ACE THIS! Join
The Restaurant School at Walnut Hill College for the 1st Annual
Scholarship Golf Tournament
The Springhaven Club Wallingford, PA
May 5, 2014
The Springhaven Club was founded in October 1896, making it one of the oldest golf clubs in the country. For Information and to Register For This Event: Call 267-295-2332 or email VSnisarenko@WalnutHillCollege.edu
A Note From PRESIDENT LIBERATOSCIOLI The art of being a brand has never been more important for all graduates. In this day and age it’s not just entrepreneurs and large companies who are concerned about creating (and protecting) a brand – today, anyone with an idea, proper training and drive can become a brand. So, what is a brand? Many of you have learned about the Principles of Marketing while earning your degree, but, how much do you know about branding? According to Tronvig Group, a marketing firm in New York, “Branding is not push, but pull. Branding is the expression of the essential truth or value of an organization, product, or service. A brand will help encourage someone to buy a product… it says ‘This is what I am. This why I exist. If you agree, if you like me, you can buy me, support me, and recommend me to your friends.’”1 So, are you a brand? For many, even those who have reached a great level of success, the question is difficult to answer. Being a brand is something that takes full dedication. It requires you to know exactly who you are, what you are passionate about and being able to convey your love and enthusiasm to your customers in such a way, that they ultimately believe you…and buy into your brand of course!
Issue
04 FINANCES
Managing Student Loans After Graduation
05 RESOURCES
Organization & Association Directory
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ALUMNI SPOTLIGHT
Michelle Soda, Director of Operations at HipCityVeg, Multiple Locations, Philadelphia, PA
Chris Nguyen, Chef and Owner of Fire & Ice in Old City, Philadelphia, PA
Ross Scofield and Danielle Coulter, Chefs and Owners of The Farmacy in University City, Philadelphia, PA
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HOTEL MANAGEMENT
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THE ART OF BEING A BRAND
For this issue of the Main Dish Magazine, we spoke with Chef Brian Duffy, an accomplished TV personality, Chef, consultant, visionary and branding guru. Like Chef Duffy, each one of you has the ability to brand yourself and become a recognized name in your chosen field. With the power of social media, the internet, the exploding food and hospitality culture here in Philadelphia, and the ease of access to a worldwide audience, you too can inspire people to support YOU and recommend YOU to their friends.
Marketing and branding are essential to your overall success. Creating a brand, protecting it and sticking with your vision are vital if you dream big in any profession you choose. We hope that you enjoy the interview with Chef Brian Duffy as well as the number of alumni we spoke to for this issue, for their advice, their journey and their guidance on how all of you can benefit in your career path.
14 SWEET TREATS FOR YOUR SWEETHEART
I personally wish you a bright and successful voyage into both creating a brand for your product (and remember a “product” is anything that can be offered to a market to satisfy a need or a want!) as well as protecting and growing the brand that you have. And remember, our doors are always open for you to stop by and chat with any of our faculty or staff regarding your visions.
We are always here to help!
Danny Liberatoscioli
Lessons learned from Alum and Chef Brian Duffy
Recipes from our Pastry Cookbooks
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RESTAURANT REVIEW
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FOOD SCIENCE: FEAST ON THIS
Chloe BYOB proves passion and training is the secret behind their (over 20 years of) success.
What would our world be like without science?
CONTRIBUTORS
WRITERS
CHIEF EDITOR & PUBLISHER VALERY SNISARENKO Director of Marketing EDITOR & STAFF WRITER RHONDA MOORE Financial Aid
DANNY ADDICE Culinary Arts
CAITLIN HARGRAVES Culinary Arts
JENNIFER BORTZ Restaurant Management
CAROLINE HATHAWAY Culinary Arts
EDITOR & STAFF WRITER AKITA BROOKS Hospitality Instructor
TYLER GLOVER Culinary Arts
HEATHER LAYMAN Restaurant Management
TAJ GRANT Culinary Arts
STEVEN SIENKEWICZ Restaurant Management
DANIEL GREGG Culinary Arts
CHEF MARIE STECHER Pastry Arts Instructor
To Submit A News Story: Contact MainDishMag@walnuthillcollege.edu
Tips and Tricks from Ms. Akita Brooks, M.S.
FINANCES
Managing Student Loans After Graduation By: Rhonda Moore Director of Financial Aid QUICK TIPS: REPAY YOUR STUDENT LOANS AUTOMATICALLY:
AIM FOR 10 YEARS:
Glossary of Important “Loan” Terms Contact Type - Current Servicer The organization currently servicing (administering) a loan on behalf of a lender or school. This organization is responsible for collecting payments, computing interest and assisting borrowers. If a U.S. Department of Education servicer is listed for a FFEL Program loan this indicates the Department has purchased the loan. Date Entered Repayment The date on which you begin repaying your student loan.
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Congratulations, you’ve completed your program of study and are now on your way to achieving success in the hospitality industry! You have advanced from student to alumni of The Restaurant School at Walnut Hill College. As alumni, you may have the opportunity to inspire, encourage, and motivate others by sharing your principles on the road to achieving success. Success may be experienced in various ways in life, including financial success through borrowing loans and repaying them. If you borrowed student loans to assist you in paying your tuition, you have the opportunity to build a good credit rating by repaying them on time. In accordance with financial aid regulations, both federal and private student loans must be repaid after a student leaves school, drops below half-time status, or graduates. The good news is that you don’t have to begin payments right away – in that borrowers are granted a six month Grace Period. During the grace period, you are not expected to make payments on your loans. Once your grace period is over, you are expected to begin repayments by monthly loan payments or repayment in full. Get Organized. If you have not started repayment yet, now is the time to organize your student loans. If you have more than one loan, it is very important that you take the time to determine what type of federal and private loans you may have – to be certain that all loans are included. Your loan servicer should have forwarded you loan information including repayment options within two to three months after graduation. According to the repayment plan options, you will be able to select the best repayment plan for you. In order to select the best loan repayment option, it is highly recommended that you establish a Budget that allows you flexibility in paying your monthly bills – including your student loans. Based on your current employment status, income, and the ability to begin repayment on your loans, you will have the option to select from Specific Loan Repayment Options, such
Disbursed Amount/Disbursement Amount The dollar amount of each disbursement of a loan. Interest Rate The type of interest rate. Fixed indicates the loan had a set rate at the time it was made. Variable indicates that the loan rate can vary based on such things as your academic status and type of loan, as well as possible borrower benefits. When variable interest rate is listed, contact the current lender, servicer, or guaranty agency to learn the actual interest rate.
