Volume 37, No. 15
December 2, 2016
La
Papillote
Where the Blue Bin Goes
Trump & Immigration
BY: Lauren Byrne, AOS Baking & Pastry
The dust has finally settled. Last month the electoral college selected our next president and we will start to see implementation of Donald Trump’s campaign promises next year. What does that mean for us? For the hospitality industry, the policy that will have the greatest impact resides in Trump’s immigration reform plan. Trump’s campaign promises on immigration includes many tenants but the most concrete issue which we can dive deep into is the electronic employment verification (or E-verify) mandate. Next year, President-elect Trump will work to create make it mandatory for every company in every state to use the E-Verify system for each
prospective employee. The system for E-Verify began in 1986 when Ronald Regan enacted the Immigration Reform and Control Act to begin immigration reform but also to protect seasonal agricultural workers. E-verify is a database which employers input the employee’s social security number and other information and the database confirms or denies eligibility to work based on the worker’s status in the US per the Department of Homeland Security and the DMV. If you are a citizen or have an unexpired greed card, you are eligible. It has recently picked up traction and now twenty states require E-Verify for a specific section of employees and four states require it for all em-
ployees. There are many people in support of this legislation. The National Restaurant Association states on their website, “The NRA supports a consistent national standard that helps employers hire in a timely, efficient and respectful manner. Employers shouldn’t face penalties if they use the system in good faith” and defines E-Verify as “A simple, reliable federal verification system.” This may be true but anyone who has worked in a restaurant can see why this might pose a threat to our industry. Many undocumented workers find jobs in the kitchen. Eater website recently published an article about how Trump’s proposed immigration plan will affect our industry. Eater
to increase the transparency and overall knowledge of what SGA is working on, partnerships with the Education Division to educate AOS students on specific Bachelor’s programs from the student perspective amongst others. I am confident that regardless of who wins the upcoming Student Government elections, the Hyde Park student body will be in good hands. One of the most difficult aspects of our college is getting students to involved in different events or clubs on campus. Personally, before I was appointed to SGA in January 2016, I never really understood what SGA is all about, or why being involved is so important.
My challenge to all those who are staying, or returning from extern, is to be involved and engaged in your experience here at the CIA. Attend a SGA Public Meeting (every other Wednesday in the Multi-Purpose Room), join a student organization, attend a Special Projects Day lecture, just do something. It is all too easy to be wrapped up in going to and from class and heading back to our rooms for the night, living outside the comfort zone is where all growth occurs. My hope is that more students will become increasingly aware of the fact that becoming involved on campus teaches you a lot about leadership, and just how important it is to be more than just a student at the CIA.
Cont’d on pg 4
State of the Students
BY: Felicia Gane, SGA President
During my tenure as President, the SGA board has worked on several goals, big and small, and held numerous events for students to enjoy. Our main focus has been one of the most common concerns of all CIA students; the meal plan. Throughout my tenure as President, and in my previous term as Vice President, the SGA board heard many students voice their concerns regarding points on the weekend. The entire board has worked hard throughout this semester to address this issue in whatever way possible; at time it has seemed like it’s the hardest battle to win, because it’s simply not an easy fix. This term, we submitted a formal written proposal for senior administration to review and consider making adjustments to the current points system. This is the first time a formal report from the SGA has been presented to members of the school administration who can make a difference for the students. Although, it is almost the end of the semester, myself and the rest of the SGA are working hard to set the incoming board members up for success. A few items to look out for in the upcoming semester is a continuing effort
photo courtesy: ciachef.edu
“Campus” Farm-to-CIA
“Feature” School Policies
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BY: Joe Piccirillo, BPS Applied Food Studies
The process begins once the food is dropped off by the carrier company. It is then laid on a bed of mulch. photo courtesy: Joe Piccirillo
Here at the CIA, students spend hours in lectures, follow recipes, and work with other students to create an ideal final product, a delicious plate of food, to be served to guests and students alike. After your class day is over, it’s time to clean up the kitchen, throw out what ever food wasn’t used, take out the garbage, and head on home. But what happens after that? Where is that food waste going? How much is actually being produced? Many students often wonder this as they dump out the blue bin into the waste receptacle. Recently I had the opportunity to meet with Laura Petit, of New Paltz ReUse and Recycling Center. Our food waste is received here. During our meeting, Laura and I discussed the process of recycling this food waste and I gained some insight on the reality on how much organic waste the CIA is actually producing. The process begins once the food is dropped off by the carrier company. It is then laid on a bed of mulch. A backhoe continues to mix the waste and mulch, then it is moved and
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made into beds where it will be turned into compost. Once the piles reach temperatures of about 165F, they are left to sit and decompose for 60 days. Lastly, the piles are spread out where the “curing” process takes place. This is when the compost cools and nutrients are allowed to redistribute amongst the whole pile. After about 30 days the compost is ready. It is then sold or distributed back to the community for local works projects. Ulster County is 1 of 13 municipalities nationally to have a partnership with the Environmental Protection Agency. So naturally, The New Paltz ReUse (NPRRC) and Recycling Center is very involved with their local community through their “Zero Waste Initiative Program”. Using this program, the NPRRC educates the community about repurposing food scraps, gardening and home composting. Laura says “We encourage hands on and interactive activity with our volunteers - it’s the fun part!” They have had a very positive reaction from the community. Bringing local chefs, artists, farmers, and artisans to all contribute what they
Cont’d on pg 7
“Entertainment” Puzzles & Comics “Features” Farming
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LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
En
December 2, 2016
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Lauren Byrne Felicia Gane Joseph Piccirillo Alyssa Vasquez Marisa Licandro Eliot Hack Molly Morgan
From the Editor’s Desk
Amanda Grega Sean Morrill Aprill Johnson Ray Delucci Theo Viciso Alexis Brown Alison Sprong
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.
