Volume 37, No. 16
December 20, 2016
La
Papillote
Applied Food Studies Students Cultivate Change
New Club Flourishes
BY: Christine Shaw, BPS Applied Food Studies
BY: Dan Salisbury, BPS Applied Food Studies
The bench in foreground marks the location of where the new shed would have been built, had administration not halted construction. The shed in background would have been trasformed into a mycology garden. photo courtesy: Kevin Markey
Never in the history of the CIA has every student been perfectly content with their experience. Current CIA students have expressed dissatisfaction on numerous issues, ranging from everyday issues like the meal plan to the general conservative nature of the college. Students tend to vent their frustrations to one another, but seldom make genuine attempts at creating change. This sort of “slacktivism” is infectious. Concerned students often post their frustrations on social media or complain to other concerned students, which is in no way productive. If someone is truly passionate about solving a problem, he or she should take appropriate action. Last month, ‘the Project’ in the Applied Food Studies class was told to remove the tool shed they had spent almost an entire semester constructing. Frustratingly, it seemed as if their innovative efforts had been being dismissed. Fortunately, they were able to organize themselves and channel their emotions into starting a productive conversation about the needs of the major,
and soon found that the voices of the students were not being dismissed, they only required clarification to the administration. The Applied Food Studies Capstone class found that CIA administrators are quite willing to hear student concerns, and they understand the need for dialogue. Dr. Denise Bauer, Dean of Liberal Arts and Food Studies, reminds us that: “It is easy to make quick assumptions and simplify complex problems - but that doesn’t result in progress, growth or mutual understanding. In fact it often deepens divisions between ‘us’ and ‘them’ and creates stagnation, frustration and anger. That’s why I have been so encouraged by the dialogue between the Project in Applied Food Studies class with and among Dr. Costura, Dr. Sperling and I over the past few weeks. I am encouraged to see our AFS majors articulate their opinions, not accept easy answers and persist in their questions.” Dr. Michael Sperling, Vice President of Academic Affairs, also encouraged student
“Editorial”
“Campus” CIA News
P2
activist endeavors: “Applied Food Studies should be, and I believe is, a major that cultivates critical thinking and engaged learning. The Project in Applied Food Studies class really captures that spirit, and this semester students in the class have shown their passion and dedication to creating dialogue on important food policy issues and their relation to campus activities. It’s been particularly rewarding for me to be in dialogue with the class, to think through together both strengths and challenges in how concepts in food studies may apply to our shared campus community, and to critically examine the dynamic of personal agency around promoting change.” After three very helpful meetings with Dr. Bauer and Dr. Sperling, some changes to “the Project” in Applied Food Studies class are being planned, including administrative involvement in an initial project planning session, regular check-in points, and building relationships with campus safety and the grounds department. Though what happened
There’s an exciting and brand new club here at the Culinary. “The Digital Media Club”, says club Co-Founder and 6th term BPS student Kevin O’Connor, looks to “act as a platform for students to come together to create content, releasing this through articles and blog posts, audio, and video”. The club records a weekly podcast, called “The Feed”, in the SGA meeting room in the Student Rec Center. Each podcast typically spans about an hour, and features various student voices covering current trends and subjects relevant to the restaurant and hospitality industry. The podcast can be accessed on the club’s website, which also features a diverse array of content, ranging from personal stories on food identity to the history and versatile uses of different ingredients. The Digital Media Club not only works hands-on with audio equipment for the podcast, but with video production as well. Recently, a few members of the club videotaped a cooking demo with AOS student Canieka Fleming on product utilization. Fleming, currently in restaurant row, wanted to highlight using food scraps and product trim, and needed a media outlet to share her ideas. Working exclusively with chefs Bryan Tobias from High Volume Production and Mike Smith from Restaurant Associates, she came up with a few dishes and enlisted the help of the CIA Digital Media Club to help her with production. The video, produced and edited solely by the club, can be found on their website. “Working in the
