Volume 35, No.16
December 17 2014
Special Projects Day- School to Table, An Ancillary Experience
BY: Deja Burrows, AOS Culinary
The Culinary Institute of America held a Special Project Day recently on Monday, December 8th. It was entitled “School to Table: An Ancillary Culinary Experience.” The event featured an agenda full of captivating, eye opening, and inspiring events. The day began with a panel discussion, which was led by Mrs. Leitu Hsu of Heritage Radio, and included four former CIA students: Zach Goebel and Michael Muzyk of Baldor Specialty Foods, Bob Ambrose of Bella Bella Gourmet Foods, and David Wells of Saugatuck Kitchens. Each of the gentlemen shared what a typical day at work was like for them. From completing orders and working personally with some of the most demanding chefs in the industry, to traveling at least eighty days of the year, their education obviously has taken them much higher than sous chefs and line cooks. David Wells and his wife are the co-owners of Saugatuck Kitchens and they have molded the establishment to be successful while allowing employees, including themselves, to stay family oriented. Bob Ambrose told the story of how he came to form a tight knit relationship with one of only three foie gras farms in the country, and how this blossomed into Bella Bella Gourmet, which now has been serving foie gras twenty-five years. Zach Goebel, who is a sales representative for Baldor Specialty Foods, shared how his time as a dishwasher was an opportunity into the culinary world. Mr. Michael Myuzik, president of Baldor Specialty Foods, left CIA went on to work with world renowned chefs, such as Todd English. He continues his loyalty to the Culinary Institute of America by making Baldor one of the main providers of food for the school. As if these gentleman’s success stories weren’t enough to get inspired, they went on to share advice, not just for later on in life, but for students now. They encouraged students to take the mantra
All photos pertaining to Special Projects Day Courtesy of Joe Ferrigno Baldor Specialty Foods President Michael Muzyk stands with two employees at the specialty food purveyor expo.
of “Mise en place for life.” as a personal one because organization and planning is essential to success. Goebel said, “CIA is the place to build that drive, that purpose, that push that will set you a part in the industry and make you almost indispensable.” After the lively discussion, students asked questions about the companies’ ability to adapt to the ever-changing world. After the panel discussion, the students were all led down into the lower conference room where an expo of specialty food purveyors was displayed. Upon entering the room, students were met with a large display of produce set up by Baldor Specialty Foods, and they were invited to take fruits and vegetables with them. This exposition was seen as more than a way to try out new specialty foods, but also as a source of inspiration. It got students thinking about careers in food productions, and about dishes they could create using these quality foods. The company
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representatives were personable and shared knowledge about their establishments while encouraging the students to try new foods, such as seared foie gras and milk that was not homogenized. Most students left with a bag full of literature and treats and full of new ideas and knowledge. The day was completed with the screening of the documentary Farmland, which was just released in March of this year. It is a film all to do with farming and ranching in America, and it looks into the lives of a group of young farmers, each in their twenties, who have either taken over the risky business from their parents, or have ventured out on their own as first generation farmers. The disconnect between those that farm and those that do not, as well as the fact that a high percentage of Americans have never set foot on a farm or ranch before, was emphasized in the film. As culinary students, knowing where our food continued on page 6
“Events”
P 8-9
“Graduation”
“Counter Culture Coffee”
P 4-5
CENTER SPREAD
P 6-7
“SGA Election Results”
BACK PAGE
P 12
“James Beard Dinner”
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LA PAPILLOTE
Editorial
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
From the Editor’s Desk: The International Student Impact
DECEMBER 17, 2014
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Connor White LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS
DEJA BURROWS SERA PARK DANA DERIANCHO DEVIN FU ANDREW VINEGAR TRICIA MANZANERO CRYSTAL TAN
FRANK GUIDO MADDY MORRISON KATIE FENTON NICO DELLENBACK SARAH LUBITZ
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.
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
When I first arrived to The Culinary Institute of America just a year and a half ago, one thing that I immediately noticed was the incredible amount of international influence that is present here on campus. With diversity being one of the school’s foremost mantras, this should have been no surprise. The CIA has a reputation for being a top culinary college, not just within the United States but worldwide. The entire CIA community, international or not, is able to use this time together to grow culturally. I am lucky enough to have been changed through my relationship with the international students that surround me. They have opened my eyes, and they have changed me both as a culinarian and as a human being. I couldn’t be any happier to have them as a part of my CIA experience. Back in my first year at this school, I was placed in a class that was made up of one-quarter international students. We had one girl from China, Yiqi a twenty-four year old who, to this day, remains one of my biggest culinary inspirations. Yiqi exudes joy whenever she shows off the food of her home country. Teaching the flavors and techniques of Chinese cuisine was always something that brought a smile to all who were lucky enough to take part in her lessons. Sumair was one of my good friends from near Bombay, India. He is so full of laughter, and always seems to bring a little piece of the exuberance of his heritage with him. Then we had three classmates from South Korea. Jun was only with us for our first class, Culinary Fundamentals. Once the class had finished, he returned to Korea to serve his mandatory two-year term in the South Korean Army. Though he was not with us long, Jun showed our class incredible determination and passion for what he loves. Jihyeon and Hyein were two female Korean students from our class. Both were diligent workers who always had their heads down in order to complete their tasks at hand. The two girls went on to complete their
to the principle of equal opportunity in education and employment. The CIA does not
externships at Daniel, one of the Dinex Group’s premier Manhattan restaurants. Unfortunately, when our externships were over, both Yiqi and Jihyeon did not return to our class. When Hyein returned to CIA, she did so with extreme precision and skill. Overall, Hyein has proven herself as a force to be reckoned with in the kitchen. After returning from externship, our class was lucky enough to bring in three more South Korean students: Songhak, Jooho, and Hyunyoung. I am lucky enough to have worked with each of these students. They have helped me gain a further understanding of what it takes to be an international student here at CIA. There is no doubt in my mind that each of these students will go on to achieve culinary excellence throughout their careers. Currently, I am in Cuisines & Cultures of Asia with Chef Kanner. During our first three days of class, we focused on Chinese cuisine. Although my Chinese classmate, Yiqi, is no longer in our group, we couldn’t help but feel her presence. Each of her demos during our first year at school served as a prerequisite for these three class days. She had even gone out of her way to teach me how to prepare an authentic Chinese stir-fry. Little did I know that this would end up being my dish during those first days in Chef Kanner’s class. A huge “thank you” goes out to my beloved classmate, friend, and mentor Yiqi for all that she has done for me. These past few days have been spent learning Korean cuisine. Chef Kanner does a brilliant job of dissecting the language, ingredients, culture, and techniques of Korea. He works hand-in-hand with our native Korean students, ensuring authenticity in every sense of the word. Hyein and Hyonyoung were even teamed up during these days in order to prepare a different dish for our class to taste each day. They prepared Korean pancakes, a popular street food, which was essentially lean dough filled with cinnamon sugar and hazelnuts and then cooked on a skillet. These pancakes are hands down one of the tastiest things that I’ve eaten here at school. To me it is incredible the power that food had in building my relationship with each of these incredible students. For without food, we would not have a common ground to serve as the catalyst of building a wonderful relationship with each of them. With such a high international student population at CIA, we all need to remain aware of the difficulties that international students face. Going to college is hard as it is, but when you do so in a different country with an entire new culture, feeling a sense of belonging can be nearly impossible. Getting to know these students has been one of the most important things that I’ve done since starting at CIA. I strongly encourage you all to go out and get to know each of your peers here on campus. They may just open your eyes to a world of new possibilities.
