CIA Current Events

Lately at the CIA there have been rumblings of discontent from the students (myself included). Those voicing their concerns were not satisfied with merely going through”approved channels” in the school, so they took matters into their own hands. They staged a walk-out. As this NY Times article explains, it was peaceful, professional and well-organized:

http://www.nytimes.com/2013/04/24/dining/student-chefs-protest-at-culinary-institute-of-america.html?_r=0

The reasoning behind this is to raise awareness of what students and faculty see as a drop in academic standards, the lack of communication between administration and students, and the increasing debt of the student body. It’s a terrible problem that affects the majority of the student body and many of the professors and chefs all agree with the complaints leveled at the administration, specifically the school president, Tim Ryan. Us students never see him outside of the welcome address he gives us when we first arrive and the farewell address when we graduate. That’s it. Even when we do get a rare glimpse of the school president, he’s usually too busy wining and dining some wealthy benefactor or big name chef to say hello to the students that he’s in charge of. There’s a clear disconnect between the administration and the students on campus and it’s getting to the point where even members of the faculty; chefs and professors alike, are siding with the students. Pres. Ryan has had multiple votes of No Confidence leveled against him but he has done nothing to fix that or the mounting concerns of the students.

I just find it ironic and a little more than sad that at the world’s greatest culinary college, that the students cannot efficiently find a meal in between classes. My friends and I have had that particular problem since the Associates program and it’s our biggest complaint right now. Don’t get me wrong, I still love this school. I’m thankful for my education, but I hate to see it in this state. I know this school can be run better and more efficiently, but right now, it’s not. The administration needs to be more proactive in caring for and looking after their students. I really don’t think that’s too much to ask, now is it?

Life in the CIA: A Look Back

Well, here we are. I’ve started my last class as an Associate’s Student here at the CIA. Come March 23rd, I can call myself an alumnus of the school…until I come back in June for Bachelors. But that’s another story.

This journey I began a little over 2 years ago is almost done. Over those two years, I have progressed so far and learned so much. I’m certainly not the same person I was when I began. I was scared first starting out, but at the same time, I was certain that this was the correct move to make at this part in my life. I wanted to ensure that I did all I could to combine my love of food and love of writing a reality. It’s been a rough road filled with many hardships and a setback or two, but here I am, so close to the end.

I’ve met some incredible people and some wonderful chefs along the way and I am so thankful that I have. I’m, thankful for all the lessons I’ve learned and all the skills and recipes that I’ve acquired. I look forward to continuing my education when I return in June, thought the break will be nice and may I add, well-deserved.

I’ll keep this short for now. I hope to end on a positive note!

Food Bites: Gluten, Gluten. Who’s Got The Gluten (Allergy)

My previous class here at the CIA really opened my eyes to the dangers those who suffer from gluten allergies or Celiac Disease. It’s an epidemic that afflicts thousands of people in this country and sad to say, not may restaurants cater to this relatively common autoimmune disease. Luckily, it’s a fairly easy task to do. many reliable gluten-free flour blends exist on the market today, as well as the means to create your own. As the old saying goes; “Knowledge is Power.” Here’s some tips on what ingredients you need and, how to keep your kitchen/bakeshop gluten-free.

What is Celiac Disease?

Celiac Disease is an autoimmune disease, which means it originates within your own body. Furthermore, the disease never leaves. Once you are diagnosed with Celiac Disease, you have it for LIFE. What happens exactly is what’s known in the medical world as Villi Atrophy. The microvilli that line your small intestine and are responsible for absorbing nutrients from the food you ingest, have weakened and atrophied to a point where they can no longer function properly. As a result, the person afflicted can no longer consume ANY gluten-based products, and in some cases, not even products that have been in close proximity to gluten. Ongoing exposure to gluten proves highly dangerous to those with Celiac Disease. Worst of all, those afflicted with Celiac Disease (about 1% of the total population) can go misdiagnosed for YEARS. Great care and consideration must be taken to cater to those affected by Celiac Disease. These are human lives. The extra work is more than worth it.

What Does “Gluten-Free” Mean Exactly?

The term “gluten-free” means that the amount of gluten in a given product has been reduced down to 20 PPM (parts-per-million). At this level, the amount of gluten will not be enough to trigger a reaction in someone suffering from Celiac Disease. There is no standard, legal definition for “gluten-free” in the US right now, but, there will be hopefully soon.

What Do I Need To Make Gluten-Free Items?

