November 6, 2015
Volume 36, No.14
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Saluting those who Served
BY: Kevin Markey, Editor-in-Chief
photo courtesy of Kevin Markey
On November 11th, 1918 at 11:11am, WWI came to an end. The war to end all wars, dubbed by President Wilson, ended in a ceasefire agreed upon by both sides. We all know it wasn’t the last war, there have been dozens of them that America has been involved in since, and hundreds more that we haven’t. Every November 11th we remember those who have served and those who have paid the ultimate sacrifice. I can attest personally to having lost someone to combat and I treasure having a particular day to stop and remember them and the things they did.
“A Secret Garden”
“Blood Chocolate”
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I will refrain from expressing too many personal opinions on war, but as a journalist and a political scientist I can say I do firmly believe in the power of diplomacy. Hopefully, we will reach the day that no human life is lost in conflicts between governments. And until that day comes, we will continue to have brave men and women stand up and volunteer to do a job only 1% of Americans have ever done. We all know the history of how The Culinary Institute of America came to be. Formed after WWII as a place for veterans to use their GI Bill, the CIA is a tribute to those of us who
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“Kitchen vs. Combat”
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have served. This is one of the major factors that played into me choosing to come here. Knowing that I am a part of an institution that cares for its servicemen and women is an honor. This Veteran’s Day, Wednesday the 11th at 1 pm at the flag pole outside adjacent to library there will be a ceremony to honor those that have served. Come to the ceremony and pay your respects. There will also be the opportunity to partciipate in a 1-mile formation run around campus at either 10am or 2:15pm. Both runs will commence from the Veteran’s flag pole Join us to get a small peek at how the armed forces would physically train.
Movie Review: Burnt
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“Announcing The CIA at Copia”
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LA PAPILLOTE
Editorial
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
November 6, 2015
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS
COMPACT
La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
EDITORIAL POLICY
La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability. Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Connor White, Editor-In-Chief at lapapillote.culinary@gmail.com.
A Letter from the Editor
November 6th, 2015
Fellow Students,
This is a very exciting time to be involved in the food industry. We are amidst the beginning of a revolution and very few of us are even aware. As I take on this new responsibility as the Editor-in-Chief of La Papillote I do it with two goals. One is to build awareness of this so-called food revolution. To bring more of us, the future leaders of food, together to discuss, debate, and collaborate on how we will change the way the world eats. But secondly, I aspire to see this paper become more than it ever has before. The possibilities are endless for the student publication of the world’s premier culinary college. I foresee students on campus coming to treasure the ideas that we put forth. We are the voice of the students, and you are the voice of the industry. It is my hope that our collective voices chanting in unison are powerful enough to do the hard work of change. Evolution is inevitable, but not necessarily beneficial. We must decide now what end of the social movement the food and hospitality industry will wind up on. Will we continue to contribute to the negative impacts on the environment or will we stand up and say ‘enough is enough’? When they write the history books hundreds of years from now, what words shall be passed regarding Chefs? Will we be known as the Newton’s, Galileo’s, and Darwin’s of our time? Willing to say the hard things, and push society to make better choices, whether they’re ready for it not? These questions I pose to you, my fellow students, answer them as you will. Make up your minds on your own. But always bare in mind not to commit so whole heartily that you are unwilling to hear and consider the ideas of others. My opinions only go so far. It is the opinions of you and our peers that will ultimately decide our future. Lastly I remind you all that next week is Veteran’s Day. There are vet’s here on campus, as students, chefs, and administrators, if you see one don’t hesitate to stop them and offer your thanks. As a Veteran of the US Navy, I can attest that it can be a bit overwhelming to be thanked for something that we did, such as serving, but it never goes unappreciated. Sliante, Kevin J. Markey Editor-in Chief
LETTERS POLICY
Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.
NOTICE OF NON-DISCRIMINATION
Cindy Yuong Social Media Editor
Yejin Yoon Layout Editor
Sarah Lubitz Copy Editor
The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed
Matthew Stocker Director of Campus Outreach
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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November 6, 2015
A Secret Garden
BY: Matthew Stocker, AOS Culinary
restaurants. This is a simple way the CIA has moved towards sustainability. After only a year of growing, these berries are nothing to joke about. I had the pleasure of tasting some of these flavor gems. There were many blackberries which were twice the size of a bottle cap and bursting with flavor. Strawberries are also abundant atop the roof, punching your mouth with the flavor it needs. Aside from tasting, the berry oasis can be used to teach. Andra was able to take me through the photo courtesy of Matthew Stocker life cycles of different berries by showing me berries at each step of their life cycle. She also Many students walk past the explained how the design of the roof keeps the various growing patches around air a little warmer, giving the berries a little campus and the teaching garden near the egg, but many don’t realize extra time to produce. Andra believes next year will have a fantastic yield. With many they often walk by a secret sanctuary of growth. For any student who has looked planting areas spanning the length of the roof, there is a big chance of having many berries up while walking past the Student Rec. Center, they’ll notice vines growing above. These picked during a good year. She explained that ones the areas were weeded, the berries just vines aren’t without reason, they belong to a group of many more vines and plants, bearing started to grow at a rapid pace. I was surprised when I was told there were only 12 grounds delicious berries. Andra Sramek, Supervisorkeeping staff, including her, to tend to all of Grounds & Recyling and botanist by trade, was able to unearth the mystery of the rooftop the public gardens. She debunked the myth, to a degree, about student’s not being allowed plants. The first topic that Andra made clear on the rooftop. As told by Andra, “If student’s was the berries on the roof aren’t technically wanted to volunteer, I would love that. Stua garden. They were installed as part of a dents aren’t allowed up here by themselves. If SWPPP, or Storm Water Pollution Prevention I could offer some kind of [extra-curricular] Plan. This plan stops rainwater from washing trash and harmful objects into the Hudson. teaching up here, I would.” She, like the rest Instead, the water rains down on the specially of her crew, wants to help the students learn, but needs students to volunteer. If you want to designed dirt, and helps the berries grow. help tend to the gardens around campus, and Since the plants are being grown on a roof, conventional soil is too heavy and special dirt learn something new, Andra would love to talk to you. Who knows, maybe you’ll get a sweet had to be outsourced to complete the project. treat. Once the berries are picked, they are sent to the store room to be used in the classes and
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Operation Christmas Child
BY: Maddy Morrison, AOS Culinary Christmas is seven Fridays away! Since Christmas is so close, the CIA’s own Culinary Christian Fellowship will be doing their annual Operation Christmas Child charity event! You may have seen us during the past few weeks informing the staff and students about this wonderful event. This year we ordered almost 200 boxes and we need your help filling them up. Anything like gloves, soaps, fun little toys, or even coloring books fit well and are perfect for these shoeboxes that get sent to children who have much less than us in third world countries. These shoeboxes essentially are a Christmas present to a young child and to many it means the whole world to them to receive a present, from a perfect stranger. We encourage you and your classmates to fill up a box, if you feel that one shoebox is too much there are donation boxes in the hospitality office and in SRC, next to the clock-in area, where individual items can be given or completed shoeboxes. If you feel like you cannot commit to either but would like to help out, we accept monetary donations, and on November 14th in The Egg at 7 PM we will be hosting a packing party to fill up all our remaining boxes! If you are interested on receiving a shoebox or two or have any questions contact Maddy Morrison at mm.morrisonm@yahoo.com.
