2015 06 12 draft final

Volume 36, No.08

June 12 2015

Egg Cracking Ceremony on June 29th

BY: Yi Si (Crystal) Tan, AOS Baking & Pastry

Have you heard? The EGG is finally opening soon! I am eggstatic for the new Egg to hatch. While I’m cracking up on my own yolks, there is a bigger and more important cracking coming up.

There will be a ribbon cutting “Egg cracking” ceremony 3:00pm on Monday, June 29th with President Ryan and Provost Erikson. The day after, on June 30th is the Grand Opening Student Open House day from 11:00am -11:00pm. These events are open to all to see and experience the new Egg and all its features. There are many egg related festivities and activities for the Student Open House day, with entertainment, live music, prizes and complimentary food tastings! Pop-up concept Tamago Ramen from Restaurants Associates and the Egg Café (the former Plaza Café) will be open to all. Eggsamples of some activities would be a magic show, an egg hunt around campus and karaoke at night.

During an interview with Waldy Malouf, senior director of CIA Food and Beverage Operations, I have learned many eggstraodinary facts about this project. With Rebecca Oetjen, from the CIA facilities department, and Waldy Malouf as project managers, the concept of the Egg is to be the students’ living room and kitchen. They hope that it will become a student union and more than just a place for meals. The space of the Egg is first and foremost for students, clubs and student functions. The project managers hope that students will use the Egg as a hang out place for socializing and relaxation. After hearing and having a tour of the new Egg building, I am sure they have eggceeded their eggspectations.

The name of the new facility came from the shape of the Egg Café on the plan, an oval representing an egg, it was eventually decided the entire building would be The Egg. There is even a mascot called Al Bumen, seen around campus numerous times advertising for the Egg building.

During my tour with Mr. Malouf, I have taken note of some wonderful features. The Line, or High Volume Production, will open on Tuesday July 7th in a brand new kitchen to replace the K-16 and K-11 kitchens in Roth Hall. Hours for the line will be 5:30am-8:30am for breakfast, 12:00pm-2:00pm for lunch and 6:00pm-8:00pm for dinner. There will be different lines for different stations at the Line so that, ironically, there will be no line for picking up food.

I am very eggstremely eggcited to see and learn about the Brewery. The Brewery will be open with help from Brooklyn Brewery their world famous brewmaster Garrett Oliver. Mr. Oliver will be helping on the development of the Brewery curriculum and recipes. The Brewery will be

“Thirsty?”

“Fromage Friends”

The new sign for the Brooklyn Brewery at the CIA. Photo Courtesy of Thiana Anderson brewing with a seven-barrel system, brewing twice a week with the brews available in kegs and on tap only. The beers brewed in the brewery will be available at all restaurants and special campus events only. At the Egg there will be four beers available on tap along with two wines, one white and one red. The Brewery will welcome club and student involvement.

Around the Egg building, there will be seven corners with soft seating and furniture for relaxing, eating and drinking. There is a fireplace corner that I am particularly looking forward to. Soft and welcoming sofas surround a fireplace with a bookshelf nearby. The plans for the bookshelf is a book eggschange, where students and chefs can bring books to exchange at the book shelf, leaving a book and taking a book.

There are many more new features in the Egg. Yo! is a frozen yogurt section with a toppings bar and the self service salad bar will have antipasto, grilled items and roasted

items. This salad bar will be managed between HVP and R.A., providing batch-cooked protein to be added to the salads. Next to the salad bar is a station for made to order pasta and stir fry with noodles and other grains.

The marketplace will offer snacks and books with a refrigerated space for fruit cups, smoothies and specialty drinks, all through self-service. There will be a produce market with seasonal vegetables and other products for us to practice our cooking skills with.

With the goal of having everything in place and a place for everything, Mr. Malouf showed me some eggstraodinary features. All the communal tables have chargers

A sign that welcomes you into The Egg. Photo courtesy of Waldy Malouf

P3

P 4-5

Two of the new conical fermenters.

Photo Courtesy of Thiana Anderson

CENTER SPREAD

“Smorgasburg”

P 6-7

P 8-9

“Jump into Wellness”

BACK PAGE

P 12

“Alon Shaya ‘99 Wins James Beard Award”

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LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

June 12, 2015

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Yi Si (Crystal) Tan LAYOUT EDITOR Thiana Anderson ADVERTISING MANAGER Sue Haug CONTRIBUTORS Nico Dellenback Jessica England Katie Fenton Jeff Levine Sarah Lubitz Kevin Marky Heather L. McCaffery Melissa McQuoid

Maddy Morrison Sera Park Amanda Servellon O’Malley Yi Si (Crystal) Tan Amanda Tunjian Anna Ungricht Benjamin Wolff Rachel Zairan Zhou

Egg Cracking Ceremony Continued...

for electronic devices. Low chairs for tables are all recycles out of Coke bottles and even the water stations have 3 options for sparkling, room temperature and cold!

Finally at the last stop of the tour, on the outside patio, Mr. Malouf said, “The goal was to build the greatest student union dining facility in the United States, maybe the world. With this great team, I believe we succeeded.”

He continued, as we both overlooked the beautiful Hudson River on an early summer day, “nature helped a bit as well.”

Tamago Ramen Logo Courtesy of Waldy Malouf

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.

The floor plan for The Egg. Courtesy of Waldy Malouf The “Brooklyn Brewery at the CIA” is looking for name ideas from the student body for the brewery’s four new beers.

IPA Wheat beer Lager Seasonal Fall Ale There will be prizes for the selected names. Details to come.

Send your name ideas to r_owens@culinary.edu with “Beer Contest” in the subject line.

NOTICE OF NON-DISCRIMINATION

The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following persons have been designated to handle inquiries regarding the non-discrimination policies: Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations

Maura A. King Director-Compliance

Title IX and Age Discrimination

Section 504/ADA

Office: Roth Hall Room S324

Office: Roth Hall Room S351

Telephone: 845-451-1314

Telephone: 845-451-1429

Email: J_morano@culinary.edu

Email: m_king@culinary.edu

Nico Dellenback Director of Campus Outreach

Thiana A. Anderson Layout Editor

Kevin Markey Social Media Editor

Sarah Lubitz Copy Editor

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

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June 12, 2015

BY: Kevin Marky, ACE Culinary

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Thirsty?

Well then, you should join Brew Club. No, this isn’t a promo spot (okay maybe a little). But no, I am not a member of Brew Club. I did however, attend one of their meetings recently, and I learned a considerable deal more than what I already had known about brewing beer. While it wasn’t much to begin with, I was able to have an epiphany about beer.

One of the oldest clubs on campus is about to be propelled into the new age when the Egg opens. With Brooklyn Brewery on site, the members of Brew Club will have access to some state of the art equipment and even more expertise into the world of carbonated frothy goodness.

What better time to get involved in learning how to brew your own beer than while in college? Most other colleges are purely beer consumers. While here at the CIA, we are afforded the opportunity to study its history, chemical processes, and culinary worth.

In the last couple decade’s craft beer has exploded in America. According to the U.S. Beer Institute (how did I not apply there?) since 1993 over 2000 new breweries have started bottling. And, with a net worth of over $50 Billion, annual beer sales exceed wine by almost $20 Billion. It would make sense then to be familiar with beer. Of course, how familiar is up to you, but as always; please drink responsibly.

