June 16, 2017 Issue

June 16, 2017

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Volume 38, No. 8

Papillote

OASIS: New Allergen-Friendly Option

BY:Ben Olmstead, AOS Culinary Arts

Chef Michael Smith, a graduate of ‘92, is someone who looks to give people exactly what they want. “You don’t

want to be the person who says, ‘No substitutes,’ on their menu.”

Whether you agree with that or not, you can’t argue that someone

photo courtesy: Alex Talbot

of this mindset is the perfect fit for a kitchen that caters to dietary restrictions. OASIS Kitchen, as it is known from the little blue la-

bels on take-away containers in the Egg, succeeds because of, and not in spite of, said restrictions.

How does Chef Mike handle dishes when life gives him vegan instead of a T-bone steak?

He simplifies. The more simple the ingredients, he believes, the more ingredients can speak for themselves. Sometimes more choices can be paralyzing, and this narrowing down of ingredients allows OASIS to think hard on what types of ingredients it chooses to include. Sure, there is plenty of re-constituting and replicating old favorites - the rice milk smoothies spring immediately to mind - but the inventiveness of OASIS allows the rice milk option to shine on its own, among other examples.

If you’re familiar with some of OASIS kitchen’s offerings then you know it to be the perfect food to study on. Whole grains are shown to take longer

New Hospitality Major To Begin in Fall

BY: Jeff Levine, CIA Staff

photo courtesy: Phil Mansfield

“Campus” June Newsletter

“Features” Peaches

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Hyde Park, NY – Aspiring culinarians can check in anytime they like to the innovative Bachelor of Science (BS) in Hospitality at The Culinary Institute of America.

The CIA’s newest bachelor’s degree major positions its graduates to become leaders in the hospitality and tourism field as they have been in the restaurant and food business for the past 71 years.

With classes beginning in September 2018, the program will offer an exceptional hospitality education integrating the CIA’s unparalleled culinary instruction foundation.

The Hospitality Management major will be part of the CIA’s School of Business and Management. It provides an ideal mix of in-depth service management, business, and liberal arts.

The unique twist is its strong food and beverage core, only available at the CIA.

“This program is exactly what we have been waiting for,” says Kylie Hallinan, senior di-

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CENTER SPREAD

“Features” Gay Pride

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to digest than other foods, meaning more fuel for longer periods of time. This means a lot when you’re beleaguered standing over a hot range for hours, trying to remember basic concepts like steady breathing. The beauty of OASIS lies not only in giving an option to those who can’t eat certain types of food, but in giving an option to those who are looking to eat smarter while still maintaining the power of good taste.

The protocols involved in handling OASIS’ foods are not for the faint of heart. As Chef Mike explained, it took weeks to scrub down the test kitchen which now serves as OASIS’ nexus, located discreetly behind a locked door in the McCann building.

Those who choose to enter the test kitchen are required to have not been in contact with any other food prior to entering the kitchen, and are given special coats to fur-

rector of human resources, Four Seasons Hotels and Resorts. “Our company has been recruiting on campus for over 20 years and regards CIA graduates as among the best and the brightest in the culinary world. We are thrilled to learn the CIA has created a bachelor’s degree in Hospitality Management to complement its highly respected culinary curriculum and offerings. It’s reassuring to know we will now find that same level of expertise when exploring candidates for a variety of hotel management positions.”

With almost a million new jobs being created by 2024 in the leisure and hospitality sectors, there is a growing need for educated professionals in this field who have a strong food background. Other colleges with hospitality management programs offer two or three hands-on cooking classes, at most. The CIA’s food and beverage core will consist of 30 credits, and include wine studies and table service in addition to developing students’ culinary and

“Entertainment”

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“Science” Innovation

LA PAPILLOTE

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Editorial

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THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

En

June 16, 2017

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

Stephanie Smida Eliot Hack Ben Olmstead Jeff Levine Leslie Jennings

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 June 16, 2017

Dear Fellow Students,

June celebrates LGBTQIA pride, and it’s important now more than ever to show continued support for everyone in our school community. The amazing events and activities that took place this month on the school’s campus had a great showing, and we should continue to express support for all members of the CIA, regardless of sexual orientation or gender identity.

OASIS in The Egg has been supplying my lunch for quite a while now.

