May 26, 2017 Issue by La Papillote

May 26, 2017

Volume 38, No. 7

Papillote

Innovation on a Stick

BY:Tim Slavin, AOS Culinary Arts

Pincho is the newest concept to open up in the Innovation Kitchen, and it’s taking The Egg by storm. “The World on a Stick,” is Pincho’s theme, and their offerings are nothing short of diverse. From Greek to Japanese to South American, Pincho takes its guests on a culinary tour of the world. It seems all of the hard work put in by the students in the Intrapreneurship Bachelor’s program has paid off, as Pincho has quickly become one of the most popular destinations for diners at The Egg. Beating three other concepts to win a spot in the Innovation Kitchen, Pincho was the brain child of Portia Fergus. Fergus and her classmates have been working on bringing this concept to life for the past fifteen weeks, developing everything from recipe costing and scaling to logo design. The students are expected to plan out every detail of

opening a new restaurant as part of their degree. Kyle Wagner, General Manager of Pincho, said, “I recommend to anyone that wants to open a restaurant to go through the Intrepreneurship program. I want to go back to the old owners I worked for and say ‘I understand now’.” The Intrepreneurship program allows the students to practice opening a restaurant without investing their life savings. The students are responsible for maintaining a balanced budget by managing food and labor costs and marketing their concept. During their opening week, they received feedback that the portion sizes were a little small, so they listened to their guests and increased the portions. Understanding the market and being able to adapt and respond to their needs is very important in running a business, especially one as volatile as a restaurant. Pincho’s staff has executed this with grace.

Cont’d on Pg 5

Pinchos offers various skewers, sides, and their housemade chips.

photo courtesy: Dan Salisbury

Life Around the Kill

BY: Mike Feist, BBA Food Business Management

The Maritje Kill stream has a rich and varied history, dating back to the Dutch in the 1600’s. photo courtesy: Mike Feist

“Campus” Summer Activities

“Features” Summer Activities

P 4-5

You know that little stream that runs right around the townhouses? If you live anywhere south of the lodges or off-campus, you might not have even seen it. This one’s a bit overshadowed by the other wide, fast-flowing river at our campus, the much larger Hudson River. The stream by the townhouses is called the Maritje Kill, a name which sounds rather ominous, especially when paired with a few “Danger, Keep Back” signs nearby. The Kill has a story that’s barely been told or even researched, a story of this property before the Jesuits lived here. The CIA archives are full of papers, articles, and stories on the Roman Catholic society that built Roth Hall, who called it “St. Andrewon-Hudson”. However, people have lived on the land around this river since North American prehistory, dating back to around 1700 BC. In 2003, an archaeology company found a site on the river that indigenous peoples

Papillote En

CENTER SPREAD

“Features” Bachelor’s Trip

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used to grow crops, and with it they found stone tools, projectile points, and fire hearths. The river and its banks provided these peoples with clean water, fish, edible plants, and a desirable area for settlement. If the Maritje Kill ever had a name at that ancient time, it’s completely lost. New York was first colonized by the Dutch, who came in the early 1600s to settle it as New Netherland. The Dutch named the river using their word for creek – “kil”, and “Maritje”, meaning “little Mary” in Dutch. Who Mary was may remain a mystery; even Franklin D. Roosevelt, then known as leader of the free world, wrote in a letter in 1936 that he, a native of the area, didn’t know who Mary was. The kill ran right through Roosevelt’s property too, and some of that later became a park with hiking trails crossing the kill. After the Dutch came the

Cont’d on Pg 4

“Graduation”

BACK PAGE

P 8-9

P 12

“Science” Yeast

LA PAPILLOTE

Editorial

Papillote

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

May 26, 2017

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Dan Salisbury LAYOUT EDITOR Alex Talbot ADVERTISING MANAGER Sue Haug CONTRIBUTORS Mike Feist Alex Talbot Lauren Byrne Shelly Loveland Tim Slavin Matt Ivins

Kori Hogan Fredrick McCollum Sean Morrill Amanda Grega Joe Piccirillo Stephanie Smida

