ON CAMPUS P 4-5

FOOD & BEVERAGE P 8-9

BACK PAGE P 12CENTER SPREAD P 6-7

Volume 32, No.20

Culinary Culture P 3

Before I knew it, Chef Erez Komarovsky was pushing a stuffed fig into my face. “Here try it!” he exclaimed, as I was hand fed by one of Israel’s top chefs. The black mission figs were ripped apart, which Erez demonstrated with exuberant drama, and stuffed with raw ground lamb seasoned with fresh marjoram and finally drizzled with labenh (thick Middle Eastern Yogurt) and silan (date molasses). This singular bite quickly transported me back to the streets of Jerusalem and the grand market which I had visited just a few months earlier during my summer vacation. Figs and raw lamb was not what I was expecting for my breakfast, but it was a perfect start to my second day at the annual CIA World of Flavors Conference.Celebrating its fifteenth year, the CIA hosts the World of Flavors conference each fall at its Greystone campus in the Napa Valley. Hundreds of professionals converge in Napa each year to learn about new cuisines, dishes and techniques from all over the world. Past conferences have celebrated the food of countries such as Japan and Spain, but this year’s theme was the “Arc of Flavors: Re-Imagining Culinary Exchange from the Mediterranean and Middle East to Asia.” As a lover of all things Middle Eastern, I knew I had to book my ticket to Napa and

experience the conference for myself. Over three long and educational days, the attendees heard from famous chefs and noted authors and historians on topics such as “Preserving Foods, Crafting Flavor: Fermentation Techniques from Japan to Denmark,” “Under the Tent: Re-imagining the Middle Eastern

Table for Modern Menus” and “Next-Generation Low and Slow: Leveraging Flavor with Sous Vide Techniques.” After a full day of lectures, the conference concluded each night with a marketplace where the featured chefs and sponsors would host a grand tasting of their products and dishes. The marketplace was a perfect opportunity to network and taste some of the best food the world has to offer. I like to think as if my entire bookshelf came to life at these tastings, as I was surrounded by my idols and heroes. One night I was cooking next to Mourad Lahlou, chef and owner of Aziza in San Francisco, which is the only Moroccan restaurant in the world to hold a Michelin star, and the next night I was next to Greg Malouf, author of some of my favorite books on Middle Eastern cooking to date. The entire experience was surreal as I was not only cooking with my most admired chefs and authors, but I got to watch them work together and learn from each other.

Throughout my time at the World of Flavors conference I was struck by the closeness of the participating chefs and their willingness to learn from each other. While I was attending a lecture on Modern Israeli cuisine hosted by Joan Nathan, the foremost authority on Jewish cooking, I was amazed as I watched Chef Charlie Palmer sitting in the back row with my mouth wide open in amazement. Being able to watch one of the most amazing and legendary American chefs learn something completely new was a humbling and inspiring moment. As Joan was explaining how Israelis actually invented the gene for cherry tomatoes, he looked completely in shock and disbelief. Throughout the rest of the lecture and subsequent tasting, he seemed completely enthralled. This reminded me that no matter how great of a chef you become, there is always more to discover- certainly a lesson we can all learn from.

While attending the conference, I was also afforded the opportunity to work on the Greystone campus and meet the students there. Their student body is significantly smaller than our Hyde Park campus as they only have a few hundred students, but I was impressed once again by the closeness of the community. All of the students were incredibly friendly and inviting and did an amazing job assisting all of the guest chefs. Even the chef instructors rolled up their sleeves right next to their students and did mundane prep tasks, such as picking nasturtium leaves for Chef Maxime Bilet, co-author of Modernist Cuisine. All of the sudden, the lines of the hierarchy were blurred and chef instructors treated their students as equals-even some taking direction from their students. It was a beautiful sight and once again reinforced the notion that there is something to learn from everybody. I must admit I have grown quite jealous of the campus and community at Greystone. I would willingly trade the Hudson River for grapevines and sun, and the close-knit family of the Greystone campus. Due to their size and physical setup the entire school eats family meal at once in the center of their massive teaching kitchen. Everyone seemed to know each other- culinary students, baking and pastry students, those just starting and those about to graduate. While I realize the size and scope of our campus will never allow us to know every other student or possibly eat dinner together in Farquharson Hall, what we can take away from the Greystone campus is that we can learn from everyone around us. Everyone here at CIA brings something unique to the table whether it is a student, chef instructor, professor or steward. If we just stop for a moment and put our own egos aside there is surely something we can learn from each other.

CIA Greystone CampusPhoto: ciachef.edu

Joan NathanPhoto: blogs.sfweekly.com

BY: Simon Solis-Cohen, BPS Culinary

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 BrashDan CastroEric Jenkins Shelly LovelandRobert FlowersGiulianna Galiano

Bianca SwanepoelSimon Solis-CohenSamantha LindmeierHeather KolakowskiJeremy SalamonMatthew Mabee

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

November 30, 2012

From the Editor’s Desk

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

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Sydney Estrada(Layout Editor)

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Dan Castro (Photographer)

daniel.castro210@gmail.com

Christmas is coming and the goose is getting fat, my friends! Though you may be eating the last of your Thanksgiving leftovers, more holiday feasting is sure to be on the horizon. I hope you are all getting your holiday shopping and planning done, or perhaps just getting excited for our upcoming break; I know I am!

I spent this holiday seeing old friends and colleagues. It was a great few days of road tripping, eating, and caffeine imbibing. I am glad I took the opportunity of having a few days off to reconnect with my culinary friends and get a chance to stop at all my favorite spots. I hope you all made the most of your breaks as well!

If you have been in too much of a tryptophan coma to be on the CIA radar, then this issue is sure to fill you in on all the latest and greatest that is going on in our community. Our BPS student community have many stories about their Food, Wine and Agriculture trips that are sure to grab your attention! Picking tea leaves in China and indulging on apple tarts are just a few highlights of what really went on the last few semesters. Read on to hear it from the adventurous cooks firsthand!

My student writers are bursting with inspirational stories and cool on-campus occurrences. As Robert Flowers finishes his time on extern, he reflects about the lessons he’s learned along the way.

If his story isn’t enough to get you hungry, then check out Bianca’s food photography of what’s happening in kitchens now. The sushi at Cuisines of Asia’s looks delish!

Though the year is winding down, along with the temperature, remember to stay focused students! It won’t be long before we are feasting on roast beast while roasting chestnuts on the fire.

With love & fire,

Alicia Yandell(Copy Editor)

ajyandell18@aol.com

Jake Hauss (Copy Editor)

JH720941@mycia.net

3November 30, 2012

BY: Chef Freddy Brash, Culinary Arts Instructor

BY: Eric Jenkins, SGA President, BPS Culinary

When I started on my journey as a cook, there were certain recipes that everyone learned back in the 1980’s. One in particular that I will never forget is Onion Soup Gratinee.

