2015 05 06 final

Volume 36, No.06

May 6, 2015

The Culinary Institute of America Celebrates Women Chefs and Restaurateurs in the Ninth Annual Augie Awards

By: Crystal Tan, AOS Baking and Pastry

The 2015 Leadership Awards of The Culinary Institute of America is a night for honoring the women in the food industry and the excellence they have achieved. The seven honorees of the 2015 Augie Awards embody the spirit of Auguste Escoffier in achievement for excellence, standing as leaders and their tireless work to provide pleasure through their culinary creations.

The 2015 Augie Awards Honorees are: Elena Arzak: chef and co-owner of the #8 restaurant in the world.

Restaurant Arzak (San Sebastián, Spain), Lidia Bastianich: chef, restaurateur, author, philanthropist, and television personality. Tavola Productions (New York, NY), Dominique Crenn: the first woman in America to receive two stars in the legendary Michelin Guide. Atelier Crenn (San Francisco, CA), Susan Feniger ’77: chef, restaurateur, philanthropist, TV personality, author; winner of the California Restaurant Lifetime Achievement Award. Border Grill, Mud Hen Tavern and others (Los Angeles, CA), Barbara Lynch: chef, restaurateur, philanthropist, author, Grand Chef Relais et Châteaux, James Beard Foundation Outstanding Restaurateur 2014.

Barbara Lynch Gruppo (Boston, MA), Anne-Sophie Pic: chef, restaurateur; took over her father’s restaurant with no culinary training and regained its third Michelinstar.

Maison Pic (Valence, France) Nancy Silverton: baker, chef, entrepreneur, educator. James Beard Foundation’s Chef of the Year 2014. Mozza Restaurant Group (Los Angeles, CA) The event took place in New York City at the American Museum of Natural History on April 30th with more than 500 guests attending. As the guests walk into the lobby, the giant dinosaur display in the center of the room as well as CIA student volunteers greeted them. The gala reception featured many tables with dishes from restaurants and chefs representing the honorees and our gold sponsor Avocados from Mexico.

The dinner took place in Milstein Hall of Ocean Life with President Tim Ryan giving a speech on the contributions of women in the industry. Under the colossal whale hanging from the ceiling, guests enjoyed dinner paired with wine and the speeches from the honorees.

The scholarship fundraising aspect of the event is truly special. Funds raised through ticket sales, sponsorships and

because the formation of basics is very helpful in your life, especially in becoming a chef because you know you will be using this information all through your lifetime.

And this is in that stage that they are very constantly. To work in the gastronomy, you need to have a method and be very consistent.

Anne-Sophie Pic: To be very perseverant, to follow your own goals and accept to be not so good in the beginning but little by little always look to improve and to be curious.

All the time.

Lidia Bastianich: Well it’s a great industry, it’s a great profession be passionate be ready for a lot of work and there is a lot of opportunities. Take the opportunities that fit you best and carry on.

Susan Feniger: I think that my advice is that you have to be doing this because it is your passion, that in our lives that you are going to work very hard, you might not photo courtesy of Phil Mansfield make a lot of money but you have to do it because it is your passion. online auction supports student scholarships at CIA. EducaAs long as you always keep that as being the main thing to tion is expensive, and dreams do have a price. The generkeep you going you will be great. ous funds from donors can help us realizing our dreams 2. What are your favorite ingredients to cook with? into the best education we can possibly get our field.

Nancy Silverton: My favorite ingredients are always the Taking part of this event as editor of La Papillote gave simplest, whether it is good quality extra virgin olive oil me the opportunity and pleasure to interview each of the or some nice sea salt, those are the seasonings that I feel seven honorees. always make the food that I make better.

1. What is one piece of advice you would give to CIA Dominique Crenn: I love tomatoes, so that would defistudents? nitely be something I love to do. But you have to have salt Nancy Silverton: When I think about advising anybody everywhere, so I love salt. that is just starting out in the culinary world, I always want Barbara Lynch: I don’t have one favorite; I have three, to advise them to make sure they know what they are getprobably saffron, black olives and figs. ting into, because they have a life path of very hard work.

Elena Arzak: I especially adore fish because I am from When I started cooking, which was over 40 years ago, my San Sebastian and the Basque food is very related to the peers got into cooking because we wanted to cook. And what scares me is that the new generation, your generation, sea, but also I adore olive oil, virgin extra, and parsley, I use parsley for many plates. could possibly be getting into cooking for all the wrong Anne-Sophie Pic: Carrots. Vegetables generally because reasons, wrong reasons such as becoming television stars.

I think it is more challenging to cook very simple prodCooking is more than a television opportunity. ucts and to make them very interesting and very tasty.

Dominique Crenn: Confidence, not ego, but confidence.

Because everyone is able to buy some carrots and some Barbara Lynch: To follow your passion, follow your dream and don’t think of this as a money career, or a televi- vegetables. I think a challenge for a chef is to cook well a gastronomique dish with that kinds of products. I like sion career. Think about passion, think about your journey, everything, I like fish and meat and all but I think with you are at such a young age and you are just starting a vegetables you can cook with more creativity. journey. Pay attention to that and your feelings. Be where Lidia Bastianich: For an Italian its got to be olive oil! And you want to be and you will be so successful if you pay atthen I’ll take garlic and some olives. tention to what you want and what you are passionate for.

