ON CAMPUS P 4-5

FOOD & BEVERAGE P 8-9

BACK PAGE P 12CENTER SPREAD P 6-7

Volume 32, No.17

BY: Stephanie Kirkland, AOS Culinary

Culinary Culture P 3

98’ Graduate Roy Choi

BY: Jeremy Salamon, AOS Culinary

04’ Kishi Arora

Lee Schrager ‘79

2LA PAPILLOTE

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

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

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

Chef Freddy BrashCasey JankoskiDan CastroEric JenkinsAmie Valpone Shelly LovelandKristin HealeyStephanie KirklandRobert Flowers

Giulianna GalianoJeremy SalamonMatthew GrunwaldAndra SrameckStearling ReynoldsYosef Sahler

PUBLISHER The Student Affairs Division

EDITOR-IN-CHIEF Jocelynn M. Neri

LAYOUT EDITOR Sydney Estrada

ADVERTISING MANAGER Sue Haug

EDITORIAL POLICY La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability.

Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Jocelynn M. Neri, Editor-In-Chief at LaPapillote@mycia.netLETTERS POLICY Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to LaPapillote@mycia.net with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.

CONTRIBUTORS

September 28, 2012

From the Editor’s Desk

CHECK OUT LA PAPILLOTE ON FACEBOOK:http://tinyurl.com/fblapapillote

Eric Jeffay(Copy Editor)

EJ737745@mycia.net

Blayre Miller(Copy Editor)

BM680250@mycia.net

Scan To Visit Our Library on issuu.com/lapapillote.

Sydney Estrada(Layout Editor)

SE853582@mycia.net

Dan Castro (Photographer)

daniel.castro210@gmail.com

Not to be cliché, but I truly love New York and the hospitality culture here. You see it wherever you go, from Albany to the Hamptons. This culture thrives with creative individuals. As the Editor of La Papillote, I value constantly being on the pulse of it and connecting with these industry insiders.

Here at CIA, many restaurateurs, CEOs, chefs, cooks, managers, food writers, agriculturists, and the like, have been passing through for various

events we have been holding this September. If you were in the right place at the right time, you may have found yourself surrounded by multitude of them.

During the Board of Trustees week, CIA’s campus was temporarily blinded by the sparkle of culinary gold. Chef Thomas Keller, Chef Charlie Palmer and mogul Richard Marriot were just a few of the 25 capable Board Members that came to campus that week. Recently, we also welcomed various industry leaders for our annual Alumni gathering.

Aside from all of the culinary heavyweights, we have also welcomed many local producers during our Sustainability weekend. There were farmers and New York natives about, as well as much student involvement.

CIA has been constantly in the center of these important occurrences. As a three-year student of CIA, I value all the networking and learning it has created for me. Whether it be connecting me to a sustainable beet grower, teaching me a thing or two about New York’s biodiversity, or connecting me with culinary giants, who just happen to have a few restaurants in the city, it all makes me feel that much more immersed in the culture here in New York.

With that in mind, I hope you check out some of the upcoming events that you don’t even have to leave the beautiful backyard of New York to attend. In our center spread, Stephanie and Blayre have the details as to what is coming up soon. So don’t fret if you feel like you missed an opportunity to network. There are more to come and Matthew Gruwald has all the advice you need to get those connections, fast! Take advantage of New York and the connections CIA has to offer here.

With love & fire,

3September 28, 2012

Foundation- Fellowship- FriendshipAt the CIA I hope we are still stressing how important a culinary foundation is.Technique, History and Recipes are three of the most important topics in our field today! They are the reason why students start off in Culinary Fundamentals here at the CIA. It is important to learn all of the basics involved in the kitchen.Foundation: There is a crucial importance to technique. Many different recipes have these elemental processes in them. There is no way you are going to make a really flavorful onion soup gratinee without a good chicken stock. Having patience to learn these processes is important, because I know that I was sick and tired of dicing, mincing, and crafting tournes. In every kitchen I have worked in, the chef checked for a clean station, what the cooks knife cuts look like, and how you manage when all those dupes come in during the rush. Students come to CIA for this reason. Here at school, we learn these methods. We are also recipe driven. One cannot just walk into a kitchen and wing it, which I have tried. It always ends badly

Flavor, by far, is the most important part of consistent technique, but even more so is that of your food. Can you put out twenty-five of those dishes the entire dinner service just like the first one? Recipes are crucial to prevent these inconsistencies.I was lucky to do a stage in France. I learned about Escoffier there, but my passion is to read about Joel Robouchon, Dan Barber, and Wolfgang Puck; the chefs that have made an impact on the food service industry. With that in mind, it is important to be current with what goes on in food. Try picking up the New York Times food section on Wednesdays,

or obtain some books from chefs that share their experience with food, not just recipes and pictures.Chefs of the future, if we have this foundation we will be able to build upon our food and create contemporary cuisine; that is how it works!Fellowship- In my beginning days in the kitchen I can remember getting to know the cooks. Some I got along with and others I developed resentment towards immediately, but there is a silent law that one should never leave a cook behind. When I finished my mise en place at the meat station, I always went over to fish station to find out what they need to get ready for service.

A cook I worked with, Bob, was never ready and it would always get me very angry. A friend of mine gave me advice on how to deal with that kind of stress. He said, “Freddy, you have to pray for him”. I am a spiritual and regligious person, so I contemplated prayer. Years later I would learn that all I have to worry about is my actions in my life, my side of the street. I have to be diligent about letting others deal with their own issues in life and not let them effect me negatively. Friendship- My friend in Rhinebeck, Danny, walked in off the street at 53 and second avenue looking for work. Loic, the chef, interviewed him and he was cooking behind the line that night. I love Danny dearly, but he sometimes is all over the place and sloppy, but needless to say, if you needed that veal chop in the window for table 17 he would get it to you. He also grew up in Japan. His mother is a jazz singer and that is how they came about to move there. I would have loved to hear about Japanese Cuisine and his childhood there.

Raja my buddy form LA trained, like me in

classical French cuisine, so we always reminisced about places we worked together, the food we cooked and funny situations that happened in the past.I have fond memories of visiting LA and going to eat at Spago, Wolfgang Puck’s restaurant, which was Raj’s favorite.

Then probably the most profound friendship I have is my roommate when I was a student at CIA, Chef Dan Boyer. After graduation, we have always kept in touch; Danny would visit NY once a year and we would do our food tour. Pastrami sandwich at Katz’s deli, hot dogs in Central Park and of course a chef’s tasting at Daniel. This past weekend Danny made the trek, but this time with his son Nathan, and we went to a restaurant called La Mangeoire, which I helped open in 1983. Gerard and Loic were the owners back then. Loic the chef has passed on. Gerard is still working the door greeting customers. What a pleasure to see him and have lunch. Thirty years in business is the real definition of a restaurateur. We had a dish called Sepia a la Plancha, which consisted of seared cuttlefish on an herb encrusted heirloom tomato. It was the best and most tender cuttlefish I have ever had.So chefs, sometimes fellowship turns into friendships that we treasure. When friendship is the topic I always think about this passage:“When I pass onto the next life, if I can count on one hand 5 true friends, I will be thankful.”BY: Chef Freddy Brash, Culinary Arts Instructor

Live life with a surplus! My friends, each one of us is meant to soar, obtain goals and dreams and live life abundantly in all areas. Our own visions and accomplishments can over flow onto others. With those, we can teach, grow and captivate. I assume that I speak for a large handful of individuals here on campus when I say that I immersed myself into the culinary industry to serve people and gain the essence of certification for my life when others enjoy the fruit of my labor; the food I prepare.