Peeling that bag of onions, slicing them with the grain, and trying to make them as perfect an eighth of an inch as possible was central for proper execution. I remember adding the onions into a big rondeaux and caramelizing them. You could smell the sulfur in the air from the onions--that is certain.

My favorite part was to then add the

sherry and flambé because the sweetness would go right to my nose. I would then reduce, reduce, and reduce for flavor. The onions soup would be finished with coarse black pepper to be ready for service. For an order, I would fill up a brown clay crock and top it with a nice thick sourdough toasted crouton and

lots of Gruyere. After browning the cheese under the salamander I’d send it to the pass.

Of course, at the start of our careers we have to spend time in Garde Manger.

We all know that in the back of our minds that the hot line is where the ego lies! One preparation I loved was making while on that station was gravlax, under the guidance of a Swedish chef. I would get to fillet the salmon myself, which I loved because it was not up and over, but straight through the bones, one slice produces two beautiful fillets, then remove the pin bones and cure in salt, sugar and a lot of dill. However, this chef did something I have never seen before. We left the salmon outside in the kitchen for 24 hours then when we came in the next morning you could see the moisture on the sheet tray from the salmon, so we

did not even have to press the salmon. I really like this method because when I sliced the Gravlax for service it was nice and clean. The flavor was salty, sweet with a nice bouquet of dill. This was a highlight of my time working Garde Manager.

When I did finally make it to the hot line, for some reason my job was always gratinee of potatoes. I guess the cooks saw that I always knew just how

much cream to add to make it loose and the right amount so that the potatoes would set perfectly so they made that my priority. I could prepare the gratinee with my eyes closed because I had done it so many times.

To make the granitee, I put cream and garlic into a rondeaux. While that simmered lightly, I sliced the russets thinly on a mandoline. Since the potatoes are high starch, I would add

the potatoes to the cream to thicken it, then parmesan and salt to taste and baked the

granitee for an hour. Try this and you will have the most beautiful golden brown gratinee ever.

Next stop for me was fish station, which was the most challenging! I do have a memory of a dish that I prepared in every French restaurant that I worked in; Red snapper En Papillote. Quite appropriate, since that is the namesake of thisnewspaper. En papillote is a fish preparation in which the fish steams in parchment paper with aromatics. It puffs like a balloon if the paper is folded correctly. The folding of the paper is crucial, and I can thank Chef Faulkner here at CIA for teaching me that.I would take a red snapper, fillet it skin side up place it in the paper, season salt and pepper, add julienne of carrot, leek and red pepper place on top of the red snapper then a light champagne vinaigrette to finish. Carefully pleat the paper in a shape of a heart and bake for twelve minutes. If correctly pleated, it puffs up. If not, the chef would have an angry look on his face. So chef’s, we learn these classic preparations in our early days, which become fond memories of our experience. Good Luck!

 

When I first chose to go on the Food Wine and Agriculture trip to China I was fascinated because I have always been interested in Asian culture, but I was not sure what to expect. I contemplated what to anticipate on my trip and concluded that it was important for me to taste good food, learn more about the Chinese culture and have fun. When we arrived in Chengdu all three things were accomplished by day five.

I enjoyed how interesting we are to the Chinese. During the shopping trip on the first day it was different because being stopped and people asking for me to take pictures with them made me feel like a rock star/celebrity and it showed me that people in China are very friendly. The people here in Chengdu don’t get to see very many African Americans except

in magazines and television so when they see me in person it is like I am a celebrity; they smile, wave and say hello. Some of them are shy (young girls and little kids) when I wave and say hello, but I have been photographed by more people in Chengdu than I have ever been photographed in my life. I have been handed babies to hold and take pictures with, was

approached by men and women to take pictures with me, and some were too shy to ask, so they take pictures of me from a distance. When I smile and pose they are more relaxed. I believe that is because you fear what you don’t know. I have always heard that China is very communist and that they don’t like Americans, which I have found is absolutely false.

The hands on cooking class at Chef Cheng’s Alma Mater, The Sichuan Higher Institute of Cuisine

was one of my favorite days. After watching the demonstrations, doing the tastings and then having the chance to make all the dishes (Boiled Pork, Dumplings, Flower Fish and Steam Buns) that were demonstrated by the chef was so much fun and interacting with the student helpers was fantastic. The best part for me was after we were done and we ran into some students recording their Zumba session. They asked us to join in and we did and added a few memorable performances of our own. More photos were taken and I received a radish flower and several hugs from the students. It was an honor for me to go to the school our instructor Chef Cheng once studied and taught at.

Watching the process of making rice liquor at the Pujiang rice liquor factory was interesting and very informative. I like how each label is put on the bottle by hand and also boxed each bottle carefully by hand. Tea picking at the Jiazhu tea farm and watching them weigh, dry, and brew our tea was another highlight of my time in China. The average worker would pick between 7 to 10 lbs of tea per day, which might sound easy, but only the tips of the leaves are used not the large leaves. We were allowed to pick tealeaves and all twenty of us were only able to gather 1 pound in twenty minutes.

All of the food that we have ate at the Long Chaoshou, Xiangchunji CSC, Cha Ma Shijia restaurants and the Tangrenju Farmhouse Café was simply delicious and even though I am not a spicy food person, I have enjoyed all of the flavorful food that I ate. The Tea Master who was located in the Xiangchunji CSC restaurant gave us an interesting perspective on pouring tea that has to be seen to believe! He was part acrobat, part artist and part ninja. I look forward to telling you all about the rest of my trip and the other wonderful trips/tours that we took.

Chef Brashes Specialty!Photo: lakerecipes.com

En Papillote!Photo: Chef Brash

Eric Jenkins on the hunt for tea!Photo: Eric Jenkins

4LA PAPILLOTE

BY: Giulianna Galiano, Alumna, BOH MIT of Caterina d’ Medici

BY: Matthew Grunwald, AOS Culinary

Recently, I have noticed a growing trend among our graduates of the Bachelor’s Degree program: pursuing a career in the front-of-the-house. Whereas years ago, many of our graduates went directly into the kitchen, there has been a steady shift towards more direct management positions immediately following graduation. And many opportunities for entry level managers remain in the front of house. To that point, the Service and Hospitality Management faculty have been creating more electives for the BPS program to focus on the information and skills that employers look for in our graduates that make them strong candidates to be managers in the front of house. One such new elective is the Advanced Principles of Service Management in Hospitality to be offered.

While the table service classes within the AOS program build a good solid foundation of the practical hands-on application of service and hospitality related concepts, this new elective for the Bachelor’s program is an excellent capstone theory overview of the philosophical and practical models of hospitality and service delivery systems in operations management. Designed as almost a bridge to further education (if you are looking towards pursuing a Master’s Degree) or a launching point for a management position, this course will analyze the service delivery system from the conceptual development stages to the final measurement of guest satisfaction. Through written reflections designed to incorporate your own hospitality-related experiences and group case studies to review profitability practices of successful businesses, this course will encourage discussion, analysis of service cultures and development of your own management leadership skills.

