2014 10 17 final

Volume 35, No.13

October 17 2014

The 411 on the Applied Food Studies Major

BY: Deja Burrows, AOS Culinary

The new Applied Food Studies major has been the talk of the campus since its announcement.

Students in all parts of the AOS program have been considering it for the future. Unfortunately, though it is popular topic, not many people actually know what the program is all about and what students would be best suited for it. I recently spoke to Dr. Maureen Costura, one of the faculty members putting the program together, in order to gain some insight.

This new major is spread over a three-semester period, just slightly shorter than both the other Culinary Management and Culinary Science BPS programs. In order to complete the program students must complete 120 credits in total, making it a relatively intense program.

Students may have up to six classes in a semester. Instead of looking at what you can do with food, this new major will look at what food can tell you. The classes will incorporate more social sciences and humanities and is geared toward the intellectually curious chef. It was designed so that those with previous college experience can easily transfer credit that are in applicable to the curriculum.

The degree’s main focuses include different academic approaches to food, past food and food ways, as well as the relationship between politics, environments, societies, and foods. Dr. Costura implied that students will be looking at food as more than just something to eat.

There will be five elective classes for the students to

Dr. Maureen Costura, Liberal Arts Assitant Professor

Photo Courtesy of CIA choose form, which will correspond with their mandatory BPS classes. Electives include Ecology of Food, Anthropology of Food, History of Food, Food Systems, and Food Policy.

Each class will look at a different aspect of food’s influences. In Ecology of Food, students will evaluate the way in which food effects and is effected by the environment, Anthropology of Food will present the food ways of ancient societies. Here students will seek to understand their way of life through food. History of Food will allow students to study ancient culinary text and to produce food from ancient recipes as authentically as possible. One example of this would be baking bread in an outdoor oven. The Food Systems class will look at the movement of foods as well as the ever-rising food waste issues. Lastly, the Food Policy class will look at food from a political and economic standpoint. Each of these classes promise to include both practical and theory portions in which the students participation will give them a well balanced learning experience.

Like most bachelors programs, the Applied Food Studies major will end with a project, equivalent to a senior thesis. The projects for the next few years are already lined up. In the first project, students will build and maintain a garden on campus. This is to help them understand food systems as well as the influence of the growing process on food. Another project being planned is the replication of a historic, sustainable Amazonian soil,

which has yet to be recreated. Dr. Costura is very excited about all of the future projects and she feels they will be of benefit to more than just the students participating.

Students with interest outside of the kitchen may be attracted to this program due to its unique nature. It is intended for the intellectual students who see food for more than just its culinary purposes. It is intended to inspire and educate those who want to change food policy or be culinary educators. Humanitarians, those interested in the welfare of the public, and students who like to help resolve the global food issues should all look into this program.

Dr. Costura is very excited about the project and believes it is very timely. Currently fresh water supplies are depleting, the world’s population is growing and may go beyond what we have resources for, and the lack of sustainable food sources in third world countries are each problems which needs to be resolved. In the Applied Food Studies program, students will study issues such as these, evaluating possible solutions along the way.

The new program is intended to launch in January. If you want to make a change, learn from the past, and influence more than just the kitchen, ask yourself, “Are you ready for Applied Food Studies?”

For more information on the Applied Food Studies BPS major, please visit The Center for Academic Advising on the 2nd floor of Roth Hall, or email academicadvising@ culinary.edu

Photo Courtesy of CIA

“Earth, Wind, and Food: A Blue Hill Story”

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P 4-5

“A Trip to Hudson Valley Fois Gras”

CENTER SPREAD

P 6-7

“New Study Brings Faith to Restaurant Industry”

P 8-9

“The CIA and Half Moon Theatre Partnership”

BACK PAGE

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“Graduation”

2

LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

From the Editor’s Desk

October 17, 2014

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Connor White LAYOUT EDITOR Thiana Anderson ADVERTISING MANAGER Sue Haug CONTRIBUTORS

Deja Burrows Nico Dellenbeck Marisa Licandro Morghann Crossley Anthony J. Ligouri Betsy Ruch Natalie Crumbaugh

Maddy Morrison Sera Park Andrew Vinegar Tricia Manzanero

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.

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: Connor White, Editor-In-Chief at lapapillote.culinary@gmail.com.

Here at The Culinary Institute of America, students are divided into Culinary Arts and Baking & Pastry Arts.

While we are united under the same school, there is no denying the divide between the degree programs. Culinary students like myself tend to be all about speed and having an instinctual relationship with the food that they create. While there are recipes, we are rarely locked into exact measurements, times, or flavor profiles. Baking & Pastry on the other hand is all about timing and precision. No ingredient goes unmeasured and concepts must be thought out to a T before beginning. You cannot adapt as you go, which makes for even less room for error. In a sense, culinary and baking require opposite approaches.

Last block I took the Baking & Pastry Skills class for Culinary Arts students. I was in for quite the treat.

I must admit that I was not very excited to go into this class; something that I believe to be of most people in going into their unpracticed facet. As a student at CIA, both Culinary and Baking & Pastry students are required to take a class in which they learn the fundamentals of the others’ field. Commonly students think that they are not at culinary school to learn to bake, or vice versa. I knew that baking was not my strength, and in all honesty I didn’t really care to invest the time and energy to become good at it. I reluctantly began the class anyway, knowing that I had no other option than to just tough it out and get through this class.

On my first day in the class my instructor, Chef Higgins, introduced himself to our class. He let us know that he was aware of our mentality about the class and that it was his goal to open our minds a little by the end of the

block. He informed us that he himself attended CIA back when Culinary Arts was the only offered program. The two baking and pastry classes that he took during his time at CIA opened his eyes to its possibilities; they ended up changing his life forever. After graduating with his degree in culinary arts he dedicated his time and efforts to learning all that he could about baking and pastry. Chef Higgins went on to become a Certified Master Baker, the highest possible distinction for a chef. In 1988, Chef Higgins competed in the Culinary Olympics in Frankfurt, Germany. He returned with the highest number of awards of anyone in the world that year, winning two Gold Medals with Distinction, one Gold Cloverleaf, and one team Gold Medal (all for pastry). Needless to say, Chef Higgins was the perfect person to teach a bunch of culinary students how to bake.

While most of my class lacked excitement going into baking, slowly but surely Chef Higgins won us over. His approach to working with culinary students was to mold them until they became excited about what they were doing. First, he had our class take a slow approach. He wouldn’t allow us to move on to the next thing until each step was completed fully and accurately. As we became more understanding of the basic techniques, he would teach us more advanced concepts to try. Once he had molded us, we began to make food that had us excited. By the end of his class, I was baking foods that I never would have imagined possible. Focusing on various baking techniques, our class learned to make items such as breads, pastries, cakes, custards, and other knockout items.

My point is this: you can only create beautiful food so long as you approach it with an open mind. For me, I approached baking and pastry with a negative perspective.

My lack of practice led to me being self conscious about nearly anything involving flour. It wasn’t until Chef Higgins changed my outlook that I was able to make food that I was proud of. He helped me gain an increased respect for the craft of baking and pastry. Realizing that it is no longer something to feel afraid of, made all the difference in my opinion. I owe a big thank you to my instructor, Chef Higgins, for opening my mind and teaching me a world of new possibilities. My increased understanding of baking and pastry leaves me feeling enlightened. By having a block where both Culinary and Baking & Pastry students are able to learn an unfamiliar aspect of their field, CIA helps close the industry’s divide one student at a time.

With an open mind and an empty stomach, I eagerly await my next culinary adventure.

Connor White Editor-in-Chief, La Papillote

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.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.

NOTICE OF NON-DISCRIMINATION

The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not

Chef Higgins poses with his Baking and Pastry Skills class for Culinary Arts students on their final day of the block.

Photo Courtesy of Connor White

discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following persons have been designated to handle inquiries regarding the non-discrimination policies: Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations

Maura A. King Director-Compliance

Title IX and Age Discrimination

Section 504/ADA

Office: Roth Hall Room S324

Office: Roth Hall Room S351

Telephone: 845-451-1314

Telephone: 845-451-1429

Email: J_morano@culinary.edu

Email: m_king@culinary.edu

The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538 Should you require further information, please visit http://ciachef.edu/consumerinformation.

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Frank Guido Photographer and Social Media Editor

Thiana A. Anderson Layout Editor

Andrew Vinegar Director of Campus Outreach

October 17, 2014

3

Earth, Wind, and Food: A Blue Hill Story

BY: Nico Dellenback, BPS Culinary

New York City is a culinary student’s playground. It’s the home of our greatest restaurants, and the some of the most iconic chefs who we all aspire to be. Ten years ago, a piece of greatness sprouted from New York’s Greenwich Village and emerged thirty miles north in Pocantico Hill. Blue Hill at Stone Barns has been awarded three stars from The New York Times and a single Michelin Star. It’s executive chef and co-owner, Dan Barber, has been awarded several James Beard awards, and serves on President Barack Obama’s Council on Physical Fitness, Sports, and Nutrition. Barber was named one of Time magazine’s 100 most influential people in the world. Blue Hill at Stone Barns has not only earned the respect of the culinary community, but the entire country. So what else makes this place so special?

