Volume 37, No. 11
September 9, 2016
La
Papillote Tuition on the Ri$e
BY: Ian Gilchrist, AOS Baking & Pastry
Across the nation, students are increasingly worried about how much money their education will cost them, and if their degree’s price tag will ultimately be worth the expense. Earlier this summer, The Culinary Institute of America (CIA) announced that there would be an increase to annual tuition. The CIA strives to be the world’s premier culinary college, and in order to continue making cutting-edge advancements, the price of education comes at a premium. The tuition increase announcement drew much attention from students. Said one student in Applied Food Studies program, “ I don’t necessarily blame the CIA as American education in general has become a commodity, bought and sold to the ones that can afford it.” According to Bloomberg News’ Romy Varghese and
Collegeboard.com, “Budding chefs this year pay $40,690 a year in tuition and housing fees. During the previous academic year, 2,940 students enrolled compared with 2,785 five years ago, when fees totaled $35,965”. Going to college, pursuing higher education, and obtaining a Bachelor’s degree is one of the hallmarks of the ‘American dream’, and is considered a major stepping stone in achieving success. The argument here is that a well-educated population leads to a more stable and prosperous society. Yet, the country is facing a student debt problem of over $1.2 trillion, second to only mortgages, as reported in The Economist. The CIA announced that annual tuition would be raised for students this year sparking concern among students about the affordability of programs. “In order to ensure that CIA students have access to the most up-to-date
equipment and highest quality ingredients, we need to increase tuition to keep pace with the cost of these items,” said Linda Terwilliger, Director of Student Services. “We understand that increases in tuition impact our students and we take that very seriously.” This comes after Best Choice Schools ranked the CIA 2nd in its 2016 list of “Top 50 Culinary Schools”, behind only the International Culinary Center in New York City, and ahead of Auguste Escoffier School of Culinary Arts, located in Boulder, Colorado. According to Terwilliger, the CIA’s “annual tuition increases fall consistently below the national average”, when compared with other culinary schools of similar caliber. In order to keep pace with the expanding projects across its campuses, the CIA needs to increase its tuition
AOS Culinary student and Army Veteran Akiia Small expressing herself at photo courtesy: Ian Gilchrist the sit-in on July 14, 2016.
On Thursday, July 14, 2016, students, professors and supporters of the Black Culinarians Society gathered in a peaceful protest in front of Roth Hall. This event was organized after the controversial shootings of Alton Sterling and Philando Castille made national news earlier in the summer prior to summer break. The BCS club wanted to do something to show their solidarity with the Black Lives Matter movement and support the national conversation about race relations in the United States. They ultimately decided to hold a sit-in from 9 am – 7pm, followed by a march around campus and an open forum in Danny Kaye Theater. Along with the BCS protest, these shootings helped spark a national conversation about modern day racism, police brutality, and gun violence in America. With similar protests popping up all over the country, the Black Lives Matter movement started
photo courtesy: Bloombergnews.com
in order to continue providing services for students. We reached out to a number of students in the Culinary and Baking & Pastry programs for their thoughts on the tuition increase, and suffice to say many are cutting back on expenses. “They charge a high amount,” said a soon-to-be graduate of the
Culinary Arts program, “I feel the tuition price is justified though,” adding that he is getting what he paid for; a valuable, transferable, skillset and a degree that opens doors in the food industry. Several students shared similar thoughts like this. The CIA could not call itself the “world’s
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‘Black Lives Matter’ Movement on Campus
BY: Lauren Byrne, AOS Culinary
“Letter from the Editor”
“Tuition Rising cont’d”