It’s healthy, delicious, and accessible for all. Recently, I had the chance to get a behind-the-scenes look at the kitchen, and not only is it spotless and clean, but the food is great. Ben Olmstead makes his debut in this issue covering OASIS. If you’re looking for something that you can make yourself, check out an easy and delicious recipe for a peachy pork dish on page 5. Grilled peaches are a summer staple for a reason, and I suggest you try it out.

The Culinary Science students are always thinking of new and exciting ways to define the way the general public sees food. In her piece to round out this issue, Stephanie Smida asks other Cul Sci students what “innovation” means to them.

There are only six more weeks until the end of the semester - good luck on midterms, practicals, tests, and hang in there! Keep cooking, baking, and learning, but make sure to get out and enjoy the great weather as well.

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

Elizabeth Lucinese Jr. Copy Editor

Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations

Maura A. King Director-Compliance

Title IX and Age Discrimination

Section 504/ADA

Office: Roth Hall Room S324

Office: Roth Hall Room S351

Telephone: 845-451-1314

Telephone: 845-451-1429

Email: J_morano@culinary.edu

Email: m_king@culinary.edu

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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June 16, 2017

Campus

June Newsletter

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BY: Jeff Levine, Staff Contributor

NEW BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

Aspiring culinarians can check in anytime they like to the innovative Bachelor of Science (BS) in Hospitality Management at the CIA. The newest bachelor’s degree major at the college will position graduates to become leaders in the hospitality and tourism field as they have been in the restaurant and food business for the past 71 years. With classes beginning in September 2018, the program will offer an exceptional hospitality education integrating the CIA’s unparalleled culinary instruction foundation.

The Hospitality Management major will be part of the CIA’s School of Business and Management. It provides an ideal mix of in-depth service management, business, and liberal arts.

The unique twist is its strong food and beverage core, only available at the CIA.

“Biltmore has enjoyed a long history of recruiting and hiring culinary, pastry, and restaurant management professionals,” says Dawn McKinney, staffing operations manager for the famed Biltmore in North Carolina. “We are excited the CIA will now be offering a Hospitality Management bachelor’s degree to provide our industry with much needed restaurant and lodging leaders.”

With almost a million new jobs being created by 2024 in the leisure and hospitality sectors, there is a growing need for educated professionals in this field who have a strong food background. Other colleges with hospitality management programs offer two or three hands-on cooking classes, at most. The CIA’s food and beverage core will consist of 30 credits, and include wine studies and table service in addition to developing students’ culinary and baking & pastry skills.

In addition to their oncampus studies, students will gain valuable real-world experience in a management-focused

The CIA was recently featured on CBS.

internship and have an opportunity to study abroad during a lifechanging travel experience. Once the program is underway, focused academic concentrations will be offered in areas such as event planning, culinary tourism, hotel food and beverage, and management services.

CIA PROFILED ON NATIONAL TV

More than six million television viewers over Memorial Day weekend learned “the CIA’s recipe for success” when CBS Sunday Morning aired a feature segment about the college. Narrated by correspondent Serena Altschul, the story aired in conjunction with graduation season for colleges and universities around the country. It included interviews with students and CIA President Tim Ryan, plus visits to several teaching kitchens, classrooms like the Wine Studies lecture hall, and the 3D printing lab.

Accompanied by historical photos of the CIA’s early days, Altschul related how it was founded in 1946 as a “trade school for 50 GIs returning from World War II. It would go on to change how chefs were taught.” That education now includes more than learning how to cook. In addition to its renowned culinary and baking and pastry education, the CIA offers bachelor’s degrees in Food Business Management, Culinary Science, and Applied Food Studies, with a new Bachelor of Science in Hospitality Management launching in 2018.

The CBS Sunday Morning segment, along with recipes from the CIA and links to the college’s food enthusiast and degree programs, can be found on the CBS website.

TEACHING KITCHEN NAMED IN HONOR OF GOYA FOODS

The kitchen that is home

to the Cuisines of the Americas course at the CIA has been dedicated in honor of Goya Foods, the largest Hispanic-owned food company in the United States.

Goya President Robert Unanue, grandson of the company’s founder, was at the New York campus this spring to dedicate the Goya Cuisines of the Americas Kitchen and to announce the company’s ongoing donation of Goya products for CIA students to cook and learn with.

The Goya Cuisines of the Americas Kitchen houses the sophomore-level culinary arts course that educates future chefs and food business leaders about the cuisines and cultures of the United States and Latin America.

