May 5, 2017
La
Volume 38, No. 6
Papillote
“Let’s Roast!”: Irving Farms Coffee Roasters
BY: Francesca Zani, BBA Food Business Management
A few of the writers for La Papillote had the pleasure of getting a personal tour of the Irving Farm roasting warehouse in Millerton NY. One of Irving Farms sales representatives and a former CIA grad, Jake Griffin, was ecstatic to give us the tour. One of his favorite quotes is, “coffee is a seed of a fruit that grows on a tree.” It may surprise the you to know that the coffee fruit is actually a cherry. As Griffin speaks it’s clear that what’s great about coffee is that it portrays its own personality; bitter, sweet, dark, light, and sometimes mysterious, the “I don’t know what I’m tasting factor.” Some say that coffee is more complex than wine. The process of wine tasting is similar to that of sampling coffee; sniffing, swooshing, repeat; however this may be an argument saved for another time. Coffee beans come from many parts of the world, but famously found in
Asia and South America, always growing in two forms, robusta and arabica. Irving Farms started brewing coffee in 1996. The two men behind the coffee shop, Steve Leven and David Elwell, were interested in operating a casual cafe, welcoming people to come in and chat over a cup of hot brew. In the beginning they weren’t roasting their own coffee beans, but eventually remodeled a carriage house in Northern Dutchess county and started putting roasters to work. During the tour Griffin talked us through coffee history, how the machines process the beans from their raw state, and how the business sources coffee from farmers in other countries. Irving Farms prides themselves in having a relationship with their farmers; sort of like “farm to table” or “coffee to table” in this instance. Jake spoke about coffee harvesting and trading in other countries. He said in El Salvador coffee is a hot commodity where the economy is
E-Cigarettes
BY: Katherine Miller, Staff Contributor
It’s important that you know the American Lung Association’s position on e-cigarettes. E-cigarettes are getting a lot of attention and there are still many unknowns, including the short- and long- term health effects of using these products. We’re particularly concerned about the rapid rise in the number of youth and young adults using e-cigarettes, including a 900 percent increase for high school and college students from 2011 to 2015. In December 2016, the U.S. Surgeon General issued a groundbreaking report: E-Cigarette Use Among Youth and Young Adults.This report can be reviewed at https://ecigarettes.surgeongeneral.gov/ What are e-cigarettes? Electronic cigarettes, along with e-cigars, e-hookah, hookah pens and vape pens, are collectively known as ENDS, or electronic nicotine delivery systems. Ecigarettes are battery-powered
devices that heat a liquid containing nicotine, flavoring and other substances into an aerosol, which the user then inhales. E-cigarettes can also be used as a delivery system for marijuana and other illicit drugs. This is a rapidly growing and diversifying market with new products emerging all the time. Are e-cigarettes harmless? The 2016 Surgeon General’s Report stated that e-cigarette aerosol is not harmless. In addition to nicotine, the aerosol can contain ultrafine particles that can make their way deep into the user’s lungs, volatile organic compounds such as benzene and heavy metals including nickel, tin and lead. Flavors in e-cigarettes are also a cause for concern. Not only are flavors used to target kids and young adults, but they may be harmful when inhaled. Diacetyl, a buttery-flavored chemical often added to popcorn and caramel, has been found in some e-cigarettes with flavors. Diacetyl can cause a serious and irreversible
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“From the Editor’s Desk”
“Campus” Midwest Wildfires
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concerned that gangs are hired on farms to fend off other gangs from taking their crops. Griffin said last year Irving Farms Coffee Roasters sold 330,000 pounds of coffee alone. They have locations in NYC including Gramercy, Lower East Side, Upper West Side, Grand Central Terminal and the one in Millerton NY. The coffee roasters location in northern Dutchess County- just down the road from their coffee shop- is where all the large burlap sacks of raw green coffee beans get shipped too. They wait in their designated areas of the warehouse before they are sent through shiny stainless steel roasting machines that use recycled air to roast and process the beans. The beans are only roasted to order. Each machine yields a twenty pound batch of any varietal coffee bean. They are also members of the Special Coffee Association of America, and the only mem-
photo courtesy: www.newyorkcoffeefestival.com
bers in NYC to offer classes on coffee production, educating the general public on coffee and offering coffee tastings. Some of the coffee they sell and the ones we got to try were from China, Peru, Colombia, New Guinea, and Brazil; each kind with its own distinct aroma, color, essence, and viscosity. Griffen explained that there are two ways to define specialty coffee. The first factor is that there are no more than five