Cont’d on Pg 4
Papillote
CENTER SPREAD
“Feature”
‘Coming Out’ In College
Cont’d on Pg 4
photo courtesy: Dan Salisbury
En P3
last class before externship, I try and teach [the students] about food waste” says Chef Tobias. He continued, “One example is we take the tuna trim and confit it for the tuna salads”. There are many examples of utilizing food waste within the High Volume Production classroom, and Chef Tobias was more than supportive of Fleming for her initiative. The club is also looking to have guests on the podcast, offering different professional viewpoints regarding the theme at hand. O’Connor even teased the possibility of having on certain chefs from the teaching facilities on an episode, which he explained he was already working on for an upcoming episode. He also highlighted the ability of the club to become a collaborative entity. “Working with other clubs, such as having the Brew club on when we talk about beer, and culinary science students to talk about technical aspects of food, is something we’re looking forward to”, explained O’Connor. He further mentioned that the club is always open to any ideas from students and faculty members . O’Connor concluded that collaboration is“one of the greatest aspects of the club.”. The Digital Media Club is open to any students who are interested. O’Connor explained, “We’re always looking for new students to help out with writing, speak on a podcast, edit, and help plan new themes and ideas to discuss and write about. There’s always behind-the-scenes work to be done” explained O’Connor, “and [the club] is a great oppor-
P 4-5
P 6-7
P8
“Entertainment/Graduation”
BACK PAGE
“Graduation”
LA PAPILLOTE
2
Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
En
Decemebr 20, 2016
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS
Christine Shaw Sean Morrill April Johnson Cindy Yuong Jeff Levine
Alexis Brown Alison Sprong Dan Salisbury Kevin Markey
COMPACT
La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
EDITORIAL POLICY
From the Editor’s Desk December 20th, 2016
Fellow Students,
I am so very grateful for the way events have been turning in my favor lately. From winning an award at the Student Leadership Awards Dinner, to being elected the next President of Student Government, I have the privilege to represent you, the students of the CIA. This privilege has been born out willingness to dedicate myself to change. Change for the better is one of the few fights that will always be worth fighting. I urge you all to join this fight for change. This means getting involved. Involved in clubs, activities, sports, SGA, SPICE, or yes La Papillote. Do you think there is something that could be better about this place? Then help to change it. Or else you are just as much of a problem as the problem you believe needs changing. Being a leader isn’t easy though; you will be under constant scrutiny, your peers will criticize you, and you may even lose friends who do not understand why you are ‘too busy’. But, I assure you, the fight for the betterment of your surroundings is one of the most rewarding ventures you will ever take on. That being said, I would be remiss to address the new year and new semester. To all the graduates; go out and find a new surrounding to make better, and to the students with more studies here at the CIA, I say; find your passion here at school and make something memorable from it. Have a happy New Year everyone. Sláinte, Kevin J. Markey Editor-in-Chief
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 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
Section 504/ADA
Office: Roth Hall Room S324
Office: Roth Hall Room S351
Telephone: 845-451-1314
Telephone: 845-451-1429
Email: J_morano@culinary.edu
Email: m_king@culinary.edu
Ian Gilchrist Copy Editor
Eliot Hack Recipe Editor
Matt Stocker Advertising Director
The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538 Should you require further information, please visit http://ciachef.edu/consumerinformation.
@fblapapillote
@lapapillote
@la_papillote
Will Bocker Photo Editor
December 20, 2016
Campus
CIA News
BY: Jeff Levine, Staff Contributor
CIA STUDENTS ENJOY AN ITALIAN FOOD AND WINE DAY IN NYC
’08, owner of a small chocolate factory in the Catskill Mountains, has been recognized for
photo courtesy: Jeff Levine
Thirty-two students had a day of learning about authentic Italian food and wine in New York City on November 20. In an extracurricular activity sponsored by the Italian Trade Commission and the Italian Ministry of Agriculture, the CIA students spent time at Eataly Flatiron, meeting with management and touring the shops. They participated in education sessions about extra virgin olive oils, balsamic vinegars, cheeses, and salumi of Italy, and had lunch and dinner at restaurants in Manhattan serving authentic Italian regional cuisine using ingredients imported from Italy. Italian Trade Commissioner Maurizio Forte said, “Our aim is to have students enter the foodservice industry with familiarity in hands-on use and advanced knowledge of authentic Italian products.” The day-long experience was completely booked within 10