Half Moon Theatre Company at the CIA
BY: Sarah Lubitz, AOS Culinary Here at The Culinary, we have a partnership with the Half Moon Theatre Company. They have used the Marriott Pavilion as a venue for productions since last year with much success. On September 6th, I was given the chance to experience the talent of Half Moon Theatre Company for myself. I attended their benefit gala, which was headlined by Tony award winning actress, Sutton Foster. Sutton Foster has starred in shows such as The Drowsy Chaperone, Little Women, Young Frankenstein, Shrek: The Musical, Anything Goes, Thoroughly Modern Millie, and, most recently, Violet. Sutton Foster is currently starring in “Younger” on TV Land. Before Foster’s performance started, the audience was treated to a performance by the HMT’s company that was all a tribute to the company’s donors. This gave me insight into a company and theater that is clearly passionate about what they do. Half Moon Theatre was founded in 2006 by Molly Renfroe Katz, Kristy Grimes and Patty Wineapple. According to their website, “Half Moon Theatre is committed to casting as many actors who are members of Actors’ Equity, the professional actors union, as
possible– thus, ensuring the highest quality theatre experience possible for our audience.” This was very apparent to me when I watched their medley of classic show tunes during the donor presentation. I had a smile on my face the entire time, as I picked out songs that I had listened to with my dad and my sister while growing up. Half Moon’s dedication to preserving theater for generations to come truly shines through by the way of their school of the arts. Run by Denise Summerford, a seasoned Broadway actress, Half Moon offers many different classes from musical theater performance, private coaching and audition prep. Their theater space is located on Route 9 behind Red Robin. When I spoke to Denise Summerford after Sutton Foster’s performance, I could hear the passion behind her words as we discussed musical theater. For me, theater was a way that I could bond with my dad and my sister. Since my dad is from New Jersey, he was lucky enough to attend Broadway shows with his parents while growing up. When my sister and I were younger, my dad played classic Broadway show tunes for us, and when we were older he started taking us to shows both
locally and on Broadway. Having Half Moon Theatre Company on campus means so much to me for this reason. As students, we occasionally need a reason to escape our reality. Half Moon gives us this opportunity, and at no additional cost. As students at CIA, Half Moon’s tickets are free for us! If you are looking for a way to escape the stress of CIA, look no further than Half Moon Theater Company! For information regarding Half Moon Theatre Company, visit their website at www.halfmoontheatre.org
Copy editor, Sarah Lubitz, with Sutton Foster photo courtesy of Sarah Lubitz
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Blood Chocolate: the Product of Modern-Day Slave Labor
BY: Ian Gilchrist, AOS Baking and Pastry The food industry is massive, complicated, and it connects each and every living thing on the planet. It is not a one-dimensional “restaurant industry”, food must come from somewhere else, and often it comes from places that are hard to talk about. As culinary students and future food professionals, we must be able to acknowledge that the food industry is rotted with abuse, exploitation, and it is hungry for reform. The chocolate industry is one such area that continues to perpetuate a modern-day slave trade on a global scale. I am choosing to write about this because I recently overheard an unnamed chef instructor say, “People in these areas do not eat chocolate because it is too hot, so the cocoa melts.” As a baking and pastry student, I believe that we should know exactly how the food industry affects the world, and the uncomfortable truth is that baking is not filled with sunshine and cupcakes. You, as either a culinary or baking student, should know where your ingredients come from, how they are made, and by whom. Food innately has immense ecological and social ramifications. For chocolate to make its way from the equator to the bakeshop, it must be grown and harvested as bean pod. The most effective and cheapest way for that to happen, is through the hands of impoverished children, trafficked by cocoa plantation owners, whose beans are purchased in the tons by industry giants. Western Africa is particularly notorious for its unchecked use of child slave labor in the Ivory Coast region. Fortunately, none of the chocolate that you, as a baking and pastry or culinary arts student, work with is “blood chocolate” (chocolate used in the exploitation of people as a conflict re-
source, like diamonds). All of the chocolate here at the Culinary Institute of America is certified as Fair Trade, meaning the beans have not been
photo courtesy of forbes.com harvested and processed by slave labor. Guittard Chocolate, in particular, donates generously to The Culinary Institute of America. The World Cocoa Foundation (WCF) and International Labor Organization (ILO) have estimated that one in four children in West Africa is working in cocoa plantations. In order to keep up with production (The Ivory Coast alone produces 42% of the world’s chocolate supply), cheap labor must be trafficked from neighboring Liberia, Ghana, and Mali in the form of children as young as ten years of age. The crazy part here is that the Harkin-Engel Protocol, signed in 2001 by every major chocolate company, should have effectively eliminated child slavery from the supply chain by 2008, but these companies have barely made progress. The WCF says that child labor is both “a symptom and contributor” of poverty and corruption, and “is a shared responsibility by nations, NGO’s, corporations, and communities.”
