Volume 36, No.16
December 17, 2015
La
Papillote Saying ‘Farewell’ to 2015
CIA Within the year, The Culinary Institute of America gained two wonderful new properties. Both The Egg on the Hyde Park campus and Copia as an addition to the California campus, bring greater opportunity for the CIA to expand its educational mission and provide a food-based experience for the public. The Egg Cracking Ceremony took place on June 29th, 2015. Adding to the student commons a warm area for healthy meals and always some great people watching. Each semester, Bachelor students are able to display their learning through the Innovation Station, where the entire pop-up restaurant concept, menu, and business plan are created by the students themselves. Besides having food available around the clock, the Egg provides wine and student-brewed beers from the in-house brewery for the students and public to indulge in. As a center for student gathering, other universities may take note of The Egg, as a model for improving their own cafeterias. This November, the California campus gained Copia in downtown Napa. With this addition, the CIA will be able to provide an improved food and wine experience to the region and its visitors. Copia will nearly double the size of the California campus, with ample space for kitchen classrooms in conjunction with the brimming Greystone property. More information on exactly what will be held in the facility will come later, but will include a museum, the CIA’s Food Business School, and more programs for the public to partake in. The campus is looking to open in the Spring of 2016. Influential Chef 2015 Joshua Skenes, a Florida state native, who took his art to San Francisco where he opened Saisonmeaning “season” in French. Saison earned its third Michelin star in 2015, and four stars awarded from The San Francisco Chronicle, the restaurant continues to carry its momentum. Skenes focus’ on bringing food back to its basics while managing to keep each course cost fewer than ten dollars, although the menu at Saison is currently priced at $289 a person. His team emphasizes the freshest ingredients, “When you eat a turnip and you’re like: That’s the best turnip I’ve ever had in my life. Because then it creates new possibilities for the food you’re going to cook .You don’t have to add all this sh*t into it. You don’t need a bunch of seasoning. You don’t need a bunch of butter. Same old song”. Chef Skenes believes that for ingredients to reach their full flavor
“Campus News”
“Student Profiles”
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potential, they are to be prepared with components spired attacks on Beirut and Paris have shocked from their natural habitat from which they are har- the world. Syria is having an intensely violent civil vested- an imitation of their environment in edible war and the 4th largest city in Jordan has become the highest concentration of displaced citizens and refugees in the world. ISIS has threatened New York City and Washington D.C., and America has agreed to reoccupy Syria with ground troops. What many consider to be a step backwards but may be the only short term solution to the current swell of violence there. Refugees are spilling into Europe and America resulting in a rise of xenophobic and racist rhetoric in the international forum. Many people don’t know what to do with the influx of displaced citizens, and meanwhile thouphoto courtsey www.kevineats.com form. Skenes shows a recognition of quality, sus- sands of people keep dying in the war torn parts of tainability, and that a restaurant is more than just Syria and Jordan every year. a business. Even opening an eight seat popup suThe Palestinian/Israeli conflict continues and shi restaurant within Saison in collaboration with there seems to be no resolution in sight. The conChef Jiro Lin. troversial Iran nuclear deal has left many quesInternational Affairs tioning the foreign affairs policy of the Obama ad2015 has not been a good year for the unrest and ministration as it seems to have given Iran certain instability of the Middle East. ISIS has risen to the freedoms in trade with neighboring countries of level of international threat, more and more people weapons and war supplies, in exchange for barring who are unsatisfied with their living conditions their nuclear capabilities for more than a decade. This compromise leaves a sour taste in the mouths of many, but may have been the only diplomatic solution to a potentially catastrophic situation. One can only hope that 2016 and the upcoming election can create positive momentum towards effective change and peace in the Middle East. Tipping the Scale This year is coming to a close and with it we see the act of tipping slowly starting to vacate as well. This year marked a time in which resphoto courtesy www.ngm.nationalgeographic.com taurants started a movement and the constant threat of war are pledging them- to ban tipping with new “hospitality included” selves to their ranks. Poisonous American rhetoric policies. This movement among certain restauabout Muslims is used as a recruitment tool (here’s rants increases the standard pay of a server, while looking at you Donald Trump and Ted Cruz). ISIS subsequently terminating the ability to accept tips claims that there are several members living in the from customers. The idea behind this was so the United States as we speak, knowing this demands front of the house would get equal, or in some a higher amount of attention be payed to the na- cases lower pay, than the chefs and cooks that are tional rhetoric towards the muslim community. solely responsible for the food the customer enTurkish anti-aircraft guns shot down a Russian joys. This comes as a double edged sword howplane in what is considered an act of war. ISIS in- ever, while at the same time it makes pay equal, it Continued on Pg. 6
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“Features”
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LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
En
December 17, 2015
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS
Cindy Yuong Matthew Stocker Mary Merkel Evan Chilastri Jessica Englad Nicholas McCall Claudia Hansen Hanna Krilov
From the Editor’s Desk
Ian Gilchrist Jessica England Sarah Lubitz Shelly Loveland Cameron Cavida Matthew Ivins David Whalen
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.
December 17, 2015
Good tidings to all,
As I type this, I impatiently wait for the moment I can step on an airplane and f ly home for winter break. This will be my fifth time leaving somewhere to go home for Christmas. Going to visit the place I call home and knowing I’ll be leaving again very quickly was a strange feeling. But eventually I realized it is just part of the cycle, I’d grown up and f lown the coop. Being able to see myself as an adult has enabled me to better enjoy my time at home with family. I can now see why the moments with loved ones are few and far between, and should be cherished emmensly. While I was lucky I was able to f ly home during the holidays, many of my fellow Marines and Sailors were not afforded this opportunity and were deployed many miles from home, family, or a warm fire. It may not be comparable in scope, but, there are many CIA students who; whether working doubles in the kitchen, or grinding their way through their externships, may not get to enjoy these comforts during their winter break either. For all of our collective kvetching about the long and repetitive days, let us take the time to appreciate all that our education offers, and the chance to share these newfound skills, and abilities with our families. All of us here at the CIA deserve this winter break, yet often, two weeks off is more than most culinary professionals will see in a year. But alas, we are not professionals yet. As students we can use this time to relax our minds and cleanse our souls as we prepare for our new classes, and enjoy our holiday season in good cheer. Don’t study too hard over break, but don’t party too hard either, it is only two weeks after all. I along with the rest of the La Papillote staff wish everyone safe travels and a very happy New Year. See you in all 2016 shoemakers. Slaíte, Kevin J. Markey Editor-in-Chief
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: Kevin Marlkey, 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.