Yes, drinking is allowed and there are the occasional

BY: Rachel Zairan Zhou, AOS Culinary

tastings in Brew Club. No, it’s not just a group of guys getting drunk. They’re about having fun while learning about the art and science of brewing too. Learning about how to pair beer with food is not something I ever thought of seriously. But consider the ‘gastropub’ and its recent rise to success. The equation is not that difficult; good beer, plus good food, equals a returning customer base.

Some of these guys have years of their own experience in brewing. Eric Howard, the staff advisor for the Brew Club has over six years brewing on his own, and his knowledge is vast. As smart as he is passionate about good beer, Eric provides an encyclopedic presence to the club.

While the president; Alex Green is trying to up the ante and bring Brew Club back on the map. He has some great ideas about how to share their creations with the student body. I won’t give away too much until they are ready, but when I visited they were making a Belgian Saison. It also might include a tasting with something hot, flakey, crispy, and apple stuffed. I’ll just let your imagination run with that one. And, as we draw closer to summer I expect some innovative things from Brew Club. In fact, after writing this, I think I may be a little thirsty myself.

Alumni Beard Award Winners Reflect Diversity In Food Careers BY: Jeff Levine, Staff Contributor Six CIA graduates were winners of 2015 James Beard Foundation Awards, and the range of categories for which they were honored are a testament to the diverse areas of the food world in which CIA alumni are leading the way. Two winners were recognized for their cooking, one for service, one for beverages, one for writing, and one as television host.

Alumni winners: • Nicolaus Balla ’02, Cookbook: Cooking from a Professional Point of View (Bar Tartine: Techniques & Recipes) • Anthony Bourdain ’78, Best Television Program, On Location (The Mind of a Chef ) • Stuart Brioza ’98, Best Chef: West • Andrew Chabot ’02 (Bachelor’s), Outstanding Service: The Barn at Blackberry Farm, Walland, TN • Rajat Parr ’96, Outstanding Wine, Beer, or Spirits Professional • Alon Shaya ’99, Best Chef: South The James Beard Chef and Restaurant Awards were presented in Chicago in May; and the Book, Broadcast, and Journalism Awards were announced in New York City late April.

Melody of Mung Bean Soup

Though it is only early June, sometimes I will entertain an illusion as if I am in the midst of midsummer in C.I.A., by the sultriness of weather, the whiff of rainy wind, and the scattering screens of greens. Then thoughts on a seasonal menu come out from the bottom of my mind. I would not define myself as a nostalgic person, and I really enjoy the global cuisine served here as our meal plan. However, when it comes to my seasonal menu, memories will always bring me back to seven thousand miles away, back to my hometown, Shanghai.

So, what do we eat in the summertime in Shanghai?

Cold noodles with peanut butter sauce, Shanghai style?

Pickled chicken feet in rice wine liquor? Sautéed edamame and pickled potherb mustard served with plain congee?

Shanghainese have a reputation of having a “sweet tooth” compared to other parts of China, and my taste is even more candied. Summer to me is all about mung bean lily soup, a chilling dessert I can add soy milk to as breakfast, I can empty a whole bowl as a snack, or I can simply dilute it with cold water, taking a sip after having a traditional Shanghainese meal.

Though native to India and perhaps Southeast Asia, mung beans are widely planted in China now since they resist drought and can grow almost everywhere. Requiring 90 to 120 days of frost-free conditions from planting to maturity, these tiny little junipers green pearls are almost available around the year. But why they are peculiarly “seasonal” in summer? I dare say that there is a sort of relation with traditional Chinese medicine. Chinese medicine is a three-thousand-year-old knowledge, based on a fundamental belief that to maintain health. One of the beliefs is the ten organs must be coordinated properly through lifestyle, specifically through diet. Mung beans are sweetish in flavour, “cooling” (because of its cool colour) and lack poison. According to legendary court nutritionist HU SI HUI, who mentioned mung beans in his book Yin Shan Zheng Yao in 14th century, mung beans are good for diminishing summer heat in one`s body and can harmonize organs which may have been disturbed by intense heat in summer.

photo courtesy of Rachel Zairan Zhou In fact, there are several ways we eat mung beans in summer, or in another season. Mung beans are versatile.

Just like they are applied in different dishes in global cuisines, the ways Chinese people cook with them are various.

In Shanghai, we may substitute rice congee with mung beans and barley for steamed rice as our staple food, or make them as mung bean popsicles, which are so popular that it is natural to see them are out of stock sometimes in summer. I do love both, but for me, they are icing on the cake. The beauty and personality of mung beans can only be appreciated in the form of soup.

Imagine you are in a serene bliss of heaven after finishing a mug of mung bean lily soup while the outside world is broiling. No air-conditioner needed, the soothing sense of purification is from the inner body. Just a glance at the dish would make you feel detoxified, truly. A dance in happening, curtained by the rippling wet sand of starch, Sir Mung Bean, calm and steady in his unique green suit, is dancing gracefully and peacefully with Lady Lily. With rock sugar, the bowl of soup culminates in a nectarous harmony.

Among several versions of mung bean syrup soup, dried lily bulb is often introduced instead of the fresh

one, partly because fresh lily bulb is fragile and hard to be transported. Nonetheless, for a native Shanghainese like me, the dignity of the newly harvested lily bulb is incomparable. Lily bulb shares the same function of reducing and detoxifying inner heat as mung beans, but it is such a joy to watch the bulb loosing indolently in water and to remove the skin clove by clove (skin has to be removed before use otherwise the soup would be bitter). In my house, mum always adds in a dried jujube, a Chinese red date to balance the “character” of the soup (since mung bean soup and lily bulb both belong to the category of “coolness”, jujube, in the category of “heat,” would balance the syrup.) Unsure of whether this addition would be the leverage, I am convinced is that the unique fragrance of jujube provides a new dimensional to this soup.

Provided is my house mung bean lily soup recipe. Of course, dried lily bulb will be applied instead of a fresh one. Nothing can describe how jubilant I was when I found mung beans in the Oriental market on Violet Avenue after having a torturing uphill ride under the scorching sun the first week in CIA. Mung bean, low-key and unexpected, is a long string of green beads bridging Shanghai and I. Mung Bean Lily Soup (serves 4) Mung beans

Dried lily Bulb Jujube dates

Rock sugar

1 cup 3 tablespoon 15ea 3.5oz (100g)

Directions: 1. Before cooking, soak the dried lily bulb in water for at least 4 hours 2. Rinse the mung beans, cook the beans with cold water, and bring it to boil, about 6 minutes 3. Turn down the flame to medium or medium-low heat, simmer about 20 minutes.

4. Add in lily bulbs and jujube dates; add more water if the volume of the soup decreases dramatically. Continuing simmer until the lily bulb is tender and the soup has the texture of a sea tide bringing a bunch of sand.

5. Add in rock sugar to taste, stir the soup until dissolved.

LA PAPILLOTE

4

The Mill House Brewing Company

BY: Benjamin Wolff, BPS Culinary The Mill House Brewing Company is the talk of the town, everyone kept telling me how good it was for months. I had been expectantly waiting to go to Mill House all year. In the past, I had tried coming in on several occasions without a reservation and was denied every time. Because of this, my expectations were high. My friends and I called ahead to eat at this homey upscale pub on Mill Street in Poughkeepsie. The décor reminded me of your hometown bar with a few elegant renovations.

