Volume 38, No. 1
January 20, 2017
La
Papillote
RA.ME at The Egg
Post Road Pop-Up
BY: Dan Salisbury, BPS Applied Food Studies
BY: Alison Sprong, AOS Culinary
The Culinary Institute of America will soon be welcoming a new addition to campus. The school’s second “popup” concept, Post Road Brew House, is due to open February 16th. While the complete menu has not been released yet, we do know some information to the CIA’s newest restaurant. Post Road Brew House will be opening in the General Foods Nutrition Center and will
Char Su Chicken Ramen from RA.ME, the innovation station at The Egg.
In conjunction with Restaurant Associates at The Egg, the new Innovation Kitchen concept will now feature ramen. RA.ME, or “Ramen For Me”, currently serves three va-
rieties of ramen. Each bowl comes with various toppings and pastes, and all additionally come with a shoyu egg, which one can opt out of if desired. Sean Kim, a BPS Cu-
is no official menu yet, the website teases gastropub fare. The website suggests that the menu will include salads, a “Brew House Burger” and cassoulet - a casserole traditionally made with pork and white beans. Gastropubs are gaining popularity in the industry, but what is a gastropub, really? Merriam – Webster defines it as “a pub, bar or tavern that offers meals of high quality.” High
photo courtesy: Daniel Salisbury
linary Intrapreneurship student and current RA.ME cook, explained, “RA.ME looks to combine the new metropolitan style that you might find down in Manhattan, with traditional
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SGA President’s Address
BY: Kevin Markey, SGA President
It is with great pride that I am able to write this address to you, the student body. As the nation prepares to inaugurate a new president on Friday, I welcome my new role as the President of the Student Government Association. I will hold the position for the remainder of the semester, as I will be graduating from the bachelor’s program in April. My time here at the CIA has been a whirlwind of experience gained and relationships nourished, neither of which have gone unnoticed by me. Early on during my CIA career I got involved in La Papillote as a writer, covering stories as close to home as our very own maple syrup production to traveling as far as Milan, Italy to cover the World Fair. It wasn’t long before I accepted my role as the Editor-in-Chief and was allowed the privilege of deciding the topics that I hoped would drive discussions on
campus towards the future of food. During my 4th term I doubled up on responsibilities and took on a role in student government as an AOS Culinary Senator. It was during this time that I became aware of the differences between media representation and the role of student government. I enjoyed my first stint with SGA, but knew I would have to take a step back to focus on my studies and improving La Papillote to the best of my ability. After almost a year and half at the helm of La Papillote, in which I had the privilege to work for some of the most dedicated students here, I decided it was time to reestablish myself in student government and run for SGA President. The student body spoke, and I was elected to serve. I take this role very seriously, as I see myself in a position of representation to all students here. Whether you are studying baking or culinary in the AOS program or you are in BPS Applied Food Studies or Culinary Science or BBA getting your de-
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“Campus”
“Feature”
photo courtesy: www.ciachef.edu
feature both lunch and dinner Tuesday though Saturday. Dinner will be running from February 16th to June 15th while lunch will run from March 24th to May 4th of this year. This is not the school’s first pop-up concept. Pangea, a plant focused restaurant was held in 2015 and 2016. Post Road Brew House promises to be serving the beers that are brewed here on campus as well as features from local breweries such as Mill House Brewing company. Local wineries and distilleries will also be offered to guests. Although there
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quality food is no surprise when conceptualizing a restaurant at the CIA. However, Post Road Brew House seems to have a different vibe from the other campus restaurants. The restaurant will probably attract more local regulars than the other restaurants, as the cuisine and atmosphere looks to be more approachable and recognizable. No matter the concept, a new restaurant here on campus is always an exciting event. Reservations for the restaurant are now available.
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CIA News
gree in one of the many concentrations spread out between New York, California, or even as far as Singapore, I believe that it is my duty to do my very best to see to it that your voice is heard. I have the privilege to succeed a line of SGA Presidents that have accomplished great tasks and represented the student body with honor and dignity. One of those tasks that was initiated by the last SGA President and her board is an issue that I know is near and dear to many students, that of points on the weekend. The current SGA board is working very hard to ensure that this issue does not go unnoticed by the administration. While we discuss the details of this issue in the ‘Student Dining Committee’ we humbly ask for your patience. Change of any kind at an institution as logistically challenged as this one can be slow and difficult, but nothing worth the change is ever easy. Over the course of the last year since the Egg has opened, Din-
CENTER SPREAD
“Center Spread” Za’atar & Parking
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“Entertainment”
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Puzzles & Comics
BACK PAGE
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“Sports” Update
LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
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January 20, 2017
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Dan Salisbury Alison Sprong April Johnson Joe Piccirillo Alexis Brown Kevin Markey
Travis Lopez Sarah Lubitz Sean Morrill Jeff Levine Shelly Loveland
COMPACT
La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
EDITORIAL POLICY
La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability. Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Kevin Markey, Editor-In-Chief at lapapillote.culinary@gmail.com.
