March 4, 2016 Issue

Volume 37, No. 03

March 4, 2016

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Papillote ‘Experience’ No-Longer Required

CIA Vegetarian Options BY: Tristan, Heath, AOS Culinary

If you never have exposure to different beliefs and mindsets, then your brain is likely to cast doubt on said beliefs without tangible evidence. We are naturally suspicious of the unknown. These feelings of doubt and suspicion can lead us

Coco Cola as an instrument of the Devil.

My parents abandoned their Adventists upbringings after college and by the time I came along I was raised an omnivore.

Anytime we visited my relatives (on either side) however it was right back into the world of Ellen White. My sisters and I had the joy of being seen as the oddballs, the black sheep.

BY: Kevin Markey, Editor-in-Chief

Recently, chefs and faculty voted 71-2 in favor of revising six months of ‘work experience’ from a requirement to a recommendation. This change is not a monumental one, but it does hold significant weight for many of the students here that did complete their application process under this requirement. When I first learned of the change, I admit while I was not surprised I had to I ask myself, “Is this beneficial to the CIA?” Because ultimately what is good for the school is good for me and is good for all of us as students and as alumni. I will outline how it is a good decision, but I won’t argue for or against it, I will only give the facts, and let you, the reader decide. I only ask that you re-

serve judgment until you have allowed yourself to look at all of the facts.

The change is effective immediately, meaning prospective students now applying are not required to have the six months of post high school back-ofhouse experience. Essentially opening the door for anyone with an interest in any aspect of the food, beverage or hospitality industries to apply. However, applying does not guarantee acceptance. One of the objectives of this decision is to widen the applicant pool. The mode of thinking being that the more applicants that Admissions can choose from, the more selective they can be in the acceptance process. “ The objective is to put more focus on the grit and determination of the potential student rather than the ability to complete six months of work experience,” said Dr. Sperling,

Vice President of Academic Affairs. Grit and determination sound vague at first, how can these be measured? Through looking at a prospective students transcripts and noting that they took ‘AP’ classes as well as participated in honors society, or, a prospective student who was a two-sport athlete as well as involved in student government, the faculty and chefs think that these are better signs of character strengths than a simple fulfillment of requirement. This change was not made lightly and many factors went were considered. The essay questions have been updated, with a focus on leadership abilities, problem solving skills, and persistence in overcoming challenges.

I am a Veteran of the Armed Forces of the United States of

Cont’d on Pg. 4

SGA President Resigns

BY: Gabrielle Smith, AOS Culinary, SGA PR Manager

Eating a variety of fruits and vegetables may help you control your weight photo courtesy: bosque.abrilife.org

to stagnate in a negative interpretation of other ideas when a better understanding could actually benefit us. Such is the case with most Americans and their interpretation of vegetarianism. The same view seems to be prominent here at our school.

We are not serving our vegetarian peers well.

I grew up with vegetarians. My mom and dad were both raised Seventh-day Adventist. This is a sect of Protestantism that among several unique features, places a strong emphasis on the importance of health and diet in their teachings. Vegetarianism is not required though it is highly encouraged by the church.

Alcohol, tobacco, coffee, and soda are also frowned upon by the majority of Adventist.

My parents have told me that when they were growing up the preachers would often lambaste

And my dad had the pleasure of being the “cool” uncle. He gleefully undermined his little sister by taking her kids to McDonalds for ice cream. Aside from these small, sacrilegious adventures, we respected their diet. My memories of visiting this aunt are scenes of us sitting around the pool in the Southern California hills, eating grilled veggie burgers and humus.

When we visited my mom’s mom in Minnesota we ate sunflower seed waffles, various casseroles, and whatever was ripe in the garden.

As a kid, not being able to eat meat when I visited these relatives felt like an inconvenience.

But when I look back I realize it was an informative experience.

I learned that abstaining from meat doesn’t limit you from having a good life. It didn’t keep my folks from appreciat-

Cont’d on Pg. 7

“Campus” SGA Update

“Feature” Food Deserts & Celiac Disease

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(Hyde Park, NY)- The Student Government Association (SGA) announced last week that Caleb Kimble has officially resigned as President.

Kimble stated that, “ I have officially resigned as SGA President due to personal matters including the loss of a loved one.

I regret that this had to be done, but it is for the best for myself and the integrity of the SGA. It has truly been a pleasure working with every member of the Board, the clubs, and the student body. I plan on staying heavily involved with the CIA campus, and may possibly even run for another position on SGA next semester when the sea has calmed.”

Kimble has been President for the past term and a half and has been involved in the SGA for the past seven terms. First, as AOS Culinary representative and then as Vice President, and elected President in September 2015. He

was involved in the construction of the current meal plan, as well as creating a better environment for students. SGA appreciates Caleb’s hard work and time spent on the board and wishes him the best in the future.

Former Vice President, Randy Boden, immediately assumed the role as President. When asked about the situation President Boden answered, “It is with great humility and reverence that I take the over the position of President of the Student Government Association. It has been my pleasure to work alongside Mr. Kimble throughout multiple SGA boards.

Although we are disheartened by his departure we remain optimistic and enthusiastic about the future of The Student Government. To quote President Theodore Roosevelt once said, “The government is us; we are the government, you and I”, and I encourage every student to let their voices be heard. From the halls of Hudson to the Townhouse walls, this is our campus, our school, and our time to make it shine. It

Papillote

CENTER SPREAD

“Center Spread” Food Allergens

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“Entertainment”

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is amazing what you can accomplish if you don’t care who gets the credit, let’s go to work, it’s day one.”

Former BPS representative, Felicia Gane, has been appointed as Vice President. The SGA is currently accepting applications to interview for BPS representative.

“The Student Government Association is fully understanding and supportive of Caleb’s decision to step down from his position. We sincerely appreciate his commitment to the CIA community through his involvement with the Student Government Association for the past few terms.

The Student Government Association will continue to advocate and positively influence the lives of all students at the Hyde Park campus” said Matt Ivins, Coordinator of Student Organizations and Government.

SGA asks the student body to give Caleb their support and if anyone has question to direct them to a current member of the Student Government Association.

