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!
Luncheon with President Pry
On August 23, Shanna Alley and Tim Brower attended the quarterly Forum with the President Lunch. Students from each department were represent and able to talk about different issues affecting their majors as well as the whole of The Art Institute of Pittsburgh.
A wide variety of subjects were discussed. The Culinary Department was recognized for Chef Hart’s accomplishment as National Educator of the Year as well as our efforts to produce The Culinary Courier. Future projects for the program include seeking American Culinary Federation (ACF) certification of our Culinary Management program, just as the Art Institute of Atlanta as recently done. This will bring the program here more respect and graduates more opportunities as they start their careers.
In addition, an update was given on the Middle States accreditation review project. AiP is getting closer to meeting its regional accreditation goals and is tentatively planned for review in March 2008. Attaining regional accreditation through Middle States would allow students to more easily transfer academic credits between colleges as well as bring our programs greater respect within the academic community.
A wide variety of subjects were discussed. The Culinary Department was recognized for Chef Hart’s accomplishment as National Educator of the Year as well as our efforts to produce The Culinary Courier. Future projects for the program include seeking American Culinary Federation (ACF) certification of our Culinary Management program, just as the Art Institute of Atlanta as recently done. This will bring the program here more respect and graduates more opportunities as they start their careers.
In addition, an update was given on the Middle States accreditation review project. AiP is getting closer to meeting its regional accreditation goals and is tentatively planned for review in March 2008. Attaining regional accreditation through Middle States would allow students to more easily transfer academic credits between colleges as well as bring our programs greater respect within the academic community.
Culinary Arts Club Update
It always seems that the Summer never lasts as long as the other seasons, at the Art Institute the Summer quarter is in fact a week shorter and that extra week always seems to make a difference.
This quarter the Culinary Arts Club, through the extraordinary efforts of Tim Brower (Student of the Quarter) and Heidi Reily, did produce the first edition of the outstandingly redesigned The Culinary Courier.
The club has continued its gastronomical tours of Pittsburgh with a delicious lunch at our own A Taste of Art’s new student run Tasting Menu. The new program has pairs of students from the À la Carte class plan and execute a full and entirely unique chefs tasting menu for six to eight people. The club also spent a wonderful Latin inspired night at the recently opened Seviche on Penn Avenue.
Progress has also been made on finalizing the schedule for tour of a local slaughterhouse, which will allow the members of the club to further connect with the food we prepare each day.
The fall quarter will see another large group of incoming students and the focus of the club must be to increase our numbers through the recruitment of new members. With the influx of new members with new ideas and experiences, we will ensure of club’s future success.
Jonathan Hittinger, President, Culinary Arts Club
This quarter the Culinary Arts Club, through the extraordinary efforts of Tim Brower (Student of the Quarter) and Heidi Reily, did produce the first edition of the outstandingly redesigned The Culinary Courier.
The club has continued its gastronomical tours of Pittsburgh with a delicious lunch at our own A Taste of Art’s new student run Tasting Menu. The new program has pairs of students from the À la Carte class plan and execute a full and entirely unique chefs tasting menu for six to eight people. The club also spent a wonderful Latin inspired night at the recently opened Seviche on Penn Avenue.
Progress has also been made on finalizing the schedule for tour of a local slaughterhouse, which will allow the members of the club to further connect with the food we prepare each day.
The fall quarter will see another large group of incoming students and the focus of the club must be to increase our numbers through the recruitment of new members. With the influx of new members with new ideas and experiences, we will ensure of club’s future success.
Jonathan Hittinger, President, Culinary Arts Club
The Vegetarian Connection
by: Shanna Alley
Have you ever gone out to eat and there is not anything on the menu you can have except a salad? I have. Do not get me wrong— I love a salad any day, but when you go out to eat you want to have something more than just a salad: especially if it is just your typical salad with greens and vegetables. How boring is that? People want to pay good money for good food.