From the Editor’s Desk January 20, 2017
Fellow Students,
Finally the time has come, you no longer have to read the ramblings of an over-zealous Editor-in-Chief. This is my last issue running La Papillote. My tenure as Editor is one of the most rewarding times of my life. This is a bittersweet moment for me as I move on to my next venture as SGA President. I have many thanks to give to many different people that have enabled to me to do this job successfully. My first thank you goes to you, the students who read the newspaper. Without your dedicated readership there would be no reason to keep printing. Secondly, the biggest thank you possible to every writer, photographer, editor, and advisor who has supported the newspaper during my time. There is no way possible that I would have survived this experience without all of you. My time as the Editor-in-Chief of La Papillote has been filled with new challenges as well as old ones. Procrastination is nothing new and it often led to many a night editing until I was walking home as breakfast class was walking in. Though, I have had the privilege to represent the CIA at conferences at Cornell University and Washington D.C. where I gave a speech on the ‘Future of Food Journalism’. This opportunity is one that I am beyond grateful for and I will treasure these memories that I’ve made for the rest of my life. I will, as I always have, offer one piece of unsolicited advice… enjoy these moments. Yes, not every moment here is worth remembering, but there are so many that are worth it. It is unlikely that any of us will ever be in a place like this again, enjoy it, savory it, try to develop relationships with people that will stand the test of time, and you will be rewarded with an experience that will leave you in awe, as I am right this moment. Sláinte, Kevin J. Markey Editor-in-Chief
LETTERS POLICY
Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.
Kevin J. Markey Editor-in-Chief
Alexis Brown Layout Editor
NOTICE OF NON-DISCRIMINATION
The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following persons have been designated to handle inquiries regarding the non-discrimination policies: Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations
Maura A. King Director-Compliance
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Office: Roth Hall Room S324
Office: Roth Hall Room S351
Telephone: 845-451-1314
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Alison Sprong Copy Editor
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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Janurary 20, 2017
Campus
CIA News
BY: Jeff Levine, Staff Contributor
MILITARY TV SHOW FEATURES CIA A sense of purpose. Service. Making a difference. When veterans leave the military and transition to civilian life, these are some of the things they look for in a new career. Many find them at the CIA, where they apply the shared values of mastery, discipline, and teamwork every day in the college’s professional kitchens. So why do so many veterans feel right at home at the CIA? And what does it take to make the transition? These questions and more are explored in the “Purpose, Prestige, and Profession” episode of Meals Ready to Eat, a new program produced and hosted by U.S. Navy veteran August Dannehl. August walks the halls and goes into the kitchens of the CIA as he talks with faculty and two veteran students who are focused on excellence and success in their new calling. CIA STUDENTS ARE 1st U.S. RECIPIENTS OF SPECIAL CERTIFICATION FROM JAPANESE GOVERNMENT Following the successful completion of the Advanced Cooking: Japanese Cuisine course in December, nine CIA students became the first recipients in America of the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries. After reviewing this innovative immersion into the cuisines and culture of Japan, the Japanese Ministry of Agriculture, Forestry, and Fisheries authorized the CIA as the first location in the United States sanctioned to issue this special certification. The students received their bronze-level certificates after preparing and serving a kaiseki cuisine dinner as their capstone project for the course. Advanced Cooking: Japanese Cuisine launched in fall 2016 with the support of Suntory Group, one of the world’s leading consumer product companies. Offered to juniors and seniors, it was jointly taught by Chefs Martin Matysik of the CIA and Hiroki Murashima of the world-renowned Tsuji Culinary Institute in Osaka. Chef Murashima served as the CIA’s first Suntory Visiting Professor of Japanese Studies. The class, which will be offered to CIA students again in fall 2017, covers Japanese history and culture, along with the ingredients, flavors, textures, and techniques of authentic Japanese cooking. It delves into dashi stocks, rice and noodles, sushi, tempura, and the principles of
umami, as well as the cultural aspects of the Japanese dining table. The course is the first phase of a broader CIA Japanese studies initiative, underwritten by a grant from Suntory. ROLLING STONE CELEBRATES FOUR GRADS AS “ROCK STAR CHEFS” According to a classic rock song, you know you’ve made it when you get your picture in “the Rolling Stone.” Four CIA alumni have definitely made it, being named Rolling Stone magazine’s Breakthrough Rock Star Chefs of 2016. The CIA alumni who have achieved what Dr. Hook and the Medicine Show only dreamed about in their 1972 hit song are Kwame Onwuachi ’13, Abraham Conlon ’01, Roy Choi ’98, and JJ Johnson ’07 (Management). • After a successful run on Top Chef, Onwuachi opened his first restaurant this year. The article calls his Shaw Bijou in Washington, DC “the most hotly anticipated restaurant of the decade in the District.” • Conlon brought the Portuguese/Chinese cuisine of Macau to Chicago at Fat Rice, “the most delicious argument for culinary diversity.” Conlon also recently wrote his first cookbook, The Adventures of Fat Rice. • Choi made a name for himself as a food truck pioneer. He now has a brick-and-mortar restaurant, LocoL, bringing both jobs and high-quality food at affordable prices to underserved urban communities in California. “LocoL is making a long-term impact that goes beyond lunchtime.” • Johnson, a graduate of the CIA’s bachelor’s degree program in management, brought the cuisines of the African Diaspora to New York City at The Cecil. The Harlem restaurant’s sign is “a beacon, letting passerby know that inside is the incarnation of what American cuisine should be.” Rolling Stone concludes: “it’s chefs like these… who are using their notoriety to make big changes in the way we eat, think, and even understand one another.” NEW STUDENT-CURATED EXHIBIT: FIRE IN THE BELLY During the fall semester, juniors and seniors in the CIA’s Food History class researched and curated a museum exhibit for public viewing. Using primary texts, cultural artifacts, and multi-media resources, the students created “Fire in the Bel-