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ESPN & Word Fill BACK PAGE

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“Industry”

Interview with Lauria

LA PAPILLOTE

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Editorial

Papillote

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

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March 4, 2016

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Kevin J. Markey LAYOUT EDITOR Alexis Brown ADVERTISING MANAGER Sue Haug CONTRIBUTORS Gabrielle Smith Kevin Markey Tristan Heath Evan Chailastri Patty Dennison Francesca Zani Cindy Yuong Jeff Levine

Hanna Krilov Shelly Loveland Leslie Jennings Sarah Lubitz Ray Delucci

COMPACT

La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion.

Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize.

Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.

FOOD REVIEW POLICY

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

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: Kevin Markey, Editor-In-Chief at lapapillote.culinary@gmail.com.

From the Editor’s Desk March 4, 2016

Fellow Students,

The Greek philosopher Heraclitus said, “There is nothing permanent except change”.

Defining ‘change’ is a difficult task so I leave it to Webster’s Dictionary, “to make or become different”. It is a verb, an action. Change is something we do.

Something we live at all times. Every decision we make leads to change (space/ time continum anybody?). According to Sir Issac Newton’s third law of motion, “every action has an equal and opposite reaction”.

It is intriguing that one of the most difficult things to accept is change. We as a species have dealt with physical and environmental changes, but it is the societal changes that we have the most difficulty accepting. It took our species roughly ten thousand years to accept that the enslavement of other human beings is unjust. Yet, there are still an estimated 36 million people in what is considered ‘modern slavery’. While slavery is a rash example of a way humans were not been able to accept change, eventually it was.

More recently, climate change (there’s that word again) is being questioned.

We have all heard the statistics on ‘global warming’ so I don’t think I need to repeat them, but somehow there is a significant portion of people who refuse to accept that this change is happening and that we need to change in order to slow it. Yes, slow it, because at this point preventing it is going to be extremely difficult (I direct you towards 350.org).

World leaders such as President Obama, former Vice President Al Gore, Pope Francis, and even Leonardo DiCaprio have all said we need to change our consumption habits. So why do we continue to waste natural resources and burn carbon. Is it because change is truly so difficult? Or is because we are being led to believe we can’t do it? I don’t know about you, but when someone tells me I can’t, I only try harder. Let us all try harder to protect our planet and make changes in our lives that will lead to a better future.

Slainte, Kevin J. Markey Editor-in-Chief

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.

Alexis Brown Layout Editor

Sarah Lubitz Copy Editor

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March 4, 2016

SGA Update; The Future is Now

BY: Evan Chailastri, AOS Culinary

For this SGA update I had the opportunity to talk with the new President of SGA, Randy Boden.

It’s something I’ve been looking forward to for quite some time and it was very informative and most inspiring. Boden, a Bachelor student coming up on graduation this April, was the VP of the Student Government Association, but after Caleb Kimble stepped down, he automatically assumed the position of President.

After talking to Boden just once, it’s hard not to walk away with a lasting impression. He often speaks in kitchen analogies, which is humbling and fitting for where we are and it shows you how truly dedicated to the kitchen he is. His demeanor is of a chef, and he treats everyone here on campus as colleagues. He really fits the bill as President of CIA’s Student Government Association.

The start of the interview was focused on clarifying the changes in SGA after Caleb Kimble stepped down. He told me that he was elected President by the board and filling his old position as VP is; Felicia Ganes. He spoke very briefly on Caleb stepping down from Presidency saying “Although we’re sorry for Caleb’s departure, he needs to do what’s best for him.” With those formalities over we were free to begin talk of the future.

For SGA that future looks bright. With Boden at the helm he says; “First and fore most we’re going to start with crosswalk safety after the incident that happened on route 9. We’ve been working with administration since the week it happened. We’re looking at ultimately installing extra lighting on the crosswalks, especially here on campus.

We have a planned ‘Pedestrian Safety’ week the 28th of March through the first of April. We will be working with some local law enforcement for that as well.

We are also pushing forward with food allergy reform, and developing a program that’s basically ahead of all other Food Allergy programs, we’re the lead culinary school in the nation so we should have the lead allergy program. Some fun

things we’re looking at now is trying to get a Redbox for the Egg so students can rent DVDs and video games without having to go off campus.

Of course blue points on the weekends is an issue that we are constantly trying to chip away at. We are also looking at pushing back the library hours so that it’s open till midnight again so as to to fit all of our students needs.

Another thing SGA is trying to accomplish is adding an ‘International Student Advi-

there’s no sweeping action to disband the gazebo lifestyle.

So is it much harder being President than being VP? Boden assured me that although there is more responsibility, he is completely confident in being President.

“There’s some more details and some more meetings, but for the most part it’s on par with my previous responsibilities. I’m a firm believer that it’s not about the role, but it’s about the goal.

Campus way he talks, no matter how “cheesy” it was, and it was hard not to admire that as a fellow student of the CIA. Boden also made mention that he’s “Just taking over a position during service, just like you would in the kitchen.” And that truly symbolizes who he is as a person. A person ready to step up and fill a duty, no matter what duty that may be.

He’s been at just about every school event I have ever attended, and I bet every

SGA Board at the the American Student Government Association in New Jersey City, NJ on Saturday February 27, 2016. Back row: Raymond Delucci, Randy Boden, Zac Moquin, Matt Ivins. Front row: Valerie Goodrich, Rebecca Cho, Felicia Gane, Rachel Saulsberry. photo courtesy: Ray Delucci

sor’ to the board because we have 37 nations represented here on campus and we want them to have the opportunity to get involved with student government. International students have so much more to go through than we do, like exchange rates, where to go during break as well as the normally easy stuff like finding a nearby Target or even knowing what a Target is. It is hard to understand what they go through just like it’s hard to understand what someone in the kitchen goes through until you work that shift. We just want as smooth a transition as possible for our international students.”

Everything Mr. Boden has mentioned is reason enough to remain hopefully. Change is on the horizon and it’s nice to know it’s a change that students can be proud of. He also spoke briefly on the ‘Smoke Free Campus’ rumor, and assured everyone that it is a non-issue, and

Call me Vice President, call me President, I don’t really care, I’m just trying to make this campus a better place.

We only get a little time on this campus, so I just want to make an impact that other people can enjoy after I’m done. It sounds a little cheesy but that’s the truth.