Cindy Yuong Social Media Editor
Alexis Brown Layout Editor
Sarah Lubitz Chief Copy Editor
Matthew Stocker Director of Campus Outreach
NOTICE OF NON-DISCRIMINATION
The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following persons have been designated to handle inquiries regarding the non-discrimination policies:
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December 17, 2015
CIA News BY: Jeff Levine, Staff Contributor Campus Brewery Hires Well-Known Brewmaster Hutch Kugeman has been named opening head brewer for The Brewery at the CIA, a new educational facility on the New York campus created in partnership with Brooklyn Brewery. Hutch was brought on board by the CIA and James Beard Award-winning Brooklyn Brewery Brewmaster Garrett Oliver. He will lead the production of four kinds of beer for the public restaurants and student dining facility. The brewery is primarily a classroom where bachelor’s-level students learn about the ingredients, equipment, and techniques required to produce ales and lagers in a course titled The Art and Science of Brewing. The class, which launched this semester, helps future chefs think differently about beer, elevating its status as a fine beverage on a level with wine. Hutch will work with the faculty to educate students about the intricacies of brewing. So while students at other colleges may be drinking beer, CIA students earn college credit for brewing, studying, and yes, tasting beer. Hutch’s beers have won numerous awards, at venues such as, The Great American Beer Festival, World Beer Cup, North American Beer Awards, and TAP New York Festival. Veterans Receive Discounts at CIA Restaurants On Veterans Day, the CIA announced its participation in a program to provide restaurant discounts to those who served in the United States military. The special deals at the New York campus restaurants are being offered through the Find and Assist Veterans of Record (F.A.V.O.R.) card program. “The CIA is proud to join the Return the F.A.V.O.R. program and participate in this wonderful opportunity to give back to our veterans,” says Waldy Malouf, senior director of food and beverage operations. “The college was founded to train returning GIs for the hospitality industry and we are delighted to continue to educate and support our men and women in uniform.” Veterans who have a F.A.V.O.R. card receive a 25 percent discount for lunch or dinner Mondays through Thursdays at The Bocuse Restaurant, American Bounty Restaurant, and Ristorante Caterina de’ Medici. Reservations are suggested and can be made by calling 845471-6608. The CIA’s commitment to America’s service members goes back to its 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 nearly 70 years, 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 careers. About 150 students who have served on active duty in the U.S. Army, Navy, Air Force, Marines, or Coast Guard currently attend the CIA, many with the assistance of Post-9/11 GI Bill and Yellow Ribbon Program benefits.
SGA Update BY: Evan Chilastri, AOS Culinary
Campus
Change is a beautiful thing. This week we say goodbye to our old AOS and BPS representatives in SGA and hello to 4 promising new students taking the mantle. Congratulations are in order for our new AOS Culinary reps; Rebecca Cho and Raymond Delucci, our new AOS Baking and Pastry Rep Camila Corbella, and new BPS Rep Zach Moquin. Elections were held last week to determine which young prospect would be responsible for the voice of the students. The results ended with the most ambitious and well-rounded students being chosen to speak on behalf of all students within their relative groups. Hopefully they will be able to adequately live up to the standards of past representatives and further change our community and way of life for the better. I had the pleasure of talking to new AOS Culinary Rep Raymond Delucci about his new responsibility and how he plans on enacting change on our campus as well as filling the shoes of previous reps. When asked what made him run for SGA he replied, “I really like helping people. I was apart of student government in my school, I was state secretary for SkillsUSA, and I’m an Eagle Scout. If I’m not helping someone I feel like I’m wasting my time. I want to make a difference on campus and try to achieve the best possible community for the students. I ran so that I could make this campus better.” In his words you could feel the raw potential and passion to truly make this campus a better place and should give the AOS Culinary students peace of mind that they are being represented by people who truly care. Alongside elections, at the last SGA open forum we saw the deactivation of both the Brew Club as well as the Mixology Club, which makes for a very sad day for all alcohol enthusiasts. It’s disheartening not to see the appreciation for alcohol among students seeing as how it plays such a large influence in this industry. The majority of income in most restaurants is attributed to the sale and consumption of alcohol, leads one to ask the question; why alcohol is a borderline taboo conversation here at the CIA. Hopefully we see a return of these clubs in order to further the education on alcohol outside of the class room in a format that respects its worth in the industry. Another big change coming is that the innovation station in the Egg is being changed over to POCO (Potato Company). There will be a variety of potato centric dishes served at very reasonable prices.
A Community within CIA
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BY: Mattew Stocker, AOS Culinary As the cool air fills our lungs and has us grasping for a bigger blanket, we embrace the holiday season cheerfully. Winter break at the CIA is one of the most anticipated times of the year for the chance to go home and see our families, as most of us do, to share jokes and tell stories of our many successes and few failures here in Hyde Park, NY. We talk about friendships we have made and classes we mostly attended, whether simple or stressful. Often, what we forget is that all of us share one thing; the journey we are all on together. There is much speculation on whether family is a blood relation, or if it is a bond shared by those who struggle and prosper side-byside. CIA students know more than anyone, that a group of twenty students can become a family through their experiences. What sets The CIA apart from more conventional schools is that we keep the same core classmates for two years, an astounding thought to many. With its own set of pros and cons, this system allows students to bond on a much deeper level than if we only met each other briefly. AM students go to class before sunrise while PM students go home after sunset, following a daily monotonous routine can take a toll. At first, some students aren’t able to handle the workload and early mornings or late nights, but that’s what your team is for. From day one, you are face to face with your emotional support system for this chapter in your life. You quickly decipher everyone’s personalities, and know who is best suited for any given task. Noticing these traits is a key factor in creating valuable relationships during the time you attend class, and setting up lifelong friends after you graduate. It is possible one of the reasons The Culinary Institute of America rises above not only other culinary schools, but many other universities is the inherent teamwork and sociability. These two qualities are what most bosses, from executive chefs to CEOs, look for when they build their teams. The same teamwork you find at home when you make dinner with your family is the same teamwork you share with your baking or culinary group as you work through a dinner rush. When you make friends within your class you connect on a genuine level. Aside from friendships, a small environment such as The CIA helps embody comfort and instill routine. Within these principles you are able to go to lunch at the same time every day, able to see the same people every day, and you attempt to make your day the most efficient it can be with little disturbance to the flow. When students leave campus for the holidays, I hope they can all smile proudly while sharing their memories from school.
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LA PAPILLOTE
Student Profiles
Humans of The CIA
BY: Mary Merkel, AOS Culinary -Why did you choose food- where is your idealism, or some of your aspirations? -What made you choose the CIA? -Where do you want to take your career?
