Page 1


Q & A with Annalise Matinas

Pastry Chef at the

Four Seasons

In the News:

Recent Alumni Making Stories

Student Edition Special Feature:

Happy Valentine’s Day

They met here...

Guide to Philly’s Eats On a Student Budget

Restaurant Spotlight Christopher Kearse’s,

University City Food Truck WILL BYOB Crawl Voted one of the best in Philly


T S Take The Next BE Step… Learn about the

Bachelor of Science Degree Leadership starts here...

Here is a snapshot of the exciting activities the Bachelor students enjoy:         

7 Day tour of England – with unprecedented access to Buckingham Palace!* 3 Day trip to the National Restaurant Association Show in Chicago, IL 2 Day trip to Virginia and Washington D.C. Trip to the International Hotel, Motel & Restaurant Show in New York City, NY Trip to the Atlantic City Bakery Expo 2 Day Bed and Breakfast Excursion Exclusive courses with world‐renowned chefs and hospitality professionals Optional trips to Montreal, CA; Myrtle Beach, SC; and Habitat for Humanity iPad Upgrade! **

Complete your

Next Start Dates:

Associate’s and Bachelor of Science Bachelor’s Degrees in as little as Full‐Time Degree Program * Subject to availability. 36 months ** iPad Upgrade is subject to terms and conditions

August 2013 | February 2014


and students who have already upgraded may not be eligible.

Contact Admissions For Info at 215‐222‐4200 ext. 311 or go to for more information

A Note From President Liberatoscioli

Dear Students:

For over 30 years I have had the pleasure of seeing and meeting thousands of students who have walked through our doors. Back in the 1970’s and 1980’s the age of the typical student was older when compared to our students today. Back then, many were already husbands, wives, mothers and fathers by the time they began their career as a culinary, pastry or management student. However, as our students have embarked on their culinary and hospitality journey at a younger age, it has also given them the opportunity to embrace college for all it has to offer. Joining or even starting student clubs, volunteering and even finding that special friend who may in turn become a soul-mate in life. Our students know all about passion. Choosing a career in the food, pastry and/or service field requires nothing short of passion and dedication. Armed with a passionate mind and heart, sometimes, they can’t help but find another individual who shares their passion and challenges them personally and professionally. We love when this happens!

IN THIS ISSUE Restaurant Spotlight: Will BYOB 4 Want to Land Your Dream Job?


What’s Cooking On Campus?


Cheap Eats: Student Edition


This issue is a special one, because it showcases some examples of students who met on campus and found love. When we approached some of the couples we have met over the years, they couldn't be happier about sharing their stories with all of you! So with that in mind, we hope that you embrace your college experience and keep the passion alive in all that you do!

University City Food Truck Crawl 8 University City Campus Map


Freshman Showcase: Recap


Q&A with Annalise Matinas


They Met Here and Found Love


In The News: Recent Alumni


Fun Food Facts: Food IQ


Spring Crossword Puzzle


Important Dates & Events


Have You Heard?


Where Are They Now?



Bonne chance!

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Do you have a story to share with us? Do you want to become a student contributor and EARN POINTS toward Graduation? We would LOVE to Hear From You! Please Contact us and/or Send Requests to: Include your Name, Class, Year, Major and Message. We Look Forward to Hearing From You!


Restaurant Spotlight

By: Danny Addice & Jocelyn Gluck

Chef Christopher Kearse A true “Rising Star” East Passyunk Ave is known as a hot spot to shop and eat, with numer‐ ous restaurants lining the area, it can be hard to decide where to go when hunger roars. But if you want a unique and lavorful foray into gourmet dining, Will BYOB, at 1911 East Passyunk Avenue is de initely worth checking out. Chef and owner Christopher Kearse has built a menu which pulls ideas from his broad kitchen experi‐ ences and mixes them with classical French techniques to create dishes which could satisfy anyone’s palette.

Photography By Valery Snisarenko 

At irst glance, this tiny restaurant can be hard to spot; especially if you are trying to ind it while looking for parking on the crowded Philly street. Do not worry though; the food is well worth the few extra minutes. Inside the long curtains shield‐ ing the dining room from the cold, the restaurant is small but charming, with an air of friendly sophistication. The wait staff is gregarious and extremely attentive to guests’ needs. Our waitress was able to recommend dishes which could best display Chef Kearse's cooking style and was more than happy to answer a number of questions we had about the different components of the dishes we were served.