Following the dedication, Mr. Unanue delivered the commencement address to 115 recipients of CIA bachelor’s degrees in Food Business Management, Culinary Science, and Applied Food Studies.

become a distinctive wine collection rooted in extraordinary estate vineyards situated in the world’s most significant wine regions. A cornerstone of the Jackson family’s wine business is its commitment to high-quality wines made with integrity and responsible winegrowing practices. As part of the collaboration with the CIA, Jackson Family Wines will be incorporated into food and wine enthusiast and special event programming.

Adjacent to the Jackson Family Wines Amphitheater on the first floor of the CIA at Copia will be the new home of the Wine Hall of Fame, of which company founder Jess Jackson is a 2009 inductee. The CIA at Copia is the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food and wine.

COPIA AMPHITHEATER NAMED IN HONOR OF JACKSON FAMILY WINES

As part of their college experience, CIA students are challenged to consider global issues that will affect their future.

These issues were front-and-center on June 1 when the thoughtprovoking documentary The Anthropologist was screened on the New York campus. Producer and director Seth Kramer led a discussion following the screening, which was open to the public.

The Anthropologist follows an American teenager for five years as she travels with her anthropologist mother, investigating the impact of climate change on people in regions as varied as Siberia, the South Pacific, and Chesapeake Bay. Through archival footage of Margaret Mead, the viewer learns the parallels between their respective journeys generations apart. As the teen grows, so does her understanding of the issue and her desire to do something about it.

The film won Le Prix Grand Écran at the Pariscience Science Film Festival in 2016.

The amphitheater at The Culinary Institute of America at Copia will be named the Jackson Family Wines Amphitheater in honor of a $2 million gift to the college from the Jackson family. The outdoor venue features tiered seating for 600, or 390 with a table setup. As a premier cultural and special event space, it is expected to host thousands of people each year passionate about wine, food, and culinary and beverage education.

“Wine education has always been an integral part of our company’s mindset,” says Julia Jackson, a proprietor of Jackson Family Wines. “There’s a natural synergy between culinary arts and wine and my family is thrilled to support the wine and food community through the visionary educational work of the CIA.”

Founded in 1982, Jackson Family Wines has grown to

photo courtesy: CIA Staff

CIA HOSTS SCREENING OF AWARD-WINNING FILM

ALUM TURNS FOOD WASTE INTO TV SHOW

Don’t throw out those food scraps and don’t change the channel. Joel Gamoran ’08 is host and executive producer of Scraps, a new cooking show on the FYI cable network that debuted in May. The series features Chef Gamoran traveling around the United States and working with chefs and restaurateurs to create pop-up dinners from rescued or leftover food. The show is produced by Katie Couric Media for FYI.

“Food waste is such a huge problem in this country and more and more people want to do something about it,” Couric told Variety in announcing the new series. “I’m so excited for Chef Joel Gamoran to introduce viewers to wonderful places and delicious recipes using ingredients we never imagined could taste so good.

Joel’s energy and enthusiasm are infectious.”

Gamoran is a graduate of the CIA’s Accelerated Culinary Arts Certificate Program for people who have hospitality-related degrees from other colleges and are looking to advance their careers with a hands-on culinary education from the CIA. He also holds a degree in restaurant management from the University of Connecticut.

“The beauty of cooking is there are thousands of ways you can take your education and I have always been one to create my own path,” says Chef Gamoran of his nontraditional food career. “The CIA has always supported that, which was key for my confidence.”

Last year, he worked with two CIA students for Pepsico’s Game Day Grub Match competition, helping them win a trip to the Super Bowl. When not hosting his TV show, Gamoran is the national chef for Sur La Table

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LA PAPILLOTE

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photo courtesy: http:www.caerphillytraining.co.uk

ther ensure they come in with no contaminants. Food is perfectly sealed in the plastic containers you see in the Egg by a small plastic strip that ensures it has not been tampered with. As soon as that seal is broken, all bets are off, as they say.

For these reasons, it’s unlikely you’ll ever see the students and recent alumni who work in the test kitchen face to face. You can’t have a kitchen

which attempts to do away with the eight major allergens alongside another kitchen which is preparing whatever the market fish happens to be for that day. As a long awaited answer to the issue of limited allergen free options, those who staff these kitchens will remain for the time being like masked superheroes for those who’ve been “limited” by their diet.