The Making of Chef McCue
BY: Kori Hogan, BBA Food Business Management
Every student at the Culinary Institute of America has heard the name Chef McCue at least once during their time here, whether they have had him as an instructor or not. He is known as strict, but funny. Whether you’ve had his class or not, many people have seen how he reacts to student mistakes in the kitchen; with a witty retort and a nickname for the person that screwed up. However, many people do not know anything else about him and why he reacts the way he does. Answering questions about your life and what lead you to teaching students to be chefs while also paying attention to the students and making sure no one loses a finger while cutting vegetables for service does not sound like it would be easy. However, McCue did it like it was just another normal day. After getting everyone in the class working on production for A La Carte, McCue sat down to talk about how he came to be a chef. It’s hard to believe that
being a chef was not his first career path. “I went to college to be an engineer,” he said. McCue has been cooking since he was about fourteen, but always thought of it as a job rather than a passion. He worked in a deli first, and worked during high school in a local restaurant. While in college, he worked in a restaurant and then a got a job on a ski mountain. It wasn’t until after graduating college that the thought of being a chef as a career crossed his mind. “[The ski mountain] offered me the Chef position. I really enjoy cooking. If I want to do this my whole life, I really should research it.” Being Italian, food was a part of his life. It wasn’t until he arrived at the CIA, at the age of 23, that he realized “this job can take me anywhere.” Some learning experiences seem simple, like when McCue would watch his grandmother make fresh pasta for every Sunday dinner. Other experiences are major and stick with you. When he was at the CIA,
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defects in a sample of coffee. The second factor being that the coffee bean must undergo a method of grading, scoring at least eighty out of a hundred. Drinking coffee for a caffeine fix should not be used as the only excuse to trying new brands. If you want to take a little trip then your next cup of joe is waiting for you at Irving Farms.
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“Feature” Sugar Paste Artist
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photo courtesy: www.ciachef. com
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“Graduation”
“Sports” Tennis Championship
LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
En
May 5, 2017
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Dan Salisbury LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Francesca Zani Alex Talbot Cindy Yuong Katherine Miller Shelly Loveland Leslie Jennings Matt Ivins
Jeff Levine Kori Hogan
From the Editor’s Desk May 5, 2017
Dear Fellow Students,
I arrived back in the States from Peru earlier this week! It was an incredible experience and I strongly recommend those in the Bachelor’s program to check out the various Cuisines and Cultures trips that are available. Since I’m now back home, there’s really nothing more enjoyable than a burger and a beer on a hot day. However, there have been recent fires affecting the pastures and the cattle industry in the Midwest; Alex Talbot takes a deeper look at that in this issue. It’s an underreported issue that has a direct effect on our food system.
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.
Peru had some incredible coffee! There’s a local coffee roastery and shop that sources specialty coffees from all over the world, so you can go get a taste of Peruvian coffee right here in the Hudson Valley. Irving Farms Coffee Roasters have locations throughout NYC and in Millerton, NY. If you missed them at their Pop-up at the Egg a short while ago, check them out! We had the opportunity to tour their Millerton facilities, and we were led through a tasting by Jake Griffin, a CIA grad and an incredibly nice person. Check out the behind-the-scenes tour in this issue. Enjoy the weather and the start of a brand new semester for the BPS students! Sincerely, Dan Salisbury
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.
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.
Dan Salisbury Editor-in-Chief
Alexis Brown Layout Editor
Alison Sprong Copy Editor
Joe Piccirillo Social Media Editor
Cindy Yuong Digital Content Editor
Liz Lucinese Jr. 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: Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations
Maura A. King Director-Compliance
Title IX and Age Discrimination
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Office: Roth Hall Room S324
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Telephone: 845-451-1314
Telephone: 845-451-1429
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The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538 Should you require further information, please visit http://ciachef.edu/consumerinformation.