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

From the Editor’s Desk May 26, 2017

Dear Fellow Students,

The start of a new term can be pretty hectic, but it also signals the beginning of a new iteration of the Innovation Kitchen at The Egg. The skewers are great timing for the summer semester, and they’re pretty tasty as well. The Cuisines and Cultures trips are truly an incredible experience, and after spending two weeks in Peru I can say that it was definitely one of the highlights of my time here as a CIA student. However, I was not the only student to go abroad during spring break; this issue, we’re featuring four students from the four different trips to give their indiviudal perspectives and an inside look at Peru, France, Italy, and Spain. If you have your mind set only on the States, Tim Slavin has a review of the San Pellegrino World’s 50 Best List. The American culinary scene has been on the radar for some time, but the U.S. is starting to get some serious accolades and awards in the food world. As I’ve made it pretty clear, it’s summer! Lauren Byrne has a few great reccomendations for things to do around town and beyond - it might be worth adding that kayaking at Scenic Hudson’s Long Dock Park in Beacon is a great way to get out and explore. For the more scientifically inclined, Stephanie Smida, our resident Cul Sci expert, has a great article on the use of yeast in various applications. The next time you’re sampling a beer or snacking on a slice of sourdough bread, say thanks to the power of yeast for making it all possible. Catch her article on the back cover. Lastly, thanks to you, the reader, for your continued support! If you have questions or comments, always feel free to reach out to our email or Facebook page - we’d love to hear from you. Sincerely, Dan Salisbury

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: Dan Salisbury, Editor-In-Chief at lapapillote.culinary@gmail.com.

LETTERS POLICY

Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.

Dan Salisbury Editor-in-Chief

Alex Talbot Layout 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:

Joe Piccirillo Social Media Editor

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May 26, 2017

Campus On a Stick cont’d

Pincho GM Kyle Wagner (Right) stands with members of the opening team.

The Intrepreneurship students originally presented four different concepts for consideration two semesters ago. A BBQ theme, an Arepas style restaurant, an Indian concept,

and Pincho were all in the running. In the end, Pincho won the bid, and the bachelors students began to rally behind the idea of diverse offerings all served on a stick. Pinchos are classic in Latin

photo courtesy: Kyle Wagner

culture and feature a wide variety of foods cooked and served kebab style. While this concept is open and welcoming, there was a lot of work to be done to flesh it out completely. “We did recipe

testing and research every Friday for fifteen weeks.” Wagner said. “There were fifteen different logos that we had to choose from, eliminating one or two each week. The logo we decided on has font that was actually handwritten by the designer.” The team also had to debate with the school over naming their restaurant Pincho. “In Peru, the word Pincho is slang for…a certain part of a man, and the school wasn’t going to allow us to use the term.” However, the students made their case for the authenticity of Pinchos and the popularity of both the name and concept worldwide. They convinced the school to move forward with the name and became one of many rallying points for their class to grow stronger as a team. On the back of all of Pincho’s employees’ hats says ‘Stick Together’. It’s a testament to their commitment to their restaurant and to each other. If you haven’t had a chance to check out Pincho, go eat there soon as the concept is only running for nine weeks. Students can choose from Chicken Satay, Greek Chicken, Pork, and Tofu with Eggplant. Each plate

gets two sides which range from rice to grilled flatbread, summer vegetables, Japanese Hibachi salad, or Pincho’s house made chips. The chips are also available for retail purchase at The Egg. Pincho also offers a refreshing iced tea to drink. The skewers have different spices and sauces that pair with each meat and deliver a ton of flavor in every bite. I have had the pleasure of eating there twice, and both times I walked away happy and full. The whole meal had balance and a fantastic depth of flavor. Pincho also plans to run specials throughout their nine week run. The first day they opened, they had a duck liver skewer. Look for more creative specials to come in the future. So get in, grab the world by the stick, and enjoy some Pincho. Kyle Wagner’s recommendation? Chicken Satay with Japanese Hibachi Salad and Grilled Garlic Flatbread.

Summer Activities in the Hudson Valley

BY: Lauren Byrne, AOS Baking and Pastry

Summer is finally here and the warm weather is back! The lodge patios are open for barbeques, students are making Memorial Day plans and its’s time to take advantage of these gorgeous weekends. With the CIA located in the Hudson Valley, we are at a great advantage for being near a multitude of local attractions and events. The surrounding areas host dozens of wineries, artsy towns and mountains just waiting to be climbed. With a handful of weekends left before summer break, here are a few weekend options to get you out of the dorm!

Go on a Hike •With over 200 state parks in New York, there’s plenty to choose from when planning a day trip to the mountains. Try going across the river to Mohonk Preserve which gives you beautiful views from their rocky mountain cliffs and moderate level trails surrounded by several lakes and ponds. • After the Preserve, hike on over to Minnewaska State Park (connected to Mohonk) which is great for mountain biking, horseback riding or swimming. • If you want to stay on the east side of the Hudson, head to Mount Beacon for easy hikes to breath-taking views of the city of Beacon from a thousand feet up. • With the Appalachian and Catskill mountains close by, there are endless hiking options for those breezy summer days when you need to get away.

Walk over the Hudson • For the summertime boos, take an afternoon stroll across the Hudson River on the Walkway over the Hudson. Located six miles south of the CIA, this attraction could not be any closer and conveniently is free. • The Walkway over the Hudson is a great place to get to know a new friend or spend time with some old ones! If you are in to photography, it’s time to dust off your DSLR and take some remarkable photos of our great river. • From now until August the park is open from 7am to 8:30 pm.