The future for child slaves in the cocoa industry does not have to be bleak; part of the solution to solving the labor problem is to increase the wages of cocoa farmers. Communities must also be involved in the effort to mitigate child trafficking, and the WCF recommends careful monitoring. However, the biggest deciding factor in preventing child labor in the industry will be funding education for children, and the introduction of adults into the labor force in a predominately patriarchal society. Projects like Cocoa Action from the International Cocoa Initiative and World Cocoa Foundation have made significant strides in raising awareness in communities and contributing to the wellbeing of children through education initiatives and training adults. These initiatives, combined with external auditing and moni toring, have reached more than 300,000 farmers within the last year through the dedicated work of NGO’s, like the World Cocoa Foundation. The cocoa industry has an ethical problem that it must address; it is helping perpetuate corruption, poverty, and conflict in cocoa regions. We as food professionals have a responsibility to not source chocolate from these companies. Bakers and pastry chefs must effectively “divest” from the exploitive chocolate industry; know who you are buying from and know their business practices. The Culinary Institute has already taken steps to ensure that its chocolate is Fair Trade certified, but certification is not a 100% guarantee. The bulk of the work, however, rests on the cocoa companies themselves who must make a concerted effort to eliminate children from its supply lines. As culinary students, we can help by knowing where our chocolate comes from, and buying from ethical companies
CIA and MIT Media Lab reThink Food
BY: Jeff Levine, Staff Contributor
The second annual reThink Food conference—a joint project of The Culinary Institute of America and the MIT Media Lab—took place in early November at the Greystone campus. The three-day conference tackles the complex landscape that food and technology shares, from generating trust with consumers and funding tomorrow’s changemakers to transparency in supply chains and the future of healthcare’s impact on food and agriculture. reThink Food re-envisions what’s possible at the juncture of food, technology, innovation, and the consumer, according to CIA Vice President of Industry Leadership Greg Drescher. “We’ve designed reThink Food to push us to consider robotics in the same breath with locally sourced, hand-crafted flavors, and global food supply challenges in the same conversation with strategies to delight consumers around singular food experiences,” Drescher says.
This year’s event welcomed 300 food industry leaders, from academics to marketers and innovators in R&D, technology, and consumer goods. Attendees learned about cuttingedge research, business-friendly solutions to food-related challenges, and other issues involving innovation and entrepreneurship.
photo courtesy of www.re-thinkfood.org
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A-”vend”ging the Plastic Bottle Crisis at CIA
BY: Lindsay Ontko, Applied Food Studies BPS Walking up to a vending machine on this campus, you, the consumer, are faced with about thirty five choices. Out of all the options, you deem that water is the best option. After all, water has no sugar, calories, or caffeine. So, buying a water bottle seems to be the optimal choice here. Thinking this way is misguided, because we forget about what economists refer to as negative externalities caused by this one water bottle. A negative externality, is a cost that you impose on society from your consumption beyond the monetary face value. For example, water bottles can be recycled, which is a great way to reduce waste on campus and the environment in general. However, only one in six plastic bottles is actually recycled. This number is equivalent to 18,834,000,000 bottles ending up in landfills in the United States every year, with each bottle taking up to 700 years to decompose or break down. The production alone of just water bottles in America requires about 17.6 million gallons of oil. The energy that it takes to “transport water to the market, to chill the bottles, and collect the empties is the energy equivalent of filling each bottle a quarter of the way with oil.” Ignoring the externality, bottled water is also plainly inefficient. The actual process of making the plastic for water bottles requires “over two gallons of water for the purification process of every gallon of water”.The supposedly simple choice of choosing water from a vending machine now just got significantly more complex. The question then becomes, what can we do about this as a school? I propose that we eliminate the sale of all water bottles from the vending machines in Roth hall, the recreation center, the residence halls, and from Apple Pie’s grab
and go section. Guests and tourists would be unaffected and still able to purchase water bottles from Apple Pie. Access to water for students is important, and eliminating these vending machines would not eliminate student’s ability to retrieve water on campus. Upon personal investigation, I discovered that there is refrigerated water fountain at a maximum of 30 steps away from all of the existing vending machines on campus. Most water fountains, in fact, are directly across from a machine. If you were willing to walk to a vending machine, you can get to a water fountain. Upon asking a representative of the school about contracts with Pepsi, I discovered that there is no contract requiring the school to purchase water bottles in their vending machine package. The school’s revenue from the vending machines goes towards the Student Affairs’ budget, but I argue that the small loss in profit would be made up for in reduction of carbon footprint. There would also be a risk of an increase in purchases of sugar sweetened beverages due to the lack of choice of water in the vending machines. If students are already at a vending machine and water is no longer an option, they may choose to buy a soda, juice, energy drink, or coffee drink rather than walk to the nearby water fountain. Would students be outraged by this proposal? Not according to my informal surveys. I went to Farquharson Hall to survey six different groups of students. The different groups consisted of 30 Associate’s students in total, with each group being in a different pre-extern class. 93% of these students said that they would not oppose the elimination of water bottles on campus. In an informal survey of bachelor’s students in my Microeconomics class, 97% of students said they would also not be opposed. Although this can-
not possibly represent the opinions of the entire school, this is at least a snapshot of student sentiment from varying points in the program. From these surveys, it can be deduced that, in general, students favor the elimination of water bottles from the campus. (At the very least, they do not mind it, or are willing to work around it.) This is exciting news because without small steps like these, landfills in America will continue to fill with the 215 bottles of water a person drinks a year that take hundreds of years to decompose. This proposal does not imply that one day water bottles would be removed from machines without any notice given to students. About one month before the policy implementation, signs would be placed on the vending machines on campus, notifying the students that water bottles would be removed, and consequently directing them to the neighboring water fountain. Also one month before implementation, weekly forums would be held with the SGA to communicate the policy to students.