Kaylee Gill, Woodriver Nebraska- 7th term culinary science- baking division: I visited CIA at the end of junior year in high school, and I loved it. I never considered baking a career until sophomore year; there are not many technical schools in the Mid-West. I’ve been Interested in food from a young age, It was between University of Nebraska- Lincoln In Nebraska, for food science, but I chose passion over that, and here I am. I chose the CIA, mainly because I wanted to get out of Nebraska, I wanted to come to what’s widely considered the best culinary school, for food and science, I wanted to just try something new. My ultimate goal is hopefully something I enjoy and where I’m helping people at the same time. I have always loved science- and baking, the imperialism and science that baking has, I love. I am currently looking at, well many things; I wanted to get back into fine dining, more on the test kitchen side. I externed at Blue Hill and I really appreciate what they’re doing there. I grew up on a farm. I am hoping to introduce more affordable healthy foods because
with my decision here. Also growing up in high school my family has always motivated me to go to culinary school. My oldest sister was one of my mentorsshe gives really good advice- she’s from New York too, so she recommended it, and I usually listen to what she has to say. I live in Texas now, and there is a CIA campus there, I chose here because I trust my family’s opinion. I want to see myself working in different res taurants and having a leader that I enjoy learning from, and being in a position where I can gain the most skills.
Hernan Angarita- Caracas, Venezuela- Culinary Science- 8th semester: I was working as a line cook in Venezuela I was working with Edgar Leal, a CIA grad. We did events, I was his sous chef, He told me I should get some recognition worldwide and he said the CIA was the best choice he referred me to here, and here I am. I chose the CIA since it’s the best school; there is no better school here on the continent. I want to drive away from the whole Michelin star concept; the modernist idealism is great but its different from every day eating. Sure, it’s nice for special occasions. I want to make good food, well crafted food, with simple good, clear flavors, I’m going to use some of the cooking techniques I’ve learned here, such as fermentation and apply them to Latin American cuisine.
As a kid, the first real dinner I made was a really fancy dinner menu for 15 people; I had just turned 14 years old. When I cook I get this strange feeling of very intense emotion, it’s like nothing gives me this emotion in the same way, and I want to do it for the rest of my life. I chose the CIA because I had graduated from culinary school in Italy and I decided I was too young to start my own business, so I decided to keep studying. So all the recommendations I had, said come here. In the future, I want to have my own restaurant. I still haven’t decided what I want it to be. But it’s going to be very creative, and the food will be inspired by art and nature, it’s going to be very different, not what everyone else is going to be doing. The food is going to be amazing.
Stephanie Smida- Lagrangeville, New York, Baking and Pasty/ Culinary Science: When I was in fifth grade, I came on a tour here, I was really amazed with everything I saw, I told myself this is where I wanted to go, and when I was deciding what I waned to do, I still wanted to go here. Location was a big part on choosing the Cia, I saw chefs teaching smaller amount of students, and I wanted more individual attention from the chefs themselves. Right now I am in Research and Development for Culinary Science. I want to focus on Dietary Restrictions such as gluten free, dairy free and vegan on a large production scale, which is slowly up and coming.
The Roman Catholic Chapel of Our Lady of the Way (La Madonna della Strada)
Holy Mass Sundays 10:00AM & Noon Holy Days 12:00PM Danny Seo- Carmel, Indiana, AOS Culinary: Growing up my dad was in the food industry, culinary school was my second option, and pre-vet was my first option. I chose this instead of med school. So far I am very happy
Ezio Bertorelli- Caracas, Venezuela. Entrepreneurship concentration, within business management:
Chaplain: Father Marc Oliver chaplainua@gmail.com Office: 845-331-0436 Cellular: 845-594-9111
December 17, 2015
Features
A Creolé Christmas
BY: Jessica England, AOS Culinary New Orleans is an electric city, buzzing all of the time. Traditions are plentiful and football, food, and family reign supreme. The people, history, and magic of New Orleans have been deeply seeded for centuries, and, as construction in the city continues years after Katrina, the city’s chest swells with pride. People born and raised in New Orleans are strong, resilient, and have overcome tragedy with high spirits, and they have even higher aspirations for the city’s potential. Most of my social experiences in New Orleans are also cultural ones, and the majority take place within the confines of a kitchen. Therefore, much of my perspective of New Orleans is being filtered through an uncommon lens and the point of view of people who share the commonality of kitchen life. One of the more unknown traditions in New Orleans has been the gift of a lagniappe. A unique token of gratitude in New Orleans comes as a bonus gift, referred to as a lagniappe, pronounced ‘lan’yap’. it’s a fusion concept unlike any other. Stemming from French and Spanish influences, it is said to be a derivative from the French word “amuse-bouche,” while originating from the Spanish term “la napa,” meaning “the gift.” However, the word is indigenous to Southern Louisiana, and, more specifically, created by
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the Creole culture with its many global influences. It is not limited to the food industry, and extends into many local divisions of hospitality. Lagniappes are mostly given to loyal guests or friends of a business. They are not necessarily asked for or requested, but are offered upfront, enouraging retail sale. As an example; when you buy a mattress, we will offer two complementary pillows for your transaction with us. Yet, on many occasions, patrons of the establishment will be given a lagniappe as a thank you for continued loyalty.
familiar as a baker’s dozen. However, as far as my externship site, Ralph’s on the Park, goes, it is a planned execution of a one bite appetizer. Lagniappes do not have to be lavish works of art, but they can be. A simple main ingredient, complimentary sauce and a garnish will also do. One essential approach to lagniappes in the culinary arts field is to make the food as exciting, bold, and memorable as possible. After all, you may only get one bite to impress your guest. The expression of flavors depends on the establishment, its approach to cuisine and often times the guest, but, traditionally this hor d’oeuvre is meant to showcase the chef’s philosophy towards cuisine. This friendly acknowledgement to the customer is a promising part of New Orleans culture, and a reflection of their generosity and roots concentrated within the community. In lieu of the holiday season, keep your own traditions alive, and maybe even adopt a few new ones. Extend your hand and give a little something extra to those you may or may not know. Give for giving’s sake, whether that be by volunteering, sponsoring a child’s Christmas, or Ralph’s on the Park serca 1900 http://www.websitesneworleans.com adding an additional spark to your hospiOften in the culinary industry, one will re- tality by offering a custom of New Orleans by ceive providing a lagniappe to loyal guests or loved a lagniappe as a gesture from the owner or ones. It does not have to be costly, but its value manager. It could be an increased portion, will remain with that person, and it will not go such as a bowl of soup instead of a cup, or as forgotten. Happy Holidays!