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May 5, 2017
May Newsletter
BY: Jeff Levine, Staff Contributor
FIVE ALUMNI AND FORMER INSTRUCTOR TAKE HOME BEARD AWARDS The James Beard Foundation Awards are considered the most prestigious in the food world and are often compared to the Oscars. Five CIA graduates and a former visiting instructor at the college’s California campus were winners this year. One of the alumni winners garnered two awards for food journalism. Alumni winners for 2017: • Greg Denton ’96, Best Chef: Northwest • Francis Lam ’03, two Journalism Awards: Food-Related Column and Humor Writing • Christine Langelier ’12, Outstanding Service: Blue Hill at Stone Barns, Pocantico Hills, NY (general manager) • Kevin Nashan ’98, Best Chef: Midwest • Greg Vernick ’05, Best Chef: Mid-Atlantic In addition, the Outstanding Baker Award went to Mark Furstenberg of Bread Furst in Washington, DC. Chef Furstenberg was a visiting baking and pastry instructor at The Culinary Institute of America at Greystone for several years and has been a presenter at CIA conferences. Also honored by the Beard Foundation was renowned sommelier Rajat Parr ’96, who was inducted into its Who’s Who of Food and Beverage in America. The James Beard “Who’s Who” roster is considered the Hall of Fame of the American food scene. CIA President Dr. Tim Ryan ’77 is a 2010 inductee. The James Beard Chef and Restaurant Awards were presented in Chicago on May 1; and the Book, Broadcast, and Journalism Awards were announced in New York City late April.
TWO GRADS ARE FOOD & WINE “BEST NEW CHEFS” Making the Food & Wine Best New Chefs list is often a sign of greater things to come in the culinary world. So we are sure to hear more from to the two alumni in the magazine’s class of 2017. Diego Galicia ’10 is chef and co-owner of Mixtli in San Antonio and Nina Compton ’01 is chef and owner of Compère Lapin in New Orleans. Chef Galicia graduated from the CIA San Antonio, aided in his studies by the college’s El Sueño Scholarship initiative to help aspiring Latino chefs become leaders in the food business. He talks about El Sueño and his career in this recent CIA video. Food & Wine editor Nilou Motamed told the San Antonio Express-News that Galicia and business partner Rico Torres “impressed us with their ability to constantly reinvent Mixtli. Their cuisine is incredibly studied, technical, and transportive—all attributes of amazing Best New Chefs.” In naming Compton to its list of rising star chefs, the Food & Wine editors write that she “unravels the French/Southern/Haitian rubber-band ball of Louisiana cooking, and looks at its constituent parts in a new way.” Compton, a native of St. Lucia who graduated from the CIA’s New York campus, was also a nominee for the 2017 James Beard Foundation Award for Best Chef: South. Compère Lapin was named Restaurant of the Year for 2016 by the New Orleans TimesPicayune. Chefs Galicia and Compton will be featured at the Aspen Food & Wine Festival in
Students build PB&Js for food pantries in the Hudson Valley.
Campus June and as the cover story of the magazine’s July issue, along with the other 10 honorees. Some previous CIA alumni honorees who have gone on to chef stardom include Gary Danko ’77, Todd English ’82, Rocco DiSpirito ’86, Jonathan Benno ’93, Melissa Perello ’96, Roy Choi ’98, and Justin Yu ’05. PEANUT BUTTER AND JELLY FOR A GOOD CAUSE Although CIA students are typically known for preparing gourmet food, it was the recent preparation of simple PB&J that drew the appreciation of many in the community around the Hyde Park campus. Several resident assistants (RAs), working with college staff, organized more than 100 students to make and deliver peanut butter and jelly sandwiches for soup kitchens and food pantries in the Hudson Valley. Assembly-line tables were set up in The Egg student dining venue. Students made and wrapped almost 4,000 sandwiches in just one hour. All those PB&Js were divided up and driven to eight charitable organizations in nearby Poughkeepsie and Kingston, NY. “This project is a way to help our local community,” says Dr. James Manley, CIA associate dean for campus life and student development. “Each day we have hundreds, if not thousands, of community members who are in need of food, for one reason or another. This brings our students together in a fun activity that helps them connect with one another while also helping to serve a need in our area.” The effort did not go unnoticed by community leaders. “We are so grateful for The Culinary Institute of America’s gener-
ous and thoughtful efforts in providing thousands of peanut butter and jelly sandwiches to various organizations in our city,” says Poughkeepsie Mayor Rob Rolison. “This is just another example of what a community should look like—organizations and people caring about others who many times need their help.” The food and equipment for this good cause was donated to the CIA by The J. M. Smucker Company (720 pounds of Jif peanut butter and 600 pounds of Smucker’s grape jelly), Bimbo Bakeries USA (350 loaves of Freihofer’s wheat bread), and HILL & MARKES (sandwich bags and food preparation gloves). FIRST STUDENTS EARN CIA GRADUATE-LEVEL CERTIFICATATION Nineteen students in the inaugural class of the CIA’s new Wine and Beverage Graduate Certificate program recently completed their studies. They graduated from the CIA at Greystone along with 20 students in the college’s Accelerated Culinary Arts Certificate program. The Wine and Beverage Graduate Certificate is the first graduate-level program offered at the CIA. Students in the eightmonth curriculum taste hundreds of wines in class, take advantage of the program’s Napa Valley location by participating in field trips, and learn from the college’s expert wine faculty and guest lecturers. Courses focus on wines of the world, sensory analysis, and the professional business of wine, spirits, and mixology. Accelerated Culinary Arts at the CIA is for graduates of college hospitality, restaurant management, food science, and nutrition/dietetics programs.