When I graduated from the CIA, I had the opportunity to work as an Assistant Manager in Food and Beverage with the Four Seasons Hotel Company in Washington, D.C. The concepts and theories discussed in this course are exactly the challenges that I faced as a “fresh out of school” entry level manager: how to train staff in hospitable service, how to communicate a strong hospitality focused culture, how to motivate my employees (many of whom were much older than me), how to solicit guest feedback, and even more importantly, how to fix a service failure quickly and effectively. With these concepts in mind, Advanced Principles of Service Management in Hospitality is a course that will give you an advantage when pursuing a front of house management career.

It has been one month already since my transformation from student to MIT at Caterina de Medici’s Al Forno and my life has completely changed. This summer I was struggling with making a decision on which job I would take come October 18th. Looking back, I have to say that I was lucky enough to have offers and contemplate opportunities rather than saving my job hunt for the last week of school. My advice to all BPS or AOS students

finishing up their last few months of classes is to start interviewing early. The more connections you make, the better. My first day in the real world went as follows: I got up at 6:30 am for work since it was a Day One, worked until the evening and barely got enough sleep to make it through a laborious weekend. The next few days that proceeded required the same energy and commitment. I was also getting ready to move off campus!

Needless to say, the Monday after graduation, I was exhausted and drained! I jumped right into the game however, which is the way I have started off most of my jobs in the past. Taking a break is not an option in my book because I have seen way too many people become lazy and begin to lack drive when they do so. I absolutely love being a Manager in Training at CIA. It is the greatest stepping stone for a career in our industry. Even though I am still working at school and on campus, it is much different being a teacher rather then a student. I encourage everyone to look into the MIT offers. This

program is a chance to broaden your knowledge, gain confidence in your cooking and ordering while learning how to manage people properly. It has only been a block and a half for me, but I continue to smile each and everyday walking through the doors of Caterina, knowing that I am responsible to teach the students first and foremost.

Being an MIT has given me the opportunity to test out some of my recipes, organize a station to

work efficiently, and discuss upcoming ideas with various chefs. Instead of working on a line and being miserable for a year, I get to work five days a week doing what I love to do. Plus, whenever students have breaks, I get off as well! This isn’t a bad deal at all. A big reason why I decided to do this job is because I believe that not every graduate has to go to NYC and make it big right away. Yes, I have intentions to

work in a New York City restaurant and go through the frustration of saving every penny for rent. I feel like that experience is humbling and important to any aspiring restaurateur’s life. I am a young, twenty-one year old female that wants to travel and bring various journeys to the next big step in her life, so this job has been ideal for me. Somebody once told me that to make it big, one has to jump on the biggest, richest offer they are presented. I disagree. I believe that one should do what they enjoy. If that means studying abroad, fulfilling an MIT position, extending an education or volunteering/working for free, then do it. Nobody is allowed to judge. After all, this culinary dream is a destiny in disguise.

Giulianna in Italy!

Pizza Presto! Photos Provided by Giulianna

So, we all know that the new 8th termers just departed for their wine’s trips at the beginning of the block, but we still haven’t heard from what the now ninth termers experienced back in June. Well, I’m here to tell you about Italy June 2012. We were

fortunate enough to experience the last version of the trip that tours the majority of the boot of Italy with our wonderful instructor, Professor Kolakowski! Here’s a little snippet behind the scenes of the very last, crazy (or pazzo in Italian) CIA journey through the wilds of Italy.

When we first stepped off the plane, we arrived in Roma-Fiumicino Airport on a Saturday, late morning. We were stuck in a sea of people getting through customs and all you could see was a giant mass of people, no lines or organization. There was no movement for more than an hour and a half. If you watch the video created by Richard Aguero on Facebook about our trip, you will see just how many throngs of people were there as we just stood and waited!

After bursting through the crowd, we managed to make it to baggage and found our lovely tour guide, Patrizia and our bus driver, Antonio. Stepping outside, we were smothered by the unwavering, brilliantly blinding, summer sun blanketing Rome (and we soon realized all of Italy) in a heat inferno! Patrizia informed us that this was known as the “African Heat Wave” which occurs annually, but somehow, it arrived earlier this year than most. It was about 100 degrees every single day and with no clouds it was nothing but clear, blue sky. Let it be known that sunscreen application, bottled water and shorts became a common routine for us sun-kissed travelers!

Staying in Rome was only the very beginnings of

our culture shock in Italy. We soon ventured further south to the seaside resort town of Sorrento, where we were informed our hotel was upgraded to the Michelangelo; a lovely hotel. That night, we had a dinner at a restaurant called Zi Antonio a Mare that

had a dock on the water, where all the dining tables were situated overlooking the Bay of Napoli and Mt. Vesuvio looming ominously in the back-drop. Never had we ever experienced such fresh seafood right on the water of Italy; it was truly incredible.

We also explored the greatest ruins, buildings, and museums in dedication to the legacy of the great Roman Empire. Il Colosseo, La Fontana di Trevi, and Il Vaticano in Roma; Pompeii, Paestum and Napoli in Campagna; Il

Ponte Vecchio and Il Duomo in Firenze; the

Duke’s Palace and La Piazza del San Marco in Venezia are examples of a few of the historic Roman masterpieces. The culture and the life in Italy ia remarkable! Their appreciation of the human form, taste for grandeur, and commitment to perfection was reflected in every painting, statue and building.

There was one additional new stop on the trip: Azienda Agricola Biologica Biofrutta. This is a beautiful organic fruit farm on the outskirts of Modena and Bologna. When we arrived, the entire farmer’s family was there. The mayor from the town even came to meet us! They had posted American flags everywhere and greeted us with much anticipation. It seemed as though they didn’t really have many tourists traveling through their town, and any outsiders were welcomed wholeheartedly with the greatest example

of Italian hospitality: food. They set out a spread of plums, peaches, nectarines, beer, cheese and bread. The farm was so beautiful and after eating, we toured their orchards picking succulent fruits as they explained to us the beauties that they nurture.

Surprisingly, we did meet other travelers during our stay in Italy, particularly when we went out at night. In Orvieto, a group of us went out exploring the town late at night and stumbled across a bar that became a pseudo-dance club. Other young adults, American and Italian, were there dancing to American music, and there we met a group of students from the University of Arizona. Later on in Venezia, we went out to the University District to celebrate Gabrielle Fuoco’s 21st birthday and we met two more students from America, one from West Virginia and another from Canada. It was incredible to find others venturing out to experience the wonders and absolute beauty of Italy.

What we had anticipated the most before the trip was the food and wine. Oh, how spoiled we were! We were able to taste some of the most desired things of Italy. The gelato in Roma, the fresh mozzarella at the Baronessa’s villa, fruity olive oil in Umbria, the freshest seafood in Sorrento, the lasagna and pasta from Bologna, the Chianti and Montepulciano in Toscana, the Balsamico in Modena, the Parmegiano Reggiano in Emilia-Romagna, and Gianduja in Torino. Sipping, savoring, and gavaging ourselves with copious amounts of gelato in the hot Italian sun, we studied and sampled all of what Italy is famous for.