Although the presenta-

tion options for OASIS are of the plastic box variety due to practical considerations, the food is smartly put together in a format similar to a bento box. Your hummus isn’t going to mix with undesirables while contained in the two ounce cup within the plastic container. For someone like myself who isn’t affected by any food prohibitions, I find the bento box style of OASIS helpful for times when I’m in a rush or can’t

get away from class at a time when Roth Hall is serving. Many students can sympathize; despite the fact that we’re all learning here, a hot meal complete with artistic garnishes can take a long time to come up and the sense of urgency is at our back like a shadow - sometimes we need to eat now. We’re lucky to have OASIS Kitchen not just for those who need to be more mindful of what they consume, but for those who are on the move. Rarely is readyto-go food so healthy. Gas station sushi is comparatively a few planets away from what we’re lucky enough to get our hands on in the refrigerated section of the Egg.

The genesis of OASIS helps to explain how we’ve come to this natural conclusion, after years of student demand and an entire Student Government Association committee on how best to tackle allergy awareness.

Compass Group, the corporate force behind OASIS, based out of London and considered one of the largest food service operations in the world, instituted the OASIS at many other colleges throughout the US. It goes without saying that the Culinary Institute is nothing like other colleges, however.

“We recognize that because this is a learning environment, con-

trolling production environments with any amount of certainty is going to be a big challenge - to expect perfection out of a student is unrealistic. On the other hand,” Chef Michael Smith continues, “It’s important that we take allergy concerns very seriously.” The option of sequestering OASIS operations to a semi-sacred section of the as is done elsewhere, is off the table. Especially considering that the school rotates students every three weeks, the level of risk is apparently obvious.

The story of OASIS is one of adaptation. A unique kitchen, in a unique school, dealing with unique concerns, and thereby creating a different kind of healthy and delicious food. It’s been a long wait to be sure, but it was a necessary and worthwhile one. The rushed, the prohibited, and the unhealthy, all profit immensely by the space that’s been reserved for the blue stickers which proudly display the OASIS tag in the Egg’s refrigerator - that’s to the right of the juices, if you haven’t noticed.

Your Meal Plan Clear Choices, Great Value, Amazing Food

You spoke...

Wednesday June 21st 10:00 AM till 3:00 PM Main hall of Roth Hall just outside of Farquharson Bring non-perishable food items to the table

and we listened

All donated items are going to the Food Bank of the Hudson Valley

Sponsored by: Student Government Association

Find out more or sign up today

Call 845-905-4518 or stop by Dining Services

Culinary Craft Association Culinary Teachers Association

ON CAMPUS

June 16, 2017

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baking & pastry skills.

“The hospitality business continues to expand at a remarkable rate,” says CIA President Dr. Tim Ryan. “Future managers in this field need direct knowledge of what they’ll someday be overseeing. The Hospitality Management major at the CIA will provide the knowledge and experience for

Features our graduates to create first-rate hospitality experiences and manage food and beverage operations that really stand out to guests.”

In addition to their on-campus studies, students will gain valuable real-world experience in a management-focused internship and have an opportunity to study abroad during a life-changing

travel experience. Once the program is underway, focused academic concentrations will be offered in areas such as event planning, culinary tourism, hotel food and beverage, and management services.

Based at the college’s New York campus, Hospitality Management joins existing CIA bachelor’s

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degree majors in Food Business Management, Culinary Science, and Applied Food Studies. The CIA also offers associate degrees in Culinary Arts and Baking & Pastry Arts.

Savory Summer Peach Recipe

BY: Eliot Hack, AOS Baking and Pastry

It’s the beginning of June, the official start of Summer and a strong reminder that the once three-month period of freedom is now just another ninety days of school (three weeks does not a Summer make). In addition to being stuck in kitchens and bakeshops while the beaches call out our names, the restlessness pricks into the minds and hearts and sparks bad tempers, sour moods, and rotten attitudes.

So along comes the sweaty season, with all of its vegetal glory and poolside service. Only seven more weeks until break, so shape up people, and enjoy the nice weather and

its seasonal offerings while we can. Who could turn down a juicy grilled corn-on-the-con, or a ripe and plump blackberry from the bush? And, aside from those who refrain from eating meats, who would say no to some juicy and tender pork enrobed in a spicy peach sauce and served over a nest of rice. It’s the month of June, a time of berries and sweet fruits and happiness. Get rid of the cloud hanging over your head, lose the attitude, and eat some Peachy Pork Picante. You’ll feel better.