Technology Meets Morality
BY: Kevin Markey, Editor-in-Chief
The future of food is a road of a hundred forks. From more recent trends like sous vide and farm to table to the long standing ones such as the pursuit of the perfect glass of wine, the industry is ever evolving looking for the new clever ways to improve upon; ‘The Experience’. Though occasionally we are met with questions of morality that can’t be answered easily. In the search for morality we are forced to communicate as a society and determine where our line is. Cloning is at the forefront of the debate on the morality of food. No this isn’t a galaxy far far away, instead it’s only an ocean away, in China. China has recently approved the construction of a facility that will produce over one hundred thousand head of cloned cattle every year, with a plan to upscale to one million in the near future. Regardless of morality, this feat is monumental considering the largest American herders don’t even top twenty thousand head. The Chinese have effectively entered the 21st Century of food production. The company that will be conducting this scientific and agricultural feat is Boyalife. In the same facility Boyalife in conjunction with South Korean company Sooam Biotech, will be cloning racehorses, police dogs, and pet dogs that will be sold to the public for upwards of $100,000. What does this mean to us as culinarians, Americans, and humans? Food that wasn’t grown in a pasture or on a farm but rather in a
test tube will soon be in our kitchens and on our plates. Is this a positive or a negative? There are dozens of questions that arise when contemplating the morality of eating cloned food. It is on us as the future leaders of the food industry to ask each other these questions. It is on us to seek out the answers in order to best inform our peers and ourselves. The main issue I hold with China’s cloned food project isn’t one of morality, but rather one of science. Agriculture is the number one man-made contributor to green house gases. From the fertilizers we use to grow monoculture crops to the methane created from massive cattle herds, of all our bad habits that are destroying the planet, our diets and food consumption are by far the most destructive. So to China wanting to eat more beef I say; you can have your cake and eat it too. Instead of using resources on cloning look to emulate companies like Beyond Meat, where they are breaking down plant proteins and reassembling them as animal protein, putting a very new spin on the old concept of ‘veggie-burgers’. Other companies like Hamp-
ton Creek are doing similar molecular breakdowns with plant protein and creating Mayonnaise without eggs. Using plants to create foods that are similar to animal based ones is a step in the right direction towards a healthier future, for us and for the planet. I’ll admit I don’t know everything (hear that Dad?) and that in studying future food technologies I occasionally find myself stumped by the
http://www.freestockphotos.biz/stockphoto/10209
science. It would be naive of me to attempt to act as an expert in this field. What I do know about food is; that we need more of it and we need to waste less of it. If we as a species have evolved to the point where we can grow food in a lab, then how can we deny a possible route to more food based on morals defined by secular arguments?
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Features
LA PAPILLOTE
Farewell to 2015, cont’d...
Center isle of Expo Milano 2015 at peak hour
was the cheapest solution for restaurants. Instead of increasing back of the house pay to meet the average income of wait staff, tips included, they propagate the death of the middle class by cutting off income for servers and leaving cooks to the same unfair wages they’ve been experiencing for years. Changes like these, although at face value seems wise, come at a great cost. We are witnessing the death of a class. We are hearing more and more talk of the “1%”, especially in the food industry, where we go into work and break our bodies and minds just to end up in the lower class tax bracket. There has to be a better answer than the termination of tipping, and hopefully the New Year will bring that answer. Burnt While the year comes to an end, we as culinarians realize we only have two things to call our own: our knives and our reputation. We look back on how events this year have changed America’s idea of ‘The Chef’. Notably, we remember Hollywood’s perception of our world; “Burnt”, another underdog story of a foul mouthed, yelling chef. Then we realize, most kitchens aren’t like that.
should not only be to praise and scrutinize, but to see what we can do better. The public’s interest in the kitchen will forever be growing, and our generation will be the one to set it on the right path. GMO Salmon AquaBounty Technologies unveiled the new genetically modified AquaAdvantage Salmon to the public this year, setting off a frenzy in the media and food industry. AquaBounty’s salmon is an Atlantic Salmon bearing a modified gene from the Chinook Salmon and Ocean Pout, that enables it to grow far faster than its wild counterparts, with greater meat yield. The FDA approved the fish for consumption, and despite the agency assuring the public that it was safe; the food industry is still not convinced. Companies like Whole Foods and Trader Joe’s have announced they will not be sourcing the AquaAdvantage, but AquaBounty says it will be at least one year before their fish stocks are sufficient to take their product to market. The AquaAdvantage grows at twice the rate of normal salmon, more than doubling its length and weight within 18 months. The FDA does not differentiate between wild and genetically-modified salmon, and companies are voluntarily asked to label their products, but the agency is certain that there are no side-effects from consumption. Food Writer for the Toronto Star, Michele Henry, describes the Salmon as “Buttery, light, juicy. Just as Atlantic salmon should be” in the AquaBounty press release. The flesh has a “mild delicate flake, and the meat is moderately firm. Blind taste tests have consistently found that our AquAdvantage Salmon AquaBounty salmon next to its non-GMO counterpart photo courtsey www.popsci.com is among the world’s most delicious”. America has been under the impression, thanks to They have also released information on its nutriChef Ramsay and a few other reality shows, that tion, and how to work with the fish in kitchens. Is the kitchen is an area where no one is allowed to the culinary world ready for the AquaAdvantage? have fun or have self-confidence. The release of Let’s see if this fish will be a game changer. Burnt should be something everyone in this indus- Expo Milano 2015 try pays attention to. Movies about chefs mean that Over the past six months, Milan, Italy has played the population is interested in our craft. It means host to the World Fair. Expo Milano 2015 was an that more people want to experience the restau- amazing spectacle that drew 20 million visitors. rant life, they want to spend their money on us. With a theme of “Feeding the Planet, Energy for And maybe, they are getting tired of the swearing Life”, Expo Milano was essentially an internationin the kitchen. Burnt grossed a worldwide $31.8 al theme park about food. We were lucky enough million while the light hearted comedy move to send one of our own writers to cover the event Chef, grossed almost $46 million a year ago. This back in May. One of the reoccurring themes of the tells us that the public wants to see the fun in the fair was; by as soon as 2050, the world’s populakitchen opposed to the swearing and put downs. tion will swell to nine billion and we need to find Maybe this marks a time in our industry where we a way to feed them. Most of the countries that had change the kitchen attitude. When we look back, it pavilions were there to offer their perspective on
photo courtsey www.expomilano2015.com
how exactly they intend to meet the goal. Will it be through science? Technology? Sustainability? Or will it be a combination of many components? The most impressive part about Expo Milano was the community of people all gathered in one place that all have the same goal; of feeding the planet. Sports
The Tree of Life and the Italian Pavilion at Expo Milano 2015 photo courtsey Kevin Markey