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ly,” an exhibit showcasing historical and cultural intersections with fire. Some themes explored in “Fire in the Belly” include: religion and fire, agricultural uses of fire, cooking with fire and spicy foods, gendered spaces, and a myriad of ways fire is harnessed in the dining room and in producing cookware. The students wrote interpretive and descriptive text to accompany each theme and produced multi-media components. Admission is free to view the exhibit, on display until April 4 in the Donald and Barbara Tober Exhibit Room in the Conrad N. Hilton Library at the New York campus. Hours are Monday through Thursday, 8:30 a.m.–8:30 p.m., Friday 8:30 a.m.–7 p.m., and Saturday 11 a.m.–5 p.m. RESTAURANT AT CIA COPIA OPENS The Restaurant at CIA Copia is now open, offering a delicious, unique experience in the heart of Napa, CA. Part of the larger CIA at Copia, the restaurant joins other offerings, such as daily cooking and beverage classes, wine tastings, and a lifestyle store specializing in home goods, providing guests with the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food and wine. Front-of-house and back-of-house roles are blended at the restaurant to create a new approach to service. A rotating array of dishes is offered tableside and displayed on carts and trays by the cooks who created them. Guests have a chance to see all of the menu items, plus frequent specials. They then take dishes that appeal to them, meeting every cook in the kitchen in the process. Beverage trolleys also move through the dining room with wines by the glass and cocktail options to complement the menu. The kitchen is headed by Executive Chef Christophe Gerard and Chef de Cuisine Chris Kennedy Aken, and the bar team is led by Beverage Manager Shannon Latting. The Restaurant at CIA Copia is located at 500 First Street in Napa, and is open six days a week for dinner: Sunday and Tuesday through Thursday from 5:30 to 9 p.m., and Friday through Saturday from 5:30 to 10 p.m. The bar is open Friday through Sunday, noon until closing. For reservations and additional information, call 707-9672555.
Photos front top to bottom- CIA Stuent certication recipients, Rock Star Chefs, Sample menu from ‘Fire in the Belly’, Restaurant at CIA Copia photo courtesy: Jeff Levine
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LA PAPILLOTE
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RA.ME cont’d
styles found in Japan. We wanted to bring ramen here on campus forward to 2017”. While still in its early opening phases, RA.ME will soon look to move on from selling pre-set bowls to more customizable options. Kim said, “we will have a set base to choose from - Tonkatsu Pork, Char Su Chicken, or Vegetarian Miso, and students will have the ability to choose their oil, paste, and toppings”. Known as OPT,
students will soon be able to top their ramen with ingredients such as charred scallion oil or marinated shitake mushrooms that were taken from the flavorful stock they were cooked in. RA.ME features “tonkatsu-style” noodles. While noodle shape and size can vary depending on the kind of broth or individual chef preference, these traditional alkaline-based noodles are thin and straight, allowing the broth to cling to
the noodles. With a pleasant bounciness and firm texture, these noodles complement each bowl nicely. Set up similarly to a Chipotle or a Panera in a “fastcasual” type of environment, RA.ME sells quite a bit of ramen to students, faculty, and the public who come to the Egg. Kim further explained the reasoning behind the concept, “As a class, we looked at the time of year, or seasonality – people want soups and noodles
in colder weather – and the fact that we have a large Asian population here on campus.” With this in mind, he and the team believed that it only made sense for a ramen concept here at the
students put their ideas, training, and countless hours of preparation to real-world use, opening the concept to the public. In the few short weeks that RA.ME has been open, there
RA.ME’s pork dumplings with dipping sauce. photo courtesy: Alexis Brown
Students watch as a RA.ME cook prepares several orders of ramen.
photo courtesy: Daniel Salisbury
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school. “Plus,” he added, “everyone loves ramen, and it didn’t hurt that the judges loved it!”. The judges that Kim alluded to was a panel consisting of faculty and guests in the culinary field. As part of the Intrapreneurship concentration, and after students complete their core classes during their 6th semester, students must come up with various concepts to present and pitch to a panel of judges during the 7th semester. After RA.ME was chosen, the students spent their 8th semester learning how to operate their concept successfully, participated in recipe development, and prepared as best as they could to run their concept in the upcoming semester. During the 9th and final semester, the
have been rave reviews. “Everyone seems to love it,” says student and RA.ME cook Sofia Kangas, “and we haven’t really had any negative reviews”. A chief complaint is the broth portions being a little short, which is currently being worked on. Although people have expressed their displeasure with the ration of noodle-tobroth, a source familiar with the concept stated, “We’ll soon have this fixed”. However, the flavors of the ramen bowls are delicious. The broth is hot, the noodles are springy, and the idea is well-executed. RA.ME is open Monday - Friday 11:30 AM -2:30 PM for lunch service, and 6:00 PM – 8:30 PM for dinner service.
