December 19, 2017

December 19, 2017

La

Volume 38, No. 16

Papillote

One Hundred Years of Holidays BY: Gabriella O’Neil, Staff Writer

photo courtesy: Phipps Conservatory and Botanical Gardens

Envision a holiday feast from the early 1900s, full of a variety of meats, side dishes, garnishes, and desserts. Now picture a holiday feast from present day, 2017. What foods are served?

What is the difference? Or is there even a difference?

Regarding the holidays, many traditional dishes and accompaniments have become staples and are often cooked and eaten year after year. However, cooks and chefs are constantly reinventing traditional dishes for Christmas and New Years to revamp their menus. What may have once been considered a special dish most likely has been updated or modified in some way as the years have progressed and palates have changed. Using the CIA’s Menu Archives, a timeline of holiday menus has been compiled, beginning in 1911 and running through present day. This menu timeline showcases specific dishes from different eras and gives a taste of what was tradi-

tionally served in that year.

Holiday feasts have evolved into intensely complex and intricate affairs. In the earlier eras, most of the menus included raw vegetables or nuts as an appetizer offering, basic salads consisting of mostly lettuce and minimal varieties of desserts, mainly ice cream or pie. Today, complexity of dishes is at an all-time high.

It is safe to say at most modern feasts it will be impossible to find carrot sticks or creamed pearl onions still on the menu.

Open your palate and start the journey of One Hundred Years of Holidays. Did someone say “pass the plum pudding?”

1911: Murray’s Restaurant – New York, NY

Canape Cardinal, Consommé Seville, Noisette of Beef, Potatoes Gaufrette, Mince Pie, Plum Pudding, Fruit Jelly, Christmas Punch - $1.25/person 1919: The Frontenac Café –

Cont’d on pg. 4

Christmas Light Spectacular BY: Michael Wein, Staff Writer

Christmas lights, hundreds of little colored bulbs strung over trees, windows, porches, and lawns all across the nation. Of course, there is a special house in every neighborhood where the Christmas lights nutjobs live; although there is no competition or ribbon to be won, this home goes out of its way to be seen from orbital satellite.

Driving by such a house may guilt trip a few people into finally putting up their own lights, cause scoffing at something so silly or incite awe at the time and effort put into the annual display. One such display in Lagrangeville may be the magnum opus of home Christmas lights.

This Guinness World Record holder has well over half a million lights, which are all synced to over two hundred forty songs.

It runs every night from November 24th to December 28th, and the entire playlist is broadcasted through car radio. With so many

songs to get through, each one can only be played once per season.

The show is completely free, but viewers can choose to donate to whatever group is being supported that night, such as the local firefighters on the night I decided to see it for myself.

Before we delve into the staggering statistics about Christmas lights, I would like to clarify that this is in no way an attempt to shun the amount of energy consumption. The speculations and calculations performed are meant to inform just how much something as magical as the yearly symphony of Christmas lights needs. In 2016, according to the US Energy Information Administration, 7% of the total electrical consumption of the USA is dedicated to Christmas lights, a whopping 279 billion kilowatt hours (the electrical energy equivalent to 1,000 watts used per 1 hour). Think of it this

Cont’d on pg. 4

FEATURES p. 3

Sustainability at the CIA

Seven big ways our school is keeping up with the movement FEATURES p. 5

Papillote

En

REVIEW p. 6

Umami

Everything to know about the fifth basic taste

Kitchen Sink Food & Drink

A quiet evening out in one of Beacon’s cozy Main Street restaurants

photo courtesy: NPR

ENTERTAINMENT p. 9

Escape: Part 2

An exciting and suspenseful follow-up to last issue’s short story GRADUATION p. 12

Anthony Bourdain

The immensely popular star and CIA alum is coming back to send off our newest grads

LA PAPILLOTE

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Editorial

Papillote

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

En

December 19, 2017

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Alison Sprong LAYOUT EDITOR Mike Feist ADVERTISING MANAGER Sue Haug CONTRIBUTORS Nicholas Aguilar Catherine Elsaesser Khori Eubanks Kiana GIlbert Valerie Goodrich Leslie Jennings April Johnson Selena Layton

From the Editor’s Desk

Shelly Loveland Gabriella O’Neil Nick Rotondo Michael Sperling Alison Sprong Michael Wein

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.

Dear Fellow Students, The holiday season is upon us!

From Christmas light displays and holiday history to mocktail inspiration, this issue is full of festive fun.

Also in this issue, you can read about some important campus programs.

Michael Sperling, the Vice President for Academic Affairs, tells our readers about the CIA’s continuing commitment to sustainability. In addition, a new program, called Mise en Place University, aims to shape future culinary leaders. La Papillote is also excited to announce a new series that will feature a new principle of the Menus of Change movement.

Our reviewers have been hard at work finding the best local spots to visit.

This time they found Kitchen Sink in Beacon and Twisted Soul in Poughkeepsie. Before you go, read up on umami on page 5 to learn about this fifth taste.

Finally, we have several creative pieces. The first is the continuation of last issue’s story. Then we have some original poetry and a Food Writing class submission.

On behalf of the La Papillote staff, we wish you a safe and happy holiday and a wonderful new year!

Cheers, Alison Sprong

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 any time 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 is one Copy Editor who reads 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, due to a lack of time before printing. It is asked that writers trust the Editor’s decision at this point during layout. Please direct all submissions to: Alison Sprong, 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.

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,

Alison Sprong Editor-in-Chief

Mike Feist Layout Editor

April Johnson Managing Editor

Jennifer Knepper Copy Editor

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

Follow La Papillote on social media:

non-discrimination policies: Civil Rights Compliance Officers: Joe Morano HR Director-Faculty Relations Title IX and Age Discrimination Office: Roth Hall Room S324 Telephone: 845-451-1314 Email: J_morano@culinary.edu

Maura A. King Director-Compliance Section 504/ADA Office: Roth Hall Room S351 Telephone: 845-451-1429 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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December 19, 2017

Features

Sustainable U

Holiday Mocktail Inspiration

BY: Michael Sperling, Vice President for Academic Affairs

The topic of sustainability surfaces frequently on college campuses, where students are encouraged to think about the future and, at times, challenge the status quo. And so it is here too at the CIA, where our commitment to sustainability takes many forms, and has been increasing and deepening for several years.