In 2015 the Kansas City Royals made their second consecutive appearance in the World Series. While they lost to the San Francisco Giants in 2014, another chance sprung upon them in 2015 and they didn’t fail to impress. The Royals won the American League Championship against the Toronto Blue Jays in six games and New York Mets won the National League Championship against the Chicago Cubs. In the World Series, Kansas City and New York played five games, and the Royals took home the trophy for the first time since 1985. Super Bowl XLIX (49) saw the New England Patriots and the Seattle Seahawks play at the University of Phoenix Stadium. The American Football Conference champion New England Patriots defeated the National Football Conference champion Seattle Seahawks with a score of 28-24. Super Bowl XLIX was the New England Patriots fourth Super Bowl title since 2001. In the 2015 NBA Finals the Golden State Warriors defeated the Cleveland Cavaliers in six games going 4-2. The Warriors beat the Houston Rockets to win the Western Conference championship, The Cavs beat the Atlanta Hawks to win the Eastern Conference champion-Continued on Pg. 8
December 17, 2015
Food Waste by the Numbers
Features
7
BY: Nicholas McCall, AOS Culinary
Forty percent of all American food production gets wasted every year. That is over 80 billion pounds of food. This is unconscionable considering that over 48 million Americans live in food insecurity (roughly fifteen percent of our total population) and that amount of food could feed almost all of them. There are programs that exist that try to reallocate the wasted food but the fact is that there is simply too much going to waste too fast. Supermarkets reject enormous amounts of food that doesn’t meet their sales standards of aesthetic perfection; throwing out crates of perfectly good produce just because they don’t believe the average consumer would like the look of a particular stalk of broccoli or blemished peach. Landfills are being filled with perfectly good food that Americans don’t even get a chance to see. The food then rots, becoming a significant producer of methane, and releasing those gasses into the atmosphere. Commercial businesses and the restaurant industry alike waste upwards of 10 percent of the food that comes in their doors, but this is usually written off as the price of keeping a professional kitchen going. The fact that this amount of food gets wasted in commercial kitchens despite the very real incentives for them to waste as little as possible in order to maximize profit is inconsistent with the philosophy of capitalism. One would think that even if they did not care about the future of the world they would at least care about the future of their business. The unfortunate truth is that not enough is done to prevent this kind of waste. Waste is discouraged, yes, but the kind of control necessary to prevent the human error responsible for the waste would be unethical even if it weren’t impossible. The other common loss of food in restaurants is simply what the customer refuses to eat on their plates (also known as “plate loss”). Restaurants and customers alike have to do better at confirming what the customer will or will not eat while they are ordering. Clearing the food on your plate when you go out to eat and at home, becomes a moral responsibility when viewed in juxtaposition to all of the facts. The weight of responsibility therefore, does not lie solely with franchises, restaurants, and cafeterias, but at modern households. People have to start eating the produce they buy, instead of just feeling proud of themselves for buying it, and then ordering a pizza anyway. Failure to solve the issue of food waste will be devastating to American ecology, economy, and even our national security. Farm to table has become farm to landfill in this age of American carelessness.
Many would argue that there are already numerous programs in place to combat food poverty, while this is true, unfortunately many of them are disconnected from a system that would offer strength. Canned food drives do little to nothing to combat hunger in America. Half of the donated cans get thrown out, because most of what people donate is the stuff that they do no want to eat themselves.This leads of course, to expired, inedible, or otherwise undesirable products being the bulk of the donated goods. Not to mention the fact that canned food is nutritionally dead, being high in sodium but not much else. This is a travesty considering that 1 in 7 Americans rely
mom and dad at home about some of these facts. Read the USDA food waste reports. Raise awareness on social media. Try not to screw up too many eggs on egg day. There are numerous ways that you can cut down the amount of food you waste on a day-to-day basis, but even just developing one or two new habits to combat food waste can cut your annual waste significantly. Those of you that wish to start your own restaurants or businesses someday should take things like portion size, and presentation, in to account regarding the fact that many people wont eat what they consider to be decorative on the plate. The average American consumer wastes 10 times the amount of the
Food waste from Cedar Rapids and Marion Wal-Mart and Sam’s Club stores being worked into yard waste and composted at the Solid Waste Agency’s compost site, 2011, in Cedar Rapids, IA (Liz Martin / SourceMedia Group News)
on food pantries and food banks to feed themselves and their families (www.usatoday.com). Food banks and food pantries that try to combat hunger in major cities simply cant meet the demand because they are underfunded. If you really want to help combat hunger you should donate to the nearest food bank, or even volunteer some of your time and labor. So what can you do about it? Well, the CIA alone wastes approximately 2 million pounds of food a year, and though there is growing concern over the issue, it will take students and faculty both demanding change to bring more immediate progress. You can start eating the food that you buy. Yes, it is that simple. The average household throws out 25 percent of the food that they buy, and the average college student wastes three pounds of food a week, at CIA that amounts to approximately 1,300 pounds of food a day. Don’t throw out the food you bring back to your room from The Egg, eat the crusts of your pizza. Don’t reject that edible shishito pepper garnish. Tell your
average Southeast Asian person. On top of that, a lot of American food is processed and comes wrapped in plastic. If the American food culture is changed, the positive impact on the environment is immeasurable. A report from the UK estimated that if all the worlds’ food scraps were eliminated from landfills, it would have the same effect on emissions as removing 1/5th of all cars from the streets. More and more horrifying facts come to light on this issue every year, and every year we as a country collectively shrug and eat a Twinkie. This has to stop as soon as possible or we will quite literally run out of food entirely. If climate change continues it’s current pace, we won’t be able to produce the amount of food that we are currently wasting let alone enough to feed the world. If we all make a little effort, it is very possible to make some significant improvements to the culture that causes so much waste, and hopefully prevent a cataclysmic future where we watch children compete in death games for food every year.
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LA PAPILLOTE
Sports
Turkey Bowl 2015
BY: Claudia Hansen, Sports Correspondent
It was a perfect chilly November day for flag football. Back on the 22nd, nine teams all joined on the CIA soccer field to participate in the Turkey Bowl. It was the 3rd Annual Turkey Bowl run by Mike Murphy, who was very happy with the outcome between the weather, sportsmanship and the fun. For the CIA Turkey Bowl, 9 teams participated in games of flag football between
10:30 am to 5:00 pm. Each team was composed of seven to eight players. And while they all battled hard, only one team could take home the trophy and the 20 lb. turkey. The winning team was ‘Crimson Tide’ led by Captain Brent Goodbrake. In the championship game, ‘Crimson Tide’ was matched up against ‘YTZ’. The final score was 35-34, it was a back and forth battle but ‘Crimson Tide’ came out with the win. When Mike Murphy was asked how he thought the day went he said, “everyone played well; great sportsmanship for a great day.”
