2015 07 24 final draft

Volume 36, No.10

July 23 2015

Relay For Life With Culinarians Against Cancer Fundraising Walk to Defeat Cancer

BY: Amanda Tunjian, BPS Baking and Pastry

The Culinarian Against Cancer Club’s fundraising event, Relay for Life, took place on July 18th to 19th from 6pm to 6am. Relay for Life ran all night and definitely was a night for fundraising to defeat cancer.

With the weather being unfavorable, it was still very successful. At the beginning of the night we represented those who are survivors of cancer. We cherished memories with those who came out and who were survivors. A couple of these individuals expressed the feelings of happiness with their fight with cancer. The beauty of the clouds and the first lap with the survivors was definitely a sight to see with the rain rolling in.

Throughout the night, the Culinarians Against Cancer club had made arrangements. The participants had food, games, movies, walking, and a luminaria ceremony planned for the evening. Many students had stopped by to donate money in the support of cancer awareness and we were surely grateful for it. The luminaria ceremony was

one of the events that was very touching throughout the entire night. We placed paper bags that were filled with sand and placed them around the track with glow sticks inside. Each bag represented a person who lost their fight, a survivor, or someone who is battling cancer. It was touching to just see how many people have been impacted by cancer altogether.

Survivors and Caregivers’ Lap photo courtesy of Eric Jenkins

Overall, the night was a true success and altogether the American Cancer Society and The Culinarians Agaisnt Cancer raised over $11,000. It was beyond belief how much money was raised. It was definitely pure bliss to know what an impact we have made on the campus and to anyone and everyone who knows someone who has battled, survived, or has cancer.

Marialuce Shares Her Experience with Cancer During Opening Ceremony photo courtesy of Joshua Martinez

Dr Johnson Welcomes Walkers photo courtesy of Eric Jenkins

“Chocolate: From a Bitter Drink to a Sweet Bar”

“Dark Eyes of Doom”

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Participants of Relay for Life photo courtesy of Amanda Tunjian

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CENTER SPREAD

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“Scotch Whiskey Tasting”

“Tips on Getting an Externship”

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“Let Food be Thy Medicine”

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LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

July 23, 2015

Bean to Bar Chocolate Project The Story of Eugene

Raisin bran, almond, cereal, figs and dried fruits. When I think about these flavors in my mind, the impression of a refined gentleman jumps to mind. He is mature and classic, and perhaps even a little nerdy. His name is Eugene, and this is the story of Eugene.

Eugene is the confection of a bean to bar chocolate project by AOS Baking and Pastry students Chase Obenchain and Kaitlin Egloff. The idea of a bean to bar chocolate project started in Chef Greweling’s Chocolate and Confections class in December 2014. The cacao beans, unroasted criollo from Venezuela, arrived in April.

The first step for Chase and Kaitlin was roasting the beans to develop chocolate flavor. After roasting comes winnowing, this is the process of separating the husk from the nibs. Industrial chocolate production uses a winnowing machine where roasted beans are cracked open and separated through a vacuum powered wind vortex. For these two students, with no vacuum powered wind readily available, the winnowing appliance consisted of a bench knife, a hairdryer and two bench tables pushed together. One person would drop a small amount of crushed beans with a bench scraper from a height while the other points the hairdryer to blow off the lighter husk to separate out the cacao nibs. After this

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Yi Si (Crystal) Tan LAYOUT EDITOR Nancy Leonard ADVERTISING MANAGER Sue Haug CONTRIBUTORS Amanda Tunjian Yi Si (Crystal) Tan Sera Park Jennifer Kempin Mackenzie Korb Rachel Zairan Zhou

Katie Fenton Heather McCaffery Maddy Morrison Jose Lopez Ganem Nico Dellenback

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.

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EDITORIAL 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.

Conching Process in Spice Grinder photo courtesy of Kaitlin Egloff

Cacao Nibs and Husk photo courtesy of Kaitlin Egloff

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

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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The Story of Eugene Continued

winnowing process, the original 5 pounds dwindled to 4.5 pounds of cacao nibs.

Grinding is the next step after obtaining the cacao nibs without husk. In a food processor, Chase and Kaitlin ground the cacao nibs with sugar and cocoa butter. However, to conch the chocolate liquor, they used an Indian spice grinder with a heat gun pointed to it, another “invention” with the equipment available on hand.

After the conching process, 20 hours in the spice grinder, a fluid paste was acquired from the thick chocolate liquor. At this point, less than 0.1% of lecithin was added for a more fluid texture.

The chocolate is now ready for tempering.

Chase and Kaitlin knew they had to get the perfect temper for the chocolate bars that they would like to make.

The seeding method of tempering that uses tempered chocolate, as seeds to begin the crystallization process, cannot be used in order to retain the purity of flavor for their chocolate bars. Chase and Kaitlin shared their hardship during their table tempering; the chocolate is easily thrown out of temper from maintaining and reheating of the chocolate.

At last, Chase and Kaitlin achieved the perfect temper for their very own bean to bar chocolate bars.

The flavor of their chocolate is not manipulated, as some large companies do. Their chocolate making process

showcased the “truest flavor and nuance of chocolate” said Chase. Chase and Kaitlin described the flavor of the chocolate as raisin bran, almond, cereal, figs and dried fruit. Reminding them of a mature and classic gentleman,

they named their chocolate Eugene. Chase and Kaitlin have more exciting ideas for projects when they return for the Bachelor’s program and I am looking forward to learning about them.

Finished Chocolate Bar: Eugene photo courtesy of Chase Obenchain

BY: Sera Park, AOS Baking & Pastry

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.

LETTERS POLICY

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Chocolate: From a Bitter Drink to a Sweet Bar

FOOD REVIEW 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.

July 23, 2015

Nico Dellenback Director of Campus Outreach

Kevin Markey Social Media Editor

Sarah Lubitz Copy Editor

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“Happiness. Simple as a glass of chocolate or tortuous as the heart.

Bitter. Sweet. Alive.” This quote is by Joanne Harris, the author of Chocolat. Chocolate is a piece of happiness. As you bite into a piece of bittersweet chocolate, there are full, deep flavors with sweetness that come into your mouth. The earthy, nutty, roasted, and caramely notes with a hint of fruity and floral aroma give chocolate its adorable characteristics. A good chocolate has a nice body. It melts quickly and smoothly, with a lingering aroma. This positive energy with caffeine and sugar fills your life brightly.