Susan Feniger: My favorite ingredient, I mean that is very Elena Arzak: I want to tell the students that they are very lucky to be in such a place as the CIA. And that they realize hard! Maybe cumin seeds, pandan leaf and hoja santa. that. My advice is that they try to learn as much as possible

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“Farm to Table Concentration”

P 4-5

“Counter Culture Coffee- More than Just a Brown Liquid”

CENTER SPREAD

P 6-7

“James Beard Awards”

P 8-9

“The Bottom Line at the SRC” BACK PAGE

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“Fed, White and Blue”

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LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

From the Editor’s Desk: Butterflies and Cookies

May 6, 2015

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Yi Si (Crystal) Tan LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS

NICO DELLENBACK MADDY MORRISON KEVIN MARKEY SERA PARK

SARAH LUBITZ

SOLEY THORSTEINSDOTTIR

JOSE LOPEZ GANEM

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

Hello, I am the new editor of La Papillote and it will please some of you to know that I almost titled my first editorial as ‘I’m Really Nervous.’ It will please the rest of you to know that I do realize most people find confidence as a more attractive personality trait and decided against it. However, it is a phrase that would have described my experience with La Papillote best. My journey so far is one of continuing to conquer my introverted nature.

When I arrived at the CIA for the first time in the winter of 2014, I felt the butterflies in my stomach would have shamed the El Rosario Monarch Butterfly Reserve. It was the experience of writing for La Papillote that slowly released the butterflies from my stomach and made the Culinary Institute of America a comfortable place to call home.

I still remember being nervous when I was writing my first article about anko (red bean paste) and my past experience in Japan. I will never forget the feeling of acceptance when the past editor, Amy Zarichnak, told me that she enjoyed my perspective, and that was interesting to American students.

My small role in La Papillote started that winter as I continued to write

to the principle of equal opportunity in education and employment. The CIA does not

about a new ingredient every issue. I was content as students and professors stopped me in the hallways to tell me that they also enjoyed my articles.

Flashing forward to the spring of 2015, after accepting the editor position La Papillote, I would have never thought that, in three weeks, I would have had the opportunity to attend both the James Beard Foundation’s Book, Broadcast and Journalism Awards and the CIA Leadership Awards with a new role as a journalist. Just as I had gotten comfortable as a writer, the butterflies came back again as I attend these events for the first time. At the Book, Broadcast and Journalism Awards, I have met many of the food writers and broadcast producers that I have revered since childhood. At the 2015 Augie Awards, I had the distinct honor of interviewing the seven honorees. These are experiences that I will never forget.

As I am growing accustomed to my new role as the editor, I ask myself, “What is La Papillote to the students?” For me as a writer at the CIA, La Papillote is a place for me to get my voice out, a place to share my thoughts. Now as an editor, my hope is to make La Papillote a place of growth for both readers and writers alike. I hope that as you have picked up La Papillote, it will be like picking up a box of assorted cookies and it will bring you the same warmth and happiness that it brings to me.

Crystal Tan with Chef Carla Hall at the James Beard Awards.

Photos courtesy of Crystal Tan

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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Title IX and Age Discrimination

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CHECK OUT LA PAPILLOTE ON INSTAGRAM instgram.com/ lapapillote Yejin Yoon Layout Editor

Sarah Lubitz Copy Editor

May 6, 2015

By: Nico Dellenback, AOS Culinary

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Farm to Table Concentration

In this program the role of the farmer and the chef is to lead the students to their own individual ideas of success. Chef Forgione begins each semester with assigning students to read “The Man Who Planted Trees”, a short story written by Jean Giono.

The story is about a Shepard named Elzear. He lives in an area that was once abundant with trees and life, but has been barren for many years. Elzear takes it upon himself to slowly bring the land back to life. He plants a hundred acorns everyday and thousands each year. By the time he is an old man he has created a beautiful wilderness. He brings life back to a desolate land and to the people who were struggling to live there. Elzear’s work would never have been completed without his “unfailing greatness of spirit” and “tenacious benevolence”.

The author says, “For a human character to reveal truly exceptional qualities, one must have the good fortune to be able to observe its performance over many years”. As a result of working with young professionals, such as Molly Steim and Matt Gunn, students are able to observe such qualities first hand. Students not only leave with a respect for the work of farms, but also with an eager attitude to begin a unique career of their own.

Matt Gunn is the farmer who runs the farm at our Greystone campus. When asked what brings most people to start farming, he says, “Most farmers are drawn to the life’s work of it”. Farmers do not only think of what they are going to be doing in the coming weeks, but how they will improve the soil and farm ecology in

By: Maddy Morrison, AOS Culinary

the years to come. Matt owes his own vision of success to farmer Bob Canard. Bob has been supplying Alice Waters at Chez Panisse for over thirty years. Before working at the CIA, Matt was a pupil of Bob’s for two years. While he was there he learned more than how to farm successfully. Matt says, “I am indebted to Bob for my own definition of success”. Students are able to be a part of Matt’s vision on the farm. In relation to the story “The Man Who Planted Trees”, Matt is another person with an equally noble mission, but slightly different techniques. For the students, Matt creates an informative and creative environment on the farm.

Students are able to get a taste of the work involved to run a farm. The mission is for them to respect their farmers, put ingredients first in menu creation, understand basic soil characteristics, and creatively push the limits of what can be done with farm produce. Matt is a young farmer with vision, ambition, and the intelligence to leave an imprint on the land as well as the Farm to Table students.

Molly Steim was part of the first class to go through the program in 2013. She has been the MIT for the past 18 months. She says, “ Its a rewarding experience to see how students’ perspectives on food can change”. Molly does not only observe the growth of students, she plays a critical role in the whole program.

She works alongside students on the farm and as well as in the kitchen. Molly impresses on to students the importance of stepping outside the culinary illusion of a single best way to cook anything. She encourages students to never stop asking questions and embrace the fact that, as cooks, our education never ends. Molly has a vision of her own, “I want to help the masses

to have access to healthy food. I don’t know how I am going to do that yet, but I feel like even by being in this program I am having an impact on people’s minds, and how they influence others”. Molly’s ideal restaurant deviates from the model set by the program at Greystone. However, she refers to a lesson of Chef Forgione’s: “Farm to Table cooking is not a style, but an expression of the person cooking it”. This program allows each student the creative freedom to show what this means to him or her. Each person’s idea of success is different. This program enables them to find that, and then pushes them to pursue it. Molly has left an impression on the students that have been lucky enough to work with her. Now, she will continue to work towards her own vision of success with the same philosophy that she imparts on her students.

