July 7, 2017
La
Volume 38, No. 9
Papillote
An Interview with Back Paddock Farm
BY:Dan Salisbury, BPS Applied Food Studies
The majestic Hudson Valley sprawls roughly 7000 miles throughout New York; drive through any of the towns or cities from Albany to Yorktown and you’re bound to cross paths with one of the many bountiful farms, orchards, or
photo courtesy: http://www.backpaddockfarm.com
vineyards sprawled throughout the state. Here in the Hudson Valley, we’ve been quite fortunate to receive access to incredible produce and meats. While this is partly due to increased consumer interest in sourcing locally and having a greater connection with local
farmers, a large reason why we have such quality product is due to the hard work and pride that these farmers put into their craft. For smaller farmers, the work and labor can often be extremely difficult and the days quite long, but the finished result is often ex-
traordinary. Enter Pat Knapp and Allison Toepp of Back Paddock Farm. Now located in Ghent, NY, they have been raising cows since April of last year – more specifically, a herd of 100% grass-fed Red Devons. These cows have a storied history; the first Devons to come to America date all the way back to the 17th century. These purebred and docile bovines have thick skin, are efficient eaters, and their coat color can range from a deep ruby color to light red. In short, they are excellent cattle; a quality animal - raised responsibly and with care – ultimately creates a better product from the farm to your fork. A short while ago, I had the chance to speak with Pat, who graciously explained a little about their operation. You can find a wide variety of BPF cuts and prices to choose from at the CSA pick-up days at the Poughkeepsie Farm Project, located at the Vas-
sar Ecological Preserve. PFP - How did you get started with the farm? Can you tell me a little about the Hudson Valley Farm Business Incubator? Pat - I was working with Allie at Sprout Creek Farm in Poughkeepsie. We worked well together, and realized we wanted to start a business. We drew up a plan and applied [to the Hudson Valley Business Incubator] and were accepted. They provided us with just the space; we shared some land, equipment, and resources with a couple of other farms. We were able to get our feet wet. It allowed us to get people to know what we were doing in a way where this reputable organization was backing us and supporting us. We did some fundraising with some close friends and family who wanted to invest
Cont’d on Pg 4
Opinion: The Fight for Equality Continues
BY:Sean Morrill, BBA Food Business Management
As we close out the month of June, it’s important to celebrate another successful Pride month, in which millions of Americans across the country celebrated their pride and our country’s steps to furthering the rights of LGBTQ Americans. One of the great triumphs in LGBTQ rights included celebrating the second anniversary of marriage equality on June 26th, 2017. Many people may think that the fight for marriage equality was the end of our fight for rights, but in reality, the fight isn’t over yet. The LGBTQ community still has mountains to climb. In many states, there are lawmakers working to overturn the decision of the Supreme Court, and in some cases have implemented laws and policies that keep LGBT Americans from the same rights as their fellow Americans. Recently, the Texas Supreme court ruled that same-sex couples are not entitled to government-sponsored benefits.
When I heard this news, my feelings can be summed up by Sarah Kate Ellis, president and chief executive of GLAAD (previously known as the Gay and Lesbian Alliance Against Defamation). According to Business Insider, she called the Texas ruling a “warning shot to all LGBTQ Americans that the war on marriage equality is ever-evolving, and anti-LGBTQ activists will do anything possible to discriminate against our families.” To further complicate happenings in the United States, many sources are reporting on Supreme Court Justice Neil Gorsuch’s, opposition to LGBT rights. Finally, President Donald Trump and his White House staff never officially recognized LGBT pride month, breaking the tradition of the past few presidents. Even within our industry, we have some work do. Recently, the James Beard Foundation held its first roundtable on LGBT issues in the culinary industry. The article, Embracing Diversity in the
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photo courtesy: http:www.caerphillytraining.co.uk
Food World, shares, “the out-andproud lesbian and gay chefs and food writers who joined us told tales of awkwardness and harassment, prejudice and unprofessionalism.” I’d be lying if I said
that I hadn’t also seen much of this in the industry in some of the places that I’ve worked, whether it was towards me or somebody else. Most in our industry does everything right, and is very in-
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clusive of LGBT cooks and wait staff; I’d even go as far as saying that LGBT individuals flock to this industry, and cherish our cul-
Cont’d on Pg 4
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LA PAPILLOTE
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Editorial
Papillote
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
En
July 7, 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 Bruce Mattel
Sydney Taylor Leslie Jennings Sean Morrill Joe Piccirillo Alison Sprong
COMPACT
La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
