April 12, 2018

Volume 39, No. 5

April 12, 2018

La

Papillote

WWII: A Food Revolution BY: Bailyn Brink, Staff Writer

Many world events are able to change the course of history. Few, however, have had such a large impact as that of the World Wars. Not only did these wars influence how people interacted with one another, they also influenced how people interacted with their food. Many of the technologies that we use today in everyday life come from advances made during this time.

One of the reasons the United States were able to pull through and both wars is because we had some of the best-fed troops. This brought up morale even in the toughest trench. Such technologies are Pasteurization, canning, freeze-drying, and microwaving.

During World War One

a new science rose to the forefront of the Federal Government’s agenda; nutritional sciences. The government realized that keeping troops well fed, even in horrible conditions, was a key component to winning the war. Thus, began a period of discovery. We needed to know how to send nutrient heavy foods that wouldn’t spoil on the long journey. Fresh fruits, vegetables, even bread wouldn’t make the trip. Then the shortages from the war combined with shortages from the depression. The U.S.A. was hit hard. People were starving. Then as we were dragging the country out of that, the second War began, bringing with it the hardships of war once again. This period redefined people’s relationships with food. They were required to

Cont’d on Pg 5

photo courtesy left-right: www.menlomwh.blogspot.com, www.npr.org

Menus of Change: Sustainable Agriculture BY: Alex Talbot, Editor in Chief

Agriculture. It was the beginning of civilization. As people learned to cultivate plants and raise animals, they learned that they could be more stable. They could settle in places and eventually specialize in tasks. From this science, civilization was born.

Today, agriculture has changed from small farms to large producers. In fact, the US produces enough food a year to feed 10 billion people and we don’t even lead the world in food production. Yet in 2017 20 million individuals were starving on the drink on death. The world is producing food, but not everyone is being able to eat it. It is just not sustainable.

Chefs are responsible for processing agricultural goods and yet they seem removed from the reality of the situation. Farmers also seem to be removed from the current situation at hand. While chefs preach responsibility, most chefs seem to be removed from

“Editorial” Campus News

“Feature” SAAM Events

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CENTER SPREAD

“Feature” Open Letter to Students

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the reality of most Americans.

Conversations chefs have around food come from a privileged standpoint. Like most people in most conversations, they view their thoughts as right and anyone who disagrees with them is wrong. The argument has become so polarized that chefs can’t seem to realize where the other side is coming from.

One group thought to agriculture that chefs seem to sneer at are the vegans and vegetarians. After all, if you put two V’s together, it looks like a pitchfork. Therefore it must be evil. In reality, they might have a point to be made.

The UN Food and Agriculture Organization posted a study called Livestock’s Long Shadow. Agriculture dedicated to animal product production has a heavy impact on the environment.

If to be continued on the scale it is today, problems such as soil degradation, environmental runoff,

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“Entertainment” Word Search, Sudoku, Crossword BACK PAGE

“Graduation” Bachelor’s Graduation

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LA PAPILLOTE

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Editorial

Papillote

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

En

September 9, 2016

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Alex Talbot LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Valerie Goodrich Jeff Levine Alex Talbot Baylin Brink Nancy Cocola

Leslie Jennings Christopher Lopez Anonymous Contributor

COMPACT

La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion.

Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize.

Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.

FOOD REVIEW POLICY

As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.

From the Editor’s Desk Dear Faculty, Staff, and Fellow Students, We’ve come to the end of another block bringing us to the end of another semester. For some, it’s the beginning of the bachelor’s break, for others it’s the beginning of new classes, and for the rest, it’s the beginning of the rest of their lives.

As someone who’s already graduated with a Bachelor’s Degree, let me say that it’s okay to have fear. Without fear, there is no courage. Without any courage, there is no change. The inconvenient truth is that inconvenience is the beginning of growth. While it’s important to know where you thrive, it’s also important to look to the future and be open to possibilities you’ve never thought were possible for you. In order to become better versions of ourselves, we must face adversity not without fear, but with courage.

