La Papillote 8-19-11

Volume 33, No.17

THE

NEWSPAPER

OF

THE

CULINARY INSTITUTE OF AMERICA SINCE 1 9 7 9

Student Spotlight: Keith Lorren BY: ERIC JENKINS, BPS CULINARY

There is an eclectic variety of students that attend The Culinary Institute of America money or accolades you receive, you’re not truly living, and not truly happy. I was in Hyde Park, New York; everyone miserable and decided to return to food. It was at this point I decided to bring joy comes from different backgrounds and to others through my culinary talents. In December 2010, I went to work for the from all walks of life. I have always great chef Matthew Ona in Shanghai, China, and he encouraged me to enroll at found it fascinating to talk to students the CIA, which I did in December 2010. about their lives and why they came to EJ: Why did you choose the CIA? the CIA, but on one particular occasion KL - Chef Ona told me that I was getting old and that if I was going to I had the pleasure of meeting Keith make a career in food, I had to go to the CIA. He told me it was the Harvard Lorren from Miami, Florida. After of culinary schools. Of course I didn’t take his word for it. I went around and about ten minutes I knew that Keith visited a few schools but he was right, CIA was the best. So under his direction, was no ordinary Culinary student.

I applied to and was accepted at The Culinary Institute of America Keith is a young entrepreneur who was EJ: What is your advice to students out there looking to reach their goals? able to create a business model that KL - My advice to students is as follows: if you want something you’ve never incorporates his passion for food, travel, had, do something you’ve never done. Whether it’s a career in food, or astronomy, and teaching. He is also a world traveler the first step starts with you. Evaluate what your desires are, pray, and go for it. who has cooked in places that most It’ll all work out in the end. What message can I leave you with as you begin your people have only read about. What culinary journey? The key to happiness is neither money nor prestige; it’s doing sets Keith apart from the other students what you love the most, and sharing that love with other people. that I have talked to at the CIA is that EJ: Why did you start your own scholarship program?

Keith has a scholarship program. After KL - I started my own scholarship program to encourage others to pursue their visiting his website and listening to dreams. People can see my example to him talk about his scholarship, I knew see a young guy who tried a myriad of that this was information that students careers only to discover what I already need and want to hear. The following knew... that my passion, skill, and interview gives you everything that you Photo By: Eric Jenkins interests are only food related. If you are need to know about Keith’s scholarship not working in your passion you will not program. be successful. I hope that this scholarship EJ: What are your experiences in the food industry? will provide someone an opportunity KL - When you discover you have a natural talent in a field at a very young age, to experiment with the food world and much like I did, and you build upon it, honing your craft, fine provide the tuning your product, there’s no limit to what you can achieve. for “It goes to show that if you’re not funds When I was five years old I baked my first cookie, experimenting someone to with ingredients in my mother’s pantry as she slept. By the age doing what you want to do every travel, start of twelve, I had perfected my cake baking skills, and I began day of your life, no matter the money a business, my food career at fourteen. I got so good at what I did, that or enroll by age fifteen, I was supplying three restaurants with all of or accolades you receive, you’re not in culinary their desserts. I would bake them in my home kitchen, and my truly living, and not truly happy.” school. father would deliver them for me. “People love Keith Lorren EJ: How do cooking!” It’s simply astounding to look back on all I’ve accomplished in less than you get involved in the scholarship? a quarter of a century. I’ve held a large array of careers spanning the globe: from KL - To get involved in the scholarship Photo By: Eric Jenkins computer programmer to motivational speaker to teacher. As enriching as the program, create a video recipe using one lessons were from these careers, I wanted more! I then went on to cater, manage of Keith Lorren’s Seasonings blends, upload to Ifood.tv or youtube.com, and email restaurants, and then left food altogether to teach business and language courses the link and application form to info@keithlorren.com On my website, KeithLorren. as well as to start a hospital garment manufacturing company. Nothing could hold com, interested students can download an application form, upload their video my attention for long, and the long hours were draining. Why could this be? I recipe, and have the chance of winning a $2,000 cash prize or scholarship made realized I was so glum because I wasn’t following my passion. It goes to show payable to their college or university. Check out the contest details and rules that if you’re not doing what you want to do every day of your life, no matter the below.

CONTEST RULES: To enter, you must be one or more of the following:

•A home cook who prepares authentic cultural cuisine •A professional Chef, Sous Chef, or lead line cook in a restaurant, non-commercial foodservice establishment, or food truck •A student at a professional culinary school Your recipe must: •Serve 6 •Be an entrée, intended to be the main course of a meal •Use fresh, easily sourced ingredients •Use at least one of the six following Seasoning Blends: Keith Lorren® brand All-Purpose Complete Seasoning, Keith Lorren® brand Beef/Oxtail Seasoning, Keith Lorren® brand Poultry Seasoning, Keith Lorren® brand Seafood Seasoning, Keith Lorren® brand BBQ Seasoning, or Keith Lorren® CULINARY CULTURE

brand Collard Green/Country Vegetable Seasoning •You may submit up to two (2) video recipes.

Recipe Categories: •Poultry •Beef •Pork •Seafood •Vegetarian Prizes: $2,000 Cash or $2,000 Scholarship made payable to your college/university Submission requirements: 1) Completed entry form 2) Photo of completed dish (emailed) 3) (1) Video (up to 5 minutes in length, showing preparation/completion of dish and use of Keith Lorren® brand Seasonings) uploaded to www.ifood.

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ONE SHOT AND ONE OPPORTUNITY

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“Thomas D’Ambrosio ’11 recently won a Gold Medal at the SkillsUSA National Competition in Kansas City. In his “student spotlight” article located on the school’s webpage, D’Ambrosio encourages all to “get involved...”

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EGGPLANT & VECS COLUMN

“Each night, I would sit and listen to Tommy’s stories of how they did three-hundred covers and cooked everything “a-la-minute”. It was mind boggling to me.”

Contest Begins JULY 1, 2011 and will conclude when a sufficient amount of applicants have been determined. Check website periodically for updates.

Winners will be notified by telephone, email, and by mail.

FOOD & BEVERAGE

CHAPTER FIVE: WHICH ROAD....?

ON CAMPUS

tv or www.youtube.com. Entrants must tag the video: “Keith Lorren’s $2000 Recipe Contest”, and submit the link with the Entry form. Winner may also be chosen to film a cooking episode with Keith Lorren. Post your video submission on Twitter and Facebook also.

(4) Entries/Submissions will be judged by a panel of (5) Chefs Entries will be graded on use of Keith Lorren® brand seasonings, originality, creativity, presentation, execution, and taste!

The videos with the greatest number of views and “likes” will also be used to select winner! Show us how much you love Keith Lorren® brand Seasonings.

CENTER SPREAD

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‘Tis the Season!

PANINI CONTEST PICTURES

“Forget raspberries, blackberries, and even strawberries for a minute (none of which are technically berries, though blueberries really are), and consider the delicious, versatile, and remarkably widespread berry known as the eggplant.”

BACK PAGE

THE ALPHABET OF FLAVOR

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Caption This!

And you can win a $25 Coupon to the cia bookstore!!!

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Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

LA PAPILLOTE

FROM THE EDITOR’S DESK

Welcome back students! I cannot believe that my summer is officially over and that I am finally starting my Bachelor’s program here at the Culinary! I won’t lie, even though I’ve been through two years of move-in day, I still get butterflies whenever I approach campus to start a new school year. As for all the newcomers entering the school, best of luck and congrats on getting this far!

August 19th, 2011 I’d like to take the time in this editorial to note how important communication is within PUBLISHER The Student Affairs Division our food industry. Whether at work, school or in a restaurant setting, the basis of any success is due to how well people listen. For instance, this past summer was a bit difficult EDITOR-IN-CHIEF Giulianna L. Galiano to publish these last two issues of LaPapillote because I wasn’t physically able to be in the office as much as I would’ve liked to. If it weren’t for my excellent layout editors, there’d LAYOUT EDITOR Shaza Banna be no paper! They are given credit not only for being dedicated, but for being reliable and listening to each request that was handed to them. There were many managerial decisions ADVERTISING MANAGER Sue Haug I had to face as Editor. Between deadlines, complications with articles and last minute CONTRIBUTORS requests, I want to let you all know that a lot of time, effort and work went into each summer issue.

0Along with communication, I feel a need to emphasize the importance of respect and documentation in the food Chef Freddy Brash Jeff Levine industry. As CIA students, I believe that we should always have a say in our school’s program. Therefore, I applaud the CIA in hosting open sessions and meetings about ways to improve the curriculum. Last year, I had been through Jeanne Casagrande Dr. Kathy Merget many instances in which I found myself and other students struggling to get our voices heard. Whether it was reDan Castro Blayre Miller scheduling a class, appealing a traffic ticket, or issuing a complaint, nobody seemed to pass the message on to the next department. I think it’s extremely important that when a student has a concern, that their issue is not only Irena Chalmers Shibani Mone heard, but written down and transferred to the office that deals with such problems. Otherwise, there is at least a Codi Clausen Mike Murphy weeks worth of paperwork and phone tag trying to get in touch with the right person to handle the situation.