Day Tripping in Beacon • After your climb up Mount Beacon, you should stop and spend a day in the artsy community of Beacon. Only a 20 minute drive from Hyde Park and you’re transformed into a creatively charged town with dozens of galleries, hipster coffee shops and even a waterfall at the end of Main Street. • Check out Dia:Beacon, which is an old industrial building transformed into a one of the largest collections of modern art in the country. Located a quick 5 minute walk from the Beacon train station and you’ll find yourself staring at Andy War-

Head to Beacon, where the best of nature and man collide.

hol’s Shadows, Richard Serra’s steel sculptures and dozens more pieces from modern artists. A real treat for the art fanatic! • If you’re not sold on this town yet, believe Olivia Wilde, who on a recent stay in Beacon quoted the town as “friggin lovely, gorgeous and delicious.”

Storm King Sculpture Park • A 13 mile trek from Beacon lands you in Storm King park, New York’s largest sculpture collection and open-air museum. • Stroll across its 500 acres to walk under sculptures from Roy Lichtenstein and contemplate modern pieces from

photo courtesy: Vinartculture - WordPress.com

Alexander Calder. Prepare to be mesmerized by the colossal structures. • If you are a huge Aziz Ansari fan like I am, you can catch a visual of this park in the ninth episode of his new season of the Netflix hit, Master of None.

Cont’d on Pg 8

LA PAPILLOTE

Features

The Kill cont’d

Remains of the bridge still stand today.

British colonists. Around Hyde Park, most of them worked as farmers and built farms all around the area, including many around the kill itself. Mills were also built all along the Kill to grind the grain they harvested and process trees from the forests into lumber. The mills themselves are long

photo courtesy: Mike Feist

gone, but there are still dams, retaining walls, gravestones, wells, and even a few buildings all along the Maritje Kill from its source in the northeast of Hyde Park all the way down to the train tracks. Some of the farmland (and parts of the current CIA campus) came to be purchased and farmed by an

ancestor of FDR, his great-grandfather James Roosevelt. Today, the river is mostly an overlooked small stream running through the woods. West of Route 9, those formerly inhabited areas are now an overgrown and forgotten land. East of Route 9, parts are protected by the Home of FDR or the Maritje Kill Critical Environmental Area, a town-designated area for rare and sensitive plants and animals. One part that has no such protection, however, is the 300 acres opposite the highway from our school. It was one of the many farms around the Kill, and once the Jesuits moved to Hyde Park, they owned and farmed that land, but the CIA never purchased it. This past year, plans were submitted to build Bellefield at Historic Hyde Park, a massive project to include two hotels, houses, apartments, conference centers, restaurants, food halls, spas, and likely more. Interestingly, Bellefield also plans to establish a working farm on the property, a fitting tribute to what it had been used for, likely for centuries. It’s a similar story to that of the Hudson River State Hospi-

The master plan for the campus as submitted by the architectural firm Noelker and Hull.

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tal, also on the east side of Route 9 just down the road. The hospital opened in 1871 to treat mental illnesses, and a priest of St. Andrew’s regularly hosted Mass there. The hospital closed in 2003 and is now being torn down to be replaced with another development, with houses, apartments, and space for retail shops and hotels. The CIA also has had plans to expand more north, even past the Maritje Kill. A few years ago, the school contracted their primary architectural firm, Noelker and Hull, to design a master plan. The school has previously contracted this firm to design the Egg, townhouses, lodges, Marriott Pavilion, and Anton Plaza. For this most recent master plan, they proposed developments includ-

ing a road from the townhouses through all of the school’s woodland property to Route 9, about where the liquor store is. The plan also included an enormous building and parking lots toward the Hudson River, just north of the Kill, with another road directly east to Route 9. It’s likely the proposed roads meant to allow the campus to expand even more in the forested area, but it’s unclear whether the architectural firm’s work was approved or is still planned.