Whether the next step is continuing education or moving into the workforce remember where you’ve been. Remember the tricks your professors and chefs have taught you because they’re the stepping stones to get over the walls that life put in your way. In the short time you’ve been here, you’ve come farther than you’ve ever imagined and even farther you’ll go. However, no matter how far you grow, The Culinary Institute of America will always be here as your family. Keep in touch.

Best of Luck, Alex Talbot P.S. To My Class- We’re a determined group of people. We’ll survive Wines.

EDITORIAL POLICY

La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability.

Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Alex Talbot, 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.

Alex Talbot Layout Editor

Alexis Brown Layout Editor

NOTICE OF NON-DISCRIMINATION

The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following persons have been designated to handle inquiries regarding the non-discrimination policies: Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations

Maura A. King Director-Compliance

Title IX and Age Discrimination

Section 504/ADA

Office: Roth Hall Room S324

Office: Roth Hall Room S351

Telephone: 845-451-1314

Telephone: 845-451-1429

Email: J_morano@culinary.edu

Email: m_king@culinary.edu

The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538 Should you require further information, please visit http://ciachef.edu/consumerinformation.

Jennifer Knepper Copy Editor

Emily Palefsky Social Media Editor

@fblapapillote

@lapapillote

Liz Lucinese Jr. Copy Editor

April 12, 2018

Campus News BY: Jeff Levine, CIA Staff Contributor

TWO GRADS GETTING LOTS OF ACCOLADES

Two CIA graduates are getting lots of recognition this spring. Nina Compton, chef and owner of Compère Lapin in New Orleans, and Julia Sullivan, chef and partner at Henrietta Red in Nashville, are among 12 young chefs and restaurateurs ready to have a breakout 2018, according to Restaurant Hospitality magazine. The magazine’s editors called them “rock stars flying somewhat under the radar,” adding there is “no doubt you’ll be hearing more about them later.”

Chefs Compton and Sullivan have also been honored by the Travel Channel on its list of 10 “Up-and-Coming Women Chefs You Need to Know.” And, both women were recognized by the James Beard Foundation for its annual awards. Compton is a nominee for Best Chef: South and Sullivan’s restaurant was a semifinalist in the Best New Restaurant category.

MORE ALUMNI MAKING MORE LISTS

At this time of year, many media outlets create their lists of people to watch in various industries. If the early results from 2018 are any indication, this will be a banner year for CIA graduates receiving accolades in the food world.

FSR magazine is the leading publication for the fullservice restaurant segment. Its annual “40-Under-40” list of rising stars in that part of the food world includes three CIA graduates: • Melissa King, age 34, independent chef, San Francisco • Sean McPaul, age 36, executive chef, High Street on Hudson, New York City • Justin Shoults, age 31, executive chef, Oak + Rowan, Boston

The website CultureMap San Antonio recently called out the 10 Best Chefs in the city for 2018 and four graduates made that annual list: • Diego Galicia, chef and partner, Mixtli • Steve McHugh, chef and owner, Cured • Michael Sohocki, chef and owner, Restauraunt Gwendolyn • Andrew Weissman, chef and owner, Signature

McHugh also earned a James Beard Award nomination this year. He’s a finalist for Best Chef: Southwest. If he wins, he’ll become the first San Antonio chef to take home a James Beard Award.

WEST POINT CADETS VISIT

The CIA-West Point exchange marches on, now in its fifth year. The CIA’s New York campus hosted 10 cadets and a faculty member from the United States Military Academy in late March. After CIA Vice President of Academic Affairs Dr. Michael Sperling welcomed the guests with an overview and history of the college, each cadet was paired with a CIA student host for the day. They teamed up for a cooking session and competition, with the winners receiving a CIA cookbook.

The students, from two of the most respected specialty colleges in America, wear uniforms and learn the importance of discipline during their studies. You might think that’s where the similarities end. But after

Campus spending the day together, learning each other’s backgrounds and aspirations and enjoying the company of a meal together, they found they have much more in common.

The exchange program is living proof of the theory that when students are taken out of their comfort zone, it stimulates thought and learning.

