us while Stephanie and I ate our appetizers and entrees. It was fascinating to see as I recalled from Marketing Class with Professor Guilfoyle, that someone attempted the same concept but ended up failing with vanilla custard spilled all over the table. It was good to see the ice cream station succeed with ice cream that was not made out of an ice cream machine, but a hand-cranked kitchen aid. As I have a slight preference for vanilla ice cream, I would say that I liked the product, especially with the delicate waffle cone that held it, though it broke on my first bite as I handled it with a little force, more than I should have.” Mr. Castro’s impressive account of his few hours spent at Bocuse show that there is more progress to be made, and with that progress comes more food to eat. Giulianna Galiano, alumna and current MIT recommends, “Every student should at least walk into this new restaurant. It is always tough opening a new business, especially with culinary and baking students who are not familiar with [the] kitchen and have to learn a whole new menu for three weeks. These challenges make CIA students much stronger and more adaptable to real world situations. It should be an honor for anybody to have been part of this new opening! I am excited to see what is next.” La Papillote is writing to be a part of this new adventure and expansion of our campus. The community is looking forward to hearing of the toils, progressions, and success to come. In the words of Chef McCue, “Bocuse will be spectacular, either way.”
February 7, 2013
Ingredients for Success
ON CAMPUS
5
BY: Irena Chalmers, Author and Mentor Steve Jobs said, “Don’t let the noise of others’ opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition.” And here’s another thought. This one is from Anne Pachett’s book, State of Wonder: “Everyone has an internal compass. Some find it and it points the way to go. Others find it but choose to ignore it. Yet others don’t know it is there. They may trudge along on well-worn paths that lead nowhere.” Deciding what to do is a hard thing. There is no map to guide you, no star to point the way. There are so many options and so many well-meaning friends, relatives, and guidance folk who think they know what’s best. Only you know what’s best. You are unique. So your task is to examine your strengths and follow your heart. What would you like to do if your fairy godmother waved a wand and granted your wish? How and where would you choose to spend your days and nights? Here are a couple of things you can do to help focus your thinking: You can begin your journey by deciding where you want to live. Would you like to be in Alaska or Hawaii, Paris or Istanbul? If you have the answer to this question, you could go there and find work after you arrive. The alternative is to decide what exactly you want to do, apply for a job and be prepared to move to wherever you are needed. How to Make a Plan You may think this is a total waste of time, but I can assure you it works: make a list of everything you don’t want to do. For example, I’ve spent gazillions of dollars on my education and I definitely don’t want to take a minimum wage job. Another being, I don’t want to work every Friday and Saturday night. I love
food but I don’t want to cook. Now list all the things you do want to do such as: I want to learn everything I can from the Masters of the Food Universe, and don’t care if I earn nothing (or just enough to survive.) You may be thinking what if I want to work in management in the hospitality field and know my best hope for success is to continue my education. When I have earned my AOS and BPS degree I will explore the advantages and disadvantages of working in a:
• • • • • • • • • •
Country Club Medical Center Luxury Yacht Museum Vineyard Embassy Military Monastery Spa Truck
A CIA BPS degree is a passport that opens doors to everywhere. Knowledge is power! You could be a butcher or baker or a barista, a personal or private chef, a caterer or researcher or importer or food policy lobbyist or taster or recipe tester or teacher or choose an entirely different sector of the vast food industry. You won’t be surprised to know there are more than 300 other food career options to consider in the fields of Farm to Table, Science and Technology, Research and Development, Art and Design, Philanthropy, Writing, Advertising, Marketing, TV and Food Media.... Many major restaurant and fast food chains as well as catering companies including Aramark and
Sodexo have branches in several countries, as do hotels and food processing companies. Check into employment at boutique and resort hotels and with the familiar names of hospitality companies. Is it possible there might be a job for you at Sundance (Robert Redford’s environmentally sensitive property in Utah and home to the famed film festival)? Or you could apply for work at any of the Embassies throughout the world and this will take care of visas and work permits. Some companies are even prepared to pay off your student loans. Supermarkets and food processing companies engage experts who travel throughout the world to buy coffee, tea, cheese, chocolate, olive oil, pasta, cookies, and other prepared foods and raw ingredients. Would you prefer to be a career counselor or an event planner, a food scientist, or own a bed & breakfast or become a TV star or a food cartoonist or sign up to become a literary agent or a restaurant designer, or flavor maker or become the curator of a food exhibit or study to be a culinary librarian? Irena Chalmers is the author of Food Jobs and serves as a career mentor. Contact her at i_chalme@ Culinary.Edu to make an appointment.
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6
LA PAPILLOTE
CENTER SPREAD
A letter to culinarians...
