Volume 37, No. 04
March 24, 2016
La
Papillote
Mental Health of Chefs in Spotlight
BY: Dan Salisbury, AOS Culinary
On January 31st, the culinary world was rocked with the suicide of Chef Benoit Violier. Many highly respected chefs took to the Internet to pay their respects, with Paul Bocuse tweeting he was a “great chef, great man, [with] huge talent”. According to a New York Times article written by Dan Bilefsky and Kim Severson, Violier was a
Pedestrian Safety Week
Take for example, the shift beer. A cold reward to surving through another night doing two hundred covers in an hour, to working an oven with a third degree burn that hasn’t properly healed, to dealing with the front of house staff making life miserable, and overall just another day on the job. According to the National Institute of Mental Health (NIHM), in 2014 there were an estimated 9.8 million adults aged 18 or older in the United States with serious mental illness, or SMI. This number rep-
BY: Joie Luiso, AOS Culinary
Late on thenight of February 14th, CIA student, Justin Arnold, was struck by a car while crossing Route 9 on his way to the Speedway gas station. Justin was left in critical condition due to the vehicle not being able to see him, therefore making no effort to stop or slow down. It is during tragic times like these when we come together as a student body and school community to not only send our thoughts and prayers to Justin and his family, but to spread awareness about student safety and to make changes that will in time, prevent tragedies like this from occurring again. During a recent interview with SGA President Randy Boden, I was informed about the changes that are going to be considered in order to fix an issue that has been prevalent on campus for many years. The administration has taken immediate action after receiving news about this accident. Vari-
Intersection of Route 9 and West Dorsey Lane, where the incident occured. photo courtesy: Jennifer Dunger
ous meetings were held to discuss ways to fix the problem and to educate our students. New speed bumps will be placed around campus to slow down the moving traffic and flashing lights by crosswalks will be placed to allow pedestrians to be more visible. Making these changes would create a safer environment for both drivers and pedestrians. One of the biggest solutions to this
problem would be implementing flashing lights into the cross walks both on campus and on Route 9. Of course with creating solutions come some challenges. The flashing cross walks come at a costly and timely expense in which the administration is still trying to work through. Pedestrian Safety Week is being held from March 28, 2016 to April 1,
farms to feed the world. The only way to keep up with the exponentially growing population and shrinking resource base is to radically change how we produce our food or we could be looking at a huge crisis in the near future. From this need of new farming and production techniques, comes a couple of new practices. One is sustainability, and the other is organic crop production. Organic agriculture, as defined by the National Organic Standards Board (NOSB): “Is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony.”
Essentially meaning; agriculture with as little man-made input as possible trying to farm, as they perceive at least, the most beneficial to the environment in the agricultural setting. To do this, all uses of pesticides, herbicides, chemical nutrients, genetically modified seeds, will need to be forgotten. Unfortunately, food producers rely more heavily upon the application of manure and, in most cases, are forced into higher tillage to control weed pests. The production of organic food keeps to the main principle of returning organic matter back to the soil. Until 1962, organic agriculture really was not something the general population knew or even cared about. But, in 1962 Rachel Carson’s ‘Silent Spring’ came into print. The publication was a graphic statement about
Cont’d on Pg. 6
Organic vs. Sustainable
Late Executive Chef of Restaurant de l’Hotel de Ville in Switzerland: Benoit Violer. photo courtesy: time.com
French chef who ran the Restaurant de l’Hôtel de Ville in Switzerland. He was at the very top of the top; number one in the French ranking “La Liste”, which identifies the top 1,000 restaurants in the world, and was named 2013’s Chef of The Year by the French guide Gault & Millau. Just like that, he was gone. There was no suicide note, no hinting at the action he took, nothing. Perhaps the reason will never be understood, yet what should be understood is that mental illness in the culinary and hospitality industry is far too often overlooked and ignored. Chefs may turn to a stiff drink rather than a therapist, a joint rather than a deep discussion.
resented 4.2% of all U.S. adults. An older survey in 2008 found that just over half (58.7 percent) of adults in the United States with a SMI actually received treatment. Although this survey is nearly ten years old, it concludes that not everyone receives the help they should be getting. Now, place these statistics within the culinary and hospitality industry. How many chefs and cooks have the time, money, and resources to see a therapist, to fill a prescription, and have the willpower to seek help? Far too often, having masochistic and tyrannical qualities is seen as a sign of strength. Yet, having a mental illness or even talking about it, is seen as a weakness.
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“Campus”
“Feature”
Agriculture, to many, is just an industry of cows, pastures, and farmers. Most people cannot even fathom just how essential agriculture is to not just our well-being, but our very lives. People of the United States have been spoiled. Never having to worry about the grocery stores running empty because, even to this day, the problem is not growing fast enough to starve us out as a country. The day though is fast approaching that we could not be able to keep those grocery stores stocked. Due to the depletion of the vital resources needed to produce our food, it is becoming increasingly difficult for today’s
Cont’d on Pg. 5
CIA Dress Code
Cont’d on Pg. 7
Papillote
En
SGA Update, Letter Goodbye
BY: Wil Hand, AOS Culinary
P 4-5
CENTER SPREAD
“Center Spread”
Pedestrian Saftey, Matcha
P 6-7
“Entertainment”
P 8-9
Word Fill
BACK PAGE
P 12
“Industry”
Book Reviews
LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
En
March 24, 2016
From the Editor’s Desk
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS
Fellow Students,
COMPACT
Mondays at Bocuse, is worse than Tuesdays with Morrie. The kitchen is such a love/hate relationship. I came here so I wouldn’t have to spend the rest of my life in the kitchen, whereas many of you came here so that you can. Do not take this the wrong way, by no means do I intend to insult. But in the military we had a saying, ‘embrace the suck”. And that has a lot of carry over to the kitchen too. Many of us thrive off of that. Our blood, sweat and tears are, mostly metaphorically, in our food.
Kevin Markey Alexis Brown Patty Dennison Cindy Yuong Jeff Levine Hanna Krilov Shelly Loveland Leslie Jennings
Sarah Lubitz Wil Hand Dan Salisbury Joie Luiso Jennifer Dunger Elizabeth Seitz Kaylee Long Jeff Levine
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.