After the cadets got a first-hand experience of a day in the life of a CIA student, the tables will be turned when the 10 CIA students spend a day at West Point in April.

To be eligible to participate in this program, which was featured in The New York Times, juniors and seniors must write an essay about their interest in representing the CIA in this exchange.

photo courtesy: Phill Mansfield

SkillsUSA TEAM SWEEPS!

Three CIA students recently headed off to a competition and come home with some impressive hardware—taking top honors in both the Baking & Pastry and Culinary Arts categories at the 2018 New York State SkillsUSA competition at Alfred State College in Wellsville, NY.

Freshman Jessica Henson of Lewiston, ME was the winner among postsecondary students in baking and pastry arts and sophomore Ashley Tolley of Glen Rock, PA took top honors among the culinary arts competitors. In addition, CIA sophomore Seth Jordan of Alva, OK was the silver medalist on the culinary side. The students trained under CIA faculty members Lance Nitahara and Didier Berlioz. Chef Nitahara is a CIA graduate who won several culinary competitions as a student.

With their victories at the state level, Henson and Tolley have earned the opportunity to represent the CIA at the Skill-

sUSA national championships this June in Louisville, KY. Since 2006, the college has had more than a dozen New York State gold medal winners and seven gold medal winners at the national level.

photo courtesy: Phill Mansfield

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APRIL IN LYON FOR CIA GRAD

While Frank Sinatra may have loved Paris in the springtime, CIA graduate Kelvin Fernandez is singing a slightly different tune, heading just a little south of there this month. Chef Fernandez recently won an allexpenses-paid trip to attend the Intensive Culinary Program at the Institut Paul Bocuse in Lyon, France, along with a two-week stage at a restaurant in Lyon.

To earn the trip, Fernandez won a competition sponsored by renowned New York chef and Lyon native Daniel Boulud and the Careers through Culinary Arts Program (C-CAP). Fernandez at-

tended the CIA on a scholarship from C-CAP, graduating in 2005.

Since then, he has cooked in many notable New York City restaurants, including Water’s Edge, Aquavit, Gotham Bar and Grill, and Café des Artistes. Still just 32 years old, Fernandez has been executive chef at Blend on the Water in Queens, and La Marina and Strand Bistro at Marriott Vacation Club’s Pulse Hotel in Manhattan.

Chef Fernandez earned a spot on the Forbes magazine “30 under 30” list in 2015. He has been seen on television on the Food Network’s Chopped and Beat Bobby Flay, and FYI Network’s Man vs. Child.

CIRCUS OF THE SENSES

The CIA’s School of Liberal Arts and Food Studies hosted a one-day conference in March, titled “Circus of the Senses: A Symposium on Food & the Humanities.” The confab included roundtable discussions and panel presentations about the academic study of the senses, followed by a surrealistic sensory feast inspired by Salvador Dalí.

More than 50 people from academia and the food world came from as far away as Chicago to participate in the event, which was organized by CIA Professor Beth Forrest.

The roundtable discus-

sions delved into how food informs and inspires the teaching of the humanities, what role experiential learning plays in teaching about food and the humanities, and how pedagogy evolves when teaching the topic to different students. Presentations focused on the academic study of the senses.

Attendees then used all their senses to enjoy a dinner called Circus of the Surreal.

The multisensory, three-course dining experience was adapted from Dalí’s 1973 cookbook, Les Dîners de Gala, by two CIA faculty members, Chefs Jason Potanovich (culinary) and Melissa Walnock (baking and pastry).

photo courtesy: Phill Mansfield

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LA PAPILLOTE

Features

cont’d from front

and excessive water use. While most chefs try to contain an eye roll at the mention of the two V’s, they do recognize that there is too much meat in the modern-day diet. So what about the farmers?

Ranchers, farmers defend animal husbandry and even feminists look into the necessity of animal raising for the modern diet. One of the common arguments is that because humans can find nutrients in plant forms, humans don’t need to eat meat.