“Farm to Table” is a phrase unfortunately used to oversimplify many equally important food topics. Food justice, food security, local, organic, sustainable, free range, grass fed, or wild caught are huge topics that should be discussed individually. Just because a restaurant is cooking with a “farm to table” mentality, does not necessarily mean its local, organic, or anything else. This program teaches us how to use the best products available to make the best food we can. “Farm to Table” is not a style set in stone but an individual expression. It allows students to learn what that means to them. Afterwards, even if we are all sourcing sustainably, cooking seasonally, and supporting the local economy, this is not cooking with a special “farm to table” mentality. To us, it is simply the way we cook.

A Jar Full of Flavour

Mother’s day is just around the corner, and many of us will scramble to make or find gifts that suit just her personality.

Although some may be reunited with their mom on her special day, many may have to use snail mail, and not be able to hand deliver our gifts of love to our Mothers. One of my favorite things to mail to my mom are deconstructed cookies in a jar. So that when she receives the jar of cookies, it almost like we have made the cookies together, since what is being mailed is an incomplete product, for she needs to finish the recipe, to get the full extent of the gift.

Today I am going to share one of my coffee cake recipes, as this is one of my mom’s favorite recipes. It is a simple cinnamon coffee cake, best served hot.

Jar of Coffee Cake First acquire a Mason jar, or a jar that can hold a quart, then grab a 1’ x 1’ piece of plastic wrap, and then measure out the following ingredients: 1 cup of white granulated sugar 2 tsp baking powder 2 cups of Flour 1/4 cup of brown sugar 1 tsp of cinnamon After cleaning and drying the mason jar, layer in flour, having it rest on the bottom, this ingredient will take up the most space, and is one of the densest ingredients so it’s deposited first into the jar. Then add sugar and baking powder to the jar. Push the piece of plastic wrap through the opening of the jar, essentially creating another layer. Then, add the brown sugar and cinnamon, and close up the jar really tight, since this is going to go through the mail.

Now all the dry ingredients of the coffee cake are in the jar and, the receiver of the jar must add the remaining wet ingredients. Which include 1 Tbsp of oil, 1 cup of milk, and 3 Tbsp of butter. They then bake the cake in a 9x9 pan at 350 degrees for 25 minutes, or until a skewer or toothpick comes out clean.

Join the SRC for yoga from 12- 1 pm in the group excercise room!

LA PAPILLOTE

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An Encounter with Michel Roux

By: Kevin Markey, AOS Culinary

If there is such a thing as winning the game of life, I like to think making to 75 years old without becoming miserable is it, especially in our line of work. On Monday April 27th I attended, along with both my fundamentals class and our ‘baby’ sister class, a sit down interview with legendary French Chef Michel Roux. Here is a man who has figured ‘it’ out. What I mean to say is; he accepts life as the treasure that it is. I think that is what I found most surprising about listening to him speak; he was so upbeat. First off he’s French, but secondly he has been in this business for a long time. How can he be so happy? He summed it up pretty easily when he said, “You all are young, and I am old, but all of our lives are short. Enjoy every minute you have.”

It was inspiring to hear him talk about how it’s not all about the food. He did talk about quality ingredients and purchasing local and environmentally sustainable products. But he said, “It’s about the people that are touched by the food.” Whether it’s his son, who has now taken over his 3 Michelin star; The Waterside Inn, or the valet who has been working there for 12 years. Whether it’s the regular who has the same table every day, or the family that is splurging on a fancy restaurant for the first time. The people are the reason the food is so important.

And this struck me as a bit odd. Mainly because we are here to cook. Many of us cooks and future chefs are drawn to the back of the house due to some inert nature, a desire to hide away from the world.

In particular, I consider myself a terrific conversationalist. Though I don’t talk very much in the kitchen. It’s my head space, it’s my time to think and develop. Yet, there are other people in the kitchen and even more people on the other side of the kitchen waiting to eat my food.

The people around us are the reason we must strive to be better. Better cooks, better chefs, better people. Roux even brought up the connection between social media and the lost art of speaking to people in person.

Communicating with people at the most basic level shouldn’t be so difficult, though we are slowly losing touch with each other.

Let’s not forget the wisdom of the seasoned chef Michel Roux, and remember that the essence of hospitality lies within the shared experience.

Counter Culture Coffee...

By: Sera Park, AOS Baking and Pastry

In 1995, Counter Culture Coffee started their roaster as a rebellion against uniformity and conglomeration of coffee with brands such as Starbucks, and has since pursued the specialty coffee for 20 years. On April 18, Counter Culture Coffee showed their values of individuality, freedom and value at the 20th anniversary party held in Durham Central Park, North Carolina. Many coffee lovers from around the states gathered and enjoyed Counter Culture staffs’ freshly brewed coffee. The tasty food from local food trucks was a special gift for foodies. Live music from great bands such as The Love Language, Mac McCaughan, Loamlands, and The Human Eyes, vitalized the party as much as the coffee. The weather was a blessing, not too cold and not too hot. Even the drizzling rain added a great mood to appreciate their great coffee. The staffs from different locations in the United States gathered to celebrate their anniversary and provide great coffee to the public for free. Watching their variety brewing skills was very entertaining. People got to taste all different coffees with different methods such as chemex, siphon, pour over, and espresso. It was interesting that nobody was bored having that many coffees. The four-hour party ended, but people could not leave the place.

Finally, the staff served the last brewed coffee of the day and gave out rain checks.

