ALPHABET OF FLAVOR: K Photo of the Block Volume 33, No.19 THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979 ON CAMPUS P 4-5 FOOD & BEVERAGE P 8-9 CENTER SPREAD P 6-7 CULINARY CULTURE P 3 BACK PAGE P 12 BY: JARED VALBURG, AOS CULINARY, GRAPHIC DESIGNER 20th Annual Chili Cook-Off! I stepped out of Hudson Hall early in the morning and began walking towards the athletic field. A cloudless sky hung overhead as a cool wind was pulled through the trees on either side of the drive. My footsteps landed between the soft rays of sun as they formed on the pavement before me and I pulled my jacket on tighter, awaiting the full arrival of the sun and the warmth it promised. The weather was, in a word, chilly. The date was September 18 th and I was on my way to the 20 th Annual Chili Cook-Off. It was the sport of it all that drew me in, the promise of a battle of spicy stews for a chance to win the Heywood Hog’s Breath Cup. It was the promise of a competition based on craftsmanship, on real skill and showmanship. It was also the promise of a ton of free chili. I arrived very early and watched as the canvas tents and gas stoves were set up on the soccer green. In a central tent, the band ran sound checks and got their instruments ready for the soon-approaching crowd. As it was, people were already beginning to trickle in, walking around the half-assembled tents and opening the complimentary chips and salsa in the dining area. Each team designed a number of themed signs and decorations to hang on their tables in order to create a sort of brand recognition to go along with their dish. I saw the “Poughkeepsie Original Famous Masterpiece” team arranging a number of tattered briefcases and old glass vials atop a Persian rug. “Business as Usual,” the next stand over, was setting up pie charts and slipping into their blazer jackets and fedoras. One team, “Smoke n’ Sirens,” had managed to get a fire engine from the Hyde Park Fire Department parked next to their tent, and were dressed in firefighting helmets and red suspenders. Mexican flags and Texan trinkets hung from every other window, and it seemed like almost as much preparation had gone into the décor as the chili. I took my place at the far end of the line and slowly began the long process of convincing myself that the wait was worth enduring for free chili. Eventually, even the event staff thought the line was unreasonably long and began walking up and down the column of people, handing each a ballot. The team behind “Old Skool” was dressed in the traditional colors of the Pac-Man ghosts and presented their chili samples with garnishes of cilantro, cheese and crackers. The chili was meaty with a heat that built gradually, but was more or less assuaged by the coolness of the cheese and the distinct herbiness of the cilantro. I asked the blue ghost about the chili: “Well, people really seem to love the garnish from what we’ve seen. It looks good, but it also adds a lot to the temperature and texture of the chili. We took a very Mexican approach to making this, almost like we were making a mole.” Moving on, I sampled the chili from a number of other groups until I came upon the “Walla Walla Rabbit Whackers,” who took a novel approach to their seasoning. “We actually didn’t use any chili powder. We’ve got here what we’re calling the Twelve Chili Chili, a blend of a bunch of different peppers we roasted and mixed with San José tomatoes. We’ve also got milk and bread available to have afterwards, just to help smooth the flavor out.” As I tasted their chili, I noticed the distinct fattiness of brisket and a sort of creaminess. There didn’t seem to be much spice, but that could have been the culmination of five or six different chili samples on the back of my throat. The milk was certainly a welcome reprieve. Decorated to look like a fire station and accompanied by a small fire engine, the “Smoke n’ Sirens” tent appeared. Their chili had a very distinct whiskey taste to it, but with a thick meatiness that seemed lacking in a number of the other submissions. “As per the rules, our chili is eighty percent beef with some venison to give it a little gaminess. We added Jim Beam and mixed in our own chili powder,” explained a man dressed as a dalmatian. “We have to be back here because they don’t want us parking the fire truck on the soccer field, but despite being way back in the boonies, I feel that today has been quite the success.” Several teams went for a sweeter approach and some incorporated a small amount of chocolate per serving. There were a few chilies that were almost watery but from what I saw, every team did exceptionally well. At around 3:00 P.M., the event staff held a few contests for the tasters, including a blindfolded spice identification match and a raffle for Visa gift cards which surprisingly, few people claimed. The band played an assortment of music for about an hour, and Chef McCue took the stage: “First of all, I’d like to thank Chef Heywood for being with us today. He organized the very first CIA Chili Cook-Off twenty years ago, which some of your parents could tell you about I’m sure.” Chef Heywood chuckled and shook his head slightly. “And now, what we’re all here for. Let’s announce the winners!” The Professionalism Award ended as a tie between “Smoke n’ Sirens” and “Texas Heat II,” both of which made an effort to help their competitors near the start. The Showmanship Award went to “Smoke n’ Sirens” for their outstanding use of a fire truck in their tent display. The People’s Choice Award, decided by the ballot majority, was won by “The Frontrunners.” Another member of the staff walked up on stage carrying a rusted soup pot set atop a pedestal. Chef McCue, the announcer, resumed: “And now, it’s time for the judge’s decision. As you walk through the Student Recreation Center, many of you have noticed this fine trophy, and may have wondered if you’d ever have the chance to one day call this trophy your own. Today, one team will have that honor. Third place goes to… huh, it’s spelled wrong. ‘Old Skool’!” The team stood to receive their check and shake Chef Heywood’s hand. Chef McCue continued, “Second place goes to ‘Texas Heat II’!” “And finally, the winner of the twentieth annual Chili Cook-Off is… ‘Team Smokes A Lot’!” The crowd applauded as Allen Casey, Adam Brach, Kameron Kurashima, Dexter Ingethrone and Nick Chiaroof as they took their prize. “It’s unexpected, to be sure, but we had a good complex flavor to our chili, and I think it’s that dimensionality that really did it for us.” When asked what they planned to do with the cash prize, they responded “We’re planning to all go out as a team after this, but obviously some of it will be put towards education.” I pulled my jacket on tighter as I walked away from the soccer field and through the campus. It was beginning to cool down again, and if my orange-stained lips and newfound appreciation for the subtle nuances of chili were any indication, it had been a good day. So congratulations to everyone who competed in the recent Chili Cook-Off and especially “Team Smokes A Lot.” To everyone else, we hope to see you next year! Chapter 7: Vive La France! “Every cook should have a degree of humility and I received a dose in the form of washing dishes.” FACULTY & STUDENTS DISCUSS FOOD SERVICE MANAGEMENT CLASS Food, Wine and Agri(culture): FRANCE! Fair Trade: A Chef’ s Perspective Decoding NOMA HARVEST FESTIVAL AT BLUE HILL FARM Congrats to the Chili Cook-Off Students! Photo By: Robert Braman
La Papillote 9-30-2011
Mar 28, 2016
La Papillote, Volume 33, No. 19 Cover Articles: 20th Annual Chili Cook-Off!
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ALPHABET OF FLAVOR: K
Photo of the Block
Volume 33, No.19
T H E N E W S P A P E R O F T H E C U L I N A R Y I N S T I T U T E O F A M E R I C A S I N C E 1 9 7 9
ON CAMPUS P 4-5
FOOD & BEVERAGE P 8-9
CENTER SPREAD P 6-7
CULINARY CULTURE P 3
BACK PAGE P 12
BY: JARED VALBURG, AOS CULINARY, GRAPHIC DESIGNER
20th Annual Chili Cook-Off! I stepped out of Hudson Hall early in the morning and began walking towards the athletic field. A cloudless sky hung overhead as a cool wind was pulled through the trees on either side of the drive. My footsteps landed between the soft rays of sun as they formed on the pavement before me and I pulled my jacket on tighter, awaiting the full arrival of the sun and the warmth it promised. The weather was, in a word, chilly.
The date was September 18th and I was on my way to the 20th Annual Chili Cook-Off. It was the sport of it all that drew me in, the promise of a battle of spicy stews for a chance to win the Heywood Hog’s Breath Cup. It was the promise of a competition based on craftsmanship, on real skill and showmanship. It was also the promise of a ton of free chili.
I arrived very early and watched as the canvas tents and gas stoves were set up on the soccer green. In a central tent, the band ran sound checks and got their instruments ready for the soon-approaching crowd. As it was, people were already beginning to trickle in, walking around the half-assembled tents and opening the complimentary chips and salsa in the dining area.
Each team designed a number of themed signs and decorations to hang on their tables in order to create a sort of brand recognition to go along with their dish. I saw the “Poughkeepsie Original Famous Masterpiece” team arranging a number of tattered briefcases and old glass vials atop a Persian rug. “Business as Usual,” the next stand over, was setting up pie charts and slipping into their blazer jackets and fedoras. One team, “Smoke n’ Sirens,” had managed to get a fire engine from the Hyde Park Fire Department parked next to their tent, and were dressed in firefighting helmets and red suspenders. Mexican flags and Texan trinkets hung from every other window, and it seemed like almost as much preparation had gone into the décor as the chili.
I took my place at the far end of the line and slowly began the long process of convincing myself that the wait was worth enduring for free chili. Eventually, even the event staff thought the line was unreasonably long and began walking up and down the column of people, handing each a ballot.
The team behind “Old Skool” was dressed in the traditional colors of the Pac-Man ghosts and presented their chili samples with garnishes of cilantro, cheese and crackers. The chili was meaty with a heat that built gradually, but was more or less assuaged by the coolness of the cheese and the distinct herbiness of the cilantro. I asked the blue ghost about the chili: “Well, people really seem to love the garnish from what
we’ve seen. It looks good, but it also adds a lot to the temperature and texture of the chili. We took a very Mexican approach to making this, almost like we were making a mole.”
Moving on, I sampled the chili from a number of other groups until I came upon the “Walla Walla Rabbit Whackers,” who took a novel approach to their seasoning. “We actually didn’t use any chili powder. We’ve got here what we’re calling the Twelve Chili Chili, a blend of a bunch
of different peppers we roasted and mixed with San José tomatoes. We’ve also got milk and bread available to have afterwards, just to help smooth the flavor out.” As I tasted their chili, I noticed the distinct fattiness of brisket and a sort of creaminess. There didn’t seem to be much spice, but that could have been the culmination of five or six different chili samples on the back of my throat. The milk was certainly a welcome reprieve.
Decorated to look like a fire station and accompanied by a small fire engine, the “Smoke n’ Sirens” tent appeared. Their chili had a very distinct whiskey taste to it, but with a thick meatiness that seemed lacking in a number of the other submissions. “As per the rules, our chili is eighty percent beef with some venison to give it a little gaminess. We added Jim Beam and mixed in our own chili powder,” explained a man dressed as a dalmatian. “We have to be back here because they don’t want us parking the fire truck on the soccer field, but despite being way back in the boonies, I feel that today has been quite the success.”
Several teams went for a sweeter approach and some incorporated a small amount of chocolate per serving. There were a few chilies that were
almost watery but from what I saw, every team did exceptionally well.
At around 3:00 P.M., the event staff held a few contests for the tasters, including a blindfolded spice identification match and a raffle for Visa gift cards which surprisingly, few people claimed. The band played an assortment of music for about an hour, and Chef McCue took the stage:
“First of all, I’d like to thank Chef Heywood for being with us today. He organized the very first CIA Chili Cook-Off twenty years ago, which some of your parents could tell you about I’m sure.” Chef Heywood chuckled and shook his head slightly. “And now, what we’re all here for. Let’s announce the winners!”
