May 6, 2016
La
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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Humans of the CIA
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
Papillote
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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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“Feature”
Rape Culture
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“Sports & Entertainment”
Mens Tennis takes Championship BACK PAGE
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“Industry”
Fitness & Food
LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
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May 6, 2016
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Byron Halliburton Jeff Levine Sean Morrill Tristan Heath The Poughkeepsie Journal Hanna Krilov Joseph Haffly Jennifer Dunger Serge Nalywayko
From the Editor’s Desk
Makena Wininger Shelly Loveland Leslie Jennings Lyanardo Holland Alexis Brown Kevin Markey Matt Ivins Virginia Mure
COMPACT
La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
EDITORIAL POLICY
La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability. Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Kevin Markey, Editor-In-Chief at lapapillote.culinary@gmail.com.
May 6, 2016
Fellow Students, “Nothing strengthens authority so much as silence” -Leonardo da Vinci
I don’t remember the last time I experienced silence. From the yelling of the kitchen to the passing of the train, I think it can be said that silence is one of the rarest of commodities here at the CIA. I consider silence to be the most powerful sound. Take our rights as citizens of this great country, while the bells of freedom may ring, the chains of silence are pulled taut by the powers that be. This is not unique however, many men and women throughout history have had their thoughts squandered in an attempt to keep the river of power flowing steady. To you, the future leaders of tomorrow; I urge, I plead, I unashamedly beg, do not be silenced. Do not accept the status quo. Do not begrudgingly take what is given and not ask for more. I am not saying you are entitled to more than anyone else, only that you are owed the rights that every American has come to expect over the course of history. We are taught to welcome disagreement, that through debating ideas we learn and grow, both as people and as a society. Drama aside, we are at a crossroads in our history. The world looks to us to lead, whether they or we like it or not. From big pharmacy, the NSA, Wall Street, all the way to the food lobbyists that protect companies like Monsanto, these interests connect to our politicians, and thus the laws that they make. Are we somehow okay with this? Our forefathers fought and died for a nation that was supposed to be free from unchecked and unbalanced power. Our country’s men and women did not lay down and accept that this is the way that is, and that there is nothing that can be done. They stood up, they shouted from the tops of rooves and police cars and they said ‘hell no, we won’t go’, as in we won’t go away. We will not be silenced. Slainte, Kevin J. Markey Editor-in-Chief
LETTERS POLICY
Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.
Kevin J. Markey Editor-in-Chief
Alexis Brown Layout Editor
Jennifer Dunger Photographer
Hanna Krilov Puzzle 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: Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations
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May 6, 2016
Campus
State of the Students BY: Byron Halliburton, AOS Culinary
The Constitution of the United States requires that the President “from time to time give to Congress information of the state of the union”. In this tradition, as President of the Culinary Institute of America (CIA) Student Government Association (SGA), I am inclined to address the state of the students at the CIA Hyde Park Campus. I am in a unique position to be the President of SGA in the midst of a United States Presidential race. In these times, the nation highlights the different opinions and values of our collective society. The CIA student body can be considered a micro chasm of the general population. We have students from all over the world, students from every background and experience, and students with career goals that span every aspect of the hospitality industry. Fortunately, I’ve been elected to preside over a group of diverse students that all hold a singular value…great food, great technique, and great responsibility. The previous administration started programs to enhance the student experience that I will continue. The SGA founded and is now partnered with the ‘Food Allergy Committee’ in hopes of
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developing curriculum and com- sions. We have nearly doubled asking how likely you would be munication plans to identify the your representation because we to support a ‘food waste recovery needs of those students with al- want to serve you. One positive program’ on campus. Over 95% lergies or food restrictions. The in particular; is the concerns of of respondents were in favor of intent is to create a safe starting a program here and supportive culture at the CIA campus in among all CIA students Hyde Park. Considerthat addresses food aling that 40% of food lergy concerns and in produced in America turn will implement the is wasted, I have partbest practices associated nered with the faculty/ with food allergy issues. staff to present a projOur goal is that students ect that will recover a have the information to portion of the prepared safely choose what to food from our produceat based on their health tion kitchens that would and/or philosophical otherwise be destined needs. for the blue bin and doStudent Government nate it to a local food is as diversified as the bank for distribution to student population. We the less fortunate. The have international stuCIA is a known leader The Constitution of The United States of America. dents, Bachelor’s students, Bak- our internation- photo courtesy: gawker.com in the hospitality indusing and Pastry and Culinary Arts al students. Currently more than try on food trends, sustainabilstudents. We are a mix of gen- ten percent of our student body ity programs, and healthy eating. ders, ages, and experiences. We is comprised of international Isn’t it time we lead through actruly represent you, the student students. And, we have recently tion? Our food recovery initiative body. This term also marks the appointed two student represen- will put into action the school’s beginning of a new era of Student tatives that will be focusing on commitment to leading the culGovernment at the CIA. We have the needs of our international stu- ture in handling food waste in appointed five additional student dents. Their goals are to assist in our industry. We are a campus representatives to the executive acclimation, introduction, and in that leads through our actions and board with the intent of gaining the involvement of programs here trains leaders to act. more exposure between the SGA on campus. I’m also aware of the mental and the student body, and provide In April, I ran a survey of the health crisis that impacts food sermore insight into the SGA deci- Hyde Park Campus student body vice workers across the industry.
Kat Kinsman writes a blog called “Chefs with Issues” that I think is revolutionary in our industry. Following her lead, I’ve charged the SGA Executive Board with the task of creating programs to help combat the stigmatization of mental health issues here on campus. Many students silently suffer from depression, anxiety, bipolar disorder, OCD, and addiction, and the current culture discourages support. I want to help educate future culinarians that asking for help and identifying problems is not a weakness but rather a commitment to becoming better. I believe that a healthy mind is the first step in proper mise en place. We will be working with Student Activities and CAPS to create some innovative education campaigns about becoming mentally and emotionally healthy. Since opening its doors in 1946, the CIA has been home to ordinary people who wanted to do extraordinary things. This idea of greatness endures. It endures because our students share not only an education, but also an experience. The state of our students is strong and our future is hopeful. Together, we can and will do big things.
fee charged. This detailed statement will include all transactions, course registration activity, and financial aid awards. This change couldn’t come at a better time because even though this digital system should result in less paper and therefore less money spent, many students are now aware that CIA is will increase the cost of tuition by 2.5% this July.. However, with this detailed statement, every student can see exactly where his or her money is going and how that extra money is bettering their education. For those willing to explore the new system, this will increase the transparency between institution and student. Additionally the increased transparency, the efficiency of course registration for associate degree students will greatly increase. Today, AOS students are registered for their next semester only two weeks prior to the start of that term. However, with the online launch, these students will be registered 10 to 11 weeks before the next semester. This will give students and faculty alike plenty of notice in their upcoming schedules. Faculty will have a better idea of what the next couple of months of their lives look like rather than the next couple of weeks. Students will have a better idea of the finances they will need to put together for the next term, as well as have the opportunity to seek out future chef instructors
aid packages and mail them out to students. Currently, SFRS’s offices located in the building are still open and functional and are expected to remain that way. Changing to a 21st century system means having even more of one’s information constantly available in his or hers back pocket.