Center
BY: Emily Rama AOS Culinary
As individuals entering the food industry we each posses a keen sense of emotion revolving around food. We are rare beings, who find the beauty in the garnet rings of a beet, or become giddy over the golden brown crispness of a pan seared fish. We have created words to define the allure of our world, our own private language to identify with others who indulge in a similar lifestyle and passion. Words like Maillard, nappe, coulis, and duxelle, pepper our vocabulary. When we hear them come out of another’s mouth our ears perk with interest and our hearts beat in our chests. We are a part of a world that few have the privilege to live in and experience; we are culinarians. This bond we recognize within one another and with food can be rediscovered on many levels: seeing another chef work, talking with another culinarian, or eating an exquisite dish. As members of this society of food we try to connect with others on each of these levels: watching, speaking, and eating. One way we gain respect for anothers’ work is to watch them cook. The smooth and seamless nature in which a well versed Chef runs their kitchen is sensual to watch. There is an appearance of effortless authority that comes with confidence in their staff, product, and self. The way he or she can foresee a problem and step in before it spirals. Watching a Chef in their kitchen resembles a mother in command of her home. She knows each nook and cranny; when her children are having a bad day she knows where they hide, where the dust settles, and what areas get the most traffic. Watching a Chef in his or her element is a symphony of the senses. Secondly we recognize and elevate someone based on their knowledge and how
they extend it to others. A person well versed in their field of study can be considered a master of their field. A Chef is a master of his kitchen; he is well acquainted with his product and procedures. He is constantly reaching to build that knowledge base and share it with others. Chefs speak with the weight of experience, practicing what they read and go back to learn more. We listen to absorb their experience. We listen because we share a mutual passion; we listen as people who want to grow. Finally, as future culinarians we recognize that we can connect through food. This connection is different than the other two; the experience of eating a meal that someone else has prepared for you is very personal. It involves trusting the person who made it to give you their best, to put their all onto each and every plate. We know how much effort this takes to give each aspect of the food its necessary attention. We give the Chef the same amount of leeway we would give ourselves, which often is very little. When expectations are met or exceeded, a moment occurs. It can happen in the first bite or the last but in this moment we taste effort, passion, and dedication. The food becomes the reinforcement of the mutual bond, the recognition of someone who is dedicated to their craft. When we immerse ourselves in the culinary world we take a part in something that few people dive into, that few hold onto long enough to swim into even deeper. When we find another who has dedicated themselves to mastering the art of food we see, speak, and eat with other culinarians to share the bond. From being taught countless lessons from our
A Trail of Breadcrumbs...
Choosing an externship site is more than just sending a resume and praying that someone will respond. I sent my resume to six different locations in the New York City area, all of whom responded but requested that I trail. What’s a trail? It’s a working interview. To sum it up, I traveled to and from the island of Manhattan 12 times on 2 hour train rides (each way) and to and from Tarrytown 4 times. I worked in 6 different restaurants all of which are highly regarded, Michelin Star rated, New York Times reviewed, and even James Beard bestowed! What’s it like to work in a New York City restaurant? Like being a crew member on a pirate ship. It’s chaotic and arduous. There’s many swift movements and loud words like “CORNER!” that cut through the searing heat. Everywhere I trailed had a basement, which is unusual to a native Floridian. Some had as many as five flights of stairs (Where’s an elevator when you need one?!). There were hallways that seemed endless and rooms that were dedicated to solely flowers, decorations, and chocolates! The service always looked impeccable. One restaurant went as far as to profile their diners, in order to enhance their dining experience. Others employed young men and women with tattoos that covered them from head to toe. Now, where does the 18 year old extern fit amongst all of this? One word: bread. Who better than me to cut the crusty loaves? Everywhere I went I left a literal trail of breadcrumbs. I sawed through the tube-shaped Filone from Sullivan St. Bakery and I plowed through the large pain de seigle of Balthazar Bakery. I really warmed up to the idea of supporting the local Manhattan bakeries. The bread kept me in a corner with a panoramic view of each kitchen. I would slice brioche buns and watch as the garde manger carefully picked out the perfect piece of chervil with a pair of tweezers. In another kitchenI watched as braised pork belly was shoved under the broiler letting the
skin explode into a chewy caramel layer! Some places let me hang over the grill flipping lamb burgers or pork chops while others kept me far away from such intimacy with the heat. Certain restaurants had the most confusing levels of hierarchy. When I was told to deliver a box to the Sous Chef, I did so. To my surprise the Sous whom I handed the package to wasn’t the correct guy. It took three more Sous Chefs to find the right one! The New York City food scene can be demanding and intimidating (to say the least). However, that doesn’t mean you or I don’t have what it takes to join “the big leagues.” Sure it’s scary knowing that you have to please thousands of New York hipsters, Instagramers, and posh residents but if you find the right place then it certainly takes some of that weight off your shoulders. If you’re coming from a small town or food establishment don’t be afraid to reach outside the comfort zone. This is your time to explore all the options there are. For anyone seeking an externship, here’s my advice -go leave a trail of breadcrumbs. Even if the restaurant isn’t for you, who knows, you might wind up making a great impression and a one of a kind connection. Just make sure you clean up after yourself, they’ll appreciate that. Provided BY: http:// thesocialschoolhouse.files. wordpress.com/2012/10/ trail-of-breadcrumbs1.jpg
Chefs and mentors, in turn, it is our responsibility to put our all into everything we do because someone else is out there searching to reinforce that bond.