Upon our return to New York, the majority of us wished that we didn’t leave. But hey, we had another three week break, so we didn’t complain too much!Can’t wait to hear more about Italy: October/November 2012!

ON CAMPUS5

November 30, 2012

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La Fontana di Trevi at Night

BY: Matthew Harris Mabee, BPS Culinary

The BPS Class Enjoying Italia!Photos: Matthew Mabee

LA PAPILLOTECENTER SPREAD6

It is easy to fall complacent while in the works towards our culinary careers over breaks or after graduation. Some of us find satisfaction in merely completing the, at times rigorous, requirements of a CIA curriculum, or working the line in some restaurant. This is no longer enough in my opinion, but the fundamentals of a basic career. Chef DelleRose once warned my group that there is no such thing as resting on your laurels; you’re only as good as your last dish. To do anything beyond the ordinary, a culinarian must always be actively seeking to enrich their craft and advance the industry.

I have recently completed my externship at Wegmans Food Market. I was doing what I had to do: showing up every day, working my scheduled shift, and giving it all I had. From this, I wouldn’t have received more than a paycheck. Certainly, a paycheck is nice and necessary, but externship is, for the culinarian, a lot more than a paycheck. Many externs don’t even collect pay, depending on where one goes. After some reflection, I resolved to get more from this opportunity. At work, I made sure to do some preliminary research for departments I would enter, practiced certain recipes and techniques at home, and entered the department with questions. I always came ready to learn, seeking to gain more than prescribed by any curriculum. More than that, I pushed myself to begin a blog, volunteered at my church cafe, cooked dinner at a local fire department, and arranged stages at restaurants throughout the city.Not only did I begin to feel more fulfilled, but my efforts were apparent in my activeness, my new found connections and the opportunities granted

to me. Walking home from work on my final day, just steps away from my Baltimore home, I realized these were the same steps I treaded five months ago. With every step, as my worn shoes rocked from heel to toe - heel to toe, I was reminded of the progress accomplished and the territory gained. Joyfully wandering down memory lane, I imagined how much more I could have done if I spent less time wondering what to do.

As I continued on the last few steps to my door, I created what will be the steps to my success. My plan of action would be to never enter a city without knowing where I would unpack my knife roll. Three things on my to-do list before entering any city: to find the cities top ten restaurants, find a community service organization, and find a church. Knowing these three things before moving in will assure that after moving in, I stay moving. I will always be productive, and not just busy.

One lesson learned from the CIA’s own Chef Turgeon, as he stood entangled among the printed letters of Michael Ruhlman’s The Making of a Chef is this: “Find the top places…When you leave that place never take a step back in quality. Keep going to a place that is better.” With this instruction, I seek to find the best of what’s happening in the industry surrounding me, with the intent to always work to learn and not merely to earn. As I progress, every job I pursue and accept will lead to continual growth. The moment you stop learning, it is time to move onward. Even if you don’t make it to every kitchen, at least make an effort to have a seat in the dining room, expressing your hunger. I am sure you have heard of the rewarding plates that descend before those who have gained the chefs attention.

Chefs are oftentimes flattered by your expressed interest and desire to learn and will take part in your education by giving you a part of theirs.

No matter what you do, service is essential. In our industry of hospitality, catering to the body, spirit, and soul is essential. It is heartening to be able to give to others. Giving back is an expression of your thanks and gratitude for your gifts and for those that have helped you unwrap those gifts. It is helpful to actively participate in your community.

We must take ownership of our communities, putting to use our abilities and talents. It builds you a platform to perfect and display your talents while potentially building unforeseen bridges of industry connections. Worthwhile employers are pleased to see individuals that will, with or without financial compensation, do what they were made to do. Your service highlights the passion you have and shows that you put your heart into your work; that your heart is your work.

Lastly, I mention the location of a church not to impose my views but to share my conviction that life is more than material. It is my belief that we must feed more than our bodies. While it is our job to feed, we must also be fed, constantly strengthening ourselves and being equipped to go out into the world to fulfill our purpose in the most efficient way possible.

I challenge you, as you turn the page, to flip to another page in your career. It is important to not sit paralyzed on the stairs, but to climb them. May you always be on the move, not necessarily within the depths of innovation, but always facing challenges head on and improving yourself. Never stop learning and never stop cooking.

BY: Robert Flowers, AOS Culinary

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

Our Torchon Composition Photos By: Jocelynn NeriEditor-in-Chief isn’t afraid of a little ducky!

Being a ninth termer, one might think that I would have already taken Advanced Cooking. The fact is, the class did not work with my busy schedule until now, but I am glad to have waited. I have

learned a lot about cooking since AOS from culinary friends, cookbooks, and industry heavyweights alike so I felt ready when this class finally came. Recently, we entered a realm of cooking in Chef McCue’s class that is without the technology of Polyscience, Pacojets and Anti-Griddles.

We went to a place where the

closest thing to a C-Vap is hot water and a warm oven. What is this juxtaposition of outdated, yet extremely current cooking? Escoffier.

When I heard Chef utter the words Le Guide Culinare, a spark went off in my mind. I have used so many classic French methods in cooking in the past, but never challenged myself to cook through George Auguste’s book. As soon as we received

our partners, Victor Guerra implored me that we should do the Duck Press sauce with roasted and confit duck for one course, and a torchon with brioche for the other. It did not take much convincing from him, as I have been interested in these dishes before, and frankly I am a duck fat lover for life.

We got the ball rolling early in the week by preparing the foie and duck far in advance. Curing it in the beginning of the week, then getting a few refreshing lessons on torchon making from Chef Kowalski, before beginning the arduous process of deveining and wrapping the torchon. Victor did a phenomenal job with the torchon while I also was prepared our breads. First, I made a classic brioche from Le Guide Culinare, then a gluten free brioche of which I adapted from a Bouchon Bakery recipe. I used duck fat, however, in place of butter. I proofed the breads in advance then baked them the day of.

Finally, the day of class I rushed in like a child on Christmas morning when I saw a piece of equipment like no other. Somehow, Victor was able to talk to a few people to allow us to use the Duck Press, a feat that was well worth his efforts. Abdullah Alsoomali, Victor and I immediately began work on our meal. First, roasting the duck, making a compote of apples and quince, macadamia nut brittle, an Asian pear and Meyer lemon gelee, Potatoes Dauphinoise, and baking the breads.

After we served our Torchon of Foie with all the components, the entire class got involved with the making of the sauce for the Caneton à la Rouennaise. After a good cleaning (which was necessary as this

press hasn’t been used in quite some time) we placed the roasted carcass and innards into the contraption. After a few turns of the wheel, the rich colored sauce emitted from the press. We added this to a reduction of cognac, herbs, shallots and stock. To finish, Victor mounted the sauce with Foie.