We were all greeted with water and seasoned popcorn to start us off. The beer and cocktail list had a nice variety; I started off with the Aviation, a very sweet Gin based cocktail. After all of our drinks were served, our first course came out, the sausage platter. This is something to share with a big group and, even though it’s pretty pricey, the hot sausages, all house made, are served with several different dipping sauces and components. The sausages consisted of smoked garlic sausage, chicken chipotle cheddar ranch, kielbasa, sage and garlic, and Merguez. My favorite was easily the smoked sausage: it was hot, a little sweet, and extremely juicy and smoky. Can’t get much better than that. The Merguez was loved by the table, but with a texture that I was not too fond of.

My friend and I split the next course, a calamari salad, which consisted of arugula, fried calamari, French dressing, red and yellow bell peppers, red onions, and a few herbs. The plating was a little messy and did not represent the taste of the dish as well as it could have.

Although, it was delicious, and it had a good, creamy first

photo courtesy of Benjamin Wolff bite that mixed well with the herbs, and the sweet crunch from the peppers and onions was superb. It was salty from the dressing and the calamari, which brought the dish all together.

Finally, for my last course I got a Carolina-style half rack of ribs. The sauce was sweet and tangy and the meat falling off the bone with a wonderful smoky flavor. It was a big portion and got a little hard to finish, but I did it in the end. Along with the ribs came coleslaw, potato salad, and a warm piece of corn bread. Cole slaw and potato salad were a nice side to accompany the ribs, with the

quite tasty corn bread. To go with the ribs, I had to get a nice cold brew. I got a beer called Kold One, which is a German styled beer, with light summer flavors and an extremely tangy after taste. If I were to compare it to another beer, it would have to be a fancier version of a Bud Light. The beer accompanied the ribs extremely well.

Overall, the restaurant is one of the better restaurants in the Hudson Valley, and certainly one of the best in Poughkeepsie.

Five Great Coffee Houses in the Hudson Valley

BY: Maddy Morrison, AOS Culinary

Aside from big apples, another thing New York is most recognized for is the coffee. New Yorkers do love their Dunkin’ Doughnuts and Starbucks, to the point that some are built right across the street from one another, or built within the same mall.

Other than the popular chain coffee houses that have what’s going for them, there are also the wondrous coffee houses that are hidden all around upstate New York. Here is a list of the top five coffee houses in the Hudson Valley that I personally have found to be quite unique and awesome in their own little way.

1. Bank Square Coffee House Nobody does local coffee quite like Bank Square Coffee House. They first opened their doors six years ago; wanting to serve the best quality coffee they could in the Hudson Valley. Not only have they strived to better their cups, they have also thrived in popularizing local businesses. By doing so, Bank Square use Hudson Valley Fresh milk in their products, and sell pastries from local bakeries. Bank Square Coffee House even sells a variety of locally crafted bottled beers. This cozy coffee house also recycles all their unused beans for public compost, as to give back to the environment and to get the most out of their beans. Bank Square Coffee House also brews their coffee in a variety of ways, so as to get the most out of one’s palette. The Bank Square Coffee House is located off Main Street in Beacon, NY, and what a sight it is.

2. The Crafted Kup Recognized as devising some of the best lattes in the Hudson Valley, the Crafted Kup is a fun little coffee house, with a touch of home, from their beautifully mismatched furniture, and calming music. The Crafted Kup offers different blends of coffee, but, if you are in the mood for a beautifully brewed latte with the milk steamed

drinks, ranging from a thin mint mocha to coffee shakes and milk shakes. Although it may be a bit of distance away, it is great little find.

5. Tea Talk Understandably, since not everyone likes a good cup of coffee, tea is becoming a bit more popular as people discover the different overwhelming the variety of teas and ways to brew them. Tea Talk is home to approximately one hundred different kinds of teas, ranging from rooibos, chai, black teas, herbal teas, and bubble teas. In addition to tea by the cup, dry leaves can also be bought, so one can enjoy a nice cup from home. This teahouse is located off of Route 9 in the Poughkeepsie Plaza. photo courtesy of The Crafted Cup just right, then this place is a must. It is also a perfect place to study for finals. To find this antique atmosphere, head toward Vassar College and it is off of Raymond Road.

3. Bad Ass Coffee Originally from Kona, Hawaii, this spunky coffee house has grown into a chain with their distinct taste, using beans from Oahu, Kauai, Kona, and Maui, Hawaii in just fifteen years. They have various blends, mixing their beans with other American roasts, but one of their most popular cups is their Kona coffee, using 100% Kona beans that have been certified and handpicked from Hawaiian farmers. This Hawaiian coffee house can be found off Route 9 in Wappingers Falls.

4. Cafeteria Coffee House If you are looking for good vibes and good coffee, this may be the place to go. Located across the river in New Paltz, Cafeteria Coffee House is a one of a kind coffee house that offers organic coffee and unique specialty

Since summer is fast approaching, many of these coffee houses offer iced versions of their warm drinks, refreshing any warm day. So, as foodies and students at the CIA, go out and explore the wondrous world of coffee residing here in Upstate New York.

June 12, 2015

Fromage Friends Recruitment

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One Of My Favorite Experiences On Campus Thus Far: A short evaluation of “Fromage Friends” cheese club

BY: Jessica England, AOS Culinary

BY: Amanda Servellon O’Malley, AOS Culinary

Halloumi! Do you fancy fromage but think you are cheddar off without it? Well, you are wrong! We have been looking for you, don’t Brie shy. Fromage Friends wants you, and others like you, to enjoy cheese and its accompaniments among friends and peers. We encourage you to attend a Fromage Friends meeting and see what it’s all about. As the newest club on campus we are seeking cheese enthusiasts to enhance our experience through shared knowledge as well as indulge in clever cheese puns.

We theme each meeting and chose accompaniments that would enhance and complement our varying cheese selections which include honeys, spreads, nuts, and breads. Our first meeting was a great success; we tried and discussed seven different varieties of cheese. We plan to keep our meetings fun and interactive while still keeping the focus on building knowledge through tasting cheese. Some meetings that we are going to have in the near future include an exploration of local Hudson Valley Cheeses, and several meetings emphasizing regional cheeses such as those indigenous to France, Italy and England. Lastly, we would like to explore cheese in different capacities such as making fresh cheeses and becoming familiar with cooking techniques in a flavorful fondue night. Don’t be the last to curd it through the grapevine, get involved and be a part of the taste of Fromage Friends.

Be on the lookout for Fromage Friends Posters around campus!

The pungent and, dare I say, feet like aroma that slapped me in the face as I walked into room 203 of Roth Hall was unmistakable. My second week on campus of the CIA had proven to be surreal, and I was only two days into it, but this experience cut the cheese and took the cake. As I sat down in a free chair, few and far between in an almost packed room, I was immediately immersed in not only the delicious cheese, but also the light-hearted and hospitable environment. The smorgasbord set on a plate in front of me was too appealing to resist, each new and fresh cheese I bit into coated the inside of my mouth with nuttiness, fruitiness or sharp tanginess. With each cheese we had an option of highlighting the tasting with honey, bread or walnuts, and in my particular case all three, only adding to the experience.

The board members themselves had such an incredible wealth of knowledge that was clearly shown through their eagerness to spread it, a quality I find to be reoccurring in this field. Non-judgmental and answering each question with unwavering enthusiasm, every board member actually went out of their way to interact with every person in that room, again another admirable quality of this club. I initiated conversations with everyone around me, asking what had brought them there and what they expected to get out of being a member. I received generic answers like: “I just really love cheese” and “I want to learn more about

BY: Heather L. McCaffery, AOS Baking & Pastry It was an outrage, a disgrace, the penultimate example of poor decisions ensuing indecision, and a downright disappointment. However, before one can understand my deep-seated fury, one must know the dreams so cruelly dashed.

