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
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“Food Printing Comes to CIA”
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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
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“Appreciation of Dessert as an Art Piece”
“A La Minute Jobs”
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BACK PAGE
“The Leaning Pear”
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LA PAPILLOTE
Editorial
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
Bocuse: The Final Kitchen Before Graduating
March 27, 2015
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Connor White LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS KATIE FENTON JEFF LEVINE KEVIN MARKEY MADDY MORRISON SERA PARK TY PAIALLI COMPACT
CAROL BECK SHELLY LOVELAND SARAH LUBITZ
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
Entering into the last cooking class of my Associates degree was a shocking, liberating, and overall just proud milestone for me. As I enter to my last restaurant of my degree, I look back on the blocks and blocks of work that got me to this point. As I cook in The Bocuse Restaurant I feel an immense sense of pride for the work that I am doing. It is clear that we are responsible for upholding the school’s reputation. However, it is perhaps more important to pay respect to the chefs, such as Paul Bocuse, who served as inspiration for the restaurant’s concept and menu. As I came into this last block of back of the house cooking in Bocuse, I can’t help but to feel thankful for the awesome timing for me. My block takes place in the midst of both Hudson Valley Restaurant Week and the second anniversary of The Bocuse Restaurant. Our kitchens would be doing plenty of covers with VIP diners and a number of full banquets. I was placed on fish station with my good friend and group leader, Holly Schultz. She was doing all fish cookery during service, while I prepared all accompaniments, the vegetarian/vegan dish, and all plating of our three dishes. I knew that working with her would be the best possible way to tackle the rush of Bocuse. Before we knew it, our first day had arrived and we were thrown into Graduation day service. With just over 100 reservations in the books, we were sure to be in for quite the test. Our first service came and went by. It was normal first day chaos, but I do feel like we worked through the punches in order to put out food that I was proud to serve. Each day since the first has been an improvement. With big events just around the corner, I wanted to be sure that our plates would go out perfect each
time. After our first few days of service, I really found that Holly and I were beginning to build a great workflow together. We came to know when each other would be ready with each plate component, we understood each other’s timing, and before we knew it we had a sense of confidence on our station. Working on the fish station was admittedly a challenge. However, it was a challenge that I need to take on. Working on a hot line in a restaurant is not something that I have much experience in. Most of my experience has been in school kitchens, test kitchens, or helping out at events. Even my externship was in research and development as opposed to a more traditional option. I had a great introduction to restaurant service when I was in Pangea for my Contemporary Restaurant class. However, at Pangea our cover count was far lower. At the time it was just the right pace for where we were at. Now that I am in Formal Restaurants class, our cover count has practically doubled. This sort of work pushes a worker in ways that shock even themselves. As I catch myself in the rush of service, I can’t help but to feel proud. I am proud of my class for reaching such a standard as a group. I am proud of my partner Holly for being such a great group leader to my class this year. She has gotten us through a lot and she has done so with such poise and grace. Holly is truly a model student, worker, and person. I too am proud of myself. From day one of Culinary Fundamentals to now I feel as if this school has put me to the test of becoming a chef. With the end of my Associates Degree fast approaching, I move onward giving this school every bit of what I have to give before graduation.
The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed
The dishes off of the Bocuse fish station photos courtesy of Connor White
to the principle of equal opportunity in education and employment. The CIA does not 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
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March 27, 2015
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CIA Women Earn Honors and CIA Honors Women
By: Jeff Levine, Staff Contributor
Chef Eve Felder, managing director of the Singapore campus since its opening in 2010, has been nominated in the business category for the American Women’s Association (AWA) International Woman of the Year Award for 2015. Before overseeing the CIA Singapore, Chef Felder spent 16 years at the New York campus as a professor and dean. Before that, she worked with Alice Waters at the famed Chez Panisse in Berkeley, CA. The Griffin Report of Food Marketing’s inductees for its 2015 Women of Influence in the Food Industry features Jennifer Purcell, the CIA’s associate dean of restaurant and service hospitality education. Griffin Report editor Karen Harty says Dean Purcell and her fellow honorees were recognized because their “leadership, skills, and dedication have made and are making a difference in the food industry. [They] were chosen for their highly visible contributions to our industry, their professionalism, and the awareness they have generated for the potential of other women in our business.” Alumna Megan Garrelts ’00 was cited recently in an Elle magazine feature about “30 restaurants where women call the shots.” Garrelts is co-owner and executive pastry chef of Rye KC in Leawood, KS, and at Bluestem in Kansas City, MO, semifinalist for the 2015 James Beard Foundation Award for Outstanding Restaurant. Meanwhile, the CIA celebrates women chefs and restaurateurs at its 2015 Augie Awards™ in New York City on
photo courtesy of Jeff Levine
April 30. The college was founded by two dynamic women—Frances Roth and Katherine Angell—to train returning World War II veterans in the culinary arts. Today, a record 48 percent of the college’s student population is female. Created in tribute to famed French chef Auguste Escoffier, this year’s Augie Awards celebrate the life’s work of seven women who embody leadership, strength, determination, vision, and innovation: • Elena Arzak: chef and co-owner of Restaurant Arzak in San Sebastián, Spain, rated the 8th best restaurant in the world. • Lidia Bastianich: chef, restaurateur, author, philanthropist, and television personality. • Dominique Crenn: the first woman in the U.S. with two stars in the Michelin Guide, for San Francisco’s Atelier Crenn. • Susan Feniger ’77: chef, restaurateur, philanthropist, TV personality, and author. • Barbara Lynch: chef, restaurateur, philanthropist, author, and 2014 James Beard Foundation Award winner for Outstanding Restaurateur. • Anne-Sophie Pic: chef of the threeMichelin-star Maison Pic in Valence, France. • Nancy Silverton: baker, chef, entrepreneur, and 2014 James Beard Foundation Award winn-er for Outstanding Chef.Funds raised through ticket sales, sponsorships, and an online auction support scholarships for CIA students.