This was a one of the few meals I can truly consider an aesthetic experience. The crispiness of the duck skin with the creaminess and impending nature of the sauce is something I will never forget, but search to repeat again. It was a truly inspiring week of cooking that I will remember for some time to come.

Caneton à la Rouennaise

7November 30, 2012

All Photography: Bianca Swanepoel

BY: Bianca Swanepoel, AOS Baking and Pastry

You may or may not welcome it, but the harsh chill of winter is pending. As some commence their winter games, others sadly pack away their sun hats. Despite the beginning and end of new phases, kitchens continue their daily momentum. Chimneys in the morning perpetuate against the dawn’s frosty coil. You walk up the small hill to Roth Hall with anxious hunger, only to be greeted by the sweet aroma of the morning bacon or the afternoon’s fries causing that hunger to grow. Us CIA students tend

to forget often how lucky we are to dine the way we do in between classes. While schools are still being served liver and onions with a side of mystery meat, we take the daily menus into our own hands.

There has recently been a fresh curriculum change. Yes, Kitchen of Asia’s is back on the market. A large population of the school was not even present when it had first taken off. Chef McCue has told me that he can see a lot more excitement from the students coming into class with these changes. For a chef, I can only imagine how refreshing that is. The students, however, are not the only ones keen

on this kitchen. McCue is seems a young boy on Christmas morning to me, smiling ear to ear despite the day’s current ongoing mistakes.

What’s stealing the show for Day 8? Though it is not usually the top of the list to eat on a 38-degree day, sushi appeared and crowds lined up. Accompanying the salmon jewels was a soy pocket; a golden, deep-fried looking pastry made merely of marinated bean curds and filled with rice - thus gluten free. Its slightly

sticky and sweet exterior is your first introduction before realizing the soft texture of the bean curd and rice in side. I would say this was more of a side dessert, than a savory snack. The sushi included small slabs of salmon, shrimp and tuna.

Keep an eye out for Cuisines of India on the last two days of the block! Make sure you remember that Days 1; 4; 6; 8; 10 and 12 are not open, due to the fact that this is the first day of a new region for the students cooking in the kitchen. They have an entire day to taste and familiarize themselves with the complexities of the cuisines and flavors before needing to try and replicate it. Welcome back Asia!

Vegetable gardens abhor the bite of winter, and so varieties of produce have withered along with my tolerance of the time change ‘Grab and Go’. Harvests

are basically limited to winter squashes for locally sustained restaurants, especially St. Andrew’s. However, that does not limit their imagination. I don’t need to second-guess as to why Cassandra Warden, the back of the house TA, wanted to show me the bestseller of the season: Pan Roasted Stone Church Farm Duck. Pure observation of the dish activates

the saliva and warms the belly. It is plated like a well-choreographed saucy dance. The duck’s dance partner? It is a warm grain salad with pistachios, golden raisins, roasted salsify and a Lenz Winery Merlot sauce – a wine local to Rhode Island. It may not be a bad idea to treat yourself to lunch here on a Friday afternoon before class.

The pressure of a three-course meal at East Wing Dining is off. Swipe anywhere in the CE building and dine leisurely without the Farquarson Hall rush. At 11:30 a.m. the Mediterranean kitchen opens, a consistent crowd pleaser. The tapas always have an assortment of cheeses, from Teleggio to Gorgonzola dulce and naturale. If you are a vegetarian and bored of the same chili and pasta dishes, Chef Zifchak ensures an assortment of stuffed pasta fit for anyone in the mood for a real indulgence, vegetarian or not. Ricotta and spinach enrobed in freshly made tortellini, ravioli and agnolotti pastas. Toasted walnuts are sprinkled on top along with brown butter sage for that silky finish on your tongue. Yes, 11:30 is early for lunch, especially with the long days we face, but for those late sleepers; think of it as your Italian breakfast. This kitchen is worth it.

When one falls into the routine of convenience, they narrow down their experiences. There is only so much K16 and the salad bar can offer. It can only be beneficial to one’s health to explore new things, if not at least one’s mental health by refraining from repetition. Dishes are coming and going with the change of the season. Do not forget the change of regions in kitchens too. Bon appetite!

Tapas from Kitchens of Mediterranean’s in SK 2 in the CE Building. Imported cheese in risotto… need I say more?

Sushi from Kitchen of Asia’s in K10. Salmon, tuna and shrimp and a golden soy pocket on the side

Assorted stuffed pasta from Kitchen of Mediterranean’s. Sage brown butter, hmmmm.

Pan-Roasted Stone Church Farm Duck from St. Andrews.

8LA PAPILLOTE

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In the world of celebrity chefs and culinary luminaries there seems to be a growing British presence. Between Jamie Oliver, Gordon Ramsay, April Bloomfield and Nigella Lawson, it’s more like a revival of the British Invasion (in regards to food)! There is one individual in particular though, that I feel deserves a bit more attention: Nigel Slater.

Does the name seem familiar? He’s an accomplished British food writer and author of twelve books including a memoir made movie. Toast, The story of a boy’s hunger, recounts Nigel’s childhood and adolescence as he discovers food and cooking is his one true passion. It also details the tragic death of his mother who couldn’t cook anything but toast and the struggle to build a relationship with his father by means of cooking. The movie was released in 2010 with a cast that included Freddie Highmore (August Rush) and Helena Bonham Carter (Harry Potter).

More recently, Nigel has released a two volume series based on his garden. Tender and Ripe feature the vegetables and fruits that he himself grows. Tender focuses on both the sweet and savory cookery of vegetables while Ripe does the same but with fruit. Each book focuses on 20-25 varietals from blackberries and elderflowers to squash and eggplant. Back in 2006, I purchased a copy of his book The Kitchen Diaries: A year in the kitchen with Nigel Slater. Amongst all my books and cookbooks, this is by far my favorite. This is not just a cookbook, but a journal of thoughts and food from everyday life. It is laden with wondrous photos of food and personal notes and became so wildly successful that it is now in its second printing. There is also a sequel that just hit bookshelves in the U.K. Recipes include: A clear, Hot Mussel Soup, Chicken with vermouth, tarragon and cream, and Bramley Apple Shortcake.

To each of Nigel’s books there is a certain rugged simplicity that attaches to the writings and recipes. Photos are taken on large wooden tables with crumbled parchment and stained tablecloths. The recipes have potential to be frustrating with words like “scant” or “a light heap.” However, with this writing style, Nigel is allowing the cook to interpret his creations in their own way. He wants you to develop your very own recipe splattered flashcard that will end up stuffed in between the pages for future generations to encounter.

Nigel is also the host of his own cooking show on BBC. His aim is to show cooks and epicures alike that cooking can be simple when you have the freshest of ingredients. Being a media personality, Nigel

admittedly does not enjoy the spotlight. He’s not out to create a product line or host his own reality game show. Nigel Slater is simply as he puts it, “a cook who writes.”