as: Standard Repayment Plan, Graduated Repayment Plan, Extended Repayment Plan, Income-Based Repayment Plan, Income-Sensitive Repayment Plan and Income-Contingent Repayment Plan…These repayment plans allow borrowers to make monthly payments that are affordable for as low as $50 for up to 10 or 25 years. In the event you are unable to begin repayment on your loans, you may request a loan deferment or forbearance. A Deferment is a period of time of which you are not expected to make payments on your loans. There are different types of deferment options - depending on your situation including in-school deferments, economic hardship deferments, and unemployment deferments. Please contact your loan servicer to request a deferment or forbearance. Unlike a deferment, a Forbearance allows you to postpone payment or reduce your monthly payment. You are responsible for paying the interest that accrues during the forbearance on all loan types, including subsidized and unsubsidized Stafford loans. Visit the websites at www.nslds.ed.gov or www.studentloans.gov for more information. Another way to help you manage your loans after graduation and to begin affordable payments is by requesting a loan consolidation. A Loan Consolidation may help make payments more manageable by combining several federal student loans into one loan with one monthly payment. The interest rates for loan consolidation may vary. Finally, stay in contact with your Loan Servicer. Don’t avoid repaying your loans. Failure to repay student loans will result in a loan default. Loan Default occurs when you do not make payments on your loan(s), or do not request and have an approved deferment, forbearance, or loan consolidation. Loan Default may damage your credit rating and prevent you from getting certain job opportunities. In addition, the federal government may garnish your wages and take your tax refunds. The good news is that you can avoid loan default by staying in contact with your loan servicer and the Financial Aid office at The Restaurant School at Walnut Hill College. By Managing Your Loan After Graduation, You Are On Your Way To Achieving Success! Outstanding Interest/Outstanding Interest Balance Photo credit: Penny Matthews The dollar value of the accrued interest balance
Loan Amount The amount that an agency or school approved for your loan. Not all of this amount may have been disbursed. Loan Status A code representing the current status of your loan, as determined by the loan’s current holder. MyStudentData Download A button that allows you to download all of your loan, grant, and aid overpayment history provided on the NSLDS Student Access Web site.
on a loan.
Outstanding Interest Balance As of Date The effective date for the interest balance on a loan. Outstanding Principal/ Outstanding Principal Balance The current amount that you owe on a loan. The dollar value of the balance which may include capitalized interest.
ORGANIZATIONS &ASSOCIATIONS HOSPITALITY ORGANIZATIONS & ASSOCIATIONS
RESOURCES By: Akita Brooks and Valery Snisarenko
DESCRIPTION & BENEFITS
American Hotel & Lodging Association (AHLA)
Provides networking opportunities, hospitality magazines & news resources, access to job databases, discounts, and invitations to events.
Greater Philadelphia Hotel Association (GPHA)
Provides networking opportunities, access to hospitality news resources, access to job databases, and invitations to events.
“Green” Hotels Association (GHA)
Provides access to going green ideas, member contacts, and hospitality news resources. Must be a supporter of “green” hotels and travel.
Hospitality Sales & Marketing Association International (HSMAI)
Provides networking opportunities, subscriptions to hospitality magazines & news resources, access to job databases, and invitations to events.
National Restaurant Association (NRA)
Provides networking opportunities, discounts, hospitality magazines & news resources, access to job databases, and invitations to events.
Pennsylvania Restaurant Association (PRA)
Provides networking opportunities, subscriptions to restaurant magazines & news resources, and invitations to events.
Pennsylvania Tourism & Lodging Association (PTLA)
Provides networking opportunities, discounts, hospitality magazines & news resources, access to job databases, and invitations to events.
CULINARY/PASTRY ORGANIZATIONS & ASSOCIATIONS
DESCRIPTION & BENEFITS
American Culinary Federation (ACF)
Promotes the professional image of American chefs worldwide through education among culinarians at all levels.
American Institute of Baking (AIB)
A technology transfer center for bakers and food processors founded by the North American wholesale and retail baking industries.
American Personal & Private Chef Association
To promote the education and advancement of our membership in the personal chef industry and the betterment of the industry as a whole.
American Society of Baking (ASB)
Provides educational resources, professional development, and networking opportunities for professional bakers.
Black Culinarians Alliance (BCA)
Educational and networking organization that creates exposure and provides educational and professional activities for people of color.
Bread Baker’s Guild of America
Raises the professional standards of artisan bread bakers through education, training, and interaction with suppliers/specialists in baking.
International Association of Culinary Professionals (IACP)
Provides continuing education & development for professionals who work in education, communication, or areas of food and beverage.
International Cake Exploration Societé
An international nonprofit organization dedicated to the promotion and advancement of the sugar arts.
James Beard Foundation
Celebrates the country’s culinary artists, provides educational opportunities, and offers members the opportunity to enjoy fine dining.
Les Dames d’Escoffier International
Promotes the role of women food professionals through scholarships, mentoring, and philanthropic pursuits.
National Association for the Specialty Food Trade (NASFT)
Fosters trade, commerce, and interest in the specialty food industry.
Research Chefs Association (RCA)
Provides a forum for professional and educational development.
Retail Bakers of America (RBA)
A trade association that creates industry training programs, develops profit tools, and connects retailers with suppliers.
United States Personal Chef Association (USPCA)
Provides guidelines and policies aimed at maintaining the highest level of service, quality and integrity for those in the personal chef profession.
Women Chefs & Restaurateurs (WCR)
Promotes the education and advancement of women in the restaurant industry. Different membership catagories.
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ALUMNI
Within the past year, our Alumni Association has made some great strides. We have truly come a long way, met our goals and our alumni have responded. The Alumni Spotlight Series, under the guidance of Mr. Jim Ward, chairperson of the Alumni Association, has excelled in bringing back our best and brightest alumni stars. These exceptional leaders take the time to impart their wisdom and knowledge onto an audience of eager students who are waiting to soak in the years of experience that our alumni have learned. Here are some of their stories... MICHELLE SODA Director of Operations, HipCityVeg, Multiple Locations Philadelphia, PA Class of 2010 (B.S.) Restaurant Management By: Steven Sienkiewicz
Alumni
Spotlight Series Featuring: Michelle Soda, Director of Operations HipCityVeg Ross Scofield and Danielle Coulter, Chef/Owners The Farmacy
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Christopher Nguyen, Chef/Owner Fire & Ice Restaurant
Out of the millions of occupations in the world, why hospitality? For Michelle Soda, who majored in Restaurant Management at The Restaurant School at Walnut Hill College, it wasn’t that difficult of a choice. Soda graduated from the Bachelor of Science program in 2010, and since then she has been on a roll. During a recent Alumni Spotlight event, the question of “What is Hospitality” was thrown out to the audience for students to reflect on. Soda briefly answers this in her own words through her own experiences at the College and where it has taken her. She did not come from a long line of restaurateurs, but she was always intrigued by a well-prepared, home cooked meal and her father’s wine cellar. “Hospitality provides endless opportunities,” she says. This is something Michelle Soda discovered very quickly. Naturally, Soda has
always been persistent in moving up the chain. Right from the get go, moving out to Philadelphia, Michelle pushed herself into working for Stephen Starr. At that time and still even today, Starr Restaurants remain a top choice for many. When she arrived at The Restaurant School at Walnut Hill College, she walked into Continental Midtown, applied for and received a hostess position. This kind of persistence truly deserves praise and her achievements are something to be admired and sought after. Through the externships offered the College, Soda discovered her love for hospitality all over again, receiving the chance to understand hospitality from different perspectives. Hospitality as it is today is defined by individuals who set standards for others to strive towards. Michelle Soda not only worked for Stephen Starr, but she was fortunate to meet him as well. Soda has also received the opportunity to meet Eric Repiert, Robert Irvine, and Arnold Palmer. Currently, Michelle Soda is the Director of Operations at Hip City Veg. Soda’s hospitality journey is far from over, but it has taken her to extreme heights. Michelle Soda did not choose hospitality; hospitality choose Michelle Soda. You must take pride and passion in everything you do, something Soda acquired almost immediately. Success can be measured in money, but true success is measured in self-set achievements. For many in the field of hospitality, they are unsure of their answer to why hospitality; however, for Michelle Soda this answer is clear. It is where she was meant to be.