Once when I was out with my family my mother ordered a black bean burger with mushrooms and Swiss cheese on it. Normally that would be a regular burger with the same toppings. The waitress misheard what she wanted and my mom got a totally different dish, not made with meat, but it has bacon on top. My mom asked, “Why does this have bacon on it?” The waitress said that is how the chef makes it. How can that be vegetarian when someone asks for a meal to have no meat in it whatsoever?
It makes me wonder, do people really understand what it is to be a vegetarian? That means no meat at all, with the exception of those who eat fish. I would not even consider that vegetarian because you are still consuming an animal. People need to understand the difference between vegetarian and vegan, what to do when someone has a food allergy, and what to substitute when someone cannot eat certain foods. I suggest everyone start learning what he or she does not already know because it will come up in life at some point.
Take advantage of this city and the variety of restaurants it has to offer. If the restaurant or café has a menu posted in their window, always read it before entering just in case you do not see anything you like. Remember, always pay attention to what is being served to you. You never know what people might slip in it.
If you are new to Pittsburgh and want to try somewhere different to eat, then I have some suggestions for you. Not only are they easy to find, but affordable as well. Support the local restaurants– not the corporate chains.
Have you ever gone out to eat and there is not anything on the menu you can have except a salad? I have. Do not get me wrong— I love a salad any day, but when you go out to eat you want to have something more than just a salad: especially if it is just your typical salad with greens and vegetables. How boring is that? People want to pay good money for good food.
Once when I was out with my family my mother ordered a black bean burger with mushrooms and Swiss cheese on it. Normally that would be a regular burger with the same toppings. The waitress misheard what she wanted and my mom got a totally different dish, not made with meat, but it has bacon on top. My mom asked, “Why does this have bacon on it?” The waitress said that is how the chef makes it. How can that be vegetarian when someone asks for a meal to have no meat in it whatsoever?
It makes me wonder, do people really understand what it is to be a vegetarian? That means no meat at all, with the exception of those who eat fish. I would not even consider that vegetarian because you are still consuming an animal. People need to understand the difference between vegetarian and vegan, what to do when someone has a food allergy, and what to substitute when someone cannot eat certain foods. I suggest everyone start learning what he or she does not already know because it will come up in life at some point.
Take advantage of this city and the variety of restaurants it has to offer. If the restaurant or café has a menu posted in their window, always read it before entering just in case you do not see anything you like. Remember, always pay attention to what is being served to you. You never know what people might slip in it.
If you are new to Pittsburgh and want to try somewhere different to eat, then I have some suggestions for you. Not only are they easy to find, but affordable as well. Support the local restaurants– not the corporate chains.
Suggested Restaurants in Pittsburgh—
The Zenith
86 South 26th Street Pittsburgh, PA 15203
http://www.zenithpgh.com
Lu Lu Noodles
400 South Craig St. Pittsburgh, PA 15213
http://www.lulusnoodles.com/lulusnoodles.html
Orchids
4519 Centre Ave. Pittsburgh, PA 15213
KAYA
2000 Smallman St. Pittsburgh, PA 15222
http://www.bigburrito.com/kaya/
"Bake for the Sake" Plans Soup Drive
by: Felicia Crane
One of the biggest parts of your portfolio is all the different certificates that you will receive over the years that you are at The Art Institute of Pittsburgh. Each Bake for the Sake event will offer you a chance to earn one. Also, remember that volunteer work looks very good on a résumé when you are looking for a job.
Earn quarter we look for something new to do to get the school to interact with the community a little more. We ask you, the students, to get involved and show your school support but also show Pittsburgh what the Culinary Department has to offer.
We will have a soup drive at the end of every quarter, so be on the lookout for sign-ups and dates, and please remember that if you sign up you will receive a certificate and it is a lot of fun. It is a great time to hang out with other culinary students, make soup, make new friends, and the best part is that we are helping people in need.
We are also looking for ideas for the holidays. We are planning on sending baked items to a new troop over seas and hopefully we will pick up more ideas and get more students interested in volunteering more often.
Remember, last Friday of every quarter, come on out and make some soup, have fun and help out, we look forward to see you there
One of the biggest parts of your portfolio is all the different certificates that you will receive over the years that you are at The Art Institute of Pittsburgh. Each Bake for the Sake event will offer you a chance to earn one. Also, remember that volunteer work looks very good on a résumé when you are looking for a job.