Counter Culture now dominates the market, supplying their roasted coffee beans throughout the east coast of the United States. Many restaurants, bakeries and coffee lovers buy their coffee and most of them know the proper way to brew it. Why are there so many people seeking their coffee in different places? Brett

Smith, the founder and president of Counter Culture Coffee, gave a great answer and shared his 20-year long coffee journey 1. According to the dictionary, ‘counterculture’ is defined as the culture and lifestyle of those people, especially among the young, who reject or oppose the dominant values and behavior of society. Why is the company’s name Counter Culture?

One of the hardest things for us was coming up with the name. One day, Fred (Fred Houk, co-founder of CCC) walked in and he was sort of the counter culture era, sort of a hippie. “I think I have it. Counter Culture Coffee,” he said. We sat there for about 10 minutes, just thinking about it. We were scared at first that people would think ‘we are these hippies and we are going to protest in front of your restaurant if you don’t buy our coffee.’ Even so, we intentionally made the first logo, the first treatment of Counter Culture.

We didn’t really appreciate at first. But, over the years, we learned to appreciate that the counter culture is a great thing. We could be different and unique, not resting what we were doing, Instead of, pushing ourselves.

I’ve been asked often how we came up with the name, but most people like it. I think we got lucky there as well.

photos courtesy of Counter Culture Coffee and Sera Park

May 6. 2015

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...More than Just A Brown Liquid 2. How many the original goals do you feel Counter Culture Coffee has accomplished since the foundation?

Our original goal wasn’t a certain size of the company.

But, really, the goal was to build a great company.

A company that we are proud of ourselves was one where the team (the employees) enjoys working. They are fulfilled and challenged in the good way. We also want to build a company that has a great relationship with our suppliers, and never felt it was a great idea to beat down your suppliers and get the lowest prices.

It is a partnership, working together to not only help them successful and learn from them. The best relationships are ones where we can grow together. For the last part of the goal, we wanted to have the admiration of our competitors. We will go out and fight in the market as tough competitors. But at the end of the day, we want to do respectfully. So, it is not about being the biggest and making the most profits. In my opinion, the ultimate goal is that Counter Culture goes on without me and continues to grow a much bigger than I can ever make it.

3. In the East, there is an expression that ‘rivers and mountains are changed every ten years,’ which means ‘ten years is an epoch.’ Can you evaluate the coffee culture in 1995 and in 2015?

When we started, there were barely any coffee shops and Starbucks had 500 locations. (Now, they have 21,000.) Our world was very different then in terms of who we are selling to. So, business has evolved in our Counter Culture, and the whole industry has evolved: Going more transparent, more direct, closer relationships with the farmers. The company itself, how does it change? Fred and I were doing everything, wearing every hat we could. We were making the delivery, cleaning up, doing the accounting and everything. So, it has been really interesting to see how the company gradually added people. Still, I think Counter Culture has not changed that much. We change the industry but you touch on the culture, I think the culture has been pretty solid from the beginning. We are focused on quality and some sustainability and education. We made the decisions early on not to do retail business.

At the core, in 1995 we were about good relationships, we were about pushing each other, we were about creating a good working environment, education, bringing people out and talking about coffee. Now, we are doing this on a much larger scale.

4. From 1997 to 2002, coffee prices plunged globally and the coffee producing farms went through a hard time. During at time, the activities of Counter Culture Coffee gave a good impression because the company visited the coffee producers, communicated directly and paid high prices for the producers’ values. It was the starting of fair trade. If you flash back to that time, what idea did you have when you started the direct trade?

There was fair trade and direct trade. Below the cost of production is not a good place to be if you are farmer. So, a couple of things happened. Fair trade came to make sure the farmers got a livable amount.

Our motivation of direct trade was plural price. But, it is really about the transparency and the relationship.

Everybody in the supply chains knew what the paid price was. There is a quality level expected. It is in the communication. It is what everybody does now. Years ago, we had to have certification; now it is common every day.

5. Please tell your thought of the condition that good coffees should have.

Of course, it’s beyond just the quality of the cup.

It is the whole supply chain. Really good coffee is part of sustainable agriculture. The farmers made the proper amount and are paid fairly for their efforts. The coffee, of course, has a wonderful flavor and quality.

It comes to us and we are roasting the farmers’ coffee beans. Hopefully, we can put in a package that is environment-friendly. Then, our customers can take it out, have a brew just right amount by the right time, and have someone enjoy that cup of coffee. To me, a good coffee can enhance wherever you are. It makes the experience better.

6. Counter Culture Coffee has been focused on education for a long time and there are variety of programs from roasting and brewing. Please introduce the educational programs and how consumers can participate in them.

When we first started just down the street, we would bring people into the facility to taste the coffees.

They would walk in, see the roaster and smell all of the roasted coffee. They sat down and tasted coffee, got some caffeine, and had an amazing experience. We wondered how do we grow to the next town over. We said, “Can we take the experience with us?” We started to realize that education and training is good and branded it: Counter Intelligence (CCC’s educational program). We have training manuals, developed the whole curriculum from introductory classes to higher levels, and offered some certifications. The program has become a great venue to bring people in, obviously to know about coffee, to learn about culture; for us, to work together and to learn the customers’ needs. The education has given us a great opportunity, not only to build our business but also keep expanding into new directions.

7. Coffee is acquainted with the many food and beverage cultures around the world. Please tell about the need of coffee education to the students who are exploring food cultures.

They really should know. There is natural a tendency that people enjoy food and there is a level of curiosity. I think that learning about coffee is so multi-dimensional.

For me, whenever I am with a group talking about coffee, they are all foodies. There is just a natural overlap: the agriculture, how it’s grown, how it’s processed, how it’s brewed, how it’s prepared. Anybody that prepares food is going to really enjoy coffee.