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December 17, 2014
3
Students Experience a Complimentary Taste of Counter Culture Coffee
BY: Sera Park, AOS Baking Professor Denise Mazzei introduced the coffee sourcing and roasting company, Counter Culture Coffee, during a lecture. She encouraged me to contact them because of their great coffee education, and finally I made a reservation for my baking and pastry group. There is no Sunday class officially; however, Counter Culture Coffee opened one special day for our group and also told us that the education is free for CIA students. Our special one-day instructors were Meister, the Regional Counter Intelligence Representative, and Ryan Ludwig, the Wholesale Customer Support. The instructors introduced their company at first. Counter Culture Coffee was founded in 1995 and developed their philosophy, which was finding good green beans directly from farmers and cooperatives and roasting the beans themselves, producing good roasted coffee beans. Eight years ago, they started training centers to teach people in the public how to handle good coffee beans and make a perfect cup of coffee. There are eight training centers in the United States: Asheville, NC, Atlanta, GA, Boston, MA, Chicago, IL, Durham, NC, New York, NY, Philadelphia, PA, and Washington, DC. They offer nine professional classes such as a barista course, an espresso course, and a taster course. These coffee professional classes are not only for professionals but also for general people who do not even know the basics of coffee. Counter Culture Coffee roasts delicious coffee and wants suppliers to know how to bring out the potential, delicate taste from the beans to cups. They committed to offering BY: Dana DeRiancho , AOS Culinary
What You Don’t Know About Wasabi
Ladies and gentlemen, it is my duty to inform you that you have been duped. Befuddled. Mislead. Any time you went out for sushi and requested wasabi, the mixture you received was almost certainly nothing more than a masquerade of horseradish, mustard, and food coloring. Chances are you have never eaten wasabi at
Photo Courtesy of Dana DeRiancho
Coffee. The CIA students handle their coffee in the bakery, and this trip was a good time to learn who the coffee provider is, how they sustain the quality of coffee, and how they maintain liaison with the CIA. Ludwig said that coffee is made with just water and ground coffee; however, it is the most complex beverage that people consume in the world. During the lecture, the instructors emphasized teaching coffee as an ingredient not just a beverage. We learned about basic information of coffee and what factor makes each coffee tastes different. Therefore, they briefly taught us about the whole process of coffee from the fruit to the cup such as farming, processing, roasting and brewing. Most of us found this to be new information about coffee. After the lecture, we did a sensory evaluation called cupping. The instructors cupped seven different coffees, and we had a chance to taste the difference by three categories: different terroir, the same producer of different varieties, and different processing methods. This tasting helped to understand the details of the lecture, how each coffee Photo Courtesy of Sera Park tastes different and what makes the difference. In addition, we learned what a good quality those services. coffee tastes like and started thinking that One big reason Counter Culture Coffee coffee is an important ingredient. It was a great provides free education to CIA students is that experience to know coffee in general and to find they feel the students will be the future suppli- a good taste through cupping. ers and should know how to handle and make If you also want to have this special a good coffee. The instructors told us that not experience in Counter Culture Coffee, regismany people in the food industry know how to ter online individually for any of their classes. handle and provide a good cup of coffee even There are different classes the training center at a famous, high quality restaurant or bakery. offers students, and the descriptions are on the One of their goals is lifting the value of coffee website. Also, if you want to go as a group, in the industry through their education. Apple please feel free to contact me. I can gather Pie Bakery’s coffee is from Counter Culture people and choose a good day to go on the trip.
all, unless it was at the CIA. Even in Japan, true wasabi is a rarity. This Brassica root is nearly impossible to farm and must be transported quickly after harvest for optimal freshness and flavor. I am currently
in Cuisines of Asia and we had the pleasure of receiving wasabi root for our sushi plate. I was checking in the food order and casually glancing over prices when my eyes came to a sudden halt at the line for this premium product; $107 a pound. The root was ground on a “shark skin” grater (pictured) and tentatively tasted on the end of a chopstick. I had always thought of wasabi as having a lingering, burning flavor; just writing the word now makes my eyes water and my lips burn. Upon tasting the real deal however, I realized how little justice the imitation does. True wasabi root packs a punch in the back of the nose and throat and is effervescent like limoncello on the tongue; it leaves behind a pleasant, warming sensation and herbal backnotes. While the flavor is complex and intriguing, for me, the most striking thing about wasabi is the conditions under which it must grow. Wasabi flourishes in the stream beds of rivers whose waters flow from the melting glaciers atop mountains. It strikes me as a magical element in our mundane world, like finding out fairies can only be born under an
east-facing tulip. At first glance, wasabi may look like just another dirty tuber, but once you know its story, it may transform to gold before your very eyes.