December 2nd. 2016
Fellow Students,
Only three weeks left until we can vacate campus to enjoy our holiday break. But this time can be long, cold, and often is the most distraction filled three weeks. What a bittersweet end to the semester. I must admit, while I am ecstatic to get a break from what seems like a much longer term than 15 weeks, I am also realizing how quickly my time here is passing by. With an April graduation, I am only weeks away from my last semester here at the CIA. I have so much more I wish to accomplish, more relationships I want to foster, more chefs and professors I should be networking with. And there is the ‘real world’ looming over my head. The mighty merciless American work force does not wait for anyone, so we might as well try to stay away as long as possible. I know that sounds cynical, but I am not implying to never get a job, I am saying stay in school as long as you can. Enjoy the education, because once you have it, no one can take it away from you. The old adage, ‘knowledge is power’ is so true. Be hungry for information, have desire to learn so much that it hurts. Sláinte, Kevin J. Markey Editor-in-Chief
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
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
Alexis Brown Layout Editor
Lauren Byrne Social Media Editor
Alison Sprong 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 weed 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
Office: Roth Hall Room S351
Telephone: 845-451-1314
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Email: J_morano@culinary.edu
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Ian Gilchrist Copy Editor
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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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Will Bocker Photo Editor
December 2, 2016
Campus
Farm to the CIA
BY: Alyssa Vasquez, BPS Applied Food Studies
photo courtesy: juliantf.weebly.com
Do you know where that apple you ate for breakfast came from? What about how it was grown? The average consumer cannot answer these questions. As culinary students, we need to know more about where our food is coming from and how it is grown. We should be excited by these findings and eager to learn more. How our food is grown is just as important to us as how we prepare it. Currently the CIA purchases about 20 percent of its produce from local purveyors, most of which practice sustainable methods. While we are on the right track, we can do more to support local and sustainable farmers. This amount has re-
mained relatively stagnant since it was implemented around 1985. The CIA should increase the amount of local and stainable purchasing by 5 percent each year until 50 percent of produce is purchased from local and sustainable producers. The average distance food travels in the U.S. is 1,300 miles. Every day food sits in transportation it reduces in nutrients and quality. Not to mention the amount of fuel it takes to travel and storage. Since produce is perishable, it requires twice as much energy to transport than non-perishables goods. These are just a few reasons to buy local when possible. The USDA defines local as being produced
Letter to the Editor
Dear Editor, This is the story of the Mycology tool shed, located adjacent to The Teaching Garden behind Rosenthal Hall. We started building it to so as to have a home for our tools as we convert the current tool shed into a space for growing mushrooms. This was supposed to be the capstone project to conclude our final semester of AFS. The group two semesters ago got prior approval to build a shed in this location, yet when we started implementing the plans last month we recieved backlash from administration. We heard many excuses as to why we needed to disassemble the shed. Its too tall, it’s appearance too “striking”, and it was never expected to come to fruition. We were underestimated. As we cleared away any possi-
bilities of negligence during the process, it became clear that we were being asked to take our project down for appearance reasons. There were no structural issues, students checked for building permits and possible power lines in the soil. As the AFS major grows our physical space needs to grow as well to apply the concepts we have learned. Our time spent working is not tedious to us, as we aim to be progressive, forward thinking leaders in our burgeoning industry. We are proud of the shed we built, and unfortunately due to the apparent adverse appearance, the pristine image of the campus is more important than the students’ innovations. We tried to challenge administration again but were faced with vague platitudes. Now our class
within 400 miles or within the state. Buying local can mean better quality produce since it was harvested and delivered to the consumer much sooner than if it traveled across multiple state lines or even the across the country. Buying locally helps keep money in the local economy. As a large institute, our purchasing can support many local farms. This proposal should not be difficult to implement considering there are over 1,000 sustainable farms in New York. People may argue that buying sustainable and local produce will be more expensive but, this is not necessarily true. Purchasing produce that is in season tends to be less expen-
sive because of its abundant supply. Buying local may also be less expensive because this produce does not cost the distributor as much in transportation and storage. Even if buying from local and sustainable producers costs more we need to be responsible and internalize the true cost of our goods. We can no longer go for the cheaper option, especially if we know of the harmful effects, and expect others to pay the negative externalities. We need to support sustainable agriculture. Sustainable agriculture means farmers limit the use of synthetic fertilizers and chemical pesticides, support biodiversity and practice methods that promote healthy soil. Conventional agriculture relies heavily on synthetic fertilizers which are known to damage long-term soil fertility. These fertilizers contain nitrogen, potassium and phosphorus and reliance on these fertilizers cause depletion of other nutrients and minerals that make a healthy soil. Synthetic fertilizers can pollute water sources through seeping into soil and contaminating groundwater and through runoff. Whereas sustainable agriculture relies on natural methods to promote soil health such as cover crops, crop rotation and compost. Conventional farming practices also rely on chemical pesticides and herbicides which are substances that kill or prevent pests and insects. Pesticide contamination of groundwater is also a large problem, especially for people living in agricultural areas. According to the Food and Agriculture Organization, “there is overwhelming evidence that agricultural use of pesticides has a major impact on water quality and leads to serious environmental consequences”. Pesticides have been linked to Colony Collapse Disorder (CCD). This disorder in-
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volves honeybees becoming confused, abandon their hives and eventually die. The American Beekeeping Federation explains that honeybees are essential for the pollination of crops including apples, broccoli, cranberries, melons, and almonds, and effect over $14 billion worth of U.S. crops every year. Farmworkers are at the highest risk of poisoning from pesticide exposure. The EPA estimates that 10,000 to 20,000 farmworkers are poisoned from pesticide contact every year. Although these numbers may be higher since the estimated 60% of U.S. agriculture workers that are undocumented are less likely to seek medical help. Pesticide exposure can cause headaches, vomiting, weakening of immune system, depression, asthma, nerve damage and can lead to liver disease. Knowing all these negative effects of conventional farming, the CIA must increase purchasing from sustainable farms. As “the World’s Premier Culinary College”, we have the responsibility to do more. We must support farmers that are going the extra mile to ensure as little negative environmental impact as possible. These values need to be taught to students who will be the future leaders of this industry. Local and sustainable agriculture is not just a trend or fad. This is the direction the food system is headed in and we must be at the forefront of this movement. We need to prioritize sustainable produce and start responsibly sourcing even if it is more expensive and less convenient. We can no longer ignore the negative impact our current sourcing has on the food system and the environment.