Tracing its origin, chocolate was not an edible sweet piece, but a drinkable bitter, cold drink. The backbone of chocolate was found in the Mayan Empire in the fourth century. (The Maya had the most dominant civilization amongst Latin American civilizations.) According to the books of the Maya, they brewed the beans from Theobroma cacao, the botanical name of cacao tree, meaning “drink of the gods.” It was a drinkable extravagance for kings and noble men. In addition, the cacao was also used for their rituals.

After the Mayan empire was destroyed around AD 900, the Aztec civilization emerged and the cacao bean became more valuable. They used the bean as currency. For instance, you could buy a rabbit with 10 cacao nibs and a slave with 100 cacao beans in 1535. The unique feature of the cacao beans back then is the luxurious idea of drinking money. It is almost same idea of using gold now as a garnish for a fancy food. Chocolate was a luxury substance. The Aztecs believed chocolate had tremendous energy and spiritual powers, so a cup of bitter chocolate was really popular between the warriors in military campaigns.

Sweetened chocolates came out much later. In a story of the nuns of Oaxaca in 1590, they created a new recipe of chocolate by adding sugar and sweet spicescinnamon and anise. Nowadays, when people think of chocolate, they usually think of a bar shape, which is different from the original drink form. The big transformation from the chocolate beverage to the chocolate

confectionery was contributed to the invention of cocoa powder by a Dutch chemist, Coenraad Van Houten. His hydraulic press could extract 50% of the cacao butter in the cacao liquor, and he saved the residue for powder.

He treated the powder with alkaline salt (also known as dutching process), and it improved the strong chocolate flavor and darkened color.

After Van Houten’s invention of separating cocoa powder and butter, a concept of “eating chocolate” was discovered. The Fry family of the company Fry & Son created the first chocolate bar by mixing cocoa powder, sugar, and melted cocoa butter. After making

a thick, but pourable mixture, they set it in a mold and sold it with the name “Chocolat Délicieux à Manger,” the basic, well-known concept of the chocolate bar for modern days.

From a bitter cup of cacao brew to a sweet bar of chocolate, chocolate has had a long journey since its birth. Now, there are not many bitter chocolates on the market, and I cannot think of chocolate without the sweetness. But because of the chocolate’s history in transformation, I expect another unique transformation of chocolate in future.

Aztec Man Serving A Cup Of Cocoa Copyright 2012-2015 Dr. K.E. Carr, Portland State University.

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LA PAPILLOTE

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July 23, 2015

Food Writing Files BY: Jennifer Kempin, BPS Culinary

There is nothing more magical than the moment that you first lay eyes on your meal as it is placed gracefully in front of you. You are bombarded with the aromas of herbs and sauces, fruits and meat. Your eyes wander from item to item, and you begin to make that very careful decision of what to eat first. In my case, tonight it was the dry rubbed flank steak that was cooked slow and low for the better part of two hours, sliced beautifully to showcase the red, blood dripping center. This was going to be magnificent. It melted in my mouth, leaving my senses amazed by the spice, the peppery finish, and the sweet copper of the blood. Now, onto the legumes. My fork pulled back as if some unseen force is trying to protect me from my worst nightmare. There they were, staring at me through that little black dot, trying to steal my soul. I tried to pretend it was not happening, like this was all some fantasy I had created in my mind, but alas, it was indeed real. Blackeyed peas, sitting there taunting me.

Dark Eyes of Doom

They knew how much I despised them. I was six when we first began our standoff. After a long day of playing pretend, I found myself facing my first real fight.

There they were, weird looking little beans sitting next to my pork chop. All it took was one mere bite to realize my extreme prejudice towards them. My mother made me sit there, in that squeaky dining room chair, under the assumption that I could be forced to eat all of them. It was that moment that I knew surrender was not an option.

I knew I would not be defeated by this mere mistake of nature. After several hours of staring one another down, I walked away from the table victorious, never having finished them. Once again, I found myself faced with the same foe. This time, I had to eat them. I had to prove they could not get the upper hand. That little black dot, falling off as I take a bite, gallivanting as they please in my mouth. How dare they be so bold?! The worst part of this entire ordeal is how soft and perfectly seasoned they were. The saltiness of the ham hock that had been simmering away for hours flavoring the rich beef stock was inspiring. The well balanced flavors did their best to

The Crescent also Rises BY: Rachel Zairan Zhou, AOS Culinary

disguise my disgust. The subtle hints of garlic were like masquerade masks hiding the deformed figure behind them. I was nearly fooled into believing their charade as I forced another fork full between my lips. I pressed them against the roof of my mouth in hopes of changing the consistency of that little beady eye. Nope! It was never going to surrender! It danced around my incisors making a mockery of my palate. Damn you and your delicious profile!

I finished the last one as I swallowed in haste.

I won this battle. More importantly, I will live to fight another day, or at the very least I now had the ability to move on to my favorite starch: mashed potatoes. They had nothing on them but a simple pad of butter and a flickering of salt, but the marriage was one of divine beauty. The starch coated my mouth instantly, helping pronounce the melting, and sandy flesh of the potato. My final bite I paired with a smear of the left over blood from the steak. It was heaven. With a little prayer to the fallen beast, and a wink of victory to my nemesis bean, I left the table feeling blissfully renewed.

Food Policy Profiles

BY: Mackenzie Korb, BPS Culinary

Controlled-Atmosphere Killing (CAK) is essentially a gas chamber for birds. It sounds like Hitler’s preferred method of slaughter, however, the birds experience far less stress than in conventional electrical water bath stunning, as pictured above. Electrical water bath stunning is the preferred method of slaughter for industrial poultry producers. This industry standard should be reviewed and regulated by the USDA, but it’s not.

CAK kills the birds during early stages of the slaughter process so the birds don’t experience pain or suffering throughout the various slaughter stages. Once the birds arrive at the slaughterhouse, they are exposed to a mixture of nonpoisonous gases which deprive them of oxygen while they are still in their transportation crates.

They do not suffocate, they are just put to sleep. The dead birds are then shackled, or hung upside down by their feet, cut, bled, scalded, disemboweled, and broken down 1.

Electrical water bath stunning is the industry standard in North America, however, it is not as efficient at actually killing the birds. When birds enter the slaughter plant, they are dumped into a holding bin. This first step alone is traumatic and can lead to suffocation, bruising, and broken legs and wings. The birds are then shackled, which is stressful because being upside down is not a normal position, it involves human handling, and can cause leg injuries on their way to the electrical stunning water bath. In other words, the birds experience stress, injury or death before they even encounter the electrical water bath.

The goal of electrical stunning is to induce epilepsy, but it doesn’t always happen the way it should.

Sometimes the wings hit the water first and the bird experiences painful “prestun” electric shock 2. Smaller chickens can miss the water bath entirely 3. Others may miss the blade, and suffer a terrible death in the scalding bath.

