February 12, 2016 Issue

Volume 37, No. 02

February 12, 2016

La

Papillote Second Turn for ‘Pangea’ Equals Success

BY: Daniel Salisbury, AOS Culinary

Pangea is back! Open from January – July 2016, this “pop up” restaurant serves creatively delicious, sustainable, and responsible food that will offer not just a fulfilling meal, but will introduce new dishes and inform customers regarding the issues that face our agriculture and ecosystems today. A contemporary restaurant on campus, the cui-

sine is simple yet elegant, with a plant forward focus and emphasis on minimal manipulation of the beautiful and natural ingredients available to the kitchen.

According to the CIA restaurant group’s website, “Pangea’s plant-forward offerings and thoughtful use of meats and seafood reflect today’s desire to protect our food resources while eating absolutely deliciously. We believe that dining should be a global adventure you share with friends right in your own neighborhood”. However, it is important to understand the deeper meaning behind the name.

Pangea was a supercontinent that existed during the Paleolithic and Mesozoic eras, roughly 270 million years ago. This large mass of land consisted of almost all of today’s continents, encompassing about one third of the Earth’s surface. This ideology of an extensive and borderless region not limited by certain cuisines or cultures translates into allowing the restaurant to become the perfect vehicle to create and serve certain dishes; with a combination of international and multicultural photo courtesy: Pangea Menu & Recipe Book farming and cooking methods, an

Tainted Water

“Knowledge is power” is a phrase that emphasizes that the more one knows, the better decisions one can make. But, in some cases even the advantage of knowledge isn’t enough if that knowledge is not shared properly with others.

The severity of lead poisoning is undeniable and should no longer be an issue with 21st century America, but unfortunately it is. Flint, Michigan lies about 70 miles west from the Great Lakes, treasures of the Midwest. This northern town had received their water from Lake Huron from many years, and there were no underlying issues with the water, except that they were paying Detroit to use the water. Approximately two years ago, the town made a switch from Lake Huron to the Flint River water, water that is known for being unclean. It was seen as a joke at first, but when officials followed through, without the peoples consent, many were taken aback. When the switch occurred, it was noticed that the water was indeed unclean and brown, and many thought it to be impure sewage water, but rather it was the amount of iron in the water. The Flint River is highly corrosive, 19 times more so than Lake Huron, according to researchers from Virginia Tech. According to a class-action lawsuit, the state Department of Environmental Quality was not treating the Flint River water with an anti-corrosive agent, in violation of federal law. Therefore, the wa-

“Campus News” Marist Fails to Report Facts

“Campus Update” Gameday Grub Match

Cont’d on Pg. 6

Baked Goat Cheese and Beet Salad.

photo courtesy: Pangea Menu & Recipe Book

Suds for Scholarships

BY: Randy Boden, SGA VP, BPS 9th Term

BY: Maddy Morrison, AOS Culinary

emphasis on healthful and sustainable foods from all over the world, and a casual feel to harmonize all these different elements together, Pangea truly is an exciting “melting pot” that is beneficial for students and the public alike.

There are some ingredients and interesting things that

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Flint red flag: 2015 report urged corrosion control.

photo courtesy: usatoday.com

ter was eroding the iron water mains, and thus turning the water brown.

But what residents of Flint could not see was far more dangerous. Nearly half of the service lines to homes in Flint are made of lead and because the water was not being properly treated, lead began leaching into the water supply, in addition to the iron.

So as to how such a catastrophic event occurred in Flint, Michigan may have to do with Michigan’s Governor; Rick Snyder. He was working within the powers given to him by Michigan’s state legislature.

Snyder stripped local Flint officials of their power and decision-making authority, and put an “emerCont’d on Pg. 4

Papillote

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CENTER SPREAD

“Feature” Chickpea Highlight

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Beer has always been a hot topic on many college campuses, and here at The Culinary Institute it’s not any different. But on Friday, February 12th that will all change as the Culinary re-thinks on campus beer sales. This will not only be a first in the storied history of the Culinary but, dare I say the first in the world.

This Friday in the Student Commons at The Egg, the first Beefsteak Blond Ale will go on sale, with a portion of the proceeds going directly to the Side Towel Scholarship Fund. That’s right, as of Friday students at the CIA can say “Have a beer and help me pay for school”. This project has been made possible through the efforts of SGA and with the assistance of Chef Waldy Malouf ‘75, Senior Director of CIA Food & Beverage Operations, formally of Beacon, The Rainbow Room, The Hudson River Club and Le Cremaillere along with The Egg’s Executive Chef Mike Smith ‘92 . These two alums worked with Chef David McCue ‘93 and Master Brewer Hutch Kugeman to get the fundraiser pouring up the proceeds. Hutch will feature a special brew for each semester with the help of our BPS students in the Art and Science of Brewing class. These specialty crafted beers will then be sold at the Egg for $5.36 per 22oz mug which is only a dollar more than our other beers on tap and six ounces more per pour. The mug will also be available for purchase at six dollars with an aditional portion of the sale going to the Scholarship Fund. Chef Malouf ’75 wants to see how the sales go at The Egg with the hopes of also offering the Beefsteak Blond Ale at our restaurants here on the Hyde Park campus with an additional charge for members of the public. This will also help the AOS Formal Restaurant Cookery class practice their table side up-selling skills. This project will bring both the AOS and BPS program together uniting the student body to help students stay in school.

Brewed by students, sold by students, to keep them students.

“Entertainment” SGA Update

BACK PAGE

“Industry” Nina Compton ‘00

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LA PAPILLOTE

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Editorial

Papillote

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

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February 12, 2016

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Daniel Salisbury Maddy Morrison Randy Boden Matthew Stocker Evan Chailastri Jeff Levine Elizabeth Seitz Cindy Yuong

From the Editor’s Desk

Hanna Krilov Shelly Loveland Sarah Lubitz Alexis Brown Leslie Jennings Daniel Jarosz Jessica Vigliotta

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.

February 12, 2016

Fellow Students,

I know too well that this school demands more from us than we are often willing to give. From unusual schedules to becoming accustomed to the various expectations of a different chef every few weeks, this school requires much more attention than others. It can be a difficult pill to swallow for some and even for the ones that have experienced rough roads before; it is not an easy path by any means.

I know too well the stressors of this school can feel overwhelming at times. I have experienced these ebbs and flows of my strengths and weaknesses at every turn. However, I remember that it is in these difficult times that we define who we will become for the rest of our lives.

I pride myself on my ability to turn negative situations into positive ones. From, boot camp, to being deployed oversees for more than two years, and then coming home after the military and adjusting to civilian life, all were not easy tasks. Neither is this school. But I accomplished those things and I will persevere and accomplish the task that is the CIA and great things will follow. I know this only because I believe it and that is all I have ever needed, even in my weakest moments, where I was on the verge of failure or had just failed, I dug deeper and found that place in me where I knew success hides.

We all are in this difficult task together. For some it is easier than for others, however everyone has difficulties with different aspects of life. The old adage comes to mind, “you must walk a mile in their shoes before passing judgment”, let us not assume we know the struggles of our fellow students before we have attempted to place ourselves in their shoes.

Sláinte, 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 Markey, 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.

Alexis Brown Layout Editor

Sarah Lubitz Copy Editor

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:

Cindy Yuong Social Media Editor

Cameron Cavida Photographer

Matthew Stocker Director of Campus Outreach

Jr. Copy Editor: Ian Gilchrist

Jr. Copy Editor: Mary Merkel

Claudia Hansen Sports Correspondent

Director of Advertising: Matthew Stocker Political Correspondent: Evan Chialastri

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

Puzzle Design Specialist: Hanna Krilov

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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February 12, 2016

Marist Fails to Report the Facts

BY: Matthew Stocker, AOS Culinary

Criticism of the restaurant industry seems to be at an all-time high.