It was summer in Bavaria and, with only two days left before taking a train to Vienna, delight overcame the glum of my nearing departure after learning we would once again spend the day in Munich. That morning, I believe could smell it even while on the train, the aroma of Munich. The largest open air market I had ever seen perfumed half the city, or so it did in my mind, with mouthwatering scents such as freshly baked pretzels, pflaumenkuchen, hens roasting, dried herbs hung so thickly between carts that my eyes had scarce purchase on the sky and more food stalls than even my most ravenous daydreams could have conceived. Every corner in Munich is home to a delicatessen, a bakery, an imbiss, flower and farm stands, a man serving a crowd clamoring for diner, or any kind of eatery from any nation ever dreamed up by man. To go hungry in Munich is to defy the laws of gastronomical physics, it is an alternate definition of insanity, and in all of its infinite improbability, it happened to me.

I was starved.

Our party had explored the city, toured the plazas, taken more photos than there were pigeons, bought souvenirs for those at home, and thoroughly enjoyed ourselves until one of us stopped to look at a window of cured meats with a contemplative look on his face. “Is anyone else hungry?” he asked innocently, unaware of the trial such a simple question would impose upon us. The group uttered a resounding “yes,” looking around at the edible abundance begging to be consumed. It was here that indecision struck her cruel blow.

The Americans in our group were open to anything.

Knackwurst? No problem. That ramen stand a couple blocks back? Superb! Grabbing some bread, cheese, beer, and a park bench? What could be better? We walked for

cheese,” but an answer that resonated with me the most was that the club had an outstanding reputation. This is not only because of the amazing quality of creamy, firm, or spongy cheese Fromage Friends served, but also because of the people who were there. The more I think about it, the more I see what those people meant. If anything, the atmosphere more than the cheese will be the reason I return to this club meeting over and over. It was true: people ccame for the fromage, but they stayed for the friendship.

Hunger in Munich blocks, pointing out places to feast, eat, or nibble and with every suggestion came a solid refute from the German majority in our group. German food is “boring” and they would have it for supper. Walking back two blocks for ramen was ludicrous! Why would they want to eat another pretzel? The answer to our problems was lurking right around the corner, devious and greasy, casting a dull grey shadow upon an otherwise sunny street. It was McDonald’s.

With a fair amount of grumbling on the American side, our now jaded troupe began to shuffle towards the menacing golden arches. I wanted to cry. How could this be the place we chose to eat? How had we chosen plain burgers with a side order of greasy fries and maybe a hint of tortured lettuce with what might be distantly related to cheese cemented to a squashed bun? It was in that moment that I revolted, peacefully to be sure, but hunger and desperation can help define one’s inner nature. I ran back a block and a half, ignoring the surprised and worried cries of my friends, but I heard nothing, focusing intently on the food that I instinctually ran towards. It was summer in Bavaria, and strawberries were in season.

There, at a quaint yet unassuming fruit stand, was the food of which infatuation is grown. Ignoring my flushed face, messy hair, and the mad gleam in my eyes, the old farmer graciously accepted my two euro coin and handed me what was a modern cornucopia. A newspaper twisted into a cone, filled to the brim with strawberries. These were not the pathetic, sour, mushy, cheap specimens found in American groceries during winter, but the paragons of natural flavor, juice, and ripeness. As I strolled back to McDonald’s and eventually took a seat next to my friends, giving me quizzical looks while chowing down their paltry midday meal, I had a re-education in flavor. The tender flesh of the berry yielded to my teeth and unleashed a torrent of juice that stained my lips and washed my palate with something far beyond simple sweetness and acidity.

It tasted as though liquid, cool, bright, blushing sunshine

had been poured over my tongue. Rich black earth, pungent with the bouquet of nutrients and compost, tickled my nose as I savored the berry all the way to the unwashed leaves and stems. The seductive scent of strawberry wafted up from the paper cone, innocently urging me to eat another. Again, I wanted to cry. Not from physical hunger, but the anticipation of hunger. Hunger born from understanding that such fruit, while available in my home country, would never match up to the heavenly fruit I had just partaken in. It was a hunger for such a deep connection to my own soil, and the renewal of that communion with the earth in Bavaria, which I would likely not experience again for many years. My German companions on the other hand, seemed quite content with the American fare before them, although I suspect this was partly because it became more German with the addition of beer and sauerkraut.

Despite the time that has passed, the recollection of that day, the moment I chose fruit over fast food, and the whirlwind of emotions thereafter all remain poignant because of the gratitude I still feel for such an experience.

I fondly look towards farmers markets and summer, despite the heat and heinous sunshine, because I am always searching for the reincarnation of that fruit tasted so far away. It is a rewarding search, sating my appetite for local flavors and piquing new interests with each discovery.

6

LA PAPILLOTE

CENTER SPREAD

BY: Benjamin Wolff, BPS Culinary On what turned out to be one of my favorite Saturdays in a while, I attended Smorgasburg in Brooklyn. It is a crazy flea market that is one of the best food scenes I have witnessed in some time. At Smorgasburg are those crazy sandwiches that you only see on Food Network, or those doughnuts that you only see on Instagram. This foodie’s dreamland has seventy-five street vendors that are selling samples for their establishment to become more recognized. Although the food was delicious and extremely memorable, the weather was very overwhelming with nowhere to cool off.

Seconds after walking into the mob of people, you will broke out into a sweat and with the water bottles selling at three dollars, your money will go really quickly. Now, as cool as all these samples are, you are going to want to try everything, however impossible that sounds. So, when I went, I made a list so no time would be wasted.

The first place I hit was Gao Taco, which had one of the longest lines in the festival. The line was probably the first thing I noticed, and while it may have been long, it was not bad compared to the ramen burger line, so I decided to wait. Luckily, one of my friends left the line to grab us some Mexican street corn from the vendor Horchetta while we were waiting on line. The corn was absolutely delicious, but after waiting fifteen minutes, I finally got to the front of the Gao Taco line. I had the choice between a taco with pork belly or tofu. Guess

Smorgasburg

pork belly taco from Gao Taco photo courtesy of Ben Wolff which one I chose? The pork belly was slow roasted over charcoal for around twelve hours, along with pickled red cabbage, herbs, and a cilantro mayo in a paratha taco. It took me five seconds to finish the hefty eight dollar taco, and it was worth the wait and the price.

Next, I got creole chicken from a vendor called Mofongo. After the taco, that was not the best choice.

The creole chicken was kind of unsatisfying, taking into

“Show Me Your Bibimbap” on June 14th

BY: Sera Park, AOS Baking & Pastry

The Korean Association of the Culinary Institute of America (KACIA), the largest club at the CIA, will hold a bibimbap competition, “Show Me Your Bibimbap,” this Sunday, June 14th. Bibimbap, an authentic Korean dish, is selected as the theme of the competition due to its “infi-nite possibilities.” KACIA anticipates many creative approaches to bibimbap from the partici-pants. The competition is open to the public, so it will be not only a cooking competition, but also a festival where everyone will be able to experience Korean cuisine and culture.

Bibim means to blend or to mix, and bap means rice.

Thus, bibimbap is a combination of rice and banchan.

