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Volume 36, No.01

January 23, 2015

Pangea: A World of Flavor Unleashed

By: Connor White, AOS Culinary and Editor in Chief For a few months now there has been such a buzz about this new restaurant opening up here at The Culinary Institute of America. Earlier this month, Pangea opened its doors to the CIA community. Before opening their doors, La Papillote was invited in to speak with one of Pangea’s creators and Head Chef, Chef Martin Matysik. As one of the main originators of this pop-up restaurant, he welcomed us into his restaurant and kitchen to show us what Pangea was all about. When I first stepped into the restaurant location, I couldn’t believe my eyes. In just a matter of a month or so, the CIA maintenance crew had managed to transform the East Wing Dining Room into a contemporary dining space. Their hard work throughout the winter break had paid off, leaving us with a completely polished dining room. Walls were hung with gastronomic art from around the world, again reflecting the overall concept of this globally inspired restaurant. Wooden tables were left exposed, and servers were dressed down without ties or vests, making for a much more casual atmosphere. The speakers played music by artists such as Jack White, Rihanna, and even Eminem. Overall the environment reflected the emerging concept of casual fine dining. Pangea takes inspiration from cities such as Brooklyn, Chicago, and San Francisco with their new-age approach

Roasted celery root with thyme and a lemon honey glaze

The CE Building’s Banquet hall has been tranformed into Pangea. Photos courtesy of Joe Ferrigno to cuisine. The environment was approachable, a bit provocative, and truthfully just exuded a cool and fresh vibe. Back when Bocuse replaced The Escoffier Room, The Culinary Institute of America was making a clear statement as to what is happening in the industry. Classical French Cuisine is beginning to be replaced by its modernized counterpart found at Bocuse. Again, CIA is sending a message with Pangea. People are looking for food that excites them with bold flavors and a bit of flare. Pangea delivers that and more with their five-course, ten-dish tasting menu. Each course is served with one dish for each diner and then one dish for the table to share. This interaction is something that helps further promote a sort of playfulness or communalism between the guests. Pangea’s cuisine is driven by dishes, techniques, and ingredients found in countries across the globe. However, a large theme of this restaurant is to promote a more sustainable dining movement. Chef Matysik says, “ This

is the food that we should be eating today and will have to be eating five to ten years from now.” While not completely vegetarian, you will find that the menu is plant forward. Meat portions are around one to two ounces and are used as a flavoring agent as opposed to a major source of nutrition. Students who work in Pangea will be discussing topics such as sustainability, organic, and free-range meat products. More than ever before CIA is educating their students on educated eating. Students in their fifth semester of the AOS program are able to select Pangea as their casual service/kitchen restaurant requirement. With this restaurant, the school is making quite the statement as to what the future of food will be. For those interested in dining at Pangea, reservations are welcome. At a low cost of under $40 per person, this tasting menu is a steal. For tickets to Pangea, please visit www.ciarestaurantgroup.com/pangea. However, act fast because this pop-up may only be around for so long.

The standard Pangea tasting menu- vegetarian tasting menu is also available

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“To Cook or Not to Cook - That is the Question”

“The City of Water and Lights”

P 4-5

CENTER SPREAD

P 6-7

“Less Nonsense, More Nutrients”

“All in Good Taste”

BACK PAGE

P 8-9

P 12

“Pepsi’s Game Day Grub Match”


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LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

From the Editor’s Desk: A Look Back

January 23, 2015

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Connor White LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS

MADDY MORRISON SERA PARK SARAH LUBITZ ANDREW VINEGAR CRYSTAL TAN DEVIN FU

DEJA BURROWS KATIE FENTON TRICIA MANZANERO AMY ZARICHNAK JOE FERRIGNO

COMPACT

La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.

FOOD REVIEW POLICY

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

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: Connor White, Editor-In-Chief at lapapillote.culinary@gmail.com.

LETTERS POLICY

Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.

NOTICE OF NON-DISCRIMINATION

The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender

The New Year’s arrival brings 2014 to a close. With each year’s end, I always like to take a moment to reflect on the ups and downs of my year. This previous year has been filled with adventure, hardships, memories, lessons, loved ones, and of course, some of the most incredible food that I’ve been lucky enough to experience. This time last year, I was beginning my second semester of school at The Culinary Institute of America. I was just starting to understand my capabilities as a cook, with my skills ever evolving. I cruised through Modern Banquets, fought my way through À la Carte, conquered my second term practical, and finished off my first year at CIA with the K16/Breakfast classes. I couldn’t believe that my first year had already come to a close. Had I really made it to externship? Was I ready to go out into the industry and begin my externship alone in Chicago? Soon enough, time would tell. By the end of March, I packed the last of my suitcases and prepared for my flight off to Chicago where I would be staying for twenty weeks. My externship had set me up with housing in a high-rise apartment in the heart of the city, where I would be living truly alone for the first time ever. To me, that was one of the biggest draws about going on externship, the chance to go out on my own and prove myself. Any successes would be my own. Any failures would be my own. I yearned for a chance to prove myself as both a responsible nineteen year old as well as a strong representative of the school that had set me up with such an incredible externship opportunity. As I began my journey, I knew in my heart that this opportunity was going to change me as a cook, as a student, and as a person. Ready for something new, I dove right in! My externship was a research and development/test kitchen position, a facet of the culinary industry that had peaked my interest for years. Working as an extern gave me the hands on expe-

rience that any young professional needs. I was able to use the skills that I had developed during my year at CIA and apply it to my job as an extern. Working in a slightly alternative culinary environment provided me with an experience that enhanced my education while offering me a different perspective of the industry as a whole. No longer were my sights confined to the restaurant kitchens. During my time living in Chicago, I was exposed to fine dining in a way that I hadn’t yet been able to. Being that Chicago is one of the greatest food cities in the United States, I found myself constantly surrounded by cuisine. Whether it was as simple as a slice of Chicago’s finest deep dish, or one or the cities many acclaimed restaurants, I was in a food heaven like no other. There, I was able to dine at groundbreaking restaurants, racking up a total of nine Michelin Stars throughout my year. These meals provided inspiration to me in a time where I needed it most. Experiencing food at its pinnacle is something that redefines the capabilities of cuisine. When my externship came to a close, I bid farewell to a city that had taught me so much and to a job that had opened my eyes to an industry that was ever expanding. However, knowing that I was returning to a school with so much yet to teach me was something that I could hardly wait to experience. When I returned to school, I began with a new job for La Papillote as Editor-in-Chief. With one year under my belt as a writer for the newspaper, it was my turn to use this position to reach out to the CIA community who had already done so much for me. My first semester back from externship was full of excitement. Between my new job, being reunited with my classmates, and a whole semester’s worth of captivating classes, I was fully prepared to hit the ground running. It was my duty to take control of my own education. To do so, I had to invest my time and efforts to taking in every bit of knowledge that the school had to teach me. It was a challenge that I couldn’t be any more ready to conquer. However, I must admit that not every bit of my year was easy. At many points throughout my year, I found myself struggling to keep up with hefty work loads, the stresses of living alone in an unfamiliar city, and of course the utter exhaustion that us CIA students know all too well. However, perseverance is a wonderful thing and in the end I was able to make it through 2014. In the midst of life’s challenges, I made it through to the other side an improved student, cook, and human being. In the blink of an eye, 2014 has come and gone, a year so full of change and growth. I give great thanks to all of those who have shared this incredible journey with me. All I can hope is that this year of self-progression continues into 2015. Happy New Year to you all, and may your 2015 bring you one step closer to being a better you.

