Main Dish Magazine - Alumni Edition - Summer 2013 by The Restaurant School at Walnut Hill College

MAINDISH Volume 2, Issue 1 - Summer 2013

the restaurant school at walnut hill college magazine

Q&A with Alum

David Ansill Executive Chef of

Bar Ferdinand

Alumni Edition

Special Feature:

Staying Healthy in the Food Biz Tips from the pros

In the News:

Recent Alumni Making Stories Mind Your Business 101 What you need to know about starting a start-up

Restaurant Spotlight REX 1516 Justin Swain Our Valedictorian showcases his skills

Call 215-222-4200 ext. 3011 for more information

A Note From President Daniel Liberatoscioli

IN THIS ISSUE Alumni Events Re-Cap Q&A with David Ansill

Dear Fellow Alumni:

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A look inside the mind of a culinary mastermind

What’s Cooking On Campus?

What’s in season;:Herbs

Healthy Recipes From Our Kitchen

Orecchiette with Walnut Pest

Restaurant Spotlight: Rex 1516

A taste of the South in Philadelphia

Staying Healthy in the Food Biz

Tips on how to battle the bulge when you’re in the kitchen

James Guare: Food Science

Alum Guare talks to us about molecular gastronomy

When They Were Young

A look at TRS@WHC Staff from years past

In The News: Alumni Mind Your Business 101

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A guide to business By Nicole Barkley, Esq.

Summer Crossword: Fruits Professional Wine School Have You Heard? Where Are They Now? CONTRIBUTORS: Valery Snisarenko, Editor Nicole Barkley, Esq, Staff Contributor Andrew Russell, Staff Contributor Heather Lyman, Student Contributor Genevieve Jones, Student Contributor Daniel Addice, Student Contributor Ingrid Blackwell, Student Contributor Colleen Tait, Student Contributor Jennifer Bortz, Student Contributor Britni Nelson, Student Contributor Chef Richard Pepino, Chef Contributor Chef Marie Stecher, Chef Contributor

18 18 19 20

I was a student in the first year of The Restaurant School in 1974. There were nineteen students. The school at that time was situated in a lovely brownstone in Center City, Philadelphia. We had one tiny kitchen and a small fortyseat dining room that featured high ceilings and beautiful marble fireplaces. During the mid-70s it seemed that our mission as Chefs was to prepare lots of rich sauces, delectable soufflés and sumptuous buttercream-laden tortes. The more cream and butter the better. However, over the past three decades the college has changed and so has the hospitality business. The one-time boutique Restaurant School is now a full-fledged college with hundreds of students, four majors, Associate and Bachelors degrees and a campus with fourteen buildings. Fine dining and upscale casual restaurants are everywhere. People congregate at the local café over lattes. Old washhouses have become intriguing boutique hotels. Pastry Chefs are stars. Customers are wiser. They understand food. They want healthier choices. They appreciate efforts in sustainability, farm-to-table and eating well. Nutrition, health and well-being have an important place in every aspect of the hospitality industry. Health and nutrition are not only vital to each and every one of us, but it is a fundamental component of what we aim to teach students while they are on campus. It will certainly be at the core of your respective careers. We encourage all of you, as our valued alumni, to educate your staff, your colleagues, children and of course yourselves about the benefits of proper nutrition and exercise. Believe me, I have stood where you are standing, day in and day out, and I know how difficult it can be to keep a healthy routine. We hope that we can provide you with some tips that can be applied in your workplace.

We look forward to hearing from you soon and stay healthy! Bonne chance!

Daniel Liberatoscioli, President Do you have a story to share with us? Do you want to become an alumni contributor? Do you want your restaurant and/or business featured in the next issue of the Main Dish Magazine? We Want To Hear From You! Please Contact Ms. Valery Snisarenko at: vsnisarenko@walnuthillcollege.edu

Alumni Events re cap -

By: Valery Snisarenko, Director of Marketing Photos By: Brian Salley, Culinary Arts and Genevieve Jones, Culinary Arts

ollectively, the faculty and staff at The Restaurant School at Walnut Hill College made a promise this year. We made a promise and a commitment to revitalize an alumni community relations department that may have been a bit stagnant in the past. So far, our hard work and dedication has been paying off. From re-connecting with alumni at events, to alumni requesting to be a part of our Main Dish Magazine,

we can see that things are definitely “Alumni Spotlight.” This series gives changing around here and we couldn't be alumni a reason to come back to where it happier. Here are some highlights from all began and share stories of their busiour recent events, and information on ness ventures, as well as prepare a sample what our new Alumni Committee will dish for the students. It’s truly a great way bring you in the future. for our alumni to connect with and inIn short, the purpose of the spire students to reach great heights! Alumni and Community Relations ComThe first “Alumni Spotlight” took mittee of the Restaurant School at Walnut place in early Spring with alum Rocco Hill College is to cultivate a mutually ben- Cima, Chef and Owner of Fuel Restaueficial relationship between the College rants as well as popular DJ on Q102, sharand its graduates by continuously engag- ing stories with our students on how to ing graduates in programs, activities, and start a successful business from the support services that not only contribute ground up. He provided helpful tips that to the individual are “not found in “The Alumni Spotlight growth of the alumni, any books” regardbut also enhance and Series gives alumni a rea- ing permits, leases promote the image of and all of the inforson to come back to where the College and the mation that most it all began and share hospitality industry. people do not tell The Committee stories of their ventures you about when members take this going into business! with our students” purpose very seriousStudents ly and, in just this past who were in attendyear, have grown the department and the ance took away some very important facts alumni involvement ten-fold. and figures about what it takes to run and Most notably, the Committee has grow a start-up business. They also tried developed a monthly series called one of Fuel’s signature dishes.