SPOTLIGHT
Christopher Nguyen Chef/Owner of Fire & Ice Restaurant preparing a classic Thai chicken sate dish for our students
CHRISTOPHER NGUYEN Chef and Owner Fire & Ice Restaurant, 312 Market Street Philadelphia, PA Class of 1995 (A.S) Culinary Arts By: Taj Grant and Tyler Glover East meets west and fire meets ice all at once when we sat down with Chef Christopher Nguyen, Executive Chef and owner of Fire & Ice in Old City, Philadelphia. Fire & Ice, Chef Nguyen’s latest endeavor, is best described as a family style modern Asian restaurant with Viet-Thai cuisines, however they also carry traditional American bar favorites. He didn’t start here though, Chef Nguyen started his culinary career in his mother’s kitchen. He learned classic Asian style dishes like Chicken Sate and Pad Thai, classic Asian comfort and street food, at a very young age. But his education did not stop there; he wanted to learn technique, without which, being a successful chef is extremely challenging. He finished his culinary education at The Restaurant School at Wal-
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Christopher Nguyen has had the entrepreneurial spririt since the day he graduated. Opening up multiple restaurants throughout Pennsylvania. His cuisine have always been inspired by his heritage and love of Asian flavors. Look for a more in depth look at Fire & Ice when we take a group of Main Dish Contributors to write our Restaurant Spotlight! nut Hill College and has gone on to do great things.
and roots are very important when it comes to food and that success is all about perspective.
Chef Nguyen started his career by opening his first restaurant six months after graduating from Walnut Hill College; he called it Market Street Café. He then took his youth, creativity, and ethnic background to York, PA where he brought another of his visions to life - a restaurant seating less than seventy but, still staying true to his Viet-Thai roots and cuisine.
One of the first things we wanted to know was what were some of Chef Nguyen’s favorite foods growing up. The Chef vehemently answered “I would have to say Pho; traditionally, a rice noodle dish, a soup.” He went on to say that “there’s a ton of Pho recipes out there. At Fire and Ice we do Pho, but mine has a more genuine or homey flavor, as opposed to some of the recipes that are more commercial.”
After the success of Market Street Café, Nguyen went on to open several other restaurants. Some worked out and others didn’t, but his ambition and dedication endured. He worked for Aramark for a period of time and had the opportunity to work at the 2008 and 2012 Olympics, gaining great experience and exposure, while still taking an opportunity to hone his craft. After Chef Nguyen’s inspiring presentation during the Alumni Spotlight, we sat down with him and the plethora of questions still buzzing in our mind. Here are some of our favorite and most inspiring responses. Chef Nguyen shared 8 Winter 2014 with us why heritage
In our discussion after the Alumni Spotlight presentation, we also asked the Chef to elaborate about why his mom inspires his cooking. Nguyen replied “I started rolling spring rolls when I was six, and back then they didn’t have the material in between like they do today. You literally had to peel them from each other but without tearing them, now my spring rolls are perfect, she taught me that.” We also wanted to know what an accomplished chef like Nguyen wanted to achieve ultimately: was it fame, money or just simply being happy? Chef Nguyen replied with “I honestly feel as though I’ve already reached my ‘ultimate
goal.’ I went to culinary school, graduated, opened several restaurants, traveled the world, worked in the Olympics, all as a kid from Laos who learned cooking from his mom and started rolling spring rolls at age 6. It’s all about what you see that goal as, and in my eyes, I’ve reached it. Finally, we asked the Chef what would be his advice to graduating students from The Restaurant School at Walnut Hill College. Simply, he urged us to “find your strengths as a chef and find your niche - that’s key.”
“Find your strengths as a chef and find your niche - that’s key.” Chef Nguyen has certainly shown his dedication and strength as a chef by going through so many experiences in his culinary career. As he finished his Spotlight series demonstration, he provoked everyone’s curiosity further by hinting that we should expect some new surprises for his current restaurant, Fire & Ice. We can’t wait to hear all about it…
SPOTLIGHT
Ross Scofield and Danielle Coulter inspired the students of The Restaurant School at Walnut Hill College by creating a truly delicious, fresh made (on-site) pasta dish using only organically grown and sustainable ingredients. They spoke of their emphasis on sustainability as the reason behind “The Farmacy.” They speak about their business like a mother would about her child, and that in itself is inspiring and will be the reason for their inevitable and legendary long-term success.
ROSS SCOFIELED AND DANIELLE COULTER Chef and Owners The Farmacy Rx, 4443 Spruce, St Philadelphia, PA Ross Scofield Class of 2012 (A.S) Culinary Arts
Danielle Coulter Class of 2012 (A.S) Culinary Arts
By: Daniel Gregg and Heather Layman Passion is one word that comes to mind when you meet the chef and owners of The Farmacy in University City, Philadelphia. Ross Scofield and Danielle Coulter exude a level of passion that is rarely cultivated, but rather is inherent in all great chefs, leaders and creative individuals. They live and breathe food.
Main Dish Magazine sat down with TRS alums and owners of Rx The Farmacy, a brunch-dinner BYOB in the heart of West Philly, Danielle Coulter and Ross Scofield. Main Dish contributors Heather Layman and Dan Gregg took the opportunity to pick the restaurateurs’ brains on subjects ranging from the positives and negatives of attending culinary college, life inside the business, and the challenges of getting a budding restaurant off the ground. The two spoke candidly about their new establishment, having taken the reigns from Greg Salisbury, original owner of Rx, after a short lived Italian restaurant Rimedio took residence at 45th and Spruce, their experiences at Walnut Hill College, and the ups and downs of the restaurant world. Ross was quick to delve into the true benefits of culinary training at The Restaurant School at Walnut Hill College, sharing why, even
though he had years of experience in the business, without a culinary education, he would never have been as successful. “If you don’t go to school how can you do this gig? I grew up in the kitchen. I have every reason to be the next Charlie Trotter...” Scofield reveals. Danielle was just as quick to agree, offering her own upside to culinary school. “You need to have a background – everything that I learned in this school – I use everything.”
