December 1, 2017 Issue by La Papillote

December 1, 2017

Volume 38, No. 15

Papillote

Bread is Gold BY: Gabriella O’Neil, Staff Writer

photo courtesy: Dissapore

Bread. Flour, water, yeast, and salt. It is a staple food in virtually every culture, found on most restaurant tables preceding meals, and is a common household product. In modern society, bread is taken for granted; thrown out and not utilized to its full potential. It is discarded once it is slightly dried out and hardened, along with many other usable ingredients after they pass their “prime.” Chef Massimo Bottura is revolutionizing the world of food waste, shining light on the need to utilize excess ingredients to serve the impoverished and hungry. Bottura’s goal is to raise food and social awareness, with his non-profit organization, Food For Soul. Along with his organization, his most recent book titled Bread is Gold, furthers his movement to fight food waste. Why does he emphasize bread so much? Bottura relates back to his Italian culture, reminiscing on various recipes

he grew up eating that included stale bread. He sees stale bread as a valuable ingredient, whereas most people see it as garbage, which creates massive amounts of food waste and food insecurity in the modern world. He remarks that his movement to fight food waste is in no way a charity project, but instead a cultural one. Bottura sees the value in a simple loaf of stale bread, and his goal is to reform the way food is treated on a global scale. As a three-Michelin-star chef, Bottura is using his voice to promote positive food use to reduce waste. Stepping outside of his famed restaurant Osteria Francescana, he started a project during the Expo Milano in 2015 when he thought of a pop-up concept, Refettorio Ambrosiano. “Refettorio,” in Italian literally translates to “refectory,” or a place where communal meals

Cont’d on pg. 4

Rhinebeck Art Fair Rings in the Holidays BY: Michael Wein, Staff Writer

Holiday shopping is fresh in everyone’s mind, the country has received its annual beating from Black Friday and the world keeps turning. The passage of time may be daunting to those who have not bought the cards, the presents, the sweaters, or whatever else may be needed for the holiday celebration of choice. Rather than a last-ditch effort at Walmart or Target or prayers that Amazon has stock of what you need, I am here to offer an alternative source that benefits more than just the shopper. In Rhinebeck’s Town Hall on the 3rd Sunday of November, artists from all over the region come to offer their goods. I had the privilege of experiencing this fair firsthand and, upon walking in, was immediately grabbed by the works of Gina Palmer and her astounding linocut designs – art pieces made with giant stamps. Her

pieces depicted fields and folklore animals stretched out in flawless ink. Across the room were the watercolor works of Susan Margaret Silverman; I stared at them as the vivid colors swirled together to form flowers of all kinds. At this point, I had yet to move beyond the reception area. After walking a bit farthe, I was in the midst of it all, a hurricane of love and passion, young and old alike. Nia LaBonte was showing off her gorgeous cheese boards crafted from reclaimed wood. A few feet beyond was Deborah Highley and her beautiful glassware, with bright red color jumping from the glass like deep, burning fire. The pottery works of Nicole Jurian and Sally Rothchild sat across from each other, the deep earthy tones calling out to be used for meals with loved ones. The folkloric line of jewelry by Elaine Carey utilized soft-colored stones bearing the

Cont’d on pg. 4

FEATURES p. 3

Authentic Vietnam: Saigon Pho

Review of a popular Wappingers Falls eatery FEATURES p. 4

Understanding Food Waste

Facts on the extent of food waste in America

photo courtesy: Elena Erber

Papillote

GRADUATION p. 7

Speaker C.T. Nice

Veteran business professional and CIA alum returns to send off our newest graduates ENTERTAINMENT p. 8

FEATURES p. 5

Gelato Club

One of the CIA’s newest and sweetest student clubs

Escape: Part 1

A compelling short story with a twist

LA PAPILLOTE

Editorial

Papillote

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

December 1, 2017

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

From the Editor’s Desk

Shelly Loveland Gabriella O’Neil Michael Wein

Dear Fellow Students, I hope you all had a happy Thanksgiving! On the cover of this issue of La Papillote, read about Chef Massimo Bottura and his work with Food for Soul. Also, get into the holiday gift giving spirt by reading about Rhinebeck’s art fair. Two very important topics are covered in this issue. First, read about how to be prepared in the event of a campus emergency. Then, read about the imense impact food waste has on the enviornment. If you feel yourself getting hungry while reading this issue, I wouldn’t blame you. A review of an authentic Vietnamese experience as well as a cozy gluten-free cafe may be the reason. Or, it could be the feature on the gelato club making your stomach rumble.