The Professionalism Award ended as a tie between “Smoke n’ Sirens” and “Texas Heat II,” both of which made an effort to help their competitors near the start. The Showmanship Award went to “Smoke n’ Sirens” for their outstanding use of a fire truck in their tent display. The People’s Choice Award, decided by the ballot majority, was won by “The Frontrunners.”
Another member of the staff walked up on stage carrying a rusted soup pot set atop a pedestal. Chef McCue, the announcer, resumed: “And now, it’s time for the judge’s decision. As you walk through the Student Recreation Center, many of you have noticed this fine trophy, and may have wondered if you’d ever have the chance to one day call this trophy your own. Today, one team will have that honor. Third place goes to… huh, it’s spelled wrong. ‘Old Skool’!”
The team stood to receive their check and shake Chef Heywood’s hand. Chef McCue continued, “Second place goes to ‘Texas Heat II’!”
“And finally, the winner of the twentieth annual Chili Cook-Off is… ‘Team Smokes A Lot’!”
The crowd applauded as Allen Casey, Adam Brach, Kameron Kurashima, Dexter Ingethrone and Nick Chiaroof as they took their prize. “It’s unexpected, to be sure, but we had a good complex flavor to our chili, and I think it’s that dimensionality that really did it for us.” When asked what they planned to do with the cash prize, they responded “We’re planning to all go out as a team after this, but obviously some of it will be put towards education.”
I pulled my jacket on tighter as I walked away from the soccer field and through the campus. It was beginning to cool down again, and if my orange-stained lips and newfound appreciation for the subtle nuances of chili were any indication, it had been a good day. So congratulations to everyone who competed in the recent Chili Cook-Off and especially “Team Smokes A Lot.” To everyone else, we hope to see you next year!
Chapter 7: Vive La France!“Every cook should have a degree of humility and I
received a dose in the form of washing dishes.”
FACULTY & STUDENTS DISCUSS FOOD SERVICE MANAGEMENT CLASS
Food, Wine and Agri(culture): FRANCE!
Fair Trade: A Chef’s Perspective
Decoding NOMA
HARVEST FESTIVAL AT BLUE HILL FARM
Congrats to the Chili Cook-Off Students!Photo By: Robert Braman
I had a great opportunity a few weeks ago to help out at the Hudson Valley Food and Wine Festival. It was such a wonderful experience working with a winery. Luckily, I got placed with Wagner, a vineyard located on East Seneca Lake in the Finger Lake region of New York. I learned so much about sales that weekend. It all came down to scanning the crowd and approaching the right market of people. Here are a few tips I picked up on:1) When describing a wine, (especially to a group of people who don’t
drink much…) make sure to tell them about food pairings as well. Some people ask, “What would I do with a whole bottle of this? I can’t drink this much!” That’s the opportunity to inform them if it can be used in cooking, how it could make for a great holiday present, whether or not it’s a good sipping wine after dinner, etc.2) Push the discounts! We had a sale running: three Rieslings for only $30. What a deal! Whenever people sample a type of wine, introduce the brand by noting, “We are offering a great bargain today!” It immediately gets them interested in conversation. 3) Play the role of a teacher. Ask the customer, “Which wines do you prefer? White, or red? Sweet, or tannic?” This will lead you in the right direction and guide them in sam-pling a wine they’ll most likely be familiar with. On the other hand, have them try some-thing different. Bottom line, it’s a tasting so encourage people to try new flavors. Don’t be surprised if a customer hugs you at the end of your wine lecture. If you’re lucky, they’ll probably praise you claiming, “How do you know so much about this wine? Thank you for the information, I can’t wait to try it!” 4) Relate to the buyer. Tell them your experiences with the product. For example, I don’t like dry, tannic wines. If a taster comes up to me and says, “You know, I’m not a big red wine fan,” I’ll agree with them and offer a fruity, less-tannic version of red wine. Nine times out of ten, they’ll appreciate this consideration and actually find themselves a red wine they enjoy drinking. 5) Educate your consumers. Many people had no idea what “Ice Wine” was at the fes-tival. To be honest, some people thought it sounded cool and meant a high-quality wine. Instead of brushing it off and laughing, tell them about the process of wine making. Some-times the background of that bottle will sell the product itself since it’s so unique.
I hope you all got to enjoy the CIA Sustainable Conference as well! It was such an educational event full of good food, intellectual lectures and demos. There was one remark that stood out to me during a talk on Saturday by Joan Gussow. It went something along the lines of, “If nobody teaches about sustainability, who will?” She claimed that even though she wasn’t too educated on the topic at first, that it was still an important concept to preach about in our country. The littlest bit of information can influence a person, so keep that in mind as culinarians...
P.S.- A special thanks to all CIA staff, faculty, alumni and trustees that attended The Board of Trustees Dinner on September 22nd. I’m sure that I speak on behalf of all the student leaders when I say that we appreciated the support, advice and invitation to net-work with influential members of the food industry!
2LA PAPILLOTE
COMPACTLa Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and de-velop 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 ac-cuse 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.
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
Denise BauerPat BottiglieriRobert BramanChef Freddy BrashJeanne CasagrandeEunbit ChoCodi ClausenFareez DossaniGonzalo Gout
Bill GuilfoyleVivian JagoEric JenkinsRob MandanasBlayre MillerSitti SuteerasanJared ValburgBrent WasserDana WeisbrodtRenata Zalles
PUBLISHER The Student Affairs Division
EDITOR-IN-CHIEF Giulianna L. Galiano
LAYOUT EDITOR Shaza Banna
ADVERTISING MANAGER Sue Haug
EDITORIAL POLICY La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability.
Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to:Giulianna Galiano, Editor-In-Chief [email protected] 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 [email protected] with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.
CONTRIBUTORS
September 30, 2011
FROM THE EDITOR’S DESK
Editorial
Cheers! Giulianna L. Galiano
Shaza Banna (Layout Editor)
Jared Valburg(Graphic Designer)
Sarah Mundt(Copy Editor)
Dana Weisbrodt(Copy Editor)
Contact our new staff!
Robert Braman (Photographer)
3
Culinary CulturESeptember 30, 2011
BY: FRED BRASH, CIA INSTRUCTOR Any serious cook, at least back in the 80’s, has thought about traveling to Europe to boost their career. We work with so many international chefs and constantly hear what their culture is like, especially when it comes to food.
My old Sous Chef, Bernard Masson, would share, “Freddy, you have to go to France. You have to see my cuisine.”
Bernard was a really interesting man. He was not a cook at all. As a matter of fact, he came here to see America because he loved big cars. Eventually, Chef Bernard ended up in Philadelphia with his wife, Nicole. We met while I was working in a small French restaurant in Society Hill. I was a night cook and he was the Sous Chef.
Both of us would hang out on our days off with Nicole and I have fond memories of having tatine and grand crème in the morning (coffee and toast). Nicole made the best peach confiture I have ever tasted. I would always look forward to Bernard inviting me for coffee. The best part is that he owned this big Grand Prix, the color of yellow mustard, of which he adored. We would ride around in it all day. Chef Bernard also had a little boy named Sebastian. He would call me mon gran frere (my big brother) and I loved that.
I knew that Bernard was not a great cook. He knew about French country food, but when it came to cuisine classique, which I was trained in, his repertoire was limited. We worked about a year together and it was time for Nicole, Sebastian and Bernard to return to France. He said that he would write and if there was an opportunity to work in France, I would join him.
Sure enough, a couple of months went by and I received a letter from France. Bernard bought a small country restaurant in Rigny Sur Arroux, which is South of Lyon in the beef region. The restaurant was called Le Marrionier, which means “chestnut” due to the beautiful chestnut tree out front.
I was required to speak French and the restaurant was in such a remote area that no one spoke English. I signed up at Berlitz School of language. My French teacher was really nice and privately taught me because she knew I could not pay the tuition since I was only making the wage of a cook.
Bernard, Nicole and Sebastian picked me up in Paris with some friends. It was a big deal to take a trip to Paris if you lived in Rigny Sur Arroux.We went to a fancy restaurant and I remember the waiter filleting the Dover sole at the table.
Sebastian greeted me with a big hug and what I was about to experience were the shrieks of chickens, cows and large abundance of crops growing right outside my bedroom window. Bernard served country food. This whole concept was a Relais, which means that people would stay for a night, have a meal and travel on.
I started cleaning chickens for Coq Au Vin and let
me tell you, these chicken feathers and guts did not come in plastic wrappings. You haven’t experienced being a butcher until you’ve plucked feathers. I learned a lot from Bernard and I even taught him a few skills.
Every cook should have a degree of humility and I received a dose in the form of washing dishes. Yes, I had to wash dishes by hand. I couldn’t believe it but
the hot water was limited and if too much was used during service, guess what? No hot shower for you!
Throughout the experience, I learned about the real meaning of family. Nicole had three sisters that all married men in the area who were farmers.
My favorite day of the week was when they would pick me up and I would go to the farms. Nicole’s family was so friendly and
I will never forget the men calling themselves peasants. In America, I didn’t grow up thinking peasants had much pride, but they were proud of everything they did- bail hay, grow crops, raise chickens, ducks, cattle etc. It was nice to be part of that kind of work.
One day, Henri, Nicole’s brother in law, invited me to his farm and said we were going to “faire a corchon” (do a pig). I showed up and all three brother-in-laws were there with cigarettes hanging out of their mouths next to a 250 lb pig standing tall. We butchered the hog and made ham, blood sausage and headcheese, proving nothing goes to waste.
These families were so tight that when I returned to the US, I made a pact that I would always try to be close to my family. Eventually, I did make it to a Michelin reviewed restaurant in France, but that is for Chapter Seven, Part Deux. Happy Cooking!
Chapter Seven: Vive La France!
As a culinary student, I love reading cookbooks; I love perusing shelves in bookstores and flipping through pages with gorgeous, mouth-watering photos. As a Biochemistry student, I also enjoy the scientific and organized styles of cookbooks, all of the information is presented in a few steps through orderly lists and tables. Elizabeth Kaplan’s book, Fresh From Elizabeth’s Kitchen, combines many of these aspects within one-hundred and seventy-five pages, focusing upon gluten-free and allergy-free recipes.
Having studied at The California Culinary Institute in San Francisco and The Natural Gourmet Institute in New York City, Mrs. Kaplan’s training shows clearly in her well-written recipes. Her teaching experience is also evident in the simplicity and organization of the cookbook. Kaplan helps to introduce gluten-free and allergy-free cooking to those who might not have much experience in this area, trying to simplify a sometimes difficult process. Recipes are simple and easy to follow. All ingredients are found in most grocery stores or natural food shops. Kaplan also initiates a variety of menu ideas throughout the read.
Although these aspects are well done, cooks who are familiar with this type of cooking may find this book “too basic.” Often repeating recipes with different flavors and not explaining in great detail how to live and eat gluten-free, experienced cooks will most likely look elsewhere to supplement recipes from this book. Therefore, this is probably not the best read for those of you who scout out challenging recipes and engaging instructions. Author Elizabeth Kaplan keeps it clear and to the point.
Overall, this fresh-blue cookbook is well-written and a wonderful introduction to cooks beginning their journey into gluten-free cooking, enticing them with yummy pictures and flavors. It would be a wonderful addition to any culinary bookshelf, appealing both in appearance and simplicity.
