2015 09 25final3

Volume 36, No.12

September 25, 2015

Hudson Valley Wine and Food Festival

Nine Pin Ciderworks

Hazlitt 1852 Vineyards

BY: Ian Gilchrist, AOS Baking & Pastry You may recognize Nine Pin Ciderworks from Caterina Di Medici restaurant, where the Culinary Institute of America serves their signature cider on tap. Nine Pin generously allowed us to sample their ciders, all of which are made with apples grown in New York. At the festival, Nine Pin featured innovative blueberry, pear, ginger, and Belgian ciders. They keep four permanent ciders while rotating limited reserves of seasonal ciders, such as this year’s Hunny Pear Cider. If you are looking for something adventurous, their ginger cider is particularly delicious with a spicy aftertaste and wonderful carbonation.

Yankee Folly Cidery

BY: Ian Gilchrist, AOS Baking & Pastry

Yankee Folly Cidery impressed us with their depth of research and flavor profiles. After spending two years adjusting a dozen apple varieties, yeast, and sugars, Yankee’s cider is stunningly clear and full of crisp flavor. According to Paul, who we spoke with, the Cidery uses more than eight types of apples to create their unique flavor, precisely balancing the yeast, acids, and sugars for their creation. Yankee Folly does not carbonate their cider, letting the product speak for itself.

Their cider is off-dry, with a higher alcohol content than normal ciders, and less than one-third of the calories. Yankee converts more sugar to alcohol than a regular cidery, and is considered a “European Style” cider. Their dedication to quality, research, and development is remarkable, and Yankee has created a cider that truly shines. Look for for their pear, peach, and raspberry flavors from the New Paltz area!

I hope the trend in hard ciders continues to break the mold with innovative flavors. If you are looking for a sophisticated buzz, and wine and beer are not your thing, crack open a drink from any of these companies. We look forward to seeing them at future events and tasting their creations.

photo courtesy of Cameron Cavida

How We Roll

BY: Heather McCaffrey, AOS Baking & Pastry Mac n’ Cheese, whirled pea risotto, buffalo chicken and cheese, are all basic comfort foods we crave from time to time. But imagine all three in an egg roll. How We Roll is one of the food trucks we visited at the food festival and the concept itself was very interesting. After speaking with one of the owners, Gabe Llyod, I learned that the concept of comfort food in an egg roll (which his wife came up with) was designed to make basic comfort food convenient for walking around. While the idea was certainly entertaining, the quality of the food itself was not what I had hoped it to be. Had the fillings been more flavorful I would have gladly gone back to the food truck at other events.

photo courtesy of Sera Park

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“Leyenda, Birth of a Legend”

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CENTER SPREAD

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Bull and Barrel Brew Club

BY: Sera Park, AOS Baking and Pastry Bull and Barrel Brew Pub has thirteen house-brewed beers on draft, and you can get them anytime. Among their signature craft beers, the best seller is Honey Blueberry Ale. There are real blueberries and local wildflower honey mixed in the beer, and it gives the unique flavor profile a subtle fruity aroma, a refreshing taste, and a smooth body. The pub is located in Brewster, New York, and hosts regular events such as “Line Dancing” every Tuesday, “Anything Goes Friday Nights” every Friday, and “Small Town Saturday Night Throwdown” every Saturday. If you want to fill your night after work and have fresh house-brewed beers, go and check out Bull and Barrel Brew Pub.

“Creating Change in a Hungry World”

BY: Ian Gilchrist, AOS Baking & Pastry Hazlitt 1852 Vineyards runs one of New York’s oldest and longest-running vineyards in the state, and their dedication to their craft truly shines. We were treated to their Cider Tree, a wonderful cider produced with New York State apples and aged for three months. To bring out all of its notes, Hazlitt recommended that we mull it with cinnamon and cloves. The Cider Tree is off dry, not too sweet, and lightly carbonated, with a taste strongly reminiscent of an apple pie combined with a white wine. For those looking for a classy, traditional hard cider, the Cider Tree is an excellent choice.

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“A Moment on Maneet’s Mind” BACK PAGE

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“Hudson Valley Wine and “Flushing Eats: Food Festival” Mid-Autumn Festival”

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LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

Beer and Cheese Presentation and Tasting

BY: Crystal Tan, Editor-in-Chief The Culinary Institute’s Alumni Homecoming weekSeptember 25, 2015 end on September PUBLISHER The Student Affairs Division 11th and 12th was EDITOR-IN-CHIEF Yi Si (Crystal) Tan filled with exciting LAYOUT EDITOR Yejin Yoon events and presentaADVERTISING MANAGER Sue Haug tions, one of which was the beer and CONTRIBUTORS cheese presentation CAMERON CAVIDA RACHEL ZAIRAN ZHOU and tasting, preHEATHER MCCAFFREY MADDY MORRISON sented by Brooklyn KEVIN MARKEY JOSE LOPEZ GANEM Brewery and LacSHANI PATTERSON ANNA UNGRICHT talis Cheese. Held SARAH LUBITZ IAN GILCHRIST in the Danny Kaye MATTHEW STOCKER Theatre, interested students and alumni learned COMPACT much on the subject of beer, cheese, and the La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and val- combination of the two from Chef Warren Katz ues of the college. Our primary purpose is to report the news of the ’93 and Professor Miller. Unfortunately, I am institution to the students and other members of the campus com- not of the legal age for alcohol in the United munity. We examine contemporary issues of the food service and States, so I had to contend against the temptahospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profes- tion and settle for smelling the beers as I tasted sion. We reflect the diverse views of the student body and provide the cheeses. a forum for civil discussion.

Alumnus Chef Katz is now the corporate Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we por- chef of Lactalis Cheese, and he explained the tray someone in a negative light or accuse a party of wrongdoing, many categories of cheeses through history and we will make a real effort to obtain and print a response from that tasting. We also had the chance to taste and subject in the same issue. We will not plagiarize.

Articles and features are expected to be independent assessments learn about the different styles of beers, with on a topic by an individual author. The views expressed are those of generous samples from Brooklyn Brewery. the author’s alone. They do not necessarily represent the views or The first category of cheese presented was opinions of La Papillote or its staff, nor do they represent the views the soft ripe cheese. Brie is a typical example or opinions of The Culinary Institute of America, or any entity of, of this category; its white and edible rind is or affiliated with the college.

FOOD REVIEW POLICY called fleurie, developed as the result of inAs a valuable part of our content, La Papillote offers restaurant troduction of penicilium candidium. The two reviews. It is in the best interest of our readership to be honest, soft ripe cheeses we tasted were Le Chatelain accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about brie from France and Lactalis’ President Triple the menu, atmosphere and service. Whenever possible, reviews cream brie. The beer served with the soft ripe will be conducted with complete anonymity. Permission from the cheeses was Brooklyn Local 1, strong Belgian restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the blonde ale with subtle fruit notes of apricot. public, can view editions at anytime on the web.

The cheeses were served with apricot jelly, and EDITORIAL POLICY I was able to taste the rich flavors of the cheese La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the with a sweet apricot taste and the smell of 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.