But many people in the CIA community aren’t aware of the great variety of efforts that are already taking place, and that can make it seem like not much is happening.

First of all, what is sustainability? UCLA, which is a member of CIA and Stanford’s Menus of Change University Research Collaborative, offers a rich definition of sustainability as “the physical development and institutional operating practices that meet the needs of present users without compromising the ability of future generations to meet their own needs, particularly with regard to use and waste of natural resources. Sustainable practices support ecological, human, and economic health and vitality.

Sustainability presumes that resources are finite, and should be used conservatively and wisely with a view to long-term priorities and consequences of the ways in which resources are used.”

According to this definition, most students, faculty and staff at the CIA share a common commitment to understanding what sustainability means for the CIA and how it should be practiced. Many groups at CIA have been leaders in this effort, including faculty and deans of the School of Culinary Arts, the Student Government Association, the Food Policy class within the Applied Food Studies major, and the Facilities Department.

There are currently three main focus areas at the CIA regarding sustainability – increased sourcing of sustainable and minimal antibiotic-use foods; improvements in the reduction and management of our waste stream; and increasing the availability of foods that promote health and

BY: Nicholas Aguilar, Staff Writer

wellness. And there are several efforts on the facilities end as well, where energy conservation in particular can have a big impact on capital costs savings and greenhouse gas reductions. Below are a few of the college’s efforts: • Menus of Change is a major national conference, held at Hyde Park each June, that brings together thought leaders and researchers in nutrition and health/ wellness, sustainable practices, food service operations, and food sourcing. The Menus of Change principles provide a guideline for promoting health and wellness for the food service industry, and also lay a foundation for sustainable practices. The conference is a partnership between the CIA and the Harvard School of Public Health, and has influenced many food service providers around the country, including at the CIA. The menu at The Line in The Egg, for example, adheres to the Menus of Change Principles, and courses in other areas of the curriculum are increasingly mapping to the Principles as well. Increased use of whole grains and decreased meat portion sizes are two of the Principles, and have been engaged in many kitchens • Sustainability is both a practice in campus operations as well as a concept that is taught to our students. The Introduction to Food Systems class in the freshman year introduces every student at the college to the concept and practice of sustainability. The more in-depth teaching of sustainability is well integrated into the Applied Food Studies major across several courses: Ecology of Food, Sustainable Food Systems, Food Policy, Building and Sustaining Food Communities: Theory and Practice, and Project in Applied Food Studies. The AFS projects on campus - the Teaching Garden and the campus apiary - are practical applications of sustainability, too.

• Food Policy class briefs, such as recent ones focusing on increased use of local sourcing of

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foods, and waste stream improvements, have been presented to broad audiences of faculty and administrators, and have generated much increased discussion and planning on these issues.

• A Sustainability Committee, which is an outgrowth of the accomplishments of the prior Green Campus Committee, has been established on campus to provide a systematic focus, planning and follow up on relevant issues. The committee includes administrators, faculty and students. The main topics of focus at present are establishment of a student/ community garden, and recycling and waste signage.

• Waste stream improvements are in development, including better signage on waste and recycling bins, since as currently labeled there is confusion as to which bins are for waste versus recycling. Also there will be more community education about the fact that our recycling is single stream (all recyclables can go into one container, no separation of paper and plastics, for example, is needed).

• Through efforts of the Applied Food Studies program, the college will be installing this spring an apiary (home for bees and sustainable honey production) and students will be collaborating with Facilities on a community garden for growing vegetables.

• Through concerted efforts over the past years by our faculty, deans and the Purchasing Department, the CIA has now attained a 98% level of use of sustainable seafood, a great accomplishment that includes collaboration with California’s Monterey Bay Aquarium. Increased sustainable practices and local sourcing are being explored for other areas of the college’s food purchasing operations.

A commitment to sustainability is a work in progress.

It’s not something you merely achieve. Just as food preparation and sourcing practices keep evolving, so too must the practice of sustainability at the CIA.

photo courtesy: Northwest Earth Institute

While you are enjoying the holiday break and fielding constant questions of how school is going, drinking cocktails can provide relief. However, for many individuals that are underage or do not particularly enjoy consuming alcohol, mocktails are a good alternative. I believe that mocktails (cocktails made without alcohol) provide an enriched taste compared to regular cocktails, which can sometimes be blinded by the high level of alcohol contained in spirits. Recipes for cocktails consist of three main ingredients: liquor, mixers, and garnishes. Although people have long been crafting cocktails, recipes were not recorded until the 18th century. The crafters of these ancient beverages were not trained mixologists, which shows that anyone can make a delicious beverage.

When composing mocktails, remember the 3 key ingredients for which you are making substitutions. For example, liquor can become ginger ale or lemon-lime soda. Be creative and think about the flavors of the holiday season, like cranberries, warm spices, peppermint and caramel. Personally, I believe that Cranberry Sprite is a perfect liquor substitute for this time of year. The second ingredient in a mocktail is known as the “mixer,” which can range from fruit juice

photo courtesy: Woman’s Day to tonic water and syrups. Again, consider the flavors of Christmas.

Apple cider is known for having cinnamon notes that enhance sweetness within a mocktail. Another great idea is peppermint simple syrup which can be made by simmering equal parts water and sugar, then adding peppermint extract. When it comes to garnishes for your mocktail, think of the glass as a plate of food like you would make in class; some garnishes do not suite well with others. To find a suitable one, evaluate the ingredients used in the drink and utilize one of those.