Feminists rebuke this statement by pointing out that the female menstruation cycle requires an increase in iron and certain vitamins. This relates back to animal protein intake because humans cannot absorb nutrients with the same efficiency in plants that they can with meat. Once a month, the nutrient need of women changes for an increasing need for iron intake to offset menstruation.

In addition to the feminist argument, agricultural scientists point to the need for grazing animals in a healthy agricultural system. Grass systems rely on grazing animals to maintain a healthy cycle of life in the environment. In addition, not allavailable agriculture land is suitable for plant-based agriculture or human settling. The only suitable use is for grazing animals.

Solving the agriculture system is like saying that world peace is possible. It’s complicated and not simple. Mixed ideologies clash and are so focused on defending their own point of view, they can’t see the beneficial part of the puzzle that another person has. Problems are made up of many pieces, and every individual has one piece. When combining thoughts from another group, more successful solutions are birthed.

photo courtesy: www.popsci.com

SAAM Events on Campus

Tuition and Fees Update This update was pulled from the CIA student portal main menu.

Come Join us for

Awareness Month (S.A.A.M.) 2018

Tie Dye

8pm, Courtyard in front of

April 5th & 6th:

Hudson

“Sole Survivor” Hallway between SRC and the Egg

April 5th:

Anonymous Photo Campaign

12pm-1pm & 6pm-7pm,

Private Egg Dining Room

April 11th:

Affirmative Consent and Responsible Reporting 5:30pm, MPR West

April 17th:

Bystander Intervention 8pm, Renn Lounge

April 19th:

Movie: “Escalation Workshop” 8pm, Renn Lounge

April 22nd:

Earth Day presents Plant for Change 12pm, Location TBA

April 23rd-27th: Silent Auction

12:30pm-2pm/6pm-7:30pm, The Egg

April 26th:

Sexual Assault Panel Time TBA, Marriott Theater

April 27th:

SAAM Walk Leaves The Egg at 5:30pm

WE APPRECIATE YOUR SUPPORT OF THESE PROGRAMS AND EVENTS: Proudly brought to you by Residence Life and the CIA Diversity Council

April 3rd:

ON CAMPUS

April 12, 2018

cont’d from front

register with each shop that they would use in order to assure no one was taking more than their ration. Many young children didn’t see their first banana until after the war. The rise of dried egg powder and SPAM began. Victory gardens were where most families got their fresh produce. The kings of produce were carrots and potatoes. These were just about the only foods that were not rationed.

Many of the places affected heavily by the war still use these as a basis for the home diet. Another milestone was the use of antibiotics being used to grow bigger, meatier livestock. The discovery of how these affected fish within the Hudson River valley spread to the entire industry. The coun-

Features try was starving for resources, for peace and prosperity. The answer; the technologies of the war.

Thus, began the age of convenience. Why make a dinner with fresh vegetables and ingredients when mashed potatoes came in powder that you just had to mix with water? A full dinner made in fifteen or thirty minutes, not hours. No longer did the women of the house have to slave over their stoves. Especially since most of them did not want to give up the jobs that they took over during the war. We wanted to have prosperity in the wake of huge shortages and the only way to supply it was the way we were feeding our troops. Casseroles, canned goods, fast food became

the new selling points for the food industry. The grocery stores that we know today began during this period. Before the Wars, one would have to go to four different stores for produce, meats, milk, and clothes. But during the progressing age, one-stop shopping was invented. Pasteurized milk was sold at the grocery, instead of raw from the farm. People were separated from where their foods came from. We didn’t have to or want to ever return to the deprivations of the war. These new ways of eating made the United States look the forefront of the new food movement in the world. And so the American love affair with easy eating was cemented.

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Change

BY: Christopher Lopez, Contributor

I feel the change in the air I feel it in my hairs Standing on end in the cold breeze Don’t sneeze you might miss something Something important something missing The singing of the bees of the trees All gone all dead unless we act Transform into emphatic beings Become guardians of the earth Protectors of the ocean Denizens of the soil Lovers of Terra Bringers of change

photo courtesy: SGA Student Sustainability Committee

photo courtesy: www.psmag.com

#PapilloteBOB Winner

Congratulations @chef_suv for winning this issue’s Best of Block contest! Thanks for sharing this awesome photo.