“You need to have a background – everything that I learned in this school – I use everything.” Interested in the “truth behind the kitchen door,” with Bourdain’s* “Kitchen Confidential” horror stories in mind; we asked if the business still had a similar prevalent “dark side.” Scofield shared his views on how “old school” gruff chefs are fading out and new, refined, educated chefs are taking a lead in the industry. “We were educated; we didn’t grow up in [those types of] kitchens and we were trained to be the complete opposite of what you read
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ALUMNI Ross Scofield and Danielle Coulter doing prep work during our Alumni Spotlight Series to a classroom of students from all four majors.
in Kitchen Confidential.” In the complete interview, we get into the minds of the proud new owners’ about everything from how they came about finding their new culinary home to the challenges and expenses of running a “green” farm-totable restaurant. Look for our full interview with Ross Scofield and Danielle Coulter in the next issue of Main Dish and make sure to stop by 45th and Spruce and enjoy some of the incredibly fresh twists on classic dishes that city has to offer at Rx the Farmacy! *(Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. Bloomsbury, August 2000).
Our Alumni Spotlight Series is a monthly, invitation-only, opportunity for an alumni to inspire the next generation of culinary and pastry chefs as well as future managers and owners in the hospitality industry. The audience ranges from 20-50 students and lasts approximately one hour. Past participants have included Rocco Cima, owner of Fuel Restaurants and TJ Torres, winner of “Chef Wanted with Anne Burrell” and Executive Sous Chef at the Pyramid Club in Philadelphia, PA. We hope to see you soon!
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DO YOU WANT TO GET INVOLVED? For information on how you could become a presenter at our Alumni Spotlight Series, as well as additional opportunities available exclusively to alumni of The Restaurant School at Walnut Hill College, please contact Mr. Jim Ward, Career Success Coordinator at 267-295-2306 or at JWard@WalnutHillCollege.edu.
4 Tips and Tricks for Hospitality Leaders As an Alumni Member and Hospitality Leader, you may have hopes to continue the momentum you’ve built in your career and personal successes. Certainly, the faculty here at the college often receive calls from Alumni asking for any “tips” for navigating their life. Well, there are plenty tips to offer! The problem is, the tips alone may not have the impact on your life as you’d like to see them. John C. Maxwell, says in his book, The 15 Invaluable Laws of Growth, that we need to be intentional and work growth in, little by little. Therefore, I’d like to share with you, not only my favorite four tips for hospitality leaders…and believe me the TIPS are great…but the TRICK to work them in your life. THE TIP: Fall In Love, Stay in Love. Ah, Amour. When we fall in love with something or someone, it’s always beautiful in the beginning. That shiny new car! That attractive person! It’s like Heaven on Earth. We feel like we’ve arrived and our life is now complete. However, as the fluffy white clouds move on to another person’s dream, we begin to see that not everything is as it seems. That car no longer completes us and a person can let us down. As anyone knows, however, love takes work. The same goes for the hospitality business. We have all fallen in love with the business because of the “high” that it gives us. That wonderful space in time we feel when a guest is happy to have stayed at our hotel, for instance. We are lured by the freedom of creative expression, merged with the happiness we provide others through lodging, service, food, and drink. How could anyone not be in love? Alas, this love of ours can be brutal - borderline abusive - to the heart, body, and soul! Working on the love of your life means, evaluating yourself and what you can offer TO your love, along with what you GET from it. I’ve coached many department managers who complain that things are “just not the same.” Yes, organizations and people do change. Oftentimes, with further examination, these managers realize that its not their hospitality businesses that changed, it was them. The energy that they used to put into their “love” is lacking.
HOTEL By: Akita Brooks, M.S. HBA
THE TRICK: Give-in to your love daily. Each day, ensure that there is one specific task that you do in service to your work for the sheer joy and love of it. It may take you a moment to evaluate what those things are. Perhaps it is taking the time to call up a sales client, service a guest, or talk to one of your employees. Remember that you will do this with the intention of enjoyment, not out of obligation. You’ll be surprised that the more you practice this, the more the business will give love to you in return. THE TIP: Stay Relevant. Keeping yourself up-todate with the latest trends and ideas related to the hospitality industry is a savvy professional development strategy. Of course, none of us would intend for our business or departments to be behind the ball when it comes to service, financial success, and innovation. Who wants to sit in a meeting and be told by their Director that they’re no longer relevant? But many miss the opportunities to stay ahead, by not keeping a pulse on what is going on in the industry. If you have not reached for the opportunity to connect with other leaders at a conference, convention, or local organization event, now is a good time to look at your calendar and search for one. In addition, there are a plethora of trade publications, either online or print, in any niche or segment of the hospitality industry that you can think of, that are waiting to share insights and trends with you! THE TRICK: Find one magazine or event per month. Honestly, finding something to read is easy, the real trick is to sit yourself down and actually read it! My favorite way to do this is to schedule the time in my planner, as part of the chosen work day, and read an article or two from a trade magazine. This is NOT done during what might be considered break time. Start with twenty minutes for the month. You can build up from there. As for trade events, you can look ahead at events of interest and schedule them in your calendar well in advance.
continued on page 19
THE TIP: Prioritize Like Your Life Depends On It. Because it does. Our perceptions of life are fascinating. You can go through weeks or maybe months believing that all of the work, issues, and projects that you do are of great importance. However, you will experience an epiphany that tells you, “at the end of the day, they’re not ALL important right now.” One of our instructors, widely known as “Mr. Bill” Sartor, reminded me of this tip just the other day. (Yes, even I need reminding!) He said, “Ensure that you prioritize, but not everything is priority #1.” This is not to say that the numerous guest calls you need to follow-up on, emails, and financial reports are not important. However, they are not ALL important at the same time. Evaluate your time and the priorities that you try to fit in your life. Are there any tasks or projects that can be delegated to your team? Could some items be scheduled for another day so that you may work on more important issues? This tip is equally important for both your work and personal life. THE TRICK: Do a mental evaluation every day or night. I know people that plan out their day and evaluate their to-do lists in the morning. I too review my lists, but the real trick for me is to evaluate my priorities at night. For me, there is something about looking back at my day and asking if I was on the right track. Then, I’m able to evaluate what is most important in my life and have a game plan for the next day. BONUS TRICK: Delegate. It is a helpful way of spreading the weight of priorities with your team members. If you’re really got a lot on your plate, leveraging your time and comm it me nts will do wonders.
Looking for a Hospitality Job? Check out these top employment sites:
Career Builder www.hcareers.com Greater Philadelphia Hotel Association www.hoteljobs.com Hcareers www.hoteljobresource.com Hotel Job Resource www.philadelphiahotelassoc.org HotelJobs.com hospitality.careerbuilder.com ResortJobs.com www.wineandhospitalityjobs.com Wine & Hospitality Jobs www.resortjobs.com Akita Brooks is the founder of Highly Spirited Hospitality, LLC, a leadership development company for the hospitality industry. She also teaches hospitality management at The Restaurant School at Walnut Hill College.