Coat 1# cubed boneless pork loin with taco season-

ing. Brown some oil in a skillet, add an 8oz jar of salsa and 4 T of peach jam. Mix, cover the skillet and simmer over a low heat for 15 minutes. That’s it, so simple. Use your Iron Chef skills to spice it up, just don’t forget the peach.

It’s possible that you are a vegetarian (like myself) or just don’t eat pork. I support that, and you can still be a member of the peach party your pork-eating now jolly friends are having. There are few things better than a big, ripe, swollen peach just waiting for you to take a bite, but take it a step further and grill the peach halves. Get your Maillard Reaction on and activate the amino

acids to create an even sweeter, juicier, caramelized treat to enjoy.

Just cut the fruit in half and lay them on the fired up grill (away from the hot dogs and burgers) and wait for the roasting scent to overcome you. Welcome to your Summer.

photo courtesy: stutzman’s.com

Recipe

•1 # boneless pork, cubed •1 packet of taco seasoning •1 Tbsp of oil •1 jar of salsa •4 Tbsp of peach jam 1.Toss pork in taco seasoning.

2.Add oil to the bottom of a pan and brown.

3.Add salsa, jam, and pork to the pan.

4.Cover and simmer for 15 minutes.

photo courtesy: Amy Johnson / shewearsmanyhats.com

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LA PAPILLOTE

Features

Movie Screening: The Anthropologist

BY:Mike Feist, BBA Food Business Managment

photo courtesy: Mike Feist

At the beginning of June, the CIA hosted director Seth Kramer to introduce and show his latest film, The Anthropologist, here at the school’s theater.

The timing of screening a climate

change documentary was remarkably appropriate: it was the day after a freak storm in Dutchess County, where the hot and sunny day quickly plummeted into one of the heaviest storms we’ve seen this year. Both here and Pough-

keepsie saw rain, lightning, and winds even accompanied by some tornadoes and hail. One of our gastronomy professors emphasized at the beginning of the screening that this sort of increasing severe weather is linked to climate change.

The documentary follows the life of Susie Crate, an environmental anthropologist, together with her daughter Katie as they travel around the globe documenting peoples impacted by climate change. Their travels took them to the islands of Kiribati in the South Pacific, the Siberian tundras of Russia, the Peruvian Andes, and Chesapeake Bay in Virginia. There they see all the existing problems that climate change has already created, including fields and streets continually flooded, island settlements dramatically shrinking, and lifestyles being washed away with it.

Watching the film, I felt an urge to increase my care for the environment and other people around the world. This is a feeling that is often lost in our day-to-day activities and struggles.

The film, funded by the National Science Foundation, took seven years for Kramer to create, including five years filming Katie growing up, travelling across the world with her mother.

It’s a unique perspective; where most climate change documentaries are heavily science-based, The Anthropologist shows the human perspective – how communi-

LGBT Celebrates Pride Month

BY:Sean Morrill, BBA Business Management

June is National Pride Month which means that there have been tons of events on campus and there are more to come.

Pride is not just celebrated on campus so look out for plenty of pride events to attend off campus as well. These first two weeks of June, there were events such as the Pride Week Relationship panel, Pride Week trivia, and the Pride Week Field Day! While

photo courtesy: www.wired.com

these are it for the Pride events on campus, there are many more to look forward to off campus. The New York City Pride March, and Festival will take place on Sunday, June 25th, and a full list of the New York City Pride events can be found on their website, nycpride.org. The Hudson Valley Pride march occurred on June 4th, 2017, in New Paltz, and according to the Poughkeepsie

Journal included more than 700 people marching, and drew thousands of spectators for both the parade and the following festival.

If you’re LGBTQIA or a straight ally visiting, a Pride Parade and Festival is a great experience that you won’t soon forget. It may be an expensive train ride, but the NYC pride is one of the biggest festivals in the country, and it’s an opportunity right in our backyard,

ties all over the world are being impacted.