Being a Walnut Hill College alum, Chef Kearse was delighted to have us, going so far as to personalize our menu and give us complementary sample dishes. The food served at Will is of the highest quality, each bite an exemplary display of Photos by Brian Salley unique lavor combinations. An attentive customer will notice that, though the menu is limited, no single ingredient is employed twice. Everything we were served dis‐ A graduate of The Restaurant School at Walnut Hill played the Chef's attention to detail and subtle lavor changes. Before our appetizers, College and a rising star among the Philadelphia culinary we were treated to samples of a yuzu and saffron sorbet that burst onto the tongue elite, Christopher Kearse has truly embodied what it means to with fruitiness and left your taste buds ready for what was offered next. To start our be a “Rising Star” in the food and hospitality industry. He was meal, we ordered Burgundy Snails, a Rabbit and Foie Gras Terrine, and a Whole recognized by and will receive an award from, a Roasted Hen of the Woods Mushroom. The star, by far, was the mushroom, cooked to “magazine for culinary insiders,” as one of the select few 2013 the peak of lavor, strong and smoky and almost a little sweet, and the accompanying Rising Star Winners. We couldn't be more proud of Chef ricotta and Madeira sauce blended together seamlessly. Even the more of beat dish, Kearse and his achievements. We wish him all of the success the Rabbit and Foie Terrine with its soft texture, was brought back to perfection by in the world and know he will reach the stars and beyond. the crunchy chicory cracker that rested on top. For our entré e, we were served Crescent Duck, Pork Shoulder, and Verlasso Salmon. Everything was cooked to perfection, the duck being served in two ways: the breast, served with a very sweet, potato fondant, and an exquisite con it duck which melted in our mouths, was topped with an extremely light mousseline, reminiscent of country gravy, making the dish taste like a good holiday dinner in one small bowl. The pork shoulder was succulent with a sauce that complemented the meat perfectly. After all this food, there was nothing left to do but order dessert to round out the meal. We decided on a slice of the lourless chocolate cake, which came with coconut, a passion fruit jelly, and a dousing of Vietnamese coffee. The cake was incredibly rich and moist, putting most other chocolate cakes to shame. Even those who do not have a gluten allergy would most likely prefer this cake over any other. When the cake came out, it was accom‐ panied by another surprise from the restaurant, a banana‐ lavored pot de crè me with a salted caramel and walnut topping. The crè me was cool and creamy, and contrasted in the best way with the crispy crunch of the walnut topping. With the desserts came a hot cup of “Tranquility” tea, a soothing blend of chamomile, spearmint, and rose hip.


Will is a truly unique culinary experience. On a busy night, the small space can be a bit loud, but illed with satis ied voices. Per‐ haps a bit outside of the average college student’s price range, if you ever have the urge to splurge on a fantastic culinary experience, this is one place you absolutely cannot go wrong. ∎

up l College set me il H ut n al W t a l Schoo dustry…. in is th in “The Restaurant d ee cc d discipline to su e age of 22 [and] with the skills an th by e tl ti ef Ch s a Sou e Restaurant [and n I was able to gain en P of e in is u C Chef de now at 24, I am the e realized! ar s m a re D y M ]. ar Wine B 8 e, Culinary Arts ‘0 eb or H n so n ke ac - M a, PA & Bar, Philadelphi t n ra u ta es R ne n t Pe Chef de Cuisine a

) while o n i s a C rt & vel (Reso e R o t y l p ime posip t l a l o u t f h a g g tin cky enou ed up get d n e “I was lu chool at .I .. S t g n n i a d r l i u ta e still bu [The Res g n i nship & d r they wer n e e t t n t i a y l l i t s m e I was s t. new job a r y o s m e d r e tion whil / s o sin . I u room ca l College] l 8 i 9 H ,8 t 1 u n a l n e of it! e t Wa p u o n i o t m y y t er pportuni loving ev & l e v e had the o R ent ‘12 ll with m i t e s g a ly n t n a e el M I am curr rick, Hot d e r c City, NJ F i a t n n n a l e t J A ino ort & Cas s e R l e v e R SP


Join Us!

Check Out The Career Success Of ice!

The Career Of ice offers a variety of services and programs to assist stu‐ dents and alumni in their career ex‐ ploration and job search process.

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May 8, 2013 10:00 AM ‐ 12:00 PM

Individual career guidance Career Fairs Resume Review Job Board Postings

Please visit Mr. Jim Ward at the Career Success Of ice located on the 2nd Floor of Allison Mansion or email Mr. Ward at careerof ice@




What’s Cooking On Campus The past six months here at The Restaurant School at Walnut Hill College have been, in short, EXCITING! Under the leadership of our new Student Activities Coordinator, Meghan Bickel, the department has completely flourished. There are DAILY events in the courtyard and beyond, celebrating everything from Oktoberfest to food tastings to candle making! Additionally, our new Freshman Dorm Advisors; or better known on campus as dorm “Moms” and “Dads” have hosted AWESOME monthly events for the students new to TRS@WHC!

August - December 31 2012 IN REVIEW

Karaoke Night

Check out page 18 for upcoming events! Here is a look at some memorable events:



Apple Festival 2012

Making Gingerbread Houses! SnowFlake Ball 2012


By Andrew Beachman A friend turns to you and says “lets get some food— something cheap.” What comes to mind? Don't tell me grabbing a sandwich from 7‐11, getting fast‐food from McDonalds or ordering Chinese take out from around the corner is as ambitious as you'll get! It might be cheap, easy and ill you up, but as a culture of “foodies” is this really the best bang for your buck? If you think you have to trade food quality for price; accepting soggy tempura, dry burgers and stale buns to save a much‐needed extra buck—think again! Here are some tips on how to score great (and cheap) grub without sacri icing on quality.