The scenic river has the ability to transport one off-campus. photo courtesy: Mike Feist

photo courtesy: Mike Feist

ON CAMPUS

May 26, 2017

Features

America Reigns Supreme in San Pellegrino’s World’s Best List

BY:Tim Slavin, AOS Culinary Arts

San Pellegrino releases its highly anticipated list each year. photo courtesy: www.theworlds50best.com

It has been a great year for America’s culinary scene. The United States won Gold at the Bocuse d’Or in January for the first time in the history of the competition. Eleven Madison Park, the 3 Michelin star restaurant of Daniel Humm and Will Guidara in New York City, was named The World’s Best Restaurant by San Pellegrino. After that, Dominique Ansel, who is based out of New York City, was named Best Pastry Chef in the World by San

Pellegrino. Solidifying America’s world dominance in the culinary world, more American restaurants placed in San Pellegrino’s Top 100 Restaurants than any other country. America had 14 restaurants named in the Top 100, with France coming in second place with 10 restaurants. What a time to be alive and cooking in the United States of America. Once known as a country that predominantly consumed

processed foods and had little national culinary identity outside of hamburgers and fast food, America has been on the rise as a culinary powerhouse for many years, taking 2nd place at the Bocuse d’Or in 2015 with Chef Philip Tessier leading the culinary team. The Michelin Guide in 2017 awarded 14 US restaurants with 3 stars, the most awarded since the Michelin Guide came to America. In addition, Washington D.C. was added to the list of US cities that the Michelin Guide now covers, joining Chicago, San Francisco, and New York City. Long gone are the days where the rest of the world scoffed at the idea of America being a culinary leader on a global scale. This movement in America started slowly over the last few decades with the emergence of Food Network, Bon Appetit and Food & Wine Magazines, and a growing number of thoughtful, talented chefs that aimed to answer the question, ‘What is American Food’? There have always been regional standouts with the cuisine of New Orleans to the Seafood-centric cuisines of the coast. The South always boasted an identity and culture separate from Southwest cuisine, but where did the lines begin to blur between regional and national identities? What has taken shape from this culinary renaissance is that American food is defined not only by its incredibly diverse regional fare, but by the influences and traditions that are brought

Those with the honor of being named on the list celebrate accordingly.

to our nation of immigrants. In many ways, American cuisine is a mish-mash of the cuisines of the world, shepherded in throughout our history through immigration. Our national cuisine went from being an amorphous ideal to revelatory realization that what defines us is the sum of our parts. American cuisine is Cajun/Creole food. It is Southern and Southwestern. It contains pieces of our Native heritage, as well as Eastern and Western influences, from the Scandinavian Peninsula to India. American cuisine celebrates the incredible food history it has always had, combining it with the ingredients, techniques, and processes from hundreds of cultures, unhindered by any sort of dogma, and utilizing them to create a distinct, unique style. Ultimately, America’s national food identity is still growing, constantly evolving and changing shape to accommodate a world that is truly a global village where ingredients from Australia can arrive at our doorsteps within two days. What is known is this: We have found a way to take the best of what every other country in the world does well, make it our own, and win gold for doing it. If that’s not the American Dream, then what is?

U.S. Restaurants landing on San Pellegrino’s World’s Best List are as follows: Eleven Madison Park – 1 Blue Hill at Stone Barns – 11 Le Bernadin – 17 Alinea – 21 Saison – 37 Cosme – 40 Momofuku Ko – 58 Benu – 67 French Laundry – 68 Chef’s Table at Brooklyn Fare – 82 Atelier Crenn – 83 The Restaurant at Meadowood – 84 Per Se – 87 Notable CIA alums working at these restaurants include: Christine Langelier – General Manager, Blue Hill at Stone Barns. Alanna Maldonado – Event Manager, Blue Hill at Stone Barns. Chris Muller – Chef de Cuisine, Le Bernadin. Grant Achatz – Executive Chef/Owner, Alinea. Jon Schafer – General Manager, Alinea. Enrique Olvera – Chef/Owner, Pujols (no 20), Cosme. Eli Kaimeh – Chef de Cuisine, Per Se.

photo courtesy: www.theworlds50best.com

LA PAPILLOTE

Features

France

BY:Sean Morill, BBA Business Management

Ask any of the BPS students who go on the one of many Cuisines and Cultures trips offered here at the CIA about what their trip was like, and they will often launch into lengthy explanations of the various sights, sounds, foods, and one-in-a-kind adventures they experienced while out in another part of the world. The Cuisines and Cultures trips typically last around two weeks; while one can expect to have an amazing time, there’s a little bit of work involved as it is a three-credit class. However, all of the classwork is geared towards informing students on the rich and diverse history of the cultures that the trips focus on. Whether you choose Italy, Spain, France, China, or Peru, you’re going to make memories that last much longer than that three hour Michelin-starred lunch did. In this feature, students returning from the April Cuisines and Cultures trip open up about their incredible experiences abroad.

What is one thing that you found surprising or memorable about the food or the culture? One thing that I found surprising about the culture in France was how slowly things move. Professor Zhen had told us about it multiple times, but you don’t really understand what it means until you sit through your

first three hour dinner, or wait twenty minutes for the server to approach you at a café. Also, when we were in Paris, we went to a Moroccan cuisine Demo, and it was interesting to learn about the number of North African

immigrants in France, and how they’ve affected France’s food culture.

What were some of your favorite sites?