I write to give a message of encouragement with a chronicle of my own personal accomplishments in the culinary industry, television media, and production as the catalyst for the foundation of my career. Each one of us is seeking the culinary arts for a reason and I wish to highlight opportunities that have manifested in my life.

In the most basic sense of personal visualization, having a demeanor of professionalism and drive

funneled toward individuals that have accomplished a pinnacle of accreditation in the culinary industry will demolish roadblocks. This act will let you sprint along a path of success because these people will be guiding you along the way. This is a promise that I boldly state because it is true and truth cannot be hidden.

It is never too late or too early to start laying the groundwork for the rest of your life. I started cooking when I was 9, just because I was hungry. I realized cooking was an art, and you can create these incredible dishes from these raw ingredients. That’s what inspired me to keep cooking, the creativity. I would print off recipes from Food Network and reinvent them. I would pay attention to textures, flavors and smells. As time passed I began desiring to be like one of the celebrity chefs that I would watch daily. I found that I was completely taken in by the celebrity, the act, and performance. I knew that moment that this was my dream, this is what I desired in life, this is what I will achieve. I could take my love of creating food and my love of media and use it as a platform to show the world different foods and cultures and how to successfully create.

I soon began to write, being featured in several of Arizona’s leading magazines for my culinary abilities. I was later featured on channel 3 Phoenix KTVK with Brad Perry the morning show and Suzanne Bissett, Everyday Entertaining. I then went on to do monthly cooking segments on channel 12 Phoenix KPNX “Arizona Midday” with host Destry Jetton and “The Valley Dish” with host Tram Mai. I continue to do segments to this day with my most current being August 2012. You can also find my monthly column in the “Flavor” section of Arizona’s leading North Valley Magazine.

I chose to do my CIA externship at the J.W. Marriott Desert Ridge Resort and Spa in Arizona; I had completed my prerequisite work experience there so that I could continue my media exposure. In today’s business market if you do not continually make

appearances and constantly follow up, companies will push your file to the bottom of the stack. It is critical to be diligent in all of your work.

When I arrived back at the Culinary from my externship I knew in my heart that it was the right time to pursue Food Network and to do it quickly. I immediately started investigating names of program directors and producers from Food Network.

My primary reasons for choosing the CIA is its educational excellence including all of the industries finest professionals. We all make an investment with the tuition we pay and it would be foolish if every student didn’t take every opportunity that arises out side of the classroom. Research the chefs, apply for scholarships, find a mentor, read the 84,000 books we have in the library, the list goes on and on. The food industry has set the standard for excellence very high but that is not to say that the school we all attended doesn’t equip us with all of the tools and resources necessary to reach that standard. With a demeanor of perseverance I approached many of the chefs, faculty, and professors here on campus during the last seven weeks, and with an enormous amount of hard work I now have an interview with the executive producers of Food Network.

I believe that setting a prominent goal in life is critical to becoming successful. Achieving an enormous goal is not for the weak of heart; it takes dedication, hard work, diligence and an enormous amount of energy and perseverance. Excellence is not a respecter of persons, seek greatness and it will indeed seek you.

I encourage every student to pursue each and every opportunity available to us on campus, and it is not limited to just a one time occurrence, there are hundreds. I promise that whatever you have chosen for your life you can obtain that goal with all of the resources here on the CIA campus. Life is waiting for you to make you mark on it! BY: Matthew Grunwald, AOS Culinary

4LA PAPILLOTE

CIA has been going through, what one could consider, a bit of an overhaul. As you might have seen in past articles of La Papillote, at CIA there are new buildings being created, new housing has sprouted up, the AOS program has, and continues to, change, and the BPS program is currently being shined up like a good pair of shoes.

If you started 6th term BPS on June 18, 2012, then you are currently able to take advantage of an opportunity of a lifetime. Next semester, you will have a prospect that I consider to be the most engaging and interesting classes CIA has ever offered (sorry, Professors!).

On May 1, 2013, CIA will begin its first full, 15-week semester in which 20 students of the CIA in Hyde Park, NY will travel to our St. Helena, CA campus. This is an option that is offered instead of the three-week Food, Wine, and Agriculture trip. They will still offer the Wines trip to those who opt out. There, students will either be focusing study in the Farm-to-Table program, or Beverage Management and Front-of-the-house operations. Every week, the students participating will be constantly visiting local farms, vineyards, and the like. They will be learning about the products that they will be working with throughout their time in California. Throughout the week, there will be lecture-style classes in which the students will learn about the different subjects of their area of study. On Thursdays, the classes will prep for service in a restaurant on campus. Every Friday and Saturday, the students will transform into cooks and servers. On these days, they will be serving the public at said restaurant.

As if this program didn’t have any more bells and

whistles, it also has some culinary giants involved, Larry Forgione, godfather of American Cuisine, will be one of the key players. It is understood that he will be teaching students true sustainability in the kitchen. The students in the beverage side will have unique opportunities as well. During their semester, they will be exploring the concaves of Napa and other valleys of viticulture.

One other aspect of this program that makes it so incredibly enticing is the factor of price and gain. This option is priced the same as taking a normal semester of BPS studies and receive 15 credits for it, which is the same as an average semester here. So what are you waiting for, Bachelors? Apply today!

In this new advancement into the 21st century, many new electives and options are coming to the surface in the BPS program. One major opportunity that has just begun is the new Culinary Science class. This class requires the pre-requisite of Science Fundamentals, as it goes into depth about the scientific breakdown of method and result as it applies to cooking. If you are someone who is interested in pursuing research and development, or a cook who would like to better understand the technical breakdown of culinary methods, then this is a class you should seriously consider.

In Culinary Science, you will learn about how proteins, carbohydrates, and macronutrients are affected during different cooking processes through trial and error tests, sensory evaluation and some hydrocolloid introduction. This class is being developed, however, into it’s own separate entity, an option that students can major in. Chef Zearfoss explained the major to me as, “A full BPS in Culinary Science. In the Junior and Senior years there will

be 30 credits in Liberal Arts and 33 credits in Culinary Science. [It will be] open to both Culinary and Baking and Pastry Associate graduates.” This class will not be offered until February 2013 and it is currently unclear as to the possibility of current students to transition into this option; most likely, this will not be offered.

These classes are an opportunity to expand one’s knowledge in scientific testing. It is a great option for those who are interested in the research and development side of our industry. For this major, a kitchen will be redesigned with cooking equipment that is pertinent to the course and the students will be doing active lab work that coincides with their academic lectures. Ingredient Functionality: Texture Development, Stability and Flavor Release and Microbial Ecology of Food Systems are a few of the required classes that will be offered. With all this Science, though, comes sacrifice. Those who major in Culinary Science will not be able to go on a Food, Wine, and Agriculture trip.

Duane Brown, CIA’s BPS Program Coordinator, has explained to me that students have been “very interested” in the new programs that have been surfacing and that he is excited about these new initiatives that will continue to develop into the future. Much is coming for the BPS program and new things are on the horizon, so I believe that now, more then ever, is a good time to seriously consider the opportunities of becoming a Bachelors student.

BY: Jocelynn Neri, Editor-in-Chief, BPS Culinary

Events of September. From top left to right:

1: CIA Alumnus & Bocuse d’Or Com-mis for America, Corey Siegel & EIC Jocelynn Neri2:SGA President President Eric Jenkins, Giulianna Galiano, and Patricia D. at the Board of Trustees dinner3: Mugs, ready to toast at the Marriot Pavillion Groundbreaking4: Molecular Science at the Chili Cook-off!5: Cumin, the winners of the Chili Cook-off.