This lifestyle that we are going into is not easy. We all accept this fact. It is how we deal with these difficulties that will define how we succeed and how long we will last. Many people will say that drugs, alcohol, and general debauchery are the way to deal. Others will argue that these vices will only hamper our ability to succeed. I say, “to each their own”. Live your life the way that you think is best. That is the beauty and the despair that is freedom. No one can tell you how to live your life. “I am the master of my fate and I am the captain of my soul” -Invictus, William Earnest Henley Slainte, 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 Senior 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:
Matthew Stocker Director of Campus Outreach
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Jr. Copy Editor: Ian Gilchrist Jr. Copy Editor: Mary Merkel Director of Advertising: Matthew Stocker Political Correspondent: Evan Chialastri
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Cindy Yuong Social Media Editor
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March 24, 2016
Theft on the Rise
BY: Kevin Markey, Editor-in-Chief
People are stealing from The Egg. Just like people stole from Courtside. Just like people steal from the laundry rooms and the kitchen. So what’s the big deal? Why does it matter if someone takes a candy bar or a Gatorade? It’s Restaurant Associate’s money anyway right? Wrong. It is our money. If you steal from The Egg you are stealing from yourself. Just like if you steal from anywhere else on campus you are stealing from our peers. It makes absolutely no sense. That not only would someone jeopardize their standing here at the school, but they would risk their reputation with the people that they are going to be working in
The CIA. The principles that we are taught here must be emulated in every way, shape, and form. Theft will not be tolerated. We cannot allow it. We cannot keep our mouths shut if we see someone stealing. It is not funny, it is not cool, it is weak, it is cowardly. According to Provost Mark Erickson, “Stealing is a detriment to our profession, and we must band together. If you see something, say something”. So is this Certified Master Chef and second in command here at the CIA asking us to ‘narc’ on our fellow students? Yes, he is, and for good reason too. These are the people that are going to smear our name in the industry. These are the kind of people that are diminishing the worth of our diploma. Reputation is everything is this
No turnstiles promote a trusting and welcoming enviroment, but also make it eaiser to steal. photo courtesy: ciachef.edu
the same industry with for the rest of their careers. Not only are you increasing costs and therefore hurting yourself and all the students here, but more importantly you are not welcome here at the CIA. You do not deserve to wear the gold pin on graduation day. And you sure as hell do not deserve to be in the same boat as the alumni in the industry who represent the honor and professionalism that The Culinary Institute of America stands for. Do I sound pissed? Good. Theft is hovering at around 6% and has not gone down. If you have the gall to steal a pack of gum from The Egg then you probably think you can get away with more. (Give a mouse a cookie, right?) What do you think is going to happen when you get to the industry and are trusted with millions of dollars? And, if you think you can away with that then you are sorely mistaken. In the military we had a saying, “Only one guy is a thief, everyone else is just trying to get their stuff back”. The problem with this saying is that it is unethical at its core. It is an exuse, that we have allowed at one time in our lives. But, now we are trying to be bigger and better than before. We are attempting to become better. That is why came here, to
business, in any business really. Our reputation is built on professionalism. Provost Erickson added, “Professionalism is based upon ones appearance, actions, and knowledge.” And I completely agree. I know that these three things do not come easily to some. I saw many people not able to survive the harsh mentality of the military because they could not grasp that all three were needed to be successful. While I was serving with the Marines overseas, if one Marine screwed up we all were punished. This mentality is transferrable to the kitchen as well. “The [CIA] tribe must not accept these actions, as they are a detriment to the ethical standards that we should strive to uphold”, said Provost Erickson. Look, I’m all for sticking it to the man. And years ago, when I was a younger man, I would not have made such a fuss over 6% theft. The thing is, we are now memebers of a society that treats people BETTER than how we want to be treated. We do not do this because we have to, we do this because it is the right thing to do. That is the whole purpose of hospitality. We are trusted with others belongings and expected to treat them as if they were ours.
Campus
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Senior Copy Editor Graduates
BY: Sarah Lubitz, AOS Culinary
Dear students, faculty, and everyone else in between, The phrase, “that changed my life” might be one of the worst phrases imaginable. Why? Because life is change. To imply that only some events are lifechanging is misleading. However, some changes do have more of an impact on our lives than others. The day that I stepped out of a cab and into Rosenthal Hall for the first time was one of those important changes. That singular moment made me realize that determination can pave the way to greatness. I had arrived at CIA, and I knew that I would do everything in my power to extract as much from the life I would be living here as I could. I can safely and humbly say that I succeeded. Life here at CIA has been a blur. As I sit here writing this, I cannot help but think back to my first day in Chef Cerrone’s Fundamentals class. My classmates and I looked around at each other nervously, unsure of what we had actually gotten ourselves into. That moment seems so distant now. We made a mistake when we arrived here two years ago: we blinked. Somehow, we opened our eyes again to find that we had reached the end of time here. Now that this chapter of my life is coming to a close, I find myself reflecting. My last duty here as a CIA student is to recognize the people that have impacted my life. To the chefs that I had the privilege of learning from: I became a better cook and a better person in your kitchens. I am constantly reminded of how remarkable each one of you is; I will forever be in awe. You all taught me more than cooking; you all taught me humility, discipline, and accountability. Grateful is the word that comes to mind when I think of how I feel towards you, but that word does not seem like enough. Thank you. To the professors that taught me about table service: You opened up an entirely new world to me. When I stepped onto this campus, I wanted to stay as far away from a dining room as possible. I am happy that your classes made me realize how wrong I was about the front of house. I found a side of myself that I had been underutilizing. I will have endless options upon leaving here, and that is an incredible feeling. You have my sincere thanks. To the students here that I have come to love: I will never forget you, truly. I will miss the daily run-ins, the late-night diner visits, the countless inside jokes, the camaraderie of this industry, and the support that we have all had for each other. If you have touched my life, please stay in it. I know we are all going to accomplish great things.