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to gain popularity and interest which has in turn provoked some thoughtful discussion. Many students found themselves wondering what the Black Lives Matter movement is and if it is exclusive to one group… Black Lives Matter is a civil rights activist group which stands to demonstrate black lives matter in a world where their group has been marginalized, concludes BLM founder Alicia Garza. They are not exclusive, they welcome their allies, or anyone who stands up in support of their cause. Yes, some hateful rhetoric has been spewed by a few members of the Black Lives Matter group, but “we cannot allow the words of a few members to speak for the entire group”, according to J. Richard Cole, the President of the Southern Poverty Law Center and a contributor to Time Magazine. After the horrific, and hateful attack in the Orlando Pulse
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“Climate Change Impacts Wine” & “Summer’s Last Bite”
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nightclub, the CIA hosted a vigil in Anton Plaza to mourn the tragic losses of the victims of that attack; which led many CIA students to wonder, “how will the school respond to the news of the recent police shootings?” The BCS club also wanted to voice their opinions, and decided on a peaceful sitin protest in front of Roth Hall with posters in solidarity with the Black Lives Movement. Signs read, “say their names” and “I am a person not a hashtag”. Some of the members wore duct tape on their mouth with the slogan “We Matter” as a semi-vow of silence to illustrate that there needs to be action behind the current rhetoric and that only words are not enough. I was able to interview the then-current President of the BCS, Christian Washington. He said, “It was important to organize an event to stand against the recent senseless acts that seem to
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“Graduation”
“New Dining Plan”
LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
En
September 9, 2016
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Thiana Anderson ADVERTISING MANAGER Sue Haug CONTRIBUTORS Lauren Byrne Alison Sprong Ian Gilchrist Eliot Hack Francesca Zani
From the Editor’s Desk
Kevin Markey Thiana Anderson David Whalen Matt Ivins Travis Lopez
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.
September 9, 2016
Fellow Students,
And so we begin again. A new semester, a new start, a fresh outlook upon the world. At least I have. Every life change deserves a moment of reflection. It is with these letters to you the student body, that I take the opportunity to reimagine my own position on current events. Something that has me looking inward, more so than usual, are the recent events regarding free speech and whether or not we as Americans should be sitting or standing for the national anthem. As a Veteran, I believe that the 1st Amendment is first for a reason. It is the backbone on which our country’s values stand. ‘Freedom of Expression’ is Leonardo’s Mona Lisa. ‘Freedom of Religion’ is Michelangelo’s Sistine Chapel. ‘Freedom of Religion and Press’ are the Eiffel Tower and the Pyramids of Egypt. ‘The Bill of Rights’ is America’s orginal masterpiece and we are so much better for it, but the words penned on that document are not what seperate us from other nations. It is our ability as a people to accept the differences of one another, that is what truly embodies the meaning of being American. It is not the color of ones skin, or the belief of one idol over another, it is the acceptance that together our ideals for equality and our morals for justice make us stronger than imaginable. Natrally I am optimistic. I cannot help but believe that there is eventually a better outcome to be had. However, the realism born in me from my time in the military can see that the times ahead are not going to be easy. The boundaries between our peoples are open wounds that require a surgeon’s hand, yet they receive a band-aid. This daunting task ahead is only curable with calm dialogue and open minds. If ever there has been a time for unity, it is now, at the precipice of the future. Sláinte, Kevin J. Markey Editor-in-Chief
EDITORIAL POLICY
La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability. Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Kevin Markey, Editor-In-Chief at lapapillote.culinary@gmail.com.
LETTERS POLICY
Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.
