by: Brett Turner
Early Friday morning on March 23, 2007, 24 culinary students from nine Art Institutes all across the country boarded planes for a transcontinental flight to Austria’s capital city, Vienna. Hilary Henderson and I, Brett Turner, were the only students from the Pittsburgh chapter, and being that neither of us had traveled overseas before, we had no idea what was in store.
Both of us were interested in the trip due to the classes we had just taken– Henderson had just finished Classical and International Cuisines Lab while I had just finished Food and Beverage Management, where I became very interested in wines.
The trip consisted of five cooking classes, one and a half days of vineyard touring, wine tastings, five group dinners, and guided tours of all the major sights in Vienna; including a tour of the Schonbrunn Palace, walking tour of central Vienna, and many others. Although we had a lot of group meals and tours, there was still a fair amount of free time where we could go out on our own and explore specific sites that piqued our interests– such as the Vienna Boys Choir.
Our cooking classes were at two different locations: the first at the Vienna Culinary School, instructed by their teachers, and the second at the Drei Husaren restaurant where the sous chef was a middle aged man from Bosnia. At both establishments we learned how to prepare classical Austrian and Viennese dishes while getting a geography lesson of Austria and even a history lesson of Europe. We learned how the many bordering countries have affected its cuisine, mainly Germany and Italy.
Although the wine growing area is very small in Austria compared to other countries such as France and the United States, it still does not stop them from producing some of the finest wines in the world. Austria has two major wine growing regions: the first lies to the eastern part of the country, called Burgenland, which is famous for its red and dessert wines. The second region lies in the northern section of the country and is located along the Danube River Valley and is famous for its white and dessert wines.
At each tasting and tour the guides went into detail about the procedures of how they grow and harvest their grapes as well as detailed descriptions of each wine we sampled. The wine tastings were one of the most enjoyable events that took place on the trip, largely due to the fact that I was given the opportunity to sample dozens of wines where as I would have been unable to do such a thing in the United States.
Saturday, September 29, 2007
Pairs Competition- Summer 2007
by: Felicia Crane
In a muggy kitchen at 7:30 AM, six pairs of culinary students started their knife cuts portion of the August 4, 2007 competition. Rigorously peeling and cutting away at their potatoes, each one was looking for one goal– to finish every cut in 20 minutes. By the end a few were let short not having time to finish mincing their shallots or make the perfect amount of sides on their tournées, but alas they were finished until their scheduled time for the hot foods portion to start. With three chefs walking from table to table, grading each cut, students looked on with wonder. An 80 point test will determine who would win a knife at the end, and that was just the start to an exciting morning.
Each group started off with full speed, slowly being staggered in fifteen minute intervals, giving each group a time limit on when to plate up. Students rushed around the kitchen– a few pairs working as one unit. Students were given a list of what they would have on hand during the competition. Each group had to use Pork Tenderloin, live oysters, chopped pecans, golden beets, and split peas. Most teams chose to cover their pork with the pecans; a few used them as a garnish. Many people did not know what to do with the beats as they were such an unusual item.
Luck was on hand for almost all of the pairs as almost everyone was able to plate up on time. Pictures were taken and people were curiously gazing over the beautiful plates. As each plate was put out on display, three chefs from AiP judged the plates. Chefs Randall Russell, Norman Hart, and Scott Schmucker were the panel for this competition.
As time went by, the twelve competitors waited impatiently for the chefs to make their decision. Students slowly gathered in the classroom with Chef Hart as he talked about the different cuts on which the students needed to work. Finally after a long wait, they announced that Christine Meyer had the best knife cuts, and was awarded a knife of her choice.