I’ve been at this school four years of my life and I got here when I was 28 because cooking is really all I’ve ever done: and it truely just changed my life. I’ve bought in, this is where I stuck my flag. At this school, you get out of it what you put into it and a lot of students don’t take advantage and that’s frustrating from my perspective because I want people to get involved and I want to give free food to people and this and that but no body shows up and nobody cares, and that’s what we’re also working on, overall student involvement.” It’s easy to see how passionate he is about this school in the

reader knows him as the SGA member who interrupted the “riveting” Cold-

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play half-time show during the Super Bowl event at the Egg to give away a snowboard. When asked if his attendance and involvement would change now that he’s taken on more responsibilities as President he assured me it would not. In his own words, “No. Not in the least bit, in fact I’ve stepped away from one of my two jobs to focus on SGA and be here for students. So I’ll be there, it’s what I do, because if I’m not there then I’m going to be somewhere else obsessing over if it’s going ok. It’s like prepping out service and not staying around.”

Boden made a final statement to the students as well, although he said he wasn’t very good at these sorts of things, he did a nice round off on the interview as a whole. “I would like to thank the students, for their passion and dedication which makes this school as great as it is. I just want to rally the troops, and really get them going because things have gotten better, just as they will continue to get better because of our awesome student body and our great administration who actually care about their students.”

An all around an inspiring guy and a natural leader, he is the perfect candidate to fill the shoes as President of SGA. Hungry for change among recent events as well, and ready to make an impact on the campus in a positive manner, Randy Boden is the new president.

The Roman Catholic Chapel of Our Lady of the Way (La Madonna della Strada)

Holy Mass Sundays 10:00AM & Noon Holy Days 12:00PM Chaplain: Father Marc Oliver chaplainua@gmail.com Office: 845-331-0436 Cellular: 845-594-9111

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LA PAPILLOTE

Features

cont’d from cover

America. After receiving my Honorable Discharge I spent three years trying to adjust to civilian life before putting the pieces together that the CIA is where I am supposed to be. I am glad of the path that I have taken but still wonder what could have been had I known then what I know now, what position I would be in had I only taken a month of after getting out and then come here.

However I wasn’t a cook in the Navy, I was a Corpsman, and had I not worked in restaurants before the Navy, even if I had my act together back in 2011, I still would have had to work for six months just to apply to attend school here.

I bring up my story because it is a different than some, but every story I’ve heard from someone who came here to the CIA has been different. This is important because ‘traditional’ students, the ones that come here directly from high school, make up roughly 60% of the student body. Typically these students graduate from high school in May or June and want to start their collegiate careers in the fall, but that was not possible based on the previous requirement. So instead, they go into the industry attempting to gain their required experience, and due to many different reasons, only one third of them end up here. The other 40% of students, the ‘untraditional’ student, have stories that are completely different. Varying from international students,

Food Deserts, Rural & Poor Suffer Most

Veterans, career changers, or even someone seeking a second degree in order to diversify their educational portfolio.

Many times these ‘untraditional’ students situations, require a smooth transition from life to school.

The revising of this policy opens doors to a wider base of applicants. Statistically speaking it is a no-brainer. Consider a year from now when we will see the first of these students accepted under this new policy coming back from extern.

Students that were selected for their grit, selected for their focus and determination, and students that have combined their strength of character with our core values. Students, that will one day become graduates and join us in the industry not only as cooks, sous chefs and chefs, but also as managers, sommeliers, food writers, restaurant lawyers, and maybe even someday; chef/instructors at the CIA. I know what you’re thinking… “It was required for me to do the six months, everyone should have to.” To that argument I respond with; it also used to be required to serve in the military. I don’t like having to use that as ammo (no pun intended) but things change. And often times though it might not seem like it at the time, they change for the better, more often still when there are smart people at the helm. Our chefs voted 71-2. They believe in this change. And so should we.

BY: Patty Dennison, AOS Culinary

Why does our body need food?

Everyone seems to ignore that question as soon as they go to the nearest fast-food restaurant and order the greasiest double cheeseburger the franchise offers. The purpose of eating food is, in Wikipedia’s words, “to provide a heterotrophic organism with energy and to allow for growth.” Now, when you make your grilled cheese sandwich with processed American cheese and sauté it in hydrogenated oil that we all know and love; margarine, is the goal to nourish your body, or is it to satisfy

your craving for a delicious, fat oozing grilled cheese? America gets it by now though. The country that is filled with fast food and processed foods does have a problem, but fast food may not be the only one.

A Croque Monsieur is just a fancy name for a grilled cheese with ham that is of course, topped with even more cheese.

Lets not forget the fact that this decadent brunch sandwich is typically made with brioche, which is basically just butter with a touch of flour. If someone orders this at a Michelin Star restaurant for brunch, no one would bat an eye; it is not made from hydrogenated oil or even processed cheese, so it must be good for me. While this sandwich may be made with more upscale and quality ingredients, it still contains massive amounts of butter and ridiculous amounts of cheese. People do not realize that the unhealthy food habits of America have surpassed fast food, and have encapsulated fine dining as well.

People go to restaurants and pay over two hundred dollars per person to dine at America’s most prized and best restaurants to eat menus that are covered with foie gras, Wagyu beef, and, of course, tons and tons of but-

ter. You go to these restaurants expecting delicious, high quality food, and they consistently deliver. The portion sizes are getting smaller and smaller, but the number of courses are increasing. The meals drag on for hours, which gives the illusion that you are eating much less than you actually are.

What we do not think about though, is that the people that eat unhealthy foods at these high end restaurants are choosing to do so, and when they sneak into the “Golden Arches” in shame to eat a Big Mac, it is their choice, and when they dismember the tasting menu its because that’s what they were feeling like eating that day. We always tend to blame the people who dine at

teacher, has heard about food deserts, I am sure that corporate America has heard of them as well. However, there is no easy or quick fix for food deserts, which provide the people who live there very little in the way of fresh fruits and vegetables.

Residents in these areas are often impoverished and do not have transportation to travel to grocery stores, and end up purchasing food for their families in local “quick marts” or gas stations, which historically carry mainly processed foods containing unhealthy amounts of fat and sugar. It is ironic that many food deserts are in rural areas and the very people who harvest fresh fruits and vegetables that supply grocery stores all over the coun-

photo courtesy: americannutritionassociation.org

fast food restaurants because it is their choice to eat the unhealthy food, but sometimes that is all that is available.

According to research conducted by the United States Department of Agriculture, over 2.4 million households in the U.S. are located within food deserts.