From the Editor’s Desk July 6, 2017
Dear Fellow Students,
This will be my last issue as Editor-in-Chief. I am graduating on July 26th, and the paper is now in the extremely capable hands of my good friend Alison Sprong, who is in her second year of AOS. I’m looking forward to her first issue, and can’t wait to see how the paper takes off under her guidance. When I first started writing for La Papillote during AOS, I was shy, nervous, and afraid to reach out to those I wanted to reach out to in order to make whatever article I was working on reach the deadline successfully. With the help of fellow students and faculty, I was able to put myself in more and more uncomfortable situations until I became a little more comfortable with the unknown. When I became EIC earlier in the year, I was honored, but quite a bit nervous. All of the negative thoughts came circling back in my head again, but only for a second. The damaging rhetoric I had once used as an excuse and as a crutch was still there, but much less so than it used to be. I was ready to take on the challenge of leading the paper, and I was glad I did. The experience gained working with the CIA community - my fellow writers, the staff, the faculty - has been incredible, and it has truly been a humbling and enjoyable experience. I still live with my insecurities and anxieties, but that’s just part of my personality and who I am. I’ve learned that if you can’t make it go away, accept it and learn to make it a part of yourself. For those who are insecure about ability, or who have trouble reaching out and networking don’t be. It’s easier said than done, but if you take little steps to get where you want to be, one day you’ll get there. I wish you all the best in whatever path you take in life, and as always, thank you for reading. Sincerely, Dan Salisbury
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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July 7, 2017
Campus
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Creating A Better Burger: The Second Annual Burger Bash
BY:Dean Bruce Mattel, CIA Faculty
On June 25, as part of the Block Party celebration during the Stars and Stripes Weekend, Student Activities in conjunction with Education and Advancement hosted the second annual Blended Burger Bash, sponsored by the Mushroom Council, Ventura Foods and Tuxton China. Nine student teams competed in this cook-off in the category of Blended Beef and Mushroom in which the patties were required to be made with a minimum of 25% mushrooms. This style of burger is already featured daily at The Line at The Egg and supports our Menus of Change initiative. This past year, we have periodically featured the winners of the 2016 Blended Burger Bash on the Line. The cook-off was held on the Athletic Field with each team manning a large charcoal grill for preparing the burgers. More than 550 people attended and voted for the people’s choice. Each team presented five fully dressed burgers, five plain patties and one presentation plate to the judges for evaluation. Judges from faculty, staff and the Mushroom Council were on hand to choose the top three burgers based on several criterion. The judging team
was composed of several faculty members, Bart Minor- President of the Mushroom Council, Michael Dwork from VerTerra Ltd. and Steve Coltrain from Tuxton China. Team “Burger Kim” won top honors with their Flying Mushroom Burger, a beef, shiitake and oyster mushroom patty topped with a fried trumpet royale mushroom, iceberg lettuce, tomato, red onion and sliced cheddar cheese. The full list of winning teams is:
Bryan Tobias who organized the contest entry format, food prep, judging and many other logistics. Thanks also to Louis Mezzone, MIT who helped the student prep the day before. A humongous thank you goes out to Nathan Flintjer, Assistant Director - Student Life, Campus Life & Student Development, who was the chief organizer for not only the contest, but for the entire event.
Nathan, Matt Ivins and the Student Activities team led by JJ Manly went over and above to provide an educational and fun event for all who attended. The event would not have been complete without the entertainment provided by “the Shoemakers”, a cover band including the talents of our own Chef Tom Kief, Jim Zambito and Jodi Amato
This was the second of many Blended Burger Bash’s to come so, make sure you join us next year, and at the upcoming 26th Annual Chili Cook off taking place on Sunday, October 1nd!
First Place: Burger Kim Serin Kim Jungyune Bae Hanyoung Youn Harim Chot Second Place: MISO Hangry 2.0 Alan Meckdala Harry Nguyen Ben Huss Justin Cook 3rd Place and The People’s Choice Award : U&I (Umami Invasion) Seung Min Lee Young Jai Kuen Kong In Lee Yohon Min Best Booth/ Showmanship: Bob’s Burgers Bianca Withers Dan Walker Amanda Rosario A huge thank you goes out to Chefs Paul DelleRose and photo courtesy:Dan Salisbury
Backyard Birds: Hatching From The Egg September 2017 BY:Sean Morrill, BBA Food Business Management
During the Burger Bash, eighthterm bachelor’s students focusing in the Intrapreneurship concentration gave the school a sneak peek at the next Innovation Kitchen concept, Backyard Birds! Members of the class served up sample sizes of their signature fried chicken, Backyard cookie sandwiches, and caramel corn. Were you excited about their concept? If so, you’re in luck. Backyard Birds will be hatching from the egg on September 15th. When the Bachelor’s students return from summer break, watch out for news on the egg hunt!