Credit: Erick Jenkins, Bianca Swanepole, Dan Castro

ON CAMPUS5

September 28, 2012

The UPS Store

Low Shipping RatesGet Your Shipments There, On Time, & Intact

Moving/Packing Supplies & BoxesDomestic &International ShippingLocal Pick-up Service Available

Full Copy Services

2600 South Road (Route9)845.454.3505

Poughkeepsie Plaza (Near Marshall’s)

Our grounds department is known for keeping the campus looking beautiful, no matter what season it is. On an average day, you may see many grounds keepers across the CIA campus. Oftentimes, they are busily cutting, trimming, planting and mulching, but what you might not see is their passion, although it is certainly there. These garden tenders are extremely nurturing, caring and have expansive horticultural knowledge that keeps our living campus healthy and growing.

Recently, we have been working with the restaurants on campus to provide them with fresh produce. It was such a treat for two members of the grounds department, Byron Giff and Jimmy Post, to be able to share their talents with our students and dining patrons. We have been growing a variety of vegetables that are currently being shared with both the American Bounty and St. Andrew’s Cafe restaurants. We have gardens outside of St. Andrew’s, the herb garden outside of Caterina de Medici and the area behind Rosenthal where the gardeners have been using to grow a large variety of herbs, vegetables and fruit.

In fact, vegetables such as both purple and

white eggplant, cucumbers, leeks, tomatillos, pole and bush beans, summer squash, Swiss chard, kohl rabi, cauliflower, beets, lettuce, kallaloo, tomatoes and both red and green okra, made it into the hands of eager students in both restaurants with Chef Mullooly and Chef LiPuma overseeing the operations. Some of our products were even used in the recent Certified Master Chef Exam.

During this past season, there were also figs, strawberries, elderberries, golden and red raspberries, black raspberries and rhubarb, just to name a few, growing in our berry patch. We have had a great variety available to students and staff alike for cooking, tasting and learning! It has been a productive and plentiful summer season.

In the words of Chef Mullooly, “It’s an easy sell when our students approach a table with today’s special being from the campus garden. It’s easy for them to understand where and how this food was grown. Real garden to table, sold with true passion in their voices!” The gardens on campus have been a great way to show the diversity of our school, as well as the expansive knowledge that we have here at CIA. Not only are we a school that teaches culinary

and baking technique, but a place where those interested in agriculture can learn as well.

The opportunity of having gardening on our campus helps students realize where their food is coming from and the diligent work that goes into the ingredients used. The idea of using freshly picked lettuce for a salad is a way to captivate diners at the restaurants here at CIA. It shows that we value the sustainability movement of that food within the culinary field.

For the upcoming season in 2013, we plan on growing more heirloom vegetables, such as Pink Banana winter squash, Moon & Stars watermelon, Tiger’s Eye bush beans, fenugreek, Scarlet Emperor pole beans, and a beautiful French pumpkin named Cinderella.We can’t wait for spring! BY: Andra Srameck Supervisor of Grounds and Horticulture

When I tell people that I am externing at Wegman’s Food Market, a supermarket, the ususal response is one of surprise. Usually I get stunned faces and the curious question, “what do you do there?” This is the same bewilderment with which I approached the Wegman’s representatives, at the CIA’s career fair, in preparation for externship. I asked, “What does Wegman’s do for a culinary student?”

Now I am able to answer the question as to what an externship at Wegman’s is like. I have been rotating through different perishable and prepared food departments. I have increased my knowledge of cheeses in the Old World Cheese department, practiced my knife skills in the Veggie Market, filleted in the Fish Department, tried my hand in the bakery, and I am currently learning the importance of batch cookery in the prepared foods kitchen.

I knew before committing to an externship at Wegman’s in Hunt Valley, MD, that it is not quite like the rest of the industry, but it was, and still remains, my ambition. I have still been seeking the satisfaction of the restaurant scene, though. Recently, I have visited a number of restaurants while here in Maryland, whether it is at the table or the stove. I have recently traveled to Woodberry Kitchen, a local, farm-to-table restaurant in Baltimore, MD, to bite into a refreshing, wholesome experience.

Upon my arrival, I was lead to the prep kitchen area (perhaps arena would be a better description). I was assigned primarily to assisting the canning team on preserving tomatoes. As tomato season has been coming to an end, Maryland’s last tomato day of the year, Woodberry Kitchen needed to preserve tomatoes for the season to come. I understand I risk sounding geeky and overly sentimental, but after weeks at the industrial Wegman’s, simply applying finishing touches to prepackaged items, or packing

away the kitchen’s foods for customers to grab and go, I was amazed and joyful as I scored skins of pounds of tomatoes. It felt good to have a hand in what was practically the beginning of the cooking process.

As I stood there, peeling tomatoes, a panoramic scan of the kitchen faded to the CIA’s campus, progressing through the curriculum. In my hand, I held Culinary Fundamentals, or Skills, Day 2 blanching and peeling tomatoes. To my right, I saw fish fabrication; up and over filleting being practiced on a tilefish. In that very same area of the kitchen, meat fabrication came to mind. They were deboning a loin and making sausage, like on day 13. On my left there was baking and pastry (baking for culinary, in my case).

Woodberry is the epitome of the old fashioned standard of a restaurant. They use scratch cooking and baking mainly, serve a family meal, receive deliveries from the local farmers, and are constantly taking trips to farmer’s markets. This allows for the ingredients to develop a menu as opposed to concocting ingredients to sustain a menu’s elements, a practice that has become myth in today’s industry. The level of scratch preparations and in-house fabrications was unlike any I have personally seen within the field thus far. It defies and exposes the excuses and limitations of other restaurants that say it’s just not possible or reasonable: cost, time and labor considered. I spoke of canning, but also saw crackers being baked, bread baking from scratch, and peanuts grinding to a creamy paste. Not only were fish, including eel, filleted, but also a beef side was broken down; these were all the things I have seen at school but rarely the real world kitchen. The staff doesn’t seem to mind the intensive labor but they too think it is pretty cool. It is not one of those

scenarios where the chef comes up with this great idea that doesn’t transcend very well once applied. Woodberry offers knowledge of the entire process, allowing you to choose which practices to retain.

Even with a day’s visit, I was challenged to examine my philosophies on food, my commitment to the pursuit of my culinary passions, and my knowledge of the work I observed. For a moment, I struggled to remind myself that I chose to pay to attend culinary school as opposed to being paid to learn solely by means of hands-on experience on the line or in the prep kitchen of a restaurant; but I remembered that I resolved not to stand on line forever, waiting for my turn at success, eventually craving retirement. A lifetime on the line is a possibility for some, but not me. I will always make food the focus of my work, yet by means of avenues broader than just cooking. Looking for an extern site? Woodberry Kitchen is worth the thought.

BY: Robert Flowers, AOS Culinary

Outside of Woodberry Kitchen Photo by: mysocalledknife.com

LA PAPILLOTECENTER SPREAD6

This year marks the start of the third annual International Chef’s Congress (ICC), a coming-together of some of the World’s most innovative chefs, products, and techniques that are seen today. The event will occur between September 30th and October 12th at the Park Avenue Armory Building in New York City, and is hosted by StarChefs.com

“ICC is one of a kind, and it’s back,” states StarChefs.com. “[ICC is] a three-day culinary symposium that gathers more than 90 of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers”

I had the privilege to attend last year’s ICC, and it was an amazing networking, learning, and stomach-pleasing experience! I am thrilled to be returning this year to hopefully have the same experience. This year’s theme is Origins and Frontiers: The Archaeology of Modern Cuisine, which will encourage chefs and participants to use techniques, dishes, and ingredients from the past to innovate for the future.

There are a number of seminars that occur throughout the three days, feature demonstrations and discussions from the best chefs, pastry chefs, bartenders, mixologists, wine critics, and much more. The seminars fall under five categories: Savory, Pastry, Mixology, Wine, and Business.

