March 23, 2018

Volume 39, No. 4

March 23, 2018

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Papillote

Special Edition: The Galvanization of a Country “Unless someone like you cares a whole awful lot, nothing is going to get better. It’s not.”- Dr. Seuss

Students from the Applied Food Studies Program wait during a one minute and seventeen second moment of silence for the victims in the Marjory Stoneman Douglas shooting. photo courtesy: Valerie Goodrich

Standing with Marjory Stoneman Douglas BY: La Papillote Staff

It is more than evident that the world is at a tipping point and is going to fall. Where it falls and when, is unclear, but what is clear is that people are using their voices to try and influence the future of the country, and the world.

The past couple of years note a decreasing level of genuine political participation. While there is certainly an increase in vocalization on social media, the actual political action is at low. In the 2016 presidential election barely 60% of eligible voters showed up to the polls and when faced with congressional elections or local

elections, the turnout is usually 20 points lower.

With the current turmoil in the political climate, active political participation is necessary.

With protests happening around the country, one group of protesters parallel the protests of the Vietnam War. Younger individuals below the voting age are protesting nationwide. While the majority of these individuals are currently too young to vote, they will be old enough by the time the next presidential election rolls around.

Even those who oppose the protesters want political change. In fact, most against the protesters tend to agree with

“Editorial” Campus News

“Feature” Spice Trade, Review

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certain points that the protesters stand for. The problem of why there is such a polarization between the groups is because of a lack of listening.

New things cause discomfort. Change is uncomfortable and that’s okay. It’s okay to feel uncomfortable. Part of participation is realizing that people can’t change overnight. It takes understanding and ease to guide a gradual change.

The following special edition of the paper highlights the changes taking place in the world and those individuals who stand to try and make something happen.

BY: Natalie Estrada, Contributor

The devastating events that occurred on February 14th at Marjory Stoneman Douglas caused a national uproar to such a degree that legislation, communities, and academic settings are progressively changing. The CIA Applied Food Studies seniors aspire to be part of this necessary social change and began to devise a plan to commemorate the seventeen victims of the school shooting after a discussion in Dr. Costura’s final project class.

The other on-going projects (building an apiary for the CIA, teaching children about ecology, and building a garden for the local elementary school)

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CENTER SPREAD

“Feature” Remembering Victims

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did not hinder motivation to pay homage to the lives lost in Parkland. This ad-hoc assignment was born out of a simple conversation and gradually evolved into a school-wide event -- the class was inclined to come together as a cohesive unit to build awareness and honor the deceased. The unconventional college setting of the CIA was an underlying force behind organizing a walk-out, classes are comprised of knife skills and cooking; rarely do students receive a chance to stand in solidarity and engage in activism.

It is now that the opportunity to incite change at the institution and express gratitude for the students

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“Entertainment” Crossword Puzzle, Poetry

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“Sustainability” Student Garden

LA PAPILLOTE

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Editorial

Papillote

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

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September 9, 2016

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Alex Talbot LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Valerie Goodrich Katherine Luscher Jeff Levine Alex Talbot Baylin Brink Shelly Loevland Leslie Jennings

Jeff Levine Natalie Estrada Applied Food Studies Gabriella O’Neil John Daly Raymond Delucci

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,

As we wrap up another block, we’re one step closer to the end of the semester. With a look back at the snow days and events, it surely has been quite eventful.

As I come to the end of my Specialty Breads class, I’m prepping up for the second practical. I wish the best of luck to all of my classmates and culinary students as we enter in to the last of our practical examinations.

We’ve worked so hard to get here, we can definitely overcome this hurdle.

As the political unrest grows in our country, I’d like to take a moment to say a few words. Action is the only catalyst for change. What I see most is talking. I don’t see listening. I don’t see people trying to understand. The reality is that we have our set of beliefs and ideals and to deviate from them is uncomfortable. Change requires discomfort and to make change happen, we need to understand that what we want will cause other people to feel attacked. In order to create change, we need to focus on the why of something and move slowly to better understanding. When we understand the why and reasons behind someone’s belief, we can rise and improve everyone. Our search for equality and justice comes from open conversation.

With action and looking beyond ourselves, we can change the world.

Best, Alex Talbot

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 Editor in Chief

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

March 23, 2018

Campus

Campus News

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BY: Jeff Levine, CIA Staff Contributor

SAKE BREWERY COMES TO HYDE PARK

The CIA has signed a landmark agreement with Asahi Shuzo Co., Ltd., that will bring a sake brewery to the doorstep of the New York campus. The CIA—with the support of Asahi Shuzo—will develop curriculum, certification programs, workshops, and special events and tastings to further the education and awareness of sake within the United States.

Meanwhile, Asahi Shuzo, maker of world-renowned DASSAI premium Junmai Daiginjo sake, will build its first U.S. brewery in Hyde Park, NY, less than a mile from the CIA campus, becoming the first Japanese sake producer to set down stakes on the East Coast.

“Asahi Shuzo is a leader in its field, carefully combining both tradition and cutting-edge

technology to craft its premium quality beverage,” says CIA President Dr. Tim Ryan. “We are honored that they chose to build their first U.S. operation in the CIA’s backyard, and look forward to a long and fruitful relationship.”