Three blue cheeses photo courtesy of Crystal Tan

apricots from Brooklyn Local 1.

After the first plate, we were ready for the next category of cheese, goat cheese. Goat cheese has been produced throughout Europe and North Africa for thousands of years. In the simplest explanation of goat cheese production, goat milk is warmed and mixed with rennet to curdle, then drained and pressed. Goat cheeses are easier to digest than cow’s milk cheeses because of a smaller fat cell size, allowing those who are lactose intolerant to enjoy cheeses made from goat’s milk. It is also lower in fat, calories and cholesterol when compared to cow’s milk cheese such as cream cheese. No wonder goat cheese has been on the rise to popularity lately! Sorachi Ace is a brew that showcases the Sorachi Ace hop. The fresh dill and citrus notes compliment the acid of the goat cheeses very well. Many people dislike the taste of hops because they think hops create the bitterness in beer. Professor Miller told us that hops are not equal to bitterness in beer; instead, the bitter taste comes from higher alcohol contents.

Next, we were presented with a plate of semi-hard cheeses. Semi-hard cheeses were created from removing moisture through repeatedly pressing and cutting the curds. The low moisture content means longer shelf life and longer aging, creating more flavors. The three sub-categories of semi hard cheeses are cheddaring, natural rind, and pressed curd. Cheddaring is the technique of repeated cutting and stacking to release more moisture. Natural rind cheeses are produced by frequent scraping of rinds, this creates a slow aging process and results in stronger flavors. Pressed curd cheeses are created by pressing and releasing moisture.

We tasted and compared a cheddaring style cheese that is has a more crumbly texture and a pressed curd cheese with a smoother texture.

Brooklyn Lager is a Vienna style that matches the caramel notes of aged cheddar with a cranberry smell.

Made from boiling curd and whey before draining, more moisture is released from the curds, resulting in wonderfully hard cheeses.

Hard cheeses are aged for their unique sharpness. We tasted Boule D’or Mimolette, a cheese with a sweet hazelnut taste and a bright orange color from annatto seeds. For this cheese, the exterior crust has tiny holes from the introduction of cheese mites, the action of cheese mites are intentional for added flavor through expo-

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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

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Office: Roth Hall Room S324

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Telephone: 845-451-1314

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Cameron Cavida Photographer

September 25, 2015

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Beer and Cheese Presentation and Tasting (Continued)

sure to oxygen during the aging process. The beer for this was Brooklyn Local 2, a trappist style beer. Trappist style beers have more calories and bigger body for the monk’s fasting, with big body. The body comes from the amount of residual sugar and not color. The

Goat cheese with cranberries photo courtesy of Crystal Tan

rich, dark caramel matches the umami character of aged cheeses.

Finally, we came to our last tasting, the blue cheeses. The bluish green color of the cheeses is a result of storage for long periods of time in cool climates and from the introduction of penicillium mold. Paired with the tangy aroma of blue cheese was the Brooklyn Chocolate Stout Beer. It is rich in chocolate and coffee notes and it is hard to imagine the two contrasting flavors to pair well together without tasting them together. However, from the satisfied looks of the audience around me, I was convinced that this is a great combination. Professor Miller mentioned that it is a great dessert beer and can be enjoyed on its own with a scoop of vanilla ice cream. The smell of toasted nuts is wonderful.

The tastes of cheeses and smells of beers made a rainy afternoon very enjoyable, not to

mention the amount of information I learned in the course of two hours. While I could not enjoy the beer tasting, I enjoyed exercising my imagination of tastes and fabricating combinations of tastes from the cheeses on my taste buds and imagined flavors of the beers from my olfactory system.

Semi-hard cheeses, almonds, and apricot jelly photo courtesy of Crystal Tan

Creating Change in a Hungry World

Second International Conference on Global Food Security

BY: Kevin Markey, AOS Culinary I love food, and without assumption I think it is safe to say that all of us here at the CIA, love food. We love cooking it, we love eating it, and we probably hate how much we love to waste away the hours spent on Instagram just looking at it. However, we’re not the only ones who love food. People all around the world love it too. So much so, that we try to get their hands on food every day. Because to us food isn’t a career choice or a passion, it’s our livelihood. Food is literally the fuel that enables us to survive. And millions of us aren’t able to do that. Is it possible that in this field we take for granted the incredible opportunity to hold so much food in our hands every day? I know for a fact that it is, because I occasionally realize that I am selfish in my food patterns. I love to eat a lot. I feel hungry every few hours. But am I really hungry? Am I…starving?

Yes, this is an article about hunger. And yes you could just stop reading now because that would be the easy thing to do. You could also throw away that day old bread or milk just past the expiration date, because those are the easy things to do. But what I am here to learn more about is; not only how that extra food at nights end can be reutilized, but how food professionals can feed more people in the first place. I mean that’s what we get off on right? Feeding people. Don’t you get a sense of gratification when you see someone eating the food you worked so hard on? Does that pride of a full belly end at patronage? Is that the end all be all for us, as hospitality professionals? What I mean is; is it all about making a buck? Could we not take the same satisfaction from feeding anyone that is hungry? Or rather from ensuring that everyone in the world has the opportunity to eat.

There are so many points that can made on this vast subject. World hunger is a very complex issue and the number one argument that I am met with here at school is; “why is it my problem?” A lot of students came here to learn

how to cook great food, but what happens if the food runs out? What happens when there are not only no more heirloom tomatoes or Bluefin Tuna but no more corn or soy or rice? The greatest of chefs will profess that they are only as good as their ingredients. But could the day come when there are no more quality ingredients to be had because instead of sustainability we chose profit? Think about it; menu selection influences the global market, and how the world spends its money is the driving force for change.

One of the events that eventually led to my decision to come here to the CIA happened way back in 2006. I was in Namibia, a country in southwestern Africa. Every day I would go to the school to teach English to mostly orphan students, between the ages of eight and eighteen. All in the same class, all learning the same level of English; 2nd-3rd grade equivalency.

They could have been out working, most had night jobs, even the eight year olds. But, instead they were spending precious time learning something that would help them achieve higher results in the future. The lightbulb moment for me however, came at lunch time. I watched as the women took a 5 pound bag of powder and dropped it into a 5 gallon pot of water and made a soupy, pasty, off yellow muck. While apparently very high in nutritious value, it tasted of kerosene and mud. This was the one meal that most of these children were going to eat that day, and every day. They came to school so they could be fed.

This is the point in the article that I bombard you with stats about lack of crop diversity and hunger in undeveloped countries versus developed ones. But not only are those numbers scary, they are just numbers with no connection.

There are only two numbers that I think really matter; 7,300,000,000 and 9,000,000,000. The first is how many mouths there are to feed in the world right now. And the second is how many there will be in 2050. This is the number one issue that food experts are concerned about.

The planet’s resources are already wearing thin,

what will a food shortage look like with 9 Billion people on Earth? This isn’t a local issue, it isn’t an American issue, and it isn’t a government issue or anybody else’s problem. This will be a global event. Every person in the world will have something to say if the food runs out.

And they won’t be saying it quietly either.