SFRS Updated
BY: Makena Wininger, AOS Culinary
Student Financial and Registration Services will be launching their new online system this month. This system, located in full on the CIA student portal and formatted for mobile devices, will include self-service financial aid, self-service billing, and immediate access to payment plans and refunds. The SFRS’s number one priority in making this change is to provide a better, more convenient service to students, located all in one place. This new system will allow students 24/7 access to their financial aid information, making the processes of applying for financial aid, confirming all documents received, and viewing awarded financial aid faster and easier. Gone are the days of hand-written paperwork to decline or decrease Federal Student Loans, now this can be done through self-service financial aid on every student’s own Main Menu. The information under the new self-service page will be updated in real time giving a student the most current look at his or her school finances and where they stand in terms of money owed to the Culinary. Students can also track their charges. Each charge will be listed by categories such as tuition, fees, and housing. These categories will be broken down further into the exact amounts of money being paid toward each class he or she is enrolled in and every
and better prepare for upcoming classes. The new system will be launched in May of 2016, but there will be a time of transition. Any student starting classes after July 12, will have all their financial data entered into the new system. For students with start dates prior to July 12, 2016, there will be a time when both the old system and the new system will be available to them. However, following summer break in August, six years of financial aid history and any outstanding student account balance will be transitioned and every student will be fully on the new online system. Coming with this change will be a new method of payment plans, provided by a service called TouchNet. Through this third party, students will have a secure payment method as well as the option to set up parent or guardian access to their account. Since this is a third party system with a separate account, it is in no way connected to a student’s other information. There would be no risk of that parent or guardian gaining access to grades, emails, or other information located on that student’s portal. After a student completes the initial set up, payments can be scheduled to automatically withdraw from his or her bank account and be paid toward the plan. Additionally, any refunds can be completed through bank transfer.
SFRS expects the system to be more convenient and accessible to students, resulting in more timely payments and better communication between college and student. The transition to an online service also means a greener system. SFRS will no longer have to print out paper statements, financial award letters or financial
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LA PAPILLOTE
Features
Campus Update
BY: Jeff Levine, Staff Contributor
CIA BEGINS ACCEPTING COMMON APP FOR PROSPECTIVE STUDENTS Students applying to the CIA will soon be able to do so through the Common Application, an online system used by nearly 700 colleges and universities in the United States and around the world to manage the college admission process. Once the CIA becomes a Common App member on August 1, prospective students from across the globe will be able to explore the college’s exceptional programs and apply to in a streamlined way when they are ready. They can create a Common Application account at any time. Accounts will roll over to 20162017 and beyond, as answers to questions that appear in the six sections of the “Common App” tab (Profile, Family, Education, Testing, Activities, and Writing) will be preserved. Each year, more than 900,000 students use The Common Application online system to submit four million college applications. RENOWNED CAKE MAKER VISITS CIA The chef/owner of one of the most celebrated cake studios in the world, Ron Ben-Israel, was at the New York campus in April to give a presentation and demonstration for students. His creations have been featured in countless books, television shows, films and publications. Ron Ben-Israel cakes are served at New York’s finest hotels and at special events around the city, and they are delivered to destinations across the U.S. and overseas. Chef Ben-Israel was host and judge of the Food Network’s hit show Sweet Genius for three seasons and often serves as judge and guest on other Food Network
being honored as a Woman of Influence by the T.J. Martell Foundation. The presenting organization is the music industry’s largest foundation for leukemia, cancer, and AIDS research. Its 4th Annual Women of Influence Awards is being held on May 13 in New York City, and will be hosted by radio personality Robin Quivers Regularly appearing as a guest chef on TV talk shows, Chef Duarte has also been a contestant on Bravo’s Top Chef, the Food Network’s Iron Chef America and Beat Bobby Flay, and HLN’s Cook Your Ass Off. The event benefits the Foundation’s breast and ovarian cancer research programs. STAFFER NAMED FOOD WORLD “WOMAN OF INFLUENCE” Each year, Shelby Publishing Co. and its Griffin Report of the Northeast publication recognize Women of Influence in the Food Industry, honoring leaders whose hard work, passion and determination help make their companies the best of the best. Among the 2016 honorees is Lee Ellen Kirk, the CIA’s senior advancement officer for corporate relations. The special issue of the magazine is the 11th annual Women of Influence edition, and features women working across all facets of the grocery and foodservice industries who are at the top of their game. PB & JELLY FOR A GOOD CAUSE Senior resident assistants at the CIA recently organized almost 100 students to team with them to make peanut butter and jelly sandwiches for a New York soup kitchen. Assembly-line tables were set up
TheWhite House in Washington D.C., the nations capitol.
competition programs, including Cake Wars. ALUMNA NAMED CHARITY’S “WOMAN OF INFLUENCE” Ariane Duarte ’88, chef/owner of Ariane’s Kitchen in Verona, NJ, is
in lower Manhattan. The food for this good cause was donated to the CIA by J.M. Smucker Company (Jif peanut butter and Smucker’s jelly) and Bimbo Bakeries USA (Sara Lee bread). CIA DEVOTES DAY TO DANNY MEYER Instead of attending their usual cooking, baking and pastry, management, science, and liberal arts courses on April 11, CIA students experienced a one-of-a-kind day devoted to famed New York City restaurateur Danny Meyer. As a bonus, many graduates who work for Meyers’s Union Square Hospitality Group (USHG) were on campus, recruiting students to work for their restaurants after graduation. “The Culinary Institute of America is one of our primary sources for talent,” said USHG Talent Acquisition Manager Jeff Turok ’11. “CIA students develop a culture of excellence that closely reflects our own, which has resulted in many graduates becoming rising stars within our family of restaurants, bars, and catering company.” In addition to the dozens of cooks and servers who work at Meyer’s restaurants, more than 40 USHG managers are alumni. The James Beard Foundation has bestowed USHG with 26 awards for excellent service and hospitality. Ever innovating, Meyer launched the casual Shake Shack in 2004 and has recently taken the lead in changing the culture of the American restaurant industry by eliminating tipping, thus creating more opportunities for professional and financial growth for employees. CIA students filled the 800-seat auditorium on the New York campus for sessions with Meyer and his team about career oppor-
photo courtesy: www.whitehouse.gov
in The Egg student dining venue, and in less than an hour the students and RAs had made and wrapped more than 3,000 sandwiches. The next morning, all that PB&J headed to New York City and the sandwiches were presented to The Bowery Mission
tunities at USHG, his hospitality philosophy, ending tipping in the restaurant industry, careers in wine, and a cooking demonstration with Carmen Quagliata ’88, executive chef of Union Square Café. The day’s sessions can be viewed online.