Temple Grandin, animal welfare expert, argues, “It is my opinion that overall bird welfare would be improved with gas stunning even if there is some discomfort before the bird looses consciousness.”

In response, industry leaders argue that the research is inconclusive. The National Chicken Council and the American Association of Avian Pathologists both say that birds show signs of discomfort such as head shaking, wing flapping, and convulsions when exposed to the gases 4. What they fail to mention is that in comparison to

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Electrical Water Bath Stunning photo courtesy of Mackenzie Korb the stress the birds experience from dumping and shackling under a “well-managed” electrical stunning model, the visible signs of stress from a CAK system, head shaking and gasping, are minimal. McDonald’s did a report on the feasibility of implementing CAK in 2009. They state that both methods are sufficient, but because CAK is an emerging technology, further testing needs to be done before implementation 5.

What do they need to prove in order to be convinced? The most obvious disadvantage to CAK is the start-up cost. It seems more likely that industrial poultry companies don’t want to implement CAK technology for

financial reasons. However, there is research that suggests that in the long run, it is actually more cost-effective because the birds are not bruised as a result of the dumping (bruised carcasses cannot be sold).

The USDA should require the use of CAK in all industrial poultry plants for the welfare of the birds.

Currently, there is no regulation in place that requires electrical stunning, it’s just the industry standard. With increased consumer pressure, industry may voluntarily switch to CAK in order to save their sales, but if they don’t, the USDA should step in to enforce it.

1. “The Case for Controlled-Atmosphere Killing.” PETA. Accessed

Dr. Temple Grandin’s Web Page. 2013. Accessed June 10, 2015.

atmosphere-killing/.

4. “National Chicken Council Brief on Stunning of Chickens.” The

June 10, 2015. http://www.peta.org/features/case-controlled-

2. Raj, M. “Welfare during Stunning and Slaughter of Poultry.”

Poultry Science 77 (1998): 1815-819.

3. Grandin, Temple. “Animal Welfare Evaluation of Gas Stunning

(Controlled Atmosphere Stunning) of Chickens and Other Poultry.”

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http://www.grandin.com/gas.stunning.poultry.eval.html.

National Chicken Council. February 8, 2013. Accessed June 10, 2015. http://www.nationalchickencouncil.org/national-chicken-councilbrief-on-stunning-of-chickens/.

5. “Report of the Resonsibility Committee of the Board of Directors of

McDonald’s Corporation.” November 19, 2009. Accessed June 10, 2015.

When we talk about living in a different cultural environment from what we originated from, chances are, sometimes a sentimental feeling ripples and the stream of saudade will lead you back to the old days, even if some of us may never have direct contact with it. Neighbourhoods, family customs, or, possibly, your cognomens. These are the branches bridging you to your roots. There is nothing wrong with expressing your specificity in a particular period, like important days people will celebrate according to their culture, even though they are now in a different country.

It is now the month of Ramadan (Ramadan in 2015: June 18th—July 16th), the ninth month of the Islamic calendar, throughout when the observant Muslims will practice one of the “Five Pillars of Islam” (literally means “five beliefs in the religion”)——fasting. Fasting means to purify one’s body and behaviours considered as “impure” are prohibited, such as drinking alcohol, smoking or having sexual intercourse. For sure, fasting as “limiting the time to eat” is more familiar with the public, and has the most impact on one`s daily life. It is compulsory for all Muslims except young children and those who have special needs. That is to say, no one would be the exemption, including heavy job workers, and, cooks.

No consumption is allowed before sunset, including drinking water. People in the Muslim-majority countries may adjust their working time or do a light job to reserve the energy, but how about people living in a non- Muslim community? How can a cook, who works in a highly-intense, sweltering and sometimes shouting environment, observe Ramadan in profound veneration? As a CIA student, from my point of view, Ramadan is kind of oxymoronic, especially for people in the food service industry. I am curious, but with reverence, and want to learn how they survive between the opposites.

On June 17th, there was a mini session about Ramadan and Islamic culture learning in Nutmeg Louge.

CIA, like this country, has people with different cultures from all parts of the world. I am not a Muslim, but I am interested in Middle East culture and its cuisine (you know, in this school, all is about food). Our host was Adam Boker (BPS Culinary), who is the first generation born in America of an Islamic family. He served every guest one piece of his home-made Kunafa, and there was a large plate of Medjool dates, a definite middle-east specialty.

He generally introduced the Ramadan, as well as the dietary laws of Islamic world—of which one is “Halal” (permitted) and the other is “Haram” (not permitted). It was very informative, yet what I was eager to know was how he adjusted being a Muslim in a culinary school. He told me, to minimize the potential misunderstanding, every time he switched to a kitchen, he had to communicate with the chef in advance about his religious preference. Chefs were all kind and considerate, and classmates were supportive, but some obstructions still occurred. For example, he could not taste a dish containing pork. As for a pork dish, he could master the cooking skills and methods, but speaking of the taste, he could do nothing but strain his effort to duplicate how much seasoning the chef put on the demo, basically using his imagination, to make it “delicious”.

When I asked about the Ramadan, unexpected but reasonable, he said he would not observe it. He tried once, only to find it was way too difficult to insist, not only because of the working condition in a kitchen, but of the unconscious pressure from study. In fact, it was not uncommon for Muslims do not practise the fasting under certain circumstance. In 2014 World Cup, Muslim soccer players like Mesut Ozil, Xherdan Shaqiri, and Valon

Behrami did not observe Ramadan due to their participation in the contest.

Adam specifically expressed his gratitude to his family support. Being a member of a traditional Islamic family, he would not expect his family was so understanding. He does respect his religion and culture, but sometimes the “insisting” becomes a little unrealistic. It is said Muslims would surpass Jews as the second-largest U.S.religious group, while the truth is, few people will notice the Ramadan if they do not belong to the Islamic community. For him, the festive streets in Cairo are incomparable, let alone the illuminated night of the Mosques, the sacred sound of Azan, and, of course, the unifying feast of iftar.

Iftar is the meal that breaks the fast at sunset.

Usually, dates are firstly eaten with some water. According to a collection of sayings, the prophet Mohammed broke the fast with three dates, so many Muslims follow it carefully. The meal is often ended by a sumptuous presenting of desserts; one of the classic pastries is Kunafa, a pastry resembling shredded wheat with sugar syrup.