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Chef duffy
By: Valery Snisarenko
Sitting down for an interview with someone who has accomplished well-rounded success in the food industry and is certainly not shy in terms of his energy and personality, I didn’t know what to expect from Chef Brian Duffy. But, what I experienced was truly refreshing. A wise, experienced, passionate, energetic and truly down to earth chef; Duffy is not afraid to tell you about his lessons, mistakes, or give you the keys to what has made him such a success in the food and hospitality industry. Chef Duffy exudes a level of confidence and wisdom that only comes with knowing who you are, loving what you do, and being the man behind a remarkable brand.
Worst Job? I’ve had bad jobs, but I have learned from them. I take them all as experiences that got me to where I am today. Best Job? The job I have right now. I get to deal with different people on a daily basis. I get to create food all over the world. I get to touch food everywhere. Favorite city to chow down other than Philly? Gotta be New York, Chicago or L.A. Favorite restaurant in Philly? Definitely Zahav. I think Michael Solomonov is a genius. The food that he prepares is exciting, it’s fresh, it’s cool, innovative and creative. He incorporates history in all of his dishes, so it’s not just him cooking it, it’s him putting his whole body into it. It’s his soul and that is good food. Favorite restaurants nationwide? Meat & Potatoes in Pittsburgh and Waterloo and City in L.A. Favorite cooking shows to watch? I like Diners, Drive-Ins and Dives. Guy Fieri is a riot! He is a genius; he directs, produces, executes, he shows up and he’s on fire. Favorite chef on TV? Eric Ripert Favorite thing to cook? Peasant Food Favorite ingredient? Smoked Salt How do you feel about the cheesesteak? It’s a blast because Philly has so many personalities and ideas of what it is, but around the country it’s an absolute disgrace. Favorite place for cheesesteak? Tony Luke’s and Mama’s Cheesesteaks.
The Art of Being A Brand Brian Duffy
Q&A with Chef
Can you recall your experience at The Restaurant School at Walnut Hill College? I was very fond of my time at the school [The Restaurant School at Walnut Hill College]. I use it on a daily basis, no matter what. Like today, I just got done with costing out a recipe. I use what I learned every single day, no matter what it is. This is so unheard of for most people who go to school. Not just for Culinary Arts, but for anything. Whether it’s costing out a recipe or putting flavors together, whatever it is, I learned all of that. So, it’s cool for me. I remember I was young; about 20 years old and I wasn’t 100% sure of what I wanted to do yet. I remember thinking that it was a good opportunity. Our graduating class had 24 people when I started. The school was smaller then, we had photocopied and stapled pages as text books! Were you a good student? Funny story…I almost didn’t graduate! I was a good culinary student; I just wasn’t a great student. I used to get kicked out of class because I used to ask a lot of questions. For one final project, all of us were confused, and I stood up (it was Chef Gary Trevisani teaching) and I said “look, we are all very confused, we don’t understand what it is you need from us.” And he said “get out of my class; I am done with you.” So, I was always the guy asking the questions. But, I also finished my apprenticeship (internship) early because I was finished with classes before anyone else. I did my apprenticeship at the Four Seasons as well as a place called “San Marco” on City Line Avenue. I had double the hours that anyone else had. Everyone want12 Winter 2014 ed to start a softball team
while I was in school, and I said “go ahead.” While think it was for me at the time; but, I decided to give you guys are at practice, I’m going to be working and it a chance. Karl Becker was my Admissions Rep learning. I was very aggressive. (he’s such a great guy!). I remember being so happy because it was cool, it wasn’t vague and it wasn’t I have read that your culinary inspirations were your boring. I was happy because it was so directed and I parents; can you tell me about them? Yeah, they are enjoyed that. amazing. They were not in the food industry. My father was an educator and my mother was a nurse. When you graduated college, did you have a plan or My father worked during the day and my mother an idea about where you wanted to go in your career? worked at night. So, my mother made great lunches No, not at all! I was working two jobs for free and and my father made amazing dinners. They are both going to school full time. I would work from 7 am amazing cooks because they were always very exper- – 3 pm at the Four Seasons, then at 4 pm go to my imental. They had no fear of anything – always doing other job until 9 pm and then leave that job and go cool s***! My father would bring home live eels and bounce at a bar. My first job was when I worked octopus. I learned how to clean a crab by watching for a place in Key Largo, Florida and I made $425 a my father. I learned a lot from my parents and now, week. I worked there for about a year for a chef who I have turned the tables when we do dinners; I am was the biggest a******! I learned everything NOT trying to improvise and tell them how to do it best. to do from him. You learn more from those kinds of guys anyway. Like me, I made mistakes, and I was What made you decide to go to culinary school? a tough and egotistical chef the first 10 years of my I used to cook for friends, girlfriends and dates. So, career. The reason is that I didn’t really come out and the passion wasn’t so much about the food at that work for someone. I came out of school and I was the point as it was about the instant gratification. You Chef. I worked for this guy in Key Largo, but when know, when you make a meal for someone, it’s auto- I finished with him, I never worked for anyone else matic. I didn’t think about going to culinary school after that. I came back and boom, I was the Chef at until I was about 19 years old. I was working in a restaurants. I developed my own style; I did all of restaurant when I was younger and I would look at my own stuff; my own methods of running kitchens, the guys in the kitchen and just think “those guys are organizational tools and standards. When I wanted just having so much fun.” This small tiny little restau- to get ideas from other chefs, I worked at places like rant and there were just two guys in the kitchen, but Striped Bass, but me and the Chef cursed each other they always just had so much fun back there. One out and I never saw her again. day, my buddy Jeff, told me that I should go to culinary school because I was so good at it. I didn’t Did you ever envision becoming a brand? No, I had
no idea what I was going to do. So, when did that change? What was the big breakthrough or opportunity? Well, I’ve always worked at independent restaurants, and then I left those places and went to McCormick and Schmick, where I was the Executive Chef and was thrown into the world of food costs. I mean, I worked with food costing before, but I was literally just launched into a pile of food costs and now, I was working with $5.5 million in food. So, the opportunity I was given was huge, but I hated it. I couldn’t stand it. The corporate atmosphere was one that I knew I didn’t want. So, I left and I went on to do Irish pubs, seafood restaurants, organic, and Mexican through the McGrogran Group. But, even then, I didn’t know what I wanted to do. I knew that I wanted to teach people about food, that I wanted to cook and that I was going to make a mark in it somehow. So, I became friends with a woman on FOX and she contacted me about doing a segment for them. I remember it was Memorial Day weekend in Philadelphia and no one was around. I borrowed my buddy’s truck, drove to my parents’ house, took their grill, and put it in the back of the truck. I drove to Market Street [in Philadelphia] and unloaded everything by myself; the huge grill and the coolers! That was the first experience I had on TV. Right after that, I did CN8 with Paul Dillon where I killed a live lobster on camera and got death threats because of it! After that, I did some local stuff on NBC. I did segments for about 8 years on NBC’s morning show and I loved it. It wasn’t even about the fame. Everything I did was on the fly. I never used a script. You have to know what you are talking about because everything is live and there is no second take and I did really well with it. I was taking it easy for a while and a show called me and asked if could send them my tapes, the show was called “Date Plate” on