In the journey our food takes from the soil to our plates, (and ultimately back to the soil) Dan Barber, Daniel Humm, and even Thomas Keller are simply middlemen. The real chefs are not wearing white jackets, pressed aprons and polished black shoes. The true masterminds are wearing rubber boots coated in manure, stained overalls, and a rain jacket. In rain or shine, farmers raise the pigs, turn the soil, plant the seeds, feed the animals, and sadly in the end slaughter the pigs.

Blue Hill is located on property owned by the Rockefeller family. In 1932, Peggy Rockefeller wanted to transport Maine cattle to their property and begin a dairy farm.

When Peggy passed away her husband, David Rockefeller, started the Stone Barns Center for food and Agriculture in her memory. The center’s goal from the beginning has been to “improve the way we eat”. They offer classes to children and adults, teaching everything from bread making to chicken keeping. Stone Barn’s also offers a nine-month apprenticeship. The student can specialize in soil management, raising livestock, or running a greenhouse. The program extends past working in the field or in the greenhouses. Students learn about the business of running a farm. If the goal is to “improve the way we eat” having the capability to keep the business operating is obviously essential. CIA alumni will tell you that the farther they go in their career the more time they spend behind a desk crunching numbers. It is not the glamorous side of our business, but the knowledge is paramount.

The Blue hill dining room fits 75 diners at one time.

The room was originally the home for the farm’s cows.

Now, it is modernized and looks out upon the main field.

The diners enjoy a personalized menu in the dining room, on the patio, or possibly even in the kitchen. Reservations should be made at least three weeks in advance. However, these three weeks are nothing compared to the years it takes to plan out the journey of the food. Before anything is planted, the farm managers are working late nights to make a plan. On a farm, “the root of the problem is the soil”. In order to keep healthy soil, the farmers have to rotate crops to different areas each year. An experienced farmer will plan out their crop rotation up to fifty years

Photos Courtesy of Nico Dellenbeck in advance. Jack Algier is responsible for deciding what grows on the farm. Dan Barber is then responsible for translating the produce grown on site into the unique Blue Hill dining experience that has become so renowned. The vegetables are not the only things that need to be rotated around the farm. In order to make sure there is enough food for the animals, the sheep, chickens and pigs take turns grazing from each field. First, the sheep are brought in when the grass is eight inches high. Once they have eaten four inches, the chickens arrive in their movable chicken coops. The chickens are responsible for mixing the sheep manure with their feet. If the ground needs further mixing, then the Berkshire pigs are brought in.

This kind of sustainable farming practices is what makes this place so special. The Stone Barns Center teaches this philosophy and also practices it. Unfortunately for the animals, most of them will be later transported to the USDA certified slaughterhouse that is located on the property.

Fortunately for us, the animals will then be transported to the Blue Hill kitchen. Along with sixty percent of the produce that is grown on the farm.

Dan Barber and the Blue Hill staff create a unique dining experience for each customer. They are not given menus. Instead, they are given a small book of what is being harvested from the farm at that particular time.

They are asked if they have any dietary restrictions, and how “adventurous” their palate is. If the kitchen decides to serve them something smoked, the customers may be taken out to sit on the patio. This way they can watch and smell their food being cooked. There is no doubt that the partnership between the farm and the restaurant creates an experience that can’t be found anywhere else. The quintessential example of this is shown in their new private dining room. This dining room seats fourteen to fifteen guests. It’s located in what was once a manure pit. In the corner of this dining room is a large box. In the box is about 1-2 cubic yards of compost. The box is covered, but you can still see flies landing on top of it. Thankfully it doesn’t t smell at all. As the compost is decomposing it creates heat. The heat that is generated warms two copper pipes in the box. The copper pipes run to the opposite side of the dining room where they heat two water baths.

These baths allow the staff to cook table side sous vide, powered only by compost.

Laura Bowman is a CIA student who just finished her externship at Blue Hill. She describes the kitchen atmosphere as, “Intense, passionate, and focused”. She says, “I have a newfound appreciation for the food and cooks working in fine dining - the expectations and demands are unlike anything I have ever experienced before”. Laura says that all the cooks there are required to work a morning each week on the farm. She says, “This opportunity

was a very exciting way to learn more about where the restaurant was sourcing the majority of it’s food. Some of my chores included harvesting berries, extracting honey, herding sheep, picking baby beans and flowers”. It sounds like working at Blue Hill is an incredible experience. If any students are considering staging there Laura says, “Although I found it a challenging place to work, there is certainly no place I could have had such a diverse working experience. BHSB forever changed me as a cook and person. I grew a tremendous amount over my eighteen weeks there. Looking back on my experience I would never trade my extern at BHSB for another opportunity – it was the best thing that could have happened to my culinary career and me. I am returning to the CIA a little scraped and burned but with more fire and drive than ever before”.

Stone Barns and Blue Hill are unique and without a doubt they are changing the way we eat. The passion and drive of each of their employees is what makes them special. They are committed to their mission, and each of us can learn from them. Cooking with a “farm to table” mentality is great. However, we should really be thinking about “soil to soil”. They journey of food starts before the farm, and ends after the table. We need to keep our local farms in business, and teach young people the importance of taking care of our environment. As cooks and bakers, we can do so much more then work in a nice restaurant.

We can improve the way the world eats.

LA PAPILLOTE

4

A Trip to Hudson Valley Fois Gras

BY: Marisa Licandro, AOS Culinary

Foie gras is perhaps the most controversial topic in the food industry. Although it has been banned, protested, and debated, foie lovers around the world still keep it in enough demand to keep farms afloat. One of those farms is Hudson Valley Foie Gras. A couple friends and I embarked on an hour and a half long trip west to Ferndale, New York to tour the farm. Our knowledgeable tour guide, Marcus Henley, the operations manager at the farm for 13 years, showed us every inch of Hudson Valley Foie Gras. To give an idea of its size, they have seventeen football fields worth of buildings, although it appeared to be a much quainter opperation than that. Marcus showed us every step of the process; he wants to make it clear that Husdon Valley Foie Gras has nothing to hide in terms of their production. I arrived indifferent on my views of foie gras. My expertise on the topic was only based on passing conversations or news of protest. I departed from the farm with a changed mind.

Let’s start with the ducks. They arrive weekly to the farm from Canada as day old ducklings. Although natural birth is possible, artificial insemination is more reliable for a farm that produces ten thousand ducks a week. They are Moulard ducks, a hybrid of the Muscovy and Pekin duck, making for a strong combination, favorable for its calmness and disease resistance. Marcus explains that they are easy ducks to work with, perfect for a farm. It takes an average of 64 days for the ducklings to grow to their full size, doubling their weight every day in the beginning of the growth process. Marcus joked that you can literally watch the ducks grow. We were able to hold a duckling that was only 3 days old, removing it briefly from its warm, temperature controlled room. This raised the question of “free range”. Our tour guide clarified that these words are only marketing terms, and that it is actually better for animals to be raised inside. Inside the ducks are safe from predators and unpredictable weather conditions.

The ducks are separated into different rooms based on age with fresh water, soft ground, warmth, and a system to separate the feces from where the ducks roam. Once the ducks are fully grown they are moved to the feeding room, which is right next to where they grew up, so there is no transport stress. This is one of the many benefits of running a small foie gras operation.

To be honest, I was nervous to enter the feeding room, mostly because I did not know what to expect. Perhaps the ducks would be lined up each with a tube cruelly down their throat; maybe they would be chaotic, scared, and unhealthily engorged. To my satisfaction, none of my preconceived images were true. The ducks were separated into pens with about ten in each square. Each employee has a section of ducks that they feed three times a day until they are fully matured. It is a very personal and dedicated process where the employees work in three-hour shifts spread from morning until late night hours. The employee we observed for our time there knew her ducks and how to work with them. As opposed to common thought, the ducks are fed a healthy diet of mixed grains, a sampling of what they would normally eat in nature.