Steels Basketball, Crossroad, in Season The CIA Steels men’s basketball team started off the season on a high 3 game winning streak, however as the schedule got tougher, the team dropped the next four of five. With five Hudson Valley Intercollegiate Athletic Conference games, they hold a record of 1-4. Although, games against King’s and Vaughn were fairly close with scores of 53-51 and 78-65 respectively. The Steels expected a good fight against Albany Pharmacy and Berkeley College, which are the best teams in the conference. The Steels played as best of they could even though it resulted in losses. There were some highlights of the game; RJ Yuokem scored 15 points and had 7 rebounds for the Steels. The final score of the Berkeley game was 127-60. One of the main reasons for the loss was that the team had 41 turnovers. Albany Pharmacy score was 76-46, with Michael Backer with 14 points and Nico Christianson with five rebounds. Overall, it was a very shocking outcome but the Steels played with a lot of energy. The game against Vaughn College went better than the Albany and Berkeley games, the final score was 78-65 as anticipated. R.J. Yuokem scored 25 points and tied with Anthony Russo and Nico Christianson with six rebounds. Vaughn out rebounded the Steels by 20 with most of the rebounds coming in the second half. Vaughn was able to take
Farewell to 2015, cont’d...
ship. Warriors and Cavaliers went 4-2 in six games. The win was important to The Warriors because they had not won a title in the last 40 years and this is only their fourth in franchise history. Even becoming the first team since the 1991 Chicago Bulls to win a championship without any championship experience from any player on their team. The 2015 Stanley Cup was the 122nd annual game played against the Chicago Blackhawks and Tampa Bay Lightning, The Western Conference champion Chicago Blackhawks defeated Tampa Bay Lightning in six games. This win made it their sixth championship win and third title in six seasons. A collaborative piece by: Cindy Yuong, Mary Merkel, Nicholas McCall, Evan Chialastri, Mattew Stocker, Ian Gilchrist, Kevin Markey, & Claudia Hansen.
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advantage of the lack of Steels defense and came out with the win. The most devastating loss was the game against King’s College, where the Steels, losing by only 2 points. In the final 20 seconds of the game, the Steels had three opportunities to tie it up, but they were just not able to finish. Tarik Rodrigues had two key rebounds and the Steels were able to cut the deficit to one point. Most recently, the CIA Steels defeated The New School 66-63, with Najee Woods scoring 18 points and George Musho with 5 rebounds. Nico Christianson sealed the game for the Steels by making two free throws with 16 seconds left on the clock. Najee Woods sunk five from beyond the arch, and was fouled on one shot, which led to a 4 point play This game was especially memorable because it was Ryan Swenson’s last game as a CIA Steel. Ryan Swenson of Fremont Michigan, is graduating on Friday, December 19th as a AOS Culinary Arts student. In the entire conference Anthony Russo averaging 6.6 rebounds per game, following slowly is Tarik Rodrigues with 5.4 rebounds per game. RJ Yuokem is averaging 19.9 points per game which makes him second in the conference. As the team goes on break, they know that they need to come back ready to practice hard and cut down on minor mistakes in order finish this season on a high note.
Decmeber 17, 2015
Entertainment
Holiday Crossword
Last Block’s Puzzle Solution
Across: 1. Massachusetts 2. Pumpkin 3. Cornucopia 4. Lazy Boy 5. Maize 6. Plymouth Rock 7. Gobble 8. Madden 9. Potato 10. Autumn 11. FDR
Sudoku
Designed by: Hanna Krilov
The solution will be in the next issue.
12. Thursday 13. Pilgrims Down: 1. Succatash 2. Pecan 3. Wampanoag 4. Macy’s 5. Three Sisters 6. Turducken 7. Cranberry 8. Marshmallows 9. Gizzard
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10
LA PAPILLOTE
Graduation
AOS Graduating Class of December, 2015
Culinary Arts Group #1
Front Row: Yoon Jung Chung, Ji Sun Kyung, Sarah Anne Matava, Shraddha Ajay Dodia, Yeon Sook Lee, Rachel Hardage Back Row: Gabriel Neo Wei Zhi, Jay Patrick Crawford, Dan Pelles, Haesung Lim, John Philip Bauer IV, Cheolsoo Lee, Nilson Chaves Netto
Culinary Arts Group #2
Front Row: Gabriel Allyn Waite-Santibanez, Krutarth Mehta, Alexis Aubrey Harrington, Soungho Lee, Charolette Anne Browder, Woovin Lee Back Row: Ben Barabi, Marcos Vega, Ryan Swenson, Bryant A. Haren, Shadaisa Monique Stevens, Thiana Alexandra Anderson
Baking & Pastry
Front Row: Maria E. Garcia Salas Vidal, Keya K. Bhatia, Genya Dampf, Emma Victoria DeRose, Namlarp Vitookijwatana, Kayla Hernandez Back Row: Mary L. True, Sabrina Caroline Wright, Akanksha S. Arora, Tiffany Zablah Assad, Kyle J. Kassmann, Grace Elizabeth Boucher, Alec Michael Barber, Devon Briar Lamm, Morgan Brianna Compton
AOS Graduation Speaker: Dominique Ansel
BY: Shelly Loveland, Staff Contributor
Chef/Owner of Dominique Ansel Bakery
a croissant and doughnut hybrid that debuted in May 2013 and was named one of the “25 Best Inventions of 2013” by TIME magazine. The pastry has been hailed in media around the world, and demand has been so great that it sells for up to 20 times its retail price on the black market. The chef’s other popular inventions include his Frozen S’more, Magic Soufflé, and Milk & Cookie Shots. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC” and Food & Wine called him a “culinary Van Gogh.” Chef Ansel opened his first celebrated bakery in New York’s SoHo neighborhood in 2011. In April 2015, he launched Dominique Ansel Kitchen in the city’s West Village. More than 70% of the Kitchen’s menu is either made, finished, or assembled to order, reflecting Chef Ansel’s belief that “time is an ingredient.” Two months later, he brought his famed pastry shop to the fashionable Omotesando neighborhood of Tokyo, where, along with the Cronut and other favorites, he offers many exclusive-to-Tokyo creations highlighting local ingredients and traditions. In July 2015, Chef Dominique launched U.P. (short for “unlimited possibilities”), his exclusive afterphoto courtesy of Leslie Jennings hours tasting table hidden within the Kitchen shop in New York. The table seats just eight Dominique Ansel is the chef and owner of guests and descends from the ceiling into the Dominique Ansel Bakery and Dominique Ansel center of the bakery’s prep kitchen, where Chef Kitchen in New York City, as well as Dominique Ansel serves an eight-course, all-dessert tasting Ansel Bakery in Tokyo, Japan. Chef Ansel is also menu, complete with cocktail and wine pairings. widely known for his creation of the Cronut™, Prior to starting his own businesses, Chef Ansel
was renowned in New York as executive pastry chef at Daniel, Chef Daniel Boulud’s flagship French restaurant. During his six years there, Chef Ansel was part of the team that led the restaurant to receive its first four-star New York Times review, receive three Michelin stars, and earn the James Beard Award for Outstanding Restaurant of the Year. He also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion. Chef Ansel has been honored with many accolades throughout his career. In 2015, he received the prestigious Ordre du Mérite Agricole award, one of the highest honors in France, for his dedication to promoting French cuisine and culture. The previous year, Chef Ansel won the James Beard Award for Outstanding Pastry Chef and was named one of Crain’s “40 Under 40.” In 2013, Business Insider recognized him as one of its “Most Innovative People Under 40” and the Daily Mail UK called him the “most feted pastry chef in the world.” He was previously named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional and one of the “Top Ten Pastry Chefs You Need to Know” by Time Out New York. Dominique Ansel is also often noted for his support of various charities, including the Food Bank for New York City, City Harvest, and God’s Love We Deliver. His first cookbook, Dominique Ansel: The Secret Recipes, was published in 2014.