LA PAPILLOTE
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3D Food Printing Comes to the CIA
By: Jeff Levine, Staff Contributor
Steels Honored for Athletic and Academic Success
By: Jeff Levine, Staff Contributor
Sophomore forward Avery Britton (Kirkland, WA) was named to the Hudson Valley Intercollegiate Athletic Conference (HVIAC) All-Conference Team for the just concluded basketball season. Britton led the CIA to the most wins in program history, while being named conference Player of the Week twice. The Steels finished with a 9-7 overall record, on the strength of Britton’s 15.7 points, 9.3 rebounds, 2.8 assists, and 1.3 blocks per game. Britton has made the All-Conference Team both his years at the CIA. At the same time, two soccer players were named to the HVIAC All-Academic Team for the Fall 2014 semester. Sophomore Jonathan Bedell (Naperville, IL) and junior Joseph Bosco (Waterbury, CT) both carried grade point averages of better than 3.5 while performing well on the field. The Steels soccer team won the HVIAC regular season title with a 5-1 record (8-4-2 overall), and Bedell, the starting goalkeeper, was named to the All-Conference Team.
The CIA has partnered with 3D Systems to give students the opportunity to explore the future of three-dimensional (3D) printed food and artisan culinary methods. The college and 3D Systems are developing educational collaborations and launching a beta program for the ChefJet™ Pro culinary 3D printer. State-of-the-art 3D food printers housed at the New York campus will be integrated into the baking and pastry arts and culinary science curricula beginning this spring. Additionally, 3D Systems will provide CIA students with fellowship and internship programs at The Sugar Lab, its Los Angeles-based 3D printing culinary innovation center. Later this year, the CIA will commence a beta-testing program for the soon-to-be produced ChefJet Pro professional-grade food printer. The printer will be able to create edible 3D printed confections from custom candies to ornate cake toppers.
Three New York Rising Stars Are Alumni By: Jeff Levine, Staff Contributor
On February 25, three CIA graduates were honored by StarChefs.com as Rising Stars in the New York City culinary scene for 2015. Bachelor’s in management graduate Joseph “JJ” Johnson ’06 was named the city’s up-and-coming Community Chef, Andrew Whitcomb ’09 earned the award for top new Sustainability Chef, and Matt Danzer ’00 was recognized as having the Rising Star Concept with Uncle Boons in the NoLIta (north of Little Italy) neighborhood. For Johnson, the StarChefs award is just the latest in a long list of recent photo courtesy of ciachef.edu accolades. In the past year alone, he
photo courtesy of Jeff Levine
was named to both the Forbes and Zagat “30-Under-30” lists, made the list of Eater Young Guns, and his Harlem restaurant, The Cecil, was Esquire magazine’s Restaurant of the Year. Whitcomb honed both his culinary skills and sustainability chops after his CIA graduation by cooking for Ken Oringer ’89 at Oringer’s innovative farm-to-fork restaurant, Earth, in Kennebunkport, ME. Danzer worked for acclaimed chef Thomas Keller at both The French Laundry and Per Se before he and his wife opened the instantly popular Uncle Boons in 2013.