So in the spirit of making change possible, come October 11-14th 2015, I will be attending the Second International Conference on Global Food Security at Cornell University in Ithaca, New York. As a delegate representing the CIA, I will aim to present the challenges that the culinary field will aspire to face and overcome in the future. This 4 day long Conference will be host to some of the world’s leading experts on food security as well as industry professionals who agree that changes to the current system are a necessity. Their mission statement; Achieving global food security whilst reconciling demands on the environment is the greatest challenge faced by mankind… The food security challenge will increasingly encompass the triple burden of malnutrition – undernutrition, obesity and micronutrient deficiencies. The urgency of the issues has led to huge scientific strides forwards, making it difficult to keep up with the rapidly expanding volume of scientific research. The Second International Conference on Global Food Security therefore aims to deliver state-of-the-art analysis, inspiring visions and innovative methods arising from research in a wide range of disciplines.

My intent in attending this conference is to learn from, as well as collaborate with, the people that have made it their life mission to save lives. I will go to seminars and speeches and listen to many ideas about how we as food industry professionals can change the world.

This is the reason I came here to the CIA; to make a difference, to do something that will impact as many people around the world as possible. Remain optimistic folks, we can make a difference, and we can create change. We just have to be willing to accept those changes in ourselves.

LA PAPILLOTE

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An Important Resource on Campus- CAPS BY: Anna Ungricht, BPS Culinary Science Thousands of students come and go through the CIA, all with dreams of success and adventure.

As classes settle into a rhythm and stress sets in, each person begins to deal with stress in their own personal way with positive or negative results. One of the campus resources to help students deal is CAPS, Counseling and Psychological Services, now located in the Student Commons. I talked with Dr. Daria Papalia, a licensed psychologist and the director of CAPS, about the services CAPS offers. CAPS offers more than just therapists. There is a relaxation and meditation room, group therapy, and workshops on mindfulness, stress management, healthy relationships, and coming out. CAPS is there for students to help with whatever needs they have.

The school determines the year to be June 1st to May 1st. Within that year, about nineteen to twenty percent of the student body uses CAPS. Asked if that number ran higher or lower to the national average, Dr. Papalia said it is a solid number. Larger colleges average around ten percent.

Kitchens and bakeshops are melting pots of stress. Stress is not necessarily an undesirable trait to have; with stress comes change and experience.

When stress starts to interfere with physical or emotional health, it becomes necessary to learn to cope. Dr. Papalia said that when students come in the therapists get to know the student. Beyond

just what class they are in, but really understand why the student may be thinking what they are thinking. This is so they can best help the student and determines what course of action work best.

Students use CAPS as they need it, so some students will go once a week and others will go only when they need to talk through something. Dr. Papalia said it is normal for students to use CAPS this way.

As Dr. Papalia and I spoke, a number of things stood out to me. In a world with an overabundance of information, people have a tendency to self diagnose. Feelings of sadness? Obviously, it is depression. But, it could also just be feelings of sadness. Anxiety and depression have a number of similar symptoms, such as sleeping difficulties, mood changes, constant worries, and panic. These symptoms are normal in stressful situations, but when these feeling linger and do not pass after time that they can become a problem. Along with self-diagnosis, it is very easy to get medication from a doctor. The doctors only give medication to deal with symptoms, but Dr. Papalia says it is important to find out why you are feeling the way you do., Some will benefit more substantially from psychotherapy, a form of talk therapy, than taking medication. It is important to understand where those feeling are coming from and how to deal with them. Medication will not take away a destructive mindset, learning to recognize and work through that will help.

Dr. Papalia talked about working on cogni-

tive behavior modification. Cognitive behavior is the way in which we think about ourselves, our emotional reasoning, and how we react. Whether we react with rational or irrational thoughts and actions. Talk therapy can help a student learn skills such as self-awareness, managing negative thoughts and emotions, communications skills, and coping skills. Coming back to school after having received a degree was a difficult decision.

My reaction to the renewed stress brought out my “I’m not good enough” attitude. Even though I am on medication, my thoughts were still destructive. After meeting and talking with CAPS, I was given a saying as a way to remind myself that I am human and not perfect. It greatly helped me, I remind myself of this saying regularly.

We are told, by society, that college is supposed to be the best years of our lives. For many, the sudden change can be too much. We are human and, as Dr. Papalia said to me, we realize that we are a whole range of things. We are human and not perfect. It is ok to seek help for things that you feel are beyond your skills to deal with. That is part of college. Use it and learn. ***Just before ending this, I want to make a note about self-harm and suicide. These two subjects are hard to write about. If you feel like harming yourself, please talk to someone. Feeling that low is devastating; allow someone to help you. You are who you are, and that is ok.

In Case You Missed It: Ghosthunters

BY: Maddy Morrison, AOS Culinary

Whether you live on or off campus, have been a student here for a few weeks or a few years, the rumors of Father Murphy stand strong. So much so, that last autumn, “Ghost Hunters” came and investigated the CIA’s notorious ghost.

Before the Culinary Institute of America moved to Hyde Park, New York. This property in which we now learn how to make macarons and tourneé potatoes used to be known as St. Andrewon-Hudson Jesuit. It was a place young men who were seminarian could train to be Jesuit priests.

Around 1917, a flu epidemic killed many of the young men of the Jesuits, leaving a small number behind. In 1969, the monastery closed due to their diminishing numbers, a few short years later, the CIA purchased the property. When the founders of the CIA, Frances Roth and Katherine Angell, purchased the property, the bodies in the mausoleum had to be removed from what is now the downstairs practical kitchen, K-12. Many of the bodies still reside on campus now, as they lie buried in the campus graveyard, near the faculty parking lot.

Father Murphy is said to be either a wandering Jesuit or a chef who never forgot his students.

Chef Fritz Sonnenschidt, who had been a chef instructor and a dean at the CIA for thirty-four years, called in the “Ghost Hunters” crew. Aside

from Sonnenschidt, several staff members at the CIA has claimed to have had run-ins with Father Murphy.

Chef Fritz described Father Murphy as a quiet, shadow like black figure. According to our retired dean, helped him pass the ever-prestigious Certified Master Chef exam. Chef DiPerri said to have seen a full apparition of Father Murphy, dressed in white walking about K-14 who he presumes is a Jesuit priest. Chef Briggs felt the door pull on her while she was pushing it, to get inside the kitchen, and right in front of her, the towel

photo courtesy of www.foodislife.org dispenser emptied out completely, all at once.

The attic is famous for being one of the creepiest places on campus, and Joseph Morano of HR felt someone tap his should while he was upstairs gathering paperwork.

After spending two whole nights in a completely dark Roth Hall, the Ghost Hunters gathered some words from beyond the grave, and saw the same kind of black figure Chef Fritz saw. The rumor of Father Murphy is one that has existed for a few decades, and is one that will probably stick around as long as Father Murphy does.