photo courtesy: Phill Mansfield
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During their two semesters, students gain the hands-on culinary knowledge and skills to tackle the “food” side of the industry. CIA IN THE MEDIA The CIA has recently been featured in television, radio, and internet media outlets around the world recently, coverage a wide range of topics. Germany’s Kabel 1 Network took its travel program Abenteuer Leben (Living the Adventure) to Texas, where host Dirk Hoffman sat in on a class at the CIA San Antonio taught by Chef Hinnerk von Bargen. Hoffman interviewed several students and a San Antonio graduate during the 5½-minute promotion of the CIA. The Why Food? program on the online Heritage Radio Network came to the New York campus to talk with Assistant Professor Darryl Mosher about his Food Systems course, part of the CIA’s Applied Food Studies major. The major, part of the college’s School of Liberal Arts and Food Studies, illustrates how the CIA is a more of a university of food than a cooking school. Food wasn’t the topic of the story about the CIA on Northeast Public Radio. The network’s Listen with the Lights On podcast delved into whether there is a ghost named “Father Murphy” at the New York campus, which is on the property of the former St. Andrew-on-Hudson Jesuit seminary. The SyFy network’s television show Ghost Hunters also looked into the legend of Father Murphy in an episode that aired in 2015.
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LA PAPILLOTE
Features
A Conversation with Betty VanNorstrand
There is a little known culinary legend residing extremely close to campus named Betty. Having grown up in the area, Betty Van Norstrand is within access to the students of the CIA. Many of the chefs at the CIA know Betty, but most baking & pastry students do not hear of her until they return from externship and take Confectionery Arts & Special Occasion Cakes class with Chef Cavotti, where many learn about gumpaste as a medium for the first time. Betty is a specialist in the sugar arts and cake decorating, especially with gumpaste, as she created extraordinary couture wedding cakes for much of her life. Betty did not pursue a culinary education, but rather was involved with the arts and learned about food from the occasional class or demonstration throughout the years. However, her list of achievements is nothing short of amazing. As one of the first women in the World Culinary Olympics in Frankfurt, Germany, Betty received two gold and two silver medals throughout her competing years using techniques unseen before and creating astounding displays. She was the first to show some of the best sugar crafters in other nations new techniques, and along with another woman, created the most crowd-pleasing presentations of the show. Betty was inducted into the International Cake Exploration Societé (ICES) International Sugar Craft Hall of Fame in 1987 in for her outstanding achievements. One of Betty’s grandest creations has been a gigantic replica of Cinderella’s Castle for Walt Disney World’s 15th Anniversary celebration, which she crafted alongside Chef Albert Kumin. In 2013, Betty was chosen as one of Dessert Professional’s “Top Ten Cake Artists of North America,” where a couple of the other recipients cited Betty as their instructor or inspiration. More recently, Betty has received two lifetime achievement awards. Although she is now retired from producing wedding cakes, Betty
E-Cigarettes cont’d
lung disease commonly known as “popcorn lung.” The health effects and potentially toxic doses of many other chemicals found in e-cigarettes are not completely understood and much more research is needed. Bottom Line E-cigarettes are a tobacco product and the American Lung Association remains concerned about their impact on public health, par-