0As for the job field, I’ve found myself numerous times working overtime as a server because the manager Gonzalo Gout Celeste Smith was dissatisfied by how many customers were purchasing wine. Think about the Danny Meyer concept. Treat Audrey Hardina Josh Venne your employees with respect, and they will look forward to their daily work. There is nothing better than feeling appreciated in your career.

Evan Harman Ian Williams 0I’d also like to take this time to recognize what changes will be made within LaPapillote. Starting this August, Eric Jenkins Renata Zalles we will be starting a new managerial board in the office. These newspaper leaders will help assist in production of the paper, and with their advice and talent, LaPapillote’s goal is to become better and better with each issue distributed. We also hope to make LaPapillote more available with new racks being placed throughout the school.

I’ve always believed that this newspaper is a historical documentation of what is going on in the food world. If you want to stay up to date, and learn something new in our industry, reading LaPapillote is a great way to get there!

COMPACT La Papillote, the Newspaper of the Culinary Institute With that said, congratulations to our new board members of the student paper: 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.

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.

Please direct all submissions to: Giulianna Galiano, Editor-In-Chief LaPapillote@mycia.net

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@mycia. net with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.

Shaza Banna (Layout Editor)

Sarah Mundt (Copy Editor)

Dana Weisbrodt (Copy Editor)

Robert Braman (Photographer)

Jared Valburg (Graphic Designer)

Giulianna L. Galiano

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August 19th, 2011

FOOD JOBS

Culinary Culture

Captain and Waitstaff BY: IRENA CHALMERS, CIA INSTRUCTOR

The captain supervises the staff. There maybe several captains in a large dining room, and to them fall the minute-by-minute decisions. Under the supervision of the general manager or maitre d’ the captain might train the staff. He or she also keeps an eye on the food coming from the kitchen and makes sure all the plates arrive at the table at the same instant.

Guests want to be served, not merely fed. This may be disheartening to toilers in the hot kitchen, but more people go to restaurants because the service is good.

Many diners think waiters are transient folk who would much prefer to be occupying themselves with more desirable work, but as the status of chefs has become more elevated, the role of the server is increasingly held in higher esteem too. As has been the case in Europe for decades, now many people are choosing to become professional servers instead of waiting tables to finance their preferred career.

Runners and busboys aid the waiters, the former by bringing food to the table and the latter by clearing the dishes. They rely on tips to provide even a barebones living.

Photo By: community-paper.com

Every now and again there is anguished talk about elevating the public’s perception of waiters by offering a decent salary, medical insurance, and paid vacations.

As sensible as this proposal seems on the surface, it continues to face implacable opposition from almost everyone. Management claims that if the extra costs were added to the check, the public would be shocked at the total cost of the meal. By separating the food and beverage costs from the tip, the first part is mandatory, and the gratuity appears to be discretionary, though it rarely is in practice. You might think that the restaurant industry, which has 120 million employees, generates at 440 billion in annual sales, and forms the “cornerstone” of the American economy, could figure a way out of this quagmire. Not so far.

Many waiters don’t want to change the system. In some exalted palaces of gastronomy, particularly those with grand-banquet facilities, they can count on a very large “gratuity” indeed (up to and even occasionally exceeding one thousand dollars a week).

A few culinary schools offer training for waitstaff and those working in what is known as the front of the house, but by far the majority receive their training on the job.

The servers gather together before the doors to the restaurant are opened and receive instructions about the night’s special dishes and the “steps of service”. These steps may include anything from an explanation of the components to a scripted response to the eternal question: where’s the men’s room?

Most of all, a waiter must be focused, organized, know the menu, remain calm, and never seem obtrusive. Good service equates with discreeet service at fine restaurants and with fast, competent service elsewhere. Regardless of the type of restaurant, the waitstaff should be pleasant and businesslike-a balance not always easy to strike but one a good captain works toward. As has been observed, you can train a nice person to be efficient, but no amount of training can teach a person how to be simply nice.

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Chapter Five: Which Road To Follow?

BY: Chef Freddy brash, Chef Instructor

I would imagine that most of the students at The Culinary Institute of America come to school with a specific mission. Most of them already know what path they’d like to take in the food service industry.

With Freddy B., that was not so.

I came to the Culinary to learn the craft of cooking, that’s it. My process started with hotels, which I had previously mentioned in my last article. Yet, with so much production and relying on processed food here and there in the hotel business, I started to question myself.

Was I really using what I had learned in school? Well, my friend who had graduated in 1976 from the CIA showed me a different side of the business.

Here we go: Freddy B. got transferred from the Washington Hilton to the Philadelphia Hilton and with it, earned a promotion as Banquet Chef.

I learned a lot in those days and with that experience. I can say that I can prepare, cook and serve a banquet for two hundred people with no problem at all (at least with a crew of course).

I got to meet a blast from the past, Mr. Tommy Carter. He had lived down the hall from me in C-dorm (in those early days the dorms were listed as A, B and C).

Tommy was from Lancaster PA, and I remember going home with him one weekend to visit his family and learning all about the Amish heritage and food. As a side note, Pennsylvania is the capital of mushroom production in the United States and we did visit a restaurant that served mushrooms in every dish. Yum! I cannot recall exactly how it happened, but I found out that Tommy was working in Center City, Philadelphia at a small restaurant called The Fish Market.

If any of you have lived in a big city, you have experienced small living quarters. Tommy was living in what I would call a true closet. As soon as we made contact, we decided to get an apartment together on 16 and Pine Street Philadelphia, Pennsylvania.

Each night, I would sit and listen to Tommy’s stories of how they did three-hundred covers and cooked everything “a-la-minute”. It was mind boggling to me. Meanwhile, I started to feel the need for change from serving so many people and constant preparation at the hotel. I found a position as a cook at the Garden Restaurant with a woman Chef Ester Press. She was French and in those days, that was unusual to see a woman running a kitchen (nonetheless, a French woman). Chef Press tasted all the food in the kitchen and would comment, “Cooks never taste food”.

Photo By: rifanalitica.org

She would speak in French of course and I knew that one day, I’d like to travel over there.

It was such an eye opener for me because I had not worked under a Chef thus far who had so much passion for the flavor of food. I usually was so busy getting the food cooked that I didn’t really think about tastes and flavors. I learned about passion and seasoning in that restaurant. I’m proud to say that I never sent out a dish that I didn’t taste.

That was my beginning of “a la carte” service for me; putting food in the window on the Sous Chef’s command. It was exciting, exhausting and I loved every minute of it. This is why I went to The Culinary Institute of America In order to be a good cook, one must cook behind the line for years to understand the flavor of food. You must learn the craft of cuisine and the skill of staying calm while being in sync with your fellow cooks so that all the components of a dish come together. This, my future cooks, is my advice to you.

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On Campus

LA PAPILLOTE

Club Forum: The Word BY: ERIC JENKINS, BPS CULINARY

“I decided that it was not wisdom that enabled poets to write their poetry, but a kind of instinct or inspiration, such as you find in seers and prophets who deliver all their sublime messages without knowing in the least what they mean” - Socrates We have many clubs at The Culinary Institute of America. Clubs for brewing beer, clubs for tasting wine, clubs for community service, clubs for Slow Food, clubs for Veterans and many, many more.

How many people knew that there is a club that showcases poetr y?The Culinary Institute of America’s poetry club is called The Word and it was started by Damien “Juice”Williams who is also the President of the club. The club currently has about Photo By: wgsd.org twelve members and recently participated in the Java Expressions (Coffee and Spoken Word night) that was held by another club on campus, the Black Culinarian Society.

“Poetry is when an emotion has found its thought and the thought has found words” – Robert Frost Damien feels that there are a lot more poets at the CIA, but some may not know the club exists; some may feel their poetry is not good and/or some are too shy. Damien started writing poetry at age eleven in the 5th grade.

“I had to deal with a lot of problems when I was growing up, at times feeling like I wanted to commit suicide, but instead I picked up a pencil and paper and it just felt good to let it out on paper... letting all the emotion cry out.”

Here is an example of Damien’s poetry: Whatever should be done Should be done tomorrow I always have a plan, but I never plan when it happens The heart of the heartless speaks Words but know names Seeking a life with no pain Where he would feel loved His soul is beaten with words of dislike His heart bleeds from cupid’s lust of love I am no longer one of you I am one of many Who faced the coldest days and coldest winters Like the coldest star That is a fight that I never will win His name stands alone CUPID I hate you I am the end of me Because I fell into a trap and a web Of CUPID’S lust Damien says that there is a clear purpose for the club, which is also the club’s mission statement, “Our

Photo Provided By: Eric Jenkins

mission for the poetry club is to express your feeling through spoken word. Letting your words tear up the concrete, smothering the stars and moons with creative lines that don’t have to rhyme. Letting the pen march on every line saluting the heart and fighting for the soul. Our mission is to let you know that you are not alone.”

“Poetry is finer and more philosophical than history; for poetry expresses the universal, and history only the particular.

Hence poetry is something more philosophic and of graver import than history, since its statements are rather of the nature of universals, whereas those of history are singulars.”

- Aristotle One of the member’s recent poems is a testament to things that are happening in the world and asks the question what is going on in our world.

As the acid raindrops fall down on my face I look to the heavens asking…

What’s wrong with this place?