Currently, the CIA offers a course in Advanced Cooking: Japanese Cuisine, which is the first step towards the planned creation of a full academic concentration in Japanese food, beverage, and culinary culture.

With the introduction of unique education programs and experiences around sake, the CIA will further the education of Japanese cuisines and cultures for CIA students, food enthusiasts, food industry professionals, and guests.

The brewery, scheduled to open in 2019, will include a retail space and offer public tours.

The facility will also create at least 32 new jobs in the Hudson Valley.

photo courtesy: Phill Mansfield

61 GRADS AMONG THIS YEAR’S BEARD AWARDS SEMIFINALISTS

More than five dozen CIA alumni have been named semifinalists for James Beard Foundation Awards for 2018.

The list of those making the first cut for the annual awards—considered the Oscars® of the food world—was released in February. In the annual awards’ chef, restaurant, service, and beverage categories, 61 CIA graduates received the honor, including four who are up for awards in two categories: • Michael Cimarusti, Best Chef: West and Outstanding Service

• Megan Garrelts, Outstanding Pastry Chef and Outstanding Restaurant • Caroline Glover, Best Chef: Southwest and Best New Restaurant • Alex Stupak, Best Chef: New York City and Best New Restaurant

Finalists in these categories will be announced on March 15, along with the nominees in the broadcast, journalism, and cookbook categories. Winners of the prestigious James Beard Awards will be announced on April 27 in New York City for media and cookbooks, and May 7 in Chicago for restaurants and chefs.

photo courtesy: Star Tribune

TAP THE SAP: STUDENTS MAKE MAPLE SYRUP

In late winter in the Northeast, when temperatures finally poke above the freezing mark during the day and then back below 32 degrees overnight, the sap begins to run in maple trees. That’s when students in two CIA classes head out to tap the trees and learn all about making maple syrup.

This winter marks the fifth year that students in Chef Peter Greweling’s Chocolate and Confectionery Technology and Techniques class and Dr. Deirdre Murphy’s Ecology of Food

FOOD POLICY-INFLUENCER BARTON SEAVER SPEAKS TO GRADS

Sustainable seafood innovator and food policy influencer Barton Seaver delivered the commencement address at the New York campus in February.

The CIA graduate challenged his new fellow alumni to accept their responsibility to sustain both the environment and people.

“A chef will always be more than the sum of the ingredients that we put on a plate,” Seaver told recipients of degrees in culinary arts and baking and pastry

course have worked together to collect the sap and make maple syrup.

Using about two dozen maple trees on the north side of campus, the students assist Professors Greweling and Murphy with each step of the process, including tapping, collecting the sap, boiling, straining, testing, and bottling the syrup. By joining classes together from the college’s Applied Food Studies and Baking & Pastry Arts majors, this project covers both the historical and economic significance of maple syrup to the region as well as the how-to aspects of developing syrup from tree-to-pancake.

arts. “The role of a chef—and the success that will define your career—is how you act as a citizen and how you act as a neighbor.”

Seaver rose to become executive chef at top seafood restaurants, including the highly regarded Hook in Washington, DC. Esquire magazine named him its Chef of the Year in 2009.

He brought his environmental consciousness to his menus, but eventually left the restaurant world to speak and write fulltime about seafood, sustainability, and health. Chef Seaver is now director of the Sustainable

photo courtesy: Phill Mansfield

“It is pretty miraculous to watch the nearly clear, barely sweet sap transform into rich, sweet syrup through the process of evaporation,” Chef Greweling says. “Making maple syrup is a natural fit for our students; it is as much an ingrained part of the culture of the Hudson Valley as making wine is in California.”

It takes about 40 gallons of sap to produce one gallon of syrup. The syrup produced this year will be used in Chef Greweling’s class and incorporated into desserts at the CIA’s restaurants on campus.

photo courtesy: Phill Mansfield

Seafood and Health Initiative for the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. In his position, he spearheads initiatives to teach how our diet and menu choices can bring about healthier people and more secure food supplies.

The author of seven books, Chef Seaver also held a book signing for students and the public during his visit. The commencement ceremony, including Seaver’s address, can be seen online.

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LA PAPILLOTE

Features

Influence of the Spice Trade BY: Bailyn Brink, Staff Writer

An assortment of spices. photo courtesy: www.functionwellmedicine.com

Today, we take many items within the culinary world for granted. Whether it is pork, strawberries, or garlic, many of us just expect them to be in supply. However, something smaller drove the shaping of our trade routes and global economy today: spices.

Cinnamon, clove, nutmeg, and black pepper all used to be so valuable that they were used as currency in many regions.

Cloves were once used as bonuses for London dock workers.

In 410 AD, when the Visigoths captured Rome, they demanded 3,000 pounds of peppercorns as ransom. Nutmeg was even worth more than gold by weight at one point—spices were culturally huge. They distinguished the wealthy from the poor, covered the taste of spoiled food and were used as medicines. These flavorful, aromatic components caused wars, peace treaties, and even the discovery of the New World.

Over four thousand years ago, the spice trade began.

Merchants brought cinnamon and cassia into the Middle East and began to trade them, telling stories of fighting winged beasts on drop off cliffs to keep

Zoo Kitchens: Eat Like an Animal BY: Katherine Luscher, Staff Writer

At the first sight of a zoo kitchen, you may mistake it for a large restaurant preparatory kitchen: stainless steel counters, massive walk-in freezers stocked with meat, and never-ending bins of fresh bananas, carrots, and kale.