To the editors and contributors of La Papillote: From the week I stepped onto campus, this paper has given me many gifts. I reclaimed my love of writing and rediscovered my determination. I learned about what it means to be part of a strong team. Being your copy editor has been one of the biggest honors of my career and of my life. I am proud to say that I served alongside each and every one of you. Never stop printing what needs to be printed. To all of the people that work in the Library Learning Commons: When I was at my lowest points here at CIA, all of you made sure to help me; you picked me back up. I would not have gotten through a handful of my classes without your expertise and your compassion. Biggest of thanks to James and Sheri – you two are my angels. To Chef McCue: Knowing you has been one of the highlights of my life. Your support has always guided me in the right direction. I am a stronger person for having known you. Whenever I underestimate myself, I think of what you would say. You have shown
me what it means to lead with humility, compassion, integrity, and intelligence. Keep fighting the good fight...and try not to scare too many more students. To Professor Lauria: Seeing life through your eyes has been refreshing. There are few people that walk into other people’s lives like you do. You are a shining star that has taught me that I can shine, too. Thank you for being the type of person that moves me. We are forever stuck. My last words are to the students that will still be here as this issue hits the stands. My advice to you is to live each day fully. Never hold back, never miss an opportunity. Extract as much knowledge as you can from this campus and from its inhabitants. If you can do that, you will leave with no regrets. CIA, it is not goodbye, it is simply see you later. This is your senior copy editor, signing off. Fondly yours, Sarah Lubitz
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
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LA PAPILLOTE
Features
Copia Exec Chef Named
Casual Friday Possible Solution to Dress Code Blues
BY: Elizabeth Seitz, BPS Business Management
Recently hired Executive Chef of The Culinary Insitute of America at Copia; Victor Scargle. photo courtesy: cia.edu BY: Jeff Levine, Staff Contributor
Well-respected California chef Victor Scargle is returning to Copia. The former executive chef of Julia’s Kitchen at Copia has been appointed executive chef of The Culinary Institute of America at Copia, now part of the CIA’s Napa Valley-based California campus. In this role, Chef Scargle will oversee a new restaurant, along with wine-tasting experiences, food enthusiast programs, and other special events at the venue in the city of Napa. Before rejoining the CIA staff in his current role, Chef Scargle served on the faculty of the college’s Greystone campus in St. Helena from 2009 to 2011. He was at Julia’s Kitchen from 2003 to 2007. Scargle was named a Rising Star Chef by both the San Francisco Chronicle and KRON television. The Chronicle also awarded threeand-a-half stars to Julia’s Kitchen with Chef Scargle at the helm. He was featured in Sunset magazine’s “Chefs of the West” story in 2001. The CIA is still determining the concept for the new restaurant at Copia, which is scheduled to open in late spring.
The Culinary Institute of America prides itself on being a school of professionalism. It is the reason that we are one of the few colleges with a dress code for all students that does not include sweatpants, jeans, and pajama bottoms. For the bachelor’s students, this means that getting ready in the morning will take more time, as whites are not what most students choose to wear to class. However, while the dress code is meant to present “yourself in a way that reflects the highest standards of professionalism expected by the foodservice and hospitality industry” as stated under the professionalism section of the CIA Main Menu, recently, in the past months and even years, a lack of enforcement of the dress code by professors makes many of the bachelor’s students ask why the dress code has not been changed to one similar to a “normal” college. Upon returning from summer break, all bachelors students sat through each professor going on about how the dress code was going to be enforced even more than it already had. For a couple of weeks, professors called students out for jeans as well as skirts that were too short to name just a few issues. But, as papers and projects
dress code is going to continue to be broken as everyone feels that they are getting away with not having dress code enforced. Before many of the classes this semester, the dress code is brought up at least once, whether as a joke or in all seriousness. A seventh term student told me, “There are times I’ve looked at one of my friends and said ‘um…do you think that will pass?” While most students do attempt to be in dress code, there are some that knowingly go to class out of dress code, even if it is only a miniscule aspect of dress code. Whether it is wearing funky socks with whites like Fecedio Douglas does every day, or wearing jeans like Zach Whitlock on a day when he was not coming from his own house for class and did not have proper pants, there is usually a reason behind it. Whitlock explained when fellow students called him out on being out of dress code, that it was just easier that day to come out of dress code than to have lost time having to go find proper pants. However, Whitlock also admits he has called people out for being out of dress code if it is the more extreme end of breaking dress code. “I’m pretty lax in what other students want to wear but come on, wearing a pair of joggers and some Vans do not belong in a professional environment; this is not a skate park!” For Douglas, however, his
opinion. Our sense of reward and comfort would be simulated and it could lead to a sort of productivity increase. I know I would be far more inclined to work if I could trade in my khakis for a pair of jeans once a week.” One ninth term student said they would like to see more leniencies because “it’s hard for some people to afford clothes these days. Just talk and work with students to please everyone.” Seventh term student Aaron Boisvert told me that “it just needs to be relaxed. I highly doubt guests will even notice as I’ve never heard a single guest remark about how well dressed the student body is.” On the other hand though, some students feel that it is not the dress code that needs to change, but the fact it’s not being enforced. “I admire that CIA requires this level of professionalism,” ninth term student Alexis Baker explained to me, “ I will say that if this dress code is going to remain as is, it needs to be enforced by all faculty and staff, not just a select few.” Another ninth term student told me “I don’t really mind the dress code, maybe because I’m used to it now.” Their views were the only unfair part was that “the guys have to wear pants in the warmer months while girls can wear dresses.” I even had one seventh term student tell me that the dress code should possibly be made even more strict as “I
started to take over the attention of both students and professors, the careful eye of dress code disappeared. Now a semester and a half later, more often than not jeans, wrinkled tops/bottoms, and dresses more appropriate for clubbing are in attendance for class without a blink of a professional eye. However, when some of the students who still want to uphold the professionalism of the school through dress code try to talk with students who are out of dress code, the dress code offenders will utilize the statement “a professor hasn’t called me out on dress code so I’m fine.” If this is the general feeling throughout the bachelor’s students, then the
reason is a bit more in depth on why he chooses to go to class out of dress code every day. “I feel that the dress code takes away from the individuality from the students and there are more important things the school could be focusing on, such as less waste to improve the environment.” Overall, many students felt that dress code does need some changes, even if they are small changes. Eighth term students Douglas and Whitlock both voiced the change they would like to see would be adding a ‘casual Friday’. As Whitlock explained, “Professional companies allow such events. Physiologically speaking, it could do wonders for students in my
think it promotes the importance of showing up to work and looking presentable and professional.” And, my thoughts? Whether it is through ensuring that it is actually enforced, or by adding something similar to Casual Friday, I think the dress code needs changes. Right now though, if the dress code remains without any enforcement changes, not only will our professionalism be nowhere to be found, but I feel that pajamas and sweatpants will end up in the classroom whether CIA approves or not. However, by implementing small changes, it would ensure that we remain as the standard of those leading the industry in professionalism.