photo courtesy:Dan Salisbury
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LA PAPILLOTE
Features
cont’d from front in our future, we bought a herd, and then we just started doing it! You have grass-fed Red Devons at your farm along with log-grown mushrooms – and you want to mimic nature’s perennial process. Can you explain how you aim to do this? We implement a management-intensive rotational grazing system. Cattle, and livestock in general, get a bad rap and a lot of blame for a lot of environmental problems, perhaps rightfully so. More often than not, it’s not the animals intrinsically that are responsible for environmental destruction, but more the management. [Famed conservationist] Allen Savory has really promoted this style of regenerative agriculture where cattle can serve this extremely unique purpose of creating a positive impact that we would [otherwise] not be able to do without cattle or another large mobile herbivore. We rotationally
graze to benefit the land in the same way bison and wild herbivores would, and we’re always focused on not just creating a diverse ecosystem (and a robust one), but we’re really focused on building soil organic matter; this is the only way that we can be taking carbon out of the air and put it back into the soil. It’s our own little form of environmental activism. As we develop our land base, one thing that we want to be doing is responsibly tending to the forested areas of the farm. Again, we want to create a real carbon sink in the forest, where we’re not letting the plants and trees fall and decay – we want to be intensively managing our woodlot so that they can be a productive part of the farm ecosystem as well. Eventually, we’d like to be thinning out some of these forests and creating a silvo-pasture – essentially a man-made savannah where the entire area will be in shade. [BPF] will be thinning out trees and putting down grass
cont’d from front ture of misfits and artists. At the end of the day, it shouldn’t matter who is sweating it out on the line with you as you put out food all night, and everybody deserves to be treated with respect. Many of the aspects of discrimination or prejudice towards LGBT individuals in the industry have been the product of assumptions, and are normally dispelled after a quick conversation. That being said, discrimination towards LGBT members of our workforce still occurs, and I look forward to hearing how the James Beard Foundation addresses it now and in the future. While we consider our own situation at home here in the US, it’s important that we consider what is happening to our LGBT brothers and sisters abroad as well. Many countries, including Mexico, Serbia, Guatemala, Israel, France, and El Salvador, held successful Pride Parades in their capitals last month, but many still face oppression. On June 25th, police with dogs shut down Istanbul Pride, because it was banned by the Turkey governorship. One of the most notable threats to
LGBT rights this year occurred in Chechnya, a region in Russia that has been reported as having executed a “gay purge” this winter and spring. The men identified as gay by the local police were rounded up and kidnapped. Many of the victims of this purge report that they were taken to concentration camps, these concentration camps are half a dozen detention centers in Chechnya where the men were tortured, according to The New Yorker. It’s hard to hear that parts of the world treat people like this, but we have to keep pushing for universal rights. Although there is progress being made, the fight for equality isn’t over yet.
seed; by turning that into a twiceproductive perennial system, the animals will be able to graze underneath, keeping the forage plants vegetative. The hardwood trees that we’re tending to will be harvested for shitake mushrooms production, and then we hope to turn some of the hayfields into fruit and nut production. What are some of the challenges that you face? Most cattle out there really can’t finish well on [a 100% grass diet]. The industry has kind of moved toward a system based on corn and grain (and fuel), and we’ve got a long road backwards, almost, to be able to get animals back to a point where we can consistently create tender, highquality meats on grass alone. We’re part of a breed improvement program, [with mentors and colleagues Mike Scannell and Joan Harris of Harrier Field farm, among others] where we’re re-
ally trying to build up the breed forward with an eye towards a quality end product. As we’re working with butchers and chefs, they can give us a higher level of feedback, which is important. We measure our cattle; there’s a system of linear measurement and ratios that cattlemen before us found tends to correlate to quality and tenderness, as well as creating a more efficient animal that can produce more pounds of high quality meat per acre of grass. [When BPF first began] I was coming with the idea to [raise the herd] from a strict Allen Savory perspective. Mike Scannell challenged that by saying it wasn’t enough, and that it was only half of it. The other half of [raising the cattle] is the breed improvement side of things, where if you’re not improving cattle, you’re degrading – in the same way that if you’re not improving soil quality and the health of an ecosystem it can degrade as well. We’re trying
to make the most of this land, and [we] have to try and maximize the amount of quality meat that we’re able to produce per acre. Part of that is improving your fields, but part of that is improving your cattle. The combination of [the ideas and methods of] Allen Savory plus my friend Mike Scannell really just kind of took us places. We’re trying to do things in the most straight-forward way we know how. It’s a very kind of raw and pure way to do what we’re doing; we aren’t working with huge machines and government-subsidized] grains. It’s unique in the way that we’re looking to nature rather than mechanization for inspiration in efficiency. [BPF meat] is not just something that’s easy to eat, but is something that people can morally get behind to promote their ideal of animal welfare and create a positive environmental impact through their eating choices. We really make an effort to do things that cater to all kinds of ideals.