LA PAPILLOTE
4
Bada Bingo 2014 Draws in Spirited Crowd
BY: Andrew Vinegar, AOS Culinary
winning? Amazing prizes such as a TV, Kitchen Aid Mixer, tablets, cookware, and the grand prize-a box of $400 cash are all given out! This was THE event to be at this month! The Office of Student Activities would like to thank all students that attended and SPICE for providing a Pancake Breakfast after the event!
CIA’s annual December event, and arguably the best, Bada-Bingo, was held Friday, December 12th. For those of you who don’t know, Bada-Bingo is an exclusive event for only 300 students each year. The only way to gain access to the event is to have a wristband, which are given out the night before, and has students waiting hours to get them. The night of Bada-Bingo is when the real magic happens. Five rounds of bingo are played, raffles, and competitions such as Egg Nog Chugging and ELF trivia are all opportunities to win. What is it that you are
The CIA’s beloved Freddy B, dressed up as Father Christmas, poses with SPICE’s Brandon Quinn and Dalton Spinks in a reindeer suit Photo Courtesy of SPICE Facebook page
C H E F
CIA Discounts use password COOKING
ROBERT IRVINE
VISIT
- LIVE -------------
WWW.BARDAVON.ORG
SUNDAY FEBRUARY 15 7PM AT UPAC
Robert Irvine LIVE is a high energy, multimedia and multi-sensory theatrical experience. More than just a cooking demo, Robert Irvine LIVE is an interactive show that provides multiple opportunities for audience participation while witnessing the challenging nature of the TV show, Dinner: Impossible, come to life right before your eyes. Multiple cameras setup on the stage provide a close-up view of the master at his craft. Brand new music and video content specifically produced for this show combine seamlessly with the cooking to provide an experience unlike any other. In each segment of the show Robert will face a new and unique culinary challenge.
Meet Robert in the UPAC lobby after the show!
ARE YOU READY TO EXPERIENCE THE IMPOSSIBLE?
UPAC - 601 Broadway Kingston • 845.339.6088 • WWW.BARDAVON.ORG • WWW.TICKETMASTER.COM
Conrad N. Hilton Library Learning Library Commons: Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 7:00am-7:00pm Friday: 8:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-11:00pm Sunday: Noon-9:00pm Video Center Hours: Campus Store Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm 10:00pm Tuesday-Friday: 10:00amFriday: 8:30am-5:00pm 6:00pm Saturday: Noon-5:00pm Saturday: 11:00am-6:00pm Sunday: Noon-8:00pm
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
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
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
December 17, 2014
ON CAMPUS
Events
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Holiday Village and Marketplace
Pictured on the right: AOS Baker, Victoria Johnson builds a gingerbread house at Holiday Village.
This year Residence Life and SPICE teamed up for a new event-The Holiday Village. On Saturday, December 6, over 1000 students attended this winter social held in the new Student Commons. Residence Life ran activities such as ornament decorating, gift wrapping, and a photo booth. The Lodge Staff had a Gingerbread House competition and the first place team, Ken Keane and Jon Duncan, received a $400 prize. Hudson Hall staff provided Hot Dog and SPICE provided Creamy Tomato Soup, Grilled Cheese, a Ghirardelli Hot Chocolate Bar, and even a Chocolate Fondue Bar. Along with these activities, six outside vendors were in attendance for the CIA Marketplace, which allows businesses from the Hudson Valley to come in and showcase products to students. Residence Life, SPICE, and The Absolutely Free Programming Committee would like to thank all of those who attended and for making this the largest student attended event this year! Look out for “The Circus” coming in January 2015!
Photos Courtesy of Joe Ferrigno
Top Five: From Albany to Brooklyn- This Weekend and Beyond
BY: Tricia Manzanero, AOS Culinary
These days, we’re living the lyrics of the Christmas song, “Let it Snow.” The weather outside is frightful (those slip-resistant shoes won’t save you), and the fire is so delightful (thank you, kitchen classes). But since it’s going to snow whether we let it or not, we might as well have some place to go. Now, if our school bedecked like Hogwarts in the holidays isn’t enough to spark some Christmas cheer, we’ve got just the lineup of festive events to put you in the spirit. And yes, one does involve a Santa suit.
#1 Winter Village at Bryant Park
Now through January 4 Spending the day in the Big Apple? Still have some presents to shop for? The Winter Village at Bryant Park is your one-stop spot this holiday season. Uncover unique gifts by artisans from around the world at the cozy Holiday Shops. Then, get your Nancy Kerrigan on at the ice rink where admission is free and skate rentals start at $15. Top it off with a delicious bite rink-side at Celsius and maybe even get in a ride on Le Carousel. www.wintervillage.org
#2 Santa Shuffle 5K
December 20 Prime time for holiday feasts is almost here. Get your spirit and your metabolism going at the Santa Shuffle 5K in Rockaway Beach, New York. You’ll join legions of sneaker-sporting Santas—and elves and reindeer, too—as you sprint along the streets of Brooklyn. Santas that prefer to walk are also welcome. Registration ($35) includes a Santa suit, plus cookies and a complimentary drink. Sign up today at www. rockapulcorun.com
#3 SPARKLE!
Boscobel House and Gardens – December 20 Dazzling displays, an endless array of lights and festive holiday happenings await you at this exquisite Federal-period estate. Grab a steaming hot cup of cocoa and stroll the candlelit paths. Enjoy live music from performers like Manhattanville Sound A Cappella Group, or head to the main lawn for a brilliant illuminated hoop dancing show by the Sparkle Spinners. Grab a tasty bite served up by Hudson Hil’s Café and be sure to get your free photo with Santa before the end of the night. Tickets are $15 to $25. More details at www.boscobel. org.
#4 Christmas Lights & Cannoli Tour
Now through December 31 When it comes to holiday décor, “everything in moderation” is not the mantra in Dyker Heights, Brooklyn. No simple strings of lights here. Residents in Dyker Heights deck their homes with animatronic snowmen, glowing nativity scenes, thirty-foot-tall toy soldiers and more. Explore these festive abodes on this holiday tour and end on a sweet note with a scrumptious cannoli and hot chocolate from a local Brooklyn pastry shop. Tickets are $55. More at www. asliceofbrooklyn.com.