After a round of applause and a few good jobs they started with the hot food portion of the competition. Each chef took their turn making comments. It was an intense competition and everyone’s plates turned out extremely well. After all plates were presented, they announced Erica Graham and Tony Bonura as second place. Coming in first were Christina Meyer and Jonathan Hittinger. The chefs all agreed they did not know who won until they added up the points– it was that close. Jonathan and Christina took it away with five different oysters on the half shell, ranging form a poached oyster in Dijon wine sauce to an oyster ceviche with fresh cilantro. Their main entrée was apricot glazed pork medallions with ginger infused peas and carrots and roasted beet batonettes.
Remember that competitions are fun and also you need them to graduate. Good luck and congratulation to all the competitors!
In a muggy kitchen at 7:30 AM, six pairs of culinary students started their knife cuts portion of the August 4, 2007 competition. Rigorously peeling and cutting away at their potatoes, each one was looking for one goal– to finish every cut in 20 minutes. By the end a few were let short not having time to finish mincing their shallots or make the perfect amount of sides on their tournées, but alas they were finished until their scheduled time for the hot foods portion to start. With three chefs walking from table to table, grading each cut, students looked on with wonder. An 80 point test will determine who would win a knife at the end, and that was just the start to an exciting morning.
Each group started off with full speed, slowly being staggered in fifteen minute intervals, giving each group a time limit on when to plate up. Students rushed around the kitchen– a few pairs working as one unit. Students were given a list of what they would have on hand during the competition. Each group had to use Pork Tenderloin, live oysters, chopped pecans, golden beets, and split peas. Most teams chose to cover their pork with the pecans; a few used them as a garnish. Many people did not know what to do with the beats as they were such an unusual item.
Luck was on hand for almost all of the pairs as almost everyone was able to plate up on time. Pictures were taken and people were curiously gazing over the beautiful plates. As each plate was put out on display, three chefs from AiP judged the plates. Chefs Randall Russell, Norman Hart, and Scott Schmucker were the panel for this competition.
As time went by, the twelve competitors waited impatiently for the chefs to make their decision. Students slowly gathered in the classroom with Chef Hart as he talked about the different cuts on which the students needed to work. Finally after a long wait, they announced that Christine Meyer had the best knife cuts, and was awarded a knife of her choice.
After a round of applause and a few good jobs they started with the hot food portion of the competition. Each chef took their turn making comments. It was an intense competition and everyone’s plates turned out extremely well. After all plates were presented, they announced Erica Graham and Tony Bonura as second place. Coming in first were Christina Meyer and Jonathan Hittinger. The chefs all agreed they did not know who won until they added up the points– it was that close. Jonathan and Christina took it away with five different oysters on the half shell, ranging form a poached oyster in Dijon wine sauce to an oyster ceviche with fresh cilantro. Their main entrée was apricot glazed pork medallions with ginger infused peas and carrots and roasted beet batonettes.
Remember that competitions are fun and also you need them to graduate. Good luck and congratulation to all the competitors!
Introducing Chef Russell
by: Dawn Welch
This will be Chef Randall Russell’s third year instructing at The Art Institute of Pittsburgh. With 27 years of experience in the food service industry, Chef Russell proves to be a true asset to our program. He worked hard to get where he is and he expects the same from his students. His classes are hard and work abundant, but very worth the time spent. The work he assigns challenges the culinary knowledge you may already have and builds on it; it is designed to help a student work on research skills and time management in order to meet a deadline. We all know the food has to be good, but research is key to expanding your boundaries as a chef; and time management is necessary for any management position- in any field.
Chef Russell got started, as most of us have, working in the fast food industry. His first job in food service was actually at a Pizza Hut where he was what they called a support person doing prep work, making dough, etc. He then took an entry level job at a prestigious country club in Johnstown, PA where he was lucky enough to work under an executive chef who had recently graduated from The Culinary Institute of America (CIA). This was a blessing because the executive chef imparted a lot of culinary wisdom on Chef Russell and may have been the inspiration he needed to get his Associate’s Degree.