Savory seminars include: “What does Italian mean Today?” with Mario Batali, Sushi and fish breakdown with Chef Masaharu Morimoto, and some in-depth discussions of the cuisines of France (Alexandre Gauthier, La Grenouillere), New Orleans ( John Besh, Besh Restaurant Group), The South (Sean Brock, Linton Hopkins), Spain ( Josean Alija, Nerua), and Nordic Countries (Mathias Dahlgren, Restaurant Mathias Dahlgren, and Marcus Samuelsson, Red Rooster).

Pastry seminars include a session from our very

own Chef Fransisco Migoya, who will be giving a demo on chocolate bars and entremets, as well as demos from several other chefs, including Angela Pinkerton (Eleven Madison Park), Shawn Gawle (Corton, NYC), Dominique Ansel (Dominique Ansel Bakery), and many more.

For those interested in the beverage side of things, the Wine and Mixology seminars don’t disappoint. Some demos include mixing up classic cocktails, tart as a new flavor, pairing wine, coffee, spirits, and chocolate, and building your own “somm brand”.

If the seminars weren’t enough, ICC packs in three competitions that feature up-and-coming chefs in the best of their elements. The first is the Vitamix Challenge. This is a blend-off that showcases the Vitamix in unique ways. Winners will receive the ultimate Vitamix package, including some of their best products, plus a $500 American Express gift card. The second competition is the International Pastry Competition, which is one of my favorites. In this epic dessert throw down, 20 competitors will compete in three rounds, including pre-dessert, plated dessert, and chocolates/bonbons. Each day, contestants are eliminated (the crowd will go

from 20, to 10, to 1 respectively, until a winner is crowned). First prize includes $5,000, a convection oven, $5,000 in the winner’s choice of equipment, and a stage in a top pastry kitchen. The last competition is the Somm Slam, which I personally think is the most unique of all three. In this battle, 12 sommeliers take the ultimate wine challenge in

this fight for glory. In the first round, contestants must fight through a live audience game show, involving blind tastings, cheese pairings, and trivia. The six contestants that make it through that round move onto round 2, where they must pair a select cabinet of wines with surprise dishes. The third round pits two sommeliers against one another, pairing bottle to bottle for the grand prize of a trip to the Rhone Valley and the Cote Rotie festival.

Wow, all of this competitive talk is making me hungry. So what about the samples you ask?

The food? This year, ICC has decided to feed the masses with a plethora of Food Carts, sponsored by the nation’s top restaurants. There will also be two savory and two pastry pop-up restaurants. And of course, the Chef Products Fair will be a must-see. This sample-fest takes place from 12-5 on the main floor each day. Here, different companies will share their wares, from table linens, to dishes, to cheeses and meats, to wine. There will also be a Somm Bar, a Mixology Bar, and a beer garden.

The International Chef’s Congress is a groundbreaking gathering of the best in our industry. It is events like these that bring the best together to foster new ideas and help to encourage creativity between all of those who love and enjoy food. I will keep you all posted on this year’s event; I can’t wait to see what ICC 2012 holds!

This Years Theme!Photo By: Starchefs.com

Have you heard? One of our very own Chef Instructors has been a very busy man lately. Besides teaching lunch at Caterina d’ Medici, making trips to his Woodstock restaurant, Cucina, consulting on books, making demo videos for the CIA, and who knows what else, Chef Instructor Gianni Scappin has decided to put what’s left of his time and energy into a new project, and it will surely make your taste buds do a happy dance.

I heard about his latest restaurant, Market Street, purely by word of mouth. I tried doing some research on the new place, except there wasn’t any information to be found. How, I wondered, could a restaurant with such buzz around the CIA not have a website? I would soon find out.

Four friends and I decided to take a weekend trip to Rhinebeck and dine at this new best-kept secret, just to see what all of the hype was about. The rustic building is located just a quick left from the center stoplight in Rhinebeck. Whitewashed wooden walls, crisp white linen hanging from the windows, tan and khaki accents, tables, and chairs, butcher paper, exposed bulb lighting, a pizza bar, and vintage furniture pieces don’t even begin to describe the unique ambiance of this quaint, yet chic eatery. After you see the countless amounts of CIA student servers, strutting like Gap or Levi models in their blue jeans and white shirts, you might think you were dining in Brooklyn for the night. It’s a true escape, yet fits in perfectly with the upscale Rhinebeck feel.

Remember how I was confused about the lack of a website? After seeing how packed this place

was, it became clear that, for now, they don’t need one. The Rhinebeck crowd, with help from CIA diners, plus word of mouth and success from previous restaurants, has brought the hungry diners to Market Street.

The food matches Market Street’s feel perfectly. Whether you’re there for a multi-course dinner, or just to grab some casual pizza and apps, there is something on the menu for you. The five of us decided to get a few appetizers, some pasta and pizza dishes, and desserts to share. We started with the Watermelon and Feta Salad, a beautiful combination of tart-yet-sweet yellow watermelon chunks, floral olive oil, fresh feta crumbles, and arugula. We also enjoyed the Crispy Squid, which was basically calamari, except it was executed perfectly!

All of the pasta choices were extremely tempting, but we settled on one risotto and one plain pasta dish. The risotto was based off of the traditional Italian flavors of tomato, basil, and mozzarella. It exceeded our expectations, and ended up being the favorite of the night! Fresh mozzarella pieces and cherry tomatoes dotted the creamy tomato-based risotto, and the pungent basil added the perfect finish. Next, I made sure to order the Cacio e Pepe con Zucchini. This dish, literally meaning “cheese and pepper” in Italian was something that I enjoyed during my stay in Italy for the Bachelor’s Food and Wine seminar. Chef did not disappoint. The buccatinni pasta was mixed with a combination of sharp cheeses, freshly cracked black pepper, and sautéed zucchini.

Perfection. Pizza was next. We decided to go for some of

the more unique flavors. Where else can you find Carbonara or Meatball Pizza in a fine dining setting? It was certainly a far cry from the traditional Margherita. The Carbonara Pizza had a traditional carbonara sauce and juicy bacon lardoons sprinkled on top. The Meatball Pizza, a special that night, had a mix of white and tomato sauces on top, as well as some locally-made meatballs. And might I mention, Chef Scappin was back working the pizza station the entire time, grinning happily in his apron and striped t-shirt; that’s dedication.

Are you planning your trip there yet? If not, you will after you hear about dessert. Chef was gracious enough to send us basically all of the dessert items to taste. It was a feeding frenzy, with each bite growing consecutively better! Warm chocolate cake with gelato, butterscotch budino with salted caramel, ricotta cheesecake, cherry biscotti. How do I choose between my favorites? I honestly can’t, each was so delicious.

Grazie mille e buona fortuna a voi, Chef Scappin! How you do everything you do, I will never know. You are an inspiration to every student here who has the ambition to run his or her own business, and run it well. CIA, I hope you will all make your way over to Market Street to support one of our own, and to enjoy an incredible meal!

BY: Blayre Miller BPS Baking & Pastry,Copy Editor, crumb-coat.blogspot.com

BY: Blayre Miller BPS Baking & Pastry, Copy Editor, crumb-coat.blogspot.com

7September 28, 2012

With the coming of fall, comes the territory of festivals, hay rides, and last but not least, some of the best foods you could hope to eat during this season. I have been doing my fair share of research to gear up for the upcoming festivities and actively filling up my bright green planner scouring through true Hudson Valley websites, blogs, and stacks of magazines with different options worthy of checking out with friends. Just next weekend is jam packed with the Hudson Valley Garlic Festival (Saturday and Sunday 29 and 30) as well as the Jennie Bell Pie & Harvest Festival (Friday and Saturday 28 and 29). The annual cauliflower festival is coming up too in Margaretville, NY on September 29th! There’s a whole parade dedicated to the vegetable, fit with cooking demonstrations and more. With a few of these festivals, their subjects, you may think, are often ones from left field, however we can still look forward to our favorite fall activities, like the classic apple harvest festivals and corn mazes.