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.

To close this issue, we have the first part of an exciting short story. Keep an eye out in the next issue for part two. Remember, meetings are the first Tuesday of each block at 9:15pm in the SRC conference room. All are welcome! 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

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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

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December 1, 2017

Features

Authentic Vietnamese in Are You Prepared? Wappingers Falls

BY: Nicholas Aguilar, Staff Writer

Editor’s Note: The names of the shooters have intentionally been exculed.

BY: Catherine Elsaesser, Reviewer

photo courtesy: Joshua Lee

Over the past few years, I have developed an interest in and a taste for Vietnamese cuisine. I personally love dining at any kind of Asian restaurant, but I have found recently that pho, banh mi and other Vietnamese dishes are particularly comforting and satisfying. I remember when my best friend first made a banh mi sandwich for me, and ever since then, I have been looking for a sandwich as good as the one she made. In the search for quality Vietnamese food in town, my friend and I ventured to Saigon Pho in Wappingers Falls. The restaurant was highly rated online, so I expected a delicious meal. When we arrived around 6:30 on a weekend night, the restaurant was busy with takeout orders and families dining together. Nestled in an unassuming strip mall, the restaurant is reasonably sized, with warm colors painted on the walls, streamlined tables and festive lighting. There was a brightly lit menu board towards the rear of the dining room, and as we settled into our table, we were handed menus with pictures of each dish clearly placed to demonstrate the plates to the guests. My friend and I couldn’t resist ordering Thai iced tea as a treat. The orange-tinted tea came in a tall glass, topped with creamy,

sweetened condensed milk to create a beautiful gradient in the glass. The tea is a dessert in itself, but is refreshing when paired with spicy foods featured on the menu. For my entree, I chose the pho ga, which is the chicken broth-based pho with pieces of steamed chicken, rice noodles, and was topped with green onion, cilantro, lime, bean sprouts, Thai basil, and sliced jalapeno. This soup is particularly delicious after adding the chili sauce and hoisin that adds spice and sweetness to the broth. The soup was served in a large bowl and was very filling; I ended up taking half of my soup home to enjoy the next day. My friend ordered the banh mi, which was pork, cucumber, pickled carrot and daikon, cilantro and mayonnaise on a crusty French roll. The pickled vegetables provided acid that helped cut through the fattiness of the meat, creating a satisfying taste combination. Overall, I found the meal to be delicious, good quality, and reasonably priced. My only critique would be the slow and unorganized service, but this could have been because only two people were working the entire dining room. I would return for another bowl of pho to warm me up as the winter months are approaching.

If you have been paying attention to the news recently, you would know that our country has experienced mass-shooting events recently. Among the most recent one was on November 5, 2017 in Sutherland Springs, TX. According to The Washington Post, an armed individual shot and killed twenty-seven victims and injured twenty at The First Baptist Church. The most devastating this year according to Mass Shooting Data was the Las Vegas shooting that occurred on October 1, 2017 where an armed individual shot and killed fiftynine victims and injured roughly four hundred forty-one. Societies among this great nation tend to forget about the possibilities of a mass-shooting occurring where they live. These facts should not frighten you. These facts should not discourage you. Rather, these facts should encourage you to be ready for a possibility of a massshooting on campus. The Culinary Institute of America provides services to their students that reside on campus which includes housing, meal plans, and of course safety and protection. The CIA Director of Campus Safety is Mr. William Carey who has been operating Campus Safety for more three years. Prior to working at The Culinary Institute of America, Mr. Carey graduated from the New York Police Academy ’83, FBI National Academy ’94 and has worked with the New York State Police Department for more than thirty years. When asked, what