“ We listen because we share a mutual passion; we listen as people who want to grow.”
BY: Jeremy Salamon, AOS Culinary
February 7, 2013
7
r Spred The Bocuse D’Or, Lyon Experiences
BY: Jocelynn Neri, BPS Culinary
As I arrived in the culinary arena of the Bocuse D’Or, I was overwhelmed. The lights, sounds, music and announcers combined to be a complete sensory overload that I could hardly handle. As I glanced over at the American team’s kitchen, I saw stern, focused looks of Chef Richard Rosendale and Commis Corey Siegel. Though I was taken aback by the noise of the crowd, the two were moving with fluidity that was like watching ballet. Every move that they made was calculated and precise. As I focused my camera lens, I could hardly get a clear photo of the two in action.
The Bocuse D’Or took place in Lyon, France just two weeks ago. Though it is a competition known worldwide and participated by 24 different countries, it is only a small part of a large food and wine expo known as Sirha. As I made my way through
the crowd of hundreds to my seat, I realized that though this competition was a small part of a large expo, it was a huge deal for the competitors and their countries. As I threw on my Bocuse D’Or gear and waved my American flag, I was so proud to be an American and I was so proud of our promising team. Chef Rosendale and Siegel have been working to prepare for this competition for over three years, since they signed up for the American trials. As I watched them compete with the most elite Chefs of the United States, I had a feeling that they were a force to be reckoned with and they proved that. Once the competition was over and they won, training immediately started. Chef Rosendale and Siegel practiced their craft for months and worked diligently. They had several “run throughs” of the competition, a dress rehearsal in culinary form. For this type of culinary competition, there is no room for chance, hence why they practiced so conscientiously. The Chefs wanted to hit the ground running and know what they were doing at any given time. They had laid down the proper framework for success but this year was unlike competitions past, which caused demise in their plan. This year the Bocuse D’Or committee changed several of the rules. They were not given their fish and meat proteins until the day before the competition: Turbot, Lobster, and Irish Beef. They created masterful works of art to present to the two judging panels. For their presentation they made: “Slowly Cooked Turbot with Virginia Ham and Tennessee Black Truffles; Lobster Mousse with Butternut Squash Cooked in Cider; “Mushroom Explosion;” Twice Baked Potato & Leek Cigar, Vin Jaune Emulsion Hickory Grilled Beef Filet with Asparagus and Horseradish; Fried Hollandaise; Beef Oxtail “Yankee Pot
Roast” with Spiced Red Wine Sauce; Potato Dumplings, Bone Marrow and Thyme Infused Beef Broth with Crispy Beef Filet; Slowly Roasted Carrots.” The Chefs prepared for potential issues of not knowing what their proteins would be, but somewhere along the way they missed one of the rules and had points deducted for it. Regardless, our American representatives cooked flawlessly and all of their dishes were on point. In the end, America ranked 7th out of 24. Chef Rosendale and Siegel cooked their hearts out. Though we did not win this time around, the coaches seem to have high hopes for the future. Chef Rosendale set a standard that surpassed much of what we have seen America accomplish in the past and it is very likely that if he
All Photos Provided BY: Jocelynn Neri is to compete again, it will be his year. Though it was not our win, France did a phenomenal job and won gold. You could see the happiness and surprise in the face of the competition President, Chef Paul Bocuse, as he announced their gold title. In second place, Denmark followed suit and in third, Japan took the bronze. Overall, the competition was an enthralling experience. I am proud that our American team took things to a level so esteemed and I am excited to see what 2015 will bring.
2013 Rule Changes include withholding main fish and meat themes until two months before the competetion, where as it had previously been six months ahead of time. Another being a day before the contest, candidates will have a half an hour to choose seasonal fruit and vegetables from the farmers market to prepare two of thier three garnishes with. Past winners include: Bocuse D’or Silver Bocuse Bronze Bocuse 2007 France - Frbrice Desvignes Denmark - Rasmus Kofoed Switzerland - Frank Giovannini 2009 Norway - Geir Skeie Sweden - Jonas Lungren France - Philippe Mille 2011 Denmark - Rasmus Kofoed Sweden - Tommy Myllymaki Norway - Gunnar Hvarnes This Year’s Winners: 2013 Frnace - Thibaut Ruggeri Denmark - Jeppe Foldager Japan - Noriyuki Hamada
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Restaurant Week Experiences...