only has 4 weeks left to fight for the integrity of our major and attempt to complete some task from start to finish. The goals of our semester have been redirected towards defining our major in a concrete way that makes approval processes more fluid and requesting a private space for the “applied” in Applied Food Studies to be possible. We can only hope that the plans we make now will make it easier for future classes to accomplish their goals in coordination with the school and to bring the “Appearance Committee” guidelines to the attention of students and faculty. Sincerely, Marisa Licandro and the AFS Students
White Button Mushrooms being grown. photo courtesy: mushroomfarmingbusiness.com
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LA PAPILLOTE
Features
Animal Welfare Policy
BY: Molly Morgan, BBA
Some people believe that you are what you eat, and if you eat meat for breakfast, lunch, or dinner at production kitchens here at the CIA, you might be eating animal cruelty along with a side of antibiotics, and hormones. Confined Animal Feeding Operation (CAFO), a.k.a., a feedlot farm, is a large-scale industrial farm that produces beef, poultry, pork, and other types of meat in confined pens, cages, and housing. The CIA purchases some of its meat from non-CAFO businesses, but not all. As a result, we are supporting these farms and their undesirable practices. CAFO businesses violate basic animal welfare standards. Ani-
mals are subject to mistreatment and often given antibiotics even if not needed. I propose that the CIA only purchase non-CAFO meat and dairy. Some of you may be wondering how in the world the CIA will be able to purchase all non-CAFO meat with a higher cost? The CIA will reduce the amount of meat being served, providing a more plant-forward curriculum and dining option. This leaves more room to purchase more expensive non-CAFO meat. Plant-forward means to have vegetables as the focus of a plate, and meat products as a secondary component. Once put in place, the amount of meat
needed to supply the school would decrease, allowing room to buy more expensive, non-CAFO meat. The top four meat products that will be included in this proposal are beef, pork, poultry, and dairy. This policy will eliminate our support of CAFO businesses and their practices; in addition, it will allow students to have a more diverse education. The European Union (EU) has been promoting animal welfare for over 40 years. The EU has adapted the five general rules, “the five freedoms” to protect animals that are kept for farming purposes. These include freedom from hunger and thirst, discomfort, pain, injury, and disease, freedom to express normal
CAFO hogs live out their short life on a hard concrete surfface, producing huge volumes of waste, which falls through the slatted floors. photo courtesy: cafothebook.org
trump cont’d
states, “20 percent of cooks are undocumented and the number increases to 1/3 for dishwashers.” Anthony Bourdain has gone on the record predicting all restaurants will close if this mandate occurs. Geoffrey Zakarian and Tom Colicchio have pulled out their restaurant concepts from Trump hotels presumably over this issue. What will happen if this occurs? Mass firings could occur and res-
taurants could close, but how will this be enforced? I don’t fully believe this mandate will be a deterrent from employing illegal immigrants. What may be more plausible is that more employers will chose to move their undocumented workers off the books. A study quoted by Jessie Hahn, a policy attorney from the National Immigrant Justice Fund, found that after Arizona
President-Elect Donald Trump, gives two thumbs up to the crowd.
mandated E-Verify for everyone employers took their employees off the book as tracked by tax revenues. This is not a good outcome either. Employees cannot be sustained for years under the table. Worker’s compensation will not protect them if they get injured not to mention a huge population escaping taxes. There is also the issue of accuracy. Like any other
behavior, and freedom from fear. These rules serve as the basic foundation when considering animal welfare. The EU is miles ahead of the United States when taking animal welfare into consideration. There are only three federal laws that pertain to farm animals, including the Animal Welfare Act, which exempts farm animal protection completely. The Twenty-Eight Hour Law, prohibiting transportation of animals for more then 28 hours without a break. The Humane Slaughter Act, which regulates the treatment of animals before slaughter, only applies to federally inspected slaughterhouses, and exempts poultry. Without federal regulations, it is even more important for individual actors like the CIA to act. In CAFO farms, some practices include sow pens, where female pigs spend almost their entire life span in either gestation crates where the sow is held in a cage no bigger than she is throughout 4 months of pregnancy. While in this cage, the sow is unable to turnaround or lay on her side. The sow is moved to a farrowing crate, where she can feed her piglets. This crate is slightly larger, only allowing the pig to lie on her side. Chipotle has banned gestation and farrowing crates, buying pork that has been raised with comfortable bedding and allowed to roam. Tail docking in the cattle business is when the cow’s tail is cut off due to the tail possibly infecting the milk, something that can be fixed by washing the cows and doing no harm. Ben and Jerry’s have issued a statement saying, “We believe that good ice cream comes from happy cows… This year we are doing away with tail docking” (Ben and
Jerry’s). Beak cutting with chickens is when the bird’s beak is cut off to prevent them from pecking each other while in confined cages with each other. Chickens are being bred to produce large breasts in a short amount of time, resulting in them having difficulty standing. Animals, such as cows, are given non-therapeutic antibiotics in their feed. This daily dose increases weight gain and prevents illness in crowded and unsanitary environments. California, the country’s third largest livestock producer, has banned the unnecessary use of antibiotics in livestock. At the CIA where food is considered our life, why do we put such little consideration into where we source our animal products? Enacting a policy to ban CAFO meat products from the plates of CIA students will terminate our support of CAFO businesses, and their practices. Moving in a more plant forward direction will reduce the amount of meat needed, allowing for the school to purchase more expensive non-CAFO meat. So many other industry leaders such as Chipotle and Ben and Jerry’s are already taking a stand on animal cruelty and setting an example for the rest of the industry to follow. Clearly eliminating the use of CAFO meat is achievable by looking at large scale corporations and institutions as well as multiple states that have already eliminated different CAFO practices. If we are what we eat, why are we not enacting this policy already? Something needs to change to stop violations of animal welfare enacted on millions of suffering farm animals.