Right after the end credits, the director shared the breaking news of that evening, that President Trump is withdrawing the US from the Paris Agreement. Obama had initiated the international agreement, pledging to double the country’s efforts in reducing greenhouse gas emissions and giving $3 billion to help developing nations adapt to climate change. While the US is the second-biggest contributor to greenhouse gases (a fifth of the total amount), these efforts could be monumental in slowing down climate change, and spurring other countries to increase their efforts as well.

Dozens of countries, the Obamas, the Clintons, and two dozen of the largest corporations are in agreement that the move was a mistake. Following Trump’s announcement, Elon Musk of Tesla and SpaceX, and Roger Iger, the CEO of Disney, both resigned from their positions as advisors to Trump.

Trump’s move was part of the “America First” philosophy; an increased focus on nationalism and a decreased focus on spending money on other countries and investment in renewable energy sources. However, it’s not apparent why Americans should struggle less than any other individual anywhere, and on average Americans already have many fewer life-threatening struggles

so if you can, get down there and show your Pride.

Personally, I had no idea why pride month was in June, or how our community even managed to get an entire month dedicated to us, but there is a deep history behind the month that we get to celebrate. According to the Library of Congress, Pride month as originally celebrated as Gay Pride Day on the last Sunday in June to honor the 1969 Stonewall riots in Manhattan. If you don’t know, the Stonewall riots were a pivotal moment in the US Gay Pride Movement. They took place at the Stonewall inn in Greenwich Village, New York, and were a series of violent events against a police raid of the bar. Following the riots, protests occurred and activist groups quickly formed to advocate for public spaces that LGBT people could be open about their orientation without fear of being arrested. In 1970, gay pride parades took place in New York, Los Angeles, San Francisco, and Chicago to commemorate the anniversary of the riots.

Even though there is a clearly defined history to why Pride month exists, it means something different to everybody who celebrates. When I go to a Pride event, I celebrate a variety

than developing nations.

The funds Trump is cutting would be a tenth of 1% of the US budget for saving the globe, while continuing to spend 54% of the budget on the military, an amount three times larger than the next biggest spender, China.

This amount is also bigger than the next eight top spenders combined.

It takes four years for the Paris Agreement’s withdrawal to occur, so there’s a chance our next president can reverse the decision. And there’s some hope too, as 18 states, along with many large cities across the United States, are allying in committing to the Paris Agreement.

The content The Anthropologist disseminates is critical to hear, especially with recent events. Its final message is that we may not be able to change the world, but we can change ourselves, and hope that the world changes with us. There’s still hope our country follows suit.

of things, and just take in everything around me. This past weekend, I travelled to Boston to go to their Pride parade and festival, and let me tell you; seeing tens of thousands of people with various gender identities and sexualities was moving. Everyone there was celebrating what made them similar; being different than the norm.

Men with beards full of glitter, women with fairy wings and flannel, and everyone in between were in attendance, and it was beautiful. If you feel inspired, go to an event, and figure out what PRIDE means to you.

June 16, 2017

Stars and Stripes 2017

BY:Nathan Flintjer, CIA Staff

The Department of Campus and Residential Life is proud to present “Stars and Stripes Weekend” 2017! The weekend kicks off on June 22nd with a Country and Square Dancing Party in the Student Recreation Center (SRC) Gym at 9 pm! Bring your finest boots and belt buckles and get ready to dance to some classic Country Music! Then, on Friday June 23rd we will be hosting our first annual Lock-In event in the SRC starting at 10 pm. The event will feature various clubs and organizations hosting a wide variety of programs during the night! If you’re able to make it through the night you can also take part in our silent auction with AMAZING prizes given out and then end along with a MYSTERY PRIZE!!!

After that we will be hosting a Home Run Derby at the baseball diamond starting at 12 pm on June 24th which also features some AWESOME prizes! I bet you think we’re done… but the week continues with the annual Stars and Stripes Dance at Anton Plaza!!! The event kicks off at 9 pm on June 24th with a Color Guard ceremony, Tiana White singing our National Anthem, and then FIREWORKS!!!!

But we’re not done yet!!!! Stick around after the fireworks because we will be having an Ice

Features

Cream and Dance Party until 1 in the morning!!!

We could stop there and it would be an amazing weekend… BUT THERE’S MORE!!!

Come down to the Soccer Field at 12 pm for the annual Block Party and Blended Burger Bash!