continues to teach private lessons in cake decorating. Now 50 years into the business, Betty, though mainly self-taught, is a trailblazer in the usage of various techniques with sugar mediums including pastillage, royal icing, fondant, and creator of various tools to make the crafting of gumpaste flowers easier and more realistic. The cutter used to make sweet pea flowers is entirely of Betty’s design and craftsmanship. She continues to develop more equipment for difficult to make flowers in her Poughkeepsie home but will not unveil them until they are perfected. Nevertheless, private classes with Betty take place in her basement where you can see her workspace and plethora of amazing creations. With someone so knowledgeable nearby, how could one not go learn from the master sugar artist? Students of Betty include the likes of Ron Ben-Israel and Buddy Valastro, along with numerous other cake decorators in America. She even used to teach specialty classes at the CIA in Advanced Cake Decorating. Many of the people who take private lessons run their own business creating cakes topped with beautiful gumpaste flowers improved with direction from Betty. She is still in humble contact with many of her students who look up to her as an inspiration and mentor. I recently got the opportunity to take class from Betty along with two fellow CIA students. It is an incredible honor and wondrous experience being able to learn from the legend herself. She is - dare I say - sweet as sugar. The basement is Betty’s own portfolio and workspace where she keeps and provides all the materials and tools needed for the lesson. Walking into the basement is like going to a museum. Lined along the walls and shelves are Betty’s past creations, including tall wedding cakes speckled with little flowers and ribbons, pastillage castles, and of course, plenty of gumpaste flowers stand-
ing alone and in showpieces. It’s only a little shocking when Betty casually points out which ones came back from the Culinary Olympics in Germany that won her medals, or shows her binder full of past projects and comments that she doesn’t have pictures of many of her creations. At the end of a long work table is Betty’s station, set up with her tools and a rack filled with sugar flowers beside her. Her flower cutters, veneers, floral tape, wire, color dust, and more are all lovingly organized amongst her shelves. Next to her is a huge binder filled with real flowers to reference when replicating it with sugar mediums. The flowers that the lessons are on are completely up to our choosing. Betty prepares any buds in advance and shows how to make each flower with extreme grace and precision from her wise hands and we fol-
low along, each student making their own with her guidance every step of the way. The two-day private lesson includes the creation of however many flowers time allows, leaves, wiring, taping, and of course, coloring the flowers to make them look as realistic as possible. Betty prefers to take individuals or small groups in for lessons so there can be more time for detailed teaching and helping. In our two days with Betty, we were able to make a large rose, peony, a phalaenopsis and a cymbidium orchid, a poppy, pansy, carnation, and fuchsia, color them, and pack them for safe travelling. All along, we heard about her huge family around her, the upcoming great grandchild, her wonderful past stories, and learned little tips and tricks that opened the world of sugar crafting to us. There is an ICES con-
vention taking place in Spokane, Washington later this year to be filled with show cakes from some of the best in America, demos, vendors and more. Learning from Betty has been an incredibly humbling and eye-opening experience. I am so honored to have reached out to her and have her as a mentor and inspiration for the rest of my career. CIA Students are extremely lucky to go to school only a mile away from a legend. Take advantage of being nearby and one could walk away with so much knowledge and direction on sugar flowers, inspiration, and even a practical list of references on where to buy tools. If sugar art is in the future for you, take a couple days to learn from one of the best. For inquiries on private lessons, contact Betty Van Norstrand at (845) 471-3386.
BY: Cindy Yuong, Alumni Contributor
Sugar Paste Flowers including: rose, poppy, orchid, pansie, peonie, and carnations.
photo courtesy: Cindy Yuong
ticularly given the dramatic increase in use among youth. While many e-cigarette companies market their product as a tool to help smokers quit, the FDA has not approved any e-cigarette as safe or effective at helping smokers quit. If you are thinking about quitting you can get a FREE personalized quit plan from NYS Department of Health Call 1-866-NY-QUITS or Visit www.nysmokefree.com
photo courtesy: American Lung Association
May 5, 2017
Wildfires in Midwest Damage Farmland
BY: Alex Talbot, AOS Baking & Pastry
Wildfires spread through one million acres of wild grasses and farmlands.