March 27, 2015
ON CAMPUS
Generation of the Informed
By: Kevin Markey, AOS Culinary How will our generation be remembered? Forget about our children, and their children, and their children. What will be scrawled on the pages of history books (if there are books) in 2500? Howard Zinn said ‘writing history is a privilege bestowed upon the winners of wars’. But what happens if the next war isn’t on a battle field, but rather in the fields of corn, soy, and rice around the world. And, there is no winner, only empty hands, mouths, and bellies? In the 17th and 18th centuries the fight was for gold. Men traveled thousands of miles for many years, and more often than not gave their life, all in search of a metal. In the 19th century the fight was for tea and tobacco. Pleasantries, that mostly only the well-off could afford to enjoy on a daily basis. Entire wars were fought, hundreds of thousands of men and women perished, and even countries were born, solely for the right to represent themselves under their own tea tariffs. The 20th and 21st centuries we have fought over resources as well; the planet’s liquid that fuels us. From transportation to the plastic we put our water in, oil has sparked a wild fire that may not be contained for the next hundred years. Looking back at the last five
centuries, is it not possible to discern that the resources that this great planet gives us, may actually be worth fighting for? But something has changed. Something is different about this generation, something almost impalpable. This generation, that for the first time in the history of the world, has literally a google the times information, not only available, but available in the palm of our hands. It has fallen upon us, to use this information to create positive changes. Changes that will ensure that the next fight for our planets resources, isn’t paid for with the lives of our children. It is possible for this ‘generation of the informed’ to take the fight to; the classroom, the internet, the streets, and dare I say; the profit margins of the corporations that control the resources. I’m referring to how our food will be grown, distributed, allocated, priced, and prepared, for the next five centuries. Without monumental changes to the paradigm that currently surrounds food, we as a species are destined to repeat the past. What will it take for our generation to take up ‘arms’ to over throw the system that has us shackled with cheap chains of fast food? Can we come to the realization that we can
change it before it’s too late? Before obesity, diabetes, world hunger and starving children aren’t just one third of the world but are half or 2/3’s…or 99%. The answers to the questions I pose aren’t simple, but they do exist. And from May 1st 2016 to October 31st 2016 there is actually a place where thousands of people will be gathering to help answer them. This year, Milan, Italy is the host city for the World Fair. Yes, the same world fair that in 1889 in Paris brought us the Eiffel Tower, and The PanamaPacific Fair in San Francisco in 1915 brought us the first steam powered engine. The theme for the 2015 world fair is; “Feeding the Planet, Energy for Life”. 150 countries are attending, and bringing along with them their; top chefs, agricultural scientists, and industrial engineers. Some of the brightest minds in the world, all in one place, discussing and debating how to win this fight for food now. I will be in attending the ‘Expo Milan’ this May, with the intent to form my own way to answer these questions. I will document as much of the information I gather as possible, and bring back here more ideas to help us all change the world one plate at a time.
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LA PAPILLOTE
CENTER SPREAD
Easter Recipes That Are Sure to Please Bird’s In A Nest Cupcakes By: Maddy Morrison, AOS Culinary
Yellow Cake 3 cups sifted cake flour 2 1/2 teaspoons baking powder 1/2 teaspoons salt 1 3/4 cups sugar 1 cup butter or margarine 3 eggs 1 1/2 teaspoons vanilla 1 1/4 cups milk 1. Preheat oven to 350°F. Prepare appropriate amount of muffin tins with liners. 2. Sift together flour, baking powder and salt; set aside. 3. Cream sugar and butter together until light. 4. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. 5. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. 6. Place in prepared muffin tins with liners filling each cup 2/3 of the way.
7. Bake for approximately 20 minutes, or until golden brown and toothpick comes out clean.
Frosting and Garnish 1 cup room temperature butter 3-4 cups confectionery sugar 1Tbsp milk vanilla to taste 2-3 cups of coconut shavings 1 bag of Whopper’s Robin Eggs
Whilst your cupcakes are baking, feel free to knock out your buttercream frosting, by first whipping your room temperature butter, and mixing in your vanilla and milk. Then gradually add in the confectioner’s sugar, to your desired consistency. When your cupcakes are done in the oven, pull them out and place them on a rack in a cool place. Then take coconut shavings and place them on a sheet tray in the same 350 degree oven. Check them every five minutes until toasted to a golden brown. Then assemble your cupcakes! With a butter knife, or piping bag, spread on your frosting, then place two robin eggs on top your cupcake in the centre, and place toasted coconut shavings on the top of your frosted cupcake. Giving it the look of a robin eggs in a nest! Bite into your cupcake and enjoy your springtime Easter treat!
photo courtesy of Maddy Morrison yellow cake recipe turned into adorable cup‘Tis the season for pastel colours, Easter egg hunts, warmer weather, cakes with a coconut garnish, so as to look like a bird’s nest and Whopper’s Robin Eggs nestled and of course the delicious treats into the icing. that come with the Easter season. In the recipe provided, is originally from Wilton A favourite recipe of mine is a
it is a basic yellow cake recipe that has been adjusted from the original by adding a little more eggs, and butter to increase the density and flavour, but the overall product is still nice and fluffy.