The Roman Catholic Chapel of Our Lady of the Way (La Madonna della Strada)
Holy Mass Sundays 10:00AM & Noon Holy Days 12:00PM
Chaplain: Father Marc Oliver chaplainua@gmail.com Office: 845-331-0436 Cellular: 845-594-9111
ON CAMPUS
Janurary 20, 2017
Community Volunteering Opportunity 2017 Friday, February 17,
BY: Travis Lopez, AOS Culinary
Set upFebruary I: Friday, 17, 8:30 am – 12pm * Requires 2017 heavySet lifting up I:
The New York Special Olympics Winter Games are coming to Poughkeepsie February 17th - 18th. They are calling on the students at The Culinary Institute of America to be a part of the event. More than one thousand athletes and coaches from across New York State will be in the Hudson Valley for the weekend competing in the 2017 games. These tremendous athletes will be competing in Alpine skiing, cross country skiing, figure skating, floor hockey and snowshoeing. The organization needs our help. According to the Special Olympics website, New York serves around 67,162 athletes making it the largest Special Olympic program in the United States and the sixth largest in the world. As a nonprofit organization whose existence is 100% funded by donations, the volunteer force is the backbone to the organization making events like the 2017 Winter Games possible. Whether it’s helping with
registering athletes, assisting in events, cheering from the crowd, or even simply spreading the word via social media, you will be making a difference. In 1968 Eunice Ken nedy Shriver, sister to President John F Kennedy, established a day camp at her estate as a place where individuals with intellectual disabilities could exercise, compete, and reap the benefits from physical activities. 48 years later the organization is growing at a rapid pace providing over 4.7 million athletes ages eight and up in over 169 countries year round competitions. The mission statement of the Special Olympics, is “to provide yearround sports training and athletic competition in a variety of Olympic-type sports for children and adults with intellectual disabilities…this gives opportunities to develop physical fitness, demonstrate courage, experience joy.” There are certainly
Features
Saturday, February 18, 2017 Olympic village: Saturday, February 18, 2017 8:30 am – 2 pm Stewart Air National OlympicGuard village:
8:30 amFloater: – 2 pm Stewart Air Stewart 8:30Air am National – 12pm *Guard Requires National Guard Friday, February 17, 8:30 am – 3:00 pm, all venues Saturday, Fe heavy lifting Floater: 2017 Olymp Delegation in:Guard Breakdown: Stewart AirCheck National Set up I: 8:30 am – 3:00 pm, all venues 12:30 pm – 5:00 pm 8:30 am – 2 1:00 pm – 4:00 pm, all 8:30 am – 12pm * Requires Natio Poughkeepsie venues Breakdown: Delegation Grand Check in: heavy lifting Volunteer 12:30registration: pm – 5:00 pm Fl Floor 1:00 pm Hockey: – 4:00 pm, all Stewart Air National Guard 4 pm – 9 pm Grand venues Poughkeepsie 8:30 am – 3:0 Full day, Stewart Air Mid Volunteer Hudson Civic Center registration: National Guard Floor Hockey: Delegation Check in: B Olympic Village: 5:00 pm 4 pm – 9 pm Figure Full day,Skating: Stewart Air 12:30 pm – 5:00 pm 1:00 p 10:00 pm Mid– Hudson Civic Center National Guard photo courtesy: www.kintera.org Poughkeepsie Grand v Half day, Mid Hudson MidOlympic Hudson CivicofCenter Village: 5:00 pm many personal stories indiCivic Center Figure Skating: Volunteer registration: viduals who have felt the F Opening –Ceremonies: 10:00 pmtrue impact of simply giving a few 4 pm – 9 pm Cross HalfCountry day, MidSkiing HudsonI: pm the Mid Civic Center hours of7:00pm theirHudson day–to9:30 support Full Civic Center Mid Hudson Civic Center sensational mission of the SpeNatio Mid Hudson Center Full day, Bowdoin Park OpeningCivic Ceremonies: cial Olympics. Leadership is one Olympic Village: 5:00 pm Cross Country Skiing I: of the five pillars of –The 7:00pm 9:30Culipm Fi Cross Country Skiing II: nary Instate of America. I chal– 10:00 pm Hudson Civic Center Full day, Bowdoin Park lenge myMid fellow CIA students to Half Full day, Bowdoin Park Mid Hudson Civic Center rise to the occasion, and lead by Cross Country Skiing II: Civi example by becoming involved Opening Ceremonies: Snowshoe: in the 2017 New York State SpeFull day, Bowdoin Park Cross 7:00pm – 9:30 pm cial Olympics Winter Games. Full day, Bowdoin Park This unique opportunity Mid Hudson Civic Center Full d Snowshoe: involves merely giving one or Alpine Skiing: two days of your time and will be Full day, Bowdoin Park Cross C providing a lifetime of memories Full day, Holiday Mountain of joy to many people. Listed Full d * Alpine Skiing: are all of the times and events that the program is looking for assistance with this year. If you are interested in volunteering, please contact Meka Harris at Meka.Harris@culinary.edu with your name, contact information (cell and culinary e-mail), what type of volunteering you like to do and what day you are available.