Their foie has a distinct nutty flavor due to the effort they put into their feed, rather than using corn or fatty products to grow the ducks more quickly. The pole used for feeding is made of stainless steel, as opposed to plastic that would retain bacteria. Each duck is fed one at a time, but assessed first. The expert feeder feels their crop, the space at the end of the esophagus that stores food, to see if there is space for more food. If so they feed about one cup, but if they feel food from the meal before that hasn’t finished digesting they skip that duck. With all of this considered the ducks are still being force-fed; an idea that seems cruel and unnatural. Perhaps we are looking at this from too much of a human perspective. We image how we would feel if a tube was forced down our throats considering we have a natural repulsion to that sensation. As opposed to the physiology of humans, ducks are more built for the process. To start, their esophagus is thicker to

accommodate swallowing whole animals. Also ducks have no gag reflex so they do not choke or struggle when the feeding pole is inserted. Perhaps this last detail is the one that won me over the most. We noticed that the ducks do not run away or struggle when feeding. If the process was painful to their esophagus, wouldn’t they try to evade the feeder or scatter nervously? They are unafraid and unphased by the process. Still not completely convinced, I asked if this was due to their short attention span. I figured that since they could not remember what happened more than twenty seconds ago, they wouldn’t remember the pain from the feeding three hours ago. Marcus had yet another fact proving this to not be the case. The ducks would have a chemical impulse repulsing them from the process, even though they have a short attention span. In no way were the ducks afraid, before or after the pole is inserted into their throat and into the crop. This detail made all the difference to me.

In my opinion, no farming technique is completely ethical. In the end, farms are raising animals to kill them.

I now see no difference between a foie gras farm and any other farm that raises animals, each has the same final goal, but use different practices to arrive at their destination. I believe people can have their unique opinion on whether farming is ethical or not, but I cannot support the idea that farming foie is any crueler than raising cows or chickens, or shooting a deer for venison. In the end, the consumer has been so far removed from the animal’s meat they are eating, yet there is so much attention on harvesting foie gras. Husdon Valley Foie Gras can be described in one word: honest. They pay attention to detail and work not for speed but for quality, and respect of the animal. As a person that eats meat, I hope that the animals that I eat were treated with respect. The more knowledge we hold about the food we eat, the more wholesome the experience becomes. Hudson Valley Foie Gras welcomes tours, especially for CIA students. With foie as a hot topic today, they open their doors and let their practices speak to the ethicality of their foie gras.

That IS the Basic Human Response

BY: Anthony J. Ligouri, Associate Professor of Business Management

As you may know, I will be retiring from the Culinary Institute of America on November 7, 2014 after twenty years as a faculty member, administrator, and mentor. I just want to say thank you to all my past and present students who have made a positive impact on my life while working at the CIA. You gave my life true meaning and purpose. You fueled my creative fire which in turn gave me the energy to do what I love to do every day. Words cannot express the positive impact you all made in my life.

I have been truly blessed with your presence, your knowledge, your energy, your passion, your care, your concern, and your love.

In reflecting on my work here, I remember being asked to address the Board of Trustees of the CIA at their annual meeting. After being honored as “Faculty Member of the Year” in 1999, the then CIA President Ferdinand Metz, CMC, asked me to speak to the Board of Trustees on behalf of the entire faculty. He wanted me to explain to the Board (…. he made it very clear that it must be “in three minutes or less….”) my “philosophy of teaching.”

My “philosophy of teaching” can also be called “my philosophy of living.” I wanted to share this with you because I believe that this philosophy of teaching is what has made me successful not only as a professional but has also helped to shape my personal life. I hope it too will also make a positive impact on you.

Photo Courtesy of CIA The Culinary Institute of America Board of Trustees Meeting October 16, 1999 Thank you President Metz.

The Members of the Board of Trustees of the Culinary Institute of America, Members of the Corporation, faculty, staff, honored guests…

I am extremely honored this afternoon to represent the Faculty of the Culinary Institute of America. Five

years ago, when I first arrived at the CIA, I could not have articulated what I know today as my teaching philosophy.

That has evolved, as I have, over the years. I believe that what I am to share with you today as my teaching philosophy accurately emulates the teaching philosophies of every one of my colleagues here today.

I have had the pleasure to learn from the best minds in the business of education. I would not have been given the award of Faculty Member of the Year if it were not for the teaching, the sharing, the mentoring, the constant support, encouragement, and nurturing I continue to receive from everyone here at the CIA. My teaching philosophy is quite a simple one. Teaching is more than the imparting of important and vital information. It is more than just the transfer of knowledge and the use of specific skills and tools to accomplish this task. Education is a total process, it is an evolution, and it is the birth, the creation, and the development of a human relationship between the student and the teacher.

Therefore, simply stated, education and the essence of teaching, that connection, that formation of the student/ teacher relationship, is nothing more than what I like to call: a basic human response. As educators we must first be human and only after that professional…because without the humanity you cannot be a professional of any kind. It is impossible to be a good leader and an effective educator in the classroom without first being a good person, students will not learn from educators they do not like, they do not trust, or do not respect. That is the basic human response!

Teaching is a passion, something that comes from continued on page 9...

October 17, 2014

ON CAMPUS

5

Bakery Delite: A Delightful Place to Go Eat

BY: Morghann Crossley, AOS Baking and Pastry

If you ever find yourself in Northeastern Pennsylvania and are looking for something sweet, look no further than the renowned Bakery Delite. An amazing old fashioned from scratch bakery nestled high on the embankment above the Susquehanna River in plains PA. Just off of Rt. 309, at exit 3, this is the place you want to be traveling to. Once you leave the off ramp, it is like a ray of sunshine waiting for you to walk through its doors. Once you do, the smell alone will have you hooked.

The bakery was established in 1980 by George Blom (Papa George), Barbara Blom, And Elsie Kosmach. Three simpleton friends with a dream to make baked good filled with the love they deserved. When the bakery launched, it was essentially a storefront and an oven. Through severe hard work, determination, and countless early mornings and late nights, the bakery has grown into the notable appearance we know and love today. The product speaks for itself.

At 3 a.m. every morning (except Sunday’s earlier 2 a.m.), Elsie opens the store as she had for 34 years. Annete Kosmach is prompt on her tail to get things started along with their crew of loyal bakers. Artesian breads of a very wide variety are baked on the hearth daily by the bread master Butch Kosmach. Mouthwatering bagels boiled every morning with 21 different flavors to choose from.

The toppings make them that much more delectable. This is only the very tip of the iceberg. Hand filled éclairs the length of your hand, and cream puffs the size of your fist.

This place has it all. With a showcase stuffed from top to bottom with every kind of heartwarming goodie you can dream up. They can make you anything. They have the classic cookies, ricotta cookies with cream cheese icing, anise cookies glazed to perfection and of course chocolate chip, peanut butter chip, chocolate walnut cranberry and cannot forgot the chocolate cookie with white chips and macadamia nuts. It’s enough to make me want to get in my car and head back for some goodies. With outstanding customer service waiting to greet you with a smile, you simply cannot go wrong. Let’s not forget now, the long list of things we haven’t had a chance to mention. At Bakery Delite, fudge iced plain brownies, walnut brownies, and their legendary peanut butter brownies are all iced to perfection by the skilled cake decorators on deck. Readymade cupcakes with jimmies, chocolate fudge, or even red velvet, if you’re feeling a bit classy that day. There are classic puff pastry treats such as sugar coated hand twisted pretzels, so crunchy and flakey. Elephant ears the size of your head filled with stripes of beautiful cinnamon sugar with a crunch having you coming back for more and those beautiful cherry twists with a radiant twist of red to accent the hand spun pastry that was prepared for you with love.

They also laminate their own dough, danish, croissant and puff pastry. From cheese and fruit pockets of many different varieties, to coconut sticks with enough caramelized coconut on them to have your mouth watering just looking at them, the list seems to go on forever. They have it all. They carry a whole line of cinnamon treats from mini caramelized cinnamon buns covered in nuts and caramel small enough to pop in your mouth to cinnamon sticks iced with white icing and sprinkled with cinnamon sugar to take it to that next level. And of course you guessed it, the traditional cinnamon buns themselves. Yes, plural.

They carry your standard six pack, raisins are optional.

They also carry a glazed cinnamon bun the size of your head and dripping with glaze, along with deep fried cinnamon buns, equally as large as the glazed ones. Remember, these are both glazed and iced, just to make it that much more over the top.

If all of that isn’t enough to have you running to good old Pennsylvania, there’s so much more. Their donut line, fried fresh everyday will have your head racing with options. You’ll need some friends to join because a dozen

Photo Courtesy of Morghann Crossley may not be enough to try every different kind. Some popular doughnuts are their jelly-filled with buttercream dipped in coconut and Bavarian filled donuts topped with fudge or buttercream icing dipped in coconut, for those who aren’t feeling the jelly and coconut combination.

Bakery Delite offers round donuts plain, glazed, glazed with fudge (jimmies or plain fudge), sugared, to angel cream, and jelly filled “Long Johns”. They carry a peanut butter topped donut with jelly filling to make their signature peanut butter and jelly donut. Cake donuts are drop fried on-site and then coated in powdered sugar, fudge, or simply left perfectly plain. Yes, they have crullers, with your choice of white icing or chocolate fudge.