Generally, I believe that garnishes should be edible, but my opinion changes when garnishing mixed beverages. Some drinks are appropriately garnished with a citrus peel and sometimes even a stick of cinnamon. Be creative, and do not forget about the ice!

Avoid using ice from the machine in your freezer because it can pick up surrounding aromas. Buy ice from a grocery store, and use that for chilling your beverages.

There are many possibilities when creating your own mixed beverage. You do not have to be a licensed mixologist, but you should know what flavors pair well together. Remember the building blocks and get creative.

Make a mocktail for your family this winter break and be merry.

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LA PAPILLOTE

Features

cont’d from One Hundred Years of Holidays

Detroit, MI

Stuffed Celery, Olives, Cream of Mushrooms aux Croutons, Broiled Whitefish with Parsley Butter, Hard Lettuce with Thousand Island Dressing, Mince Pie - $2.00/person 1925: The Partridge Inn – Augusta, GA

Consommé Vermicelli, Radishes/Roasted Almonds/Celery Hearts, Filet of Red Snapper Dubarry, Pommes Hollandaise, Lettuce & Tomato with Russian, Plum Pudding and Brandy Sauce, Ladyfingers 1932: Hotel Governor Clinton – New York, NY Celery/Salted Nuts/ Queen Olives, Chicken Breast, String Beans, Potato Croquette, Biscuit Marie-Brizart 1949: The Plaza Hotel – New York, NY

Oysters au Raifort, Celery/Olives, Roast Maryland Turkey, Chestnut Dressing, Candied Sweet Potatoes, Plum Pudding, Santa Clause Ice Cream, Gaufrette Parisienne - $5.50/ person 1954: Cavanagh’s – New York, NY

Consommé, Onion Soup au Gratin, Baked Lobster, Roast Beef with Bordelaise, Chicken Fricassee, Sherbert, Ice Cream, Coconut Cream Pie 1963: The Ahwahnee Hotel, Yosemite National Park, CA

Celery Victor/Chilled Tomato Juice, Rose Radishes/ Carrot Sticks, Broiled Filet Mignon with Béarnaise Sauce, Noisette Potatoes, Petit Fours, Blackbottom Cream Pie 1971: St. Regis Sheraton Hotel – New York, NY

Hearts of Celery/Carrot Sticks/Ripe Olives, Roast Turkey and Giblet Sauce, Creamed Pearl Onions, Buttered Brus-

cont’d from Christmas Light Spec

sel Sprouts, Cake with Eggnog Sauce, Spiced Pears 1984: Market Place Caterers – Seattle, WA

Oyster Stew, Brioche Wrapped Brie, Stuffed Goose, Brandied Peaches and Prunes, Creamed Spinach, Praline 1999: Martha Stewart Living

Buttered Carrots, Roast Poussin with Prunes, Rice Pilaf, Cooked Custard Eggnog, M e ringue Buttercream 2016: Reynard – New York, NY

Duck Liver Toast, Pumpkin Crostini, Clam Chowder, Roasted Rib of Beef with Horseradish kefir cream, Duck a l’Orange, Roasted Carrots, Whipped Potatoes, Buche d e Noel - $105/person 2017: Butter – New York, NY

Wild Mushroom Soup with Black Truffle, Roasted Brussels Sprouts Salad, Roasted Duck Breast with Cranberry Mostarda, Pumpkin Pie, Ginger Ice Cream $95/person

way. Say you bought 10 100-watt light bulbs and turned them on for 1 hour; you’d have 1 kilowatt hour. Now you multiply those ten light bulbs by 279 billion – hard to imagine, right? In perspective, that’s roughly the same amount of energy that Ireland, Denmark, New Zealand, Switzerland and Norway use in a year. So why all the juice? Why are we so crazy over these lights and where did it begin? The Smithsonian Institute points to Edward Hibberd Johnson, an associate of Thomas Edison. Johnson was inspired by the

candles used to light trees in England but was aware of their nature as a fire hazard. Johnson then acquired 80 red, white and blue light bulbs and strung them around a tree in the window of his parlor.

Johnson’s sense of grandeur kept him from stopping there; the tree itself was on a rotating pedestal and thus, the Christmas light show as we know it was born.

With 150 million light sets being bought each year in America, this quite literally brilliant tradition is not leaving anytime soon.

Maybe it’s the slight elbow-esque shaped pasta that can be microwaved in under five minutes.

Maybe it’s the vibrant color of chemicals. Maybe it’s because it’s midnight and I’m hungry. Or maybe it’s because it’s just good.

It’s that simple. It’s good, and we both know it.

Think back to when you were young and you saw a commercial for it while watching cartoons. You had to have it and wouldn’t let your mother sleep until she bought it for you. She made it look like you were pull-

ing her by her earlobes down aisle four to get it for dinner. But guess what? She exaggerated. She wanted it just as badly as you and you best believe she was eating it straight out of the pot when she made it for you while you weren’t looking. The reason is simple.

She loved it. Just like I love it.

And you know you love it, too.

I think the reason it is so good is that of the simplicity of it. I don’t mean its preparation, either. There’s absolutely a place for upscale macaroni and cheese with DNA-shaped pasta and bacon and

breadcrumbs and seven different kinds of cheese. But this isn’t that place. It’s that fake cheese sauce and the small, curved noodles smiling at you that makes the creation so special. There is no need for seasonings; it is perfect just the way it is. And God help me if I find out you squeeze the abomination that is ketchup over the top. If you do, you clearly are not worthy of enjoying the best processed creation.

Hungry yet? I am. It’s midnight and time for my snack.

photo courtesy: freepngimage.com

You Know You Love It BY: Nick Rotondo, Food Writing Contributor

It’s midnight. After a jam-packed day of class and procrastination, it’s time to unwind, watch some (more) T.V., and have a snack. I’m feeling like something salty. Something warm and cheesy.

