May 6, 2016
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Volume 37, No. 06
Papillote Celebrating CIA’s Founders Day May 22, 2016
CIA’s 70th Anniversary
Inaugural Sexual The 2016 CIA Leadership Awards Assault Awarness Month
Students gathered at Hudson Hall before embarking on the SAFE walk. photo courtesy: Jennifer Dunger BY: Tristan Heath, AOS Culinary doesn’t get in the way of making
Let’s Talk About Sexual Assault I am a firm believer that meaningful dialogue is often times the best way to resolve conflict. Unfortunately, initiating and maintaining such a conversation can be very difficult, and at times uncomfortable. Take for instance the topic of sexual assault. We know that it happens but we don’t necessarily know how to talk about it. The words “sexual assault” alone can make some of us cringe. In the last few years the topic has become more prevalent in mainstream conversation. This increased prominence of the issue has helped bring about more progressive ways of addressing the problem. Fading are the days where our main defensive advice is related to our wardrobe. Here to stay are approaches like affirmative consent. But this shift in media coverage is only a part of meaningful change. The media outlets will falter and we need to be prepared to have intelligent conversations despite these news sources or other large bodies providing the talking points. Think about the disaster of the infamous Rolling Stones article with regards to the incidents at the University of Virginia and the backlash that it had against progressive dialogue. In situations like these we need to be informed so that misinformation
life safer for everyone. This last April was the first time that the Culinary Institute of America participated in Sexual Assault Awareness month. There were multiple events that took place as a means of increasing awareness including the Awareness Walk and a screening of the movie The Hunting Ground. But some people might be curious as to why this is the first time the school is getting involved outwardly with this topic. I had the chance to sit down with the Vice President of student affairs, Dr. Mertet, and have a conversation about how the changing times and changing legislation have resulted in the school taking an ever more serious look at the issue of sexual assault. I will paraphrase the highlights of our conversation: Why is this the first year the CIA is getting involved with Sexual Assault Awareness Month? With the increased prevalence of the topic of sexual assault across the country, it has prompted many schools, not just the CIA, to take a strong public stance. It is not an initiation of taking the issue seriously, but a means of reaffirming the seriousness with which the school views the issue. There is also a positive bureaucratic element at play. Governor Cuomo re-
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Egidiana Maccioni, who, with her son Marco, accepted the award on behalf of her husband restaurateur Sirio Maccioni Mimi Sheraton, writer and food critic André Soltner, master chef Dr. Tim Ryan, president of the CIA, opened the evening with a look at how New York’s dining scene has changed since these legends began their careers. “I have tremendous personal admiration and affection for each of our honorees. They have inspired me—and thousands of others—in their own unique ways, and I am grateful for their example.” He spoke about how New York became the culinary capital of the world during the heyday of our honorees, then lead the crowd in a chorus of “New York, New York.” The Leadership Awards dinner is a major fund raiser for the CIA, with proceeds from sponsorships, donations, ticket sales, and an online auction all contributing to student scholarships. This year, a record amount topping $1 million was raised. “This was one of the most dramatic and successful of all of our fund-raising
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events,” said Dr. Victor Gielisse, vice president of advancement and business development at the CIA, “Mimi, Albert, Sirio, and André helped shape our industry during a time of huge change and growth. Not only are we honored to celebrate each of them, but we are excited to share their inspirational stories with our students.” Thirty current CIA students were on hand to assist the guest chefs— including CIA graduates JJ Johnson ’04, Bill Telepan ’87, and Alfred Portale ’81—who prepared hors d’oeuvre for the opening reception. The students gained inspiration and perspective from the four honorees, and they also took the stage to thank everyone for supporting the scholarship fund. The CIA Leadership Awards are made possible, in part, by the generous support of platinum sponsor Avocados From Mexico, gold sponsors Ecolab and The Wonderful Companies, and dozens of other suppliers to the food and hospitality industries, plus many individual friends of the CIA.
Student volunteers pose in front of the brontosaurus exibit to say thank you to the donors. photo courtesy: Joshua Auerbach
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State of the Students
Hyde Park, NY – The Culinary Institute of America held its annual Leadership Awards event at the Milstein Hall of Ocean Life at the American Museum of Natural History in New York City on April 28. Celebrity chefs from around the country joined CEOs, culinary entrepreneurs, and food industry leaders who were part of a capacity crowd of more than 600. They were all there to support four icons of New York dining who helped make New York world-class restaurant scene that it is today, and watch them receive their Augie Awards™. Named for French Chef Auguste Escoffier in recognition of his unwavering pursuit of excellence, creativity, and professionalism, the Augie Awards were created by the CIA in 2007 to honor members of the food and foodservice business who exemplify those traits. The four individuals who received the Augie statuettes this year were escorted to the stage through standing ovations. They each spent their long careers as trailblazers, entrepreneurs, and mentors: Albert Kumin, pastry chef and educator
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