Photo By: themightyrib.com
Photo By: news-from-caussi.com
Book Review:Fresh From
Elizabeth’s KitchenBY: VIVIAN JAGO, AOS CULINARY
Photo By: thepurepantry.com
4
on CampusLA PAPILLOTE
The Food Service Management Course (previously Restaurant Operations) is the capstone course in the senior year of study. The class provides the student with the opportunity to study concepts and managerial strategies that upper level management must practice to be successful.
In addition, students are required to plan and execute an event that is marketed to the general public. Students must apply concepts from the following areas of study; menu planning, costing recipes, inter-personal communications, budget development, marketing, human resource management and finance. The class elects a student to act as a general manager, a student to act as a chef, other students to be front of the house managers, a finance leader and a marketing leader. The remainder of the class then decides which team to work on. The professor guides the class throughout the project.
The class will design the theme, entertainment, decorations, menu, beverage offerings, labor schedules, production schedules and service sequences. Students will also interact with many departments on campus.
Students are required to generate a profit (surplus) and select an internal scholarship fund to receive 50% of the profit and an external charity to receive the remaining 50% of the profit.
The last academic year was a huge success! Events such as Midsummer Carnivale, Roaring Twenties, Venetian Masquerade Ball, Murder on the Hudson, Moulin Rouge, An Evening in New Orleans, and a Fall Harvest generated over $138,000 in sales and $58,218 in profits. Eight local charities benefited from these events, and twelve donations were made to our own scholarship funds! Our students applied the skills from their education and gave back to the community and to future students at The CIA. As one of the instructors that teaches this class every semester, I can assure everyone that we truly do deliver the world’s best culinary and baking education! It is truly rewarding to witness what our students are capable of doing with some guidance. It is a testament to the quality of the education that our students are given throughout the curriculum and to the quality of our staff!
Food Service Management is taught by Dr. Pat Bottiglieri and Professor Bill Guilfoyle.
In our college we are charged with serving food that is local and sustainable, a fine and admirable philosophy. But I like to tell my students, that in the Business Management curriculum at The Culinary Institute of America, we stress that you design a business that is financially sustainable as well.
The course I teach, along with my colleague Anthony Chando, “Marketing,” provides insight into how this may be accomplished. The curriculum for the course involves all aspects of the art and science of creating and keeping customer relationships, which is the essence of marketing.
During the semester we cover such topics as Strategic Planning, The Marketing Environment, Market Research, Consumer Behavior, Competitive Analysis, Market Segmentation, New Product Development, Pricing Strategies and Retailing and Wholesaling.
We also have a Case Analysis assigned in class where the students evaluate a company that is currently challenged. Students are asked to come up with solutions to the company’s problems that will put it back on the road to success. In the past we have addressed such firms as Starbucks, the Gap, Amazon, Burger King, Krispy Kreme, General Motors, Kmart and others.
The second half of the semester focuses on marketing communication and the group project, named “The Best of the Best Marketing Project.” In this project the students are assigned a location. Currently, the location is 175 Main Street in New Paltz, NY. Students are charged with creating a full restaurant concept with a menu and prices; they are then given a budget of $20,000 for a marketing program to open the restaurant, which they present in class.
Finalists from each class section then compete in the “Best of the Best Marketing” competition in Danny Kaye Theater. We invite guest judges to both critique the class projects and to share their knowledge in panel discussion and culinary demonstrations. Past judges have included David Burke, Tien Ho, Drew Nieporent, April Bloomfield, Kevin Zraly, Cameron Mitchell, Roy Yamaguchi, Scott Conant, Peter Kelly, Waldy Maloof and other industry notables. Winning students have been awarded complimentary meals at Nobu, Beacon, The Breslin, Ma Peche, The Sea Grill, Scarpetta and other fine restaurants.
This project, and this class, provide real, hands-on experience on how to create a marketing program for any business, though we do focus on the hospitality industry. This knowledge and experience contribute enormously to our students’ business acumen and to their future success.
A Look Inside MarketingBY: BILL GUILFOYLE,
ASSOCIATE PROFESSOR IN BUSINESS MANAGEMENT
BY: PAT BOTTIGLIERI,PROFESSOR IN BUSINESS MANAGEMENT
The former “Restaurant Ops” class took on its current format three years ago, when Professors Guilfoyle and Bottiglieri added the event aspect of the class. “This project is the most comprehensive assessment of the degree students receive at The Culinary,” says Professor Guilfoyle, relaying how it requires the use of skills learned in the Associate’s program all the way through Bachelor’s. These include: menu development, interpersonal communication, accounting, financing, dining room service and cooking.
The main purpose of the class is to discuss the different aspects of the restaurant industry. The first of its kind in the curriculum at the CIA, this course became Food Service Management this semester to convey the broader distinction of class topics. Lectures consist of looking at specific types of restaurants and what makes them work, the aspects necessary to open a restaurant (financing, leasing, equipment acquisition, etc.), purchasing, menu and beverage development and a look into the future of the industry.
The project – and most exciting – part of Food Service Management is a themed benefit dinner designed and executed by each individual class. Proceeds raised from each event are split between an outside charity and a scholarship for students at the CIA. Events, held in Caterina de Medici, St. Andrew’s Café, or Farquharsen Hall, consist of anywhere from 100 to 150 guests who come to campus for an evening featuring excellent food, live entertainment and a silent auction.
This senior class will be hosting five different events on the weekends between September 24th and October 29th. In the coming weeks before the events, each will spend time outside of class working on recipe testing, dining room set-up, promoting their events and acquiring donations for their silent auctions from local businesses. Teams have been established to work on different aspects of putting together the event, such as the decorations team, financial team and an auction team.
As the financial manager for the Taste of the World event on October 9th, Ryan Shepherd talks about what the most challenging and rewarding aspects are of the class: “I think what’s most difficult is managing and being in charge of your friends. It’s a great leadership opportunity, especially to have before we get out into the industry. But what will be really gratifying is getting to celebrate what we accomplished with all the people we’ve grown close to over the past three years.”
That sense of accomplishment is what students and faculty members involved with these senior projects repeatedly come back to. “These events and the students create an experience, an evening of entertainment,” says Dr. Botigilieri, as he talks about how rewarding it is to witness what culinary students, with a little bit of guidance, can accomplish on a professional level. “It’s a real testament to the quality of the education our students receive in the AOS and BPS programs.”
“In event review papers, I read about how students feel proud of their work, and their confidence is increased in executing these dinners, especially because of [the event’s] charitable nature,” states Professor Guilfoyle. In the past two years, these events have raised over $120,000 for charities and CIA student scholarships, with many proceeds coming from the silent auctions in addition to those brought in by reservations.
In April of 2010, The Brian Smith Memorial Scholarship was introduced at one of the Restaurant Operations dinners, and a benefactor of the evening’s earnings. This scholarship was created in memory of the wines professor Brian Smith who passed away unexpectedly earlier that year.
Events for this senior class with their themes and charities are listed to the right. Reservations can be made by visiting the student events page of the restaurant information on ciachef.edu, or by calling 845-905-4651.
OCTOBER 9TH: Taste of the World: This theme was inspired by the
four Food, Wine and [Agri]Culture trips students in ninth term attended. It highlights the food, décor and culture of Spain, China, Italy and Northern California.Proceeds will benefit The American Heart Association and the BPS Scholarship Fund.
OCTOBER 15TH:Salute to Our Troops: A Night of Nostalgia: This event
benefits The Fisher House Foundation and the CIA Student Scholarship Fund. This dinner will feature classic American food and a night celebrating our troops and culture. There will be dancing and music provided by The Big Band Sound, a twenty piece brass band.
OCTOBER 22ND:Harvest on the Hudson: A local, fall-themed dinner
highlighting the bounty and culture of the Hudson Valley, this event’s proceeds will benefit the BPS Student Scholarship Fund and the Newburgh chapter of Habitat for Humanity.
OCTOBER 29TH: A Dinner to Die For: A murder mystery dinner,
this event will benefit The Children’s Home of Poughkeepsie and the CIA Scholarship Fund. Featuring an acting troop from New York City, guests will be treated to an entertaining night of mystery and fun.
UPCOMING FOOD SERVICE MANAGEMENT
EVENTS FALL 2011:
BY: DANA WEISBRODTBPS CULINARY, COPY EDITOR
FACULTY & STUDENTS DISCUSS FOOD SERVICE MANAGEMENT CLASS
“This project is the most comprehensive assessment of the degree students receive at
The Culinary”
In the first intercollegiate season of Women’s Volleyball, the Lady Steels have cruised to a 2-0 HWVAC record without dropping a game. Leading the Steels into action against both Yeshiva and Medgar Evers is Junior Camelia Fuentes, the team’s setter from Socorro, Puerto Rico. She earned “Player of the Week” from the HWVAC, notching twenty-four assists, six aces and four kills against Yeshiva.
Saturday’s game against Medgar Evers was the first of many official HWVAC home games for The Lady Steels this season. Next up will be a pair of away matches at The College of Saint Elizabeth, playing both Cooper Union and The College of Saint Elizabeth on Saturday, September 24th. the Lady Steels will return home for a match against Sarah Lawrence College on Sunday, September 25th at 1:00 PM.
The CIA Steels Soccer team recently played in the annual Campbell Cup here at The Culinary on their home field. It was played against Cooper Union on the 17th of September and the Steels escaped a hard fought match with a 2-0 victory.
In the first half, the Steels’ had multiple scoring opportunities but were unable to find the back of the net.
Both goals were scored late in the second half and came from corner kicks from Forward Rob Chambers. Pierre Mewissen scored off of a header in the 72nd minute, and Pat Sanchez scored in the 88th minute.
The Steels dropped a match against The Environmental School of Forestry on the Sunday the 18th 0-2 to take their cumulative record to (2-2) on the season.
Their next home conference game is Saturday, September 24th at 1:00PM.
UPDATE!BY: ROB MANDANAS,
SRC RECREATION & ATHLETICS INTERN
Below is a summary of The Food Service Management Class offered here at The CIA in the Bachelor’s program.
Both Dana Weisbrodt, a 9th term student and Professor Bottiglieri, who teaches Business Management,
have expressed their thoughts on the class.
SPORTS
ON CAMPUS 5September 30, 2011
BY: BRENT WASSER, INSTRUCTOR IN LIBERAL ARTS
The BPS Food, Wine and Agri(culture) program is a capstone learning experience that integrates students’ learning in the culinary, baking and pastry arts as well as business and liberal arts. It begins with an interdisciplinary class in the second semester of the junior year which introduces students to the global and local food systems and the history, culture and terroir of each trip destination.
We are very pleased to now add France to our list of destinations. The first trip to France will be this fall and will be led by Professor Brent Wasser. A unique
feature of the French trip is that it includes a partnership with a culinary school in the Champagne region of France, Saint Joseph-Sainte Marie Madeleine. This cultural exchange will enrich our students’ learning experiences immeasurably.
Some of you may remember when the French culinary students visited on campus last April in their elegant, spotless uniforms. These same students will now be hosting CIA students this fall in their quaint hometown village, Chateau-Thierry. For three nights, CIA students will stay with French families, visit local
farms and Champagne houses and learn more about the local products and history of this northern region of France. Plans include a visit to the local market and the preparation of a French-American dinner in the school’s public restaurant as a final soiree. It’s even possible that the French students we hosted in April may be meeting up with CIA students when they first arrive in Paris, too!