September 25, 2015

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Leyenda, Birth of a Legend

BY: Heather McCaffrey, AOS Baking and Pastry It was 11 am on the 10th of September, as I walked into The Egg that morning for a relatively early lunch, energetic Latin music rocked the building and the tantalizing smell of Mexican food was in the air. The Innovation Kitchen has at long last opened, with the first group of Intrepreneurship students raring to present their creation to the world. Leyenda, which means legend, is rather fitting for the first concept in the program. Leyenda offers Mexican street food with a global flair for fusion. How much work went into this? When did the concept for this program begin? How much is done by students? These were all questions that I had to know the answers to before I take that first bite of Mexican street corn.

Annette Graham, Associate Dean of Business Management, was a great help in answering many of my questions about the program. This three semester concentration starts in the seventh term with classes such as Introduction to Corporate Ventures, Corporate Finance, Marketing and Promoting Foods, all of which help groups of students develop their concept and pitch to a board of industry professionals in seven minutes.

The panel discussed the individuality of the concepts and possibility to replicate them in the industry.

Students received feedback from the panel in an open discussion. At the end of this process, the group that presented Leyenda was chosen and the program moved BY: Rachel Zairan Zhou, AOS Culinary I am furious with my melting ice-cream.

Well, actually, I am furious with my improper treatment of the ice cream. I have not eaten it quickly enough, so the last third of the onepint jar has started melting. It had a perfect consistency with beautiful chocolate swirls and caramel-fudge; now, they are mingling together into an ugly, cloying and viscous “soup.” The worst part is, this is irreversible. Even if I put it back in the fridge, the beautiful swirl will never form again, the delicate layering disappears into course ice --- perhaps better called “cream-ice”.

I can do nothing to rescue the melting joy. I should have known better—ice cream will melt. Perfectlydressed salad will wilt, golden-buttery hollandaise will break, even al-dente ramen will be overcooked if it stays in broth for too long (well, as a Shanghainese, ramen noodle will never be cooked as al-dente in my house; so, it is quite normal to see soggy noodles sinking under the bottom of a bowl.) What I should have done is devour it, so that all the rejoicing will be fortified as a final fortissimo. However, this is not human nature. Immersed into a glittering and delightful chapter of life, who would imagine that

on to the next term.

The students began work on further bringing the concept to life through Managerial Accounting, Menu and Recipe Development, Human Resource Management, Intraventure Operations Technology, Intraventure Planning. All of which brought together for one cohesive operation. As for menu and recipe development, I went directly to Chef Ainsworth, who helped these students to create a menu that was true to the concept and realistic in terms of food and labor cost. Products were made, costed, evaluated, re-made, re-costed, re-evaluated, and so on. Food for the Innovation Kitchen needs to be quick-service, which influenced a number of decisions on production. For example, churritos are easier to produce, serve and eat, as opposed to having someone pipe full-sized churros on demand. Also, the coal burning josper oven that the innovation kitchen uses changed the way much of the protein choices are cooked. As for the Mexican street corn? Labor intensive, perhaps, (it takes the whole team thirty minutes of focused husking to prep all the corn they need) but worth it because of how classic it is to the concept. In the end, the class was really a lesson in feasibility because of all the factors students were required to take into account as the operation of Leyenda was developed.

The last person I spoke with about Leyenda was Alexia Ayala, one of the BPS students working on Leyenda and part of the group with the original pitch for Mexican street food. She revealed many more

The Remains of a Jar one-day all the illusion will break? We take our time to amuse ourselves, but all of a sudden, the reality notifies us that time is over. Ice cream melts, friends start their new life, and even the seasons switch from luxuriant green to desolate yellow. We regret not eating more when the dish was still fresh. We remorse not spending more time with our good friends. We panic because we are not used to the change and we are too attached to the beautiful old times.

I am stirring my melting ice cream, self-questioning what I was doing. However, when the time glides by, I gradually am able to rediscover cuteness.

I whip the shapeable mess, and it splashes several tiny, reminding me of the River Spirit in the Sen to Chihiro no Kamikakushi. Meanwhile, the liquefaction enables the creamy aroma to be sensed, leaving the whole room with a whiff of stirred custard. It is not to say I love melted ice-cream—after all, such a metaphor of elapsing always arouses some sort of sadness—what I have discovered is, since I have already understood departing will finally come, why wallow in self-pity rather than explore something positive?

A dish is created to be consumed however meticulous the design is. At the moment the tip of the utensil tickles the surface of the food, the bubble of perfection should be broken down into numerous

photo courtesy of Yejin Yoon details about Leyenda and what it has been like to be part of the first class to try this program. She said that it could be frustrating at times because it was a changing program, but that it is a whole new experience for staff, administration and students. It became a learning experience for the whole school. However, the end result is relatively close to a real restaurant. They anticipate that once things settle, Leyenda will require four people to work the line and then, hopefully, a la carte services could be added. The BPS students have been listening to student feedbacks and trying to incorporate requests and solving problems during their critical analysis class. All of the decisions are democratic, and the students take on a managerial role in the operation. With four Restaurant Association employees who are full time, the students are only required to work five hours a week in the kitchen. One of the struggles Alexia discovered was trying to balance student life and the pop-up restaurant. However, with this being the first class to go through the program, everyone is excited to put forth their work for people to see all the time, energy, and passion that has been poured into it.

As for my lunch? It was delicious. I had crispy sopes with beef shoulder, beans, shredded vegetables, avocado, and a spicy salsa. It was served with a cup of churritos and the long-awaited street corn. Looking back on my meal, I was reminded of something Alexia had told me about working on bringing Leyenda to life: “When you give out food, you give out a little bit of yourself.” rainbow molecules of delight—its suffusing fragrance, its enhancing flavor, and its known melancholy. Probably it is one of the reasons why starches were introduced in plating, it can be the base of the protein, they can absorb the flow of sauce, and they can make the final absolute bliss.

Whether departing friends are lifetime buddies or fresh acquaintances, a farewell party will always be held for them. Instead of weeping constantly, just wish them good luck and share the last piece of (ice-cream) cake together. Even though they may be absent for a while, their witty puns, their quintessential giggling, and their elegant images will resound through your mind. These are the remains of a candy jar; I know they are gone, but I can still chew the cud of sweet recollections forever.

Just like we can always do something creative from leftover turkey on Thanksgiving, melted ice cream is also an excellent yet oblivious ingredient. Mix with sifted flour and maybe 1/2 tsp baking powder, put it in the microwave and an instant mug cake could be finished in less than three minutes.

Or, substitute it for the regular pouring mixture over bread pudding, and I can guarantee you the richest bread pudding ever you can imagine.

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LA PAPILLOTE

CENTER SPREAD

Hudson Valley Wine and Food Festival (continued) Hudson Valley Wine Magazine

photo courtesy of Cameron Cavida

Taste Artisanal Market

BY: Heather McCaffrey, AOS Baking and Pastry One of the non-alcohol related vendors we visited was a gourmet honey and handcrafted spreads stand. But what makes honey gourmet? Foodie honey-bees? Not really, it is the foodie owner Lisa Klinge, a fourth generation beekeeper. With 17 hives at their apiary based in Westchester PA and contributions from other local beekeepers, Taste gathers seasonal honey and does something more old-world than putting it in a plastic bear shaped bottle. The honeys are infused with spices, herbs, fruits, and nuts based on harvest times. Lighter spring honeys with garner flavors such as lavender while darker autumn honeys take on stronger flavors such as cinnamon. The batches of honey can infuse for anywhere between a week to three months depending on the flavor being made and the time of year. As for the taste? I can say that I am fairly picky when it comes to honey, my heart strongly stands next to unfiltered fall honey from East Lyme Connecticut which is richly dark due to all the goldenrod, but the infused honeys we sampled from Lisa were some of the best I had ever experienced. All of them were excellent and I look forward to seeing her again to buy another jar!