ALUMNI EVENTS RE-CAP In June, Chef Ted “TJ” Torres, Executive Sous Chef and winner of the hit Food Network TV Show “Chef Wanted with Anne Burrell,” spoke to our students about the benefits of working as a chef in a corporate setting, emphasizing the flexibility of his job as well as being able to do more with a healthier budget! Chef Torres also gave the students an inside scoop on the real show behind the scenes of “Chef Wanted.” Turns out, by the time the judges taste the food, which Torres estimates is about 30 minutes after they are finished with their dishes, the food is definitely cold and not as tasty! Finally, to make us all feel welcome and happy, Chef Torres showed students a great recipe for ceviche, which was tasty, refreshing and with a kick! In addition to our new “Alumni Spotlight” series, another way the Committee is getting our Alumni involved is through special events and incentives. This year, we teamed up with Philadelphia Magazine, particularly two of their star events (Philly Cooks and the Wine + Food Festival) to offer alumni an opportunity to attend through exclusive discounts, private invitations and special promotional codes. This year’s Philly Cooks event was held at the Strawbridge Building (the old Macy’s) on Market Street and offered a unique venue for an equally unique event. Our alumni were invited to attend the event and Philadelphia Magazine kindly offered an exclusive discount off the regular ticket prices just for our alumni!

The Restaurant School at Walnut Hill College participated in this event and was asked to nominate a “Rising Star” student who we think will be the buzz around town after graduation—the winner was Ryan LaFrance, a Culinary Arts student who works at Jamonera under Chef Marcie Turney (also an alum of our College!). Ryan served up a Carrot Ravioli, with Braised Rabbit Reduction which was a huge hit at the event. Attendees flocked to our table to sample and many even asked for seconds. Bravo, Ryan! Another highly buzzed about event in the Philadelphia food scene is the annual Wine+ Food Festival produced by Philadelphia Magazine and Good Wine + Fine Spirits stores. This event brings together hundreds of wines from around the world, signature dishes from the regions best restaurants and this year our College was asked to nominate another “Rising Star” who represented the theme of the event. Collectively, our Chefs and Faculty nominated Jordan Fuller, a Bachelor’s Student studying Restaurant Management with a knack for great wine. Jordan is currently Captain at Il Pittore in Center City Philadelphia. We congratulate Jordan and Ryan for making us proud and for their excellent work! We hope that you will all join us at future events where we aim to celebrate you: our distinguished alumni!

with the legendary

Chef David Ansill By Danny Addice, Culinary Arts

of Bar Ferdinand

ne of the reasons I wanted to get into the world of Culinary Arts was because of the wide variety of people you meet in kitchens. Like Lady Liberty herself, give us your tired, your poor, your huddled masses, and we will teach them to cook! Upon meeting Chef David Ansill, I knew this was a man who knew his trade. With wise eyes and a grin, he sat before me sipping wine from a water glass prepared to answer the onslaught of questions I had prepared for him. He carried about him the sort of spacey personality and dry humor that is required of a great Chef. My examination yielded a story that meshes with the recent history of our beloved Philadelphia and our very own Restaurant School, and reveals a man any aspiring Chef could only hope to learn from. “I like to eat…that’s always the beginning”, states Bar Ferdinand’s Chef David Ansill, giving us a glorious place to begin our story. As the young Ansill grew up, his family would go out to eat and expose him to different kinds of food, and before long he gained the ability to determine good food from bad. Then, in eighth grade, his school offered a Home Economics class to boys for the first time, and he made a loaf of bread. The bug was in him.

Ansill spent the first thirteen years of his life in the restaurant “biz” behind the bar - “Food, drink, and women” the Chef recalls. It wasn’t until the man was twenty-eight years old that his father said “you gonna be a bartender all your life, kid?” and sent him to The Restaurant School [at Walnut Hill College] as a wedding gift. Ansill describes his time there as “a good stepping stone” in his career. Though the curriculum at the time was perhaps geared toward a younger crowd, the exposure it gave him to some unconventional food and to classical French techniques was integral, and it was there that he decided he would give up bartending and focus on the kitchen life.

“I like to eat… that’s always the beginning!” David Ansill

Now equipped with a Bachelor’s Degree in Specialized Technology, Ansill

days later Ansill was Head Chef at Bar Ferdinand. Over the last year, he has worked to recover his former reputation in the city and intends to stay…until he “leaves again” Ansill teases.

found himself prepping five hundred gallons of stock at the Rittenhouse Hotel, and eventually getting pushed into the Chef position at a place called Serrano’s where he was able to expose himself to whatever styles of food he wanted. After this, our hero bounced around some more, cooking in Sweden and Miami, where he claims to have been taught what fine dining truly meant. In the early 2000’s, Stephen Starr brought Ansill back to Philadelphia to cook at the Continental, where he continued to work until he opened Pif.