Many self-proclaimed foodies take it upon themselves to rate food based off of the tastes they devolved while eating peanut butter sandwiches for lunch their entire lives. The miscommunication happens when anyone outside of the food world attempts to critique the craft they are not knowledgeable about. A recent, popular article by our friends down the street caught my attention specifically. The Odyssey at Marist College is a branch of the publication The Odyssey, in which many schools sign up to be a part of, writing those “Top 10…” and “open letter to...” articles that have taken social media by storm. The Odyssey at Marist College published an article titled A Break Up Letter To Sodexo - Because I deserve better. I was excited for this new read, not only because I go to culinary school, but because I had recently been to Marist and the dining hall inside of it. The comparison between what I experienced and what is written in this article was too extreme to stay quiet about.

Let me be clear: I am a student, too. I do not know everything, but the CIA has given me enough classes and knowledge to dispel a lot of what the writer talked about; not to mention my visit to the dining hall, which is completely misrepresented by the writers attempted insult. The biggest difference to note between the meal plans at Marist and the meal plans at CIA is that Marist students have unlimited food per swipe while in the dining room. This means that any student who eats in that dining room has access to as many burgers, fries, salad, fruit, cereal, and sandwiches that they would like. This information is vital to dispel one of the beginning lines of the article that I read. “I’ve lost all my sources of vitamins, as the only fruits or vegetables you provide are soggy cantaloupe pieces or brown bananas.” What interests me the most is how the author dispels bananas and cantaloupe form any vitamins, and does not mention the salad bar in the dining hall. The writer also left out the other fruits in the fruit salad, or the whole apples that she can select from. The next line, adding an almost satirical ignorance to her piece, states that,” You are also the reason I lack a substantial amount of protein in my dinner daily (surprise: uncooked, rubbery chicken doesn’t count as “real” protein).” While I was there, I witnessed many students order chicken, none of which was raw. I also did not hear any complaints from the students about the raw chicken that is so apparently common to the writer. Of course, mistakes happen when you cook mass amounts of food, but the portrayal of it is worse than the reality. The worst part of her message was saying that chicken, that seemed rubbery, lacks protein. I do not know if the writer was angry when she wrote this, or if there was never any research put into the writing, but this failure to use common sense destroys and validity there might be.

In an attempt to stare away from Sodexo’s food, the author writes, “...I started treating my body better: dinners from restaurants in the area…and treating myself to muffins that Starbucks sells on campus.”

First, we have to make an assumption about where the writer is eating. Around Marist, there are diners, delis, and a few chain restaurants, none of which are produced for students on a diet. That is the point we eat out, right? We do not want to make food, and we sign the silent contract knowing our food is cooked in grease and butter, to get generous portions in return. The same chicken Sodexo uses, if not a lower quality, is used in those same restaurants. Along with that reality, what Starbucks muffin is healthy for you? What muffin is healthy for you?

The website of the esteemed coffee mogul clearly shows how the muffins are all around 400 calories a piece. No one, except the lost soul of this new generation foodie, claims muffins to be a healthy alternative to the salad bar in her school. The echo of any dignity held by this piece slowly fades as the words, “No more starving, no more single-serving size bowls”, contradict themselves as we remem-

Campus

ber that the dining hall is all you can eat. Maybe, I am being too rough. Has someone told the Marist students that their dining hall is unlimited? I would assume so, but a double check might be in order. After announcing the breakup with Sodexo, the author takes a triumphant tone to state her new plan of action. “My refridgerator is stocked with real fruits,” to avoid sounding redundant, as chicken has protein regardless of how it is cooked, and the fruits that are supplied are real, unless we get into a metaphysics debate.

The last put down we hear is, I eat breakfast, lunch, and dinner on my own time,” which suggests to someone with no prior knowledge of the establishment that the dining hall has terrible hours, or that the dining hall does not serve each of those meals daily.

At the CIA, we are accustom to the narrow hours of dining, and we would love the Marist system of 7:15 a.m.-9:15 p.m. on most weekdays and 9:00 a.m. 8:30 p.m. on the weekends. For this young critic to never find time to eat any of her favorite meals, or catch a breakfast for one day out of the week, makes me happy that our curriculum must not even be close to hers, a rigorous twelve hour class every day of the week. The parting words, “Goodbye, Sodexo. I can’t wait to never see you again,” make me upset that there is a total exclusion of wanting to gain knowledge on what the operation actually is at Marist. I know the writer did not research the company, or even talk to an employee, because she would realize how much work is put into feeding her less than thankful self, every day. The Odyssey at Marist College might not do much research online. They did not have the time to respond to my Facebook message, which was a simple request to talk with their editor-in-chief. I hope, for the sake of the publication, that the editor-in-chief reviews the content that she supports. As culinarians, I hope we all take time to share our knowledge, and to avoid the confusion shown by those who feel obligated to be wrong about the world of food.

count as “real” protein). And on the occasional day that I’m feeling rebellious and break from “healthy” eating, the pizza is plain and thin and not what everyone claims New York pizza is.

ADVERTISING The thing is, I deserve better. And at the end of last semester, I started treating my body better: dinners from restaurants in the area, homecooked meals my Mom would send in the mail, and treating myself to muffins that Starbucks sells on campus. And although I was cheating on you, I felt better about myself. No more starving, no more singleserving size bowls, no more taking bets with my friends on how bad lunch would be. For the first time in a while, I remembered what it was like to have real, good--even decent--food that you are incapable of offering. And it was great.

That’s why I’m breaking up with you, Sodexo. I hope you understand. Don’t think you’ll see me in the dining hall anytime soon. I’m moving on to bigger and better meals.

I’m learning how to cook using microwaves, and my refridgerator is stocked with real fruits. I have normal sized plates, and even learned how to go food shopping. I eat breakfast, lunch and dinner on my own time, and I choose what I want for my meals.

I hope one day you’ll realize why I’m leaving, and that you’ll change for the better so that you don’t end up completely alone. By that time, I’ll be long gone, but some young, innocent freshman with a really picky taste will be in my shoes. I hope you don’t waste their time like you did mine.

Goodbye, Sodexo. I can’t wait to never see you again.

Call to Staff for Writers It has come to my attention that with the exception of a few key staff contributors, that the staff and faculty here rarely submit articles for La Papillote. The editor would like to add a regular feature along the lines of “Chefs Corner” which would highlight a different chef or staff member each issue with an article, recipe, tip, wisdom, or any advice that can be passed down to the student body via the printed press.

Please share your extensive wisdom and knowledge, after all this is a learning institute and one of the leading reason for attendence here is to gain from the impressive wealth of experience spread throughout the staff and chefs.

Also, any other ideas for columns or contributions any staff would like to make please let us know.

Contact the Editor-in-Chief; Kevin Markey lapapillote.culinary@gmail.com

Flyer from Marist breaks down Sodexo food plan. photo courtesy: maristdining.sodexomyway.com

A Break-up Letter to Sodexo

BY: Jessica Vigliotta, Marist Odyssey Contributor

Dear Sodexo,

As I sit here in my bed, my stomach grumbling angrily, I can’t help but blame you for causing this unsettling feeling. It’s been a semester of pure agony and hatred. Each day, you leave me wanting more and I never seem to get just what I need from you. I’ve lost all my sources of vitamins, as the only fruits or vegetables you provide are soggy cantaloupe pieces or brown bananas. You are also the reason I lack a substantial amount of protein in my dinner daily (surprise: uncooked, rubbery chicken doesn’t

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LA PAPILLOTE

Campus

Campus Update

photo courtesy: fooddeleveryhonolulu.com

national cooks were using in their home kitchens. He returned to Europe numerous times, scouring shops, restaurants, and factories for high-quality cookware and specialty foods he could introduce to cooks in the United States. In 1956, he opened his first cookware store in Sonoma. Many of those items would become American kitchen classics, such as enameled cast-iron pots, tart tins, kugelhopfs, crêpe pans, the Cuisinart food processor, and balsamic vinegar.