There are some common items on the open market that are perfectly suited for making your own gluten-free flour blend:

• White and Brown Rice Flour
• Potato Starch (a.k.a. Potato Starch Flour)
• Tapioca Starch
• Tapioca Flour
• Soy Flour
• Cornmeal
• Cornstarch
• Guar or Xanthan Gum (aids in stability)
• Baking Powder and Soda (aids in rise)

With these easy to find ingredients, you can make a gluten-free flour blend that you can use at any time to substitute a normal order. Just remember: the flours, unless specified, must be kept under refrigeration. The bakeshop.kitchen MUST be free of wheat flour and flour particles. Normally, this means not baking anything for one to two days and allowing the flour particles to settle and dissipate. The oven where these items will be baked MUST be treated the same way, AND the grates/baking surfaces must be washed thoroughly  to remove any trace of gluten. Finally, any refrigerator or freezer space where gluten-free items will be stored must also be scrubbed down and made absolutely gluten-free. There can be NO cross-contamination at all, or else all the hard work you put into making a glutne-free item will be for nothing.

The bottom line is this: Don’t slouch on gluten-free items or on customers who have Celiac Disease. Be proactive. Ask if anyone has Celiac Disease or a gluten allergy. Take the appropriate steps to make sure your kitchen or bakeshop is sufficiently gluten-free, even if it is just for a few hours before prep or service. Finally, be sure to store all the products correctly. These extra steps and items may seem daunting, but they are well worth it to protect human lives.

If you would like some suggested reading, I highly recommend Gluten-Free Baking with the Culinary Institute of America by Chef Richard Coppedge, Certified Master Baker. He was the one who taught my last class. He is incredibly knowledgeable about Celiac Disease and a whole host of other food allergies and dietary restrictions. The book is a wonderful resource for those who cater to such food-based allergies and for those wanting to learn more about the subject.

Life In The CIA: The New Program

Sorry for the prolonged hiatus everyone! The class schedule has been running me ragged, but I am back and I have PLENTY to write about.

One major thing making the rounds amongst CIA-hopefuls is word of a new program layout for incoming students. And yes, this is actually happening and as of my making this entry, is in effect at the school right now.

Essentially, the school is getting rid of the traditional “block” schedule in favor of a more traditional college-style course layout. This means both academic and kitchen classes will be alternating on a weekly basis and throughout both AM and PM timeslots. So, one week will be all academic classes, the next will be all kitchen classes. This is to lighten the workload on the students and possibly the teachers. This new schedule, by the way, only affects incoming students and not students already here at the CIA (myself and my classmates, for example). I have heard little complaints from the new students about this change. The majority of the discontent around campus stems from students who are already here and many chef-instructors as well; myself included.

The one major detriment of the new schedule is that the newer students will have nowhere near the amount of hands-on learning that those who benefited from the block schedule did. Yes, class length was much longer and very rough on the students, but that was for a good reason. It was to prepare them for the rigors of the industry and to get them used to what they would experience on externship. By changing the schedule to make it easier, you’ve just given every new student a huge disadvantage. They will nit be ready for the harsh life that the food industry demands of them. When faced with such facts, even new students have agreed with me in saying that they may not be as ready as they would like to be. In addition, the transition period of the old schedule to the new schedule means that there are some changes that affect the whole school. many production kitchens that would be serving lunch or dinner, no longer do so until the new students reach that level. This of course, means that it will become even harder to find a meal on campus. Luckily, what some kitchens are doing is hiring temporary workers from the students still on campus to work and make food, until the newer students reach the production areas. Still, this is a major detriment to the student body as a whole and one that, to many of us who disagree with the school, was not thought out very well by the faculty. Whether or not this new schedule will work out for the better, only time will tell.

Life in the CIA: Post-AOS

In the past few months, I’ve cleared a major hurdle in my education here at the CIA, only to reach another one. Between April and August, I completed my externship and in doing so, was able to stay on campus and complete the rest of the Associates Program (AOS) here at the CIA. So far, post-externship classes have been really fun and informative. It’s all AM classes now and I couldn’t be happier than I am right now. I’m learning so many new techniques and working with all sorts of new and exciting decorating mediums. The one thing that has dawned on me now, is that my academic life here seems to be on fast-forward.