Show me the food venue that doesn’t serve the coffee. Even fast-food restaurants like McDonalds’ consistently create coffee program: McCafe. They have in the last 10 years gone from coffee being an afterthought to something they really work on. They continue to improve the quality. Coffee continues to evolve in terms of consumers.

They continuously look for higher quality. I think the appreciation of that helps out any food business. It is such a fun product. Anybody who enjoys cooking is creative, interested, and curious. There is a lot of opportunity to satisfy all those things from

coffee.

8. What is your favorite coffee memory among your entire life?

I was in Rwanda and working on a project for USAID (United States Agency for International Development): PEARL (A Partnership to Enhance Agriculture in Rwanda through Linkages). Genocide occurred in 1995 and a million people were killed in 100 days. You can imagine that country was just devastated. So, the president, Paul Kagame, started to get aid from the rest of the world to rebuild Rwanda, planned to rebuild the coffee industry with focusing on quality and wanted to find roasters to create awareness. Counter Culture participated to help the project. As a part of project, I had a meeting with the president of COAPS (Center for Ocean-Atmospheric Prediction Studies). We talked to all the farmers and had a one-on-one conversation for couple of hours to discuss their concerns. During the conversation, we was sitting at the table, drinking beer and eating goat meat in a little restaurant. This is my best day of coffee. I will never forget the day.

9. At the end, what is the meaning of coffee in your life?

Basically, most people I know are incredibly blessed. Coffee has introduced me to people from all walks of life: eating goat and drinking beer with the coffee farmers in Rwanda, meeting coffee farmers and sharing coffee with them, getting to know about Counter Culture, getting to travel around to the United States, and visiting great restaurants in New York City and San Francisco. To me, coffee has been giving me amazing opportunities. At the end of the day, just having a cup of coffee is wonderful, but this is more what coffee has brought to me: people, experiences and appreciation for so much more than just the brown liquid.

It is the meaning of life.

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LA PAPILLOTE

CENTER SPREAD

Blue Apron: Becoming a Chef in Your Own Kitchen

By: Soley Thorsteinsdottir, AOS Culinary

When you were growing up, do you ever remember your parents being so tired by dinnertime and the fridge too empty that they just ordered out? These days were my childhood favorite because that meant pizza or Chinese food or something else equivalently unhealthy and cheap. Blue Apron is a two and a half year startup that ships the ingredients and instructions to prepare a nutritious meal within 35 minutes for your family. The etymology is a shout out to the French brigade system where apprenticing chefs wore blue aprons.

You might have seen their double booth at the career fair or the flyers getting passed out for their demo the same night. The company is looking for employees with an understanding of tasks within the kitchen and product quality. People to work with the unified mindset of sending out amazing ingredients. In the words of Chris Sorensen, the Director of Culinary, they want to work with the CIA to be “Two strong food institutions, working together to help America learn how to cook.”

They really are the next exciting name in startups.

They are growing so fast they have been doubling every quarter, reaching over a million meals a month last November. They are putting out a product that sells itself through its quality, its incredible potential to expand, and most importantly its amazing tastes.

If you don’t believe me, ask the couple that got en-

sauce from Japan. As the number of boxes they ship monthly grow, the problem of supplying fresh produce at the quantity and quality they expect becomes more difficult. However, there is never a lack of enthusiasm to find a solution.

If you walk through their Manhattan loft office and talk to the employees there, they are all passionate about their work and believe in what the company is trying to do. They currently inhabit two floors of a space on Crosby Street with the perks of a tapped keg, a scratch and sniff banana scented booth, reading nooks, and an unlimited stash of yummy snacks.

A large number of the head guys come straight from the kitchen, preferring a position that allows them to work with food but does not demand the 100 hour weeks or enduring the temper of a Chef de Cuisine. It’s the kind of place photo courtesy of www.blueapron.com where every voice is heard and colgaged during one of their home cooked meals. They laboration between departments is encouraged. One are quite possible the largest farm to table organizaman I spoke with even called himself a Blue Apron tion and the biggest community supported agriculdinosaur because his 18-month position out of a ture (CSA) group in the US. By working directly 30-month lifetime made him an ancient employee. with farms and family purveyors, they increase the Despite its young age, Blue Apron has been opportunities for small businesses with the same attracting a lot of interest from investors and the passion for food and cut out the middleman of the public. They have completed three rounds of funding grocery store. since their start in a Brooklyn apartment, with last They have expanded so rapidly and are demandyear’s Series C providing 50 million after a 450 miling such large volumes of exotic products that they lion evaluation. This number, like the year and a half exceed the capacity of American producers and suppliers on a weekly basis. This week they used the old employee, is becoming a dinosaur due to their growth spurt. With no plateau in sight, Blue Apron is rest of the celeriac in the US and had to order from Canada to complete the meal shipments. Last month shooting for the stars, disrupting the food chain, and before you notice, will be changing the lives of milthey had the largest ever-single import of Ponzu lions of Americans with one small weekly delivery.

A Career Fair Experience

By: Jose Lopez Ganem, AOS Baking and Pastry

On April 14th, once again, the Student Commons is ready to host another Career Fair. With excitement, the employers are ready to run their eyes through our resumes, recognizing freshmen students searching for externships sites and potential seniors ready to go full-time in the Industry.

In my case, I set foot in Career Fair hoping to find some interesting opportunities for my 15week Baking and Pastry externship. Being nervous is natural. However, contrary to the common belief, employers are ready and happy to talk to you. They are truly searching for talent to bring to their kitchens, and are also looking for passionate cooks who want to learn the arts behind the line.