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2600 South Road (Route 9) 845.454.3505 Poughkeepsie Plaza (Near Marshall’s) Kunafa from Adam Photo courtesy to Rachel Zairan Zhou

To tailor the guests’ palate, Adam modified the recipe so it was about half of the sweetness compared to the original recipe. However, it was still luscious and satisfying. Firstly, he toasted the shredded phyllo dough and layered it in a buttered hotel pan. By using a spatula, a dairy filling of ricotta cheese, sugar, rose water, and heavy whipping cream was then spread on the phyllo. After layering another toasted phyllo dough on top of the filling, he put it in the oven and bake for about 30min at 350 F. When it was done, he let it cool for 10 minutes and then flipped the pan and drizzled with simple rose water syrup.

Seriously speaking, you might smell the fragrance at the entrance of Nutmeg. Have a bite, and with a buttery and crisp outside, you would be surprised by the creamy and flavorful interior. However, what surprised me was not the taste, but the dish itself, as well as the iftar it symbolizes.

It is such an anticlimax ending for Muslims, that after one day fasting, the whole meal is like the reward to the people, to help them refuel their energy, so that they can get ready for the following practice.

The Ramadan typically begins on the Hilal—the crescent. From anywhere on the planet, the celestial body from one place is never brighter than other ones. The moon, as well as every unique culture of anthropology, has been existing for thousands of years. The Crescent still rises every lunar month, so as to the slight connection of one and his cultural cell. They barely change, and whenever and wherever you are, the mild and peaceful moonlight is always gleaming throughout the night.

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LA PAPILLOTE

CENTER SPREAD

BY: Katie Fenton, BPS Applied Food Studies

The Cultivation of an Idea

The Culinary Institute of America has grown into more than just a cooking school. With two different associate’s degrees, three bachelor’s degree majors, and six concentrations, the CIA has evolved into a college that provides open doors for the future leaders of the food industry. Students have the opportunity to be innovative with developing their careers after they graduate. This made it difficult for me to write a final piece for La Papillote that pertained to all students here; “It has to be bigger than just food,” I thought.

After staring at a computer screen for a good while trying to find inspiration for my article, I realized that if there is one specific thing that every student attending and leaving the CIA can relate to, it is an idea.

We walk into the halls of Roth on day one with ideas of how things are. We are taught the basic ideas of how “they should be.” We practice and perfect, staining the whites that define us as students until we get the ratios just right. Burns place the signature of experience onto our skin. We learn and live through what we do.

But at some point, regardless of when that is, we come across an idea of our own. This idea is what will make us individuals in a world of many.

An idea begins as a spring seed that is planted in each of us. It is young and fragile. But, as we think about it more, that idea, that little seed takes root in us, sinking deep into our being. We feed it with wonder and passion, even when we do not know if it will grow into anything.

It takes an unpredictable amount of time, and, when it is ready, it reaches for us as a stalk of developing potential.

As we move forward in our lives of constant enthrallment and preoccupation, we find that our idea needs support. Frost tries to freeze it, droughts try to dry it, and it is our job to support it, to hold it up. It is our idea and our choice to keep it alive; it is no one else’s.

Eventually, our idea is graced with the peacefulness of a warmer breeze. It breathes and extends its vibrant leaves. If we choose to, we let it be, and in return, it grows fruit for us to pick and share with the world.

My greatest hope for the students at the CIA is that they take what they learn here and think deeper, that

Short Speyside Scotch Journey at C.I.A.

photo courtesy of Katie Fenton they question the answers that are simply placed in front of them. I hope that they search to discover new answers, make others think a bit deeper than they do now and inspire. I hope that they let their brilliant ideas ripen into the future of food and better our world for others. I hope they remember that no matter what parameters it falls between, a flourished movement of positive change starts from that little seed of an idea that is embedded within them.

Above all else, I hope that, one day, they reach to take in the iridescent beauty of their accomplishments with every last sweet drop.

BY: Heather L. McCaffery , AOS Baking & Pastry

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photo courtesy of Emilio Cerra students with gold points, on the other hand, have a much rosier view of The Egg since they are also able to swipe for anything in The Market, eat at Tamago Ramen, and The Café. Students, such as Kylie McPhillips and Heather Kirschner, have also voiced concerns about the education of students currently in The Line who have been making the same few things for the past weeks. They are also worried that since there is much less activity for the production kitchens in Roth that there may be a drop in urgency and pressure during service times. One student, Jason Bloom who is currently in the culinary AOS program, pointed out that reducing the points value of meals in Roth may help to bring students back into Roth to eat.

Not all reviews of The Egg include a negative remark about student education. For example, “K16 is ten times better here and, once all the new menus are imple-

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BY: Rachel Zairan, AOS Culinary

The Egg: A Student’s Perspective

Over the past few weeks, we have quickly become accustomed to the latest addition to campus life: The Egg. With its open layout, modern design, endearing mascot, and convenient service, The Egg has become a central location for students to hang out and, of course, eat. That being said, is The Egg as phenomenal and convenient as it seems? According to the students of the CIA, sort of.

The reviews of The Egg are overall positive, but it has been interesting to hear student feedback when it comes to issues that have arisen with The Egg. For pre-extern students with just blue points, The Egg has been a slight disappointment. With a menu at The Line that does not change as often as the old K16, blue point students have come to feel that their options are currently limited. However, they look forward to menu rotation after returning from summer break. Multiple students have remarked that one of the reasons The Egg is great is because it is a casual place on campus where you can go after class, relax, and enjoy a beer. Students look forward to seeing where the BPS students will take the pop-up restaurant. A few of them, such as Benjamin Ziff, BPS Culinary, have also voiced concerns for the execution of the pop-up restaurant. Overall, the idea of the pop-up restaurant appeals to students because it offers variety and is a part of a program to look forward to for those who choose to stay on after graduating the AOS program.

One negative aspect of The Egg that students consistently mentioned was the points system. While it provides flexibility in points, this flexibility is limited to mainly post-extern students or those who choose to upgrade the meal plan. Unfortunately, students who are unwilling or unable to upgrade their meal plans feel that there are fewer choices overall. Post extern students and

July 23, 2015

mented, students will get to learn more,” said Ziff when asked about the education of students who are currently working in The Line. McPhillips also stated that The Egg “modifies itself to work [and that] the Egg is getting better.”

With reviews ranging from “So far so good” to “Needs a lot of work,” it makes it hard to pin down just what people think of The Egg. All in all, The Egg is a work in progress that has quickly become an important part of campus that has changed how students eat and socialize. As for my closing statement, I will leave that to one Kevin Kedy, AOS Culinary. “I think The Egg is a step in the right direction, especially with The Market. However, it has a stagnant menu. Definitely needs tweaking in the years to come.”