To aspiring chefs, Ansill jokingly says “learn to be a plumber and specialize in restaurants, you’ll be able to retire by the time you’re forty.” Once serious, the best advice the Chef has to offer to students and recent graduates alike, is to “work for the best chefs you can possibly work for…find what you’re looking for, stick around a while and then push yourself to the next level.” Student Danny Addice (left) and Chef David Ansill (right) Having watched the growth of Philadel“Pif!” the Chef moans, “my phia into a “foodie” city, the Chef’s only baby! I killed my baby.” His baby, born out of a Vietnamese Noodle House, was where Chef Ansill lament is that there isn’t more of an upscale crowd to cater to, but, he is also thankful that people’s ideas truly established himself. “Things hapof “good food” is growing exponentially. pened, man. I just opened the doors and people started to come in.” Fourteen peoThe culinary world is full of people ple one night turned into twenty-three the from all walks of life; straight A students to next. Food critics started coming in and drug abusers and everyone in between. enjoying what he had to offer. With a menu There is a certain type of person that seems that changed on a day-to-day basis, Ansill to gravitate toward the kitchen. As I had people coming back to him just to see listened to Chef David Ansill’s story, I what he would roll out next. He honed in couldn’t help but notice in him the glow of on his style and began to push upscale dishes, prompting him to that offbeat energy I have come to expect from seasoned chefs. open his next restaurant Ansill Food+Wine. The new place had a Alumni Chef David Ansill’s career is one that is truly liquor license, and the Chef hoped that the popularity of Pif legendary and anyone in the industry (or aspiring to get into the would carry over. Unfortunately, the US economy began to slide industry) can certainly learn from this celebrated Philly icon. downhill, and Ansill’s babies got pulled down with it.

“Things happened, man. I just opened the doors and people started to come in.”

Slightly older than when he began in the industry, finding a job in the city proved to be harder than Ansill anticipated. Left with some non-refundable deposits from an unsettled deal, Ansill decided to cut his losses and leave for Jamaica. While there, he met the owner of a small restaurant on the beach and lightheartedly asked her “you want to make this the best restaurant on the beach? Let’s talk,” and thus he found himself seriously employed. His self-proclaimed “mid-life crisis” came to an end when his boss [in Jamaica] left without giving him a paycheck, and he was forced to call a friend from the city. His friend flew him back to Philadelphia with the promise of a job, and five

Bar Ferdinand, Northern Liberties, Philadelphia

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In Season June, July and August

Watercress is a good source of beta-carotene, lutein, and zeaxanthin, antioxidants that may prevent and manage arthritis, cataracts, and macular degeneration, as well as maintain healthy hair and skin. Watercress is also a good source of vitamin K, which may prevent bone fractures.

In Season June and July

dill

oregano

Dill may offer anti-fungal benefits. The herb, which originated in the Mediterranean and is the only plant in its genus, may also be useful as a safe and natural anti-fungal. Researchers applied dill essential oil to cultures of Aspergillus mold and found that dill oil killed mold cells by disrupting the cell membranes.

In Season August

chives

Oregano has both antibacterial and antifungal properties that make it effective against some forms of food-borne illnesses and even some antibiotic resistant infections. It has also been found to be effective against yeast-based infections like vaginitis and oral thrush.

In Season June, July and August

Chives are very low in calories; 100 g of fresh leaves provide just 30 calories. Nonetheless, they contain many noteworthy flavonoid anti -oxidants, plant fiber, minerals, and vitamins that have proven health benefits. Chives surprisingly comprise more vitamin A than any other allium family member vegetables. Fresh chives are rich source of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tubedefects in newborn babies.

basil

In Season June, July and August

Basil contains a compound that provides antibacterial benefits. The compound, called rosmarinic acid, may kill Pseudomonas aeruginosa, a common soil-borne bacteria to which people with compromised immune systems are particularly susceptible. Pseudomonas can infect the lungs or can gain entry through a skin wound to infect the blood. Basil is also noted for its potential anti-viral, antioxidant and anti-cancer properties.

sage

In Season June, July and August

Sage herb parts, whether fresh or dried, are rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. This herb is exceptionally very rich source of several B-complex groups of vitamins, such as folic acid, thiamin, pyridoxine and riboflavin many times higher than the recommended daily levels

thyme

In Season June, July and August

This common garden herb is full of antioxidants, like thymol, lavonoids apigenin, naringenin, luteolin, and thymonin. Antioxidants prevent cellular damage that can boost overall health and help prevent cancer, inflammation, signs of aging and more.

http://www.nutrition-and-you.com/healthy-herbs.html http://wholesome-cook.com/in-season-fruit-vegetables-and-herbs/ http://healthyeating.sfgate.com/health-benefits-cilantro-basil-rosemary-dill-mint-4675.html

watercress

Orecchiette withWalnut Pesto Servings: 4

Ingredients:

Preparation 1. 2. 3. 4. 5. 6.

Heat ½ cup of walnut pesto in a pan Add pasta and stir Add pasta water (saved from cooking of pasta) Add roasted maitake mushrooms Add arugula, turn off heat and toss to combine Plate and finish with a dollop of whipped ricotta cheese

Walnut Pesto Preparation 1. 2. 3. 4. 5.