NETWORK, NETWORK, NETWORK. Once you ind a place you like, ask around for more. If you are enjoying your food at the bar, ask the people sitting around you where else they like to snack for happy hour. If they're having as good a time as you are then it's safe to assume you will have some overlapping tastes when it comes to food and restaurant atmospheres. Check out your new spot's Facebook page and Yelp reviews, they may recommend speci ic items, compare food quality, size and pricing with similar restaurants, and be able to point you in the right direction for yet another delicious, affordable meal. DON'T JUDGE A BOOK BY IT'S COVER. We've all gone out to eat somewhere that looked affordable and casual, only to ind the food priced as high as many ine Having lived in Philadelphia for several years and having expe‐ dining establishments. Conversely, not every casual eatery with rienced the culinary excellence and diversity the city has to cheap snacks cuts corners and delivers slop. Steven Starr's offer, I fell in love with many local spots, just not their price. El Rey seems like a diner from the outside, a feeling that is em‐ Armed with the knowledge that quality‐delicious food does not phasized when you enter into diner booths and retro decor. have to cost an arm and a leg I set out on a mission to ind local, Luckily, the quality of their food is not negatively effected by delectable meals sans a hefty check. Often with friends in tow their ü ber‐casual atmosphere. They offer affordable, delicious and barely anything in my bank account, I began exploring and authentic Mexican food from $7 and under, even $1 tacos with experimenting. After extensive research, suffering through beef, chicken, ish or veggie for happy hour. Bella Vista's wonderful meals paired with pleasant atmospheres, and weeks' Wishing Well, seemingly a dive on the corner of a South Philly worth of happy hours it became clear that there is a pattern to park, offers many delicious bites and entrees starting at $7, made a‐la‐ minute with fresh, quality ingredients. follow, a method to the madness, and a de inite strategy to keep in mind when trying to ind tasty, well priced, high‐quality DONT BE AFRAID TO GET WEIRD WITH IT! eats here in Philly. Pho is Vietnamese vermicelli soup, a simmering hot bowl of HAPPY HOUR - IT’S NOT JUST FOR BOOZE! beef broth lavored with anise, ginger and ish sauce (seasoned Happy hour and other specials are a fantastic way to try new, anchovy extract) garnished with tendon, lank, brisket, tripe, enticing foods at affordable prices, whether or not you plan on thinly sliced rare steak and fresh herbs. At $6‐8 for a "small" having a drink. Often the same items on the dinner menu will bowl (even the most enthusiastic eaters leave with leftovers) this meal can be found at Pho Cali in Chinatown, Pho Ha or be listed as happy hour treats for a fraction of the price. Michael Schulson's Sampan offers a $3 Korean BBQ Beef Satay Pho 75 on Washington Avenue, and most every Vietnamese during happy hour; beef short rib sliced thin, marinated in Bul restaurant in the city, of which there are literally hundreds. Go Ki (a Korean fruit and vegetable sauce) and dusted with Togarashi (a Japanese blend of ive Chinese peppers with black GIVE TRUCKS A TRY... and white sesame). The same item is listed on the dinner menu Fish tacos, smoked meats, crepes and cream‐cheese cupcakes for almost twice that price. Ridiculously delectable deals like might not pop into mind as items to buy from a sweaty dude in this one are hidden all over the city, you just have to know how the back of a vehicle, but with the food truck craze sweeping our metropolis, keeping an open mind and trying new, strange to ind them, which leads us to our next tip... things will leave you happier, with a full wallet and belly. ∎

9 7


Here in University City, food trucks have become, some may say, a cult following. They are parked in rows along Market Street, Arch Street and every street inbetween. Serving everyday lunch chow like sandwiches, fries and burgers. They also serve more exotic options like Korean, Jamaican, and Southern favorites. Not to be outdone by the savory options, the dessert trucks have also become a staple in the food truck world. Our team of Main Dish Magazine student contributors set out to sample some of the neighborhoods favorite trucks and give their reviews on all things food and pastry. Here are the reviews from their ...

Photography by Brian Salley

Marrakesh Express—Superhero Moroccan Sandwiches! By Rebecca Bradshaw Unless you have seen The Avengers you probably aren’t on the edge of your seat to try Shwarma. I understand, it doesn't sound like much of anything, but DO IT because you will not regret it. Marra‐ kesh Express’ Food truck is located at 40th and Locust street and is open daily from 11 am until 6 pm. Marrakesh Express serves Middle Eastern food including: Chicken, Fish, Beef, Lamb and even Philly Cheesecake Shwarma; Falafel and Hummus with Pita; another favorite among the students living and studying here.

Sugar Philly–Gourmet Desserts from a truck! By Danny Addice When I irst hear about Philadelphia’s confectionary food truck called Sugar Philly, I wasn't expecting much. A quick peek into the kitchen showed me a cramped room with various items such as jackets and papers piled on most of the countertops and cabinets, which, I could only assume were illed with delicious ingredients. Looking at the menu, I was surprised to see such treats as crè me bru‐ lee, crè me fraiche cheesecake, and a variety of interesting French mac‐ aroons—offered in fancy macaroon gift packaging—for under $5.00! Their interesting menu and sweet aroma made its way to my sweet tooth and got me excited to sample the goods! First, we tried the Tira‐ misu Macaroon, which offered a perfectly balanced coffee lavor with a creamy illing and surprisingly chewy outer cookie. The small dish of crè me brulee smelled like heaven, with a freshly caramelized layer of sugar concealing a smooth custard. The ive dollar dish left me wishing for a bit more lavor, but ultimately was not disappointing. Upon looking at the crè me fraiche cheesecake , I couldn't wait to devour it. By far the largest of our samples, it had a layer of crunchy cake crust underneath about three inches of rich cheesecake that was topped with a sprinkle of cinnamon. Not being a fan of cinnamon, I found the topping to be overpowering, but the rest of the delicious cheesecake made up for it! By the end of the my visit, Sugar Philly left me satis ied and wanting more! I plan to visit again very soon.