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!

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LA PAPILLOTE

Features

Local Italian Treasure BY: Valerie Goodrich, Reviewer

Kurzhal’s Coffee is happening in Peekskill, New York and is kind of just waiting for you to stop by. They have all the great things that coffee houses offer, like… coffee. So why go to them? What makes them so special? Their interior feels like I’m walking into a log cabin designed by hipsters, and I mean that in the most favorable tone. You’re immediately welcomed by the golden hues and natural lighting that help the place glow and feel like that camping trip you’ve always idealized in your head. The whole place is made of wood with pockets of exposed brick if you’re into that beautiful interior sort of thing. Order a coffee “for here”, obviously. They use only locally sourced beans and they showcase their latter art, especially for your mug. While you’re at it, order their avocado toast. Kurzhal’s spreads a creamy pesto on the slices before dressing it with a twisty, turny, cut avocado, shaped into a rose of sorts. Just trust me on this one.

After eating your weight in healthy fats and drinking coffee made by Certified Hipsters ™, drive back towards the school on Route 9. At one point, maybe 10 minutes in, a large sign that reads “Magazzino Italian Art, Next Right” will catch your eye.

Be adventurous. Take the next right. The building looks like a warehouse that you’re trespassing on, but I promise that you are exactly where you’re supposed to be.

What is Magazzino Italian Art? I’m so glad you asked.

Two people came together with their extensive collection of modern art and set it all up in a warehouse, all for you to look at and appreciate for free. Just call ahead to set up an “appointment”-just let them know you and your friends are coming. If art isn’t your thing, that’s fine! It is a beautiful, modern space to roam around in and just look at the cool sculptures and paintings. The front desk gives you a pamphlet that describes what each piece is about, so you won’t feel completely lost in trying to find the meaning. In the summer, they host outdoor movies and events on their spacious grounds, so keep an eye out for that as well.

Always keep an open mind to what lies beyond campus. There are so many more experiences to be had, and here are a couple of cheap or free spots for you and your friends to check out with windows down, your favorite music, and friends in tow. Just trust me on this one. photo courtesy: Valerie Goodrich

Get your reusable travel mug from Dining Services to use in the dinning halls on campus!

The old cups are being donated to local institutions.

For information contact Dining Services.

April 12, 2018

OP-Ed: Open Letter to Student Drivers BY: Anonymous, Contributor

As a student, we don’t receive permission to use the most desired parking spaces across campus. The parking spaces that we are required to park in are the farthest from the rooms that we live in and from the classrooms that we are enriched in. At times, it seems unfair that we do not have an option to park closer to where we spend most of our time on campus. But, if you think about it, if everyone on campus tried to park their vehicles in the most desirable existing spaces of the Graveyard parking lot, Anton Plaza, Admissions, and behind McCann, it would become a cluster of chaos.

For instance, if we did

not have designated areas to park in, people who are handicapped would be at a complete disadvantage. Imagine if they drove to a destination and tried to find a parking spot. After driving around and looking for an empty spot, they finally pull into one, but there is not enough room to open the driver’s door because the car next to them is parked too close to the line. Then they either have to wait, find another spot, or just go home. Without the blue designated handicap parking spaces, this situation would happen far more often than it should.

The 15-minute parking spaces in front of each of the dorms can be frustrating if you’ve

been parked there for 16 minutes and get marked for being there for too long, but in the event of a disaster or crisis, the vehicles parked in these spots would need to be moved and relocated. If these spots did not have a time limitation on them, people would permanently park their vehicles there. In the event that the vehicles need to be moved, someone who is parked there momentarily will be easily accessible to relocate their vehicle. However, if the car is parked there permanently, the owner of the vehicle could be unreachable, and the vehicle could stall the solution to a crisis.

For parking in Anton Plaza, it is sometimes tempting to park in

Features those constantly empty spots.