I wanted to share with you all a few stops that have made it onto my must-see list, and hope that a few may even make it onto your own. First and foremost, in the coming month of October alone, you can guarantee that every child, regardless of their ability to walk or stand will be coerced often by the idea of picking out their very own pumpkin from the dozens of patches and farms in the area. With them brings the inevitable following of mothers and fathers with their heavy diaper bags and video cameras, absolutely entangled with the idea of capturing every moment of their little one’s life. Now, maybe some of you do not

think of this when thinking about hot apple cider and pumpkins and gourds, but I can assure you it will be there and I just want you to be prepared. I am in fact, preparing myself by telling it to the world. (well the CIA world anyway ) about these stresses. You have been forewarned!

Moving on with the list. On Saturday, 10/06 and Sunday, 10/07 the 24th annual Apple Festival & Craft Show at Goold Orchard will be preparing fresh cider donuts and baking pies, cookies and strudels throughout the weekend. Of course, there will be pick your own apples and pumpkins (more of that to come in my next article)! A wide selection of crafters

will display and sell their handmade wares too. Make sure to stop by the Schodack Valley Fire Company’s Food Concession for their famous sausage and pepper sandwiches. Don’t forget to stop by the event’s wine tent and sample and or purchase a bottle of local wine. Heart of the Hudson Valley

Bounty Festival is also scheduled in Milton, on 10/6. I can tell you among the other regular sights and attractions one can imagine this festival to have, it is complete with fireworks and car show! Not your typical fall weekend.

The following weekend, on 10/13 from 12-4 the Annual Harvest Party at Millbrook Vineyards & Winery, in Millbrook will celebrate this year’s harvest with a dinner under an outdoor tent. Chef Jehangir Mehta, executive chef and owner of NYC’s Mehtaphor & Graffiti, will be heading the event’s menu. And the next day, 10/14, the Warwick Apple Fest is happening, rain or shine! This festival features well, apples, and only the state’s best with over 600 varieties.

The International Pickle Festival is should also be put on your agenda on 11/8. From 10am-5am head out to the Rosendale Community Center, in Rosendale for your fill of everything pickle including, pickle eating and pickle juice drinking contests, pickle tosses, and pickle judging contest. Live music and dancing also!

With these Hudson Valley festivals and more, this is a sure way to get into the spirit of the coming season.

For more information on all of the previously listed festivals head to these fine websites: www.hvgf.org www.jennibelle.com www.cauliflowerfestival.com www.hvbountyfestival.com www.millbrookwine.com www.picklefest.com

BY: Stephanie Kirkland, AOS Culinary

I possibly just had one of the most incredible experiences of my adult life. To many it may seem really nerdy or boring, but I was collecting honey with Chef R. Spiess of the CIA. He was demonstrating how to properly collect honey from an active hive, without the use of a smoker. During the demo, I literally had my head right over an open hive with 50,000 bees buzzing around in it at one point. Chef Spiess climbed up a ladder next to the precariously perched beehive behind the Student

Recreation Center. He removed the top of the hive, and pried off the cover with a sharp tool. After carefully removing the honey-laden slats from the top two boxes, we brought them inside, away from the angry bees. Chef Spiess was getting stung even though he was wearing the proper protective clothing so we actually left some

of the slats behind. It was a bit scary when Chef had

a live bee inside the mask, and almost fell off the ladder.

The honey itself is locked in small, soft wax capsules. To extract the honey from there, we used

a tool that is a palate knife, but it heats up to melt through the wax. This knife is run along the slats and cuts off just the top cap of the cells. Four slats are then positioned vertically in the centrifuge, where they are held in place by a groove and notch system. Once the centrifuge is properly balanced, you turn the crank and the honeycomb is spun so quickly that all the honey is expelled from the cells at once. This system is not perfect so there still may be some honey left in the comb. However, when return the slats to the hive, it will leave the comb structure in tact so that the bees are able to re-collect the remaining honey and restore it. Also, by leaving the comb in tact, the bees are able to spend more time doing their regular activity and less time and resources rebuilding their hive.

Each slat in each box had different colored honey: light gold, amber, and dark. There were some slats mottled with different colored cells, swirled together. Each color has its own distinct flavors. The light honey has an aromatic floral smell; the amber has a fruity flavor with strong notes of grapes; and the dark honey is a rich robust flavor I would normally associate with honey, but better. It is the best honey I have ever tasted. The honey displays remarkably similar characteristics to wine. It varied by sweetness, color, viscosity, aroma, and even terroir – that is I could tell that the climate, season, and what plant the bees were collecting from strongly influenced the color and aroma of the honey. Another thing that struck me about the honey was the length of flavor that carried on the palette.

Conventional honey has a typical aroma, sweetness, mild acidity, and it washes away quickly on the palate. This raw honey is different because it has a mild sweetness balanced with the acidity,

but also has very intense aromas and a complexity of flavor similar to an expensive Bordeaux wine produced in a particularly good vintage. The blending of the light floral honey, amber grape scented honey, and robust dark honey made a full flavor that lingers for almost a full minute. What is truly best about this honey is that the bees that live on campus work with our micro-environment here. These are the bees that deserve the credit for enabling campus to be such a lush beautiful place. Just as well, the flowers all over campus contributed to this honey.

The vegetable gardens of St. Andrews Cafe, the herb and rose gardens by Caterina d’Medici, the student garden behind the Student Recreation Center and all of the other pollen dependant plants in the area, each lent their own unique flavor to this incredible honey that I was able to harvest with Chef Speiss. BY: Yosef Sahler, AOS Culinary

Fresh Honey!Photo By: Yosef Sahler

The exrtracting techniquePhoto By: Yosef Sahler

Garlic Nation!Photo By: hvgf.org

8LA PAPILLOTE

Kingston, NY

MUST SELL(for health reasons)

Small Quaint Restaurant & Full BarExcellent Clientelle and Reputation

Premium Location forLunch and Dinner

Fully Furnished - Turn Key Operation

(845) 417-7746

A classic Gin RickeyPhoto By: starchefs.com

BY: Jocelynn Neri, Editor-in-Chief, BPS Culinary

Alcohol, whipped cream and gelatin: What do they all have in common? Jello shots! This edible drink combines fond childhood memories with the adult pleasure of the cocktail. Those funky jigglers that have flavors only known by the color they bear have become an icon of college bars and summertime block parties, but these tasty edible cocktails are not of a recent invention.

Becoming a popular item during the dark beverage times of the 1980s, the now lowly jello shot is not a recent invention though. Dating back to mid-1800s, the famous bartender Jerry Thomas’ 1862 recipe book has a recipe for a punch containing cognac, rum and lemon juice, that was set with gelatin then molded. Thomas described the drink as, “ a very agreeable refreshment on a cold night, but should be used in moderation…Many persons…have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper”. Sounds pretty familiar, if you ask me.

In more recent times, the jello shot has risen

from the ashes, and taken on a more professional appearance in the ways of edible cocktails at some of the best bars and restaurants around the country. Slowly, they have been making a comeback over the last several years, especially with the boom in interest in molecular gastronomy, making cocktails into gels was an easy progression.