The first batch of classes, which lasted 6 weeks as opposed to the normal 3, went by in a flash. Now, the class I’m in is almost done and it seems like only yesterday that it just began. I’m sure part of this is because the group I’m in is very fun to work with and makes even a 7-hour class seem like nothing. And I’m sure that, the fact that I thoroughly enjoy the material being taught also makes the class go by much quicker. That being said, time seems to be going by and an abnormally fast rate and I only have a handful of classes left before my AOS Graduation on March 23^rd, a date that is now rapidly approaching. I’m excited and nervous at the same time. I can’t wait for the next few classes in the AOS program to come around, but at the same time, I want to savor each one, because I know that they’ll be really fun classes (see: Chocolates & Confections).

That being said, I still can’t wait for graduation and what comes after. Many students opt to end their time at the CIA here, after AOS is done. Two years and then it’s off to the industry, which is a great idea, don’t get me wrong. I’m just opting for the other route, which means sticking around for the Bachelors Program. It’s another year of schooling, although more academic this time around. Classes such as Management and Accounting form the core of the curriculum, but there are electives such as Food in Literature, Anthropology of Food, and The History of The Americas that make the overarching BPS program that much more interesting. The one thing that really makes the program interesting is the Food, Wine and (Agri)Culture class and the class trip. To me and many of my friends, this is the crux of the program. As a part of this class, you get to visit any one of the following locations and study the culture and food of the area:

• Northern California
• Southern California
• Pacific Northwest
• Italy
• Spain
• France
• China

I feel like in addition to the trip being incredibly fun, it will really help in expanding your culinary knowledge, as well as help you grow as a person. Can’t wait for BPS.

Food Bites: Coffee

So I think it’s time I confessed something to you, dear readers: I didn’t touch a cup of coffee until I was almost 2/3rds way done with my college career. Many of my friends have been drinking coffee since high school, but here I am, a late coffee bloomer, I suppose. Regardless, I am HOOKED. Any chance I get, I’ll get a cup for myself. This recent coffee swing prompted my parents to warn me of the dangers of coffee such as headaches, stunted growth, etc. Well the joke’s on them! Recent studies have shown that coffee may actually be good for you. Crazy talk? Lies? Neither. It’s actually scientific truth.

I first heard of these positive coffee reports in my Nutrition class here at the CIA. Albeit in passing, my professor did mention a growing study of the supposed health benefits of coffee. According to this new research, coffee drinkers now have a whole host of health benefits. Decreased risk of dementia, Type-2 Diabetes, Parkinson’s, certain types of cancers, heart problems and even strokes.

Now that’s an impressive list if I’ve ever seen one. However, there is a catch (isn’t there always one?). As promising as this research is, there is no SOLID proof that coffee can do all this as of yet. Scientists have found out clues as to how your morning cup o’ joe can help your overall health and that much is a step in the right direction.

As far as Diabetes is concerned, studies have shown that people who drink 1 – 2 cups of coffee per day, do experience a 7% decrease in risk of getting Diabetes (Type-2). What is the source for this somewhat miraculous occurrence, you ask? The antioxidants present in the coffee itself. Coffee also contains minerals such as magnesium and chromium, which help the body use the hormone insulin, which controls blood sugar (glucose). In type 2 diabetes, the body loses its ability to use insulin and regulate blood sugar effectively.

Because it lowers the risk for Diabetes, coffee can also lower the risk for heart problems and even strokes, by an astounding 20% according to recent studies. The caffeine in coffee can also counteract Parkinson’s, though how exactly it accomplishes this is still unknown. A Swedish-based study found that people who drink 3 – 5 cups of coffee a day over a 20 year period, were actually 65% less likely to develop dementia, specifically Alzheimer’s.

Here’s where the studies begin to get a little shaky in defending their nigh-miraculous claims. While the data that coffee can prevent certain types of cancer isn’t concrete, it is fairly consistent in its claims. Specifically it is the risk of liver cancer that is supposedly brought down by coffee, although the exact connection between the two is yet to be discovered.

So, does this mean that coffee is the go-to miracle drink of the century? Have we finally found our elixir of immortality? Not by a long shot. Coffee is just a very well-liked and popular drink that has a surprising amount of health benefits associated with it, despite the flak it gets for the amount of caffeine present in a cup of the stuff. With coffee’s growing popularity and diversity of flavors, the health benefits of this popular fuel source are sure to reach MANY people the world over. Maybe some years down the road, we will find out exactly what coffee can do to further the health of humanity. In the meantime, I’ll continue to use it as my everyday jump-starter.

