ON CAMPUS P 4-5

FOOD & BEVERAGE P 8-9

BACK PAGE P 12CENTER SPREAD P 6-7

Volume 32, No.18

Culinary Culture P 3

Fall is upon us my friends. The humidity is finally ceasing and the Hudson Valley crops are turning throughout. The chill and mist bring on cravings of another nature, the kind of warm and hearty feasts with a touch of Grammy’s tenderness. Around campus, more dishes are switching over to a homey

heaven in order to adapt to these new food demands.

Our first stop: Cuisines of the Americas. This former favorite finally returns to the curriculum and dining schedule. Chef Phillips stood tall in his kitchen demoing his skills for “Southern Day.” A part of me is hoping that someone in the kitchen would be yelling out in a Louisiana accent, but instead I look around and let my eyes stare with blatant hunger , fried chicken, barbeque sauce, and oyster po’boys, also known as the “peace-maker.” Where does this poetic name derive from? Apparently, it originates from the time when 19th century husbands coming in late

from a carouse or bender, would carry one home in hopes of softening a possible rough welcoming from the lady of the house. Nothing says “forgive me” like

deep fried oysters. The dish I thought was worth mentioning, however, was the Rabbit and Shrimp Jambalaya. For me, it was impossible to identify one single spice and a series of flavor déjà vu’s did follow through. This dish is plated with a kind invitation for its eater. The sausage gives it that extra spicy kick along the tender rabbit, both of which are supplied locally from New Jersey. “The rice is my favorite part,” my friend, Edwin, told me as I helped myself

to his plate. Look out for this dish in its second run. It’s not one to be missed.

I then took a detour towards a more high-end destination. Despite the current remodeling of Escoffier to Bocuse Restaurant, I was still fortunate enough to step into a kitchen where the high-revered (and priced) classics were being prepared in St. Andrews Cafe. In Escoffier, everything is plated with grace. Chef Remolina is proud to present the cuisine being produced in the kitchen. Braised Lamb with Gnocchi was beautiful with color; how a dish should look. What caught my eye? The veal sweetbreads. Very few people have been daring enough to dig in and look past the dish’s ingredients. While the MIT gave me a demo, he explained, “the sweetbreads are the only thing on the menu that feature a type of forcemeat. It gives the students the opportunity to still learn this technique and handle activa”, which is an enzyme that helps proteins bind. This meat blend usually consists of pancreas, throat and stomach. The meats are bound and then they poach it in a sous-vide until it reaches an internal temperature of 138 Farenheit. It is a pretty heavy meal so it is not the popular choice during the summer, but once fall and winter hits, it is a highly ordered item, often with a side of ravioli. The infamous K16, some people hate on it, yet you see them return day in and day out. Why?

Convenience. In the hallway they shall wait, sometimes for twenty minutes, to receive the same food as the days and weeks before. Lately, Chef McCue has been switching up the menu. I am sure we have all jumped on the tacos at some point. What else is fresh on the menu? Pork Bulgogi. This is a traditional and highly eaten dish in Korea. For those of you who haven’t noticed, we have a decent Korean demographic here on campus. McCue only has this

dish on the menu when he has a Korean raised student in his class for a “more authentic flavor” and execution. When requesting this student to prepare the dish for me, he put on “Gangnam Style.” “This is to get him in the groove,” McCue said. His students were entertained, as was I.

Bulgogi is a tender, salty (usually very salty), sweet and spicy lettuce sandwich. The lettuce has a clean taste, which helps to lighten the spice and bold flavors. The side fruit salad also “helps to put out the fire,” McCue says, clearly amused.

There is currently no Cuisines of Asia, which was taught by Chef McCue in the past, so he tries to incorporate an Asian dish frequently into K16’s menu. He

knows that “it is not authentic… [but] it is a high volume interpretation.”

It will not do any student good if they routinely visit the same kitchen everyday. Make it your mission to visit at least three different kitchens a week. You have already paid for this food, so you may as well choose something you do not normally have. From local to seasonal, from traditional to exotic, we have it all here on one campus. My suggestion? Get your friends to order a few other dishes and do it family style in Farq! It works for me.

BY: Bianca Swanepole, AOS Baking and Pastry

Chef Phillips teaches American cooking to students

The highly reveared Veal Sweetbreads

K-16’s Healthful Pork BulgogiAll Photos: Bianca Swanepole

American Jumbalaya

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 Jenkins Shelly LovelandStephanie KirklandRobert FlowersGiulianna GalianoBlayre Miller

Bianca SwanepoleMatthew GrunwaldMatthew KeenSamantha LindmeierOmar Rivera-Sanfeliz

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

October 18, 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)

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Sydney Estrada(Layout Editor)

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Saying goodbye is one of the hardest things to do, so because many of my friends are graduating today, I truly am wondering how to describe how I feel. I am so grateful to have worked with amazing editors, Blayre Miller and Eric Jeffay. In addition, I was mentored by the wonderful Giulianna Galiano. My dedicated beverage writer, Casey Jankoski, filled us in every issue with interesting imbibing information. They have

all left large shoes that I believe my new staff has the potential to fill.

Many of my friends, classmates, and coworkers that I have spent the last three and a half years learning and growing with are finally becoming members of the elite Alumni in the hospitality workforce. As Giulianna has so perfectly stated, these students are ones to watch. They have drive, determination, and imagination like I’ve rarely seen before. I cannot wait to see what these students of the class of October 2012 do with their careers, as I am sure they will soar.

On a much lighter note, I believe you all will love this issue because we are batty for Hallow’s Eve. This issue is crawling with great costume ideas, dining experiences, and campus activities for the Halloween season. If you are looking for the perfect pumpkin and some apples to bob, Stephanie recommended some local farms to visit during the fall season. Support your local Hudson Valley farmers while on the search for a ghoulish gourd.

As always, many eateries, breweries, and what is happening in New York is strewn throughout this issue. Our Food & Beverage Section in brimming with trend reporting by Matthew Grunwald. If you are curious as to what is happening now, check his article out!

The cold weather is creeping in, jackets are becoming a necessity, and boots are being dusted off. Fall is in full swing at this point and winter is soon to come. Enjoy the few and far between warmer days that we have left. Before you know it, snow will be blocking the roads and farmers markets will be closed again. Now is the time to get out of your dorm and enjoy the one of the most beautiful times of year in the Hudson Valley.

With love & fire,

3October 18, 2012

Jocelynn, Casey, Giulianna and BlayrePhoto Provided by: Jocelynn Neri

As a young cook, something I feel like I didn’t think about enough was flavor.

When I worked behind the line at the start of my culinary career, I was too concerned about getting my orders to the window without getting yelled at instead of tasting what I was cooking. I worked like that for a long time, until I went to France. There I saw the cooks tasting everything that was in that sauté pan before they plated and sent a dish to the window. It was something I had never thought of before.

When I returned to America, I started working in Philadelphia for a woman named Chef Esther Press. She was French, so I understood all of her recipes and techniques since I spent previous time in France.She was not the most professional chef I had worked for, however. Her plate presentation was a little sloppy most of the time, but her food was very flavorful. My favorite dish of hers was the Duck with Raisin sauce. She cut apart the duck, cooked it

to perfection, and finished it in a sweet, yet savory raisin sauce. Chef Press had that innate nature about making everything tasty. She would always complain that my food was bland and that I didn’t taste my food enough. That made me so mad, but I became a better cook as a result.