having the best chocolate of its kind in the world. Graham is also the chocolate maker at Fruition Chocolate in Shokan, NY. He won the “best in competition” grand prize at the International Chocolate Awards for his Marañón Canyon Dark Milk variety, beating thousands of other entrants from around the world. He sources and imports his ethically-harvested cacao beans from Peru, and combines the 68 percent pure chocolate with toasted whole milk for a rich, dark taste. Graham was previously honored as one of America’s Top Ten Chocolatiers by Dessert Professional magazine in 2013. CIA GRADS ON CUTTING EDGE OF PITTSBURGH FOOD SCENE FOR DECADES Pittsburgh may have revitalized its reputation as the Steel City for the tool used to sharpen a chef’s knife rather than
CIA President Dr. Tim Ryan speaks at the reThink Food Conference last month in Napa, California. photo courtesy: Jeff Levine
minutes of being announced, according to David Whalen, CIA associate dean of student activities. ALUM WINS WORLD’S BEST CHOCOLATE HONORS CIA grad Bryan Graham
for its industrial roots. Across generations, CIA graduates who call Pittsburgh their hometown have been using their steels (and knives) to put themselves at the cutting edge of the city’s growing food reputation. CIA alumna Sonja Finn
’03 was on the cover of the November 2016 Pittsburgh Magazine, featured as a leader of the city’s new kitchen revolution led by women. According to the article, Chef Finn “became the first woman to be the sole chef-owner of a notable Pittsburgh restaurant when she opened Dinette in 2008.” But Chef Finn is not the first CIA graduate to grace the cover of the magazine. In July 1980, Chef Tim Ryan, then only 22 years old, was featured in a cover story about the culinary revolution led by young chefs who were changing the way Pittsburghers dined. Two years after earning his CIA diploma, Ryan was already executive chef at the city’s famed La Normande. Chef
healthcare and sustainability— including a call for the healthcare sector to unite around science proving that healthy diet and lifestyle are, in fact, the best medicine. Also, this year, the first reThink Food Innovator Program celebrated eight disruptive startups shaping how we will grow, produce, and distribute food in the future. A webcast of all general sessions can be seen on the reThink Food website. CIA STUDENTS TEACH KIDS TO COOK ON TV The Hyde Park campus hosted Teen Kids News on October 17. A CIA student demonstrated several healthy recipes that are kid-friendly to prepare.
3
the CIA earned spots on the Hudson Valley Intercollegiate Athletic Conference (HVIAC) AllAcademic Team for fall 2016. To earn this honor, the players and runners must be at least in their sophomore year with a grade point average of 3.3 or higher. CIA Steels recognized for excelling at both academics and athletics are: Women’s Volleyball: Marcela Andonie, Junior (San Pedro, Puerto Rico) Women’s Volleyball: Alexis Brown, Sophomore (South Haven, MI) Women’s Volleyball: Sasha Brown, Junior (Allendale, NJ) Women’s Volleyball: Lauren Brugnatelli, Sophomore (Brewster, NY)
Left: Current CIA President Dr. Tim Ryan on the cover of Pittsburg Magazine at 22 years old, in 1980. Right: Executive Chef of Dinette and CIA Alum Sonja Finn on the cover of Pittsburg Magazine. photo courtesy: Jeff Levine
Ryan, from the city’s East Liberty neighborhood, is now Dr. Tim Ryan, President of The Culinary Institute of America. For almost four decades, Ryan, Finn, and other culinary revolutionaries from the CIA are proud to have played a role making today’s Pittsburgh restaurant scene hotter than a smelting furnace. CALIFORNIA CAMPUS HOSTS CONFAB TO reTHINK FOOD In collaboration with the MIT Media Lab, the CIA’s annual reThink Food conference was held at the California campus in November. Now in its third year, the conference has become a hub for thought leadership at the intersection of food, technology, behavior, and design. This year’s event featured sneak peeks at some of the most revolutionary advancements in food innovation, including artificial intelligence (AI), robotics, virtual reality, big data, and genetics. Timely issues presented at reThink Food also included
For several years, the CIA has had a relationship with this nationally-syndicated program produced and anchored by teenagers and seen by more than 11 million
Women’s Volleyball: Giselle Sigala, Senior (Fort Worth, TX) Men’s Soccer: Karan Makhija, Sophomore (Gurgaon, India) Men’s Soccer: Eric Petit, Junior
CIA Volleyball Marcela Andonie recieves an award for academic excellence from College of New Rochelle Athletic Director Jay Butler. photo courtesy: Jeff Levine
prospective students each weekend. The demos and recipes will be shown throughout the year.