Earthquakes & tsunamis Celebrity infidelities The rich are getting greedier The poor are still needier Overdoses are Accidental BPs Oil Spill is Environmental Full body scanners & pat downs at the airports NBA & NFL Lock outs…. no Sports Obama signs health care Attempted bombing in Times Square Bullied kids committing suicide I was sad when Michael died...

Ground Zero mosque debate Judge Strikes down California’s Proposition 8 Kids have no respect Pets are subjected to neglect War in Iraq and Afghanistan More Earthquakes & tsunamis in Japan Cancer marches for family and friend Wondering when will it all finally end?

The club will be performing at Java Expressions 2 in October. Meetings are held on the 1st and 2nd week of every block on Wednesday at 9:15 p.m. by the pool lounge. For more information email Damien at dw788670@mycia.net or send an email to thespokenword@mycia.net.

BPS MATTERS Menu Options

BY: DR. KATHY MERGET, Dean of Liberal Arts and Business Management On August 3, we welcomed 175 first semester juniors back to campus to begin their Bachelor’s degrees. We also introduced a number of new courses to an already robust academic menu. No longer is the curriculum designed in a lock step approach in which specific courses were taken in certain semesters. In other words, students who entered on August 3 as juniors are now able to take senior level courses as long as any prerequisites have been met. Although that may not seem like earth shattering news to some of you, it has been the single most talked about issue on the 2nd and 3rd floor of the Bachelor’s wing over these past few weeks. Juniors are reporting a sense of freedom that they are able to pick and choose their schedules in a more open manner and take upper division courses. Seniors are reporting on the one hand that they like the fact that there is a mix of students in the classroom. However, they admit that it indeed is a change students need to get used to.

Change can bring excitement or reluctance; it can stimulate different perspectives or verify an already established one; it can provoke a different set of thoughts or questions on an issue or deepen the dive on already existing thoughts and questions.

Change can move us forward or it can hold us back.

Ultimately, change can remind us to stop and think and then decide how to respond and react. So, here is the challenge for you. Think about the element of change and how it has positively influenced who you are today. After, ponder about the changes you will make as future industry leaders and how embracing change has added to your leadership abilities. Change is good. Thank you for being a part of it.

Over the next several months, we will be holding information sessions on the BPS menu options and would welcome the opportunity to interact with you as a current BPS student or a future one. If you have questions or would like information on the BPS program, messages are tracked twenty-four hours through the address: bpsmatters@culinary.edu.

August 19th, 2011

“One Shot and One Opportunity”

ON CAMPUS

5

BY: DAN CASTRO,

AOS CULINARY Thomas D’Ambrosio ’11 recently won a Gold Medal Behind the scenes of D’Ambrosio’s training, menu that consisted of a composed salad, pureed SkillsUSA exposed themselves to the student body , at the SkillsUSA National Competition in Kansas City. In his “student spotlight” article located on the soup (Butternut Squash), a plated appetizer (Seared holding several events ranging from small ice cream school’s webpage, D’Ambrosio encourages all to “get Scallops, Concaseed Tomatoes, Beurre Blanc and socials and informational club meetings to major involved, as time goes by too fast.” Prior to the events such as a knife skills challenge and competition, he participated in the Certified two “Skills Nights” in which the participants Master Chef Exam as an apprentice for now formed teams and composed menus with Certified Master Chef Richard Rosendale of Chef Mullooly supervising each teams’ The Greenbrier. Thomas was involved in SACE actions. As the membership and interest in (Students for Advanced Career Experience) joining the club is high, President Vivianna preparing several dishes for Paul Bocuse, Daniel Depolito states that involvement in SkillsUSA Boulud and Thomas Keller at the Augie Awards is a life changing experience as “most people in Spring 2011. do not know all the benefits that the club D’Ambrosio’s road to the National has to offer”. She strongly believes that Competition began when he participated D’Ambrosio’s achievment would be a good in the Skills USA “Quickfire”. This contest source of inspiration for those who would like required a knife tray showcasing fabrication to achieve success. of a whole chicken, basic vegetable knife cuts The journey of this competition, as (such as julienne and brunoise), and a cup of D’Ambrosio states, was “intense” as he recalls mayonnaise. He then moved on to the “InSunday practices with Chefs Mullooly and House” competition where he had to execute a Remolina. Along with the desire to live up to four course meal. This required soup, a composed the grand expectations as a student from the, salad and two entrees: “Roast Chicken with “World’s Premier Culinary College”, there was Pan Gravy, Pommes Puree and Glazed Carrots” much pressure. For these reasons, he found and “Duxelle Stuffed Chicken with Risotto and this experience exciting by reciting lyrics from Jardinière Vegetables”. These first two portions Eminem’s “Lose Yourself”, stating that he only of the competition were judged by the Culinary had “one shot and one opportunity”. With Institute of America’s Chef Instructors: Robert Chef Bruce Mattel, Tommy and Chef Robert Mullooly. Photo Provided By: Tommy D’Ambrosio the opportunities presented to him, he found Mullooly, (Lead Advisor) and CIA Chefs Bruce Mattel, mentors, improved kitchen skills and mental fortitude (SkillsUSA National Chair), Remolina, Soileau and Julienned Zucchini) and an entrée (Lamb Steaks with in a high-pressured environment. D’Ambrosio also McCue. The esteemed panel of judges determined Carrot Puree and Duchesse Potatoes). In this part of developed a family of mentors (chef judges) and who went to the New York State competition at Alfred the competition, the judges focused on the portions friends as he slowly started to grasp the concepts of State College on the basis of mastery and combining and utilization of the product as well as the mastery of SkillsUSA. classic and basic techniques along with maximum basic techniques. As he passed States, he then went The motto of SkillsUSA is,“Preparing for leadership product utilization. Though creativity was allowed, on to Nationals where he was again given a market in a world of work”. Throughout this competition, it only amounted for a miniscule part of the judging basket with specific instruction that the proteins had D’Ambrosio, according to C.S Lewis, has conquered to be made with a specific cooking method and sauce. the most brutal of teachers: experience. It is widely process.

In the state competition, D’Ambrosio had the D’Ambrosio’s National Competition Menu consisted known that what does not kill anybody makes one privilege of competing with other students from of an “Arugula Salad with Lemon Thyme Vinaigrette”, stronger, and these series of events have indeed made various culinary schools. The task given was a market and two entrees: “Sautéed Chicken Breast, Polenta him just that. Until he reaches the true peak of his basket in which he had to make four portions of a Cake and Sauce Finnes Herbes” and “Poached potential, these memories, accompanied with the Salmon Roulade stuffed with Duxelle, Lemon Grain hardware will forever stay with him as he applies this Salad and Beurre Blanc”. His soup was a “Consommé knowledge in situations while simultaneously passing with Vegetable Brunoise”. After a grueling six hours of this wisdom back to people. Until then, he is just work and judging, he became successful in delivering another culinary student celebrating his waning days BY: CELESTE SMITH, BPS BAKING a sixth straight SkillsUSA medal for The Culinary at The Culinary by overtoasting noodles for Fedua in & MIKE MURPHY, Institute of America! the Pick-Herndon kitchen.

Intramurals

COORDINATOR OF FITNESS&INTRAMURAL SPORTS

The Culinary Institute of America is not only known for their refined art of food and wine, but for their intramural sports as well. Numerous sporting events and activities are being held this upcoming season and Mike Murphy, Coordinator of Intramural Sports and Fitness Programs, states that he is pleased with the outcome thus far. Sports that are being held are Soccer, Cross Country and Flag Football.

The soccer team is lead by coach Lowell Fisher and assisted by Mike Murphy. The first game is scheduled for Friday, August 26th against Bard College. Because this is a roster sport and only fifteen team players are qualified, tryouts have cease. However, those who still show interest in this sport are always welcomed to attend the games. The soccer season ends at the end of October.

Cross country is also a co-ed sport that is lead by Coach Mike Murphy. Luckily, even though the season has already begun, tryouts for this are held at anytime.

Both AM and PM sessions are being held and the official season ends in the first week of November.

Flag Football is another interesting intramural sport, which starts the first of September and ends on November 12th.

All of these sports are a part of the Hudson Valley Men’s and Women’s Athletic Conference, which the Culinary Institute of America has been a part of for about eight years. They have recently added the new varsity women’s volleyball team to the list.

This program is directed toward four- year colleges that are from the metropolitan area, which provides principles based on teamwork, learning and fair play. Other colleges that are a part of this program are Bard College, Albany College of Pharmacy, The Cooper Union, Vaughn College, St. Josephs College of Brooklyn, Webb Institute and Berkeley College.

Murphy stated that his love for working with people and sharing his passion with others makes him who he is today. “The passion of being fit and to have an overall wellness with one’s self is a true gift.”

He also stated, “In the field often times we are coupled with stress and food tastings that sometimes we forget to balance it off with an active exercise regimen.”

Being a qualified personal trainer, he offers a nocost training session that consists of three steps: The first step is getting the person’s medical background and dissecting the program. The second is to do a walkthrough of how numerous exercise equipment functions. Lastly, a follow- up will be given in the next two months to see how the person did.