Kevin J. Markey Editor-in-Chief
Thiana Anderson Layout Editor
Eliot Hack Recipe Editor
Jennifer Dunger Photographer
Lauren Byrne Social Media 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
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Office: Roth Hall Room S324
Office: Roth Hall Room S351
Telephone: 845-451-1314
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premier culinary college”, if its programs were not providing new career paths for students. Daniel Boulud eloquently wrote in Letters to a Young Chef that “as a Chef, […] you take your knives and passport and chop onions in any country that will have you.” This is exactly what so many students are after; the ability to work anywhere for anyone in the world. In order to make this a possibility, the CIA says that “92% of our students are receiving scholarships and financial aid, with the vast majority of students being able to ensure seamless, uninterrupted studies,” said Terwilliger, but she also added that only “25% of students have taken advantage of [ the $HEF scholarship tool].” One international student in the Culinary Arts program, informed me that foreign students have fewer scholarship and grant options than domestic students. International students per law are exempt from taking out U.S. government loans and cannot receive FAFSA. Instead, International students can pay a full upfront cost for each term, or make monthly payments. International Students also require a sponsor. “If for some reason I can’t pay the school,” he explained, “they collect from the sponsor--it could be my brother-- it has to be someone with money to be eligible. Others simply want basic transparency with the tuition increase. They would be more comfortable knowing what specific projects their tuition is paying for, and how it positively impacts the overall college experience. Radio Open Source, an affiliate of National Public Radio (NPR) based out of Boston, focused on the differences between private and public universities and how tuition is commonly utilized for
National Average Debt per Borrower
either type of college campus. According to Radio Open Source, “33% of tuition goes to paying for instruction at private universities”, indicating a large portion of tuition is likely paying for the salaries of chefs and professors. At the CIA, the utilization of tuition goes unquestioned by the majority of the student body, which in turn can cast doubt and uncertainty. I spoke with a current Baking & Pastry student who is struggling to pay for her final term and she said, “if I were being told we were improving parts of the program and if I were shown proof that this was an investment into the program and benefitting the curriculum, I would be fine with the increase.” She also stated that when she graduates, she is going to be hunting for a job that pays at least $40,000/yr., knowing that those jobs are in short supply, in order to get a head start on her loans. “It definitely makes me work hard. I was awarded the President’s Scholarship and it’s disheartening knowing that I worked hard to get that scholarship only for tuition to rise.” Student debt is impacting early career decision-making in order to get them paid off as quickly as possible, even
photo courtesy: www.accreditedschoolsonline.org
if it means making sacrifices financially or socially. “I’m not necessarily comfortable,” she commented regarding her loans, “but rather I know it’s inevitable. I want to be able to make payments, and live inexpensively. My sister went to a similar trade school, and she is making financial sacrifices. It’s not a pleasant thought that you will be entering a low paying industry, but you attended the CIA to give yourself an edge.” A different Baking & Pastry student, was direct about her financial outlook, “I know when I graduate I won’t have enough saved to pay off the debt within five years. I don’t think most people are going to be able to cover it, unless they are living off their parents for the entire time.” As for the average pastry cook salary, this student said, “at my externship there were people telling me I’d get paid [expletive] the moment I got out. I’ll be lucky to get $12/hr., and these were graduates. We might love this profession but we get the bottom of the barrel when it comes to compensation.” Other students are much more hopeful about their financial outlook. Other students work while attending class, and through a combination of monthly payments and a percentage of
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their paychecks, their loan debt was manageable. One student in the Bachelor’s, had no student loan debt after AOS, but he is an outlier in a group that averaged $20,000-$60,000 in loans and if his career goals work out, he said “depending on where I work, maybe $50k, $75k? I am comfortable with student debt; I’ll pay it off eventually.” Jobs are certainly in no short supply for CIA grads, with the median starting salary ranging from $30-35k for the average AOS graduate, to $60,000/ yr. depending on whether they work back or front-of-house in the industry. Most students we spoke with felt comfortable
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paying off their loans while working in the industry, and while expecting a minimum of 5 years to pay off their loan debt, the CIA projects a wide range of 10-25 years to repay loans. The Department of Education reported that the national average for loan default is at 11.8% for degree holding students, and the CIA is well below that, with only 4.9% of graduates defaulting on loans. The food industry is rapidly expanding, and graduates of the CIA are no longer isolated to just restaurant kitchens. Some find work in food media, research, food science, and more. If the restaurant kitchen is no longer able to sufficiently pay a living wage, then look to other areas to provide a comfortable living. Gone are the days when culinary students would work for 10 years as a line cook. There are many options out there, and the more opinions from students I heard, the more optimistic I became that a grander vision for their future is possible. Pursue a future for yourself beyond a meager wage, and use your degree to leverage greater opportunities. Only then will your student loan debt become manageable.