#5 Albany Chefs’ Food & Wine Festival
January 15-17 Albany’s finest chefs come together for this three-day feast. This year’s lineup includes seventy innovative chefs and restaurants as well as 250 global wines, spirits and New York state beers. Sample what some of the industry’s rising stars are serving at grand tastings and seminars, see who takes home the title at the Battle of the Bartenders, or sit down for a six-course dinner at the Grand Gala Reception. Hungry for more? Check out the event site for delicious details, ticket prices and beyond: www.albanywinefest.com.
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LA PAPILLOTE
CENTER SPREAD
CENTER
Special Projects Day, Continued
comes from, understanding seasonality - the ebb and flow of the market - as well as fully understanding terms such as “natural” and “organic,” should be important to us. One of the young people highlighted in the film commented on the fact that many young people are not interested in ranching or farming, and that they are not being encouraged to view it as a viable career choice. Our school’s farm to table concentration, and the population of
students that are also interested in agriculture, made this is a good atmosphere for the film to be screened. If students weren’t thinking about farming before, they are thinking about it now. “School to Table: An Ancillary Culinary Experience” was a school wide event we won’t soon forget. It was a day of sharing good information and pure inspiration.
The Leading Edge- Right Here in the Hudson Valley
BY: Frank Guido, AOS Culinary The chef’s knife, The extension of your hand, arm and mind. Your knives, as a cook, allow you to be creative, get your jobs and tasks accomplished, and make a living. An overwhelmingly large portion of cooks and chefs alike do not understand the amount of craftsmanship, skill, and time that go in to the production of their knives. With this lack of knowledge and understanding comes a lack of respect, not out of malicious nature but from a limited comprehension. Most of the knives that are used in the industry are made in factories by large machines with little craftsmanship that goes into them. Some are even
stamped out of sheets of metal. Some though, are crafted by hand, from craftsmen that commit their lives to creating perfect pieces of cutlery, pieces of art. Greg Cimms, Apprentice blacksmith and Owner of Kayne Knives, Is one of these craftsmen. Greg worked in kitchens for around six years. He said one of the things that he saw were kitchen knives that were mistreated and dull. His love for the craft of knife making began to blossom and soon became his passion. He had always been one to work with his hands, and with an eye for perfection he soon found his niche. He began to work as an apprentice under Joseph Szilaski, a master smith ( one of only 130!) and his craft became a reality. Greg now works to “create superior knives for the industry” giving chefs the ability to customize and shape a knife for themselves. “A knife should be comfortable” says Cimms, “You should be excited to pick it up every time you have to use it.” The types of knives Greg produces for the industry are not only beautiful, but so incredibly functional. All of Photo Courtesy of Kayne Custom Knives Facebook Page the knives are Japanese style
knives, Made from High quality damascus steels that he creates himself. Each knife can take anywhere from 15- 100 hours depending on the type of damascus and the amount of customization. He is the only smith in this area to do Mosaic Damascus knives that have beautiful effect that few are able to accomplish. “ I don’t make knives; I make Heirlooms.” The time that goes into every knife ensures that your knife will last for generations. When I asked Greg for some advice on buying a knife on a budget, he said, “the most important thing is comfort. You want to buy a knife that you can hold for 8 hours straight and still feel comfortable. You also want a knife that is made from good products, not that cheap knives don’t have their place in some kitchens, but if you are going to make an investment on a knife that will last your career, you want it to be constructed out of materials that will last. All in all your knife that you choose should be comfortable, feel natural in your hand and make your job easy.” If after reading this article you are still interested in Greg Cimms Work at Kayne Knives contact him at www.KayneCustomKnives. com. The pieces of art that he makes are not only functional but contain some of the greatest beauty in the Hudson Valley.
December 17, 2014
7
SPREAD
Operation Christmas Child
SGA Election Brings Record Voting
SGA Secretary, Matt Guarini, was elected to AOS Culinary Arts Representative, along with Andrew Vinegar. Camilla Corbella was re-elected as an AOS Baking and Pastry Arts Representative. SGA would like to thank all of the students that voted and the students that ran for office. Special thanks to the exiting board members: Skyler Ring, Kierra Ragland, Chastity Hopkins, Shawn Chilvers, Sang Mun, and Liam MacLeod, for their incredible service to the SGA and their fellow students. SGA is actively looking for these board positions to be filled: Finance Manager, Public RePhoto courtesy of Newly Elected President, lations Manager, and Secretary. The positions Jennifer Kempin. are appointed not elected. If you are interested in applying, please do so via forms found on the BY: Andrew Vinegar, AOS Culinary Student Web Portal or outside the SGA office in On December 8 and SRC. December 9, 2014, the CIA Student Government Association held election for the upcoming January-April 2015 term. Over 600 students voted in the election, making it the largest ever, with some results being very close. Skyler Ring, current SGA President, will be succeeded by current Vice President, Jennifer Kempin. The Vice President position will be filled by Caleb Kimble. The BPS Representatives will be Jameson Brown and Liam Kamp.
Congratulations to all newly elected SGA off icers
BY: Maddy Morrison, AOS Culinary
Every year at the CIA, a student puts together a project during the autumn months, called “Operation Christmas Child”, and this year Emily Fenton took charge of the operation. With the leadership of Samaritans Purse, and the determination of the CIA student body, money is raised, and toys ranging from slinkys to crayons are gathered for children in third-world countries. These are children who do not get the luxury of celebrating Christmas, or even fully understand the holiday itself. All the toys that get donated are placed in cardboard shoeboxes that are in turn shipped to boys and girls across the world, who do not get the opportunity to celebrate the holiday. Students and faculty came together to achieve one common goal: to provide happiness to children who are less fortunate than us. Groups filled boxes for specific genders and age group so that they would be more personalized to the child. One generous bakeshop class filled a total of six boxes with various items, such as toys, hats, scarves, candy, and hygienic necessities. Some chefs announced to their classes the importance of the charitable event, and helped support the charitable cause. It was a spectacular season of giving throughout the CIA as we raised a total of $185, and packed a total of 150 boxes. Thank you to everyone who participated in this event, and may your holiday season be filled with joy and laughter.