STUDENT ATHLETES EARN SPOTS ON ALL-ACADEMIC TEAM Ten athletes who compete in intercollegiate sports for
(Brussels, Belgium) Women’s Cross Country: Kristin Brangwynne, Sophomore (Mansfield, MA) Women’s Cross Country: Chungwen Kao, Sophomore (Taipei, Taiwan) Men’s Cross Country: Paul Smith, Sophomore (Fielding, UT)
4
LA PAPILLOTE
Features
‘Coming Out’ in College
BY: Sean Morrill, BBA Intrapreneurship
In the last issue of La Papillote, we looked at the genderbread person and differentiated between Gender Identity, Biological Sex, Gender Expression, Romantic Attraction, and Sexual Attraction. In this issue we are discussing how one might tell somebody else about how you identify among these spectrums, also called “coming out.” If you think you might be something other than straight, or cisgender, I encourage you to keep reading. Likewise, if you’re straight and or cisgender, I also encourage you to keep reading and understand what coming out is like. Because I am only one person, and only know my own coming out story. I also reached out to the Alliance Club President, Matthew F. Johnson, and the rest of the Alliance Club officers for their views on coming out, and our campus environment specifically. For me, coming out was challenging emotionally, physically, and socially, but transformative and relieving when it was all said and done. For another student that offered their coming out story, but decided to remain anonymous, he had a very similar experience, saying that coming out was, “confusing ,” and left him “anxiety ridden.” Even though every coming out story is beautifully different, and special, when I hear other people’s coming out stories, there is one of two broad scenarios. Either they come out and everybody is full of love and acceptance, or they come out and many of the people in their life are less than pleased or understanding. However, even in the latter case, many of those
activism cont’d
to the shed cannot be changed, the class is demonstrating how similar situations can be handled in the future, which is in turn a victory for the entire CIA community. During these meetings, concerns were voiced by the students regarding the Applied Food Studies major in general. It often seems that the program is either not understood or not taken seriously. The description of the major is vague, and AFS students are often unsure how to explain it to potential employers. Fortunately, Dr. Bauer and Dr. Sperling have assured us that these problems are being addressed, and they have even begun drafting a new mission plan for the Applied Food Studies major. Students of “the Project” in Applied Food Studies class are even being given the opportunity to voice their concerns at a higher level. Provost, Chef Mark Erickson, has agreed to host
people come around, and realize the error of their ways. When I first came out to my parents in my junior year of high school, they were less than supportive, and the people at our church, even less. After some education and time however, my parents came around to be some of the most supportive, loving people I know. Being afraid to come out is very normal, and being unsure about whether it’s the right time to come out is even more normal. But what myself, and the officers of the Alliance club want you to know is that whether you’re questioning your gender identity, or romantic/sexual attraction, you are accepted here on campus. Despite how coming out may be
taken by your friends and family back home, you are important, valued, and loved at the CIA. President Johnson says, “support and open-mindedness is the backbone of our club and if a student ever needs a friend, Alliance welcomes them with open arms.” I also asked the officers of Alliance what they might say to somebody on campus who may want to come out but is unsure if they’re ready. They responded with, “We never suggest that students should stay closeted forever, even if [they] face a tough road, never coming out can be quite damaging. Leading a whole life of secrecy hurts more than a few challenging road bumps.” I also believe this to be very true. My advice to someone
an Applied Food Studies round table discussion, where students will have the opportunity to speak with him about our experiences. It must be noted that these changes and opportunities are not being created with loud, forceful protests. We have seen these protests in past attempts of student activism, such as the 2013 “86 CIA” walk-out. The students involved were protesting what they felt were falling admission standards, especially in the required work experience component, which had just been shortened. Though it received media attention, the walk-out was an ineffective way to protest, because no productive dialogue was created. The work experience requirement has since been replaced as a recommendation. Rather than viewing our struggle as a battle with administration, “the Project” in Applied Food Studies class has chosen to
focus more on collaborating to create solutions. We are seeking to create a solid partnership with clear channels for communication, and administration is noticing. Dr. Bauer has observed that, “Their passion for change was in evidence! They did not remain angry and fixed in their positions; they moved through these reactions and in the end, offered new solutions and created new opportunities for the students who will follow them. Their dialogue and their actions have been productive, responsible and forwardthinking. These are the very values and the habits of mind that we teach in the Applied Food Studies program. I am a firm believer that change and growth happens through this kind of active and open dialogue and it is my hope that our graduating AFS majors will take that practice into their lives and out into a world that desperately needs it.”