Chop 1 qt of walnuts in food processor until finely chopped Repeat step with other quart of walnuts only pulsing halfway then adding remaining ingredients besides oil Mix all ingredients with oil Season to taste Store in quart containers with layer of oil on top

2 1 ¼

cups cup cup

½ 1

cup tbs

Orecchiette Pasta Pasta Water Roasted Maitake Mushrooms Arugala Whipped Ricotta Cheese

Walnut Pesto Yields: 3 qts Ingredients: 2 ½ ½ ¼ ¼ 1 ¼ 1½

qts cup cup cup cup tbs cup qts

Toasted Walnuts Lemon Juice Oregano Preserved Lemon Peel Sherry Vinegar Red Chili Flake Grated Parmesan Olive Oil

Photo By: Britni Nelson

Restaurant Chef Justin Swain, our Alum and Valedictorian, shows us exactly why he is the King of Rex 1516. By: Jennifer Bortz, Culinary Arts, Ingrid Blackwell, Culinary Arts, Collen Tait, Culinary Arts Photos by: Valery Snisarenko

Photography By Valery Snisarenko

While at The Restaurant School at Walnut Hill College, Chef Swain was a model student, achieving a 4.0 GPA and receiving the honor of being named the Valedictorian of the 2013 Associates of

Rex 1516, located at 1516 South St. is a little taste of the South in Center City, Philadelphia. The restaurant’s rustic mix of a southern bar and an old Photos by Brian Salley southern estate transports you to a different time and place where you are surrounded by fields of flowing grains and a cold drink in your hand.

Science graduating class. His professional and passionate approach to the food and restaurant industry at Rex 1516 definitely confirms his educational success. Now for the experience… Once seated, our server was pleasant and ready to help by answering our questions or providing suggestions, especially regarding their exotic wine list, which includes a Pinotage from South Africa and Verdejo from Spain. He was well versed

The interior is lined with wood paneled walls, hardwood floors, leather and steel studded tables and classically arched chairs. The bar is located towards the back of the restaurant, decorated with wood carvings of a floral design that enhance the shelving of the wines and spirits. Black and white movies are played on the television by the bar,

regarding which portions would be adequate for sharing and which would give us a “taste” of what the restaurant was all about!

and on a nice day like when we visited the restaurant, the doors and windows are open for spectacular al fresco dining.

After much consideration, we decided to sample three appetizers from the menu that

Rex 1516 is run by The Restaurant School at Walnut Hill College Alum and Executive Chef Justin Swain, who maintains the southern style cuisine, but has influenced the menu with his expertise in charcuterie, BBQ and classical French techniques, all done with a

4 10

modern twist.

were suggested by our server. It was not a long wait before our Crawfish Pot-Pie, Strawberry Bruschetta, and Mac’n’Cheese were brought to the table. The Crawfish Pot-Pie was by far the favorite dish of the night. A crawfish etouffee, a true southern Creole classic, with three

cheeses was nestled in a buttery, flaky crust. Slightly spicy, the inside, creamy with hearty pieces of crawfish mixed with the perfectly golden, shiny pot pie crust, tasted truly indulgent. It was also a large enough portion that someone could eat it for lunch or a light dinner. The Strawberry Bruschetta was the wildcard of the night, with basil pickled strawberries and black pepper ricotta, toasted hazelnuts, and a vanilla white balsamic on a crispy crostini. It was refreshing and light; a great way to lead into a heavier entrée course. The third and final appetizer was the Mac’n’ Cheese, which was as mouth-watering as it sounded on the menu. Every bite gave you a kick of heat, but not enough to overwhelm the al dente and creamy pasta. It was cheesy and very “Creole” in taste – another

Mac’n’Cheese

large portion that would have been adequate for a lunch meal. Entrées came out almost immediately after the appetizers were removed. First, was the Fried Chicken, which included a drum and thigh and was accompanied by mashed potatoes, collard greens and a housemade gravy. The chicken, we learned, was brined overnight in sweet tea, which kept the chicken extremely moist while the coating was crunchy, and grease-free. The mashed potatoes were light, creamy, and seasoned very nicely which balanced the dish as well as the collard greens.

“Rex 1516 is a little taste of

Smoked Short Ribs

the South in Center City, Philadelphia.” The Smoked Short Ribs were the other entrée of choice. The ribs were fork tender and slid off the bone, which made for a nice presentation. The potato gratin was a unique combination of sweet and spicy and complimented the dish, cuisine, and style of the short ribs. The final course, dessert, which was served immediately, was piping hot as it came out of the kitchen– almost too hot to touch. Almost! Sweet potato mini beignets and a cardamom coffee custard was

Crawfish Pot Pie

Rex 1516’s take on “coffee and doughnuts.” The cardamom coffee custard was absolutely delicious, and we would’ve enjoyed it transformed into an ice cream on its own. Overall, we would collectively recommend Rex 1516 to anyone who appreciates comfort food prepared in a highly professional and careful manner. Our hats go off to Chef Justin Swain, who is coming into his own with his innovative take on classic dishes. We all agree he is someone to watch as he perfects his art even further. Bravo, Chef! Rex 1516 | www.Rex1516.com | 1516 South Street, Philadelphia, PA

Fried Chicken

Staying Healthy Healthy in the in the

By: Heather Lyman, Culinary Arts with expert topic contributions by Chef Stecher, Pastry Chef and Head of the Gluten Free/Vegan Club at The Restaurant School at Walnut Hill College.