Their Chicken Shwarma, priced at $6.00, is served on a tortilla‐esque pita with lettuce, tomatoes, red onions, pickles and a mayonnaise‐yogurt sauce. The chicken is marinated perfectly and the sandwich has the perfect quantity of meat, vegetables and sauce. Their Moroccan fries, which can be added to any sandwich for an extra dollar (now that’s a steal), are potato chunks sprinkled with seasoning and fried with the skin on. They are not fantastic, but compliment the sand‐ wich well. Also, their Hot Homemade Mint Tea is perfect for chilly days. It is sweetened with what tastes like honey—and has a slight hint of mint lavor as opposed to a “toothpaste mint.” Normally, I am very picky, especially when it comes to foods with meat. But, Marrakesh Express exceeded my expectations on food truck food. I plan on visiting again and am excited to try other dishes they offer. Happy Eating!




nice char on the outside to make the skin crispy. The candied yams were cloyingly sweet but delicious, which paired nicely with the spicy By Danny Addice chicken and offered a balance between the lavors. According to our A couple of steps (literally) from the Sugar Philly truck, we group, the star side dish was de initely the macaroni and cheese. The are transformed to an entirely different ethnic cuisine. KoJa offers an elbow pasta was cooked nicely without being too mushy and the extensive menu of Korean favorites at reasonable prices—and boasts cheese was rich and lavorful. It was the perfect plate of comfort for an impressive title as being the #9 (out of ten) best sandwiches in Phil‐ any student who just wants a “home‐cooked‐meal” feeling. If you are adelphia– although to be fair, we are not sure what year that was from! in the market for a “bang for your buck” kind of meal, I would de inite‐ The award winning dish that KoJa is famous for is the Bulgogi steak ly recommend Gigi & Big R’s Jamaican Food Truck on 38th and Spruce. sandwich, a picture of Insomnia Cookies— I’ve been dreaming of this! which proudly adorns their truck window. By Rebecca Bradshaw Filling the air with an You probably know (or at least heard of ) what they are: a addictive aroma and late night cookie service that delivers cookies, or if you can’t sleep, you illing the sidewalk with can stop by their truck on 33rd and Market Street. Insomnia Cookies eager customers, my has cookies like Chocolate Chunk, M&M, Peanut Butter Chip, Oatmeal hopes were high for this Raisin and Sugar. They also offer deluxe cookies like S’mores, Reese’s food truck experience. Peanut Butter Cup as well as Brownies that you can get with toppings Serving nothing over like Snickers, Peanut Butter Cup and Cookie Dough. To help with all of $6.00, their famous this sugar digestion (and to put you to sleep after your sugar rush) sandwich at only $3.00 and boasting Friday specials where nothing is they offer Lehigh Valley Milk in 2% or whole and Water. over $4.50 after 3 o’clock in the afternoon, KoJa is an ideal truck for Insomnia Cookies is the quintessential late night or pre‐class college students or folks on the go and on a budget! snack. With selections ranging in price from $1.25 to $3.00 per cookie, A bit greasy and smaller than your average American hoagie, I have to admit, I thought it was a bit high. But I suppose you are pay‐ the Bulgogi sandwich was still the best “cheesesteak” I’ve eaten since ing for their gourmet status! However, between 4 pm—7 pm, they moving to Philadelphia. Their Tofu Stir‐Fry, however, left something to have a cookie HAPPY HOUR and all $1.25 cookies come 3 for $3.00! be desired. Wide strands of overcooked noodles did little to comple‐ I selected a Peanut Butter Chip cookie. It was delicious, but ment the nearly lavorless tofu, and the lack of color did not add to the still just a cookie. This particular selection was not ooey‐gooey warm dish’s visual appeal. Over all, KoJa seems to be a hit or a miss, but with and wonderful, it was actually a little dry. Don’t get me wrong, it was their extensive menu and good prices, it is de initely worth a try! still great; just not what I was expecting. I also tried the Double Choco‐ late Mint, which was better than I expected. It melted better and was the perfect ratio of chocolate with mint chocolate chips—it reminded me of the Girl Scout Cookies! The M&M and Chocolate Chunk cookies looked promising too, but the brownie with hot cookie dough was the clear favorite! It was the warm gooey yum I’d been looking for. Every bite had super “chocolaty” brownie bites with warm chocolate chip cookie dough, and the whole thing was topped off with hot fudge. It made my night!

KoJa—Korean Paradise in the heart of University City.

Next time I come to visit Insomnia Cookies, I’ll remember— go big or go home. The brownie was $3.00 but looked and tasted com‐ pletely AMAZING. Sorry no late night specials for the brownies! ∎

GiGi & Big R– Jamaican Comfort Food By Danny Addice and Valery Snisarenko

It’s hard to imagine that you can get a HUGE portion of au‐ thentic Jamaican Jerk Chicken, a heaping spoon of sweet yams and a illing portion of cheesy mac’n’cheese for under $8.00 dollars in Phila‐ delphia—but you can. At Gigi & Big R’s Jamaican Food Truck the por‐ tions are generous and the lavors are intense. For those who are wea‐ ry of spicy food, I would de initely suggest staying away from the Jerk Chicken ‐ it will surely burn your taste buds (albeit in a delicious way). The drumsticks and thighs were extremely juicy and lavorful, with a




Market St. El/ Subway 




LUCY Gold  Loop 

5   8   7 


4 10


The Restaurant  School at             Walnut Hill  College Campus 

21 11


100 South Building– Chef faculty of ices


Allison Mansion– Administrative of ices, library, & restaurants


Bachler Hall– Dormitories


Center for Hospitality Studies– Bookstore & lecture classrooms


The College House– Dormitories


McManus Hall– Dormitories


Hunter Hall– Dormitories


Perrier Hall– Dormitories

Lin Huo Hau Laundry —4303 Locust St. Midas— 4138‐52 Market St. 215‐382‐3298 Fit Gym—4415 Chestnut St. Area hospitals—3535 Market St., 3930 Chestnut St., 51 North 39th St.