hef Reon
Restaurant week: a good excuse to dine at some of New York City’s finest restaurants. To middle class workers, this week tends to be a big deal because they don’t have to pay much money to experience what they hope will be a wonderful upscale meal. To servers within these restaurants though, this particular week is usually full of disappointment and is not so exciting. Why is this the case? We may not realize it, but the real truth of the matter is that when we stroll into a fine dining restaurant in New York City for restaurant week, there are many times when staff members frown in advance because we are not the wealthy, loyal guests who will pay top dollar for over-rated service. We instead, get pointed out as the “RW’s”, otherwise known as “restaurant weekers”, that don’t tip well, and are just pleased with a bargain. Little do they know, we are human beings. Yes, adults that in fact will pay mind to poor service and will not tolerate anything below a high standard. You see, restaurant week may be a great cheap ticket to a typical fine dining meal in the city but in reality, a poor restaurant week experience will stay with any guest forever and not persuade them to come back. In fact, it’ll encourage them to speak badly about the restaurant to their peers and word of mouth certainly gets around in this industry. I speak in these grim terms for a reason. I believe that any restaurant, upscale or local, should hold a standard of genuine hospitality. The two past
BY: Giulianna Galiano , Alumni, Alforno MIT instances where I have dined an “RW” were terrible snobby guests? Don’t get me wrong, I am not in in terms of food AND service. I won’t mention any way bashing out every high class restaurant in names but at both places, I felt as if my uncle and NYC; I have been to a handful that are incredible. I were pushed to the side because we didn’t order What I am saying is that if a restaurant is going to off of the regular, pricey menu (even though I was be featured to the public, they should have already dolled up in fancy accessories and my uncle looked practiced the essence of hospitality and be familiar more well-dressed than half of the room). In the most recent restaurant I went to, the hostesses actually glared at me in the front room because I was waiting for my uncle to find parking. They briefly told me where the coat room was without offering to be sat at our table or guided even to a waiting area. My uncle’s wine glass was empty for a good half an hour before a server realized to pick it up. The best part was that we had asked our server what she preferred off of the restaurant week menu and she never answered the question. Instead, she said something along the lines of, “Well most of our popular dishes on the menu are ones that sell really well.” Really? Yet ten minutes later, she described the roasted chicken perfectly to our sister table (whom she loved). Between the cold soup that arrived as a first course (where our server dropped the bowl on the table and had to run back to get broth to pour table side) and the mediocre food, my opinion on fine dining was definitely altered. Is it really worth paying $60 to $70 dollars per person, including wine, coffee and a decent tip, at a fancy city restaurant that features rude servers and Photo Provided by: Giulianna Galianoo
San Pelligrino Competition : People’s Choice
Photo Provided BY: Matthew Grunwald January 23, 5:14 pm at the Astor Center in the lower east side of Manhattan. My heart was beating and I was ready for competition. Procedures for my dish and flavor highlight notes rushed through my mind, emulating the rapid speed of the subways throughout New York City. Stopwatches clicked as I sped past my other seven competitors to my station in the kitchen. Weaving past media and all of the chef judges, I arrived at my station and grabbed my freshly sharpened knife. “Start the soup”, I said under my breath knowing that it required at least an hour to develop flavor and depth. I maneuvered through my mise en place on my station and foraged all of the ingredients for the hot and sour soup shooter. While chopping the aromatics, sweating onions and galangal, and removing the shrimp shells, I thought back to cuisines of Asia as I lined my shrimp on my cutting board in a row and removed vein by
vein in a repetitive motion. Once I had finished sweating the onions I threw the garlic, shrimp shells, orange juice, red curry paste, lemon grass, peppercorns and water to cover and brought it to a simmer. Meanwhile chef judge, Jean François of Daniel Restaurant taunted me asking if I would finish all of my food on time and if it would be hot. “Yes chef!” My plate consisted of six components, two sauces and a garnish. Two of my components featured sautéed shrimp and seared scallops which meant the A la minute method required sensitivity for plating. I only had 120 minutes to prepare and execute ten composed plates all while balancing the scrutinizing questions about my dish from the chef and media judges. The soup had simmered and I lowered the heat to let it concentrate flavors. It was time to proceed to the stuffed shishito pepper. I had decided to stuff the narrow pepper with an aromatic shiitake mushroom and shrimp forcemeat and then batter and deep-fry the whole