The museum collection represents a rich heritage of the culinary arts from around the world and includes treasures from the 18th and 19th century—a batterie de cuisine of copper cookware from 1890s France; ceramic and metal chocolate and ice cream molds; and European and early American baking and pastry equipment. Among the nearly 4,000 artifacts are bread baking and culinary tools, specialty cookware, tableware, large and small appliances, and cookbooks. Additional items will be curated for temporary exhibits.

In recognition of his contribution to the culinary arts, Chuck Williams was inducted into the CIA Hall of Fame in 2002.

The Chuck Williams Culinary Arts Museum at the CIA at Copia is slated to open in spring 2017.

THEY’RE ON THE LIST! With the beginning of the new year, many media outlets create their lists of people to watch in various industries. If the early results from 2016 are any indication, this will be a banner year for CIA graduates receiving accolades in the food world.

Forbes magazine features rising stars in many industries. Its 30-under-30 list in the Food & Drink category (www.forbes.com/30-under-30-2016/food-drink/) for 2016 includes three graduates: • Brian Baxter ’07, chef de cuisine, Husk, Nashville, TN • Deuki Hong ’09, executive chef, Baekjeong, New York City • Karys Logue ’09, executive pastry chef, Dominique Ansel Bakery, New York City Four of the nine up-and-coming chefs in Austin, TX highlighted by The Braiser are alumni: • David Bull ’94, chef and partner, Boiler Nine • Michael Fojtasek ’10, chef and partner, Olamaie • Grae Nonas ’08, chef and partner, Olamaie • Joshua Thomas ’06, executive chef, Green Pastures CIA graduates are represented in the baking and pastry world, with two alumni among Dessert Professional magazine’s Top Ten Chocolatiers in North America: • Oliver Kita ‘89, Oliver Kita Chocolates, Rhinebeck, NY

Feature

Water into Wine

BY: Jeff Levine, Staff Contributor

CIA TO BE HOME OF THE CHUCK WILLIAMS CULINARY ARTS MUSEUM A museum honoring Charles E. “Chuck” Williams will become the centerpiece of the new Culinary Institute of America at Copia in Napa, CA. Williams, who reshaped the way America cooks and was the visionary behind Williams-Sonoma, died in December at age 100.

The Chuck Williams Culinary Arts Museum will house an extensive display of kitchen items collected within his lifetime and will ensure that culinary enthusiasts have a place to learn the history and traditions of America’s culinary heritage.

The Chuck Williams story began in 1952, when he took a trip to Europe with friends and saw what inter-

ON CAMPUS

February 12, 2016

• Adam Turoni ‘09, Chocolat by Adam Turoni, Savannah, GA Three other alumni joined CIA President Dr. Tim Ryan ’77 on the Nation’s Restaurant News NRN 50 Power List for 2016: • Anthony Bourdain ’78, host of CNN’s Parts Unknown, “Tastemakers” category • Roy Choi ’98, food truck pioneer, “Tastemakers” category • Steve Ells ’90, founder & chairman of Chipotle, “Disruptors” category In addition, Bourdain joined Dr. Ryan on the Daily Meal list of America’s 50 Most Powerful People in Food.

STUDENTS LEARN ABOUT CAREERS IN MEDIA In January, the Hyde Park campus hosted eight alumni who work in media for a panel discussion about careers in food media and communications.

Alumni presenters included: • Sarah Carey ’94, Martha Stewart Living Omnimedia • Sara Moulton ’77, host of Sara’s Weeknight Meals • Todd Coleman ’98, Delicious Contents • Kersti Bowser ’01, Gourmet Butterfly Media • Jennifer Armentrout ’97, editor of Fine Cooking • Erin McDowell ’07, food stylist, writer, and editor • Patrick Decker ’05, digital content manager, Scripps Network • Andrew Kaplan’02, Rachael Ray’s YUM-O! organization These successful graduates were all thrilled to return to their alma mater to share their advice about food media careers with hundreds of students who attended.

WISH COMES TRUE WITH HELP OF CIA The CIA recently worked with the Make-A-Wish Foundation to help a young lady realize a lifelong dream. Emily Coker, 15, of Perry, FL has been fighting chronic kidney disease for most of her life, while at the same time hoping to someday become a CIA student.

The Northern and Central Florida Chapter of MakeA-Wish Foundation granted Emily’s wish, by treating her and her family to an all-expense paid trip to New York City, including a Broadway show and dinner at the famed Aureole, courtesy of Charlie Palmer ’79.

She also came up to the Hudson Valley for a tour of the CIA and even took part in a few classes and attended a graduation as a special guest of President Tim Ryan. Before leaving campus Emily told Dr. Ryan that she plans to beat her illness and return to the CIA as a student.

STUDENTS WIN TRIP TO SUPER BOWL Thanks to their unique party food recipe, two CIA stu-

photo courtesy: blog.ciachef.edu

dents have won tickets to Super Bowl 50 on February 7. Senior Claire Kim (Glendale, CA) and junior Yejin Yoon (Baltimore, MD) were teammates for the second annual PepsiCo Game Day Grub Match, held on the Hyde Park campus leading up to the big game.

Student teams from all three U.S. campuses created videos telling PepsiCo why they should be considered for a trip to California for the Super Bowl, with three finalist teams selected to compete in a cook-off in which they had to create original party foods. The twist was that they must creatively incorporate the company’s

food and beverage products in their recipes.

To help get their creative juices flowing, the students teamed up with “Tastemakers” from Tastemade, a digital media company focused on food, travel and lifestyle programming. Kim and Yoon paired with CIA graduate Tastemaker Joel Gamoran ’08. They wowed the judges with three Asian-style party foods: Doritos dim sum joh, which featured a Naked Bright Beets and Pepsi glazed chicken wing tossed in a Doritos Cool Ranch togarashi; Rold Gold pretzel shrimp potsticker steamed in Sierra Mist and served with Sierra Mist nouc cham; and a Sabra hummus and cheese stuffed pork egg roll coated in Cheetos and served with a Tropicana Orange Juice sweet and sour sauce.

Celebrity chef and CIA alumna Anne Burrell ’96 served as emcee for the competition, which was judged

by CBS NFL Analyst and Super Bowl XL Champion Head Coach Bill Cowher, CIA President Dr. Tim Ryan, NFL Executive Chef Marc Payero, and PepsiCo Executive Chef Jody Denton.

A video series chronicling the competition can be seen at www.GameDayGrubMatch.com.

As Game Day Grub Match champions, the two students not only received the trip and tickets to the game, but they also shared a $5,000 scholarship.

Continuation of ‘Tainted Water’ gency manager” in place – someone who answered to the governor, not the people of Flint – who shifted the city’s water supply, a move that carried tragic consequences.

In August, a group of skeptical researchers from Virginia Tech went up to Flint and did in-home testing and found elevated levels of lead in the drinking water and eventually made those findings public. State officials insisted their own research was more accurate. Michigan’s state government has not only withheld valuable information, but also fabricated false data, in attempts to save the economy of blue-collar Michigan residents. Meanwhile in this attempt to save government money, the residents of Flint Michigan have undergone lead poisoning. A poisoning that is quite frankly irreversible.

Dr. Mona Hanna-Attisha, realized there was a way to determine whether the water was affecting kids.

Medicare requires states to keep records of blood lead levels in toddlers. The comparison was astonishing. Lead levels doubled and even tripled in some cases. At first, the state publicly denounced her work, saying she was causing ‘near’ hysteria. They spent a week attacking her before reversing their narrative and admitting she was right.