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Jauary 23, 2015

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To Cook or Not to Cook - That is the Question

By: Maddy Morrison, AOS Culinary

Some are born in the spotlight, and some wander themselves into it. A small group of people had a dream: to find those who have an interest in theatre. When they finally decided to open their idea to the campus, it was accepted and loved by more people than they had thought possible. The Theatre Guild is a society that exists on the CIA campus and is lead by James Bickmore-Hutt, Jason Sedgewick, Christine Albain, Ja’ Toria Harper, and Melissa Schmidt, and together they have decided to lead the thespians of the campus and undergo the process of having a live production. I had the opportunity to sit down and talk with James and Christine and, after speaking with them, I realized that the Theatre Guild was a project that had a lot more thought put into it than seemingly so. James discussed how he had a strong desire to start a theatre club of sorts when he had first started at the CIA in 2013, but due to complications of the associate’s program, it had only started on paper. Jason had a theatre club of sorts, but with the collaboration of James, Jason and Christine and several other passionate individuals, the Theatre Guild was finally able to take a start toward

the end of 2014. It was evident among the population at the CIA that a theatre society would raise some excitement among the student body. After the first interest meeting, the sign up sheet was filled with more names than lines available; it was clear that their dream was able to become a reality sooner than any of them had thought. Now, during a production, there are the main characters who perform with the utmost sincerity, but there are also dancers who compliment their every move. There are musicians who add affect to each step and word spoken. There are the make-up artists who display the true nature of a character, and there is the tech team that handles all the lighting so that the audience can see what is going on, and all the monitors and microphones so that the main character can be heard. The Theatre Guild is nothing like an ordinary extracurricular. In most clubs, there is one common interest and the people bond and friendships are made over a particular subject. Overall in theatre, there are separate aspects to which each are distinctly different. Those who have the talent to sing and dance may not have the same talent as to turn on all the microphones and properly sound check them all, and those who have the talent of making the different scenery on stage may not have the same talent as the musicians. So, there are several different interests in one club, making it more of

By: Sera Park, AOS Baking My first impression of Two Leaves and A Bud was pure. From their tea package to their philosophy, they really care about nature. On the special project of December 8th, 2014, here on campus, this company presented their tea products. The eight different teas had neutral colors which represented each tea such as mauve of Jasmine, Burgundy of Assam, gray blue of Earl Grey, mustard of Chamomile, green of Peppermint, blue of Alpine Berry, light sage of Tamayokucha, and cranberry of Mtn. High Chai. In addition, the blend of the colors was toning my busy brain down and was attractive enough to catch the eye. The packaging of the tea was very special and indicated the quality of the tea. In order to infuse the potential flavor of the tea thoroughly, the sachets were in pyramid-shape. It helped to expand the leaves more and to give more room for hydration of the tea leaves. The tea sachets

were made of a cornstarch-based nylon, meaning that it is biodegradable. The sachets were wrapped in biodegradable sleeves, and they maintained the freshness. Two Leaves and a Bud appealed to customers’ purchasing needs with those details in the design. Moreover, the tea delivered properly the characteristics of the tea components. After the infusion, I took a sip and the pure nature came into my mouth. I could feel the rich flavor of each tea and could tell the difference among all of them. Because of today’s industrialized world, lives are more disconnected from nature as time goes by, and it is a blessing to have the flavor direct from nature and to enjoy the purity. However, the most impressive part is that Two Leaves and a Bud have pursued their values and they realize it. “To organic” is one principle of respecting life that considers the environment as a living organism. “To small farmers” refers simply to humanity. “To education” is an effort to realize their values directly with their customers.

a society than a club. The eighty-three members of the theatre guild are all talented in their each respective ways, but together they make up the entirety of guild. When speaking with the two board members, I asked them who their intended audience was, and if they eventually wanted to reach the public. They both chuckled a bit, but then elaborated that they intend to stay within the CIA and its faculty and students. However, we all know there is that one proud parent, or fifty proud parents who have to support their student in the Theatre Guild. Therefore, any and all shows put on by the society would really close the gap between parents and students, correlating with events held on campus. James and Christine really explained that there would more than likely be food presented at these productions, and the whole experience is very real world applicable for those who are interested in owning or running a dinner theatre. The Theatre Guild is more than a society of thespians, it is an environment that inspires the chefs of tomorrow, to not let go of their dreams, and truly show that it all can come together. The Theatre Guild meets the second Tuesday of each Block at 8:15 pm in Renaissance Lounge, and they are actively discussing the performance of Spring Awakening, and are always open to all helpful hands, regardless of interest.

Two Leaves and a Bud: Pure Flavor of the Organic Tea

photo courtesy of seedsofwellnessllc.com

There are not many other companies certified in USDA Organic, Non GMO, Kosher, and Gluten Free. I applaud Two Leaves and a Bud for fulfilling their values of respecting life and humanity and presenting nature and happiness to consumer.

Gluttony Never Tasted So Good...

By: Devin Fu, AOS Culinary


LA PAPILLOTE

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Kicking Off the New Year: Top 5- This Weekend and Beyond

By: Tricia Manzanero, AOS Culinary Those New Year’s “get fit” resolutions may just have to wait. With this frigid weather, we could all use some extra insulation. Fortunately, this season also brings a bunch of tempting, foodcentric festivities to help you in your efforts. You’ll find our five favorites below. Feel free to heartily indulge without fear of being a glutton. After all, you’re simply protecting yourself from the elements!

#1 Wingbowl 8 – January 24

Have a hankering for glory and great chicken wings? Wingbowl 8 at the Ramada Conference Center in Fishkill offers just what you crave. The week before Super Bowl Sunday, watch as sixteen to twenty of the Hudson Valley’s top wing makers go head-to-head, all vying to be the “King of the Wings.” Then, cheer on the carnivorous competitors of the King of the Wings Eating Competition as they stuff their faces toward victory. General admission tickets ($25) get you one wing per flavor at each vendor table plus access to all entertainment that day. VIP tickets ($45) offer two winger flavors at each team’s table, all the beer you can drink, access to the VIP lounge and admission to the evening’s entertainment. It will be a night of fantastic food, live music, games, prizes and more from 4:30-9:30 p.m. All you need to bring is a good appetite! www. hvwingbowl.com

#2 Beer, Bourbon, & BBQ–Jan 24

No need to splurge on a plane ticket down south. Simply head to New York City on Jan 24 for the Big Apple’s own down-home, Southern-fried good time. The beer, bourbon, barbecue, bacon, and bluegrass are all brought to you for this day of tastings, live entertainment, eats and more. Admission includes a

sampling glass so you can sip all the beer and bourbon you care to taste. Guests will also enjoy free seminars at the Tasting Theater with pitmasters, distillers, and brewers from the Deep South. They can also peruse BBQ accessories, partake in a bacon-eating contest, or check out the all-new Shrine of Swine. Must be 21 and over to attend. For tickets and more details visit www.beerandbourbon.com.