The next stop in my search for flavor was New York. I had worked at a few small French restaurants there. These restaurants were really busy all the time, so it was easy to forget about seasoning and rush the cooking process. Chef Loic, who I have written about before, ran the kitchen at Le Relais and he loved flavorful food so his always hit the mark. He would make a steamed bass dish over seaweed with a sauce vierge (meaning virgin, since the sauce was not cooked). To make, you emulsify extra virgin olive oil with garlic, shallots, mustard, and lemon juice. Sliced chives and diced tomato are added to garnish.This thick vinaigrette would coat the steamed bass beautifully.

One of my dishes that I find to be most flavorful is my orange-soy glazed, seared sea scallops with shitake mushrooms and edamame soybeans.The scallops are seared then removed from the pan, and then fresh orange juice and soy sauce are added. Reduce those together to thicken, and strain. Sauté the shitakes and edamame soybeans and plate the ingredients artfully.

After I became a Chef Instructor here at CIA, Chef Felder, who is now Dean of Culinary in Singapore, had a great impact on my palate and the process of flavor. Chef Felder had such a good sense of taste and was always honest with you about your flavors. If your food was not flavorful enough, she would share that with you. She once made a braised duck leg with lentils in her home for my wife and I. It was amazing, fork tender, and had a lot of flavor.

So Chefs of the future, when flavor comes first, all else must follow suit! Bon Appetite!

BY: Chef Freddy Brash, Culinary Arts Instructor

I have always explained things better in writing. If I were to recite this out loud, I’d be crying by the second paragraph. With that said, I would like to take up this space in the newspaper to say good luck and “see you later” to those who have embarked on this journey with me for the past three years of school.

Graduating Associates was not as rough for me as it was for some, especially since there was a Bachelor’s start date was right around the corner. Sure, the curriculum is different, but there is a guarantee for new, exciting classes and travel opportunities in the BPS program that you don’t get in the AOS. People always tend to scare high school students by telling them that they are about to enter the real world when moving into a university. Let me tell you, being a college student, especially when living on campus, is no comparison to reality in the workforce.

The thought of graduating is scary, exciting, and emotional all at once. I’m not going to lie, I get anxious going to sleep sometimes, wondering where I will be in the next five years and how I will ever pay the rent in New York City to work amongst some of the Nation’s best chefs. I always remind myself though; I have worked to earn the best foundation anybody could ever ask for, a degree in Culinary Arts Management from The Culinary Institute of America.

I am young, and I keep reminding others of that as well. The future is full of endless possibilities in this industry and I am sure that all of us will be successful in our careers. Why? Because we are prepared for what is coming. I respect every single person that is graduating with me for getting this far along the line. We all know of people who have dropped out, given up, changed careers, etc. because cooking or baking was just too difficult. Well guess what folks, we did it and now it’s time to make it big.

Congratulations to my graduating class of October 18th, 2012. I will miss you all so much and I hope that we will all run into one another in the future (it seems to be a theme in this industry). My advice to myself and to others is to stay determined and strong, always leave your mark and make yourself be known. We are a family bound by an education like no other. Stay curious and be well! A presto…

BY: Giulianna Galiano, BPS Culinarybestcookingschoolblog.typepad.com

I was in 8th grade when the rubber soles of my sneakers first touched CIA soil. Wide-eyed with wonder, I watched students rushing to and from class, knife bags slung over their shoulders, focused on their chosen destinations. Before that moment, I had no clue that you could go to school solely to learn how to cook, let alone the fact that there was an entire college for this type of training. I wanted so badly to be one of those students decorating cakes, filleting fish, or dipping truffles in chocolate. I knew that the CIA was where I was meant to be.

After three years here at The Culinary, and dozens of life-changing experiences later, I can proudly say that I made the right choice. I truly would not be the person (and the chef) I am today without the education and knowledge I gained from attending this school, and interacting with some of the most talented chefs in the industry.

I guess you could say that upon the brink of my BPS graduation, I am becoming a bit nostalgic. Thinking back, I realize that as I progressed through the AOS and BPS programs, I felt myself becoming more and more comfortable in my surroundings, and growing into my own personal style of Pastry Chef.

What I love is that all of the students that have come before me, as well as those that will come after, have gone through the same thing, each person developing their own personal sense of self expression. This is where our biggest opportunity lies here at school. We are working alongside future chefs of our generation, and that is something truly amazing to think about. Right now, I can think of at

least five people off of the top of my head that will be industry-changing. And even still, there are all of those students that will make a difference in their chosen realm of the industry, even if it isn’t a global one, and that is equally as important.

Since this is my last article for all of you to read, I want to be sure to thank EIC Jocelynn, as well as our previous EIC Giulianna for giving me the chance to share my voice, and all of the opportunities that go along with it. My time at La Papillote was treasured and I am very thankful for it. I also want to thank some very important chefs, professors, and faculty members here at the CIA that have changed me for the better: Chef Rossomando, Chef Knaster, Chef Greweling, Chef Weber, Dean Haymon, Chef Temme, Chef Welker, Professor Forrest, Professor Lauria, Professor Sessarego, Professor Chalmers, Professor Guilfoyle, Professor Flynn, MIT Tom Viola, SAC Ryan Butler, and RD Ronnie Genee.

Thank you! Your experience, intelligence, and patience has made me a better chef, student, and person.

For those of you who get just a little more time here in the beautiful Hudson Valley, count yourself as one of the extremely lucky few for having the opportunity to attend the CIA. Yeah, I know it’s cliché, but seriously! What kind of chef would you be if you weren’t here, meeting Jerome Bocuse at the Bocuse d’Or, rubbing elbows with Thomas Keller during a presentation, tasting the latest in Greek wines with a Master of Wine, or flying to foreign countries all over the World to bathe in their culinary culture? No matter what you think about the CIA, you have to admit that this school offers you opportunities that no other Institute does, and there is something to be said about that. It’s what you make of it that matters. And never forget that your time spent on these sacred culinary grounds was earned, but you still need to keep a level head once you’re out in the industry. Make this Alma Mater proud, and show them your stuff when you put that plate at the pass or greet that customer with your gleaming smile. That’s how it should be done!

4LA PAPILLOTE

All glitters in the dining room during service at Escoffier. A soon-to-be-graduated student wheels a gueridon across the dining room. His mise en place is arranged and the dining room is ready for its final curtain. The faint smell of well caramelized bananas floats into a guest’s nose. The room is quiet now; remnants of many busy nights still linger in the air. As the student slowly heats the pan up, all of its energy concentrates into one final ride into the sunset. Boom, in a moment of excess and raw, pure energy, the room lights up with a perfectly executed flambé, much like a solar flare. This is the last time it will ever happen, because as of November 30th, 2012 the Escoffier restaurant will be closed. Everything in life has a beginning and an end, but the end of the E-room is just the beginning.

Opening up in 1973 as the “The Epicurean room and Rabelais Grill,” the name was later changed to the Escoffier Room. It has been operating for the last fourty years and has had many chefs pass through its history. The likes of Chef Peter Van Erp, Escoffier’s first chef, Chef Xavier Le Roux, and most recently Chef Sergio Remolina have put their innovation and passion into teaching at this restaurant. It combined old French techniques and a very traditional French menu including Escargot, Bouillabaisse, and Coq Au Vin. More recently the food does not reflect this traditional menu; it is considered more French Contemporary. On the service side, it was French Formal: White tablecloths, a cheese course cut tableside, and dessert prepared tableside using the

gueridons. Nowadays, the formal French service is done out of Escoffier at St. Andrews Café, while the space that used to house both the E-room dining room and kitchen, as well the employee lounge, is being converted into the new restaurant. This is a huge renovation that is set to open February 2013 as the Bocuse Restaurant. The renovations are the brainchild of Mr. Adam Tahani, the CIA Art Director. Mr. Tahani has designed restaurants for the World’s elite chefs such as Jean Georges, Thomas Keller at Per Se, and Daniel Boulud.