ALUM TO COOK AT WHITE HOUSE FOR CINCO DE MAYO Johnny Hernandez ’98 has been asked by the First Family to serve as the guest chef for this year’s White House Cinco de Mayo dinner. Chef Hernandez will supervise the White House kitchen staff in preparing dinner for President Obama, First Lady Michelle Obama, and other dignitaries. According to San Antonio’s Rivard Report, Hernandez will be the first guest chef from San Antonio to cook at the White House. His La Gloria restaurant is adjacent to the CIA’s Texas campus. “To be (considered) an authority in Mexican cuisine is what I am most proud of, and to be a guest chef in such a special place is an honor,” Chef Hernandez told the Rivard Report. Hernandez has created a culinary empire in his hometown. In addition to La Gloria, he is chef owner of The Fruteria-Botanero, Casa Hernán, and El Machito, in San Antonio, and he has begun to open franchise locations in other cities. In recent years, chefs for the White House Cinco de Mayo dinner have included José Andrés and Rick Bayless—both of whom are members of the CIA’s Latin Cuisines Advisory Council. CIA STUDENTS WIN AGAIN AT MID-HUDSON REGIONAL BUSINESS PLAN COMPETITION Bachelor’s degree program students from CIA took first and second place awards at the fourth annual Mid-Hudson Regional Business Plan Competition held at Marist College in April. Business plans from 31 teams and nine institutions were pitched to judges from the area’s banking, investment, non-profit, and business community. The CIA fielded teams in the Products & Services and IT/Software categories, competing against several business majors and MBA candidates from other colleges. The CIA team KAB (Korean Alcoholic Beverage) won first place in Products & Services with its concept for a Korean spirits and distillery company. The project was developed by Management majors Hyeon Kab Choi, Yejin Yoon, Yujoon Jong, Sangik Park, and Suhjin Bae. Two members of the team are also in the CIA’s Intrapreneurship academic concentration (similar to a minor). Second place in the IT/Technology category went to BrainFood, developed by CIA junior Matthew Johnson, a Management major also in the Intrapreneurship concentration. BrainFood is designed to be a site where the best food content on the web is curated in one place, and users can download recipes and shopping lists for their favorite dishes. Following their strong show-
ings in the regional judgint, both teams advanced to the state-wide competition in Albany. The CIA has had winning teams every year of the competition. H2O WATER2FOOD: A STUDENT-CURATED EXHIBIT Students in two classes in the CIA’s Applied Food Studies major have put together an exhibit in the Conrad N. Hilton Library on the New York campus focusing on hydrohistory. H2O Water2Food will be on display in the library’s Tober Exhibit Room through June 10. Providing varied perspectives about water, the exhibit merges the histories and ecology of the Hudson River into a larger consideration of the presence of water in how we eat and drink in North America. The project is a combined effort of students in the Food History and Ecology of Food courses. SENIORS SHOWCASE SKILLS FOR CHARITY AND SCHOLARSHIPS As part of the CIA’s bachelor’s degree in management at the New York campus, seniors in the Foodservice Management course develop and execute a special event as a final project before graduation. Proceeds from the themed fine-dining experiences are split between CIA scholarship funds and charities selected by students. This semester, the graduating class hosted two events and raised more than $10,000 for charities and scholarships. In February, A Night Under the Southern Stars made $4,800 for the ProjectLife homeless shelter in Newburgh, NY, and the Side Towel Scholarship at the CIA. In addition, hats, scarves, and mittens were collected for ProjectLife, a shelter providing a place to sleep, a hot meal to eat, and opportunities to help find employment. In March, Gatsby supported the Children’s Home of Poughkeepsie along with student scholarships, taking in $5,300 from ticket sales and a silent auction. Canned goods and craft supplies were also collected and donated to the Children’s Home. Each class is divided into various teams, along with a student-elected general manager and assistant general manager. Students are responsible for planning and executing every aspect of the event, including theme, food, drink, decorations, and service. These events give graduating seniors a chance to put into practice the knowledge they have acquired during four years of a CIA education, including culinary, baking and pastry, wines and beverage, sales, management, and hospitality. Next semester’s senior class will be holding events on June 11, June 18, and July 9.
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ON CAMPUS
May 6, 2016
Danny Myer Day BY: Jeff Levine, Staff Contributor
Hyde Park, NY – Instead of attending their usual cooking, baking and pastry, management, science, and liberal arts courses on April 11, students at The Culinary Institute of America experienced a one-of-a-kind day devoted to famed New York City restaurateur Danny Meyer. In addition, many CIA graduates who work for Meyers’s Union Square Hospitality Group (USHG) were on campus, recruiting students to work for their restaurants after graduation. “The Culinary Institute of America is one of our primary sources for talent at Union Square Hospitality Group,” said USHG Talent Acquisition Manager Jeff Turok ’11. “CIA students develop a culture of excellence that closely reflects our own, which has resulted in many graduates becoming rising stars within our family of restaurants, bars, and catering company. We currently employ more than 40 managers who have a CIA degree, and even more cooks and servers in our kitchens and dining rooms.” The James Beard Foundation has
Shake Shack in 2004. He has recently taken the lead in changing the culture of the American restaurant industry by eliminating tipping, thus creating more opportunities for professional and financial growth for employees. “Danny Meyer has become one of the most influential restaurateurs in the country and the world,” CIA President Dr. Tim Ryan told students during the day’s events. “He’s won every award you can possibly imagine in our industry. His restaurants are highly rated and popular. You have to start to wonder why. A big reason is that his entire organization focuses on making people feel better when they leave his restaurant than when they came in. Think about the magic contained within that philosophy. How simple that sounds, but it’s truly extraordinary.” CIA students filled the 800-seat auditorium in the college’s Marriott Pavilion for sessions with Meyer and his team about career opportunities at USHG, his hospitality philosophy, ending tipping in the restaurant industry, careers
Danny Meyer & John Ragan discuss hospitality in The Marriot Pavillion. photo courtesy: Phil Mansfield
bestowed USHG with 26 awards for excellent service and hospitality at restaurants like Gramercy Tavern, The Modern, and Maialino. Ever evolving and innovating, Meyer launched the casual
in wine, and a cooking demonstration with Carmen Quagliata ’88, executive chef of Union Square Café. The day’s sessions are archived at LiveStream.com and can be viewed online for free.