not impossible, due to the high volume of food produced, but there are precautionary steps that can be taken to significantly reduce the problem. For the bakers reading this: you may recall having made éclairs, genoíse cake, and puff pastry dough, numerous times during your first semester in preparation for your first practical exam. An average-sized (17 students) Fundamentals class produces these three products at least three times with a combined outcome of 1,224 éclairs, 102 cakes, and 102 sheets of puff pastry dough, all of which is treated as food waste. Under my proposal all of these products would be finished by students to hone their skills, try out a new technique, or practice further for their upcoming practical. This will be executed through educational programming on campus. What better way to utilize food waste than through educational programming? I propose that the products typically thrown into the blue bin during Baking and Pastry Fundamentals, Classical Cakes, and Individual Production Pastries, are instead set aside to be utilized at a later date. Additionally this would assist in the development of staff programming, since the Resident Assistants on campus currently are required to host one
educational program per hall, each month. The residence halls will rotate the responsibility monthly, deciding on a date, time, and location. Once this program is established it will utilize the plethora of food products currently being thrown into the food waste bins. But Claire, how will this work? The Resident Assistant will pick up the products on the day that they have established with the chef and bring them back to his or her own residence hall. The products will then be stored in the staff refrigerator or freezer until the date of the planned program. Any additional food products for the educational programming will be purchased in the storeroom with Residence Life funding. On the date of the program resident assistants will supply the students with the necessary tools and ingredients to fill éclair shells, finish genoíse cake, or assemble apple strips. Not that re-using bakeshop waste would eliminate the situation as a whole, but it would be a step in the right direction for The Culinary Institute of America. Can we really market the CIA as “The World’s Premier Culinary School” while failing to address the food waste issue at hand? I believe the answer to that question is absolutely not.
photo courtesy of www.behance.net
Let Us Turn Our Bakeshop Exhaustion into Education
BY: Claire Sanders, Applied Food Studies BPS
In 2010 America wasted 33.79 million tons of food, enough to fill the Empire State Building 91 times. Meanwhile 1 in 6 Americans were feeling the effects of food insecurity. According to a report released by the World Resources Institute and the United Nations Environmental Programme, one-third of all food produced worldwide gets lost or wasted in food production and consumption systems. When converted to calories, the result is 1 in every 4 calories intended for consumption is never actually eaten.1 My proposed policy will take some of the items currently being treated as food waste in the bakeshops (based on my calculations the bakeshops account for about 33% of food waste at the CIA), and utilize it for educational programming within the residence halls. The Culinary Institute of America prides itself in training the next generation of chefs. As a leader in the food service industry, avoidable food waste should be unacceptable on campus. It is important that the CIA students understand the seriousness of the food waste problem in order to develop into leaders in a sustainable food service industry. Completely eliminating food waste is difficult, if
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Kitchen vs. Combat BY: Adam Belward, AOS Culinary
It’s sweltering hot; you’re sweating profusely from head to toe, and everyone’s shouting orders. Where are you? You could be in contact with enemy forces while conducting an operation that just went active, or you could be inside a kitchen, mid-dinner service during the big rush. Although relatively minor, the similarities between the two are sometimes very real. Now, don’t get me wrong, I am by no means suggesting that being a line cook in a kitchen is the same as being in combat. However, they can relate. First, the mindset is a major aspect in that there is a lot of planning and preparing for every mission/service. Being mentally prepared to take on any obstacle that strays from the original plan is extremely important; from an oven range or burner going down mid-service to losing all radio communication with support elements shortly after your working dog indicates a response on explosive material. Being technically proficient to overcome those obstacles is essential to mission success. Just like in the kitchen, your skills, techniques, and the tools you’re expected to be proficient with are what carry out the mission on the battlefield, but it’s the commander and the head chef that are calling all the shots. There has to be a relationship between you and your leadership, a mutual understanding of capabilities while at the same time maintenance of order and discipline. Every graduate of the Culinary Institute of America can attest to the necessity of a chain of command in the kitchen. Georges Auguste Escoffier is mentioned in just about every class and he invented the concept of the brigade system in the culinary world. Every station has its own special task to assist in the
execution of a dish; but all report to a “higher up.” When an order for a medium rare steak with sautéed hericot vert beans, topped with fried onion straws walks in, the chef calls it out, and all the stations execute. Grill station is grilling protein while fry is dropping straws and sauté is firing vegetables, all while communicating what’s going on. I was a Military Working Dog Handler in the Air Force and my job was (putting it lightly) to find things that go boom. On operations where a person of interest needed to be captured, all “stations” did their part. “The ticket walked in” and the location was raided. I searched for explosive making materials, while interrogators questioned the captured, and the rest secured the area to ensure our safety while carrying out our tasks. The whole time the commander, just like the chef, maintained control and guidance over what was going on. Any combat veteran would find it easy to relate the kitchen and the battlefield. On the other hand, the two can be very different animals entirely. A mistake on the