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LA PAPILLOTE
Features
Changing Climate Impacts Grape Yield BY: Francesca Zani, AOS Culinary
The first factor to consider when growing grapes for wine is weather patterns. Currently, France is experiencing a change in climate that is severely affecting the well-known wine regions such as Bordeaux, Languedoc, and Champagne. California is also dealing with its fifth year of drought. Soil type and structure,
climate, and geological history of the surrounding area are what differentiate one grape varietal from the other. Just like with any other crop, climate is crucial to grape production, and will affect the soil in which the grape grows. These attributes are otherwise known as terroir; the acquired flavor and ambiance through soil,
ground, locality, or the place it comes from. How exactly will the weather patterns of France and California affect our future wine production? Heavy rainfall, disease, and a delay of the spring and summer seasons caused the grape tonnage in France to diminish. Winemakers in France noticed
Areas highlighted in red indicate where wine producing grapes will no longer be growable by 2050. Areas highlighted in blue indicate regions that will be able to grow wine producing grapes for the first time as of 2050. photo courtesy: http:/www.academicwino.com
BCS cont’d
be inflicted specifically upon the African American community. These individuals were executed without due process, and I think Philando Castile’s situation could have been handled differently. If you have reason to bring them in, bring them in, but don’t just execute them on the spot.” Judging by the attendance at both the sitin and the open forum, he is not the only one on campus who feels this way. Dozens of students and professors from all backgrounds attended the sit-in. The CIA’s Title IX Director, Joe Morano, said, “The CIA was proud to support the on campus events which were hosted and led by our students in the Black Culinarian Society (BCS) on July 14.” The sit-in occurred from 9 am to 7 pm that day and was followed by a march around campus followed immediately by a public forum held in the Danny Kaye Theater. The purpose of the forum was to serve as a much needed safe place on campus for students to proclaim their thoughts and feelings, after a national crisis. Uniting freely with other members of your community can promote
that high temperatures in recent years have caused low acidity levels and higher sugar levels in their grapes. Wines made from these grapes tend to become more alcoholic with higher fruit notes; many claim that it is not very tasteful. With over 300 million bottles sold from Europe, chefs, restaurateurs, and sommeliers alike are concerned about the depletion of certain wine grapes in the years to come. Located northeast of Paris, Champagne is the northernmost of the wine regions in France. The sparkling wine produced there is highly acclaimed for its beautiful bubbly succulence. Commonly consumed on New Year’s Eve, wedding ceremonies, and graduations worldwide. Producers of Champagne think that this region of France is comprised of different influences making theirs so special. In the near future, the region will lack a third of their product during harvest due to this negative weather decline. Due to a cold spring and current summer heatwave in France, wine production will decrease 10% according to a study done by BBC News in August ‘16. The grapes are high in sugar and lack the capability to properly ripen. This is not
the first time France has seen weather like this as recent as the 90’s it was a problem for wine producers. With less Champagne production meeting demand will be difficult, causing prices to rise. In California they are also experiencing declining grape yields due to climate change. California’s struggle with viticulture is due to their half decade long drought. This drought is the worst it has ever been in California in over a thousand years. According to Wiley Online Library the largest wine grape region in northern America contains 1.2 million hectares of land and 18,000 hectares of vineyards. This region includes Lake, Marin, Mendocino, Napa, Solano, and Sonoma. California accounts for nearly two thirds of U.S. wine with 82,000 jobs, according to the Huffington Post. Winemakers are encouraged to find better methods of growing grapes so that they are not as dependent on water and can handle a warmer climate. Unlike wine in France, wines in California are sold by varietal and not by region. Perhaps they will start to consider selling wine by region, to make it easier for the consumer to identify a wine that hails from a drought stricken area.
Brown (Manager- Bachelor’s Program Enrollment) assures us that there will be no active campaigning or debates between these organizations. This is a non-partisan event aimed at welcoming all students to learn more about the history of voting, the differences between Electoral Colleges and the Popular Vote and more. Marc Molinaro the Dutchess County Executive will be making a guest appearance to talk about the importance of voting and why every vote
really does count. In addition to all the information about voter registration, there will be door prizes music and refreshments so it aims to be a night full of information and entertainment. Duane Brown says, “this should really be a fun and informative event and we hope that everyone can make it out.” Look for a follow up article in the next issue where we will be interviewing the different organizations at the event as well as giving a glimpse into the Rock the Vote campaign.