Handsome Devil BBQ

BY: Cameron Cavida, AOS Culinary My nose eventually brought me towards the

BY: Crystal Tan, AOS Baking and Pastry enticing aroma of burning wood chips, and I Since 2008, Hudson Valley Wine Magazine knew that barbeque was being made. Handhas been promoting local wineries and wine es- some Devil BBQ restaurant and food truck tablishments. Linda Pierro, publisher, manager owner Ed Randolph uses only local ingredients and editor, told me that when they first started, to support local and family owned businesses, there were only around thirty cideries, winermuch like most business owners around the ies and distilleries in the Hudson Valley region. Hudson Valley. He has won many food comNow there are more than eighty-five. This mag- petitions in New York, Connecticut, and New azine is released twice a year, including pull out Hampshire, just to name a few. maps to help readers navigate the region. Other As I looked at the menu, I could not help than the Hudson Valley Wine Magazine, Linda but notice the mac and cheese. Ed’s creation is also publishes books on Hudson Valley grape something special, as it features slow cooked growing and a novel; Pandora’s Bottle. Next pulled pork and brisket on top of the mac and time you see the Hudson Valley Wine Magazine cheese. As I waited for my food, I started to on the stands, flip through a copy to see the talk to Ed and I could tell that the passion for establishments around us! barbeque was there. Ed’s secret to barbeque is time and temperature control. “If you want good barbeque, time and temperature control are extremely important. Rubs and sauces are important as well, but it is the combination of time and temperature that create good barbeque.”

After the conversation with Ed, my order was ready. I dug my fork into the food and was impressed by how tender the pork and brisket were. The sauce had a nice spice to it that cut through the richness of the mac and cheese.

The one downfall of the dish was in fact the mac and cheese. Even though the richness was photo courtesy of Sera Park there, the flavor was on the blander side.

Casa Larga Vineyard and Winery

BY: Sera Park, AOS Baking and Pastry Casa Larga’s Meritage has overall dark red fruit notes, such as currents, blackberries, plums, and it is also a little spicy like tobacco or leather.

This nice, full-bodied wine has a long, clean finish. This wine won the silver medal from 2012 Florida Street Fair International Wine and Grape Juice Company. According to their website, “Meritage is an elite classification of American wines produced from the traditional Bordeaux grape varieties. Casa Larga is a member of the Meritage Association, allowing this wine to fall under this classification.” To make this wine, Merlot, Cabernet Sauvignon, and Cabernet Franc grapes are hand-picked

and selected at the Casa

BY: Sera Park, AOS Baking and Pastry Larga’s vineyard. The Bull and Barrel Brew Pub has thirteen winemaker selects barhouse-brewed beers on draft, and you can get rels and let the wine age them anytime. Among their signature craft in oak. This wine pairs beers, the best seller is Honey Blueberry Ale. well with flavored ribs, There are real blueberries and local wildflower grilled lamb, and aged honey mixed in the beer, and it gives the unique cheeses. Since Andrew flavor profile a subtle fruity aroma, a refreshing Colaruotolo started Casa taste, and a smooth body. The pub is located in Larga Vineyards in 1974, Brewster, New York, and hosts regular events this winery produces high such as “Line Dancing” every Tuesday, “Anyquality, award winning thing Goes Friday Nights” every Friday, and wines and is dedicated “Small Town Saturday Night Throwdown” to preserving the Italian every Saturday. If you want to fill your night heritage from which the after work and have fresh house-brewed beers, vineyard has grown. go and check out Bull and Barrel Brew Pub. photo courtesy of Sera Park

Bull and Barrel Brew Club

photo courtesy of Cameron Cavida

Brotherhood Winery

BY: Sera Park, AOS Baking & Pastry Brotherhood Winery is the oldest winery in the country since its establishment in 1839. Mild, floral, with crisp lime notes give you a bright energy.

Brotherhood’s 2014 Riesling has been the best seller of this winery for a while. You may purchase it online at the price of $10.99 for 750ml. This wine is great for salad, shellfish, crustaceans, and mild cheese. Their history began in 1810. A French Huguenot émigré, Jean Jaques bought several properties in the Hudson Valley to plant grapes. In 1839, he had the first underground wine cellars and had the first wine vintage.

The cellars are the oldest and largest in America. When you have a chance to visit them, you will have several entertaining experiences with great wines tasting and winery tour, Vinum Café, mansion, and photo courtesy of Sera Park art space.

September 25, 2015

Wagner Vineyards

BY: Sera Park, AOS Baking and Pastry Wagner’s 2012 Cabernet Franc has a pleasant blueberry bouquet and a cherry liqueur-like aroma. This attractive dark ruby wine has a medium body with good balance, and a noticeable fruity note. At the same time, the peppery and slightly oaky flavor comes later. Then, there is a clean finishing with slight tannin flavor.

This place has a thirty-six-year history. Bill Wagner founded Wagner in 1979. Wagner has more than one hundred years of grape growing experience with five generations of grape growers. It is family-owned and operated. As one of the oldest wineries in the Finger Lakes Region, this winery is one of the first to open on Seneca Lake in the town of Lodi. Their vineyard has the cool-climate growing condition and has produced their signature grape and world class wines since the beginning.

Website: wagnervineyards. com

Poutine Gourmet

BY: Cameron Cavida, AOS Culinary Next on my list was a stand specializing in authentic poutine, not too far away from Clock Tower Grill. Poutine is a simple Canadian comfort food that consists of French fries smothered in a brown gravy and bits of cheese curds. Here at Poutine Gourmet, Kris Barletta, owner of the food truck, keeps the dish simple and respects its origins.

His inspiration for opening the food truck was simple and straight to the point: “As soon as I had it, I fell in love.” His love for traditional poutine led him to import his gravy straight from Canada. His cheese curds are bought from local dairy farms as well.

The La Papillote writing team decided to share one and it was well worth it. At first, I was a little turned off at the fact that Kris does not make his own gravy. In the end, it did not matter because the dish was identical to ones that I had when I traveled to Canada a few years back. The French fries were perfectly cooked, the gravy had a nice savory and meaty flavor that complimented the slowly melting cheese curds.

7

Wine Slushies

BY: Crystal Tan, AOS Baking and Pastry When we talk about wine, we generally think of concentrated observation and detailed tasting notes. However, at the Hudson Valley Wine and Food Festival, Ifound a new wine drink that is less uptight, very enjoyable, and perfect for summer in a spinning slush dispenser. At Ashley Lynn Winery’s stall, this family business offers a selection of refreshing wine slushies.