Life in the CIA: My Externship – A Summary

Well, my externship period is over. Four months have come and gone in a flash, even thought at times, it seemed like it would drag on forever. Despite my ups and downs, I thoroughly enjoyed my time in the Berkshires and will take all those experiences (and injuries) with me as I finish my tenure at the CIA. I will say that my externship was a very humbling experience. It taught me to look past my own weaknesses and embrace my failures as learning experiences. It also made me expand my sense of humor in many ways.

During my time at the Store and the Inn, I had the opportunity to experience brand new ways of working in a professional kitchen, using tools and techniques that I have never seen before. Moreover, I had the opportunity to bond with a whole new set of coworkers whom I had never met until then. Truth be told I was a little frightened, but excited at the same time. It was a bit awkward at first, bonding with everyone. It was very much like being a freshman at college all over again, complete with many, many hazing rituals. I understand that many, if not all kitchens use racial slang and/or terminology as a joke or because they’re just comfortable with it. Honestly, I was very uncomfortable with the whole thing throughout the entirety of my externship. Even when asking Chef Peter for feedback on my performance, he would drop some form of Asian stereotype while doing so. I voiced my concern to my coworkers about this matter, and they did stop using the stereotypical slang as much, though they still did. However, I did learn that it was just one of those things that goes on in a kitchen. They did not mean any disrespect towards me for my race, but instead meant it as a joke or a nickname (as they kept calling me “Chino”). In return, I treated them with the same amount of respect and trust that I have since day one.

All the different methods and techniques that I was introduced to while working helped to broaden my mind and see possibilities for any dish, savory or otherwise. The most important lesson they taught me was that the line between pastry and culinary, while present, is not a dividing factor, but merely a small obstacle that can be easily crossed. Many pastry items that I would only ever see in a bakeshop actually got a fair culinary treatment, as either a main ingredient or just backup to the larger dish. In any case, it served to let me see that the food industry is not as black and white as many would have us believe. It is this mentality and outlook that has helped me focus on my ultimate career goal of being a food writer, even more so. Despite not having a lot of free time to do actual writing on my day off, my externship did give me the clarity and focus needed for such a career. Many new ideas are are swimming about in my mind. My outlook on the food industry as a whole is renewed and refreshed. One of my coworkers even said he’d pass my name onto someone who works for a major publication, once I graduated. So I suppose I have a bit of a head start in that regard, and for that, I am ever thankful for my coworkers.

If given the opportunity to do this externship over again, I would change a few things. Make myself more assertive in certain situations, push myself a little harder, etc. But mostly, I would do exactly what I did, and that’s work as hard as I can, no matter what. It is this new-found confidence that I am most thankful and it is with this new-found confidence that I can face any challenge that comes my way.

Life In The CIA: My Externship – Part, The Third

Hey everyone, sorry once again that this entry was a little late! It got super busy at work and it still is, but thank goodness for days off, right?

My time here in MA is starting to wind down. That’s right, I’m nearing the end of my externship period with The Southfield Store/The Old Inn On The Green. August 13 is my last day and it is fast approaching. I’m of two parts about it, to be perfectly honest. Part of me is glad to be almost over, because I’ll finally get a chance to rest, relax and process all the information I’ve learned since April. However, there is another part of me that is sad that this experience is ending soon. Despite a rocky start, I’ve really come to enjoy my time here. My coworkers, the chefs I work alongside. Everyone here has really made this a quite enjoyable experience and has taught me many invaluable lessons and skills of which I am very thankful. I need to think of a way to properly thank them before I leave.

I’m now working 6-days a week now, with my only day off being Tuesday. It’s a rough schedule and doesn’t really leave me with a lot of free time, but such is the life of a chef, culinary or baking & pastry. Sad to say, this new schedule may prevent me from attending the yearly get-together with some good friends of mine, but I hope they understand why. Sacrifices must be made in this line of work I suppose. On the plus side, I am learning a ton of new and exciting recipes and techniques, as I have been throughout my entire externship.

Business has really picked up in these Summer months. There was a stretch of 3 or 4 days in a row where the restaurant had 100+ people per night. It’s all sorts of insane right now. There are nights where it’s a complete nightmare to be at work, but thankfully it’s offset by nights where even 100 people flow as smoothly as 20 or 30 people. I’m thankful that no matter how busy it is, my coworkers and I get into enough fun shenanigans to get past a dull moment or just lighten the mood in general.

Life In The CIA: My Externship, Continued

Oh boy, do I have one heck of an update for you guys!