photo courtesy: ciachef.edu
March 24, 2016
cont’d from front
It might very well be an element of the industry to be ‘tough’, where as Anthony Bourdain wrote in Kitchen Confidential and Medium Raw, “the business as respected three-star chef Scott Bryan explains it, attracts [fringe elements], people for whom something in their lives has gone terribly wrong”, yet “if you’re old, or out of shape—or were never really certain about your chosen path in the first place— then you will surely and quickly be removed. Like a large organism’s natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be”. While the “old school” ideology of working extremely hard and becoming soldiers in the trenches, so to speak, still pertains to the industry, chefs today may have a hard time figuring out their culinary identity without sacrificing their mental well being, especially at the top level. This takes a large physical toll, and a mental toll that might not be seen right away. Although the stigma surrounding
Features plains, “I’m not here to enforce an agenda. I’m here to say, look, if you need any help, if you just need solidarity, if you just need resources, it’s here.” One can find more information at www.chefswithissues.com. Another person helping to change the conversation about mental health in the industry is Chef Chris Cosentino of Cockscomb in San Francisco. One may know of him as the winner of “Top Chef Masters” four years ago, but little know about his mental illness and how that has hindered him in the workplace and at home. He explained in a recent Chefsfeed video about his personal life, “Nobody wants to admit that they have anxiety or depression. You get burned; you wrap it up, you keep going. You get a cut; you superglue it, you keep going. With this, it’s something totally new, it’s not physical, I can’t see it. I am who I am…but I’m not crazy”. He continued, “A lot of people think it’s embarrassing, it’s taboo to discuss”. By bringing his story to various media outlets and sharing how mental illness has
Late Chef and molecular gastronomy inventor; Homaro Cantu. photo courtesy: www.grubstreet.com
mental health and receiving treatment has improved vastly over the past few years, there is still a large amount of work that needs to be done. A prime example of someone working to destigmatize mental illness in the industry is Kat Kinsman, former editor-inchief of Tasting Table and managing editor of CNN’s Eatocracy. She recently launched a project called “Chefs with Issues”. According to an Eater article, Chefs with Issues is a forum for chefs and cooks to support each other with mental illness, to have resources available to them, and to work to destigmatize how mental illnesses are seen within the industry. Kat Kinsman explains, “ As more people who are thought of as established or successful or notable in their field can stand up and say ‘Look, I deal with these issues,’ it’s going to make it easier for everybody else.” She also ex-
affected him, Cosentino hopes to help change the conversation on mental illness in the industry. The longer that mental illness in the industry remains taboo, the higher the risk of losing another Benoit Violier. Another Homaro Cantu. Another Bernard Loiseau. A New York Times articled summarized that “Ms. Kinsman and others in the industry said that restaurant work posed unique pressures that could contribute to self-destructive behavior, including suicide”. It is important to discuss ways to continue to destigmatize mental illness in the workplace. There is progress being made, but there is a long way to go. Counseling and Psychological Services (CAPS) Office at the CIA works with students to, according to the website, “provide confidential counseling to CIA
students, including individual counseling, crisis intervention, support, and educational programs”. CAPS is accredited by the International Association of
the Counseling & Psychological Services (CAPS) office, so it is a great opportunity to address mental health concerns. Community resources certainly will
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to having a mental illness here? We have all heard of the stories of chefs who pay no attention and simply do not care about the state of one’s mental well-being, but
Late Executive Chef of La Côte d’Or in Paris; Bernard Loiseau and his team. photo courtesy: www.thedailybeast.com
Counseling Services (IACS), and the office is staffed with licensed therapists. The office is located in the Student Commons in Room 218. In a series of email interviews, Director of CAPS, and licensed psychologist, Dr. Daria Papalia, offered her perspective on mental health in the industry and here on campus. DS: With the recent work being done to destigmatize mental illness as a whole, do you think that having a mental illness specifically within the culinary industry is still seen as a “weakness”? If we look at the work Kat Kinsman is doing with Chefs With Issues, is this a positive step in the right direction, or is it further detracting from the mentality of being a “hardcore” chef and therefore reinforcing the idea that chefs these days are too entitled? DP:– “I think the industry is changing in positive ways, as there is greater recognition of mental illness and substance misuse being important concerns to address. I sometimes still hear students ask your question, about whether it is possible to be BOTH a hardcore chef AND still acknowledge the need for assistance with a mental health issue. When mental health problems and/or substance abuse are left untreated, students are more likely to leave college or be unable to succeed in their classes. No matter what line of work we choose, we tend to perform better when we feel better physically and emotionally”. DS: This is a grueling industry. The post shift beer or chainsmoking a pack of cigarettes has become a cultural norm, but some argue that this is actually a negative way to combat the stress and long hours of the industry. What are some alternative resources available to cooks and chefs? Most cooks cannot afford the proper medication and the time to see a mental health professional, so what can they do? DP: Here at CIA, students have
vary, though there are often ways to gain access to low cost mental health services. Certainly, working long hours or in highly stressful environments is hard on the body and the mind. Chefs are taught the importance of time lines and “mise en place” when it comes to preparing exquisite food. Applying the same concepts to their self-care would be one of the best things they can do for their mental well-being and their long-term careers. As far as alternative methods of self-care, perhaps it is possible to skip the post shift beer(s) and instead find that extra hour in the late morning to exercise or socialize, which can be a great stress relief. Other forms of self-care, such as meditation, can be accomplished in thirty minutes per day. One challenge for chefs is to establish social and meaningful activity outside of the work environment, since the post shift habits you described above are not the only means of social connection. Meanwhile, cultural norms are often defined by our perceptions, which may or may not be accurate. For instance, repeated surveys of CIA students have suggested that the majority do not smoke cigarettes at all, and only a small percentage smoke a pack each day. Yet, many students do believe that chainsmoking is the norm. Once we have more accurate information, we are free to make informed choices for ourselves. CIA students have the opportunity to lead the next generation of chefs, by setting healthier cultural norms. DS: The campus at CIA provides unique demographics. The 18-24 year old age range is known for having a low amount of people who actually seek help for their issues, and we also have a lot of veterans with PTSD and other issues on campus. Do you think that there are a lot of students on campus who should be seeking treatment but are not? Do you think that there is still a stigma attached
it bothers me that no one wants to talk to or encourage students who have severe depression and anxiety, whether that be because the student is too embarrassed to seek help, or we as a society have been taught to shun those who are different. DP: Since coming to the CIA in 2005, I have been very pleased to see a reduction in stigma about seeking services with CAPS. We make ourselves visible, at orientations and in classrooms, to encourage students who could benefit from our services to come in. We especially encourage students who have a previous mental health condition to consult with CAPS when they first arrive. Students talk about their concerns more openly and they refer each other to CAPS, which is very positive. While some students still may choose not to engage in counseling that could benefit them, we continue to reach out. Our utilization by students has grown through the years, such that we had to increase staffing. We now work with around 20% of the CIA student body each year, which is comparable to selective liberal arts colleges across the country. We receive many referrals from chefs and other faculty. As therapists, we work with students who experience severe depression and anxiety, and also with students who are facing personal life challenges, such as family matters, cultural or social adjustment, relationship concerns, or any number of life events that can cause stress. We spend a good deal of time teaching students about coping skills and ways to manage themselves and their situations better. For those students who are afraid of stigma or embarrassment, it is important to note that our office maintains professional confidentiality. This means we do not share your personal information with faculty, staff, parents, or other students.