Dandelion Green Spanikopita By: Connor White, Editor in Chief Ingredients 1 lb. dandelion greens, tough stems removed, coarsely chopped ½ lb. spinach, tough stems removed, coarsely chopped 1 ½ cups crumbled feta cheese ½ cup grated kefalotiri, Parmigiano-Reggiano or pecorino cheese 4 eggs, lightly beaten 2 Tbsp. chopped fresh mint 2 Tbsp lemon zest ½ tsp. ground nutmeg ½ tsp. ground clove Salt and freshly ground pepper, to taste 1/2 lb. phyllo dough (20 sheets), thawed if frozen 8 Tbsp. (1 stick) unsalted butter, melted and cooled
Heat a large pan over medium-high heat. Add the dandelion greens and spinach with only the rinsing water clinging to the leaves cover and cook until wilted, about 1 minute. Drain well on paper towels, and then squeeze out as much of the remaining liquid as possible. Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, lemon zest, nutmeg, and clove. Stir well to combine. Season with salt and pepper. Preheat an oven to 375°F. Lightly butter a baking sheet. Cut the stack of filo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the remaining filo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip. Fold the uncovered end over the filling on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining filo and filling. Bake until golden, about 15 minutes. Remove from the oven and transfer to a platter. Serve immediately, warm or at room temperature.
photo courtesy of realfood.tesco.com Last year around this time of year, I was just arriving to my externship in Chicago. Just a few weeks in, Easter had come and I found myself all alone. I’m not one to miss out on a chance to celebrate, so I marched myself to the Greek foods market just down my street. There I found all of the ingredients to make my version of the Greek classic spanakopita. After a quick call for advice to a Greek classmate of mine, I was ready to prepare this dandelion green spanakopita. I hope that you enjoy this treat as much as I did!
March 27. 2015
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Appreciation of a Dessert as an Art Piece: Maggie Austin’s Mottled Ombré Frills Cake and Gustav Klimt’s “Medicine”
By: Sera Park, AOS Baking
of deaths behind. Klimt blame about the greed of people working at medicine and using monochromatic color scheme in the hue of orange—meaning a negative enthusiasm. This depressing story is expressed with the hue of black color, overall grayish and smudged tones and a smoky, cloudy texture. The movement in the painting is from bottom to top like the cake’s and this evoke the extreme emotion with the hint of warm, orange colors. Austin’s cake is almost perfect as an artistic dessert since its contents not only are edible, tasty cake sheets and fondant frills but also express her story on the cake by using the colors and textures of fondants. A dessert can be an art piece like Austin’s cake. I started to appreciate to seeing a piece of dessert, find out the person who make the dessert and listen the story in the dessert. Cake makers are all artists who has their own stories and philosophy. It is important to learn how to appreciate an dessert as much as we do on an art piece.
Maggie Austin’s Mottled Ombre Frills Cake photos courtesy of Sera Park A dessert is supposed to give a combination of visual and tasty comfort. Some amazing desserts give visual comfort as much as an art piece. Maggie Austin is an cake maker, and her cake is internationally famous because of her artistic cake works, especially her signature frill fondant skills. One of her cakes is reminiscent of Gustav Klimt’s painting, Medicine. Both have a story expressed with texture and color. However, they have different purposes. Austin’s cake expresses an elegant ballerina. It is beautiful and very feminine, however, there is a sad story on the cake. According to her interview with Voice of America, the cake is for herself to
overcome a tragedy in her life. She was an promising ballerina. Unfortunately, she had injured and had to give up her ballet life. One of her habits was decorating cakes, and she was changed her career to a cake maker. Her signature is fondant frills, representing clothing for ballet. The hiding story is conveyed by her mottled ombré frills. The texture of this cake is all about the frill. It is curvilinear and the edge of drapery overall flows horizontally and makes wavy movement that is toward the top. This movement creates the unique rhythm that evokes a dance of one ballerina. The movement in color is getting darker from bottom left to top right and tells that her falling of a promising dancer life. Her cake has analogous color schemes which consists of red, blue, and violet. Overall, it has smudged