Banchan is any kind of food, such as kimchi or gim that Koreans generally eat with rice. Depending on the type of banchan, there are different colors, textures, and flavors in bibimbap. The possibilities are limitless!

The concept of bibimbap is representative of Korean culture with its long history and spirit of cooperation.

The word bibimbap first appeared in a cookbook titled Siuijeonseo in the late 19th century. However, it was already a pervasive comfort food in Korea. The act of serv-ing the dish, a mixture of rice and other ingredients in a big bowl, created a sense of commensali-ty for the people sharing it. Because of this, Professor Jong-Jae Joo of Gunsan University in Ko-rea noted that, “among many other stories of how bibimbap originated, the most compelling one is bibimbap as a farming season food.” So, each region had a different style of bibimbap since they were harvesting different vegetables.

Many people enjoy bibimbap because of its great nutritional value; it consists of about 60% carbs from rice, 10% protein from banchan, such as tofu, meat, eggs and mushrooms, and 15% vegetables from banchan, such as spinach, carrot, and zucchini.

As for the competition, KACIA board members who evaluated submitted recipes have selected the participants.

Six teams consisting of CIA students will participate.

Each team will be given a $50 budget to purchase additional ingredients to the twenty-five staple ingredients

account the hot weather and the little amount of chicken in a soupy broth that burned your mouth for the first five minutes. I would not suggest going to Mofongo.

After walking around a little more, trying to make myself hungry so I could hit one more spot, Lumpia Shack was the last stop. Lumpia Shack is a spring roll vendor, and I got the sampler, which had three different types of springs rolls. The first roll was pork lumpia, which had a nice vegetable medley and a sweet chili sauce with pickled cucumbers. The second was mushroom lumpia, which had several mushrooms, truffled aioli, and red chili peppers.

The last was the special of the day, which was a spicy chicken spring roll, and they were all full of flavor with a nice, crunchy outside.

Overall, I spent a few more bucks then I usually would have to get lunch on a Saturday afternoon, but Smorgasburg was well worth the trip to the city.

Here are some notable vendors that I missed out on: BFC: Buttermilk channel- Fried Chicken Duck Season- Sandwiches Home Frite – French Fries Gooey and Co- Gooey Butter Cake Ramen Burger Milk Truck- Grilled Cheese Red Hook Lobster- Lobster Roll Dough- Doughnuts For more information, visit: http://www.smorgasburg.com/2015/04/whats-new-5/

Jacques Pépin Delivers Commencement Address, Receives Honorary Doctorate

BY: Jeff Levine, Staff Contributor

Chef Jacques Pépin receives his jacket.

Photo courtesy of

KACIA

provided to each team, including a variety of rice, flour, eggs, onions, carrots, and five Korean condiments: soy sauce, Doenjang, Gochujang, Ssamjang, and Gochugaru.

Each team will pre-sent a plated bibimbap to the judges, and two hundred 4-oz portions for public tasting. The competition will start at 8:00 a.m. Judging will commence at 12:30 p.m., and the tasting for the public will follow at 1:00 p.m. The dishes will be evaluated in four categories: creativity, bal-ance, taste, and plating. There will be four prizes awarded: $500 for first place, $300 for second place, $200 for third place, and $100 for people’s choice, which will be determined by public votes. Additionally, the first place recipe will be featured on the menu for one month at Take 31, a Korean restaurant in New York City.

For more information about the competition, please visit www.showmeyourbibimbap.com.

Famed chef and television personality Jacques Pépin was awarded an honorary Doctor of Humane Letters degree after delivering the commencement address at the Hyde Park campus on May 22. Chef Pépin served as personal chef to three French presidents, including Charles de Gaulle, and his career in the United States ranged from cooking at some of the nation’s finest French restaurants, such as New York’s Le Pavillon, to being a trailblazing research and development chef for Howard Johnson’s.

“Today is your day,” Chef Pépin told recipients of associate degrees in culinary arts and baking and arts. “It is a time of hope; a time to believe in yourself; a time to dare, to be curious, to be enthusiastic, to be tenacious, and to be engaged. It is a time in your life where the word ‘impossible’ does not exist; a time to reach for the sky.”

Chef Pépin may be best known for the Emmy Awardwinning television program with Julia Child, Julia and Jacques Cooking at Home. He has hosted several other award-winning cooking programs on PBS and his book, La Technique, was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 1996. Jacques Pépin is a recipient of the Beard Foundation’s Lifetime Achievement Award and he earned the highest civilian honor bestowed by his native France, the Légion d’Honneur.

In bestowing the honorary doctorate, CIA President Dr. Tim Ryan cited Chef Pépin’s “lifelong commitment to excellence in cooking” and his “well-deserved status as an exemplar of the profession, having inspired legions to follow in your footsteps.”

The commencement was held on Founders’ Day, the anniversary of the CIA’s opening in New Haven, CT in 1946. The entire graduation ceremony can be seen online.

June 12, 2015

BY: Nico Dellenback, BPS Culinary

7

The New Arrival on Campus

We all have busy lives. Whether you have been here for 3 weeks or 3 years, at a certain point you will feel overwhelmed. If this happens to you, take a break and walk around campus while the sun is setting. Take a walk, looking down on the Hudson River and listen to the train as it goes by.

No matter how stressed you become, remind yourself that the world is still moving around you. The days are still going by and each sunset you watch brings you another step closer to graduation. Now, continue your walk, pass the soccer field and walk towards the main buildings. Before you go back to your dorm, you have one last stop to make.

Spend a few moments at the sculpture across from Caterina. It’s called “Old Diamondsides” and it is a sturgeon created by the artist John Sendelbach.

300 hours of work, 700 knives, 400 forks, and 600 spoons later, the 360-pound fish was ready for the CIA campus. Before Sendelbach starts a project he researched the topic. This allows him to get a better understanding of the piece he is going to be working on. He says, “creating layers of connections leads to a better result”.

While you are spending a few moments appreciating his work try and remember that idea. Everyday of class

BY: Katie Fenton, BPS Culinary The Food Writing class at CIA found inspiration outside the other day.

After participating in the new garden on campus, the students in my class were asked by Professor Anne Henry to take a few sheets of paper and a pen to any spot that we felt comfortable in. Some stayed clustered on a flat space of grass, while others spread out overlooking the Hudson River. For a few minutes, they were able to perform what is known as sensory writing. Sensory writing is a form of writing in which a writer takes in the atmosphere they are in through all their senses. They can describe a scene through sight, sounds feels and more. Considering the class writes about food experiences more than anything, it was a way to observe from a different angle. As an outsider, this may seem like an exercise far away from writing about food. However, it was a clever little lesson Professor Henry gave to us.

Some of the best food writers work around using taste in their descriptions. Luscious, but not overwhelming, imagery can speak much louder. Tapping into other senses provides a powerful image in a writer’s work beyond what is expected by their readers.

As the class spread out among the area, each student found an open space to let the scenery absorb into their being. I could not help but admire all of the different things that were set around us, offering inspiration for deep thought. It was quite the escape from the constant push CIA bachelor’s students feel in a twelve-week semester.

After snapping a few pictures, I too sat down to unwind (this is uncommon for me), doing my favorite thing in the world. I have become extremely comfortable sharing my work, so I’ll I will expose to you my sensory writing.

and every mistake you make is one step you must take to reach your goal. Everyday you are creating layers for your future. These fundamental layers will lead you to your own unique career. Earlier in Sendelbach’s life he was a landscaper. However, he believes that this was a necessary step for him to reach where he is today. Pablo Picasso said, “ Learn the rules like a pro, so you can break them like an artist.” The lessons Sendelbach learned helped him succeed. When asked about his process, he says, “its work, but you can make a game of it, in the beginning its fun, the middle is a challenge, but in the end the work is worth the reward”. He may love what he does but its hard work.