* Experienced Full day, HolidayAlpine Mountain Skiers needed *
President cont’d
Full d
Closing Ceremonies: 6:00 * Experienced Alpine A pm – 9:00 pm Skiers needed Full day Mid Hudson Civic Center Closing Ceremonies: 6:00 pm – 9:00 pm * Exp Mid Hudson Civic Center Skier
ing Services has been constantly working to adjust the meal plan so the students have the best options possible. This semester has the potential to be a great one for the students of the CIA. I am proud to represent you, if you ever need anything from me or from SGA please do not hesitate to stop me in the halls and ask. I won’t make any promises other than to say, I will do my very best to listen intently and to convey your concerns to the necessary personnel. I highly recommend that if you have concerns regarding an issue here at school, you come attend one of SGA’s Public Meetings. They are every other Wednesday in the Multi-Purpose Room in the SRC, the next being February 1st, 2017 at 9:15PM. On behalf of all of us in SGA, we hope to see you there.
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Closing pm –
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photo courtesy: Matt Ivins
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LA PAPILLOTE
Features
The Rise of Za’atar
BY: Sarah Lubitz, Alumni Contributor
When I think of spices used at Shaya, the modern Israeli restaurant I work at in New Orleans, the first thing I think of is the smell of za’atar. Once I am fixated on that smell, I start thinking of specific things. I think of our pita bread, steaming as it is being taken from the oven. Our pita is served with an olive oil and za’atar mixture, and this is one of the first tastes of Shaya that you are presented with as a diner. I also cannot help but think of our Israeli salad, a bright and bold mixture, beautiful in its simplicity. Diced cucumbers and red onions are accompanied by quartered grape tomatoes. Za’atar, salt, fresh lemon zest, and a vinaigrette made with za’atar finish this salad. When ordered, more za’atar is sprinkled upon the salad. The smell of this herb blend is earthy, and it transports me to some place far away yet familiar. My knowledge of za’atar was limited before starting my job at Shaya. I decided to taste it and to truly enjoy using it at work. But, since then, I have
wanted to know more. Admittedly, writing this article made me finally get around to truly educating myself about this blend. I turned to Yotam Ottolenghi’s Jerusalem: A Cookbook to gain more knowledge. I quickly discovered that not only is za’tar a common spice blend, but it is a plant. During my reading, I learned that za’atar can be used fresh in the spring and in the summer, and it can be used dried and rehydrated throughout the rest of the year. When most people think of za’atar, they think of the spice blend that contains dried hyssop leaves, ground sumac, toasted sesame seeds, and salt. I turned to my boss, Shaya’s chef de cuisine, Zach Engel, to ask him about the blend we use at the restaurant. He told me that Shaya uses a Jordanian blend, which is composed of mostly thyme and oregano. To gain even more knowledge of the za’atar plant, my chef loaned me his copy of The Spice Companion: A Guide to the World of Spices, written by the founder of La Boîte, Lior
Lev Sercarz. In Lior’s book, he tells us that za’atar, Origanum syriacum, was an herb before it was a spice blend. He explains that this herb is the main component in the Middle Eastern spice blend of the same name, along with such spices as sesame, sumac, thyme, and other various spices, most of which vary from country to country. When it comes to be being harvested, za’atar is harvested in the wild, but is now being commercially cultivated because of the evergrowing demand for it. The most
or weekend parking lot, Carey said this would free up at least 25 parking spaces in the student lot. Another solution is to give a certain group of students privileges to park in other lots closer to campus, like the lot the facultyand staff park in. Carey said that Campus safety would monitor the cars that are allowed to park there to make sure faculty still have enough spaces to park. If there are no students who are volunteer fire fighters on campus, Carey said they would allow students to park in those designated parking spaces to free up more parking spots. Another aspect of student parking is the weekend convenience parking. Carey wants to remind all students that no matter what, your car must be moved out of convenience parking by 6 pm Sunday night, regardless of holidays, or whether there is no class on Monday. Carey suggests students set an alarm on their phones as a reminder to move their cars on time. Carey states that campus safety will tow cars if they aren’t moved on time, but he really doesn’t want to see this happen. He wants students to know that campus safety is not looking to punish students, they just want the rules to be followed. I asked Bill Carey if there is one thing he wants students to know, and he responded
with reminding students that the winter months are approaching, what students should do to make the parking lot less chaotic for everyone. Carey says that if it snows, and your car starts to get buried, to shovel the snow away from your car. Campus Safety has shovels you can borrow to get the job done. He explained how in the winter if too much snow accumulates in the parking lot, it takes up valuable parking spots for students. Also, the snow plows can’t plow in between cars, and it makes it more difficult to reach your vehicle if there is a lot of snow in between it. He also said to not let your car get snowed in, because then there is nothing you can do until spring when all the snow melts. As CIA students, we are called to exhibit professionalism. One way to show professionalism is by parking in one parking space and by moving your cars out of the weekend parking lot on time. Make everyone’s lives easier by showing maturity by following the rules. Campus Safety is not here to make your lives difficult, they just want the rules followed, or else there would be chaos if no one followed the rules. Lastly, remember that Campus Safety cares for us students and has plans in place in case our student parking lot would ever reach its maximum capacity.