thing. Gathering the Robo Coupe and plugging it into the wall I filled the blender with sautéed shitakes, cashews, shrimp, ginger, garlic, scallions, hot bean paste as well as fermented bean paste and a pinch of Szechuan peppercorns. Flicking the switch to high and letting the ingredients emulsify I started on the batter for the pepper when I heard the time keeper of the event yell, “90 minutes.” Beer, tapioca starch, baking powder, salt and panko bread crumbs made their way into a bowl and with the flick of a whisk was combined. Gathering the completed forcemeat I filled my pastry bag with the flavorful mixture and stuffed the interior of each pepper before plopping each one into the batter to sit. My next component was a Japanese pancake, otherwise known as okonomiyaki. I cooked udon noodles, chopped shrimp, rendered bacon, sliced Napa cabbage and combined the lot in a bowl with
BY:Mattthew Grunwald, AOS Culinary eggs, flour, salt, pepper, and a dash of hot bean paste for a bit of heat. I folded the batter and heated my non-stick skillet to medium heat. I filled each 2-inch ring mold with the pancake batter about an inch of the way up and reduced the heat to low, allowing the cakes to cook at a slow constant temperature. 55 minutes to plate. With the okonomiyaki on the back burner I rummaged through my ingredients for both of my sauces. I heated one of my two sauce pots and filled it with fresh mango, coconut milk, lime and lemon juice and a dash of salt. In the other, I sweated shallots and reduced with sake, oyster sauce and a pinch of peppercorns. The sauces were simmering and reducing, the peppers were ready to be fried as they waited in the batter, the pancakes slowly cooked and the soup continued to simmer as I heard the time keeper announce 20 minutes to plate up. I gathered my plates and began to heat them in the oven while gathering four large sauté pans for my scallops and shrimp pick-up. Heating the fryolator and finely slicing my shiso leaves, I prepared the garnish for my scallop by flash frying three aromatic leaves. Everything was ready and I was now in the eye of the storm. “10 minutes competitors!” Knowing that the pickup of the shrimp, scallops and fried peppers had to be in the last two minutes of plate up I took the last eight minutes of time to strain my soup and clarify it with egg whites and remove all of the okonomiyaki from the ring molds. “Three minutes!” Bringing my plates to my assigned table I turned on the heat lamps and fitted each plate with a shot glass. I reached for my soup and a sauce gun and filled each shot glass with soup. Flashing the peppers in the oil I darted to the okonomiyaki and plated each one in the center of the plate and rushed back to my crispy peppers 30 seconds later. I let the peppers rest, which gave me the perfect amount
February 7, 2013
of time to drop my ten scallops and ten shrimp into the large hot sauté pans to sear. While the scallops and shrimp seared I placed each pepper on top of each shot of soup and then sauced the plate with the mango and coconut milk reduction as well as the sake and oyster sauce reduction. Lunging for the screaming shrimp and scallops, the judges muttered slight whims of panic, “Was he going to finish in time?” Gripping the hot pans one by one I plated the seafood components and wiped the plates. With great relief I yelled, “TIME!” 18 seconds more and my plates would not have gone out to the judges. I marched out of the kitchen and proceeded to stand in front of an impressive arsenal of industry judges sitting at an intensely lit table with my dish sitting in front of each of them. The panel of judges included: Chef Jean François of Daniel Restaurant, Chef Matt Storch of Match, Chef Jason Weiner of Almond, Chef Laurent Tourondel of BLT, Chef Missy Robbins of A Voce, Alyssa Shelasky of NY Magazine and Grubstreet, Dan Myers of The Daily Meal, and Linda Kavanagh the President of New England Culinary Group. I was judged on sanitation and food handling, organization of mise en place, recipe accuracy, meeting time limits, flavor, texture and degree of doneness of dish, serving methods, portion size, creativity and practicality. I was judged for confidence in culinary skills and personal cooking style, and creativity of menu. Each judge provided feed back of the dish and had me explain different components of the dish as I spoke into the microphone held in front of my face. Media judge Alyssa Shelasky then asked me what was the worst thing about being a chef. I immediately said P&L’s. Chef Laurent Tourondel of BLT immediately started laughing and said, “I think we have a future chef!” With the audience and the judges still chuckling
FOOD & BEVERAGE
I exited the judging room and stood by to await the results. As the awards were being presented I was fortunate enough to hear these words, “And the winner of the people’s choice is….Matthew Grunwald from the Culinary Institute of America!” I was thrilled, thankful, and full of joy. I would like to express an enormous thank you to Chef Brad Barnes for mentoring me through this competition and giving me the opportunity to compete this year. I also want to thank the CIA and Continuing Education Department for allowing me to practice my dish and complete time trials in the kitchens around campus.