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LA PAPILLOTE
Features
Matcha Becoming More Popular
BY: Cindy Yuong, AOS Culinary
One of my favorite ingredients to bake with is matcha. Matcha is green tea in a powder form, but with a lot of special benefits included. All tea leaves come from the same plant but are harvested and processed in different ways. Matcha leaves are a very high quality variety. About a month before the leaves are picked for matcha, the plant is grown in shade in order to slow growing, to concentrate and darken the green color, and to develop
flavor. The tea leaves are handpicked, steamed, and dried before they get ground up very fine, making it into the vibrant green tea powder we usually see. Usually found in traditional Japanese tea ceremonies, matcha is showing up in cafes as lattes, cakes, ice cream, and more. The health benefits of drinking green tea are pretty well known, but the benefits are increased with matcha. This antioxidant rich tea is known for stimulating metabolism and is often cited as a dietary aid. One serving of matcha tea is equivalent to about ten cups of brewed green tea. As opposed to
Matcha Melting Moments cookies. photo courtesy: dilutedcoke.tumblr.com
brewed tea, matcha is dispersed throughout the liquid and the leaf gets ingested rather than steeped and not literally consumed. Matcha does not dissolve; it is traditionally mixed into the water with a bamboo whisk in a large cup before serving. My favorite thing about matcha is that, as a powder, it can easily be incorporated into most recipes, much like adding cocoa powder to a mix. A tablespoon or so, added to home recipes gives the rich, vibrant green color and imparts some of the flavor. Matcha is naturally slightly bitter, but balances well for those who do not like overly sweet desserts. Cakes such as castella, sponge, and cheesecake are easily flavored with matcha and absolutely delicious. One of my favorite matcha recipes is Matcha Melting Moments cookies. This bittersweet cookie carries the flavor and color of matcha well. The soft cookie will melt in your mouth like the name suggests due to the addition of starch in the dough and remind you of the good moments in life. Matcha Melting Moments Recipe Ingredients •125 g salted butter, room temperature
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2016. Events will be held around campus to educate students on “walking smarter”. Avoiding cellphone and headphone use while walking can allow you to be more aware of your surroundings and could potentially save your life. Small flashers will be handed out to students to make them visible during the dark hours of the morning and evening. As a student here at the Culinary Institute of America, I am looking forward to the day where I can confidently say that I feel safe here on campus. I personally feel that the administration needs to take action to not only fix the problems at hand but to show the student body that they do care about our wellbeing and safety. We are the priority and I think there needs to be more communication about these issues between the administration and student body. Traffic violations should be taken more seriously around campus to help us practice safer and slower driving. If these speed limits and other regulations were treated with more concern by the administration, I believe the students would then begin to reciprocate these actions and make sure to not abuse the rules originally established. The administration will continue to work tirelessly to fix the problem, in order to allow students to have a safer environment to be a part of. As much as they want to fix the solution, students are a major part of that. As students, we should practice both safe driving and safe walking on and around
Tradtional Japanese matcha tea set.
photo courtesy: Konomi.com
•40 g powdered sugar •¼ teaspoon pure vanilla extract, optional •125 g potato starch (preferred) or cornstarch •80 g cake flour •2-3 Tbsp matcha powder, plus more for dusting Method: 1.Preheat oven to 350 degree Fahrenheit. Line the baking sheet with parchment paper. 2.In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Add in the vanilla extract and stir well. Fold in the potato starch, cake flour and matcha powder and mix well until a
soft dough is formed. 3.Divide the dough into 2 rounds. Use your palms to shape them into small balls. To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork. 4.Place baking sheet in the bottom part of the oven. Bake for about 10 minutes or until the cookies turn very slight brown. Remove from the oven and let cool for about 5 minutes. Dust some matcha powder over cookies before serving.
vent sexual violence. Throughout the month of April there will be events and information sessions held around campus to help spread awareness about sexual assault and allow our students to become more comfortable speaking out and asking for help. It is important as students to take advantage of these opportunities to become more educated about issues that are thriving not only on campus but also in situations all around the world. Being educated can allow you to avoid specific situations and to be able to help others make the correct choices
that may benefit them in the long run. As much as we wish for the administration to take our safety seriously it is extremely important to begin making changes by taking our own safety as seriously as we wish others to. We need continue to educate ourselves in all aspects of student safety, speak out when needed and to offer help to our peers in order to create an environment where we all can feel comfortable and safe. At the end of the day CIA is our home away from home and together we should start to feel safe here.
Commonly recognized cross-walk signage outside of south gate. photo courtesy: Jennifer Dunger
campus to help prevent accidents from occurring. By being more aware of your surroundings and following basic traffic laws we can create a more comfortable and safe environment for all of our students, faculty, and visitors. Educating students and putting that education into action allows us to be the change we wish to see on our campus.