Bowl of dried zatar.
Running on Empty
BY: April Johnson, AOS Culinary
With new students coming and going every three weeks, the amount of cars on campus is always changing. So, has the CIA’s student lot ever run out of parking spaces? How does campus safety ensure that there will be enough parking spaces for all of the students’ vehicles, and are there procedures in place in case the student lot reaches its maximum capacity, especially since the peak months with the highest amounts of students on campus right around the corner? I sat down with Bill Carey from Campus Safety to talk about school parking. He explained that there is a formula used to figure out how many cars students have on campus. Right now, for all of the students on campus, it averages to ½ a car per student. According to Bill Carey, there are approximately 1,100 student parking spaces including the two commuter lots. He also mentioned that recently a student could not park in the student lot because all of the parking spaces were full. To fix the problem, Campus Safety allowed the student to park in a commuter student lot. There are many procedures set in place incase a situation like the previous one would arise with more students. One solution to the problem would be to have the RAs move their cars from the student lot to a commuter student
traditional uses for za’atar are the za’atar spice blend, marinated olives, tomato salad, all from the Middle East; Shanklish cheese in Lebanon; herbal tea in Oman. Za’atar is commonly used in flatbreads and in pita bread, as well as in mixtures with olive oil. When it comes to using this herb in the kitchen, there are many options. Lior suggests adding crushed dried za’atar leaves to cheese biscuits before baking. He also suggests whisking together za’atar, honey, lemon
juice, and olive oil, and then using it for basting a Cornish hen as it roasts. (I feel like this would work for any poultry.) At Shaya, as previously mentioned, we use it with oil for pita bread, and we use it in our Israeli salad. We have also used za’atar on fresh pita chips, and we have sprinkled it in salads. I look forward to learning of more uses for this spice blend that I have come to love. Hopefully, the next time you cook, you will keep za’atar in mind.
photo courtesy: Sarah Lubitz
photo courtesy: www.ciachef.edu
Janurary 20, 2017
Swipe Right: Dating App Culture
BY: Sean Morrill, BBA Intrapreneurship
Before you get too far, my only disclaimer for this piece is that it will be largely less interview-based than the pieces I’ve written about queer issues. What you’re reading now is about sex. One of the most popular means by which we as a generation look to fulfill this need are hook up apps. Whether it’s Tinder, PlentyOfFish, HotorNot, Grindr, Hornet, Scruff, or a multitude of others, most college-aged individuals have at least one. These sites cater to both straight people and gay men. Unfortunately, however, even as I’ve tirelessly searched the internet, Apple Store, and asked many friends, Lesbians don’t have an app that is equivalent. A friend told me, “if you’re a lesbian, you’re better off just using Tinder.” Of the aforementioned apps, Grindr was the first one
available, hitting the app store in 2009. According to Business Insider, the CEO and founder Joel Simkhai created the app “out of a ‘selfish desire’ to meet more gay men.” Apps like Scruff and Hornet, two more apps for only gay and bisexual men, following Grindr’s emergence. Then in September 2012, Tinder launched, providing the first mobile “dating” app for everyone. Tinder claims that it’s not a hook up app, which some would argue it isn’t. However, a majority of people use it for that purpose, although I know two couples in 2+ year relationships that met on Tinder. As a generation, we are told that we just don’t talk to people anymore, and that’s why we resort to these apps. That answer is a little lazy. Much like many of the other explanations for our
Features down a slip n’ slide covered in peanut butter, then by all means, do it. Just be safe. Speaking of safety, let’s talk about the safety of hooking up online. These apps can track your location. According to an article published by The Independent, the Egyptian government has used Grindr to hunt down and prosecute gay men. Make sure that when you’re exploring your sexual freedom, you take care of yourself. Most of it is pretty self explanatory. In case something goes wrong, it may
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be a good move to tell a friend where you are going. Ladies, carry something to protect yourself. Gentlemen, be the kind of guy that these ladies won’t have to use pepper spray on. Finally, even if you sexted on the app, and even if you planned to hook up and have sex, nobody owes you anything. Let me repeat myself. You don’t owe anyone anything, and nobody owes you anything, no matter what events have transpired previously. And as always, practice safe sex.