battlefield could get someone killed, and that someone could be you. I’m not talking about serve safe violations either. It’s not the same as the improper handling of poultry products and having a Salmonella situation on your hands. You can always just stop serving that dish for the night. It could be a point man (the first person to enter a room being raided) missing the booby trap on the back door of a room that’s about to be breached. And now an entire team is out of the fight, and the entire mission has just changed. When things like this happened, those little obstacles mentioned earlier, you can’t just stop serving that dish or close the restaurant for the night; the fight goes on. There’s no tapping out or quitting when it gets too stressful. You have to keeping fighting until you’re safe from the enemy or there’s no more enemy to fight (if you know what I mean). Another major difference would be the overall life stress. I know many chefs in the industry would argue that the culinary world does take a toll on your life. With long
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Kitchen vs. Combat (continued) hours and not being able to be home in time to tuck your kids into bed or give your wife a kiss while she’s still awake. While you’re deployed there’s no going home for months on end and worse, you often can’t even go to the wooden shack on the base you’ve started to call home. You often sleep on the ground for several days with the only mental comfort of hoping one of your buddies doesn’t fall asleep right before something really bad happens. Coming into the CIA I knew very little about the professional kitchen and what went on inside it. But now after working in one and attending class here I have learned to appreciate the similarities and differences between the kitchen and combat. Staff Sergeant Adam Belward Military Working Dog Handler United Stated Air Force (separated) all photos courtesy of Adam Belward
An Administrator’s Journey from the U.S. Army to the CIA
BY: Eric Jenkins, Staff Contributor ‘13
I am the Veterans Admissions Counselor here at The Culinary Institute of America (CIA). Each and every student that attends the culinary Institute of America has a different path that they walked to get here. My path to the CIA started in 1984 when I enlisted in the United States Army to earn money through the Montgomery G.I. Bill to come to the Culinary Institute of America. So began 24 years of service in the U.S. Army as a food service specialist. I’ve been stationed in Washington DC, Hawaii, Maryland, Texas, and Germany. At the encouragement of my superiors, I began entering culinary competitions and met Sergeant First Class Rene J. Marquis ’92, one of many CIA alumni mentors who encouraged me to attend the school. After serving 24 years in the United States Army from 1984 to 2008, and receiving an honorable discharge in February 2008, I enrolled in Central Texas College, graduating with an associate degree in hospitality and culinary management. I started looking for a culinary school with a bachelor’s degree program and the education counselor at Fort Hood told me about the CIA and the post 9/11 GI Bill, which made attending a real possibility. I enrolled at the CIA bachelor’s degree program in culinary arts management in 2010 and before I went on externship, I went to every guest lecturer presentation, every demonstration, and I got the opportunity to meet leaders in the industry like Iron Chef Masaharu Morimoto, Cat Cora,
Anthony Bourdain, Thomas Keller, and Charlie Palmer. I was active in clubs and even held the Presidency of Student Government Association, I graduated with my bachelor’s degree in 2013. Like the majority of students who graduate from the CIA, I had multiple job offers and I probably would have gone back into a kitchen somewhere, had I not received call from the CIA saying they had a position as an admission counselor working specifically with veterans. When you’re recruiting for something you believe in it makes life so much easier. The CIA’s commitment to America’s service members goes back to the college’s founding in 1946, when the first class of students consisted of World War II veterans studying with the support of the original GI Bill. For almost seven decades, the college has worked closely with all branches of the U.S. military, providing culinary training for active service members and college education for those beginning their post-military professional careers. My job is assisting and helping guide fellow service members and veterans through the application process to become CIA students. As the CIA Veterans Admissions Officer, I am here to assist veterans in any way possible. As a 24 year Military Veteran and a 2013 graduate of the Culinary Institute of America Associate’s and Bachelor’s programs in Culinary Arts myself, I am excited and honored to work with and serve our country’s veterans. It’s
photo courtesy of ciachef.edu
my job to make the more than 120 student veterans who are enrolled and have served on active duty in the U.S. Army, Navy, Air Force, Marines, or Coast Guard veterans future culinary dreams a reality. I also serve as advisor to the Veterans Association & Auxiliary student organization on campus. Going from veteran to student to staff is not the path that I would’ve predicted for myself, but everything happens for a reason and I’m glad it worked the way that it did. It has been an interesting path to say the least, and while my journey has taken me all over the world, nothing feels like home to me like the Culinary Institute of America.
LA PAPILLOTE
8
Advice From CIA Chefs
BY: Sarah Lubitz, AOS Culinary
Warm Morning Muffins Recipe
BY: CIndy Yuong, AOS Baking and Pastry With temperatures dropping and winds riding up, it gets more difficult to awaken the body in the cold autumn mornings. In order to ease the rise from your slumber, have a special muffin to warm up your body. This recipe calls for allspice because of its warming properties, but you can use similar ones such as ginger, cardamom, and cinnamon. These dorm-friendly muffins can be customized to your liking, with add-ins such as fresh, frozen, or dried fruit, chocolate chips, and nuts. Everything you need is inexpensive and easy to get; most of the ingredients and equipment can be found at the nearby Dollar Tree, including the muffin pans. The rest, including fruit, are attainable at the Market in the Egg. Grab some friends and make yourselves these delicious muffins for your breakfast the next morning.