photo courtesy: www.twitter.com
who feels like they might want to come out is to think about it and find somebody that they can trust and talk to. This can be a friend, a chef, a professor, or anyone important in their life. If you’re struggling with your identity, and can’t figure out who to talk to, remember that there is a team of trained therapists in Counseling and Psychological Services (CAPS) who can help you navigate the bumpy road of coming out. Twice a year, CAPS does a Coming out 101 presentation with the Alliance club. If you may be interested in that event, look for flyers about it next semester. Recently, I’ve heard more and more people saying that they believe that coming out is outdated, or that there’s no
If administration feels attacked, they are not likely to respond well. However, if approached with formal, wellthought-out goals, they are more likely to consider student concerns and even celebrate our efforts. If you as a student are dissatisfied with your CIA experience, I urge you to consider bringing your concerns forth. Student activism is important. When executed properly, it is both an exercise in communication and a way to improve our shared oncampus experience. When done improperly, however, it only creates a loud, ineffective spectacle or an unproductive student echo chamber. Stand up and fight for your cause, just be sure to do it reasonably and effectively.
need to because of widespread acceptance in the country. I’ve always been a little bit wary of these kinds of statements. When I asked the Alliance officers, they shared my sentiment. Johnson stated, “even if a person has the most loving and queer friendly network around them, it doesn’t mean coming out isn’t a difficult road of self-discovery for that individual.” The officers also agreed that coming out is important for our community to have visibility, not only to break down stereotypes for those who form prejudice against us, but also for younger generations to see that being something other than cisgender or heterosexual is more than normal, it’s beautiful. There has also been a lot of talk about the results of the most recent presidential election and how it will affect the queer community. While the President-Elect has rescinded his promise to overturn the Supreme Court decision that gave all Americans the right to marry, the hate and scorn that has been validated for many by Donald Trump’s campaign still raises concern. Remember though, the LGBT+ community has never backed down in the face of adversity, and coming out is another way to keep fighting for your own rights. Johnson finished with this, “I hope the election does not scare anyone from coming out, but instead, reminds us of why we need to.” One last thought from me. Love yourself for who you are, and if you’re still figuring out who you are, love your journey. Alliance Club meets every Monday at 9:15 pm in Multipurpose Room B in the SRC.
media cont’d
tunity to help build a portfolio and help those especially looking to transition into food media career”. He recommended that interested students check out the website, at www.cia-digitalmediaclub.com, or get in touch with him or the club’s Editor-in-Chief, BPS student Altamash Gaziyani. The Digital Media Club also features an Instagram and Facebook page, and students who wish to have their original food photos features should use the hashtag “ciadigifeed”. Since its inception, the club has proven to be ambitious, and looks to be a force on campus in the coming months.
December 20, 2016
Features Go Veggies
BY: Cindy Yuong, AOS BAking & Pastry
As time continues to pass, the trends in the food industry seem to be marching forward in the plant-centric direction. As pulses were the focus of 2016, 2017 may have more plant-based foods at the center of the plate as more people realize their multitude of benefits. Food waste is also a huge topic in the food industry and learning to utilize an entire product is significant to keep waste to a minimum. This year, we will likely see more of cauliflower, plant roots and stems, purple veggies, ethnic foods, and food served in bowls amongst others. Health is important when considering food, and there always seems to be one vegetable in particular that people focus on each year. Kale has been cited as a superfood everybody wanted to get their hands on in the past. Seaweed made its reign for a while as it rode on with the upscale ramen train. But in 2017? Cauliflower. It is extremely versatile, more so than kale, and filled with nutrients at the same time. You may find cauliflower in your next mash, gluten free pizza crust, in place of rice or pasta, grilled like a steak, battered and fried, pureed into soup, and much more. As vegetables replace meat on the plate, cauliflower is getting a highlight in the center cooked to bring forth the umami desire. Food waste is no small issue, even at The Culinary Institute of America (CIA). Chefs are trying to find ways to utilize a product completely and that includes an entire plant, from root to stem. Despite food being un-
vegetables are just as nutritious, if not more so, than their original colored varieties, but perk up the look of a plate. Find more purple asparagus, cauliflower, carrots, potatoes, and more being served in the next year. Ethnic flavors are becoming more prevalent as the desire to travel and try authentic foods increase. Travelling is a wonderful way to experience different cultures and cuisine a little at a time, but on the next night out, look out for the restaurants serving authentic cuisine from different countries popping up. Filipino cuisine, Hispanic foods, Indian, Mediterranean, and African are all popping up more often. Some of these flavors include an increase of spice and something to cool and balance it out. More and more of these dishes are also being served in bowls. Acai bowls appeared in the scene a few years ago and more variations arose, moving to the savory side. Grains, greens, and the love for poke has grown exponentially, creating a venue for serving them in convenient bowls to contain the mess it can create. Many popular Asian foods such as ramen, bibimbap, and pho are notably served in bowls. Serving in a bowl also makes it easier on the chef, there is less space to fill compared to that of a plate, also making it much quicker to produce. The CIA has caught on with this trend with their new pop-up Bowl Inc. at the Innovation Station, serving three varieties of meals in a bowl. Vegetables are making their way onto the list of