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7:00 am clock in. Coffee. Check stock. Reduce, reduce, and reduce. Delivery. Fabricate hind quarter of cow. Roast. Make duck stock. Braise rabbit. Make brine. Delivery. Tork tourchons. Begin staff meal. Containerize produce.

Marinate beef tenderloin. Make fazzoletti from scratch. Schedule issues. Wawa run. Serve staff meal. Eat as much as you can in three minutes. 95 person party on Saturday. Place purchase order. Ready for service 5pm sharp. Mise en place - check! 200 covers. 11pmâ&#x20AC;Ś

Starving? Tired? Now what?

rying to maintain a healthy weight and lifestyle as a

trol the amount of high processed food, fast food, and sugar you eat, and don’t

chef isn’t easy. Working long hours is inevitable.

waste calories on foods that aren’t of good quality. Chefs also tend to eat out a

Rather than eating breakfast, lunch, and dinner,

lot. A new book called Smart Chefs Stay Slim by Allison Adato who interviewed

you’re probably making food for others to enjoy for

Tom Colicchio, who gives a great tip and says “smaller portioned starter dishes

breakfast, lunch, and dinner. As a cook, you learn to eat very well. You adopt

are usually more interesting than entrees.”3' So, why not just have the appetizer

the mantra “Fat is Flavor.” You taste everything you make as well as every-

rather than the whole enchilada? Pun intended.

thing your teammates make, and because most dishes are infused with fat,

Experiment with New Ingredients. Experimentation is fascinating!

you easily add extra calories to your day. These nibbles might hold you over

Chefs experiment on a daily basis. Try practicing different techniques with new

until you get home, but then the hunger sets in. You realize you haven’t had

ingredients. Try to swap out a favorite meat dish with a vegetarian option one

a nutritional meal all day. Somehow you managed and it didn’t seem that

night a week. Chef Stecher of The Restaurant School at Walnut Hill College,

bad. “The lifestyle of a chef is being around food all the time, and it's the late

Head of the Gluten Free/Vegan Club, suggests substituting coconut oil in place

night eating and drinking that comes with the job that can be a real killer.”

of butter; applesauce and bananas work great as

substitutes too!

Your body eventually starts to adjust:

Make Time for Fitness. Practicing Yoga and

a spoonful of sauce, a bite of calamari, duck confit then pasta at midnight. When the body consumes

“I eat everything,

high calories, the brain releases the chemicals dopamine and serotonin which we associate with happy feelings. So, it’s only natural that after a

but I don't eat a lot of anything…” Giada de Laurentiis

busy night we crave high calorie foods that help us

Pilates is a great way to exercise, especially for people who are on their feet all day. Chef Stecher recommends stretching every morning, like runners do, to maintain flexibility. “Incorporate an exercise routine into your schedule, such as yoga. Not only does it improve flexibility and strength, it also helps to re-

unwind. Here are some tips from some of my fa-

duce stress and keep you calm.”

vorite chefs and health pros (and me!) on what you

Don’t skimp on the ZZZ’s. When our sched-

can do to stay healthy in the food “biz”…

ules get crazy something has to give. That something

Breakfast is Critical. Studies have shown that

is usually sleep. But not getting enough shut eye can

eating a healthy breakfast not only gives you the

cause a variety of ailments, including weight gain.

stamina you need for the day, but it will also re-

When you don't get enough sleep, Leptin, the hor-

duce your hunger. Try starting the day with vege-

mone that tells your body that you're "full," becomes

tables and a protein, like eggs. The latest trend in

depleted. As a result, you will eat more when you are

this area is the green juice smoothie. This is perfect for those who don’t have time for breakfast.

sleep deprived and gain weight as a result. But that’s

SP A “final meal” created by a student in “The Art of

Try This Farm Grown Spinach Smoothie By Joann Burnham 2

2 cups spinach 1 apple, cored 1 cucumber 1 celery stalk 1 cup cool water Ice cubes, optional

Vegan Cuisine” Bachelor of Science course.

just part of the story. A good night’s rest allows the mind and body to recover when overloaded. In turn, you’re more likely to perform better the next day.

The Bottom Line. There are many ways to

Chop ingredients

achieve a healthy lifestyle even if you are working an

and place in a high

80 hour work week. Start by getting into a routine,

speed blender. Mix

incorporating at least 20 minutes of exercise each

until smooth. Enjoy!

day. Know that the key to eating everything is moderation and portion control. As Giada De Laurentiis

Everything in Moderation. Try to see food in

puts it "I eat everything, but I don't eat a lot of any-

a different way - rather than good vs. bad. Take

thing. I tend to eat several small meals instead of

bacon for example; if you feel like having a piece of

three large ones.”4 Try to stick with fresh, seasonal

bacon, do it. By depriving yourself, you’re at greater

ingredients, and don’t be afraid to experiment! Make

risk for overindulging later on. It really comes down

time for yourself and for fitness. Drink lots of water!

to balance and paying attention to the foods we

Try spending some time in nature or at a nearby

consume. There are some people, including myself,

park. And always keep a positive outlook on life!