What’s a Blended Burger Bash you ask?! Well, we have been working with our friends from The Mushroom Council to make a more eco-friendly and healthy burger option by adding delicious mushrooms to the mix! This year we have 11 Competing Teams so come down and taste their blended burgers and help declare the People’s Choice and Best Themed/Decorated Team for this year!

So yes, there’s A LOT to do June 22nd - 25th!!!

328*+.((36,( 23(1 .,7&+(1 32.

-2,1 285 6+$5(' 86( &200(5&,$/ .,7&+(1

Restaurant FOR SALE

#

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.

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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Entertainment

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10

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Graduation

AOS Graduating Class of June 16, 2017

Culinary Arts Group #1

Front Row: Dripto Roy, Sihjeong Park, Madison Morin, Nicholas Aguilar Back Row: Marisabel Tirado, Yiman Xiu, Jin Won Seo, Joey Fecci, Ananya Kanwar, Linda Obidiegwu, Jaewon Oh

Culinary Arts Group #3

Front Row:Gabriela M. Velez, Tarun Bangalore, Justin Harvey, Christie F. Medina, Micah Hetrich, Justin Courtney, Colleen Domas Back Row: Heisson Chimbi, Jake Pereira, Parker James, Dylan Denfante, Samantha Alcott, Kayla Grimes, Cameron Apperson

Baking and Pastry Group #1

Front Row: Jasmine Northcutt, Sofya Roehrig, Cecilia Hu, Ntalie Rudd, Lilly Connolly, Brianna Schwager, Sabrina Thompson, Jennifer Bournat Back Row: Lora Bardal, Erin DeGray, Maranda Odegard, Annela Kettler, Sarah Buchanan, Trsitan Bournatti, Darian Anderson, Brigitte E, Stuckart

Culinary Arts Group #2

Front Row: Dominic DeMurro, Madison M. Wille, Cassidy P. Panko, Jay Panlisko, Ander Lang, Antoinette Beckford Back Row: Owen Kemedy, Joseph Iannallae, Steven Bujnowski, John Gamble, Prateek, Shannon Derricott, Zhanae Christopher

Culinary Arts Group #4

Front Row: Alma Garcia Herrera, Hayley Sloan Offer, Michael Berko, Kathy Lam Back Row: Miguel Angel Garcia 3rd, Zachary Rogers-Gague, Brendon Mahan, McKenzie Wemmer, Jamaal Shird, Brian Wilson, Brandon Schultz

June 16, 2017

Graduation

11

AOS Graduation Speaker: Thomas Carter ’02 Co-Owner of Matter House

BY: Shelly Loveland, Staff Contributor

Restaurateur Thomas Carter is the co-owner of Matter House, a restaurant group that includes four New York City establishments: Estela, Café Altro Paradiso, Flora Bar, and Flora Coffee. He co-owns the business with Chef Ignacio Mattos.

A native of Illinois, Mr. Carter discovered his passion for the food industry as many others have: on a trip to France.

After graduating with a degree in fine arts and anthropology, he travelled to the Luberon region, where he had a simple, yet revelatory, meal of regional lamb, fresh favas, and a Rhône red. Soon after, Mr. Carter enrolled in The Culinary Institute of America in Hyde Park, NY.

Following his graduation with a degree in culinary arts in 2002, he cooked at several top-tier New York restaurants, including Union Pacific, Mercer Kitchen, and Le Bernardin. Mr. Carter then shifted his focus to wine, completing a viticulture exchange program with the University of California, Davis; working

in wine service for Alain Ducasse at the Essex House in New York City; and serving as beverage director for Blue Hill at Stone Barns in Pocantico Hills, NY for six years.

Introduced by truffle peddler John Magazino, Mr. Carter and Chef Mattos quickly became a wildly successful pairing. In 2013, they opened Estela on Houston Street in New York City in the space that once housed the Knitting Factory music venue.

The restaurant quickly garnered a two-star review from The New York Times and, in 2014, Estela was included on Bon Appétit magazine’s list of The Hot 10 Restaurants and earned a James Beard Foundation nomination for Best New Restaurant. Its most recent honor was bestowed in 2017, when it was named to the list of The World’s 50 Best Restaurants.

Following their success with Estela, Mr. Carter and Chef Mattos opened their second restaurant, Café Altro Paradiso, on Spring Street in New York’s SoHo neighborhood in 2016. That

same year, they opened Flora Bar at The Met Breuer (an extension of The Metropolitan Museum of Art) and the adjacent Flora Coffee, and formed Matter House.