UPenn Public Safety— 4040 Chestnut St.


Post of ice—228 S. 40th St. 215‐387‐7756 CVS— 3925 Walnut St. 215‐222‐0829


ATM: Wells Fargo—40th & Chestnut / 4000 Chestnut St. TD Bank— 37th and Walnut / 3735 Walnut St.

Bridge/Rave Motion Pictures—4012 Walnut St. AT&T—3741 Walnut St. 215‐222‐1421

9 20 12


LUCY Green  Loop  Restaurants 


6    3 

Subway/Surface Trolley 






Editor Valery Snisarenko Staff Contributors Andrew Russell


18 4 8 3


Meghan Bickel


Nicole Barkley



Jim Ward

   Ramen Bar 4040 Locust Street

Jocelyn Wood

Student Contributors Danny Addice, C.A. Andrew Beachman, C.A. Rebecca Bradshaw, P.A.

Han Dynasty

Eric Coberly, C.A.

3711 Market Street

Jocelyn Gluck, P.A.

Lil Pop Shop

Brian Salley, C.A.

265 S 44th Street



Metropolitan Bakery & Café – 4013 Walnut St.215‐222‐1492



Pod ‐ 3636 Sansom St. 215‐387‐1803

13 Sang Kee Noodle House– 3549 Chestnut St. 215‐387‐8808


Cavanaugh’s‐ 119 S. 39th Street– 215‐386‐4889



Pizza Rustica Restaurant & Bar 3602 Chestnut St.‐215‐895‐3490


Qdoba‐ 230 S. 40th St. 215‐222‐2887


Green Line Café ‐ 4239 Baltimore Ave. 215‐222‐3431


Lee’s Hoagie House‐ 4043 Walnut St. 215‐387‐0905


Café Aroma– 3701 Chestnut St. 215‐895‐6551

19 Lovers + Madmen– 28 S. 40th St. 215‐243‐9851


Bobby’s Burger Place– 3925 Walnut St. 215‐387‐0378

20 Chipotle– 3925 Walnut St. 215‐222‐0632


Tampopo– 269 S. 44th St. 215‐386‐3866

21 Mood Café – 4618 Baltimore Ave. 215‐222‐1037

11 Cedar Park Café – 4914 Baltimore Ave. 215‐727‐1144

Harvest Seasonal Grill– 40th & Walnut *Coming soon

Doc Magrogan’s Oyster House– 3420 Sansom St. *Coming soon

15 Penne Restaurant & Wine Bar– 3611 Walnut St. 215‐823‐6222 16

Hummus– 3931 Walnut St. 215‐222‐5300

17 Brysi Café – 233 S. 33rd St. 215‐573‐7918 18 Abners Cheesesteaks– 3813 Chestnut St. 215‐662‐0100

22 Cleopatra Café – 4145 Chestnut St. 215‐382‐2250


October 2012


Where else can you take a “culinary journey around the world,” see an ice carving demonstration, get served champagne, and get the opportunity to highlight your new talents all in one night? Answer? The Restaurant School at Walnut Hill College’s Freshman Showcase! This event is among the irst that is all about our new students, as they are welcomed to the campus community. The night revolves around every‐ thing the freshmen have learned in their short time on our campus. From baking different desserts, to preparing numerous samples of dishes in‐ spired from all corners of the globe, to executing nearly lawless service found in ine‐dining restaurants along with hotels, the night truly belongs to the students and the guests they invited to attend this event! On October 19th, 2012 The Restaurant School at Walnut Hill College hosted our fall Freshman Showcase where the student’s guests were issued a pseudo passport, which was stamped at the different loca‐ tions throughout the campus that they visited. Each stamp represented a different inspired destination both literally and iguratively. Our campus was transformed into an experience of different components with each room or kitchen. The six kitchens found within Allison Mansion along with the Culinary Arts students provided a glimpse into countries used to pro‐ vide distinctive tastes from one to another. There was a Moroccan dish, an Asian inspired bite, and other samples from parts of Europe, to name a few. Our Pastry Arts students displayed numerous desserts, different breads and other baked goods to be sampled by their invited guests.

Freshman SHOWCASE March 22, 2013 12

Once Allison Mansion’s “tour” was completed, our building at 4100, The Center for Hospitality Studies, hosted it’s own exciting presenta‐ tions. There was a room dedicated to the trips our students eventually enjoy before graduation (France, England, Florida and Bahamas) where members of the staff and faculty were on hand to address any questions parents had regarding the trips. In another room, one of our Chefs provid‐ ed a live demonstration to the guests, while another room had our stu‐ dents serve their guests complimentary wine or champagne. Chef Henry Piotrowski treated our visitors to an ice carving demonstration, while Chef John Gallagher did a baking demonstration of his own. Overall, it was a great way for the students to leave a lasting impres‐ sion the same way a good meal leaves a favorable memory when you leave a restaurant. Just another exciting day at Walnut Hill College! Our September Freshman did an excellent job in the kitch‐ ens, classrooms and beyond. We thank you for your hard work and passion! We also encourage our 2013 February Freshman to invite their loved ones to experience this fantastic event on March 22nd!