database, E-verify is not 100 % accurate and operates with a 0.3 percent erroneous rate per The Federalist. That rate doesn’t seem impactful, but when you are talking about people’s livelihoods it’s a grave statistic. 170,000 US citizens are denied work based on E-verify and the number jumps to over a half a million for green card holders. This may be the reason California limits E-verify
use. They understand the kinks and do not trust it for implementation. California also has a huge agriculture economy and one can surmise they limit the federal government’s power in employment to protect their seasonal agriculture employees. There are supporters of this legislation. The NRA and other organizations believe Everify will create a path to legal status for immigrants. It may change the way our industry operates for the better. It may deter employers from exploiting undocumented workers by paying them low wages for work that could be done by advanced machinery. Streamlined dishwashing machines might have an efficient effect on the back of the house. E-verify might be one small step to immigration reform but it should be a building block on a more comprehensive reform. Eater concludes change might be a good thing but it will come slow and a lot of restaurants might have to close in the process.
photo courtesy: abcnews.com
ON CAMPUS
December 2, 2016
Communication Via Food
Features
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BY: Eliot Hack, AOS Baking & Pastry
Communication. It’s not just the transfer of information, but the process of how information is gathered, organized, and digested. Communication takes many forms, from written word and body movements, to the sharing of food. The way in which individuals discover information has altered over the decades, but some of the more traditional ways of communication have remained the same, one of them being the way we share food. A plate of pasta is not only what it looks to be. The dish tells a story about the person or the people who prepared it, an offer of a silent discussion between the presenter and the individual accepting the plate. The cook uses the ingredients to share a piece of him or herself with the diner. The shape of the pasta, the type of ingredients used, the colors represented on the plate, the cooking style, and the way it is served are all indications of the culture and background of the cook. The act of eating with others is another way food works as communication. How the food is eaten, how people are sitting, the conversation, the setting in which the consumption takes place. Each of these are factors of how food manifests communication. I had the privilege of attending the New York Women in Communications Conference at
New York University in October. This day-long endeavor featured women from many different companies holding a variety pf jobs, all having to do with the field of communications. One of the sessions, ‘PR, Advertising, Marketing, and Sales’, held a panel of four women each with an important position at different companies. Two of the speakers, Carrie O’Grady and Beth Feldman, left a lasting impact. They touched on how media is a 24/7 business, that “no matter what you do, you can’t stop learning. If you’re not intimidated by your work, the you’re not growing” O’Grady said. O’Grady made a point that all the major decisions about your individual career will be made by people in higher positions, in a room that you are not in. One of the audience members asked the four women if they have ever taken a risk that did not end well. O’Grady answered honestly and succinctly, “I’ve never regretted taking a risk.” The second breakout session, ‘Non-Profit and Social Good’, focused on advancing careers and becoming a well-rounded individual. The main message from the panel was you don’t need to have all the right answers, but you need to ask all the right questions. One of the women brought out the quote, “curiosity did not kill that cat; poor planning
photo courtesy: newyorkfestivals.com
did.” The panel of women encouraged the audience to make a game plan, but that straying from the plan is always okay, to “take a chance on a weird job” and to pursue a personal mission in a non-traditional setting. So how does this relate to food? Food is a way of communication. A plated dessert has just as much impact as written word. Both mediums offer im-
mediate topics for discussion, each includes various principles of communication. But most of all the rules of a communications career relate to the career of a chef. Mind your example, even when we think no one is watching. Developing relationships and networking is important, we cannot attribute our successes to only ourselves. Managing the balance between our personal and professional lives requires discipline,
keeping ourselves accountable. We cannot be afraid to work hard, and lastly we must know how to fail. Take pride in the failures so the successes are that much better.