photo courtesy: www.gotinder.org
actions that past generations offer. Our generation is much more open about sex, which is probably why you get to read this in a school newspaper as far as I’m concerned, these apps aren’t made for looking for love or relationships. If so desired, these apps allow users to seek instant gratification and have great, or not-so-great, casual sex with whomever wants to have casual sex with them. Whether or not you think that these apps are a good thing or you have a moral conviction against them, these apps provide a service, and provide it fairly well. Either way, stop slut shaming people who use these apps. Stop slut shaming people in general. It’s your body and you can do with it as you please. If you want to get a group of people together from Tinder to slide
photo courtesy: www.apptweak.com
Questionable Appointments Highlight Trump’s Cabinet
BY: Joe Piccirillo, BPS Applied Food Studies
Later today, Barack Obama will step down and Donald Trump will be sworn in as the 45th President of the United States. Questionable appointments highlight Trump’s Cabinet. Many Americans are questioning the capability of our new President, especially with that of his Cabinet. It has become clear that Trump is not a believer in global warming, even being so bold to say that Global Warming is a myth created by the Chinese. He has discussed plans such as dismantling the EPA and backing out of The Paris Agreement, an agreement within the framework of the United Nations Framework Convention on Climate Change dealing with greenhouse gases emissions mitigation, adaptation and finance starting in the year 2020. Trumps environmental stance is frightening to environmentalists, especially when it comes to who he has appointed in is Cabinet. Rick Perry, the former governor of Texas, has been chosen to lead the Energy Department and Scott Pruitt, the Oklahoma attorney
general to run the Environmental Protection Agency. The appointment of Rick Perry as the head of The Department of Energy has left many perplexed. In the 2011 presidential race, Perry was running for the Republican nomination. During which time he railed the Energy Department, saying he planned to abolish it if he were to be elected President. While Governor, Perry has been more than supportive of extracting Texas’ energy rich resources, notably oil. His disregard for the environment is also shown in his 2010 book, “Fed Up! Our Fight to Save America From Washington,” Mr. Perry called the established science of human-caused climate change a “contrived, phony mess.” The Department of Energy plays are large role in the design and development of nuclear weapons. It is scary to consider this much power is in the hands of a man who in the past was very critical about the very department he is heading. The absurdity continues
with Questionable Cabinet appointments continued with Scott Pruitt’s appointment as head of the EPA. Pruitt is a known ally of the fossil fuel industry, this further proves Trump’s determination to
to Pruitt’s alliances to our nation’s largest energy producers and his legal prowess, we can expect regulations aimed at the reduction emissions to be loosened or abolished. In an interview with
Future head of the EPA, Scott Pruitt ponders the existence of climate change. photo courtesy: The Christian Post
dismantle President Obama’s efforts to counter climate change and much of the E.P.A. itself. Due
the New York Times, Ken Cook – the Head of the Environmental Working Group, is quoted saying
“It’s a safe assumption that Pruitt could be the most hostile EPA administrator toward clean air and safe drinking water in history.” With these men at the helm of two very important departments of government, we can expect to take a huge step back in environmental conservation. It seems to be quite hypocritical that both Perry and Pruitt are heading agencies that they are so clearly, and openly, against the exsistence of. Although, most of Trumps plans are just speculation at this point and some might argue that the increase in industry will create more jobs, stimulating the economy. They may be right, but we must ask; “at what cost?” Only time will tell but the truth is clear that short term economic goals are being placed above in importance than long term environmental conservative goals. The results could potentially be disastrous and permanent, to the well-being of our planet.
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LA PAPILLOTE
Entertainment
Janurary 20, 2017
Entertainment
Last Block’s Puzzle Solution
Key
The solution will be in the next issue.
Word Search: Synonyms for Big & Small
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LA PAPILLOTE
Graduation
AOS Graduating Class of January 20, 2017 Culinary Arts Group #1 Front Row: Hannah Petrs Wilkinson, Rachel Zoiran Zton, Kalven Tran, Katherine Happel Back Row: Sean McLaughlin, Alex Rivas, Guilherme Pinto, Hopeton Harrell
Baking & Pastry Arts Front Row: Chung-Wen Kao, Jiyeon Kim, Nikita Goode, Erin Lamb Back Row: Lorenzo Fazio, Paul Smith, Ian Gilchrist
Culinary Arts Group #1 Row: Kyle Nantais, Andrew Herold, Victoria Newman, Christine Valk
Janurary 20, 2017
Graduation
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AOS Graduation Speaker: Terrance Brennan Chef, Restaurateur, Consultant, Entrepreneur
BY: Shelly Loveland, Staff Contributor
photo couresy of Leslie Jennings
Library Learning Conrad N. Hilton Commons: Library Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 8:00am-7:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Sunday: Noon-11:00pm Campus Store Video Center Hours: Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am10:00pm 6:00pm Friday: 8:30am-5:00pm Saturday: 11:00am-6:00pm Saturday: Noon-5:00pm Sunday: Noon-8:00pm
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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