Earn quarter we look for something new to do to get the school to interact with the community a little more. We ask you, the students, to get involved and show your school support but also show Pittsburgh what the Culinary Department has to offer.
We will have a soup drive at the end of every quarter, so be on the lookout for sign-ups and dates, and please remember that if you sign up you will receive a certificate and it is a lot of fun. It is a great time to hang out with other culinary students, make soup, make new friends, and the best part is that we are helping people in need.
We are also looking for ideas for the holidays. We are planning on sending baked items to a new troop over seas and hopefully we will pick up more ideas and get more students interested in volunteering more often.
Remember, last Friday of every quarter, come on out and make some soup, have fun and help out, we look forward to see you there
Fall Comes to A Taste of Art
A Taste of Art is the restaurant of The Art Institute of Pittsburgh and is open Mondays, Tuesdays, and Wednesdays for lunch starting Tuesday October 16, 2007. Seating times are 11:15 am to 12:45 pm and reservations can be made by calling the restaurant at 412-291-6532 or by emailing Roger Levine at rmlevine@aii.edu. Weekly tasting menus will also be featured this quarter, so be sure and make your reservations soon. Menu created by:
Autumn 2007 À la Carte Class
&
Instructors: Scott Schmucker, CEC, CCE, FMP; Roger M. Levine, Culinary Management
Autumn 2007 À la Carte Class
&
Instructors: Scott Schmucker, CEC, CCE, FMP; Roger M. Levine, Culinary Management
Thursday, June 7, 2007
Culinary Students Graduating June 14
The following students will be graduating from our department on
Austin Bauer in graduating with an Associates Degree and is currently working at the Duquesne Club but is hoping to find a job back home in the Cleveland/Akron area. He is also leave the day before graduation to go to
Anthony Bonura is graduating with an Associates Degree and will be returning in the summer to complete his Bachelor’s Degree. He is currently working at the Monterey Bay Fish Grotto in
Natalie Hodous is graduating with a Bachelors Degree and is currently working at the Duquesne Club. She plans on competing for another year in the Jr. Hot Foods Competition.
Melissa Nagy is graduating with a Bachelors Degree and has been hired at the Southpointe Golf Club in
Megan Walker is graduating with a Certificate of Diploma and will be returning to her hometown of
We wish all the graduates great success in their future endeavors and hope they keep in touch with us! We love hearing how they are doing and where their career paths have taken them.
Monday, June 4, 2007
The Star fruit Spangled Batonnet
By Heidi Riley
By the prawns early flight
What so proudly we shell
At the twightlights last steaming
Whose broad stripe bass and bright swiss chard
Through the persillade fight
O’er the ramekin we watch
We’re so galantine-ly steaming
And the rocket salad red glace
The bombe bursting in air
Gave proof through the night
That our flan was still there
Oh, say does that star fruit Spangled batonnet
Yet crave
O’er the land of the free range
And the home of the gravy.
Lunch Notes from President Pry
The new housing facilities will be opening soon with Shannon Hall, just a few blocks away being the first to open its doors on July 1 of this year. It can house 637 students and has an 11,000 square foot area that is being considered for use for club meetings, project areas and things of that nature. Look for some retailers to come in to provide snack bar type services. Following this opening will be Miller Hall which will house 90 students and by August 1, the last to open will be the former Standard Life building which will house 144 students. On a side note, PNC has designed a beautiful park area between our school and Shannon Hall. It was built for the purpose of providing a quiet, serene place for all to enjoy. People working in the city currently use this park for a peaceful lunch setting or quite break Please keep this in mind if you go there. We want to be good neighbors!
New Computers!
In the works, 6 computer labs are being replaced with new MAC platform computers. This will be a welcome update for all students as we all live and breathe via computers these days.
New Associates Degree Coming!