But wait! There’s so much more! Did I mention they have a LEGANDARY line of sweet dough rolls? We’re not talking dinner rolls, which might I add are delicious as well. The sweet dough is pressed flat, hand filled with delicious from-scratch fillings of a wide variety of flavors, and hand rolled into a log shape. Similar to a yule log, only sweet dough and filled, so it will bake into a flatter log than it is round. They carry the traditional poppy seed and nut rolls of course but they simply had to take it a step further. Based on the fact that they have perfected a traditional holiday necessity, they take it to the limit. Some of their featured rolls include flavors such as cheese, prune, apricot, nut raisin, poppy raisin, and raspberry just to name a few. We cannot forget the famed raspberry cheese roll. This one is a catch to find and only comes out on Christmas and Easter. Get it when you

see it! Or it will be gone for another whole year! Also, on Easter time, they carry their coconut line. Pineapple coconut and cherry coconut to have a bright delicious treat everyone will love. However, they sell fast, especially in the rush. Two people are hired on every Thanksgiving, Christmas, and Easter simply to keep the rolls in stock (yes, this includes dinner rolls this time, which are hand tied and equally as magical).

Did I mention cakes? What would a bakery be without its own line of cakes? They literally can make you anything. If they don’t have the recipe, you bring it in and they will make it for you. Do you have a design you like? Head Pastry Chef George Blom can replicate or improvise it to make it perfect for you. With an amazing crew of five very skilled decorators on hand (myself included), cake decorating is transformed into an art form.

Readymade classical cakes and tortes are on hand such as German chocolate, chocolate fudge (a spin-off of Sacher torte), and George’s incredible carrot cake are a few of the drop in/pick up ready for you made cakes. They carry 8-inch double layer and single layer cakes in chocolate and vanilla along with quarter sheets made of marble cake for your last minute cake needs. Head decorator Sharon Nailor has worked side by side with George for the better part of 20+ years and had developed a skill set comparable to George himself. Together, they are unstoppable. Round cakes, sheet cakes, shaped, sculpted, filled with icing from all over the map. Flavors include buttercream, chocolate buttercream, whipped cream, chocolate whipped cream, marshmallow cream, fudge, chocolate mousse the list goes on. Wedding cakes, themed-tiered cakes, fountain cakes with staircases; the level of execution has been brought to an eleven. I have witnessed people who were brought to tears over the beauty Bakery Delite can provide for your special event.

This place is truly a gem, but what is their secret?

Everything is made with love. They are all a family and will stick together through the hardest of times. I am forever fortunate to be a part of this family and I invite all who has read this to come and visit. I guarantee you that you will not regret it for a second. Find their location at 290 S River St., Plains PA 18705. Come on in, be greeted with a smile, and have a bite. I assure you that it will be a new place you will call home. It will be love at first bite, and you’re always welcome to come back for more.

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LA PAPILLOTE

CENTER SPREAD

CENTER

A Trip to Rossi and Sons Rosticceria

BY: Betsy Ruch, AOS Culinary

I have probably only been to Rossi’s Deli a handful of times since I have started school, and it’s probably one of the few places I have actually parallel parked at too (yikes!). Still, every time I have gone it has been an amazing experience. Just the smell of the meats and spices in there and the look of cheeses and antipasto plates in the windows gets me every time. Rossi’s Deli was first opened as just that in 1979 and then was changed to Rossi and Sons later on in 2004.

I walked up the other day to get a sandwich and drink from the shop and an older gentleman was outside. I had my whites on so he knew automatically where I was from.

He asked me “What are you cookin’ today?!” I am in A La Carte so I just told him the menu for the day. I went inside and was greeted nicely by a young girl who took my order: The Italian Mix, my favorite. It has ham, prosciutto, salami, and provolone cheese on it already and I added pesto and sundried tomatoes. Can you say yum? I got a San Pellegrino water to go with it, because if you are eating Italian you have to drink it too, right?

I asked to speak with someone and Roberto, the third son, came out to speak. Apparently I wasn’t the first person to come and interview them so he wasn’t really sure at first what to say. I just asked him what he hasn’t told anyone yet. Something that is not on the website that just anyone could see. The biggest thing he pointed out was his passion for food. All the people working there have a huge family comradery about the restaurant itself and the food that they put out. He told me how he grew up next door to the deli and that his parents still live there. I asked if he had any plans of moving and Roberto just laughed and went on to tell me about the kitchen and why they love it there. He said he has been in the CIA’s kitchens before. Roberto explained that sometimes he feels like they are huge and have so much equipment and that you

The Italian Mix panini.

Photo: urbanspoon.com never know where it is. Chef Bruce Mattel has visited Rossi’s many of times and has also brought Roberto to the visit the school. Chef Mattel has tried convincing him to get a combi oven, yet Rossi’s kitchen has no room for one!

I could relate a lot to the kitchen itself because back home in Maryland I used to work in a small Italian restaurant with a small kitchen. I understand what it is like when someone wants to put a huge piece of equipment in there; it is crazy. The next big thing that Rossi’s is working on is trying to get their name bigger in the catering world. They work with Parma Cotta for their big catering jobs. Parma Cotta has always loved how they legitimize their business by loving what they do and really showing their passion through the meats and cheeses. A lot more of the information of the Deli is online so if anyone wants to read more about the history of their family feel free to go to their

Photo Courtesy of Betsy Ruch website (www.rossideli.com) and look them up!

Now, let’s get to the best part: the sandwich. Piled high with ham, salami, and prosciutto with provolone cheese melted on top. Then sundried tomatoes were pressed on the sandwich even had a thin layer of pesto to even all the flavors out. My mouth is just watering thinking about the sandwich again (and I ate it just a few hours before writing this). These mouthwatering fillings were all sandwiched between crusty ciabatta bread and panini pressed to meld the flavors together. Everything in Rosi’s makes you feel like you are in a small town of Italy. If not made in store, the food products they sell are purchased from other local Italian markets that believe in the same food ethics and quality that they do. Rossi’s Deli was one of the first places I was ever told to go when I started school here, and it will probably be only one of the few that I recommend to other people as well. Just like our school’s slogan “Food is Life,” Rossi’s Deli lives by that too. Il cibo é vita!

Rossi and Sons is located at 45 South Clover Street, Poughkeepsie, NY 12601.

New Study Brings Faith to Restaurant Industry

BY: Connor White, AOS Culinary

Up until now, much of the restaurant industry remained unpredictable. In many opinions, this lack of factual information made entering the culinary field a large leap of faith. It is common knowledge that most new restaurants fail quickly after opening. Once that fact is heard, people seldom dig deeper to see the realities of making a living in this industry. National Restaurant Association Educational Foundation (NRAEF) released a study entitled Who Works in the U.S. Restaurant Industry, which provides factual information to tell the real story of the restaurant industry.

Recently I spoke with Steve Kramer, Vice President of the NRAEF, about release of this study. He first informed me that this is the first report of its type since the 1994 National Restaurant Association (NRA) study Who is the American Restaurateur. While both studies detail the types of people who makeup the restaurant industry, this new release provides up-to-date information that outlines the workers and their success in the industry.

The NRAEF surveyed nearly 5,100 culinary professionals amongst every age group and occupation from across the country. The result was hard-hitting facts that outline the realities of today’s often-unpredictable restaurant industry.

Studies show that a majority of restaurant workers across all positions believe that the restaurant business provides good long-term career opportunities while also being a field that offers upward mobility. This means that now more than ever, restaurants are drawing in career

workers as opposed to people who are there for just a job. The workforce is starting at a younger age and then growing through the positions. Many students are attending colleges and universities, gaining as much knowledge as they can, and then beginning their long-term careers working in restaurants. The possible career opportunities for perspective restaurant industry workers include business operations, chefs, cooks, restaurant managers, bartenders, and servers.

Overall, the release of this NRAEF study shall bring back faith about working in this industry. The restaurant industry is one that provides jobs, job security, and an opportunity to grow. As a future culinary professional myself, this is the stone cold truth that keep me confident in the restaurant industry.

For more information about the National Restaurant Association Educational Foundation or their study Who Works in the U.S. Restaurant Industry visit their website at nraef.org.

October 17, 2014

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SPREAD BY: Natalie Crumbaugh, AOS Culinary

Foraging for a New Start

Coming to the CIA meant a new beginning for me. Having just graduated from college in May and then starting classes here in June, I was ready to finally learn from the field I intended to work in. The plan included working hard, studying often, and most importantly getting involved. Already going through 4 years of college, I saw how unique opportunities presented themselves to those active on campus and the immense knowledge that could be gained from these experiences. This new start was the perfect chance for me to get more involved than I had ever been before. Back in April, I perused the potential clubs to join on the CIA portal website and mentally placed a number one next to Slow Food. Failing for years to get my parents to buy hormone-free meats and certified organic products, I wanted this club to provide me with the concrete knowledge I needed to finally convince them otherwise.