A lot of people think that food deserts mean the person has no access to food, but that is not true at all. A food desert is not an area devoid of food, it is just an area that is absent of fresh, healthy foods and are typically filled with processed food and fast food chains. The consumption of fast food increases in these areas because it is in many cases the only food available to these struggling families. While food deserts are not always within rural areas, there tends to be a very strong correlation.

There are also higher percentages of obese people in these food deserts because the majority of food that is available is unhealthy. There is some irony in it, though; the people that live in these “food deserts” are obese.

This problem is something that is obviously not going unnoticed, which has been proven by multiple studies on the correlation between obesity and food deserts. If my sister, an English

try are the people who do not have access to these foods.

There are obviously many problems that exist in the food industry that no one is willing to, or is currently able to, change, and these are just the tip of the iceberg. Problems with obesity is something that America is going to continually face until we are willing to commit the financial resources necessary to change the system. The very people that may have the power to effect change in areas considered food deserts are also eating unhealthy diets. They believe just because they are eating highclass food in copious amounts, that do contain some vegetables, it is healthy. In moderation, it may be, but moderation in portion size is something that America really does not understand. These people also choose to eat the fast food that they know is filled with nothing but pink slime, while many Americans do not necessarily have that same choice. The people that can in fact do something about this issue though, are the ones eating a Big Mac in their oversized office chair to accommodate their size, right before they attend a three hundred course tasting menu with all of their corporate friends.

March 4, 2016

Celiac Numbers on the Rise BY: Francesca Zani, AOS Culinary

In recent years, Celiac disease has become somewhat of an epidemic.

In the past, many people suffered from chronic stomach aches, head aches, weight loss, and fatigue, causing them to make a trip to the doctor, only to be diagnosed with Irritable Bowl Syndrome (IBS). Today, more people are realizing how common Celiac is, they are paying attention to their diets and if they feel sick after eating the slightest bit of cake will get tested. The common forms of testing for Celiac are;

risk of having it, too. In the small intestine, there are little finger-like tissues, called villi, which become damaged when someone with Celiac eats food containing gluten. Because the tissues get destroyed, the intestines will not take in as many nutrients, causing the body to lack certain vitamins and minerals. Other health problems can occur, such as osteoporosis (weakening of bones) and anemia.

Often, people with this illness are unable to eat out with friends and family, unless they go to a restaurant with gluten free options. Nowadays, many eateries are building menus with a few gluten free choices,

photo courtesy: fixyourdigestion.com

blood tests and endoscopies (a procedure where doctors go into the intestines with a small tube and take a biopsy of tissue). In many cases, Celiac is passed on through genetics and, if your mother, father, or grandparent has been diagnosed with it, you run a high

but still it is minimal. Although to some, the term gluten free is a turn off, because many times eating a bowl of pasta made from rice flour, or paper thin pizza made with a mixture of tapioca and chickpea flours is not nearly as appetizing as the traditional forms of these dish-

es containing wheat. However, during the rise of a gluten free craze, those who do not have an allergy to gluten see ‘gluten free’ as a new fad diet and a healthier way to eat (thinking that it helps weight loss, skin problems). As for the companies selling these products, business is booming. According to Forbes, in the next few years, gluten free products are going to reach two billion dollars in sales. Between people with Celiac, and those who want to try the diet, eventually business will plateau. Those who are not diagnosed with Celiac or a gluten sensitivity take it upon themselves to go gluten free anyways, saying it is beneficial. And, although this may help companies that sell gluten free products, the truth is; going gluten free is more harmful to your body than eating wheat products with gluten. For one thing, gluten is found in many whole grains that are beneficial to our bodies, providing nutrients like B and E vitamins. Whole grains like farro, barley, and millet are wholesome for the body and help reduce illness, like heart disease. Also, gluten free foods contain substitutes that may consist of sugars our

Features

bodies do not need. Potato, corn, and rice flours are a few, to say the least, and provide more sugar than nutrients. Unless, you are highly allergic to gluten, the diet is not appropriate for you.

I had the pleasure of interviewing a young woman who works at the CIA who suffers from Celiac disease. She spent twenty years of her life with pasta, bagels, cupcakes, and pie slowly tearing up her insides. After two decades, doctor after doctor, diet change, weight loss, and painful stomach aches taking away from her childhood and teenage years, the test results came back positive. She was relieved to find a diagnosis, but she was saddened by the thought of not being able to eat a Betty Crocker frosted yellow cupcake again.

This young lady has traveled to see doctors, holistic medical professionals, and nutritionists to help her get her health back on track. But, after twenty years of eating the wrong things, it will take a long time for her body to recover. Growing up, she often missed out on trips and events with friends because her stomach pains were holding her back. When she was in her teens, she had

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photo courtesy: bostoniano.info

been tested for Celiac once before, the results came back negative so she continued to eat her favorite “safe” foods, like bagels and pasta, thinking they would ease her stomach.

All the while, it was doing more harm than good.

I asked this young lady what it has been like working at the Culinary, and how she feels when smelling the variety of aromas that fill her office daily. Although there may be gluten free options somewhere in the school, she cannot always trust that they have not been cross contaminated with a gluten product. She mentioned Chef Coppage who teaches in the bakeshops, and how he is generous to prepare her gluten free baked goods that she trusts have not been cross contaminated. Most people who suffer from Celiac, like the young CIA employee, endure the same issues that come along with Celiac. Abiding by a diet without gluten is a challenge, and with many restaurants that do not focus solely on gluten free, it is hard to trust how safe it is eating out. Luckily, there are blogs and websites that provide stories and recipes for those that are gluten free.

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LA PAPILLOTE

Features

Oodles of Noodles BY: Cindy Yuong, AOS Culinary

Noodles are a staple food prepared in many cuisines.

There are many varieties of noodles, and much of them are made with ingredients that some people cannot eat. Noodles can have wheat gluten, egg, and soy, three of the top eight food allergens. One of the main types,

many gluten-free choices being produced. A variety of brands are creating pastas out of quinoa, corn, and also rice flours. It may not be the original pasta recipe, but the alternatives are made to taste and act just like the original.

Noodles that are free of wheat and egg, but include soy are shirataki noodles made from tofu.

These noodles are especially known for being low in fat, carbs,

low squash noodles, also called zoodles, are also growing in popularity, especially with the rise of vegetable spiralizers. These can be eaten raw and with any sauce just like other noodles. Zoodles are a delight when eaten cold with a great pesto. The same can be done with cucumber and just a simple mandolin or thin slicing. Moreover, zucchinis, and eggplants too, can be sliced like thick planks and be used as lasagna pieces. The ‘eggplant parm’ served in rotation at the Line in the Egg is a great example of this alternative being utilized.