“Lead is toxic to everyone, but unborn babies and young children under the age of six are at greatest risk for health problems from lead poisoning — their smaller, growing bodies make them more susceptible to absorbing and retaining lead”. The effects lead has on the their growing, developing bodies includes, and is not limited to; learning disabilities resulting in a decreased intelligence (decreased IQ), nervous system damage, speech and language impairment, decreased muscle growth, decreased bone growth, and kidney damage.

Dr. Hanna-Attisha from Virginia Tech noted that “[w]hen (my research team and I) saw that it was getting into children and when we knew the consequences, that’s when I think we began not to sleep,”’ Water is such a basic need, we as humans are made mostly of water. We cook so many of our foods in water, so many of our sauces and soups are based on stocks, which is mostly comprised of water. To have impure water in the ever evolving technologic era we live in, is a shame. It is a shame that those who reside in the hard working neighborhoods, have their health compromised, and are not made aware of it, until it is too late, and children who contain our future cannot fully rise to their potential – all in attempts to compromise health for money.

BY: Elizabeth Seitz, BPS Buisness Managment

A single glass of wine takes about 120 liters of water to make, which we all know; is roughly 30 gallons Besides Hollywood, hippies, and the start of the farm-to-table movement, California is fairly well known for its wonderful wines and currently, a continuous five year drought. Because of the drought and how much water it takes to make the wines California is known for the question is raised: how will the drought effect the wine world?

At the beginning, the drought did not affect the wine industry as much as some would assume. One reason is that Governor Jerry Brown signed a law to reduce water consumption by 25%, after declaring a State of Emergency in January of 2014. Agriculture, although consuming the largest portion of the state’s water supply, was exempt from this law. Another explanation behind the wine industry thriving, even with a multi-year drought, is a simple scientific reason. When the grapevines feel thirst that is not being quenched, they force their roots lower to find water sources. This leads to better wines being produced simply because better quality grapes were grown thanks to finding the water sources that were from more nutrient rich soil. Due to this, some of the best vintages of some wines, such as Napa Valley’s Cabernet Sauvignon, which was a shining star in 2013 according to Wine Spectator magazine, were produced during 2013 and 2014, despite being in the second and third years of the drought.

While it would seem that the wine industry would be able to continue to thrive, even with the continuation of a five year drought, their ability to thrive is starting to falter. The vines in most of Napa Valley have dug about as far as they possibly can, which has led to lower yields of grapes that while they are higher quality, they are not sufficient in numbers to produce the quantity needed for

the vineyards to make enough profit. While some highend producers can accept the lower yields because of the better flavor profiles, the smaller wineries do not have the luxury to have lower yield. They not only produce lower priced wines, but they also normally sell their excess grapes to increase sales in order to supplement the profit from selling at a lower price point. Along with this, a typical vineyard uses roughly seventy-five gallons of water to produce one gallon of wine. As water is utilized for growing, barrel-washing, and tank cleaning on top of

Agriculture is big business in CA, concentrated in the Central Valley.

photo courtesy: solidarity-us.org

just general cleaning around the vineyard. If properly recycled and cleaned, a vineyard can get down to only 2.9 gallons of water, similar to Snoqualmie Vineyards; however, it can raise the cost of equipment as well as hiring and training new personal.

An employee of Louis M. Martini Winery in Northern California reported, “For the drought, we’ve been making sure our irrigation ponds have been filling up in the rainy season and that we have room for overflow. During

Uniform Quandry BY: Alexis Brown, AOS Baking & Pastry

The problem that arises, although simple, is that what is the point of wearing chef whites to every class as an AOS student here on campus. By the end of kitchen classes, most students are often ready to untie the neckerchief around them and slip off their kitchen shoes.

More than half of the academic classes are held in the building unannounced to existence until its on the student home page in a schedule, so why does the student body have to wear professional uniforms, kitchen shoes, and have hair tied and be clean shaven to learn culinary math, study gastronomy and practice nutrition?

There is little point to having to dress in whites throughout the whole day as a prospecting culinarian. While the whites uniform is appropriate to the kitchen and bake shop, questions of business casual arises. “I would much rather wear business casual to my academic classes in the McCann building and in Roth Hall if I were allowed to,” said Shaiane Murphy, AOS Baking & Pastry. AOS students are not allowed to wear business casual attire at any time for any academic classes. The chef whites are easy to throw on in the morning, but it’s unpractical and uncomfortable to sit in for academic classes throughout the day.

Professionalism is a major portion of the hospitality industry, and with that statement, so is learning how to dress professionally. Part of the uniform is to be clean shaven, hair tied and no prevalent piercings. This is practical for the kitchen and bake shop setting to maintain hygiene, but these same rules apply to academics. Business casual is fashionable when appropriate, and most students favor wearing a nice outfit.

Whites are unflattering and do not look presentable in many situations other than the kitchen or bake shop. Most interviews are in business attire, and

it looks nice to wear even outside of class. There are professors that enjoy their students in business casual for academic class.

Some students make points that; chef whites are restrictive, hot and can get unsanitary in an academic classroom. Students are given five jackets before externship, and it can be a challenge to keep all five jackets extremely clean for just academic classes. Stains and spills are common, even grease and chocolate face problems against bleach. “Its nice to feel ‘put together’ in a business casual outfit rather than my unflattering chef whites,” said Murphy.

The uniform policy is strict, offering little leeway to dress differently.

The Roman Catholic Chapel of Our Lady of the Way (La Madonna della Strada)

Holy Mass Sundays 10:00AM & Noon Holy Days 12:00PM Chaplain: Father Marc Oliver chaplainua@gmail.com Office: 845-331-0436 Cellular: 845-594-9111

5

the drought season, we make sure to use our gray water system so we’re using everything we can. We save whatever water we can whether in the tasting room or not. The vines, especially in 2015, didn’t produce a lot of grapes because it was so hot but also because of this, the flavor is very concentrated so it will make a great wine. Most likely we’ll raise prices since it’s good flavor and there’s less of it.” This is good news since they are not only utilizing their gray water, but also because they are producing better wines. When talking to a few students out at our California campus, the school has not needed to implement usage of gray water. With only fifteen acres of vineyards, they have not felt the push to need to utilizing a system, where as a typical vineyard is about fifty acres; but, if needed, they could implement it as the drought continues.

All of this together is leading to the quality of lower priced wines going down because higher priced wine producers are able to afford to pay for the resources to have the most effective water usage. Lower priced wine producers have a hard enough time trying to match the higher priced wine producers in production that trying to lower water usage is just not that cost effective for the lower priced wine producers when they need to focus on making a profit currently. The growers and producers are trying to combat the drought by learning about the newest information in irrigation practices, sustainable farming techniques and the possibility of dry farming in preparation for the worst case scenario of this drought continuing for years to come. But what are they really hoping for?

Rain, and quite a lot of it. Rain is what California needs, so their reservoirs have a chance to fill up to normal levels. So, while the California wine country in the past four years of the drought has not been affected that much, the wine industry will definitely start to see a drastic decrease in lower priced wines if this drought doesn’t end soon.

6

LA PAPILLOTE

Feature

Chickpea Highlight BY: Cindy Yuong, AOS Baking & Pastry

One of the rising stars of this year’s pulse trend is the chickpea. Also known as the garbanzo bean, this pulse is widely known for its high protein and fiber content. The chickpea has a variety of uses, but is mainly known for being in hummus. While hummus is actually the Arabic word for chickpeas, most people know hummus as the ground chickpea paste mixed with tahini, garlic, olive oil, and lemon juice, usually eaten as a dip or spread. However, there are many more uses for chickpeas, such as a replacement for tofu in vegetarian meals or the main protein in general.

Chickpeas can be used in many forms. The beans are both packaged in cans with liquid or dried like other lentils. There are many savory uses for chickpeas, like hummus and falafel, but also in salads, pastas, and stews. Garbanzo beans are found in many Middle Eastern and Indian recipes. In addition, garbanzo beans can be eaten roasted and seasoned like nuts for a snack. Dry the beans, toss them in your favorite spices and stick them in the oven until dry and crispy. The dry bean can also be ground up and used in gluten free goods as a flour alternative. With seven grams of protein to boast in a half cup serving, chickpeas are a great complementary protein to add to any snack or meal.