I wait for a commercial break to pull myself out of the snug embrace of my blankets, slide on my slippers, and drag my feet across the floor to my food drawer. I reach inside and pull out two cellophane bags from the large blue box. I grab a paper bowl from the stack and a water bottle from the forty-pack under my desk. I make my way to the snack table in front of my bed and carefully pull the paper packets glued to the cellophane off and place them to the side as I tear open the clear packet along the predetermined cut. I empty the contents into the bowl, pour half of the water bottle over the top, and stir it with a plastic spoon. I walk back over to the desk where the microwave sits on the shelf and set it for four and a half minutes. While it is running, I grab the paper packets left to the side, hold them at the top and carefully shake them like a fresh polaroid picture. I reach into my fridge and pull out a stick of butter and cut a small pat off. The microwave beeps and I open it up.

The smell of freshly boiled pasta perfumes my room.

I tear open the paper packets and empty the orange powder they contain into the bowl with the pat of butter. I stir until the cooked noodles become a homogenous, artificial orange color. I bring a spoonful to my salivating mouth and take a bite. The velvety texture of the creamy cheese sauce coats my tongue as I venture in for a second spoonful. Before

another commercial break can come, the bowl is empty. ***

I love pasta. It’s my favorite food. Thinking about it brings me back to Sunday dinners at home when my dad would put up a fresh pot of sauce loaded with meatballs, sausage links, and chunks of flank steak. Like clockwork, the five of us would gather around the dining room table around two in the afternoon and scarf down a pound and a half of pasta like the gavones we are.

It was always delicious and will always hold a special place in my heart.

Pasta is not just for Sundays, though. I’ll order it when I go out to eat any night of the week. There’s something about penne ala vodka with shrimp, gnocchi with brown butter, spaghetti Bolognese, or lobster ravioli, just to name a few, that always entices me. I don’t need the sautéed trout or the grilled strip steak to be satisfied. The bowl of perfectly al dente noodles with just enough sauce to gently caress each piece is more than enough to make me happy. I could easily eat pasta every day for the rest of my life, and it would be a challenge I’d happily accept.

But even with all of the cherished family recipes and extravagant restaurant dishes, there will always be room in my cabinet (and stomach) for Kraft Macaroni and Cheese. That’s right. Even a college student majoring in culinary arts has a soft spot for America’s favorite mac and cheese. Don’t get me wrong here, I’ve eaten (and made) some incredible mac and cheese, but when it comes down to it, there’s not a whole lot that can change my feelings about the cheesiest.

FOR SALE TURNKEY RESTAURANT BUSINESS IN NEW YORK’S HUDSON VALLEY Approximately 60 miles from New York City

Sale price: $550,000 Gross revenue: $1,400,000 Established owner-operated restaurant and bar offering casual American cuisine        

Prominently located in active neighborhood shopping center on a state highway near an Interstate interchange Both a popular lunch spot with substantial business community nearby, and a thriving dinner venue with loyal and growing customer base Favorable lease – total rent as a percentage of gross receipts is well below industry standard NY State liquor license (transferable) Additional room to expand dining area Plenty of parking Sale includes furniture, fixture and equipment Full details available upon signing of confidentiality agreement and proof of funds For details, please email:

HVRestaurant4Sale@gmail.com

December 19, 2017

Features

Mise En Place U

The Savory Story Behind Umami

Can you list the five core values of The Culinary Institute of America? How about the definition of Mise en Place? These principles are standards to live by and contribute to the success of many students who progress through the school. These values very well may be the difference that sets the CIA apart from other individuals and schools in the industry.

Professionalism, Respect for Diversity, Excellence, Leaderships, and Ethics. These five core values are meant be upheld in and out of the kitchen setting. Following much discussion, a powerhouse team of staff members recently kicked off the course “Mise En Place University” this past semester. The first part of the course consisted of multiple sessions, including an introduction and classes on each of the core values. The sessions were led by the following instructors: Dr. Kathy Merget (Associate Vice President and Dean for Student Affairs), Chef Bruce Mattel (Senior Associate Dean of Culinary Arts), Nathan Flintjer (Assistant Director for Student Life), Dr. JJ Manley (Associate Dean for Campus Life and Student Development), Chef Freddy Brash (Admissions Faculty Liaison), Matt Ivins (Coordinator of Student Leadership), and Meka Harris (Area Coordinator-Lodges/Townhouses).

The course sessions ranged from lectures and open forums to physical activities.

Many of the students chosen to participate currently possess

The term “umami” is a word that more and more chefs have been using in the last 15 years. The concept of umami can be hard to grasp. What foods have umami? Is umami just another word for savory? Is umami strictly used in Japanese cuisine? How can a mushroom have umami? Is umami bad for you since MSG is considered to bring umami to a dish?

Umami came into existence when a Japanese chemist, Kikunae Ideka, wanted to understand the chemistry behind the flavor of dashi. Dashi is similar to a stock in Japanese cuisine that features kombu, a type of seaweed. After examining kombu, he found out that there was a certain substance called glutamic acid responsible for creating a savory taste that left you wanting more.

He called the sensation glutamic acid created “umami,” the Japanese word for deliciousness.

More research has been done, and the glutamates in the glutamic acid bind to certain taste receptors on your tongue, which is what causes that “craving more” feeling to occur in your brain.

Over time, many foods outside of Japanese cooking have been discovered to create umami.

Mushrooms, Parmesan cheese, tomatoes, truffles, and seared beef all have glutamic acid in them. Japanese ingredients like bonito flakes, soy sauce, miso, sake, kombu, nori, and many other Japanese foods provide umami.

American culture has expanded their horizons with using umamiforward ingredients. An example

BY: Khori Eubanks, Staff Writer

leadership roles across campus, including resident assistants, student government members, orientation leaders and more. One of the main purposes of the course was to teach students about the necessary skills for success in leadership roles, and also, moving forward, to gather feedback and figure out the best way to teach this information. The first and most important assignment was a strength-finder assessment.