So, I’m about halfway through my externship right now. Nine weeks down, nine to go! After a rather slow start, I am having a wonderful time and learning a lot. Like one of my coworkers said to me after dinner service one night; I am actually getting a much more well-rounded externship experience than most baking & pastry externs, mostly because I’m working and assisting with many aspects of the culinary side of a restaurant. This is the one aspect of my extern that I am extremely thankful for, because this is hands-on experience that I know I can’t get anywhere else. It’s great stuff!

Also, there’s one more thing I forgot to mention in my last entry for all you aspiring chefs out there. The single most important bit of advice I can give you before you step foot in the kitchen: Get a sense of humor. Seriously! This will save you from many a practical joke and it will just make your experience that much better and, most importantly, more fun and enjoyable.

There are MANY funny and very vulgar jokes that are made in the kitchens. For example, I am Asian, and therefore, I’m subject to all the stereotypical Asian jokes and bits of humor. One of my coworkers asked me to call him “Doctor Jones” a la Shortround from Indiana Jones. Get used to humor like that. It honestly is quite funny after a while. Also, if you’re an extern, like me. Be prepared to be sent on a LOT of wild goose chases. The senior kitchen staff will have you running all over the place looking for items and equipment that really doesn’t exist. I like to think it’s to keep you on your toes and always thinking, but in reality, it’s probably just for entertainment. Finally, you need to learn to just laugh at anything that comes your way.

For example, one of the kitchen staff, the Garde Manger chef I work with, actually used the back/dull edge of a Paring Knife to (attempt) to cut a poached egg, which of course, resulted in a huge mess on the plate. Everyone had a good laugh about it. All in good fun, as it were. You see? Have fun and BOND with your coworkers. The job will become mush easier and more bearable this way! This is a fact that I’ve had to learn the hard way, sadly, but I have indeed learned my lesson…even though it involved me saying “Herro” many times over. Ahh stereotypes…

Food Bites: So You Want To Work In The Food Industry…

So you want to work in the Food Industry? I have two things to say to you: congratulations and good luck.

The food industry is one of the most dynamic fields to work in today. The landscape of the food industry is always changing and there are always new and wonderful opportunities for you to experience and join this great industry.

However, I do have a few words of caution for those would-be chefs who want to come into the industry, and the only experience they have is what they saw on Food Network or Travel Channel. To those people I say, for your own sanity and well-being, DON’T DO IT. At least not until you get some REAL experience. As someone who is currently getting the “Trial By Fire” treatment in the food industry, I can say with 100% accuracy that if you don’t have what it takes to make it in the food world, then either get some real, hands-on experience or don’t even bother trying.

I’m not being negative, I’m speaking the truth here. I’ve seen a good handful of people who started with me at the CIA leave and never come back, because they just couldn’t handle the kitchen life. The long hours. The back-breaking labor. The sometimes insufferable coworkers. The never-satisfied customers. The high risk of injury. These are all realities in the food/restaurant industry, and I will be the first to admit, I contemplated leaving. As much as this is my dream, I entertained the thought of walking away. But, I found my second wind. Amidst the taunting of my coworkers and the pain of the job, I found my resolve to go on. I’m still not 100% at the level of the hardened veterans that I work with, but I am getting there. I’m earning my spot through the pain and the hard work that I put in.

Again, I don’t want to sound elitist or off-putting to all you would-be chefs out there, but at the same time, I feel the need to dispel a few myths and misconceptions that you may have about the food industry. Get this into your head now if you truly do want to join this intense and dynamic industry: it’s NEVER going to be as neat, nice and easy as it is on the Food Network or the Travel Channel. The work is intense and exhausting (there’s a reason why I reach for a bottle of beer at the end of each shift). The risk for injury is sky-high. Your coworkers will berate you. Your boss will be in-your-face and at times, unforgiving. Customers will find some reason to complain about your food, no matter how much work you put into it. In all honesty, FIND SOME WAY TO DEAL WITH THOSE REALITIES. Those are aspects of the food industry that will never, ever change, and yet, those crazy few who do survive this industry, do what they do because of one very simple reason: they LOVE doing it. That is what you must have, above all else in this industry; a PASSION for food.

Find your passion and you will have a way to overcome any obstacle that the food industry may throw your way. And from the bottom of my heart, as someone who is still climbing the ladder in this industry, to those who want to start the climb themselves: I wish you the best of luck on your journey.