Professor Wasser has done a superb job of preparing our students for their trip.
“Shocking” is how first-semester senior Ashley Corbett described the chance to travel to France in October. Considering the CIA’s newest Food, Wine, and (Agri)Culture destination, she noted, “France would be the most obvious destination for a wine and food seminar.” After more than a year of planning by the faculty and administration, Ms. Corbett now is fortunate to be among the first BPS students to enjoy this première opportunité to explore the culture and cuisine of L’hexagone.
Ms. Corbett hopes that three weeks in France will help her improve her French language abilities, as do many of her travel companions. “I have been studying the language for about eight years now, and I have never had the opportunity to visit France,” said Stevie Lynne, a first-semester senior. Many students in the course are enrolled in French language classes at the CIA, but language skills are only the beginning of what this trip offers the group of seventeen students leaving for France on October 22.
In July, the France-bound students completed the ten-week classroom portion of Food, Wine, and (Agri)Culture. This class prepared them with knowledge of the geography, culture, politics, and regional terroir of France. Phillip Picard, who studies French, sees an obvious connection between going to France and what he has learned so far in the AOS and BPS programs. “Understanding cultures is a huge step towards maturity in one’s craft and in life,” the first-semester senior said. “Attending the CIA with its regular association to France’s history and culture through cuisine leaves me intrigued and wanting more.” He will certainly get more on the road during the three-week trip, which circulates throughout most of the country.
The travel itinerary promises a tour de force of French culture and cuisine. Students will first stay in Paris, where they will take in the café culture and museums of the “City of Lights”. Traveling west, they will tour Normandy, including a visit to the famous beaches and a tasting of the iconic cider of the region. Their time in the northwest corner of the country will
even include nights on the majestic island of Mont St. Michel, in the shadow of its medieval abbey. The students will then be off to France’s most famous wine and spirit regions, including the Loire Valley, Cognac, Bordeaux, and Burgundy. Of course, all along the way students will dine in restaurants featuring the typical cuisine of regions, such as the coastal specialties of Aquitaine (think shellfish), or the distinguished cookery of the Rhône-Alpes (including Lyon, the gastronomic capitol of France). The tour will near its end with a dramatic swing north to Alsace, where students will tour Strasbourg, eat choucroute garnie, and enjoy the German influence on the region’s unique viticulture. The last week will include the tremendous opportunity to move in with a French host family for three nights while hosted by the Saint Joseph-Sainte Marie Madeleine hotel school in Château-Thierry.
As students discovered in the classroom portion of Food, Wine, and (Agri)Culture, the diversity of French foodways rests on a strong self-identification with regional culinary specialties. Although France has now long counted as a post-industrial country that depends on the banking and service industries for economic growth, the republic remains the most agriculturally productive member of the European Union (EU). “Food, Wine, and (Agri)Culture is a great way to introduce the incoming classes to the specific country they are visiting,” remembered Mr. Picard. “In our class we were fortunate enough to learn about each region’s food, political system, and history.” For example, students studied how France draws enormous subsidies from the EU for large-scale industrialized farms. “It’s a great way to learn about a country by taking a look at the way it views the food it produces,” reflected the first-semester senior Ricardo Ramirez.
Despite its role as Europe’s industrial agricultural leader, France has skillfully maintained or rejuvenated traditions of artisan food production and localized culinary specialties. “My favorite part of the course was examining the different regions of France and all of their cultural and gastronomical specialties,” recalled Ms. Corbett. For example, first-semester seniors Stefan Litavec and Kailene Quinn presented on the wine culture of Provence, noting the growing
popularity of Vins de Pays (VDP) wine in the region. Students in the class also benefited from cheese tastings that helped them construct a taste map of the country. By the end of the ten weeks, it was clear that the patrimonie culinaire remains an inextricable cornerstone of French national identity.
The October 22 departure date
promises an immersive continuation of what this trailblazing group of travelers has begun to study. “France is an ideal location to go and just soak up the culture and way of life,” said Ms. Lynne in expectation of an amazing travel study experience. With the immersive itinerary they have to eagerly anticipate, students are sure to be saturated in French savoir-vivre. “Taking a deeper look at France helps me personally understand the passion that they have as a culture when it comes to their food,” noted Ramirez. “Their food is a product of their sincerity and tradition, and it was eye-opening to learn that the struggles we face in terms of agriculture are felt there as well. It gives us a common ground that, in a way, bonds us together.” These adventuresome students will certainly return to Hyde Park with stronger bonds to their host country and a new connection to the food and culture there—the French connection.
Food, Wine, and Agri(Culture) Makes The French Connection
BY: DENISE BAUER, PhD, ASSOCIATE DEAN OF LIBERAL ARTS
Food, Wine and Agri(culture): FRANCE!
Loire Valley - Photo By: worldtopjourneys.com
“I’m a supporter of gay rights. And not a closet supporter either. From the time I was a kid, I have never been able to understand attacks upon the gay community. There are so
many qualities that make up a human being...” –Paul Newman
Lesbian, Gay, Bisexual and Transgender (LGBT) people are members of each community. They are diverse people and come from all walks of life. We have a club on campus that embraces this LGBT society. Do you want to interact with a culturally diverse group of people? The mission of the “CIA Alliance” club celebrates the power of a diverse student body and promotes respect for all members on our campus. CIA Alliance supports the educational mission and core values of The Culinary Institute of America by advocating positive awareness of Lesbian, Gay, Bisexual and Transgender people.
The Gay-Straight Alliance has sponsored several events during the school year. Past events include: The Halloween Drag Show and Dance, The Easter
Egg Hunt and The HMI Fall Festival. The club is also active in helping out at shelters where people who have come out to their families as Lesbian, Gay, Bisexual or Transgender and have been thrown out of their homes.
The CIA Alliance’s biggest upcoming event is The Halloween Drag Show and Dance. This event had one of the largest turnouts for student-led activities last year. There were all types of costumes ranging from Shrek and Princess Fiona to Freddie Krueger (from Nightmare on Elm Street). Newly elected President Jedidiah Boyer says, “I hope that everyone will come out, participate and have fun!”
The CIA Alliance club officers are: President Jedidiah Boyer, Vice President Jordan Leech, Treasurer Katie Hopkins and Secretary Stephanie P.
Jordan Leech states: “Everyone is welcome, as it is an open environment where we want to allow everyone to fit in and come together as a whole community. The CIA Alliance club meets in Renaissance Lounge
in Hudson Hall at 9:15 every Tuesday night. Find us on Facebook at: or friend any of us to learn more and about the club.” For more information, log-on to:http://www.facebook.com/jedidiahboyer?sk=friends&v=friends#!/pages/Culinary-Institute-of-America-Gay-Straight-
Alliance/120100994292
Club Forum: The CIA Alliance ClubBY: ERIC JENKINS, BPS CULINARY
CIA Alliance Club - Photo Provided By: Eric Jenkins
The Dean’s Council’s goal is to transmit information on anything regarding the Bachelor’s program (from meal plans and uniforms to the Curriculum) or any other component that may affect the student body. We require having at least two student representatives from each term. The representatives are chosen during 6th term. We would like to extend this opportunity to the new Bachelor’s students at the CIA. We want to implement change; we are looking for those who are motivated, good leaders and attentive listeners who are able to communicate the problems within their corresponding term. This is a great opportunity to build a stronger connection with professors as well as staff and allows the students to understand how valuable different points of view can be when
resolving a conflict. If you are interested please e-mail Dean Merget at [email protected] with a letter of intent and two references from professors or chefs.
It has come to our attention that the student body has been increasingly concerned with rumors of a uniform being implemented. Uniform implementation is, as you all know, a very delicate subject, which the Dean’s Council is carefully discussing in order to arrive at a democratic and peaceful conclusion. If change was to occur, it will not be in the near future, so students currently in the Bachelor’s program have little to fear. The goal of implementing uniforms is not to eliminate personal identity, but rather to teach students how to dress appropriately in the work environment, as well as upholding our school’s belief
in professionalism. We have also been discussing a new project that we would love to share with you and hear what you have to say about it. Sometimes it becomes difficult to navigate the web portal, and a lot of good information that is available to us gets lost in translation. We are exploring the possibility of making short videos that will answer the most popular questions you have, and will lead you to the office you need to speak to in order to fix your problem. The initial pools of questions that will be answered were taken directly from student’s concerns during orientation, and seem to be the most urgent. A link to the videos will be sent to all students. If you have unanswered questions and don’t know who to direct them to, please do not hesitate to let us know. Send any questions you have to our e-mail: [email protected]
... From Your Dean’s CouncilBY: RENATA ZALLES, BPS CULINARY
LA PAPILLOTECENTER SPREAD6
Center Spread What an exciting time to be a part of the hospitality industry! Chefs are revolutionizing the way the entire world is eating. Never have we, as a society, been so conscious of our food. It’s great that Americans are beginning to question where their food is coming from, but we must become more well-informed and ask if the food we purchase is fairly traded. The local food movement has made great strides in reducing carbon footprints and teaching civil society to take advantage of the resources available at our fingertips. But we thrive on those commodity products which cannot grow on American soil such as coffee and chocolate: this is where the notion of fair trade comes into play. Generally speaking, the global population is unaware of the labor-intensive process that takes place in order to produce that sweet cup of morning “joe” which fuels our groggy mornings and those midday slumps.
Imagine waking up to a nicely brewed, fresh cup of Nicaraguan coffee. Now, picture waking up and instead of walking into the kitchen, you have to walk into your backyard in order to pick coffee beans. After several hours of hard work, you realize that you have some extra coffee beans left. So you head to your neighbor’s house to sell him the rest. He opens the door and hands you three cents for the entire pound. How would that make you feel? It’s unfair how much back breaking labor coffee farmers endure in order to make just a few pennies. Fair trade creates the opportunity for farmers and their communities to flourish in poverty stricken countries. It creates the chance for a better quality of life- something we take for granted just like that freshly brewed Nicaraguan coffee.
The practice of fair trade creates a democratic society within each community of poverty stricken countries. So how does the selling and trading process work? All farmers in the area pull together resources and labor to certify their harvest, which in turn, is sold on the market with a price. For a small fee, the certifier company provides avenues for these farmers to get their products on the market without having the hassle of going through often corrupt middle men. Those middle men who eat away at the farmers’ profits. Fair trade guarantees the farmer a fair wage for their product. This money is distributed throughout the community. In a democratic process, the community decides if they want to build schools, hospitals and other community infrastructure. The fair trade movement is providing education to children, aiding in healthcare, empowering women, helping create safe working conditions, alleviating generational poverty and, most importantly, giving back these individuals their dignity.
I am proud to say that the Fair Trade-@-The CIA community has gone to great lengths to establish a fair trade committee here on campus. Our team of inspired, dedicated students and faculty are committed
to bringing awareness of fair trade and its impact on third world countries to the student body. Through lectures, demonstrations and tastings, we’ve introduced fair trade products to visiting guests, faculty and the student body. We are also working to implement new
strategies so that the campus would be considered for fair trade status.