photo courtesy: www.storyofakitchen.com
available to many in the world, one third of the food being produced is turned to waste. Much of what is being thrown out is extremely nutritious, but ends up creating a larger environmental footprint. There are several ways to cook root to stem. Keep your vegetable tops and stems to saute or braise. Veggie stalks and ends can be sliced thin for a delicious slaw. Even the peels and rinds are not completely useless. In addition to using the full vegetable, purple varieties are getting a spotlight. These uniquely colored
comfort foods as consumers accept and learn more ways to eat them. Save your money on travel and instead find authentic ethnic cuisine close to home to enjoy more often. These are a few of the food trends predicted by restaurant consultants, but more are definitely springing up. This year, will ride on with a food trend or two. Even better, grab some purple cauliflower, grill it up, and include it in your bowl of sautéed plant stems with some authentic Indian spice to get in on all of the upcoming food trends.
5
Food ‘Strikes’
BY: April Johnson, AOS Culinary
The chain of people responsible for making the restaurant industry successful is a long one. Alongside the noble chefs who prepare the food in restaurants are the just as noble farmers, delivery drivers, food company employers, and countless factory workers, who work hard to pro-
livers about 45 million pounds of avocados to American supermarkets and restaurants each week. This in turn caused the price of an avocado to increase from $1.50 to $2.50. Another famous food strike was held at a Hormel packing plant in 1985. The Hormel
linarians should be standing up and fighting for justice within all aspects of the hospitality industry. We can not be bystanders to injustice. In an article in Forbes Magazine, it explains how there is an employee golden rule, which states, “treat employees the
photo courtesy: www.slate.com
vide quality food for customers day in and day out. What happens when these lesser known workers are treated with lesser wages or are forced to work in dangerous situations? What decisions should we as the future of the foodservice industry make when these injustices happen? The Economic Research Service reports there are about 30,000 food processing factories in the United States. These factories produce foods like meat, vegetables, and beverages, all which get shipped to restaurants, hotels, resorts, and other locations for people to consume. When strikes are held against these food processing factories, it puts a bump in the schedule of a foodservice establishment. Recently, a food strike occured that disrupted this normally smooth cycle. In October, there was strike concerning the production of avocados, causing the prices of avocados to rise in the U.S. dramatically. No one knows for sure what caused the strike, although some say it was a combination of wage disputes and drug cartels forcing delivery trucks to stop delivering to the United States. This really hit America hard, since Mexico de-
plant located in Austin, Minnesota, had 1,000 workers walk out on protest due to unfair wages and an unsafe work zone. An employee described the work he was required to do as follows, “it was arduous, dangerous work, butchering hogs on a fast-moving line using extremely sharp knives. Many workers began suffering from carpal tunnel syndrome caused by having to grip their cleavers, knives, and saws, which were greasy with blood and fat.” When the company began cutting wages, the strike began. The workers picketed and protested for months, until finally a national union stepped in. The workers were given new contracts and returned to work. These strikes question of ethics, not only the producers who allow poor working conditions, but also us as consumers. Is it ethical to purchase food from suppliers or stores who treat their employees poorly or who are in the middle of a strike? At The Culinary Institute of America, we are being trained to be successful. To many, being successful means succeeding in business by being honest and treating people with respect. If a company is treating their employees badly, we as cu-
way you want the customer treated – maybe even better.” Forbes presents an interesting idea. At restaurants, the focus is bringing quality service to the guests who walk through the doors. As future chefs and restaurateurs, we should learn to balance the way the customers and employees get treated. If employees are treated with respect and are cared for, they will give their best back into the business they work for. Managers should give more thought into the way they treat their employees, whether they manage a small restaurant or a large corporation. Working together towards a common goal is the only way to be truly successful. In the near future, CIA students will be the heads of restaurants and major corporations. It is up to us to dictate how the future will go. Let’s make the future bright for the restaurant industry. Remember that every person in the restaurant industry brings value to help a business succeed. Treat your future employees just as good as your customers, and we can reduce the number of food strikes in our industry.