VS: Looking back, as a former student here, what advice would you share with current students? AM: [As a student], I got to know the staff. I immersed myself in the school. I got to know them and that’s how I got my job – through Chef Andres. Just go get it. Not everyone is like that, but it will show through your personality. My best friend works during lunch [at The Fountain] too. We went through school together and met at The Summer Institute. VS: Other than “get to know the Chefs,” what other advice would you share with our aspiring students? Courtesy of  The Four Seasons Philadelphia  Website 

with Annalise Matinas

Pastry Chef of the world-famous

AM: I made sure to put myself out there through sites like Linked In and AboutMe. It’s basically just a pro ile site. I also have Instagram. which has all the photos I took of my projects. VS: I think marketing yourself now is so much more than just a resume – would you agree?

Fountain Restaurant at the

AM: You know, it’s funny. Before I got the job at Barkley Prime, I inter‐ viewed with Urban Ink –and they have a café for everyone who works there. I applied through Craig’s List, but didn’t hear anything for a few In the world of dining and hospitality, there are only a few names days so I went to talk to the Chef and he [already] had my information. Even though he had stages all set up, he told me he saw all my instagrams that come to mind when referring to ive-star service– The Four and loved them. The Urban Ink Chef saw all my work, which [laughs] was Seasons is surely at the top of everyone’s list. Naturally, as a College kind of creepy, but I ended up taking a position at Barclay Prime instead.

Four Seasons Hotel

dedicated to teaching students about ine-dining and luxury hospitality careers, we are thrilled when any of our students secure a VS: Tell me about working at a hotel as opposed to a pastry shop. position with one of the industry elite. Annalise Matinas, a Bachelor AM: I can’t ever see myself working at a bakery. That’s just me. For the of Science in Pastry Arts graduate, is one of those graduates who has longest time, I had those early morning hours. While I was in school I worked at a vegan bakery and I was waking up early, then going to class achieved a prestigious position and here is her story...

VS: So tell me about your experience and where you are now... AM: Well, right now I’m at the Four Seasons. I worked at Pod which was a paid internship and I was offered a full‐time position. I also worked at another Starr restaurant, Barclay Prime. Chef Andres emailed me about an opening at the Four Seasons’ Fountain Restaurant. [Although] I liked where I was [working] I decided to staged for a day, loved it and accepted the position. VS: What is stage (pronounced "stahzje" via Wikipedia) AM: It’s when you work at a place [restaurant] for a day without getting paid. I worked in the kitchen there with my current boss. Then he and I realized this was a good it for me and I started the interview process. VS: Can you tell me about it?

and it was rough. I just could not handle the schedule. But, at a hotel, they never close. I worked Christmas Eve, Christmas, and New Year’s. VS: How do you handle that? AM: Well, that’s the industry. You just deal with it. It’s the service indus‐ try, but there are perks to it too. I get paid vacations. I have a full package of health bene its with vision too. VS: Being at a prestigious place like the Four Season, where the treat‐ ment of staff and guests is top notch, have you experience anything that really stands out? AM: Oh yeah. If people ask for it, they get it. They are always calling downstairs to the pastry kitchen and as long as we have the ingredients, we can ful ill most special requests.

VS: Did you inish with your Associates Degree or did you follow AM: I went through four interviews. It’s funny. In my previous jobs, I through with your Bachelors? never had to go through those typical, hypothetical situations. But, I had a AM: I did get my Bachelors. class here at TRS that helped me prepare for those kinds of questions. VS: Do you remember the class? Was it Career Success?

VS: Did it help getting your Bachelors Degree?

AM: Yes! That’s it, Career Success. It had all of those questions, “How do {you} handle confrontation?” etc. that make you think on your feet.

AM: It de initely helped. De initely. Because it was more time with my teachers and to grow. I got ten weeks on bread, then an advanced class on breads after that. For me, my Bachelors really helped me learn more and I would highly recommend staying for the Bachelor program.

VS: What is your position?

AM: I don’t like to call myself a Pastry Chef, but my boss calls me that, so I VS: Do you love pastry as much as you did before working full time? guess that’s okay. Yes, I am Pastry Chef of The Fountain Restaurant. AM: Oh yeah! I mean, there are still nights when I’m like, “I’m done!” I still VS: What are your hours? call my mom crying on some nights, but that’s because things get busy. It’s a little overwhelming. AM: I work from three to eleven [PM]. On weekends, I’m usually there later. I like my schedule. I go in for about two hours to prep and get my station ready. Then I’m ready for the night!


(continued on page 18)


Recent Alumni Making Their Dreams Come True One food truck, a name and a dream. That is what Mario Bevilacqua had when he bought a used food truck off Craigslist and decided on a journey to discover a path “where no leaves had trodden black,” After graduating from The Restaurant School at Walnut Hill College in 2008 with a Culinary Arts Degree and working in various upscale restaurants, including the Mohegan Sun Casino, Bevilacqua knew that he wanted to do something “different” than the standard ine dining establishment. One day, while driving, his girlfriend and co‐owner, Katie Graziosi, suggested that they try something that was missing in Bevilacqua’s hometown of Scranton, PA— A Food Truck! This sparked the idea to create a place where local folks can grab a gourmet meal, which is not con ined to one specialty, cuisine or style of cooking. One of the most notable things about the What The Fork truck is their branding and marketing expertise! The truck, which has only been in business for about 10 weeks and has al‐ ready gained close to 3,500 Facebook followers by advertising their menu and Photography courtesy of Mario Bevilacqua location via their page (and Twitter). Bevilacqua also sells advertising on the truck! Learn more at or follow on Facebook.