...From Your Dean’s Council BY: RENATA ZALLES, BPS CULINARY

After three weeks of delicious summer, who doesn’t feel ready to take on another term? We are glad to see everyone back and into the swing of things for what promises to be a great year! We were very sorry to see council member Carolyn Ralph leave us last term, but it has opened the door for 7th term students to make a difference. If you are interested in being a 7th term representative, send your letter of intent and two letters of recommendation from professors to Dean Merget (k_merget@Culinary.Edu). We are also looking for 6th term representatives; don’t let the chance of speaking up for your peers pass you by.

As for Dean’s Council, we have a major project in the works. It all started at the faculty forum a couple months ago where the question arose of how we can achieve a stronger connection between faculty and students. Every now and then some of us find a professor that we connect with; whether it is their teaching style, common interests, or simply a desire to have them as a mentor or as a reference throughout our careers. However, the hectic system that we go through makes it very hard for us to really connect with them, and makes it difficult for the professors to remember every student. So the question we asked ourselves was how can we give students and professors a chance to get to know each other better?

In order to answer this question, it was necessary to first ask the faculty how they felt about this issue.

Surprisingly, professors in all areas agreed that this is a problem for students who show interest in class, and that they are willing to participate in activities outside of class to bring students and professors closer.

With the approval of faculty, we moved onwards to determine how this could happen. Coffee talks with individual professors were an option, yet the meeting would have the potential of feeling like a classroom discussion led by the professor, which is exactly the environment we want to avoid. It was then suggested that the get-togethers be themed, having the language professors in one, the history professors in another and so forth. Students would then have the opportunity to have a conversation with professors they liked in a casual environment, taking off the pressure and the barriers that a classroom creates.

This kind of platform would allow students to speak freely to professors they felt comfortable with,

but then we asked ourselves what would happen if the professor we admire is too intimidating to approach.

Such professors are sometimes the ones we want to stay in touch with, but as students we have great difficulty finding a way to approach them, let alone keeping contact with them. A potential solution to this problem would be to have gatherings revolving around a particular common interest. If, for example, some of the faculty were interested in theater, there could be a meeting based on discussing the latest Broadway shows or doing some improvisation. The themes could also go on to sports, having matches with teams of faculty and students. In order for this kind of exchange to work it would be necessary for students to be active in suggesting what kind of activities they would like to see and be proactive in finding common interests with faculty members.

For the time being we need to know if this is a project that is worth the time. Would you like to see this happen? Is this something you would like to participate in? The Dean’s Council is all about trying to facilitate the communication between students and faculty, so if you have any questions, concerns or comments about this project or anything else please don’t hesitate to e-mail us at: DeansCouncil@mycia.net. or dial ext. #4638.

The Roman Catholic Chapel of Our lady of the Way Madonna della strada

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HOLY MASS Sundays 1:00PM, Wednesdays Noon (This Mass is celebrated in the extraordinary form) Holy Days Noon

6

LA PAPILLOTE

CENTER SPREAD

Center PANINI wrap-up BY: ROBBIE BRAMAN,

BPS CULINARY

Culinary and baking students united over paninis, at the Sargento Panini Contest at Rosenthal Lawn on a beautiful Saturday afternoon. Students and faculty members enjoyed six tastings of paninis one by one, voting for the best sandwich. All contenders put on a show, some being loud and exciting the crowd, while others threw a fiesta in their kitchen tent. While there were all large lines; the chefs, special guest Jessie Yoh (Blogger of Savory Bites), and the Sargento professionals were all focused and taking notes on the paninis for judgment time. After an hour and a half of deliberating on which panini was best, the votes were in.

0The winners of the contest were announced with showmanship going to Team Amigos, third place going to Team Half & Half, second place going to Team Montagu, and first place/peoples choice going to Team Che Panini. Their panini was an ItalianMexican-American fusion of flavors with carnitas, chipotle mayo, mole sauce, local fire roasted corn and tomatillo salsa, pickled red onion, Sargento ColbyPepper Jack, Sargento Sharp Cheddar, and all on house made focaccia bread. This panini was brilliant, the flavors even reminded me of the carnitas tortas I would get in San Diego, California. Even though the paninis were a success, there was still more to do, students enjoyed live music at the tables under the judging tent, a raffle where they gave away two Ipads, and a water balloon contest to see which duo could toss a water balloon the longest distance without breaking it. Please join the Culinary Institute of America next time at the 20th Annual Chili Cook-Off as we brave the heat once again. See you then!

The winning team.

Photo By: Robert Braman

‘Tis the Season!

BY: CODI CLAUSEN,

AOS CULINARY

The season has come upon us for tomatoes and figs to be picked and eaten in a deliciousl feast. An endless amount of possibilities exist for these nutritious fruits with an understanding of their culinary practices, history and nutritional values.

Native to South and Central America, tomatoes are the base of many Latin American sauces and are used in a wide range of culinary preparations.

Aztecs harvested this fruit and when Cortez and his men invaded the land, he was said to have brought the seeds back to Europe where its popularity began to spread. Today there are over 10,000 varieties of tomatoes including the wide diversity of heirloom tomatoes. Heirlooms are openly pollinated meaning that they are planted by birds and bees spreading the seeds around. This process yields constantly different tomatoes of uncontrolled traits. Tomatoes are generally low maintenance and can be grown in many different soils; they need lots of sunlight and a fair amount of water. The harvesting season begins in July, peaking in August through September in California. They are not to be refrigerated, but kept in a cool place away from direct sunlight. Tomatoes become mushy and tasteless when kept below 54 degrees and spoil quickly when kept above 80F degrees. This fruit has an exceptionally rich nutritional value being high in Vitamins A, B, C, as well as Potassium (helps control blood pressure), Iron, and Lycopene. Lycopene is a pigment that is

“I don’t know anything about food and cuisine. It would take a lifetime to know about tomatoes.”- Ferran Adria From the days of Adam and Eve, the forbidden fig has been associated with ancient gods of wine, sex, and has even represented enlightenment in several writings. Figs were brought to North America in the 19th Century by Spanish missionaries that planted trees around their mission in San Diego. Today, California is one of the largest producers of figs along with Turkey, Portugal, Greece, and Spain; it is associated with Mediterranean cuisine. This delicate fruit is harvested twice a year, the first being notoriously inferior for the acidity levels. The second harvest is the one of value.

They require a lot of sunlight and need to be grown in

Photo By: thewadegallery.eu

Photo By: dinnerwithjulie.com

responsible for the bright red pigment in tomatoes as well as an antioxidant that has been proven to prevent many types of cancer, including heart disease and premature aging. This fatsoluble nutrient is absorbed from the digestive tract and into the bloodstream when tomatoes and oil are combined (sauce, pizza etc.) Tomatoes are naturally high in acidity and low in sugar, making them less sweet than most fruits.

warmer weather climates.

The soil needs to have the capability of draining water easily as well. Figs don’t last long once brought home so they should be kept in the refrigerator and wrapped or covered to keep from bruising. This fruit is very nutritious being high in potassium, manganese (important in bodily functions including the brain, bones, and certain organs), dietary fiber and calcium (bone density promoter). These vitamins and minerals inhibit the growth of some cancer cells as well as aid in the prevention of vision loss. Figs are prepared in a wide variety of applications: they can be poached in red wine and served with dessert or added into yogurts and salads. Some chefs stuff them with cheese and nuts, make jam, sprinkle them onto breakfast oatmeal etc. The possibilities are endless.

So think about using tomatoes and figs the next time when developing a new dish. Experiment by making a fresh tomato-based salsa, or a sweet fig jam.

Both of these fruits are in their peak season and with their historic background, any customer is sure to enjoy learning about figs and tomatoes!

Information Provided By: whfoods.com, homecooking.about.com and pickyourown.org/figs.htm

FOR LEASE Chef Schawaroch tastes to judge.

Photo By: Robert Braman

Large Restaurant -Bar - Catering Venue Long Time Established Fully Equipped & Turnkey Located Across From Artist Palette and Bull & Buddha

302 Main St. Poughkeepsie Call For Showing The winning panini.

Photo By: Robert Braman

845-489-1677

August 19th, 2011

7

Spread CULINARY MAGAZINES BY: JOSH VENNE,

AOS CULINARY With the way our industry has been evolving over the past few years, it has become crucial to stay connected with current events and trends. The more researching, exploring and reading, the better off a professional is.

Photo By: farm4.static.flickr.com When an important name or restaurant is mentioned, most cooks want to know what is being talked about.

Any chef in a leadership position that doesn’t know who our industry leaders are has the potential to be looked down upon by their brigade. As always, books are an extremely important resource and there are thousands of them at our disposal, free of charge in our library. Blogs have really stepped it up as of lately, becoming information hot spots and immediate news dispersers. The resources that are sometimes neglected

are magazine subscriptions. Our library has a bunch of subscriptions, and a lot aren’t even directly related to food. If they don’t have a subscription that you are looking for, you can request the library to obtain it for you.

Here are some subscriptions that not everyone may know about and are well worth their spot on the toilet’s ledge.

Cook’s Illustrated- A bi-monthly subscription with a no-nonsense policy and honest view of cooking methods and recipes. It’s very exacting, and one of the magazines that can appeal to advanced cookers as well as newbies.

Gastronomica- A quarterly magazine that is mostly for advanced foodies and professionals.