We have been successful in facilitating and organizing the following events:• May 14th, 2011 World Fair Trade Day Brunch: The student body was invited to attend a brunch made with fair trade organic
and local ingredients. Dishes such as fair trade coffee, spice rubbed steak w/ eggs, local wild hive polenta grits, fruit and yogurt parfait with fair trade honey, pineapple, and bananas and fair trade beverages were highlighted.• May 21st, 2011 CIA Birthday Bash: In an effort to celebrate The CIA’s 65th birthday, Fair Trade competed with three other clubs on campus (Gourmet Society, Expedition Thailand and Skills USA) in an event to see which club would receive the most votes for the best dishes made. The club supplied the students with three types of ice cream: fair trade chocolate, vanilla, and coffee. We did not win the competition, but we definitely ran out of ice cream. This event was our most successful turnout with approximately three-hundred individuals in attendance. • June 6th-June 10th: the club sponsored Organic Fair Trade coffee for the entire student body and faculty. Each day, a different region of the world was highlighted to introduce the Culinary to premium coffee, while receiving direct feedback through surveys. • Future
Thanks go out to our club advisor, Assistant Professor in Liberal Arts, David Flynn, who has inspired and mentored us from the very beginning. Please reach out to us and offer insight or tell us about your fair trade experience. We want to hear from you!
-------------------------------------------------------------------FACTS YOU MAY NOT KNOW:
• It takes four thousand hand-picked coffee beans to produce one cup of coffee.• Small coffee farmers receive less than four cents for each $3.35 latte sold in the US.• In Fair Trade Agreements, forced labor and exploitative child labor are not allowed.• All Fair Trade coffees, teas, and chocolates must use environmentally sustainable growing methods.• Fair Trade is a partnership based on dialogue, transparency, and respect that seeks greater equity in international trade
BY: FAREEz DOSSANI, BPS CULINARYFair Trade: A Chef’s Perspective
Photo Provided By: basilmagazine.com
Oktoberfest is the one event to look forward to. In fact, people have been anticipating Oktoberfest since it began in Munich, Germany, 1810 to commemorate the Bavarian Crown Prince Ludwig's marriage to Princess Therese von Sachsen-Hildburghausen. Since then, Oktoberfest has been recreated countless times and places. For some reason, I don’t think that marriage is what most people are thinking about when they head to Oktoberfest. They are thinking about the BEER!
So, thanks to the Brew Club, here are the beverages you have to look forward to:
“Rye Coffee Stout” Very dark in color. A malty stout with heavy
notes of chocolate and coffee in both aroma and flavor. It is aged on course ground coffee for one
week to get a nice coffee after flavor.“Oak Aged Old Ale”
A stronger version of a pale ale. It is malty and sweet with a mild hop aroma and flavor. It is aged on oak chips to achieve a smokey characteristic that
is reminiscent of whiskey.“Dry Hopped IPA”
This beer is hoppy. It is a standard India Pale Ale with an intense flavor. The beer has been aged on nearly a half pound of hops, a process known as
dry-hopping.“Pumpkin Amber Ale”
A dark amber ale infused with pumpkin flavor and warm spices. This is similar to a pale ale but a special malt is added to change the color from
copper to brown. “Bavarian Hefeweizen”
This is a traditional Bavarian style wheat beer (50% wheat and 50% pilsner malt). It is simple to
make, has a light clean taste, yet still delicious.“Hard Apple Cider”
Apple Cider for the Adult Table made from local fresh pressed apple cider.
To prepare for Oktoberfest, Brew Club started planning for the event back in May. In deciding what beers to make, the club wanted to offer a variety of craft brewed beers for attendees to try. They also wanted to make beers that let them experiment with new flavors and techniques. Next, they wrote the recipes themselves and ordered the grains and hops. After returning from summer break, the club has met every single week to monitor the different beers in all their different stages of fermentation and bottling. Each beer takes approximately six weeks from start to finish, which is a substantial time investment in itself. Besides coordinating their own beverages for the Fest, the Brew Club had to work with other participating clubs to put the whole event together. There will be plenty of food and games for all to enjoy.
The real Oktoberfest originally began in October, but shortly after its first year, the Fest was extended and the start date was moved to September. This way, the festival could be enjoyed in the warmer weather. Staying traditional, the CIA Oktoberfest will take place on October 1st from noon to five.
O k t o b e r f e s t P r e v i e wBY: JEANNE CASAGRANDE, AOS CULINARY
A full week ended under coral blue skies and sunshine. The project began two years ago by The CIA’s Community Supported Agriculture (CSA), which later became Slow Food-CIA, came to a close Monday, September 19th. The CIA’s Sustainability Conference: Sustain or Lose, ended its first year successfully. The week was jam-packed with poetry slams, presentations and delicious food.
CIA hosted its first poet-in-residence, Gina Rae Foster, who made presentations in classes throughout the week, as well as on Friday night, along with fellow student poets. Multiple aspects of sustainability were addressed throughout the week, such as international commodities in Fair Trade’s screening of Black Gold and Dr. Margaret Gray’s presentation of migrant labor in the United States.
Students were able to learn more about being sustainable within our school community at Saturday’s Farmer’s Showcase with presentations on sustainable meat, cheese and produce. Counter Culture and Moveable Beast, a local beef farm, were featured during the
showcase, allowing students to become more involved with local businesses. Students also learned more about being sustainable by becoming involved in the college’s first School Lunch Competition. Teams competed against each other using budgets based upon amounts awarded in schools and had to follow guidelines as set forth by the FDA.
The night came to a close with a student mixer featuring a menu designed by Chef Roe, Chef Kowalski and Chef Nogales. Showcasing nose-to-tail meats and lots of fresh produce from local farms; the menu was enticing to all. The food was complimented by two beers brewed by CIA’s Brew Club: a Blackberry Hefeweizen and a Hunny Brown Ale. The night ended with a performance by a student band and an open mic for those wishing to share a musical performance or a poetic thought.
Activities continued on Monday with presentations by Professor Kolpan on sustainable wine, a speech from Darra Goldstein, Editor-in-Chief of Gastronomica and a panel discussion about food and community. Featured
speakers such as Tim Cipriano from The New Haven Public School system, Miriam Haas of “Community Markets,” and Marydale DeBor of “Plow to Plate” attended and students were able to experience how local and sustainable food could effect their community. The week came to a close with a screening of Truck Farm, a film documenting the use of trucks as mobile farms, making produce more accessible to consumers.
The conference truly was a success, bringing together students, faculty, and outside activists, all coming together to learn what steps we can make in the culinary field towards more sustainable practices. In a world that is becoming more interested in where their food is coming from and closing the gap between producer and consumer, this conference has helped to connect chefs. Due to the great success of this year, planning has already begun for next year to try and expand efforts to include a farmer’s market and increase student attendance.
Sustainability Conference RecapBY: VIVIAN JAGO, AOS CULINARY
7September 30, 2011
Center Spread
Junsoo Bae is a BPS student who has staged at world-renowned restaurants such as NOMA and Per Se and also
externed at Blue Hill at Stone Barns.
There is no chef that better embodies the concept of terroir in such an innovative way as Chef Rene Redzepi of NOMA does. NOMA, a two-Michelin star restaurant in Copenhagen, Denmark has been named, “The Best Restaurant in the World” by San Pellegrino’s ‘World’s Fifty Best Restaurants Award’ for two c o n s e c u t i v e years. By talking to Junsoo Bae, a BPS student at the CIA who staged at NOMA for a season, we hope to reveal some of the secrets behind its success.
In a culinary world that is mesmerized by Avant Garde cuisine, Chef Rene Redzepi has shifted the spotlight back to the simplicity and beauty of nature through reinventing Nordic cuisine. Contrary to many restaurants where most of the action takes place in the kitchen, NOMA stands firm in its belief that good food always starts from using fresh, high quality ingredients. NOMA, of course, has one of the most highly equipped kitchens in the world but its priority is set on obtaining the freshest ingredients available within the closest geographical proximity.
However, it pursues a slightly different path from that of farm-to-table restaurants in that it mostly uses ingredients that have been foraged or caught in the wild. “The meat and seafood that are used in the kitchen have to come from the wild. The ducks that came in all had a bullet mark, meaning that they were shot in the wild,” Junsoo says.
Chef Redzepi goes a step further by using
ingredients like weed, moss, lichen and bone marrow in his dishes. Since such unusual ingredients appear frequently on the menu, the restaurant places special orders to the local, private farmers and hunters. “The dish that surprised and inspired me the most and in my opinion, best reflects his philosophy on food was the ‘Moss and Cep’ dish, which consisted of deep-fried moss and powdered cep,” remarks Junsoo.
Another difference that sets NOMA apart from other restaurants is that it only uses ingredients that are from Nordic countries, believing that geographical proximity promises higher quality ingredients in terms of the level of freshness. So don’t expect to see foie gras, olive oil, or black olives on the menu. “All produce has to look close to the way it did in nature with dirt and all when it enters the kitchen. Everything has to look close to its natural state, which reflects Chef Redzepi’s respect for nature,” Junsoo explains. Since Denmark is not a wine producing country,
beer is used in the place of wine in cooking. Such an innovative approach is also apparent in how NOMA pairs dishes with freshly made fruit and vegetable juices.
NOMA’s uniqueness is also visible in the way food is plated. Chef Redzepi is not shy about utilizing objects that are found in the wild like wood sticks and rocks. In fact, a piece of rock straight from the sea serves as a canvas for many of his beautiful creations.
Chef Redzepi’s passion and love for creativity is explained through Junsoo’s experience: “{His}provides the kitchen staff with an environment, where ideas could flow freely. Every week, three people are given the chance to express their food ideas after
service time. This is a great opportunity for aspiring chefs since they get to actualize their ideas. He would order all the ingredients that are needed for the dish no matter what it takes.”
NOMA’s chef casually sits with his staff (around fifty workers) and goes through each dish that was presented that day, providing them with both encouragements and ways to improve the dish over a bottle of beer. “He takes much interest in the source of the inspiration of each dish whether it be memory, culture, or experience,” Junsoo adds.
His strong passion for menu development is apparent in his test kitchen as well. “The test kitchen is on a boat at the pier in front of the restaurant and there are two sous chefs strictly assigned to developing new menus all week long,” adds Junsoo.
Through his experience at NOMA, Junsoo learned to appreciate the raw, unprocessed flavors of many food ingredients and how there is a certain valuable quality to each of them.
For him, the experience at NOMA has changed his perception of food and nature: “I want to connect humans with nature through cooking by capturing the sublimity of nature. That’s who I want to be.”
Decoding NOMA with Junsoo BaeBY: EUNBIT CHO, AOS CULINARY
Junsoo Bae and Chef Redzepi.Photo Provided By: Eunbit Cho
“Moss and Cep” Dish.Photo Provided By: Eunbit Cho
Fair Trade Table at The CIA Sustainability Conference.Photo By: Robert Braman
Chili Cook-Off Contestants.Photo By: Sitti Suteerasan
Sustainable Braised Short Ribs.Photo By: Robert Braman
Wine Slushie Mixers at The Hudson Valley Food and Wine Festival.
Photo By: Giulianna Galiano
CIA Students Help at The CIA Sustainable Conference.Photo By: Robert Braman
Out and About In the Hudson Valley
Wagner Vineyard at The Hudson Valley Food and Wine Festival.