On July 6th, during the long weekend of Independence Day, a cluster of well dressed ladies and gentlemen were spotted gathering in the Wine Spectator Classroom, with facial expressions of exhilaration. It seemed that only the mojo could bring them out of the comfortable apartments, fortifying them in a somnolent summer afternoon.

And for sure, it was a magical charm that brought them out, which was the Scotch Whisky Discussion and Tasting session, lectured by Luxury Lifestyle Connoisseur, Richard Crawford.

As a cognoscente in almost every fine thing in life, especially in Fine Scotch Whiskey, Mr.Crawford was by no means arrogant, as some would expect a specialist should be. Charismatic as George Clooney (or even more), the Scottish son from a Scotch whiskey-making family offered every attendant five tasting whiskies; three from Glenfiddich and two from Balvenie, both single malt Scotch whisky distilleries from Speyside, Scotland. The Glenfiddich twelve-year-old, an outstanding single malt Scotch, introduced the whole tasting. Not only because of its distinctive freshness in olfaction and a sweet and creamy taste, but also its extraordinary green bottle. The golden liquid was filled into the hunt green bottle, providing the drinker with a reminder of the lavish green of the Scottish landscape. After awakening our palates, Mr. Crawford presented a brief introduction to the history of Scotch whiskey, from the possible distillation practiced in the second millennium BC, to modern whiskey industry involving nearly $6 billion dollars of trading.

The second tasting was the Balvenie Doublewood, aged twelve years; the name was contributed to being matured in two wood types. It was transferred from a traditional oak whiskey cask to a first fill European oak sherry cask, which donated its distinctive multi-layer of fragrance and flavour. Adding drops of water, a practice that might surprise some, was in fact a brilliant way to taste a subtle and smooth sweetness with a distinguishing layer of sherry, and a long, warming finish lingering on the taste buds.

As a “Scotch Whiskey Discussion and Tasting,” the whole lecture was spiced with information and anecdotes of the production and cultural backgrounds of whiskey during the whole tasting. Some participants might be very familiar with whiskey and its production, some might have studied some Bourbon and American whiskey, some might know little about this spirit of life, but all of the participants can refresh their treasury of knowledge during the lecture. After a brief of whiskey production, came the third tasting, Glenfiddich fifteen-year-old.

One could easily tell the difference between the Glenfiddich fifteen-year-old from the previous two. It had a red hue in its golden colour, with an intriguingly complex aroma of honey and vanilla fudge. With a taste of warm spice and fruit, there is a surprisingly short but refreshing finish,

Since the tastings were all from Speyside, Scotland, how about the characteristics of other regions producing Scotch Whiskey? It is all about the geography, which impacts the growing of the grains and the flow of the water. Whiskey from Lowlands is famous for its soft, light, and sweet taste, while that from Highlands embodies a balance of sweetness and harshness. Production from the Speyside region, as tasted during this lecture, is rich, floral, and fruity, while the most particular would be that from Islay, due to its unique wild, smoky, and pungent flavour. Too many kinds to taste, not enough time to taste all for this lecture, yet no time for regretting either, the fourth tasting was introduced as the Balvenie Caribbean Cask, aged fourteen years.

It seemed to be the most beloved whisky in the classroom, and it might have been because of its typical layer of rum taste, coming from its finishing maturing in

5 Scotch Whiskey for Tasting photo courtesy of Rachel Zairan Zhou

Start Running For Your Knives!

BY: Maddy Morrison, AOS Culinary

Whiskey Tasting photo courtesy of Floy Kuo the cask that previously held Caribbean rum. It had rich, sweet, and creamy toffee on the nose, with vanilla and sweet tasting notes, which is probably why when asked which kind of food might pair whisky most, Mr Crawford said he would recommend sweet treasures like toffee and chocolate.

The climax was reached when it went to the last tasting, Glenfiddich, twenty-one-year-old. Even though every participant was over twenty-one, considering the “years” was marked as the youngest production of the whole batch, chances are some whiskey in the bottle was matured over twenty-one years, which might even be older than some of the students present. After sleeping silently on-site at the distillery, it embodies an exquisite, rich, and ripe Speyside whisky taste with the signature Glenfiddich notes. Well, how did that whiskey taste when it was older than you? Steady, dark gold as its age, tasters might be impressed by its softness and creaminess despite also having a sort of spicy taste of toffee, ginger and vanilla. However, the whole tasting would not finish too early because one might enjoy a very long, warming and lingering finish on his tongue.

It was a very comforting lecture. Who would refuse the flavour and fragrance from a finely-distilled drink? I enjoyed the short journey to Speyside Scotland so much, even though I can barely define myself as an “amateur” in wine/spirit tasting. So, would we have further spirit-tasting lectures in the future? Lectures on spirits like brandy, gin, and vodka? Well, it seemed to be too much for me to be concerned with. All I knew was, after being surrounded by a toffee and creamy fragrance for two hours, I would search some sweet treats to pair with my remaining tastes of whiskey. How about some dark chocolate with sea salt caramels?

The annual CIA Homecoming is coming up on September 11th and 12th, and taking place that weekend is the Run for Your Knives 5K. Every year, students and alumni alike train, practice, then gather for the 5K run. Students who sign up have the opportunity to win one of numerous scholarships that have been made possible by the generous CIA alumni. Besides winning scholarships, students are provided an excellent fitness goal. The 5K run is a great way to stay in shape after the summer season, as our days of perfect Hudson Valley weather will soon be numbered.

To find out more about the Run for Your Knives 5K or to sign up, information is located on the CIA main menu under news and announcements. Students are not required to join the 5K, but those participating must sign up before the 10th of September. Happy training and good luck!

Intramural Outdoor Soccer Registration ends Friday, July 24th. Registration forms can be dropped off to the student recreation center front desk.

Play begins August 19th.

Any questions contact Mike at the Student Recreations Center.

7/21/15 6:58 PM

LA PAPILLOTE

8

Tips for Getting an Externship BY: Jose Lopez Ganem, AOS Baking & Pastry

There’s no good or bad answer for externship, it all depends on how you want to spend the 15 exciting weeks of your curriculum (and life). To avoid learning “the hard way”, here are some recommendations that have helped me when I was looking for an enjoyable place to learn the most during externship.

With great sadness I see that many of my friends stick to the first offer, and what worries me is that some of them did not even stage at the place where they have been granted a spot. Nevertheless, a “blind externship” can always be the best experience of your life, but if hesitant, trailing is always a safe shot.

Here are my seven recommendations: 1. How do you do that? I ask this question to Chef Egan more than twice a day. And so it will be on externship. Make a list of skills you want to learn, with items as specific as macarons, Italian cuisine or sushi, or as general as learning how to operate the hot line in a neighborhood restaurant. This list will help you narrow down the possibilities of where you can go, but also avoid losing your main goals.