It is a journey through culture, with food writing from a matured academic level. If you are looking for recipes and an easy read, this is not the place to look.

Art Culinaire- A quarterly hardcover subscription that is well worth the fee. Each volume is more like a book than a magazine and is often thought of as food porn of the magazine world. Each issue covers contemporary topics and features in-the-cut chefs that are currently leading our industry.

Meatpaper- At four issues a year, Meatpaper is shockingly affordable and has almost no ads. Its artsy content is not exactly what most people would probably assume. It is a fun and interesting read.

Where else can you see a woman in a dress made of meat and also read about how to identify edible, fresh road kill?

Lucky Peach - This quarterly subscription is brought to us by none other than David Chang.

His attitude and style is easily heard through the publication, and features other chef writers like Anthony Bourdain that focus on one theme per

release. Although unorthodox to the general public, it truly feels like a magazine written and edited by cooks, for cooks. Although brand new, this publication is definitely something to be proud of.

Photo By: photos8.com Garden and Gun- A surprising bi-monthly subscription that promises to be an extremely pleasant read. Really it’s about southern culture, but it appeals to the true cooks and hospitalitarians in us all. This magazine is really difficult to put down after skimming through the first few pages.

Imbibe - A bi-monthly subscription that will appeal to any cook, granted you aren’t too inebriated or just plain illiterate. If you are going to put a rotten liquid into your body, why not make it the most delicious and palate pleasing substance that you can find? Oh, and it covers topics on coffee and tea, too.

THE BEGINNING OF A CULINARY JOURNEY BY: SHIBANI MONE,

BPS CULINARY

As a student of the culinary arts, I wanted to research the different schools in the United States that offered me the opportunity to further my education. I wanted to know as much as I could, before coming from half way across the globe to study, which in itself was a serious thought. Some of the basic questions one should ask before entering any institute is whether that place will be the best fit for them and if the education will help them to achieve their goals. I was always curious as what was offered elsewhere and how that would fit into my philosophy of food and add a new dimension to my repertoire.

0I went ahead and researched some of the top culinary schools based upon the courses they offered and the different situations to which students were exposed, allowing them to become better culinarians. I also looked into those schools which employed top class instructors, had the finest facilities, job placement assistance, food service operations, credentials in the food world and practical cooking sessions.

0As I found more and more information about culinary schools, five schools in particular stood out and grabbed my attention. First was The Culinary Institute of America, where I am now a student. Not only is CIA one of the oldest culinary schools in the United States, but this school has built a reputation for providing students with a high quality education, offering two degrees, as well as the opportunity for continuing education courses. What stood out to me the most was how much time the students spent in the kitchens. Every single day, CIA students get to practice techniques in the classroom, giving them the experience and the confidence they need to succeed.

0But, of course, there are other schools that

showcase similar experiences. The French Culinary Institute (FCI), located in New York City, gives students over six-hundred hours of kitchen experience in six months. Johnson and Wales also offers students plenty of hands-on experience; their curriculum is,

Wales also offers Bachelors degree in “Culinary Arts” and “Baking and Pastry”. NECI gives students the opportunity to earn a Bachelors degree in “Hospitality Management” online, the only school to offer online courses. But besides these, most of the culinary or baking and pastry classes award only a certificate, not a degree.

There are also some other opportunities to learn different topics at some of these schools, for example, NECI offers students the chance to earn a certificate in sustainable food practices.

Many of these schools have certificates for Wine and Beverage studies and some even offer an accelerated program, as we do here. Many schools give opportunities for education outside the classroom, such as Johnson and Wales, letting students have the chance to compete in many culinary competitions, including a Culinary Olympics.

There are so many options for students today, it can be difficult to decide what's best. I could have gone to the west coast to a campus for these colleges located in California, or even have gone to a school in the Midwest, such as the Cooking and Photo By: thefreedomdream.com Hospitality Institute of Chicago. in many ways, similar to CIA.

Friends back home always And what about Le Cordon Bleu or the New England asked me why CIA? Since I had heard so much of the Culinary Institute (NECI)? These are also well known Hyde Pak campus and the level of professionalism it culinary institutes where students could receive a offers, I had kind of made up my mind as to where I culinary or baking and pastry education, and also have wanted to go. The fact that it was so close to New York the opportunity to learn hospitality management. So, City was also an added advantage considering the fact what stands out about CIA? that it is the haven of food in the country. I also believe 0As I took a closer look at these other institutes, that since this institute has chefs and instructors that FCI, Le Cordon Bleu, Johnson and Wales, and NECI, have spent decades in the food industry and have all they all differ in what they offer, but in particular, they the possible credentials, there was no other place that all offer mostly certificate programs. Le Cordon Bleu I would have rather gone. I had thus answered this offers a Bachelors degree in “Business in Culinary question for myself successfully.

Management” or “Gastronomy”, and Johnson and

Food & LA PAPILLOTE

8

VALLEY EATS & CITY SEEKS:

Ravioli Stocking and Jesus Droppings BY: BLAYRE MILLER, BPS Culinary

The City Rice to Riches 37 Spring Street New York, NY, 10012 “These premises are occupied by compulsively obsessed dessert loving people with no self-control or discipline,” reads the sign on the front door. What kind of place would boast such a statement? Take one small space on the streets of New York City, deck it out with space-age tables, funky neon colors, and huge video screens, cover it with tongue-in-cheek signs like “no skinny bitches!” or “eat right, exercise, die anyway”, and only serve one thing: rice pudding.

Welcome to Rice to Riches, one of New York’s hippest sweet spots with a seriously creative concept that is done exceptionally well.

These guys take the ultimate comfort dessert Photo By: wwff.files.wordpress.com and turn it into something decadent, yet super funky at the same time. The idea for Rice to Riches was modeled off of the gelato shops of Italy, where one product alone kept customers coming back for more.

Each type of pudding is made fresh on the premises each day. There are always twenty-one unique flavors available, which change depending on the season. Besides your traditional rice pudding (aptly named Old Fashioned Romance), you can choose from flavors like Hazelnut Chocolate Bear Hug, Almond Shmalmond, Coconut Coma, and my favorite, Sex Drugs and Rocky Road. To make your rice pudding experience even better, you can choose from a variety of toppings (or “Jesus droppings” as the store calls them), like Black Magic (chocolate brownie crumbles), Flourish (toasted buttery pound cake), or Unity (cinnamon raisin crumble). One of the coolest parts about the whole experience is that your rice pudding comes in a specially designed container that is re-usable and comes in four different sizes, just in case you wish to re-live the pudding magic again and again.

If you desired to become an astronaut when you grow up, always have something sarcastic and smart to say, found yourself drawn to pretty neon lights and large flat screen TVs, and love new twists on Grandma’s classic desserts, I’ll expect you to be blasting off to Rice to Riches somewhere in the near future.

The Valley Rosticceria Rossi and Son’s 45 South Clover St. Poughkeepsie, NY 12601 One of the greatest things we were taught to do as Chefs and Pastry Chefs here at the CIA is to take the freshest ingredients, put them together with passion, and create something delicious. Seems like common sense, right? Not so much. We all know how easy it is to find food that was seemingly thrown together, with no passion at all. This is why I get so excited when I come across an establishment that takes the time and energy needed to produce really good food. Of course, when it’s Italian food, I’m even more excited (I know what you’re thinking, enough about the Italian food reviews, Blayre.

This is the last one for a while, I promise).

The one thing I love even m o r e than an Italian entrée l i k e lasagna, Photo By: dinehudsonvalley.com ravioli, or spaghetti, is an Italian sub (hoagie, grinder, whichever you prefer)! When I heard about Rossi and Son’s, and how good their sandwiches are, I had to check it out. For those of you who like to make your own sandwiches and just want the meat, Rossi’s has you covered in that area. Mortadella, Sopressata, Genoa Salami, Prosciutto; you name it, they import it. Or, you can get a sub there, which ranges from $7-$12, depending on the size. The sandwiches are filled with imported Italian meats and fresh cheeses.

Rossi’s is what the Italians call a “Rosticceria” which is a shop that sells a variety of hot and cold dishes (which could be main dishes, pasta, or even vegetables or side dishes) for you to take home. If you are looking for an inexpensive, yet filling dinner, stop in and grab one of Rossi’s daily specials like Eggplant Parmesan or Penne a la Vodka for only $8.00! They also have a huge catering menu offering subs, appetizers, antipasto, and cheese platters, as well as pasta and many other Italian specialties.

If you visit Rossi’s, you will notice that besides the huge array of meats, cheeses, and homemade Italian specialties that adorn every nook and cranny of the shop, the thing that might catch your eye is the large freezer completely stocked with every kind of pasta and ravioli you could possibly imagine. Rossi’s sells ravioli from a company called Pastosa, which is located in Brooklyn. They provide Rossi’s with over twentyfour different types of ravioli (including Sun Dried Tomato, Lobster, and Mushroom…yum!), as well as stuffed shells and my favorite, manicotti. Of course, for those with a sweet tooth, they also make cannolis, house-made tiramisu, and fresh fruit sorbets.

So readers, as you strive to always create great food, may you also strive to always eat good food, and to support other people that share your passion. Check out this awesome deli, and feel the food love!