Photo By: Giulianna Galiano
8LA PAPILLOTE
Food &HIDDEN HUDSON VALLEYBY: BLAYRE MILLER, BPS BAKING & PASTRY
697 MAIN ST.POUGHKEEPSIE, NY
FEELIN' HOT, HOT, HOT!If you step foot inside the doors of The Big Tomato in the city of Poughkeepsie, you will feel as if time has been frozen, and you’ve been transported back to a 1960’s-style luncheonette. A feeling of comfort might come over you as Angie greets you. “Good morning, young friend,” she might say as she offers you a barstool or a table; “Would you like some coffee, darling?”
When I wander the streets of the Hudson Valley in search of unique places to get a bite to eat, I strive to find places that are affordable, serve great food, and would interest the foodies here at the CIA. Usually the places I find are hip cafes, burger joints, or ice cream parlors. This was not the case on 697 Main Street.
The first thing I noticed was the extremely busy, yet quirky and unique wallpaper that covered every inch of wall space available, causing tomatoes, peppers and veggies of all kinds to sprawl in every direction. My favorite part of the whole establishment was a beautiful white stamped ceiling, which seemed to compliment the slightly- yellowing wall coverings and an equally-yellow map of Sicily hanging on the wall. Remnants of old-time soda shop nostalgia (the real kind, not the hokey kind) were ever present, like the old coke sign over the bar, the Wonderbread bags by the line, the antique soda dispenser and the red plastic swivel chairs. Even more wistful were those that graced the seats of the swivel chairs. The older gentleman that sat at the bar seemed as though this restaurant is where they found themselves every morning, and where they will always find themselves, for a cup of coffee and good conversation.
If you don’t feel at home when you are met by Angie, don’t make any other assumptions. Check out the menu and take a few minutes to watch John calmly flipping around twelve omelets while simultaneously
carrying on a conversation with someone at the bar and communicating with Angie across the room (not like he’s owned the place for thirty-two years or anything…). The Big Tomato has what us yuppies might call an “open kitchen.” John makes all of your food right in front of you, all at ridiculously inexpensive prices, especially for the amount you get! I chose to order the Special Breakfast Sandwich with a fried egg, sausage and cheese on a toasted poppyseed bagel, which came with unlimited coffee and hash browns for $6. Nothing on the menu is over $7, and that includes both breakfast and lunch offerings (Pastrami sandwiches, burgers, spaghetti, omelets, and pancakes piled high). If those prices don’t suit you, one of the many specials probably will (look at the signs hanging all over the bar promoting daily breakfast and lunch offerings).
In my opinion, everyone needs a break from the hipster coffee shops that we frequent so often for our soy cappuccinos and croissants. Grab some friends and your sock-hop records and treat yourself to the feeling of comfort! For the sake of nostalgia, servers that call you “honey,” and just plain nice people who make nice food, head to The Big Tomato and take a lunch break back in time.
Photo By: inspectapedia.com
BY: CODI CLAUSEN, BPS CULINARYWhen one thinks of chilies, heat content is often the first concern. How hot is it? Will it burn or add flavor? Not everyone explores the nutrition aspect of these ingredients, which are in many ways beneficial to consumer’s health.
Chilies are the fruits of capsicum peppers with varying degrees of spiciness which are used in both dry and fresh forms. Originating in the Americas, these peppers spread across the world after the Columbian Exchange and have been used extensively ever since. There are three main groupings of chilies: bell peppers, sweet peppers and hot peppers. Of course crosses between these divisions are also readily available. Peppers are an amazing ingredient that can help manage arthritis and herpes pains as well as headaches. In general, these fruits are good sources of vitamins B and C, potassium, magnesium and iron. Red chilies contain larger quantities of vitamin C and carotene than that of its green and yellow counterparts, which are unripened peppers.
The Scoville Heat Unit Scale measures the amount of heat or capsaicin level that is actually in a chili pepper. The ratings are concluded by diluting an extract of the pepper in a sugar syrup solution until a group of tasters can no longer experience the heat given off. This measuring system, however, is completely subjective to the taster’s ability to detect the spice levels. This system shows that bell peppers and sweet peppers contain no capsaicin and therefore are rated a zero. Pure capsaicin is also available and is hydrophilic (attracted to water), colorless, odorless, almost solid at room temperature, and measures 16,000,000 Scoville units. To compare, a jalapeño pepper is anywhere from 2,500 - 8,000 units. Another way to measure a pepper’s capsaicin level is a process called High Performance Chromatography or HPLC; this is more scientific and applies a mathematical formula to rate chilies on their ability to create a feeling of heat. Instead of using Scoville Units, it uses ASTA Pungency Units. To transfer these units to Scoville, the numbers are simply multiplied by fifteen. After using this system, it has been concluded that chilies are actually 20-40% lower in heat, or capsaicin, than determined in the Scoville system.
Capsaicin is not an actual taste, but a reaction in
the nervous system attaching itself to pain receptors in the mouth. Once these receptors are agitated they send signals to the brain that there is something hot which results in a burning sensation. This experience escalates and increases the person’s heart rate which causes the release of endorphins. Endorphins operate as neurotransmitters produced by the pituitary gland
and hypothalamus that give off a feeling of overall well-being or analgesia.
There are many different uses for a chili pepper depending on its traits such as heat, color, skin, and more. Some chilies, such as poblanos have tough outer skins and as a result are often roasted or grilled, which
helps the outer layer to peel off easily. Poblanos can also be dried and are then called “anchos”, jalapeños that are smoke dried are then called “chipotles,” which are becoming increasingly popular in today’s culinary scene. Chili leaves are utilized in many cultures and can be used as cooking greens, kimchi or for other uses, but are not nearly as hot as the fruit itself. Peppers can be stuffed, used for hot sauces, flavoring, colorful additions, seasonings and even non-weapons such as pepper spray. They have been used in Japanese rituals involving warriors who would consume peppers as an exercise of mental strength often right before battle. This would give them great confidence in having conquered physical pain with mental strength before stepping onto the field. In Africa and South Asia, peppers are added to the boundaries of their croplands; the mere smell of the chilies in the air has been proven to repel elephants because of their sensitive olfactory systems. Peppers are even added to bird feed so that vermin will not ravage it because birds over time have developed an increased tolerance to capsaicin.
Chilies come in a wide variety of genetic traits. They are integrated throughout history as a wonderfully versatile ingredient that has been used in rituals, protective measures, seasonings and weapons. Peppers are incredibly useful and are not to be forgotten. Consider these delicious and exciting fruits as they are indispensable in the culinary world.*Source: www.eatmorechiles.com/Scoville_Heat.html
Photo By: survivalfarm.com
FOOD & BEVERAGE 9September 30, 2011
BEvEragE
The Roman CatholicChapel of Our lady of the Way
Madonna della strada
+HOLY MASS
Sundays 1:00PM, Wednesdays Noon (This Mass is celebrated
in the extraordinary form)Holy Days Noon
Autumn is lurking around the corner. If you want to enjoy the crisp autumn air and appreciate the abundant fruits that Mother Nature has granted us with, “Harvest Festival” is the place to be. Celebrate the first day of October at the 8th Annual Harvest Fest at Blue Hill, Stone Barns from 10am to 3pm.
There will be live music featuring Dan Zanes & Friends and Spuyten Duyvil to get you in the mood for some delicious organic foods sold by twenty-one different vendors:
* Balthazar Bakery: Pastries, breads, tarts and cookies.
* Bark Hot Dogs: Hot dogs and sausages. * BobbySue’s Nuts: Baked nut mixes.
* Big Picture Farm: Goat milk caramels.* Captain Lawrence Brewing Company:
Craft beer and ale.* Defiant Brewing Company
* Irving Farm Coffee: Farm roasted coffee. * Kelso of Brooklyn
* Ladle of Love: Soups, stews and mac ‘n cheese. * Luke’s Lobster: Lobster rolls.
* Mast Brothers Chocolate: Gourmet chocolate bars.* Mile End Deli: Smoked meat sandwiches.
* Rick’s Picks: Pickled veggies. * Red Barn Bakery:
Cookies, pies and savory tarts. * Red Jacket Orchards:
Fresh fruit, hot and cold cider.* Saxelby Cheesemongers:
Assorted cheeses and grilled cheese sandwiches.
* Skinny Pines: Seasonal pizzas and wood fired s’mores.
* Stone Barns/Blue Hill at Stone Barns: Pork sandwiches.
* Van Leeuwen Ice Cream: Ice cream with homemade toppings.
* Whole Foods Market* Organic Valley: New York fresh milk.
* Stone Barns Center: Produce and pastured meats.
The tickets are now on sale for $35 on brownpapertickets.com, which includes all activities, workshops, demonstrations, live musical and theatrical performances and hayrides. All food is sold separately and Farm Market only accepts cash.
The farm is also recruiting volunteers to work a four hour shift for setting-up, supporting and breaking down the event. All volunteers will be allowed to enjoy the Harvest Fest for free.
For more information, contact Mara Flanagan at 914.366.6200 x 118 or visit stonebarnscenter.org.
HARVEST FESTIVAL AT BLUE HILL FARM
Photo By: dwellerswithoutdecorators.com
Photo By: stonebarnscenter.org
BY: EUNBIT CHO, AOS CULINARYAs of August 1, 2011 Italy’s well known sparkling wine Prosecco will come with a new label. The Conegliano Valdobbiadene zone of Italy was designated Italy’s 44th DOCG wine, beginning with the 2009 vintage.
Prosecco has the charm and allure that all sparkling wines do, and a somewhat unexplainable popularity among wine drinkers. While it is not produced in the highest quality way, finding a decent Prosecco is easier than finding Cava (Spain’s sparkler) and it is much cheaper than a Champagne of the same quality.
With the law change for Conegliano Valdobbiadene, lawmakers have changed the boundaries of Prosecco DOC to include more of the IGT wines. This alteration was made as a way to keep producers from illegally calling their wine Prosecco.
The Conegliano Valdobbiadene lies between two towns of the same name in the Veneto Region of Italy, which sits below the Alps on the North Eastern side of the country. The southern part of the region, known for Valpolicella and Amarone, receives warmer influences from the Mediterranean making red grapes flourish. About 30 miles North of Venice, the hills between Conegliano and Valdobbiadene are terraced with Glera grapes, which are to account for 85% of any Prosecco labeled DOCG. This area has been known for producing high quality Prosecco in Italy.
The difference between DOCG and DOC wines in Italy is somewhat significant. Wine quality is separated into four categories: Vino de Tavola or table wine, Indicazione Geografica Tipica or IGT, Denominazione di Origine Controllata or DOC, and Denominazione di Origine Controllata Garantita or DOCG. Vino de Tavola is what Italians typically drink on a daily basis. In stores in Italy, there are vats of wine you take your jug to fill up for that evenings dinner. Vino de Tavola is not exported to the US. The IGT designation was created to accommodate Super Tuscans, which could not achieve DOC status because they were not made according to the laws of the area, but were still of exceptional quality. For a wine to be labeled DOC, the grapes must be grown within a designated area, the land can only yield a certain number of tons of grapes to maintain quality, and the wine must be made in accordance with the standards set by the region, which obviously vary but include the kinds of barrels the wine must age in, how long it must age in barrels, and how long it must age in bottles before it is released for sale. To be labeled a DOCG, a wine must adhere to the DOC laws of its region and in addition be historically significant, have improved greatly over time, have helped the Italian economy, or be of exceptional quality.