#3 Cochon 555 – January 25

Pork lovers will find their paradise at New York City’s Andaz 5th Avenue on Jan 25. The numbers: 5 chefs, 5 pigs, 5 winemakers. The goal: one unforgettable culinary contest to promote sustainable farming of heritage pigs. The kickoff event for this traveling culinary competition brings together notable chefs, talented butchers, spirited bartenders, skilled winemakers, brewers, distillers and pastry artisans, to craft an incredible feast in celebration of responsible family farming. Competing chefs include Mike Santoro (Andaz 5th Avenue), Francis Derby (The Cannibal), Andy Yang and Pichet Ong (Sachi), Hooni Kim (Danji) and Anthony Sasso (Casa Mono). Among the panel of esteemed judges will be the CIA’s own Chef Thomas Schneller. Guests can expect tempting “pop-up” offerings like a Wines of Rioja Tapas Bar, a “Welcome Punch Reception” by Buffalo Trace, an Artisan Cheese Shop featuring Creminelli Fine Meats and Formaggio Kitchen, and a TarTare Bar by Creekstone Farms and Del Posto’s Chef Mark Ladner. The Pop Up Butcher Shop sponsored by Williams-Sonoma also returns, where The Breslin’s Chef Erika Nakaumra will helm a live butchering demo. This will be a swine-centered feast for the ages, so be sure to buy your tickets today. General admission $125, VIP Admission $200. www.cochon555.com

#4 Gilded Age Tea & Talk at Staatsburgh

State Historic Site – January 25 Are you a beast in the kitchen but a “bull in a china shop” at the dinner table? Then save your spot at the extravagantly elegant estate at the Staatsburgh State Historic Site on January 25. You’ll sip delightful tea and decadent refreshments in the servants’ dining hall while immersing yourself in all aspects of Gilded Age dinner etiquette. Entertaining in this era had a strong focus on mealtime, and you’ll learn everything from the right way to use a napkin to step-by-step advice on how to survive an eightcourse meal. Reservations are required and admission is $30 per person. For more details, check out the Events page at www.nysparks. com/events.

#5 13th Annual Modfest at Vassar College –

January 28 to February 14 Art enthusiasts can get their fix at Vassar College’s 13th Annual Modfest, a series of free performances and programs in dance, drama, visual art, literature, film, poetry, and music. This year’s theme highlights the 150th anniversary of Alice in Wonderland’s publication. Some whimsical events that await include: “Alice in Our Times: Fantasy, Surrealism and Nonsense” concert (Jan 31); ChoralFest (Feb 5) featuring music inspired by Alice in Wonderland and the Vassar College Women’s Chorus, College Choir and Cappella Festival Treble Choir; a Valentine’s Day Jazz Concert (Feb 14) and more. Even the Mad Hatter himself would call you crazy to miss this lineup. Visit arts.vassar.edu for more details.


January 23, 2015

ON CAMPUS

5

In the Industry: An Interview with Simon Majumdar

By: Sarah Lubitz, AOS Culinary

If you watch Food Network regularly, you have seen Simon Majumdar. He is the wonderfully British, handsomely bald man that has become known for his intensity. He acts as a judge on many shows such as “Iron Chef America,” “The Next Iron Chef,” and “Cutthroat Kitchen.” Before he became a staple on our televisions, Simon Majumdar was in the publishing business. His background as a writer led to pen two books, Eat My Globe and Eating for Britain. With his new book due to be published in March, I sought Simon out to talk to him about his book, his experiences with food, and his advice to young writers. The man that I had the pleasure of interviewing was far away from the person people believe him to be. His accessible and accommodating personality delighted me. The following are segments of my interview with this extraordinarily hospitable writer. Sarah: Tell me more about your new book, Fed, White, and Blue. Simon: Sure! Well, in a way, the new book is very much the culmination of a trilogy, although I never thought of it that way until, you know, I got to this point. My first book came out in 2009, and that was a book that came about because of a personal crisis. I was a book publisher for many years and, before that, bizarrely enough, I was studying theology at university. That’s one of the reasons I didn’t go to culinary school – I studied theology with the intention of becoming a priest, which never happened, obviously. But, I had a breakdown in 2006 – a pretty serious one – that had been caused by a number of things – all sorts of different pressures of running companies and my mother died a year or so before that – so, all sorts of horrible things. As a result of this breakdown, I decided to quit my job and go around the world to eat. I spent my life saving with no thought – I had no idea what was going to happen at the end of it. I just literally set off and quit my job and they were very kind to me. And, a few months later, I was standing on Bondi Beach in Australia at the beginning of a journey that took me to thirty-one countries in a year. On that journey, I ended up making whiskey in Scotland, riding the Trans-Siberian express, picking grapes in South Africa, it was quite an experience.

Sarah: I bet that put your life into perspective. Simon: It really did. And, I had no idea what would happen, but it turned out to be the beginning of this rather unlikely, but remarkable adventure that I’m currently on. I met my wife on that journey, and we married, and when Eat My Globe came out, we were on a book tour in the US, and that’s when my now manager heard my on the radio talking about it, and he’s in LA, so we ended up meeting, and I had a few meetings while I was over here, and the next thing I know, I’m on honeymoon getting a phone call telling me they want me to be on Food Network on The Next Iron Chef. I’d done a few bits and pieces of TV in the UK because I had one of the very early food blogs – there weren’t many around in those days. So, I ended up doing The Next Iron Chef, and that’s when Eat My Globe came out, and the book did quite well. The next book, Eating for Britain, was, very much as the name suggests, set in the UK, and that was me trying to find out more about the history of the origins of some of the classic dishes in Britain, like fish and chips and our passion for tea. So, I drove around the country for a year. And, this new book really completes that because now I’m an American citizen, and I wanted to find out what that meant. The only way I knew was because of my obsession with food, which is something I’ve had throughout my entire life, and I decided to let America invite me to come and share its food experiences, and that’s what they did. So, for the last year or so – my journey finished about a year ago and I’ve been writing the book – I traveled everywhere. I caught salmon in Alaska, I went off the lobster boats in Maine, I worked at a food bank in a Texicana, I cooked in a Filipino kitchen in Los Angeles, I cooked for the Richard Petty crew down at Daytona 500, I hosted a kosher barbeque festival in Kansas. I went on these amazing adventures, and the hardest thing was to cut it down to the twenty-two chapters.

we called it “Give Us a Bed, I’ll Cook You Dinner.” So, we went to random people’s houses and they invited us in, we didn’t know them at all, and we ended up cooking meals for them and spending the night. We met up with all sorts of fascinating people that, otherwise, I would never get to meet. And, I guess it was fun for them because a lot of people have obviously seen the Food Network, and so it was interesting. And, also, it was nice for me to show people that – [Laughing] a lot people don’t realize that I can actually cook because they just see me judging.

photo courtesy of Sarah Lubitz

Sarah: I would imagine. Simon: Yeah, it was incredible. People were very, very generous. The nice thing is that, although I didn’t do fifty states in this one journey, it did mean that I was able to complete my journey to all fifty states in the United States, which I think very few people have done. Sarah: I don’t even think people from here have really done that, so you’ve got one up on all of us! Simon: No, you’re right. Alaska was my last state to visit, and also perhaps the most beautiful I’ve visited, so that was appropriate. So, I ended up doing some incredible things, the book comes out late March of next year, and I’m going to be doing another tour to follow it around, and revisit some of the people I’ve met – many of whom – here’s the wonderful thing about this journey and what I do – the way I look at food is not just about the gluttony of it, or the taste of food, but it’s about the connections you can make with people through food. Now, these friends all over the country have become friends and some of them as close as family. I’m invited back every year now to host the kosher barbeque festival in Kansas City, and I’ve become an honorary member of a Jewish kosher barbeque group, and I go host it. That’s a very unlikely thing, but they’re just the most wonderful people. I’m friends with the people in Texicana, and I’m friends with the line cooks in this kitchen in Los Angeles. They’re all my friends, and I find that really remarkable, and I think only food can do that.