In the book, the Joy of Mixology, which I’m sure many of you have in your possession, Gary Regan has three wonderful gelled cocktails. The first is a banana Daiquiri Jelly Shot. The recipes is as follows:

1 ounce fresh lime juice 1 ounce simple syrup 1 ounce water1 package unflavored gelatin (1/4 oz) 3 ounces rum 3 ounces crème de banana and if desired,

food coloring. Method:

To make, combing the lime juice, simple syrup and water in a measuring cup and add the gelatin. Allow to bloom for one minute, then microwave for

30 seconds. Stir to thoroughly dissolve the gelatin, and then add the rum, banana liqueur and optional food coloring. Stir and pour into molds. Refrigerate until firmly set.

This cocktail is a great basic fruit flavored jelly shot. Simply by changing the fruit flavor of the liquor can the flavor be changed. Try strawberry, orange, or peach, the possibilities are endless. To add a little creativity to the molds it is also fun to use the rinds of fruit the jello is flavored as, such as limes or oranges. To do so, simply slice the fruit in half and hollow out the fruit. Leaving the rind intact, then pour in the liquid and refrigerate.

As well, be sure to imbibe in moderation. BY: Casey Jankoski, BPS Culinary

FOOD & BEVERAGE 9September 28, 2012

As we walked on the sun-kissed cobblestone streets of the North End in Boston, my father was stressing my brother out, endlessly wandering in circles trying to find a place to eat for dinner. Now, my dad has a tendency to play the game of roaming street corners in order to find the very best restaurant. At this point, my brother, mother and I were tired, dehydrated and starving for some good, authentic Italian food. Most of the eateries displayed menus consisting of chicken francese, eggplant parmesan, and the like. Let me tell you friends, this is not at all Italian cuisine. I was shocked to run past a Sardinian specialty restaurant as well, since the North End, also known as Botson’s “Little Italy”, mostly consists of fried meatballs, salami, over-stuffed canoli and fake gelato.

When a restaurant is empty, that usually implies that there are no customers. Hence, the place has a bad vibe (at least that’s what I had always been taught). My father, very hopeful and convinced, spotted a restaurant tucked in the corner on the outskirts of the main drag. The lights were dim and it was about 7:00 pm at night. The staff members were outside relaxing and waiting for people to walk in.

I am use to avoiding these locations because when servers stand outside, they usually try to persuade people into their facilities, which is quite annoying. Yet, we gave the restaurant a try and I crossed my fingers that we’d be investing in a good meal.

The owner of the restaurant is a native, off-the-boat Italian. My father and I speak a bit of the language; therefore we were much more respected than the other Americans in the restaurant. However, the owner was a bit rude and asked if we were associated with a big-shot politician in Italy because we looked related to him. When we said no, the owner shook his hands and praised the Lord. I’m assuming if we had been related, our table would’ve gotten thrown out of the restaurant.

The menu itself was simple and highlighted typical Italian dishes, utilizing fresh, foreign ingredients. For example, when we ordered the “bruschetta” appetizer, chunks of heirloom tomatoes and freshly torn basil appeared on rustic bread. My mother and brother ordered the fusilli pasta in a light, brandy cream sauce which was delectable. I regretted ordering the spaghetti carbonara because my father’s trout was

perfectly cooked, lightly seared and drizzled with lemon juice, thyme, brown butter and white wine. I had never tasted a piece of fish so perfectly tender and juicy for its small, slender size! Dessert was wonderful as well, tiramisu with anise liquor.

For the V.I.P.s at dinner, the owner presented them with shots of limoncello to celebrate the night. When customers entered the restaurant without a reservation, the owner, his server and runner (their whole staff) would ask the guests to wait. If they were impatient, the owner would say, “Mi dispiace. I am sorry, we are fully booked.” And if the customers solicited some more, begging for the open table to sit at, the owner would throw them out of the restaurant, back on the main street. Regardless of where you came from, if you had no respect for the owner, his staff or food, you were not welcomed to be a part of the experience. This act can be argued, but as with every Italian, it all comes down to respect. So, the question is, do you know where Giulianna ate?BY: Giulianna Galiano, BPS Culinary, bestcookingschoolblog.typepad.com

After graduating, Tammy Tibbetts came to New York to live out her dreams as a journalist when she was 22. That quickly changed when her life took a new turn upon learning about the oppression of women in the developing world. She traced their hardships back to a lack of basic education. This got Tibbetts thinking on how she could make change in the lives and the trajectory of these women. Her realization sparked She’s the First, a not-for-profit that sponsors girl’s education in the developing world, helping them be the first in their families to graduate from secondary school.

Last November, She’s the First held its first National Tie-Dye Cupcake Bake-Off, which drove 100 student teams to bake thousands of colorful cupcakes. Students from 30 states raised more than $22,800 in a mere eight days to sponsor the education of 48 girls in eight countries. It has become She’s the First’s largest fundraiser to date. The fundraiser has been a huge help, as one hundred percent of the proceeds directly benefit girls’ education in the developing world. “Our Bake-Off is about joining a community of other people who not only love cupcakes, but also believe in creating a change we can see together and learning a lot from each other along the way,” said Tibbetts. “Sign up today with your team and

you’ll help us sponsor more girls than ever, one cupcake at a time.”This year’s goal is to have at least 200 students from all 50 states host simultaneous bake sales from November 12-18, working together toward a goal of raising

$50,000. CIA students can get more information and sign up to host a bake sale at www.shesthefirst.org/cupcakeBY: Kristen Healey, Cupcake Captin, She’s The First

Photos By: shesthefirst.org

Just a short drive from the CIA, tucked away in an unassuming neighborhood, lies a land of sweet treasures, perfectly crafted by expert hands. The master behind this amazing work is someone that all CIA students should know about, yet few seldom do. Baking and Pastry students: picture the person who taught many of your pastry chefs the majority of what they know about cake decorating. Then picture the same person also fostering the careers of Sylvia Weinstock, Ron Ben Israel, and Buddy Valestro. She is a master sugar artist, has traveled to and competed in the World Culinary Olympics in Frankfurt, Germany, and has perfected the art and craft of cake decorating; paving the way for aspiring cake decorators and sugar artists across the country. I was fortunate enough to spend two days with the legendary Betty Van Norstrand, after I enrolled in one of her many cake decorating classes. This particular class was on Advanced Sugar Flowers, and was taught in the comfort of her home in Hyde Park. I have wanted to take classes with Betty since Chef Schorner recommended them during my first year of my AOS degree. Although I might have put it off until four weeks before I graduated my BPS degree, Betty was more than willing to accommodate my schedule. Taking classes with such a renowned cake decorator was a must on my list of to-dos, since I aspire to own my own wedding cake business in the future. The only people on the class roster were my friend Dominique and I so it was certainly the

perfect atmosphere to learn and ask Betty anything that popped into our heads. The class took place in the basement of her home, and let me tell you, it is like Candyland; a pure sugar-filled heaven on earth. As we descended the stairs and entered the room, I wasn’t sure what to look at first. Betty has cakes, flowers and showpieces that are several decades old, and still in impressive condition. It was surreal to see gorgeous displays of perfectly piped buttercream flowers from 30 years ago, or a pastillage egg that has traveled to Germany and back, and then all over the World to various decorator shows and competitions. We sat down at our workstations, and were surrounded with all of the tools one could possibly need to create anything their heart desired. Flower drying racks, glue pens, ball tools, flower and leaf cutters, veiners, imprinted rolling pins, and that wasn’t even the beginning. After perusing the racks upon racks of finished gum paste flowers, we chose which ones we wanted to produce during the two days we were in class, including a poppy, pansy, rose, fuscia, peony, and hibiscus. One day would be devoted to the fabrication of the flowers, and the second would be to the finishing, taping, assembling, and coloring the flowers. As we worked we spoke of the complexities of running a cake business, tips and tricks for fondant, royal icing, and pastillage, the best place to buy supplies and tools, and about Betty’s newest great grandchild, who was on the way at that

moment. I was truly amazed at Betty’s creativity and persistence, especially since she started decorating at a time where women weren’t extremely respected in the industry, and when the tools we are so accustomed to using today did not exist. In fact, she created a lot of those tools simply by trial and error with items that she found around her house. What’s the best way to get your fondant or gum paste to look like leather? Use sandpaper! She showed us how she holds extra flower stamen inside of a tic-tac container, and taught us to really look at how the real flower is shaped, and then think about how we can recreate that effect in our work. Even her simple tips on how to save your joints, how to produce more flowers in a faster manner were extremely helpful. It was purely an honor to be in the presence of such a successful and industry-altering woman for as long as we were, and I am truly grateful for that experience. For those of you who are interested, you should certainly take the opportunity to learn from this incredible person. Betty is more than willing to accept students and teach classes on a number of cake decorating techniques; all you have to do is ask! I hope that we all can aspire to introduce such change to the industry we know and love. Thank you for all you’ve done, Betty!