The recipe below is from the book Ripe. I recently made it for Thanksgiving where it was a hit with whole family. It’s best served warm for a cold winters night.

For more information on Nigel please visit Nigelslater.com.

Whole Wheat Apple and MarmaladeCake Enough for 8

Butter-a scant cup, at room temperature Light muscovado sugar-a scant cup Eggs-4 Whole wheat flour- 2 cups Baking powder-a slightly heaping teaspoon Ground cinnamon-half a teaspoon Apples- 7 ounces peeled weight Golden raisins or raisins 2/3 cup Orange marmalade- 6 tablespoons Finely grated zest of an orange Demerara sugar

Preheat the oven to 325F (160C). Use baking parchment to line an 8-inch round springform cake pan. Beat the butter and sugar together in a stand mixer until light, fluffy, and pale coffee colored. Meanwhile, lightly beat the eggs with a fork. Sift together the flour, baking powder, and cinnamon. Core and coarsely chop the apples with the raisins and stir in the marmalade and orange zest.

Add the beaten eggs a little at a time to the creamed butter and sugar, introducing a spoonful of flour if the mixture starts to curdle. Gently but firmly fold in the rest of the flour. Fold in the fruit and marmalade mixture. Spoon into the prepared cake pan, scatter a fine layer of demerara over the top, and bake for an hour and fifteen minutes, until a skewer comes out moist but without any cake mixture sticking to it. Cool before serving.

My Notes: Instead of parchment I buttered and * dusted the pan with flour.

I also topped this cake with frosting by beating 8oz butter with 3 cups confectioners sugar and 1 teaspoon vanilla extract then topped the cake with chopped walnuts.

BY: Jeremy Salamon, AOS Culinary

Recently, CIA has not only been getting heavily involved in the sport of competition, but winning. A few weeks ago, I visited the International Hotel/Motel & Restaurant Show in the city. There, I ran into some CIA alumni and I was able to see the accomplishments of students and grads in the competition scene first hand. Though the show itself was geared more towards the management and front of the house crowd, there was a small part dedicated to both baking and culinary competition.

My friend and CIA alumna Joseph Settepani happened to be competing this year in the 144th Societe Culinaire Philanthropique at the show. He was awarded gold for his fantastically avant-garde chocolate work. He created a beautiful piece called the Damsel in Distress, with a medusa-like mask atop a bouquet of flowers and a variety of textures and shapes, like rocks and leaves.

Also joining the competition was CIA’s own American Culinary Federation team and Chef instructors joined in. Joseph Utera won Best sugar display with his mystifying work. Also winning Best in Show was Hans Welker with his windmill bread display. I am still dumbfounded that something so artistic and real looking was made from flour and water. It is clear that the judges felt the same by giving him this award.

Aside from the IHM&R show, recently Lindt Chocolate held a competition. The Lindt Excellence Competition was held in September and this November was the celebration and reveal of winner and recent BPS graduates, Meredith Water, chocolate bar. Her Mocha Coconut dark chocolte bar took center stage at the event where they unveiled it, which will be exclusively available on Lindt.com for a limited time. Support Meredith’s win and students at CIA by ordering a bar! For every purchase, Lindt will donate $1 to our school.

BY: Jocelynn Neri, EIC, BPS Culinary

FOOD & BEVERAGE 9November 30, 2012

Amongst seventh termers, a certain hype lingers in the atmosphere once the pencils are down after their last finals of the term: The Food, Wine and Agriculture Experience. The trip is offered to students to experience the cuisine and culture of the country of their choice whether it be Spain, France, China, Italy or California. In preparation, students take a class in which they gain basic knowledge of the country’s culture, weather, landmarks and specialties in terms of food, terroir, etc. After these ten weeks, the itinerary is introduced to the students along with their faculty chaperone. Chef Michael Katz, a faculty member of the San Antonio campus had the pleasure of chaperoning our trip. Like most of us, this was his first time in Spain as well. While introducing the itinerary, he drew lines in the sand much like any figure of authority would, but guaranteed that we would all have fun outside the country. He kept his promise.

When we landed in Madrid, cameras started coming out. Without any shame, people wanted to start prove that they were stepping onto Spanish soil. Pictures of us slightly weary from jet lag, or freshly waking up from the plane ride were taken. Little did we know, that this would be the look that we would wear until we got to our hotel room at three o’ clock in the afternoon. The schedule is designed so that the first day is a long day where it would begin with breakfast, a guided tour of the city, a tiny break and

a welcome dinner that night. To start off our morning in Spain, we were given a quick tour of Madrid by Quico, our tour guide. We had a quick lecture regarding Plaza Mayor, the center of the city, which is a hangout

place for younger people after a night of clubbing, protests, or essentially a tourist spot. For breakfast, our group had Churros and Chocolate (txo-ko-la-teh), a traditional Spanish breakfast. This was a delight, as I found out that the churros were not rolled in sugar and cinnamon like we are used to

in the United States, or as done traditionally in

Mexican Culture and that the chocolate is not the traditional liquid hot chocolate but rather one that is spiced and slightly thicker, as it is thickened by cornstarch. We would only find out as the trip went on that this breakfast, slightly hearty in carbohydrates and sugar would be incomparable to the other sizable meals that I would consider some of the best meals of my life.

One of those sizable meals was our welcome dinner at Pan De Lujo, by Chef Alberto Chicote. Chicote is known as one of the best chefs in Madrid and Spain. Quico told us that he was soon to be a part of the Spanish version of “Kitchen Nightmares,” a show dedicated to improving the conditions of restaurants that are performing poorly. With this knowledge at hand, we knew that we were going to be well fed. In Pan De Lujo, everything is served family style, one huge platter shared among the table.

The first course was a Russian Salad, commonly known as Ensalada Russa. This salad contains tuna, piquillo peppers, potatoes, carrots and peas. It is served in most eateries in Spain, including the ones that we went to during the trip. It became a running joke amongst the group that, “if we had one more Russian Salad,” because there is only so many ways to enjoy it. The second course was an Iberian Ham Croquette. Iberian Ham in Spain is known to be the best quality there

is, as these come from Iberico Pigs, who are bred specifically to develop this kind of ham, fed an only acorn diet. These acorns give it a distinct bitterness that separates them from other jamon. The croquette was light and airy, considering croquettes are usually made with béchamel, known for being a heavy French mother sauce.