Following is a recipe for a filling Chickpea Tikka Masala.

Chickpeas are the main feature of this classic Indian curry.

The chickpeas hold up well in this recipe and capture the fragrance of garam masala that makes the curry irresistibly delectable. This easy to make recipe will last you a few days or provide for a nice shared family meal and can be doubled without much trouble. Be sure to enjoy it with some rice or bread to complete your protein consumption for the day.

Chickpea Tikka Masala

Recipe from foodiewithfamily.com 2 tablespoons extra virgin olive oil 1 large onion, peeled and diced 4 garlic cloves, peeled and finely minced 1 tablespoon Garam Masala 2-inch piece of fresh ginger, grated 1 fresh jalapeno pepper, stem and seeds removed, finely minced 2 cans chickpeas (or 3½ cups cooked chickpeas) drained and rinsed in a colander 2 cans (14.5 ounces each) petite diced tomatoes 1 cup of full-fat coconut milk 1 handful fresh cilantro leaves, coarsely chopped

Heat the olive oil in a large saucepan (2 quarts or larger) over medium heat. Add the diced onions and garlic and a pinch of salt and stir. Sautee the onions and garlic until partly translucent and slightly browned around the edges, about 4 minutes.

Stir in the Garam Masala, the grated ginger, and the minced jalapeno and cook for another minute, or until very fragrant.

Add in the chickpeas and diced tomatoes, bring to a boil, lower the heat and simmer for 15 minutes. Stir in the coconut milk and return to a simmer for 5 minutes. Remove from the heat and stir in the cilantro. Serve like a soup, over hot rice, or noodles, garnished with additional cilantro, if desired.

Now that you know what to do with your chickpeas, get ready to prepare some. What do you do after opening a can of chickpeas? Drain the liquid? No. do not do that. And you will not ever want to again after learning this. The cooking liquid from a can or pot of beans is called aquafaba, a term coined by Goose Wohlt with a Latin translation of “bean juice.” Pour it into a container and save it; that liquid works wonders. Aquafaba is found not only in cans of chickpeas, but any canned lentils, though it is the one that has been the most well-known

recently. Aquafaba has even been named one of the top healthy food trends of 2016. So, why all the hype on some typically disposed liquid from cooked beans?

It turns out that such a liquid is a natural replacement for eggs.

An egg, with all its difficult characteristics to reproduce, now has a substitute. Without any added gums or starches, aquafaba at the right viscosity can substitute for eggs in a recipe.

In general, three tablespoons of the liquid is equivalent to one egg. Granted, aquafaba is not a perfect replacement in every recipe, but it does what it is supposed to in most, and can with more recipe tests.

However, even more intriguing is that aquafaba can be a vegan substitute for egg whites. Through the individual efforts of Goose Wohlt and Joel Roessel experimenting and sharing the results, aquafaba whipped with sugar makes the perfect

Peaches & Cream Macarons made with Aquafaba.

photo courtesy: floralfrosting.blogspot.co.uk

meringue. Whether it is boiled down bean liquid or straight from the can, the aquafaba in any normal meringue ratio can be made into a fluffy white meringue. Throw the liquid into a mixer, whip it on high, add some sugar, and you will end up with meringue in ten minutes. An advantage to aquafaba is that it is practically impossible to overwhip the meringue, unlike the finicky egg whites that are usually used. This incredible new discovery was made barely a year ago and much has come from it.

Wohlt posted his meringue findings on an online community and it quickly spread that vegan meringue was possible. The community tested the results and from there blossomed a new set of aquafaba recipes, including but not limited to marshmallows, French macarons, cakes, cheese, egg wash, mousse, and ice cream, all products available to anyone, despite eating restrictions. Some meringue classics are still being tested out, such as Angel food cake, but with such a large community, testers are getting closer to a satisfactory result. Aquafaba has revolutionized vegan cooking and baking through its use as an egg substitute, opening up a whole world of possibilities.

In order to learn more about aquafaba, keep updated on the aquafaba discoveries through the Facebook group Vegan Meringues – Hits and Misses!, or the dedicated website Aquafaba.com.

Do not believe it? Try it out for yourself. Save the liquid from a can of chickpeas and use it as you would with normal meringue. Drain the aquafaba from a 15 oz of chickpeas into a container. You should have about ½ to ¾ cup of aquafaba.

Place that in a clean mixing bowl and whip it on high. Once you get soft peaks, slowly add in ¾ to 1 cup of granulated sugar. In about 10 minutes, you will have stiff peaked meringue.

Stop the mixing earlier for softer peaks, or a nice marshmallow fluff. Pretty soon, you may find yourself wanting aquafaba more than the beans they come with. Luckily for you, aquafaba freezes well and can even be portioned into one egg servings so you can have some at hand any time you want.

Lemon Meringues made with Aquafaba.

photo courtesy:Cindy Yuong

Continuation of ‘Pangea’ are seen in the Pangea kitchen. For example, as part of the alternative protein emphasis of Pangea, there are more than a few menu items that contain crickets or cricket flour. Crickets are doubly efficient at converting feed to “meat”; since they are cold-blooded creatures, they do not need feed to maintain their body temperature as their warm-blooded competition must. Furthermore, while cattle can take three years to come up to slaughter, crickets are ready to consume after a mere seven weeks. Some Pangea menu items that include crickets are cricket brownies, a pineapple banana smoothie using cricket flour, and popped sorghum with candied crickets that will be given to each table when the guests arrive.

At Pangea, meat isn’t exactly the star of the show.

Along with an emphasis on using a vegetarian dashi stock whenever possible, there are many items that have vegetarian twists on traditional meat-centric dishes, including a table-side beet tartare, and the “Pangea roll” which is a sushi roll made with marinated tomato petals, parsnip, and avocado.

The seafood entrée changes depending on what the “fish room” in school has available, and consists of sustainable seafood (mussels, cod, redfish, squid) in a vanilla seaweed broth, over fregola and rainbow chard. By-catch refers to what is caught while in the process of targeting a certain type of seafood. This provides a way to responsibly use the seafood that is often thought lesser of, while opening the customers’ eyes to new and exciting combinations of more unique dishes.

The crispy cracker that is served with the lentil dip and pumpkin hummus is brushed with milk to allow for a richer brown color, and topped with black poppy seeds, white sesame seeds, and a very sustainable by-

Vegan Parsnip Sushi from Pangea photo courtesy: Pangea Menu & Recipe Book

product of the brewery on campus, spent grain. Used as cattle feed due to its high protein and fiber, there are many uses for spent grain in the kitchen, particularly when it is converted to a flour. Spent grain flour will absorb a high amount of water, will blend easily and has half the calories as other cereal flours.

This is Chef Martin Matysik’s second year in a row at the helm of Pangea. Only a few years in at the CIA, Chef Martin Matysik is not one of the better-known Chefs on campus. He has an extensive background cooking in England (earning a Michelin star), Japan, Spain, France, and many other countries. When he isn’t running Pangea, Chef Martin teaches Culinary Fundamentals. To him, Pangea is more than just a pop-up restaurant. There is a deeper meaning behind the cuisine, and he wishes to inform the public through his food a number of important issues.

For one, he believes “society could do better understanding the impact on how we eat today using our planetary resources”. Furthermore, “Pangea is plant forward dining, and highlights how we should be eating today”. He is most looking forward to “having the opportunity to offer a more varied menu than last year, which will change frequently, reflecting and highlighting seasonal elements, and following con-

February 12, 2016

Feature scientious food trends”.

