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:
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?
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!
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.
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.
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.
The whole situation between Paula Deen and Anthony Bourdain, at least in the culinary world, has made quite a splash. Everywhere I go on campus these days, it’s all anyone seems to be talking about, even after a week has passed since the NYTimes article detailing this feud was published. You can check out said article here.
In the article, Op-Ed writer Frank Bruni blasted Bourdain for berating the “Belle of Comfort Food,” Paula Deen in a recent interview. Bourdain said that Paula Deen was a menace for making a nation of already obese people, even more unhealthy by showing them how to prepare fattening and unhealthy food. Bourdain went so far as to say that Paula was making it OK for Americans to eat more of the food that was already killing them. Strong words, to be sure. Paula took some shots of her own. When asked by the NY Post about Bourdain’s comments, she said that not everybody could afford to eat a $70 steak or drink a $360 glass of wine every week. She cited her and her friends as those who “cook for regular families who worry about feeding their kids and paying the bills,” essentially highlighting Bourdain’s culinary elitism as the source for his harsh words.
So, who exactly is at fault? Who is right? Who is wrong? Answer: they both are, although one does have more of a point than the other, in my own opinion. Regardless, this argument may very well give the food industry a much needed push to better create a healthy America, and hopefully before companies that manufacture artificial limbs become members of the Fortune 500.
First, let’s look at Anthony Bourdain. Talented chef, food-writer and host of the Travel Channel’s “No Reservations,” is no saint by any means. He has an unrivaled talent of saying exactly what he thinks about a particular dish or restaurant. He never chooses his words and always lays on the expletives when voicing his opinions. Off-putting to some, to be sure, but he is a chef after all. It’s what he’s used to and probably doesn’t want to change. And let’s face facts, what he said is completely true. America is growing day by day. Growing WIDER, that is. Obesity levels have skyrocketed in this country over recent years and it looks like they’re only getting higher. Bourdain was right in highlighting a major problem plaguing this country and equally right in pointing out one of the plausible causes, albeit in his own “eloquent” manner. Paula’s dishes aren’t the most heart-healthy foods out there. They’re Southern Comfort Food, a food group known for using as much oil as the BP Oil Spill. They most definitely are a major contributor to the rising obesity rates in the country, there is no denying that fact. Bourdain’s sharp wit is not focused solely on the supposed culinary lower class, as Paula Deen thinks. Bourdain has taken shots at other culinary big-wigs, such as Alice Waters, and even Deen’s fellow Food Network stars: Sandra Lee and the infamous Rachel Ray. You could say that Bourdain is an equal opportunity critic.
On the flip-side, is Paula Deen. The Southern Darling that has graced our TV sets since 2002 and since then, has been showing Americans how easy it is to prepare all the deep-fried Southern delights that people call Comfort Food. Let’s not debunk Paula’s talent here. She is a talented writer, as evidenced by her string of well-selling cookbooks. She is very helpful for showing the “common” American how easy it is to prepare delicious food, quickly. And she is a very nice person.She does indeed have a point for defending herself against Bourdain’s onslaught of harsh words and criticism. She is right is saying that not all Americans can afford the expensive, fine dining options that Bourdain and other food critics espouse. For many Americans, it’s simply an impossibility, so they must search for an alternative.
So, who ultimately has the better point here? Personally, I’m going to have to with Anthony Bourdain, and not just because I’m attending his alma mater. Don’t get me wrong, they both have excellent points here. However, Bourdain’s point of an increasingly obese America holds a tad bit more water. It’s a serious matter concerning all Americans, not just those “average” Americans that Paula Deen holds in her “voice of the people” status. And speaking of status, shouldn’t Paula Deen be using her status as a TV personality to spread the message of better eating, instead of sharing the fattening recipes? Many other of her fellow Food Network stars have made the same public pitch, chefs or no. Bottom line: be a part of the solution, not the problem. Instead, Paula has teamed herself up with food company Smithfield Foods, a company who is known to be in violation of laws pertaining to small farmers, animal rights and other environmental environmental violations. Good job there, Paula.
Neither Paula nor Bourdain are saints of saviors, let me make that clear. Do I agree with Bourdain in this case? Yes, because his point makes more sense to me. Not taking anything away from Deen’s point, but, I digress. This whole incident does serve one major bit of good though: it may push the issue of healthy eating into the spotlight where it needs to be. Hopefully it can get there soon. Cases of obesity in America have tripled since the early 90s and is only expected to get worse in the coming years. We’re in need of some major change and having the Queen of Comfort Food stepping back a bit, my not be such a bad idea.
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.
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.
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.
Jalapenos. Habaneros. “Ghost Chilies.” Pick your poison or, if you’re into that kind of thing, pick your favorite. Take a look around any megamart these days and you’ll find a plethora of hot sauces, spicy sauces, spices, etc. Heat is on the menu and it’s getting more popular these days, from diners to big restaurants. But why? Why the sudden influx of so many spicy items? I think there’s two reasons and they’re both connected.
Reason Number 1: Globalization.
Many believe that globalization is the main driving factor behind the sudden spike of spice. As the popularity of many Latin-style dishes increases, the demand for more and subsequently stronger spices grows. And there are a TON of strong spices/chilies out there. Here at the CIA, we’ve learned of the “Ghost Chili.” Sure it sounds fake, but it’s not. I’ve handled a specimen myself (gloves on of course). The Ghost Chili tops the Scoville Scale at a whopping 1,001,304 Scoville Units, earning it the title of Hottest Chili in the World. And before you ask, yes, there are hot sauces out there that feature this little devil. Chilies like the Ghost and it’s better known cousins, Jalapenos and Habaneros, all seem to find their way into just about any recipe these days. And there are people, myself included, who couldn’t be happier. My one guilty pleasure is a Jalapeno Cheeseburger made by a local diner in my home town. There’s just something about the extra kick that the peppers give that keeps me coming back for more. Which, leads me to my second point…
Reason Number 2: Over-Exposure.
The more hot stuff people eat, the more their palate gets used to the heat. So, culinary thrill-seekers need a bigger kick to get that rush back. The result? Hotter hot-sauces, hotter salsas, etc. Palates change and often will adapt to something they saw as foreign as completely normal. Many consider this a “dulling” of one’s palate, but it’s just the human body doing what it does best: adapt.
Finally, a word about Capsaicin. Capsaicin is the active ingredient in chili peppers and is what provides the heat that many love so much. Here’s a safety tip for those of you who either want to try the hot stuff or have literally bitten off more than you can handle. AVOID WATER. As much as you may want to reach for an ice-cold glass of water, don’t do it. Water only accelerates the effect of Capsaicin and you’ll only make it worse. Reach for dairy instead. Milk, ice cream, etc. The fat content will conquer the Capsaicin fire.