These wine slushies are made from apple wines from Ashley Lynn Winery, mixed with white grape juice and flavoring. The white grape juice is used to bring down the alcohol content to around 5% to get the perfect half frozen texture.

It was genius to use the anti freezing property of alcohol to create such a refreshing drink!

Fruit flavorings are used to create many different flavors of wine slushies. Across from Ashley Lynn Winery was Nectar of the Vine, another winery that offers wine slushies. Nectar of the Vine offers not only their wine slushies, but also the frappe needed to make your own slushie at home! Their wine frappes are bags of flavoring powder that comes in diverse flavors such as tropical fruits and classic cocktail blends. To make your own slushie at home, simply combine one bag of the frappe with one 24.5 oz bottle of a dry white or red wine and add 24.5 oz of water, mix, freeze, stir, and enjoy.

photo courtesy of Cameron Cavida

Letti’s Ice Cream

BY: Heather McCaffrey, AOS Baking and Pastry Wine ice cream and wine slushies were found at various vendors around the festival, however all of them were restricted to over 21 patrons only. Unless of course, that vendor was named Letti’s Ice Cream. After taking the time to evaporate the alcohol from their ice cream bases, Letti’s Ice Cream created boozy flavors such as Apple Fest, Black Stallion, Pumpkin Fest, and Cream of Port (our group favorite.)

The flavors of the ice creams, Cream of Port especially, were in a word: phenomenal. The mouthfeel of the ice cream on the other hand was less than spectacular. Large ice crystals, gritty texture, and uneven freezing yielded a product which had great potential but needed better execution. If the ice cream had been; well, creamy, it would have been some of the better ice cream I’ve ever had.

Writers of La Papillote that covered the Hudson Valley Wine and Food Festival photo courtesy of Cameron Cavida

photo courtesy of Cameron Cavida

photo courtesy of Cameron Cavida

Clock Tower Grill

BY: Cameron Cavida, AOS Culinary While walking around the Hudson Valley Food and Wine Festival, I came across Clock Tower Grill food truck, owned by David Humphrees. Daniel Serafini, CIA alumnus of ‘97, greeted me and gave me a brief history of The Clock Tower Grill. The Clock Tower Grill is a restaurant created and owned by CIA alumnus, Richard Parente, class of 2000. His food focuses on farm to table cooking where using local, in season ingredients is the heart and soul of the restaurant. Serafini said, “The reason why my friend Richard buys local is because it just makes sense. It not only promotes locality; it also keeps business in local counties.”

After our conversation, I ordered the chicken and waffles with a fried egg and kale slaw. The slaw was covered with a creamy dressing that was both tart and slightly sweet at the same time. The waffle had a very strong aroma of vanilla, and it was soft to the touch.

The fried chicken was encased in a crunchy shell that complimented the moist and tender chicken. As I combined all the components of the dish into one bite, the dish covered all four flavor profiles, making it one flavorful dish. Traditionally, chicken and waffles is topped with either honey or maple syrup, and I missed the additional sweetness that the honey or maple syrup offers.

My experience overall at Clock Tower Grill was nothing but the best. Listening to what David and Daniel had to say kept me intrigued, and I cannot wait to try more food from their truck. The philosophy of Clock Tower Grill is both beautiful and inspiring: create food that is both simple and delicious. Use nothing but fresh and local ingredients to support local businesses because, in the end, it is these interactions that bring us closer together.

LA PAPILLOTE

8

How the Restaurant Industry Changed My Life

BY: Sarah Lubitz, AOS Culinary Food has a way of changing people’s lives.

Long before I started working in the restaurant industry in 2012, I had been working at places like Subway, TCBY, and Panera Bread. The only other job I had ever held was a music teaching position and photography position at the synagogue¬ I had attended my whole life. I do not think I realized back then that these food industry jobs were going to help shape my life.

When I graduated from high school in 2007, the only option given to me was attending college. I gave in and enrolled at the University of South Alabama, which is located in Mobile, Alabama where I am from. I enrolled with the intention of majoring in print journalism and minoring in photography – my love of writing began while I was elementary school. Once school began, I realized that college was not something I was going to like. I did well in the classes I cared about, and I just didn’t show up to the ones that I did not. After barely going to classes for almost two years, I decided that enough was enough: I was going to withdraw and start working. I searched for a job for a long time, and I finally landed at a Subway that was about ten minutes up the road from my house. It was my first job, and I did not know how long I would be there. The fact that it was food-centric had little to do with why I took the job. If I had known then that I would end up working with food as a career choice, I would have called you crazy. But, whether I knew it

or not, that job was the beginning.

After working at Subway eight months, doing a brief stint at TCBY (The Country’s Best Yogurt), and then working at another Subway for a year, I decided to leave and start working at Panera Bread in 2011. I worked at Panera for a year and eight months. During my time there, I truly started to think about where I was going to end up in ten or twenty years. What was I going to make of my life? Was I going to work at corporate chain establishments the rest of my life? The answer was, “Not if I can help it.” In January of 2012, I was enjoying my regular morning routine of watching Anthony Bourdain’s show “No Reservations.” On this particular day, a special episode aired. It was an entire hour dedicated to cooking techniques.

I sat there, completely mesmerized by the likes of Thomas Keller, Jacques Pepin, Scott Conant, and Anthony Bourdain himself. It was during that hour that I realized I wanted to attend culinary school, and so I did.

My parents were shocked by my decision.

While I grew up watching them both cook well, and going to the best restaurants we could find wherever we went, I did not exactly talk about cooking a lot. But, I enrolled in February 2012, and I started in April. I attended culinary school for nine months at a college in Alabama, and I did my externship in New Orleans, my second home. Upon graduating, I realized that I wanted to learn more. After a year of working in a few restaurants, I still had my dream of CIA. So, I applied to CIA a few days before Christmas. When I started working in restau-

rants, my life changed forever, but, when I applied to CIA, I knew it would change again, and in the best way possible.

The person that I have become because of working in the restaurant industry is one that the Sarah from three years ago would have a hard time recognizing. I have gained more confidence than I have ever had in my life. I have discovered a determination that I was unaware that I possessed. I have become even closer to my family. Everything in my life has been positively affected by my choice to join the restaurant industry, and I honestly could not be more grateful.

Passion is something that you cannot teach.

This is something that this industry has taught me. I have worked incredibly hard for every job and every connection that I have or have had. My bookshelf is overrun by culinary books and chef memoirs. I have three tattoos that are food related. And, more importantly, I have an entire community of industry friends to call on and love. This life that I have chosen to lead is one that I never take for granted.

I strongly urge all of you to never take this time for granted. If you are just starting out in this industry, or if you have been in it for years, you always have to remember to use your time wisely. Volunteer, do a stage, work an off campus event, join a club on campus, write for the paper, ask your chefs questions outside of class. All of these things will bring so much to your life here on campus and to your life after you leave it.