Sarah: I interviewed a representative from Share Our Strength that I met at the New York Wine and Food Festival, and it was one of the things I was telling him about. The thing that’s great about these events is that they bring so many people together and it’s all because of food. Simon: It is, and I don’t think anything else can do that, perhaps music, but here’s the thing: we live in a country that, whatever your politics, people are very divided in the United States in so many ways, whether it’s religion or their politics. I would say that Americans find lots of ways to argue with each other. But, one of the beauties of food is, once you’re sitting down with someone and sharing food…I always say it’s very hard to have an argument with someone when you’ve got a mouth full of ribs. Sarah: That’s definitely true. Simon: And, you know, I think that all of our decisions about the way life moves forward should be decided over great meals, I think we’d all be a lot happier. So, that’s when the new book comes out. I’m very excited about it. I’m planning my own very personal book tour. Rather than do the rather sterile traditional book tour where people turn up at a bookstore, and sit in a corner, and hope that some members of the public come along. What I’m going to do – I did a trip earlier this year with my wife and we drove around to ten states, and

Sarah: Yeah, that’s true! Simon: It’s one of those things – I never went to culinary school because, as I mentioned, my calling at the time was theology – I cook at a very decent level, and I love cooking and I travel all over the world to find out about that. So, it was quite nice to be able to share those meals, those dishes that mean a lot to me with people around the country, and that’s what I’m going to do with the book tour. We’re kind of going to ask people to organize book events, and those don’t have to be huge ones, they could be twenty people and their book club, or in a bar or in a home – wherever they want to go. And, we’ll come in and cook some food, we’ll read from the book, we’ll talk about, you know, food and, hopefully, they’ll find my wife and myself a floor to sleep on. Sarah: I feel like that would be a much better way to approach a book tour than the traditional way. It would just be more personal. I would probably enjoy that as a reader more than someone just sitting there and waving, signing a book, and then leaving. Simon: I want it to be personal experiences. I genuinely love this country and the people in it. It’s a quirky, eccentric, brilliant country and, I may disagree with some people politically or I may have different opinions and everything, but that’s the beauty of a democracy. But, I just love the opportunity to share with them. We’re also going to go to places that also don’t often get the chance to do these kinds of things. Because, you know, when people organize these tours, they tend to go to the big cities. Sarah: I can sympathize with that. Not a lot of people go to Mobile. Simon: Well, I was going to put Mobile on the list. I love that part of the world, the whole Gulf area. For example, there’s a chapter of the book about my time in the Gulf and the Delta down in Mississippi talking about seafood.

photo courtesy of texarkanagazette.com

For Part Two of our interview with Simon Majumdar, check out the next issue of La Papillote


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LA PAPILLOTE

CENTER SPREAD

Chocolate’s Valentine

By: Katie Fenton, BPS Culinary With Valentine’s Day sneaking up on that 2015 calendar, chocolate is on more shelves than we can count. I don’t know about you, but I’m not upset about it. Over the years, chocolate has evolved into more than just a luxury, but a common demand worldwide: from candy, to desserts, to drinks, and even cosmetology. But with this increasing demand (especially during the winter months), the cocoa industry is having trouble keeping up. Let’s start from the beginning: the root of this global issue. Before we can even think about tasting it, the plants have to be able to develop as healthy pieces of agriculture. They have to have the stamina to take not only the heat, but

photo courtesy of Katie Fenton also the pests and diseases in order to stay in the kitchens. The growing process typically begins right around the equator in Central and South America, where it is warm. Here, the newest born plants have struggled to overcome battling the pests and diseases that nest within this climate. Jonathon Webb, a BBC News science reporter says, “Demand for chocolate is increasing faster than the global supply of cocoa, of which an estimated 30% is lost to pests and disease each year.” That’s a lot of effort and time, not to mention chocolate gone to waste. The University of Reading in the United Kingdom has developed a new facility to ensure cocoa plants producing seeds are protected to bring about cleaner and healthier crops, keeping up with the world’s hunger for cocoa products. This new greenhouse is climate controlled and isolated from diseases and pests native to Central and South American terroir. Not to mention that it cuts back on some of the energy costs that would normally be used during the maturation process, such as pesticides. Once the seeds are developed, isolated from harm during this crucial agricultural step, the seeds of over 400 different cocoa plant varieties are shipped among twenty cocoa-developing countries. The plants grown in these countries are stronger and can withstand tougher burdens that try to take over the crop. That means less cocoa being tossed and more going towards all of those chocolate products we’ll inhale on Valentine’s Day and forward. So while you’re indulging in a luscious, rich truffle with your sweetheart, keep in mind that many of the treasures we are graced with, can be hard to come by.

CENTER

The City of Water and Lights

By: Crystal Tan, AOS Baking

In November on a frosty weekend, I travelled to Venice and spent some time in a watery wonderland. Venice, known to me as the City of Tourists, is also known as the City of Water and Lights. After a short flight and a water bus ride, I arrived in Venice after sunset, when all the lights were lit up and the ancient city was bathed in a warm golden glow. The picturesque view was nothing short of magical. Being an urban explorer, I spent a lot of time exploring the Canali, Campi, and Calli of Venice. While the famous Rialto Bridge and Piazza San Marco were beautiful, I enjoyed wandering in the opposite direction from the main squares. Venice is a puzzle of cobbled sidewalks and canals, and it gave me much joy to walk everywhere with no destination or map. My hotel in Venice was only five minutes away from the Piazza San Marco, so I started my day by sitting with a cup of vin brule at the Piazza San Marco and enjoying the waterfront view of Bacino di San Marco, with its swaying gondolas and the surrounding islands in the mist. There were actually fewer tourists than I have expected, because November is cold. The cold never bothered me anyways (because vin brule is available at every street corner)! In the evening, I found Le Bistrot de Venise. It was a ristorante and enoteca that definitely became the highlight of my trip. There is a unique aspect of Le Bistrot; they serve a menu of historical Venetian cuisine. They take on recipes by Anonymous Venetian Chefs, Bartolomeo Sacchi, Bartolomeo Scappi and others from the 14th to the 18th century, and serve them with a new twist. My dinner was quite a journey into the past with flavors from seven hundred years ago. The cuisine of noble Venetians was flavored with exotic spices brought from the East, a way to show off the wealth of Venetian traders. For hor d’oeuvre, I chose the scampi in “Saor” with sweet and sour onions and apple salad. It is a reinterpretation of a great classic dish from Anonimo Veneziano (anonymous Venetian)’s Libro per Cuoco (Book for Cooking) that dates back to