Some interesting upcoming curriculum additions, one is not directly culinary related but still worthy of knowing about, it is the addition of a 2 years Associates Degree in Kitchen and
The other curriculum addition is definitely culinary related and definitely one to be excited about! It is the 2 year Associates Degree in Baking and Pastry. The curriculum will be presented to the State for approval in the next few weeks with anticipated dates for approval coming back within 90 to 120 days. If approved, the estimated time frame for this degree to be offered would be sometime before the school’s fiscal year end of
A Wine and Beverage Management degree is currently in the discussion phase which would be an exciting addition to our curriculum.
Sunday, May 20, 2007
Thursday, May 17, 2007
MEET CHEF SMITH-RANSOME
Chef Smith-Ransome knows better than anyone how hard it is to rise to the top in the culinary field and it didn’t come any harder than the way she came up. Through every adversity life could throw at her, she overcame it and pushed herself to excel. Don’t try to sell her a sob story about not having homework done because of the long hours you have been working…she did it with a baby on her hip, selling cakes which she delivered in her Vega station wagon to support herself. Don’t sight a difficult upbringing as the cause for your rebellious attitude. Chef Smith-Ransom left home at a very early age and against all odds and through great sacrifice and dedication, she rose to the top of her profession and now, because of her love of teaching, she has come here to our school to inspire, to encourage, to challenge us all.
Chef Odette’s Cheese Cake
(Yield: 1-10” cake)
Ingredients:
Filling
2 lbs. Cream Cheese, room temperature
1 cup Sugar
4 ea Eggs
1 tsp. Vanilla Extract
½ ea Lemon, juice and zest, chopped fine
Crust
1 cup Fine cookie crumbs
2 Tbsp. Butter
Procedure:
- Preheat oven to 350 degrees.
- Prepare 10” spring form pan by coating bottom and sides with butter. Sprinkle Cookie crumbs in pan and coat bottom and sides by shaking the pan. Wrap with a soufflé collar.
- Whip cream cheese until smooth. Add sugar and whip until fluffy.
- Add eggs one at a time until incorporated.
- Add flavorings and mix well.
- Pour batter into pan and smooth the top.
- Bake in a water bath for 60 minutes.
- Allow to cool completely to room temperature.
- Refrigerate overnight.
- Cut into 16 portions using a hot knife.
Chef Odette’s Decadence Cake
(YIELD: 1- 10” cake)
INGREDIENTS:
1 pound Dark Chocolate, chopped
1 pound Butter (not margarine!), cut small
1 cup Sugar
1 cup Water
8 ea Eggs
PROCEDURE:
- Preheat oven to 350 degrees
- Melt the first 4 ingredients together.
- In a separate bowl, mix the eggs until the yolks and the whites are combined.
- Temper the chocolate mixture and the egg mixture together.
- Wrap the bottom for a 10” spring form pan in foil to avoid the batter leaking out or water leaking in.
- Pour batter into pan and place in a water bath.
- Bake for 55 minutes.
- Allow to cool for 1 hour.
- Refrigerate overnight.
- Cut into 16 portions using a hot knife.
Wednesday, May 16, 2007
Just Another Day in Paradise
By Natalie Hodous
“Just another day in paradise” was words echoing out of David Urams mouth every Sunday morning. Since October 2006 five loyal competitors came in ever Sunday morning at 6 am to be yelled at, hit and / or kicked by two old school chefs. Never the less the team loved every minute of it and with coffee in hand the team was always ready to go.
The team consisted of 3 Pennsylvania Culinary members and two of our own Art Institute students, myself as one of them, formed the 2007 American Culinary Federation Junior hot foods team for the Pittsburgh chapter. Tristan Haseler is a graduate of P.C.I and a currently working at the Omni William Penn hotel. Tristan was in charge of a standardized classical course. Natalie Hodous is a student at the Art Institute of Pittsburgh and is currently working at the Duquesne club. She was the team captain and also prepared the first course fish appetizer. Ashley Komara is also a student at the Art Institute of Pittsburgh and is currently working at the Marriott Hotel in downtown. Ashley was our pastry chef. Anthony smith is a student at the P.C.I. and working for Armark. Anthony was our alternate this year and we could have not competed with out him. David Uram was our fifth member that also attends P.C.I. and works at the Marriot Hotel in downtown. David was in charge of our second course which was a salad. Together we all came together and competed as one.