Ever dreamed of running a kitchen within MONTHS of graduation? Well, you can. Just look at recent grad—Joseph Vella, the Executive Pastry Chef at Dream PUFFZ bakery in Haddon ield, NJ. Vella hasn't event gotten his feet wet in the industry, having gradu‐ ated in March 2012 from The Restaurant School at Walnut Hill Col‐ lege with an Associate of Science Degree in Pastry Arts, and he is already running his own kitchen, creating his own menu and em‐ barking on one of the best ideas since sliced bread...the cream puff.

Photography courtesy of Dream Puffz


Along with the owner (and former Duke University NCAA star) Brian Zoubek, Vella is generating a ton of buzz in the industry; throughout New Jersey and beyond. Their story has been featured in The South Jersey Sun as well as the Haddon ield Patch Newspapers (and online). Vella tells Valery Snisarenko, Director of Marketing for The Restaurant School at Wal‐ nut Hill College, that he always wanted to run his own kitchen and jumped at the opportunity (which he found through Craigslist!). He and Zoubek are already planning on expanding the Dream PUFFZ name to places like NYC! Check out the little morsels of deliciousness online at and in store at 605 N Haddon Ave Haddon ield, NJ 08033.


Why didwell. the Kiwi go to the doctor? It wasn't peeling

Why a Baker’s Dozen is 13 Instead of 12?

Knock. Knock. (Who is there?) Lettuce. (Lettuce who?) Lettuce on your tray and you’ll find out.

Carrots used to be purple? The modern day orange carrot wasn't cultivated until Dutch growers in the late 16th century took mutant strains of the purple carrot, including yellow and white carrots, and gradually developed them into the sweet, plump, orange variety we have today. Before this, pretty much all carrots were purple with mutated versions occasionally popping up including these yellow and white carrots.

Peanuts Are Explosive? Dynamite is made partly of peanuts. Peanut oil is used to make glycerol which is used to make nitroglerin. Peanuts, by the way, are legumes, not nuts.

Why were the strawberries so upset? Because they were in a jam!

Avocado's Poisonous? Avocados have more protein than any other fruit and are poisonous to birds. Also make a great face mask!

Why did the people dance to the vegetable band? It had a good beet.

Vitamin K for the day!

Keep the doctor away! Tart cherries have more pain killer than aspirin. Strawberries have more Vitamin C than oranges. And one pack of Romaine Lettuce packs enough Vitamin K for the day!‐fascinating‐food‐facts/‐facts/Fun‐Food‐Facts.html FunFoodFacts.pdf

This has its origins in the fact that many societies throughout history have had extremely strict laws concerning bakers’ wares. For example, in Ancient Egypt, should a baker be found to cheat someone, they would have their ear nailed to the door of the baker. In Babylon, if a baker was found to have sold a “light loaf’ to someone, the baker would have his hand chopped off. As it wasn’t that hard to accidentally cheat a customer, given the exacting attributes required of the end product, bakers began giving more than what the statute outlined to make sure they went over and never under. Specifically, in terms of the “baker’s dozen”, in England, after the Assize of Bread and Ale statue was enacted in the 13th century, it became common practice that if a vendor or other customer were to order a dozen or several dozen loaves of bread from a baker, the baker would give them 13 of every dozen they ordered. Likewise, when selling any quantity, they’d give 13 measures when only 12 were purchased. This effectively made sure that the baker would never accidentally break the law and be subject to severe punishments.


2nd - “Welcome Home” for new 2013 Students & First Class 4th - First Class for Term 3 for all existing students 6th - TRS@WHC Club Fair - Come check out the new clubs! 7th - Chinese New Year Celebration in the Courtyard 12th - Mardi Gras Celebration in the Courtyard 14th - Fondue Day in the Courtyard 19th - Taste of Argentina in the Courtyard 20th - Cherry Pie Day 24th - WHC Cares presents - Cystic Fibrosis Stair Climb 28th - Okonomiyaki Tasting Day

3rd - First Friday Philadelphia Art Museum Visit 4th - Graduation Soiree 7th - Rice Tasting - World Cultures Club 13th - Graduation Ceremony - Irvine Center, UPENN campus 15th - St. Patrick’s Day Celebration 22nd - “FRESHMAN SHOWCASE” 28th - Taste of Brazil



1. A meat substitute popular with vegetarians in 1900 5. American bison 7. A cut of meat with fat and bone trimmed 10. Concentrated meat juices, melted fat and browned bits left in the bottom of a roasting pan after meat has been roasted 12. An adult female hog 14. Black hornless breed from Scotland 15. Developed by natural selection and ad‐ aptation from the irst cattle brought to America over 500 years ago by the Spanish 18. The lesh of animals used as food 19. An entree of meat or ish of 2 kinds, or of one kind prepared in two different ways 21. (Viennese) deep‐fried breaded veal cutlets 23. A slice of meat cut from the leshy part of an animal or large ish 24. Andouille, chipolata, mettwurst