causes a mass-shooting Mr. Carey says that there are numerous reasons as to why a mass shooting occurs. Sometimes, there is not an explanation, such as in the Las Vegas shooting case. The main cause of mass shooting seems to be from an individual suffering from a mental illness who wants to expresses hostility towards others. The way Campus Safety would respond to a mass shooting situation is unique due to that specific location. Yet, the process of notifying students is the same; first the student will receive an emergency notification from the Everbridge Mass Notification System to inform them of a malicious entity on campus and instructions on how to take action. However, more than half of the student body on campus has not completed their registration in the Everbridge Mass Notification System. Students that have not completed registration will still be notified through the campus siren alert/speaker system and their CIA issued email, instead of by text message. Students that find themselves in the same building with an active shooter are advised to consider the following steps: • run from the situation • shelter in place or hide • lastly if necessary, fight back. Mr. Carey says that the student should get himself or herself out of that environment if they feel they can safely do so, take refuge in a close environment, and fight back as a last resort if necessary. Mr. Carey recommends that students should commit to defending themselves if confronted by an attacker. This is highly reasonable

because according to USA Today, we learned that from the mass shooting in Sutherland Springs, TX the shooter was taken down by an civilian, Stephen Willeford, who had the courage to protect himself and others. We need your help to make students to feel safe learning and living on campus. A great way to be proactive as a student is to register on the Everbridge Mass Notification System. In order to do this you will need to: • Find the Everbridge link on the student portal or in your email • Fill out the emergency contact information • Make sure to provide contact information you regularly check Also on the Campus Safety page students can find more information about evacuation routes as well as more safety protocols. When asked about being concerned for the student body after the recent accounts of mass shootings, Mr. Carey says that he is always concerned regardless. Mr. Carey reminds students that prevention and safety of the campus goes beyond Campus Safety. Students should be diligent by practicing “See Something-Say Something” and report suspicious behavior to Campus Safety. These facts should not make you afraid, this is our home and no one can make us feel unsafe in our own home.

LA PAPILLOTE

Features

cont’d from Bread is Gold are shared. Bottura set up this refettorio, where he and other chefs cooked for the homeless, refugees, and impoverished in an abandoned theater outside of Milan. Instead of showcasing himself and his food at a grand event at the Expo, he chose to showcase products that were deemed “unsuitable” for sale, utilizing more than 15 tons of excess food leftover from the Expo. This then led to the creation of his organization, Food For Soul, which was founded in April 2016. Food For Soul aims to bring awareness to the issue of food waste, and is an extension of his original Refettorio Ambrosiano. Since 2016, Food For Soul has extended into other countries, with the creation of Refettorio Gastromotiva in Rio de Janeiro, where he cooked with excess food from the Olympic Games. The most recent launch was this past June, with Refettorio Felix in London. These refettorios are not soup kitchens but tables with place settings, services with an antipasto or pasta course, a main course, and a dessert, and an array of chefs volunteering their time to educate the volunteers and diners. Bottura has included an array of international chefs in his efforts including Daniel Humm, Alain Ducasse, and Gaston Acurio. The goal of this project is not only to serve meals, but to edu-

cate people on how to eat, how to cook, and how to utilize what they have. Bottura feels that it is his duty as a well-respected chef to influence people and address a major world issue. He wants people to know what to do with “an overripe banana, an ugly tomato, or with bread crumbs.” Total utilization of products allows Bottura to bring knowledge and awareness to social issues regarding hunger and poverty. This is revolutionizing how people think about food and different aspects of it. In Bread is Gold, Bottura has created recipes showcasing how to make dishes that are economically friendly, utilizing food that would usually go to waste. Bread is Gold and Food For Soul are working toward the future, trying to first fight waste, in order to nourish the planet. Massimo Bottura’s inspiration with an ingredient as simple and universal as bread, is the basis of his movement. He sees the power of bread. It unites people. It nourishes. It makes people happy. It can be utilized in hundreds of ways from breadcrumbs to pestos to even salty bread ice cream. Bottura urges people to see the worth, the “gold” in a loaf of bread. Starting from there, he sees the potential to educate and reform the way people eat, look at food, and nourish themselves and others.