Brussels, The City of Chocolate and Beer In the middle of November, I decided it was time for a trip. After booking my vacation and a beer tasting tour, I was excited to travel to Brussels. Brussels is well known for chocolate and beer. I have always wanted to learn about beer while being able to taste it at the same time. I can finally do that since, being 19, I am fully legal in Europe. Of course, exploring the chocolate shops proved to be as much fun as I have thought! Meert offers great marshmallows and Neuhaus’ hot chocolate kept me warm for a whole afternoon of exploring the chilly Brussels streets. The first afternoon after arriving, I was offered a voucher for a small beer tasting at the hotel bar! It was a nice way for a guest to settle in. It was during my Brussels trip that I finally was able to experience the social powers of beer firsthand. Before this trip, I would occasionally enjoy a couple of beers after work or on Saturdays, but I always enjoyed the company more than the alcohol and considered the two separate. That night, I met Anna and Gordon, a couple from around the area in England where I was staying. The conversation opener was, “Which of these beers do you like the most?” Anna and I both preferred the cherry and raspberry Mort Subite beers. We ended up talking until the bar closed and celebrated Anna’s twentieth birthday at midnight. We also had dinner together, and ordered more beers, and finished with Bailey’s before the bar closed. It was so pleasant that we ended up spending more time, and beer, over the trip together. The next day I had booked a beer tasting. I met up with the rest of the group at the La Grande-Place and we stood eyeing each other curiously yet cautiously under our umbrellas. Our guide Mary was a French girl that was friendly and showed her passion for beer. On the tour, we went to many different bars with inter-
esting names, such as the Theatre Royal de Toone (a marionette theatre). There were four bars in total. At the first bar, the tour group sat politely and chatted with each other over the Geuze Boon (a beer that is acidic and fresh with berry tones) and Gauden Carolus (tastes bitter but has an apricot smell). By the time we had gotten to the third bar, I had already made friends with another couple who were also from Vancouver. Together we sippped our Triple Karmeuet, a light and floral drink with a lychee smell, by far my favorite. At the fourth bar, Roskam, where we were offered two trappist beers (Westmalle Trappist and Trappistes Rochefort), everyone in the group felt comfortable and friendly, and we took many pictures and left with huge grins on our faces. I ended up having a dinner of touristy yet tasty mussels with my fellow Vancouverites over wine. Never would I have imagined that I would be able to make such close friends over just a few hours! Or for that matter, that I would return to another bar right after the dinner. The last bar of the day was quite a secretive bar where the hard to obtain, world’s best beer, Trappist Westvleteren 12, is served. Rumor has it that
BY: Crystal Tan, AOS Baking and Pastry
it can only be bought at the Abbey store and only with a reservation! Even the bar was quite secretive, hidden behind a small alleyway that had a small sign of Au Bon Vieux Temps at the entrance. Trappist Westvleteren 12 was quite pricey at 12 euros a bottle but, I must say, it’s totally worth the price! I enjoyed it immensely even though I usually do not like beers that are too bitter. There is something about that lingering bitterness that made it so much more than what I expected. The company I had was amazing as well. We all talked about where we were from and our travels. I was the youngest in the group and everyone took care of me and even walked me to the bus stop after the bar. It was an amazing night. During my train ride back to London, with bags full of chocolate and mind still on beer, I realized that while it might sound silly, but my experience in Brussels definitely changed my view on alcohol. I had always been overly careful when enjoying my alcohol and therefore missed out on fully enjoying the people around me. People have always told me to relax during social outings. Now, I feel much more comfortable with the notion of beer and the company it brings.
Photo Courtesy of Crystal Tan
LA PAPILLOTE
8
BY: Katie Fenton, BPS Culinary
Living All Days With Morrie
With the passing of my twenty-first birthday, one gift that I found truly beautiful was the book, “Tuesdays With Morrie,” by Mitch Albom. After watching the 199 pages quickly slip from the fingers of my right hand to my left, I was intrigued to find inspiration for an article that would speak to the students at CIA. For those of you who don’t know of this masterpiece, I’ll just give you a brief synopsis. It’s about this young man (Mitch Albom) and his wise, but fatally ill old professor (Morrie Schwartz). Every Tuesday in college, they meet up to discuss schoolwork, and even life lessons. As years pass, Albom in his thirties, is living a life that seizes to grant wholeness to his being. He starts visiting his professor once again every Tuesday, and begins to unlock the true meaning of a successful life. It’s really a touching story. I’m not writing about this book to get you to invest in reading it. This isn’t a book review. I’m writing about it because I believe Morrie’s words pertain to a lot of us at CIA. Whether we came here because we were lost in a passionless career path, or because we always knew our love for culinary/baking, one thing stays constant through all of us, and that is we’re searching for a direction through food that will give our careers and lives wholeness. One of my favorite quotes in Tuesdays with Morrie is something I believe to be an exceptional piece of advice: “So many people walk around with a meaningless life. They seem half-asleep, even when they’re busy doing things they think are important. This is because they’re chasing the wrong things. The way you get meaning into your life is to devote yourself to loving others, devote
“The way you get meaning into your life is to devote yourself to loving others, devote yourself to your community around you, and devote yourself to creating something that gives you purpose and meaning”
yourself to your community around you, and devote yourself to creating something that gives you purpose and meaning” (Albom 43). For us, we start here with two years to make worthwhile (a little over three if you’re getting your Bachelor’s). We build up our resumes through the experience of externship. We spend block after block honing our skills through numerous methods of cooking in various types of cuisines. We sharpen our minds with knowledge we acquire each day. This, I believe, is a path many people don’t find even after college. To hold our time here more preciously, and to leave with a more satisfied soul is a gift that will never lose meaning. Maybe it means taking that trip into the city to dine in that restaurant, or going with some friends on that skiing trip
to Jiminy Peak that CIA offers. Maybe it means finding the confidence to converse with employers at the career fair. Maybe it’s joining that sports team or that club. Maybe it’s finding the courage to taste something new, or volunteering for the community. Maybe it just means flipping through some of the hundreds of cookbooks there are on the bottom floor of Conrad Hilton. Whatever it is, you should do it because you’re going to leave here and your time won’t come back. You came here because you have a passion for food, no matter what direction you want to go with it. Once you graduate, I hope you will remember to take endless opportunities, acquire relentless curiosity, and never regret a minute of the time you have.