Each student completed a survey which, in turn, determined their top 5 strengths; the results are specific to each participant and were used as a reference point during the sessions for personal application. The strength-finder survey was a unique way of helping participants reflect on personal characteristics in a positive light instead of thinking about the negative weaknesses we commonly see in ourselves.

Part One of Mise en Place University has come to a close. Many of the staff and student leaders involved have gained valuable insight from the experience, through lessons about the professional world, leadership, ethical decision making, and much more in relation to self and the core values of the CIA. Part Two of MEPU is planned to kick off in early 2018 with the students choosing the core values they wish to dive deeper into and taking several classes on that specific topic. This course has truly been a great success and holds vast potential for continued growth and reach toward student leaders on campus.

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BY: April Johnson, Managing Editor

photo courtesy: healthyhomestead.con

of this is Umami Burger, a chain known for making a burger that is supposed to give “a perfect umami flavor.” In the burger they have ingredients like ground beef, soy sauce, aged Parmesan cheese, dried fish flakes, and mushrooms to showcase various ingredients with umami in one meal. Some question if throwing all these ingredients together is the proper way to treat umami, and believe the umami burger lacks thoughtfulness and respect for what umami is.

What many people fail to realize is that in American culture, umami has a different

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meaning than it does in Japanese culture. In America, people consume foods with umami for the savory taste you get when you eat foods with glutamates. In Japanese culture, umami is so much more than just a taste sensation.

According to Kazu Katoh, the President of The Organization to Promote Japanese Restaurants, umami is more than just the food, it is the geography and terroir of Japan that makes up umami.

“The temperature and the moisture in the air. Vegetable growing, water. The dirt, the earth- it’s all important,” he said. Katoh said another difference is that in Japan they use umami to balance a dish, while Americans tend to believe that umami centered foods should be rich and heavy. In Japanese culture, they believe umami helps achieve balance in taste as well as in digestion and lifestyle. Japanese culture harmonizes umami with other components while America is known for bold flavor and use of umami, which creates two culinary identities that are both unique and delicious.

So in the end, umami is all about culture. America perceives umami differently than Japanese culture. This “fifth taste” that many more people are experiencing through the gateway of food is only growing with popularity as time goes on. The next time you see the word umami on a menu or hear someone mention it, remember the story of umami, and how much “deliciousness” it brings to the table with every meal.

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LA PAPILLOTE

Review

Everything But The...

BY: Catherine Elsaesser, Reveiwer

photo courtesy: Catherine Elsaesser

My friend and I have a new tradition of going out to eat on Sunday nights to end the weekend on a high note. Our choice for this week was Kitchen Sink Food & Drink in Beacon. On this snowy evening, Main Street was decorated with sparkling holiday lights, and the glow from shops and restaurants was inviting as we approached our destination.

The restaurant itself is very small, with only 22 seats including the four seats at the bar. Several couples and families were dining when we arrived, and it was beneficial that we had made a reservation since it seemed that the place fills up quickly with regulars even on slower nights of the week. The décor was trendy, with corrugated metal lining the bar, Edison bulbs in the lighting fixtures, streamlined woodtopped tables and black and white tiles on the floors. The large windows at the front of the restaurant were lined with pillows to create a plush, booth-like feel. The waitstaff were dressed casually in black t-shirts and dark aprons and were friendly and welcoming.

We started the meal off with drinks; I ordered a glass of dry Riesling, and my friend ordered the cane sugar coke which arrived in a nostalgic glass bottle.

For an appetizer, we shared the savory apple and onion tart per recommendation of our server.

The buttery crust was filled with mild farmers cheese, topped with rings of caramelized onion and shingled, roasted apple slices, sprinkled with thyme and served with a well-seasoned arugula salad. This savory bite excited us for the rest of the meal to come.

For entrées, my friend ordered the chicken pie, which was juicy

pieces of shredded chicken in a creamy sauce, baked in a pastry shell and topped with a swirl of mashed potatoes. A thick red wine, caramelized onion and cranberry sauce came on the side and added complementary acidity to the rich pie. However, the plate could have used a side salad or green vegetable to add color. I ordered the special for the evening, which was finelydiced corned beef and cabbage topped with house-made gnocchi and garnished with dill and other fresh herbs. I loved the combination of flavors in the dish, but the portion was a bit smaller than I had hoped for based on the price.

Since I am partial to any kind of almond dessert, I declared that we had to share the almond cake for the last course. Two slices of rich almond pound cake came layered with a tart cranberry sauce and a quenelle of whipped cream. This was the perfect sweet treat to end the meal.

Overall, the meal at Kitchen Sink was very good. I enjoyed the intimate atmosphere of the dining room; I could tell that many of the other diners were regulars or lived in the neighborhood. The person who I perceived to be the chef was delivering dishes to tables and talking with the guests, adding a personal touch to the dining experience. Additionally, the restaurant’s website describes how produce grown on Truckload Farm and Orchard in Hyde Park is utilized in the restaurant, and this connection to the local community is something I am excited to learn about when dining out. I look forward to supporting restaurants like Kitchen Sink in the future.

Asian Cuisine With a Twist(ed Soul) BY: Valerie Goodrich, Reviewer

How lucky we are to live in a world where we go out to eat, eat until you’re full, and refuse to stop eating because the food is that good. No matter how hungry you are, you will always have this over satisfyingly full feeling when you leave Twisted Soul.

Tried and tested by me.