Back in March of this year, wildfires raged through the states of Texas, Oklahoma, Colorado, and Kansas. Over a million acres of wild grass and farmland were scorched. In
photo courtesy: www.dailymail.com
addition to the destruction of land, a conservative estimate of the loss of livestock is around 10,000. However, the loss of animal life is expected to far exceed the amount. Farmers now
Chef McCue cont’d
You know you’re in the weeds when... You’re tourneing poatoes to order. photo courtesy: Chef McCue
he had Chef Clark for fish ID class. It was structured a little differently than it is today, he explained. “You would spend seven days butchering fish and 7
days cooking fish.” Throughout McCue’s time in the industry, he had only worked with two fresh herbs, parsley and basil. When Chef gave him thyme and said
have to repair the damages done to their farms. Some of these repairs require things like fence repairs. One county in Kansas requires around 50 miles of fencing to repair. The county for
“you gotta chop this time, son,” and he just chopped it, no picking involved. “I never saw it before. I thought ‘Wow, this is aromatic. This is cool, a little crunch, but I’ve never seen it before so maybe.’” When Chef came over, McCue says he thought he was going to die. It wasn’t just his mistakes that he would get yelled at for. He was group leader, so when someone else would mess up, the chef would yell at him as well. McCue was happy to get a C+ in that class, but he learned more in that class than any other. McCue never thought of teaching other people how to cook. So, when he got a phone call from the CIA asking him to be a chef instructor, it was a surprise. His major motivator to teach? “You guys. Hands down, the students.” He believes that “the world can only get better if we make people better than we are.” He wants to support the students and help them be the best that they can be. What motivates him to keep pushing a particular student is when he sees them never wanting to give up, always pushing forward. “If someone is messing up, I’ll push them. I’ll ride them. The ones that are making little mistakes, I push them
Features
fencing alone will face damages above half a million dollars. In addition to the cost of fencing, the average cost of a head of cattle can cost around $1,000 and with an estimated loss of cattle around 11,000 farmers could have lost around over $10 million across the region. The USDA has offered $6 million to help to repair the damages but on cattle and fencing alone, but there is more work to be done. The area is currently under the impact of a drought that has lasted for years. With the destruction of grass and the lack of rainfall, it makes it more difficult for farmers to provide food for their cattle and in turn provide food for their families. The numbers are still being reported from farmers and ranchers on the extent of the damages. Other farms that are in the area include pork and crop farms which increase the amount of damage done to the
industry. As future chefs, disasters like these can increase the price of products on our menu making it difficult to maintain targeted food costs. In addition to harming are food costs, it also harms our suppliers. Their care and love that they place into raising their animals translates to a chef’s menus and plates. Moments of crisis are a great way to build or cement connections between providers. By extending aid or a helping hand, it creates a connection for the favor to be returned. It is also an ethical responsibility. Farmers and ranchers provide product for restaurants. Chefs rely on the agricultural industry to be able to have restaurants and food service establishments. Because chefs need the farmer, it’s best to help support their industry.
even harder because that’s even worse…You’re not going to be extraordinary because of that one little thing?” He never yells to be mean. McCue doesn’t give nicknames to insult you. He truly believes that if you want it and you push yourself, you can be extraordinary and if you can take it, it will make you stronger. He wants his students to do great things and learn how to be wonderful, but that doesn’t mean he doesn’t get frustrated sometimes. McCue is not the first chef at this school to get frustrated with the students, and he certainly won’t be the last. If you’ve ever had a class with McCue, on the first day of class he tells you his pet peeves and sometimes he will tell a story about a previous student to illustrate. One of the most frustrating things to him is when people do not listen. All forms of not listening. You have the not doing what you’re told at all, not doing something immediately, or doing the complete opposite of what you were told. One of the stories that he tells to many classes is the story with the student and the mashed potatoes. McCue told the student step by step how to make the perfect mashed potatoes. He comes back
a while later and sees the student doing the complete opposite of what he told them. McCue also gets frustrated when students say “I think.” He believes that if students want to run their future career on what they think they know, then why are they here to learn what they should actually know. McCue’s Facebook page and Blog describe his personality. His Facebook page was created to be silly. The students are here to learn and we all make mistakes when we are learning. It’s never to poke fun at people and there are never any faces or names shown. McCue’s blog, on the other hand, are all life stories. Ones that people can learn from. They cover more than stories just from his time here at the CIA, they also cover stories from when he, himself, was still in school learning. There is nothing more important, in McCue’s mind, than loving what you do. If you love what you do, then you won’t work a day in your life, you will be enjoying yourself instead. You will be more motivated to go beyond what is asked of you because it will not feel like work.