He also said that while it is always a challenge to work with a new group of students every block, it keeps him young. However, he enjoys the opportunity for “students to be able to adjust quickly. Furthermore, it is great to allow students to swap stations every week, thus maximizing the learning experience at Pangea”. He is adamant about the importance during the class of engaging in special projects, competitions, and lecture, and stresses that the key to suc-

Sorghum popcorn served with Candied Crickets photo courtesy: Pangea Menu & Recipe Book

cess at Pangea is to “Do your job properly, and smile occasionally”.

With a militaristic background, having lived in Europe for 14 years, and already having seen sixty five percent of the world, MIT Ferdinand offers a lot to the students of Pangea. He explained, “I believe I am well aware of different cultures and cuisines, and I want to bring my experiences to what I think Earth’s flavors reimagined are. I am a world traveler, and I love culture, diversity, and the multitude of talented students that come through the kitchens”.

Ferdinand mentioned he loves to contribute, inspire, and motivate future chefs as they are “an inspiration to me as we [the students] are the future of the industry. In five to ten years, you will be people I can collaborate and network with”. He also enjoys the chemistry between himself and Chef Martin, and enjoys being the MIT; “I loved coming into it, and knew what I wanted. If you have a good intention of why you love what you do, then everything will fall into place. I want this to be the best and most fun back of house to work in”. He concluded by arguing that “People are already experiencing Pangea one way or another whether they know it or not; the trend of a diet rich in seeds, fruits, and grains is the trend of 2016”.

The class is broken up into three teams, Gardemanger, A la Carte, and Dessert. With our class of eighteen students, we have six students on each team. We rotate through each station throughout the duration of the three week class, hypothetically reaching maximum exposure to all of the different processes and components that make up the kitchen of Pangea. This is different than most of the other restaurant kitch-

Furikake Salt from Pangea

photo courtesy: Pangea Menu & Recipe Book

ens, and a great opportunity. The exceptions to this are the group leaders of each team who stay in their desired station for the duration of the class. This way, one student will become well versed in a particular station and will be able to lead the new students each week into having enough prep and a successful service each night.

As part of the first class to open the restaurant for the

season, I found a big challenge of opening is creating all the dishes and mise en place from scratch, and being able to provide forty to fifty portions of each dish in time for the opening. Once everything is at the required level, it is easier to see what is needed for service and prep from there, as opposed to making big batches of everything. Most of these recipes need some sort of variation and some have not been tested, so there have been many trial and error runs with more than a few of the recipes. It is all part of opening a new restaurant with a new menu, and it is all part of the fun.

Garde Manger station takes place in the very back of the kitchen, and comes with its own brick oven.

“Gardemo” is in charge of producing all of the salts and seasonings that will be are used in many of the dishes and which will also be available for sale. These include Pangea salt – a mix of grey salt, citrus peels, tea leaves, and rose petals. Tomato salt – using tomato skins. Smoked salt – grey slat, tea, ground fruit and vanilla. Cricket salt – grey salt, cocoa, chilies, and cricket powder. Seasonings – Furikake - crickets, torched seaweed, sesame seeds, grey salt, sugar Baharat – a middle eastern spice blend Dukkah – an Egyptian spice mix heavy on nuts and seeds Za’atar – a middle eastern spice blend heavy on oregano Garde Mo is also in charge of keeping the grain wagon up to stock, and may be responsible for certain dishes fired in the brick oven. They are also responsible for the production of vegetarian dashi stock when

Warmed Potato Salad with Pastrami & Lambs Leaf photo courtesy: Kevin Markey

needed.

A la Carte is essentially the “line”. Here one will find tight space, hot ranges and salamanders, a grill, a plancha, and a fryer. Look for many of the delicious grilled skewers, a flat iron half hen, and even an oxtail and mushroom pie coming from that station.

Dessert station gets its own room off to the side of the restaurant. This team is in charge of producing all of the sweet confections, cookies, cakes, and plated items that will finish out the customer’s meal. Some examples of dessert include a lemon polenta cake, chickpea peanut butter chocolate chip cookies, and even a chia seed pudding with pineapple, honey, and a coconut whipped cream.

The dining room at Pangea features a display of most of the mixed grain salads, salts, and desserts utilized in some way at the restaurant. Come check out the restaurant for dinner, (lunch will be in the upcoming

blocks) and see it for yourself!

Pangea is an exciting opportunity for students to work with the “future of food”; environmentally responsible, sustainable, and health oriented, the cuisine has a deeper meaning than one may think. It is our job as students to express this care and interest into dishes that customers will enjoy, and hopefully provide for some conversation in the Pangea dining room for more than the few months that this restaurant will stay open. Come check it out!

#tbt2k14

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BY: Daniel Jarosz, BPS Alumni It does not have to be Thanksgiving for one to be grateful. Be thankful for every day you are given on this planet. Do not take a single moment, person, or anything for granted. It may seem cliché, but we really only live once, and anything can happen at any time. So live each moment to the fullest and appreciate every second.

Embrace the now with a smile because there is so much to be happy about. Just look at all the things you have accomplished thus far in life – I mean, you’re here, aren’t you? You’re at The Culinary Institute of America, the top culinary school in the country! I enjoy taking a moment to step back, reflect on my past, and understand all the good things I have accomplished. It makes me feel bubbly inside to understand that of which I am capable. Reflecting on one’s accomplishments tends to bring forth emotions of pride and a feeling of success and achievement. Be content with your progress. Although there may be some hardships or struggle involved, understand that everyone experiences them, and they do not define you.

Take every opportunity as a learning experience and grow from it. As they say, “experience equals wisdom.” Take a minute and think about that. Oprah Winfrey is full of wisdom and addresses a lot of life lessons and spirituality on her shows.

She once said, “If you know better, you do better.” The older you get, the wiser you become. The longer you live, the more you know. Everyone makes mistakes, but if you learn from the ones you make, then there w as a reason for making them.

For as long as you breathe air, make sure you appreciate the little things in life. For example, when someone holds the door or worries about you. Even a simple, “How are you?” can make the biggest difference in the world. Show the people around you that you actually care about them. Do not take anyone for granted in life, especially loved ones and friends.

Appreciate those around you because you honestly do not know what tomorrow brings.

Complacency and procrastination get you no where, and reduce the quality of your life. Choose not to focus on the bad.

Stop complaining about the negative and put your energy where it matters, in front of you, on the task at hand, which hopefully you have in your life because you are passionate about it. Eliminate any unnecessary baggage or any negativity standing in your way. What you deserve, quite frankly, is the best, so do not settle for less. Your dreams and goals should be where you focus your energy.

Karma is real. Be kind. Your actions will come back to haunt you. What you give, you will get back, so pay close attention to the choices you make and how you treat others. Often the good comes back to you unexpectedly, offering you a tremendous break or a bona-fide miracle when you most need it and don’t anticipate it. If you chose to do bad, then be prepared for a rude awakening at some point. You can’t live life underhandedly and expect there will be no consequence. Live your life by the golden rule: do unto others as you would have them do to you. It seems like common sense, yet it is not common practice. Life is the best when we all just work together as a team.

Life is too short to stifle the love you feel for others, hold grudges or be unkind. Don’t burn bridges. Ever. Life can pleasantly, and sometimes unpleasantly, surprise you. Coincidences happen when you are unprepared for them. If you bump into an old colleague, acquaintance or classmate, will it be a happy accident or will you be embarrassed to come face-to-face with someone who you wronged? Keep that in mind. Always try to leave a situation or relationship on a good note. I cannot tell you how many times I have been reunited with people that I thought I would never see again, so if you treat everyone with kindness and respect, you will be ready for every and any possibility.

At the end of the day, we all should follow three simple words.

Live, laugh, and love. Live your life with the joy that comes from the depths of your soul. Realize that you alone have the sole power to create the world in which you live in and the happiness found within it. And when in doubt, laugh it out.