and gray tones which neutralize and bland the three consecutive colors. This hue of violet and red makes the cake elegant and reminds an female ballerina. The color combination shows her mixed emotion: maroon color makes a deeper, more intense craving for the ballerina life; lavender color represents her depressing and nostalgic emotion for her lost career; dark blue color is authoritative, professional, knowledgable, and deep thinking for ballet. Since this cake is three dimensional creature, it has shadow and gives a black hue. Black means mysterious, forceful, elegant, and evil. In the other words, the major colors are tone-downed, rich colors, telling depressing and negative story. Klimt’s Medicine has smudged, depressed colors which reminds us of Austin’s cake. In late 19th centuries, Klimt was requested an celling painting for the Arts Commission of Vienna University. The theme is representation of the four faculties of the university—Theology Philosophy, Medicine and Jurisprudence. Klimt finishes Medicine secondary however many people blames the painting because of the hiding story. He condemns the medicine at the time through his painting. There are many figure of beautiful females in curvilinear lines, and one skull in black clothing expresses the death of those beauties. On the front ground, Hygiene, daughter of Aesculapius who found the mild and healing salve, does not care about the happening
By: Ty Paiallii, BPS Culinary St. Patrick’s day is famous for celebrating the Irish culture. In all honestly, this holiday has an even more famous and unique reputation for being a national liquor palooza. Boston, Chicago, and other popular cities were partying on the streets from dusk till dawn. Clove Lodge, however, turned this holiday into a retro gathering of pure, sugary fun. As I entered Clove Lodge, traditional Celtic folk music glided through the common room. Sweet, melodic violins played their tune among lofty pitched voices, within minutes I found my class stress drift away. After the music placed its’ trance like effect on me, the fragrant smell of warm sugar cookies washed
over my senses in pleasurable waves. The rhythm of Clove Lodge was appealing as ever, and definitely not what I would expect on St. Patrick’s Day. These sensory delights were not the only surprises in store for me. Shamrocks decorated the stairs and every shade of green was omnipresent. Yet, along the hallway lied various fun facts of the Irish, drawn on glimmering gold paper. After shoveling a hand full of warm, fresh baked cookies into my mouth, I found curiosity leading me to the walls. With few steps away from the fun facts, I caught myself (others as well caught this, sadly) dancing in a confused pattern of interpretive dance, spirit fingers, and skipping. If people were scared of this, no signs showed, which added to the pure fun bit about Clove
Lodge. Besides this blib, what I read on the shimmering gold papers intrigued me. For instance, did you know each petal of a four leaf clover has a meaning? The petals represent hope, faith, love and luck. Another intriguing fact that caught my eye, described how one four leaf clover is born for every ten thousand three leaf clovers. These types of facts were scattered along the entire hallway. As my eyes absorbed the information happily, I could feel a sort of commotion behind me. The crowd had started to form a line for Irish step dancing. From the moment I joined the line, the last thirty minutes of the event went by in a whirlwind of laughs, sugar cookies and Celtic folk music. Clove Lodge had done a superior job of bringing Irish fun to the Culinary Institute of America.
Gustav Klimt’s “Medicine”
How Clove Lodge Found My Inner Leprechaun
LA PAPILLOTE
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`A La Minute Jobs What’s hot right now…. March 9, 2015
This is just a sampling of the opportunities available to you. Please be sure to visit eRecruiting (culinary.experience.com) to see all of the jobs and externship listings!
Actively Seeking Externs:
Newly Approved Externship Sites:
Atlantic Golf Club, NY—CA Gladstone Tavern, NJ—CA Ventuno Restaurant, VA—CA The Fashion Chef, NYC—B&P (2) American Club Resort, WI—CA and B&P Carneros Inn, CA—CA Toppers at the Wauwinet, MA—CA and B&P Depuy Canal House, NY—CA Dune Restaurant, MA—CA
Aldea, NYC—CA Hillstone Phoenix, AZ—CA Robert Mondavi Winery, CA—CA Restaurant Vendome, Germany—CA
Recruitment Visits
Please check your student e-mail for announcements on up-coming recruitment visits! These are great opportunities for you to meet one-on-one with employers! To sign up for an interview, stop by the Career Services Office or call 845-451-1307.