The concept will still be French, but producing high quality, contemporary French with a twist. “The new Bocuse restaurant will be in keeping with what you expect when you go to the best restaurants of the World,” stated the table service instructor, who will be Mr. Phil Papineau, the current Escoffier professor. The use of metal accents, including custom made chandeliers and orange tones will give it a very modern look and feel. The kitchen will also be getting new equipment and a new look, but do not think this will be an easy task. The huge wall that divided the old grill room and the river room will be torn down to allow an open dining room. The wall was 109 years old and gave support to 4 floors of the east wing of Roth Hall. Also, the kitchen floor will be heightened to the same level as the dining room making the open, rectangular kitchen window more accessible to all guests of the restaurant. New kitchen equipment will include several Thermo Circulators, a Cryovac machine, and a blast chiller. Also, they are getting two CVap, or Controlled Vapor Technology,

ovens to complete the remodel. “Technology impacts the quality of the product you put out positively,” says Chef Remolina. The new cuisine featured in the restaurant will be, “a reinterpretation of the classics.” In charge of the new baking program at the Bocuse Restaurant will be Chef Stephane Webber. He has created a new class for the baking and pastry students. They are to be in charge of production, station setup, and service at the restaurant. The integration of the baking and pastry students will add a different dimension compared to all the other CIA restaurants. This will be the first time these students are “on the line” producing at a very high level and constant, but fast paced service. This will give students real life restaurant experience will help them be better baking and pastry chefs in the future. It will also help blur out the divide between culinary students, and baking and pastry students.

I believe the Escoffier Room was, and still is, the best restaurant on campus. I think that the food is of the highest quality, the food cost is the most efficient on campus, and it is the hardest kitchen and dining room to learn at the CIA. Now that Escoffier is closing, the new standard will be the Bocuse Restaurant. People come here for an experience, not just for another meal. When some leave they feel confused, feeling they have been romanced and put under a spell. That’s what a restaurant’s purpose is, to create an experience. The foodservice industry is changing and we are changing with it. We strive to be on the top of our level when it comes to putting out the best students and future leaders of industry.

A new Renaissance: Bocuse Restaurant BY: Omar Rivera-Sanfeliz, Alumna, FOH MIT of Escoffier

I am entering into my eighth term as a Bachelors student, and have been getting a lot questions from sixth and seventh term students about what classes to take or what classes I liked the most or the least. After giving this question about a minute of thought the answer was clear, American Freedom: A People’s

History of the Constitution, a new class this term taught by Dr. Robert Johnson. As I was trying to explain this class to a few different students I thought it might be a good idea to put my thoughts on a piece of paper, but as I was trying to sort out my opinion, I decided to talk to the man who came up with the class and get his input. I really wanted to get across to everyone what this class was all about. When I asked Dr. Johnson about the class, the following resulted:Dr. Johnson:

This course examines the evolution of constitutionally protected rights in our Nation’s history as well as the social, political, and economic forces that have helped shape the creation and dissemination of those rights, and the extent to which those rights have advanced the cause of freedom in America. The course materials focus on the creation of the Constitution, the Bill of Rights, as well as constitutional amendments. Attention is paid to the historical periods in which these amendments come to fruition, and how those amendments and

the Supreme Court decisions that follow have helped shape American freedom. The course concludes with an assessment of the relevance of the Constitution in the 21st century.

The Constitution begins with the words “We the People.” This course examines the role the Constitution has played in shaping American history and culture, and the freedom “the people” enjoy in American life and law. The Constitution, now well over two hundred years old, has fundamentally shaped our rights-based culture. The reach of the first ten amendments to the Constitution, collectively known as the Bill of Rights, further shapes us as a people.

The Supreme Court is empowered under the Constitution to hear “cases and controversies.” This means that someone must commence a lawsuit in order for the Supreme Court to ultimately hear the case. The facts of many landmark Supreme Court decisions involve ordinary people who find themselves in extraordinary situations in which their Constitutional rights are at stake. While we may speak of grand Constitutional principles, it is important to remember that real people’s lives have been altered by these decisions. Students should note that this course discusses ideas, acts, and words that some people may find offensive. Be forewarned, as you will be asked to question everything, think for yourself, and defend your deeply held beliefs. Eric Jenkins:

Dr. Johnson had started this class because after reviewing the Bachelor’s Program, the Professors realized that there was not one course that focused specifically on United States history. With his legal background, an examination of United States history through Supreme Court decisions was an interesting way to introduce the idea of freedom in America. To Dr. Johnson, this class is beneficial to students because CIA seeks to produce not only good chefs and business leaders, but also good citizens who understand their past, and can become leaders, not only in the hospitality industry, but also in society in general.

The purpose of this course is to focus on fundamental rights, which define our history: religious liberty, free speech, the right to privacy, the right to assemble, as well as the rights we enjoy under the due process and equal protection clauses of the Fourteenth amendment. The dissemination of these rights has an enormous impact on the extent to which we can call ourselves free. Landmark Supreme Court decisions.

Overall, being a student in this class you will have a chance to express your opinions and your beliefs on a level that you may have never thought of before. You will watch historical footage that involve Constitutional rights, Supreme Court cases and events that happened and shaped our world into what it is today. Your critical thinking skills will be used and you will be able to voice your opinion, but remember, this is not a forum to attack people and their beliefs, but more of an outlet to express and learn about other people and theirs. One of my favorite discussions was the one we had during the court case Schenck v. United States (free speech in wartime). There were a lot of strong opinions in this case and I think the whole class chimed in with their views. This class is not for the shy or meek and it will raise your eyebrows to things that you may not have known or want to know about. My favorite part of each class was the discussion portion which I will equate to an “Organized Free-for-All Brawl” of opinions…you’ll get your turn, just raise your hand.

BY: Eric Jenkins, BPS Culinary, SGA President

Lecture with Dr.JohnsonPhoto By: Eric Jenkins

Students DebatingPhotos By: Eric Jenkins

ON CAMPUS5

October 18, 2012

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BY: Robert Flowers, AOS Culinary

My quest for Baltimorean cuisine continues to unravel into great discoveries. In a magazine, I saw a restaurant nominated as a “hotspot” in Baltimore named Pabu. I had never heard of it. I gave the place a call and left a message for the chef that I was here exploring the kitchens and dining rooms of Baltimore. One night the chef called me back, informed me that Pabu was a new Japanese restaurant owned by the Four Seasons, at the Harbor in Baltimore and said they would set something up. While that was in the works, I visited Woodberry Kitchen, to find Pabu’s executive and sushi chefs giving an eel demo. What a small world! I made sure to catch Chef Jonah’s attention.

One thing led to another, I arrived to the restaurant the next week eager with anticipation. I was given a tour of the Pabu and Wit and Wisdom kitchens, also owned by Four Seasons. I was surrounded by excitement, and a bit of regret that I hadn’t known such invitation earlier on in my career, especially before extern. A couple of alumni were glad to see the green stitching on my jacket. I left inspired, knowing I’d be back.