But when you look a little closer and glance at a bin of preciselystacked frozen mice and hear the faint chirping of crickets coming from a nearby cabinet, you quickly realize that this kitchen is not for preparing human food.

One can hardly imagine the abundance of food needed for a zoo kitchen to feed every omnivore, carnivore, and herbivore at the zoo each day. Each animal has a unique sustainable diet. It is the kitchen staff’s job to prepare meals for the animals that are similar to what they would eat in the wild, while keeping in mind the healthy lifestyle they need to have in their respective enclosures. Some of the zoo kitchen workers are nutritionists that specialize in analyzing each animal’s wild habitat and more specifically, formulating dishes that could give them the same vitamins and minerals that the animals would obtain if they were living in their particular ecosystem.

The finalized menu ranges from elementary dishes to complex, multi-step dishes.

Snakes are easy; they get to enjoy one mouse a day. Lions, how-

ever, cannot eat their common prey of zebra, buffalo, or deer, so they get to feast on 500 pounds of beef a week! In the wild, they would normally eat the bones of these animals in addition to the meat. The kitchen staff thus adds supplemental calcium to the meat to compensate for the minerals they are missing out on. Birds, although one of the tiniest members of the zoo, receive one of the most complex meal plans, a dish compiled of tiny amounts of various things.

When meals are prepared for humans, they are usually plated creatively and served immediately. The staff of zoo kitchens must be aware of time and temperature dangers of some meals, particularly while handling raw meat due to the nature of its shelf life. For every five degrees above zero that meat’s temperature rises, half of its shelf life is lost. As a precautionary measure, the meat-eaters are fed frozen meat cut to a size that varies based on the jaw strength and size of the animal.

Sometimes zookeepers will present the animals’ meals in a way that stimulates how they would have foraged for it in the wild. They want the animals to engage and search as they normally would in order to keep their instincts sharp. For example, arboreal animals (those who

live in trees) can find their meals tied to the tops of tree branches.

Meercats get mealworms that are placed in tiny objects that must to be broken into. This alleviates boredom and allows the animals to practice their innate hunting and foraging skills.

Like any human, animals should get to enjoy a treat every now and then too. At the National Zoo in Washington D.C., the anteaters receive peanut butter, bears receive honey, elephants get ketchup and mus-

Giraffe enjoying a hanging treat.

their prices high and protect their sources. These merchants sailed all over to bring their wares to markets, places such as Ceylon (Sir Lanka) or the Moluccas, (the East Indies) in hopes of turning a profit on the abundant substances.

When Rome was founded and the wealthy got a taste of these aromatics, it fueled the begging for the Age of Exploration and Discovery. While most say this era didn’t start until much later, Rome began a practice of sailing around the bottom tip of Africa to reach the East for trade.

During the Roman rule, the city of Alexandria became an epicenter of spice trading. These came from across something called the Silk Road as well. It was one of the greatest factors in building Rome’s strength as a nation.

This epicenter is where spices leached into the rest of the European world. It pushed the culture of Rome into greatness. Workers were even paid their wages for a day’s work in salt, leading to the word salary.

Many different people battled for control over these trade ways during this time. After Rome’s decline and nearly three centuries of strong trade within

this country, Venice became the next major spice trade control center. They demanded huge tariffs for the goods that were sold at their market and eventually the wealthy wanted to push back.

Thus, beginning the attempts to circumvent Venice and go around in a different way to get to India.

Christopher Columbus’s voyage was the direct result of these efforts. Therefore, when he first arrived in the New World the people there were called the Indians.

This is also why chili peppers are called this, coming from he wanting to find peppercorns. Within this discovery, however, much more was found.

The spice trade was the worlds first real globalization of trade. We think of the world today as the first time we have ever been thoroughly globally connected, when, in fact, this is just the easiest time for connection. More than a millennium ago spices, silk and tea were all coming thousands of miles across the globe.

In turn, so was culture, lore, religions, and people. We were connected by this trade route so much more than anything else in the ancient world.

tard, geckos get baby food, and primates get apple sauce. These are called “enrichment foods” and serve as a reward for the animals. Thane Maynard, Director of the Cincinnati Zoo and creator of Eat Like an Animal podcast, suggested that humans should start partaking in what he calls, the “zoo diet”. This means eating whole fruits, vegetables, and meats as they are found in nature.

He claims that there is a reason that diabetes, obesity, and heart disease are so rare in zoo animals

- because they do not eat all the processed, fried and sodium-rich foods that humans indulge in daily. Animals eat the foods that their bodies are built to eat, and humans should follow in that example.

If you are interested in nutrition and you like animals more than most people, like me, maybe working in a zoo kitchen will be where your CIA journey leads you!

photo courtesy: www.mypetsnannydeb.com

ON CAMPUS

March 23, 2018

Review: Artist’s Palate BY: Valerie Goodrich, Reviewer

During my last walk down Main Street in Poughkeepsie, I spotted something I have never noticed before. Usually when I take my walk, I am completely entranced by the antique architecture of the buildings and small, family-owned shops; yet, I was baffled when I saw the Artist’s Palate in the thick of the Poughkeepsie city center. I looked inside and was completely sold. I called four of my closest friends and made reservations for that evening.