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July 7, 2017
Features
Seed Saving
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BY:Joe Piccirillo, BPS Applied Food Studies
In the past, seed saving was used to insure the preservation of future generations of crops for the next year’s harvest. Today, seed saving is being used to reintroduce endangered crop species and varietals back into our food system as well as moving humanity
back towards having the diverse diet we once had. It is important that when planting seeds that there is no cross pollination. When this happens, the next generation of crop will carry traits of both parents, making a new mutated variety,
photo courtesy: https://robinsonloveplants.com
thus breaking the lineage. This can be avoided by proper spacing between different varietals when planning a garden or farm. Why is this important? In the past few decades, we have lost much of the agricultural diversity the Earth once provided.
Local Elementary Students Visit CIA
As late as 1900, humans had as many as 1,500 different plants, each further represented by thousands of different cultivated varieties, as a food source. Today over 90% of the world’s nutrition is provided by 30 different plants. Of those 30, only four (wheat,
BY:Sydney Taylor, BPS Applied Food Studies
With issues rising about sustainability and the protection of our environment, our modern day society is slowly becoming more aware of the big steps we can take to help. When looking at what we can do to help, we can look at those who are eager to absorb information - kids! I was lucky enough to be a part of the Children’s Education project in the current Applied Food Studies Capstone Project Class. Only one of a few projects currently in progress this semester, my group was in charge of putting together lesson plans and activities for Netherwood Elementary School’s third grade classes, and my adult mind was blown at the knowledge they had and how much they
wanted to know more. Our lessons revolved around seasonality and food waste. During the seasonality lesson plan, we had them sort fruits and vegetables to the categories of “spring/summer” or “fall/winter.” They learned about the importance of eating fresh and eating what’s ready to eat from nature right now. In our food waste lesson plan, we learned the differences between trash, recycling, and food waste. I have to say, before going into the lesson plan, I had reservations about the teaching the children about trash - I had the mentality that I was going to get boo’ed off stage. Except, that wasn’t the case at all. When asked about the harmful effects of a
rice, corn and soybeans) provide 75% of the calories consumed. A handful of green revolution super-hybrid varieties are monocropped in farms and gardens worldwide, where once diverse strains strengthened each local ecosystem. Botanists are able to use the genetics of these heirloom plants to help fight the diseases that blight modern agriculture. Thousands of native and heirloom varieties are rapidly disappearing and they will be unavailable to botanists looking for varieties resistant to the plant diseases in the future. If these improper methods of agriculture continue, without the cultivation of heirloom plants, the modern world is facing the prospect of feeding hungry billions with a genetically uniform agriculture and little or no diversity to sustain it.
to. Once our tour concluded, we ate a picnic lunch at the Egg, and had a great end of semester wrapup. The benefit of teaching kids from an early age helps mold their minds to accustom to a more sustainable future. Being able to adjust the future with the influence of students and adults from today help build a better future for us and our food system. If we can start teaching young minds about the benefits of buying local and growing our own food when possible, we are headed in the right direction.