Owned by a Culinary Institute of America graduate, Twisted Soul is located in Poughkeepsie, NY and specializes in Asian Fusion cuisine. Creative flavor combinations and hearty foods grace the menu daily. Let me break it down for you. I myself highly recommend the chickpea fries. After eating these, I have now come to the conclusion that McDonald’s fries, what I formerly thought to be the best fries in the world, are garbage. The goat cheese and corn empanadas are a good time, all the time. The vegetable dumplings are what

my dreams are made of, and any of the noodle or rice bowls here are all very good friends with everything else on the menu. I’m particularly partial to the Badass Rice Bowl. Maybe it’s all in the name, maybe not. You be the judge. Twisted Soul also offers an insane variety of salads that are so good that I’m kind of mad about it. Why? Because now I have no excuse to not eat a salad. Amped up mac n’ cheese dishes push the menu to new heights, their wings consist of all of your favorite flavors, and Colombian style arepas are exactly what you deserve now that the semester is over.

Their drinks are on a whole different level. Lavender Lemonade with Basil Seeds is a huge win, and the Passion Fruit Jasmine Green Bubble Tea is truly unlike anything else. My personal favorite is the Yuzu Lemonade with Sago Pearls because

photo courtesy: The Valley Table

it offers a refreshing citrus taste in contrast with the heavy, salty dishes. I really have to hand it to the creative minds behind their milkshakes as well. Flavors like smoked strawberries, popcorn, sweet potatoes with peanuts, and toasted marshmallow with dulce de leche are killer flavors that do not get the attention they deserve.

Twisted Soul’s menu is the type of menu where you look at it, decide you want everything, and settle on getting, well, a little bit of everything. Come here with a big group of friends so you can steal a little bite off of each other’s plates or come here on a carb date with your significant other who will love you even with a little food baby. Super casual dining, great music, lots of laughs, and the best food. Make moves and run to Twisted Soul.

December 19, 2017

Features

Best of the Block Winner

7

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

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

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.

Congratulations to Alex Talbot (@c.alex.talbot) for winning this issue’s Best of Block contest! Thanks for sharing some photos from your externship at Walt Disney World.

Do you want to be featured in the next issue of La Papillote? Show us your best photos on Instagram using the hashtag #papilloteBoB. One winner will be chosen every

Menus of Change BY: Alison Sprong, Editor-in-Chief

In each issue of La Papillote, we will be featuring a different principle of the Menus of Change movement. In short, the movement strives to change the thinking of restaurant owners and guests alike. Menus of Change encourages a more sustainable and wholesome look at food, instead of the usual menu offerings with high calorie counts and unsustainable farming practices. There are 24 principals all together, each with their own specific message. In this series, we will be exploring how each principal is being impletemented both here at The Culinary Institute of America, as well as how chefs around the country are promoting this way of developing menus.

The principle we will focus on this issue is number 8: Reduce portions, emphasizing calorie quality over quanity. The principle looks to “consider menu concepts that change the value proposition for customers from an overemphasis on quantity to a focus on flavor, nutrient quality, culinary adventure, new menu formats, and the total culinary and dining experience,” accord-

ing to the Menus of Change website. The principle also promotes calorie quality and encourages inclusion of whole grains, plant proteins and healthy oils.

We can see this principal in action right here on the CIA campus. The Egg has started a program called “Green Apron.”

This particular station on The Line features different dishes each day and includes an array of cooking techiques and cusines.

These dishes feature a full and wholesome meal where the vegetables and grains are the stars of the show while the animal protein plays a supporting role. Be sure to check into The Egg nightly to see what Green Apron will be featuring.

The Menus of Change movement is an important step to improve the overall health and wellness of not only our country, but the planet. Look out in our next issue to learn about another principle.

photo courtesy: MenusofChange.com

8

LA PAPILLOTE

Entertainment

Escape: Part 2 BY: Selena Layton, Staff Writer

BY: Kiana Gilbert, Contributor

“Your drawing looks very nice Miss Audrey.” The nurse gives me a thumb up to show that he approves.

“Thank you,” I say to him before he walks away. “I have had plenty of time to practice.”

As my eyes wander around the room I see people drawing stuff like flowers, animals, or themselves with their families. Most of the drawings though are just a bunch of incomprehensible scribble scrabble. On my paper however, I have neatly drawn my child-like self, sitting on the roof of my old house, all curled up in a blanket and watching the stars.

This was the very moment in my life before everything had gone terribly wrong.

A nurse announces that it is time to go back to our rooms. I rise from my stool, drawing in hand, and make my way to leave. In the corner of my eye I see a janitor leave the facility through a guarded door across the hallway carrying bags of trash. Thoughts of escape have been racing through my mind for days now. Every time I see even the least bit of light from the outside, I go a bit mad. Despite what people may think though, I’m not actually mad nor do I actually belong in a mad house. I glance down at my drawing. The day my brother died, everybody thought that I had pushed him off of the roof, but he was my brother. I don’t understand where people would even gather the idea that I would harm my brother in any way. I mean, who do these people think they are? It seemed like everyone was just trying to find somebody to place the blame on, and that poor person that they decided to blame was myself.

The janitor walked back in the building just as I was walking by, but before the door could close, I craned my neck to see around the

The Bigger Picture

photo courtesy: Portland escape rooms

guard so I might see around him.

Ignoring the guard’s dry look towards me, I looked outside, but all I could see outside of the door was an old dump truck getting ready to empty out the dumpster.

The real world didn’t exactly seem like what I remembered it to be.

“Hey!” A nurse called out. “What seems to be the holdup up there?”

The nurse looked at me and beckoned me to keep going.

With one last look towards the now-closed door that leads outside, I turn around and continue walking straight ahead. Soon enough I will be able to see the real world up close. I have my escape all planned out. *** “Goodnight Miss Audrey.” The nurse turns out the lights and securely locks the door from the outside.

I wait a few minutes after the nurse leaves before springing into action. I remove my medication from my mouth and make my way to the bathroom to flush the pills. I have spent months planning this night out. I have gotten very good at hiding my pills in my mouth, I have practiced picking the lock on my door with a pin I found and keep hidden in my hair, and I have monitored and mastered the time rounds of the guards and I know exactly when they switch shifts and take breaks. I had planned on waiting until next week to escape, but I think nurses are getting suspicious. There has been a few times now where a nurse would come into my room some mornings and notice that the door was “left unlocked” on multiple occasions.