I really do recommend making reservations. Upon arrival, our server had a table ready with a white table cloth laid out, positioned directly in front of the open kitchen that overlooks the entire restaurant. The walls are built with exposed red brick, painted plaster walls, and long, narrow mirrors lining them. The dim lighting adds to the sophisticated and modern feel that follows you throughout the restaurant from the moment of entrance.

As we were scanning the menus, our incredibly genuine waiter greeted our table with puff pastry bread twists. They were created from homemade puff pastry and embellished with caraway seeds and Pecorino cheese. The twists were enhanced with fennel pollen as well. All components combined to create an ambrosial savory taste that I have never experienced before. Upon further inspection of the menu, a friend noticed that the Artist’s Palate

creates its own signature drinks.

Also on the drink menu are flavor notes for the beer and wine, given to aid guests in deciphering their preferences and pairing drinks with menu items. Bonus points go to this restaurant for repurposing old whiskey bottles into water pitchers for the table. Recycling is cool.

Being a vegetarian myself, I usually have one, or maybe two, options to choose from on any given menu. Surprisingly, at the Artist’s Palate, I had seven options to choose from, a fairly small menu. I ordered the kale salad and absolutely loved it. The greens were chopped up into bitesize pieces and each one was perfectly enveloped in a light cashew dressing. Diced peaches gave the salad a pleasant summery taste, and the quinoa added a nice crisp crunch.

Two of my friends ordered The Artist’s Palate (a signature charcuterie board) as an appetizer. The dish came with thick cut, house-cured bacon, imported cheeses such as Taleggio, smoked cheddar, and burrata, homemade apricot jam, prosciutto, pickled vegetables and giardino, and fresh-cut thyme baked into homemade crackers for piling all of those goods on. The board provided the perfect balance of fats and acids, so you could not go wrong with mixing and matching any of the various options.

My friend RJ ended the tasting by saying, “I want to eat this in bed

Artist’s Palate signature drink, wine, and water.

Features

while watching the Goodfellas”, which may give you some insight into the personality of the dish.

Other orders included the Black Duck: a smoked duck breast with salsify and black plum cancasse. It was cooked well, still rare and yet very tender. A beet salad was enrobed in pleasantly-balanced citrus dressing with healthy fat incorporated by the addition of pistachios. As a safe meal for those who are not quite sold on the fancy flavors of fine dining just yet, I recommend the Hen of the Yard dish. Organic chicken breast is the star of the plate, with side support from creamed potatoes, alliums, and oyster mushrooms. I also highly recommend the Smoked Barley Risotto as another vegetarian dish. Perfectly al dente risotto is accompanied with a pleasantlystrong Pecorino, wilted leeks, mushroom confit, grilled onion, and pignoli. A favorite side dish was the roasted brussel sprouts.

It seemed to be popular among other guests as well, considering we received the last order.

Although I would not necessarily recommend the Artist’s Palate for vegans, my experience overall was a very positive one. Everything was flavorful and perfectly cooked, the front of house staff was beyond accommodating, and with a group of friends for a night out, albeit close to home, this is the perfect way to treat yourself.

photo courtesy: Valerie Goodrich

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Zagat’s New Future BY: Gabriella O’Neil, Staff Writer

photo courtesy: www.theinfatuation.com

Beginning in 1979, Tim and Nina Zagat started the Zagat Survey as a way to collect and compile restaurant ratings. The couple began the Zagat Survey as a hobby, after they became aggravated with the restaurant reviews of major newspapers in New York. This resulted in the Zagat’s suggestion that their friends rate some of the area’s best restaurants based on four criteria: food, décor, service, and cost. This was the beginning of the Zagat Survey.

These ratings gained popularity all over New York City, leading to the publication of their burgundy guidebooks that detailed the best food and restaurants of the area.

Today, Zagat is in the midst of many changes. As of March 5, 2018, the restaurant review company, The Infatuation, announced its recent purchase of the Zagat company. The Infatuation is a restaurant discovery platform that aims to guide diners with their reviews and ratings of restaurants from their small group of writers. This company has a strong social media presence and is a major influence on how and where diners choose to eat. Their notable hashtag, “EEEEEATS,” is recognizable all over Instagram and Twitter, as they promote what they consider to be worthy, qual-

ity food and restaurants. Unlike Zagat, their reviews are written exclusively by their own dedicated team and are not open to the public. As a result, many modern diners choose to consult these reviews with a quick glance at their iPhone or tablet, before dining almost anywhere.

Zagat and The Infatuation will remain separate brands; however, the company is looking to incorporate Zagat’s content and reviews onto their other social media platforms. Additionally, Zagat will continue its distinct user surveys, while gaining exposure to a whole new audience that already follows The Infatuation.

Since its launch almost 40 years ago, Zagat has gained competition from other food-reviewing bases, including Yelp, Zomato, and OpenTable. However, Tim and Nina Zagat expressed their confidence that this merging change is just what their company needs. They see the benefits of an innovative, modern approach and a partnership with a new team.

Looking into the future, both brands are aiming to grow together and to continue providing the public with the most honest and reliable guides on food and dining.