much time. As for the cost aspect, there is a higher price tag for LED lights, but only up front. According to Amazon.com, you can buy a 6 pack of incandescent light bulbs for $9.99 and a 6 pack of LED light bulbs for $19.99. A $10.00 difference for every 6 light bulbs can add up especially when supplying an entire campus compared to just a household. But again, the overall saving in annual maintenance as well as energy before needing to be replaced is much greater. Now the time argument, I am fully aware that in the food industry none of us have enough time but in this specific case, we would just be phasing the incandescent light bulbs out when they break, and replacing them with LEDs. This way, it is something that already needs to get done and killing two birds with one stone. Enough about money, we all are college students who are constantly faced with the question of would we rather eat, or put gas in our cars? Here’s the question, does the environment matter to you? According to a survey I performed when asked the question “Are you interested in the CIA taking a more accelerated approach to a Green Campus specifically in the area of electricity usage?” 88% of you answered yes. So, we as a college popula-
tion want to leave less of a carbon footprint, and better electricity practices are a good first step. Even though I know that as soon as administrators read this Op Ed they will be knocking down my door to see what they should do first (ha), there are still things you as a student or faculty member can do to help the environment on your own terms. Installing LED lights in your own light fixtures is always a good idea. Always make sure to turn your lights off whenever you leave the room as this simple task saves more energy than you would think. And finally, if you feel strongly about the CIA going towards more of a green campus, bring it up to your SGA representatives. The more of us that stand for what we believe in, the bigger the impact we can make on our lovely campus. #keepCIAlit
CIA is ‘Lit’
BY: Amanda Grega, BPS Applied Food Studies & BBA
If I were to give you $2,000,000 right now, what would you do with it? Buy those new Wusthof Ikon knives you’ve been wanting, maybe even a new kitchen, or even buy a whole restaurant with that amount of cash. Unfortunately, the Culinary Institute of America doesn’t get to spend the two million dollars on something that entertaining and we aren’t getting our tuition back anytime soon. Instead, the CIA spends it yearly on electricity. You read that correctly, that is a
photo courtesy: www.homebase.com
lot of cash to just light this place up. Luckily, there are ways to significantly reduce this enormous price tag. But just like everything else in our industry; we are going to have to work for it. The CIA should accelerate its Green Campus initiative and phase out all of its incandescent light bulbs and replace them with LED bulbs. According to Earth Easy, a leading forum in solutions for sustainable living, LED light bulbs last an astonishing 50,000 hours before needing
to be replaced compared to 1,200 hours for the incandescent bulb. That equates to 42 incandescent light bulbs needed for every 1 LED. And with that ratio comes a price tag to match, with a total annual cost for incandescent light bulbs coming to $352 compared to LED’s cost of $85 for the same amount of light and time. Obviously, there is a counter argument in that the price tag to complete this task throughout the entire campus would be too great, and would take too
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LA PAPILLOTE
Features
BY: Sean Morrill, BPS Intrapreneurship
photo courtesy: itspronouncedmetrosdexual.com
Maybe you just started college a couple of months ago, and have been a little bit uneasy about how many people you’ve noticed, or maybe what kind of people you’ve found yourself attracted to. Or Maybe, you’re a little bit trepidacious about how you’ve been feeling about yourself lately. Or maybe, you’re flipping through this issue os the school newspaper because you have nothing better to do while you nervously wait for your friends in the egg, and you’re using the paper as a mechanism to make you appear less alone. Whatever brought you here, you’re in the right place. Have you ever been told that things are always black and white? Or, has somebody ever told you that you are or aren’t something? Well, for some things, this may be true (probably not) but regarding gender, sex, and attraction, dichotomies DO NOT exist. That’s right, Never. In this article, I’ll explain the accompanying graphic, and talk about how damaging the idea of a yes or no, black and white system can be to someone who doesn’t fall at either end of the spectrum. Remember, this is a very basic explanation of how these things relate, and it is a great teaching tool. However, there is a lot more that can be explained, and still needs to be studied by experts. First, we’ll talk about Gender Identity. This is how YOU feel about YOURSELF.
Gender Identity has also been referred to as the sex of the brain. Like we’ve been taught most of our lives you can feel exclusively like a woman, or exclusively like a man, but because we know that not everything is at it seems, there’s a lot in between. If someone feels kind of like a woman, and kind of like a man, this is called androgyny. To clarify, this means that they feel like a man and a woman simultaneously, this should not be confused with agender, which means that somebody feels neither womanly, nor manly. This especially should not be confused with transgender. Transgender is a term used to describe an individual whose biological sex is different than their gender identity. It’s important to know this information, first and foremost to be more educated, but also how to understand your differences with somebody else and avoid any unfortunate situations where you may hurt somebody who is already feels ostracized, marginalized, or just plain different. It’s very important to understand the distinction between biological sex, and gender identity, and that they are completely independent of each other. While gender identity describes what’s going on in your head, Biological sex describes what’s going on between your legs. In short, biological sex is determined by a doctor at the time of birth, and is normally based on whether the
newborn has a penis or a vagina. However, an individual can be born with ambiguous genitalia, both sets of genitalia, or no genitals at all. This Happens once in every 1,500 births (Northwestern University), and it is called Intersex. Next, individuals have a way of expressing themselves, and this is called, you guessed it, gender expression. The way that gender is traditionally expressed is how the graphic and most people discuss gender expression. For example, Think of a manly man, and girly girl, and these are the extremes, masculinity and femininity, respectively. Expression can include anything from the kind of clothes you wear, to your haircut, and your body frame and build. When somebody expresses themselves in a completely feminine manner, they are considered hyperfeminine, and the opposite has a similar name; hypermasculine. When somebody presents themselves as both male and female, this is referred to as androgyny, just like with gender identity. For someone who expresses themselves in a mostly masculine way, but also at least a little bit feminine, they’re referred to as Metrosexual, which has also become a colloquialism for a man who cares about his image, and that’s cool too. The opposite (Mostly feminine, kinda
masculine), is a word that I’m sure we’ve all been using since we met the girl in kindergarten who liked to play in the mud and fight with the boys; Tomboy. Last up, Attraction. Attraction is actually separated into two categories: Sexual, and Romantic. Sexual Attraction refers to the kind of people that an individual wants to do the horizontal hokey pokey with. Or the upside down, backwards, dressed like a crossing guard, hokey pokey with. Whatever, that’s a different article. Romantic Attraction is who an individual can feel attraction to, and hold a relationship with. For example, A certain individual will sleep with anyone who is willing and has a pulse, but could only find themselves in a relationship with someone of the opposite gender identity, this would make them Pansexual, Heteroromantic. There are many different words for attractions that can be found from a reputable source online, but for some kicks, I’ll list a few here: Heterosexual, Homosexual, Bisexual/ Biromantic, Demisexual, Gynesexual/Gyneromantic, Asexual/ Aromantic. While much of this seems very wordy, and a little bit intensive, remember many people don’t use these words at all, though some do, they are meant to identify, not to marginalize, label, or offend.