What We Shouldn’t Make For the Holidays
Comic by Devin Fu, AOS Culinary
December 17, 2014
9
Sudoku: Hard
Last Block’s Puzzle Solution
Farm to Table: Not Just a Tag Line
BY: Nico Dellenback, BPS Culinary
The solution will be in the next issue.
A la Minute Jobs Actively Seeking Externs: • Craft, Los Angeles, CA—CA • Aureole, New York City— B&P • McCormick, Hunt Valley, MD—CA • JW Marriott Camelback Inn, Scottsdale, AZ—CA • Gaylord Texan Resort, Grapevine, TX—CA • JW Marriott Desert Springs, Palm Springs, CA—CA • JW Marriott San Antonio Hill Country, TX—CA • JW Marriott Orlando Grande Lakes, FL—CA • Marriott Orlando World Center, FL—CA
Newly Approved Externship Sites: • Rosemary’s, New York City— CA • Manhattan Beach Post, Manhattan Beach, CA—CA • Corkbuzz, New York City— CA • Dogfish Head Brewings, Rehoboth Beach, DE –CA • Asalt & Buttery Bake Shop, Caldwell, NJ—B&P • Salvatores Cucina Italiana, San Diego, CA—CA • Cloud Catering, Long Island City, NY—CA and B&P • SusieCakes in the following California locations: Menlo Park, Calabasas, Newport Beach, Brentwood, San Francisco, Lafayette, and Mahhattan Beach.
On January 5, 2015, a new group of students begin their Farm to Table semester at the Greystone campus. Chef Larry Forgione, who helped start the program, will teach students about the realities of “farm to table” cooking. He says, “I want students to learn that the phrase ‘farm to table’ is not just a tag line or a marketing ploy, I want them to learn it’s a way of life”. It seems some terms are being taken advantage of through advertising. From the ground up, students will learn about the challenges, methods, and techniques that go along with cooking seasonally, and locally. Though every CIA student briefly learns about the importance of cooking this way; through this program they are able to put the ideas into motion. While getting their hands dirty on the CIA farms, they will also be creating menus for Greystone’s on campus restaurant called The Conservatory - again, literally from the ground up. This program shows students the realities of “farm to table” cooking. From planting the seeds, harvesting, and all the way into the dining room. Each step is an exciting new challenge and an eye-opening learning experience as to how different real farm to table is from the commercial, diluted version. This philosophy may lead students into more influential roles. Changing the way children eat in schools, creating more sustainable local food systems, or using writing to simply create awareness of these issues. I look forward to writing more about this program and learning beyond the superficial definition of “farm to table” that I am guilty of having.
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LA PAPILLOTE
Graduation
AOS Graduation Speaker: Sandy Solmon
A dynamic entrepreneur recognized for innovation, philanthropy, and cutting-edge research, Sandy Solmon is founder, CEO, and chief innovator of Sweet Street Desserts, the world’s largest manufacturer of frozen gourmet desserts. With 700 employees worldwide, Sweet Street sells its products in 65 countries through all channels of foodservice, from casual to fine dining in cafés, restaurants, hotels, and on-site management. Her husband, Doug Messinger, is Sweet Street’s vice president of planning and technology and managing director, international. A pioneering and hands-on innovator, Ms. Solmon personally oversees an R&D staff that includes nine chefs and, indirectly, nine food scientists. Physically primed for innovation, Sweet Street’s Reading, PA headquarters includes a 300,000-square-foot, state-of-the-art facility whose equipment is on wheels, allowing the realignment of production lines on an hour’s notice. The 7,000-square-foot R&D kitchen features eight streamlined workstations designed as incubators of invention for recipe developers and chefs. In 1994, the U.S. Copyright Office awarded Sweet Street Desserts the first-ever copyrights recognizing the design of food products. Other recent innovations include savory product offerings, the construction of a second production facility in South Carolina, the redesign and expansion of Café Sweet Street™, and
Photo Courtesy of Leslie Jennings the launch of the first Sweet Street Mobile Art Kitchen™—a collaboration of artists, videographers, chefs, and bakers bringing American food to the streets of Paris. A former New York Times photojournalist and modern-day Renaissance woman, Sandy Solmon thrives at the intersection of art, science, commerce, and generosity. Her accolades include the 2014 Cornell University Hospitality Innovator Award, Culinology Top Innovation
Award from the Research Chefs Association, Cognito’s Best Foodservice New Product Award, Sysco Heritage Award, Quality and Service Award from DOT Foods, Sodexo Diverse Supplier of the Year, Multi-Unit Foodservice Operators (MUFSO) Supplier Hall of Fame, and the Berks County Chamber of Commerce Large Business of the Year. Driven by her passion for harnessing scientific discovery for the advancement of humanity, Ms. Solmon also serves as CEO and lead venture investor of Celavie Biosciences, Inc., a human therapeutic company dedicated to developing treatments and a cure for Parkinson’s Disease. Recently embarking on human trials, Celavie has patents pending on methods of culturing and expanding human stem cells for biomedical research. Honored as one of Pennsylvania’s Best 50 Women in Business, Ms. Solmon has also been recognized by Pennsylvania Senator Judith Schwank and the City of Reading for her dedication to diversity in employment and her exemplary community service. She is a member of the Zenith Group, helping minority businesswomen gain a larger piece of the purchasing pie. Ms. Solomon holds a bachelor’s degree from the University of California, Berkeley and is a member of the Society of Fellows of The Culinary Institute of America.