Rock The Vote
BY: Travis Lopez, AOS Culinary
good mental health which, in turn, produces well-rounded leaders. Joe Morano continues, “Like other colleges, the CIA recognizes the need to join together to embrace and support the value of conversations focused on diversity, equity and inclusive excellence, and the events led by the BCS that took place that day enabled our students to speak freely and engage a discussion about how they feel in a passionate, yet respectful and productive manner.” The protest was not without opposition, however. According to BCS member, Faith Boynes, “some passersby’s were put off and responded negatively to their signs. Unfortunately this is not uncommon with such seemingly controversial topics or events, but it didn’t discourage our group who held firm in their stance.” I am inspired our student body held an event to continue the conversation of this important topic especially on the front door of a private college. I hope our students and the administration will work together in the future to continue the fight and to promote our core value of respect for diversity.
Are you registered to vote? Do you know how to vote from a different state while here in New York? Do you have any idea what the Electoral College is? If not, be sure to come out on September 15th to the Lower Level of the Marriott Pavilion from 7 PM to 9 PM for Rock the Vote 2016. The Dutchess County Young Democrats and Young Republicans will both be there to answer any party questions that you might have and event organizer, Duane
September 9, 2016
Features
Summer’s Last Bite
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BY: Eliot Hack, AOS Culinary
Lemon Poppy & Sunflower Seed Pancakes Enjoy the short-shorts, bon fires, cut-off tees, and barbecues while you still can, because fall is upon us. As we grasp at the last nights of summer, the aftertaste of August lingering on our tongues, the Pumpkin Spice Latte draws us into fall and all of its glory. This presents an awkward transitional period, when the summer crops are finishing but too soon for the autumn harvest. So that leaves us with a random assortment of fruits and vegetables, leftover lemons and bell peppers, cauliflower and strawberries. But pancakes? Are always in season. Poppy, lemon, and sunflower seed pancakes for a sweet morning start to help you savor the last notes of summer. This recipe, from The New York Times, does not feature refined flours and the sugar can be swapped out for agave nectar or honey. Whole Wheat Flour 280 g Baking Powder 2 tsp Baking Soda 1 tsp Raw Brown Sugar 1 tb Fine Sea Salt ½ tsp Poppy Seeds 25 g Sunflower Seeds, toasted 45 g Eggs 2 ea Buttermilk 2 C Vegetable Oil 2 tb Vanilla 2 tsp Lemon Zest 2 tsp
photo courtesy: Andrew Scrivani, The New York Times
1. Sift together dry ingredient, as well as the poppy and sunflower seeds. 2. Whisk the eggs with buttermilk, oil, and vanilla. Stir in the dries
and lemon zest, careful not to overmix. 3. Heat a nonstick skillet brushed with butter over medium-high heat. Ladle the batter into the skillet. When bubbles break through, flip. Cook until golden brown on each side, and enjoy. Topped with the last box of raspberries and some Michigan maple syrup, these pancakes are bound to get you out of bed and ready for the cold front. Martha Rose Shulman, NYT Cooking
Roasted Califlower with Tahini-Parsley Sauce The last bite of summer should go to cauliflower, broccoli’s underappreciated cousin. Tossed with some rock salt and olive oil, the sweet and earthy undertones come out when gently roasted in the oven or on the grill. Dipped in some tahini-parsley sauce, this perceived boring vegetable becomes exciting again. For this dish, also from Martha Rose Shulman for The New York Times, the tahini introduces Middle Eastern flavors to the nuttiness of the cauliflower, complementing the crunch from the roasted florets with a creamy tartness. An embodiment of the bitter end of summer. This cauliflower dish can be served with a side of falafel, salad, pita bread and hummus. Savor your last bite of summer.