Another aspect of student safety that is beginning to receive more recognition around campus is sexual assault. For the first time in CIA history, sexual assault awareness month will be honored here on campus. Sexual assault awareness month is an annual campaign that raises awareness and provides educational advice and experiences that help pre-
Chef’s x-ing here, drivers slow down and give pedestrians the right of way. photo courtesy: Jennifer Dunger
March 24, 2016
AFS Takes to the Garden BY: Patty Dennison, AOS Culinary
Mostly everyone at the CIA has stumbled into Farq on a weekend and seen the amazing senior projects that the Business Management students developed. I am sure as well, that every student here has enjoyed the delicious POCO or even Leyenda that is brought to you by the students that are in the entrepreneurship concentration. Everyone should know that the recent bustle around the teaching garden that is just behind Rosenthal Hall is the beginning of the ninth term
The week of the seventh of March was when all of their hard work paid off and they finally had to pitch their ideas to the deciding board, which was filled with deans and professors, and the winning concept was announced on Friday, March 11th. The winning team was composed of Arturo Alvarez, Conner White, Alejandro Tress, and Jordan DiDonato. They were the declared winners, but the other two teams will still have elements of their projects woven into the final product. The students that have participated in this project have had an experience that is invaluable to them and may be extremely ben-
Just behind Rosenthal Hall, The Teaching Garden is under construction. photo courtesy: Jennifer Dunger
Capstone project for the Applied Food studies majors here at the CIA. The students broke up into three teams to compete for a winning garden design of our ever so dormant teaching garden. Each team was required to come up with plant lists, costing of all of the new garden elements, future plans for the garden, as well as a blueprint of the new garden and a digital layout. The students were busy at work and consulted many different landscape architects and even community garden educators to get their expertise and advice on their respective layouts for the new teaching garden. They did not end there, though. They wanted the garden to be used for its intended purpose, to be a teaching garden, so many of the team members consulted teachers to see how they could incorporate the garden into their current curriculum. Some of the teachers even said that they would alter their curriculum to add the garden, which is just the support we need to increase the longevity of this new and improved garden.
eficial in their respective careers. One of the participants, Claire Sanders even said, “This garden will help me post-graduation as I plan on utilizing my Applied Food Studies degree to pursue a career in elementary agricultural education. It is my belief that if we form curriculum in schools that is food-centric, garden-based, and hands on, the next generation will be more knowledgeable.” This experience has given her and all of the other students information and experience that they will be able to successfully utilize to better themselves and help them advance in their careers. They are not the only students that can benefit from the teaching garden. While the garden will be in pristine shape once the project is finished, it is up to us students to keep it that way and learn from the garden. Most of the project’s participants will graduate before the projected is even completed, so we need to do our part to help finish the garden and learn as much as we can from what they did.
Features cont’d from front
the harmful effects of pesticides on the environment. This one book had a huge impact on the environmental movement of the sixties and seventies. With the
The USDA NOP Organic Program.
environmental movement, the concept of ‘Organic Agriculture’ finally took off. From then on, the organic agricultural sector has continued to grow. In fact, from 1998 to 2003, sales from organic production jumped 53% from $93.8 to $154.8 million. From a market stand point, certain percentages of the population will pay a pretty penny extra for production stamped “organic,” thus organic producer’s extra work was well rewarded. In 2002, however, the USDA decided to implement a certification process to protect the nation’s consumers from being sold products that the producer or supplier has falsely labeled ‘organic’ to pull higher profits. The program that was set up is the National Organic Program (NOP). The NOP regulates organic production from the field to the shelves at the grocery store, every step of the way making sure the strict guidelines set up for the certification of organic products are adhered to. This of course, further narrows the producer’s options. If the producer steps outside the lines and gets caught, they will lose their organic status and it will take them three years to become eligible for it again. In those three years they will not be
hand, has no guidelines or government restriction. Its basic principles are to build soil structure, increase fertility, protect water quality (on the farm and in the
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production, the traditional sustainable approaches to production are once again gaining popularity among today’s agriculturalists. Today’s agriculturalists have
photo courtesy: archive.constantcontact.com
water systems beyond the farm), manage pests by minimizing pesticide usage, and to maximize biodiversity on the farm. To do this, the sustainable producer can do many things such as do more soil testing to better know the correct fertilizer applications, minimize or eliminate tillage, reduce synthetic fertilizers and apply more organic forms of nutrients, such as manure. The can start implementing a productive crop rotation that can benefit the following crops each year. Instead of applying pesticides, release natural forms of pest control like natural predators for the pests that affect your production, for example lady bugs preying upon aphids. With these practices and the literal hundreds more little things the producer can change about his operation, he can become a sustainable producer. What is truly sad about the whole situation is that we had the knowledge to be utilizing these sustainable practices for centuries, but, due to our short sightedness, we ignored them in search of new mechanical and technological ways to increase production. Not only did the conventional practices destroy the natural resources, but it also had a horribly detrimental
realized that if production goes on the way it has for the past sixty, seventy years, our resources will be depleted making it impossible to even come close to feeding the constantly growing population in the not too distant future. There are positives to both organic and sustainable production practices. From a market stand point, as of today at least, organic production has the edge as a small but increasing percentage of consumers are willing to pay the premium. As for the main argument, which practice is better for the earth and her inhabitants, the edge has to go to sustainable production. In the simplest terms, this is due to the freedom it posses. Freedom to utilize all the technology we have today to grow a successful product harming the environment in the least way. You see organic has its advantages; the concepts of using manure and increasing organic matter in the soil, but in a sustainable operation all the concepts of an organic operation can be applied. But, not all the concepts of sustainable production can be applied to organic production due to the restrictions and guidelines set up by the government. Basically, organic production is limited in
Future farmers of the World digitize the plant phenome in attempt to create the perfect growing cycle. photo courtesy: http://openag.media.mit.edu/team/
getting that market premium, but will still have to pay for the extra labor that an organic operation requires. Sustainable farming, on the other
effect on rural America, driving the family farms out of business in favor of corporate farms. Now, as we look back on the destruction of 20th century conventional
the resources it can utilize in production, thus lowering the operations future sustainability.