BY: Blayre Miller BPS Baking & Pastry, Copy Editor, crumb-coat.blogspot.com

LA PAPILLOTE10

213 Restaurant2941 RestaurantAlineaB&B RistoranteBabboBaltusrol Golf ClubBeekman Arms TavernBlue SmokeBoca Raton ResortBoca Raton ResortBon AppetitBrennan’sBrixCafe BouludCastle on the HudsonColicchio & SonsCrystal Springs ResortDanielEleven Madison ParkEleven Madison ParkEleven Madison ParkFour Seasons HotelGeorges at the CoveGramercy TavernGramercy TavernGrand Hotel ResortGrand Hotel ResortGrand Hyatt KauaiGreensHeathman HotelHigh CottonJack’s Oyster HouseJW Marriott CamelbackJW Marriott CamelbackJW Marriott Desert RidgeLa ProvenceLe SilhouetteLukeMarriott Grand HotelMcLoon’s BoathouseModernModernNemacolinOceanaOyster BarPeninsulaPGA National Resort and SpaRed Fish GrillRed Fish GrillRestaurant AugustRitz CarltonRogue TomateSan Fransisco ChroniclesSea IslandSea IslandSea IslandSea IslandSea IslandSignature Room 95Tabu GrillTarrytown HouseWDW- Cape May CafeWDW- Chef Mickey’sWDW- Cinderella’sWestgate HotelZeppelin

MDVAILNVNYNJNYNYFL FLNYTXCANYNYNYNJNYNYNYNYMACANYNYALALHICAWASCNYAZ AZ AZLANYLAALNJNYNYPANYNYCAFLLA LA LA PA NY CAGA GA GA GA GAILCANYFLFLFLCAItaly

AprilInti

ShannonMelissaMayraDavid

DominicNicholas

SeanJonmorgan

AnnaCollonDanielDaniel

AndresNeal

LindsaySterling

PaulJordan

MichaelJoshua

ChristinaBoRaRyan

EmiliaDrewMaria

NaomiJulianCorey

MatthewLindsey

LydiaMatthew

ChristopherLuis

MarissaShae

AdamReuben

JinyoungDonald

RoryRicardo

TanyaKimberly

MarkAustin

BretFelipeHelen

StephanieChristinaAnthony

DavidEmilyMark

MichaelKrystenKaylah

JaredJessicaSarah

MarcellaJoy

WilliamsCoady-VillalobosMartincicGrayBelloLandersLomannoPicciottoO’ReganSmithTheoktistoFinniganDrozdovElenenTalavera-RocaMurakamiPelzelReynoldsAdairLermanFarinaBegleySanchezKangWoolleyMontoyaHancockMartinezElze-HarrisWooFoxCalidonnaBusciglioHuhGrunwaldKellyBustamantePompaTuckerWestBhateChungWareingKeyesPinaAlvarezGrecoBolchozEganLunsfordHempe ArdilaMorgantoKirklandBrownFedorkaManderyRamaWenkeBaldwinHannonCowanValburgHubsmithLiebermanGroganGerardi

SITE NAME STATE STUDENT

Boca Raton ResortBoca Raton ResortBoca Raton ResortBouchon BakeryEl Celler de can RocaGramercy TavernLe CirqueLoews Miami BeachLos Angeles TimesMonroe Golf CourseOak Hill Country ClubPark AvenuePatisserie 46Ritz CarltonRon Ben-IsrealSouthfield StoreSouthfield StoreSterling AffairTribeca Oven

FL FL FLCASpainNYNYFLCANYNYNYMNPANYMAMANJNJ

StephanieJesse

DenezPatriciaEnrique

SumedhaKelly

NannetteSarah

DanielleJennifer

AmandaBritt

AlyssaMarisa

KathrynHeather

JacquelineAmber

CohenJacksonMossPaxsonWangemanJainMcClureColonAl-AbdulrahimDalyHartWingBomanLetoNegroKellerRoyceCampolargoCarrasquillo

SITE NAME STATE STUDENTBaking and Pastry Group

Culinary Arts Group #1

Baking and Pastry

Welcome BackRetuRning exteRns!

Nancy Fisherlauren Sirianno

Kasey PlaskiewiczJacqueline Colello

Katrice RileyStuart FichteDana RiveraEmily Lewis

Nicole MatosDaphne Randle

Nicola GeminianiJessica Blossfeld

President & CEO: International Foodsevice Manufacturers Association

Cynthia RiveraKimberly O’Donnell

Joshua ArcaroDalton Tomaier

Lucia PalmAdam GabrielSarah HasslerAnthony Baita

Timothy Knebel

Maxwell HerbstZachary Brown

Ben SnellenbergerDonald Linscott

Daniel FisherI-Shan Wang

Zachary Stoller

Culinary Arts Group #2

Brittany GantDayleny Dominguez

Elani GardnerGabriellaaa LeoneMariah Caldwell

Sierra DaviesLaura Romanski

Brian Beaver

Minwoo LeeJustin KhannaCan HasekiKevin Kim

Hubert WalkerFlorinn Hinterberger

Culinary Arts Group #3

Tyler BurtonDaniel Ryan

Matthew PhelanJamie Bordonaro

Freddie Famble IIIErica Lee

Joseph MarcianoMike EvansJohn Tomun

Young Bocky Lee

Thomas GeringBevan CochranThomas Toggle

Susan Wolfla is the executive chef of Mandalay Bay, which is a luxury hotel casino in Las Vegas, NV. The first woman to hold the position of executive chef of a Las Vegas Strip hotel, Chef Wolfla leads a team of 30 chefs and 550 cooks. She is

responsible for all culinary operations at Mandalay Bay, including two million square feet of convention and banquet space.

Chef Wolfla brings a wide range of experience to the Mandalay Bay culinary team. Her diverse career has included tenures at mega resorts in the United States, the Caribbean, boutique hotels, and four-star restaurants.

A native of Indiana, she began her professional culinary career as an entry-level cook at the Canterbury Hotel in Indianapolis working for Chef Volker Rudolph. She then enrolled in the associate degree program at The Culinary Institute of America in Hyde Park, NY and took her externship at Caesar’s Palace in Las Vegas. After graduation, Chef Wolfla received a lead position at Chef Jean Banchet’s Ciboulette restaurant in Atlanta, GA. She next became executive chef of Benvenuti, a northern Italian restaurant in Minneapolis, MN. Always up for an adventure, Chef Wolfla moved to the Bahamas, where she was executive sous chef at the world-famous Atlantis luxury resort. She went on to executive positions at Little Dix Bay in the British Virgin Islands and The Venetian Las Vegas. In 2005, Chef Wolfla joined Mandalay Bay as executive sous chef before being promoted to assistant executive

chef and then to her current position as executive chef.