cont’d from Rhinebeck Fair was done, and my wallet surkind of invaluable beauty that forbids spectators from touching. With an everyday appeal, there was Barbara Levy’s line of jewelry that utilized mixed metals and precious stones for an elegant and durable look. If searching for coziness and warmth to give to a child or loved one, there were plenty of yarn products to choose from. Designs by Doreen offered knit hats, mittens and a variety of other winter garments. All of the people were warm, receptive and full of passion; there was one artist, however, that truly defied any notions I had about this fair, and her name is Christina Baal. Christina had a small booth littered with the most vibrant bird paintings I have ever witnessed. She possessed a command over color that made observers feel the ability to hold the birds in the palms of their hands. All of her pieces were part of a lifetime goal of painting ten thousand birds, all of which Baal has spotted firsthand. For all the work she and others put into the fair, the prices were beyond reasonable. Christina was selling her small prints for ten dollars per two prints, and Doreen sold her knitted knickknacks for dirt cheap. Everyone was more than willing to slash prices if customers bundled gifts, which I did. Deals such as two for twenty and three for fifteen continued on and on until my Christmas shopping

vived in one piece. I highly recommend that instead of making a quick run to your basic goods store that you do a little research. Find the craft shops, the fairs and the art shows; there is an invaluable experience to be had when buying from artists who truly love their craft. They will appreciate your time and support. People like Christina will offer profuse gratitude and get to know you far more than any store clerk would. So I ask each and every one of you panicking before the holidays to find a local artist whose work speaks to you, talk with them and continue to follow them if possible. As hectic as it can be, if executed with a little more care, Christmas shopping can be a fun experience. Christina can be found on her website drawingtenthousandbirds.com, Barabara can be emailed at rlevy2@hvc.rr.com, Nia at trtimbers.com, Gina at ginapalmerillustrations.com, Susan at susan101242@gmail.com, Deborah at highleyoriginals@ gmail.com, Sally at sallyrothchildceramics.com, Nicole at NicoleJurian.com, The Folkloric line at shopfolkloric.com and Designs by Doreen can be found on Facebook. I apologize to the artists I wasn’t able to mention; know that your works were just as glamorous as those that were mentioned.

The Real Impact of Food Waste BY: Alexis Hart, Contributor

Nearly a third of the fruit, packaged foods, meats, grains, and vegetables produced globally are thrown away every year. Food waste is a huge issue throughout the world, particularly in the United States, where 40 percent of all food imported and harvested eventually ends up in landfills. Almost 25 percent of all freshwater consumed annually in the U.S. is in some way associated with food waste, and approximately 2.5 percent of the U. S. budget corresponds with the refuse in some way. Overall, these losses cost the U.S. $165 billion annually; this money could easily be used toward enhancing efforts to decrease food waste and implementing industrial advancements. Thus, the question before us is “what needs to be done to address the world’s food crisis?” Nothing can be fixed easily in the short term, but over a 10-year period a reduction in food waste is possible. First of all, as culinary professionals, it is our duty to improve and implement methods of sustaining food resources and new ways of utilizing food waste as a jump start for sustenance. Urban areas contain higher numbers of food-deprived individuals compared to rural areas due to higher population densities; therefore, there should be more food banks sponsored by statelevel commodities in these areas. U.S. food policy officials could improve upon and localize food systems. Locally-sourced food should be available for purchase at fair prices to all people, espe-

photo courtesy: Francesca Zani

cially those in urban areas. People who are impoverished and/or in low-income living situations should be given increased access to fresh, healthy food options. Distribution of excess edible food products, at all stages of the production and distribution process, must be refigured to reach those in need rather than being thrown away by default; in fact, this shift should become a national regulation. These plans could be funded by the government with the $165 billion potentially saved through waste reduction, along with additional monetary contributions from businesses. A tax on large agricultural farms and food packaging plants could be implemented to decrease wasteful tendencies; for every specified amount of food wasted, the in-

volved parties would be exacted a fine. This could consequentially implore large businesses to either donate or manage their waste more effectively. In addition to a tax on waste, businesses could be granted with a pass on some waste charges for every specified amount of food donated to either local or global efforts. These initiatives would not immediately or completely eradicate food waste but could surely decrease it immensely, while also conserving resources and energy. These initiatives would decrease electricity bills and water waste, as well as increase yield percentages for various products. It is essential for us all to fabricate innovative methods that open up windows of conservation in the culinary world.

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December 1, 2017

Features

Best of the Block Winner

Congratulations to Stefan Vogelsang (@chef_suv) for winning this issue’s Best of Block contest! This photo certainly captures the fall season at the CIA. 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 issue to be published!