Modernist Cuisine, WA—CA and B&P Ghirardelli Chocolates, CA—B&P Martingale Wharf, NH—CA Farmington Country Club, VA—CA Denali Park Salmon Bake, AK—CA
Local Opportunities for Students and Graduates Omega Institute Rhinebeck, NY Seasonal Service
Murray’s Tivoli, NY Head Barista/Server
The Plaza Café Hyde Park, NY Line Cook
New Paltz Wines & Spirits Mohonk Mountain House New Paltz, NY New Parltz, NY Retail Wine Sales Pastry Chef
Hyde Park Brewing Company Hyde Park, NY FOH Restaurant Manager
Complete postings and contact information can be found on eRecruiting (culinary.experience.com)
Opportunities for Graduates Martingale Wharf Portsmouth, NH Line Cook
Private Family Southampton, NY Weekend Chef
Dina’s Desserts After Dark Brooklyn, NY Gourmet Baker
Wienerschnitzel Irvine, CA General Manager
Nantucket Golf Club Siasconset, MA Chef de Cuisine
BRINE Oyster Bar Fairfax, VA Culinary Staff and MIT
Baked in Kansas City Kansas City, MO Baker/Assistant Pastry Chef
Upcoming On-Campus
Stamford Marriott Hotel Stamford, CT Sous Chef
Padoca Bakery New York, NY General Manager
Tuesday, March 17, 2015 Dinex—The Restaurant Group of Daniel Boulud Variety of Locations. Externs and Grads! Wednesday, March 18, 2015 Samoset Resort Rockport, ME Culinary and B&P Externs Starting April—September Assistant Banquet Chef Starting April/May
Jump Start Your Career with a CIA MIT Position! Great FOH and BOH opportunities available at Hyde Park, Greystone, and San Antonio. Contact Megan Schwarze me_schwa@culinary.edu
Arcobasso Foods Hazelwood, MO Director/Research Chef Union Square Hospitality Group New York, NY Multiple FOH and BOH Management Made in Heaven Cakes Brooklyn, NY Cake Decorator
Round Hill Club Greenwich, CT Lake Buena Vista Boathouse Interlachen Country Club Line Cook Lake Buena Vista, FL Scottsdale, AZ Terra Line and Prep Cooks Executive Chef St. Helena, CA Manager/Sommelier Silver Spoon Catering Campbell Soup Co. Mt. Kisco, NY Camden, NJ Rainbow Room New York, NY Culinary Co-Op for Recent Grad Sous Chef East Asian Specialty Chef Chef de Partie and Commis
One-Time Special Events and Catering Opportunities Private Home Germantown, NY Bartender—May 16 Anthony’s Pier 9 New Windsor, NY Event Servers Private Home Cooking Class for Girls Weekend Late April/Early May 2015
March 27, 2015
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Puzzle: Easter Egg Hunt
Last Block’s Puzzle Solution
The solution will be in the next issue.
Take the Challenge to Help Fight Hunger
By: Carol Beck, Volunteer Administrator, Dutchess Outreach
of protein-rich food from the Regional Food Bank for the Lunch Box midday and evening meals, home delivered meals for people with HIV/AIDS, and after-school meals for children. Every little bit helps, and even the smallest amount can make the biggest difference in one person’s life. Anyone interested in donating food or conducting your own food drive should contact Carol Beck at carolann@dutchessoutreach.org or The Beverly Closs Food Pantry milk, cereals and juices. visit http://www.dutchessoutreach.org at Dutchess Outreach is experiencing Not only are food donations crufor more information. a major food shortage due to a signifi- cial to the success of Dutchess OutDutchess Outreach has been servcant increase in demand. More than reach, but monetary donations are also ing clients since 1974, meeting tem800 people were served in January; a huge help to the organization. Each porary basic needs for individuals and more than 300 of them children. The donation goes directly toward helpfamilies when no other resources are pantry provides a three-day supply of ing to feed and provide for the less readily available to them. In addition food to low-income families, senior fortunate families and individuals in to the Food Pantry, the Lunch Box, citizens, the unemployed and to those the community. Just twenty dollars and the Children’s Clothes Closet, the who are unable to work. Items needed will feed a hungry mother and child the most include: canned meats (such nutritious food to last them three days. staff at Dutchess Outreach provides assistance for people in need of emeras hash, stews, etc.), tuna, canned A contribution of forty dollars will vegetables, fruits, soups, canned yams, feed a needy family of four for a total gency housing, rent, medicine, and other human services. potatoes, spaghetti, pasta, spaghetti of three days. Finally, a donation of sauce, peanut butter, jelly, powdered seventy-five dollars buys 75 pounds