Kelp noodles are also gaining popularity in Japan and the health community as gluten-free

to highlight a dish with a nonclassic noodle combination.

Kale and Lemon Pesto Zoodles INGREDIENTS: ½ cup of pine nuts 1 cup of fresh basil leaves 1 Tbs + 1 tsp of olive oil 1.5 tsp minced garlic (2 small bulbs of garlic for me) 1 cup of chopped kale (this was 1 large leaf for me) ¼ tsp salt 1/4tsp ground black pepper 3 Tbs lemon juice 2 medium zucchini DIRECTIONS: Spiralize the zucchini. (I used the shredder blade for thinner

everything is hot and you have your desired zoodle consistency).

Salt and pepper to taste.

Jap Chae Korean Glass Noodles INGREDIENTS: 1/2 pound dried Korean sweet potato noodles 2 1/2 teaspoons sesame oil, divided 1 tablespoon cooking oil 3/4 cup thinly sliced onions 2 carrots, cut into matchsticks 2 cloves garlic, very finely minced 3 stalks green onions, cut into 1” lengths

Kale and Lemon Pesto Zoodles. photo courtesy: www.perchancetocook.com

pasta, is ubiquitous in menus but includes egg and flour, meaning the noodle is non-vegan and not gluten-free. The college life saver, instant ramen, is also made with wheat flour. In order to cater to the consumer’s needs, we should be able to prepare dishes that do not set off their sensitivities. There are many alternatives to noodles that are both glutenfree and vegan, safe for anyone to eat.

Gluten is found in the most popular noodle products, but it is possible to enjoy our favorite noodle dishes despite gluten sensitivity. Soba noodles are a Japanese originating variety made with buckwheat, which, despite the name of the flour, do not have wheat gluten in them. Soba comes in packaging, much like pasta noodles, and can be eaten in both cold and hot dishes after boiling and straining. The word soba is also used to describe any thin noodle variety in Japan, so be sure to check the label for ingredients before preparing.

All rice noodles are also naturally egg, soy, and gluten-free.

Rice noodles are widely used in many Asian cuisines, from the rice vermicelli in our beloved pho, to the thicker noodles in Pad Thai or the thinner ones in Pancit, and the fried rice noodles in other dishes. Similar are the cellophane or glass noodles that are made from mung bean or other starch and water. They are sometimes called Chinese vermicelli or clear noodles, hence their translucent appearance.

The noodles can be adapted into other dishes and take in the wonderful flavors of their sauces or base. If pasta in its bounty of different shapes is needed, there are

and overall calories and can be used just like any other noodles now that they come in different noodle sizes and shapes. If soy is of concern, there is another type of shirataki noodles that are made from a certain type of white yams. These yam shirataki noodles even claim to be calorie-free, since they contain are made of an indigestible fiber in the yam starch. These shirataki noodles are found packaged with liquid in the refrigerated section of supermarkets and can be used

Jap Chae Korean Glass Noodles

alternative for ramen and other

photo courtesy: www.perchancetocook.com

straight from the bag, rinsed, or cooked again.

Even safer to eat are noodles made from vegetables, free from all eight top allergens in food.

Surely spaghetti squash is not named as such for no reason.

Once roasted and scraped from the rind, the inside of a spaghetti squash is as good of spaghetti as any egg noodle. Zucchini or yel-

noodles. Even fresh fruit can be shredded and eaten in sweeter noodle dishes.

When needed, noodle alternatives are definitely available so that anyone can eat them. Even if someone does not have a sensitivity to the noodles, it may be even more healthly to try one of the other alternatives to the classic noodle. There are many ways

photo courtesy: steamykitchen.com

zoodles). Place the zoodles in a colander/strainer and put a large pinch of salt into them. Toss the zoodles around to spread the salt around. Let the zucchini sit for 10 minutes so that the liquid can drain from it. Set the colander/ strainer into the sink.

Mince the garlic in a food processor. Add the pine nuts to the food processor and mince again until the pine nuts turn into crumbles.

Add the kale, basil, 3 Tbs of lemon, 1 Tbs of olive oil, ¼ tsp of salt and 1/4 tsp of black pepper to the food processor and grind it all together. You may need to stop the food processor and press the sides of it down with a rubber spatula.

Add the last 1 tsp of olive oil to the food processor and mix everything again until the final pesto paste has formed.

Take out a plate, cover it in paper towels and place the zoodles onto it. Cover with a paper towel and press down to get all the remaining liquid off of the zoodles.

Heat a large pan with some olive oil over medium-high heat. Once the oil is hot, put the zoodles into the pan and top with the pesto sauce. Mix everything around for 30 seconds to a minute (until

1/2 cup fresh mushrooms, thinly sliced (shiitake or wood ear) 1/2 lb spinach, washed well and drained 2 tablespoons soy sauce 2 teaspoons sugar 1 tablespoon sesame seeds DIRECTIONS: 1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length.

Set aside.

2. In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat.

When the cooking oil is hot but not smoking. Fry onions and carrots, until just softened, about 1 minute. Add the garlic, scallions and mushrooms, fry 30 seconds.

Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

March 4, 2016

Features

Cont’d from cover.

ing food. My California aunt baked beautiful bread and enjoyed oranges and plums from her own backyard. My grandma gardened multiple acers up until the last bit of her 95 years of life. Dietary restrictions do not prevent you from having a colorful and versatile culinary repertoire. If anything, limitations are actually a gateway for creativity. They keep us from falling back on something comfortable and predictable.

I’m not a vegetarian, but I understand their frustrations. I

Food Allergy Committee consensus from health authorities suggests that we should be limiting our animal protein intake. 3) Global population is increasing as are meat prices.

From a logistical and practical perspective, we are not going to be able to serve animal protein in the same manner we have been. Facts like these should lead us to look to vegetarianism as we gear up to move forward.