Committed to education and community, Chef Wolfla is on the advisory board for The International Culinary School at The Art Institute of Las Vegas. She is the chairman of the Three Square Culinary Team that advises the largest food bank in Southern Nevada.

In addition to her CIA degree, Susan Wolfla holds a BS in cell and development biology from Purdue University in West Lafayette, IN.

Grad. Speaker: Susan Wolfa

Provided by: Shelly Loveland, Coordinator

11September 28, 2012 POT LUCK

MCCUEMIGOYAMILLERMULLOOLYMURPHYNOGALESPARDUSPERILLOPOLENZREILLYREMOLINAROEROSSOMANDOSCHNELLERSKIBITCKYSWARTZVELIEVERGILIVIVERITOWYSOCKIZEARFOSSZHEN

AVERBECKBARRYBRASHCARLSONCHANDOCHENGCLARKCOPPEDGEDEPAOLADIPERRIDREESENEICHELBERGEREISENHAUERELIAFORRESTFRANKINIGABYGIGLIOTTIJOHNSONJONESKIEFKOWALSKIMATTEL

BY:ERiC JENKiNS, BPS Culinary

The Volleyball teamPhotos Credit: Stearling Reynolds

Apple Pistachio Crisp

Prep time: 10 mins Cook time: 50 minsTotal time: 1 hour Serves: 4

Gluten-Free and VeganIngredients2 Tbsp. stevia3 Tbsp. Earth Balance Vegan Butter Sticks1 tsp. ground cinnamon1 Tbsp. orange zest3 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces3 Honey Crisp apples, peeled, cored, and cut into 1/2-inch pieces1/2 cup gluten-free all purpose flour¼ cup finely chopped pistachios1/4 cup gluten-free oats2 Tbsp. freshly squeezed orange juice1/2 cup So Delicious Coconut Milk Yogurt

Instructions1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.2. In a medium bowl, combine stevia, 1 tablespoon melted butter, cinnamon and orange zest. Add apples; gently toss to combine. Trans-fer mixture to the prepared baking dish.3. In a small bowl, combine flour, pista-chios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over apples. Drizzle with freshly squeezed orange juice. Cover dish with aluminum foil and bake for 30 minutes or until bubbling. Uncover and bake for another 20 min-utes.4. Remove from oven; set aside to cool for 15 minutes before serving.5. Serve with a dollop of yogurt.

NotesServings: 4 Serving Size: ~ 1 cup Calories: 333 cal • Fat: 14.4 g • Protein: 3.8 g • Carb: 57.2 g • Fiber: 17.3 g • Sugar: 29.3 g • Sodium: 91.7 mg

Led by Rachel Marcucilli and Kristin McGinn, the CIA lady steels volleyball team has fought for our season record of 3-2 overall and a 1-0 in our conference. The lady steels are currently on a 3 game winning streak. The lady steels coach, Jamie Floryan, assistant coach and team manager, Sterling Reynolds and assistant coach Rob Keller, who last year led the steels to win the HVWAC title, are back to reclaim what is theirs! Currently the CIA stands 2nd in the Hudson Valley Women’s conference. Jamie Floryan says, “I could not be happier to be coaching such an amazing, dedicated group of young women. With all of the obstacles that the Culinary Athletic teams face of seeing student Athletes coming and going throughout the season, the girls have been forced to work that much harder to find that chemistry and rhythm that every successful squad needs. We come to practice every week with goals: to be stronger, faster and smarter out on the court. However, more importantly our

goal is to have fun and that’s why we perform our best. The team is looking forward to some of the upcoming matches that we’re hosting, such as the October 6th match against our conference rival the College of New Rochelle. We’ve gained some popularity since our inaugural season last year, and we appreciate all the support we receive from the students and faculty.”Sterling Reynolds says, “We got some old and new faces on the team, which is good. I can’t wait for our game against our nemesis, College of New Rochelle. It’s a home game so come out and support us! If you thought the lady steels played aggressive last year you haven’t seen anything yet. Bringin’ it!”

BY: Sterling Reynolds Assistent Coach & Team Manager

P A R D U S I P S N C H A N D O V EF Y H G B R H C O Z T R A W S I U GZ O A Q R R H G I L E O C S V C G DJ B R E X N A K R G E L V E C A I EY R P R E L C S R O A N R M D V G PK I O L E O V E H R E I Z H E N L PD C L S S S B Y K C T I B I K S I OM E E Y S L T Z V O N I M W R F O CR U W B E O E I S E N H A U E R T EK I L H R S M F W I L M T M M E T LC L C L T E E A K N I I T T O I I IH I Y J O I V N N G O D E Y L L Z AE G R O K O A A O D Q S L H I L I LN R R H Z R L Y Q J O Z L P N Y N OG E A N F A A Y E S S O F R A E Z AU V B S E D R E E S E N B U A H Y PN A K O W A L S K I R L E M S C B EG G E N O L L I R E P R E L L I M D

Photo By: collegepartyguru.com

whiskey; whisky[HWIHSK-ee, WIHSK-ee]An alcoholic distillate obtained from a fermented mash of grains such as barley, rye or corn. There are many varieties of whiskey — or whisky, as it’s spelled in Scotland and Canada. The final result is affected by many factors including the water, type of grain, how the grain is treated and processed and the aging. Among the more popular whiskies are bourbon, Canadian Whisky, Irish Whiskey, Rye and Scotch

Wassail[WAHS-uhl, WAHS-ayl]Ves heill, Norse for “be in good health,” is an old toast and the origin of this word. Wassail is a drink consisting of ale or wine sweetened with sugar and flavored with spices. This brew is traditionally served in a large “wassail bowl,” garnished with small roasted apples and ladled into serving cups.

Photo By: thekitchn.com

Westphalian ham[wehst-FAYL-yuhn]Extremely fine ham produced from pigs raised on acorns in Germany’s Westphalia forest. Westphalian ham is cured before being slowly smoked over Beachwood mixed with juniper branches. The combination of the gourmet diet, curing and smoking results in a dark brown, very dense ham with a distinctive, light smoky flavor. Connoisseurs consider these hams among the best.

Photo By: cooksinfo.com

Worcestershire sauce[WOOS-tuhr-shuhr, WOOS-tuhr-sheer]Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It’s a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It’s also an essential ingredient in the popular bloody mary cocktail. Worcestershire’s formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It’s widely available in supermarkets.

Photo By: homecooking.about.com

Wiener Schnitzel; Wienerschnitzel[VEE-nuhr SHNIHT-suhl]German for “Viennese cutlet,” this famous Viennese dish actually originated in France. It’s a veal Scallop that is dipped in flour, beaten egg and bread crumbs before being sautéed. Wiener schnitzel is usually garnished with lemon slices and sometimes hard-cooked egg, anchovies or capers.

Photo By: marcgunther.com

Wakame[wah-KAH-meh]A deep green, edible seaweed popular in Japan and other Asian countries. It is used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The browner versions are more strongly flavored. Wakame is available both in fresh and dried forms in Asian markets.

Photo By: food.3yen.com

WhitingSmall gray and silver fish related to both cod and hake. They’re sometimes called silver hake . The whiting’s low fat flesh is white, firm textured and delicately flavored. The fish weighs between 1 and 5 pounds and is marketed (fresh and frozen) both whole and in fillets. Whiting is also available salted and smoked. It can be poached, steamed, broiled, pan fried or baked.

Photo By: topspanishtapas.com

Fact Sourcing: Epicurious.com