who have a sweet tooth. If you have a few cookies

Samuelsson, M. (2013). Secrets of a Skinny Chef . Retrieved from http://www.huffingtonpost.com/marcus-samuelsson/secrets-of-a-skinny-chef_b_3117805.html Joann burnham. (2013). My Favorite Green Juice Recipe: Retrieved from http://www.wellandgoodnyc.com/2013/07/07/my-favorite-green-juice-recipe-joann-burnham/ Adato, A. and Smith, A. (2012). Smart Chefs Stay Slim. Penguin Group: New York 4McDonald Neitz, K. (n.d.). Giada de laurentiis: The Ultimate Time Management Expert. Retrieved from http://www.womenshealthmag.com/life/giada-de-laurentiis Lau, K. (2012, 4 5). Vegetables for breakfast and starter portions as mains: The skinny on how top chefs stay in shape - despite being surrounded by food all day. 2 3

one day, try to skip having any the next. Try to con-

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By: Andrew Russell Photos By: Valery Snisarenko

James Guare, awarded scientist and Walnut Hill College Alum speaks to us about his passion for molecular gastronomy and beyond.

ack when you were in high school, or rather if you paid attention in Chemistry class, you may recall there are three natural phases of matter: liquid, gas, and solid. Well, now you can finally answer the age-old-question you asked yourself the entire year of Chem 101 “When will I ever care about this stuff?” Ladies and gentleman, these scientific certainties are also what make molecular gastronomy so interesting, and as chefs turn traditional bites into something different with the use of liquids and gases, your eyes and taste buds will not believe the power of science.

chemistry involved in the production process. I also asked him, “Have you done anything with this background you are most proud of? And when you have guests over to your house, do they rave about anything you have personally made for them?” The humble Mr. Guare replied, “Yeah, but I don’t get a lot of pleasure out of that. I get a lot of pleasure and satisfaction from teaching. Chef Pepino and I have done demonstrations together on molecular gastronomy and people were just thrilled by it. That’s what I like. It’s busting myths and teaching about what’s happening on a molecular level.”

But what if that person who turns food bites into scientific “shapes” is not a traditional chef but rather someone who retired from a successful career as a scientist to turn their attention toward the culinary world? Well, that is the case with Mr. James P. Guare, a former student at The Restaurant School at Walnut Hill College, who spent his career primarily at Merck and Co., Inc. as a scientist.

Accomplished in his first professional career and now it seems he’s on the same track in retirement. We’re still waiting for the recipe to his Merck and Co. brownies!

Mr. Guare has made several significant contributions to his field; among his most notable were treatment options he and his team of colleagues discovered to help patients battle HIV. They found two highly effective drugs, Crixivan and Isentress, which led individuals battling this disease to live longer as opposed to an imminent passing. Their scientific breakthrough yielded the team the 1997 National Inventor of the Year Award. Other accolades followed throughout his time at Merck and Co., Inc. before retiring in 2008, where Mr. Guare worked for nearly thirty years. As you can imagine, most retirees from successful life-long careers may settle on a nice beach-front property in Florida. But, not Mr. Guare. His inquisitive nature and thirst for scientific knowledge didn’t allow him to stop at retirement. When I asked about why he chose cooking in his retirement years, he noted “That’s when I realized, ‘what is cooking? It’s chemistry.’” But this industry did not come so naturally for him. “So, were you the guy at Merck and Co. that everyone turned to for brownies?” I lightheartedly inquired. “Oh no. (Guare Chuckles). I couldn’t boil water. But you have to do something after you retire and that’s when I realized I wanted to learn more about cooking. I asked myself, ‘what don’t I know? Cooking.’” And so Mr. Guare found his second calling. Who better than a chemist to have in the kitchen when considering emulsification? Although molecular gastronomy may be one of the newer trends in the culinary industry, a lot of the common forms of scientific cooking have been around a lot longer than one may be led to believe. Mr. Guare reminded me that ice cream has a lot of

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Mr. Karl Becker Chef Stecher

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Recent Alumni Making Their Dreams Come True

Jennifer Choplin‘s dad served as the family’s chef when she was growing up, but she assisted in the kitchen at chili competitions By: Greg Bezanis the Choplins entered near their West Deptford, N.J. home. Despite the experience, she had different plans. “It’s de initely not what I thought I’d be doing,” Choplin, the executive chef at SoWe, 918 S. 22nd St., who graduated from The College of New Jersey with an English degree, said of her current career path. “I thought I’d be writing. ... It’s hard to ind a job in that ield sometimes, so I took a job at a bakery.”

“SoWe’s Tuna Tartar”

She then headed to The Restaurant School at Walnut Hill College before picking up cooking gigs at Bistrot La Minette, 623 S. Ninth St., as a sous-chef and Resurrection Ale House, 2425 Grays Ferry Ave., as its main line cook. She became head chef at Watkins Drinkery, 1712 S. 10th St., and Center City’s The Butcher and The Brewer before joining SoWe about two months ago. The inspiration for her architectural Tuna Taco Tartare, which appears on the menu as an $11 appetizer, came from a European restaurant’s photo she saw on Instagram and her love for South Philly tacos. The chef, who formerly resided in Center City, only found her Ninth-Street-and-Snyder-Avenue digs after staying at a friend’s nearby home for awhile. “I fell in love with South Philly — just the food and the people — and just wound up staying,” she said. Read more from this article at: http:/ www.southphillyreview.com/