I believe the CIA ought to be helping lead this charge into a more balanced future, a future of not only more vegetarian op-

Enterance to ‘The Egg’ at the Student Rec Center in Hyde Park, NY.

know it must be annoying when people often give them puzzled looks when they reveal their vegetarianism. It is probably upsetting when they ask chefs if there is a vegetarian option and they are met with snide responses. It likely gets old when people immediately ask shortsighted questions like, “but what about bacon?” Anyone can appreciate the frustration that results from sharing a strongly held belief with someone and then having that person immediately assume you came to that belief through false reasoning. Are there vegetarians who only eat French fries, wear fur, and live more unhealthy lifestyles then many of their omnivore counterparts?

Sure. But don’t just assume every vegetarian falls into this category. It is not anyone’s place to make such assumptions. It is our place to try and treat others with respect and go from there.

I’m not a vegetarian but I appreciate their perspective. This is not an article for articulating arguments for vegetarianism. I feel there is a substantial amount of material already in existence that can be referenced. There are a few undeniable facts that we should all acknowledge while moving into the future of food: 1) With regards to good health, well-balanced vegetarianism is strongly associated with longevity and lower rates of cardiovascular diseases and colon cancer.

Gone should be the days where we think vegetarians can’t obtain enough protein. 2) Even for non-vegetarians, the general

7

tions but also smarter approaches to omnivorous life.

Presently however we seem to be behind the eight ball. Vegetarian options on campus are fairly limited. They often times are not very nutritious, heavy on the cheese, starch, and butter. The dishes can feel like afterthoughts, not something that the kitchen produced with much love. Tempeh barbeque “ribs” come to mind. I can’t say for certain what the future holds, but I doubt it is an increased prevalence of tempeh ribs. The majority of the time, our soup is made with chicken stock.

Not every kitchen will have a vegetarian option, and depending on your schedule it might be difficult to find a meal as a vegetarian.

When these issues come up, they beg even more questions.

Why isn’t it required that every production kitchen offer A least one vegetarian option? Surely within every production class there are vegetarian dishes that are delicious and would fit within the context of the course. It could be even be an opportunity for creative input from the chef and/or the students. It would be good practice for the industry. One day you might need a vegetarian option and you don’t just want to turn to eggplant parmesan. Having good vegetarian options in every kitchen can help slowly shape people’s perception of the diet overtime.

The ideal goal is to have patrons see a dish as simply delicious, not as the one without any meat.

Still more questions. Why don’t

we explore vegetable stocks in a more detailed way? The old saying is that the soup is only as good as the stock. How great can we expect the soup to be if we are treating all “non-starchy vegetables” as equally valid in the stock pot? Why don’t talk more about non-meat flavor boosters from an early point in the curriculum? Knowing how to use dried mushrooms, nori, miso, tomato paste, and tamari would be helpful to any chef, dietary restrictions notwithstanding. Why don’t we consid-

BY: Kevin Markey, Editor-in-Chief

From time and temperature abuse to ciguatera toxin we’ve learnt how to ensure that the food we present to our patrons is safe to consume.

Another danger to future customers is allergy awareness, or rather the lack thereof. The ‘top 8’ are pounded into our heads in the first class and then just data dumped as soon as we begin the more rigorous portions of the curriculum. Allergy awareness has become essential to our repertoire as culinarians. And thus it is equally important that our entire curriculum from start to finish reflect this. When we graduate from the most prestigious culinary school in the country we must leave being able to call ourselves experts.

informs the student body and faculty of the many changing aspects of food allergies. Unfortunately it has now entered the bureaucracy that is the collegiate administrative process.

With multiple sub-committees, ranging from the work of the IT sub-committee to the Education sub-committee the ‘Food Allergy Committee’ could take months or dare I speculate longer, just to come a decision, let alone actually implement said decision.

Unfortunately, this is normal.

This months long, back and forth that takes place at the upper administrative level is nothing new and isn’t just an issue at our school. The only problem with this is, in this case, there are people at risk of serious injury, or worse. We are in a very unique conundrum.

On one hand the students must demand the speedy creation of

photo courtesy: www.ciachef.edu

er having a vegetarian class as part of the standard curriculum?

Wouldn’t that be the perfect antithesis to Garde Manger?

I don’t mean to come across as unappreciative of the food that is available to me on campus.

I know very well that we eat more richly than basically any other group of students on this earth. I recognize that there are in fact many chefs here that take vegetarian options seriously and who strive to offer meaningful non-meat dishes. I think of Chef De Palo teaching the soup team about adding parmesan rinds to the vegetable stock, not to just throw any old vegetable in. I respect meat and the significance it holds in our culinary world.

My status as an omnivore will likely not change. But I still feel inclined to ask questions and generate conversation.

Our motto is “Food is Life”. To say food is life is essentially to say that food is religion, or at least a means of seeking meaningfulness in this life. I feel that such a phrase commands us to respect the great plethora of diets and cuisines that exist in this world. Certainly the food of the Buddhist monks is no less lifegiving than French-roots cuisine? After all the motto is not, “Our Food is Life”. We don’t stand to lose culinary integrity or risk disrespecting our predecessors by being more versatile.

I believe it can only make us stronger chefs. Who is to say that one who crafts a beautifully delicate spring roll can’t also make the best fried chicken?

Top 8 food alergens.

photo courtesy: utahfoodallergy.wordpress.com

However, there are still chefs here at this fine institution that disregard the importance of food allergies, I have even heard chefs mock and laugh at students with allergies. It is unacceptable for someone in a position of authority to toss a side the health conditions of a student.

There are however, changes being discussed. With the help of SGA the faculty has assembled an official ‘Food Allergy Committee’ in conjunction with SGA. It is the goal of this committee to develop a system that educates, as well as

a system that supports those with food allergies, but on the other, the system has to work.

Whatever system SGA and the faculty decide to implement, it must be successful. Or else there is no point in changing from our lack of one in the first place.

I sincerely urge all students with food allergies to step up and contact your Student Government Representative. Voice your opinion on how the school can create a system that will ensure the safety of all its students, not just the ones with the privilege to eat adventurously.

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LA PAPILLOTE

Sports

ESPN Covers CIA Basketball

BY: Jeff Levine, Staff Contributor

CIA sports has hit the big time!

The Steels basketball team was the focus of an ESPN feature in February. Fan correspondent Reese Waters and a production crew came to campus to tape a humorous segment for the network’s flagship program, SportsCenter, which aired on February 23 and 24.

Waters spoke with players, coaches, and fans about the quirky aspects of fielding athletic teams at the CIA--with long class days and students leaving for externship or graduating in the middle of a season-while dispelling myths about cooks and bakers not being athletic and “in shape.”