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LA PAPILLOTE

Features “If kids are old enough to be shot,

cont’d from front

of Marjory Stoneman Douglas.

On March 14th at 10:00 a.m. the Applied Food Studies capstone class staged a walk-out for the seventeen Parkland victims at the fountain of Roth Hall, above Anton Plaza. The seventeen-minute memorial consisted of one minute and seventeen seconds of silence, with students holding the names of the victims.

Unfortunately, after these types of events occur, the conversation begins to fizzle out during the weeks that follow. The purpose is to continue the discussion about the issues prominent

in society that people are reluctant to speak about: gun violence, mental health awareness, and involvement in local government.

Later that night, an event at The Egg to foster this ongoing conversation. Tables were set up for information pertaining to mental health facilities, senators/representatives in your local area, the LGBTQ club, and the tea club. Campus safety was also present and talked about what to do in an active shooter situation and took questions. Additionally, cards were signed and sent to Marjory Stoneman Douglas High

School along with a larger poster that will be hung in The Egg until Sunday.

Open, mature, and methodical conversations about the aforementioned may have the ability to remove the stigma surrounding them and can potentially save one’s life. Remember what Margaret Meade once said, “Never doubt that a small group of thoughtful committed citizens can change the world; indeed, it’s the only thing that ever has.”

Carmen Schentrup, 16, Carmen was a National Merit Scholar semifinalist, one out of ten students able to qualify at Stoneman Douglas, “Rest In Peace Carmen Schentrup, your family is forever in my prayers.

I’m so sorry.”

Cara Loughran, 14 Cara was part of the Drake School of Irish Dance in Florida. “Cara was a beautiful soul and always had a smile on her face.” Said the school. She was a smart girl with a beautiful smile.

Joaquin Oliver, 17 Known as Guac by his friends, Joaquin was interested in sports, urban graffiti, and hip-hop. He had just recently become a naturalized citizen in January 2017 after moving to the US when he was three.

News Across the Nation

Alyssa Alhadeff, 14 A freshman from Stoneman Douglas who played recreational soccer. She was described by family as “beautiful, smart, talented, and an amazing soccer player.” She was well respected by the Parkland soccer league.

Scott Beigel, 35 Taught geography at the high school. Students spoke of him, saying how he was an amazing teacher, and that he saved their lives. Scott worked at a summer camp in Pennsylvania as a counselor.

Gina Montalto, 14 Gina participated in the Winter Guard at Stoneman Douglas. Her aunt, Shawn Sherlock, described her niece as a great artist. “I know somewhere in the heavens she’s designing the latest and greatest trends and has her art book she always carried with her as well.”

Alaina Petty, 14 Vibrant and determined. Alaina’s family said she loved to serve, participated JRTOC at Stoneman Douglas, volunteered to help aid those impacted by Hurricane Irma, and worked with Helping Hands program through her church.

The following are brief snapshots of political activity across the country. These events were chosen to highlight individuals using their voice to galvanize change.

Lawsuit for a Greener Tomorrow

Teacher Walkouts

Protestors before the UN Climate Change Conference photo courtesy: The Independent

Teachers and students showing their support for the teacher walkout in West Virginia photo courtesy: The New York Times

In Juliana v United State, 21 teenagers are suing the US government in response to the policies on energy and climate change. Recently the group received a major victory when an appellate court ruled in favor of allowing their lawsuit to proceed.

Teachers in West Virginia and soon to be Oklahoma have walked out on strike for higher wages. Teachers in Oklahoma tend to qualify for federal benefits for low-income families. If the Oklahoma government does not reach an agreement by April 2, Oklahoma teachers will act similarly to West Virginia Teacher and walk out.

March 23, 2018

Features

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they’re old enough to have an opinion about being shot.”- Trevor Noah

Meadow Pollack, 18 A senior, Meadow had been accepted to Lynn University in Boca Raton. Friend Gill Lovito said on Facebook “You are and forever will be loved.”

Martin Duque Anguiano, 14 Martin’s brother said Martin was “sweet, caring, and loved by his family.” There has been a GoFundMe set up for his family.

Alex Schachter, 14 Also a member of the school’s marching band and orchestra, Alex played both baritone and trombone at the school. In order to continue his memory, a GoFundMe has been set up to create a scholarship fund so students can enjoy music the same way Alex did.

Luke Hoyer, 15 Luke’s cousin, Grant, said “An amazing individual. Always happy, always smiling, His smile was contagious, and so was his laugh.”

Peter Wang, 15 Peter, a member of the JROTC program and culinary program at Stoneman Douglas, bravely led other students through a door to get them to safety. After a petition, West Point posthumously accepted Peter to the military academy for his heroic actions.

Helena Ramsay, 17, “Helena was a smart, kind-hearted, and thoughtful person. She was deeply loved and loved others even more so. Though she was somewhat reserved, she had a relentless motivation towards her academic studies, and her soft warm demeanor brought the best out in all who knew her. She was so brilliant and witty, and I’m still wrestling with the idea that she is actually gone.” Said friend Curtis Page Jr.

Nicholas Dworet, 17 A senior recruited to the University of Iowa for swimming, “Nick’s death is a reminder that we are connected to the larger world, and when tragedy hits in places around the world, it oftentimes affects us at home,” said Robert L. Manuel, University of Indianapolis president.