The following week, I took the time to do some research and a bit of networking, you know, a taste of Pabu Izkaya. I reserved a seat at the sushi bar, front and center. The dining room exudes a calm energy with a humble murmur of conversation

and the modern palpitations of the audio system. Service appears to flow smoothly. As I sat, Yogi, the sushi chef, smiled with bewilderment. “No work today?” he playfully asked. Every dish savored and every bite I lifted to my mouth can be classified not as work, but a labor of love.

I perused the menu, seeking a something that I could try within a reasonable price range. Sampling from each section of the menu which is composed of sashimi, cold small plates, robataki grilled over Japanese white oak, rice, noodles, and soups. I aimed to select those things most foreign and unfamiliar to me. When the chef asked me if I was allergic to anything, I smiled, knowing what I was in for.

A mound of pickled ginger first took form on my plate, crafted by the adept hands of Yogi. From the other hand descended a sushi roll of raw tuna, rice, and fresh wasabi, married by a band of nori. I dipped the roll through a puddle of soy sauce and onto my ready palate. Slowly munching, I tasted a bit of everything; a tender chew from the rice- a bit sweet, with a subtle ting- the sweet, fresh, and smooth mouth feel of the tuna, the somewhat minty sensation and texture of the fresh wasabi, and the all too familiar umami of the soy and nori wrappers.

I then ordered what Pabu calls the Happy Spoon, a refreshing gulp of the sea, featuring oyster, uni (sea

urchin), and fish roe. These components glided from the spoon on a wave of ponzu crème fraîche. As you can imagine, it was no doubt briny, yet I ensure you, fresh. The spoon arrived on a plate much bigger than itself. I was honored to receive a plate from the chef, delineated on the menu as Izakaya appetizers; lotus root glazed in a terriyaki-like sauce, jako, a Japanese preparation of sardine fry- presented on a shizo leaf, and ‘goma-ae’ spinach; spinach wilted in a sesame dressing. These were just the first three plates. I fell into bliss, bubbling all over, but parched for words, wishing I had someone to express my excitement to. Thank God for my pen and paper (they usually just repeat what I say). This article does not even allow me the space to describe in detail the crab cake stacked with a fried egg and pickled ginger cradled in cubes of pork belly, the ika yaki grilled squid, or the cuttle fish nigiri that took that stage. Having felt immense satisfaction, I must express my gratitude to the chefs. I thanked them for the deliciously generous education they served on my plates. I promised them that the next time around, I’d be on the other side. And the following week, I followed through, arriving in my whites, knife roll strapped to my back. Japanese unrolled…

Fall Sports Wrap Up:Our fall sports have passed the half way point in the season and the race to the playoffs is starting to heat up!Cross Country: The Steel’s Cross Country team has begun preparing for the Hudson Valley Men and Women Athletic Conference Championship meet, which will be taking place on October 21. It looks to be a promising finish to the season with the help of recently named Player of the Week, James Avenoso. Volleyball: After dropping two games in a row, which moved them to fifth in the conference standings, the Steel’s volleyball team got back on the winning path recently beating King’s College. With only three conference games left in the season the Steels look to ride the momentum from their recent win into the postseason. Soccer: A big conference win against Sarah Lawrence College has moved Coach Mike Murphy and his Steels into 3rd place in the HVMAC standings. With recent injuries to Captain Pierre Mewissen and the Steel’s starting goalkeeper Dan Moreno, Coach Murphy was looking for other players on the team to step up and that’s exactly what back up goalkeeper, Eric Hamway, and forward, Pablo Noriega, have done. Eric has continued to play well while filling in for injured starter Dan Moreno, and Pablo Noriega was recently named player of the week by the Hudson Valley Men’s Athletic Conference. With only one conference game remaining against St. Joseph’s College, the CIA Steels look to hang on to their current spot in 3rd place of the standings.

BY: Matthews Keen, Sports Manager

The Soccer Seniors! Go Steels!Photo Provided by: Matthew Keen

The Steels Volleyball TeamProvided by: Matthew Keen

LA PAPILLOTECENTER SPREAD6

As a culinary student, one may wonder what is our role in this holiday? To eat! I encourage you to have fun with some spooky ideas. I say let out the inner child within you, and save the professional stuff for class!

Sources:http://foodio54.com/halloween.phphttp://www.odditycentral.com/news/

BY: Bianca Swanepole, AOS Baking and Pastry I cannot think of a more college-esque holiday than Halloween. It is the one big holiday where college students tend stay on campus. It is in fact, “the second highest grossing commercial holiday after Christmas.” We all know, thanks to our fine education administered by Mean Girls, that Halloween is also the time when young adults feel they have full right and justification to dress, well, like promiscuous individuals. How did this trick-or-treating ritual turn out this way? I do not know, but either way, Halloween is still a fun holiday to celebrate.

http://facts.randomhistory.com/

http://marthastewart.com/halloween

Zombie attack!

Photo:worlds-biggest-carved-pumpkin-is-a-tribute-to-zombies.html

Dine like a goulish gore!

7October 18, 2012

BY: Samantha Lindmeier, AOS Culinary

BY: Stephanie Kirkland, AOS Culinary

When the air gets colder and the leaves change color, it could only mean one thing: fall! Fall is probably my favorite season because it gets colder and the colors of the foliage in the North changes so beautifully. However, there is also a very big reason about why the fall is my favorite season and that is Halloween. Halloween is, by far, my favorite holiday and the Hudson Valley seems like a pretty fun place to celebrate it. With all of the haunted houses, terrifying hayrides and spooky forest walks, what could be more fun?

We love Halloween at the CIA and to celebrate it the student associations and Residence Life have come up with a few spooktacular ways to do it. Each year, CIA has a weekend dedicated to Halloween called, “Wicked Weekend”. Even though it is deemed Wicked, I believe that perhaps it should be called something like “Wicktober” because the festivities at the CIA do not just last one weekend, they go on all month! To kick start this awesome month, we had a true Oktoberfest. This huge celebration of beer, food, and lederhosen is

sponsored by the Brew Club. There was great live music and a ton of fun fall festivities that kept the October spirits alive! This took place on Sunday October 14th from 12 pm-5 pm, on the Rosenthal lawn.

The next festivity on our list is a night of crafts. It is to be held on Wednesday the 24th in the SRC at 9:15 pm. We will be making our own spooky picture frames, Halloween themed decorations, and so much more. It is a great chance to come out and let your creativity run wild! Next will be the official start to wicked weekend. There will be an awesome carnival, which is sponsored by Residence Life, and is going to be held on Friday the 26th at 9 pm on the Rosenthal lawn and there will be a lot of fun activities set up. There will be food, music, pumpkin carving, and mustache face painting. What more could you want out of a Halloween themed carnival than to have a fake mustache painted on you? The carnival will also feature different clubs and groups that the CIA has to offer so make sure to stop by and say hi to your favorite club or group. On Saturday

the 27th we will have our big event, the Halloween Dance and Drag Show competition, hosted by Alliance! The dance kicks off at 9 pm in Farquharson hall. When you enter Roth Hall be prepared to be in a very different sort of Roth hall than we have come to know and love. You will be entering through a graveyard, one that is sure to scare you to bits! Farquharson will have an archway decorated with purple lights and other spooky items. Farquharson will have a large dance floor and the Brew Club will also be selling beer and wine for our above 21 crowd, but there will be plenty of other refreshments if that does not interest you. There will be drinks and Halloween themed food, a DJ who will be playing our favorite jams, and some Halloween songs as well. Thriller, anybody?