The third course was foie gras on crostini with apricot jam. The fattiness of the foie gras contrasted well with the sweetness of the apricot jam. The toastiness of the bread added the necessary texture to the dish as both of the primary elements

were soft. The fourth course was a scallop ceviche on top of sliced half limes. The dish was designed so that it would be consumed in one bite, whist

ones teeth does the work of juicing the lime for the necessary acid needed. The fifth course was a slow roasted whole tomato in olive oil. Though this may sound simplistic, the tomato itself was bursting in flavor. It was complex in: sweet, sour and a little bit of fat from the olive oil that it was roasted in. It was humble dishes like these that solidified the status of the meal being one of best ones I have eaten. The sixth course was a surf and turf: Grilled Octopus, Duck Egg and Moro Sauce. Moro Sauce is a red pepper sauce from Catalunya made with red bell pepper, paprika and garlic. Each egg has a different flavor profile, and

in this case, the duck egg was slightly gamier and fattier which added another dimension to the char of the grilled octopus and the Moro Sauce. The seventh course was a roasted shank and this dish was such a large portion that it deserved to be shared amongst six people or more. And the last course was an apple tart, vanilla ice cream, and gooseberries. The apples in the tart were sliced very thinly, a proof that cooks in this kitchen are well trained. The classic contrast between the apples and the vanilla ice cream was apparent and well appreciated by the crowd. This meal in itself accompanied with several bottles of wine made a splendid welcome meal for our journey throughout Spain. While we would have several more of these meals, Quico stated that this would be the best meal of the trip, and trying to compare it with others would be impossible. In a sense he was right, but also wrong.

BY: Dan Castro, Photographer, BPS Culinary

Not your average breakfast!All Photos: Dan Castro

Pretty enough to eat!

A Spanish classic

The beauty of Spain in tart form.

LA PAPILLOTE10

Mercer Kitchen90 AcresA VoceAldeaAlexander’s SteakhouseAramark @ FenwayAvenueBaltusrol Golf ClubBistro Brie & BordeauxBridgecreek CateringChart HouseChevy Chase ClubChevy Chase ClubColicchio & SonsDavid Burke TownhouseDovetail RestaurantGreenbrierGreenhouse TavernHealthy Menus for KidsHotel HersheyHotel HersheyHotel HersheyIndian Trail ClubJohn Dory Oyster BarJunoonKymaLe Cirque Little NellLoews Don Caesar HotelMa PecheMa PecheMarriott Grand HotelMeadowoodModernMuriel’s at Jackson SquareNew Albany CCPrimo RestaurantRoaring Gap ClubRoaring Gap ClubRoaring Gap ClubSagamoreSebasco Harbor ResortSebasco Harbor ResortSebasco Harbor ResortSkytop LodgeSpice MarketSwordfishTamarind of LondonTamarind of LondonThe BridgeThe BridgeTurning StoneTurning StoneVoltWDW Coral ReefWDW Narccoossee

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Sasha AcheffChris MinikusHyojoon AhnJoshua IsraelShawn StevensonKevin NormandieJenna TruesdaleAnthony StockelbergSteven OlsonVictoria MicharskiDesiree GonzalezBrian DuffyErica WildbergerMichael FabianAlicia SocratesJae-Ho BangLucas DiehlMichael AlemagnoChristina SalkowskiSung Woo ChoBrenton KauffmanHamilton TranBrandon CsakiRaymond RenaudMalika KhannaChristopher JamiesonShalva DjaparidzaAlycia DixonAllison FosterHtet AungSarah HorvitzDuane WaldorfLouie Pelaez Jr.Justin FryerTimothy WilsonLindsey WheelerKelsey WoodworthPatricia MillerChristopher BuzzelliCorey ConferZachary RinaldiJordan HandyJustin OvertonKevin QuinnEthan RundleMatthew BadilloPatrick FirmenderNirvaan ThackerArashasp ShroffGoldie RadojevichGiovanni RayMariha HinojosaAndrew McCuenLeonard PalerminoChristopher MassarelliMatthew Jensen

SITE NAME STATE STUDENT

Alan Won’sCakeworksCastle on the HudsonChatham Bars InnCIA PublishingCongress Halldb Bistro ModerneGeorge’s at the CoveHotel HersheyHotel HersheyIbiza Food and Wine BarKingsmill ResortMarriott Horseshoe BayOcean HouseRestaurant DanielSagamoreSwiss Bakery and Pastry ShopTurning StoneUnion Aquare Cafe

HIHINYMANYNJNYCAPAPATXVATXMANYNYVANY NY

Alexandra Nicole CoKelsey MorganKatlynn VanZandtValerie SikesBrittany PineroAndrea BarattiniMaria KoulourisJonelle PezzaDeborah DiazTaylor JonesCaroline RamirezTaylor SiokLindsey McCloskeyJordan WalkerPaige KnowlesJoseph GizziAudra PlummerRyan AndersonNicole De Ovin-Berenguer

SITE NAME STATE STUDENTBaking and Pastry Group

Culinary Arts Group #1

Baking and Pastry

Welcome BackRetuRning exteRns!

Rilee WaringCataryna Sharbaugh

Caitlin CareyCarli Scholl

Heidi CollinsVivian Jago

Chun-Yi ChenKristin McGinnMaria Millan

Katrina SinnoRalph Gault

Chelsea RubalcabaHannah Stamm

John SchultzDylan Ryan

Madelaine BercheAmanda Crissman

Stephanie PerezReed EldridgeFaith SchroederRobert Rando

Matthew Gorski

Calvin DavisNick PicciottoChad UrbanEric Elam

Culinary Arts Group #2

Jourdan FulbrightShibani Mone

Marlene SanchezLawrence Lau

Connor T. Gibbons

Aaron EllsworthJay O’ConnorJosh HoffmanDavid Wang

Culinary Arts Group #3

Christian BagbySharon CorresKarem Castro

Joseph LoCastroStephan de Souza

Arron CappelloEsbefaro Scelgando

Tony HolmesJohn Badger

Michael Sohocki is chef/owner of Restaurant Gwendolyn, located on the River Walk in San Antonio, TX. The fine dining restaurant’s menu, which changes daily, features local, handmade, and seasonal ingredients.

Chef Sohocki first became interested in the workings of the professional kitchen while waiting tables at an Omni Hotel in Corpus Christi, TX. In 1998, he took his first

back-of-the-house job, at Marcel’s Restaurant in Port Aransas, TX. There, Marcel Althauser gave him the culinary fundamentals and recommended he enroll at The Culinary Institute of America, where Michael first earned an associate degree in 2000 and then a bachelor’s in culinary arts management in 2002.

After graduation, Chef Sohocki sold restaurant

equipment for JB Prince in Manhattan. He then moved to San Francisco, CA, where he waited tables for the Crowne Plaza Union Square and worked the center station for Jeanty at Jack’s, a busy French bistro. Chef Sohocki and his young family next moved to Osaka, Japan (his wife’s hometown), where he taught English and opened a small cooking school. In 2007, the Sohockis returned to the United States with the idea of opening a sandwich place in San Antonio. With that goal in mind, Chef Sohocki took a job at The Cove to study a working model and was quickly inspired by the restaurant’s use of only sustainable, local, and organic products. After becoming the chef of The Cove and being briefly featured on the Food Network, he took a position at the bottom rung of the very serious destination restaurant Le Rêve, run by fellow CIA alumnus Andrew Weissman ’96.