the Food Network. So, I did that show for three seasons and then went back to NBC. Then came Bar Rescue… How did you get started on Bar Rescue? My brother was the Senior Vice President of Programming at Spike TV. He called and said that he was looking for a Chef who has some good TV experience. I am a straight shooter so I said, “You’re an a*****. I’ve been doing TV for 10 years!” He wasn’t sure if the show was for me, so I asked for more details. He said “I need an Irish chef.” and I said “I was voted best Irish Chef two years in a row!” Then he just hung up on me. About five minutes later, someone from a casting company called me and said that Spike asked for my tapes. So, I went through the same process as everyone else [to get onto the show] and my brother and I never spoke about Bar Rescue again (the business end of it). So, what was your journey into becoming a brand? I worked my ass off. I did all of my own marketing and I did all my own PR… I still do. I do all of my own social media, and that’s what I think people like about me. Also, chefs are blue collar workers; chefs are regular guys and girls. We work our asses off for the money – there is nothing wrong with that. For chefs, it’s a blue collar and approachable way of being. There is that 1% percent out of a 100 where it does just happen. But, it’s far and few between. It’s hard work. Look at Rachel Ray; she was never a restaurant chef. But, she became a brand and she had the personality to do it. She got onto Oprah, she did
her thing, and she was a personality that had something to talk about. Emeril was the forefront for all of this and people like Julia Child, Jacques Pepin and Martin Yan. But, the one thing people don’t realize is that it usually doesn’t just happen. You have to work your way into it. Advice you can give to those who want to be on TV? Don’t plan on becoming a chef on TV…just do your thing. If you are lucky to get spots then do them. Rule #1 – unless you are the best known chef, if you are a d*** you’re done. People won’t want to work with you. I am lucky enough because I love production crews. They are my kind of people. I feel that I have a good reputation with the media and production crew and have a lot of repeat business because of it. Can you tell us about being a brand? I have the brand of Chef Brian Duffy. Which is not just a person, it’s a brand. To be a brand, you have to stick to what you know and what you do. If I am going to go out there and say, “hey you, I want you to buy this bra” – people will say “wait, who are you?” So, I have always tried to stick to what I know and what it is that I am. I am a Chef, I love to cook and to have fun. That’s the way it works. So, I try to keep things in the same realm. Now, it has changed over the years because I went from being a bachelor to now being a dad. I have two little girls; they are 13 and 10. But, they are a part of my brand: a part of who I am. Being a brand is weird. You have to be very careful of what you do because you have to protect the brand. It’s not you, it’s the brand. Look at Chick-fill-A, Abercrombie and Paula Deen - all from a moment of mistake. You have to be careful of what you do because the idea of a brand is that it’s not just a personality, it’s a business.
engaging them. I am creating a relationship that they are going to respond to. And now, I hit 15K followers last night! I didn’t spend any money on it; I wasn’t promoting (ads), it’s all from me just engaging and communicating. It’s part of creating a brand. What would you say to students who are graduating or just graduated and maybe aren’t getting that instant gratification right way? You have to work through it. Take your time and learn your craft. I always tell people - find your desire, fuel your passion and share it. That’s a massive thing. If you really love what you do, it’s not going to come to you overnight. You have got to own your craft. You have to get in there and wash dishes; you have to wash the entire kitchen’s knives and wrap them individually in towels and lay them down on the table when you are an apprentice. You have to get in and you have to make mistakes. You can’t be scared to ask people for help. Ask “what do you mean?” It doesn’t matter if you have been in the business for 10 days or 10 years. So ask questions and don’t forget to make mistakes, and every day try to make a new dish, and everyday try to present that dish to your chef. Say “hey Chef, I made this for you today,” because there will be that one dish out of a hundred that the Chef will go “hey, that’s pretty good, we’ll run that as a special today.” As chefs, educate your staff. Take time every single day to pick one guy/girl in your kitchen and just spend an hour with them. Show them how to make the dish. Show them what they are doing wrong. Take a dishwasher and show them how to hold a knife or how to peel an onion. I had restaurants where the waiters couldn’t wait to finish their shift so that they can come into the kitchen and learn. I always wanted one cohesive unit. I try to educate every step of the way - it took a long time to realize that. I think that TV has made it more of a novelty to become a chef and not so much a career. That’s why we have restaurants like Outback that pay guys $10-15 dollars per hour, when a great restaurant pays minimum wage! Why? Because at these places you are learning the craft; and that’s what it is… it’s a craft and it’s a passion. I can teach you how to cook but I can’t teach you how to love to cook. My true motto is that it’s the art of the preparation. I love a great meal but it’s the art of the preparation of putting that meal together that I LOVE.
Out of all of your businesses (CBD Solution, Duffified Spices, Endorsements, TV), which is your absolute favorite? My favorite is my business - which is CBD Solution. I have clients all over North America and Hawaii. I am actually going to NY tomorrow for a consultation, and then I come home and leave for Canada. So, I go into established or not established businesses and I do training, concept development, motivational speaking, conversations about upselling, provide knowledge and education, and work directly with chefs to pull them back on track. I also work with food costs, menu and concept developWhat are you working on currently? Currently, I am ment, and design - basically, every single part of it. working on seven restaurants that are getting ready What kind of experience would a chef need before to open (not my own but my clients) in the next couthinking of creating a brand? Well, it took me 10 ple of months. I have a lot going on in media sense years just to have an understanding of food costs and (TV and commercials) that I can’t really talk about. the workings of a line. I just had a conversation with But, I can say that there will be some big things coma friend from LA who had an issue with food costs ing out this year. I just signed a deal with a writer and she has been a chef for years. She said “I’m not for my own cookbook which will be coming out in tracking right or not doing something right” and I about a year. spent an hour and half on the phone with her educating her on the way that food costs work. It took me 20 If there is anything I want people to get out of this years to get to this point and I still learn every single interview, it’s that being a chef and becoming a day new ways to do things. I spend 3-4 hours a day brand is a business that you have to work at to be on social media because I don’t want anyone else do- successful. It doesn’t just happen! ing it for me - and your followers know! To give you an idea, I had 3k followers on Twitter last year and I had a conversation with a media expert who said that you have to interact and engage. So many people will just post and sit back and wonder why no one is responding to them. Well, when I post something like Winter 13 “where am I a going” while I am at the airport, I am
SWEET TREATS for your Sweetheart
By: Jennifer Bortz When it comes to Valentine ’s Day, everyone has a sweet tooth for chocolate. So, why not serve them something “royal”…. This Royal Chocolate Cake recipe comes from the same cake that was served at Prince William’s Wedding! Chef Stecher, Pastry Instructor at The Restaurant School at Walnut Hill College, has altered the recipe by using German “Hit” cookies rather than the original British biscuits crackers in order to intensify the chocolate flavor. Valentine ’s Day should be special and memorable, whether you have significant other or not. Why not create this “royal” treat for a friend or a family member who loves chocolate? Remember, this is a holiday for celebrating love in all
shapes, forms and bonds.