2. Trail, trail and trail: 2 hours from CIA’s Hyde Park campus, the most dynamic gastronomic destination in the Americas awaits. New York City is a metropolis where all kinds of cultures coexist, and either the passion for tradition or innovation can bring different food enterprises to operation. Out of the 30 weekends spent in school before externship, a good plan for one of them is scheduled stages in any food location that calls your attention. It can be the three Michelin-star Le Bernardin or the high-production bakeshop of Maison Kayser. For adventurers, the prime location of our Institute is a middle spot for Boston, Philadelphia, even Toronto and Montreal! For the farm to

table enthusiast, stay in touch with the many options around the Hudson Valley.

3. CIA’s reputation is your best friend: the prestige and name of the school we represent and feel proud of can open you any door in the food industry establishment in the Americas, even the world. Don’t be afraid of the unapproved sites by Career Services, all of the ones listed in eRecruiting were someday unapproved, and visionary students went through the process to get them on the list for you. When on a trail, remember everything learnt in school, and the attitude towards the passion of every cook. Remember, you are not the only student of the CIA looking for an externship, a good impression makes merit not only for you, but also for me, and your peers going through the same quest.

4. Time, a silent enemy: During your first week in your Fundamentals course, you feel time is going to be generous, and would eventually have a moment; maybe tomorrow or in a year, to worry about externship. It’s a trap! Listen to your Chef ’s suggestions.

Attend the Career Fairs, let them check your resumes, ask them for opinions or contact information. I have seen people look for externship sites one week before their agreement deadline. Imagine the quality of experience and effort they might be having.

5. Possibilities and Investment: Ferran Adria needs externs, as well as every other respected chef in the hundreds of list and guides that regard and reward high-end cuisine. Once you have limit your options by your objectives, another filter are your possibilities and the need of investment. Maybe you are dying to go extern at The Fat Duck; be sure account for paying a round trip to London, maybe accommodations, and

Last Block’s Puzzle Solution

food. If going to The Fat Duck is a promising step in your career, and would shape how you are, then consider the investment and take the chance! If you find that the skills that a particular restaurant can also be found in another establishment that meets your investment limitations don’t feel disappointed; get the best out of there, and remember that most of the acclimated chef, like Heston Blumenthal or Elena Arzak, got a great amount inspiration from the unexpected turs of their lives.

6. Healthy amount of work: Stop for a second and think of the title of Irma Rombauer’s masterpiece “Joy of Cooking”. Successful professionals, not only in the food industry but in all areas where work is needed, share the characteristic of enjoying all aspects of their duty, the bad assets and the perfect moments.

Remember that effort and stress share a linear relationship. If the necessary amount of effort is put into a task, stress is reduced or avoided. If little effort is given, stress will haunt you in your final product. The best way to go into your externship is being aware of the joy that cooking brings to you. Coming to the CIA is the first step to confirm your passion and dedication towards food. At the end, the amount of work put into it will feel physically challenging (which is good, after all the dessert we eat in Farquharson Hall) and emotionally fulfilling.

7. It’s only fifteen weeks: Enjoy them!

No more need to be said, let the all the aspects of the food industry fascinate you. Schedule trails to taste, and study as needed. As Chef Kristin Egan can’t stress enough, “The CIA is one of the few places in world in where being a nerd is cool”, so get out there and start mixing (or cutting, for the culinarians)!

Final Softball Standings

1st Place- Hit for Brains 10-2 2nd Place- The Team 6-2 3rd Place- Hi It 5-3 4th Place- Res Life 3-9 5th Place- Ohana 1-6 6th Place- T team 0-6 7th Place- Master Batters 0-7

July 23 2015

9

Events

Sunday

1pm Steels Soccer

August 8, 2015-September 5, 2015

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Monday

17

Tuesday

18

23

24

25

30

31

1

-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

19

26

9:15pm-Student Government Association Public Meeting

4:30pm-CHOP’T

2

Thursday

9:15pm-SPICE

9:15pm-SPICE

9:15pm-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

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)

The Egg Monday-Friday: 5:30am-11:00pm Saturday & 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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Friday

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27

28

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4

Saturday

29

10:30am Steels

-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

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5

(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

SGA Elections Results: President: Caleb Kimble

Vice President: Randy Boden AOS Culinary Representatives: Kevin Markey Zahir Reaves-Wright BPS Representatives: Beth Laws Robert Micks Finance Manager: Emily Fenton

2015_07_24_final_draft.indd 8-9

Come Meditate with us!

7/21/15 6:58 PM

10

LA PAPILLOTE

Graduation

AOS Graduating Class of July 24, 2015

July 23, 2015

11

AOS Graduating Speaker: Marcus Gleadow-Ware Executive Chef at Aureole

BY: Shelly Loveland, Staff Contributor

Culinary Arts Group #1

Front row: Kevin Westbrook, Jesse Diamond, Rochelle Sagun, Ryan Morris Back row: Benjamin Chont, Brandon Misciasci, Ryan Flood, Jacob Lewis

Culinary Arts Group #2

Front row: Haley Bogues, Alison Gannon, Alyssa Wanish, Aiyana Cain, Rachel Gausch Back row: Marc Gomez, Brian Mullooly, Andrew Suarez, Alexander Nagy, Jorge Bendesky

Culinary Arts Group #3

Front row: Cara Parisi, Brittany Botelho, Carly D’abruzzo, Megan Battle, Clyde Joseph Jiles Back row: Douglas Staurulakis, Spencer Randall, Brandon Kay, Jacques Wolff, Kevin Dack

photo couresy of Leslie Jennings

Culinary Arts Group #4

Front row: Benjamin Dagen, Natasha Gunia, Ronald Vespasiani, Adolfo Garcia, Kaylin Lloyd, Elijah Garcia, Andrew Espinat Back row: Atsuto Hiramatsu, Jacques Wolff, TJ Lewis, Han UI Kang, Benjamin Stone, Jetmir Thompson, Joseph Ryan

BPS Graduating Class of July 24, 2015

2015_07_24_final_draft.indd 10-11

Baking & Pastry

Front row: Danielle Moreno, Kira Quinones, Bobbi Meggiolaro, Kallista Pluciennik, Danielle Conte Middle row: Raffaele Dalesio, Katherine Piha, Candace Brauer, Toni Weiburg, Kelsey Krieg, Kenzie Wadman, Kaitlyn Manahan Back row: Mary Geyer, Sara Rennicke, Katie Bennett, Annelise Straw, Ileen Cho, Brianna Heenan, Kristen Vaughn