Six weeks into my first semester, the first Club Con rolled around, and I confidently walked in knowing exactly where I wanted go: Slow Food. Well, surprise! Slow Food was not there. I was devastated, or at least disappointed that my first choice club no longer existed. “What now?” I thought to myself. As if fate heard my plea, that next week in food safety class, my professor, Suki Hertz, showed the documentary Fresh, a more insightful and accurate representation of our nation’s food supply than its sister film Food, Inc. Following the film, she mentioned her past involvement in the Slow Food club as well as her current involvement in the Hudson Valley chapter of the nationwide organization Slow Food. I approached her after class about the current state of the club, and when one thing led to another, I suddenly found myself as president of the organization with her as my advisor. Did I mention I was not even halfway through fundies yet? Despite the lingering newbie jitters, I was ready to begin this new and challenging project to revive a forgotten club. Thankfully, I had others on my side so I was not alone in this venture.

What Slow Food needed more than anything was something to make our presence known; an event that all students would enjoy. Mushroom foraging perhaps? Bill Bakaitis, trained mycologist and consultant to the New York Poison Control Network, has been coming to the CIA campus for more than 25 years, twice a year, teaching

BY: Maddy Morrison, AOS Culinary

Mycologist Bill Bakaitis discusses various mushroom findings with CIA students at Margaret Lewis Norrie State Park on September 20th.

Photo Courtesy of Natalie Crumbaugh

students the basics of mushroom foraging. He was more than willing to return, and Slow Food made that happen.

On September 18th, Bill lectured for close to two hours in Danny-Kaye Theater on almost 80 varieties of edible and highly toxic, inedible mushrooms. Although a late night event, everyone left the lecture impressed by Bill’s expansive knowledge and uplifted by his witty and amusing means of presenting. Almost everyone planned to be apart of the actual foraging that took place just two days later on September 20th.

Early that morning, a group of about 40 of us carpooled to a nearby location where we met up with Bill Bakaitis and Professor Stein to explore the woods. Despite the unfavorable dry weather, our group managed to find a wide variety of mushrooms, the most common being chicken of the woods, that Bill took the time to explain in full detail after a few hours of foraging. While none of us can consider ourselves mushroom aficionados in only a few days of lecturing and foraging, it certainly proved interesting and unlike anything I had ever done before. Plus, in keeping with Slow Food ideals, foraging is a sustainable, eco-friendly source of food and something we as chefs should keep in mind when choosing local ingredients.

Once again, this is only the beginning. I have high

hopes for Slow Food on campus but none of my aspirations can become reality without the support of the student body. We consume food at least three times a day, everyday, but yet do we even stop to think where this food originates? How far it has traveled? Or even how it affects social welfare? While we have no choice but to eat from the multiple kitchens on campus, maybe we should take a closer look at the ingredients here and use our voice to make changes? I know I just recently saw apples imported from New Zealand in the Plaza Cafe during a time where apples should be overflowing right here in the Hudson Valley. Little steps like these and can lead to big changes.

We are the future leaders of this industry and we have the ability to influence the way people think about food. If this interests you at all, I hope you will come future Slow Food meetings, or at least take part in upcoming events.

Now is the time to get involved and take advantage of these learning opportunities.

For more information on CIA’s Slow Food Club please visit their Facebook page at www.facebook.com/slowfoodofcia or contact them at slowfood@cia.culinary.edu.

Meetings are held the second Tuesday of every block at 9:15pm in ABT.

The Healthier Direction

America is undergoing a revolution, well a food revolution that is. Leading us through this significant change are Alice Waters and Jamie Oliver. Although they have different methods, they both realize that the children of this nation are the future. These two food activists are stopping at nothing to influence the next generation about healthy fresh food, so that we can have a healthy America.

Alice Waters has been focusing on creating a healthier diet for this country since 1971. Highlighting the farm-to-table aspect of dining, she revamped a middle school in Berkley, California in 1996. Through her efforts, Waters altered the learning style and the overall classroom of Martin Luther King, Jr. Middle School. Instead of a room bound with four walls, the students were moved outside to a garden where they learned science, math, history, and all the other core subjects. The students were able to eat a healthier school lunch, and when they got home they were no longer afraid to eat colorful vegetables. Her Edible School Yard has spread to other communities, allowing a healthy diet and interactive education for today’s children.

Recently, Alice Waters visited Rhinebeck for a book signing where I had the opportunity to interview her.

When asked about why the Edible School Yard was such a success, she happily replied that when children plant

La Papillote writer, Maddy Morrison, poses with Alice Waters at her booksigning in Rhinebeck, NY. Photo Courtesy of Maddy Morrison

and nurture their own seeds, they are able to watch them grow into a lovely plant, which bears different fruits and vegetables. The process sparks curiosity as to what the produce will taste like, “children want to eat what they grow” in the garden.

Jamie Oliver has also noticed the lack of healthy eating around the world. As a citizen of the UK, he noticed how unhealthy his country’s diet was, realizing that Amer-

ica heavily influences all of the other European countries.

It was then that he left England and came to America to start his Food Revolution. He had been working with many public schools to refresh their lunch choices by offering real food that is not deep fried with drinks that are low in sugar. Quickly, the schools in West Virginia saw a change in their children’s eating habits. He realizes that the life span of the current young generation has a shorter life span than that of their parents. Because of this dilemma, he has tirelessly worked to improve America’s eating habits. One of the biggest problems with childhood obesity is that many of the parents of today are not informed or simply do not have enough time to prepare a healthy meal. One of Oliver’s most recent accomplishments was getting McDonald’s, one of America’s biggest chain restaurants, to no longer use a pink slime in their chicken products. Since then, McDonald’s has been using fresher ingredients and providing real white meat chicken products.

Oliver’s Food Revolution and Water’s Edible School yard are changing the youth of tomorrow. They both believe in using the most natural foods and making it taste phenomenal. Jamie Oliver and Alice Waters, have been actively educating the youth. We, the culinarians of tomorrow, can move forward in this fresh food movement.

LA PAPILLOTE

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BY: Sera Park, AOS

Julia Child and Feminism

The French Chef was a widely popular Julia Child’s show, which was broadcasted for 10 years. It had 50 million viewers and became a historic cooking program. Many Americans still remember her humorous dialogue and lavish cooking technique. Her closing show remark, “Bon Appetite!” became one of her most popular quotes. During the middle of the twentieth century, women’s influence was not strong; but Child was a willful, strong person. As a female chef, she was a television show hostess, an award winner, and a talented writer of many cookbooks. Even though Child has passed, she still serves as a leader to many women today. Child is a feminist who inspired women as a role model and changed the position of women in American society.

Biographer Spitz said, “Julia always considered herself a feminist.” Stanford Encyclopedia of Philosophy defines feminism as “both an intellectual commitment and a political movement that seeks justice for women and the end of sexism in all forms.” The meaning of feminism has been developed as time goes by. Child lived in the period of the second wave of feminism in the middle of the twentieth century. The second wave of feminism occurred between the two World Wars, and it focused on women’s inequality in education, the workplace, and at home. An example of Child’s involvement as a feminist is during World War II. Child eagerly volunteered to help America, and she served the Office of Strategic Services as a top secret researcher for about six years.

Julia Child contributed to changing women’s position in society. She respected every woman who stayed at home most times and encouraged them to stand up for themselves. Child broadened the view of life for women.

Women used to think about their lives in their family and house. After her impact, women started to think about

Photo: blogs.denverpost.com their lives with professional skills. Child had a goal to achieve professional skills, unusual for a woman in the mid 1900’s. She wanted to be a good writer and to have good cooking skills. She achieved both goals. To be exact, Julia Child was a role model for feminists by being a person who had professional goals and achieved them.

Julia Child’s French cooking was popular among women for showing off their valuable lives. Child first

defined Cuisine Bourgeoise based on French cooking. It is home haute cuisine, so the ingredients are fresh and the cooking is technical. She educated people through books and shows. In the middle of the 1900’s, the French boom flourished in America. For example, the Kennedys had their French chef in the White House. The first lady wore Chanel and Dior, two predominant French brands, and even spoke the language too. Middle class women loved to cook and eat French dishes. Child had good timing because she cooked French dishes on her television shows.

Her performance on television was unique and in addition, the French boom made a great synergy effect. Cooking became a fashion, especially among women, after Child’s introduction of French cuisine.

Child was a national icon and a star causing many women to copy some of her trends, especially her cooking style. Because she was honest and enjoyed everything when it came to cooking, people thought they could cook like her; and her shows made many people try to cook with her recipes. In the 2009 movie Julie and Julia, which is based on a true story, writer Julie Powel was inspired by Child. Powel cooked 524 of Child’s recipes in a single year and uploaded the result on her blog. Powel became very famous. This movie showed how Child gave motivation to a woman through her books and shows.