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Matthew’s final plate. Photo Provided BY: Matthew Grunwald
Valentine’s Day Wine and Dessert Pairing Valentine’s Day can be a make or break time of year for males across the better part of the western world. Some are single and looking to change things. Some are not, and hoping not to be, based on their Valentine’s Day choices. Unfortunately, the day of passing out Thomas the Train Engine and Barbie Valentine’s cards are over. The pressure to come up with a gift or an idea to tip the scales in your favor can carry a large burden. The last place anybody wants to be on February 13th is roaming the aisles of your nearest drug store looking for the Russell Stover section and the cheap teddy bears stocked on the shelves. Luckily for us, a culinary community, we all have some degree of cooking skills to fall back on. There is not an easier way to impress your person of interest than to cook a personal meal for two. Hopefully, the way to raise the status of your meal can be to pair your food with some quality, yet affordable wines that are readily available in any local wine shop. I am far from any sort of wine expert in any capacity. I simply took the wines class here at school and paid enough attention to have a very, very basic understanding of how to pair wine with food, and in this case, desserts. I chose to focus on dessert pairings. That’s not to say that pastry lacks the same variety of flavors as the savory world. I find that the sweet dishes have more readily identifiable flavor profiles that making pairing a significantly easier task to write about. Chocolate is the quintessential Valentine’s Day sweet/dessert /gift, which in my opinion makes it even more important to have wine to pair with it. Otherwise, there is a chance of being labeled as unoriginal. As far as wine is concerned Brachetto d’Acqui is a natural match for chocolate on many levels. Brachetto d’Acqui is an effervescent wine from the region of Piedmont in Northern Italy and is made from the Brachetto grape. It is a very light wine, with an alcohol percentage of around six
percent on average. Brachetto pairs well with items like simple chocolate cake, truffles, or chocolate covered strawberries. The crisp bubbles of the wine do well to cleanse the palate of the richness present in chocolate. Also, the strawberry and raspberry aromas complement the red berry fruits that typically pair with chocolate, especially on Valentine’s Day. Brachetto d’Acqui is readily available in nearly all liquor stores. The most commonly found bottle is the Banfi Rosa Regale, which typically is a very affordable $15 to $20. It is also available conveniently in half-bottle format. This wine should be served chilled for the best possible experience. Fortified wines offer a distinctly different approach to dessert pairings, where instead of contrast and cleansing, they provide richness on top of richness. Fortified wines have high alcohol content, above 16% and come in many different styles. Oloroso Sherry wine, such as Pedro Ximenez, and Malmsey Madeira (my personal favorite) are two common fortified wines that pair well with sweets. These two styles of wine are by no means the same. The Pedro Ximenez is more full bodied than the Madeira and it obviously has different aromas and taste. But in my amateur opinion, both wines offer a similar profile. The aromas of these wines carry with them a smell of raisins, caramel, and lingering notes of coffee. Both wines also pair well with similar desserts. Rich, hearty desserts such as ice cream would be a good choice and so would desserts with nuts and dried fruit. Both wines can be found in the price range of about $25 for a moderate bottle, and are fairly easy to find in most wine shops. Fortified wines should always be served at room temperature. For lighter desserts that feature fruit or delicate pastry, an acceptable choice would be another Italian sweet wine, from the region of Piedmont, Moscato d’Asti. This wine features aromas of honey,
BY: Ryan Woolley AOS Culinary grapefruit, and floral notes, with a crisp acid balance and noticeable effervescent mouth feel. It is a great all around dessert wine, and is easy to find anywhere wine is sold. However, be cautioned that the bottle of $7.99 Moscato at the Hess down the street will probably not have the same flavor as quality wine. Moscato d’Asti should be served chilled to best appreciate it. The most important thing to remember is wine is meant to be fun and enjoyed. There is no reason to stress about specific pairings or flavor profiles. Everyone has their own unique taste and thus their own preferences. The only way you will know what you like is to keep trying new varieties and to always approach each new experience with an open mind.
Provided
BY:http://www.siftcupcakes.