photo courtesy: itspronouncedmetrosexual.com
December 2, 2016
Features
Move to Schools
Food waste cont’d
BY: April Johnson, AOS Culinary
School lunches used to have foods that were high in sugar, saturated fats, and were highly processed. These foods did not satisfy the hunger of school children, and did very little to benefit their health. The Chefs Move to Schools Initiatives and Wellness in the Schools Program were both created to provide children with better school lunches and to teach them how to cook healthy foods so that they can live a healthy lifestyle at home. Both programs are impacting children’s’ lives, one school meal at a time. Chefs Move to Schools is part of Michelle Obama’s Let’s Move! Campaign created to help fight against childhood obesity. In the Chefs Move to Schools Initiative, schools partner with a local chef to come in to the schools and teach children about nutrition. They also help re- vamp their school lunch programs to provide healthier school lunches. On their website, it says their goal is, “to help educate children about food and to show them that healthy eating can be fun.” One of the chefs behind these movements is Bill Telepan. Chef Telepan is the executive chef of a program called Wellness in the Schools, which was created in 2005. Chef Telepan was one of twelve chefs invited to the White House in March of 2009 to meet and create the “Chefs Move to Schools” initiative. A plan was made and the initiative was launched in June of 2009. Since Wellness in the Schools started, over 100 schools in New York, New Jersey, Florida, and California have joined the program. Nationwide, 50,000 kids are served nutritious school meals because of Wellness in the Schools. Wellness in the Schools works by having culinary school graduates go into school kitchens to teach the staff skills they have not learned before, but are essential to running a kitchen that produces healthy foods. Chef Telepan says they teach the lunch personnel how to cook vegetables properly, perform proper mise en place, and how to set up the fridg-
can to help their cause. In April 2016, The NPRRC began working with the CIA. Since then they have received a whopping 800 tons, 1,600,000 pounds, of food waste just from the CIA in about 7 months. At $40 a ton it has cost us about $35,000, not including the fee from the carrier company. Towards the end of my interview, Laura said she is happy to be doing business with the CIA. Her only critique is the amount of non-organic matter found in our food waste. Things such as plastic gloves and bags. As I looked further into our food waste plan, I found myself sitting in a cozy coffee shop, accompanied by Siennah Yang.
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the college’s kitchen but they take part in a thing called “Student Food Waste Audit”. Where a waste receptacle is put and in front of the dining hall where students can dump their food waste after they’ve eaten and see how much has accumulated at the end of the day. The purpose being to help keep students mindful of what they are throwing out. Food waste is also repurposed into compost at the Poughkeepsie Farm Project. The farm is located on Vassar grounds and students are free to volunteer whenever they are able too. Siennah says she would love to do more work with the CIA. She is aware of all the waste produced here and like myself, believes there is a lot of
Chef Bill Telepan, leader of the Chefs Move to Schools initiative. photo courtesy: mylastsupper.com
es using FIFO. The menus are created to give students a healthy meal that helps them to return from lunch and recess focused and ready to learn. Another creative aspect of Wellness in the Schools is four times a year, chefs have interactive classes, called WITS Labs, that get students actively involved in making food and helps them learn how to cook healthy meals at home. An example of one of these interactive sessions is learning how to clean salad greens and make healthy salad dressings. Chef Telepan says that at the end of every class session, students are given a recipe book to take home so they can make these healthy dishes with their family members. Another part of the Wellness in the Schools Program are learning sessions called WITS Bits. WITS Bits are 20 minute sessions held in the students’ classrooms. In these lessons, children are comparing
the amount of sugar in sodas to the amount of sugar in water or other, healthier beverages. They are learning how to eat all the colors of the rainbow, and learning how to identify vegetables. These classes are the building blocks to show children how they must be aware of the foods they eat, or in the words of their website, “to teach children healthy habits that will last a lifetime.” The Chefs Move to Schools Initiative and Wellness in the Schools teach children how to live a healthy lifestyle, not only while they are in school but for their whole life. These programs show how we as culinary professionals impact who we serve. The Wellness in the Schools Program and the Chefs Move to Schools Initiative are impacting children with every meal they make, and with every interactive session they host and will continue to do so for years to come.
photo courtesy: paindoctor.com
A compost pile at the New Paltz ReUse and Recycling Center. photo courtesy: Joe Piccirillo
Siennah is the local chapter leader of Rescuing Leftover Cuisine, based out of Vassar College. Rescuing Leftover Cuisine is a national non-profit food rescue organization, operating in 12 cities and headquartered in New York City. They provide solutions to prevent excess wholesome food from being wasted. Siennah and her crew help organize local food pick-ups from local restaurants, caterers, and farmers all over Dutchess and Ulster counties. Whatever food hasn’t been used is picked up by an RLC volunteer. It is then taken to their facilities on Vassar’s campus when it can be refrigerated until it is donated to local food banks and homeless shelters. Students at Vassar are also involved with campus food rescues as well as holding events on campus such as food drives and film screenings to bring awareness to other students. Siennah has been working with the dining hall director as well. Not only does she try to recover what she can from
good that could be done with the food that we don’t use. The CIA does have some great programs educating students on this topic. The CIA exhibits brilliant students in food policy, food ecology, and sustainable agriculture classes as well as Chef Perillo’s recently developed food donation program. Unfortunately, even with these programs our food waste production is still astonishing 800 tons since last April. Fortunately we have passionate folks that are beginning to make a change in the Hudson Valley. It’s time we joined them. It’s time for us to be more mindful of what we are throwing out. Laura Petit at New Paltz ReUse and Recycling Center as well as Siennah at Vassar are always looking for passionate volunteers to help make a difference. If interested they can be contacted at recycling@townofnewpaltz. org for Laura and sienna.yang@ resuingleftovercuisine.org for Siennah.