During the visit, one player working Saturday lunch service in the American Bounty restaurant had to run to the gym in his chef whites and change into his uniform to join his teammates who had already begun their warm-up drills for the game.

The Steels won their games against Pratt Institute and The Cooper Union while ESPN was on campus, and finished the season with a 7-8 record.

To help promote the segment, ESPN took a behind-the-scenes look at Waters’ visit to the CIA, and what goes into a “fan correspondent” segment.

ESPN Correspondent Resse Waters chants the school fight song after ‘The Steels’ took the ‘W’ over The Cooper Union 71-50. photo courtesy: Kevin Markey

Tired of seeing blank space?

We are too.

Consider contributing and ensure there is always enough interesting content.

Send submissions to Kevin Markey, Editor-in-Chief at: lapapillote.culinary@gmail.com

March 4, 2016

Entertainment

Allergen Word Fill

3 Letters soy egg 4 Letters lent fish

5 Letters halal vegan 6 Letters gluten peanut

kosher celiac 7 Letters organic treenut 8 Letters

sulfites diabetes 9 Letters shellfish 10 Letters vegetarian

11 Letters pescatarian 13 Letters ovo vegetarin 14 Letters food allergies

15 Letters lacto ovo veglacto vegetarian etarian 17 Letters lactose intolerant 18 Letters The solution will be in the next issue.

Designed BY: Hanna Krilov, AOS Baking &Pastry

Last Block’s Puzzle Solution

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10

LA PAPILLOTE

Graduation

AOS Graduating Class of March 4, 2015 Culinary Arts Group #1

Front Row: Hunter Little, Alitza Portuhondo, Perry Tobin, Melanie Hedley, Robin Komora, Travis Crissman, Trayvon Smith Back Row: Deja Burrows, Alex Bordeville, Kyle Wagner, Michael Commins, Nick Cabrera, Brandon Quinn, Danny Ballester, Natalie Crumbaugh

Culinary Arts Group #2

Front Row: Mackenzie Mirandi, Aashana Narula, Isabella Fiattorone Back Row: Adrian Daniel Pantoja, Patrick Lobbes, Kamar Sharifi, Musauuir Hague, Sharg hua Wa

Culinary Arts Group #3

Front Row: Maryanna Jones, Sarah Lubitz, Seung Hee Park, Jteuh Lee Back Row: Lindsay-Nicole Jordan, Seungkyu Mooh, Min Hyeok Kim, Enrique Rodriquez, Jamie Janosky, Cameron Schneider, Rebekah Griffin

Baking & Pastry

Front Row: Evon Martinez, Kendra Peart, Chu Chu Foog, Kelsey Willis, Andrea Harris, Alexandra Streek, Lianglhin Lee, Vanessa Sze Back Row: James Poppe, Rebecca Phillips, Warinthorn Tangwirlyarjkul, Erin Haldeman, Angela Reed, Caroline Brugo, Colby Ouellette, Mengyin Tuon, Paige Kehl

March 4, 2016

Graduation

11

AOS Graduation Speaker: James Kent BY: Shelly Loveland, Staff Contributor

Executive Chef of Nomad

James Kent is the executive chef at NoMad, located in The NoMad Hotel in New York City.

The restaurant features a refined yet approachable menu with a beverage program that celebrates the great winegrowing regions of the world and innovative, classically focused cocktails. The Make It Nice Restaurant Group, headed by Chef Daniel Humm and Restaurateur Will Guidara, owns both NoMad and Eleven Madison Park.

A native New Yorker, James started his culinary career as a summer apprentice at Bouley when he was 15 years old. He then took classes at Le Cordon Bleu in London and Paris and earned a bachelor’s degree in food service management and an associate degree in culinary arts and marketing from Johnson & Wales University. After graduating, Chef Kent moved back to New York, where he worked in the kitchens of Babbo, JeanGeorges, and Gordon Ramsey at The London.

Chef Kent joined the team at Eleven Madison Park as a line cook in the spring of 2007 and

was quickly promoted to sous chef. In February 2010, he won the Bocuse d’Or USA competition held at the Hyde Park, NY campus of The Culinary Institute of America. In January 2011, Chef Kent went on to represent the United States at the international finals of the Bocuse d’Or in Lyon, France. After a full year of training for the prestigious culinary competition, he placed 10th in the world.

Upon returning to New York, Chef Kent was named chef de cuisine of Eleven Madison Park.

During his tenure there, the restaurant received numerous accolades, including four stars from The New York Times, three Michelin stars, and a coveted spot on the S. Pellegrino list of the World’s 50 Best Restaurants. In the fall of 2013, Chef Kent was promoted to executive chef of NoMad, the same year the restaurant received one Michelin star. He is a semifinalist for the 2016 James Beard Foundation Best Chef: New York City award.

Chef Kent is a supporter of Chefs4Kids, No Kid Hungry NY, and Cookies for Kids’ Cancer.

photo couresy of Leslie Jennings

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LA PAPILLOTE

Industry

Interview with Vincenzo Lauria

BY: Sarah Lubitz, AOS Culinary

When I stepped into Caterina for my first day of table service, I was not enthusiastic. I had spent the entirety of my time on this campus dreading the day that I would have to be a server. Despite these feelings, I went in knowing two things: I knew that I loved people, and I knew that I was going to give the class my all. To my surprise, I fell head over heels for the class. The gift of being able to interact with people in an environment that fed my love of food was intoxicating. I was unaware that the class was not going to be the only thing that I was enraptured by.

Professor Vincenzo Lauria has been a professor at CIA for fifteen years. Looking back on all of the chefs and professors that I have had here, I can safely say that he has been my favorite. There is an effortlessness in which he goes about building relationships with people, and I feel that we could all stand to learn something from that. I also feel that the genuine way that he carries himself translates beautifully into table service, and that extends to the classroom, too. His knowledge of the industry is illustrated in a creative and educational way. (There was never a dull moment during lecture.)

My relationship with Professor Lauria has enriched my life in an indescribable way. I have gained knowledge from him concerning table service, of course, but I have also gained knowledge from him concerning life. I consider myself to be fortunate because I am able to call him a friend. (We joke that we are stuck with each other.)

The following interview is just a glimpse of what it is like to talk to someone with a soul that is as compassionate as his.

Sarah Lubitz: What made you decide to work at The Culinary Institute of America?