1. Goat, mutton or beef wrapped in a banana or maguey leaves and cooked. 2. Woolly usually horned ruminant mammal related to the goat 3. The national organization that works with the USDA to formulate meat cutting standards 4. A cut of meat without the bone. 6. Euphemism for dog meat 8. Created in 1942 for the Texas State Fair by Neil Fletcher; a maize hound. 9. In 1973 this carcinogen was found in fried bacon 11. French for lamb 13. Make older 16. The dead body of an animal esp. one slaughtered and dressed for food 17. A butcher's implement having a large square blade 20. Rib section of a forequarter of veal or pork or especially lamb or mutton 22. The back part of the hindquarter of a meat animal


Answers to this weeks crossword

13th - End of Term 3 14th - 21st - Spring Fling *No Classes in Session* (14-19th EP) 20th - Extended Program (EP) Orientation and Start Term 22nd - Start Term for Full Time (FT) 27th - Chocolate Competition (H.S.)

8th - Spring Career Fair European Courtyard 11th - Culinary Competition (H.S.) 25th - 27th - Memorial Day Holiday *No Classes are in Session*

June Summer Carnival (TBD) July 1st - End of Term (FT & PT) 2md - Summer Break Begins 18th - Graduation Ceremony

(continued from page 13) VS: What would you recommend for students who want to igure out where they belong? AM: Work. I worked throughout school. I worked places for free. It helped build my resume. Building that resume helped and I found I didn’t want to work in a bakery. That’s why they have stages. For a boss or for you, you get to know what you want to do. VS: Any last words for students? AM: Don’t take it for granted. Don’t just go to class to get over it. Respect all the teachers and get in‐ volved. I worked on camps as a student leader. And remember to smile!


1:09 PM    


Have You Heard? 


Our very own Culinary Arts student Alex  Yoon competed and won a place in the                Regional S. Pellegrino Almost Famous Chef    Compe on!  Stay tuned for results from the  Regional Compe on taking place                          here on campus Jan 29‐30! 


WE ARE ON FACEBOOK AND TWITTER!!!  Follow us on Twi er @TRSatWHC and like our  page on Facebook in order to receive the               latest news, updates about student life,                 campus events and pictures!  

Have you heard that Philadelphia                   Did you know that our Alum                                         Magazine will feature our very own Ryan  Christopher Kearse is being recognized as one of  LaFrance, (Culinary Arts student and soon  the 2013 Rising Star Award Winners by Star Chefs  to be graduate) at their celebrated Philly  Magazine ( on February 21st,  Cooks Compe on on February 28th.  2013 in Philadelphia.  We are so proud!                         Ryan will even feature a dish to the crowd  Read more about Chef Kearse on page 16.   of over 1000 a endees at the Grand  Tas ng Event. Go Ryan!  

Toni Morelli Director of Admissions 267‐295‐2353

Questions ? Call Now 215 222 4200 ext. 311

Rhonda Moore Director of Financial Aid 267‐295‐2308

Tynika Stevens Financial Aid 267‐295‐2366

Ed Pilch Admissions 267‐295‐2346

Jason Cullen Admissions 267‐295‐2348

Constance Wing ield Financial Aid 267‐295‐2344

Rita Rose Financial Aid 267‐295‐2371

Annalise Matinas Pastry Chef Fountain Restaurant Four Seasons Philadelphia Christopher Kearse Chef/Owner Will BYOB Did You See Philadelphia, PA Chad on The Next Great Baker? Chad Durkin ‘04 Owner CAD Culinary Consulting Greater Philadelphia, PA Jenna Frederick ‘12 Hotel Management Revel Resort & Casino Atlantic City, NJ Mackenson Horebe ’08 Chef De Cuisine Penne Restaurant University City, PA Anna Marshall ‘11 Price Chopper Holden, MO Bruce Santino ‘11 Sous Chef Vitarelli’s Cherry Hill, NJ Charles Sokowski ‘07 Owner Chewy’s Food Truck University City, PA

Donna Gardner ‘08 Hotel Management Lowes Philadelphia Hotel Philadelphia, PA Gerry Donohoe ‘02 Personal Chef & Culinary Instructor Thyme Savor Juneau, Alaska Sam Ho Chef/Owner Zento Contemporary Japanese Cuisine, Philadelphia, PA John Strain Executive Chef Valanni Retaurant Philadelphia, PA R. Even Turney Executive Chef and Owner Varga Bar Philadelphia, PA Steven Sansone Chef/Owner Porcini Restaurant Philadelphia, PA Stefanie Kitchner ‘11 Owner Ciao Bella Cakes Hatboro, PA

David Boyle Executive Chef Davio’s Northern Italian Steakhouse ‐ Philadelphia, PA Steven Forte Former Executive Chef The Farmers Cabinet Philadelphia, PA Adriana King Executive Pastry Chef Starr Restaurants Philadelphia, PA Peter Alessandrini Jr. ‘99 Executive Chef Massa Ambler, PA Nick Farina Executive Chef Verdad Restaurant & Tequila Bar Bryn Mawr, Pa Danielle Hudak Pastry Chef Nan’s Treats Damon Giancola ‘88 Executive Chef Stuart County Day School Princeton, NJ Felicia Pezzoni ‘94 Owner ‐ Dining In Catering & Personal Chef Service Gilbert, AZ

Learn How To Become A Contributor: E‐mail Valery Snisarenko |

Main dish magazine Student Edition Spring 2013  
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