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December 2, 2016
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LA PAPILLOTE
Graduation
AOS Graduating Class of December 2, 2016 Culinary Arts Group #1 Front Row: Benjamin Kage-Smith, Jim Weeden, Bongjung Ko, Seo Young Hong, Tsai-Lin Kuo, Todd Po Hsien Ou, Isabella Maynar Back Row: Lafon Bloom, Seok Hwan Lee, Connor Diheen, Jia-Wei Yee, Adam La Violette, Joseph Berglin, Tyler Dederick
Baking & Pastry Group Front Row: Qishawn Wallace, Kimberly Leong, Ryky Hunt, DaEun Kim, Andrea Martinez, Madison Kaiser, Heather KcrScher, Hannah Mordles Back Row: Brianna Gruber, Kylie McPhillips, Heather McCaffery, EMily Finkle, Chun Yat Shum, Lauren Skibbie, Zhongqushi Wang, Brandon Ferrio, Jeremy Sabina, Elizabeth Sanie, Stephanie Kerslake, Christopher Keck
Culinary Arts Group #2 Front Row: Maria DuCoty, Samantha Hejias, Patrica Ceclers, Weiliug Hung Back Row: Vincent Mazzone, Hyeyun Kang, Carolyn Rozyck, Deondray Watson, Frendee Gatewood, LaTrecia Toulson, Toshina Davis
December 2, 2016
Graduation
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AOS Graduation Speaker: Dick Cattani Cheif Executive Officer: Restaurant Associates
BY: Shelly Loveland, Staff Contributor
photo couresy of Leslie Jennings
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Dick Cattani is the CEO of Restaurant Associates, widely considered the industry’s preeminent on-site foodservice company. Restaurant Associates delivers hospitality excellence to clients in some of the top cultural centers, corporate accounts, educational facilities, and off-premise catering events in cities across the country. Under Mr. Cattani’s direction, the company has grown into a $750 million business. Headquartered in New York City, Restaurant Associates operates a premier portfolio of corporate accounts, including Condé Nast, Time Warner, Sony Music, Google, Coach, Morgan Stanley, Bank of America, and Capital One, as well as prestigious law firms and educational facilities such as George Washington University, Harvard Business School, and The Culinary Institute of America. The list numbers well over 160 accounts. Landmark cultural centers served by Restaurant Associates include the Metropolitan Museum of Art; the Boston Museum of Fine Arts; the American Museum of Natural History; the Solomon R. Guggenheim Museum; Lincoln Center for the
Performing Arts; Longwood Gardens in Kennett Square, PA; and the many Smithsonian museums in Washington, DC, including the new National Museum of African American History and Culture. After graduating from Paul Smith’s College in upstate New York, Mr. Cattani joined Restaurant Associates as a backof-the-house steward at the Newarker restaurant in Newark, NJ. Over the years, he worked his way up through the company in a variety of management positions, and in 2002, became chief operating officer. That same year, Mr. Cattani oversaw all of the foodservice operations at the Winter Olympics in Salt Lake City, UT. The massive effort comprised 15 venues spread over 5,000 square miles and served 150,000 meals per day for 17 days. It was the first time in Olympic history that one organization was responsible for hospitality catering, concessions, and athlete feeding. Mr. Cattani later rose to his current position as CEO of Restaurant Associates. Dick Cattani served as chairman of the Board of Trustees of Paul Smith’s College for seven years. He is a former member of The Society of Fellows of The
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Culinary Institute of America and a former board member of the Society for Hospitality and Foodservice Management (SHFM). Mr. Cattani was honored with a Conti Distinguished Professor Chair at Penn State University, and was named a Distinguished Visiting Professor at Johnson and Wales University in Providence, RI and a Wise Professor at the University of Delaware. In 2005, he was awarded the International Foodservice Manufacturers Association’s Silver Plate Award, the industry’s premier accolade, for his achievements in the Foodservice Management category. The following year, at the SHFM Conference in Las Vegas, he was honored with a Lifetime Achievement Award in recognition of his contributions and service to the onsite foodservice industry. And in 2016, he and Restaurant Associates were honored as Employer of the Year by Job Path, New York, for showing a strong commitment to hiring and creating opportunities for employees with developmental disabilities.
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Features
Tradition vs. Innovation
BY: Theo Vicisio AOS Culinary
Is the culinary world in a battle between tradition and innovation? New ideas and concepts in the culinary world are forever changing. We have culinary advocates making changes, bringing back tradition and at the same time modernizing it. We have all learned about how the kitchen was based on the original concept of Georges Auguse Escoffier but we have evolved. The Brigade de Cuisine has been changed and modified. French cuisine has defined the parameters of the basics of fine cooking. We as chefs learn from the basics but it is our choice to continue to use classic food preparations and cooking
techniques and then make them our own. To begin with, when we think of tradition we think of the classics in cooking. We think of Persillade, onion soup, potato soup and Beef Stroganoff. These clearly outdated tv dinner concepts are back, taking their turn again. Innovative chefs are taking classic flavors we find comforting and turning them into something new. For example Chopped judge Chris Santos is taking a flavor we recognize as onion soup and creating an Onion Soup Dumpling at Stanton Social. He puts a fortified onion soup concentrate into a dough, fries it and then puts it in an
photo courtesy: www.escoffier.edu
escargot dish. Then he tops it with gruyere and a garlic crouton. This dish shows modernization over tradition. This is chef brilliantly taking a outdated concept that we can’t get enough of and bringing it the swankiest spot in New York City. Another chef changing the comfort of the potato soup is CIA alumni himself Grant Achatz. At Alinea they serve a dish called Hot Potato Cold Potato. This dish is a chilled black truffle potato soup, a small chunk of parmesan, a piece of chive, a cooled piece of whole butter, a butter poached potato ball and a slice of truffle. This dish is a one bite mecca of flavor bringing innovation in to tradition. Traditionalists will see this as an interruption in the millennium of monotonous food. People believe that one has to truly master tradition to perfection in order to grow, which means not just being able to execute a recipe with the utmost accuracy, over and over, but also knowing the history of the recipe, where and how it originated and why the ingredients were chosen as they were. This may be true to some aspect but in today’s culinary scene chefs with no education are learning the basic fundamentals and using those to come up with new and unheard of concepts. As we think of the cut-