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LA PAPILLOTE
Entertainment
Eight Years Until Hailey G. Attends CIA
Earth Day in Poughkeepsie
BY: Kaylee Long, AOS Culinary
To come to this school we all have to give something; our money and time and effort. It’s something we have all sacrificed for our passion of cooking. But in order to have things to cook something has to die. We all know this commonality. It is unfortunate but this
we have gained throughout the years. The knowledge about how planting things helps the earth by just doing your part, even if it’s a tiny garden. Not to mention how fun it is watching the plants sprout and grow! Joe Baldwin, a local farmer, is heading the Earth Day events
4/16 is one day out of 365. Reduce, Reuse, and Recycle everyday of the year. photo courtesy: www.esty.com
is how we live. The CIA gives back to the earth by growing food on campus and supporting the Hyde Park community gardens. This constant taking from the earth is inevitable but we can give back every day! Plant something, eat less meat, and always appreciate what we have because it is not always there for everyone. In order to celebrate mother earth and the comfortable life we have, there is going to be an Earth Day celebration on April 16th on Main Street of Poughkeepsie to share everything we have and spread all the knowledge
Tired of seeing blank space? We are too. Consider contributing and ensure there is always enough interesting content. Positions opening: -Senior Copy Editor -Social Media Editor -Director of Advirtising -Director of Marketing Send submissions to Kevin Markey, Editor-in-Chief at: lapapillote.culinary@gmail.com
and is looking for volunteers to help with the celebrations and also to help with the CIA plot at the Hyde Park community garden which grows food to give back to the community. There will be a farmers market, demos on using nettles and other uncommon plants, and fun projects for everyone. We will also be giving out seeds and ideas to help grow this movement even further into the Culinary and the surrounding community. I feel that coming to this school makes us responsible to spread the knowledge of food and how to give back to the Earth.
March 24, 2016
Word Fill
3 Letters Oil 4 Letters Boil
Rare Sear Stir Roux
5 Letters Thyme Toast Baste Broil
6 Letters Mulled Jicama Tourne Mousse
Tuiles 7 Letters Parboil Prebake
Entertainment
Last Block’s Puzzle Solution
8 Letters Marinate Sous Vide Pickling Quenelle
Macerate 9 Letters Gastropod Tenderize
11 Letters Charcuterie
The solution will be in the next issue.
Designed BY: Hanna Krilov, AOS Baking &Pastry
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LA PAPILLOTE
Graduation
AOS Graduating Class of March 24, 2015 Culinary Arts Group #1
Front Row: Soungik Park, Cesar I Cazares, Dominick N. Dilallo, Alexandra Burnham Back Row: Samuel Garman, Kevin Tovar, Mathew Jolly, Andrew Bell, Wil Hand, cynthia Garcia, Cheyenne Bellanfante
Culinary Arts Group #2
Front Row: Jessica Dobrin, Marissa Serrano, Candacee Jones, Aubree Hunter, Ann Molyn So Back Row: TJ Johnson, Yu Yeong Ko, Bethany Burroughs, Juyoung Kim, Patricia Sprees, William DeMalo, Enrico Livanos, Travis Zisso, San Sloane
Culinary Arts Group #3
Front Row: Collin Luce, Jesus Manrique, Catherine Anderson, Sydney Honaker - Crabbe, Marisol Camano, Madeleine Momson, Hailey Mahaffey, Sang Hoon Jeong Back Row: Christopher Frias, Dominique Scheck, Shanise Stennler, Rederick Morrison, Ameer Moss, Marc Beleno, Haemin Cha, Junheum Park
Baking & Pastry
Front Row: Cody North, Taylor Sumereau, Acacia Levesque, Jessica Stovempler, Charley Fischer, Ariela Trepman, Shayla Moss, Samantha Rinard Back Row: Stephanie Ormache, Amanda Grega, Austin Markland, Jesse Newsome, Hasina Grice, Keaton Vasek, Jaida Klyeman, Madison Taylor, Baileigh Wilson
March 24, 2016
Graduation
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Ariane Daguin
Owner & CEO of D’Artagnan
BY: Shelly Loveland, Staff Contributor
Recognized as one of the mothers of the modern food culture, Ariane Daguin is the founder, owner, and CEO of D’Artagnan, the renowned gourmet food purveyor. Since its founding in 1985, D’Artagnan has continually introduced new epicurean foods and contributed to the growing sophistication in American cuisine. The company puts the finest foie gras, duck and poultry, meat and game, truffles and mushrooms, and charcuterie on the tables of American gastronomes, whether at home or in four-star restaurants. Ms. Daguin was born into a world of great food. Her father, Chef André Daguin, is famous throughout France for his artistry with foie gras and other Gascon specialties. By the time she was 10, Ariane was adept at deboning ducks, rendering duck fat, preparing terrines, and cooking game birds. While a career in food might have seemed a natural next step, Ms. Daguin pursued an academic degree at Colum-
bia University. While working part-time for a New York pâté producer, she was in the right place when the opportunity to market the first domestically produced foie gras presented itself. Ms. Daguin and a coworker pooled their financial resources to launch D’Artagnan as the first purveyor of foie gras and game in the U.S. A devoted advocate for natural, sustainable, and humane production, Ms. Daguin put D’Artagnan at the forefront of the organic movement in America, pioneering organic, free-range chicken (years before the USDA allowed the word “organic” on the label) and humanely raised veal. In 2005, after two decades of collaboration, she acquired her partner’s share of the company to become the sole owner. Ms. Daguin has been widely recognized for her accomplishments and service to the industry. Her many accolades include being named an Officier in the Ordre national du Mérite in 2015 and a Cheva-
lier in the Ordre national de la Légion d’honneur in 2006. She was honored as one of the Best 50 Women in Business by NJBIZ in 2015, one of the Most Creative People in Business by Fast Company in 2014, and one of the Who’s Who of Food and Beverage in America by the James Beard Foundation in 1994. Ms. Daguin also received a Lifetime Achievement Award from Bon Appétit in 2005. In addition to running D’Artagnan, developing new products, and researching ecologically responsible methods of production, Ms. Daguin is the author of her French-language memoir, D’Artagnan à New York. She is the founding president of Les Nouvelles Mères Cuisinières, an international association of prestigious female chefs. Ms. Daugin also serves on the James Beard Awards Committee and on the board of the French-American Chamber of Commerce—New York.