Attending the Career Fair opens your eyes to the whole spectrum of choices and possibilities that exist in the Culinary and Hospitality Industry. Not only restaurants, but also catering companies, resorts, senior residences, country clubs, hospitals, amongst others, show themselves to us as possible long-term profession or something that might be worth a try. Walking around, I came across with fine-dining restaurants such as Blue Hill, resorts such Marriott, even catering companies. All these opportunities can be set for a successful career.

The first stop I made was the Four Seasons Palm Beach.

The Human Resources Manager, April Wendt, didn’t hesitate to ask for my resume and my previous experiences.

I’m glad I rehearsed in front of the mirror that morning.

She indicated interest in my externship and we scheduled an interview for the next day.

Reflecting from a distance, there were several elements that helped me receive responses from employers at the Career Fair. First, I receive guidance for my resume several times from the Career Services office. Second, I had my

‘elevator speech’ ready, so I was not nervous when answering questions. Last and the most important, I enjoyed the experience of speaking with potential employers.

The Four Seasons, a true house of haute hospitality, has always been among my favorite places to meet-and-greet in my hometown, Mexico City. As soon as I saw the Four Seasons was showing up for this Career Fair, I made a personalized resume for them.

My following stops in the Career Fair were very interesting. I reached out to Chef Jason Hua, the Executive Chef of Andrew Carmenelli’s The Dutch, to schedule a trail for the bakeshop at Lafayette in New York City. At the stand of the emblematic Blue Hill at Stone Barns, I got to meet Catherine Yoo, who followed up later in the day with an email showing interest in my resume. Last but not least, the Marriott Hotel, offered me a position as an extern in their resort in New Orleans.

Nevertheless, there were places that didn’t initially interest me. But as I have learned more from them, my perspective on careers that we have within our reach has changed. The Career Fair is an experience to see what’s new, what’s needed and what’s trendy. From there, we can start building a network of contacts and possibilities, or just to change your mind about a particular sector, for example, senior houses or schools.

The first day passed, as I waited with excitement for the next day when I will be having an early bird interview with the Four Seasons Palm Beach. I could lie and say that I had everything under control, but the opposite is true. A mix of terror and excitement followed me from my dorm to the Rec Center. As soon as I walked in, I saw April sitting on one table with an empty chair in front. I approached and started with a firm hand shake.

Now I realized that there is never failure in a work interview. The only outcome is a positive agreement between

the parties involved. If there’s no agreement, it means that is not a place where you can see any future in. If an agreement is made, it means you are in the right place.

April was interested to know about my values, why did I decided to come to the CIA, how do I managed certain situations, how do I see myself in the future. She was very interested on the length and the consistency of my story, so I kept my answers short, brief, and with natural humor. She made notes constantly, but I tried to maintain eye contact.

The conversation turn very light and smooth (like wellmade Pastry Cream), and the rigid spirit of a job interview fade, making place for a simple exchange of details and passion for hospitality.

When April completed the questionnaire, she wished me the best of luck and sent me to the second part of the interview process. Chef Michael, the Chef de Cuisine, waiting for a more technical conversation.

I was never afraid of talking to a Chef, and by the end, it feels like a conversation between two passionate cooks, one more experienced than other.

Chef Michael was interested on my attitude towards kitchen life; long hours, team work, favorite things to make, previous chefs that I have worked for. Then, on behalf of the Pastry Chef, he went into some technical details about basic techniques. Meringues, custards, sugar stages and different types of chocolates. He noted all my answers and seems pleased. I hope this experience can account for my class grade in Chef Egan’s lecture!

A firm handshake concluded the interview. As I turn away from the floor, I felt that I had worried too much for something that I had, unexpectedly, enjoyed. Summing up, the Career Fair is meant to be a catalog of possibilities and opportunities. Interview process is at the end a conversation, with its protocol, but also flexible. And as cooks, who doesn’t want to give a little twist or take on something?

May 6, 2015

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James Beard Awards: Book, Broadcast & Journalism Awards Dinner

By: Crystal Tan, AOS Baking and Pastry On a yacht twenty-five years ago in New York City’s harbor, there were 1,000 chefs, cookbook authors and other foodies waiting to hear the winners of the first James Beard Awards.

This same excitement resonated throughout the room in New York City’s Pier Sixty at Chelsea Piers. Twenty-five years later, with the beautiful moonlight shining on the same waters outside our window, we wait to hear the winners of the 25th Book, Broadcast, and Journalism Awards on April 24th, 2015.

The James Beard Foundation honors the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists with nominees, and guests gathered for an exclusive celebration dinner hosted by Carla Hall. This year’s James Beard Gala was in a new great food city: Chicago.

Highlights of this year’s winners include: Cookbook of the Year: Yucatán: Recipes from a Culinary Expedition, David Sterling Cookbook Hall of Fame: Barbara Kafka Outstanding Personality/Host: Ina Garten, Barefoot Contessa: Back to Basics Television Program, In Studio or Fixed Location: Martha Stewart’s Cooking School Publication of the Year: Gravy

Chef Dan Barber and Chef Shawn Brock at the James Beard Awards photos courtesy of James Beard Foundation M.F.K. Fisher Distinguished Writing Award: (NAHA). A dessert reception followed with “Life in Chains: Finding Home at Taco Bell”, treats such as JBF winner Gale Gand’s Nutella John DeVore and Banana Cream Pie Spoonful, JBF winner During the seated dinner of my complimenta- Sarabeth Levine’s Raspberry Bread Pudding, and ry media attendance, I experienced first hand, the 2015 Outstanding Pastry Chef nominee Ghaya excitement and passion shown by nominees and Oliveira’s Coffee Royale. presenters alike. The dinner started with Carla Congratulations to the Culinary Institute of Hall, our host of the night, giving the opening re- America’s seventy-nine alumni and trustees, inmarks. The awards continued with presenting the cluding twenty-six nominees, that were selected nominees and then the winners on the big screen. for the 2015 James Beard Awards.