Child was a feminist and a role model of women in America. She was a strong woman who had served in the military and had a professional position as a writer and television chef. She inspired other women to have a goal to achieve a professional skill, especially elegant French cooking. Her style, Cuisine Bourgeoise, became popular in the middle-class homes with many women utilizing her recipes. Still today, there are many women who read Child’s book and watch her programs. Although she has been gone more than eight years, Julia Child is a leader of women and feminists today.

The CIA and Half Moon Theatre Announce a New Partnership

Denise Summerford, Molly Renfroe Katz, and Lisa Sabin rehearse for Half Moon Theatre’s upcoming production The World Goes Round, a musical revue of Kander and Ebb’s greatest hits, at the CIA’s Marriott Pavilion in Hyde Park, NY. Photo: CIA/Phil Mansf ield

The Culinary Institute of America and Half Moon Theatre, the Hudson Valley’s leading year-round professional theatre company, are excited to announce a partnership that will bring New York-style theatrical performances to the Hyde Park campus of the world’s premier culinary college. The CIA’s new 800-seat, state-of-the-art Ecolab Auditorium in the Marriott Pavilion makes it possible for visitors to enjoy a meal in either the The Bocuse Restaurant, American Bounty, or Ristorante Caterina de’ Medici prior to experiencing one of Half Moon Theatre’s productions.

The CIA will offer a special pre-show, three-course, prix fixe menu prior to each performance, for $39 per person. As many of the productions will feature food themes, the CIA’s chefs will create unique menus for specific performances, giving diners an enhanced overall experience.

Now entering its eighth season, Half Moon Theatre (HMT) is a Hudson Valley-based company of local actors, directors, playwrights, designers, and producers, who have

also worked extensively in New York, Los Angeles, and at regional theaters around the country. HMT has produced world premiere plays, Broadway hits, an original children’s opera, and an annual 10 Minute Play Festival.

Half Moon Theatre is thrilled to be partnering with an esteemed institution like The Culinary Institute of America to combine the arts of gastronomy and theatre into a unique cultural experience. Molly Katz, executive director of HMT says, “We are honored to be invited by Dr. Tim Ryan to fill the beautiful Marriott Pavilion with music, theater, and top-notch entertainment. We will be providing dynamic, accessible programming—suitable for all ages—which we hope will enrich campus life at the CIA as well as enhance a popular attraction for local residents and visitors to the Hudson Valley.”

Ms. Katz continues, “Nowhere else could we find a magnificent venue that provides an exceptional culinary experience coupled, Broadway-caliber talent, and a spectacular view of the Hudson River. We are excited about the myriad of creative possibilities that this collaboration will spark.”

Half Moon Theatre’s season at the CIA will kick-off with the Inaugural Benefit Gala on October 25, 2014. The Gala features Tony Award-winning actress Cady Huffman, who will perform her show And She Can Cook Too!, which debuted at Broadway cabaret hotspot 54 Below in New York City. Cady is best known for originating the role of Ulla in The Producers opposite Matthew Broderick and Nathan Lane. She was also a judge on Iron Chef America for 10 years. Cady’s duel passions for food and theater make her the ideal guest performer to headline Half Moon Theatre’s new partnership with The Culinary Institute of America.

Half Moon Theatre will continue the season in The Marriott Pavilion with the following exciting productions: The World Goes Round, a musical revue of Kander and Ebb’s greatest Broadway hits. It’s A Wonderful Life, the

1946 live radio play that is a holiday show perfect for the entire family. Fully Committed, a hilarious one man comedy about the “behind the scenes” drama at Manhattan’s top restaurant.

Tickets are $35–$45 and are available at www.halfmoontheatre.org or by calling 1-800-838-3006.

To make reservations for lunch or dinner at The Culinary Institute of America please visit www.ciarestaurantgroup. com or call 845-471-6608.

Additional information about the shows: The World Goes Round is a stunning revue of the music of Tony Award-winning songwriters Kander and Ebb. From Cabaret to Chicago, the non-stop hit-parade features unforgettable gems including “All That Jazz,” “Cabaret,” and “New York, New York,” seamlessly interwoven into an up-tempo evening of musical theatre. November 1–16, 2014.

It’s a Wonderful Life: The 1946 radio play adapted

by Anthony Palermo. Family members ages eight to 80 will love this timeless tale of love and redemption. With six actors playing 25 roles, the production features a live sound-effects person encouraging audience participation by kids and adults alike. Reserve a table at one of the CIA’s extraordinary restaurants, and you have the perfect family holiday tradition, right here in the spectacular Hudson Valley! December 5–20, 2014.

Fully Committed by Becky Mode. This devastatingly funny comedy follows a day in the life of Sam Peliczowski, an out-of-work actor who mans the red-hot reservation line at Manhattan’s top restaurant. This hilarious show features one versatile actor who plays 40 wildly diverse characters including the maître ’d, the chef—and a variety of scheming socialites and celebrities—who all want a table at the number-one restaurant in town. January 16–25, 2015.

October 17, 2014

9

Puzzle

American Bounty Angell Apple Pie Bocuse Caterina Chef

Farq Fundies Gazebo Group Leader Hudson Kitchen

Last Issue’s Puzzle Solution

La Papillote Pick-Herndon Practical Rosenthal Roth Steels

Toque Whites

Courtesy of www.rd.com

The solution will be in the next issue.

...continued from page 4

That IS the Basic Human Response

within us. As educators, we give our minds, our bodies, our hearts, our souls, and our passion to everything that we do and to everyone that we touch. This is the drive and the commitment that adds imagination, creativity, and vitality to our once ordinary selves.

No administrator can lead on an empty spirit…

No student can learn on an empty spirit…

No teacher can teach on an empty spirit…

That is the basic human response!

Teaching is not a job…It is a “state of mind.” Teaching requires us to be cognizant of many issues including cultural diversity, physical limitations, and intellectual and motivational levels and how these affect the learning curve.

That is the basic human response!

Teaching is not only an interpersonal process but it is a moral process which must be attained through positive views, positive reinforcements, and mutual respect. It is important and necessary for us to build positivity, selfconfidence, and self-esteem in every one of our students each and every day. It is important and necessary for us to create a positive educational environment in our classrooms, an environment where students feel comfortable, and an environment where students want to come and learn. It is an environment of praise and encouragement and not one of “shame-based education.” Whatever a hospital should be, it should not be a source of infection.

Whatever a law enforcement agency should be, it should not be a source of criminality. Whatever a school should be, it should not be a source of negativity and rejection.

That is the basic human response!

I want to conclude by making a simple yet somewhat profound statement: “THE HEART OF EDUCATION

IS EDUCATION WITH A HEART” As educators we must dig deeper than lesson plans, power points, demonstrations, case studies, and lectures in order to succeed wholly in enabling our students to learn. It is THAT BASIC HUMAN RESPONSE, it is that “inner-servitude” of respect, positivity, confidence, role-modeling, mentoring, passion, energy, and love for what we do which resurrects the full potential in today’s

student. Students who enter our classrooms don’t care how much we know until they know how much we care.

Students who leave our classrooms will not remember what you said. Students who leave our classrooms will not remember what you did. But they WILL remember how you made them feel!

THAT IS THE BASIC HUMAN RESPONSE!!!!

Thank you very much

LA PAPILLOTE

10

Upcoming Events

BY: Andrew Vinegar, AOS Culinary Wicked Weekend 2014 It’s that time of year once again to get your “freak” on! Freaky that is! Wicked Weekend sponsored by SPICE and Residence Life is back and better than ever! This fun-filled weekend will take place October 23-October 26. This year’s theme is Oz Goes Wicked. The story of The Wizard of Oz showcased in a dark, wicked way. Here is this year’s schedule of activities: The Rocky Horror Picture Show Thursday, October 23, 2014 Hudson Hall-Renaissance Lounge LET’S DO THE TIME WRAP AGAIN!! This cult classic will be showing in the lounge beginning at 9 p.m.

Refreshments will be provided. Traditional show props such as rice will also be provided. Dressing up as your favorite characters is not mandatory but is encouraged and welcomed.

Wicked Weekend Carnival Friday, October 24, 2014 Student Recreation Center/Rosenthal Hall Halloween fun down at the SRC Parking Lot starting at 9 p.m.! Activities will include a Pumpkin Carving Contest, Haunted Trail, Pumpkin Pie Eating Contest, and crafts!

Free food and drinks will be available.

