May 26, 2017
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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.
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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
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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
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“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
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“Graduation”
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“Science” Yeast