During the presentation of the broadcast awards, as each nominee was announced, clips of their programs would also appear on the screen.

There were diverse categories presented throughout the night, from American Cooking in the book awards, to Individual Food Blog in the journalism awards. The three large award categories included a diverse range of awards to recognize all foodies, from food bloggers to video makers. However, regardless of category, every winner’s passion in food was clearly exemplified in his or her speech.

The dinner served during the awards night was spectacular, provided by host chef Philip DeMaiolo (Pier Sixty), JBF Award winner Gavin Kaysen (Spoon &Stable), Thomas Lents (Sixteen), and JBF Award winner Carrie Nahabedian

LA PAPILLOTE

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May 10, 2015-May 30, 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

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9:15 pm Partners in

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Equality

9:15 pm Slow Foods 9:15 pm Veterans

Association and Auxiliary

9:15 pm Tabletop Gaming

9:15 pm Partners in

tian Fellowship

9:15 pm Veterans

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9:15 pm Culinary Chris-

Equality

9:15 pm Culinary Notes

Association and Auxiliary

9:15 pm CIA Paintball Coalition

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Tuesday

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9:15 pm Chefs Against

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9:15 pm Partners in Equality

9:15 pm Veterans

Association and Auxiliary 9:15 pm Chefs Against

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

Conrad N. Hilton Sunday: Noon-8:00pm Library Library Learning Monday-Thursday: 7:00amCommons: 11:00pm Monday-Thursday: 8:00amFriday: 7:00am-7:00pm 11:00pm Saturday: 10:00am-5:00pm Friday: 8:00am-7:00pm Sunday: Noon-11:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Video Center Hours: Monday-Thursday: 8:30amCampus Store 10:00pm Monday: 10:00am-4:00pm Friday: 8:30am-5:00pm Tuesday-Friday: 10:00amSaturday: Noon-5:00pm 6:00pm

4:30 pm CHOP’T

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9:15 pm Bacchus Wine Society

9:15 pm The Word

Child Hunger

Child Hunger

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9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pmCulinarians AGainst Cancer 9:15 pm The Word

9 pm French Club

9:15 pm Photography Club

9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes

Wednesday

9:15 pm CAC

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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

9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE

Club Meeting Locations

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

Hours of Operation

Saturday: 11:00am-6:00pm 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

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Friday

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Saturday

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

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

(East)

May 6, 2015

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Last Block’s Puzzle Solution

photo courtesy of hiit-blog.dailyhiit.com

The solution will be in the next issue.

Softball standings are as follows: 1st place- Hit for brains ( chef/ staff) 2-0 2nd place- Hit it ( 1-1 ) 3rd place- Ohana ( 0-1 ) 3rd place- Res. Life ( 0-1 ) 3rd place- Master batters ( 0-1 ) 3rd place-- Bakeshop 1 ( 0-1 ) Teams the at have not played due there schedules are, The team, and T-team.

Happy Mother’s Day from La Papillote

Donate Blood to NY Blood Services Thursday, May 14th 9:30 am - 6 pm Lower Level Marriott

To make an appointment, sign up at the SRC front desk

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LA PAPILLOTE

Graduation

AOS Graduating Class of May 6, 2015 Culinary Arts Group #1

Front Row: Tom Palastra, Karam Park, Yejin Yoon, Kunal Ramchandani, Ken Keane, Claire Kim, Megan McClewin, Arianna DelGarbino Back Row: Brendan Ullman, Maria Barrera, Chase Ponce, Aaron Best, Andrew Vinegar, Kelly Kubala, Tyler Kulan, Kangseok Lee, Jehyun Jeong, Frankie Capelli

Culinary Arts Group #2

Front Row: Andres Correra, Dahnya Rogers, Nicole Carey, Mabel Yoon-young Jang, Emma Goldstein, Dylan Simmons, John Glinsky, Johnny Garbarino Back Row: Devin Fu, Colin Cook, Donald DeMonico, Jake Gallogly, Matt Chen, Alex Ugenalp, Nick Bernazani, Madeline Brown, Garrett Robinett

Culinary Arts Group #3

Front Row: Jordan Scalia, Haley Petty, Kari Hogan, Haizel Jacob, Doris Lim, Michelle Negron, Fred Moore Back Row: Andrew Fedak, John Mione, Ethan Diamant, Dustin Cutler, George Musho, Jacob Katzberger, Greg Ras, Bryce Pyle

Culinary Arts Group #4

Front Row: Richard Gan, Nick Flessate, Jill Vieracker, Christine Shaw, Joshua Hill, Alfred Francese Back Row: Daniel Sciusco, Nick Rappa, Sean Flinchbaugh, Ryan Lucas, Jordan Chambers, Bradlee Levan, Mark Gentile, Sean Fluharty

Baking and Pastry Group

Front Row: Victoria Eli, Nicole Feliz, Amanda Monahan, Ciarra Roberts, Jacquelyn Ciferri, Kennedy Irwin, Brittany Schmidt, Cayla Taylor, Stephenie Denney Back Row: Susan Armas, Taylor Pochobradsky, Christine Hood, Rebecca Chase, Kaylee Gill, Gabriella Fabiano, Claire Sanders, Emily Lorenzo, Alexandra Marrano, Madeleine Nathan, Melissa Schmidt

May 6, 2015

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AOS Graduation Speaker: Dr. Cheryl Achterberg

By: Shelly Loveland, Staff Contributor Dr. Cheryl Achterberg is one of today’s outstanding scholars in nutrition education and behavior interventions. She is a tenured professor of human nutrition and has been the dean of the College of Education and Human Ecology at The Ohio State University since July 2008. The College of Education and Human Ecology blends the disciplines of education and human sciences, including teaching and learning, nutrition, hospitality management, family and consumer sciences, and kinesiology. The college is ranked 8th among public universities in the 2016 U.S. News and World Report guide and 15th among both public and private programs.