Dance and Drag Show Saturday, October 25, 2014 Farquharson Hall Come rave it up in Farq! Get some dancing in before the show starts…Drag Show that is! The Partners in Equality sponsored Drag Show will have student performers and professional drag queens from the Hudson Valley! Chefs and other faculty will be on hand to judge the performances! A feast of freaky food and drink will be provided by to keep you energized! Halloween costumes are ex-

tremely encouraged as there will be a Costume Contest!

Headless Horseman Hayride Sunday, October 26, 2014 Off Campus Tickets available at the Student Recreation Center front desk. Student tickets cost $20 while guests will go for $30.

The bus departs CIA at 6 p.m.

Alumni Homecoming Weekend 2014 Overlapping with the Residence Life/SPICE Wicked Weekend is the CIA Alumni Homecoming Weekend.

This weekend is designed for alumni to reunite with one another and to network with other professionals from differing graduating years as well as students currently on campus. Not all of the alumni activities are open to students but below is a list of some of the activities available to students: Alumni Food Trucks Friday, October 24, 2014 St. Andrews Circle near Plaza Cafe Four Alumni and their food trucks will be setup from 7pm-9pm in St. Andy’s Circle. Be sure to grab cash before heading down. This is a great event to check out before walking over to the SRC for the Wicked Weekend Carnival. The featured trucks and chefs are: Cool Bus Cafe (Ed Heybruck ’74), Black Forrest Flammkuchen (Andrew Chase ’12), and The Beacon Bite ( Josh Venne ’10 and Dalton Edwards ’09).

The Fourth Annual “Run For Your Knives” 5K Saturday, October 25, 2014 St. Andy’s Circle The CIA Alumni Council Chairman Robert Kabakoff ’86, and committee are proud to sponsor this health/lifestyle event and scholarship opportunity to CIA students! This 5K is open to all CIA students and registration is free.

CIA faculty, staff, and alumni registration is $30 and will go towards the scholarship fund for students. You must register online in order to participate. Not a runner? That is fine, walkers are welcome too! At least 15 scholarships ranging from $500-$1000 will be raffled off to students who ran, walked, or volunteered in the 5K. First, second, and third place student winners will all receive a scholarship. You must be in attendance at the awards ceremony following the race in order to receive the scholarship.

Scholarships are provided by CIA alumni and companies in the industry. Other prizes such as knives, bags, and tools will also be handed out. Race check-in is a 7:00am and the race will be begin promptly at 8:00am, at St. Andy’s Circle. This is a great opportunity to network and get active with your fellow students and industry professionals, so come out! For more information and to register go to www.ciaalumninetwork.com/runforyourknives2014 Alumni Demonstrations Saturday, October 25th, 2014 Danny Kaye Theater/Eco Lab Theater Come see various alumni talk about and showcase what they are currently doing in the industry! Many demonstrators at this year’s Homecoming! Chef Joseph “JJ” Johnson ‘04/’07 of The Cecil Harlem will be doing a demonstration on Afro-Asian cooking with a book signing will follow. Chef Eric Castell ’90, CMB, Senior Manager of Baking Development at Panera Bread will be presenting Panera Bread’s new flatbreads and talking about what is next for them. Chef Jehangir Mehta ’95, will be demonstrating how to have full nutritional value in meals with red meat by incorporating various vegetables. Viraj Borkar ’10 will be presenting on pop-up restaurants in today’s industry. All of these demonstrations are brought to you by the CIA Alumni Council and Office of Alumni Relations.

These demonstrations are free to students and you must reserve a seat for each event. For more information or to make stop by the Alumni Relations office, located in Roth Hall Room 352, or email alumni@culinary.edu.

The 23rd Annual Chili Cook-Off

BY: Andrew Vinegar, AOS Culinary

This year’s Chili Cook-Off was the biggest one yet! Roughly 1200 students, faculty, and guests attended the event held on the athletic field.

Not surprising, considering it was perfect fall weather the day of the event.

Sunday morning, October 5th, was the day student competitors had been waiting for.

They had prepped their chilies the previous day, and it was now time to add the final touches. A total of fourteen teams competed, each with their booth to serve and showcase their team’s chili. The ballots for the tasting were given out at 12:30 p.m. and the judging began

shortly thereafter. A judging panel comprised of President Ryan, CIA faculty and chefs were on hand to critique the competing team’s chilies. Chef Dave McCue was the head judge and co-organizer of the event. The Tabasco Company, the main sponsor of the Chili Cook-Off, also had representatives in attendance. Each team was encouraged to pick one of the many types of Tabasco sauces available to utilize in their chili, showing off various sauces as a component for spice and flavor.

A new addition to the cook-off was the SPICE sponsored Fall Fest. This new event allowed event-goers to participate in fall activities such as a pumpkin toss, corn on the cob eating contest, and tug of war. SPICE, Slow Food, and PIE also provided supplemental food to

the cook-off by serving corn dogs, corn on the cob, funnel cakes, caramel apples, and peach cobbler.

The tasting had slowed down and the judging was over. It was now time to announce the winners. The Showmanship award went to Two Lazy Horses for their Conestoga wagon/western themed booth. The People Choice Award went to Team Aji. This is the team the public felt had the best chili of the competition. Third Place went to The Other Chili and Second Place went to Team Riko. TenderLovinChili (TLC) won the 2014 Chili Cook-Off Grand Prize.

1st Place: $1,000: TLC Acenette Gonzalez Mariha Hinojosa Madeline Carpenter Lindsay Fitzgerald Ana Timmis 2nd Place: $500: RIKO Yusuke Kanaumi Christopher Teichert Conoor Sinn James Irvin

The Chili Cook-Off ’s First Place team, TLC. From left to right: Madeline Carpenter, Lindsay Fitzgerald, Mariha Hinojosa, and Acenette Gonzalez.

3rd Place: $250: The Other Chili Michael Eckles Thomas Mendel Altamash Gaziyani Cheyenne Boinais

Showmanship: $400: Two Lazy Horses Reldon T. Caddy Kadeem McDade Brianna Gross Alvin Edersheim-Haas People’s Choice: $300: Aji Alejandro Tress Grant Rico Or’el Anbar

Congratulations to all that participated and to the winning teams!

See you next year!

October 17, 2014

Events

Sunday

October 19, 2014-November 8, 2014

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10am- Taste the Rhythm Dance Club 11am- Cross CountryAway

Monday

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9:15pm- La Papillote 9:15pm- Culinary Christian Fellowship

Tuesday

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7pm- Taste the Rhythm Dance Club 9:15pm-Culinary Notes 9:15pm-Veterans Association & Auxiliary

Wednesday

4:30pm-CHOP’T 22 9:15pm-Bacchus Wine Society 9:15pm-Club Con 9:15pm-Gay Straight Alliance Club 9:15pm- The Word Poetry Club

Thursday

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Friday

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Saturday

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9pm-SPICE 9:15pm-Black Culinarian Society 9:15pm-Guild of Tea 9:15pm-Rocky Horror Picture Show in Ren Lounge

9pm-Wicked Weekend Carnival in the SRC Parking Lot

9pm-Wicked Weekend Dance and Drag Show in Farq Hall

9pm-Wicked Weekend 2pm-Volleyball-Away 6:15pm-Bus leaves for Headless Horseman Hayride (tickets available at the SRC)

9:15pm-Culinary Christian Fellowship 9:15pm-CIA Paintball Coalition

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7pm-Taste the Rhythm 28 Dance Club 7pm-Eta Sigma Delta 8:45pm-Korean Association 9pm-Culinarians Against Cancer 9:15pm-Veterans Assoc.

9:15pm-Slow Food 9:15pm-Culinary Notes

9:15pm-Bacchus Wine Society 9:15pm-Public SGA 9:15pm-Gay Straight Alliance Club 9:15pm- The Word Poetry Club

9pm-SPICE 9:15pm-Black Culinarian Society 9:15pm-Guild of Tea

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1pm-Basketball-Home

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3 9:15pm-Culinary Christian Fellowship

4 7pm- Taste the Rhythm Dance Club 9:15pm-Culinary Notes 9:15pm-Veterans Association & Auxiliary

5 9:15pm-Bacchus Wine Society 9:15pm-Gay Straight Alliance Club 9:15pm- The Word Poetry Club

6 9pm-SPICE 9:15pm-Black Culinarian Society 9:15pm-Guild of Tea

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1pm-Basketball-Away8

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10am- Taste the Rhythm Dance Club 2pm- Soccer-Away

-Taste the Rhythm Dance Club- SRC, Group Fitness Room -Culinary Christian Fellowship- SRC, Multipurpose Room (West) -Culinary Notes- SRC, Multipurpose Room (East) -Veterans Association & Auxiliary- SRC, Multipurpose Room (West) -CHOP’T- SRC Pool Lounge