Bachelor’s of Professional Studies Graduates

Leonard Cheung, Katie Fenton, Jones Myah, Liam Kamp, Mackenzie Korb, Janae Koylass, Jiyong Park, Grant Rico, Jessica Shaw, Kelsey Woodworth, Kimberly Bernstein, Zackary Brinker, Marcella Bruno, Symone Edwards, Kara Fink, Paulina Gil-Pier, Stacy Han, Zachary Hermes, Helen Hua, Haylee Kulig, Joy Lee, Mary Leggio, Hannah Lurier, Katherine Montgomery, Noemi Padilla, Haylee Shaddock, Elena Suozzi, Jonathan Tsukaguchi, Amanda Tunjian, Melisa Varitimos, Amanda Verni, Emilie Wake, Faye Zelepos, Luscio Agostini, Lianara Alvarado Rivera, Michael Bajalia, Joseph Bosco, Justin Burke, Arni Cabatingan, Ryan Carroll, Gabriella Cauterucci, Elizabeth Cericola, Kevin Cho, Seung Joon Choi, Elizabeth Clare, John Cronk, Trevor Damiani, Nicholas Dellenback, Daniel Drozdov, Anthony Ferraro, Kenneth Foong, Adam Gale, Andre Garza, Michael Gibek, Emma Goertzen, Ivan Gonzalez Tucker, Christopher Goodyear, Eric Hamway, Jenna Hartman, Jeong Huh, Absaar Jawed, Ryan Kademian, Jennifer Kempin, James Kim, Abby Kitchen, Jason Lanoue, Christian Latimer, Rebecca Lawrence, Daniel Lee, Garrett Lim, Kirsten Lorditch, Charles Maugeri, Sean May, Austin McKenna, Lauren McNulty, Chieyen Meachem, Allison Meaney, Peter Mercer-Pontier, Robert Micks, Jasmine Moore, Chase Nelson, Nicholas Newcomb, David Paz-Grusin, Sam Petrosky, Hogan Popkess, Travis Pranke, Kierra Ragland, Monica Rivera, Christopher Robinson, Brett Rothstein, Nicole Schumann, Jeremiah Segarra, Kevin Silverman, Austin Sper, Taylor Sukiennik, Shaina Sutton, Nirvaan Thacker, Geoffrey Thompson, Courtney Uecker, Alec Vaughn, Raul Ventura, Marla Villar-Martin, Albert Villavicenzio, Jazmin West, Keith Whitson, Nicholas Wood, Tae Woong Yoon, Titus Choi, Si Young Jeon, Liam MacLeod, Michael McDonough, Craig Paige, Luke Tatti, Kimberly Tran, Patricia Ybarra

Marcus Gleadow-Ware is the executive chef for Aureole in New York City, where he brings top-notch European skills and elegant, simple dishes with sharply focused flavors to renowned Chef Charlie Palmer’s flagship home of progressive American cuisine.

Born in London, England, Chef Gleadow-Ware has always had an affectionate connection with the U.S. through his paternal grandmother, a native of Charlottesville, VA. Marcus was raised in a family whose convivial enjoyment of food played a central role, so it was not surprising that he chose food as a vocation early on. He began his culinary career taking vacation work in a gastropub in the London borough of Islington, home to a rising generation of young professional gastronomes.

At the age of 16, Marcus had already learned the importance of building strong roots in the classics.

His determination earned him an apprenticeship at the world-renowned Savoy hotel under the direction of its Swiss maître chef des cuisines, Anton Edelman. While at The Savoy, Chef Gleadow-Ware enrolled in the prestigious Académie Culinaire de France program, where, in the course of his studies, he was the recipient of the Eurist prize for “best young chef of the year.”

With the benefit of three years under the guidance of the Swiss master chef, Chef Gleadow-Ware moved on to new horizons in some of Europe’s finest kitchens. His decade-long journey started with the luxury Michelin-starred country retreat, Cliveden House Hotel, where he took to their principles of quality local and sea-

sonal produce. He was then lured back to London to be a part of the opening team at 1 Lombard Street, which impressively gained a Michelin star in its first year of service.

Rapidly working his way through the ranks of the brigade, Chef Gleadow-Ware continued his career at Marco-Pierre White’s L’Escargot in London’s Soho district, earning new accolades as an exceptional chef.

French cuisine was not his only passion, however; in 2001, the cultural heights of Florence, Italy beckoned.

There he immersed himself in Italian culture, cooking, and practices before bringing his new skills back to London and Andrew Thompson’s new restaurant, The Clerkenwell.

In the course of his four years with Chef Thompson, he was named head chef of The Clerkenwell and participated in the launch of its sister restaurant, The Chancery.

In 2006, Chef Gleadow-Ware moved on to Chef Philip Howard’s two-Michelin-star The Square.

In 2007, Chef Gleadow-Ware made a bold move and relocated to New York City. There he was invited by Charlie Palmer ’79 to fill a key role at the original Upper East Side birthplace of Aureole. Then, as senior sous chef, he played an important role in the planning and implementation of the renowned restaurant’s move to the Bank of America Tower at One Bryant Park. In 2011, Chef Gleadow-Ware was named the flagship restaurant’s executive chef. In this position, he strives to enhance the gastronomic experience of the restaurant’s clientele, building on the experience of the past with a team founded in a new generation of exceptional talents.

BPS Graduation Speaker: Shep Gordon Talent Manager, Film Agent, and Producer

BY: Shelly Loveland, Staff Contributor

photo couresy of Leslie Jennings

Shep Gordon is known in the entertainment industry for having an eye for talent and an innate understanding of what people find entertaining. He parlayed that skill to become a hugely successful talent manager, Hollywood film agent, and producer. Mr. Gordon is also credited with creating the celebrity chef, which revolutionized the food industry and turned the culinary arts into the multi-billion-dollar industry it is today. His culinary clients include such legends as Wolfgang Puck, Emeril Lagasse, Nobu Matsuhisa, Daniel Boulud, Larry Forgione ’74, Charlie Palmer ’79, Todd English ’82, Dean Fearing ’78, and many more.

After graduating from SUNY Buffalo, Mr. Gordon moved to Los Angeles and in 1969 co-founded Alive Enterprises, where, over the years, he has been responsible for managing the careers of Alice Cooper, Groucho Marx, Raquel Welch, Luther Vandross, Kenny Loggins, and countless others. In the mid 1970s, Mr. Gordon ventured into movies with Ridley Scott’s The Duellists, winning the Best Debut Film award at the 1977 Cannes Film Festival.

With his Alive Films, which he co-created in 1978, he went on to produce and distribute many successful movies, including the Academy Award-winning Kiss of the Spider Woman. In addition, his Ezra Music achieved record sales in excess of $100 million worldwide.