If this doesn’t sound like a grand time to you, on the stage will be a Drag show stating at ten featuring some of our very own students! This Dance is sure to be a hit! Everyone should join in on these spooktacular events that CIA students and faculty have arranged. Happy Halloween!

When I think of the upcoming months of autumn, I imagine a mid Saturday morning, walking through the crisp air into an orchard of just ripe apples, with gourds and pumpkins filtering out in their patches, aching to be put on stoops and porches around the area. I see this morning continue full of picking and laughs, until later being able to come back to my little dorm to make an apple pie from scratch with my grandmothers dough recipe in hand. I would be able to look out through the dorm kitchen windows to see all of the freshly fallen, crunchy leaves as I tried to patiently await the bubbling apples and flaky dough to be baked perfectly in the warm oven.

I have had this stuck in my mind for about a year now, and intended to make it a reality this past fall, but for some reason or another it didn’t happen and I was left having to suffice with grabbing some plain apples from Farq and a mini pumpkin on my desk. This year though, I feel determined to get it right.

What I pictured would be the best of fall days. It turned upside down, as with all things it seems. My friends, bless their hearts, don’t really have a sense of urgency when it comes to weekend activities, which I don’t blame them for. We only have those two precious days off in between our a.m. and p.m. shifts in kitchens to relax and unwind from those hectic times. With that said, we finally started off, a little late, on one of these past Saturdays. Hurd’s Family Farm is not that far of a drive, about a half hour, with gorgeous views of the surrounding mountains and plains and sights of the season’s ever changing colors. This should have been enough to get me past my friend’s sleepy eyes.

Once arriving at Hurd’s, I realized even at 5’4” I felt like a giant. I tried not to step on multiple children’s tiny toes, while going through the rows of apple trees. Save yourself and get there before all the little kids who show up in droves, morning naps are

through. As the old Irish proverb says, “When the apple

is ripe, it will fall.” In this year’s harvest, either all of the apples did fall, were hurriedly saved for market, or did not fall at all. I have to say that the apple trees at Hurd’s were not all that plentiful. It has been difficult for growers with the early frost coupled with the fact that the season itself has been a bit hurried this year. It started earlier and therefore is now finishing earlier too. Nevertheless, we are experienced pickers and found a few trees off the

beaten path. We were satisfied with our haul. At Hurd’s, they have the whole package: your

classic hayride, corn maze, an apple slingshots and pumpkin patches. If you’re not into the bells and whistles or picking your own, Meadowbrook Farm in Wappingers Falls do the picking for you. Separated by size, you can mosey on over and “pick” your perfect jack-o-lantern. Fishkill Farms is also a must visit this fall season. They pride themselves on using an ecological farming method in which they use only what is necessity, keeping the land healthy and sustainable for plenty more harvests to come. They also specialize in organic apples and use alternative,

natural herbicides in their orchards. Rain delays and “corny” jokes followed in the

corn maze as well as fresh doughnuts, cider and beer. I was unaware there was going to be a “who can haul back the biggest pumpkin” contest, but there was. I am just happy I got a mini, slightly tall and oval pumpkin to put on my dresser as a reminder of the day, not that I needed one.

To top off my whole perfect idea of what this fall pick would be like, I got some kind of bug. You know the one where your nose is stuffed up which

causes you days of not being able to smell or taste anything? Yep, that’s the one. On my deathbed or not, I was determined to make an apple pie! Some baking could be a cure for anything, I think. In my pjs, I made my way to Rosenthal’s kitchen and did just that. I also banged out some brownies, for good measure.

Having just taken Baking for Culinary here at school last block, and armed with endless years of knowledge from good old Grandma, I can say that I successfully made the pie I was dreaming of, even with all of the bumps along the way. Imagine a golden, crisp and flaky crust, still able to hold its own weight while holding onto all of the apples gathered tightly together inside, coated with cinnamon and nutmeg,

with just a hint of orange zest. As I said, what I pictured or thought was to

be the best of fall days, was turned upside down. However, as in most things in our lives, we are constantly making decisions to either let those kinds of situations make us, or break us. Along with the help of friends, I was able to enjoy the ride.

Now as I write with all sense of smell or taste officially gone, all I can do is picture the way it tasted straight out of the oven, made with some of the best apples and ingredients our own Hudson Valley has to offer.

Hay is for horses! Also, hay-rides. Photo By: Stephanie Kirkland

8LA PAPILLOTE

Get your beer here!

The Hudson Valley is a Mecca of culinary wonders. From the tiny independently-run hot dog shops hiding in city corners, to the ingredient-and-wine-focused tapas bars bringing in neighborhood locals, and even the doorsteps of some of the most cutting-edge chefs around, there is so much to explore.

This past weekend, I got to explore, and boyfriend found somewhere worth visiting. A friend invited me to enjoy a tour and tasting of the Newburgh Brewing Company, located in Newburgh, NY. Passion is something that is garnered here at the CIA, and it was evident that the guys running this fairly new, yet monstrously popular brewery have that passion in their blood and their beer.

The Newburgh Brewing Company is located right along the Hudson River, in a massive old building that business partners Christopher Basso (Brewmaster and CEO) and Paul Halayko renovated to create the brewery that it is today and it’s still just the beginning.

At the start of the tour, Paul met us at the door and brought us to meet Chris in the brewing room, which is located on the bottom floor of the Brewery building. The brewery produces 8 different types of beers, all with only one to two staff members working at a time. Pretty darn impressive, right?

Chris explained the process that Newburgh uses to create their craft beers. It starts with imported malted barley, which they get from Europe, and mill on site. This is then steeped, just like tea, which converts the barley’s starches into sugars, which can then be fermented. The liquid is extracted from this step and gets boiled, along with English and German hops, which are sometimes toasted, depending on the beer. At this point flavorings are added, if it applies to the beer, and they get strained through a tank called a “hop back”, which prevents particles from getting into the finished liquid, called the wort. The wort is then cooled and fermented, using the natural yeasts from previous batches of Newburgh beer. The fermentation period lasts about five days, including a two-week cold conditioning period. After it is filtered, if necessary, it is carbonated, bottled, and is then ready for your drinking pleasure!

After our tour, we headed upstairs to the tasting room, located on the top floor of the building. The space was beautiful, and could have easily held 150 people. Besides the sweeping views of the river, the large wooden tables, pinball machines, old games, and antique-vintage feel, there was the bar that serves all eight of Newburgh Brewing Company’s beers.

Brew master Chris has both a culinary background and a beer background. He spent time at culinary school in New York and worked for the notorious Brooklyn Brewery. “When I make beer, it’s just like a chef creating a dish,” he explains. “Beer can marry with food and really highlight different characteristics. With so many different hops, yeasts, and grains, beer can cover the entire spectrum of wine plus more.” His culinary knowledge and creativity really shined through in his beer, and we could tell that each one was well-constructed, with specific food styles in mind.