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LA PAPILLOTE
Graduation
AOS Graduating Class of, 2014 Culinary Arts Group #1 Front Row: Macey Maples, Kristina Alcala, Ji Hyun Kim, Hanna Kisch, Roger Chambers Back Row: Dalton Spinks, Connor Barton, Greg Hanson, Alejandro Tress, Francisco Bautista, Julian Fontaine
Culinary Arts Group #2 Front Row: Ariella Hillary, Na Hee Chun, Jeffrey Schaefer, Drew Staherski, Stephanie Duran Middle Row: Dylan Tommy Gunn, Ryan Baldridge, Joseph Syngjellari, Max Davis, Or’el Anbar, Grant Rico Back Row: Stefano Schiaffino, Melvin Lomeda, Ashley Sinon, Nicholas Santos
Culinary Arts Group #3 Front Row: Josh Blum, Seung Hyeon Lee, Sasha Steele, Megan Cianfaglione, Joseph Barilla Middle Row: Katie Zurick, Surra Hardy, Tori Hurst, Kamryn Dudley, Ambur Crigler, Alanmichael Luck Back Row: Elizabeth Kuretich, David Nicoletta, Morgan Kirchner, Jangho Lee
Culinary Arts Group #4 Front Row: Amadis Anguiano, Ashley Kuntz, Jamie Borza, Brianna Gross, Juan Murillo Salinas Middle Row: Aaron Boisvert, Bruna Armbrust, Daniel Martignon, Adam Larose, Tyler Kowalski, Henrique Monteiro Back Row: Brandon Featherman, Meghan Arnold, Ryan Yi, Ferdinand Ramilo
Baking and Pastry Front Row: Kimmy Damelio, Maiah Rovegno, Rachel Green, Jessica Maglione, Erica Cannizzaro Middle Row: Connor Rand, Alexandra Burdick, Yesenia Justiniano, Emily Brown, Paige Tobias, Emily Ericson, Megan Pielli, Jonathan Bedell Back Row: Oriana Anguiano, Alyssa Basham, Emily Bucklew, Sierra Monteiro, Declan Zoledziewski-Nygren, Marisa Kamae
March 27, 2015
Events
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AOS Graduation Speaker: Debra Ponzek
By: Shelly Loveland, Staff Contributor
Debra Ponzek is the chef/owner, along with husband and fellow CIA graduate Gregory Addonizio ’84, of Aux Délices, a gourmet prepared food shop and café business with four locations in Fairfield County, CT. Aux Délices Events, a full-service catering and event planning division of the company, handles parties of all sizes, from corporate galas, fancy balls, grand openings, and fundraisers to weddings and private dinner parties. Chef Ponzek began cooking as a child, and graduated from The Culinary Institute of America in 1984. After honing her skills in top New Jersey restaurants, she was hired by restaurateur Drew Nieporent as sous chef at the then-fledgling Montrachet restaurant in New York City. Ten months later, Chef Ponzek was promoted to executive chef, a position she held for seven years. During that time she earned three consecutive three-star reviews from The New York Times. Her cooking quickly received wide acclaim in culinary circles beyond New York. At the age of 28, Chef Ponzek was selected one of America’s “Best New Chefs” by Food & Wine magazine. In 1990, she was named Chef of the Year by the Chefs of America Association, and a year later was the recipient of a coveted Rising Star Chef honor from the James Beard Foundation. Chef Ponzek was also the first American to receive the prestigious Moreau Award for culinary
excellence from the Frederick Wildman and Sons Company. In 1994, Chef Ponzek left Montrachet, moved to Connecticut with her husband, and opened the first Aux Délices in the Riverside section of Greenwich, CT. Success and expansion followed, and in 2000, the pair opened a second retail store in downtown Greenwich, followed by two more Aux Délices locations—in Darien, CT in 2004 and Westport, CT in 2012. Chef Ponzek is the author of four cookbooks— French Food, American Accent: Debra Ponzek’s Spirited Cuisine; The Summer House Cookbook; The Family Kitchen; and The Dinnertime Survival Cookbook. She previously hosted a weekly radio show with her colleague Lynn Manheim on 1490 WGCH in Greenwich called Two Hungry Women. Debra Ponzek has been the subject of articles in The New York Times, Redbook, Ladies’ Home Journal, Fine Cooking, Elle, Metropolitan Home, Nation’s Restaurant News, Greenwich Magazine, Victoria, Food & Wine, Parenting, and O, The Oprah Magazine, as well as numerous local and regional magazines and newspapers. Her television credits include appearances on Late Night with David Letterman, Today, CBS This Morning, Cooking Live, Sara’s Secrets, PBS, Lifetime, and others.