photos courtesy of Crystal Tan the 1300s. Seafood used to be marinated to keep for long periods of times at sea, and I believe that is where this dish originated from. After the scampi, I had a tagliolini with amberjack fillets and basil sauce and an old fashioned duck “Sauce Pevarada” with wild apple and red onion pudding. The duck dish is from the recipe of Bartolomeo Scappi, a 16th century chef. It was truly amazing to taste dishes with flavors from several hundred years ago! My favorite part of the dinner was definitely the dessert. I had a caramelized fromage blanc pudding with ginger ice cream, rose leaves, and rose water, also from Scappi’s 16th century recipes. The presence of ginger and rose water definitely showed me the Middle Eastern influence brought by Venetian trading during the 16th century. For me, the dinner at Le Bistrot de Venise was almost like a trip to a museum that displays flavors and spices instead of paintings and antiques, a journey to the past. From my trip to Venice, I have experienced how a history of a cuisine can reflect the history of a city itself.

Caramelized fromage blanc pudding with ginger ice cream, rose leaves, and rose water.


January 23, 2015

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SPREAD

Sunset Pointe: Food as Memorable as the Sunset

By: Sarah Lubitz, AOS Culinary

While I was home for Christmas, I had the pleasure of eating at my boss’ new restaurant, Sunset Pointe. For those of you that showed up to the Run for Your Knives 5K over Homecoming Weekend, my boss, Pete Blohme ’86, was the tall, very energetic guy running around with a cardboard cutout of an Ergo Chef chef knife. Sunset Pointe at Fly Creek Marina opened last month in Fairhope, Alabama, Pete’s third restaurant in our area. This restaurant has more of a casual fine-dining feel, and it focuses on fresh, high quality seafood. After seeing pictures of the food and the building for months, I was excited to finally visit his new place. Two of my best friends, also friends of Pete’s, joined me for what we knew would be a great night. Upon arriving, Pete spotted us while he was making a pass through the dining room. We exchanged hugs, and then he ushered my friend JoJo and I into the kitchen to look around. We then met up with our friend Dan. Dan lives in the area, and he had already eaten at Sunset Pointe many times. He gave us a rundown of what he

Sesame-seared tuna with sweet soy glaze photo courtesy of Sarah Lubitz

had already tried on the menu, pointing out his favorite dishes. We all started out with appetizers. I ordered tuna crudo, which featured tuna, cucumbers, radish, red onion, fried capers, fresh lime juice and zest, olive oil, and feta, and was served on crostini. The ingredients beautifully complimented the freshness of the tuna, and the crostini served as the perfect vessel. For my main dish, I ordered the sesame seared tuna with a sweet soy glaze. I am never one to pass up tuna, and this dish did not disappoint. The kale served with it reminded me of traditional collard greens; they added something special to the dish. After catching up and eating a delicious meal, we were flattered when Pete sent out desserts to our table. He sent out bread pudding with a bourbon sauce and a key lime curd topped with graham cracker crumbles. While we gladly ate our desserts, Pete pulled up a chair to catch up with all of us. One of the things I have grown to love about working for Pete is that our relationship has extended past employer and employee. I am fortunate enough to look to Pete as a mentor and a friend. Pete talked to Dan about his new job as a culinary instructor at a local high school, he asked JoJo about work at Lucky Irish Pub in Mobile, a place I also used to work, and about how things were going at the Panini Pete’s in Mobile. As always, he asked me about how school was going and was curious to hear about what classes I had just finished. We discussed my externship plans in Texas, and he was happy to tell me that he would be in San Antonio in March for an event at CIA. Having Pete in my corner while I am in school here is a gift. Before we left for the night, Pete led all of us back into the kitchen again. I had suggested that we get a

Writer Sarah Lubitz poses with Sunset Pointe owner and CIA ‘86 graduate, Pete Blohme. photo courtesy of Sarah Lubitz picture in front of the giant CIA banner that Pete has hanging on the wall above the prep table in the kitchen. When Pete was planning out the design of the kitchen, he got banners printed up of legendary chefs, kitchen measurements, and diagrams of meat to inspire the crew. It was beyond cool to get the chance to see everything that Pete put up. We finally left the staff to their work and said our goodbyes. Upon leaving Sunset Pointe, I felt so proud to know Pete. His infectious love for our industry shows in every aspect of his life, and Sunset Pointe is not an exception. To learn more about Sunset Pointe, visit the Facebook page, Sunset Point at Fly Creek Marina.

Less Nonsense, More Nutrients: Recipes for the New Year and the New You

By: Deja Burrows, AOS Culinary

We may be foodies, but we still want to be fit healthy and ready for all the New Year holds for us. Some of you have probably made New Year’s resolu tions to eat better for the last few years, but make this the year you uphold it. Though the winter may not seem like a great time for light and healthy foods, there are a lot of great fruits and vegetables you can put to culinary use. The heavy soups and stews traditional in the winter don’t always fit the profiles of light and healthy. I have come up with a summer inspired pasta salad that still includes the nutrient packed root vegetables we except in the winter. So, though it may sound strange to exchange your basil for golden beets and your tomatoes for roasted vegetables, try out our “Golden Beet Pesto Pasta.” Though the summer is gone, there is always room for a cold sweet treat. Let’s switch out those milk fats for spiced pear and egg whites for a sorbet so light and fluffy you will wonder if you ate anything at all. Remember, a healthier you starts with you and eating right. So, chow down on less nonsense and more nutrients and whip up some of our Golden Beet Pesto Pasta and Spiced Pear Sorbet.

Golden Beet Pesto Pasta

Golden Beet Pesto Pasta Golden Beet Pesto 2 medium beets 1/2 cup almonds, roughly chopped 3 Tbsp white wine vinegar 3 cloves garlic, minced 1/2 cup olive oil salt and pepper to taste

1 lb 8 oz Bowtie Pasta ½ lb Cello Carrot, Large Dice ½ lb Yellow Turnip Large Dice ½ lb Rutabaga large Dice 1 ½ Tbsp Thyme, minced 1 ½ Tbsp Rosemary, minced 1 ½ Tbsp Garlic, chopped 1 cup Olive Oil

Pre-heat an oven to 400 degrees F and peel and chop beets into 1 1/2 inch pieces. Wrap pieces in foil and roast in the oven for 45 minutes or until tender. While beets are roasting, combine the thyme rosemary and garlic and pour the cup of olive oil over the mixture while stirring until combined, set aside. Remove beets from the oven and allow them to cool. Lower the oven temperature to 375. Toss the root vegetables in the olive oil mixture and oven roast for 30 minutes. While they are roasting boil the bowtie pasta. Combine the beets, almonds, vinegar, and garlic in a food processor and pulse pouring in the olive oil gradually, until combined. Toss the cook pasta with the beet pesto and mix in the roasted root vegetables. Serve hot.