Our tasting consisted of four beers, plus a fifth special beer of our choosing. For those who like light beers like Bud Light, the Cream Ale is for you. Its high malt content gives it a creamy mouth feel, and would go well with many different types of foods. The Saison is an unfiltered Belgian farmhouse ale, with a clovey finish and a cinnamon allspice nose. It is a great summer beer, but reminded me faintly of the holidays from its smell. The Peat Smoked Stout is a dry Irish stout that contains malt which has been smoked over a peat fire. Its charred, smoky aroma and full flavor would go great with some BBQ! My favorite beer of the night was the Brown Ale. This English-style ale had hints of chocolate, espresso, and caramel, but without a huge amount

of bitterness. I really have to say that this is one of the best beers I’ve had...ever! We ended our tasting

with a sample of the Gose, which is a German wheat beer brewed with coriander and salt, giving it a unique sour flavor. We spent the rest of the night enjoying the beautiful space, sipping delicious craft brews, and playing corn hole as the sun set over the Hudson River.

The Newburgh Brewing Company is a must-visit if you are in the Hudson valley. They offer trivia nights (with some pretty awesome prizes) every Wednesday, and are open Friday, Saturday, and Sunday for dinner, with a menu that features their beer, as well as the local produce from the Hudson valley (Cream Ale-battered onion rings, anyone? Brown Ale chocolate sundae? Yes please!). Do consider heading over and supporting such a heart-filled venture! After all, what’s better for a school of foodies than some foodie-inspired brews?

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

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 taste of local brewPhotos By: Blayre Miller

FOOD & BEVERAGE 9October 18, 2012

Nestled in the corner of a prestigious and classy hotel is an enclosed shack full of tables, stools, chairs and cardboard menus. The only symbol signifying the presence of food is a medium sized, neon burger sign at the end of the path. People line up in a maze around a corner, pondering where the line ends and if there is only one opening where people enter and exit. Coca Cola paper cups filter out of the doorway and paper bags reminiscent of grease are chucked in the garbage. This secretive restaurant is sure to satisfy anybody’s craving for a one of a kind beef patty.

While standing in the entranceway, after a fifteen-minute wait or so, one notices there

are cardboard signs that decorate the walls, which warn customers not to write on the paint and to rehearse their order. Burgers, shakes, sodas, brownies and fries are the only menu items, if a customer desires something else then too bad. There are no hotdogs or veggie burgers at this eatery. Toppings for burgers include the classic garnishes and the shakes are frothy and refreshing.

What makes this restaurant so special? Well, besides its old school music and mysterious flare, the cheeseburgers and hamburgers are the perfect portion, cooked just right, and juicy. They are also made a la minute with some TLC. Four cooks

and expediters squish together behind the counter making sure that every customer gets their order within 5-10 minutes, while the others quickly assemble shakes, burgers and fries. As for the brownies, help yourself. There is a dessert plate right at the register displaying the goodies.

If you are thinking of a fast food nook, don’t be fooled. You will be waiting in line for at least fifteen minutes here, on a slow day. Just remember, keep it classy exiting the joint since there’s only one-way in and out. Don’t forget that the hotel lobby is next door. It may be best to wipe off that grease and shake off those crumbs before heading back into cosmopolitan land.

The culinary world is constantly changing, so it is important that all those that cook ride the top of the current food trend wave. Brilliant recourse is widely available to the public these days in the culinary industry and the businesses that surround and affect it. The New York Times, NPR, and the Wall Street Journal are just a few that highly educate readers daily about food. There are also some lesser known resources such as Fooducate, Flavor and the Menu, and Heavy Table. Staying afloat on what’s happening in the food world today is what separates the chefs from the cooks. From bycatch making its way into an esteemed position as an ingredient on menus to the current debate over whether California’s Proposition 37 entailing the labeling of GMO foods will start a national revolution of labeling laws. Reading really is the magic key to success because food for thought is better when it’s delicious. Proposition 37 :

If California’s proposition 37 is passed in the upcoming election, then all food products in the state of California, that contain traces of genetically modified organisms will be required, by law, to have labeling that indicates it has GMOs. Over 46 Countries, such as Japan, Europe, India and China require GMO labeling. This year, at the Association of Food Journalists annual conference in Washington, D.C., panelists were asked, “What is the most influential food policy story that is currently happening in the United States today?” The mutual agreement of all the members pointed each and everyones concentration to Proposition 37, because it is likely to open the door to new food-labeling practices nationwide. There are many that are not pleased about this. Agriculture giant Monsanto has already spent $7.1 million dollars on an ad campaign this year, which denounces the popularity of the Proposition from gaining a “yes” vote from the people. This initiative will not only affect the state of California, but the country as a whole. Whether the decision on Proposition 37 is a “yes” or “no”, the country is going to see dramatic changes in food labeling throughout the grocery stores in America, following this election year. Sorghum Syrup:

Sorghum syrup is a sweet and complex, molasses-like flavoring liquid that can be an exciting and mysterious substitute for honey or maple syrup in any given recipe. The process of heating sorghum cane, extracting the liquid, reducing, and purifying the sweet substance results in syrup that is high in antioxidants, iron and protein. It is comparable in calories and carbohydrates as molasses. Chef-owner, Mike Lata, of Fig restaurant in Charleston, South Carolina told NPR in a discussion recently, that Sorghum syrup is “becoming a pretty hot ingredient now, with all the attention paid to revitalizing foods from our past,” and follows up to say that, “Sorghum butter on breads and warm biscuits is very delicious.” NPR writer, Rina Rapuano, says she saw sorghum

chili glaze on duck at one restaurant and sorghum syrup in cocktails and desserts at another. I don’t know about you, but I am very interested in finding a bottle of sorghum syrup to try now.Bycatch:

Bycatch is a term used to describe the “unwanted” fish that are caught on the line or in the net while fishing for a larger more desired fish. Often today, another common term for the unwanted fish is “trash fish.” However, some of Houston’s hottest restaurants are turning the negatively connoted word into something exclusive. Chris Shepherd, owner of Underbelly, is now using Scorpion Fish on the menu. The scorpion fish looks rigid

and tough in my opinion, but Chef Sheperd stated Bon Appétit recently that, “it softens up when you fry it” and “customers love it.” Justin Yu’s restaurant Oxheart in Houston, Texas was named one of America’s Best New Restaurants by Bon Appétit magazine, which is attributed to his use of bycatch on the menu since he opened the restaurant. Only about 25%-30% of bycatch that are thrown back to sea actually survive. Allotting the hundreds if not thousands of species of fish caught as bycatch on a menu sets chefs apart as business professionals because they respect the ecosystem as well as thrive in the mystery of what fish is going to be served that night on the menu.Wilderness-to-table: Hand-scavenged ingredients are now popularly showing up on many high end resort’s menus across the United States. Farm-to-table ingredients have become expected on menus in many foodie destinations, so regions and consumers are longing for the next big movement. Chef Blaine Wetzel of Willows Inn, located on Lummi Island, Washington, requires that all of his cooks gather ingredients like wild crab apple blossoms and local seaweed from the surrounding area at least once a week to be used on his menu. A noteworthy practice of Chef Wetzel is the use of island caught salmon fished right from the coast near the Inn. On the other side of the Country, Sorrel River Ranch Resort & Spa in Moab, Utah, scavenges the 160-acres of land

surrounding the resort for items such as prickly pear cactus and basil to be used throughout the menu. The spa incorporated the 30 pounds of basil that was harvested this previous summer into a pesto, which was then used as a skin treatment for beauty purposes.Bitter Flavors:

A bitter flavor profile incorporated into a dish can be the exclamatory taste mark that lingers on the taste buds. This underappreciated flavor component is no longer only for the trained palette. With the recent introduction of the SkinnyLicious menu at The Cheesecake Factory, Bob Okura, the company’s Vice President of Culinary Development and Corporate Executive Chef states that many of the menu items on the new “healthy menu” would not have roundness in flavor or a sense of completion without the bitter flavor highlight notes. The essence of bitterness is not a flavor that is sought out to be the starring role in dishes in America, however it can be paired as a beautiful accompaniment. Rich Collins, president of California Vegetable Specialties, includes in the Flavor and the Menu, a statement about a naturally bitter vegetable, Belgian endive. “When grilling endive, some of the more complex sugars break down and that bitterness tends to get more muted.” With the correct cooking technique, seasonings and pairings, bitter flavor components can be the quality mark on a meal. McCormick Goes Retail:

With current financial times, many more Americans today are choosing to cook at home in order to save money. Flavoring is now in the hands of the household cook and McCormick and Company have capitalized on a way to build a whole new level of brand loyalty in regards to home cooking. This past August, McCormick launched the opening of their first retail store in the Baltimore area McCormick World of Flavors The 3,800 square foot market location is looking to advocate the company to the public not only as a spice and seasoning corporation, but as a “flavor company.” Alan D. Wilson, chief executive of McCormick states, “This is much more of a destination for building brand excitement than a traditional retail outlet.” The outlet store will also carry other divisions of the McCormick brand such as Lawry’s, Old Bay, Zatarain’s and Thai Kitchen. It seems as if McCormick is looking to brand their seasonings and spices as something to be considered designer.

Sources:

Knowlton, Andrew . “How Yesterday’s Trash Fish Became Tonight’s Special

Entree.” Bon Appétit Rapuano, Rapuano. “Sorghum Travels From The South

To The Mainstream.” NPR.

Wolfe, Alexandra . “Foragers for Voyagers .” Wall Street Journal.

Weingarten, Hemi . “Five Top Trends from the Recent Natural Foods Expo

(Yummy Pics Included).” Fooducate.

Rodell, Besha . “Get Out the Vote: Proposition 37, California’s GMO Labeling

Initiative, Could Mean Change for the Entire Country.” LA Weekly

Martel , Priscilla . “The Bitter Truth .” Flavor and The Menu

Newman, Andrew Adam . “Savoring Success by Expanding the Brand.” NYT

BY: Matthew Taylor Grunwald, AOS Culinary

BY: Giulianna Galiano, BPS Culinary, bestcookingschoolblog.typepad.com

McCormick, World of Flavor

LA PAPILLOTE10

American SeasonsBear Mountain InnBoca Raton ResortBon Appetit - GoogleBorgata Hotel and CasinoBottega RistoranteCarlyle (Great American)Castle on the HudsonCharlie TrottersCity GroceryCommander’s PalaceCrazy Mountain Horse RanchDanielEpic RoasthouseFairview Country ClubFog Island CaféGate GourmetGlasbern InnGramercy TavernGrand Hotel MarriottHershey HotelHMS Host-Charlotte Douglas AirportHot and Hot Fish ClubHotel HersheyIron Hill BreweryKiawah Island Golf ResortKiawah Island Golf ResortKingsmill ResortLake Naomi ClubLongwood GardensLupa Osteria MarriottMarriott World CenterModernNear RestaurantNew World Bistro BarNewport Yachting Center BanquetsNinety AcresOceanaPier Sixty Event Center-Abigail KirschRestaurant AugustRestaurant AugustRestaurant Via VenetoSagamoreSea IslandSHO- Shawn HergattSkytop LodgesSlammin SalmonSt Francis Yacht ClubStatler Hotel, The, Cornell UniversityThe Hil on the HillThe Hil on the Hill RestaurantTopper’sToppers at WauwinetTrellis at HeathmanUnion League CaféUrban TableVineyard at StockcrossVineyard at StockcrossVolt restaurantW Hotel-J&G SteakhouseWDW=california grillWDW-Cinderella’s Royal TableWDW-Flying Fish Café WDW-The WaveWDW-Tony’s Town SquareWinvian

MANYFLCANJCAVANYILMSLAMTNYCACTMANYPANYALPANCALPAPASCSCVAPAPANYLAFLNYILNYRINJNYNYLALASpainNYGANYPANYCANYGAGAMAMAWACTNJEnglandUKMDDCFLFLFLFLFLCT

Jared MillerMarie StuartMarilyn KittsStephen PetrottoVictoria GarganoErica TathamAdam GoodisonJordan JosephDrew RosenbergLauren ColemanShelby Van EttenDennis HernandezJessica MarkoMark SteinBetsy SimpsonMax GoldbergDebbie QuijadaKirsten ThornPeter KayaianMark PorterRobert BuckleyNiurka MorilloAmy FaederSamantha CancroLauren Schleyer Adam DuCharmeAndrew YoundtMarissa PellegrinoVictoria LadoPhilip CornettaMaria CiccotelliFalisha ZitkoskiAlexis RussoGregory IdlerAron PobereskinNicholas MonteleoneIsamar SerranoChristopher SachsJason BentleyArielle HarlemanDavid BourneKathryn LittleRene AlcoverAdamMcKielDouglas OstroskeyIlhan RyuKathleen KennedyNicole D’OnofrioSheldon PayneMichael MastracchioKathryn JohnsonJordanMotonNicholas IvancicPendray WinkelmanPeter CarmichaelRoshara SandersErik GetzChristine GibsonWilliam Thayer IIICarl SchwartzCorrine WilliamsDena SotiriouAmanda DemoranvilleSamantha CarlucciKaren WassermanMegan JachensJustin Hutson

SITE NAME STATE STUDENT

Bethel BakeryBouchon BakeryBroadmoorBrookfield Country ClubColonial Willliamsburg LodgeDelicate DecadenceGotham Bar and GrillGramercy TavernHotel HersheyKingsmill ResortKonditor MeisterL’Auberge du LacMacrina Bakery CaféMaialinoOsteriaRitz Carlton Grand LakesTaste BuddsWDW -Contemporary ResortWild Flour BakeryWinged Foot Golf Club

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SITE NAME STATE STUDENT

Baking and Pastry Group

Culinary Arts Group #1

Baking and Pastry

Welcome BackRetuRning exteRns!

Danielle ShookNatalia Robert

Rebecca RiccitelliHyo Jung KimMarisa AponteKayla LopezAmy Blake

Elisabeth DeLaRosaJuliana Besinaiz

Anya FelixMeshell Britt

Anaya JohnsonJanradliz MeloMark Murray

Kiley OliphantKerry HegartyMelba Gurrola

Michele Soverow

Alex BridgesCurtis WestSharon ParkCaline SachsLaura Taylor

Charles AysonJorge Ruiz

Giovanni GuillenIan Sincick

Charles O’NeillDustin Kittle

Frederick FeilerJulie Anton

Culinary Arts Group #2

Frank CaccamiseSamuel Weinstein

Jen ArbutinaAlex FinleySunny Liu

Richie WooleyMegan ChillemiRaymond Pardo

Tyler McGinnisLuke Sibley

Michael RandallMark Bell

Matt JohnsonBrandon Lajes

Nestor Castaneda

Culinary Arts Group #3

Denise BrayJustin Lang

Jacob StewartMauricio LeonJanelle Serianni

Rebecca GabrieleMichael RiveraJeanina AbramoSophia PlotkinMauro Adorno

Sam GibbonsLeo BonifacicJenn StevenerJohn BedellAlex Chong

Sebastian Becerra

Angelo Sosa is executive chef/co-owner of two Manhattan restaurants: Social Eatz and Añejo Tequilaria y Restaurante. He is also owner of Sosa

Consulting Group.