Yet if students filled the parking spots, visitors would not have a place to park their vehicles, In response to this, there would be a rise in traffic congestion and the guests would be even more lost than when they’re trying to find their restaurant.

As for on campus, it is occasionally understandable that there are extraneous circumstances when you may need to park somewhere briefly, but before you do, call campus safety and inform them of your situation and ask where it would be okay to park. Usually, they will tell you that you can park there for a certain period of time, but some-

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times they will let you know that it is not permissible and to find another solution.

So, to refrain from creating more difficulty for a person who is handicapped, delaying solutions to the crisis, and creating traffic on campus, it is important to park in the designated parking spots. Although there may be temptations to momentarily park your vehicle somewhere that you are not permitted to park, it is for the good of the community to park where you are supposed to and to plan accordingly to do so.

photo courtesy: www.pullman-.gov

New York, NY – The Little Black Handbook College Survival Guide Team is looking for young bloggers, writers, and influencers to help us help incoming college students make a smooth and successful transition.

We are looking for 100 male and female college students or recent college graduates between the ages of 20 and 26 who are eager to share, inspire, empower, inform and educate high school seniors.

Your knowledge and insight will help these college bound students learn how to thrive not just sur-

vive college.

What are topics covered in The Little Black Handbook College Survival Guide?

What are experiences you wish someone would have shared with you before your first day on campus, your first roommate experience, your first faceto-face interaction with professors, your first dorm experience, the pressures of intimacy, dealing with drugs and alcohol, helpful study tips and much, much, more!

Here is the opportunity for cur-

rent students and recent graduates to give back to your community and empower other millennials by sharing authentic experiences to help these students make a smooth transition to college life.

About the Campaign Founder

Monique Denton-Davis is world-renowned motivational speaker, life empowerment coach, event host, career strategist and best-selling author of several books including her recent anthology, Unapologetically Winning! Recently voted “Woman

photo courtesy: YouCouldHaveToldMe.com

Of The Year” by CSB Sistars Inc. As Founder & CEO of Embrace Your C.A.K.E (Confidence, Attitude, Kindness and Excellence) Coaching, her mission is to help women breakthrough roadblocks to uncover their true potential and live their best life! With two children who have graduated college and one in their sophomore year, Monique knows how challenging a successful college transition can be. Because of this, she is taking on the challenge of making the college transition for our graduating high school seniors and fresh-

men students that much easier with her new book campaign.

Want to interview the Founder of the Campaign?

All press inquiries can be sent to youcouldhavetoldme@ gmail.com More information YouCouldHaveToldMe.com Facebook | Instagram | Twitter | YouTube

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LA PAPILLOTE

Entertainment ACROSS 1. Puts away, as luggage 6. Forelimb bones 11. Do one’s darndest 14. “Filthy” Dough 15. Speaks like the Lord?

16. Go quickly 17. Learned ____ (wised up) 19. Holiday for a holiday?

20. Tip precariously 21. Away from the shore (Var.) 23. At all times, in verse 24. “Modern Family” name 26. Musical time-out 27. Incisor neighbor 30. What limericks do 33. Arizona flattop 36. Cutting from the payroll 38. Autocrat of yore 39. Way out 40. “Beats me,” slangily 41. Latvia’s largest city 42. Mideast’s ___ Strip 43. More fitting 44. On what the Earth turns 45. Coldwater fish

47. “Scooby-Doo” character 49. Pencil holders, sometimes 51. Homer Simpson’s catchword 52. Smartphone download 55. From the beginning 59. Almost, but not quite 61. “I ____ your pardon?”

62. Early morning time 64. Scrooge’s comment 65. Concluded 66. Try a mouthful 67. Dirt road depression 68. Four make an acre 69. Black-and-white cookie DOWN 1. Roofing material 2. One-on-one student 3. fall shade 4. An order of the court 5. Nero was his 2-Down 6. Mil. entertainment group 7. Lawrence of Scandinavia 8. Short evening?