A Gluten-Free Treat in Beacon BY: Valerie Goodrich, Reviewer

Nestled in the heart of Beacon, New York lays the bakery and cafe I have been trying to find for two and a half years. Aesthetically pleasing decor, an entire board dedicated to a multitude of different drinks, innovative and inspiring flavors of only glutenfree baked goods, and farm to table dishes were all things that I hoped to find in a cafe. All of which I found, at Ella’s Bellas. It seems as though Saturday mornings at Ella’s Bellas is the place to be for the people of Beacon. People of all ages: friends, families, students, you name it, show up at Ella’s Bellas. And why shouldn’t they? There’s plenty of seating for everyone, and food to excite all diets. Yes, even gluten-free vegans.

The decor is what I truly love the most. Hardwood floors, a white subway tiled wall, a red brick wall, and a light tan painted otherwise. Big Hobart whisks are repurposed into hanging lights. A big bar is used for a display case and for their coffee and tea selections. It’s lined with bar stools, if that type of seating is your thing. Otherwise there are hardwood tables ranging from two-tops to eight-tops, placed throughout. Everything here is gluten-free. Yup, everything. At our school, we know how hard it is to make gluten-free items. But at Ella’s Bellas, it seems that this, and everything else in the world, is possible. Bread loaves, cinnamon rolls, whoopie pies, granola bars,

cakes, cupcakes, brownies... you get the jist. They also have an expansive coffee and tea menu. The beans are sourced from Tas Kafe, a local Beacon coffee roaster. Different flavored quiches and salads are switched up almost daily, which focus heavily on farm to table and local produce. I recommend this spot for a cute brunch date with your friends or significant other. This also serves as a great place to do homework when you seem to have no motivation to get it done. Grab a friend, a chai tea latte with oat milk, and whatever non-dietary restrictive baked good you desire and relax after that stressful week you just had. You deserve this.

photo courtesy: Ella’s Bellas

CIA’s Sweet New Club BY: April Johnson, Managing Editor

Gelato, what a wonderful frozen dessert! Did you know that there is a club on campus dedicated specifically to learning the art of making gelato? The Gelato Club has recently been added to the lineup of diverse clubs offered at The Cuinary Institute of America, providing a unique way to learn the production methods of this Italian dessert. The club’s president, Nancy Texidor, wanted to spread love for food through gelato and learn more about the process. After acknowledging a lack of educational focus on gelato at the school and finding that Professor Mauro Sessarego from Apple Pie Bakery Café was a master gelato maker, the idea for the club was born and became reality in late September 2017. Texidor said that no one participating in the club had experience making gelato until they learned from Professor Sessarego. She also shared some inside scoop on this latest endeavor during our talk: Question: “So what is gelato, and how is it different from ice cream?”

Texidor: “Gelato has less air than ice cream, making it denser. A gelato base has little or no eggs and less cream, differentiating it from ice cream.” Question: “What is the most unique flavor the Gelato Club has made?” Texidor: “So far, we’ve started with simple recognizable flavors like chocolate, hazelnut and Fior di Latte, but for the fall, we recently made maple bourbon gelato. We hope to spread into other confections with gelato as the base. Learning how to make cones and ice-cream bars is our next project.” How can you get involved in Gelato Club? Since it is still fairly new, regular meeting times are to be announced. Look for Gelato Club at Club Con and events happening around campus! The group has 7 core members and approximately 20 attendees from its interest meeting. They are looking for more members to join, so consider becoming a part of this growing club and helping to spread the love of gelato throughout the CIA!

photo courtesy: Viktor1/Shutterstock

LA PAPILLOTE

Graduation

AOS Graduating Class of December 1, 2017

Culinary Arts

Front Row: Jaewon Kim, YeonJin Lee, Yongsang Song, Tae Yeon Lim Back Row: Bradley Bizzi, Derek Tate, Alexander Lee, Chanwoong Park

Front Row: Erica Torres, Ian Grigg, Luis Locsin Back Row: André Piché, Devika Sachdev

Culinary Arts

Baking & Pastry Arts

Front Row: Byungleon Kim, Devin Medina, Casey Carulo, Nuri Choi Back Row: Jeong Ah Whang, Wei-Che Hung, Stephen Jordan, Nick Truisson, Daniel Rivas

Front Row: Angela Ospina, Alana Collins, Priscilla Martinez, Annie Yu, Elizabeth Barnes, Yinong Yao, Yebin Jeong, Diana Ramirez Back Row: Brianna Cappurcino, Darwin Acosta, Adrian Sanchez, Jose Gordillo, Arden Rose, Cassidy Seo, Nick Gabriele, Nick Green, Quantairra Kerr