December 17, 2015
Graduation
11
BPS Graduating Class of December, 2015
Applied Food Studies: Alexander Thomas Becker LeeAnn Kathleen Corrao Nicholas Paul Gonzalez Lindsay Katherine Ontko Melissa Anne Pianin Bogdan Aram Sudjian Lindsay H. Wenarsky Baking & Pastry Arts Managment: Elyse Nicole Alexander Alexandra Marcelle Artinian Samantha Moura Ayotte Samantha E. Beauchamp Jacqueline Kaye Benevento Megan L. Bernal Shelby Ann Bondzio Thomas Ryan Bradley Jessica Ann Colantonio Amanda Ryan Dassatti Jonathan R. Duncan Krysten Nichole Failing Emily Paige Fenton
Keely Kathryn Forrest Alexandra Lianos Fragoso Kevin Halim Allegra E. Kellorgg Dominique Grace Lombardo Destiny Pearl Lucas Alejandra Stephanie Nevarez Sarah J. Neville Christine Y. Park Gabriella Marie Pirrone Mark Owen Regentz Mary Natasha Seals John Andrew Spanninger Charlotte Catherine Anne-Taylor Emily M. Turner Krista Nicole Twiss Beatrice Leann Wilson Taylor Leigh Wong Culinary Arts Managment: Sariheidy Acuna Jonathan Meade Allmond
Elias Leonardo Andrade Alexia Ayala Diego Jaime Benitez Matthew Alfred Bertoni Denton Jospeh Brandy Jr Brenda Cabrera Noah B. Clickstein Kevin Dillon Conover Jessica Yvonne Crochet John Carlo V. De Vera Anthony James DeFrancesco Ross Westin Derby Zachary P. Dortenzio Sarah A. Drileck Michael E. Fellini Jonathan Maxwell Fisher Samantha Nicole Foresti Emma Kristin Fretheim Jason Neeb Fuller Brenda D. Gonzalez Ramirez Benjamin Philip Greenberg Courtney K. Hamblin Ashley Hawkins
Dylan L. Henline Aldo Hernandez Evelyn Edith Hetletvedt Santiago Hiriart Garcia John S. Hopkinson Brendon Daniel Hudson Kevin Kang Hwang Brian Keith James Yong K. Jang Kelly Ann Jennerich Su Jin Jeon Kenneth Michael Keane Charles Edward Kisiday Michael Philip Knipp Douglas Edward Lanham Elizabeth Ann Laws Mi Jean Lee Sinae Lee Nathan Robert Lehman Andrea Lozano Fernandez Seth A. Marino Christian Edmond McKenna Jaron Michael Mentock Samantha A. Metcalf Johnny Molina
Thomas Michael Napolitano Patrick M. Owens Tamar Shoshana Paikowsky Courtney Anne Parlman Andika Gema Patria Robert Kim Patzke Collin Pawlak Aliosha Phillips Fridman Dylan Ford Pitcher Ferdinand B. Ramilo Katie Elizabeth Ritchey Christopher Robinson Jonathan Rodriguez Nicholas J. Rojas Camry Jean Rusk Anthony John Russo Joseph R. Savelli Megan Raye Scrivner Eric Keenan Slade Nicholas Taylor Spiegel Robert John Tanner Zachary Bennett Taylor Daniela M. Traina Paul J. Valenti
photo courtesy of Leslie Jennings
Karla Stephanie Vargas DeAndre J. Weaver Theresa Wickersheim Christian Edward Yeung Yi-Hsin Yu Valeria M. Zamora Paige Cathryn Zelitsky Lauren Raquel Zimmerman Culinary Science: Kevin Marcelo Acosta Jonathan Adam Allweiss Adrianna R. Baeza Selviana Mega Christin Andrew Tam Dao Arianna Nicole Goarin Maxine Marie Lambiase Jim Jienn Nguy Oscar Sanchez Chloe Alexander Shaffner Alexander Craig Lu Tan Dustin Franklin Thompson Sonia Lisbeth Toral David Edward Winters
BPS Graduation Speaker: Christopher Prelog
BY: Shelly Loveland, Staff Contributor
V.P. of Hotel Operations for Seabourn Luxury Cruise Line
photo courtesy of Leslie Jennings
Christopher Prelog is vice president of hotel operations for the Seabourn luxury cruise line. In this position, he is responsible for Seabourn’s overall marine hotel operations, including culinary, entertainment, hotel, and
guest services and administration operations. The company is a proud member of World’s Leading Cruise Lines, an exclusive alliance dedicated to accommodating a wide range of lifestyles and budgets for cruises to the world’s most exciting destinations. Under Mr. Prelog’s leadership, Seabourn has consistently received top ratings, awards, and accolades from guests, guidebooks, prestigious consumer and trade travel publications, and professional travel advisors. The cruise line’s long list of industry honors include being named the 2015 World’s Best Small-Ship Cruise Line from Travel + Leisure, earning the 2015 Readers’ Choice nod for Best SmallShip Cruise Line and Best Spa on a Cruise Ship from Condé Nast Traveler, and receiving the 2015 Good Taste Award and 2014 Culinary Travel Award for Best Culinary Cruise Line from Saveur. Other accolades include the 2015 Magellan Gold Award for Luxury Ship Entertainment and 2015 Magellan Silver Award for Expedition Shore Excursions from Travel Weekly. The cruise line has also been named to the Condé Nast Traveler Gold List for 20 consecutive years and received Porthole Cruise magazine’s Readers’ Choice Award for Best Luxury Line for six consecutive years. Mr. Prelog was educated in Austria, earning
a bachelor’s degree in tourism and hospitality management from the Bad Gleichenberg Institute. After graduating, he worked at several Austrian hotels, including the Vienna Hilton, where he progressed from cashier and reservations positions to duty front office manager and night manager. Intrigued by the lure of more extensive travel, Mr. Prelog joined Seabourn in 1998 as an onboard assistant maître d’hôtel. By 2003, he was working as a maître d’hôtel, in training to be an onboard hotel manager when Sebourn invited him to move ashore as fleet hotel operations manager in the company’s Miami, FL headquarters. In 2008, Mr. Prelog was promoted to director of hotel operations. In that role, he was instrumental in the design of the onboard product for Seabourn’s new generation of luxury cruise vessels that began with the 2009 launch of Seabourn Odyssey, hailed as a “game-changer for the ultra-luxury segment.” Key features of the award-winning three-ship series, such as the innovative Restaurant 2 small-plates tasting menus, were the results of his vision and his expertise at realizing unique concepts. In 2011, Mr. Prelog and his family relocated to Washington when Seabourn moved its headquarters from Miami to Seattle. He was promoted to his current position in 2012.