It was a chance meeting with famed chef Roger Vergé at his three-Michelin-star Le Moulin des Mougins during the 1977 Cannes Film Festival that led to Mr. Gordon’s outrage at how chefs were treated at the time, as well as his ideas for how to expand and monetize their

talents. He used television to transform their image from cook to culinary artist, and secured product and licensing deals for his clients. In 1993, Mr. Gordon founded the Alive Culinary Resources agency, which represented some of the world’s most renowned chefs. He also entered the restaurant business himself, first opening Carlos and Charlie’s in Los Angeles and, later, Tribeca Grill in New York City with actor Robert De Niro. Now residing in Hawaii, Mr. Gordon opened several restaurants in his new home state, including Planet Hollywood in Lahaina with partners Arnold Schwarzenegger, Bruce Willis, and Sylvester Stallone in 1994; and the Mala Wailea and the Mala Ocean Tavern Lahaina on the island of Maui. Mr. Gordon recently lured Top Chef finalist Sheldon Simeon from Star Noodle to open Migrant at the Wailea Marriott.

Shep Gordon has received numerous accolades for his wide-ranging talents. In 2015, he was inducted into the National Conference of Personal Managers Hall of Fame, and in 2014, honored at the Hollywood Film Awards. He also received the Maverick Award at the Maui Film Festival in 2014 and was inducted into the Hawaii Restaurant Association’s Hall of Fame in 2010. In addition to the impact he’s had on the music, film, and food industries, Shep Gordon is also highly regarded for his philanthropic endeavors, and was named one of the 100 most influential people by Rolling Stone.

Mr. Gordon is also the subject of actor and comedian Mike Myers’ film Supermensch: The Legend of Shep Gordon, which won the audience award for best documentary at the 2014 Sarasota Film Festival.

7/21/15 6:58 PM

12

LA PAPILLOTE

In The Industry

“Let Food Be Thy Medicine”

BY: Nico Dellenback, BPS Culinary

“Eat a whole foods and plant based diet.” T. Colin Campbell is a professor of nutritional biochemistry at Cornell University. Earlier this month, Campbell gave a lecture here on campus to a variety of chefs, teachers, and curious students. His proposed diet eliminates all meat, dairy, eggs, bleached flour, refined sugar, and oils. My first reaction, along with many of my peers, was questionable.

I was forced to ask myself, “Who is Colin Campbell? And why does he want me to stop eating cookies?” By the end of the lecture, it was clear that Campbell was simply presenting the results of his years of dedicated study.

What he has found should be read by anyone even slightly interested in food.

Campbell has written many papers on how nutrition can affect long term health. However, his proudest accomplishment involved the research behind his book titled, The China Study. In the mid 1900’s, scientists in China began recording all cancer cases around the country.

This included location and the type of disease. After compiling the information, it was clear that there were areas in the country where specific types of cancer were more common. These scientists, along with Campbell, began searching for the cause. This information influenced Campbell’s experiment in the Philippines. He sought to observe the effect of a high protein diet on liver cancer.

Campbell, along with most people during that time, held animal protein as a critical part of a healthy diet. The people involved in the test were given different levels of protein in their diet. This led to what Campbell described as “the proudest moment of his career.” He discovered that the test subjects with a diet consisting of 20% animal protein still showed signs of cancer growth. However, the subjects with 5% or less showed no growth of the cancer cells. These results shocked him. Campbell was able to “shut off ” the growth of cancer. This made Campbell change his entire perspective on nutrition. After further study and research, it led him to the conclusion of the whole foods and plant based diet.

Campbell has been working hard with the help of his family and colleagues to spread his findings. The documentary Forks over Knives is an example of this. In this film, Campbell, along with Caldwell Esselstyn, an accomplished surgeon, present their findings regarding the beneficial effects of this diet. They have found that this diet can prevent or suspend certain types of cancers, heart disease, diabetes, obesity, and lupus. Essylstyn started researching this idea after seeing the amount of dangerous and ultimately ineffective treatments that followed these types of diseases. He presents the information that 90 -97% of people going through conventional treatment for heart disease will experience further complications. However, those who have switched to their proposed diet have complications as low as 3%. To those who are concerned that the diet is a little extreme, he simply says, “but isn’t open heart surgery.” In the film, it follows several patients with successful results, as well as presenting the small amount of data available against it. His goal was to have people make their own decisions about this diet. Chef

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Philips, currently teaching Cuisines of the Americas, has this to say:

“Colin Campbell’s philosophy makes complete sense as far as the idea of consuming whole foods is concerned. All animals on earth, except humans, consume whole foods. Check them out and notice how incredibly lean and fit they are (except for our pets who are fed parts of parts). I used to use single nutrients as supplementation but discovered through extensive research that vitamins are most useful as part of a system and often contain many toxic substances. Many are also derived from GM corn. Humans are the only species on the planet that need to be told how to eat. I believe Native Americans got it right- whole foods and lean meats. Records from sixteenth century ship Captains describe the Natives as ‘Towering above us, magnificent specimens, lean and agile, quick of mind.’ I don’t know of many people eating the ‘standard American diet’ that fit these descriptions.”

During the presentation, I was reminded of a quote from Michael Pollan: “Eat food, not too much, mostly plants.” Campbell was not trying to force anyone to become devoted to his diet. He was simply presenting the information that led him to his conclusion. He encouraged the audience to make the decision for themselves. Campbell briefly discussed how this diet could affect others parts of the country. Support of this diet, or even one remotely similar, could spark dramatic changes to the environment and the economy. 51% of greenhouse gas emissions are a result of livestock production. Diseases like diabetes, heart disease, and obesity cost the country a total of 120 billion dollars each year. Adoption of this diet by even a small amount of the population could limit the amount of livestock being produced and, as a result, limit the amount of greenhouse gas emission, as well as saving the country billions of dollars. It is true that cookies and brownies may no longer be a part of your diet. If that is terrifying, then this diet may not be for you. A whole foods and plant based diet could change our economy, environment, and our health. Food can bring happiness and fulfillment in our daily lives. If made with Campbell’s philosophy, food can bring health, too.

La Papillote is looking for new Director of Campus Outreach, please contact us at lapapillote.culinary@gmail.com for more information!

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1 Skin Turns 2 Ride On A...

3 Yellow Flowers 4 Summer Game 7 Small Flying Insects 8 A Break from Work of School 1 1 Opposite of Cloudy 1 6 Tear Shaped Water 1 8 Cook on Outside 2 1 Opposite of Cold 2 2 You Mow It

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