The son of Annandale, VA restaurateurs, Terrance Brennan has risen steadily to become one of America’s most highly regarded chefs and restaurateurs. Chef Brennan cites several key experiences that have elevated him to prominence in the food world. One of the most notable was his work at the famed Le Cirque restaurant in New York City. He also honed his talents and skills in many of Europe’s finest Michelin-starred restaurants. A defining moment for him came while he was working under Chef Roger Vergé at Le Moulin de Mougins in the south of France, where he was inspired by the region’s “cuisine of the sun.” There, his signature style began to emerge. Chef Brennan took his craft back to the U.S., where he specialized in Mediterranean-inspired American cuisine. In 1993, he opened his first restaurant, Picholine, which he named after the petite green olives indigenous to the Mediterranean. The restaurant quickly became a premier dining destination, earning three stars from The New York Times, four stars from New York maga-
zine, and two stars in the Michelin Guide. Such recognition catapulted Chef Brennan’s career, and in 1995 he was awarded Best New Chef honors in Food & Wine magazine. His strong passion for artisanal cheeses prompted Chef Brennan to use Picholine as a launching pad for the presentation of the traditional European cheese course. He then extended his groundbreaking cheese service in 2001 with Artisanal, a bistrofromagerie-wine bar that gained immediate prominence as a shrine to the pleasures of fine cheeses. In 2003, he paid the ultimate “homage to the fromage” when he launched the Artisanal Premium Cheese Center, a 10,000-square-foot facility dedicated to the selection, maturation, and distribution of the world’s finest artisanal cheeses. In October 2016, Chef Brennan opened The Roundhouse by Terrance Brennan, a farm-inspired restaurant in Beacon, NY. Striving for excellence every day, Chef Brennan brings passion, creativity, and enthusiasm to each project. As a successful industry consultant, he has shared his vast knowledge with such notable
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)
companies as Fresh Direct, Starbucks, Williams Sonoma, Neiman Marcus, Sherry-Lehmann, British Airways, and Air France. A frequent guest on the Today show, Chef Brennan has also appeared on PBS, the Food Network, Martha Stewart Living Television, Anthony Bourdain: No Reservations, the CBS Morning News, The Early Show, and Live with Regis and Kelly. He is the author of Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home. Chef Brennan is also the proud holder of the Guinness World Record for the World’s Largest Fondue. Created on the Today show, the one-ton fondue helped serve 5,000 meals for local charity City Harvest. In 2016, Chef Brennan joined CIA President Dr. Tim Ryan ’77 as host of Chefs for Clearwater. Held at the college, the event brought together leading Hudson Valley chefs with the CIA and the Clearwater organization to raise awareness of critical issues involving sustainability and food ethics and how they relate to the Hudson Valley watershed.
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
LA PAPILLOTE
Sports
Steels Sports Recap
BY: Alexis Brown, AOS Baking & Pastry
Steels Basketball The CIA Steels men’s basketball team has struggled through their first half of the season, working through their lineup that changes constantly. Four seniors graduated and finished their season in the middle of December; due to bachelors graduation, and two other key contributors took advantage of study abroad opportunities. Under Coach McEnroe’s leadership, the new team has had little time to practice together, and some of the second year players are occupied with rigorous fifth term classes that are late nights or on Saturdays. The student athletes put their education first and this prevents some of these
students from attending practices and games. Last games starting lineup consisted of four of the five returning players with their positions: David Aracama (guard), Vincent Dunbar (guard), Tarik Rodrigues (forward) and Michael Riley (forward). The last starter is freshman Colten Griffen (center). Aracama, one of the major players this season, leads the team in points per game and assists per game. The steels next two opponents are Five Towns College and Albany Pharmacy and Health Sciences. “Five Towns is a new team we have not played yet and Albany Pharmacy should be a tough team based off of
last year,” said Tarik Rodrigues. The team is going into the next couple games open-minded with more preparation for what they will face on the court. Steels Tennis Last seasons Steels Tennis team finished as conference champions and set high standards for this spring. So far, there have been about twenty students that are interested in trying out this tennis season. Head Coach Serge Nalywayko and Assistant Coach Dennis Anderson do not want students to hesitate for information and can stop in to see Serge in Room 16 inside the SRC to get practice times and season schedules.
CIA Steels 2017 Basketball team and 2016 Tennis team.
Men’s Basketball Box Scores
Date
12.4.16 12.10.16 12.11.16 12.17.16 1.8.17 1.14.17 1.15.17
Opponent
Ulster County Community College Berkeley College of New Rochelle Vaughn Word of Life Bible Institute SUNY ESF Dutchess Community College
The students on the tennis team are all in different areas of the programs at the CIA, and it is usually the most co-ed team on campus. Students are expected to work hard and be committed to coming to practice and scheduled matches throughout the season. Although a portion of tennis can be individual, team players are wanted to make the season a great experience for everyone. “We hope to repeat another very successful season,” said Nalywayko. Practices and home matches are held at Dutchess Racquet Club: 375 Salt Point Turnpike Poughkeepsie, NY 12603.
Club Sports Men’s Volleyball just started practicing, and it is never too late to join the team. Practice is from 9:00pm- 11:00pm every Tuesday and Thursday in the SRC gym on the far court. Coach Jamie Florian is always searching for new talent positive attitudes. Intramural Sports Floor Hockey is still accepting signups at IMLeagues. com, and starting next Monday January 23, there will be open gym every week. For more information see Frank Risole in Room 15 in the SRC.
photo courtesy: www.ciachef.edu
Score
L, 84-40 L, 120-32 L, 101-32 L, 75-33 L, 76-68 L, 104-32 L, 80-55