We went to Paris, Camembert, St. Malo, Bayeux, Chateau Thierry, Reims, and Strasbourg. My favorite sights were the chalk tunnels and cellars that all of the Champagne Producers

store their wine in, the dairy farm in Camembert, and of course, the Eiffel Tower.

Italy

BY:Amanda Grega, BBA Business Management and Applied Food Studies

What is one thing that you found surprising or memorable about the food or the culture? What I found very memorable about the cuisine over in Italy is everyone’s perception and feelings towards the food they consume. Here at the Culinary Institute of America we are taught to really pay attention to every ingredient that goes into our dishes when cooking, but in Italy, that ideology starts from

What were some of your favorite sites?

My fellow classmates and I in the Italian Global Cuisines trip were lucky enough to experience five different cities in the northern region of Italy including Verona, Bressanone, Udine, Treviso, and Venice. Not only did we get to visit multiple wineries and eating establishments, but we also got to experience cheese making, biological farming, cooking classes with renowned chefs, and a slew of other things that truly immersed us into the Italian culture of Northern

Italy. Some of our favorite sites had to include visiting the “castle town” of Soave and enjoying a delicious lunch at Enoteca II Drago where we got to sample local wines and dishes, taking advantage of one of our free days and traveling to the Alps to picnic outside of a “sunken city” equipped with miles of beaches, and finally enjoying one of our last nights taking part in a cooking class, wine tasting and dinner at the Bastianich Estate.

the very beginning of the ingredient’s life, not just in the cooking process. Farmers, gardeners, and chefs all believe that what they fuel their bodies with should be the best that it can possibly be. This translates into a reduced use of pesticides (or none at all), less handling, and less worry about outside appearance but more on

what it tastes like. Producers, suppliers, distributers and restaurants alike also prefer to use solar power to make less of an impact on the surrounding community. And trust me… all of this added up to the making of the most amazing food I have ever eaten.

May 26, 2017

Bachelors Trip

Peru

BY:Fredrick McCollum, BBA Business Management

What were some of your favorite sites?

I went on the Peru trip. We spent two weeks there. One of my favorite places that we went to was the Moria salt mines. The cool part about this place was that the salt came from a concentrated source inside the mountain. A stream runs through the mountain and carries the salt into the beds. it is one of only a few places in the

world where this occurs naturally. The “mines” have been there for several generations and is owned by the community nearby.

What is one thing that you found surprising or memorable about the food or the culture?

Spain

BY:Joe Piccirillo, Applied Food Studies

Traveling through Spain provided a deep insight and understanding on one the world’s most influential countries. Spain boasts beautiful architecture and art, vast historical sites, great wines, but mainly delicious food. From various tapas to paella, Spain’s food reflects geography and seasonality. The largest influence on Spain’s cuisine has been the long lasting effects from the

various cultures that settled in Spain and the Spanish conquest of the Americas. Through these events many different foods have been brought to Spain, somehow all melding together to create something that is uniquely “Spanish”. Many cultures, have passed through or settled in Spain. Each bringing their own influence on the history of Spanish food. These cuisines differ geographically,

I was surprised at how diverse the food could be in Peru. There are many different cultures in the country. We had several different styles of food that are traditional to the unique immigrants of that area., including Creole-Peruvian, Afro-Peruvian, Japanese, Chinese, and Amazonian. Each group used similar ingredients in

a completely different way. Peru is a mega-diverse country, meaning there are 84 different microclimates. The gives birth to many different plants and wildlife that can be used for food. It was great to see how diverse the food could be on just one street.

of Andalusia. The footprint left behind from the Moors is very prevalent in Andalusia’s history. This influence is shown through the Mosque-Cathedral in the city of Cordoba. The MosqueCathedral of Cordoba is the most important monument of all the Western Islamic world, and one of the most beautiful. The site was originally a small temple of Christian Visigoth origin, the Catholic Basilica of Saint Vincent of Lérins. When Muslims conquered the Iberian peninsula in 711, the church was first divided into Muslim and Christian

halves. This sharing arrangement of the site lasted until 784, when the Christian half was purchased by the Emir ‘Abd al-Rahman I, who then proceeded to demolish the original structure and build the grand mosque of Córdoba on its ground. Córdoba returned to Christian rule in 1236 during the Reconquista, and the building was converted to a Roman Catholic Church, culminating in the insertion of a Renaissance cathedral in the 16th century. The effect these transitions between faiths had on the architecture is something truly unique.

depending on where and who settled in certain geographical locations. The Phoenicians left their sauces, the Greeks and Romans introduced Spain to the wonders of olive oil as well as viticulture, Moors, and Jews integrated elements of their own cooking into that of Spain. On my trip to Spain, most of our two week stay was spent in Spain’s southern region