food-and- drink/features/ SoWes-Tuna-Taco-Tartare205674381.html

“Don't Ever Change” By Drew Lazor

What does it take to make it to your 10-year anniversary? If we're talking marriage, simply select a few buzz words from the potpourriBy Joseph Myers scattered couples-counseling bowl in the lobby: honesty, loyalty, sacri ice, communication. But what if we're talking restaurants? The “’Chef Wanted’ serves Torres a job offer.” cutthroat, tumultuous dice game of an industry, capable of driving A picky eater as a child, Tedoro “TJ” Torres has since enjoyed acquainting optimistic men and women to madness, bankrupting pie-eyed entrehimself with the irresistible allure of food. The 36-year-old resident of the preneurs and boring saucepan-size holes in the most concrete per2500 block of South Camac Street, [and graduate of The Restaurant School sonal relationships? at Walnut Hill College] has made culinary curiosity and competence his Ten years in the restaurant game is an eternity, a high mark very few career and earned acknowledgment for his constancy by winning the April food-and-beverage pros have the fortune of reaching. Most restau19 episode of The Food Network’s “Chef Wanted with Anne Burrell.” rants fail. So how does a tiny BYOB that doesn't advertise, doesn't “Receiving the recognition was unbelievable and left me in shock,” Torres take reservations, won't accept credit cards and hasn't changed its said last week from his Lower Moyamensing home. “It’s a big achievement core menu since the beginning survive? And thrive? that validates the hard work I’ve put in my entire adult life.” Chloe, Mary Ann Ferrie and Dan Grimes' [ Both Restaurant Having informed personnel he would listen to the job offer’s speci ics, School at Walnut Hill ColTorres decided to turn down the position for a few reasons, including only a lege grads] unassuming marginal difference existing between his current salary and prospective restaurant, celebrates a wages. With New York City’s cost of living topping Philadelphia’s, he would decade in business this not have been able to thrive and feared having to subsist.

‘I came to realize I had to turn a corner and be even more passionate about Photography courtesy of Dream Puffz what I’m all about, which is learning to enjoy helping people to enjoy their time out,’ Torres said. No matter where he wields his utensils, Torres plans to continue to appeal to taste buds courting a little diversity yet does not aim to reinvent the wheel when pondering his creations. “ Read more from this article at:

http://www.southphillyreview.com/news/features/Chef-Wanted -serves-Torres-job-offer‐206660661.html

Sunday, Nov. 14… Read more from this article at: http://archives.citypaper.net/ articles/2010/11/11/chloe-byobphiladelphia

MIND YOUR BUSINESS 101

BUSINESS STRUCTURES By: Nicole Barkley, Esq. Director of Institutional Advancement Considering opening your own business? By Andrew Beachman

If so, you have a number of important decisions to make. One of those decisions will be what type of business structure is right for you. There are a number of options to choose from, each with important distinctions. Understanding those distinctions will be essential to the success of your business.

There are four areas of distinctions you must consider

he most common types of business structures are

Sole Proprietorships, Partnerships, and Corpora- when choosing one of the above business structures: personal liations. Sole proprietorships are the simplest busi- bility, tax liability, formation, and termination. Personal liability ness structure. It is defined as a business in which refers to a business owner’s personal responsibility for the debts of

one person owns and most often operates the business. On the the business. In other words, the business owner is on the hook for other hand, Partnerships consist of two or more owners and ne- debts that the business is unable to pay. In contrast, tax liability cessitates a Partnership Agreement among them to form a busi- addresses the business and the business owner’s tax implications ness. The Partnership Agreement may be oral or written and ad- from business activities. Ease of formation focuses on what is redresses how profits and losses of the business shall be divided. quired to begin to operate the business. Finally, termination conCorporations are the most complex of the common business cerns when and under what circumstances a business may be structures. Corporations create an entity separate and apart from

closed or sold.

Sources: Barth, S. (2012). Hospitality Law. Managing Legal Issues in the Hospitality Industry (4th ed.).

the members/shareholders of the Corporation.

Hoboken, New Jersey: John Wiley & Sons, Inc.

Personal Liability

Tax Liability

Formation

Termination

Unlimited Liability

Owner Responsible/ Taxed at owner’s personal income tax rate

No Restrictions

Partnership

Unlimited Liability both Joint and Severally

Owner Responsible/ Taxed at owner’s personal income tax rate

Partnership Agreement required

Corporations

Limited Liability

Corporation taxed at corporate tax rate and shareholders taxed at personal tax rate

Requires filing documentation with the State Department

Sole Proprietorship

9 17

Introducing...

PROFESSIONAL WINE SCHOOL

Across 1. A type of plum almost spherical in shape. 5. Medium-sized largely seedless mandarin orange with thin smooth skin. 8. Usually large hard-shelled seed. 9. This citrus fruit is frequently dyed to improve its appearance. 10. Large oval smooth-skinned tropical fruit with juicy aromatic pulp and a large hairy seed. 11. Yellow-fleshed fruit related to custard apples. 14. A russet colored pear, juicy & tender, keeps very well in cold storage. (6,5,4) 16. Evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits. 18. Small wild or half-domesticated Eurasian plum bearing small ovoid fruit in clusters. 19. Spice tree native to the Spice Islands, the tree yields 2 different spices. 20. Fruit with a single hard stone.