2. Place the sugar, mashed banana, eggs, and As young chefs, we have this melted butter (or sub oil) in a bowl and com unquenchable thirst for knowledge. bine. We find various ways to cater to 3. Sift, or stir to break lumps of, the dry this: we read, we work, and we ingredients together. talk. I always find that I get the best 4. Add the dry ingredients to the bowl and mix advice when I talk to chefs that are until almost combined. already established. We are lucky enough to 5. Gather your favorite muffin add-ins and fold have some of the best chefs teaching us here at into the batter. CIA. Never forget that they are your most use6. Scoop into muffin liners ¾ of the way full. ful resources! Some of the best advice I have 7. Sprinkle some extra add-ins or rolled oats on gotten since arriving on this campus has been top if you like. from the instructors that I have been fortunate 8. Bake for approx. 30-35 minutes until edges enough to know and learn from. are browned and top is firm with a slight After interviewing Thomas Keller, I talked spring. Juicier add-ins like fresh or frozen with Chef McCue about the questions that I fruits will take longer to bake than dry ones had asked. Chef McCue inspired me to ask a like chocolate chips. handful of CIA chefs the same questions that 9. Remove and let muffins rest in pans for a few I had asked Thomas Keller. The wisdom and minutes before removing and enjoy! knowledge that our instructors impart is beyond valuable. I hope that all of you will get as much INGREDIENTS: from reading these interviews as I did when I 1 ½ cup (6.9 oz) all-purpose flour conducted them. ½ tsp. baking soda ¼ tsp. baking powder Chef McCue ½ tsp. salt What made you decide to work at CIA? ½ to 1 tsp. ground allspice or other spice I had been working in kitchens since I was 1 ½ cup (10 oz) granulated sugar employable. After working my way through 1 ea. (5 oz) ripe banana, mashed high school and college, I decided to become 2 ea. large eggs, room temp. a chef. Very quickly, I was aware that the CIA was the best. If I was going to become a chef, I ½ tsp. vanilla extract ¼ cup (2 oz) butter, melted; or oil was going to go with the best. Up to 1.5 cups of add-ins of your choice What is the most important thing you have learned that you can pass onto students? DIRECTIONS: Hard work and humility. Keep it together Apple and chocolate chip banana muffins 1. Preheat the oven to 350 degrees F. Place 12 and don’t fall apart; as dust, coal will ignite in photos courtesy of Cindy Yuong muffin liners into muffin pans. a flash and be gone in an instant, but, as a rock, the fire lasts. What is the best advice for dealing with the BY: Pamela Ferdinando Rubio Pina, AOS Culinary stress that comes with the industry? Food related movies usually portray where Adam walks into a three star, modern cuisine There is an end to everything; whatever you one side of the story; they usually show restaurant run by an ex-colleague of Jones’ named build someday will be dust. But, if you strive the good side, or they simply display Reece. In closed captions, they show us some of the for others, your deeds serve as legacy and echo how the main character deals with exter- equipment used and the minimalistic dishes served. through the ages. nal situations, such as financial problems Here, Jones mocks the food and even questions the When you have the time, what is your favorite or cultural barriers. However, they purpose of it. meal to cook for your family? Shortly after that, he begins to form his team, rarely show a chef’s fight with internal problems. Depends... most of whom are young cooks that either admire Of course, as cooks, we understand both the exterSpring, Easter dinner: Roast leg of lamb him or were driven by him to work. Jones decides nal and psychological struggles that the kitchen can with natural jus, wild ramps, garden asparagus, present, and how, sometimes, our personal problems to use the media and agrees to appear on a show Summer: Anything outside really, pig roast, and beliefs can effect our performance at work. The hoping that this will benefit the attendance of the BBQ on the grill or a lobster boil....Cook outrestaurant. Another opinion given by the writers, is movie Burnt focuses on the chaotic personal life of side, eat outside. Just do it with family, friends, Adam Jones, played by Bradley Cooper, a talented how nowadays chefs are becoming mainstream and and beer. even as far as 3celebrity chefs. Fame is affecting chef who climbed to top at an early age, and beFall: Chili the sales and popularity of the businesses setting cause of multiple factors like drugs, alcohol, self Winter, Christmas Dinner: Prime rib, Yorkapart factors like quality and flavor of the places as destructive habits, and the simple fact that he was standards of sales. young and thirsty for fame destroyed his career in shire pudding, thyme roasted veg (cauliflower, Another change made to increase the attendance Paris, where he started as a young apprentice for a butternut squash, carrot, shallots.) rate is proposed by Helene his sous chef. She states renowned French chef. Any given Sunday (supper): Making fresh The story takes place in London, three years after that adaptation is the best chance they have to sucpasta with my mom and my daughter. Fresh ceed in the current business, leaving Jones with a Adam sank his career. He is seeking redemption cavatelli and tomato sauce, bracciole and meattough dilemma. Again we see the modern versus by getting his third Michelin star and chooses his balls. Broccoli rabe. Any given Saturday morning: SOS: Chipped friend’s hotel to do this. But, along the way, he runs traditional. However, Jones gives into the idea and they incorporate the sous vide method to their into a series of difficulties, the main one being his beef on toast. Reminds me of my Dad. kitchen to speed up the cooking times on food. Anconstant struggle with adapting as a young apprenBreakfast: Omelets for my wife, crepes for other lesson taught by Helene is the importance of tice of a traditional French chef. Jones has a deep my kids. teamwork and treating everyone in the kitchen as a respect for classical techniques and a certain menDinner: Sauteed fish for my wife, roasted family member, rather than as a piece of equipment. tality that makes it difficult to accept the changes chicken for the family. Just because I love it... Burnt gives you understanding of how your personal that kitchens are going through. This might sound steak. life, addictions, relationships, and habits interfere similar to when the nouvelle cuisine revolution came about and some chefs refused to adapt the new with your work. Burnt shows you how adaptation is crucial for a cook if he or she wants to succeed in techniques. This contrast between modern versus ...more chef interviews in upcoming issues classical is best shown at the beginning of the movie the kitchens of the modern world.
Burnt Attempts to Portray the Life of a Chef
November 6, 2015
9
Culinary Crossword
Last Block’s Puzzle Solution
Second International Conference on Global Food Security Why it Matters to You The solution will be in the next issue.