photo courtesy: Dr. Maureen Costura
landfill, one student began to talk about carbon emissions and how that contributes to global warming. Yeah, they were impressive. We played a game called “Keep or Toss” where we showed them pictures of certain foods in different conditions, and they had to tell us whether they would keep it or toss it. When shown a picture of a brownish-black banana, they all went, “Toss!” Except, we pulled out a loaf of banana bread, and explained to them the different uses that food has, even if it doesn’t always look pretty. Other classmates in the Capstone class led lessons on sustainability, made their own compost with the students, and helped create an outdoor learning
garden space. The outdoor space was first established by last semester’s Capstone class, and we had the opportunity to clean it up and create a plan for the upcoming school year. Many vegetables will be planted for and by the students, and it will be a great way to get the Netherwood students first-hand experience with their own garden space. After multiple lessons at the school, it seemed fitting to close their last week of school out with a visit to our home here at the CIA. We started their visit off with a tour of Roth and the Egg. It was nice to see the amazement and curiosity on their faces as we toured the school, and I think it’s something that we can all relate
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LA PAPILLOTE
Graduation
AOS Graduating Class of July 6, 2017
Culinary Arts Group #1
Front Row: Sathia Sun, Rachel Garmes, Harshaal Shyam, Phillippos Papadopoial, Outras McKenney Back Row: Hunter Miller, Fred Fantacci, Justin Appleby, Benjamin Ott, Nicholas Franklin
Culinary Arts Group #3
Front Row: Vincent Belloti, Hyunjung Kim, Maureen LopezAnaya, Joungmin Hwang, Madeline Guzman, Nyecha Santiago, Myungjun Shim Back Row: Satoko Ishiino, Luca Fontana, Minha Sung, Travis McGovern, Christopher Jung, Jonghyo Park CGeo, Daniel Velez
Culinary Arts Group #2
Front Row: Samantha O’Fria, Jashon Williams Jr., Kelly Ryan, Carter Medchill, Diana Ferrirta, Patricia Tano, Niara Owens, John Stunnulatus Back Row: Gayane Spencer, Alex Brsitow, Tyler Ross, Aelam Giordaw, Jennifer Anderson, James Joyce
Baking and Pastry Group #1
Front Row: Dominica Lazo, Sarah Furman, Sierra Slocum, Jennifer Knepper, Megan Faney, Faith Morley, Nikolai Joslin, Back Row: Jasmin Nenes, Brittany Reid, Curt Williams, Leah Leonard, Haley Wilson, Tiara Willis, Jessica Moehling
July 7, 2017
Graduation
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AOS Graduation Speaker: Missy Robbins Executive Chef and Owner of Lilia
BY: Shelly Loveland, Staff Contributor
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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Missy Robbins is the executive chef and owner of Lilia, a restaurant located in the North Williamsburg neighborhood of Brooklyn, NY. The restaurant is the culmination of Chef Robbins’ lifetime love affair with Italian food and culture, and presents her thoughtful, creative approach to cooking. Chef Robbins’ culinary career began while she was a student at Georgetown University in Washington, DC. In 1993, a part-time job at 1789 restaurant sparked a passion for cooking and led her to attend Peter Kump’s New York Cooking School (now The Institute of Culinary Education). An externship at March restaurant followed, where she worked for renowned Chef Wayne Nish before moving on to Arcadia, where she cooked under Chef Anne Rosenzweig. In the spring of 1995, Chef Robbins returned to March, staying for two years before rejoining Chef Rosenzweig, this time to work at the Lobster Club as sous chef. Chef Robbins would soon travel to Northern Italy,
where she worked in kitchens ranging from family-run rustic trattorias in Tuscany to the Michelin-rated Agli Amici in Friuli. Familiarizing herself with Italian products, techniques, and traditions, Chef Robbins fell in love with the simplicity, regionality, and focus on quality ingredients that characterize Italian cooking. Upon returning to the United States, she worked as sous chef, and later as chef de cuisine, at the SoHo Grand Hotel. In 2003, Chef Robbins moved to Chicago to work at Tony Mantuano’s Spiaggia. As executive chef of Spiaggia and Café Spiaggia, she brought her passion for Italian cooking to life. During her tenure, Spiaggia was nominated by the James Beard Foundation for Outstanding Restaurant twice and for Outstanding Service in 2008. Chef Robbins would move on to serve as executive chef of A Voce restaurants for nearly five years, earning a Michelin star at the Madison location in 2009 and at A Voce Columbus in 2010. That same year, she was honored to be named a Food & Wine Best
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Copy Center Student Recreation Center Monday-Friday: 8:00am- Monday-Thursday: 7:00am5:30pm Midnight Apple Pie Friday: 7:00am-10:00pm Monday-Friday: Saturday: 9:00am-10:00pm 7:30am-5:00pm Sunday: 9:00am-11:00pm (when classes are in session) Pool Hours Monday-Thursday: 10:00amThe Egg 1:00pm & Monday-Thursday: 3:00pm-10:00pm 11:00am-11:00pm Friday: 10:00am-1:00pm & Friday: 11:00am-10:30pm 3:00pm-7:00pm Saturday: 9:00am-10:30pm Saturday & Sunday: Sunday: 9:00am-11:00pm Noon-7:00pm
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New Chef. In 2013, Chef Robbins left A Voce to pursue her biggest challenge to date—a place of her own. After nearly three years of research, travel, and building the restaurant she always wanted, she opened Lilia in Brooklyn in January 2016. The restaurant has earned three stars from The New York Times, along with critical and popular acclaim from across the country. Chef Robbins’ first cookbook, Breakfast, Lunch, Dinner…Life!: Recipes and Adventures from My Home Kitchen, is scheduled for release in September 2017. She has appeared on Heritage Radio Network, Serious Eats podcasts, CBS This Morning, Today, and Top Chef Masters. Chef Robbins is a supporter of Cookies for Kids’ Cancer and Grow to Learn NYC, the city’s school gardens initiative.
Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm
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LA PAPILLOTE
Campus
A Fine Line Documentary Screening Preview
BY:Alison Sprong, AOS Culinary Arts
On Tuesday June 27th, the CIA was fortunate to have Joanna James, the director, writer, and producer of a new documentary A Fine Line. This documentary explores women in the culinary field and the challenges they face. Students were able to join Joanna for a sneak peek of the film, as well as hear her commentary and ask questions. Joanna is a newspaper reporter by trade. She worked early in her career at The Boston Globe and The Hellenic Voice. She then, however, saw a shift in media. Newspapers everywhere were not hiring and Joanna knew that she needed to rethink her career. She decided to go back to school and earn her Master’s degree in Interpersonal Communication and Media with a focus in film making. “I am always eager to tell a story,” she said, “and film was the newest way.” Joanna first set out to make a film about her mother. Her mother works as a chef and owner of a “family favorites” restaurant that is still open today. Jo-
anna grew up in this industry and saw how hard her mother worked growing up. Originally, her directorial debut was going to focus on only her mother. However, when Joanna started her research on the film, the story became much bigger. During Joanna’s presentation, she reminded the students that “although a majority of culinary school graduates are female, only 6% of head chefs are female.” This is one of the main questions that got Joanna thinking. Why so many females graduates, but not as many recognized leaders? Put simply, female chefs have a lot in their way. First, is many don’t think that females can even lead in a kitchen. Before stepping in the kitchen, women are greeted with a predetermined notion of being weaker, slower, and generally not able to cook as well as their male counterparts. In the film, that was the sentiment of almost all the chefs that were featured. Another big issue was starting families. One chef in the preview, Barbara Lynch, talked about how she only took two
weeks off work before returning to the kitchen. So why the title A Fine Line? This question was answered when a CIA female student stepped to the microphone. She explained that one of her previous employers did not pay her the special overtime pay the other employees were receiving. Recently after she approached the topic with her employer, she was let go. Joanna explained that situations like this student’s led her to choose this title because women in the industry walk a fine line. Women sometimes risk their jobs when negotiating things they deserve such as equal pay for equal work, family leave and so on. The full film will be premiering later this year at to be determined film festivals. It will be available to the public in 2018, possibly through Netflix or other online distributors. Joanna hopes to return to CIA and do a local screening for students.
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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
Breaking news January 2017:
U.S. Team Wins Bocuse d’Or Competition for First Time
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Are you an aspiring culinarian who loves to compete? Did you rock your practicals? Can you see yourself here in the future? Now is your chance to try out for a spot on the team. 4th Annual Ment’or Young Chef Competition and 2nd Annual Ment’or Commis Competition
Seeking food entrepreneurs to join the POK community.
The competitions are modeled after the Bocuse d’Or and are designed to provide opportunities for aspiring young cooks to showcase their abilities and skills while being mentored by an esteemed group of chefs from the Ment’or Culinary Council. The winners are offered the unique opportunity to stage with Team USA 2019. It is essential that we provide Team USA 2019 with the best possible support team, including stagiaires.
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.
The deadline for the application is July 19, 2017 Details and the application may be found on the website: http://www.mentorbkb.org/youngchefs2017/
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.
Info session with Q&A: July 11th at 9 p.m. Admissions Ecolab Theatre, Hyde Park Provost Mark Erickson’77 will share words of wisdom on his personal experiences as former coach for Team USA. Ment'or is a leading nonprofit organization devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of cuisine in America. The board of directors includes CIA friends Daniel Boulud, Thomas Keller and Jerome Bocuse ’92.
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