For the Conegliano Valdobbiadene DOCG, the following requirements are guaranteed to anyone consuming a wine with this designation:
The terroir will be guaranteed “Superior Quality,” meaning that wines featuring this designation of Prosecco will have qualities of the terroir in the Conegliano Valdobbiadene region that have been determined a higher quality than other Proseccos from other areas.
The production zone will consist only of the hills between Conegliano and Valdobbiadene, and contains fifteen communes. By limiting the region the DOCG wine can be grown in, the exclusivity of the product is upheld.
The Grapes: DOCG Prosecco will consist of 85% Glera, and the other 15% can be made up of other grapes that have historically been grown in the region, such as Verdiso, Bianchetta, Perera and Glara Lunga. For sparkling wines, Pinot Noir and Chardonnay may also be added.
Yield: only 113.5 tons of grapes per hectare can be produced and be considered a DOCG Prosecco.
“Rive” will be featured on the DOCG labels of the sparkling varieties of Prosecco.
The subregion of Cartizze, known for making the highest quality Prosecco, can only have a maximum grape yield of twelve tons per hectare.
Prosecco Receives a Quality NodBY: DANA wEISBRODT,
BPS CULINARY, COPY EdITOR
Frank Falcinelli is the co-owner and co-chef of several award-winning establishments: Frankies Spuntino 457, Frankies Spuntino 570, Frankies Spuntino 17, Prime Meats and Prime Meats Delikat-Essen & Provisions, Cafe Pedlar, and Francis Louis Events and Catering, all located in the Brooklyn or Manhattan boroughs of New York City.
A 1986 graduate of The Culinary Institute of America, Chef Falcinelli owes his passion for cooking to his Italian grandmother. In 2003, he and co-owner and co-chef Frank Castronovo—a childhood friend and neighbor with whom he reunited by coincidence after losing touch for 18 years, decided to go into business together. They envisioned serving food like their grandmothers used to make: home-cooked, simple, and prepared with fresh, local ingredients. The pair opened Frankies Spuntino 457, the original location, in Brooklyn in 2004.
In 2006, the two Franks opened the second
Spuntino. In 2009, they launched Prime Meats, a farm-to-table restaurant created in the spirit of the inns and dining rooms found in New York City at the turn of the century. That same year, the pair opened Cafe Pedlar, an artisanal coffee shop, and founded Francis Louis Events & Catering. They traveled to Sicily to procure olive oil that met their exacting standards, which they now sell under the Frankies Extra Virgin Olive Oil label.
Chef Falcinelli brings a variety of industry experience to his ventures. After graduating from the CIA, he worked at the G City Club Hotel in Kuala Lumpur, Malaysia and later for Michelin two-star restaurants in France such as Maxim’s de Paris and Les Jardin de l’Opéra. In 1988, Chef Falcinelli returned to New York, where he worked with chefs Charlie Palmer ’79 and David Burke ’82 at the four-star River Café and later at Aureole. In the early 1990s, he ran his own restaurant, Culinary Renaissance, in Metuchen, NJ. In 1995, Chef Falcinelli was named Executive Chef at the Pine Island Grill at the Crescent Beach Club in Bayville, NY. Two years later, he became chef and part owner in the New York hot spot, Moomba, and later, its Executive Chef and partner. In March 2001, Chef Falcinelli and Moomba relocated to West Hollywood, CA. After the establishment ultimately closed, he decided to return to New York, where he worked as a culinary consultant.
Frank Falcinelli’s popular culinary ventures have been recognized by the industry and loyal customers alike. New York Magazine included Frankies Spuntino’s meatballs in its “Best of 2010” New York issue, and in 2009, Bon Appétit recognized the restaurant as having one of the best brunches. In 2010, Frankies 457 and Prime Meats both received “Bibs” from the Michelin Guide—inclusion in the prestigious guide’s list of New York’s more affordable Bib Gourmand restaurants.
Chef Falcinelli is co-author of The Frankies Kitchen Companion & Cooking Manual, which was nominated for a “2011 James Beard Foundation Award” in the American Cooking category and named one of Bon Appétit’s best cookbooks for 2010.
Pot luCkLA PAPILLOTE10
Acela Club/ Citi FieldAd HocAlineaBabbo RistoranteBabbo RistoranteBalchem CorpBar BouludBobolink Dairy and BakeyardBoca Raton Resort & ClubBoca Raton Resort & ClubBoca Raton Resort & ClubBoca Raton Resort & ClubBoca Raton Resort & ClubBottega RestaurantBottega RestaurantCafé Boulud Palm BeachCamp of the WoodsChops City Grill/BlueWater BistroColicchio & SonsDevonshire @ PGA NationalDuneEleven Madison ParkFlagStaff House RestaurantFour Seasons Hotel AtlantaFresh CompanyGarden of the GodsGeneral Greene, TheGramercy TavernHerbfarm, theHigh CottonHyatt- Lost Pines Resort & SpaISTC Trout Lake RetreatsJimmy Duffy CateringLe ChateaubriandLuque’sMcCormick & CoModern, TheMorandiNo 9 ParkOcean PrimeOld Fort PubOsteria Park AvenuePicnic Market & CaféPluckmin InnPoste Modern BrasseriePublicRalph’s on the ParkRestaurant AugustRestaurant AugustRestaurant Jean-Marie AmatRitz Carlton, NaplesRN-74 RN-74 Sagamore, TheSchloss Hotel LerbachSLS Hotel @ Beverly HillsTrap Rock Restaurant & BreweryTrellisUnion Square CaféUnion Square CaféUnion Square Café
NYILILNYNYNYNYNJFLFLFLFLFlCAALFlNYFLNYFlMANYCOGANYCONYNYWASCTXPAPAFranceCAMDNYNYMATXSCPA NYNYNJDCNYLALALAFranceFLCACANYGermany
CANJWANYNYNY
NicholasJonathanNicholas
GranitSara
LeonardoAlexander
MichaelChristopher
AndrewAmanDaniel
SvetlanaMatthew
Ung KiJames
CamilleRyan
Stephan Christopher
TylerPhilip
MadelynAlicia
JordanGarrett
SuhoAlvaro
AlexBenjamin
JacksonVincentPatrick
BenjaminVincent
Tara-LinMoonheeMatthewJennifer
AmandaFreeman
JesseGonzaloAndrew
MavisBrittany
LauraJoseph
NathanielNattikanJonathan
JuliaJoseph
AndrewTimothy
MariosJamila
MichaelBeatriz
HeatherPatricioAndrey
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Culinary Arts Group SITE NAME ST
ATE
STUDENT
Welcome Back Returning Externs
Alotta BrowniesBakery, TheBouchon BakeryChatham Bars InnFinancier PattiserieFinancier PattiserieFlourish Bakery & CaféHilton-Short HillsMichelle’s PiesPatisserie SalzburgPinehurst Resort & CCRestaurant DanielRitz Carlton, HawaiiSagamore, TheSagamore, TheSouthfield Store-Old in on the GreenWDW Hollywood Studios Production Bakery
NENYCAMANYNYILNJCTNYNCNYHINYNYMAFLNY
DanaJenniferMelissaBrighid
PiyanantYoonjiMindaKarina
PeterMeggan
ElizabethMartin
AnnaJennifer
AmandaAndrew
SarahSteven
QueenBerryFabbioPoplarGosinanondKimRebholzNovaCerretaKalkowskiHaneyYeungCainGarciaGloverAsistinFeingertsAnders
SITE NAME
STAT
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STUDENT
Baking and Pastry Group
Baking and Pastry Group #3
Culinary Arts Group #2
Culinary Arts Group #1
Kristina RogersJoon Yub Kim
Guy EshelSunmyung Lee
Carl SheaGu Ryoun Kim
Ashley FoxElizabeth Seiberlich
Travis Lewis
Matt KossarekGriffin FrankRoss CohenPeter LaPalm
Justin R. JohnsonRafiq SalimLaura AllenJohn Spratlin
Lazaro Galicia
Mariko KondoShawna Niles
Alyssa CiccotelliClaire RyanEizel Luna
Karissa WarrenAlexis Mantis
Sandra GomezReldon T. Caddy
Shawn RuhleJohn Feely
Rachel MarcucilliVirginie Goodwin
AOS Graduation Speaker
AOS Graduating Class of September 30, 2011
Alexander AlcarrazLauren GaileyTess ArntsenNikki Rizzo
Brielle OlbergMichelle MoyerStefania Braga
Robert Jayanagara
Kevin AbernethyJames C. WangTyler Burges
Sameer ChablaniMichael EganZachary HowaEvan Morgan
Anthony Russo
Frank Falcinelli ’86
11September 30, 2011 POT LUCK
W W S O N V N U Y R O X D V U H H S J Y J R C C A I I C M D M C L O U G H L I N V Y S I W E E K L E L S U D R A P U L U O F O X O Y K H I I R E I L G I T T O B V C E R S N C I A L L W Y T Q G D X A H E N P V P L S E L S J T Y D F X N J T A I T W E U T C T C L I Z E P F J N E Y E O O P I S L W N L X E J T F B P D M E A S V E V I A F V S E R F Y I B Y N G E T I S E R I I O G E L S B O L H I Z M V V L R U B R J C D I N E S Y V S I Q V S L W L D R R E K G R Y S X A H K A C S C Z D H I L C D Q N E H P C C I P S R G I S S H G E C R A R I G D O I G N Z A G V S S K S S D Z Q G Y C Q H F A C K N G Y V G B E P M B L R E M O L I N A S M E X J S O K H I E L Z T S H A P R J I R S Y Z E F K I C V O B A R R Y A Y N A O A E N N C S J N I T E C H T W G B V E D D H R I R O D N O K U Q Z F Y T W R D Q N J A B Z H O N Z T A N P U A U I V J D D G R M F I M G B O T B Q Y V R A T R K S F W X L W S N F Y R F E N R L H C I L W C T B T C T G Z H J X A K Q L Q N S M Z U K S Y K N Y K D F H T A O V R M H E Y N O Z K M H O Y I A Y Z Y D S G H U O M C N J I N B S R A O P I J C Y Q R N A F O R R E S T A F S A T O O D K H V F Y B W J R K K M S L D S N Z G H V C T I V L U Z U E W Q L K E R S X T P Y M K Q X N Q C J X R V C G L S K Q Y O X E P Z T Q M N N B A R J Y A I L F O S K S Q V B W A K N G C Z S E W T R T W R J S O H W T Y E S N A L J W E O K E S F W Y N G V G F R I N C U S O Q I Q R E P K Y Y D V N P C R T Z S S M N Y G B G V Z I S N R H E E Q E M R R Y Z B I H M I I A L H N E K B P S K M D M N F B L R A Q G H D N Q I Y T E Q T G H R D H U H F Q J O Z A A O R A Y X T W S D S F E O A N F N A X C U P Z Y H Y L L X Q W O Q M L B O S S S H P I J E B I N I K N A R F S H X G H C T K B N Y X K A N D A P Y M F O L N L N G C W L T B K M C C D W M M M H T E O E H Q M M E I V D Z T F N T C Q F L Y O Z Y T Q Q X I R O E P A B D U U W L O P U U A X X R L W A Y P I D F C E B U A V E R B E C K D X G G M L H G F J B L H N L M G W A V D O T I H T Y P H S A M O S C C A U O F V A G M P J S Y Z E H E U E X S G B U Z E J P Y N P Z O N M R F N I L R W T Q M B S P P E Y M X R X U B D L O G D M A T T E L W J H V I S L N I F A E A E V J E T R W R U N W G G C W L F F J V G N G W D D Z F T S P A M I E H R Q B R X U E Q T Q I J C I E R V A B A U U L C A L Z G O I B B C S E U Y P S K G F V Z D R A G M M I P C R P W R E W N R K R X J D L A L O A P E D R N R R S E L A G O N X H H T S I J M P I G M D I C E F P N A R R C D F M P G P C I O T O W C Z C B J A X I N R C K A R A V S G N Y W Y N V W X P N M G E C H U J A I J E S I V V E X Q H M J E L R S B N A E Y E M N V U K C E P V L R W Y X S S Q J E M S S O D X W F A S D V S K Y L W Y S O C K I E G Q X K R L N U E B H K B X V S N I K O Y V Z U M I M R B I S K A F X F K X A L W T E L X W N L R A Q F U Y W M H W G G M C A Y O C E Y Y I E E M W V G V W Z Y J M N R R D N I S E A V E L I E D I C O Y A J A J E M I U G O Z I N O J R P U F F A A V P X G P V T N I N D E G J A M M Y H N R E L T E H S E D R R P K H W J K P K A O K G A S D R J K C D G C G D G H J A D D Q I P N R C B R V E V N K N O L E D K W S R E N N A C P I W N R D H A H F M J S O A V O V N B X T Y O E N X O Y H I W E O D T O K R D S E R H E K N P B S Z G Z I G I F O F W Z R V G F D K Y D C L A
Word Search: Chefs/Instructors at The CIA (A-M)
Over the last decade or so, the gastronomical world in Mexico has been dynamically changing. Although the history of Mexican food culture in its various regions is very clear, it is incredibly hard to trace the progression and establishment of a contemporary culinary tradition. To say there is only one Mexican cuisine would be the equivalent of saying all red wine is the same. There are hundreds of Mexican cuisines formed throughout the nation as a mestizo representation of the local pre-hispanic tradition, geography and Iberian traditions established during the colony. One thing that all these cuisines do have in common, though, is that they were created through the rich cultural syncretism originated with the collision of such gastronomically opulent cultures as the Mayans, Aztecs, Spanish, Chinese, French and Austrians. All of these, among other indigenous ones, fused in various proportions to create a national cuisine that is as varied as its country’s population. However, this process has not receded. On the contrary, Mexican cuisine is not insulated from modern influence of other cuisines. This is where the debate lies: which modern influences are positive and which ones are not? I do not intend to appraise these influences, rather I would like to offer a glimpse into the two main trends that have arisen in response to them throughout Mexico and the world.The first of these trends is relying on tradition and preserving it; the second is about embracing foreign influences to heighten traditional food.