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
Rape Culture
Features
BY: Sean Morrill, BPS Business Managment
Rape Culture is an environment in which rape is prevalent and in which sexual violence against women is normalized and excused in the media and popular culture (Women’s Center, Marshall University). This culture undeniably exists in the United States, especially on college campuses. Don’t believe it? Every nine seconds a woman is the victim of sexual assault. One in five women (one in sixteen men) will be the victim of an attempted or completed sexual assault at some point during college. Thirty-Five percent of male college students indicated that they would rape somebody if they knew that they could get away with it (Tyler Kingkade, Huffington Post). And finally, over sixty three percent of men who self reported acts qualifying as rape, or attempted rape, also admitted to committing repeat rapes (National Sexual Violence Resource Center 2012). A glimpse of today’s rape culture is seen in a recent ruling by an Oklahoma Court. On April 29th, 2016, An Oklahoma court ruled that “forcible sodomy cannot occur where a victim is so intoxicated as to be completely unconscious at the time of the sexual act of oral copulation.” Essentially this means that if someone has had a little too much to drink, and someone else decides to force themselves into their unconscious mouth, they cannot do anything about it. If you are not outraged by this, you are part of the problem. In 2011 the prominent fraternity Delta Kappa Epsilon at the prestigious Yale University was banned for five years after openly chanting, “No Means Yes, and Yes Means Anal!” (Lisa Foderaro, NYTimes) Believe it or not, there’s a complex network of different elements that have led to fostering rape culture; including masculinity, gender roles, etc. Essentially, the problem is that we have been teaching women to protect themselves from rape, instead
of teaching men not to rape. From the time men are young, they look up to “Macho Men” in popular media, and often times these men are macho be-
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in school games (boys versus girls) is a learned social construct, because men and women are more alike than they are different (American Psychologi-
How many more? “Enough is Enough”. photo courtesy: womenadvancenc.org
cause of their sexual conquests, essentially being a womanizer is cool. Instead of portraying masculinity as respect for women, our media portrays masculinity as how many women a man can copulate with. While being a promiscuous man or woman is one hundred percent okay, such an attitude of masculinity can lead to making men feel entitled to someone else’s body, which they are not. College campuses across the nation know that rape is an issue, and that’s why in most colleges, you will learn about consent, as an attempt to teach young men not to rape. However, we might not make progress until we start these lessons at a younger age. At a young age, in many cases, boys are taught to reject all things feminine. Phrases like, “you throw like a girl” and “boys don’t cry” only imply that women or traits that are perceived as feminine are inferior. Even the common separation
cal Association). Because boys are taught to reject femininity, it makes sense that as adults, some men view women as less than fully human. I’m not calling to have people raise their children in a gender neutral environment; that just won’t happen. But instead, teaching adults about what’s right and wrong after they’ve already been socialized to their own perceptions, we can teach our kids. Having an honest discussion about consent in sexual education, or even from their parents, might decrease the likelihood of raping somebody. For our generation, those of us who know about the issue need to say something, because those who do not report someone is in effect condoning the perpetrator’s actions.
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LA PAPILLOTE
Features
cont’d from front
cently signed legislation deemed “Enough is Enough” which seeks to address sexual assault on college campuses in NY. By taking part in Sexual Assault Awareness Month, the school seeks to welcome in the new legislation and move forward with all measures that help reduce these occurrences. How do you feel about efforts like the Awareness Walk with regards to the effectiveness of the cause? It’s great to see people getting out, getting involved, and taking a stand. The more efforts we have that get the issue on people’s radar, so to speak, the easier it can be for people to talk about the topic and hence, increase awareness. This is an important step in creating meaningful change because you can’t change the culture overnight. Do you think the administrative punishments for sexual misconduct is balanced as compared to how drug offenses or academic offenses are reprimanded? The school treats these instances with the utmost seriousness. When these instances occur, law enforcement is brought in to act as the primary prosecutor and investigator. It is a criminal issue and so it is treated as such. It is unlawful to discuss specific instances, but if you have any questions with regards to how the school responds to these instances, I encourage you to reach out to administrators. Bill Carey, the Di-
rector of Safety, and Joe Morano, the Title IX Coordinator, are two resources that could help bring
clarity to the subject. The culinary industry is sometimes negatively associated with higher rates of drug and alcohol abuse. Given that drugs and alcohol are also associated with sexual misconduct, do you feel we need to be more cautious than more traditional universities? I feel that on any college campus the administration is going to have to factor in the element of drugs and alcohol. And regardless of the prevalence of drugs or alcohol, we should all seek to have the same level of caution and awareness. In an ideal world, caution and sensitivity to the is-
sue would be ubiquitous across all arenas. In short, everyone needs to be aware. If anything,
we as culinarians should be more prepared to look out for each other given the team-oriented nature of the kitchen. A few months ago there were several emails informing the students of sexual misconduct that seemed to happen in quick succession. I know this put many students on edge. How should we respond in these instances? The emails are not meant to create fear but rather assure students that the school is responding to the instances quickly, and efficiently. The aforementioned “Enough is Enough” legislation made prompt disclosure of these reports to
cont’d from pg. 7
COPIA IS NEW HOME OF OXBOW SCHOOL’S ARTIST LECTURE SERIES The Culinary Institute of America at Copia in Napa, CA is the new host venue for The Oxbow School’s Visiting Artist Lecture Series. This spring, five internationally known artists visiting Oxbow gave presentations in Copia’s 280-seat theater about their work, their careers, and what art means to them. The Oxbow School brings in students from throughout the United States for one-semester interdisciplinary academic programs focusing on art. Artists who addressed this semester’s Oxbow students from the Copia stage were Clare Rojas, Richard T. Walker, Alice Shaw, Robert Kushner, and Caroline Woolard. The CIA acquired Copia in late 2015, and is in the process of a phased reopening of the venue that closed in 2008. The theater is the first part of the facility to open. “We envision Copia as a public space for community use,” says Thomas Bensel, managing director of the CIA’s California campus. “Not only will it once again become a destination for tourists visiting Napa; it will also be a gathering place for local residents to experience food, wine, and culture.”