LA PAPILLOTE
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Grad. Speaker: Maneet Chauhan ‘00 Celebrity Chef, Television Personality, and Author
Celebrity chef Maneet Chauhan’s passion for all things culinary started at an extremely young age. Seeming to have been born with a ladle in her hand, her official epicurean education started in her homeland of India, where she graduated at the top of her class from the WelcomGroup Graduate School of Hotel Administration, India’s top culinary and hotel management school. After interning in India’s finest hotels and kitchens, including the Taj Group, Oberoi Hotels, and Le Méridian, it was off to the U.S. to conquer the foremost culinary school in the world, The Culinary
Institute of America. There she graduated with high honors and swept all awards in her graduating class. After some valuable fine-dining field experience on the East Coast, Chef Chauhan decided to take a chance and headed for Chicago. It didn’t take long for her to fall in love with the Windy City as she began her quest to find a job in a dynamic and challenging environment. Being the only woman to go up against 40 male chefs, Chef Chauhan was hired as executive and opening chef for Vermilion, a contemporary Indian and Latin fusion restaurant. With Chef Chauhan at the helm, the restaurant earned many accolades, including Chicago magazine’s Best New Restaurant, Esquire’s Restaurant of the Month, and Wine Enthusiast’s Best New Restaurant in the U.S. A second, equally impressive Vermilion was then launched in New York City, and soon after, Chef Chauhan was nominated for Time Out magazine’s “Best Import to New York” honors. During Chef Chauhan’s tenure with these landmark restaurants, her cuisine received exceptional reviews from Bon Appétit, USA Today,
Time, Esquire, Travel + Leisure, Gourmet, Town & Country, Businessweek, and O, The Oprah Magazine, as well as a stunning three-star review from the Chicago Tribune. After eight years of leading the kitchens of Vermilion in both New York City and Chicago, Chef Chauhan ventured out on her own. In a short period of time, she has established herself as an honorary figure and leading volunteer for prestigious culinary schools, industry events, and premier non-profit foundations. After being the only Indian woman ever to compete on Iron Chef and being a fierce competitor on The Next Iron Chef, Chef Chauhan is now a full-time judge on Chopped, the Food Network’s James Beard Award-winning hit. The popular show has also been nominated for a Critic’s Choice Award. Maneet Chauhan lives in New York City with her family and is in the process of opening a restaurant in Nashville, TN and working on two new cookbooks. Provided by: Shelly Loveland, Coordinator
AOS Graduating Class of February 8, 2013 STATE
SITE NAME Abigail Kirsch
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Alinea Alinea All Spice Bar Boulud Biltmore Biltmore Blackberry Farm Blue Hill at Stone Barns Bolete Restaurant The Bridge Golf Club Colicchio & Sons db Bistro Moderne DBGB Kitchen Del Posto Domenica Fog Island Cafe Fog Island Cafe Greenhouse Tavern Herbfarm Hudson’s on the Bend Jacks Oyster House JW Marriott Desert Ridge L’Etoile Lincoln Maidstone Club Oceana Olives Osteria Oyster Bar Grand Central Panzur Ray & Stark Bar Ridgewell’s Catering Schlosshotel Lerbach Schlosshotel Lerbach Signature Room The Cellar Turning Stone Wegmans Wegmans William Penn Inn
Sonya Angolemmo Tiffany Chin Lan Ngyuen Lizzy Landau Courtney Payne April Heckathorn Molly Schriever Molly Rautenstrauch Justin Chen
STUDENT
Mackenzie Mantegazza James Brocato Ji Youl Kim Jonathan Ikinaga Troy Phillips Jesus Gomez Jezariah Schutz Munyer Chase Evans Tyler O’Laskey Gerald Staples Christine Hwangpo Angie Segura Alicia Macias Antonio Perez Jonathan Koeckeritz Ezra Neuman Sara Colon Ryan Mallinson Nathaniel Toups Leah Colins Cierra Cannon Douglas Cotugno Patrick Najarro Amelia Rouhipour Scott Johnson Anthony Colombo Bongkyun Son Douglas Runge Ivana Bekavac Patrick Carroll Michael Strassie Seungyoon Lee Matthew Campion Annamaria Dobrovac Timothy Reading John Henry Souza Kelvin Le Antonio Lopez Rainer Burrow Robert Flowers Robert Powell
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Baking and Pastry
Welcome Back Returning Externs!
Culinary Arts Group #1 Shaza Banna Laura Ganssle Akshay Dalvi Stephanie Tarazona Herschel Robel Emily Holder Jonathan Diem David Christen
James Kallivrousis J.R. Weidmyer Gerardo Cadena Paulo Gomes Hanbit Hong Dominic Lomanno
Culinary Arts Group #2 Joshua Painter Chun Cheng Jungho Kim JoemHo Jun Uhy Andrade Ted Fitzpatrick Kirstin Krzyzewski Humberto Castillo Raymond Davis Kwaduo Ansah Sanghoon Ro Cameron McCloe
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Hot Chocolate Grayson Claes Madeleine Nathan A Voce Alan Wong Elaine Yeung Breakers Sarah Fortis DBGB Kitchen Stacy Han Delicate Decadence De’ja Smith Shashwat Shivam JW Marriott Phoenix Desert Ridge JW Marriott San Antonio Hill Country Resort Jay Roth Magnolia Bakery Elise Macur Osteria Del Circo Elizabeth Pritchard Pepper Mill Kimberly Tran Erin Patterson Ritz Carlton Sweet Jazmine’s Kristina Danevich Turning Stone Brittany Conlon Vanille Patisserie Felice Cunningham Vanille Patisserie Ashtyn Kucher