Together our team had no fear we relied on each other and each one of our personalities balanced us out when it came to the crunch time. On March 3, 2007 the team competed at the Rgional level in our backyard of Pittsburgh. During phase one the team stood in a line and the judges eyed you up and decided what can they not do. The finger of the reaper selects. You chicken, you fish, you pastry, you vegetables. My fellow team members waited our fait all afraid of getting our weakest skill. The guys lucked out getting the fabrication of chicken and fish while Ashley and I got our fears. The team huddled together as I the captain simply told them we got this we can do this. “David, Tristan, get the fabrication done as fast as you can we want to have cushion time for Ashley and I. Make sure you work clean and do what you can do. Hands in.” The team rallies together fist in and all yell “Shake and bake…shake and bake.” The anticipation and nervousness was welling up inside each person of every team. Each member going over and over in their heads of the routine they had practiced. All of a sudden you hear begin you have 80 minutes. Beep beep beep all of the alternate timers starting so they can keep track. Next thing you hear is one minute left. Our team got done within the last minute cleaned the station and got to relax for 2 hours till our next start time for the second phase. You could see the stress and the exhaustion crossing everyone’s faces after the first phase was done. For those who had to wait and those that got done early and had to stay to find the critiques.
Our team was the fifth team to go in our favorite kitchen within P.C.I. We had 30 minutes to set the kitchen we hulled in all our boxes and cart and unload and set up all our station. We realized “hey we have 10 minutes left.” Tristan starts grooving to the music stuck in his head. David and I start joking around and letting off all the tension while Ashley finished her set up. The other team sharing our kitchen stared at us like we were crazy. The team was all cool calm and relaxed. We knew what we needed to do and just left everything else go. Once again we gather around for one last talk. “Listen guys it’s like any Sunday practice. We are here to cook. Have fun and do our best. Check on everyone. Relax it’s just another day in paradise. Shake and bake.” The love wasn’t all there and suddenly we were in a huge group hug feeling the energy transfer from one another. Next thing the team was in our usual groove. Each checking and talking with each other. “Make sure u salt the greens David.” “Tristan saves some meat.” “Anthony please get me the fish from the cooler.” The second phase was going perfect we were all on time even ahead. Tristan and I were trying to think of a way to kill time because we were ahead. The judges came in and said 15 minutes left. By the time our alternate had we still had 20. So the alternate talked with the judges. We all imeadiatly changed our time to what the judges had. The judges asked us will the team be ok. I just said we will have to be. The team kicked it into high gear and started nailing out the menu. The team was stressing we lost 5 valuable minutes. The time sounded for our fifteen minute window to plate. I pulled my dishes out and began plating. The judges walked in once again and talk to the alternate. “You were correct you still have five minutes till your window.” The fish course was plated we all had to slow down but I knew my plates were going to be cold. Once our window opened again we finished the plating and second course followed. The team was back on our ball yet still startled by the time changes. Tristan and I began plating the third course it went smoother than any practice we had ever had. Our plate was done and sent out. Next thing that was up was pastries but they were not done yet. I moved towards Ashley’s tiny oven and I hear “Don’t even go near my oven. My plates are going out when I say they are ready. 30 seconds left and the soufflés were plated and all of us were walking into the judge’s room to lay them in front of the judges. The team then had to wait around for another three hours until we went in for our judges meeting. The problem with the judges meeting is they are very vague and you do not find out immediately what your results are. After the meeting and cleaning the team departed to nit pick and debate over what we really placed.