6
LA PAPILLOTE
Entertainment
Last Block’s Puzzle Solution
Key
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
The UPS Store
Low Shipping Rates Get Your Shipments There, On Time, & Intact Moving/Packing Supplies & Boxes Domestic &International Shipping Local Pick-up Service Available Full Copy Services
Hours of Operation Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am5:30pm Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)
The Egg Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm
Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm
2600 South Road (Route 9) 845.454.3505 Poughkeepsie Plaza (Near Marshall’s)
Pool Hours Monday-Thursday: 10:00am-1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm Resident Life Monday-Friday: 7:00am-5:00pm
Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm
December 20, 2016
Graduation
7
AOS Graduating Class of December 21, 2016 Culinary Arts Group #1 Front Row: Ana Banushi, Katherine Thompson, Derek Manzer Back Row: Christian E Buengward, Michael Kolauzenk, Morgan Scholdt, Krista Bancher
Baking & Pastry Arts Front Row: Victoria Richard, Keren Contreras, Mariah Shiprey, SungHee Lee, Xiaolang Zhu Back Row: Keyla Zorrilla, Rachel Jones, Kasie Pimentel, Ashley Penzenin, Emilee Shyder, Sanghun Park, Miranda Ulrich, Jeji Lim, Sehee Hwang, Melissa Ciahcio
Culinary Arts Group #2 Front Row: Whitley Bettis, Jean Barden, Yujin Jan, Wil Bocker Back Row: Adam Urankar, Wesley Mason, Nir Sheynfeld, Lee Youngfaeg, Adam Doke, Akiia Small, Marc Squicciarini
AOS Graduation Speaker: Noah Glass Founder & CEO Olo
photo courtesy: Leslie Jennings
Noah Glass is the founder and chief executive officer of New York City-based technology company Olo, the leading provider of digital ordering capabilities for the restaurant industry. Mr. Glass began working in the foodservice industry more than 17 years ago, serving as a cashier, server, bartender, and delivery driver before founding Olo (which stands for Online Ordering) in 2005. Olo’s clients include Baskin-Robbins, Chipotle, Five Guys Burgers & Fries, Jamba Juice, Noodles & Company, and Wingstop, among many others. The company helps operators maximize revenue per square foot by delivering a faster, more accurate, and more personal experience to more than 25 million restaurant guests using the platform to order ahead
from their favorite eateries and Skip the Line®. Olo also recently launched its Dispatch delivery service, allowing guests to track their orders from courier to kitchen to delivery. An industry visionary and pioneer in mobile ordering, Mr. Glass’s accomplishments have been widely heralded. In 2006, Businessweek named him one of its Top Entrepreneurs Under 25 and a New M-Commerce Baron, recognizing his influence in mobile. Three years later, Business Insider included Mr. Glass in its Silicon Alley 100 list for being one of the “most inspiring and influential people in New York tech right now.” In addition, his thought leadership has been featured by ABC’s World News Tonight, Advertising Age, CNN, Entrepreneur, Good Morning America, Inc. maga-
zine, The New York Times, The Wall Street Journal, and more. Noah Glass holds a bachelor’s degree in political science-international relations from Yale University in New Haven, CT. He is a member of The Society of Fellows of The Culinary Institute of America and an advisory council member for the South Africa-Washington International Program, whose mission is to prepare, inspire, and support diverse new generations of South African leaders.