9. Engaged in Combat 10. Spring Fall 11. Three dozen 12. Orange coat 13. Desires

18. Southern Spanish city 22. Smoker’s need 25. Snafus 27. Andorran’s tongue 28. Beethoven’s final symphony 29. The supreme court, for one 31. Bethlehem trio 32. History chapters 33. Actresses Tilly and Ryan 34. It’s bigger than a test 35. Like some dresses or shoes 37. Sister monsters of mythology 46. More hackneyed 48. Depressed urban area 50. Shorthand taker, for short 53. Mickey Mouse’s pet pooch 54. Combustible funeral structures 55. Shortened form of a wd.

56. Bridges or Geste 57. Prefix with “Chinese” or “european” 58. Newspaper section 60. Quite some way 63. Classified, e.g.

We are proud to continue our support of the Culinary Institute of America, the World’s Premier Culinary College, and the fine students who are destined to become the rock stars of tomorrow’s food world.

Olivia Allen Class of 4/2018

Dominick Miller Class of 5/2018

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.

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.

CONGRATULATIONS!

Bruna Parmezan Class of 2/2019

LCS Facility Group is the most experienced and largest provider of facility solutions.

New York • San Antonio, Texas • Napa, California

The solution will be in the next issue.

April 12, 2018

Entertainment

Environmental Word Search

Last Block’s Puzzle Solution

Key

THE ROMAN CATHOLIC CHAPEL OF

OUR LADY OF THE WAY (LA MADONNA DELLA STRADA)

HOLY MASS

SUNDAYS 10:00AM in the Extraordinary Form (1962, Latin) & NOON in the Ordinary Form (1970, English).

HOLY DAYS NOON in the Ordinary Form.

CHAPLAIN: FATHER MARC OLIVER chaplainua@gmail.com 845/594-9111

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LA PAPILLOTE

Graduation AOS Graduating Class of April 13, 2018

Culinary Arts Group #1

Front Row: Leah Craig, Ying Ting Kuo, Amanda Lamperti, George Nikitopoulos, Tyler Ferguson, Andrew Glich, Adrianna Kenyon, Ashley Clark Back Row: Samantha Sherwood, Thomas Giovanniello, Peter Marcus, Steven Aigdon, Connor Christie, Joshua Mummert, Reed Palmer, Derricia Bradley, Pauda Relio Pina, Jeff Gohgawara

Baking & Pastry Arts

Front Row: Celine Krause, Olivia Awe, Katira Santiago, Hanna Haiman, Paige Beaulieu, Weny Halim, McKayla Dietzen, Corienne Gianunzio Back Row: Ariana Romanows, Erin Jay, Renee Stastug, Morgan Burkhard, Isaac Ortiz, Olivia Williams, Meg McGarvey, Jordan Miller, Bridget Brown, Brittany Lichtenberg

Culinary Arts Group #2

Front Row: Young Soo Song, Samantha Gregory, Bailyn Brink, Alex Cordell, Mallory Larson, Emily Kelly, Erica Krape, Madison Rishel Back Row: Austin Kissed, Jun Zhang, Justin Rife, Andrew Costa, Joseph Depoian, Jonathon Flinn, Jonathan Weikgenant, Nicholas Deore, Dylan Campbell, Andres J. Padille

Culinary Arts Group #1

Front Row: Sam Hazelton, Zacharaiah Schmitz, Rachel Price, Karishma Prabhu, Olivia Mombello, Laurel Tausch, Dana Denniston, Emily M. Jenson, Kelsey Wobbleton Back Row: Christian Bailey, Alexandra Berrich, Lane Oliver Chipki, Ruben A Garcia, T-Dogg Morris, Zac Eueytt, Benjamin Desino, Gabriella O’Neil, Donald Berus, Nicholas Mencarelli, Roy Tartaro, R. Hillman, Avery Bray, Zach Zollo, Dong Yean Pale

April 12, 2018

Graduation

11

AOS Graduation Speaker: Juilia Collin Davison ‘96 BY: Nancy Cocola, CIA Staff Contributor

Co-Host America’s Test Kitchen and Cook’s Country

Julia Collin Davison has made it her life’s work to bring accessible, flavorful, and thoroughly tested recipes to the home cook. After graduating from college with degrees in psychology and philosophy, Chef Davison still hadn’t found clear career direction. When she explored what would make her truly happy, she decided she wanted to develop a skill and enrolled at The Culinary Institute of America.