Sunday even the team was able to dress up and go to a President Ball. There the team would find out the results. We were ready to have a great evening. After our first course came out the first awards they were to give out were the junior hot foods. I remember saying I don’t want to know, I don’t want to know, not now it’s too early. They went from the 9th place up. Our team knew we would be top three not to be conceded but once it came to third we were all holding hands praying. 3rd place with a bronze medal Columbus. Sigh. 2nd place goes with a silver medal is … Pittsburgh. The team was excited yet still heart broken we had not won. New York won the competition. We went into the hall way with our coaches and we let loose Ashley began crying because she felt so bad. I was apologizing to the chefs because I felt as if I had failed them. The coaches pulled us in and said the team did our best. There is always next year. You all worked so close and as one you guys have been one of our best team. We all hugged stopped our tear and walked in strong. That evening everyone saw how Pittsburgh represented ourselves. We held our heads up high and danced the rest of the night away. And in July of 2007 the team will reunite to begin the 2008 tryouts. And once again the words “Just another day in paradise” will be echoing from David’s' mouth as we pull out our knives with a coffee close by.
“Just another day in paradise” was words echoing out of David Urams mouth every Sunday morning. Since October 2006 five loyal competitors came in ever Sunday morning at 6 am to be yelled at, hit and / or kicked by two old school chefs. Never the less the team loved every minute of it and with coffee in hand the team was always ready to go.
The team consisted of 3 Pennsylvania Culinary members and two of our own Art Institute students, myself as one of them, formed the 2007 American Culinary Federation Junior hot foods team for the Pittsburgh chapter. Tristan Haseler is a graduate of P.C.I and a currently working at the Omni William Penn hotel. Tristan was in charge of a standardized classical course. Natalie Hodous is a student at the Art Institute of Pittsburgh and is currently working at the Duquesne club. She was the team captain and also prepared the first course fish appetizer. Ashley Komara is also a student at the Art Institute of Pittsburgh and is currently working at the Marriott Hotel in downtown. Ashley was our pastry chef. Anthony smith is a student at the P.C.I. and working for Armark. Anthony was our alternate this year and we could have not competed with out him. David Uram was our fifth member that also attends P.C.I. and works at the Marriot Hotel in downtown. David was in charge of our second course which was a salad. Together we all came together and competed as one.
Together our team had no fear we relied on each other and each one of our personalities balanced us out when it came to the crunch time. On March 3, 2007 the team competed at the Rgional level in our backyard of Pittsburgh. During phase one the team stood in a line and the judges eyed you up and decided what can they not do. The finger of the reaper selects. You chicken, you fish, you pastry, you vegetables. My fellow team members waited our fait all afraid of getting our weakest skill. The guys lucked out getting the fabrication of chicken and fish while Ashley and I got our fears. The team huddled together as I the captain simply told them we got this we can do this. “David, Tristan, get the fabrication done as fast as you can we want to have cushion time for Ashley and I. Make sure you work clean and do what you can do. Hands in.” The team rallies together fist in and all yell “Shake and bake…shake and bake.” The anticipation and nervousness was welling up inside each person of every team. Each member going over and over in their heads of the routine they had practiced. All of a sudden you hear begin you have 80 minutes. Beep beep beep all of the alternate timers starting so they can keep track. Next thing you hear is one minute left. Our team got done within the last minute cleaned the station and got to relax for 2 hours till our next start time for the second phase. You could see the stress and the exhaustion crossing everyone’s faces after the first phase was done. For those who had to wait and those that got done early and had to stay to find the critiques.