8
LA PAPILLOTE
Graduation
Bachelor’s Graduating Class of December 20, 2016
Christine Hood Victoria Hurst Robert Jackson IV Woong Soon Jang Yujoon Jang Luis Jara Alexandra Jenson Matthew Johnson Christopher Joesph Han UI Kang Zachary Kerekes Zoey Killion Sung Kim Caleb Kimble Tyler Kulan Adam LaRose Brittany Layne Donghyun Lee Soungho Lee Claudia LiCausi Zachary Lovenguth Liam Kai Lugo Christopher Lunsford Jr. Alexandra Lynch Kaitlyn Manahan Alexandra Marrano Jared McCarthy Keiyana Mercier Justin Miller
Amanda Monaham Frederick Moore Zarchary Moquin Kelsey Morris Sydney Motz Daniel Mucci George Musho Nicholas Musto Hannah Offenberg Rodnisha Owens Ji Hwan Park Edna Peredia Jay Perry Mark Pulanco Gregory Ras Nicole Raspuzzi Ciarra Roberts Lynn Roberts Gabriela Rodriguez Michele Romando Christian Sanchez John Schlichting Brittany Schmidt Giselle Sigala Sarah Skorpinski Raven Adams Ryan Addison Adriana Aguilera Asnia Akhtar
Thiana Anderson Mildred Appiahene Paula Aranda Meghan Arnold Robert Attisano Cortlandt Avila Ariel Ballor Maria Barrera Peter Barry Katie Bennett Emma Berg Nicholas Bernazani Aaron Best Joshua Blake Andrea Bora Nicole Carey Shawn Chilvers Leo Cho Mansoo Chung Valerie Claunch Juan Cordero Justin Craparo Ana Cruz Lucian Davis Donald DeMonico Ethan Diamant Katalina Diaz Michael DiPaolo Emily Dittmar
Laurel Dragonetti Alvin Edersheim-Haas Patrick Esteve Andrew Fedak Aimee Filippetti Julian Fontaine Michelle Fried Felicia Gane Ashley Garcia Anthony George Aaron Giebitz Laura Gonzalez Kelly Hackett Lauren Sondheimer Douglas Staurulakis Bemjamin Stone Mukarram Taalib-Din-Muhammad Cayla Taylor Erica Tengan Lalena Toro Trisha Tran Joshua Turo Emily Walker Amanda Wicelinski Anna Widdess Kate Lynn Yanders YeJin Yoon Ed Zeng
Taylor Ziegler Brianna Benson Nicholas Cantin Adam Ciota Kaitlin Egloff Kyle Kassmann Minkyung Kim Leena Klaker Cody Krung Cody Krug TJ Lewis Michael Lim Jarred London Nicole McKinnell Regan Milmore Jake Nolan Chase Obenchain Christopoher Owens Rudraneel Roy Michael Grueter Marisa Licandro Austin Maigis Vanesa Sanchez Robert Schwarz Christine Shaw Alyssa Wanish Danielle Zuchovicki
Bachelor’s Graduation Speaker: Tony Simmons President & CEO MeIlhenny Company Anthony Avery (“Tony”) Simmons is the president and CEO of the McIlhenny Company, the manufacturers of TABASCO® Brand Pepper Sauce. Mr. Simmons is the great-greatgrandson of McIlhenny Company founder and TABASCO® Original Red Pepper Sauce inventor Edmund McIlhenny. The McIlhenny Company has been familyowned and -operated since its inception, and Mr. Simmons is the seventh member of the McIlhenny family to lead the company. He is also president and director of Avery Island, Inc. Home to the McIlhenny Company, Avery Island, LA is also a botanical treasure filled with indigenous plants and wildlife as well as exotic plant species from around the world. Visitors are welcome to explore its TABASCO museum, Jungle Gardens wildlife preserve, Bird City bird sanctuary, Restaurant 1868, cooking classes, and more. photo courtesy: Leslie Jennings
Tony Simmons joined the McIlhenny Company as executive vice president in January 2000. In 2012, he was promoted to president, and in 2013, became chief executive officer. Previously, he was elected to serve on the company’s board of directors. Prior to starting work at the McIlhenny Company, Mr. Simmons spent 25 years working with and for Manitowoc Cranes. Freshly married and out of college, he began his career as a mechanic’s helper, but also spent time in service, parts, sales, marketing, and new product development, with stints in Texas, Singapore, and North Carolina. From 1993 to 1999, Mr. Simmons owned and operated Manitowoc Southeastern, an independent distributor of Manitowoc Cranes based in Charlotte, NC. An active and concerned member of the community and supporter of the environment, Mr. Simmons serves as a board
member for the America’s Wetland Foundation as well as King Ranch, and as chairman of the board of directors of the S Corporation Association. In 2015, he was presented with the President’s Distinguished Industry Achievement Award in the Industry Division by the American Society for Horticultural Science. Mr. Simmons holds a bachelor’s degree in speech from Loyola University—New Orleans, and also attended Louisiana State University. He and the company support the dreams of students at The Culinary Institute of America through The TABASCO® Brand/McIlhenny Company Scholarship, the longest-running scholarship program at the CIA.