Spiced Pear Sorbet 8 medium pears 2 cups water 1 ½ cups brown sugar Cinnamon, to taste Nutmeg, to taste 1 egg white

Core peel and dice pears, in 1/4” squares, combine in sauce pan with the brown sugar water and spices. Allow this mixture to simmer for about 20 minutes or until the pear is tender and the liquid becomes syrup like. Meanwhile whip the egg white until light and fluffy and place a 9x11 rectangular medal pan in the freezer to chill. When pear mixture is ready, combine with the egg white and blend until smooth. Pour into to chilled rectangular pan, cover with plastic wrap and chill overnight about 12 hours or until frozen solid. Blend the frozen mixture a second time until smooth. Store frozen in an airtight container, or serve immediately.


LA PAPILLOTE

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All in Good Taste: Memoir of a CIA Graduate

By: Amy Zarichnak, CIA ‘14 Alum

I did it. I got my dream job. I can’t even believe it. I came to the CIA in January of 2013. I had been laid off five times in five years in my previous career, and embarked on this journey to a new career at age 41. I graduated in July of 2014, staring my 43rd birthday in the face. In September, I found a job listing on the CIA’s job website for a culinary specialist position at Taste of Home magazine’s cooking school. These culinary specialists travel around the United States doing 2-hour cooking shows for audiences of up to 1,000 people. They do blog entries, online cooking videos and home-test every recipe that they make on stage. Everything about this job was what I was looking for. I’m a people person, I love to travel and to cook, and I’ve always been a writer. This was my dream job. Realizing that the job listing was new and that time was of the essence, I stopped what I was doing at that moment and applied. The application was lengthy and at the bottom, I realized that they required a cooking video, which I did not have. I was so excited about the opportunity that I never bothered to read the website about the application requirements! So, I applied anyway and gave them a link to my graduation video, where I was the student speaker. I figured they could get an idea of my on-stage presence from that. Then I took the weekend to make a fourminute cooking video and sent it to them. Since they were collecting resumes into November, and it was early October, I assumed it would take a while before I heard from them, if I heard back at all. But something in me already knew. I heard from them just a few days later, and they were as enamored with me as I was with the job! They wanted to know if I could do a phone interview anytime soon. I realized that this was the first “real” interview I had after graduation. I was a little rusty and wasn’t as prepared as I normally like to be, but it went moderately well. They asked standard questions, like “When was the last time you went above and beyond for your job?” etc. I was unsure of where I stood when we got off the phone, but two days later they let me know that they loved me, and invited me to do a recipe demo for them via webcam a week later. I don’t know why, but I wasn’t nervous for the demo. I would be demo’ing for the marketing manager, the cooking school supervisor, and a general manager. After I did the video, I realized how easy it was to just cook and explain the process. So, I didn’t find the demo hard, but in the middle of it, the recipe called for vinegar to be added to a hot pan and it went right into my eyes and my nose like an attack onto my sinuses. I put my back to the camera in the middle of the demo, and got quiet. I turned around to present my dish, and my voice came out as a croak and my upbeat demeanor had lost all sense of enthusiasm whatsoever as I tried valiantly to breathe and blink back tears. When I finished, there was a pause, and sporadic clapping as they seemingly feigned interest. The general manager offhandedly told me they would be in touch. Mustering the biggest smile I could, I thanked them, and pretended to be excited about the opportunity as I died a little inside. I blew it. As soon as we hung up, I called my mom to tell her what happened. She tried to reassure me, and let me know that there were other opportunities out there if I didn’t get this one. But if I could custom-design a job, this would be it. My emotional investment in this opportunity was high. I decided to write them an email thanking them for their time and letting them know that I had gotten a snout-full of vinegar during the demo, and sent it as I got an email back too quickly for it to have been a reply. Our emails likely passed each other in cyberspace. Surprisingly, it said that they liked me and would like to interview me further for the position.

Later, I got another email sympathizing with me over the vinegar attack. Apparently they didn’t know that anything was amiss and said that it was a tribute to my professionalism that they were unable to detect a problem. They were impressed, but I just wasn’t feeling completely secure My third and final interview would be with the general manager, and she would call me, ask me some questions, and give me a firmer overview of the position. Then, they post-poned the call by a week, which frustrated me even further. In the meantime, I went to the career fair at school. When the interview with the general manager finally rolled around, I was ready. I had some good practice at the career fair. I had also practiced answering interview questions on my own time and I killed it on the third interview. Of course, the general manager still didn’t give me much of a clue if I was going to be chosen at the end of the phone call, but she said that they were making a decision the following week. I decided to send her an email at the end of the week, just to keep me at the forefront of her mind. I asked her a couple questions that didn’t mean much, I just wanted to keep the conversation going and see if I could get an answer about my status. I sent it on Friday at 11 am- enough time to reply that day in case they wanted to hire me or notify me briefly that I had not been chosen. I didn’t hear from them for a while. Not only was I supposed to get decision that week, I was also way overdue on a response to my email. At the end of the week, I got an email from the cooking school supervisor. She said, “I’m sorry this is taking so long, Amy. We are still working through some things. We’ll be in touch.” The following week was Thanksgiving, so I knew that I wouldn’t get a reply until the following week. I had more luck with the positions I interviewed for at the career fair. I had second interviews pending with Macy’s, Shop Rite, and Dunkin’ Donuts, which

would all be complete by the end of the week. I knocked it out of the park that week with each company, and thought for sure that I would hear from Taste of Home the following week. The following Monday, I got an offer from Dunkin’ Donuts for a general manager position. Tuesday brought offers from both Shop Rite for an executive chef position, and the catering division of Macy’s as an executive chef– the latter being in Miami. Instead of accepting either, I bought time to hear from Taste of Home. I knew what I had to do- I had to contact them. I couldn’t make the decision without knowing. I didn’t actually want the other jobsthey didn’t feel right. I did, however, have to keep my options open. I almost didn’t want to ask, because I was so afraid of the answer. All my dreams would be crushed if I didn’t get this. After sending my strategically-timed email, I waited on my couch, barely moving except to shove some much-needed crisis-mode food into my mouth. I did nothing else the rest of that day, obsessively checking my email until 6pm (the end of their business day). I breathed a sigh of relief at that point, telling myself that no news is not bad news. The next day’s schedule was the same. I did not get an email until 4 pm, but when I got it -I could not have been less prepared for their answer. It went like this: “Mea culpa, mea culpa! We have been in a whirling dervish and our timing has been off. Please accept our apologies. Thank you so much for checking in. We are very interested in working with you and talking to you about your availability for spring and looking at how a training schedule might look….” They FORGOT to hire me?? I re-read it. Yes, it definitely sounded like they were hiring me. Apparently they had forgotten to actually do that prior to my email. This was December tenth- amassing to a three-month process. But, I GOT THE JOB! I opened a bottle of wine that night and started the holidays early and didn’t do an ounce of work the rest of the month and continued to celebrate with any type of eating that I could blame on the holidays. The emotional adrenaline that went into those weeks leading up to the decision and those two tense days on the couch, drained everything out of me. I just took a much-needed break. I let go of gym routines, healthy eating, and worrying. I had, five months after graduating, found my dream job. I had, in two years, turned my life around. I head to Milwaukee on Jan 24 for a week-long training session with the other culinary specialists in anticipation of the start of the spring season shows. I am testing ten recipes at home and getting my on-stage routine and persona together. Everything is paid for by Taste of Home – from the time it takes for me to put the grocery list together, to mileage to the grocery store, to the time spent shopping for groceries at the grocery store, and the time it takes me to make the recipes. The rate of pay is more than fair, and I am absolutely thrilled. How will the CIA help you to realize your dreams? I encourage everyone to “like” my culinary specialist page on Facebook to follow my adventures and also to see if there is an upcoming Taste of Home cooking school show near you or your loved ones.