After graduating from The Culinary Institute of America with high honors, Chef Sosa went to work on the line for Christian Bertrand at the four-diamond Stonehenge Restaurant & Inn in Ridgefield, CT, and later

served as Chef Bertrand’s sous chef at Acqua when it opened in 1998. The following year, Chef Sosa was referred by Chef Bertrand to work with Jean-Georges Vongerichten, his future mentor. After two and a half years, Chef Sosa left to take an executive sous chef position at TanDa, located on New York’s Park Avenue. A year later, he returned to Chef Vongerichten’s employ at the Ocean Club at Dune restaurant in the Bahamas. Chef Sosa then went back to New York to serve as executive sous chef at Jean-Georges before joining the opening team for Spice Market, also as executive sous chef. In 2005, Chef Sosa became the executive chef at Yumcha in the West Village, where his interpretation of modern Chinese cuisine gained widespread acclaim. Later that year, he turned his attention to consulting for top restaurants such as Stephen Starr’s Buddakan, Masaharu Morimoto’s Morimoto, and Alain Ducasse’s Spoon.

In 2009, Chef Sosa launched his first restaurant, the fast-casual concept Xie Xie, and quickly earned StarChefs.com’s New York’s Rising Star award

for “Best New Restaurant Concept.” In 2010, he was cast as a Season 7 “cheftestant” on Bravo’s hit reality show Top Chef, and later competed on Top Chef All-Stars. It was as the show drew to a close that Chef Sosa launched Social Eatz, a gastropub whose menu reinterprets New York City staples with flavors from across Asia. Within just seven months of opening, Social Eatz was named Best Burger in New York City (and shortly after that, best in the nation) in Eater.com’s readers’ choice poll. Chef Sosa next focused his attention on the West Coast, consulting on a menu revamp at the iconic Malibu Inn and joining Smith House Tap and Grill as consulting chef. In January 2012, he made his triumphant return to the East Coast with the award-winning Añejo Tequilaria y Restaurante, which offers his modern take on traditional Mexican cuisine.

His first cookbook, Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy, was released in 2012.

Provided by: Shelly Loveland, Coordinator

11October 18, 2012 POT LUCK

Travis Alberhasky, Maria Balderrama, Max Barbour, Thomas Barthelmes, Kyle Bergman, Abderrahman Berrada, Stephen Bimonte, Ryan Bshop, Chelsea Campagna, Regina Carter, Robert Chambers, Christopher Chan, Carolyn Cho, Emma-Rose Chudkowski, Victoria Ciambrielle, Laura Cipolletti, Althea Codamon, James Cook, Christopher Corvasce, Kevin Cunningham, Christina D’Angelo, Devon D’Arcangelo, Anjali Das, Tracy Davenport Jr., Vivianna Depole, Christopher Diaz, Steven Doucakis, Nicholas Ducos, Katelynn Dunning, Rachel Durboraw, Daniel Edelman, Byron Evert, Luis Fernandez, Tim Forringer, Thomas Fox, Jose Frayre, Leila Frink, Camelia Fuertes, Giulianna Galiano, Amanda Garuccio, Lauren Giambrne, Jacob Glatz, Jesus Gonzalez, Albert Greaves, Justin Groom, Phillip Halff, Eric Hodet, Eric Hodge, Jillian Huizenga, Casey Jankoski, Eric Jeffay, Greg Johnson, Faith Johnson, William Jones, Debbie Jones, Danielle Kearnye, Robert Keller, Joel kielion, Edward Kopp, Carl Krause, Jarrod Kutz, Rebecca Lazar, Ryan Leggio, Melissa Leggo, Corey Lenko, Krystal Lewis, Qingyao Li, Samantha Marino, Jamar McCray, Molly McDonald, Danika Meheux, Pierre Mewissen, Corinne Miller, Christopher Miller, Daniel Moreno, Victoria Mulroy, Corey Myers, Yurum Nam, Evan Nitzkowski, Pablo Noriega Alcaraz, Jaclyn Olson, Torrin Panico, Camilo Pekaez, Jessica Pinillo, Bernice Reyes, Trevor Robson, Nancy Saint Dic, Lauren Salvesen, Philip Schneider, Kiersten Seufer, Bryan Smith, Kimberly Smith, Anthony Soares, Max Soh, Chelsea Spitzer, Alexander Sprague, Adam Stacy, Carlie Steiner, Vergel Stemm, Eric Sutphin, Joseph Szwed, Ryan Te, Samuel Timmis, Courtney Waddell, Kelsey Willis, Andrew Wolverton.

Chandra Ram is the editor of Plate, a bi-monthly, award-winning trade publication for chefs, menu developers, and other culinary professionals. She also writes the On My Plate blog for the magazine

and is editor of PlateOnline, an interactive resource of recipes, menu ideas, and other culinary reference material.

Ms. Ram brings more than 15 years in the foodservice industry to her work for Plate. She was a consulting chef to foodservice manufacturers, commodity boards, and operators throughout the United States and England, and worked as a caterer and a food industry marketing and public relations consultant before turning her focus to food writing and editing.

A 1999 associate in culinary arts graduate of The Culinary Institute of America, Ms. Ram previously earned a bachelor’s degree in journalism from Loyola University Chicago in 1995. She also passed the Court of Master Sommeliers certificate-level examination.

Launched in 2002, Plate is a six-time American Business Media Jesse H. Neal Award winner for Outstanding Journalism, and in 2012 won for Best Single Issue: Chocolate. The magazine is also a finalist in the 2012 FOLIO: magazine’s Eddie and

Ozzie Awards for best food trade magazine and best cover.

In addition to her work at Plate, Chandra Ram finds time to connect with and contribute her expertise to the industry, her community, and her alma matter. Ms. Ram is a member of Les Dames d’Escoffier and the James Beard Foundation Restaurant and Chefs Awards Committee. She also serves on the board of directors for Meals on Wheels Chicago and is co-chair of the organization’s annual Celebrity Chef Ball. And she has been a frequent attendee and presenter at the The Culinary Institute of America’s Worlds of Flavor International Conference and Festival hosted at the college’s Greystone campus in St. Helena, CA. This year, she is a panel discussion moderator at the event.

Ms. Ram is the co-author of The Eiffel Tower Restaurant Cookbook: Capturing the Magic of Paris.

Editor of Plate Provided by: Shelly Loveland, Coordinator

Coming In december!Arriving in Wappingers Falls!Eat in, Take Out, and Delivery!www.mexicali-blue.com

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(allergylog.blogspot.com)Xanthan Gum - food additive and rheology modifier com-monly used as a food thickening agent ( like in salad dress-ings) and a stabilizer (in cosmetic products, for example), to prevent ingredients from separating.

Xacuti Masala – A curry from the Goan/Konkan region of India.(michellesgoanmasalas.com)

Xalwa a Somali – A traditional Somalian recipe for a clas-sic staple of sugar with cornflour flavored with cardamom, cooked slowly with water over a low flame.(reciperoll.com) Xavier Steak – Steak cooked to preferred doneness with swiss

cheese on top, paired with asparagus.(eisforeat.blogspot.com)

Xanthones – An organic compound that has antioxidant qualities, which supports the body system. Typically found in mangosteens.(holistikhealth.com)

Xian Hamburger – A meat pocket that can be purchased from a street vendor. Similar to gyros in structure.