In addition to running his restaurants, Thomas Carter contributed to the book A Year of Wine by Tyler Colman, which was released in 2008.

photo couresy of Leslie Jennings

Conrad N. Hilton Campus Store Library Monday-Thursday: 7:00am- Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am11:00pm 6:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 11:00am-6:00pm Sunday: Noon-11:00pm Mailroom Library Learning Monday-Friday: 8:00amCommons: 5:00pm Monday-Thursday: 8:00amSaturday: 9:00am-1:00pm 11:00pm (closed holiday weekends) Friday: 8:00am-7:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm

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Science

Culinary Science: Finding a New Perspective

BY:Stephanie Smida, BPS Culinary Science

Innovation is a word that is being said more and more nowadays, but what exactly does it mean? When I went and typed it into Google the following definition came up: “The art or process of innovating.” Wow Google, thanks for the help. It left me wondering its true meaning. To me, it means being creative, not allowing other people or factors influence you or the decisions you have made. It is something that is completely your own.

Being exposed to the food world and immersed in this demanding industry, everyone has his or her own definition or idea of innovation. Nathan, a student who just started classes with us here, says that innovation is about “surrounding the world with originality, whether it be creating something new and that hasn’t been done before or taking a process that is known already and using it in a different way.”

His view on innovation, I’m sure, is one that is shared with several other people, myself included.

People have this idea in their head that being innovative is about creating something completely knew and if that were the case

then we would eventually run out of things to create. Grant Achatz and his edible balloon are a prime example of this. The balloon has been around for centuries now. He took this idea and made it edible, something we have never seen before, but the idea of a balloon is nothing new. Ezra, a student who is also pretty new to the campus had a similar view and that was innovation is all about “looking at something in a new way, looking at it abstractly”. This word “abstractly” can be looked at in different ways, whether it be an abstract plating style or an abstract cake design all of that took time and creativity; two things that go hand in hand with innovation. Sam, a student in her eighth semester, viewed innovation as “Beneficial, it is about pushing the boundaries in a good way”.

If we lived in a world where we were unable to express ourselves it would be boring. The world is more than black and white, innovation allows us to see it in color.

Oscar, a student currently in his fourth term, looks at innovation differently. He describes it as “looking at something through a new set of eyes,

whether it be a new person entering an industry or a person coming back, innovation is about improving or trying something new” Besides his idea of innovation he went on to say “Passion is needed. In order to look at something in a new way you have to love it”.

That last line is one that I am sure we can all relate to. Passion is the most important thing to have, especially in a demanding industry like this. I know from experience if my heart is not in a project or an assignment I have trouble being creative and putting my own twist on the project in question. Tim, a fellow classmate of mine in the Culinary Science Program, mentioned again this idea that innovation is “something that is a part of [you], you have to find it within yourself, it has to feel like yours.”

This was something that he said he realized over the past year and a half in his time in the bachelors program and I agree with him. I am not sure if it was the Culinary Science program that led both of us to think this way or if it was just being immersed in this food world for a little longer before entering real life but either way, innovation is something that indeed

photo courtesy: www.hypeinnovcation.com

requires passion.

Something else I have learned throughout my time in the Culinary Science Program and something Oscar mentions as well is that innovation takes “experimentation and trial and error.”

All of which is something to expect, innovation does not happen overnight. Do you think Grant developed the edible balloon or that Daniel Humm was able to get Elven Madison Park to the top in just one night? Absolutely not, it took weeks, months or maybe even years for them to get where they are now. Patience, drive, and passion are key to successful innovation.

While the majority of people look at innovation to be a good thing, there is still some opposition to it. Taylor, a baking and pastry student who just started bachelors with us, believes that “innovation can ruin an art form”. This was something I was not expecting, especially since the majority of the students I spoke with seemed to love this idea of change. As an avid music lover, Taylor made an interesting point: “Take vinyl for example, when the music is switched over

to CD you lose the little nuances that make listening to vinyl that much more enjoyable. It’s like taking the salt out of food, [only certain people who are immersed in it can tell that something has changed]”.

There really is no true definition of innovation. It varies from person to person and even industry to industry. But I think we can all agree on one thing: Innovation has changed the way we think. And whether you look at it in a positive or negative light it is all around us so embrace it and learn from it.

photo courtesy: www.forbes.com