photo couresy of Leslie Jennings
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LA PAPILLOTE
Industry
Culinary Book Review
BY: Ray Delucci, AOS Culinary
Culinary Artistry, Andrew Dornenburg and Karen Page Culinary Artistry, is a must read and a must have for any culinarian. It is probably my favorite food related book, and there are many reasons for that.. The book interviews top chefs such as; Daniel Bouloud, JeanLouis Palladin, and Alice Waters,
to understand where chefs get their inspiration from. It draws on the knowledge and tales of over thirty chefs to advise the reader on how to grow and become a better chef. This book is a know-all for dining, as it gives ingredients with lists of food that will accompany the ingredients. It also provides views on service, such as how to design a menu, and pretty much anything that can improve the patron’s experience. Artistry takes you around the
Culinary Artistry by: Andrew Karen and Karen Page. photo courtesy: www.goodreads.com
BY: Jeff Levine, Staff Contributor
28 GRADS EARN BEARD NOMINATIONS More than two dozen CIA graduates have been nominated for James Beard Foundation Awards for 2016. Nominations were announced on March 15 for awards in chef, restaurant, service, wine, broadcast, journalism, and cookbook categories, and 28 graduates are among the finalists. The alumni nominees: •Matthew Accarrino ’98, Best Chef: West •Grant Achatz ’94, Outstanding Restaurant: Alinea, Chicago (chef/owner) •Carlos Arciniega ’14 (Bachelor’s), Outstanding Restaurant: Momofuku Noodle Bar, NYC (sous chef) •John Besh ’92, Best New Restaurant: Shaya, New Orleans (owner) •Anthony Bourdain ’78, Best Television Program, On Location (producer) •Mario Carbone ’00, Best Chef: New York
•Michael Cimarusti ’91, Best Chef: West •Abraham Conlon ’01, Best Chef: Great Lakes •Patrick Curran ’09 (Bachelor’s), Outstanding Restaurant: Momo-
world’s cuisines, shows you how to compose a dish, and allows you to open your mind and really grasp how different dining experiences can become. For anyone aspiring to become great, not only in cooking but all aspects of the restaurant industry, you should definitely give this book a shot. It is very memorable, and will teach you how to become an even better chef. The Flavor Bible, Andrew Dornenburg and Karen Page: Where Culinary Artistry left off blending flavors and knowledge, The Flavor Bible is all about the ingredients. It is all about food at its core and how it interacts with other ingredients. This is for the chef who wants to play with ingredients and create something new. It is merely a tool to give you a sense of direction. It is highly praised by chefs and ‘foodies’ alike. It is a homage to what cooking is, blending ingredients to make them enjoyable. This book is in no way a cookbook, but rather a go to when you are stuck. It is there for when you want to push the envelope but do not know where to start. It gives simple, yet meaningful connections. Forbes called it the “one of the best 10 food books in the last 100 years.” It is the writing couple’s most famous piece of work. It shines through as a masterpiece and has a lasting impact on whoever owns it. It is a must have to anyone trying to become more creative, or seeking to learn more in the kitchen. The Whole Beast, Fergus Henderson: A book that for the longest time was only sold in the United Kingdom, The Whole Beast is a
fuku Noodle Bar, NYC (chef de cuisine) •Greg Denton ’96, Best Chef: Northwest •Jose Enrique ’98, Best Chef: South
The James Beard Foundation Award for Excellence, est 1990. photo courtesy: westwardseattle.com
proach that connects the reader to the food. In his book, you do not chop canned tomatoes, you crush them with your hands. You ‘whiz’ ingredients together, learn the various noises of mayonnaise when it has enough oil, and he prepares you in case some ingredients turn you off. In an industry where ‘farm to table’ is the headline, this cookbook is the epitome of what that means. Fergus Henderson has been doing this for years now, before ‘farm to table’ was used everywhere. He is a genius, and his cookbook has blown me away. If you are looking to utilize everything from an animal, please buy this book. Chef Elia’s saying goes, “The master key to success is maximize utilization,” and this book teaches that.
kitchen classic. It is based off of the cooking and techniques of Fergus Henderson, owner of St. John. Located in London, this establishment focuses on serving the whole beast. Their mantra is nose to tail eating and they execute it perfectly. One of their most prized menu items; ‘Roast Bone Marrow and Parsley Salad’ is a dish that Anthony Bourdain has praised highly, “The dish is simply bone marrow scraped onto a piece of toast topped with a parsley salad. The simplicity of it is unreal, but the way he executes it is everything. This is a cookbook, but an uncommon one.” Chef Henderson walks you through the recipes in a first person perspective. He tells you when to season, what the food should look The Falvor Bible by: Karen Page and Andrew Dorenphoto courtesy: www.simplyrecipes.com and sound like, it is an intimate ap-
•Eli Kulp ’05, Best Chef: MidAtlantic •Francis Lam ’03 (two nominations), Journalism Awards: Best Food Coverage in a General-Interest Publication and Best Profile •Carlo Lamagna ’08, Outstanding Bar Program: Clyde Common, Portland, OR (executive chef) •Christine Langelier ’12 (Bachelor’s), Outstanding Service: Blue Hill at Stone Barns, Pocantico Hills, NY (assistant general manager) •Steve McHugh ’97, Best Chef: Southwest •Michael Mina ’89, Outstanding Restaurateur •Kevin Nashan ’98, Best Chef: Midwest •Grae Nonas ’08, Rising Star of the Year •John Schafer ’09, Outstanding Restaurant: Alinea, Chicago (general manager/director of service) •Alon Shaya ’99, Best New Restaurant: Shaya, New Orleans (chef) •Ryan Smith ’00, Best New Restaurant: Staplehouse, Atlanta (executive chef)
•Alex Stupak ’00, Cookbook: Single Subject •Rich Torrisi ’01 (Bachelor’s), Best Chef: New York •Michael Tusk ’89 (two nominations), Outstanding Chef and Outstanding Service: Quince, San Francisco (executive chef/owner) •Greg Vernick ’05, Best Chef: Mid-Atlantic •Cindy Wolf ’87, Best Chef: MidAtlantic •Justin Yu ’05, Best Chef: Southwest Prior to the announcement of nominees, the James Beard Foundation released the names of semifinalists in the chef and restaurant categories. Seventyfive CIA alumni made that initial list. Winners of the James Beard Foundation awards—among the most prestigious in the food world—will be announced on April 26 in New York City for books and media and May 2 in Chicago for restaurants and chefs.