Chef Russell graduated from Westmoreland County Community College with an Associate’s of Applied Culinary Science. With this degree, he moved on to work at the Rolling Rock Country Club in Ligonier, PA. Chef Russell began as a prep cook, but he often helped out the pastry chef when needed. He really found his niche in the pastry area, and when the pastry chef was asked to leave, Chef Russell came forward and asked for and was granted a chance. Chef Russell became the Head Pastry Chef at the Rolling Rock Country Club, where he worked for a number of years. Rolling Rock Country Club is privy to having famous guests- like Dick Cheney, so this was truly an honorable position and a fantastic opportunity for his career. In 2003, The American Culinary Federation (ACF) awarded him the title of Certified Executive Pastry Chef (CEPC). Shortly afterward Chef Russell applied and received a position at The Art Institute of Pittsburgh as the Baking and Pastry instructor. He recently graduated from The Art Institute with his Bachelor’s in Culinary Management.
But why leave an Executive Pastry Chef position? Chef Russell left for personal reasons as well as for his profession. Taking this job gave him a little of his life back and more time to spend with his family. An Executive Chef position can be quite daunting working 6 days a week at all hours. Having this extra time, Chef Russell has the opportunity to further researching new techniques. It also gives him the opportunity to refine and define his own personal style.
In addition, teaching is a very worthwhile vocation. “That moment when you see something click in a student–” said Chef Russell, “when they are piping, or rolling out dough, or deboning a trout and you see that look that says ‘Hey I can do this!’ it’s worthwhile.”
So what does the future hold? Currently a Baking and Pastry Associate’s program is in the works. No word on when it will be offered as of yet, but it will be in the near future. Until then, Chef Russell plans on offering workshops for anyone interested- for modeling chocolates and possibly on the shaping and use of gum paste. These will be offered in the fall so look out for the postings. Chef Russell also plans on competing in The Taste of Pittsburgh competition alongside Chefs Scott Schmucker, Jeremy Reed, David Russo, and Sally Frey.
This will be Chef Randall Russell’s third year instructing at The Art Institute of Pittsburgh. With 27 years of experience in the food service industry, Chef Russell proves to be a true asset to our program. He worked hard to get where he is and he expects the same from his students. His classes are hard and work abundant, but very worth the time spent. The work he assigns challenges the culinary knowledge you may already have and builds on it; it is designed to help a student work on research skills and time management in order to meet a deadline. We all know the food has to be good, but research is key to expanding your boundaries as a chef; and time management is necessary for any management position- in any field.
Chef Russell got started, as most of us have, working in the fast food industry. His first job in food service was actually at a Pizza Hut where he was what they called a support person doing prep work, making dough, etc. He then took an entry level job at a prestigious country club in Johnstown, PA where he was lucky enough to work under an executive chef who had recently graduated from The Culinary Institute of America (CIA). This was a blessing because the executive chef imparted a lot of culinary wisdom on Chef Russell and may have been the inspiration he needed to get his Associate’s Degree.
Chef Russell graduated from Westmoreland County Community College with an Associate’s of Applied Culinary Science. With this degree, he moved on to work at the Rolling Rock Country Club in Ligonier, PA. Chef Russell began as a prep cook, but he often helped out the pastry chef when needed. He really found his niche in the pastry area, and when the pastry chef was asked to leave, Chef Russell came forward and asked for and was granted a chance. Chef Russell became the Head Pastry Chef at the Rolling Rock Country Club, where he worked for a number of years. Rolling Rock Country Club is privy to having famous guests- like Dick Cheney, so this was truly an honorable position and a fantastic opportunity for his career. In 2003, The American Culinary Federation (ACF) awarded him the title of Certified Executive Pastry Chef (CEPC). Shortly afterward Chef Russell applied and received a position at The Art Institute of Pittsburgh as the Baking and Pastry instructor. He recently graduated from The Art Institute with his Bachelor’s in Culinary Management.