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A COCKTAIL TO MATCH By: Philippe McCartney and Heather Layman MARY PICKFORD 1 1/2 oz Light Rum 1 oz Pinapple Juice 1/2 tsp Grenadine 1/2 tsp Marashino Liquor 1 Marachino Cherry Pour the ingredients into a cocktail shaker with ice cubes. Shake well, strain into a martini glass, and garnish with a maraschino cherry. Serve to your sweetheart (make magic).
SWEET TREATS for your Sweetheart WANT MORE? Earn your C.S.W. Certification from the Society of Wine Educators with Mr. McCartney and Philadelphia Wine experts. The Restaurant School at Walnut Hill College’s Professional Wine School twenty-six session program focuses on all of the aspects of wine, spirits and beverage knowldge and service. Substantial Alumni Discount Contact Mr. McCartney Next Class Date: Sept. 2014
Where Are They Now?
Ryan Bloome ‘10 Sous Chef Terrain at Styer’s (URBN Corp.) Glen Mills, PA
Victor Kendlehart ‘13 Restaurant Supervisor Streamsong Resort Bowling Green, Florida
Jon Walsh ‘13 General Manager Anthony’s at Paxon Hollow Broomall, PA
Justin Bogle ‘02 Executive Chef Avance Philadelphia, PA
Christopher Nguyen ‘95 Chef/Owner Fire & Ice Restaurant Philadelphia, PA
Jennifer Yasaitis ‘12 Chef/Owner Creperie Béchamel Wayne, PA
Brian Duffy ‘94 Consultant and TV Personality CBD Consulting Philadelphia, PA
Eric Rosen ‘82 Chef/Owner The St. Michaels Crab & Steak House St. Michael’s, MD
Matt Gansert ‘13 Executive Chef SoWe Restaurant Philadelphia, PA
Tish Smith ‘09 Owner/Pastry Chef Foam Floaterie Greater Philadelphia, PA
Want To Tell Us Where You Are Now? E-mail Us: MainDishMag@WalnutHillCollege.edu We would love to hear your story and feature you in an upcoming issue of the Main Dish Magazine!
RESTAURANT
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CHLOE BYOB
the best kept gem in old city philadelphia. a look into the world of two of our alumni. Dan Grimes; along with wife and co-owner Mary Ann Ferrie, have been in the restaurant business for a long time, long enough to figure out the exact recipe for a beloved and more importantly, enduring restaurant named Chloe. The restaurant has been open for over a decade, which is more than an accomplishment in today’s competitive “foodie” world. When entering Chloe BYOB, the atmosphere takes you on a trip to a quaint home with some of the most gracious hosts; ones who will treat you as family and truly recommend dishes from the heart. Aromas from the kitchen fill your nostrils before you even have a chance to hang up your coat. The owners (Grimes and Ferrie) like running a tight knit front of house and back by only having a few employees who are close friends, and the owners as the main chefs. Our server not only knew the whole menu top-to-bottom, but he has also known the chef/owners for over 20 years and calls them his best friends. He was quite charming. As were the tables; they were decorated with various dried herbs underneath the glass creating a rustic ambiance. The whole environment was simple, unique and comfortable. Shortly after our arrival, the owners came out to greet our group, told us of stories about their time at The Restaurant School (as it was called when they graduated ’87 and ’97), and made sure we knew what to expect from the restaurant business when we graduate. It felt comfortable and the food – well, it definitely hit the comfort food spot in our bellies and hearts. Our first taste of the small BYOB, after the delicious homemade hummus and grilled pita had made it safely to our stomachs, was in our appetizer course. From personal best to worst (and even the worst was wonderful), we ordered the Pork Belly with Potato Hash, Grilled Shrimp and Corn Cakes, Grilled Caesar, and the Cauliflower Salad. A poke of the beautifully poached egg that sat atop the pork belly appetizer sent the yellow ooze down over the meat and into the potato vegetable hash that rested at the bottom. Cutting into the pork, my mouth began to water as I heard the crisp outer layer give way to the succulent, perfectly cooked center, my butter knife gliding through the meat like, well, butter. Scooping the perfect bite of all three layers into my awaiting jaws, my taste buds jumped like they were at a rock concert. The Pork belly melted to match the
RESTAURANT SPOTLIGHT By:
Danny Addice Caitlin Hargraves Caroline Hathaway
softness of the poached egg, but was quickly accented by the crunch of the potatoes. This dish was superb and left me excited for the next. The Grilled shrimp sat atop what appeared to be two thin corn pancakes and were doused in the chili, ginger, coconut, lime cream sauce which, we had been warned by the waiter, was truly addictive. The shrimp was perfectly cooked, and the sauce was indeed addictive, but the real standout was the corn cakes. Expecting them to be soggy from the sauce, I was surprised to find them somewhat chewy and mild enough flavor as not to throw off the flavor combination of the sauce and the shrimp. Next was the Grilled Caesar Salad. Simply two whole heads of romaine lettuce adorned with beautiful grill marks and dressing. The grill marks gave the whole dish a smoky flavor normally left out of the salad section of the menu. Finally, there was the Cauliflower Salad. Consisting of slow roasted cauliflower, tomatoes, chickpeas and a charred lemon dressing, I found the dressing to be very acidic. All the vegetables were cooked to just beyond al dente, and while it didn’t fit my personal palette, the others thoroughly enjoyed it, and the salad did not last five minutes on the table. One thing the Chef Instructors at The Restaurant School at Walnut Hill College take pride in is the attention to detail; down to each and every fine brunoise on a dish. This ability to display absolute visual perfection shows through at Chloe BYOB. To me the most reputable chefs are those who can take an entree you hold close to your heart and make you appreciate it even more. Ferrie and Grimes are dishing out American favorites with a flare that does just that. For instance, one of my favorite dishes of the evening was the bourbon chipotle BBQ ribs. Our waiter suggested the succulent dish leading with a tip that it has been a staple since the restaurant opened. He made sure to add in, “They are my best friends back there, but I’m not just saying this, those ribs are fabulous.” Upon taking the first bite, it became clear that his opinion was not based upon predisposition . The ribs were just as he described- if not even better! The zest of the sauce spoke in every bite, but did not overpower the natural flavors of the meat itself- which I might add was so tender that it fell off the bone with ease. You could close your eyes and imagine a day in your backyard enjoying a nice BBQ, but even a rack of ribs coated in nostalgia can’t compare to the ones Ferrie makes. Something about the sauce makes it fingerlicking good! The crock of Mac’n’Chesse
alongside had a nice crisp exterior but once you dug in, the layers of cheese oozed onto your fork; a perfect mixture of crunchy and creamy, just the way you want mac and cheese to be. There is no doubt in my mind a craving for this unforgettable dish will come again soon. Another plate packed with flavor was the Rainbow Trout with warm lentil salad. The fish was infused with the flavor of a bacon chive butter and of course was topped off with sautéed bacon bits for an extra crunch. It can’t be described as anything less than mouthwatering. The warm lentil salad was served underneath the fish so it could share in the beautiful juices dripping from the pan seared trout with every bite you take. Then came the potato gnocchi special. Words can’t even describe my feelings for this dish. Savory and sweet played off of each other to achieve an explosion of flavors. When biting into the gnocchi, the crisp exterior gave way to a warm center. Juicy pieces of lobster hid amongst the pasta waiting to be found and add that pop of sweetness. Just thinking about it makes me want to hop in the car and head back over. In all, the main course stimulated the palette and reminded me why I am so passionate about food. People like Ferrie and Grime are what makes the food business so unique and exciting. After hearing a description of the dessert options, refusing was simply not an option. We ordered a Chocolate Mousse Pie with an Oreo crust and raspberry sauce. The mousse was very light and chocolaty, and Oreo crust is one of my personal favorites. The raspberry sauce drizzled over the dish was perfect for cutting the richness of the mousse. The true dessert standout was the gourmet S’More we were served next. A layer of graham cracker crust was served in a small jar, beneath a layer of semi-sweet chocolate pudding, and then topped with homemade marshmallow that had been torched. This dessert was perfect. The torched, freshly made marshmallow was warm, gooey and light and it hit the tongue as the perfect accent to the cold, rich chocolate pudding. A scoop of all three layers sent me back to so many campfires with friends and family making s’mores, but lacked the annoying messiness of the traditional snack. Eating the fresh mint leaves that garnished the dish was the perfect stomach settler at the end of a fine meal. All in all, the entire meal was exceptional - from the service, the ambiance and of course the care put into each and every bite.