Eggplant: A Berry Delicious Purple People Pleaser BY: IAN WILLIAMS, AOS BAKING

Forget raspberries, blackberries, and even strawberries for a minute (none of which are technically berries, though blueberries really are), and consider the delicious, versatile, and remarkably widespread berry known as the eggplant. Eggplant is my favorite berry of all, though you won’t catch me stirring raw diced eggplant into a cup of yogurt anytime soon. It is, however, delicious cooked in an array of different ways and can be found in cuisines all around the world.

0My mother tells me stories of her childhood when her Italian grandmother would show up at her house for a visit. My great-grandmother would barely be walking through the door and the next thing you’d know, she’d magically appear in the kitchen peeling and slicing eggplant (which always seemed to be handy in her purse) to make Eggplant Parmesan for dinner. While the composition of our family sadly left me without an Italian grandmother to make Eggplant Parmesan for me, I still developed a great love for the big purple berry (especially when roasted and covered with cheese and tomato sauce).

0Who else eats eggplant around the world? The plant was originally native to India, and today they are the second largest producer of the fruit. Indian eggplants are egg shaped and smaller than the ones we most often see in this country. Many Indian restaurants have a dish called Baingan Bharta (spelling varies) which is a delicious meal composed of mashed roasted eggplant and tomato. China is the world’s largest producer of eggplant and Chinese restaurants always have at least one tasty eggplant dish, usually with a slightly sweet and nicely spicy sauce. Eggplant is common in Japanese food as well, where it is fried tempura style or cut in half and grilled. In Thailand, eggplants are usually small and round, green rather than purple. These go very well in Thai curries. Baba Ghanoush, a dish of roasted, peeled, and mashed eggplant close in texture to hummus, and many other eggplant dishes are eaten around the Middle East. In Greece, Moussaka is a dish similar to lasagna, where slices of eggplant are layered with béchamel and lamb tomato sauce (though you could always use a vegetarian tomato sauce instead) baked in the oven.

The French use eggplant for Ratatouille (and if you haven’t seen the movie, you really should. It’s a lot of fun and the eggplant looks delicious!).

0The wide variety of things you can do with eggplant is one of the reasons why I love this fruit; it seems as if there is always a new eggplant preparation for me to try. What’s your favorite eggplant dish? Which type of eggplant do you prefer? I especially like the long thin Chinese eggplants, which are usually light purple in color. What about white eggplants (which I haven’t managed to find yet) and green ones? There are even purple eggplants with white stripes called graffiti eggplant. I’d love to hear how you like to prepare and enjoy this tasty berry.

Beverage

August 19th, 2011

FOOD & BEVERAGE

9

A NEED FOR NON-ALCOHOLIC BEER

BY: AUDREY HARDINA BPS CULINARY

The world has so many amazing beverages full of rich tradition, vast flavors and cultures. Why, in this vastly diverse universe of potential drinks and combinations, would there be a want or need for non-alcoholic beer?

Non-alcoholic beer debuted in the United States in 1919. It was a direct reaction to the Prohibition era. The major beer brewing corporations of the time, such as Anheuser-Busch, Miller, and Schlitz, began to make “near beer” as a way to side step the laws against alcohol.

The process of removing the alcohol was accomplished by either boiling or filtering the beer.

The name “near beer” was given because it actually does contain some amounts of alcohol (less than .5% by volume). When the bottles or kegs of the beer were sold to the public, people developed ways of sneaking alcohol back into the product. This highly illegal process was quickly known as “spiked beer”.

In current times, state depending, minors can purchase and consume near beer. Certain states do require customers to be 21 years of age or older due to the fact that near beer does contain small amounts of alcohol in it.

The presence of non-alcoholic beer in today’s culture suggests that we offer safe alternatives for someone who enjoys the taste of beer but does not want the intoxicating effects it possesses. That may be one potential benefit, but several studies suggest that recovering alcoholics may potentially go down the wrong track if they consume these beverages, even though the alcohol content is so low. In an article from Newsweek it was said that “many Alcoholics Anonymous members and substance-abuse experts worry that even this tiny amount can trigger cravings and relapse in part because staying on the wagon involves changing lifestyles.” This being said, even the taste and memory associated with the experience of drinking a non-alcoholic beer can cause a person

struggling with alcohol addiction to relapse. This is a massive con and issue with non-alcoholic beverages.

For the friend who is driving you home, having one or two of these brews will keep them as the DD: designated, not drunk, driver. In drawing the short straw of having to be the DD, going out with your friends does not have to mean you sitting at the bar watching everyone drink and enjoy themselves while you wallow in your dry state of mind. You will be able to feel included in the festivities without jeopardizing yourself and others on the road. As presented in literature from the Indiana Prevention Resource Center, “a 150-pound person would apparently have to drink a whole case of non-alcoholic brew (24 bottles) in one hour to [have a blood alcohol content above

Photo By: alcohol-statistics-in-europe.own69.com .08%]” Although that is quite a large number of drinks needing to be consumed in a short amount of time, consumers must be wary about how much they are

drinking if they are to be the DD. There are several brands of non-alcoholic beer available on the market.

In a taste test performed by Judith Harris Solomon, with Detroit News, a panel of judges tasted six nonalcoholic beers in a blind test and ranked them on a 1-5 scale based on taste and appearance. These are the results: 1. O’Doul’s Premium Amber Non-Alcoholic Malt Beverage with an average score of 4.5 out of 5.

2. (TIE)Clausthaler Marke Premium Non-Alcoholic Beer imported from Germany—4.1 3. (TIE) Beck’s Non-Alcoholic Beer imported from Germany—4.1 4. Labatt Blue Non-Alcoholic Malt Beverage imported from Canada—3.9 5. St. Pauli N.A. Non-Alcoholic Malt Beverage imported from Germany—3.8 6. O’Doul’s Premium Extra Smooth Non-Alcoholic Malt Beverage— 3.3 The judging panel made comments pertaining to each of the six beers they had tasted. The overall consensus about the group of beers as a whole was their shocking similarity of taste, flavor, aromas and look to a full alcohol beer and the refreshing manor of these non-alcoholic brews that so many crave from its’ full alcoholic cousin.

Overall, non-alcoholic beer has many pros and cons. We as consumers must decide what is best for us and to choose the right product that suits our needs.

We must make these decisions in an educated manor and not let outside influences sway our decisions.

Whether you want a full alcoholic beverage, or something a little lighter, please remember to drink and act responsibly.

Information Provided By: http://www.wesleyan. edu,http://0-proquest.umi.com.library.culinary.edu, http://0-go.galegroup.com.library.culinary.edu and http:// www.treatmentsolutionsnetwork.com

Juice Vs. Prepared-Mix: A Margarita Debate BY: EVAN HARMAN BPS CULINARY A few years back, I was bartending at a restaurant in Iowa City that had just opened up. A man sat down with some friends and ordered a margarita. When it arrived, he took one sip and quickly sent it back, claiming to have received the wrong drink. The owner approached him about it, told him that it was, in fact, a margarita, and we had used fresh juice instead of store-bought mix. Turns out, the man was not unhappy about the taste – he just legitimately thought it was not a margarita he was drinking. He ended up liking it so much that he ordered three more, and then stumbled out of the restaurant satisfied. Using fresh juice is a great way to set yourself apart from the competition, as many people have never had a truly great cocktail.

Coming up in at atmosphere like the one here at the CIA, we are constantly reminded of the importance

of ingredients. Naturally the best ingredients make for the best results. So, with that said, is it ever acceptable to take shortcuts? This is an especially important question when it comes to cocktails, with margaritas at the forefront of this discussion.

With regards to taste, if you are looking for the best tasting margarita possible, there is no substitute for freshness. Fresh juice and simple syrup go a long way towards making the perfect cocktail, and simply cannot be replicated in a store-bought drink mix.

So why do so many bars fall back on the pre-made mixes? It all comes down to consistency. Juicing can be a very time consuming task in high-volume establishments, and depending on the quality and age of the fruit, results can vary greatly. This is not the case with store bought mix. Restaurant chains that depend on the same experience nationwide for their success cannot afford to gamble on the quality of local fruit.

Using prepared mix also reduces the skill needed for bartenders, which leads to greater consistency as well.

Which way should you go?

It is a question of expectation.When your customers order a cocktail at your place, do they expect greatness, one of the best drinks they’ve ever had, or do they just want something that is easy to drink and will help them unwind? If you are in the first group, Photo By: dietsinreview.com you cannot settle for anything less than fresh, and should be prepared to deal with the complications that come with this. However, if you are in the second group, like many incredibly successful places are, there is nothing wrong with taking a few steps back to ensure consistency. If you are happy with the result, and the seats stay filled, then you’ve made the right call.

A few last words of advice: Don’t ruin great tequila with store-bought mix. If you’re going to make an average cocktail, don’t waste your money buying above average liquor. While good, fresh juice can make up for mediocre tequila, great tequila can’t compensate for an unexceptional mix. Also, stay away from using frozen juice from concentrate and bottled products such as Rose’s Lime Juice. While these products may have their uses, making margaritas should not be one of them. Rose’s, however, can be used to line the top of your glass so the salt will stick.

The most important thing is to try all kinds of recipes yourself. Only you can decide what is right for you. Don’t just take my word for it (as I may have had a few too many margaritas researching this article).