I peek outside my window to see the guard turning the corner to go down the next hallway. Then, I look as far as I can down the hall to check on the angle of the cam-

era in the top left corner. It is still facing down my hall and I sigh impatiently.

“Any second now,” I whisper to myself.

The camera finally turns its angle so that it is facing down the next hallway. I now have exactly three minutes to pick the lock, quietly sneak out of my room, and leave through the emergency exit where I will then run for my life until I can either hide from the security officers who will try to chase me, or hopefully I can outrun the security officers. I look at the clock hanging on the wall above my bed. It is exactly 8:00 pm.

I finish picking the lock and the door opens with a soft creak, which hopefully nobody heard. I glance at the clock, and it reads 8:02. One more minute, I think to myself, I can do this. I open the door further so I can look both ways down the hall. After a second look for safe measures, I tiptoe out of my room and make my way quietly to the exit. As soon as my hands touch the door, I freeze.

This seems too good to be true, I think, but at the same time, can one’s hopes never come true? In this world, if we want something we have to do it ourselves. I push the door open and take the first breath of fresh air that I have had in ten years. However, my reunion is cut short when the alarms start blaring and red light begin flashing throughout the hallways.

“Hey!” I hear someone yell behind me.

There is no time to waste now. I start to run.

Mind over what matters That’s what they tell us since birth And we let people who tell us this Determine what we’re worth But it is us who see the future Our elders are past their prime And yet we still allow them To dictate who’s next in line For the throne Don’t judge me See, I’m just speaking the truth And if the point was immortality Then you are taking from us youth Keep your eyes on the prize Yeah, we’ve all heard the mission But if we’re fighting our brothers Then we live in a prison Built ourselves I’m going out my mind It’s not like that matter We judge on who’s pretty Who’s taking the latter We all want something If it’s desire or lust Where we are wearing scant clothing Only to gain their trust You see that’s not enough for me They micromanage my eyes To blur dreams with reality I’ve been stripped of the lies I’ve been stripped of the fears The only thing holding me back Is my tears They surround me They gather in long chains They whip me They bound me Ruby reds flick back With each passing crack Yet, you haven’t achieved breaking My spirit Nor back The grass maybe greener on the other side No matter which side you’re on underneath is all soil But you can tell the tension underneath is coming to a boil I guess that’s what Lorde meant When she said we will never be royals But it’s our turn to stand hand and hand And declare we will always be loyal To mind over what matters-right?

That’s what this is all about As my 8 hour day comes to an end While I gather up the trash for the day that has yet to begin And it shall…RIP to a man named Freddie Gray He may be gone But his message was not “Man Will Pay” But still we create riots, create storms We are scared of “What If” But for what alarm?

Thunder clouds get the rolling Tommorow looks so bleak Put a bandage on the heart With the heartache that last for weeks A chance to forget A chance to not feel

December 19, 2017

Previous Crossword Solution

Entertainment

9

Crosswo rd

Sudoku ACROSS 4 7 8 10 13 14 16 19 21 22 23

Previous Sudoku Solution

CIA’s local & seasonal food restaurant New conference center & auditorium on campus Where clubs and indoor sports are held, in short Religious group that built Roth Hall Dining hall named for ovate foodservice space Dorms at the CIA’s northeast corner City the CIA started in, in 1946 Official school color representing sustainability Bakers’ restaurant, named for American sweet Frances, the first CIA director Hyde Park’s first cafeteria, in short

DOWN 1 The newest (trendiest?) CIA restaurant

2 Powerful Italian family and our restaurant 3 The only CIA grad to head our school 4 The fancy French place on campus 5 US State housing our southernmost campus 6 Loc. of the campus we bought in ‘95 9 The square dorm; or our river 11 Campus gov’t name, in short 12 Six buildings around Sage Way 13 Orig. name of Bocuse; now a townhouse 15 The cafe there before Pangea 17 A founder; or the New Haven building; or a dorm by the river 18 50s diner now operated by _____ 19 CIA color rep. reaching excellence 20 “Wine country” city housing Copia

10

LA PAPILLOTE

Graduation

AOS Graduating Class of December 20, 2017 Culinary Arts Group 1 Front Row: Gabrielle Badowski, Alyssa Byndas, Minjung Lee,

Tiana Giron Back Row: Ryan Connelly, Hyun Taek Jung, Ikseo Chang,

Soha Ricottone, Ryan Helben

Culinary Arts Group 2 Front Row: Hangyuel Lee, Minyoung Ko, Yena Kim, Karina Rangel Back Row: Jaehun Che, Bryan Fleitas, Matt Castleton, Hyunwoo Kim,

Younghoun Jung

Culinary Arts Group 3 Front Row: Younah Lee, Pengwen Lin, Trang Phan, Nadirn Jum Back Row: Ryan Leaniax, Winshin Kim, Cheng Lin Yu,

Nicholas Belanger, Jonathan Hernandez

Baking & Pastry Arts Group Front Row: Clara Moon, Xiaolin Wang, Ran Wei, Zhuo Jin,

Yuval Feldman, Valerie Vargas, Alicia Dillman,

Julia Yingling Back Row: Alyssa Stano, Kerrie Wilkinson, Elena Hernandez-Merino,

Takumu Okada, Andrew Ciallella, James Rossillo,

Lauren Byrne, Stephanie Medina, Haley Madore,

Kelly Oatman

December 19, 2017

Graduation

11

AOS Graduation Speaker: Joe Guerrera Owner of Citarella, Lockwood & Winant, and Meat Without Feet

BY: Shelly Loveland, CIA Staff Contributor

Joe Gurrera has been at the forefront of New York City’s gourmet food revolution for decades. Known in the industry for Citarella, his successful group of epicurean markets, Mr. Gurrera also owns Lockwood & Winant, an influential wholesale company at New York’s iconic Fulton Fish Market; and Meat Without Feet, a hospitality seafood purveyor that supplies hundreds of top chefs and restaurants.