But why leave an Executive Pastry Chef position? Chef Russell left for personal reasons as well as for his profession. Taking this job gave him a little of his life back and more time to spend with his family. An Executive Chef position can be quite daunting working 6 days a week at all hours. Having this extra time, Chef Russell has the opportunity to further researching new techniques. It also gives him the opportunity to refine and define his own personal style.
In addition, teaching is a very worthwhile vocation. “That moment when you see something click in a student–” said Chef Russell, “when they are piping, or rolling out dough, or deboning a trout and you see that look that says ‘Hey I can do this!’ it’s worthwhile.”
So what does the future hold? Currently a Baking and Pastry Associate’s program is in the works. No word on when it will be offered as of yet, but it will be in the near future. Until then, Chef Russell plans on offering workshops for anyone interested- for modeling chocolates and possibly on the shaping and use of gum paste. These will be offered in the fall so look out for the postings. Chef Russell also plans on competing in The Taste of Pittsburgh competition alongside Chefs Scott Schmucker, Jeremy Reed, David Russo, and Sally Frey.
Students Graduated September 13, 2007
The following students were graduated from our department on September 13, 2007:
Robert Brubaker graduated with a Bachelor’s Degree in Culinary Management. Originally from Leavittsburg, OH, he plans to work at Lidia’s in Pittsburgh and one day travel to Italy.
Heather Buechel graduated with a Bachelor’s Degree in Culinary Management. Originally from Baldwin, PA, she plans on working at Cameron Mitchell Fish Market in Mt. Lebanon.
Brian Kemp graduated with a Bachelor’s Degree in Culinary Management. Originally from Pasadena, MD, he plans to work at Lidia’s in Pittsburgh and one day travel to Italy.
Melanie Krawiec graduated with an Associate’s Degree in Culinary Arts. Originally from Erie, PA, she plans to further her education in baking and pastries for her career.
Janet Shepperd graduated with a Diploma in The Art of Cooking. Originally from Cranberry, PA, she plans to work towards being a private chef in the Pittsburgh area.
Marty Sons graduated with an Associate’s Degree in Culinary Arts. Originally from Wilkes-Barre, PA, he plans to pursue his career in Pittsburgh.
We wish all the graduates great success in their future endeavors and hope they keep in touch with us. We love hearing from our alumni– how they are doing and where their career paths have taken them.
Robert Brubaker graduated with a Bachelor’s Degree in Culinary Management. Originally from Leavittsburg, OH, he plans to work at Lidia’s in Pittsburgh and one day travel to Italy.
Heather Buechel graduated with a Bachelor’s Degree in Culinary Management. Originally from Baldwin, PA, she plans on working at Cameron Mitchell Fish Market in Mt. Lebanon.
Brian Kemp graduated with a Bachelor’s Degree in Culinary Management. Originally from Pasadena, MD, he plans to work at Lidia’s in Pittsburgh and one day travel to Italy.
Melanie Krawiec graduated with an Associate’s Degree in Culinary Arts. Originally from Erie, PA, she plans to further her education in baking and pastries for her career.
Janet Shepperd graduated with a Diploma in The Art of Cooking. Originally from Cranberry, PA, she plans to work towards being a private chef in the Pittsburgh area.
Marty Sons graduated with an Associate’s Degree in Culinary Arts. Originally from Wilkes-Barre, PA, he plans to pursue his career in Pittsburgh.
We wish all the graduates great success in their future endeavors and hope they keep in touch with us. We love hearing from our alumni– how they are doing and where their career paths have taken them.
Meet the 2007 Best Teen Chef
by: Tim Brower
Perhaps you have seen Jaqueline Ladziak (better known as Jack) around the Culinary Department? What you may not know is that she is the 2007 Best Teen Chef Competition champion. But just who is the Best Teen Chef?
Ladziak grew up in Lancaster, NY and her passion for cooking led her to look at several schools before she decided to come to The Art Institute of Pittsburgh. “I knew I wanted to go away for college and just really loved the atmosphere of AiP,” says Ladziak. “I really liked the fact that it is an art school and felt that I would get a more well rounded education here.”