10

Pot Luck

LA PAPILLOTE

AOS Graduating Class of July 8, 2011

Sang Ah Kim Kerry Overbeck Jack Bazrganian Shawn Barrett Amanda Combs Steven Merschel

Robert V. Crisanti Jason Glasgow-Jackson John Morsell Van Horn Thomas I. McGinn Soon Hwan Kwon David Codd

Baking and Pastry Group #2 Audrey McLeod Amanda Alexander Tess Finocchiaro Xilia Parache Destiny Brimfield Gabrielle Cote Kristine Ghee Tasha Tetreau Danielle Spencer

Tara Lewis Marissa Touch Dana Collins Jim Caulfield Tonja Garwood Olivia Farmer Angela Mitchell Lauren King

Culinary Arts Group #3 Alex Priolo Bryan Grogan Danny Keiser Harrison Chernick Tomer Palti Christopher A. Lee

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Culinary Arts Group #4 Nia Pullinzi Hoon Rhee Jonathan Klaskala Jeffrey Marrone Laura LaManna Anne Diaz

Nina Barbosa Cory Roberts Isaac Reyes Kenneth Castelli Stephen Hemler

Jeffrey A. Michaud ’98 Graduation Speaker

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STATE

Kara Cosgrove Kelsey Manka Alex Sartoga Aubrey Pfaff Keli Locker Ryan Bleem

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Culinary Arts Group #1

Welcome Back Returning Externs

The executive chef and co-owner of Osteria and Amis restaurants in Philadelphia, PA, Jeffrey Michaud began his cooking career at the age of thirteen in a pizza shop in New Hampshire, where he was raised. Inspired by his grandmother’s cooking and the beautiful wedding cakes she made, Jeff enrolled at The Culinary Institute of America in Hyde Park, NY. Upon graduation in 1998, Chef Michaud moved to Aspen, CO to join the kitchen staff at the Caribou Club, where he worked his way up to executive sous chef. After completing his tenure in Aspen, he went to Philadelphia to work as sous chef for the critically acclaimed chef Marc Vetri at Vetri. Discovering his love for Italian cooking in Chef Vetri’s kitchen, Chef Michaud decided to further hone his skills by heading to Bergamo, Italy, a town in the Lombardy region.

His first stop was working at a family-owned butcher shop, Mangilli, to refine his skills in meat fabrication and sausage and salami making. Over the next three years, Chef Michaud worked his way through the top restaurants of Bergamo, including the Michelin-starred Frosio and La Lucanda, as well as La Brughiera, Ristorante Loro, and Pasticceria Ol-Fa. Chef Michaud’s travels through Bergamo culminated with the position of executive chef at Locanda del Biancospino, a small inn in the foothills of the Alps. After serving as the opening chef, he

Culinary Arts Group STUDENT SITE NAME

Josie Abruzzi Joshua Blue by Eric Ripert Brady Boca Raton Resort & Club Brian Boca Raton Resort & Club Peter Crabtree Kittle House Zev DB Bistro Moderne Demetra Food Network Jason Four Seasons Hotel Melissa Four Seasons, Palm Beach Sarah Girl & the Fig, The Ruth Haliimaile General Store Matthew John’s Drugstore Christina John’s Island Club Trevor Kiawah Island Golf Resort Kripalu Center for Yoga & Health Stephanie Sarah Locanda Verde @ Greenwich Hotel Nicholas Maialino(USHG) Alyss Metro Min Jeon Modern, The Paul New World Bistro Joseph On The Marc Scott Peekamoose Matthew Renaissance Hotel John Restaurant Daniel David Restaurant Luke Jae Ritz Carlton, Buckhead Tedi Ritz Carlton, Dove Mountain Esther River Café, The Nicholas Roy’s Kahana Nelson SLS Hotel Beverly Hills Chris Townhouse by David Burke Ilya Turning Stone Terrence Woodfield Country Club

Trefz Reale Benson Bidnick Cranz Glesta Stamus Pereira Webster Sullivan Riggenbach Lippelman Chindemi Fake Michalak Jo Griffo Parr Kim Leonard Hawkes Karns Pineda Kosko Dukeshire Bang Thorne Kim Lisotto Hua Rogienski Denisenko Conner

Baking and Pastry Group SITE NAME Bernard’s Inn, The Boca Raton Resort & Club Boca Raton Resort & Club CakeWalk Bakery & Café DBGB Doral Golf Resort & Spa, The Four Seasons Hotel Herbfarm, The John’s Island Club Kiawah Island Golf Resort Marriott, Orlando World Center Meadowood Park Ave Restaurant 2941 Ritz Carlton Hotel Dove MountainMarana

WD-50 WDW Yacht & Beach Club Resort

STUDENT Rebecca Michelle Caitlin Laura Jennifer Olivia Karina Christie Cassandra Haley Jordan Emily Leah Ashley Kirstie Samantha Melissa

Rosenblatt Huckleberry MacMeekin Dean Batt Marsal Hartle Rusch Worden Rehberg Leech Colavita Morrow Calhoun Castellano Short

Gardner-Maillet

returned to the United States and took several chef positions throughout New England before rejoining the Vetri team in Philadelphia to open Osteria. In 2008, the restaurant garnered a James Beard Foundation Award nomination for “Best New Restaurant” and, in 2010, Chef Michaud won the James Beard Award for “Best Chef: Mid-Atlantic.” A year later, he was named Philadelphia magazine’s “Best Chef in Philly.” Chef Michaud also co-owns Amis and is working on an Italian gastropub slated to open in 2012.

A member of the board of directors for the Vetri Foundation for Children, Jeff Michaud is extremely committed to the Foundation’s mission of supporting the development of healthy living habits and healthy lifestyles in young people. In the summer of 2010, Chef Michaud joined Chef Vetri to work with the ESF (Education, Sports, and Fun) Dream Camp, a fiveweek program for at-risk children in Philadelphia.

The two chefs designed menus and prepared locally grown and freshly made lunches daily for campers while remaining within the federal guidelines for government-subsidized school meals. A special emphasis was placed on social interaction and communication, which was done by conducting all meals in an interactive, family-style manner. Due to the overwhelming success of this program, plans are underway to roll out a similar one in a local school.

August 19th, 2011

POT LUCK

My Tasty Travels: Review: Brasserie Coney Island 292 BY: ERIC JENKINS, BPS CULINARY

Childhood brings back good memories for some and bad memories for others. As a child growing up in New York, my mom and dad used to take my two brothers and I to Coney Island. It was one of the highlights of our summer vacation from school and a great memory for me. We would go to Astroland which was an amusement park in Coney Island that opened up in 1962. Astroland was located at 1000 Surf Avenue (Corner of West 10th Street) on the boardwalk, but it ceased operations on September 7, 2008. My favorite rides were the bumper cars (the only legal hit and run opportunity), the “Scrambler” and the “Tilt-A-Whirl” (a platform-type ride, consisting of seven freely-spinning cars that hold four, sometimes three riders each, which are attached at fixed pivot points on a rotating platform. As the platform revolves, parts of the platform are raised and lowered, and the resulting centrifugal and gravitational forces on the cars cause them to spin in different directions and at variable speeds).

0One of my favorite spots to eat in Coney Island is Nathan’s Famous, home to what I consider the world’s greatest hotdogs (except for the ones that I made in Garde Manger class). Nathan’s Famous was co-founded by a Polish immigrant, Nathan Handwerker who has an “Only in America” story. Nathan’s began as a nickel hot dog stand in Coney Island in 1916 and bears the name of Handwerker (June 14, 1892, Poland – March 25, 1974), who started the business with his wife, Ida Handwerker (September 25, 1897 - December 24, 1976). He sold hot

Photo By: Eric Jenkins dogs that were manufactured based on a recipe developed by his wife. Handwerker, an employee of Feltman’s German Gardens, was encouraged by singing waiters Eddie Cantor and Jimmy Durante, to go into business in competition with his former employer. Handwerker undercut Feltman’s by charging five cents for a hot dog when his former employer was charging ten.

Another rumored ploy Handwerker used during a time when food regulation was in its infancy and the pedigree of the hot dog particularly suspect, was that men wearing surgeon’s smocks were seen eating at his stand to reassure potential customers of the wholesomeness of his product. The business proved immensely popular and in the over ninety years that have passed since opening day, Nathan’s has gained worldwide recognition for the unequaled quality and taste of its product. Today, Nathan’s has gained the reputation for being among the highest quality hot dogs in the world. If you get a chance to eat one, may I suggest a Nathan’s chili and cheese dog with sauerkraut? I can describe it in three words: DEELI-COUS! 0Nathan’s is also home to the Nathan’s Hot Dog Eating Contest- an annual American competitive-eating competition, which is held each July 4th at Nathan’s Famous. The Nathan’s Hot Dog Eating Contest has been held at the original location on Coney Island since the early 1970s. According to legend, on July 4, 1916, four immigrants had a hot dog eating contest at Nathan’s Famous stand to settle an argument about who was the most patriotic. The contest has been held at the site nearly every year since. This year, separate competitions were held for women and men for the first time, and this year’s winners were Sonya “Black Widow” Thomas (women’s) with forty HDB’s (hot dogs and buns) in ten minutes and Joey “Jaws” Chestnut (men’s four-timedefending champion and world record holder) with sixty-two HDB’s (hot dogs and buns) in ten minutes.