In terms of preservation of tradition, there has been a strong push by national and foreign markets alike to strive to rescue and safeguard the culinary traditions as they were conceived decades, if not centuries, ago. One of the biggest milestones for this movement was the honor bestowed by the UN upon our national cuisine as an “Intangible Cultural Heritage of Mankind.” Although this is not the first
time a Mexican tradition has been endowed with this prestige -- among others, “The Day of the Dead” was named a heritage in 2008-- it is certainly the most important. The cuisine of the country as a whole shares a spot on this list with only its French counterpart. For the skeptics of the influence of globalization on our food traditions, this provides a much needed breath of encouragement to continue preserving traditions. Among these ardent protectors of food culture is Diana Kennedy, who just wrote a four-hundred and fifty page full format book dedicated just to the cuisines of Oaxaca. It took her “over fourteen years of research and many tire changes” to find as much as she physically could about indigenous cuisines. One of the cooks featured in the book, and also an ardent promoter of tradition is Abigail Mendoza, a fantastic cook who resides in the town of Teotitlan del Valle, Oaxaca. She is one of seven sisters of Zapotec descent who cook traditional indigenous recipes, that were passed on to them through generations, in a beautiful restaurant in this town with population of 4,000 people. For example, when you order the endemic Sopa de Chepiles con Flor de Calabaza y Elotes Tiernos (wild greens, squash blossoms and young corn soup), it is prepared fresh a couple of feet from the table in the beautiful barroque open kitchen; they actually grind the fresh soaked corn on the Metate, or hand stone mill. Besides being the cover picture for the first issue ever of Saveur Magazine and publishing a book about her life, Abigail Mendoza and her sisters have been guest speakers at innumerable conferences and schools, including the CIA in both Greystone and San Antonio. This November, the Mendozas will be heading to Spain to present at the annual renowned “San Sebastian Gastronomika,” a conference headed by Spanish chefs like Martin Berasategui, Juan Mari Arzak, and Adoni Luis Aduriz, of Mugaritz. Mexico,
along with Brazil and Peru, is a guest country at this edition. Abigail will be joined by Mexican chefs like Carmen Titita Ramirez, founder of a traditional Mexican restaurant concept called “El Bajio,” and Enrique Olvera ‘99, chef and owner of Pujol Restaurant in Mexico City.
Enrique Olvera has been the key player in the second trend, the exploration of a “new” Mexican Cuisine, one which takes traditional recipes, dishes, and ingredients and converts them into a Modernist dining experience. Chef Olvera started Pujol in 2001 , a small location cooking a modern international menu in a fine dining setting. However, he soon found that there was a certain Mexican flare to it and that, sometimes unintentionally, some Mexican dishes were the most popular on the menu. At the same time he went through a discovery process of new techniques, following the steps of the great Ferran Adria and applying them to his knowledge of Mexican food. He soon gained popularity in Mexico City and, shortly after, internationally. Pujol quickly climbed up among the best in the world to earn position number forty-nine on The San Pellegrino list of “The Best Fifty Restaurants in the World.” Chef Olvera explains that in order to have what he does in his sanctuary, there needs to be a full understanding of the roots of that dish. “Each dish created in the contemporary kitchens has to be a snapshot of the personal, cultural, and social context from which it originated,” Chef says in an interview with writer Eduardo Plascencia.
In conclusion, there is an agreement of the importance of Mexican national cuisines and the need for their preservation. Where the trends differ is in the methodology that is being adopted to meet this goal. Both equally honorable and arguably equally effective. What is true, however, is that one could not exist without the other.
AINSWORTHAVERBECK
BARNESBARRY
BOTTIGLIERIBRASHBRIGGSCANNER
CARLSONCHALMERSCHANDOCHENGCLARK
COPPEDGECOYACCRISPO
DEPAOLADESHETLER
DEVRIESDIPERRIDRESSENEGLINKSI
EICHELBERGEREISENHAUER
ELIAFORRESTFRANKINI
GABYGOLD
JOHNSONJONESKIEF
KOLAKOWSKIKOLPAN
KOWALKSILEBLANC
LEVYLIVINGSTONMARALDO
MATTELMCCUE
MCLOUGHLINMIGOYAMILLER
BY: ERIC JENKINS, BPS CULINARY
Mexican Cuisine: Rescuing Tradition or Striding Into Modernism?BY: GONZALO GOUT, BPS CULINARY
K is for...An Exploration of Random Culinary Trends, Facts, Ingredients, and Information.
THE ALPHABET OF FLAVOR
BY: GONzALO GOUT, BPS CULINARY
Kaasdoop
Hailing from the Dutch and meaning literally “cheese dip”, it is actually a fondue made with Gouda cheese, milk and brandy.It can be typically served over Rye Bread toast or boiled potatoes. It is consumed like a
traditional fondue with darker bread cubes.
These young leaves of the prickly ash tree have a fresh, subtle mint flavor and a tender texture. They’re occasionally available fresh in Japanese markets during the spring. Kinome is used as a garnish for many Japanese dishes. Though watercress or mint can be used as a substitute for color, nothing can duplicate the
flavor of kinome.
Kasseri
This Greek cheese is made from sheep’s or goat’s milk. Kasseri is somewhat similar to mild cheddar. Best as a table cheese, it can also be used in omelets, sandwiches. Also, Kasseri can be fried or roasted. In Greece, it is one of the traditional cheeses used in Saganaki, a pan
roasted piece of cheese with flavorings.
Kedgeree
Originally kitchiri (a spiced East Indian dish of rice, lentils and onions), this dish was adopted by the British in the 18th century. They added flaked smoked fish, hard-cooked eggs and a rich cream sauce. Kedgeree is now a popular English breakfast
item.
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Photo By: pescetarians.lefora.com
Photo By: kyotouzuki.blogspot.com
Photo By: kyotouzuki.blogspot.com
Photo By: iibc.com
Please remember that October 17th is a Special Project Day for Monday through Friday classes.
All Special Project Days are considered a regular class day, therefore all students must be in full dress code to receive a
meal in Farquharson Hall. Each student is entitled to two meal
swipes.K16/Farquhason Hall
Continental Breakfast 700am-9:00am
Lunch 11:00am-1:00pmDinner 4:00pm-6:00pm
All equivalency swipes and upgraded meal plans will be
honored in the Courtside Café.
Congratulations to this “Photo of the Block” winner, Josh Venne! Next issue’s theme will be “Food”. Submit your photos to culinaryphotoclub@
gmail.com to enter for a chance to win a $25 gift certificate to the CIA bookstore by October
5th! Happy shooting!
A Bit of Inspiration...PRESS RELEASE, DOCUMENTED BY:
LUCIANA BIANCHI(For more information, log-on to:
http://www.theworlds50best.com/lima-declaration-open-letter-to-the-chefs-of-tomorrow/8940)
Below is a segment regarding the Lima Declaration that was signed by influential chefs on September 10th, 2011. It is described as an “open letter to chefs
of tomorrow”. The document reads the following:
“At a time when society is rapidly changing, our profession must actively respond to new challenges.
The culinary profession of today offers a wide variety of opportunities and trajectories. We chefs remain united by a passion for cooking and share the belief that our work is also a way of life.
For us, cooking offers a world of possibilities, allowing us to freely express ourselves, pursue our interests, and fulfil our dreams.
Indeed, we believe that cooking is not only a response to the basic human need of feeding ourselves; it is also more than the search for happiness. Cooking is a powerful, transformative tool that, through the joint effort of co-producers—whether we be chefs, producers or consumers — can change the way the world nourishes itself.
We dream of a future in which the chef is socially engaged, conscious of and responsible for his or her contribution to a fair and sustainable society.
As members of the International Advisory Board of the Basque Culinary Center, with a broad range of experiences, we keep dreaming about and reflecting upon the challenges to our profession. It is our hope that these reflections will serve as a reference and inspiration for the young people who will become tomorrow’s chefs.
To all of you, we direct this reflection, entitled ‘An Open Letter to the Chefs of Tomorrow’ and signed in Lima on September 10, 2011.”
-Ferran Adriá, Yukkio Hattori, Massimo Bottura, Michel Bras, René Redzepi, Gastón Acurio,
Alex Atala and Dan Barber.
Kinome
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