Our team was the fifth team to go in our favorite kitchen within P.C.I. We had 30 minutes to set the kitchen we hulled in all our boxes and cart and unload and set up all our station. We realized “hey we have 10 minutes left.” Tristan starts grooving to the music stuck in his head. David and I start joking around and letting off all the tension while Ashley finished her set up. The other team sharing our kitchen stared at us like we were crazy. The team was all cool calm and relaxed. We knew what we needed to do and just left everything else go. Once again we gather around for one last talk. “Listen guys it’s like any Sunday practice. We are here to cook. Have fun and do our best. Check on everyone. Relax it’s just another day in paradise. Shake and bake.” The love wasn’t all there and suddenly we were in a huge group hug feeling the energy transfer from one another. Next thing the team was in our usual groove. Each checking and talking with each other. “Make sure u salt the greens David.” “Tristan saves some meat.” “Anthony please get me the fish from the cooler.” The second phase was going perfect we were all on time even ahead. Tristan and I were trying to think of a way to kill time because we were ahead. The judges came in and said 15 minutes left. By the time our alternate had we still had 20. So the alternate talked with the judges. We all imeadiatly changed our time to what the judges had. The judges asked us will the team be ok. I just said we will have to be. The team kicked it into high gear and started nailing out the menu. The team was stressing we lost 5 valuable minutes. The time sounded for our fifteen minute window to plate. I pulled my dishes out and began plating. The judges walked in once again and talk to the alternate. “You were correct you still have five minutes till your window.” The fish course was plated we all had to slow down but I knew my plates were going to be cold. Once our window opened again we finished the plating and second course followed. The team was back on our ball yet still startled by the time changes. Tristan and I began plating the third course it went smoother than any practice we had ever had. Our plate was done and sent out. Next thing that was up was pastries but they were not done yet. I moved towards Ashley’s tiny oven and I hear “Don’t even go near my oven. My plates are going out when I say they are ready. 30 seconds left and the soufflés were plated and all of us were walking into the judge’s room to lay them in front of the judges. The team then had to wait around for another three hours until we went in for our judges meeting. The problem with the judges meeting is they are very vague and you do not find out immediately what your results are. After the meeting and cleaning the team departed to nit pick and debate over what we really placed.
Sunday even the team was able to dress up and go to a President Ball. There the team would find out the results. We were ready to have a great evening. After our first course came out the first awards they were to give out were the junior hot foods. I remember saying I don’t want to know, I don’t want to know, not now it’s too early. They went from the 9th place up. Our team knew we would be top three not to be conceded but once it came to third we were all holding hands praying. 3rd place with a bronze medal Columbus. Sigh. 2nd place goes with a silver medal is … Pittsburgh. The team was excited yet still heart broken we had not won. New York won the competition. We went into the hall way with our coaches and we let loose Ashley began crying because she felt so bad. I was apologizing to the chefs because I felt as if I had failed them. The coaches pulled us in and said the team did our best. There is always next year. You all worked so close and as one you guys have been one of our best team. We all hugged stopped our tear and walked in strong. That evening everyone saw how Pittsburgh represented ourselves. We held our heads up high and danced the rest of the night away. And in July of 2007 the team will reunite to begin the 2008 tryouts. And once again the words “Just another day in paradise” will be echoing from David’s' mouth as we pull out our knives with a coffee close by.
Monday, May 14, 2007
CHEF HART NAMED ACF, NR CULINARY EDUCATOR OF THE YEAR
BY TIM BROWER
CULINARY STUDENT BOUND FOR IRAQ
By: Dawn Welch
On
Four years later, men and women continue to be sent overseas in order to battle the Terrorists that have risen up out of the ashes of others. Families all over the
So, I bet you’re wondering – What does this have to do with the Culinary Department at the Art Institute of Pittsburgh? Well one of our own is being deployed to
It really hits home when someone you see on a regular basis gets news of this kind. I consider PFC Dave Shaffer a brave and decent person and I want to thank him for his dedication and service for this country. Everyone has a comment on the “War on Terror”- either they are “for” or “against” our intervention. No matter what your stance may be- Support Our Troops. These men and women brave these chaotic circumstances defending freedom and democracy and their efforts are valued. Thank You!
Pairs Competition Spring 2007
BY HEIDI RILEY
Once again, our quarterly “Pairs Competition” was a great success. 10 pairs competed with each and every one a winner. New and innovative elements were introduced (Amuse Buse! Pate en croute! Galantines!) The students raised the bar yet again and showed off intriguing flavor combinations and techniques that were beyond impressive. From the elegant simplicity of a perfect chicken pot pie to a standing circular of potato rings, each plate had a spectacular thumbprint of original talent.
Congratulations to all 20 participants! Talent abounds in each and every one of you.