Remember that the sturgeon is made out of cutlery. Besides simply being an appropriate resource to use because of where its displayed, the cutlery symbolizes something greater. Beauty can come from anywhere. It can come from taking a walk around campus, appreciating our surroundings, and our history. It can come from the flowers along side the road, or even the tools we use to eat with. Let yourself be inspired by the new arrival on campus. Every time you walk by the sturgeon try and picture the work it took to complete it. Some things are difficult and take a lot of work, but in the end it will all be worth it. http://johnsendelbach.blogspot.com

photo courtesy of Phil Mansfield

Taking it in

Riddhi Venkateshwaran writes outside during class photo courtesy of Katie Fenton This was what I wrote: It’s interesting for me to sit here on these awkwardly shaped rocks. Beyond the vibrant foliage in front of me is the river. Now “the river” to you may seem as a generic term, comfortable. That’s exactly why I wrote it that way.

The river has been a landmark of my home for three years now. It represents the people I’ve come to know, one of them being myself. It’s always moving, carving into the land, just as I’ve carried myself through struggles that have shaped me. The crickets sing to me and I feel my youth echoing back in a lullaby of dreams. The breeze waves hello, and gently brushes against my cheeks. I inhale, and

Questions, problems, concerns, please contact Dining Services

my lungs fill with the iridescent, beautiful moments in life such as this.

As the last few moments of class approached, we gathered together in a circle and shared some of our words.

Food Writing has evolved into a community where each independent voice is admired by all of the rest. What makes writing such a powerful art is its incredible ability to take readers along a pathway that expands off the page and extends beyond the measure of time. That’s That is what we’re we are working on in Food Writing, and that’s that is what I hope to give through my words.

LA PAPILLOTE

8

BY: Amanda Tunjian, BPS Baking & Pastry

Gardiner Cupcake Festival

“There’s a cupcake festival this weekend, we should go!” It all started when my friend Amanda, who is also a baker, said that. The weekend rolled around, and we found out where it was going to be in Gardiner, NY, and we decided to go. The Gardiner Cupcake Festival was held not too long ago and, considering I had gone to the Fishkill Cupcake Festival last year, this one was very different in comparison. The Gardiner Cupcake Festival was held in the middle of an apple orchard on Wright’s Farm. Many cupcake bakeries showed up, as well as mom and pop, selfemployed businesses.

Just the smell of the farm and the cupcakes was delightful. It was as if we were at a fair, but only for bakeries that showcased cupcake. The decadent smell of frostings, from vanilla, strawberry, and peanut butter, for a baker, we were in our glory. Each bakery had their own spin on a cupcake and one was a Food Network champion, Peace, Love, & Cupcakes. My friend Amanda and I became little girls at this moment and had to try a cupcake. Amanda chose a gooey chocolate cupcake that was topped with a chocolate frosting you could melt in. I chose a vanilla cupcake topped with a coconut cream cheese frosting.

The cream frosting with the coconut was so delightful that I wanted to beg for the recipe. This cupcake shop was our first tester once we got into the festival. We both thought that these cupcakes could not beat any others we would soon be trying.

As the festival went on, we found little stands selling products that you would see at the Dutchess County Fair. We stopped and just stared and then found what we were looking for. These two ladies who were feeding their daughters looked at us and said, “Go there!” as they

BY: Anna Ungricht, BPS Culinary Science

Quite honestly, if I ever started making items out of clay and doing what she does, I would probably go crazy. But, she was just calm as could be.

On our way out of the festival, Amanda and I looked at each other and said, “More cupcakes?” “Yes! More cupcakes!” And so we ate more cupcakes. Our last stop before heading out was at Mid-Hudson Cakes who also showcases their cupcakes at the Fishkill Festival. We stopped and each bought two cupcakes. Our minds thought alike and ordered the same exact cupcakes. We both got one Cherry Limeade and one Peanut Butter and Jelly. Personally, I could not wait to eat the peanut butter and jelly cupcake.

It was just like swimming in a pool of peanut butter and jelly.

Cupcake Festival was a success. We received cupcakes that were to die for and food that could only be described as comfort food. This festival will definitely be on my list for next year!

photo courtesy of Amanda Tunjian pointed to the stand that was selling cornucopia challah nestled with mac and cheese and pulled pork. I cannot remember the name, just that the juicy pork with mac and cheese making my stomach happy. Oh, how delightful it was! We finished up our cornucopia deliciousness and headed down the trail of self-employed shops.

While walking down the trail, we found a lady who made her own jewelry. It was not your ordinary gold or silver jewelry, for sure. She makes petite food out of clay and makes it into jewelry. These items being sold were just adorable and it was as if she would be able to make anything you asked of her. She had little earrings with croissants and ones with peanut butter and jelly jars. Talk about cute, but so time consuming. I just looked at the lady and told her what beautiful things she was producing.

photo courtesy of Amanda Tunjian

Jump Into Wellness

Jump in Wellness! On June 1, 2015 Student Affairs and Resident Life featured an expo of health and wellness.

Life at the CIA is brutal, physically and mentally. Each day students are in a cramped, hot kitchen with many other students. The chefs are demanding near perfection quality of the food going out the door. Day in and day of this kind of life can leave a person burned out. Many students I know no longer work in the industry. Why you ask? Well, the brutal nature of school left them feeling as though they could offer no more. At the CIA, there is an understanding of the extreme environment of the kitchen. The expo featured more than just living healthy lives, but also to be mentally healthy, spiritually healthy, and career healthy.

The Expo was a way showcase services provided and to let off some steam, and, of course, see kangaroos.

I asked many students why they came to the expo, the answer? Kangaroos! What better way to help us “jump” into wellness than some of the best jumpers around! The second biggest reason, the wrecking ball and mechanical bull. Sadly due to the rain the bungee trampoline was replaced. Although, both activities were quite fun to watch. No, I did not participate, I wore a skirt, and that was not happening. Also offered were free smoothies and a tumbler. For every activity students participated in they received a ticket to enter a variety of prizes including; a Fitbit, a tea set, and various fitness baskets, and let’s not forget, a free T-shirt!

Activities aside, many tables offered great advice in surviving culinary school. A Goal Setting Worksheet Packet helped set up goals throughout college life and beyond. The different goals suggested making were health and wellness goals; these include fitness goals, eating more nutritious food, or quitting smoking. Also included are new frontier goals of trying something you’ve never done before, financial goals of setting up a budget and

educational goals of learning about other topics than food.

We also discussed travel goals, friends and family goals, and community type goals. It is hard to think past the demands of school but isn’t the reason we are here, a goal we want to achieve?

When did you last have an actual good night’s sleep?

Sleep? What is That! If you paid attention, a small table in the room with the games had information on sleep.

More sleep equals better performance in the kitchen. I have done that and been there, and I know in this industry sleep is a scarce commodity, on both culinary and baking sides. The best advice, “ don’t skip out on naps if you have time” (Pascente).

