Volume 36, No.04
March 27, 2015
CIA Hosts TED to Inspire Young Minds
By: Katie Fenton, BPS Culinary
I was asked by my good friend Jiyong Park to take some pictures and write a little bit about the TED X Manhattan event at the CIA. So I’m going to try and deliver honestly in a relatively short article, bare with me. Walking into the world with a degree from the CIA brings an advantage to the table for you. But taking the extra step to show that you can do more with your time than just earning a diploma sets you above expectations—it shows that you have more to offer, more that you can handle, more that you want to strive for. That’s what Jiyong Park was doing when she organized a TED X Manhattan event for our school and local community members to experience together. I have yet to come across a student here who doesn’t know what TED Talks events are, but just in case: they’re conferences that are organized to spread global awareness of ideas. A TED X Event is an independently organized live viewing of a TED Talks conference. For weeks, Jiyong had been working hard to bring this opportunity to view Changing the Way We Eat in the CIA community. Well past midnight the eve before the event, Jiyong and her friends resided in the kitchen of Nutmeg Lodge, making a traditional Korean dish of seaweed-wrapped rice and other ingredients--Kim Bob. Not only did she get 5 sponsors to help execute with good food and drink, she also made this homemade breakfast for all of the volunteer workers
photos courtesy of Katie Fenton
to indulge in. Under Jiyong’s direction, we spent the morning of the event making and hanging signs, setting up tables and placing finishing touches within the Marriot Pavilion for the guests. It was a way for people to come together, set the stresses of the semester behind us for the day, and focus on giving others the bigger picture. Quirky little knee slapper cards were placed on the tables, welcoming the viewers to a Saturday CIA event that was without a doubt worth their precious weekend time. Students scattered among different parts of the program, CIA Grads, Professors, local employers and nearby residents joined in on learning about the future of food. At 10:30 am, after the brave souls who left the comfort of their beds on a Saturday morning moseyed into their seats with schedules and information packets, the lights dimmed as new perspectives on the food world steeped into the CIA air. It was a relaxed, come and go as you please basis. Little by little, people came in, tasting the addicting Hudson Valley Fresh chocolate milk laying on a bed ice, and dips for them to scoop up with their crispy chips. Rich and creamy gelato from Rhinebeck’s Artigiani Del Gelato was served upon request, and drinks by Grady’s Cold Brew were offered to quench viewers’ thirst. There was much more happening than just changing screens, Jiyong and her team made sure of that. Eighteen speakers from around the world brought inspiring and thoughtful concepts to TED
P3
“Food Printing Comes to CIA”
P 4-5
The Korean traditional dish, Kim-Bop
“CIA Women Earn Honors”
X Manhattan, in efforts to spread the potential that the food realm contains. Some of the speakers were Danny Meyer, Nikiko Masumoto, Ali Partovi and Marcel Van Ooyen—all leaders of the food industry. Each had a different issue in the industry to discuss, and framework to surface future improvement. The day’s discussions glimpsed at the rising careers with food, food distribution, hunger, land ownership, sustainability, and other approaches linked with food, like the humanities. It wasn’t just a lecture on what was right or wrong, but rather planting wellresearched schools of thought in us to do with as we please. Chipotle hooked us up with some lunch: a buildyour-own buffet to keep the viewers’ minds and palates running with the speakers’. I was thoroughly impressed with how many people ended up actually staying to check out what was going on beyond some good eats. These are the kinds of events that shape a community, bringing us on the same page before we head for different ones. With bellies full of fresh food and minds full of fresh ideas, guests took the opportunity to post their comments on sticky notes on a large poster. Each had an individualistic manner of showing appreciation of the TED X Manhattan through words. In the end, there was a larger turnout than anticipated, framing all of Jiyong’s hard work into a bright smile upon her face. Amidst the weight of a hectic semester, a goal was reached, and the movement for “Changing the Way We Eat” was placed in our hands. Jiyong Park’s efforts beyond her CIA career inspires us all to consider that we’re here to become the future of this industry. We’re here to take on the growing complexities of food, and push to better its place in our world. We’re here to think bigger than what’s set in front of us at the table.
CENTER SPREAD
P 6-7
“Appreciation of Dessert as an Art Piece”
“A La Minute Jobs”
P 8-9
BACK PAGE
“The Leaning Pear”
P 12