Aaron Feis, 37 “(He) made sure everyone else’s needs were met before his own.

He was a hard worker. He worked after school, on the weekends, mowing lawns, just helping as many people as possible.” Aaron was a thoughtful, protective, and brave man. He saved many students lives when he defended them from the shooter.

Jamie Guttenburg, 14 Jamie, a beautiful, bright young girl who also attended Skidmore college while going to Stoneman Douglas. “There really are no words to lessen the suffering that the families of victims are feeling at this moment, but perhaps knowing that we stand with them can provide some small measure of solace,” the college said.

Chris Hixon, 49 Chris, the school’s athletic director was said to have given rides or lunch money for students. A naval reservist, Chris deployed to Iraq in 2007. “He loved being an American and serving his country and he instilled that in our kids.” said his wife.

photos of victims courtesy of: www.abc15.com

March 20, 2018: Another School Shooting

“Be a nuisance when it counts. Do your part to inform and stimulate the public to join your action.

Be depressed, discouraged, & disappointed at failure & the disheartening effects of ignorance, greed, corruption & bad politics — but never give up.”- Marjory Stoneman Douglas Emergency responders at Great Mills High School

photo courtesy: USA Today

34 days after the shooting at Marjory Stoneman Douglas High School, Austin Wyatt Rollins open fired at Great Mills High shooting two students. As of March 20th it is still not clear if the gunman killed himself or was shot by the school officer, Deputy First Class Blaine Gaskill. A 16 year old girl is reported as in critical condition and a 14 year old boy is in stable condition.

8

LA PAPILLOTE

Features

Facing It

THE ROMAN CATHOLIC CHAPEL OF

BY: John Daly, Contributor

My face burns, Hiding inside the guilt I hold.

Across from me, The one I wronged.

My heart starts to beat faster.

Now I’m the one, I’m the one, alone and helpless.

He wakes up.

He looks around the room.

He sees my mangled body.

Unsure of who I am He speaks, “Hey, how are you?”

Silence takes over the room, Like the bandages on our wounds.

He persists, “What happened to you?”

I’m speechless.

I look at him, He looks at me.

I start to perspire, Hands clammy, my throat clenches up.

He comes closer, Now I’m forced to face what I’ve done…

I’m a monster.

He looks at me closely.

All I can say is, … “I’m sorry.”

OUR LADY OF THE WAY (LA MADONNA DELLA STRADA)

Easter Week

HOLY MASS

Palm Sunday ( 25 March ebration of the Triduum, its certhis year) is the first day of the emonies are appointed to be kept Great & Holy Week culmiin cathedrals and parish churches, SUNDAYS nating in 10:00AM the Easterincelebration. but not inForm private(1962, chapels or chathe Extraordinary At the heart and&center of in Chrispels of ease like (1970, Our Lady of the Latin) NOON the Ordinary Form tian observance is the Sacrum Way. So there will be Mass at the English).

Triduum – the Three Sacred Days Chapel here only on Palm Sun– of Maundy Thursday, Good Fri- DAYS day (once at 11:00AM) and EasHOLY NOON in Saturthe Ordinary day and Easter Eve (Holy ter Day Form. itself (10:00AM & day). Easter Day itself (1 April) Noon). is the “frosting on the cake”, as it On Palm Sunday, the were. Because of the magnitude eleven o’clock Mass will displace of solemnityCHAPLAIN: required for the cel- both the usual ten o’clock FATHER MARC OLIVER chaplainua@gmail.com 845/594-9111

and noon Masses. It will begin in the admissions office parking lot with the blessing and distribution of palms, then processing to the Chapel, where the Mass proper will continue. (Due to the length of this liturgy, chapel-goers should allow for some 90 minutes of attendance!)

The ten o’clock Easter Day Mass will be in the [Latin] extraordinary form (1962) and the noon Mass (1970) in the ordinary form, in English. CIA residents are invited to the Triduum rituals at either Regina Coeli Church or Holy Rosary Chapel here in Hyde Park.

17th Annual Chowder Cook-Off On March 18th, 2018 the 17th Annual “Chowder Cook-Off “ was held in the Gym. With the help of Chef DelleRose and Chef Reilly, 10 recipes were selected to compete. In addition to classic Chowders this year featured the first ever Vegetarian Chowder along with some other unique takes on the classic dish!

Over 400 people from both the neighboring towns and campus arrived for the event. One of the biggest draws from the day was the limited edition Freddie Mercury Chowder Bowl; the first ever made in human history! All of the teams had a blast and put all of their energy into making delicious chowders but as you know, a winner has to be chosen.

After a long and tasty process, the Judges and People decided who made the best Chowder in town!

The following teams were awarded: 1st: The Lost Boys 2nd: K.N.M 3rd: Corny Crawfish People’s Choice: The Magic School Bus Showmanship: The Princess & The Frog

Professionalism: The Princess & The Frog Events like this would be IMPOSSIBLE without some amazing support! The Chowder Committee would like to extend our deepest gratitude to Tuxton China Inc. for their generous donation and the display plates used to showcase the creative and delicious chowders to the judges.