BY: Kevin Markey, Editor-in-Chief Over the last two issues I have laid out why I believe it is so important for us as the future leaders of the food industry to be aware of the impact we have on food and feeding people. I stated how it would soon be up to our generation to make the monumental decisions that will impact billions of people. I laid the groundwork of a paradigm that is essentially; without an approach geared towards sustainability we as a species could be met with very dire circumstances in the near future. This all came to fruition when I attended the 2nd International Conference on Global Food Security, held at Cornell University from October 11th through 14th. From across the planet, researchers, scientists and academics from fields such as Microbiology, Agricultural Science and Environmental Law, discussed how imperative it is that we make a change now. I have to admit I was overwhelmed. I like to consider myself a fairly knowledgeable person. I read the news and follow current events, and I love to discuss the goings on of the world with my peers. However, surrounded by people not that much older me, and some considerably older, most with doctorates from universities such as Stanford, Cornell, Harvard, and Cambridge, I realized I am not nearly as educated as I thought. Yet, while the discussions I had were mostly made of me listening and nodding my head in agreement, when called upon, I
captivated the room, for my point of view was completely different from theirs. I was the sole representative of our field, the culinary arts. And they wanted to know what I thought about we can help with this task of feeding the world. There were Plenary Sessions in Bailey Hall, Cornell’s version of Marriot Pavilion, where a speaker would layout their topic like; Food Security in a Commodity Driven World by Dr. Rosamond Naylor, the Director of the Center on Food Security and the Environment at Stanford University. Dr. Naylor spoke about how the focus of food security for the past two decades has been calorie centered. Creating a problem known as ‘hidden hunger’. This problem has arisen by a system that has been diluted with nutrient deficient calories. Whereas now we must turn our attention to feeding the world based on micronutrients that actually sustain life over the long term. Another Plenary Session I attended was ‘A Consumer Perspective on Sustainable Food Systems’ presented by Dr. Corinna Hawkes. Dr. Hawkes is a Research Fellow at the City University of London where she was just hired as a professor of food policy. She stressed how over time food culture has shifted away from diversity towards overconsumption. This shift she argues has stripped the power from the producers i.e. the farmers and put it in the hands of the middlemen i.e. the disturber’s (heard of Sysco?) Dr. Hawkes gave four key actions that can be taken, one of which is; food
systems literacy for all, meaning, the education of the importance of balanced diets at an early age. There were also ‘Breakout Sessions’, where we got into smaller groups to discuss topics of importance such as; ‘Fish as a Source of Food for Growing Urban Populations’ moderated by Dr. Angela McIntyre of the University of Pretoria in South Africa. Dr. McIntyre lead off talking about how we over fished the world fisheries to a point of near extinction for many of the worlds fish. And then delved deeper into how we can use agro-fisheries in the future to feed millions. New technologies are allowing us to use aquaculture as a means to feed fish and plants at the same time. All over the world there are mass migrations from rural areas to the cities. With the demand for fresh local food evergrowing, it only makes sense to bring the farms to the city. Dr. McIntyre stressed the ability to grow crops on our rooftops and to soil those crops with the waste from fish. I understand that all of these ideas seem out of our reach for us as culinarians, as I found myself struggling to comprehend the complexities behind the science of environmentalism. Difficult must not be used as an excuse. We should be accustomed to bypassing the easy way and should take pride in the fact that this uphill battle will be won by us, the great minds that will soon make up food industry.
10
LA PAPILLOTE
Graduation
Steve Romaniello, CFE Managing Director, Roark Capital Group Chairman, FOCUS Brands
BY: Shelly Loveland, Staff Contributor
photo courtesy of Leslie Jennings
Steve Romaniello is a managing director for Roark Capital Group, an Atlanta, GA-based private equity firm specializing in working with brand management, franchise, environmental services, and marketing services companies with attractive growth prospects. Mr. Romaniello also serves on the company’s Investment Committee. In addition, he is the chairman of the board of FOCUS Brands, the franchisor and operator of more than 4,400 ice cream stores, bakeries, restaurants, and cafés in the United States, the District of Columbia, Puerto Rico, and more than 60 countries, under the brand names Carvel, Auntie Anne’s, Cinnabon, McAlister’s Deli, Schlotzsky’s, and Moe’s Southwest Grill. FOCUS Brands is also the franchisor of Seattle’s Best Coffee on military bases and in certain international markets. In 2003, prior to joining Roark, Mr. Romaniello was named FOCUS Brands president and chief executive officer. He joined Carvel in January 2002 as president of the Franchise and Foodservice Division, and laid the foundation for the strategic turnaround of one of America’s favorite ice cream brands. Once the Carvel system was stabilized, the company was renamed FOCUS Brands to reflect the organization’s long-term vision to become a multi-brand franchisor. Under Mr. Romaniello’s direction, and with the support of FOCUS Brands owner Roark Capital Group, the newly formed organization acquired Cinnabon in 2004, Schlotzsky’s in 2006, and Moe’s Southwest Grill in 2007. Auntie Anne’s joined Focus Brands in 2010 and McAlister’s in 2013.
Prior to accepting the post at Carvel, Mr. Romaniello was president and chief operating officer of U.S. Franchise Systems (USFS). Joining at the company’s inception as a senior vice president, he helped grow USFS from one brand with 27 hotels in nine states to three brands and more than 500 hotels open in 47 states and five countries. Before joining USFS, Mr. Romaniello was Holiday Inn Worldwide’s youngest vice president, and was responsible for franchise services, support, and training for the 1,700 hotels in the U.S., Canada, and the Caribbean operating under the Holiday Inn and Crowne Plaza brands, as well as franchise sales in the region. During his tenure, the hotel company increased its franchise sales from 60 in 1991 to 300 franchises in 1995. From 1988 to 1991, Mr. Romaniello held various positions with Days Inn of America. A native of Stamford, CT, Steve Romaniello is a graduate of Tufts University and a Certified Franchise Executive. He is a member of the Board of Trustees of The Culinary Institute of America, and also serves on the Board of Directors of Anytime Fitness, Arby’s, Corner Bakery and Il Fornaio restaurants, and Wingstop. Mr. Romaniello’s many honors include the International Franchise Association’s Ronald E. Harrison Award for his work in the area of diversity, the Nation’s Restaurant News Golden Chain Award, and the International Foodservice Manufacturers Association’s Silver Plate Award.