LA PAPILLOTE

Around Campus

Summer Activities cont’d Festival Time

Farmers Market in Rhinebeck • On any given Saturday in Rhinebeck in the summer, you will find couples, families and friends milling about the streets of Rhinebeck. This quaint New York town is not to be missed with its tree-lined streets and quirky shops. When wandering around the main drag, it’s likely you will find a cozy restaurant every block or so. Feel free to check out Calico for a casual Saturday

night dinner or Le Bistro for your Sunday brunch tradition. • Head there Sunday morning to tour their local Farmer’s Market to peruse local quality ingredients such as fruits, vegetables, cheese and honey. The farmer’s market is open every Sunday from now until late November; nothing says summer like walking around a farmer’s market to support your local community.

CAREER DAY MONDAY, JUNE 5

• Here in the Hudson Valley, we seem to have an endless supply of delicious, crisp apples and what better way to celebrate the apple than to make cider! New York natives Albert Wilklow (of Wilklow Orchards) and Devin Britton did just that and their establishment is called Bad Seed Cider Company. One trip to their year-round tap room shows you these guys know how to have a good time and to kick off fourth of July celebrations, they are hosting a Cider and Sausage festival on July 2. Hyde Park Sausage Company will be on hand for sustenance and Cake Artist café will be supplying the desserts. Tickets are $25, for more information check out their website at badseedhardcider.com. • If you’re more of a wine-drinker, local Benmarl Winery (the oldest vineyard in America) and Marlboro Winery will be hosting a Sangria Festival on July

at the CIA

BALDOR AT THE MARRIOTT PAVILION

15. Tickets are $20 now or $25 at the door with BBQ and vegetarian options for food at Benmarl Vineyards in Marlboro, NY.

White Water Rafting Trip • If you’re feeling more adventurous, the SRC is hosting a white-water rafting trip on July 8. It’s only $25 for students and it’s fun, way to enjoy the outdoors in an exciting way.

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Waste Not! Reimagining Food Usage for a Sustainable Future 10–11 a.m., Marriott Pavilion Ecolab Auditorium Join Michael Muzyk ‘80, president, and Thomas McQuillan, sustainability director, as they discuss the pioneering system that made Baldor Specialty Foods a zero-waste facility. Hear about challenges, solutions, and new career opportunities in the movement to end food waste.

The Future of Food 11 a.m.–2 p.m., Marriott Pavilion Conference Center Baldor invites you to explore our industry’s future at an interactive food show featuring artisanal farmers, hot startups, and everything in between. Go on a step-by-step journey through the supply chain and learn about emerging trends and innovations.

CIA CAREER FAIR Career Fair Booths 11 a.m.–4 p.m., Student Recreation Center Gym Meet and interact with more than 120 companies—including the #1 restaurant in the world, Eleven Madison Park—coming to the CIA looking to fill externship and job positions. The career of your dreams could be in the house!

CIA MAJOR DAY A Taste of Culinary Science—Lab Tour & Tasting 1–2 p.m., Culinary Science Lab, Colavita Center, Lower Level Kick off Major Day in the culinary science laboratory. Check out the equipment and sample foods produced using a variety of food science techniques. After your tour, head to Farquharson Hall to register for the $1,000 bachelor’s scholarship drawing and other prizes! Major Day Showcase 2–4 p.m., Farquharson Hall Find out how CIA bachelor’s majors and concentrations lead to awesome careers. Talk with students, faculty, and deans, and enjoy speakers, demos, and refreshments. You could even win a $1,000 bachelor’s scholarship!

Seeking food entrepreneurs to join the POK community. Available for caterers, food truck operators, retail or wholesalers, new & existing businesses, cooking or nutrition instructors, food concept developers, pop-up restaurant pilots, and more.

We have 3,000 sq. ft. of commercial grade food prep, cooking, packaging, and storage space that is fully equipped for your use. Located in a beautiful historic building within a vibrant and diverse community of entrepreneurs, culinary enthusiasts, and artists. Kitchen rates are affordable at $25/hour and the hours are flexible.

Join POK!

To learn more and apply for space, visit middlemain.com/kitchen, email us at underwearfactory@hudsonriverhousing.org, or call 845-337-0263.