students standard protocol. It is also important to note that these emails are sent prior to any in-
photo courtesy:www.ny.gov
vestigation taking place. They are meant only to inform students that protocol is underway. While it might be scary to receive these emails, they are indicative of a firm stance that seeks to combat sexual assault and improve safety for students. We know we can’t change the culture overnight, so what should be our primary focus moving forward? I can’t say enough about education as a means of stimulating conversation and increasing conversation. We can’t be inhibited from dialogue because a subject is taboo or uncomfortable. For
The Visiting Artist Lecture Series resumes in October. Presentations are open to the public and free of charge. To track the progress of Copia, visit CIAatCopia.com and register for e-mail updates or follow on social media. SAN ANTONIO HIGH SCHOOLERS COMPETE FOR SCHOLARSHIPS Students from three San Antonioarea high schools earned scholarships to the CIA at a cook-off held at the Texas campus in April. Each member of the winning team from John Marshall High School earned a $1,500 scholarship to the CIA. Competitors from runner up high schools Louis D. Brandeis and South San Antonio also received scholarships. Each school sent four team members and an alternate who received a “mystery basket” of ingredients from which they had to create a three-course menu. Teams had 30 minutes to set up their station and develop their menu, followed by two hours to prepare a first course (soup, salad, or appetizer), main course, and dessert to serve four—using all the items in the basket. The CIA San Antonio offers associate degrees in Culinary Arts and Baking & Pastry Arts. Graduates can then transfer to the college’s New York campus to complete
instance, our new student orientation features material that deals with the issue of sexual assault directly and boldly. While you can see that this makes some students uncomfortable, it is inevitably brining the issue into the light for everyone to acknowledge. Education is our short and long term approach to the issue at hand. For some people, simply promoting awareness might seem like an overly tepid approach to the issue. But I believe there is a lot of quiet power in the act of simply placing a problem in the field of vision. With any topic, increasing education and awareness is a means of opening gateways of conversion amongst large amounts of people. At times these gateways might be opening on a subconscious level, yet they still have long reaching impact and make the conversation less jarring when it comes up. Think of any number of progressive social issues that have come up in mainstream conversation in the past 25 years or so. In most cases, awareness reached a tipping point and society was forced to address the topic. I think the same logic will come through for progress on sexual assault. Awareness is the antithesis of ignorance, and ignorance is the enemy of social harmony. Be aware in all that you do.
bachelor’s degrees in Management, Culinary Science, or Applied Food Studies. TENNIS TEAM ROLLS THROUGH CONFERENCE PLAY Five different players on the CIA tennis team have earned honors from the Hudson Valley Intercollegiate Athletic Conference (HVIAC) as Player of the Week or Rookie of the Week this spring. Because the CIA doesn’t have enough players to field both men’s and women’s tennis teams, the Steels have a single co-ed team of five women and seven men playing against all-male competition. It has not slowed them down, as they went undefeated in conference play, winning the regular season title. Two CIA women were honored the week of April 11 when sophomore Brynne Schlicher (Middletown, PA) earned POW after winning all three of her matches, and freshman Cassidy Seo (Dallas, TX) was named ROW for wins in both singles and doubles. Other team members earning awards this season are junior Jeremy Sawyer (Reno, NV) as POW and freshmen Nathaniel Putman (Greenwich, CT) and Daniel Juarez (San Antonio, TX) as ROW. The Steels headed into the HVIAC tournament on April 30 as the top seed.
May 6, 2016
The Tavern at American Bounty Opens
BY: Virginia Mure, Staff Contributor
Hyde Park, NY – Renovations were made to the lounge at The Culinary Institute of America’s award-wining American Bounty
Restaurant to create The Tavern at American Bounty. It offers a new drop-in, casual dining experience for visitors to the col-
The Tavern Double Cheddar Burger with Garlic Fries.
Food & Fitness
BY: Lyanardo Holland, AOS Culinary
It’s 11 pm on a Wednesday night and you just finished cleaning your station and you’re headed out the door. You’ve been at work since noon to help pick up the slack from an absent coworker. In addition, the Sous Chef has been on you all night demanding perfection from you. Johnny Quick and Susie Shuffle mention that they know the bartender down the street and have ensured that you will get your money’s worth tonight if you go out with them. Do you go out and get plastered tonight, making tomorrow’s day of work that more daunting? Do you go to the late night gym or get to bed early to exercise in the morning? It’s a tough decision in the moment but if you take the time to weigh out the long-term effects I’m hoping you would make the decision for exercise. If not let me try and persuade you. Exercise isn’t just for the protein drinking, sun tan lotion wearing, macro counting, bodybuilding extraordinaire. It’s for the average person who’s worked a long day for low wages who wants to keep their mind and body in the best condition that they can to prolong their life. Exercise isn’t just about fitting into the swimsuit you want for the summer or shaping those “guns” for the sun. It also has benefits that deal directly with the stressors of a demanding fast pace working environment. This is certainly true when that job takes 10 hours out of your day and one
extra teaspoon of an ingredient in the wrong dish can make that day disastrous. It’s no secret that drugs and alcohol are problems within our cooking community. Cooks, chefs, and bakers are all looking for ways to relieve some stress and far to often they lean on drugs and alcohol. The non-profit medical practice and medical research group Mayo Clinic said it best about exercise: “It’s meditation in motion”. The good thing about using exercise as a form of meditation is that virtually any activity done for fitness can be used. Whether it be swimming, running, Zumba, jiu jitsu, bicycling, or hiking; your mind is off of the stress that you have been put through for the day. You will be focused on the task at hand and not about that pan sauce that you burned or that cake that you left in the oven too long. The time spent on not thinking about your errors will allow you to reset and refocus. The time that you spend meditating in motion will eventually turn into physical progress. The physical progress or “gains” can turn into positives in the kitchen. Your body will be more adept to handling physical stressors at work because those stressors won’t be as profound anymore. If Johnny Quick occasionally lifts 30 pounds only to lift the stock pot then that 30 pound stock pot may be an issue for him. It’s not something that his body is used to doing, so physically it becomes more of a stressor. Now, if Susie
lege’s New York campus and is open Tuesday through Saturday from noon to close. No reservations are necessary
photo courtesy: Phil Mansfield
Shuffle happens to go to the gym and routinely lifts 70 pounds then that 30 pound stockpot is not going to be as big as a problem for her as it was for Johnny Quick. Additionally, Susie’s body will be able to handle the environmental stresses of the kitchen such as high heat. The last issue that I want to highlight is the diet that we eat while working. A lot of us can’t eat while we are working. If we do, it may be something that was unsuitable for a patron, family meal, or whatever is left after service. Also, who wants to cook after working 10-12 hours? This brings convenience foods into play like pizza, burgers, and prepackaged ramen. None of those practices are part of a healthy diet. However, exercise can help combat some of the negative effects of eating poorly. The American Heart Association recommends exercising at least 30 minutes a day, five days out of the week. They also mention that something is better than nothing. Don’t think that just because you can’t fit or do 30 minutes of activity 5 days of the week that you shouldn’t do anything at all. What would be most important in that scenario is that you start. We’ve went over a few reasons why exercising can be a good thing in the culinary world. This is in spite of working long hours and eating infrequently. Exercising can help you relieve mental and physical stress. This leaves
Features
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and patrons are encouraged to enjoy drinks and tavern fare in a relaxed setting. Chefs Dwayne LiPuma, Jason Potanovich, and Pastry Chef Zack Miller have created an inventive menu that draws ingredients from local farmers and purveyors. “The Tavern at American Bounty allows us to reach out to the community with a venue that encourages many repeat visits. At The Tavern, there is a sense of camaraderie and comfort,” says Waldy Malouf, the CIA’s senior director of food and beverage operations. The Tavern menu includes items such as a Trio of Bar Snacks: Wasabi Peas, Roasted Chick Peas, and Smoked Spiced Nuts; a Hudson Valley Artisanal Cheese Plate; and Garlic Fries. Main dishes include Grilled Salmon Salad with Citrus Vinaigrette or Jim’s Chopped Salad with Chicken, Bacon, and Avocado (named in honor of James Beard, one of the pioneers of American cuisine). Among the sweet treats are Vanilla Bean Cheesecake, Coconut Custard, and Dark Chocolate Ganache. To see the full menu, visit us online. The Tavern menu is offered
from noon until 6:30 p.m. and the full American Bounty menu is available during regular restaurant lunch and dinner service times. Additionally, The Tavern highlights the college’s tap beers by Head Brewer Hutch Kugeman and students at the new Brewery at the CIA in partnership with Brooklyn Brewery. Beers being served: Cleaver IPA (6.7% abv)—A fullflavored India Pale Ale featuring loads of American hop flavor and aroma balanced by malty sweetness. Mise en Place Wit (4.6% abv)— A Belgian-style wheat beer brewed with orange peel and coriander. Hudson Summer Golden Ale (4.5% abv)—A light bodied beer with hints of citrus and pine. Chef Malouf says the CIA takes beer and food pairings seriously, and he recommends trying these at The Tavern: IPA with the Double Cheddar Burger made from all-natural sirloin and served with Garlic Fries; Wit with Roasted Northern Atlantic Oysters; or Golden Ale with Jim’s Chopped Salad.