Hours of Operation

Conrad N. Hilton Library Monday-Thursday: 7:00am11:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Sunday: Noon-11:00pm

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

Video Center Hours: Monday-Thursday: 8:30am10:00pm Apple Pie Friday: 8:30am-5:00pm Monday-Friday: Saturday: Noon-5:00pm 7:30am-5:00pm Sunday: Noon-8:00pm (when classes are in session) Library Learning The Egg Commons: Monday-Thursday: Monday-Thursday: 8:00am11:00am-11:00pm 11:00pm Friday: 11:00am-10:30pm Friday: 8:00am-7:00pm Saturday: 9:00am-10:30pm Saturday: 10:00am-5:00pm Sunday: 9:00am-11:00pm Sunday: Noon-9:00pm Student Recreation Center Campus Store Monday-Thursday: 7:00amMonday: 10:00am-4:00pm Midnight Tuesday-Friday: 10:00amFriday: 7:00am-10:00pm 6:00pm Saturday: 9:00am-10:00pm Saturday: 11:00am-6:00pm Sunday: 9:00am-11:00pm

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

December 1, 2017

Graduation

AOS Graduation Speaker: Christopher Nice Eastern Region Vice President, Legends Hospitality; CIA Class of 1983 BY: Shelly Loveland, CIA Staff Contributor

Christopher (C.T.) Nice has been the Eastern Region Vice President of Legends Hospitality since 2014. Included among the 20-plus food, beverage, and merchandise accounts Mr. Nice oversees are Yankee Stadium, the One World Observatory at One World Trade Center, the Prudential Center, and Coney Island Test Kitchen 21. These operations include fine dining, suite catering, banquet catering, bars, restaurants, concessions, and retail operations. From 2009 to 2013, Mr. Nice was principal of NiceCo Management, Inc., which was a top-of-the-market food and beverage consulting firm that delivered comprehensive consultation to numerous industry businesses, including Legends Hospitality.

He was previously vice president of food & beverage for the $1.8 billion Sports and Entertainment division of Aramark from 2007 to 2009. During his tenure at Aramark, Mr. Nice led a comprehensive culinary capabilities project utilizing The Culinary Institute of America’s ProChef Certification Program to test and certify more than 100 culinarians. In addition, from 2003 to 2007, he was a multi-unit restaurant owner in partnership with celebrity chef Wolfgang Puck. His prior experience includes 15 years at Centerplate, joining the industry-leading foodservice company in 1987 as an executive chef and departing in 2002 after having served as senior vice president for five years.

A 1983 graduate of The Culinary Institute of America, C.T. Nice has managed more than 100 diverse foodservice businesses, from convention centers, stadiums, and arenas to museums, restaurants, and clubs. Mr. Nice currently serves on the board of directors of the National Association of Concessionaires. He was previously a member of the executive advisory council for the Art Institutes and a member of the Convention Industry Council.

photo courtesy: Leslie Jennings

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These LCS sponsored scholarships are awarded annually to two students at the Hyde Park Campus and one student at each of the Greystone and San Antonio Campuses. These $5,000 scholarships are awarded to students pursuing an Associate degree in Culinary or Baking and Pastry Arts. Priority consideration is provided to students of first generation-Italian families who are studying internationally and /or have a need for financial support.

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LCS is proud to salute these three outstanding CIA students who have been awarded the Giuseppe and Maria Lepore Scholarship for the 2017-2018 Academic Year.

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Escape: Part 1 A short story by: Selena Layton