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5/21/2017 May 26, 2017

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Restaurant FOR SALE

Calico Restaurant & Patisserie located in the heart of Historic Rhinebeck, NY village. Restaurant and pastry shop owned and operated by CIA graduate for 23+ years. Long term very favorable lease. Boutique restaurant and pastry shop has Two kitchens- 1) Full ala carte 2) Air conditioned pastry kitchen with sheeter. Excellent turn key opportunity for Chef and Pastry Chef team. Please contact Anthony Balassone (845)876-2749

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LA PAPILLOTE

Graduation

AOS Graduating Class of May 26, 2017

Culinary Arts Group #1

Front Row: Brandon Barrios, Amanda Wood, Jennifer Chino, Sungma Cho Back Row: Albert Mendez, Jisung Chung, Chaoyi Wu, Hyuk Jun Lee, Alexander Blasquez

Baking & Pastry Arts #1

Front Row: Madison Thomson, Caterina Da Silva, Turner Johnson, Alexandra Loewy, Olivia Weiclner, Grace Scheler, Alegra Fonseca Back Row: Raven Bynon, Brittney Boyden, Alicia Sedgwick, Valeria Roberts, Lane Rosen, Claudia Hansen, Abigail Hoffman

Culinary Arts Group #3

Front Row: Majestic Lewis-Bryant, Seungjun(Ray) Lee, Joseph Marciano, Jessica Romero, Clair Barthelemy, Jasmine Shutte Back Row: Tatiana Emmanuel, Adam M. Medine, Krusta Groan, Tushawn Lackey, Hishem Dlab, Lane Karns, Rohan Tseliappa,Michael Gonzala

Culinary Arts Group #2

Front Row: Micheal Shroeder, Khalinta Otts, Briana Cordero, Rebecca Huuentis, Michael Warner, Youngmin Shin Back Row: Alex Dabiere, Tim Culp, Aitor Bischoff, Ilya Jatskov, Kungwon Kim, Daniel Melendez,Woohyung Kim

Baking & Pastry Arts #2

Front Row: Laura Chacon,Kayla Z. Pettoyos, Hanna Kalov, Jamie Vajtele, Back Row: Shaiane Murphy, Amanda Harold, Linn Gutierrez, Cole Isaacs, Elizabeth Steinke, Marisol Santiago, Elora Duffett

Culinary Arts Group #4

Front Row: Jeremias Fuentes, Luis E De La Cruz, Austen Orrell, Evelyn Greene, Cheyenne St. Arnold, Katelyn Sivillo, Jun Young Kim Back Row: Mark Passer, Connor Cummias, Isaiah Ruffine,Forrest Sweeney, Alisianna Heath-London, Rian Rogan, Joon Seok Lee, Matt Schatzmon, Amber Henderson

May 26, 2017

Graduation

AOS Graduation Speaker: Alex Raij

Founder, Chef, Owner of Txikito, El Quinto Pino, La Vara, and Tekoá

BY: Shelly Loveland, Staff Contributor

photo couresy of Leslie Jennings

Alex Raij is half of the husband-and- wife team behind Txikito, New York City’s only

Basque restaurant; El Quinto Pino, its most authentic tapas bar; the Michelin-starred La

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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Vara, with Southern Spanish cuisine that explores its Jewish and Moorish influences; and Tekoá, an all-day café. After completing her education at The Culinary Institute of America, Chef Raij accepted a position at Meigas, an ambitious Spanish restaurant in Tribeca. There she embarked on a lengthy love affair with traditional Spanish cooking—and Basque chef Eder Montero, now her husband. Chef Raij’s experience at Meigas radically altered her ideas about food, and she developed an immediate affinity for the priorities of Spanish cooking. A trip to Spain took her on an eating adventure from the Basque Country to Cataluña to Sevilla and many points in between. In the end, it was the tapas tradition that Chef Raij found most provocative. She was amazed by the pleasures that could be had and created in these resourceful little operations, and it was the type of place she wanted to have. To that end, Chef Raij cooked at East Village favorite Prune, a small neighborhood res-

taurant devoted to a home cooking approach. Later, as a consultant, she specialized in small restaurants and bars where the challenges of these tiny spots helped her develop a flexible mind and utilize out-of- the-box thinking. After two years of freelancing, Chef Raij joined The Tasting Room, which gave her the freedom to cook anything she liked and an opportunity to connect with local farmers. In 2004, as the opening chef and co-owner of Tía Pol, Chef Raij went about setting a new standard for tapas. Soon after, Chefs Raij and Montero began deploying a collection of Spanish restaurants that reflected their love of the tapas tradition and lesserknown regional Spanish dishes. That broad vision now lives at El Quinto Pino, a multi-regional tapas bar in Chelsea that offers a culinary road trip through Spain with wines to match. Txikito casts a wide net over the singular Cocina Vasca and is the only restaurant in New York to offer a current expression of this austere but sensual style of cooking. La Vara is a bustling restaurant in

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)

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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)

Brooklyn serving Southern Spanish cuisine, and Tekoá represents Alex and Eder’s arrival on the allday café scene. The Basque Book is Chef Raij’s deeply personal writer’s debut. It contains more than 100 recipes from Txikito, all inspired by the home cooking traditions of the Basque Country. The book’s recipes and stories teach home cooks to celebrate humble ingredients by cooking them to exquisite perfection. Chef Raij’s restaurants, dishes, and talent have been celebrated extensively by The New York Times, New York magazine, Food & Wine, Bon Appétit, Time Out, Lucky Peach, Eater, and many other outlets. She distinguishes herself by creating memorable dishes that uniquely capture a sense of place without giving up a sense of personal intimacy. The result is delicious, inimitable, and authentic on all levels.