LA PAPILLOTE
Recipes BY: Cindy Yuong, AOS Baking & Pastry
Orange Walnut Buche de Noel
Need a dessert centerpiece for your holiday dinner table? Make this classic French cake modeled after the Yule log with a citrusy twist. This roll cake can be decorated with beautiful chocolate shards, meringue mushrooms, and cookie leaves. The light and creamy orange mascarpone filling will keep your family craving another swirled slice of the log. Prepare this simple recipe ahead of time and spend the holiday times with your family. Enjoy and happy holidays! Cake: Vegetable-oil cooking spray 2 tablespoons all-purpose flour, plus more for pan 1 1/2 cups toasted walnuts 6 large eggs, separated, room temperature 10 tablespoons granulated sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt Confectioners’ sugar, for dusting Directions: 1. Preheat oven to 300 degrees. Coat a 12-by-17inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside. 2. In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat BY: Nicholas McCall, AOS Culinary
in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in three equal batches, and add walnut mixture with last batch. 3. Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off parchment paper. Starting at a short side, gently roll
Pour it over parchment and spread with an offset spatula until thin. Let it set up and then break or cut into shards. Optional are also meringue, baked into mushroom shapes, and cookies cut out to leaves. 5. Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with meringue mushrooms and cookie leaves, if desired; dust with confectioners’ sugar before serving. Orange Mascarpone Filling: 8 ounces mascarpone cheese, room temperature 8 ounces cream cheese, room temperature 1/2 cup sugar 1 tablespoon finely grated orange zest 1 tablespoon Cointreau, or other orange-flavored liqueur 1 teaspoon pure vanilla extract 1 cup heavy cream, whipped to soft peaks In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, photo courtesy of http://www.cuisineactuelle.fr the cake into a log, incorporating towel. Transfer to until smooth. Gently fold in whipped cream. Use a wire rack, and let cool completely, about 1 hour. immediately, or refrigerate, covered, up to 3 days. 4. For garnishes, make chocolate bark by melting 5 (If using after refrigeration, reconstitute by beating ounces of chocolate, then cooling it to 88 degrees. in the mixer with a paddle until smooth.)
An International Holiday
These recipes may not be traditional to you, but around the world different dishes become staples at the table on christmas eve. In Ethiopia Doro Wat is the National dish, and is a favorite year round. It’s a perfect dish to get in from the cold. Viennese Goose is an odd dichotomy of tradition and rarity. It has its roots in the deepest dickensian christmas traditions, yet nobody really makes them anymore, so this year I urge you to mix it up and bring home a goose.
15 minutes. Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken. Serve with rice or flatbread. Viennese Christmas Goose
Ethiopian Chicken Stew (Doro Wat)
photo courtesy: https//:getlocally.net
photo courtesy: http://www.riceandwheat.com
Ingredients 4 tbsp. Ethiopian spiced butter (called nit’r qibe), ghee, or melted butter 2 1⁄2 tbsp. minced ginger 5 small red onions, finely chopped 5 cloves garlic, minced 3 tbsp. Ethiopian spice mix (called Berbere) 1 plum tomato, chopped 3⁄4 tsp. ground cardamom 8 chicken drumsticks Kosher salt and freshly ground black pepper, to taste 4 hard-boiled eggs
Instructions Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about
Recipe from www.marthastewart.com
Roast Goose and Glazed Chestnuts 1 (11–13-lb.) fresh or thawed frozen goose, trim off excess 1 tbsp. dried marjoram 1 tbsp. dried thyme 2 apples 2 medium yellow onions, peeled 6 whole cloves 1 tbsp. white wine 3 cups chicken stock 1 tbsp. vegetable oil 6 tbsp. unsalted butter, melted 6 cups cooked, peeled chestnuts 1⁄3 cup heavy cream 3 tbsp. honey
Kosher salt and freshly ground black pepper, to taste Instructions Make the goose: Preheat oven to 425°. Trim goose wing tips, put into a small pot, and set aside. Prick skin all over. Rub bird, inside and out, with marjoram, thyme, and salt and pepper to taste. Stud apples and onions with cloves, then stuff into cavity of bird. Tie legs together with kitchen twine. Heat oil in a
Recipe from www.saveur.com
large heavy roasting pan over medium-high heat. Add goose, cook until browned all over, about 15 minutes. Set aside. Drain off fat from pan into a medium bowl and set aside. Return pan to medium-high heat. Add wine and 1 cup water, scraping bottom of pan with a wooden spoon, for 2 minutes. Transfer goose, breast side up, to pan and roast until skin gets crisp, 35–45 minutes. Siphon off fat in pan (add it to bowl with fat), leaving any pan juices. Reduce oven to 350° and continue roasting goose until juices run clear and skin is brown and crisp, 35–50 minutes more, siphoning off fat as it roasts. Meanwhile, add stock to pot with wing tips and simmer for 30 minutes. Strain stock, and set aside. Make the roasted apples: Soak raisins in rum in a small bowl until plump, about 1 hour. Preheat oven to 350°. Core apples, leaving bottoms intact, and put into a medium baking dish, hole side up. Drain raisins, then stuff into apple cavities and top each with a piece of butter. Add 1 cup water to dish, cover with foil, and bake until apples are soft but still intact, 45– 50 minutes. Reduce oven temperature to 200° and keep apples warm in oven. Make the glazed chestnuts: Melt butter in a large skillet over medium heat. Add chestnuts and cook until heated through, 2–3 minutes. Add cream and honey and cook, stirring occasionally, until sauce is thick and chestnuts are glazed, 4–5 minutes. Cover skillet and keep warm over lowest heat. Discard kitchen twine and apples and onions from cavity of goose. Put goose on a large serving platter and allow to rest for 15–20 minutes. Meanwhile, drain fat from pan, then set pan on top of stove and heat over medium-high heat. Add reserved stock, scraping browned bits stuck to bottom of pan, and boil until reduced by one-quarter, about 15 minutes. Season to taste with salt and pepper, then strain gravy into a warm gravy boat. To serve: Fill goose cavity with the warm chestnuts. Put cabbage next to goose on platter. Arrange apples and dumplings around goose. Moisten goose and cabbage with some of the gravy. Garnish dumplings with parsley. Serve gravy on the side.