Cauliflower Head, chopped 1 ea Salt to taste Fresh Ground Pepper to taste Extra Virgin Olive Oil 2 tb Garlic Cloves 2-3 ea Sesame Tahini 1 C Fresh Lemon Juice 1/4-3/4 C Flat Leaf Parsley, chopped 1 C 1. Preheat oven to 400F. Bring a large pot to boil, fill a bowl with ice water. When the water boils, add salt and florets. Cook for two minutes, and shock in the ice water. Drain and dry, transfer to a sheet pan with parchment. 2. Season the florets with salt and
pepper, toss with olive oil. Cook in the oven for 30-40 minutes, occasionally flipping. 3. Puree the cloves with ¼ teaspoon salt, transfer to a bowl and whisk in the tahini and lemon juice. Gradually pour in ½ cup water, until the sauce reaches the consistency of runny yogurt. Stir in the parsley. Serve the cauliflower, and pour the sauce over.
photo courtesy: Andrew Scrivani, The New York Times
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LA PAPILLOTE
Graduation
AOS Graduating Class of September 9, 2016 Culinary Arts Group #1
Front Row: Mark Yu, Shu Yuan, Hosanne Na, Emily Engelman, Angelica Grova Back Row: Eric Averta, Greg Chiknas, John Chormaic Sullivan, Joseph Piccirillo, Aaron Griffieth, Byron Halliburton, Andy Uk Chang, Peter Delizio, Grant Allen, Philip Camros
Culinary Arts Group #2
Front Row: Katrina Bruno, Camila Yazbek, Fatima Jalloh, Paige Noonan, Rachel Bibby Back Row: Charles Ferrigno, Seungwoo An, Jioh Kim, Casey Moninger, Carson Pavek, Sam Feigeles, Kishan Amin, Mark Adam Endy, Nicholas Brand, Giancarlo Serrano
Baking & Pastry Arts
Front Row: Julie Agostino, Olivia Kornik, Pamela Fernandez, Camille Rickenbarker, Sara Montesdeoca Back Row: Rebecca Rodriquez, Michele Vincek, Patricia Nguy, Anders Milles, Omar Rivera, Natalie Scorelli, Amanda Andrade, Charles Pinos, Susan Wallace, Rebecca Ricarelo
September 9, 2016
Graduation
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AOS Graduation Speaker: Matthew Wadiak ‘99 BY: Shelly Loveland, Staff Contributor
Founder and COO of Blue Apron
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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Matthew Wadiak is a founder and chief operating officer of Blue Apron, the Manhattan, NY-based meal kit delivery company that brings fresh ingredients and original recipes directly to consumers’ homes. Chef Wadiak’s ideals of cooking have always been based on sustainability, local ingredients, and simple yet expertly prepared cuisine. He believes that the best food is made at home. Chef Wadiak has been pursuing his passion for food for more than 20 years. A 1999 graduate of The Culinary Institute of America, he began his career by cooking for chefs Charlie Trotter in Chicago, IL and Paul Bertolli at Oliveto in Oakland, CA. Chef Wadiak later spent several years sourcing and importing rare ingredients such as white truffles for chefs and food companies around the world. In 2004, he founded Cooks’ Venture, a catering and events company. As executive chef, Chef Wadiak and his team hosted and cooked at culinary events for a wide array of clientele, including Presidents
Bill Clinton and George W. Bush. In 2012, he and co-founders Matt Salzberg and Ilia Papas launched Blue Apron out of a small kitchen in Long Island City, packing the ingredients and recipes into boxes for 20 test customers. In 2014, the Blue Apron team added an online marketplace, offering knives, cookbooks, cookware and bakeware, pantry products, and a monthly wine delivery service. By November, the company announced it was shipping one million meals per month. By 2015 the startup, whose initial 300 recipes were written by Chef Wadiak in his New York
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City one-bedroom apartment, had grown to 2,500 employees and five million meal deliveries a month. That same year, the three Blue Apron co-founders were celebrated for their achievements with inclusion in Inc. magazine’s 30 Under 30 list as well as being named EY Entrepreneurs of the Year by Ernst & Young. Chef Wadiak supports Wellness in the Schools, Inc., and ran the 2013 ING New York City Marathon to raise funds for the non-profit organization, which “inspires healthy eating, environmental awareness, and fitness as a way of life for kids in public schools.”