photo courtesy of showclix.com


January 23, 2015

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CIA Provides Scholarships to Winners of NAACP Competition

By: Jeff Levine, Staff Contributor For the third straight year, the winner of the culinary competition at the NAACP’s Academic Cultural Technology & Scientific Olympics (ACT-SO) will be enrolling at the CIA. Frehdee Gatewood of Houston, TX was the gold medal winner at a cook-off held at the Mandalay Bay Resort & Casino in Las Vegas, NV over the summer. By winning the event, Gatewood earned a half-tuition scholarship and will enroll at the Hyde Park campus in January, majoring in culinary arts. Last year’s gold medal winner, Darrell Crawford of Chicago, is beginning his CIA studies in January as well. Karina Yepez, who won in 2012, is currently a sophomore. “Winning the competition meant so much to me,” says Yepez, who grew up in Los Angeles. “It showed that you can actually live your dreams and push forward for them to come true. And being at The Culinary Institute of America is the greatest way to pursue those dreams.” Among the judges at the ACT-SO competition were CIA ambassador and former faculty member Arnym Solomon ’69, who also presented awards to all the winners, and Susan Wolfla ’94, executive chef at Mandalay Bay.


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LA PAPILLOTE

Graduation

AOS Graduation Speaker: Joe Essa

In 2004, Mr. Essa was appointed executive vice president of Wolfgang Puck Worldwide, Inc., where he was responsible for day-to-day business operations and brand development. He was then named president of Wolfgang Puck Worldwide in August 2008. In this position, he has worked to refine and streamline the company’s business lines and initiate strategic partnerships to help further the Wolfgang Puck brand of casual restaurants and consumer products, including packaged foods, media, cookware, and appliances. Prior to joining the Wolfgang Puck Fine Dining Group, Mr. Essa worked with restaurateur Pino Luongo in New York City as vice president of operations at Toscorp, Inc., which included the Coco Pazzo, Le Madri, and Tuscan Square restaurant concepts. He also founded and operated two successful restaurants, Assaggio in West Hartford, CT and Café Pasta in Greensboro, NC. Joe Essa graduated cum laude from Boston College with a bachelor of science in accounting and finance. He is a Certified Public Accountant and is accredited by the National Restaurant Association. Mr. Essa photo courtesy of Shelly Loveland is a member of the Board of Advisors at the By: Shelly Loveland, Staff Contributor Boston College Carroll School of ManageJoe Essa is president of Wolfgang Puck Wolfgang Puck Cultural Center Cafés. ment and serves on City National Bank’s Worldwide, Inc., one of three companies Mr. Essa joined Wolfgang Puck Fine Southern Nevada Advisory Board. under the Wolfgang Puck brand umbrella; Dining in 1999, and, as managing partner of His community involvement includes the other two being the Wolfgang Puck Fine operations, assisted with finance and operapersonal work with charitable organizations Dining Group and Wolfgang Puck Catertions for its 15 restaurants coast to coast. and causes including Meals on Wheels, ing. Wolfgang Puck Worldwide operates He has worked with his partners to ensure Alzheimer’s research, the Nevada Canand franchises Wolfgang Puck Pizza Bar, that Wolfgang Puck fine dining restaurants cer Institute, the Nevada Public EducaWolfgang Puck Bistros and Café, Wolfgang continue to lead the industry in product tion Foundation, and the March of Dimes, Puck Express locations, Wolfgang Puck quality, exceptional service, and operational among others. Airport Express & Kiosks, Gelson’s, and systems.

AOS Graduating Class of January 25, 2015

Baking & Pastry

Front Row: Paul Lindsay, Erica Oliver, Brianna Tortora, Dallas Mason, Samantha Wong, Katherine Orona Back Row: Sandra Marou, Brian Therkildsen, Wonyeong Jeong, Sungmin Kim, David Mathis, Justin O’Rourke, Alexa Marcinko, Miranda Friedel

Culinary Arts Group #1

Front Row: Robert Becker, Sang Hyun Mun, Eli Miranda Back Row: Richard McCartney, Karl Khambatta, Jung Hee Ro


January 23, 2015

Events

Sunday

January 25, 2015 - February 14, 2015

Monday

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3 pm Steels travel to Albany College of Pharmacy and Health Sciences

Tuesday

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9:15 Culinary Christian 9:15 Partners in Fellowship Equality 9:15 Culinary Notes 9:15 Slow Foods 9:15 Culinary Voices 9:15 Veterans Association & Auxiliary

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9:15 Culinary Christian 9:15 Partners in Equality Fellowship 9:15 pm Chefs Against 9:15 Culinary Notes Child Hunger 9:15 Culinary Voices 9:15 Veterans Association & Auxiliary’ 10 am Talent Show

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Library Learning Conrad N. Hilton Commons: Library Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 8:00am-7:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Sunday: Noon-11:00pm Campus Store Video Center Hours: Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am10:00pm 6:00pm Friday: 8:30am-5:00pm Saturday: 11:00am-6:00pm Saturday: Noon-5:00pm Sunday: Noon-8:00pm

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9 pm French Club 9:15 pm Bacchus Wine Society 4:30 pm CHOP’T 9:15 pm The Word Poetry

8 am Talent Show Auditions

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9:15 Culinary Christian 9:15 Partners in Fellowship Equality 9:15 Culinary Notes 9:15 Eta Sigma Delta 9:15 Culinary Voices 9:15 Veterans Association & Auxiliary

-Taste the Rhythm Dance Club- SRC, Group Fitness Room -Culinary Christian Fellowship- SRC, Multipurpose Room (West) -Culinary Notes- SRC, Multipurpose Room (East) -Veterans Association & Auxiliary- SRC, Multipurpose Room (West) -CHOP’T- SRC Pool Lounge

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9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm SGA Public meeting 9:15 pm The Word Poetry Club

Club

Auditions

1 pm Steels vs Pratt Institute

Wednesday

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9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm SGA Public meeting 9:15 pm The Word Poetry Club

Thursday

9:15 pm The Black Culinarian Society 9:15 pm Korean Association of CIA 9:15 pm SPICE

9:15 pm The Black Culinarian Society 9:15 pm Korean Association of CIA 9:15 pm SPICE 6 pm Talent Show Auditions 9:15 pm The Black Culinarian Society 9:15 pm Korean Association of CIA 9:15 pm SPICE

Club Meeting Locations

-Bacchus Wine Society- Wine Spectator Classroom -Public SGA Meetings- SRC, Multipurpose Room -Gay Straight Alliance Club- Pick Lounge -The Word Poetry Club- SRC Pool Lounge -SPICE- SRC Conference Room -Black Culinarian Society- SRC, Multipurpose Room (West) -Guild of Tea- Admissions EcoLab Theater

Hours of Operation

Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am5:30pm

Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)

CIA Discounts use password COOKING

VISIT

WWW.BARDAVON.ORG

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Plaza Cafe (Courtside) Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm

Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm

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Friday

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Saturday

12 pm Steels vs New England Baptist College

Resident Life Monday-Friday: 7:00am-5:00pm

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Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm

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ROBERT IRVINE - LIVE ------------SUNDAY FEBRUARY 15 7PM AT UPAC

Robert Irvine LIVE is a high energy, multimedia and multi-sensory theatrical experience. More than just a cooking demo, Robert Irvine LIVE is an interactive show that provides multiple opportunities for audience participation while witnessing the challenging nature of the TV show, Dinner: Impossible, come to life right before your eyes. Multiple cameras setup on the stage provide a close-up view of the master at his craft. Brand new music and video content specifically produced for this show combine seamlessly with the cooking to provide an experience unlike any other. In each segment of the show Robert will face a new and unique culinary challenge.