Ladziak says she really began to become interested in food when she became a vegetarian and had to start planning her meals better. This added care for the food landed her with an AiP admissions representative who mentioned the Best Teen Chef Competition .
“[The competition] was hard, especially since I hadn’t had any training in culinary arts,” said Ladziak. In the end, the judges decided they liked her chicken with mushroom sauce and Spanish rice more than the competition.
Perhaps you have seen Jaqueline Ladziak (better known as Jack) around the Culinary Department? What you may not know is that she is the 2007 Best Teen Chef Competition champion. But just who is the Best Teen Chef?
Ladziak grew up in Lancaster, NY and her passion for cooking led her to look at several schools before she decided to come to The Art Institute of Pittsburgh. “I knew I wanted to go away for college and just really loved the atmosphere of AiP,” says Ladziak. “I really liked the fact that it is an art school and felt that I would get a more well rounded education here.”
Ladziak says she really began to become interested in food when she became a vegetarian and had to start planning her meals better. This added care for the food landed her with an AiP admissions representative who mentioned the Best Teen Chef Competition .
“[The competition] was hard, especially since I hadn’t had any training in culinary arts,” said Ladziak. In the end, the judges decided they liked her chicken with mushroom sauce and Spanish rice more than the competition.
AiP Puts Itself "On the Map"
by: Tim Brower
For such a young program, the Culinary Department here at The Art Institute of Pittsburgh has been attracting some big attention. From our national gingerbread championships, to hosting the American Culinary Federation (ACF) convention this winter, to having two of the ACF educators of the year within the past three years, AiP is getting its name out in the industry.
One interesting and telling sign of AiP’s reputation is the number of students who transfer here from other culinary and hospitality management programs. Believe it or not, there are several, and they come from all over the Mid-Atlantic region.
Brian Kemp originally earned his Associates of Culinary Arts degree at Anne Arundel Community College (AACC) in Arnold, MD. “I came to AiP because not too many schools offer a Bachelor’s in the hospitality industry, especially not as focused as this one is.” He cites several things he likes about the program here at AiP, but stresses that “the chefs here care so much about the students.”
Also earning her Associates of Culinary Arts before coming to AiP is Mihaela Balan from the Culinary Institute of America (CIA) in New York, NY. She says that even though the atmosphere here is much more relaxed than at the CIA, it still has the same great reputation. “I like that we’re a close knit family here,” says Balan, “it’s a lot easier to network with each other and get to know the chefs.”
Tyron Ridley came to the Pennsylvania Culinary Institute (PCI) in Pittsburgh, PA from his home in Virginia to earn his Associate’s of Culinary Arts from the Le Cordon Bleu program. He says he is “looking forward to brushing up some of [his] skills in Art Culinaire,” and chose AiP because of its location and the quality of its Bachelor’s program.
Unlike the others, Rachel Svavek attended Penn State University in State College, PA as a Hotel, Restaurant, and Institutional Management major and transferred to AiP as one of the first students pursuing the Bachelor’s of Hotel and Restaurant Management degree. “I really like the small classes here, and the hands on culinary classes are something we didn’t have at Penn State.”
Finally, I too have come here from another program. I stated out as a Hospitality and Tourism Management major at Virginia Tech in Blacksburg, VA and am grateful for my experiences there as I feel they have given me greater perspectives on different types of academics.
AiP’s small size allows it opportunities not available to larger programs and its reputation has grown dramatically in recent years. The curriculum is very specific yet allows graduates any number of career paths. With these attributes, our community is becoming known across the nation.
For such a young program, the Culinary Department here at The Art Institute of Pittsburgh has been attracting some big attention. From our national gingerbread championships, to hosting the American Culinary Federation (ACF) convention this winter, to having two of the ACF educators of the year within the past three years, AiP is getting its name out in the industry.