The Second Annual Charity Golf Outing A Chef’s Scramble Tournament

BY: Shani Patterson, AOS Culinary Conveniently located straight down Albany Post Road is the Dinsmore Golf Course, September 19th, 2015 marked the second annual golf outing hosted by CIA’s own, Chef Barry. Chefs, family members, and sponsors came out to support financing culinary/baking students’ tuition. Some of the many faculty members who played in the tournament included Chefs DelleRose, Zearfoss, Kanner, Tobias, and Deans Vaccaro and Velie.

There was a 9 AM shotgun tee with beautiful weather. It was slightly windy, which is ordinarily seen as a disadvantage while golfing, “But, when you have a day that’s this pretty and you’re hanging out with friends, it’s just about comradery,” said Chef Swartz.

The cause for the event was to raise scholarship money for students at the CIA with an opportunity to get to know the faculty without being in chef whites. Dean Velie chimed in on the significance of the event by saying, “I think it’s really getting away from campus and having people invest their time off campus that is important…these [scholarships] were very limited back when I attended. This is very progressive.

This is not promoted by the administration, this is purely faculty driven for students. It’s for

the benefit of you guys.” Everyone at the event shares the same passion, supporting Barry in carrying out the fundraiser. Chef Swartz went on to vouch for Barry’s dedication to education saying, “There is probably no one who cares more for our students than he does.”

Chef Barry ’96 always had plans on coming back to teach. He divulged, “It was a passion.

I knew when I was a student that, that’s what I wanted to do when I got out; so, everything I did in the industry would get me back to being a teacher.” He managed to get volunteered services from Mill House Brewery, New York Botanical Garden, Bonefish Grill, Starbucks, Rossi & Sons, and more. One of which, Perfect Lies Golf, a custom golf club fitting company, is donating 10% of proceeds to the cause when customers mention the event from now until June 2016. He is the co-founder of the Dave McCue Scholarship Fund. The proceeds from the entire event will be going towards scholarships that best reflect Barry’s wishes for students.

The proceeds from the event will also fund the Peter Banks and Jim Haywood Scholarship, and Vincent Fatigati memorial scholarship as a way to pay homage to his mentors. Barry is not usually the first chef instructor students hear about but, because of selfless acts like these, his name resonates throughout the semesters.

photo courtesy of www.ciachef.edu

September 25, 2015

9

Last Block’s Puzzle Solution

Puzzle

The solution will be in the next issue.

A Moment in Maneet’s Mind

BY: Matthew Stocker, AOS Culinary Over Alumni Weekend from September 11th-12th, many activities took the campus by storm. From food trucks to a 5K run, students and alumni alike were in for an energetic weekend. One of the most awaited arrivals was Maneet Chauhan, a CIA alumni and TV personality. Maneet surprised me with her vibe. Arriving to serve her demo, Maneet was talking with the student crew, who had prepped what was going to be served to the onlookers after her walk-through of the dish.

She introduced herself to me and pushed me to try her pani puri, a crisp hollow sphere, that is to be filled with a spicy, dry chili and flavored water. She was very encouraging towards everyone who was back there to try and embrace the Indian culture.

Prior to presenting, Maneet was casually talking with all of the students, and she started to name, as she called, “hole in the wall” restaurants around New York that we HAD to go to. She also reminisced about her past at The Culinary, providing her opinion on the positive changes to the campus. The funniest part of the experience was Maneet getting all of the student helpers to take selfies with her, and letting her control the camera. For those of you who do not know, Maneet has declared herself, “the queen of selfies.” I do not disagree.

Post presentation, I was able to snag Maneet

for an interview. When asked if The Culinary helped her get to where she is today, there was no hesitation with her “Definitely.” She talked about the school breeding chefs with “A certain attitude… (The students) are taught well, and have a standard they hold.” Maneet also said how staying with Indian cuisine, “wasn’t just natural, it was smart economically.” To my surprise, she informed me that, “no one really does Indian good here.” With ties to some of the most popular TV shows about cooking, and ties to some of the most famous chefs in the world, Maneet Chauhan is not just a great representation of the school, but a role model for any aspiring chef.

photo courtesy of thelocalpalate.com

10

LA PAPILLOTE

Graduation

AOS Graduation Speaker: Marcy Blum, ‘75

BY: Shelly Loveland, Staff Contributor

photo courtesy of Leslie Jennings

Marcy Blum is the founder and CEO of Marcy Blum Associates in Manhattan, where she and her team create events—from weddings to product launches to corporate anniversaries—that are beautiful, stylish, and unique. A graduate of New York City’s High School for the Performing Arts and The Culinary Institute of America, she launched the company in 1986 after having spent many years in the restaurant and catering business.

Ms. Blum’s sane and humorous approach to entertaining has made her an internationally sought-after event planner. She has been named a Trendsetter by Modern Bride magazine, has received the Legacy Award from the International Special Events Society, and was named one of the country’s five best planners in The New York Times Magazine. In 2014, Martha Stewart Weddings named her to its list of top 10 wedding planners, and in 1997, she received the prestigious Silver Spoon Award from Food Arts magazine. Although she is a lifelong New Yorker, her events, speaking engagements, and consulting work currently take her all over the world.

In demand as a speaker and consultant for businesses in the wedding and special event field, Ms. Blum regularly presents at the prestigious “Engage” events for luxury wedding professionals. She has been a featured speaker at Event Solutions, The Special Event Convention, Expoguayaquil in Ecuador, and Tendencias in Cartagena, Colombia. She also serves on the advisory board for Social Tables, Inc., a cloudbased software company for the hospitality industry.

Ms. Blum has been a guest on dozens of TV shows, including Oprah, Today, Live with Regis and Kelly, CNBC Reports, Top Chef, Rocco’s Dinner Party, and The Nate Berkus Show, among many others.

She has also published and been quoted in countless articles based on her particular take on events and entertaining in outlets including The Huffington Post, the Junebug Weddings blog, Town & Country, and InStyle Weddings.

The third edition of her best-selling Wedding Planning for Dummies was released in 2012.

AOS Graduating Class of September 25, 2015

Culinary Arts Group #1

Front Row: Daniel E. Lee, Samuel Burchett, Hailee Sorenson, Shareef Harper, Kim McFadden Back Row: Tyler Svoboda, Thomas Prescott, Hannah Callahan, Jessica Dix

Culinary Arts Group #3

Front Row: Virginia Kerr, Kassandra Tomasevic, Ashlynn Taylor, Joshua Turo, Christine Cooper Back Row: Blair Draper, Casey Wohlfahrt, Jordan Meaker, Nicklus Byrns, Reid Vitek

Culinary Arts Group #2

Front Row: Woong Soon Jang, Samuel Burchett, Sung Ho Cho, Benjamin Paul Back Row: Andrew Hoh, Jordan Avitan, Colby Pratt, Hans Bjorklund, Kelsey Malara

Baking & Pastry

Front Row: Lauren Sondheimer, Paris Farrell, Rachel Hoover, Michelle Cacciola, Jessica Wuesthofen, Hannah Covello, Krizia Villaflor Back Row: Zoe Hoffman, Amanda Alvarez, Brenda Maerkle, Bea Brady, Emily Martine, Chelsea Washington, Jed Raines