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LA PAPILLOTE
Graduation
AOS Graduating Class of May 5, 2017
Culinary Arts Group #1
Front Row: Alex Lenik, Annemarie Shevlin, Oriana Cartaya, Gabriela Berrios, Keishly Ann Tirado, Shauna Godfrey, Jetsy Tapia, Thomas Garrett Back Row: Spencer Morissey, Raymond Delucci, Sam Bacharat, Carl Sladkey, Mike Scardvizo, Austin Orwasher, Hayeonseo Jo, Huynh Truong
Baking & Pastry Arts #1
Front Row: Christina Lee, Emily Bradford, Alia Dil, Cassandra Sears, Alysia Weish, Casey McRae, Amanda Perfidio, Natalie Robertson, Alanh Ivans Back Row: Samantha Schoenfekd, Kristy Renk, Christine Avery, Elee Hampton, Madison Walker, Alyssa Simone, Adviana DeBenedictis, Cheyenne Good
Culinary Arts Group #3
Front Row: Mackenzie Milone, raya Kellenberger, Sophia Kim, Alicia Jackson, Sahana Petras, Hayley Hendrick, Sarah Carpenter, Cassandra Haley Back Row: Kule Bailey, Cameron Bedarzl, Matt Miller, Nestore Polce, Sean Folks, Connor Matt, Ramon G. Manglano, A.J. Kamaski, Sitaha Wahghirondecha, Ziyi Xu
Culinary Arts Group #2
Front Row: Hannah Sharp, Katie Daust, Mackenzie Bourque, Indira Holder, Dominique Ingram, Samantha Keveneke, Madisyn Townsend, Maria Cardenas Back Row: Lizeth Martinez, Dennis Gonzales, David J.W. Hyan, Connor Stephone, Timothy Buell, Matthew Barth, Hayden Hall, Liam Yet-Lin Pience, Rachel Renales, Mary Merkel, Chun Lou
Baking & Pastry Arts #2
Front Row: Kelly Ikalina, Caitilyn Ribaudo, Darlene Escoto, Micaela Della Nave, Julieanne Karnberg, Rocio Roldan, Val Goodrich, Lauren Brugnatelli Back Row: Stephanie Ward, Taravati Schmitt, Kellie Hamlin, Alex Perezel, Bianca Withers, Mackenzie Parker, Kari Simonson, Kristen Lewis, Kristin Montemarano, Dasia Shipp, Amanda Rosario
Culinary Arts Group #4
Front Row: Xavier Thompson, Gabriela Calabrese, Cheyanne Philip, Lauren Giselle Musrui, Piage Damore, Rebecca Cho, Mariana Rosales, Jordan Norman Back Row: Kenny Belgard, David Rupert, Cameron Cavida, Eric Hoffman, Kevin Ellis, Joseph Haffly, Robert Griffin, Katelin Highman
May 5, 2017
Graduation
7
AOS Graduation Speaker: Angelo Vivolo Owner of Vivolo Restaurant Group
BY: Shelly Loveland, Staff Contributor
photo courtesy: 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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Low Shipping Rates Get Your Shipments There, On Time, & Intact Moving/Packing Supplies & Boxes Domestic &International Shipping Local Pick-up Service Available Full Copy Services
Angelo Vivolo is the owner of the New York Citybased Vivolo Restaurant Group. Raised above his family’s Brooklyn, NY restaurant, Villa Vivolo, Angelo was assigned just about every job there, from pot scrubber to potato peeler to cook. But he decided early on that the restaurant business was not for him and, after graduating from Long Island University, taught high school physical education and coached baseball. However, in addition to his full-time job, Chef Vivolo continued to work in his family’s restaurant kitchen, with ever-increasing operational responsibilities. The family restaurant gene inevitably surfaced, and in 1976, Chef Vivolo opened La Pomme in Manhattan. A year later, he launched Vivolo, followed by Anche Vivolo and bar.vetro, as well as two Cucina Vivolo venues offering a café ambiance. Chef Vivolo then created Bruschetterria with his son Frank. Among the countless celebrities who have dined at Vivolo
in its 40-year history was Yankees legend Joe DiMaggio, a frequent guest who became a good friend. As a result of this friendship, Chef Vivolo was named the permanent representative of the Joe DiMaggio Estate to support a scholarship in DiMaggio’s name at the Columbus Citizens Foundation. In 2006, Chef Vivolo received the Medal of Honor from and induction into the International Escoffier Society. He also served as an advisor to New York-Presbyterian/Weill Cornell Medical Center in the development of patient foodservice for the Greenberg 14 South luxury amenities unit of the hospital. Chef Vivolo has devoted much of his life to giving back to his community and supporting the advancement of young people. He has co-chaired, with his friend Lidia Bastianich, events for organizations as varied as Share Our Strength, New York UNICEF, and the prestigious James Beard Awards. He serves as president of the Columbus Citizens Foundation, which provides scholarships