One interesting and telling sign of AiP’s reputation is the number of students who transfer here from other culinary and hospitality management programs. Believe it or not, there are several, and they come from all over the Mid-Atlantic region.
Brian Kemp originally earned his Associates of Culinary Arts degree at Anne Arundel Community College (AACC) in Arnold, MD. “I came to AiP because not too many schools offer a Bachelor’s in the hospitality industry, especially not as focused as this one is.” He cites several things he likes about the program here at AiP, but stresses that “the chefs here care so much about the students.”
Also earning her Associates of Culinary Arts before coming to AiP is Mihaela Balan from the Culinary Institute of America (CIA) in New York, NY. She says that even though the atmosphere here is much more relaxed than at the CIA, it still has the same great reputation. “I like that we’re a close knit family here,” says Balan, “it’s a lot easier to network with each other and get to know the chefs.”
Tyron Ridley came to the Pennsylvania Culinary Institute (PCI) in Pittsburgh, PA from his home in Virginia to earn his Associate’s of Culinary Arts from the Le Cordon Bleu program. He says he is “looking forward to brushing up some of [his] skills in Art Culinaire,” and chose AiP because of its location and the quality of its Bachelor’s program.
Unlike the others, Rachel Svavek attended Penn State University in State College, PA as a Hotel, Restaurant, and Institutional Management major and transferred to AiP as one of the first students pursuing the Bachelor’s of Hotel and Restaurant Management degree. “I really like the small classes here, and the hands on culinary classes are something we didn’t have at Penn State.”
Finally, I too have come here from another program. I stated out as a Hospitality and Tourism Management major at Virginia Tech in Blacksburg, VA and am grateful for my experiences there as I feel they have given me greater perspectives on different types of academics.
AiP’s small size allows it opportunities not available to larger programs and its reputation has grown dramatically in recent years. The curriculum is very specific yet allows graduates any number of career paths. With these attributes, our community is becoming known across the nation.
Chef Hart Takes Top Honors
by: Tim Brower
After being named as the American Culinary Federation’s (ACF) Northeast Regional Culinary Educator of the Year this past March, Chef Norman Hart went on to compete at the national level. On July 23, he traveled to Orlando, Florida for the ACF national convention and returned as National Culinary Educator of the Year.
At the convention, Chef Hart was required to give a lecture presentation and work through a mystery basket style competition. To prepare for these tests as well as his national competition, Chef Odette Smith-Ransome acted as his coach and helped to ensure that he was prepared for the national spotlight. Mr. Zappone traveled with Chef Hart to Orlando for the competition and later organized a surprise welcome home party for him in The Art Institute of Pittsburgh Gallery of Art.
“This award means so much more than just me,” said Chef Hart on his achievement, “it really speaks to you, the students and faculty here. It means that the quality of our program is being recognized by those in the industry.” Indeed, Chef Hart is the second instructor within The Art Institute community to receive this award in as many years.
Congratulations to Chef Hart and his many accomplishments!
After being named as the American Culinary Federation’s (ACF) Northeast Regional Culinary Educator of the Year this past March, Chef Norman Hart went on to compete at the national level. On July 23, he traveled to Orlando, Florida for the ACF national convention and returned as National Culinary Educator of the Year.
At the convention, Chef Hart was required to give a lecture presentation and work through a mystery basket style competition. To prepare for these tests as well as his national competition, Chef Odette Smith-Ransome acted as his coach and helped to ensure that he was prepared for the national spotlight. Mr. Zappone traveled with Chef Hart to Orlando for the competition and later organized a surprise welcome home party for him in The Art Institute of Pittsburgh Gallery of Art.
“This award means so much more than just me,” said Chef Hart on his achievement, “it really speaks to you, the students and faculty here. It means that the quality of our program is being recognized by those in the industry.” Indeed, Chef Hart is the second instructor within The Art Institute community to receive this award in as many years.
Congratulations to Chef Hart and his many accomplishments!
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