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

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Science

The History and Uses of Yeast

BY:Stephanie Smida, Culinary Science

It is often forgotten that yeast is a versatile ingredient in the food industry. It is capable of brewing beer, fermenting grapes into wine, and leavening bread. It has been used in these applications for centuries, and it has been discovered that the same genus or group known as Saccharomyces. The strains may derive from the same group but each have their own set of unique characteristics. All of the strains under this genus produce alcohol through anaerobic fermentation, meaning that alcohol is only produced in the absence of oxygen. However it is important to remember that yeast is a living organism and will die in the absence of oxygen entirely, therefore it has to be “feed” in order to keep it alive. Dating back to as early

as 800 BC in Europe, the brewing of beer has been occurring for some time. Beer is the fermentation of wheat or barley in the presence of yeast, and the yeast is the organism responsible for producing the carbon dioxide and, most importantly, the alcohol in the end product. The yeast can be divided into two groups: ale style or top fermenting yeast and lager style or bottom-fermenting yeast. Top fermenting yeast is the strain known as S.Cerevisiae which is very active and grows best at 20’C. These types of yeast rise to the top during fermentation producing a very thick yeast cap while imparting sweet and rich notes in the beer along with a complex mouth feel. Bottom fermenting or lager style yeast is commonly the strain S. Pasto-

rianus, which was discovered in 1904 by Emil Christian Hansen in Denmark. Unlike top-fermenting yeast which goes dormant in cool temperatures, bottom fermenting yeast thrives in these cooler temperatures, typically 7-15’C, and falls to the bottom of the tank upon the completion of fermentation, giving the beer a crisp and clean flavor. Wine making is another process that utilizes yeast fermentation to obtain high levels of alcohol. The major difference is that instead of fermenting wheat or barley, wine is created from fermented fruit juice, typically that of grapes. Coming from the same genus or group: Saccharomyces is the yeast primarily associated with alcohol fermentation. There are two main strains of yeast utilized for wine produc-

tion. First, there is S.Oviformis; now known as S.Bayanus, this yeast is the strain that is the most commonly utilized in wine production. However, it is not well known to the public. This strain of yeast differs from others in this group because it is not capable of fermenting galactose - a monosaccharide sugar - and it has a stronger resistance to ethanol, making it ideal for wine production and allowing it to make its appearance towards the end of the fermentation process. Since it does have a higher alcohol tolerance, S.Bayanus, is used during the second fermentation of sparkling wines. The strain most commonly associated with wine production is also used in the production of beer and that is S.Cerevisiae. The difference between this one and S.Oviformis/Bayanus is that S. Cerevisiae is capable of fermenting galactose. Since S.Cerevisae and S.Bayanus are similar structurally and in ability the names are often interchanged with one another which explains why S.Bayanus is the most widely used yet S.Cerevisiae is more widely known. This genus or group of yeast is capable of producing more than just alcohol. Bread production is another process that benefits from this strain of yeast and dates back to 3000 BC in Egypt. In this case the role of the yeast is not to produce alcohol but instead to produce as much carbon dioxide as possible. As the yeast begins to consume the sugars carbon dioxide gets released expanding the gluten matrix and trapping it within. This process is known as leavening and is very much desirable when making bread. The amount of carbon di-

oxide that the yeast produces is not the only desirable trait when choosing the yeast for the job. Development of flavor, stability during storage and ethanol tolerance are also taken into account. All bread is leavened by a strain of S.Cerevisiae fermenting the sugar in the dough, which creates carbon dioxide and ethanol. Sourdough is the exception. Yes, it is leavened by yeast, however it is the relationship between the yeast and lactobacillus responsible for the sour flavor and the leavening. Used in brewing, distilling, wine making and bread fermentation, Saccharomyces Cerevisiae is the most commonly used strain of yeast known to the food industry. Within this genus there are several other important strains: S. Bayanus, S. Paradaxus and S. Pastorians. These too are common in the food service industry providing different flavors to the products they produce. Looking back at all the literature on Saccharomyces there is still a sense of mystery when it comes to what it is capable of doing in our food. The fact that one genus of yeast can vary drastically and be beneficial in different products in different ways is astounding. This just shows that it is a complex organism that with farther research and understanding could be beneficial beyond the production of alcohol and bread.

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