Hours of Operation Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am5:30pm Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)
The Egg Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm
Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm
2600 South Road (Route 9) 845.454.3505 Poughkeepsie Plaza (Near Marshall’s)
to Italian-American students, and before that, was a 18-year member of its Board of Governors. Proud to have had a 30year friendship with Frank and Mary Giambelli, Chef Vivolo serves as president of the Francesco and Mary Giambelli Foundation. In this role, he oversees the Mary and Francesco Giambelli Endowed Scholarship at the CIA, along with a $1 million commitment from the foundation to preserve the future of the CIA. Chef Vivolo’s many honors include election to the Board of Governors of John Cabot University in Rome, receiving the title of Cavaliere from the Order of Merit of the Italian Republic, and being bestowed with the Ellis Island Medal of Honor. But he has been most gratified by the privilege of being selected to serve the Holy Father Pope Benedict in 2009 and the Holy Father Pope Francis in 2015.
Pool Hours Monday-Thursday: 10:00am-1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm Resident Life Monday-Friday: 7:00am-5:00pm
Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm
8
LA PAPILLOTE
Sports
Steels Tennis Wins 2nd Straight HVIAC Championship
BY: Matt Ivins, Staff Contributor
Hyde Park, NY—Less than 48 hours before the the championship match, the Steels Tennis team did not even know who they would be playing for the HVIAC Conference Title. A show down between Berkeley College and Pratt Institute decided the final match up, “we were waiting to hear who we would be playing late on Friday night,” said CIA Athletic Director and Head Tennis Coach Serge Nalywayko. Berkeley College defeated Pratt 6-3 and moved on to face the Steels for a re-match of last year’s HVIAC title match, where the Steels won their first ever conference title. Leading up to the conference title, the Steels had many question marks throughout the roster due to several key players departing. On the roster changes Nalywayko explained, “We lost 4 players, including our Number 1 singles player/team captain, over the past two weeks due to graduation and externship.” Despite the departures, there were a few key additions including last year’s HVIAC Co-Rookie of the Year, Cassidy Seo, who came back to
campus just two weeks before the championship match. The Steels traveled to the USTA Billie Jean King National Tennis Center in Queens for the championship match against the tough Berkeley squad. After taking a lead during Doubles play, Berkeley seemed poised to dethrone the Steels. “From Day 1 of the season, myself and the other coaches told the team they would need to be flexible because of how often we lose/gain players throughout the season. The players really took that message to heart and did a great job of pulling together during the Singles matches and never gave up,” Serge Nalywayko said of the Steels come-from-behind victory. HVIAC Championship vs. Berkley College 1. Wilson/Marrota DEF Juarez/Park 8-0 Berkley 2. Putnam/Berrios DEF Ulrich Mopoundza/Sebastien 8-5 CIA 3. Maurmann/Echavarria DEF Seo/Boulos 9-7 Berkley HVIAC Championship vs. Berkeley College 1. Jonathan Wilson DEF
Senator Bernie Sanders speaks at Marist College, April 12, 2016.
Daniel Juarez 10-4 Berkley 2. Marrota DEF Andy Park 10-1 Berkley 3. Nat Putnam DEF Raj Ulrich Mopoundza 10-1 CIA 4. Cassidy Seo DEF Sebastien Rousseau 10-3 CIA
5. Gabriela Berrios DEF Alexander Maurmann 10-6 CIA 6. James Buquet DEF Nicholas Echavarria 10-4 CIA “The team played hard, stuck together, and came out on top. I am very proud of the players, and
photo courtesy: www.hviac.com
volunteer coaches for bringing home the title again,” Nalywayko said reflecting on the victory. For another year, the Steels reign supreme as HVIAC Conference Champions.
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