His passion for food started when he was a boy working alongside his father at his family’s fish shop in Greenwich Village. He went on to earn his bachelor’s degree in business and accounting from St. John’s University in New York. In 1983, Mr. Gurrera purchased Citarella, then a small standalone seafood shop on Manhattan’s Upper West Side.

His total commitment to quality was so well known, he was able to attract knowledgeable experts

for his team.

As Citarella grew, he continued to frequent the Fulton Fish Market, strengthening his ties there. In 1985, he purchased Lockwood & Winant. This allowed him to serve his retail customers by day and his wholesale customers by night. Mr. Gurrera went on to transform Citarella into a full-service gourmet market with seven locations. He cultivated long-standing relationships with trusted fishermen and farmers that he continues to nurture.

Today, Joe is an industry leader, influencing gourmet trends and guiding a team of more than 1,000 employees.

His 80,000-square-foot Citarella commissary is open 24/7 and provides fresh, handmade, and private label Citarella products to all the stores.

Mr. Gurrera remains involved in every aspect of his businesses, from sourcing and import-

ing the best seafood to developing new recipes and from selecting the best products to establishing infrastructure and expanding locations. Always in pursuit of “the next thing,” he’s working to grow his online seafood store and recently opened the brand’s first wine shop—Citarella Wines & Spirits.

A native New Yorker, Joe Gurrera remains active in the community supporting organizations like Citymeals on Wheels and City Harvest. The American Cancer Society and the Long Island Hospice Care Network have both honored him for his efforts on their behalf. He is an active member of the board of the New Fulton Fish Market Cooperative at Hunt’s Point, and in 2017, he joined the CIA’s Society of Fellows.

photo courtesy: Leslie Jennings

Library Learning Conrad N. Hilton Commons: Library Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 8:00am-7:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Sunday: Noon-11:00pm Campus Store Video Center Hours: Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am10:00pm 6:00pm Friday: 8:30am-5:00pm Saturday: 11:00am-6:00pm Saturday: Noon-5:00pm Sunday: Noon-8:00pm

The UPS Store

Low Shipping Rates Get Your Shipments There, On Time, & Intact Moving/Packing Supplies & Boxes Domestic &International Shipping Local Pick-up Service Available Full Copy Services

Hours of Operation

Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am5:30pm

Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)

The Egg Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm

Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm

2600 South Road (Route 9) 845.454.3505 Poughkeepsie Plaza (Near Marshall’s)

Pool Hours Monday-Thursday: 10:00am-1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm Resident Life Monday-Friday: 7:00am-5:00pm

Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm

LA PAPILLOTE

Graduation Bachelor’s Graduation Speaker: Anthony Bourdain BY: Shelly Loveland, CIA Staff Contributor

Author, TV Host, Producer; CIA Class of 1978

photo courtesy: Leslie Jennings

Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his stomach for his TV show Anthony Bourdain: Parts Unknown.

Chef Bourdain has established himself as a professional gadfly, bête noir, advocate, social critic, and pork enthusiast, recognized worldwide for his caustic sense of humor. He is as unsparing of those things he hates as he is evangelical about his passions.

Chef Bourdain began his culinary career with a summer job as a dishwasher in Provincetown, MA while attending Vassar College. By the end of the season, he had been reassigned to a cooking station and, realizing that he needed more refined skills to keep up with the other cooks, he enrolled at The Culinary Institute of America. After graduating in 1978, Chef Bourdain spent more than two decades working in the professional kitchens of venues such as the Rainbow Room, The Supper Club, Coco Pazzo Teatro, and Les Halles, where he was hired as executive chef.

In 1997, The New Yorker published his now-famous article “Don’t Eat Before Reading This,” which led to his bestselling book Kitchen Confidential: Adventures

in the Culinary Underbelly. The candid, hysterical, and sometimes shocking portrait of life in restaurant kitchens has since been translated into more than 28 languages. Chef Bourdain is also author of the travel journal A Cook’s Tour, the non-fiction Medium Raw, three crime novels, Anthony Bourdain’s Les Halles Cookbook, a biography of Typhoid Mary, the graphic novels Get Jiro! and Get Jiro: Blood and Sushi, and the cookbook Appetites.

His work has appeared in The New York Times, The Times of London, Bon Appétit, Food & Wine, Vanity Fair, Lucky Peach, and many other publications. In addition, Chef Bourdain has shared his insights about team building and crisis management with the Harvard Business Review. He has been profiled by CBS Sunday Morning and Nightline, and has been a guest on The Late Show with David Letterman, The Late Show with Stephen Colbert, TODAY, Late Night with Jimmy Fallon, Jimmy Kimmel Live, Charlie Rose, The Colbert Report, and Real Time with Bill Maher.

In 2011, Chef Bourdain joined the writing staff of HBO’s Treme, contributing to the popular

drama’s restaurant storylines. The following year, he launched his own publishing line with Ecco, an imprint of HarperCollins. The first titles were released in 2013.

Anthony Bourdain: No Reservations, which he made from 2004–2012, was widely popular all over the world, won two Emmy Awards, and earned several other nominations. In 2013, two new television shows hosted by Chef Bourdain premiered. One was The Taste, a cooking competition series for ABC with Nigella Lawson, which ran for three seasons. The second was Parts Unknown, a travel docu-series for CNN, which won two Emmy Awards in 2013, a Peabody Award and an Emmy Award in 2014, and an Emmy in 2015 and 2016. In addition, he served as an executive producer of Jeremiah Tower: The Last Magnificent, a feature documentary about the legendary chef that made its debut at the Tribeca Film Festival in 2016, and was released in 2017.

Bachelor’s Graduating Class of December 19, 2017

photo courtesy: Jennifer Speziale