Chef Sohocki stayed with Le Rêve for the last four months of its existence, and when it closed, he and the other staff moved on to positions at Il Sogno Osteria and the Sandbar Oyster Bar. When he got up the courage to launch his own restaurant, Chef Sohocki took over the lease at Le Rêve. He

named it Restaurant Gwendolyn in honor of his late grandmother, an Oklahoma pig farmer who grew up during the Great Depression. “Grandma was the last of an era shaped by limitations,” says Chef Sohocki. “She exemplified a kind of simple strength, that durable old-school ‘make do’ attitude that I want to uphold in the way we do things [at Restaurant Gwendolyn].”

Critics and diners have taken notice. Chef Sohocki received the San Antonio Rising Star award from StarChefs.com in January 2012, and Restaurant Gwendolyn has received accolades that include the critics’ choice award for best restaurant from MySanAntonio.com in 2012 and from the San Antonio Express News in 2011.

In addition to his work at Restaurant Gwendolyn, Michael Sohocki is a founding member of the San Antonio Chef Coalition, a group of culinary professionals dedicated to growing food awareness, helping local farmers and artisanal producers, boosting camaraderie among chefs, and supporting culinary education and career development.

Provided by: Shelly Loveland, Coordinator

Chef/Owner of Restaurant Gwendolyn

11November 30, 2012 POT LUCK

BY: Samantha Lindmeier, AOS Culinary

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For Reservations Visit: ciarestaurants.com/diningatthecia/charity-events

A semiformal affair to support the victims of

Hurricane Sandy.

Reception – Auction – Dinner - Dancing

Hurricane Sandy ripped through New Jersey and New York on October 29th and caused major devastation in both states. About 400,000 people were forced to evacuate New York City before the storm hit. Sandy flooded many parts of lower Manhattan, including Battery Park and certain parts of the subway system which cause major power outages. New York City was left without power for but organizations like the American Red Cross that helped those in need get back on their feet again. Hurricane Sandy also left devastating destruction in New Jersey, leaving the shore torn apart and in shambles. It was inspiring to see that volunteers from all over went to both the Jersey shore and New York City to help out in any way that they possibly could.

The American Red Cross organized food and water and shelter for all the victims of the storm. Because of this unfortunate event, upstate New Jersey residents traveled down to the shore to offer any aide that they could for the stranded people. Many helped with the set up of shelters, brought food, and even brought activities for the children and parents that were stuck without power. Those who could not physically be there helped in some way or another.

All saw how Twitter and Facebook helped spread awareness about the storm and different ways to help. Seeing as how technology is a huge part of our daily lives now, an eleven-year-old girl named Lucy from Hoboken, New Jersey got inspired. She

decided to open up a pop up internet café and charging station, which asked for a small donation in exchange for charging their electronics and staying connected with the outside world. All of the money she raised went straight for hurricane sandy relief funds. Small events like this occurred all over NYC and New Jersey.

In New York City, the marathon that was supposed to happen when the storm hit was postponed that week. In light of the aftermath of the storm, nearly 6,000 of the runners that were to compete gathered in Staten Island. There, they walked the streets with backpacks filled with supplies for the hurricane sandy victims, ready to help out in any possible way.

If you are interested in getting involved, there are over 100 different online campaigns that you may choose to join. One that really touched many heart’s is called “E’s Piggy Bank for Victims of Hurricane Sandy”. Two parents created this campaign to after being inspired by their four-year-old son wanting to make a difference. He gave what he saved in his piggy bank to help the people who lost their homes in the terrible fires throughout New York. Other parents got involved by donating their family’s piggy banks.

During the aftermath of hurricane sandy, food trucks became great resources. Across New York City, these mobile establishments teamed up to

deliver thousands of hot meals to people all over the city and New Jersey. It was a huge help because not everybody could leave their homes or had the means to get anywhere once they did, seeing as how all public transportation was closed, including the heavily flooded subway systems. Through thousands of tweets people were able to also help through Twitter and Facebook sending messages, mailing packages to different pages to help the people of New York City and New Jersey, and even finding places in their own towns to go to and help support. Hurricane Sandy has been a devastating time for many people and to see how much effort was put into helping these people has inspired many.

It shows that even through the hard times all can still come together as decent members of society and help out one another. The Jersey shore is in the process of being rebuilt and even though it may take a while, like the facebook page says, “we will rebuild!” The same goes for New York City, as we still see the damage from all of the flooding there. Everyone has come together to help patch up the damage, raise so much and give back to the community. I would like to take this time to thank all of the hundreds of volunteers who gave their time and love to help rebuild our communities, thank you!

Ingredients:1/2 cup Earth Balance Vegan Butter, softened to room temperature1 cup pure maple syrup2 large eggs1 1/3 cups pumpkin puree1 Tbsp. Simply Organic Vanilla Extract1 1/2 cups gluten-free all purpose flour1 tsp. baking powder1 Tbsp. Simply Organic Pumpkin Pie Spice3/4 tsp. Simply Organic Cinnamon1/4 tsp. sea salt3/4 cup pecans, choppedInstructionsPreheat oven to 350 degrees F. Prepare a baking pan with nonstick baking spray.In a large bowl, cream the butter, maple syrup, eggs, pumpkin and vanilla extract.In a separate bowl, whisk flour, baking pow-der, pumpkin pie spice, cinnamon, sea salt and pecans.Fold wet ingredients into the dry ingredients; do not over-mix. Transfer mixture to the prepared loaf pan.Bake for 1 hour or until a toothpick inserted in the center comes out clean.NotesServings: 20 Serving Size: 1 slice Calories: 156.6 cal • Fat: 8.5 g • Protein: 2.1 g • Carb: 19.5 g • Fiber: 1.9 g • Sugar: 11.7 g • Sodium: 103.8 mg

Gluten-Free Pumpkin Pecan Bread Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: 20

Zwieback Bread - a type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. Zwieback is commonly used to feed teething children, and is usually the first solid food for patients with an upset stomach.

Zabaglione – An Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d’Asti), and sometimes whole eggs. It is very light custard, which has been whipped to incorporate a large amount of air. (source: Wikipedia)

Zander - The zander is considered one of the most valuable food fishes native to Europe. It is esteemed for its light, firm but tender meat with few bones and a delicate flavor. Although it is not generally bred for food, its adaptability makes zander fishery quite sustainable.(Wikipedia.org)

Zatar – A generic name for a family of related Middle Eastern herbs from the genera Origanum (Oregano), Calamintha (Basil thyme), Thymus (typically Thymus vulgaris, i.e., Thyme), and Satureja (Savory). The name za’atar alone most properly applies to Origanum syriacum. It is also the name for a condiment made from the dried herb(s), mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixtures, they are popular throughout the Middle East.

Ziti - Pasta in medium-sized, often ridged tubes.

Zucchini - In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.

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