After graduating from the CIA in 1996, Chef Davison gained experience in a number of restaurants, catering companies, schools, and wineries on both coasts of the U.S. She worked at Canyon Ranch in Lenox, MA, as well as at Paula LeDuc Fine Catering, the CIA’s Wine Spectator Greystone Restaurant, Domaine Chandon, and Oakville Ranch Winery—all in California.

In 1999, an opportunity arose through a friend, to work as a test cook for Cook’s Illustrated magazine. Chef Davison jumped at the chance, having always considered it an ideal job.

She was there when the magazine expanded its reach into television with two PBS shows, America’s Test Kitchen and Cook’s Country.

From the very first season, Chef

Davison embraced the role of onair test cook for both programs, and for the past two seasons, she has served as co-host with her good friend and colleague Bridget Lancaster. Together, the shows draw 10 million unique viewers every month. Chef Davison is committed to providing all types of home cooks with the tools to create delicious meals. She has also appeared on Home & Family on the Hallmark Channel and on The Dr. Oz Show.

In Chef Davison’s additional role as executive editor for the cookbook division of America’s Test Kitchen, she has shepherded 23 books to publication—three of which landed on The New York Times Best Sellers list. In 2017, Cooking at Home with Bridget & Julia was released. It focused on the two chefs’ personal favorite recipes.

photo courtesy: Leslie Jennings

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

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

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: Jeff W. Davis Chairman, United States Beef Corporation Immediate Past Chair, National Restaurant Association

BY: Nancy Cocola, CIA Staff Contributor

photo courtesy: Leslie Jennings

Jeff Davis is the chairman of United States Beef Corporation (US Beef), headquartered in Tulsa, OK. US Beef is the largest franchisee in the world of the Arby’s Restaurant Group and was the first franchisee of Taco Bueno Restaurants, LP.

Mr. Davis played a major role in the founding and subsequent rapid growth and success of US Beef. He and his father, Bob Davis, opened their first Arby’s restaurant in Tulsa in 1969, becoming one of Arby’s pioneer franchisees.

Assuming the role of CEO in 1995, Jeff Davis drove a rapid expansion strategy, and as a result, the company now has more than 355 Arby’s restaurants located in nine contiguous Midwestern and Western states—Colorado, Idaho, Wyoming, Washington, Kansas, Oklahoma, Arkansas, Missouri, and Illinois—as well as six Taco Bueno restaurants in northwest Arkansas. Mr. Davis has received numerous awards for his leadership and growth of the Arby’s brand over the years, including two Arby’s Franchisee of the Year Awards, the Arby’s Maverick Award for innovation, and the Arby’s Inspiring Growth Award. In 2016, he was honored at the national Multi-Unit Franchising Conference with the MVP

Award for Mega Growth Leadership.

Mr. Davis is a recognized leader in the restaurant industry. He served as the chairman of the National Restaurant Association for 2017, is on the board of the Oklahoma Restaurant Association, and was a member of the board of trustees for the National Restaurant Association Educational Foundation. He has also served as the chairman of Arby’s Franchise Association (AFA), and was a member of the board of trustees for the Arby’s Supply Chain Cooperative (ARCOP) since 1986. In his community, Jeff Davis and US Beef continue to take an active and financial role in corporate social responsibility initiatives, including the Tulsa Area United Way, the Tulsa Area Red Cross, Junior Achievement, Street School, Operation Aware, and other community non-profits.

An Oklahoma native of Osage Indian ancestry, Mr. Davis holds a bachelor of science degree in marketing from the University of Tulsa. He has since been honored as a University of Tulsa Distinguished Alumnus, inducted into the University of Tulsa Business Hall of Fame in 2012, and named the university’s Outstanding Entrepreneur.

Bachelor’s Graduating Class of April 12, 2018