In the pool lounge, three trees decorated the walls, one Secret Tree, Toxic Tree, and the last Goal Tree. The leaves represented your thoughts, desires, and secrets. Putting them down on paper helps to let either go of something or to acknowledge desires and goals we have. I personally liked this activity a lot. It is something I suggest to everyone, have your own trees and write things down, get them off your chest. Having them written down, you can see what you want and let go of what you don’t want. Not only the different offices from the school have tables, but also services from the community. The Dutchess County Department of Health Clinic had a table. They focused mainly on sexual awareness, STDs, and STD testing. The service provided is free and completely confidential. You can either set up an appointment or walk-in on Tuesdays or Thursdays 9:30am - 12:00pm and 1:30pm - 4:00pm. If transportation is a problem, the heath department comes to campus at least once a month. Again it is free and confidential. Emergency One also had a table offering information about their services. Students are bound to injure themselves, especially in a culinary school. Emergency One has an agreement set up with the school where the co-pay is added on to your school bill, making it easier to keep track. If you have questions, the heath services will answer them for you.

We choose the hard road to follow, one that offers such great rewards. The only way to enjoy those rewards is by taking care of yourself ! The Expo helped to show students just some of the different service offered. Career Services is always there and willing to help you find a job now and in the future. CAPS is there when classes or life might seem too much to bare, and they offer more than just someone to talk to, they also offer meditation classes.

The Student Rec Center has an excellent variety of exercise machines, weights, bikes, punching bags, different workout classes, and even work out videos. The only way to survive is to take care of yourself !

June 12, 2015

Sunday

Monday

14 No Classes

June 14, 2015-July 4, 2015 15

9:15pm-Tabletop Gaming 9:15pm-Culinary Christian Fellowship 9:15pm-Culinary Notes 9:15pm-CIA Paintball Coalition

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22

9:15pm-Brew Club 9:15pm-Tabletop Gaming Club 9:15pm-Culinary Christian Fellowship 9:15pm-Culinary Notes 9:15pm-CIA Paintball Coalition

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Events

29 9:15pm-Tabletop Gaming 9:15pm-Culinary Christian Fellowship 9:15pm-Culinary Notes 9:15pm-CIA Paintball Coalition

SPD

Tuesday

16

9:15pm-Partners in Equality 9:15pm-Veterans Association and Auxiliary 9:15pm-Chefs Against Child Hunger

23

9:15pm-Fall Sports Information Meeting 9:15pm-Partners in Equality 9:15pm-Veterans Association and Auxiliary 9:15pm-Slow Food

30

9:15pm-Partners in Equality 9:15pm-Veterans Association and Auxiliary 9:15pm-Chefs Against Child Hunger 9:15pm-Photography Club

-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 Library Learning Library Commons: Monday-Thursday: 7:30am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 7:30am-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

Wednesday

Thursday

9:15pm-Bacchus Wine Society 9:15pm-Public SGA Meeting 9:15pm-Culinarians Against Cancer 9:15pm-The Word Poetry Club

9:15pm-SPICE 9:15pm-Black Culinarian Society 9:15pm-Mixology Society 9:15pm-Korean Association

9pm-French Club

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24

9pm-French Club 9:15pm-Bacchus Wine Society 9:15pm-Culinarians Against Cancer 9:15pm-The Word Poetry Club 4:30pm-CHOP’T 9pm-French Club 9:15pm-Bacchus Wine Society 9:15pm-Culinarians Against Cancer 9:15pm-Public SGA Meeting

1

25

9:15pm-SPICE 9:15pm-Black Culinarian Society 9:15pm-Mixology Society 9:15pm-Korean Association

-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

Copy Center Monday-Friday: 8:00am5:30pm Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)

2 No Classes

AOS Graduation 9:15pm-SPICE 9:15pm-Black Culinarian Society 9:15pm-Mixology Society 9:15pm-Korean Association

Club Meeting Locations

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

18

Friday

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

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Saturday

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26

27

3

4

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

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

9

(East)

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

The Bottom Line @ The SRC Student Activities:

SGA & Club Events:

Recreation, Fitness & Athletics:

June 26th Hudson Valley Renegades & Fireworks June 27th Stars & Stripes Weekend Fireworks & Dance on Anton Plaza

July 11th Run/Walk 5K More details to follow

June 13th CHOP’T Day Hike Minnewaska July 1st Cross Country practice begins

June 28th Starts & Stripes Weekend Block Party on the Athletic Field

July 11th Whitewater Rafting Trip to Leigh River Tickets on Sale June 1st

10

LA PAPILLOTE

Graduation

AOS Graduating Class of June 12, 2015 Culinary Arts Group #1

Front Row: Alexander Beninato, Nicholas LoCicero, Amelia Geist, Yiqi Wang, Ji Hyeon Lee, Jodi Montagna, Giselle Sigala Back Row: Ali Cabral, Adam Ciota, Rui Teixeira, Avery Britton, Andrew Zaleski, James R. Aldridge, Andrew Ingrassia, Andrew Ganssle, Patrick Esteve

Culinary Arts Group #2

Front Row: Jake McCarthy, Stacy Montero, Laurel Dragonetti, Halie Cantor, Robert Attisano, Rachael Benedetto Back Row: Israel Marcano, Brandon Sims, Michael Palazzo, John Preston, Dylan Schwartz, Gabrielle Brown, Trevor Kemp, Lucas SiQueira

Culinary Arts Group #3

Front Row: Kayla Gore, Keiyana Mercier, Stephanie Tejeda, So Hyun Kim, Jason Blais, Meagan Hackett, Jason Joaquim, Stephanie Ramirez, Vanesa Sanchez Back Row: Luis Jara, Austin Terrell, Jonathan Yee, Dennis Pak, Yoosang Eom, Caleb Kimble, Kriszanna Preston, Austin Maigis, Rajah Eberhardt

Culinary Arts Group #4

Front Row: Brigitte Zambrano, Michele Romando, Aliyah George, Alexandra Millerick, Abby Newhart, Kelsey Morris, Edna Peredia, Kris Cason Back Row: Zahira Torres, Christy Scharnagle, Sarah Lowman, Nicholas Cantin, Alex Villegas, Mukarram Taalib-Din-Muhammad, Kriskha Achyar, Caragan Forsberg, Tony Mazzella

Baking & Pastry

Front Row: Nicole Raspuzzi, Kaitlin Egloff, Amy Lin, Crystal Pedrique, Rachel Pittelman, Trisha Tran, Katalina Diaz Back Row: Alexandria DeWolfe, Elyse Nadal, Laura Dean, Chase Obenchain, Raven Adams, Aerika Hothouse, Emily Knappenberger, Tyler Trosclair

June 12, 2015

11

AOS Graduation Speaker: Stuart Brioza ’98

BY: Shelly Loveland, Staff Contributor

photo couresy of Leslie Jennings

Stuart Brioza is the chef/owner of the award-winning State Bird Provisions and critically acclaimed The Progress, both housed in the same building on Fillmore Street in San Francisco, CA. Described as “An adventurous, inventive, delicious, thoughtful contemporary American restaurant,” State Bird Provisions has garnered a long list of industry honors including the 2013 James Beard Award for Best New Restaurant, a 2012 nod from Bon Appétit as Best New Restaurant, and a one-Michelin star rating in 2013, 2014, and 2015. The Progress opened in December 2014, and the family-style restaurant has already captured attention, quickly earning a three-star review from the San Francisco Chronicle and a 2015 Best New Restaurant nomination from the James Beard Foundation.