ting edge in current times we think of Grant Achatz’s Alinea. Alinea is a prominent restaurant constantly being discussed. Alinea has been consistent in its new and modern ways. Grant Achatz values his intuition and innovation and trusts himself to personalize each plate with details nobody has ever seen before. He respects tradition but is playing with new plating and techniques. He has changed the classics and is creating a scene of wonder. Grant Achatz says “Rules, there are no rules. Do whatever you want.” Grant Achatz philosophy is to source the best ingredients and manipulate them until it’s unrecognizable. The tradition of a classic restaurant and plating is not present where this creativity takes a turn. As we continue to look at restaurants in the modern day we look at chefs. We believe that the classic chef is clean cut, no tattoos, toque, neckerchief, apron, checkered pants, white jacket, white apron. We choose to believe that this is what chefs are supposed to look like, but then in reality personal creativity shines. Chefs are in the art field. We in the industry need to accept and embrace this turn of event. They create art on plates and art in the diner’s palate. Many chefs including Aaron Sanchez, Marc For-
gione, Ludo Lefebvre showcase their love of food with tattoos extending to their fingers. Chefs are also having clean cut beards and pierced earrings. Famous chef Julia Child is iconic for her jewelry worn in the kitchen including a pearl necklace. When it comes to chef outfits some people choose to be conservative. In the mid 19th century Marie-Antoine Careme created the oh so classic french chef uniform. I apologize Marie but it is the 20th century. Chefs in today’s field are not wearing neckerchiefs. Wearing black, sometimes slim pants and sometimes denim or colored aprons and short sleeve chef jackets is now the trend. James Beard Chef Greg Baker requires chefs not to wear chef coats. He makes the argument that coats are made of a thicker material which makes it unbearably hot and that chef whites get extremely dirty and gray over time. Chefs are becoming celebrities and should be viewed more familiarly and this 19th century costume needs an update. Fashion, food and art are all beloved and they all represent change and evolution. We as chefs need to push the boundaries.
Young Farmers Save the Day
BY: Ray Delucci, AOS Culinary
Farm to Table is a movement that has such a great impact on the last few years of the food industry. A movement started back in the 1960’s by Alice Waters, the importance of serving and sustaining locally grown produce has risen to an all- time high for chefs nowadays. Chefs everywhere now put stuff on their menu such as the names of farms produce is from, where the produce came from, and even the farmer’s name. While this movement is great, as it gives us food that is better for our industry in every way possible, there is still a problem. Where are all of the young farmers? As of today, only 1% of our population are farmers. That is a scary statistic because that means only 1% of our population are growing food for the rest of the 99% of us. So why is it so hard for younger people to become farmers in our day and age? One huge problem is that people starting out just try it on their own. A lot of young people start out with no prior experience or help, and fail and get discouraged immediately. There is not a lot of stable support for new, young farmers that are starting out. Secondly, there is no real marketing for farmers looking to grow on cheap land. Take New York City for example. The market that can be made by
a farmer selling to the city is 10 million dollars. So, in return, the land around the area, such as The Hudson Valley, is very expensive and cannot be afforded by young people starting out. The final issue is that farming is labor intensive. This more than anything else is what turns off new people right away. Farming is just plain and simple hard work. The positive to this is that a lot of younger people are that are eager to do farming will most likely be willing to deal with the workload. Getting young farmers, the tools they need to succeed must be a priority in our country right now. One person who is making a difference in this aspect is Lindsey Shute. She is the leader of the National Young Farmers Coalition along with her husband. The Coalition is trying to offer farmer-to-farmer training for those trying to start out on farming. They are also trying to make land more affordable, and set up long term leases for young farmers so that they have the sense of security that they have the land to farm on. Lastly they must have the farmers grow high value crops. This plan is what is being implanted across the nation, and will hopefully raise the number of farmers in the country. So how can we help? The obvious answer would be
that after we graduate go start farming. Yes, I know that most of us will not be doing that, but there are other ways to help. First off, start supporting local farms more. When you need groceries, go to a local dairy farm, or try to by local at the supermarket. The more we support the local economy of farming, the better off we will be. When you get, you own restaurant or company, promote and use foods from sustainable, local farms around you. Utilize the food culture around you and conform what the area around you must offer before going to Sysco for a “local” green mix. Finally, let the seasons determine what you use. Buy your goods directly from the farmer, and have many sources of local food coming into your restaurant or business. Giving farmers the chance to showcase what they are growing will get them more profit, and will give them the confidence to grow a more sustainable farm that relies more on nature than on the Chef’s demands. A great organization for getting information on farming and becoming more involved is Glynwood. Glynwood is based in the Hudson Valley, and is a training program for new farmers. They offer information, and help farmers learn how to grow crops. They have an “incubator”, which
Lindsey Shute, leader of the National Young Farmers Coalition. photo courtesy: Hudson Valley Magazine
is a 300-acre piece of land in New Paltz that allows new people coming into farming a piece of land to start growing crops. They also offer housing, shared equipment, business and financial training, mentoring, and community and business relationships. Glynwood is paired with many local companies, including Blue Hill at Stone Barns. Donating to and supporting programs such as Glynwood should be a priority for every Chef in the industry right now. Farming is something that should not be held at a corporate level, and should be intimate between the Chef, Farmer, and the land. By getting
the word out about the need of farmers, and the many ways that they can begin farming, I believe that we will see the number of farmers rise drastically in the next few years. Our generation is more focused on the sustainability of food than ever before. Let us hope for more of an abundance of young farmers in the future, and the abundance of great food.