Meet Robert in the UPAC lobby after the show!

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1 pm Steels vs Vaughn College

-CIA Paintball Coalition- SRC, Multipurpose Room -Korean Association- Wine Spectator Classroom -Culinarians Against Cancer- Admissions EcoLab Theater -Slow Food- Anheuser Busch Theater -Eta Sigma Delta- Admissions EcoLab Theater -La Papillote- SRC Conference Room -Club Con- Marriot Pavillion-Lower Level

Pool Hours Monday-Thursday: 10:00am1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm

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ARE YOU READY TO EXPERIENCE THE IMPOSSIBLE?

UPAC - 601 Broadway Kingston • 845.339.6088 • WWW.BARDAVON.ORG • WWW.TICKETMASTER.COM

(East)


LA PAPILLOTE

12

Pepsi’s Game Day Grub Match at The Culinary Institute of America

By: Andrew Vinegar, AOS Culinary; all photos courtesy of Joe Ferrigno, AOS Culinary Football. America’s favorite sport and past time. This sport’s biggest day is the Super Bowl, an annual football game played by two NFL teams. Over 100 million people watch the televised game and over 90,000 people attend the live event. This year’s game, Super Bowl XLIX, will held in Glendale, Arizona at University of Phoenix Stadium on Sunday, February 1st. The Super Bowl’s biggest corporate sponsor is Pepsi Co. and this year Pepsi decided to sponsor another event, The Game Day Grub Match, which was held here at The Culinary Institute of America’s Marriot Pavilion Conference Center. By competing in this event four students would become finalists and be flown to Glendale, AZ Super Bowl weekend to compete one more time for Pepsi, with the winning team receiving a $5,000 scholarship. Students at CIA’s Hyde Park, San Antonio, and Greystone campuses were given the chance in December to submit

a sixty second or less video, with a partner, stating why they should be selected for the competition. Twenty-four student teams submitted videos and four teams were selected. Matthew F. Johnson and Cullen Folks, Mason Aronson and Adam Shoemaker, Ryan Hartwell and Matthew Kilgus, would be representing Hyde Park, and Greystone would be represented by Marie Taccino and Olivia DeSalvo. The four teams selected had a week to prepare recipes using PepsiCo and Frito Lay products and were coached by Brad Barnes, 87’ CMC, throughout the process. On Sunday, January 11th, the big day had arrived, along with a few special guests! The judging panel included New York Jets Center, Nick Mangold, Chef/ Restaurateur David Burke 82’, Executive Chef Kalil from PepsiCo, and Chef Waldy Malouf 75’. Celebrity Chef Anne Burrell 96’ was the emcee. The competing teams presented to the judging panel before serving their creations to students that anxiously waited while watching the Cowboys-Packers game being aired in Marriot Pavilion. Team 1: Matthew F. Johnson and Cullen Folks served their dish, Chicken Chipotle Salsa Superbowlritos. Folks said, “Our inspiration for the dish came from Matt’s healthy lifestyle and my love of Mexican cuisine.” Team 2: Mason Aronson and Adam Shoemaker presented, Shelling in the Lay’s Potato Chip Sand. “Seafood isn’t an expected ingredient in Super Bowl party food. We want to take the risk by incorporating it” said Aronson. Team 3: Matthew Kilgus and Ryan Hartwell presented, Shitake Skirt Steak Sliders with Mueller Green Yogurt Sauce. “Inspiration came from the flavor profiles of Asia. The slider actually contains more mushroom with 70% being shitake and 30% skirt steak,” said Kilgus. The team from Greystone, Team 4: Marie Taccino and Olivia Desalvo, used the flavor profile of the American Southwest and their love of the NFL’s Cowboys and Eagles teams

Winners Matthew Johnson and Cullen Folks to create an America plate which was Pepsi Pulled Pork with Slammin’ Slaw on a Crunchy Quaker Oat Biscuit. After the judges’ deliberation, it was now time to announce the two finalist teams. As Chef Anne Burrell and the student competitors greeted the crowd the anticipation grew! Finally Chef Burrell announced the two teams flying to Glendale, AZ for the final round: Team 1 and Team 4! Matthew F. Johnson and Cullen Folks from the Hyde Park campus, and Marie Taccino and Olivia Desalvo from the Greystone campus will be cooking at Pepsi’s VIP events at this year’s Super Bowl. As Super Bowl weekend nears, tune into Pepsi’s social media channels or www.gamedaygrubmatch.com to see webisodes of the competition. The Super Bowl airs on NBC, February 1st at 6:30 p.m. Congratulations to the students heading to Arizona and a big thanks to those here at CIA that made this event happen.

Celebrity Spotlight: Q & A

Final plating of the winning dish

By: Andrew Vinegar and Joe Ferrigno, AOS Culinary

Congratulations to the winning duo, Cullen Folks and Matthew Johnson Anne Burrell 96’

Alumnus, Celebrity Chef, Host of Food Network’s Worst Cooks in America AV: Chef Burrell, How does it feel to be back at your Alma Mater? AB: It feels nostalgic and great. Every time I visit it has changed and expanded. I feel so close to the education I received here. AV: Who would you say was your most influential faculty member during your studies here at CIA? AB: Chef Bill Phillips! Such a fantastic and inspiring person, he always pushed me as a student and has so much knowledge! I had him for Stage, I think it’s called Banquets now, and Garde Manger. JF: What did you enjoy about The Game Day Grub Match? AB: I loved how mere ingredients were used to create this “elevated” game day food. Super

Winner Cullen Folks with emcee and CIA ‘96 Alum, Anne Burrell Bowl food is whimsical and the students did a up with him this weekend being back. Some of great job of succeeding in that concept. your instructors here at CIA have worked for me as well; Peter Grewling, Kate Cavotti, and David Burke 82’ Dwayne LiPuma are all great! Alumnus, Chef, Restaurateur Nick Mangold AV : How does it feel to be back here at CIA ? NFL Player, NY Jets Center DB: It brings back great memories. I remember JF: How has food been a part of your life? having Chefs Roger Probst, Rowland Hannin, and Steven Bennot being some of my influential NM: It plays a big part of my life because cooking together is one of the ways me and my wife faculty members during my time here. I worked with Waldy Malouf 75’ for some time bond. She’s usually Executive Chef and I, the Sous Chef. during our early days and it was good to catch

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2015 01 23 final  

2015 01 23 final