you more prepared for work and life. Exercise can extend your life expectancy by making sure your cardiovascular organs are working at an optimal state. You can also meet awesome people gym. Exercise isn’t just something you should to prepare for summer but something that you should do for life— your life It can help combat depression. It can make a person more productive. Exercise can even help a person understand that even though they may be tired that they can keep pushing and get the job done. It’s important to exercise when you have a stressful job. The benefits of exercise just isn’t physical. It’s a good way to relieve stress in a healthy manner.
It’s no secret that some people in the cooking industry turn to taboo things and activities to deal with the stress. I don’t think anyone attending the Culinary Institute of America is aspiring to be a junkie when they graduate. I’m pretty sure that no one wants to be an alcoholic by the time that they hit 30 as well. Daily exercise can actually prevent some of that. This is because exercise can be viewed as “meditation in motion”. It’s a way to forget about the daily stressors that go on throughout the day. This paper is supposed to be about the importance of exercising for people who work long hours and eat sporadically.
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LA PAPILLOTE
Sports
CIA Men’s Tennis Wins HVIAC Championship Culinary Claims First Men’s Tennis Title With Thrilling 5-4 Win Over Berkeley May 1, 2016 POUGHKEEPSIE, N.Y. — In a highly contested championship match that came down to the final singles matches, regular season champion and top seed Culinary Institute of America held off an upset bid by defending champion Berkeley College to claim the Hudson Valley Intercollegiate Athletic Conference men’s tennis championship by a 5-4 margin on Sunday afternoon at the Dutchess Racquet Club. The Steels secure their first league title after five straight tournament runner-up finishes
and complete an perfect season in conference play this season wrapping up the season at 6-3 overall. Culinary would endure their toughest test of the season after outscoring the league 35-1 in three regular season matches and their semifinal victory. With the Steels and Knights splitting the first two doubles flights, Berkeley’s Alexander Maurmann and Sebastian Rousseau rallied from an early break at No. 3 doubles and won the final three games to close out a 8-6 victory over Brynne Schlicher and James Buquet IV that gave Berkeley a 2-1 edge headed into singles play. Culinary’s Cassidy Seo, the 2016 Co-Rookie of the Year,
posted a love victory at No. 4 singles to level the match but Berkeley’s Victor Marotta, the 2016 Player of the Year, and Kazuki Suzuki cruised in their No. 1 and No. 2 singles matches to bring the Knights lead to 4-2 and one point from reclaiming the title. With their backs up against the wall, Culinary rallied to take the final three singles matches in an exciting finish. After Nathaniel Putman blanked his opponent at No. 3 singles, all eyes turned to the No. 5 singles match on the main court that was the decisive match. Schlicher earned an early break for Culinary, but Rousseau put the match back on serve and the pair matched each other step-for-step until 9-all,
forcing a tiebreaker. Meanwhile, two courts over, Buquet fell behind early at No. 6 singles but rallied to take a sizeable lead against Maurmann, putting all the pressure on the main court for the title. Deadlocked 3-3 in the tiebreaker, Schlicher ran off four straight points to claim the match in a 10-9 (7-3) victory and just moments later Buquet completed the comeback and clinched the title for the Steels, closing out his match 10-3. Over the tournament, Seo finished an unblemished 4-0 for Culinary while Marotta and Suzuki also went undefeated 4-0 for Berkeley.
Championships Semifinals #2 Berkeley def. #3 Vaughn, 7-2 | Box | Thursday, April 28 #1 Culinary def. #4 Webb, 9-0 | Box | Saturday, April 30 Championship #1 Culinary def. #2 Berkeley, 5-4 | Box | Sunday, May 1 Tournament & Regular Season Champions The Culinary Institute of America Tournament Runner-Up Berkeley College
2016 HVIAC Men’s Tennis
From the left: Assistant Coach Dennis Anderson, James Buquet IV, Nat Putman, Jonghee Lee, Zachary Bryant, Cassidy Seo, Daniel Juarez, Brynne Schlicher, Jose Gordillo, Head Coach Serge Nalywayko. Not Pictured: Jeremy Sawyer, Alexis Brown, Elee Hampton, Alanah Ivans. photo courtesy: www.poughkeepsiejournal.com
Coast to Coast
BY: Serge Nalywayko, Staff Contributor
As you know, The Culinary Institute of America now has four campuses: Hyde Park, NY; Greystone, CA; San Antonio, TX; and our international location in Singapore. For most travelers, one most likely would take the easy way and fly out to visit these campuses. Instead of flying, why don’t you swim out? Swim out? Yes swim to Greystone, San Antonio and Singapore. Here is how it works. It is approximately 3000 miles to Greystone (2927.51 if you need to know exactly), from Hyde Park. From Greystone to San Antonio it is approximately 1800 miles (1772.09) and from San
Antonio to Singapore 9900 miles (9854.46), for a total of approximately 14,700 miles. The challenge is this …. for every lap (down and back) you swim, it would be the equivalent of 100 miles towards the loop around our four campuses. So for all of us strong in math that means it would take 150 (147 exactly) laps to complete the distance for this activity in its entirety. But why would I want to swim the CIA loop? It is a physical challenge to tackle, it would increase your overall fitness and hopefully also swimming could become a life long activity that you will enjoy! Every person who completes the
entire 150 laps will receive a limited edition t-shirt stating you indeed completed the challenge! If you would like to be a part of this program, please stop by the Student Recreation Center front desk and fill out the necessary paperwork. You will receive a score sheet to keep track of the laps you swim and a complimentary swim cap! This is on the honor system, so let’s keep it honest. After you have completed your laps for the day, fill in the number and have the lifeguard on duty initial it. You have one month to complete the 150 laps upon registration. After you have finished your laps, turn in the card to the Senior Co-
ordinator – Athletics, Aquatics, & Outdoor Recreation and receive your Swim Challenge t-shirt! If you have any questions, please
inquire at The Student Recreation Center front desk or call 845-451-1409.
photo courtesy: Kevin Markey
May 6, 2016
Crossword
Entertainment
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Last Block’s Puzzle Solution
Key
1. Chablis 2. Glaze 3. Bitter 4. Score 5. Chives 6. Shuck 7. Cube 8. Garlic 9. Liquefier 10. Frangipane 11. Coat 12. Dredge, Danny Meyer
The solution will be in the next issue.