The Chowder Committee would also like to thank all of the students and staff at The Culinary Institute who made this event possible! Without the support of Chef DelleRose and Chef Reilly, The Office of Campus and Student Life, Chef Tobias, Eta Sigma Delta, SPICE, SAGA, BCS, Mixology, The Tea Club, The Brewery at The CIA, Student Government, Athletics, Recreation and Wellness, The Storeroom, The EGG, Campus Safety, LCS, and Grounds and Facilities working in front and behind the scenes events of such a magnitude would fall apart!

Keep your eyes open for information about the upcoming Blended Burger Bash and Stars and Stripes Weekend coming soon!

From Top Counter Clockwise: 1st Place The Lost Boys, 2nd Place K.N.M., and the People’s Choice Magic School Bus photo courtesy: www.poughkeepsiejournal.com

March 23, 2018

Crossword

ACROSS 1. Boo-hooded 5. Labels 9. Moviegoer’s admonition 12. Barcelona beverage 13. Soak up ink 14. Mas’ partners 15. Adams and Ameche 16. Most meager 18. Cooking amounts (abbr.)

20. Common abbr.

21. Actress Normand 24. Sample of fabrc 27. Historian’s Word 28. “No way, Jose!” (hyph.)

31. Long story 32. Calendar Square 33. Hayworth et al.

35. Done _____ turn (2 wrds.)

36. Guitarist’s short phrase 38. Jewels

39. Edible grain 40. Enhance the quality of 42. Istanbul natives 44. Vexation 45. Rigging support 47. Eat without paying 50. Not that 54. Press for payment 55. Praise 56. Alleviate 57. As well 58. Aspen items 59. Coating of ice DOWN 1. Soft mass 2. Conceit 3. Corn joke, perhaps 4. Sip 5. Sugar unit (abbr.)

6. Swiss sight 7. Feathered scarf 8. Throw about 9. Onlooker 10. Consists of 11. FDR’s successor 17. RBI, for one

Entertainment

19. Insult 21. Padre’s Spouse 22. Another time 23. Beau 24. Counterfeit 25. _____ and dagger 26. Warms 29. _____ school 30. Shoshonean 34. Grounded jets (abbr.)

37. _____ hydrant 41. Small rooms 43. Speak 45. Hawaiian island 46. Finds a sum 47. Drug-regulating org.

48. Dash 49. Country’s ___ Ridge Boys 51. “Bali ____” 52. Suffix for a doctrine 53. Visualize

The solution will be in the next issue.

Last Block’s Puzzle Solution

Key

When Students Fail Their Practical

9

10

LA PAPILLOTE

Graduation

AOS Graduating Class of March 23, 2018

Culinary Arts Group #1

Front Row: Anthony Kuo, Tyler Grundas, Jacey Vaccaro, Joshua Beam, Jessica Herman, Rebecca Allan, Sofia Manzi, Katelyn Cussick Back Row: Shannon Focks, Omar Sala,amca, Shane Hancock, Craig Osborne, Kenneth Kline, Mike Hope, Colman Shepard, Daniel Kyaryhoon Kim, Oliver Green, Maxwell Mohromahn, Sam Handwerger, Emily Peterson, Madison Paras

Baking & Pastry Arts

Front Row: Brandon Fortain, Emma Sapiro, Amanda Chaszczewile, Kayla Shattuck, Galina Kheychieva, Kylie Nagu, Sheila Detesufinada Back Row: Daniel Joseph Corpuz, Camille Harmen, Elizabeth Davis, Kiersten Connor, Brenna Ferrena, Hei Soo Jeong, Alexia Chambers

Culinary Arts Group #2

Front Row: Soyeon Seo, William Jennings, Danielle Gercge, Erin McCurrie, Blake Lebrich, Gabriana Fodera, Tiziana Cristiano, Darlyn Ceios, Nisa Wyhter Back Row: Sean Zelazny, Andrew Capone, Benjamin Berman, Leo Galeota, Brandon Thitchner, Jason Barci, Brooke Apfelbaum, Albert Blace, Brian Mullally, Brian Richard, Sean Zaylor

Culinary Arts Group #3

Front Row: Anna Lazimi, Ellen Wade, Kaitlyn Abercrombie, Alyssa Irwin, Estrellida Diaz, Bokyung Ryn, Seung Yeun Oh, Lauren Berube Back Row: Sajjadi Ali, George Hawkins, Taylor May, Carter Richards, Inayar Rockwell, April Johnson, Taewon Kim, Willem Taverna, Brian Acevedo, Ashley Tolley, Lauren Traversa, Joni Bartley

March 23, 2018

Graduation

11

AOS Graduation Speaker: Laurence Geller CBE Chairman: Geller Capital

BY: Shelly Loveland, CIA Staff Contributor

Laurence S. Geller, CBE is the chairman of Geller Capital, a luxury hotel investment and management firm he founded in 2014. Since its inception, the firm has acquired two luxury hotel properties and built a third that opened in 2016. Geller Capital also has an asset management arm that advises on and manages several hotel assets in the United States. Mr. Geller has built a forward-looking hospitality investment company that acquires or builds assets that can rapidly be shaped into best-in-class performance. Demonstration of this is the construction and opening of the Chicago Conrad Hilton in 2016; acquisition and remodel of the Washington, DC Marriott Georgetown; and the acquisition and strategic re-launch of the Waldorf Astoria Chicago.