Chef Brioza got his start in the world of food at the age of 15, working in kitchens around the Bay Area, including the California Café at the Stanford Barn in Palo Alto, CA under Chef Mark Stark ’84. He soon headed for The Culinary Institute of America in Hyde Park, NY, graduating with top honors in 1998. After graduation, Chef Brioza launched his professional cooking career working for Chef John Hogan at the acclaimed Savarin in Chicago, IL. In 2000, he and his wife, Nicole Krasinski, were hired as executive chef and pastry chef, respectively, at the quaint country restaurant Tapawingo in Ellsworth, MI. It was there that they developed their own distinctive style of cooking using seasonal and local foods. While at

Tapawingo, Chef Brioza was named one of Food & Wine magazine’s “Best New Chefs” for 2003 in recognition of his technique and commitment to using the best local ingredients.

In 2004, Stuart and Nicole were recruited by restaurateur Drew Nieporent and Master Sommelier Larry Stone to take over the kitchen at the famed San Francisco restaurant Rubicon. In less than a year, their cooking reestablished the decade-old restaurant as one of the top dining destinations in the city, receiving numerous local and international accolades.

On New Year’s Eve 2011, after a few years of travel, exploration, and starting a family, the pair opened the award-winning State Bird Provisions, which introduced a new way of thinking about dining and service. In 2015, they were recognized with the Best Chef: West Award from the James Beard Foundation.

Expanding on the ideas they implemented at State Bird Provisions, Stuart and Nicole opened The Progress.

By following their own style, they are yet again changing perceptions in the culinary world. And they are driven to consistently provide a unique environment where people can expect interesting food, distinctive wines, and meaningful service. To do this, they remain focused on, support, and respect the foundations of their businesses: their staff and purveyors.

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12

LA PAPILLOTE

In The Industry

CIA Alum Honors Israeli Heritage with New Restaurant and James Beard Award

BY: Sarah Lubitz, AOS Culinary

When I lived in New Orleans in 2012, I lived around the corner from my favorite restaurant, Domenica, a restaurant owned by John Besh ‘92 and Alon Shaya ‘99. It was both fortunate and unfortunate. (They delivered pizza to my apartment – it was wonderful.) Domenica is what it is today because of the work that Alon Shaya and his fantastic team have done and continue to do. He and John Besh work with many Louisiana purveyors to make sure that their food is at its best. Let me tell you, it shows. I was lucky enough to stage at Domenica before moving to CIA, and, even though I was only there for ten hours, I learned an incredible amount.

Alon started out working for John Besh at Besh Steak and at August before stepping into his executive chef role at Domenica. Last April, PIZZA Domenica opened, giving Alon the opportunity to take showcasing Domenica’s famous pizzas a step further. This February, Shaya opened, which features food influenced by Alon’s Israeli upbringing. Alon’s upbringing is highlighted regularly at Domenica in the form of Passover and Hanukkah menus, the latter of which I have experienced twice. (It made me feel like I was kid again, eating latkes.) I can only imagine how spectacular the Israeli inspired food is that Alon and his team are serving at Shaya.

Knowing Alon Shaya has been an incredible honor. I respect him both as a person and as a chef. His food is always bold, beautifully plated, and true to who he is.

After meeting him at Boudin and Beer, Emeril Lagasse’s annual fundraising festival, I became aware that Alon’s food is just as genuine as he is. When it was announced that he had received the James Beard award for Best Chef: South in May, I figured now would be the perfect time to interview him.

Sarah: How did you end up in the restaurant industry?

What made you decide to attend CIA? Alon: I was helped by two teachers in high school that taught me to follow my passions and turn it into a career.

Donna Barnett from Harriton High School saw a drive and skill in me that I didn’t even know I had. She got me my first al la carte restaurant job when I was sixteen and made sure that I followed through with it. My other teacher was Seth Schram who was a chef at Central Montco Vocational Program in Norristown, Philadelphia.

I took the culinary course as a senior in high school and he worked hard with me to find the scholarships and grants that made it possible for me to attend the CIA. He was an alumni so he also wrote a beautiful letter of recommendation for me to be able to apply. I owe so much

Photography Club Corner BY: Melissa McQuoid, AOS Culinary This was a photo that I had taken during my Cuisines of Asia class.

We were at our peak of service and I wanted to capture the volume of dishes that were being pushed out.

This particular station was the ma la noodle bowl. Obviously, I didn’t have time to worry about lighting or composition that much since it was in the middle of service. Food photography isn’t always taking your time, getting the perfect lighting and the equipment you have on you, sometimes the pace is as fast as a kitchen service. But like the dishes we produce, we still have our standards of quality.

Photo courtesy of Melissa McQuoid

Alon and Emily Shaya Photo courtesy of Alon Shaya to those teachers who believed in me during that time in my life.

Sarah: The opening of Shaya has allowed you to showcase the food from your background. What has been the most important part of honoring your heritage?

Alon: The most important part is being a part of such a great team. We have the best people working at Shaya to cook and serve our customers with their hearts. They’ve embraced the vision of what we’re trying to accomplish, and I couldn’t be any more proud. It’s been great to serve items like pita bread, hummus, and falafel in a way people may have never had before.

Sarah: In light of winning the James Beard award for Best Chef: South, what do you believe made it possible for you to bring this win back to New Orleans?

Alon: The years of hard work and dedication that the whole team has put forth. Without that, we would have nothing. We’ve all worked for the last six years at Domenica, then PIZZA Domenica, and now at Shaya, asking ourselves every day “how do we get better?” We work on improving something each day and try to not get complacent with ourselves.

Sarah: I have been going to New Orleans since the age of five, and there is something about the city that makes it unlike any other city in the world. That being said, I feel like you made the right choice when you moved from Philadelphia. What made you choose New Orleans?

Alon: My business partner, Octavio Mantilla, was from here and he convinced me to come and check it out. Once I did, I never wanted to leave. I fell in love with the soul of New Orleans and all it provides me with. A great food city, a great music city, and amazing people to be with.

Sarah: What lessons and techniques from CIA have stayed with you the most?

Alon: To always be professional and to expect the best from myself. Also to learn from my mentors and respect the fact that none of us can grow without teachers.

Sarah: How do you feel like CIA prepared you for the restaurant industry?

Alon: I left with a sense that cooking should be considered a true profession. That it should be taken seriously. I was able to take the skills and knowledge I gained from my time at the CIA and apply them to the urge of making people happy. Together I have been able to accomplish my goals of genuine hospitality.

Sarah: What advice do you have for current students who want to work towards becoming chef/owners?

Alon: Remember why you wanted to cook in the first place. It typically stems from a desire to make people happy. Remember how hard it will be to get to a point to truly be able to lead a team and inspire them to serve others. Work hard on being humble and you will find endless ways to bring joy to others and yourself. Cooking is just a small part of it. Putting your heart out there for all to see is much harder.

Shakshouka Photo courtesy of timesofisrael.com

Magazine Names Alinea Best Restaurant in the World

BY: Jeff Levine, Staff Contributor

photo courtesy of http://www.dailyicon.net Grant Achatz ’93 has the Best Restaurant in the World according to the luxury magazine Elite Traveler. His Alinea restaurant in Chicago has garnered the honor for the fourth year in a row in 2015. “Alinea continues to inject innovation, passion and excellence into the global fine dining scene some ten years on from its inception,” wrote the magazine’s editors, adding that the restaurant attracts “discerning diners from across the world.”

Chicago’s only three-Michelin-starred restaurant was ranked #9 in the world on the 2014 San Pellegrino World’s 50 Best Restaurants list.