AOS Gradua ting Class of December 19, 2014
Culinary Arts Group #1
Front Row: Steven Fabian, Timothy Mackey, Naseum Lee, Geoff Gendron, Minwoo Jung Back Row: Seungyeon Woo, Jason Carter-Edwards, Alexander Gallegos, Anthony Cordero
Culinary Arts Group #3
Front Row: Brendan Tansey, Woohyung Im, Ari Schraer, Christian Yeung, Mildred Appearere Back Row: June Park, John Chamorro, Jesse Leaver, Eamon Modanlou-Jalali, Joshua A. Campbell, Arturo Riquelme, Graham Miller, Chris O’Connor
Culinary Arts Group #2
Front Row: Carlin Connor, Rachel Saulsberry, Samantha Farber, Thomas Hall, Christopher Hoi Back Row: Anderson Braga, James McCarthy, Justin Werle, Randall Boden, Zohar Lozon
Baking & Pastry
Front Row: Dania Farra, Soojin Ha, Nicole Caceres, Aimee Urbano, Kayleigh Hodason, Back Row: Christy Petro, Mark Regentz, Llyana Abbott, Andrew Hillary, Gabriela Feola, Crystal Robles
December 17, 2014
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BPS Graduating Class of December 19, 2014
Culinary Arts Sasha Acheff Rene Alcover Michael Alemagno Socrates Alices Htet Aung Michael Baldwin Allan Jason Bautista Michael Brown Nicolas Botero Matthew Campion Peter Carmichael Madeline Carpenter Amy Chicavich Corey Confer Douglas Cotugno Nicole D’onofrio Joshua Fine Lindsay Fitzgerald Lauren Gailey Kendall Gilligan
Max Goldberg Jesus Gomez Acenette Gonzalez Katherine Guarascio Benjamin Haffner Christopher Hanaburgh Mariha Hinojosa Aaron Hodge Chastity Hopkins Justin Hutson Jonathan Ikinaga Chae Eun Im Nicholas Ivancie Megan Jachens Christopher Jamieson Taylor Jones Jordan Joseph Brenton Kauffman Macaira Kelly Ann Kim Marilyn Kitts
Courtney Lebedz Sukjoo Lee Alicia Macias Evan Manka Mackenzie Mantegazza Michael Mastracchio Benjamin Mayhew Adrian McGowan Matthew McIntyre Erica McIntyre Daniel Medina Monica Merrill Leonela Montas Niurka Morillo Michael Morris Cornel Mostert Kyle Muller Ayanna-Tamar Mutazz Fernando Nava Kevin Normandie Justin Overton
Nicole Philipson Troy Philips Ricardo Pina Debbie Quijada Skylar Ring Ju Hyeon Ryu Amanda Sanchez Marlene Sanchez Alisandro Serna Isamar Serrano Isaac Silverman Betsy Simpson Dena Sotiriou Ana Timmis Scott Van Osten Timothy Wagoner Duane Waldorf Ian Whalley Jordan Williams Michael Williamson Sam Zeitlin
Falisha Zitkoski Baking and Pastry Arts Victoria Benjamin Matthew Bonafede Brittany Ciranni Brittany Conlon Jennifer Connelly Scarlett Corbin Felice Cinningham Ashley Delello Deborah Diaz Samantha Grubbs Megan Heimbigner Sarah Henderson Eric Hernandez Amy Hosking Shannon Hunt Bukola Ikuomola Arbil Lopez Elise Macur
Photo Courtesy of Jennifer Speziale Kellie Marchewka Jordan Walker Jaleesa Mason Elizabeth Chelsea McClelland Zimmerman Lindsey McCloskey Culinary Science Erin Miller Godavarti Aditya Victoria Mosher Sastri Arianna Navarro Eric Bauer Matthew Oliveira Reldon Caddy Danielle Ondash Michael Camilleri Jonelle Pezza Andrea Chan Brittany Pinero Grayson Claes Audra Plummer Brian Duffy Laura Pucillo Joseph Gizzi Chandler Raffa Jalen Hutchinson Johanna Santoriello Peter Kayaian Riley Schmidt Victoria Lado Valerie Sikes Candace Li Maia Sinegal Adam McKiel Eryn Stom Dayna Palmer Paige Sylvestre Carl Schwatz Kimberly Tran Bethanny Sluus
BPS Graduation Speaker: Alice Elliot
BY: Shelly Loveland, Staff Contributor Alice Elliot is recognized nationally as one of the foremost advisors in executive search, human resources, and leadership. She is the founder and chief executive officer of The Elliot Group, which consists of Elliot Associates, Elliot Executive Source, and Elliot Productions, with offices in Georgia, Massachusetts, and Texas, and corporate headquarters in Tarrytown, NY. For nearly 30 years, the Elliot name has been universally recognized as the premier retained search and consulting organization focused within the consumer, hospitality, foodservice, manufacturing, retail, and service industries worldwide. Ms. Elliot also co-founded The Elliot Leadership Institute, a not-for-profit organization dedicated to executive leadership development and advancement in the foodservice and hospitality industry and committed to the next generation of leadership. Her tireless work in bringing public awareness to the restaurant industry was recognized in 2010, when she was inducted into the National Restaurant Association Educational Foundation’s College of Diplomates. Other industry honors include being named to the Nation’s Restaurant News Power List of the 50 most powerful people in foodservice in 2014 and receiving the coveted Trailblazer Award from the Women’s Foodservice Forum in 2001
Photo Courtesy of Leslie Jennings and Pacesetter Award from the Roundtable for Women in Foodservice in 1991. Throughout her career, Ms. Elliot has been sought out for her insight and advice on trends in the industry and on human capital issues. She has been a speaker for many organizations and events, including the Multi-Unit Foodservice Operators (MUFSO) Conference, International Foodservice Management Association (IFMA), Chain Operators Exchange (COEX) Confer-
ence, Women’s Foodservice Forum (WFF) Annual Conference, Multicultural Foodservice Hospitality Alliance (MFHA) Conference, National Restaurant Association Educational Foundation’s Salute to Excellence, and annual Food & Wine Classic in Aspen, CO. Ms. Elliot was also the founder of and master of ceremonies for the acclaimed Elliot Leadership Conference executive forum. She was featured in a cover story in Chain Leader magazine and is frequently quoted in many other prominent publications such as The Wall Street Journal, Nation’s Restaurant News, and Restaurant Business. Ms. Elliot is a member and sponsor of many prestigious industry associations, including the Women’s Foodservice Forum and the Multicultural Foodservice and Hospitality Alliance, for which the Elliot Group was a founding member. She is a past board member of the Briarcliff Manor Education Foundation, where she was honored for her energetic volunteer efforts and devotion to education. Alice Elliot graduated magna cum laude from the University of Colorado at Boulder with a bachelor’s degree, and holds a Certified Personnel Consultant credential from the National Association of Personnel Consultants. She is a member of the Society of Fellows of The Culinary Institute of America.