Designed BY: Hanna Krilov, AOS Baking &Pastry
13. Financier 14. Mirepoix 15. Stabilizer 16. Couverture 17. Oolong 18. Ron Ben Israel 19. Scald 20. Chop 21. Bavarian 22. Dragee 23. Cabernet
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LA PAPILLOTE
Graduation
AOS Graduating Class of May 6, 2016 Culinary Arts Group #1
Front Row: Druso Daubon, Laura Bruno, Iulian Fortu, Mjoelar Mayer, Kaela Vanderhoof, Tricia Manzanero, Kchnleen Manclola Back Row: Hannah Stroh, Elliott Uogel, Yu- Lin Lin, Andrew Mi Dembeck, Jesse Jacques, Michael Pedecine, Joshua Cedeulund, John Kenstiu, Kevin O’Connar, Daniel Bagunll, Kazu Namiki, Wenjui Hou
Culinary Arts Group #2
Front Row: Cole Murphy, Emily Panichello, Natalie Van Note, Sydney Taylor, Brenda Martinez, Karla Fuenzalida, Emilynn Barber, Kacy Jean Baptisle Back Row: Christopher Laugulin, Tanzania Rolle, Kaloon Smith- Phillips, Laura Turner, Nicholas Castaldo, Dareen Belva, Scott Hoffman, Michael Baglio, Andrew Polleu, Jordan Kelley, Kristin Keueher, Luis Rivas
Culinary Arts Group #3
Front Row: Ethan Hodge, Anthony Basuino, Sarah Sanpato, Tara Mahoney, Yae Jin Lee, Martine Bertoni, Joie Luiso, Morgan Bizub Back Row: Jae Hong Kim, Justin Godfrey, Michael Cochiarale, Jeffrey Tobin, Kenneth Jones, Justin Bennett, Sergio G. Robaino, Graham Dennish, Kaylin Bowen, Hope Behre
Culinary Arts Group #4
Front Row: Rachel Bindel, Amya Chauhan, Cara Amador, Evan Monat- Edelstein, Hannah Weiner, Anya Peters, Paulina Martinez, Daniela Bursetyn Back Row: Sam Landwehv, Molly Morgen, Caitlin Fellin, Russell Cunningham, Hung Sing Lee, Joseph Scrpelli, Nico Christiansen, Evan Potter, Eddie Anderson, Damian Wilson, Kayla Ryzkiewicz, Lutras Laramee
Baking & Pastry Arts
Front Row: Katherine Boyce, Rachel Sherriffe, Kayla Churns, Kayla Roberson, Camila Corbella, Noelle Casineui, Eleha Thomas, Brynne Schlicher, Rachel Palmieri Back Row: Jess Shore, Jen Tilton, Erika Dixon, Nicole Hall, Alexandra Merlay, Elizabeth Laughlin, Heather Hein, Ellen Newman, Sarah Alexander, Sarah Bella Pinellin
May 6, 2016
Graduation
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AOS Graduation Speaker: Farmer Lee Jones Co-Owner of The Chef’s Garden
BY: Shelly Loveland, Staff Contributor
Perpetually clad in his trademark overalls and a red bowtie, Farmer Lee Jones is a pioneer of the sustainable agricultural movement who continues to keep The Chef’s Garden on the cutting edge of the produce business. His family’s 300-acre vegetable farm in Huron, OH grows the best-tasting and most nutritious specialty vegetables, herbs, and micro greens in the world. Mr. Jones and the passionate team members at The Chef’s Garden harvest their produce daily, and ship direct from the farm to restaurants around the world. Working alongside his dad and brother, Farmer Lee Jones guides the team in finding new ways to become more sustainable while producing the best-quality ingredients possible. The Chef’s Garden delivers safe products with the exceptional shelf life, flavor, and nutrition that their discerning customers demand by rebuilding soil naturally rather than chemically; conducting continual seed, soil, and plant testing; employing a sophisticated trace-back and food safety program; rediscovering unique and heirloom varieties, and using
other cutting-edge techniques. Collaboration with chefs is at the forefront of The Chef’s Garden’s success, so Farmer Lee Jones and the Jones family built The Culinary Vegetable Institute in 2003. This culinary retreat and learning facility offers a venue for menu development and team building as well as public and private events. Mr. Jones was also instrumental in the vision and creation of Veggie U, a non-profit that distributes classroom garden kits and an interactive curriculum to teach children nationwide about healthy eating habits and sustainable agriculture. Much in demand as an expert on sustainable agriculture, Mr. Jones has presented at national and international seminars that include The Culinary Institute of America at Greystone’s Flavor Summit, the American Culinary Federation’s national convention, the Women Chefs and Restaurateurs national conference, and Chef Raymond Blanc’s American Food Revolution in Oxford, England. Mr. Jones was honored with the Who’s Who in Food and Beverage award from the James Beard
Foundation in 2011 and named one of The Daily Meal’s “60 Coolest People in Food” every year from 2012 to 2015. He and the farm have been featured in numerous publications and programs, from The New York Times and Bon Appétit to The Martha Stewart Show and CNN Business Unusual. The first farmer ever to judge Iron Chef America, Mr. Jones appeared in an episode of Food Network Star as well as on Restaurant: Impossible along with First Lady Michelle Obama. Mr. Jones currently serves on the advisory boards of Modern Farmer, Chef Concept, and Chef Magazine. He was previously Food Arts magazine’s Produce Pro, contributing articles about unique ingredients grown at The Chef’s Garden. When not farming, visiting chefs, or attending industry events, Farmer Lee Jones enjoys spending time with his wife, Mary, walking in the woods with his Golden Retrievers, Thyme and Tansy, and caring for his team of Belgian horses.