Winter 2014
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SCIENCE
Feast on This
Take a look inside a world where food science (and safety) is not an option. By: Caitlin Hargraves
The year is 2014. The world now holds a population of 7 bil-
lion+ with no decline in sight. With the number of consumers increasing and the earth’s resources declining, action must be taken in order to maintain food availability. Here in the United States, this growing pressure has not yet been felt. We can still find a grocery store every few miles that contains specialty foods, produce, and meats presented in safe packaging and an organized manner. There is no question about whether or not the food we are purchasing contains harmful microorganisms that could potentially make us ill- or worse, result in our death. How can we be so certain that we are receiving the freshest food at the most affordable price you ask? As a culinary professional, this inquiry acts as a giant weight upon our shoulders. Everyone wants to offer the highest quality product at an affordable rate and still make a profit.
Without food science, our trip to the grocery store may not be so far off. The simple things we take for granted as consumers require thousands of scientists working around the country. Each day advances are being made to revolutionize our food products and packaging. Present day researchers are focusing on replacing chemical preservatives with natural and more nutritious supplements. Included in these preservation methods are MAP packaging and sous-vide. Of course these techniques are growing in popularity within the food industry, but could they soon be used in grocery stores and eventually in our very own homes? With a growing number of food scientists each year who is to say what may come in our near future; but at least we know knowledge won’t be the only thing we are feasting on.
Imagine living where that common goal is utterly unattainable; where food is not preserved and cannot be guaranteed fresh to the public, there are no nutrition labels, and for those with food allergies; every meal is a guessing game. The warm months of the year are spent gathering meats and October is reserved for curing the food for winter. When the cured meat is not being used, one must venture to the local market where meats hang above counters for an unknown amount of time, unpackaged, waiting to be sold. If you are lucky enough to have a Wal-Mart in close proximity, the effort to feed your family safely is not made easier- rice is kept in bulk bins and sifted through by customers; meats are mixed together and thrown into unrefrigerated cases to be examined and tossed around like DVDs. This semblance I have created for you is what day-to-day life in China is like.
A Bite of China. Documentary. Xiaoqing, Chen. 2012. China. China Central Television. (DVD) James P. Smith, Hosahalli S. Ramaswamy, Benjamin K. Simpson Developments in food packaging technology. Part II. Storage aspects Trends in Food Science & Technology, Volume 1, July 1990, Pages 111–118
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Photo from: Unknown Author. Accessed January 14, 2014
HAVE YOU HEARD?
Have You Heard? We are now on Instagram! Follow us at @trsatwhc or search for The Restaurant School at Walnut Hill College. Use hashtags #walnuthillcollege, #trs #therestaurantschool & #restaurantschool or simply tag the College in your post. Let us see your best creations! Alum Ryan Bloome is the Sous Chef at Terrain at Styer’s Restaurant (URBN Outfitters Corp.) and his work was recently photographed for a stylized wedding shoot. Geno Vento, son and heir of the Geno’s Philly Cheesesteaks empire has recently undergone intensive heart surgery in hopes of embarking on a new and healthier lifestyle after his father’s passing from a heart attack. Vento will also be starting our Culinary Arts program in February. Alum Matt Gansert is the new Executive Chef at SoWe in Graduate Hospital. Jennifer Choplin now heads the kitchen at Taproom on 19th.
4 out of the 6 places on Philadelphia Magazine’s “Six Places to Indulge with Foie Gras” list are either owned, run or managed by our Alumni (Ela, Avance, Will, Bibou)!!!!
continued from page 11 THE TIP: Take a Break for Goodness Sake. I’ve saved the best tip for last…If you’re a fan of Stephen Covey’s book, 7 Habits of Highly Successful People, like I am, you’ll know that his 7th Habit is Sharpen the Saw. This habit never gets old, but it always needs reminding. As mentioned in the beginning of this article, the industry, let alone life, can be brutal. To get the most out of life, you’ve got to ensure that the greatest tool for enjoying your life, that’s YOU, stays sharp. Scheduling time for yourself to rest, renew, and reconnect is important. Rejuvenation does wonders for the heart, body, and soul, which as you’ll remember, are components you need to stay in love with this industry. I’m baffled my how many hospitality leaders work themselves into illnesses just because their jobs are demanding and they don’t call
to attention the breaks they need. I used to be a “victim” too; subscribing to the mantra that all work and no play or rest was the way to go. It doesn’t need to be this way.
book. Make plans to catch-up with a friend (social/ emotional). Pray or mediate and just appreciate life (spiritual). By taking time to “sharpen the saw,” you take care of you. Career wise, a better you means a person who is ready to return back to those phone THE TRICK: Schedule at least 15 minutes of ME calls, guest inquiries, and employee requests. time. If you’re a work junkie and glutton for industry-oriented punishment every day, this one is going There you have them, my favorite four tips and tricks to be a real challenge to intentionally practice. Make for leaders in this industry. These are great for everya commitment to spend at least 15 minutes doing one and I encourage you to work on practicing them, something for yourself. This can be done before, not only for yourself, but as a model for others. Over during, or after work, depending on the setting that time, you will build on them and acquire additional you need. Thinking of the key personal areas: physi- actions for career and personal growth. To your concal, mental, social/emotional, and spiritual), you can tinued success! do it. Perhaps plan to take a walk or eat a meal withWinter 2014 19 out rushing (physical). Play a mental game or read a
The Restaurant School at Walnut Hill College 4207 Walnut Street Philadelphia, PA 19104 www.WalnutHillCollege.edu 215-222-4200
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