photo courtesy of Leslie Jennings
March 29, 2015- April 18, 2015 Sunday 1 pm Steel’s Tennis
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Monday
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9:15 pm Brew Club 9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes 9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes
Tuesday 9:15 pm Partners in
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Equality
9:15 pm Slow Foods 9:15 pm Veterans
Association and Auxiliary
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9:15 pm Partners in Equality 9:15 pm Veterans Association and Auxiliary
9:15 pm Chefs Against Child Hunger 9:15 pm Photography Club 6:30 pm Eta Sigma Delta
Wednesday
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9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm SGA Public Meeting 9:15 pm The Word
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4:30 pm CHOP’T 9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm The Word 9:15 pm SGA
Thursday 9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE
9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE
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Friday
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Saturday 1 pm Steel’s Tennis
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1 pm Steel’s Tennis
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1 pm Steel’s Tennis
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Meeting
1 pm Steel’s Tennis
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9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes
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6:30 pm Eta Sigma Delta 9:15 pm Partners in Equality
9:15 pm Slow Foods 9:15 pm Veterans
Association and Auxiliary
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
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9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm The Word
9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE
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
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LA PAPILLOTE
In The Industry
A Look into The Leaning Pear Restaurant
By: Sarah Lubitz, AOS Culinary
Nestled in a meadow near Cypress Creek in Wimberley, Texas sits The Leaning Pear, a rustic Hill Country restaurant. Opened in 2006 by Matt and Rachel Buchanan, The Leaning Pear offers comfort to the town it calls home. When I started looking for an externship site back in October, I certainly did not think that I would end up in such a small town in Texas. I had my heart set on Europe, but I looked at Austin as my backup. While looking through our list of approved sites, The Leaning Pear stood out to me, both by name and by description. After interviewing over the phone, I felt confident that I had found where I was meant to spend my fifteen weeks. I sensed that Matt had created a working environment that was more than ideal to work in. I was correct; I am glad that I made the decision to move to Texas. The Leaning Pear as it is now, or “The New Pear,” was opened in 2013, and it is a rustic space that incorporates a clean design concept. The cuisine is rustic like the restaurant, featuring comfort food with a Southwestern influence, featuring dishes such as the Hill Country Cobb and the Chicken & Grits. The Cobb salad features avocado, jicama, Monterey Jack cheese, bacon, and Southwestern ranch dressing. Chicken & Grits is a sous vide and roasted airliner breast served
with green chili and bacon grits. These creative touches can be found in the lunch, dinner, brunch, and dessert menus. I was happy to be able to sit down with our chef, Matt Buchanan ‘03, to discuss The Pear, the influence The Culinary Institute of America has had on his career, and his advice for those of us that are still relatively new to this industry. Being that Matt is both approachable and lighthearted, I knew that I would be able to get good insight into what life has been like for him since leaving Hyde Park. Sarah: What teachings from CIA do you feel you’ve used the most since leaving? Matt: I think the general attitude of professionalism is probably the most repeated by me to our line cooks. Just professionalism and hospitality in general are the two big take-aways from school for me. It trickles down to everything else. The techniques and all of that are obviously really useful, but, especially when it’s time to run your own place, it’s the broad philosophies that are really the most important. Sarah: How did you end up going to CIA? I know you went to Texas A&M. Matt: I graduated from Texas A&M with a philosophy degree, and spent some time studying abroad in Italy, and then Rachel and I knew we wanted to do something together, and we both had kind of a calling for hospitality, and here we are. After Italy is when we moved, I applied to the CIA, and I got accepted and we moved up there. The rest is history. Sarah: How did you get the concept for The Leaning Pear? Matt: Well, I was the chef for the Inn Above Onion Creek in a nearby town, Kyle, and we sent lots of folks out this way, lots of people wanted to come out to Wimberley – it’s a little tourist town – and they would ask for recommendations for places to eat, and I couldn’t really give them a recommendation honestly. And, so I felt that there was a need, plus we both come from small towns, and we wanted to be part of a small town, and that’s why The Pear is here. I wouldn’t want to do it in Austin or San Antonio or anywhere else. Wimberley is where this restaurant’s sup-
Matt and Rachel Buchanan- photo courtesy of the Buchanans
Chicken and Grits photo courtesy of Tristan Rhodes Photo posed to be. We’re not high end, we’re a community restaurant – that’s what we’re going for. Sarah: You sort of touched on this already, but do you feel you were prepared to start a restaurant based on what we are taught at school? Matt: Yes and no. School can only teach you so much. Are you prepared to go out the day after graduation and open up a restaurant? No. In my case, I was fortunate enough to have a really good partner to do it together with, so it’s not something I would have been able to do on my own. And, I think that, having said that, if it wasn’t for school, then I wouldn’t have, it would have been hard to make it work. Definitely I could not have done it without it. Sarah: What’s do you feel is the most rewarding part, for you, of this, The Pear? Matt: The most rewarding part of this, The Pear, is being part of this community. We’re a meeting place. We know the names of most of the customers. We’re a small town restaurant, but we’re serving good, honest food that we put our heart and soul into, it’s not pretentious. We’ve become that community restaurant that we wanted to become. We know people’s birthdays, we’re like the Cheers of Wimberley. Sarah: What advice could you give to people still in school? Matt: Your CIA education will set the table for a variety of directors that you can go, whether it be going to some place like Alinea, or elBulli, or something like that, and all the Nordic places, where you’re doing lots of modernist cuisine. Or, it can take you to a big hotel type of operation. There are many paths out there, including food writing. The point being is that it sets the table for many different directions, and don’t be afraid to go in the direction that suits you best. Not very many people would have decided to go out and open up a small town eatery in the way that we have done it because there’s not really a template for that, but I took the knowledge and the confidence from the CIA, and here we are. To learn more about The Leaning Pear, visit www.leaningpear.com and visit their Facebook page.