As they say, laughter is the best medicine, and most things are not as serious as they seem. Instead of raging or stressing over little things, picture how you will view the situation in five years. Will it still be a significant event in your life? Most of the time, the answer will be “no.” So, go ahead and laugh.

Last but not least, love is one of the most important facets of life. Be loving to everyone you meet, and you will find that love coming back to you in a multitude of ways. Make an effort to live each day with laughter, love and appreciation.

You alone are responsible for the life you wish to create for yourself.

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LA PAPILLOTE

SGA

Entertainment

February Crossword

SGA Update BY: Evan Chailastri, AOS Culinary

For this issue’s SGA coverage, I had the opportunity, to interview President Caleb Kimble. Just for clarification, my first question pertained to his role as president, specifically what exactly he’s responsible for and what he does. His reply was “Randy Boden is our VP, and with that he handles internal affairs, whereas I handle external affairs, such as dealing with administration, setting up meetings, getting our agenda items through, kind of facilitate that, in addition to running our meetings. I also handle talking to club members as well as making sure our board is all right and that they’re following procedures.”

To learn more about President Kimble’s involvement with the campus, the next question asked was on the topic of the rulings and committees he takes part in. He informed me, “I’m a part of the food allergy committee, which was created by SGA because the CIA doesn’t have a food allergy policy, so we’re in the development of creating one. I’m also a part of the Senate for Student Government Committee as well as the Student Life and Entertainment Committee.” In light of recent events regarding allergies, it is a very good sign that SGA is taking action in support of a food allergy policy. Its establishment might literally save lives, and certainly save people discomfort. It’s an issue every student should be informed about because it’s a matter of personal safety among other things.

In the recent past there have been rumblings of SGA trying to unify all campuses of the CIA under one Student government. While a good idea at heart, it’s vastly impractical due to how quick the student turnover rate is here at the CIA, coupled with the fact that the other campuses apart of the CIA don’t have nearly as many students. So I asked President Kimble to explain what exactly happened. He stated that “It’s a program we were looking into last semester and the other campuses don’t have a real desire to have one so we offered when you guys are

February 12, 2016

ready, this is how you can get ahold of us and we can help you establish an SGA on your campus as well as sort of weave our campuses together. Seeing as how everything else the school (CIA) is doing is trying to weave us together, so we’re all the same programs, the same guidelines, it just makes sense to have a government on all of our campuses as well.”

I found out later from a former member of SGA that this committee has since been disbanded.

My next question for President Kimble pertained to what exactly he’s achieved since he was elected to office. He replied, “We have a lot more committees now but I wouldn’t say we’ve been more active in the student population. With this new committee, however, we’ve been focusing on trying to bring more events to you guys, such as the pig roast at Summer in the Snow, or the car smash. We’re trying to get both our name out there, as well as provide more fun campus life, because there really isn’t a lot of it out there. The Super Bowl event is certainly a huge part of that as well. Every board is a little different though. Our first board was kind of all over the place and jumbled around with people coming and going, but with this new board things look to be great, they’re really enthusiastic and have a bunch of ideas on what’s going on campus and what needs to be fixed and they’re really taking the reins and they’re running with it.” So to summarize, since his election as President, the real focus has been trying to become more active in the community via events, but what events is our President behind?

I asked him just that, and he said “Vice President Randy Boden spearheads a lot of them and I kind of let him take that as his baby because he loves doing events and I’m really good at the administration side, like making sure our initiatives and recommendations get through to the administration. So because of that I let him spear head the events. We’re working on this idea called the Destress Express coming at the end of this next semester. Randy, Matt Ivins (SGA Advisor) and I have been really discussing this, maybe getting 5 minute free massages, another car smash, thera-

peutic puppies, all to take your mind off of finals and relax a little bit.” If President Kimble seems to be a part of all these events, why hasn’t he been present at most of them? According to sources within SGA he hasn’t been last several group leader assemblies, ‘Summer in the Snow’, ‘Car Smash’, and he wasn’t even present at the Super Bowl party here on campus. The person not only present at these events, but played an integral role in organizing the majority of SGA campus events is; Vice President Randy Boden.

He shows his commitment to the student body openly and doesn’t get nearly enough credit for it.

My closing question of the interview, “What do you see changing on campus in this New Year?” He gave me his agenda as; “We hope to get the ground work laid for things such as SGA Senate, so future boards can set them up. Also getting other things like water fountains in Roth Hall as well as new furniture and smart boards in classrooms, which will take a while, so by getting these things approved, the future boards of SGA can act on them. We’re also working on smoking awareness here on campus, because a lot of the administration wants to go to a “Smoke Free” campus, and do we really need thirty gazebos or do we need ten.”

Just to clarify, there are currently ten gazebos on campus. So what does that really mean for us students?

By setting the ground work for future boards of SGA, President Kimble might have reached a point of stagnancy. Whether it’s by fault of him, or it’s tied to the process of getting things in motion, this can be interpreted as there will be no sweeping change coming from SGA until a new board gets elected. However disheartening that is to hear as a student, it should give you the urge to go and attend the SGA open forums, and make your concerns known on various topics and aspects of life here on campus that you believe need to change. No one else can voice your opinion for you, it’s something you as a student must do to improve our state of being as students at the CIA.

Last Block’s Puzzle Solution

The solution will be in the next issue.

Designed BY: Hanna Krilov

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10

LA PAPILLOTE

Graduation

AOS Graduating Class of, 2015

February 12, 2016

Graduation

AOS Graduation Speaker: Andy Pforzheimer BY: Shelly Loveland, Staff Contributor

Founder and CEO of Barteca Restaurant Group

Culinary Arts Group #1

Front Row: Shoun Lee, Pauline Sourkaphar, Carlos Antonio Alvorez, Drueilla Moynihan Back Row: Christopher Demelo, Kaylee Long, Chayles Chung, Erik Cole, Patrick McBrath, Kendall Skaggs, Daniel McLyman

Culinary Arts Group #2

Front Row: Corbin Walsh, Alexandra Rotenstreich, Zach Brodhead, Astaea Kyrene Dizon Back Row: Jason Moritz, Zachary M. Yindra, Dusten G. Meana, Jeremy Wood, Jonathan C. Garcia, Sean D. Dapps

photo couresy of Leslie Jennings

Culinary Arts Group #3

Front Row: James B. Gray, Nicole M. Davis, Melissa Miynshi, Angelina Erskine, Mafreiay Rodriguez Arias, Jennifer Rice, Gabriel Kochler, Mario Sequora Back Row: Tyler Upton, Thomas Wu, Al Henelsmith, Gabriella St. George, Walker Alrey, Steven Covo, Yeonsik Ho

Library Learning Conrad N. Hilton Commons: Library Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 8:00am-7:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Sunday: Noon-11:00pm Campus Store Video Center Hours: Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am10:00pm 6:00pm Friday: 8:30am-5:00pm Saturday: 11:00am-6:00pm Saturday: Noon-5:00pm Sunday: Noon-8:00pm

Baking & Pastry

Front Row: Seyoung Park, Sandra Iserg, Emily Tonokawa, Lauren Castillo, Soo Hyun Park Back Row: Annaleise Gordon, Allison Barinas, Joseph M. Lewis, Alexandra M. Puglisi, Adam Lebew, Edward Freyre, Madison Collins, Rochelle Perez

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The UPS Store

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A restaurant professional with more than 30 years in the business, Andy Pforzheimer is the founder and CEO of Barteca Restaurant Group. In this position, he is responsible for the growth of the South Norwalk, CT-based company, which includes the award-winning Barcelona Restaurant and Wine Bar and bartaco concepts. Barcelona offers a classic Spanish tapas bar menu and bartaco features upscale street food with a coastal vibe.