Dr. Achterberg earned her bachelor’s degree in biological sciences at California Polytechnic State University, her master’s degree in human development at the University of Maine, and a doctorate in nutrition at Cornell University.

Before coming to Ohio State, Dr. Achterberg was at Iowa State University, where she was the inaugural dean of the College of Human Sciences. Prior to joining the Iowa State faculty in 2005, she was on the faculty of The Pennsylvania State University, where she rose through the professional ranks, attaining tenure in 1991 and the rank of full professor in 1996.

At Penn State, she also directed the Nutrition Center

from 1992 to 1996 and, in 1997, became the founding dean of the Schreyer Honors College. Having served as dean at three land-grant institutions, Dr. Achterberg has established a national reputation for building programs, advancing research, and resolving challenging collegiate issues. Leadership is her passion.

Dr. Achterberg has published widely in the areas of higher education and human nutrition, and has delivered scores of invited lectures. She has earned many awards for her research. In 1993, she received the Mead Johnson Award for Research in Nutrition from the American Institute of Nutrition. In the same year, she presented the prestigious keynote lecture at the W.O. Atwater Centennial Celebration Symposium in Washington, DC. In 2010, she was one of only 13 experts who served on the 2010 Dietary Guidelines for Americans Scientific Advisory Committee.

Dr. Achterberg has mentored 19 master’s degree students and 11 doctoral candidates, and continues to mentor junior faculty and administrators in her college and across the Ohio State campus. In addition, she is the founder and lead trainer for the Dannon Foundation, Mid-Career Leadership Institute. She has also established a solid reputation as a fund-raiser, securing more than $100 million for worthy projects during her career.

photo courtesy of Leslie Jennings

Coming next issue: CIA Classified free to post for cia students include item for sale, contact information, and price Send to lapapillote.culinary@gmail.com

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LA PAPILLOTE

In The Industry

“Fed, White, and Blue”: Meeting Simon Majumdar

By: Sarah Lubitz, AOS Culinary

to live in. There are many issues that has come up that I do not agree with, and, to be honest, society frequently makes me question my faith in humanity. But, once you start to think about what Simon has done, and the people that Simon has met, that all starts to fade away. There are few countries that allow for as much diversity, and the number one thing that showcases this diversity is what Simon has chosen to embrace, the food of America.

I have already begun to read Fed, White, and Blue, and these thoughts have continued on with me. The tale of Bay Rat and Rebel in southern New Jersey made me feel like I was back home in Lower Alabama. Exploring Jamaica, Trinidad, Puerto Rico, Honduras, and Mexico from my room was exceptional, especially when I remembered that everything I was reading was taking place in the Bronx. Reading about the country that we call home is rather special when it is being told to you photo courtesy of Sybil Villanueva by someone with a different perspective.

“Hi, Sarah. I just woke from a we all made our way up to the second floor And, while we are on the topic of perspective, I am honored to be Simon’s friend post BBQ coma. I’ll be at the where the book signing was to take place. because it has given the opportunity to book store by 6:30 pm.”

We were soon joined by a couple that SiThe message above was what I mon had met in Mississippi that were now change the way people see him. Judging received from Simon Majumliving in Austin, and then by an old school- the work of a chef should not define who Simon is – Simon is a beautiful soul with dar as I was driving into Austin mate of Simon’s from back in England. an unfathomable amount of knowledge on April 22nd. After exchanging numerAfter a brief introduction by one of the to share. Never make assumptions based ous emails before and after our La Papilbook store’s employees, we all took our purely on what you see. You never know lote interview in November, I was finally seats, and Simon proceeded to tell us all getting the chance to meet Simon. He was about how he began writing and about how what you might miss out on.

Simon, I thank you for an unforgettable in Austin to do a book signing on the tour he became the Simon we all know today. night, and I look forward to the future! for his new book, Fed, White, and Blue: He then read us the introductory chapter To learn more about Fed, White, and Blue Finding America with My Fork. There from Fed, White, and Blue, and followed are certainly things that happen to me that that by reading the epilogue. After signing and Simon’s unconventional book tour, visit www.simonmajumdar.com. make me question how I got in such a situ- books, Simon took the time to talk to evation, and this was one of those things. I eryone that had come out for the event. It was anxious to meet such a talent in our was during this time that I took a moment industry, but I had no reason to believe this to reflect on what had happened. interaction would be unlike our previous In the short time I have had the disones. I was correct. tinct pleasure of knowing him, one of the Simon arrived at the bookstore just as I things I have come to know about Simon was walking from the second floor to the is that he is just as personable as he is first. He looked up from talking to one of knowledgeable. Seeing him interact with the employees to say hello to me. I was everyone at the book signing made me soon being introduced to Sybil, Simon’s realize a handful of things. The most imsweet wife, and then Simon and I caught portant thing I took away from the evening up with each other. It was such a treat to was that the journey Simon took for Fed, be able to hand him copies of the issues White, and Blue, and the journey he was of La Papillote that his interview had been now on to promote it, was responsible for featured in. After securing the newspapers bringing people together. So many Ameriwith Sybil, I told Simon about the vast and cans can now call Simon a friend because impressive cookbook collection that the of how accessible he has made himself to store boasted. We took off to browse the our lives and to this country. There are section, and Simon paused every once in a few industries that allow people to reach while to talk about books we walked past. such a large amount of people as quickly Browsing a cookbook section with a food as the food service industry. Simon’s thirst writer as talented as Simon was a moment for knowledge gave him the opportunity I will never forget. to see parts of our country that many of us After being introduced to the couple have yet to see. I also took away somethat Simon and Sybil were staying with, thing else: America is an incredible place photo courtesy of Sarah Lubitz