Library Learning Conrad N. Hilton Commons: Library Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 8:00am-7:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Sunday: Noon-11:00pm Campus Store Video Center Hours: Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am10:00pm 6:00pm Friday: 8:30am-5:00pm Saturday: 11:00am-6:00pm Saturday: Noon-5:00pm Sunday: Noon-8:00pm BY: Tricia Manzanero, AOS Culinary

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Club Meeting Locations

-Bacchus Wine Society- Wine Spectator Classroom -Public SGA Meetings- SRC, Multipurpose Room -Gay Straight Alliance Club- Pick Lounge -The Word Poetry Club- SRC Pool Lounge -SPICE- SRC Conference Room -Black Culinarian Society- SRC, Multipurpose Room (West) -Guild of Tea- Admissions EcoLab Theater

Hours of Operation

Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am5:30pm

Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)

Plaza Cafe (Courtside) Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm

Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm

-CIA Paintball Coalition- SRC, Multipurpose Room -Korean Association- Wine Spectator Classroom -Culinarians Against Cancer- Admissions EcoLab Theater -Slow Food- Anheuser Busch Theater -Eta Sigma Delta- Admissions EcoLab Theater -La Papillote- SRC Conference Room -Club Con- Marriot Pavillion-Lower Level

Pool Hours Monday-Thursday: 10:00am1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm Resident Life Monday-Friday: 7:00am-5:00pm

Take 5: This Weekend & Beyond

Lazy, slow—for us culinary folks, these words are solely saved for stuff like simmering stocks and five-hour braises, certainly not for our own daily pace. We work our butts off to serve others, all while keeping our neckerchiefs straight and a smile on our face.

Hopefully at least…

However, relaxing and chilling aren’t just for puff pastry and bread dough. You also deserve to be catered to. That’s why we’ve crafted a menu of fun happenings for this weekend and beyond to make planning your downtime simple and easy. From jolly Oktoberfest jaunts to fancy tea and leaf-peeping, mix and match, pick and choose whatever entices you! #1) Hunter Mountain’s Oktoberfest – October 18 & 19 Celebrate with local wineries, farms and artisans in the Catskills on October 18 and 19 for the last weekend of these jovial German festivities! Indulge in wine tastings, scrumptious food and live entertainment all paired with a view of lush fall foliage. Even better, admission is free, making it an affordable, exciting outing that’s also easy on your wallet. Lederhosen are optional, although you’d

undoubtedly look fabulous. The party runs from 11 am – 6:15 pm daily, rain our shine. www.huntermtn.com #2) NYS Sheep & Wool Festival – October 18 & 19 You can’t lose with cute animals and good food. The NYS Sheep & Wool Festival October 18 & 19 is all that and more. Learn delectable new recipes at cooking demos on sheep’s milk cheeses, lamb meatballs and more. Get in touch with your inner artisan at crafting workshops or cuddle up with adorable animals all day. It’s just the way to get you feeling warm and fuzzy on a crisp fall afternoon. Pre-purchased tickets are $10.50. For more details, visit www.sheepandwool.com. #3) Fall Foliage Tea at Wilderstein Mansion–October 18 Put that pinky up. Strap on that Derby-worthy hat you’ve been dying to wear. The Wilderstein mansion invites you on October 18 to spend a classy Saturday afternoon sipping tea while surrounded by breathtaking fall leaves at their peak. Savor a selection of sumptuous tea and tasty homemade sandwiches, cakes, and cookies, followed by a stroll through the charming pink Victorian estate’s enchanting grounds. Admission is $30 for adults with a tour of the mansion included. Reservations are necessary, so call to save your seat. www.wilderstein.org

10am-AOS Graduation

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(East)

Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm

#4) The Great Jack O’ Lantern Blaze – Now Through November 16 Looking to spark your Halloween spirit? The Great Jack O’ Lantern Blaze at the Van Cortlandt Manor in Crotonon-Hudson, New York, will get you fired up for All-Hallows’ Eve. Prepare for pumpkin carving on steroids—fiery dragons, eerie shrunken heads, flesh-eating plants and Jurassic Park dinosaurs all purely sculpted from that iconic Halloween squash. Advance tickets are a must and are available from now until November 16. Adults are $20 and children 3-17 are $16 ($25/$20 on Saturdays). www. hudsonvalley.org #5) Hudson Valley Restaurant Week – November 3 to 16 Hudson Valley Restaurant Week is back, meaning you can be fancy without going bankrupt. From November 3 – 16, nearly 200 restaurants will offer prix fixe, three-course dinners for just $29.95 and lunches for $20.95. Savor local products showcased on the plate, avoid going broke while impressing your date, or go on a quest to find your new favorite place. Whatever your reason, be sure to check out the restaurant list and make your reservations today. www. hudsonvalleyrestaurantweek.com

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LA PAPILLOTE

Graduation

AOS Graduation Speaker: Jeremy Sewall ‘92 Jeremy Sewall is the owner and executive chef of Lineage restaurant in Brookline, MA and partner and executive chef for Island Creek Oyster Bar and Row 34, both in Boston.

Jeremy grew up working with his sisters in their parents’ Lagrangeville, NY restaurant, Café Andre, and went on to graduate from The Culinary Institute of America with honors in 1992. Before going to work in kitchens all over the globe, he completed a fellowship in the CIA fish kitchen under Chef Corky Clark ’71.

Chef Sewall began his professional career in Kennebunkport, ME at the Relais & Chateau property The White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston in 1996 for a position at L’Espalier. From there, Chef Sewall moved to the West Coast, where he was immediately recognized for his flawless technique and passion for seafood by Bradley Ogden ’77, the owner of the Lark Creek Inn in Larkspur, CA. In 2000, while executive chef for the Lark Creek Inn, Chef Sewall was one of only five in the country nominated as a Rising Star Chef by the James Beard Foundation.

In 2003, Chef Sewall moved back to the Northeast as opening executive chef for Great Bay restaurant, where he earned accolades from The New York Times, Esquire, Gourmet, and The Boston Globe, among others. He left Great Bay to follow his dream of opening his own restaurant, and in late February 2006, he and his wife Lisa, a former

pastry chef at L’Espalier, launched Lineage. Their appreciation for fresh ingredients and Chef Sewall’s personal approach to modern American cuisine earned Lineage recognition as one of Boston’s “Top Tables” by Bon Appétit and “Best Dessert” honors from Boston magazine in its first year. In 2013, Lineage earned a three-star review from The Boston Globe, and Chef Sewall was named “Boston’s Best Rising Star” by the Improper Bostonian.

In 2009, Chef Sewall’s friendship with Eastern Standard Kitchen & Drinks owner Garrett Harker led to a stint as collaborating chef of the heralded Kenmore Square hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to Boston. The popular restaurant has since been awarded “Best Seafood” honors every year from both Boston and the Improper Bostonian. In fall 2013, the trio opened their second restaurant in the city’s Fort Point Channel—Row 34, a more casual ode to the oyster farm way of life. Row 34 was recently named one of America’s “25 Best Restaurants” by GQ as well as one of the country’s “50 Best Restaurants” by Bon Appétit.

Jeremy Sewall is author of Fishing For Real with Jeremy Sewall—A Guide to Identifying, Purchasing, and Cooking Seafood in Your Home and co-author of The New England Kitchen—Fresh Takes on Seasonal Recipes.

AOS Graduating Class of October 17, 2014

Culinary Arts Group #1

Front Row: Sean Cahalan, Krzysztof Gniewek, Vienna Sirgiovanni, Phillip Weinstein, Zachary Kolomeir, Denton Brandy Jr. Back Row: Jonathan Cayax, Austin Flores, Ezio Bertorelli, Casey Baker, Luis Otavio Santos, Timothy Wang, Jonathan Irizarry, Samuel N. Loeblein

Culinary Arts Group #3

Front Row: Akriti Malhotra, Maria Otanes, Dniela Vergara, Myers Hargrove, Megan Shea, Camry Rusk Back Row: Mackenzie Korb, Kwan Soo Lee, Andrew Rutledge, Tano Holmes, Michael Grueter, Brandon Windsor, Ayana Teran-Calderon, Emerson Ewald

Culinary Arts Group #2

Front Row: Nathanial Kuester, Olushola Wadley, Miles OKabayashi, Mayanka Somiah, Hrishikesh Pradhan Back Row: Jose Castellanos, Logan Pettinato, Steven Jeffries, William Read-Nunez, Quentin Demarre, Quinten Finley

Baking & Pastry

Front Row: Nicole Corona, Amy Mayper, Leighanne Colello, Jessica Lee, Amanda Tietjen, Janae Koylass, Rachel Bresette, Taylor Garcia, Emily Narayansingh Back Row: Meghan Riehl, Samantha Walsh, Anthonia Cheo Umeji Epse Suh, Dakota Albury, Micaela Campbell, Jason McNeir, Lauren Battaglia, Nicole Brown, Victoria Leach, Jacqueline Armstrong