Down

1. Succulent thick-rinded orange-sized tropical fruit; AKA marmalade box. 2. Cleopatra pome. (5,5) 3. A small variety of cantaloupe grown in Israel. 4. The most widely grown acid species of citrus fruit. 6. A citrus fruit originally named for a city in Morocco. 7. A nut from a plant in rose family, related to plums, peaches and apricots. 9. A tree bearing olivelike fruit, also called Russian olive. 12. Large tropical fruit with leathery skin and soft pulp; related to custard apples. 13. A city in England known for a famous sauce. 14. A plant that has escaped from cultivation. 15. Wild plum of northeastern United States having dark purple fruits with yellow flesh. 17. The extremely sweet fruit of a palm.

Answers to this weeks crossword

The Restaurant School at Walnut Hill College’s Professional Wine Program prepares students to an advanced “Grapes to Glass” level of knowledge of the wine trade as well as to prepare them to work as qualified professionals in the wine and hospitality industries. The twenty-six classroom sessions, consisting of presentations, videos, component tastings, a special seminar will cover the all the material required to successfully pass the Society of Wine Educator’s Certified Specialist of Wine Certification exam. The Professional wine School Program focuses on the professional aspects of wine knowledge and beverage service. The twenty-six classroom sessions, consisting of presentations, videos, component tastings, a special seminars will cover the all the material required to successfully pass the Society of Wine Educator’s Certified Specialist of Wine Certification exam. Included is an in-depth practicum, wine, beer, and spirits. In addition to the practicum, the program will also cover service from opening to decanting a bottle of wine, the creation of a wine list and a wine pairing exercise. Entire 26-week package includes:     

All Textbooks Certification Exam Costs All Wine and Spirit Tasting Access to on-line Wine Academy Professional Practicum From Leading Sommeliers, Wine and Spirit Distributors and Wine

Wine Classes will be held on Sundays, 11 am—2 pm starting Sunday, September 22, 2013 *No Classes from Dec 15th - Jan 5th for Recess.

To learn more and to register, contact Philippe McCartney, Wine Specialist at pmccartney@walnuthillcollege.edu or directly at 267-295-2333

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Have You Heard?

This year’s Les Dames Philadelphia event was once again held at The Restaurant School at Wal‐ nut Hill College on May 4th, 2013 and included a guest speaking appearance and demo from Jason Roberts, the interna onally known chef and star of the hit day me talk show The Chew on ABC.

The long‐ me Rx (and for a short me, Rimedio) is poised for a comeback. Ross Scofield, a graduate of The Restaurant School at Walnut Hill and one‐ me neighbor to Rx will be taking over the space with his good friend, Danielle Coulter (also a graduate of The Restaurant School). Together they are planning to reo‐ pen the restaurant as Rx The Farmacy.—Foobooz.com

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WE ARE ON FACEBOOK AND TWITTER!!! Follow us on Twi er @TRSatWHC and like our page on Facebook in order to receive the latest news, updates about student life, campus events and pictures! "Acts of Will" is a touching and inspira onal sto‐ ry about our Alum Chris Kearse, and is nominat‐ ed for an Associa on of Food Journalists Award! A great read and an amazing story...read all about it at www.citypaper.net and search for “Acts of Will.” Christopher Kearse has also been recognized as one of the “Rising Star Chefs” In Philadelphia by Star Chefs. Bravo, Chef Kearse!

4207 Walnut Street Philadelphia, PA 19104 215-222-4200 www.walnuthillcollege.edu

David Ansill ‘90 Executive Chef Bar Ferdinand Philadelphia, PA Justin Swain ‘13 Executive Chef REX 1516 Philadelphia, PA Ted “TJ” Torres ‘98 Executive Sous Chef Pyramid Club Philadelphia, PA Jennifer Choplin ‘05 Executive Chef SoWe Philadelphia, PA Ross Sco ield ‘12 Chef/Owner Rx The Farmacy University City, PA Danielle Coulter ‘12 Chef/Owner Rx The Farmacy University City, PA Mark Crookston ‘06 General Manager Pizzeria Stella Philadelphia, PA

Did You See TJ on “Chef Wanted with Anne Burell?”

Samantha Germani ‘11 Assistant Restaurant Manager Lacroix at The Rittenhouse Philadelphia, PA Tim Spinner ‘04 Chef/Owner La Calaca Feliz Philadelphia, PA Michael Abramson ‘08 West Side Kosher Foods Sales Rep Bronx, NY Todd Braley ‘05 Chef/Owner The Pickled Heron Philadelphia, PA Bryan Williamson ‘10 Assistant Exec. Housekeeping Mgr. Hyatt Regency Jersey City, NJ Marie Ann Ferrie ’94 Chef/Owner Chloe BYOB Philadelphia, PA

Dan Grimes ‘87 Chef/Owner Chloe BYOB Philadelphia, PA Jonathan Cichon ‘07 Chef de Cuisine Lacroix at The Rittenhouse Philadelphia, PA Colleen Doyle ‘08 Food Service Manager Ringling Bros. Barnum & Bailey Various Locations, USA Jeana Pulaski ‘11 Pastry Chef Monmouth University West Long Branch, NJ Charlotte Calmels ‘03 Restaurant Manager/ Owner BIBOU Philadelphia, PA Michelle Soda ‘10 General Manager Hip City Veg Philadelphia, PA

Learn How To Become A Contributor: E-mail: Valery Snisarenko | VSnisarenko@walnuthillcollege.edu