Chef Pforzheimer began his culinary career in France. At the age of 19, while still a student at Harvard University, he served a classic two-year apprenticeship in Burgundy, rising to the rank of chef poissonier at L’Ermitage de Corton, a Michelin-starred restaurant with an international reputation. After returning to the U.S. and graduating from college, he began gaining valuable experience with some of America’s finest chefs. Over the next five years, Chef Pforzheimer worked the line for Jeremiah Tower’s Stars restaurant in San Francisco, worked with Patrick Healy at Colette in Los Angeles, and helped Peter Morton create menus for L.A.’s Hard Rock Café. Relocating to New York, he served as sous chef and assistant to Anne Rosenzweig of Arcadia, with whom he revamped the menu for the “21” Club to include a ’90s power breakfast and a great burger. That burger was subsequently featured on the cover of The New York Times Magazine.

Chef Pforzheimer then spent some time traveling the globe, eventually returning to New York, where he became executive chef at several of the city’s hottest restaurants.

Then Martha Stewart asked him to be the food editor of her

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new magazine, Martha Stewart Living. That job brought Chef Pforzheimer and his wife and family to Connecticut.

Though he enjoyed that experience, he soon sought to return to the excitement and drama of a restaurant kitchen.

Within a year, Chef Pforzheimer was working on a book and running a catering company out of his house, while helping restaurant startups for fun. It was while working on a business plan that he met Sasa Mahr-Batuz, who had the idea to open a tapas bar. Intrigued by the concept, Chef Pforzheimer offered to be his partner for the one venture, and they opened the first Barcelona Restaurant and Wine Bar in South Norwalk, CT in 1996. Twenty years, two concepts, and a total of 12 Barcelona Wine Bar & Restaurants and 10 bartacos later, his desire to serve great food has been realized from Boston, MA to Tampa, FL, with more to come. Barcelona has been recognized with numerous accolades, including a Best of Award of Excellence from Wine Spectator from 2012–2015, Best Wine Bar kudos from Travel + Leisure in 2012, and a spot on Wine Enthusiast magazine’s list of the 100 Best Wine Restaurants in America in 2011 and 2012.

Chef Pforzheimer is co-author of The Barcelona Cookbook: A Celebration of Food, Wine, and Life. He and his wife are proud supporters of a wide variety of community organizations, including the Stepping Stone Museum for Kids, the Westport Country Playhouse, and The Wilton Library. In addition, Chef Pforzheimer serves on the Schlesinger Library Council at Radcliffe College, part of Harvard University.

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Industry

“Top Chef” and CIA Alum Finds Success in The Big Easy

BY: Sarah Lubitz, AOS Culinary I became aware of Chef Nina Compton ‘00 back in October of 2013, the same time that millions of other viewers of “Top Chef” did. The thing that struck me about her was her ability to always produce exceptionally polished and well-balanced dishes. Watching her devise, then cook these dishes was similar to watching an artist conceptualize and then produce beautiful paintings.

I believe that I was just as shocked as the rest of America when she was announced as the runner up that season.

Thankfully for us all, Chef Compton remained poised and driven. After having been at the helm of CIA alum Scott Conant’s Scarpetta Miami, she left in 2014, resurfacing in New Orleans just last year.

Chef Compton opened Compère Lapin in New Orleans in the Central Business District. Perhaps the greatest description of this restaurant can be found on its website: “Inspiration for the menu comes from the traditional Caribbean folktales featuring a mischievous rabbit named Compère Lapin that Chef Nina Compton read during her childhood in St. Lucia. Drawing on the story’s themes of exploration and play, she mixes the indigenous ingredients and rich culinary heritage of New Orleans with those of her Caribbean roots.” While I was home for Christmas break, my dad and I had the chance to dine at Compère Lapin. Eating at this gem of a restaurant was both thrilling and inspiring. While I did not get the chance to talk to Chef Compton during my visit, I was able to talk to her once I had returned to CIA. Sarah Lubitz: First of all, I want to say that I enjoyed eating at your restaurant when I was home.

Nina Compton: Oh, thank you.

SL: It was wonderful. I got the curried goat.

NC: Oh, good, good, good.

SL: I know that you filmed “Top Chef” in New Orleans.

Was that a big deciding factor for you when you decided to open a restaurant there?

NC: I always wanted to live in the city. My husband and I, we wanted to have our honeymoon here, but it didn’t work out. So, when we filmed the show here, I really enjoyed it. I enjoyed the charm of the city. It does have a lot of soul; it has a lot of character. And, I think for a chef,

Curried Goat from Compere Lapin, in New Orleans.

Chef Nina Compton of Compere Lapin, in New Orelans. photo courtesy: myneworleans.com

having people that really enjoy eating out, I think that it’s a big thing. I think for me, it was an easy move to open a restaurant here.

SL: How has New Orleans changed the way that you look at food?

NC: I’ve only been here for nine months, and, when I moved here, they’d just had the ten year anniversary of Katrina. Speaking to a lot of locals, you try to understand what they go through, and I don’t think people really understand what they went through when Katrina hit. And, to rebuild and get to where they are ten years later I think is huge, because you would never know that the whole city was wiped out. You hear different stories of what people went through, and people almost say that it’s a good thing that it happened because it was able to start fresh. So, to

photo courtesy: Sarah Lubitz

be able to rebuild the city to where it is right now I think that’s a great thing. There are so many restaurants opening up, there are so many hotels. I think the economy is better than it has ever been, post and pre Katrina. I think that that’s really a great thing.

SL: I know, for me, that I grew up two hours away, so being able to watch the city rebuild was really inspiring. It’s hard for me to even keep up with the amount of restaurants that are opening right now, so I think it’s really great as well.

SL: One of the biggest issues that we are focusing on right now is sustainability. What do think are some of the biggest issues that we are facing in the industry regarding sustainability?

NC: I think you see it in a lot of restaurants now, and people are a lot more conscious of certain species that they want on their menus. Some species are being overfished, and I strongly believe in that. Things like Chilean sea bass are being overfished. I think supporting the farms, especially local farms, because the city of New Orleans has so many farms around it, it’s a very big thing to support.

That’s one of the things that I try to have on my menu, supporting the local farmers, getting the goats from the local farms, getting the pigs. The vegetables are from twenty miles away, not even. But, getting those things in, it makes a difference.

SL: How do you feel that the landscape has changed for women in this industry?

NC: I think it’s changed a lot. I think it’s an even playing field for women in the kitchen. I think that you always have to try harder and excel because, for a very long time, it was a man’s kitchen, which is funny because “a woman’s place is in the kitchen.” I think now that you see a lot of really good female chefs that are coming out on top and are really pushing to get things done and get recognized. I don’t think that it’s as sexist as it used to be. I think people are more open-minded to female chefs; we’re not frowned upon in the kitchen.

SL: Who has inspired you the most as far as cooking is concerned?

NC: A lot of people played parts in my career. My grandmother was always cooking in the kitchen. My mom loved baking, so I grew up around that. I also got into cooking because I enjoy eating, and I enjoy making people happy.

As a child, I would cook for my family, and seeing the reactions on their faces, it made such a difference. I think that’s why people cook, because they want to make people happy. That’s a genuine feeling.

SL: I know you graduated in 2001. How has CIA influenced your career?

NC: Hugely. I definitely wanted to go to one of the best facilities in the country, if not the world, and learn from the best. I think it’s a great facility. It’s definitely one of the best in terms of providing the right tools and knowledge for young cooks. I don’t think anybody has kitchens or wine programs available like that. It’s so well versed. Having different guest chefs doing cooking demos or speaking to students, I think that’s huge. And I don’t think that anywhere else does that as well as the CIA does.

SL: What is the most important thing that you took away from being a student here?

NC: To be disciplined, organized, and very professional. I think that the way that you carry yourself shows. You see the way that people from the CIA carry themselves, and it’s different. It’s more polished, more refined. I think they have a better chance of excelling in any program or in any restaurant because of the tools that they have been given.