Vincenzo Lauria: I think what happened was, after spending a fair amount of years – about ten years – in the restaurant business, starting from the bottom, basically working my way up, I loved the job that I was doing, and I loved the money that I was making.

What I did not like was the rigid schedule – working weekends, working every single holiday – and I was longing for a personal life, to have a normal life like everyone else. So, the idea was to keep doing what I love to do, which is table service, hospitality, and wines, but doing it in a way that allowed me to have a balance in my life. Also, I was not getting any younger, and at the same time I was not ready to let go of the hospitality part. So, what happened was, I was working in my brother’s restaurant, I will never

forget this, and I was spotted by one of the chefs that used to work here – Chef Bob Briggs – and he handed me his business card. I said, “Well, thank you, but I’m not a chef.” And he said, “We’re looking for table service instructors.” He enjoyed the way that I was interacting with him, and the mechanics, and all of that kind of stuff, and that’s how it happened.

SL: In the fifteen years that you have been here, what has kept you motivated?

VL: Definitely the students, there’s no question about it. It’s a big place, as you can imagine, it’s a place that has huge potential for wonderful things. But, as you can also imagine, being in a big place, there are a lot of procedures, policies, and politics. And, at times, I do not really agree with the majority of them, but I know that they’re important. But, at the same time, the energy, the feed-

them. As an instructor, you wear that vest of being the form of inspiration for them, and when you have a group of students in class and you deliver the message, it feels like you’re the only one who is teaching them. But, it’s actually the opposite. The amount of information that I receive from the students is incomparable. But, I’m lucky because there are students that live all over the world, from all over the states, students with different kinds of needs, and different kinds of ways of thinking with different concepts, and I think the constant exchanging of learning is also what keeps me motivated.

SL: How do you feel that the service industry has changed since you started in it?

VL: Well, I have to be a little negative about this, and I have to be sincere about it, I do feel the service is something that is not im-

and my sister would do all of the sweets, and my father would clear the table. So, we grew up with an assembly line. The result of that, that out of four kids, three of them are in the service business.

I think we need to understand the fine line of what etiquette is and connected it to the service. And, as I get older, I realize that we are actually stepping away from that a lot, and that’s what I always try to get my students to focus on.

“Okay, what does service represent to you? If you have good service, what is it going to mean to your restaurant?” So, I think we are actually stepping away, we’re declining a bit, and I think we need to bring the classic principle of hospitality back. We’ve got to shut these phones off and create human contact – I think that’s what is missing.

SL: What do you think about the trend of restaurants not doing tipping anymore?

VL: You know, the word TIPS means “to improve proper service.” I do think that it’s getting a little out of hand these days because everyone is expecting a tip no matter what you do, and I think that we basically need to understand the fine line – if a guest has to give tips to somebody, what is the server going to give to the guest? It needs to be a solid interaction between the two of them.

So, to answer your question, I think that there are some parts that I agree with when it comes to the non-tipLa Papillote Senior Copy Editor Sarah Lubitz with Professor Vincenzo Lauria. ping situation. photo courtesy: Kevin Markey It all depends back, the interaction that I have proving at all. I think it is actually on what the restaurant and the reswith students, it’s incomparable declining a bit. Now, why is that? tauranteurs are giving to the staff, to anything else. So, it’s basically I think it all starts at home, I think but I also think that it’s a good this. It’s not only the relationships it all starts with our families, with wake-up call to really shake peothat I have students in class and on our friends, with our parents, and ple and say, “You want tips? It’s the floor, but it’s also the relation- I think as we change with each free money. Do something about ships that happen outside of class generation, we are losing those it.” Don’t expect anything just beand the bonding that we create. values. And, because we’re los- cause…

And, I think, to fully, honestly an- ing those etiquette values, and eti- SL: You’re there. swer your question, it is the rela- quette and service are connected VL: Seriously. And I am… You tionship that I am able to continue together, so, if you think about it know, Sarah, when I go out to with each student, and I have had – well, for example, I grew up in dinner, and I don’t really go out thousands of students over the last a situation where I always set up to dinner a lot, when I need to tip, fifteen years, as you can imagine. the table, my oldest brother would I basically run a quick scale. I’ll It’s also what I can learn from help out my mother in the kitchen, start at twenty percent or twenty-

five percent, and then I just dock things down. Does it always happen that I tip twenty percent? Not necessarily. Because, to me, it is a message that I am giving to somebody: You need to improve.

I’m not cheap, but you need to improve. I’m not going to give you free money, because if I give you free money, you’re going to go home thinking you did a good job.

So, I have mixed feelings about that, I really think that it’s a good wake-up call for the essence and the meaning of gratuity in general.

SL: How do you feel like what you do here every day ties back to all of the work you do off campus, your life coaching and everything that that entails?

VL: I think that my job, when I started working here, I became a quintessential instructor, you know, “Yes, chef.” I was very…

I had that authority vest. Then, after becoming a life coach, I became much more compassionate; I had more empathy for people and sympathy for people.

I think that I’ve actually changed my perspective about just being a teacher. I learn how to ask openended questions all of the time, not “Did you do the homework?” or that kind of stuff. And, I think it has helped a lot. I think becoming a life coach, quite frankly, has made my job more enticing, more understandable, more connecting, and more compassionate. It’s interesting that you ask me this question because I think I became a life coach because this job was really taking a big toll on me, it was really stressing me out, and it was really making me very angry.

And, after I became a life coach, I looked back on the years of my life being at The Culinary Institute of America, and said, “Oh, no. I was so wrong with what I did.”

So, I think I became more assertive, more understanding , and more compassionate. So, it all ties together, to answer your question.

Because, basically, what I do as a coach, I ask questions, that’s what I do. And that’s what I do with my students here.

SL: If you were to pick something, what motto would you say that you try to live by?

VL: I think my motto…you put me on the spot right now. I think it’s all about gratitude. I think it’s all about understanding gratitude, staying grounded, and being mindful of staying in the moment.

So, my motto will always be, “In order to get in the future somewhere, stay present.” And, when we stay present, then we become more grateful for what’s around us. A beautiful day, a good day of service, a nice conversation with a student, a beautiful meal that I did. So, it’s all about staying in the moment, being mindful, being grateful. And, I think that’s basically it. I have other things that are more secondary, but I think that when it comes to that stuff, I think it’s all about gratitude.