AOS Graduating Class of November 6, 2015
Culinary Arts Group #1
Front Row: Worrakarn Chatsirimongkol, Michelle Polifrone, Andy Lam, Jao Hyun Cho Back Row: Kenneth Robinson, Josh Kemp, Matthew Giarratano, KiYeal Choe, Seungbeom Hong
Culinary Arts Group #3
Front Row: Margaret Redemann, Haishi Cheng Liang, Daniel Je, Josephine Kwon, Taehyeung Kim Back Row: Baeng Gaen Jean, Frederick Hernandez, Andy Francis, Osiris Delacruz, Phillip Boser, Jun Hee Park
Culinary Arts Group #2
Front Row: Ariel Zebede, Jamie Capone, Chynna Gonzalez, Francis Sun Back Row: Frederick McCollum, Tristan Canter, Louis Mezzone, Jarek Collazo, Wendi Velazquez
Baking & Pastry
Front Row: Jordan Turkin, Brandi Fiester, Tiara Henry, Jorina Wilson, Yuezhou Zhu Middle Row: Lein Wong, Jessica Sheperf, Michelle Siddiqui, Alexandra Gorbsky, Ashlee Aidi, Jodie Jones, Molly Delbrouek Back Row: Sara Brown, Ana Pino, Andrea Bora, Mackensie Hartsock, Evelyn Velazquez, Taha Khan, Marissa Hussein
November 6, 2015
Sports
11
CIA Steels Dice Up the Competition
BY: Jeff Levine, Staff Contibutor Student-athletes at the CIA continue to earn honors for their sports success. In women’s volleyball, junior Emily Brown (Clarence, NY) was named the Hudson Valley Intercollegiate Athletic Conference (HVIAC) Co-Player of the Year. For Brown, it’s her third straight year on the All-Conference Team. She was joined on the All-Conference Team this year by sophomore Marcela Andonie (San Pedro Sula, Honduras). The Steels went all the way to the conference championship match, before falling to College of New Rochelle. CIA beat Pratt Institute in the semifinals and finished the season with a 9-7 overall record. Earlier in October, junior Trish Tran (Germantown, MD) was selected as HVIAC Rookie of the Week for a 21-assist, seven-ace performance in a win over Cooper Union. Also, Freshman Megan Read (Gainsville, Florida) was named Confernce Rookie of the Year. In cross country, senior Jonathan Allmond (Baltimore, MD) was named HVIAC Runner of the Week after completing the eight-kilometer course at the Mount Saint Mary Invitational in 31:59. The fall season wrapped up with Allmond repeating as the CIA’s top finisher as the Steels men’s cross country team finished 3rd in the conference championship
race. The women’s team took 4th place in the championship. The soccer team finished with a 4-6-2 overall record, just missing the playoffs after a 1-1 draw against Vaughn College. Mid-
Volleyball Team Statistics
photo courtesy of Emily Brown fielder Brent Goodbrake (Tuscaloosa, AL) and defender Michael Graham (Phoenixville, PA), both freshmen, were named to the 2015 All-Conference Team.
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LA PAPILLOTE
12
A Message from Dr. Ryan
Announcing the Culinary Institute of America at Copia
BY: President Tim Ryan
Today is an exciting day for our college, and the culmination of years of hard work by many. Friday afternoon we completed the acquisition of Copia in the City of Napa! The Culinary Institute of America at Copia will carry forward the facility’s original goal of providing excellence in culinary education and food-based experiences to Napa Valley visitors. The Culinary Institute of America has acquired Copia and will reestablish it as an innovative wine country destination for food and wine experiences. Public programs at Copia will be introduced in 2016. As I’ve shared with you, The Culinary Institute of America has a long history with Copia. In fact, we were one of Robert Mondavi’s original partners in the effort. During the preliminary planning process, we decided instead—and with Bob’s blessing—to acquire and develop the historic Greystone property in St. Helena on our own. That was more than 20 years ago, and today we need to expand further. Given that, we are excited to now be able to continue Bob’s vision for Copia and the Copia name. With its degree programs and concentrations, the Greystone campus is being stretched beyond its capacity, and Copia provides us with much-needed room to expand. The addition of Copia actually allows us to move forward with the Greystone campus master plan. Greystone will, of course, continue to be a busy, vibrant center for our education mission. Copia adds to our presence in the Napa Valley, and it enables us to advance and create additional programs, services, and revenue streams for the college. It’s important to note that the addition of Copia to the CIA family does not represent the addition of a new campus per se, but more a new facility for our California campus. Yes, the CIA at Greystone and the CIA at Copia will both now be referred to as our “California campus,” which just happens to consist of two distinct facilities—one in downtown Napa
demos, wine tastings, and other public events while also growing the Vintners Hall of Fame, establishing a museum on site, and providing a permanent home for the CIA’s Food Business School. Situated next to the Oxbow Public Market in downtown Napa, the college will be able to provide visitors to the burgeoning Oxbow district an expanded array of food and wine offerings. The City of Napa has done a tremendous job bringing vibrancy to its downtown, and the CIA at Copia will provide a spectacular new destination for visitors to the region. We are confident that Copia’s situation within this fast-growing culinary hub will reestablish the facility as a focal point both for wine and food enthusiasts to experience the Napa Valley and for the strategic growth of the CIA’s worldclass education programs. At this time, we anticipate being able to open in phases starting in the spring of 2016. Over the next few months I will share much photo courtesy of ciachef.edu more information with you about our plans for the CIA at Copia as details are finalized. Please (Copia) and one in St. Helena (Greystone). keep in mind that this is a work in progress and Copia also comes with a staff of six that has been working to maintain the facility while that we will do our best to keep you informed about our plans in a timely fashion. The introit has been vacant over the last eight years. duction of the CIA at Copia is going to require We’re proud to welcome these individuals to a great deal of effort from many—and I thank the CIA team. you in advance for all that you’ve done, and The Copia building is more than 80,000 will continue to do, as we write this new chapsquare feet—just a little smaller than ter in the history of the college. Greystone. It contains a 280-seat theater, two The acquisition of Copia is a real benefit restaurant venues, a 100-seat demonstration kitchen and theater, library, retail space, class- for our entire college community, and—like Greystone decades ago, San Antonio in 2008, rooms, and exhibition spaces. There is also an and Singapore in 2010—its establishment outdoor amphitheater with seating for more provides strong evidence of our capacity to than 700 and an array of outdoor gardens. continue to grow and innovate as we approach We’re still in the process of determining which programs are going to be held at Copia, our 70th anniversary in 2016. I look forward to sharing more details with although I can tell you that we will offer new you soon! experiences for Napa Valley visitors. We’re excited about the development of Copia’s kitchen classrooms and how they will allow Dr. Tim Ryan us to expand our Food Enthusiast offerings. President We also plan to use Copia as a space to host a greater variety of lectures, presentations,
photo courtesy of ciachef.edu