photo couresy of Leslie Jennings
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
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LA PAPILLOTE
Campus
Humans of The CIA: Chef David McCue
BY: Joseph Haffly, AOS Culinary
Martha Stewart?” “I rather enjoy telling stories. I would have to say that my time at Martha Stewart Living Omnimedia was some of the more content rich harvesting stories. It was a very good experience.” Chef McCue continued to tell me of the process behind working in a television studio. He worked on production of recipes and finished items to be featured on the show. The onscreen production of recipes required everything to be broken down into many more steps than one might expect. During the filming Chef McCue would need to have a showpiece for every step of the recipe from start to finish. This kind of production
required excellent time management and precise repetition. During his time with Martha Stewart, Chef McCue also catered to her, as well as guests of the show privately. Some of the more well known individuals for whom Chef cooked for are John Cleese, Cyndi Lauper, Aretha Franklin, former Secretary of Defense Colin Powell, Chef Julia Child, and Chef Jacque Pepin. On occasion Chef McCue was also hired for private catering. At one point he found himself in the Manhattan Penthouse of ‘Sting’. Over the course of catering Sting’s rainforest charity event he met ‘Madonna’ and finished the night off by sharing a beer with James Taylor. This is just one of many stories from the rock n’ roll years of Chef McCue. “Chef McCue, what advice can you give to students looking to go into food media? Anything they should focus on strengthening?” “Be very meticulous in your work. Become a perfectionist, it doesn’t hurt to be OCD. You also need to be able to keep your head down and work. A career in food media, as with any kind of media, is a lot of hard work. Seek out a mentor with experience in such a career to help you prepare for this type of career is not a bad idea. You have to work hard and love what you do. Just remember that if you don’t work hard you don’t get rewarded.” “Chef, what is one of your greatest frustrations with students?” “Apathy. I can deal with anything naivety, ignorance, lack of talent, any kind of injury, if you want to learn I can teach you. But if you don’t want it then I don’t want you in my kitchen. Apathy is the worst attribute in my opinion. Most students underestimate
the amount of work. They always refer to the Food Network and TV Shows. A lot of students get the wrong idea from TV and have a rude awakening when they get into a real kitchen.” “What do you enjoy the most about your students?” “Seeing their changes. Having a student come in with little or no ability in a kitchen only to see them leave with a noticeable improvement in their abilities. Mentoring students who come in and are fighting for something, fighting to make it through, almost like they’re fighting for their lives. The positive change that I have on students, that’s what I enjoy about this job.” “Do you have any tips for new students?” “Saying ‘Yes Chef’ will save your life. Never any excuses, we don’t want excuses. ‘Yes Chef’ means ‘I hear you, I understand you, and I will make it so.’ Be respectful. Again, no excuses and no lies, just do what chef says. If you are wearing whites in a kitchen then everything is your responsibility. Remember, if you want responsibility then you have to respond with ability.” “Can you offer any advice for students wishing to work abroad?” “Do it! We as chefs can work anywhere in the world. Food is essential and it is everywhere. I recommend making an effort to learn the language of the country you try to find work in. Not knowing the spoken language only makes the learning curve harder. Just make an effort not to be a tourist, most people don’t like the tourists. If you want to be successful abroad or at home then stay humble, always.” “What do you think makes a successful restaurant?”
“Put the right concept in the right spot. It really does come to location. You can have an amazing menu and restaurant layout, but if you’re in the wrong neighborhood it’s game over. As far as a menu goes, it is built on three legs. Leg one is proper seasoning, leg two is proper serving temperature, and leg three is a making sure it is properly cooked. You can do two of the three really well, but if one is missing then the whole thing falls down. Most importantly is to make sure you are happy. If you aren’t happy then your work will suffer and that will show. Most people don’t know what makes them happy, find what makes you happy before committing to opening a restaurant.” “Can you tell me about the side towel scholarship?” “When I first started teaching at the CIA I mentored under a young man by the name of Barry. He would collect any forgotten side towels and resell them to students for $1 each and deposit the money into a jar. I adopted this practice and eventually we realized that we were gathering a lot of forgotten tools, aprons, and towels. We continued to offer them to students at a greatly discounted price and used the proceeds to start up the side towel scholarship. Since then we have also added McCue t-shirts to the list of items for sale. All earnings from sales goes directly to the scholarship fund 100% of it. The scholarship is awarded to the good and hard-working students so that we can make sure they can stay in school. To date we have helped over 200 students reach graduation with this scholarship.” Thank you Chef McCue for taking the time to help the students who need it.
Eventually to own my own bakery and café. Become community role model. Idols/Role Models? Introduced to food as a child. Baking and cooking from a very young age. Inspired and motivated by my father. Why the CIA? Learnt about it from Duff Goldman. Attended because he was alumni. Long term goal. Got chills and excitement from the school website. What part of the program are you in? End of first semester. What are you looking forward to learning? Classical and Contemporary cakes. It allows for artistic expression and creativity. Chocolates is an exciting challenge that she is looking forward to. Cooking Philosophy? We cried with hunger before we knew the concept of food What do you think of NYC? I am not interested in living there. But, I enjoyed exploring
it for a day. What was hard about coming to CIA? It was difficult to move from TX to NY. This was my first time in NY. I never had any plans to come to NY, but I moved by myself. Advice/tips for living off campus? Don’t do it! It’s best to live close, make sure you have transportation. Make sure you are prepared everyday for class. Finding a place to live close to campus on a student budget is hard. My main reason for living off campus was to bring my dogs. Dream job? Owning my own bakeshop. Specializing in international pastries and contemporary desserts. Possibly in Kosse, TX. My grandfather built his home there from the ground up, he is a carpenter.
photo courtesy: Jennifer Dunger
Where are you from? Austin, Texas What do you like to write? Poetry. Shel Silverstein is a huge inspiration and favorite poet. Favorite poem “She Walks In Beauty” by Lord Byron What kind of music do you like? Country. George Strait, Merle Haggard, Johnny Cash, Turn Pike Trubadors What program are you in? AOS Baking and Pastry. I graduate in the fall of 2017. Favorite dish to bake? Chocolate Chip Oatmeal Cookies, family recipe. Recipe was created by my father, and I helped him add to it over the years. Industry Experience? Pastry Chef at 17 Hasler Brothers Steak House in Austin. I started as a busser, went to the kitchen as expo to learn to cook. Career Goals? Travel the World. I am interested primarily in South American cuisine.
photo courtesy: www.poughkeepsiejournal.com
Chef McCue is one of the many personalities here at the Culinary Institute of America that everyone has heard about at least once. Most know of his Facebook page highlighting some of the innocuous student behavior in the kitchen. We have also heard, or will hear, at some point about the burnt museum that he has collected over the years. But what else is there? What kind of stories and advice does Chef McCue have? I had the opportunity to sit down with Chef McCue and give him some questions in hopes of entertaining and enlightening answers. What I got was exactly that. “Chef McCue, what can you tell me about your time working with
Humans of The CIA: Emily Hill
BY: Joseph Haffly, AOS Culinary