Mr. Geller has a distinguished career of serving topperforming hospitality companies such as Hyatt Development Corporation; Holiday Inns, Inc.; and Grand Metropolitan Hotels in senior leadership positions.

Most recently, he was president and chief executive officer of Strategic Hotel Capital, a publicly traded company he founded in 1997. Mr. Geller built Strategic into a REIT (Real Estate Investment Trust) comprised of 21 luxury hotel properties located in four countries. Strategic was fully valued when new owner Anbang, a Chinese real estate investment company, purchased the assets for $6 billion.

Mr. Geller is a dedicated philanthropist and public servant for many institutions both in his

native U.K. and adopted U.S. His many civic and professional interests include being one of the founders of the Industry Real Estate Financing Advisory Council of the American Hotel and Lodging Association, as well as serving as an active board member of Choose Chicago. Mr. Geller is chairman of The Churchill Society (formerly The Churchill Centre), which includes London’s Churchill Museum and War Rooms and many organizations.

In 2011, he was awarded the honor of Commander of the Order of the British Empire (CBE) by Queen Elizabeth II in recognition of his “service to The Churchill Centre and for charitable and humanitarian work internationally.”

A member of the Society of Fellows of The Culinary Institute of America, Laurence Geller received an honorary doctorate of philosophy from Thames Valley University in 2010. In 2016, The University of West London renamed its hospitality school The London Geller College of Hospitality and Tourism to honor Mr. Geller’s decades-long support.

A frequent lecturer who has spoken at universities such as Cornell, NYU, Michigan State, and the Ecole Hôtelière Lausanne, Mr. Geller has written more than 50 published articles about the lodging industry and has been featured in media ranging from The New York Times to the Chicago Tribune to C-SPAN. He is the author of the novels Do Not Disturb and The Last Resort, with a third expected to be released in 2018.

photo couresy of 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

Campus

The Work Towards a Student Garden BY: Raymond Delucci, SGA President

I have been a member of the Student Government Association board for six semesters and throughout my time here, I have been able to work on many great initiatives and meet a lot of great people. One question has remained in the back of my head from early on in my AOS career: “Why can’t I use the garden behind safety?” One day, after fundamentals class, my friends and I walked by to pick some vegetables and, to our dismay, there stood a sign saying we were not able to pick the vegetables. We were disappointed, but we accepted it and moved on. As time went on, I could not get the garden out of my head.

Flash forward to May of 2017, I have graduated my AOS degree and am in my 6th term, first of Bachelor’s. After a couple times running to The Egg, I was caught up by the beauty of the teaching garden. I thought how cool, a garden right here behind my home in Rosenthal Hall-but am I allowed to use it? After speaking with my fellow SGA member, Kathleen DiPerna, who was a worker in the garden, she let me know that students are allowed to go check it out, but they do not have access to decide how it grows or really get in there because it is a class. As sustainability started becoming an important issue in the school as a whole, Kathleen and I thought: “Why not have a garden where the students could go and work and get their hands into the dirt?” We proposed this to our SGA board, and advisor Matt Ivins, and got the ok to go forward and make the propos-

al to the school administration.

As we brought the idea forward, we were tasked to see if students would be interested in this and really committed to making a student garden work and prosper. We developed a survey with the help of Betsy Carroll, Director- Assessment & Institutional Research, and got an amazing response rate from students across all three campuses. Kathleen and I presented the results to the faculty and got fantastic feedback and buy-in from across the school’s administration. After a few more meetings and discussions with the administration, Provost Erickson gave us the go ahead to use the garden behind safety—a huge victory for all the many members of SGA, faculty, and staff who have helped us along the way. We have been helped greatly by the school’s sustainability committee led by Evin Lederman, Chef Nogales, Professor Mosher, LCS, Facilities, Dean Merget, Student Affairs and a lot of other people have tremendously helped the Student Government get this garden up and running.

The garden will be unveiled at an Earth Day inspired event on Sunday, April 8th. I encourage you all to show up to this event to enjoy some food, check out the garden, and celebrate the start of something very special.

My takeaway message for you is this: The garden is for you, the students. It is for you to go in, care for and cultivate; I urge you all to get involved. Our industry is moving more and more to “farm to table,” “nose to tail,” and “farm to fork” dining; these are all great

sayings and phrases, but if not practiced do not mean anything. I encourage you all as young chefs to go see how your food is grown, how hard it works to get to your

Menus of Change: Seasonal Produce BY: Alex Talbot, Editor in Chief

Pictured left to right: Morel mushrooms, fiddle heads, and ramps

As the spring months approach, here is a list of produce finally coming into season. Remember that buying in season is not only more sustainable but frankly, more delicious.

Fiddle Heads Fresh Herbs Morels Nettles Parsnips Pea Greens Ramps Cabbage Cauliflower

Onions Turnip

photo courtesy: www.food52.com

photo courtesy: CIA Student Stainability Committee

plate. I would like to thank especially Kathleen DiPerna and Kole Bailey for putting the hours in to make this dream happen. Whether you are in Culinary or Baking,

AOS or Bachelor’s, this garden is for you. My only hope is that you all learn a lot and get your hands dirty. I’ll see you in the garden.