Two stories high would be a long way down if I were to fall. My mom tells me that I shouldn’t be up here because I’m only twelve and it’s dangerous, but this is the only place I can come to if I want to truly be alone in this house. It’s not a downward slope anyway. I sit on the flat surface of the roof, just a few feet away from my window. Up here I listen to music, watch the stars, and curl up in a blanket despite the heat of the mid-summer nights. My eyes begin to close just when I hear a sound come from my window, but before I could turn my head my brother jumps at me and grabs my shoulders, pushing me dangerously close to the edge of the roof. I screamed so loud my brother jumped back to cover his ears. “Jeez Audrey, what’s your problem?” My brother regains his footing and glares at me. “Me? You’re kidding right? Augustus, you nearly pushed me off of the roof!” “Quit being dramatic, you didn’t go anywhere near the edge.” “Gus, I could have died!” I bring my hand down beside me to balance myself, feeling too shaken to stand up. “Whatever Audrey, listen, mom says its dinnertime so let’s go. I’m starving.” He turns to the window, about to climb back inside before I stop him. “Wait, hold on a second. You come out here and nearly push me off the roof, which, by the way, would have killed me, and all you’re worried about is food? No ‘sorry I almost killed you sis,’ or anything? I’m telling mom you almost killed me, what do you think she would say about that, huh?” I slowly stand up to make my point, crossing my arms in front of me. “You can’t be serious.” I stare at him blankly, waiting for an apology. He sighs, running his hand through his hair in frustration. “Gosh Audrey, I’m so sorry, ok? I didn’t mean to accidentally almost kill you! Just-just don’t tell mom, okay? I’m still grounded for the last thing you tattled on me about.” “Yeah well last time you didn’t

try to push me off of the roof.” “Oh, you mean the roof you’re not even supposed to be on in the first place?” He smiles knowingly. This, however, just furthers my anger at the moment. “I was just sitting out here. Sitting is not a crime. Do you know what is a crime though? Murder! You can go to prison for murder, or worse.” He scoffs. “I can’t go to prison, I’m only twelve. I’m not old enough.” “They could make an exception, or you could go to juvy.” “Why are we still talking about this? Mom is waiting on us to come down for dinner.” He turns around and heads towards the window. “Gee, I don’t know, maybe because my very own twin brother just tried to kill me!” “Oh my gosh! I didn’t try to kill you Audrey!” The anger in his eyes was intense. “Why would I try to kill you? Huh? We may not like each other, but I would never wish you to be dead.” “No, we don’t like each other. In fact, we probably hate each other. And you know what else? You are the worst brother! All you ever do is tease me and bully me, and most of the time, like this time, you get carried away! You may say you don’t, but it seems like you would wish me to be dead.” I swiped a tear away from my face. I will not cry, not right now. “Plus, you always get away with everything, and it’s not fair!” “I do not get away with everything-“ “But you do!” I cut him off before he could finish. “You get punished, but not enough. Just the other day you pushed me down the stairs-“ “I didn’t mean to, and you were like three steps away from the floor-“ “It doesn’t matter! I fell on the hard wooden floor and it hurt. And what did you do? You told mom that I tripped and she believed you, no matter how much I told her that you were lying.” “I wasn’t lying.” He rolled his eyes. “You were going re-

photo courtesy: Dave Lowe

ally slowly and I just tried to go around you and you fell.” “Oh so your foot just happened to be there when I was walking?” “Yes,” he sighed. “Can we go now?” “Ms. Audrey?” I felt someone shake my shoulder. “It’s time for your medication.” “What?” my voice was quiet and drowsy. I felt as if I hadn’t gotten any sleep whatsoever. My eyes opened and I saw a nurse in front of my bed. “My brother. Where’s my brother?” Felling disoriented from my sleep, I sat up and started looking around the room fran-

tically. “Augustus!” I looked at the nurse with pleading eyes, but her look was only somewhat sympathetic. “Ms. Audrey, your brother died ten years ago. Remember? He-um-fell off of the roof.” Realization started settling in my mind. It was a dream, just a memory that happened ten years ago. I remember the look of anguish on my parents’ faces. I remember the interrogations, the trials, and finally, I remember them locking me up in this mad house. “It’s exactly ten years today.” I feel a tear roll down my cheek,

but make no attempt to wipe it away. I look back up at the nurse. “I didn’t do it, you know. It was an accident. He was there one second and the next he was falling.” The nurse handed me my pills. I opened my mouth and tucked the pills in the back of my throat to hide them . I opened my mouth to show her that they were gone. She then nodded her head and left without another word. I waited a few seconds after she left and spit the pills out. I can’t spend another day in here, and if I’m going to escape I need to not be drugged up on medication.

Want to be the next Editor of

Papillote?

La Papillote is currently seeking a new Editor-in-Chief to start in January, 2018. Responsibilities include but are not limited to: - Leading staff meetings - Generating and editing content - Communicating with school administrators - Printing La Papillote once a block Please go to the student job board online to apply. Questions? E-mail lapapillote.culinary@gmail.com or attend our next general meeting on December 5th at 9:15pm in the SRC conference room.