Kyung Won Kang Anne-Marie Denton William Pebler Jr. Zach Gill Michael Farle Emily DeMaro Rachel Sherman Virginia Byrne Nicholas Chong
Culinary Arts Group #3 Nora Haefer Deborah Gana Samantha Kaufman Rachel Foster Miranda Crenshaw Lauren Smith Michael Garrini
Katharine Korobkin Mark Schuyler Eleni Martinez
Paul Davidson Evan Harman Michael Gaffnez Adam Goldberg Chad Graysill James Brush
POT LUCK
February 7, 2013
BPS Graduating Class of February 7, 2013
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Richard Aguero, Alexabder Alcarraz, James Avenoso, Nina Barbosa, Shawn Barrett, Christopher Bethoney, Michaela Bonds, Brian Bonville, Judd Brown, Robert Bullek, Alexandra Burst, David Chen, Hyun Suk Chung, Monica Cieslak, Sean Clinton, David Codd, Patrick Coelus, Kara Cosgrove, Anthony Cubias, Marc Davidson, Gabriela Desouza Coutinho Avila, Thatcher Downing, Matthew Edmond, Drew Fellela, Marc Follit, Kaitlyn Fosse, Ashley Fox, Nicolo Franco, Jason Glasgow-Jackson, Cristina Gutierrez, David Hargrove, John Helm, Christian Johansmeier, Rebecca Katz, Nicole keller, Aubrey King, Frankie King, Peter Lapalm, Sam Lindenberg, Karlo Lopez, Casey Losee, Matthew Mabee, Kelsey Manka, Leidys Martinez, Kelly McIntyrem, Christopher Medyna, Rachel Merriam, Taylor Miles, Andrew Mitchell, Michelle Moyer, Ramon Navoa, Alexis Neal, Lori Nelson, Jocelynn Neri, Patrick O’Carroll, Elias Orloff, Hanei Park, Alyss Parr, Ilana Pulda, Maria Elaine Ramiscal, Isaac Reyes, Christoper Reynolds, Nikki Rizzo, Cory Roberts, Kristina Rogers, Christopher Rumley, Anna Salko, Jong Hoon Seo, June Shin, Christopher Smaldone, Simon Solis-Cohen, Siddharth Somaiya, Jeremy Spesard, Jacob Sumberg, Samuel Terrell, Christopher Tuttle, Samuel Velasquez, Neftali Ventura, Alexis Vergne Skelly, Rachel Vogel, Julian Weber, Rhonda Woodson, Minjich Yu.
Graduation Speaker...
Co-Owner and Creator of Alinea, Next, and The Aviary
As managing partner of Achatz LLC, Nick Kokonas is the co-owner and creator, with Grant Achatz ’94, of the renowned restaurants Alinea, Next, and The Aviary, all located in Chicago, IL. He is also coauthor of Chef Achatz’s award-winning memoir Life, On the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat, which is being adapted for a movie. The pair also published Alinea, which features more than 100 of the restaurant’s recipes and is filled with full-color photography. Mr. Kokonas and Chef Achatz first opened Alinea, serving progressive American food, in 2005 in the Lincoln Park neighborhood. They followed up their success with the 2011 opening of Next and The Aviary in Chicago’s West Town. The entire menu at Next changes every three months around a new theme—three for 2013 include an all-vegan menu, The Hunt, and a Bocuse d’Or competition menu. The Aviary is a cocktail lounge where the drinks and service are given the same attention to
detail as the cuisine and hospitality in a four-star restaurant. Downstairs from The Aviary is The Office, a speakeasy available for private parties or by invitation. Alinea has three times been named the Best Restaurant in America and is the only restaurant in Chicago to receive three Michelin stars. The restaurant has also won numerous James Beard Awards—including Best Service in America—and was named the best restaurant in the history of Chicago by Chicago magazine. His follow-up, Next, won Best New Restaurant in America accolades from the James Beard Foundation and is known for having pioneered the use of tickets for restaurants. Mr. Kokonas envisioned and created the supporting software that is now being rolled out commercially to restaurants around the country. Alinea has since adopted Next’s business model of selling tickets instead of taking traditional reservations. Prior to his restaurant career, Nick Kokonas spent 10 years as principal of Third Moment
Trading, a proprietary trading company specializing in options and derivatives arbitrage. He also funded and advised a number of small tech start-ups, including Funbrain.com (sold to Pearson PLC in March 2000), VisaNow.com, and, most recently, Swingbyte, Inc. A graduate of Colgate University in Hamilton, NY with a degree in philosophy, Mr. Kokonas is a native of Chicago, where he lives with his family.
Mexicali Blue 87 Main Street New Paltz, NY 12561 845-255-5551
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“The best tacos on the East Coast!” - Anthony Bourdain Celebrity Chef and Author
Nick Kokonas
Student Amanda Bo Wing putting the final touches on her cake. A look into Bocuse Restaurant’s private dineing room.
A view of Bocuse Restaurant’s latge open kitchen window.
Overflowing bowls of Fried Chicken were available at this Black Culinarian Society Event two weeks ago.
Platers from both teams eagerly try for advancment in a recent game. CIA’s Basketball team photo Bocuse Photos Provided BY: Stephanie Kirklnd Others Provided BY: Dan Castro