Both winners received $10,000 for their trouble and the men’s competition winner is given possession of the coveted international bejeweled mustard-yellow belt.

The women’s competition winner is given possession of the coveted international “bejeweled” pepto bismal pink belt.

The original Nathan’s still exists on the same site that it did in 1916. The same restaurant stands at the corner of Surf and Stillwell Avenue in the Coney Island neighborhood of Brooklyn. Service is provided yearround inside and during the summer, additional walk-up windows are opened to serve the larger seasonal crowds.

If you get a chance, take a trip to Nathan’s and let me know if it is not the greatest hotdog you’ve ever eaten.

Well I’m off on another adventure and I’ll see you soon in my tasty travels -E Information Provided By: http://nathansfamous.com/, http://www.nycgovparks.org/parks/coneyisland/, http://www.coneyisland.com/

11

BY: JEANNE CASAGRANDE, AOS CULINARY

No one would know that it was a gloomy Sunday afternoon in this cheerful and lively establishment.

Because half the CIA student body was at Brasserie 292 in Poughkeepsie, I needn’t tell you much about the décor—just that I found it charming and welcoming.

The side towel napkins made me feel right at home.

Because we had saved our appetites for a local food and wine festival, all of us were ready for some good food.

The appetizer course was a mixed bag. My Onion Soup had a rich, dark color and an overwhelmingly sweet onion flavor. While I’m glad it wasn’t overly salty, it definitely could have used some more seasoning.

And that isn’t my over-salted CIA palate talking; it’s my pre-CIA palate. The Shrimp Cocktail was fresh and beautifully plated, but five shrimp may not be worth the full twelve dollars. On a brighter note, the Blue Point oysters were so fresh and appealing that the accompanying sauces were pushed aside.

Now for the goods: main courses. For someone who does not normally enjoy a breakfast (or anything) on the sweet side, my friend was intrigued and very impressed by the Crepes. They were tender, moist, and served with just the right amount of toppings. My order of Pain Perdu consisted of two hefty slices of unspecified bread, drizzled with crème anglaise, and real maple syrup. When I saw this on the menu, I imagined gently cooked, fork tender, custard-soaked, buttery bread. Unfortunately, the bread was almost completely dry inside. When my friend dug into his mussels, he found a couple still had their beards attached. On the other hand, the fries that came on the side were some of the best fries I’ve ever had—thin, crispy, not at all greasy, and when dipped in the garlic aioli, amazing. Finally, the Potato Cakes. I ordered this for the whole table to share, but I wish I had ordered one all for myself. The dish was composed of two plump patties of potato and shredded short ribs, two nicely poached eggs topped with béarnaise, and a very well-seasoned jus. Each component of the dish tasted great on its own, but getting some yolk, some white, some potato cake, and both sauces in one bite was mind-blowing. A thin crostini would’ve made the dish even better.

The service was also a mixed bag. We were seated immediately, but it took a while before our orders were taken. But after that, everything went smoothly.

Our waitress was thoroughly educated about the menu items. Instead of pouring the wine at the bar, it was presented and professionally poured at the table.

I even ended up getting a free mimosa, I assume because they accidentally made our drink order twice.

But I’m not complaining.

I cannot wait to go back to this place and see what else they have in store for lunch and dinner. All in all, we had a great meal while the place was almost at full capacity, and it is only in its second month of business. I would recommend Brasserie 292 to any CIA student.

Pain Perdu at Brasserie 292.

Picture Provided By: Yeonmo Ahn

The UPS Store

BY: JEFF LEVINE, COMMUNICATIONS MANAGER WORLD-RENOWNED DESIGNER IS CIA ART DIRECTOR Adam Tihany, widely regarded as the world’s most well-known restaurant designer, has been appointed art director for the CIA. In this role, he will advise the college regarding aesthetic issues in the design of capital projects and renovations, as well as the overall image of campus.

Over the last three decades, Mr. Tihany has collaborated with the world’s best chefs, restaurateurs, and hoteliers to create unique projects of contemporary design. He conceived interiors for more than 300 restaurants, including Jean Georges, Le Cirque 2000, Per Se, and Daniel in New York City. His luxury hotel designs include the King David Hotel in Jerusalem, Israel; Mandarin Oriental Las Vegas; and Westin Chosun in Seoul, Korea.

Mr. Tihany’s contribution to the world of design has been recognized with numerous honors and awards including induction into the James Beard Foundation’s Who’s Who in Food and Beverage in the United States in 1997 and the Interior Design Hall of Fame in 1991. He was named Designer of the Year

by Bon Appétit in 2001 and Innovator of the Year by Nation’s Restaurant News in 1999.

He worked with the CIA previously in designing the Wine Spectator Greystone Restaurant at the Greystone campus in St. Helena, CA, which opened in 1995.

A Letter From SGA Hello Y’all, In this my first address to the student body, as your chosen Student Government Association President, I would like to first start off by saying thank you. Thank you for your votes and for allowing me to serve as your representative for the past two years, on several capacities of the SGA board; most recently of those serving as the President for the past 45 weeks.

0I am writing to you today to keep you updated on the changes that have taken place recently within the CIA in regards to the ADS or Academic Delivery System. The new system is designed to allow the students to enter the kitchens on their second week of classes as opposed, to when we had to wait up to nine weeks to get our hands dirty. This being said, there has also been some changes in the dress code for the new students. You will see students walking around in the halls with temporary chef jackets as well as in their orientation T-shirt’s.

0Speaking of the orientation T-shirt’s, I know all y’all remember your first days here on campus and how you were scared, nervous, excited, and overwhelmed. Those are all good feelings and bad feelings that we all have in common. Therefore, when I heard about some of the new students being harassed by other more “senior” students because they were wearing their orientation T-shirt’s into the kitchens to get food and into Farq hall to dine, I was a little upset by the news.

0Therefore as a nice little reminder, the orientation T-shirt is an acceptable part of the dress code for the first day as it is a necessary part of the team building exercise.

I know that I have a busy schedule and I am sure you do as well, so just remember that these new students also have a busy week long orientation schedule that will require them to enter Roth Hall wearing these T-shirt’s.

So please help me by welcoming all new students with open arms, hearts, and minds. You were there too one day back when.

Thank you again and have a great day!

-Robert McGehee, M.Ed., President SGA

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Poughkeepsie Plaza (Near Marshall’s)

THE ALPHABET OF FLAVOR

A L’IMPERATRICE

BY: GONZALO GOUT, BPS CULINARY

Literally means “empress style” or “the way the empress likes it”. This term is used for several dishes, which are usually very rich, that were served in the royal French court. The most popular of these is riz (rice) a l’imperatrice, which is a creamy rice pudding with crystalized fruits topped with cream.

An Exploration of Random Culinary Trends, Facts, Ingredients, and Information.

I is for...

ICE WINE

INVERT SUGAR Photo By: http://hranatazadushata.blogspot.com

IRISH MIST

A Dublin-based liqueur made with whiskey, heather, clover honey, and herbs. The recipe is said to be over 1000 years old. It is 35% alcohol by volume.

Photo By: http://weightlossatoz.com Photo By: http://www.sipofspokane.com

(eiswein) A sweet white wine made in cold climates with a very particular technique. The grapes for this wine are harvested only when they are frozen on the vine in the late fall or early winter. They are placed in a vat where the ice, that floats, is skimmed off and what remains is a concentrated, syrupy grape juice with which the wine is made. It is highly coveted for its great balance of acidity and sweetness.

This sugar is created by combining a SUGAR SYRUP with a small amount of acid (such as CREAM OF TARTAR or lemon juice) and heating. This inverts, or breaks down, the SUCROSE into its two components, GLUCOSE and FRUCTOSE, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture.

Photo By: http://www.beerstore.com

Caption This!

Submit a wacky caption for this picture to: LaPapillote@mycia.net for a chance to win a $25 Coupon to the cia bookstore! The deadline for receiving entries is Friday, aUGUST 12tH 2011. Look out for the winning caption iN our next issue!

A Farewell Meal At El Bulli

INAKA MISO

Photo By: http://www.kyotoguide.com

A “country style” Japanese red bean paste that is sometimes made with barley as an added grain.

Although typically saltier than white miso, it can be found in a sweeter version. Inaka Miso is typically used in soups and stews.

IL CANTO

CIA President Tim Ryan was one of the fortunate diners to enjoy a final meal at Chef Ferran Adrià’s El Bulli Restaurant in Spain, which closed its doors for good on July 3rd.

Dr. Ryan will share details and photos of the 50 different courses and “solid” cocktails at a presentation open to all students.

Wednesday – August 31, 2011 9:15pm Ecolab Theater A reception will follow with light refreshments and an opportunity to talk with Dr. Ryan

Chef Lopriore. Photo By: http://www.theworlds50best.com

A restaurant in the outskirts of Sienna, Italy that focuses on traditional Tuscan dishes and flavors excecuted to contemporary quasi-perfection. It has been named one of the best restaurants in Italy and it holds spot number 39 in the San Pellegrino World’s Top 50.