photo courtesy: Blue Apron
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LA PAPILLOTE
Campus
You Spoke, Dining Services Listened BY: Alison Sprong, AOS Culinary
It may be news to some current students, but The Culinary Institute of America (CIA) has just implemented a new dining plan, which mimics a more traditional college meal plan. The new structure includes four different plans that students can purchase, each with different features. The first is the “Base” plan, which is required by all students. Base is the 20 points per day that we all are accustomed to. This new system comes with the three other plans, which bundle gold points with the normal blue or green points. The Residential, Residential Plus and the Residential Ultimate plans each have 20 points a day but then add 325, 650 and 1,000 gold points respectively. Each plan increases in price as you move towards more gold points. Students can also opt to buy more gold points to supplement their plan until the next semester. The Associate Director of Dining Services, Peg Graham explains that the dining plan, “is about the same, but now it is a sealed deal”. If the new plan isn’t much different, then why did dining services choose to change? Graham explained that the change came about by “listening to students and parents.” She went on to say that there was a decent amount of confusion with incoming students and their parents as to how the dining plan worked because it was so different from a traditional college. “Lots of people didn’t realize there was no
dining on the weekends,” Graham said. With this realization, parents would become frustrated that they were paying for this meal plan but then their son or daughter couldn’t go and swipe their card on the weekends. Bundling the gold points into a plan takes away the confusion by allowing flexibility with weekend dining. However, it’s still an upgrade that students must pay more for and does not come with the base plan. The feedback has been great according to Graham, but this plan is nothing new for incoming students. Many current students are not even aware that there are new options to take advantage of. Eva Ramirez is a current student who was a part of the June 20th start date, which was one of the final classes to be given the traditional dining plan. When asked if she was aware of the new dining plan her response was simply, “what new dining plan?” New students are being told about this new system in detail during their orientations. However current students may have only heard rumblings about a new dining plan and many, like Eva, do not even know of its existence. If students are not actively looking for information about it, it would be pretty hard to know that this new plan has been applied. The only evidence of the plan is found online or on the small table displays in Farquharson hall. Graham says that dining services will be actively reaching
The Egg, one of the many dining options at the Hyde Park, NY campus.
out to current students in the near future. “We’ll be setting up tables in Farquharson hall, we are getting involved in club con and an explanation of the plans can be found on the student portal,” Graham explained. If anyone is interested in trading up to a new plan, call dining services and they will take care of you. While I had Peg Graham, I wanted to talk to her about two issues I hear students bring up all the time. The first comes from first year students asking “why do I only get blue points?” Graham explained that the goal of dining services is not only to feed us students but also allow students in the production kitchen to have a somewhat realistic educational experience. “We tried getting rid
of blue points and green points a long time ago, and no one came up to Roth,” she told me. Dining services focuses a lot on education as well, which is a unique aspect not found at other colleges. First year students can taste all different kinds of cuisines, furthering their education while students in the production kitchen can have people come and eat. Students receive green points during their later years to give more variety and options, because one can only eat at ‘Americas’ so many times. We also discussed the ‘naysayers’, students who often complain about food being underdone or whatever the imperfection may be. Graham realizes that, “in education there is always going to be bad days.”
photo courtesy: www.ciachef.edu
Most students have had the experience with pink chicken or dry pork. When a situation like this arises, Graham says “bring it to dining services and you will get your points back for the day. I want you happy.” At CIA the dining plan is a tricky balance between service and education, and dining services walks that line. In the long run, Graham says that the new dining plan “is a better value.” It seems that it would be much easier to understand for incoming students and parents with the bundle, and current students can also benefit from the new plan once word reaches them.