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LA PAPILLOTE
In The Industry
Working My Way Into The James Beard House
BY: Sarah Lubitz, AOS Culinary
On the Wednesday before Thanksgiving, everyone was headed to Poughkeepsie Train Station to head to the city to start their journey home. As for and my fellow classmate, Patrick Lobbes, and I, we were headed to the train station for a different reason. We were going to do prep at The James Beard House for their annual five-course Thanksgiving dinner. I found out about opportunity from a school email, and I jumped at the chance to work at such a legendary location. We were not certain what our tasks would be when we arrived, but we knew we would be entering a house that is revered by every chef in our industry. After taking the train and a series of subways, we walked through the West Village to The James Beard House. If you were not looking for the 167 in the address, you would probably walk right by the entrance. “The James Beard House – Plaque donated by The New York Association of Cooking Teachers” is modestly written on the plaque outside the door. When you step through the door, you instantly realize where you are, and that this building was, indeed, James Beard’s home. The foyer and connecting sitting room reflect both the memory of a house and the present function of a business. Patrick and I were ushered in and were introduced to the chefs we would be working with: David Hendricksen, Larry Matson, Michael Nenes, and Manuel Catemaxca, all of whom were from Art Institute locations. They were very welcoming, and they explained that they had all worked this event many times in the past. Since we had never been to the James Beard House before, Chef David showed us around. The house is adorned with countless paintings and pictures of James Beard. Chef David told us stories about the house and made sure to point out certain things, such as the shower on the second floor balcony that was custom made for Beard because of his size. He pointed out the bowties that are framed in the second floor dining room and the alcove next to them that house pictures of James Beard and Julia Child. With
Photo Courtesy of wvxu.org every floor that we climbed, the more obvious it became that this was James Beard’s house. It was very humbling to walk the halls once graced by such a legend in our industry. After taking a tour of the house, we followed Chef David back downstairs where we helped him check in the incoming produce order. Patrick and I then moved all of the produce to the back and got our orders from the chefs about what to do next. Culinary Fundamentals prepared us for our tasks at hand. We proceeded to batonnet carrots and turnips and cut celery and onions for vinaigrette. While we were cutting turnips, Chefs Larry and Michael told us that we could make family meal for everyone. Chef Larry told us that we could use a protein from a designated area in the cooler and that we could ask about what produce we were allowed to use. Being given this freedom by these chefs was just what we needed after coming off six weeks of Meat and Fish classes. After cooking, we took a break from work and ate our lunch. The chefs gave us praise for our food, and then we continued to work. At the end of our shift, we cleaned up and helped the chefs finish their tasks. We got to watch Chef Larry prepare a foie gras mixture that would be used as a hors d’oeuvre. When we had arrived, the chefs had asked us to taste what looked like a piece of chocolate. They wanted to know what we thought. When we tried the chocolate, we realized that it was foie gras. The chocolate was sweet, which cut the liver taste of the foie. It is experiences like this that, for me, make working events so special. Being around well-seasoned chefs that are using quality ingredients make me realize why I am in this field. The overall experience of working at The James Beard House was unforgettable. After squaring everything away with the chefs, we changed clothes for dinner. Before heading to the city, I had reached out to Simon Majumdar for a restaurant recommendation. I explained that I would be in the city to work at The James Beard House, and that I valued his opinion about where to eat. He promptly told me to make reservations at Sotto
13, and that Chef Joe Cotton was doing great work there. Sotto 13 is an Italian restaurant in the West Village on West 13th Street. The kitchen is run by Executive Chef Joe Cotton, a CIA graduate. Cotton has worked in restaurants owned by the likes of David Burke, Daniel Boulud, Laurent Tourondel, Barbara Lynch, and Todd English. He also spent six seasons on the popular Food Network television series “Iron Chef America” as Chef Cat Cora’s sous chef. When we arrived at Sotto 13, we were early for our reservation. Stopping at the door, I noticed how inviting the front room was. The hostess offered for us to sit at a table in the bar area and explained Happy Hour to us. We took our seats at a table near the bar and ordered an appetizer. I asked the server if we could meet Chef Cotton, and she sent him out to us after we had finished our appetizer. He was very gracious, and Patrick and I enjoyed talking to him about CIA and how much it has changed since his days here. We were then taken to the main dining room for dinner. Patrick and I both ordered small plates. I ordered the chopped tuna tatare that incorporates chili oil, basil, lemon, and fried shallots and is served with crostini. The lemon and basil brightened up the tuna, and the chili oil added a punch, but not enough to overwhelm the dish. It was presented in a classic style tin tuna can, which was clever. For my main course, I ordered the duck carbonara with pancetta, English peas, and button mushrooms. I can honestly say that it was the best pasta dish I have ever eaten. Everything complimented the fresh pasta perfectly, and the dish was executed flawlessly. Chef Cotton returned to check on us, and we discussed the restaurant with him. It was nice to talk shop with a chef as successful as he is. For dessert, our server informed us that Chef Cotton was sending something out. He sent us a bag of warm fried doughnut holes that were accompanied by Nutella chocolate sauce. It was a wonderful way to end such a memorable experience. I will gladly return to Sotto 13, and I encourage everyone to check it out. Visit www.sotto13. com to learn more.
Photo Courtesy of Sarah Lubitz