September 25, 2015

Events

Sunday

1 pm Steels Soccer 12:30 pm Chili Cook-Off

September 27, 2015-October 17, 2015

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Monday

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Tuesday

9:15 pm La Papillote Open Editorial Meeting

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11 am Steels Volleyball

2 pm Steels Volleyball

-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

Library Learning Conrad N. Hilton Commons: Library Monday-Thursday: Monday-Thursday: 8:00am-11:00pm 7:30am-11:00pm Friday: 8:00am-7:00pm Friday: 7:30am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Sunday: Noon-11:00pm Video Center Hours: Monday-Thursday: 8:30am-10:00pm Friday: 8:30am-5:00pm Saturday: Noon-5:00pm Sunday: Noon-8:00pm

Campus Store Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am-6:00pm Saturday: 11:00am-6:00pm

The UPS Store

Wednesday

9:15 pm Club Con

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9:15 pm SGA Public Meeting

4:30 pm CHOP’T

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Thursday

9:15 pm SPICE

9:15 pm SPICE

9:15 pm SPICE

Club Meeting Locations

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

Hours of Operation

Mailroom Monday-Friday: 8:00am-5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am-5:30pm

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: 7:00am-Midnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm

2600 South Road (Route 9) 845.454.3505

Low Shipping Rates Get Your Shipments There, On Time, & Intact Moving/Packing Supplies & Boxes Domestic &International Shipping Local Pick-up Service Available Full Copy Services

Poughkeepsie Plaza (Near Marshall’s)

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Friday

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Saturday

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1 pm Steels Volleyball 1 pm Steels Soccer

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1 pm Steels Soccer 1 pm Steels Volleyball

-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: 10:00am-1:00pm & 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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Steels Cross Country 1 pm Steels Volleyball 1 pm Steels Soccer

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

(East)

12

LA PAPILLOTE

In The Industry

Flushing Eats: Mid-Autumn Festival

BY: Jose Lopez Ganem, AOS Baking and Pastry

As a Mexican living in Flushing, NY, my daily commute to my externship site, Fika, becomes an extraordinary cultural experience. Bilingual signs, massive crowds crossing the streets, and the original noodle bowl displayed in the corner of Roosevelt and Main Avenue make me feel like an outsider to the neighborhood.

I noticed that earlier this month several bakeries in the area started selling Chinese mooncakes. This golden brown pastry is common during the Mid-Autumn Festival, to be celebrated this year on September 27th.

The festival dates back to the Tang Dynasty, and serves to commemorate the hero Hoiyi and his wife Chang’e, the Chinese goddess of the moon. Today, from Ashan to Ho Chi Minh, houses decorate their doors with vivid colored lanterns and red-and-gold symbols. The decorations with full moons extend to every Chinese community worldwide, symbolizing family and friends being together. It is customary during the season, for businesses to give splendid trays of mooncakes to clients or to exchange a piece among friends and family.

The dimensions of a mooncake may vary from a round bite-size cookie to a squared block that could easily feed a family. A thin layer of dough covers a pasty filling, usually made of red bean or lotus. When baked to perfection, the outside tends to be on the soft side and the filling sticky, but pleasant.

An interesting characteristic of this delicacy is the lettering on top. Chinese characters with diverse meanings are imprinted on the raw dough with the help of a wooden mold.

Sometimes, one or two salted egg yolks can be found inside, which represent a full moon.

Using my first day off to tour the surroundings, I visited the major patisseries in Flushing. Among the egg tarts and pork buns (my new favorite snack!), this dessert is in huge demand. With zero knowledge of Mandarin or Cantonese, I survived exchanging a lot of smile-and-nod with the attentive staff. Even with all the language barriers, being immersed in such a dynamic environment assured me that the flavors I tasted are authentic.

At first sight moon cakes seem like items of Miyazaki’s creations that contain unseen powers. I heavily recommend to all my fellow students to take advantage of Hyde Park’s location and experience the world around.

The food scene of New York, City and State, is North America’s food playground. The mere acts of tasting different things, talking to people with different backgrounds, being open to new experiences, pairing the functions of senses and reasons, reaffirms my belief in our profession.

From now on, September will mean two important holidays in my life; Mexico’s Independence Day and the Mid-Autumn Festival and being surrounded by good ‘al pastor’ tacos and lotus (no yolk!) moon cakes!

Yee Mei Fong Taiwan Bakery

This is a genuine Taiwanese spot in the neighborhood. The bakeshop prepares mooncakes year-round. During this time of the year, the two central displays in the front of the house are entirely devoted to the Festival’s treats.

Their signature mooncakes are chestnut, jujube and lotus; nevertheless, the tropical fruits are the stars of their collection. The mango and pineapple fillings were totally mind-blowing, full of sweet and acid accents. The dough is firm and toasty. The price rage is the lowest in the area.

Tai Pen Bakery’s orange-flavored mooncake

Tai Pan Bakery

This ‘maison’ takes mooncakes to the next Yee Mei Fong Taiwan Bakery’s mooncakes level. Following a trend that started in Taiwan recently, Tai Pan makes and sells ‘snowcakes’.

Using the same principle as mooncakes, they This major Chinese bakery chain in New are shaped and decorated identically, but the inYork City also provides first-class mooncakes gredients and methods are completely different. during this time of the year. All the way from The outside of a snowcake is made of rice Chengdu (Sichuan Province, China), they have glutinous flour, similar to mochi, and the fillan interesting collection of traditional flavors. ings feature innovative flavors that are usually They make the best dough that I have tried so precooked. They are stored in the fridge and far, and the fillings were also outstanding. It served cold. The basic way of preparation is was at Fay Da where I first tasted a lotus moon- assembling the pastry after filling is precooked cake, and I was thrilled. This time I was adven- and then steamed after. turous and picked up a pair of mini-mooncakes: Prices fluctuate but all pricier that traditional custard and taro. The custard was surprisingly mooncakes. I picked two: orange and sesame good; the cakey filling had a creamy consis(since I love sesame rice balls!). Both were delitency and delicate sweetness but not eggy at all. cious; the dough is very similar to Korean rice For any taro lovers, Fay Da makes the taro fillcake with a very rich filling. Make sure to keep ing using the real root, leaving behind chunks these little treasures in the fridge to ensure that of it. you will be able to come back and enjoy them Fay Da has several locations in NYC’s later.

Chinatown. If it’s your first time trying a mooncake, Fay Da is your best shot.

Fay Da Bakery

Maxim Bakery

As the representative of Cantonese baked goods in the area, Maxim Bakery offers bites from East and West. I chose to try their traditional version of all mooncakes: lotus paste.

The dough turned out to be delicious, flavorful and flaky. The filling had the appropriate lotus notes but the consistency was on the dry side. Lotus paste tends to dry out when stored inappropriately. I took the opportunity to try the lotus cake with a yolk, which turned out to not suit my taste. The yolk adds an alkaline and smoky component, and the texture of it is very similar to an over boiled egg. I recommend trying this particular preparation, but bring with a companion who truly enjoys a mooncake with a yolk so no food gets wasted.

All photos courtesy of Jose Lopez Ganem