Culinary Club News
Culinary Club Notes
I would like to start by saying how excited I am to be working with the member of the Culinary Club. We have been done so much as a department and as a Club over the past few months from sending cookies to our troops overseas, to donating soup to the East End Ministries, to starting up this newsletter. None of these initiatives could have occurred without the dedication of our members and the support of our faculty. I cannot begin to express how impressed I am with the level of passion, energy and professionalism of each student who roams the halls of the 9th floor. It is this dedication that will ensure the success of our Club as we strive to meet even greater challenges in the future. It is my goal to see the Culinary Club become the public face of our fantastic department within the Pittsburgh Community. To do so we continue our involvement with the East End Ministries, strive to make the Culinary Courier the model culinary newsletter of all the nations Art Institutes continue to expand our Chef Tasting not only to different area restaurants be also to include tasting different oils, salts, vinegars and other basic ingredients we put into our daily food preparations. I would also like to begin to a series of tours to local farms, slaughterhouses so that we as aspiring Chefs can gain a greater understanding of not only how to prepare food but where that food is raised and cultivated. To defray some of the costs of these events we must increase our fundraising efforts both at the Art Institute and within the community. With the skill and efforts that have been demonstrated thus far these goals will be easily achievable.
Jonathan Hittinger
President
Culinary Club
SHANNA'S VEGGIE PATCH
Vegetarians, Help is here
The word vegetarian originated from the Latin word “vegetare” which means, “to grow.” It was made popular by the vegetarian society at Ramsgate England in 1847. Vegetarians are looked at sometimes as “those people who do not eat meat.” We are thought of as being weird because we do not want to consume meat or animal byproducts.
Not many people understand just exactly what a vegetarian or vegan is and what they eat. Semi-vegetarians eat fish, poultry, eggs, and dairy products. Lacto-Ovo-Vegetarians consume dairy products and eggs. Lacto-Vegetarians only consume dairy products, but then you have Ovo-Vegetarians, which only eat eggs. Vegans are totally different and they only do plant foods. They omit animal products completely. Obviously they eat more than that, but that is how you can tell them apart.
The generic question I get is, “So all you eat is fruits and vegetables?” There is more to it than eating fruits and vegetables. Eating the right foods to get proper nutrients is very important. To make sure you get enough protein, eat legumes, nuts, tofu, seeds, eat more “imitation” meat products that are usually high in soy protein, and drink soymilk.
It is important that you get enough vitamins and nutrients from the food you eat. If you do not want to take vitamins, then you can get the right vitamins from food. Sometimes that is not enough. B12 is one-vitamin vegetarians seem to lack in their diet because normally it is commonly found in animal products. B12 helps maintain the central nervous system, aids in the formation of red blood cells, and helps the body deal with the psychological effects of stress.
If you are looking to increase your intake of vitamin B12, look for foods fortified with vitamin B, such as soymilk or rice milk, tempeh, and fortified breakfast cereals. Calcium enriched orange juice and leafy green vegetables, such as broccoli, kale, and spinach are also good sources of vitamin B12.
If you are a vegetarian who does not eat eggs, then I have some suggestions on how to replace eggs in your dishes. Replacing eggs can be hard, even in baking, but it can be done just like a bad boyfriend. Check out the tips below:
Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1-tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.
When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some.
Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs; it also contributes vital omega-3 fatty acids.
Where to get it:
Health food stores
Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.
When it works best:
Dense cakes and brownies, and in smaller quantities for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.
Where to get it:
Health food store shelves and in some supermarkets.
Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.
When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.
Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section
Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes do not require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you do not want everything tasting like banana, so use in things where the taste won't be intrusive. I have also noticed that baked goods using banana brown very nicely.
When it works best:
Quick breads, muffins, cakes, pancakes
Tip: Make sure bananas are nice and ripe and have started to brown.
Where to get it:
Just kidding, I think you can figure this one out.
Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.
When it works best:
Quick breads, muffins, cakes
Where to get it:
Health food stores, supermarkets
Lose the milk
This is a no-brainer. Use soy, rice or almond milk. Buttermilk? Add a teaspoon of apple cider vinegar or lemon juice to your milk and let it sit for a couple of minutes.
It's like buttah...
Instead of butter try unsalted margarine or go ahead and use salted but reduce the amount of salt in the recipe. Lose 1/4 teaspoon per 1/2 stick of butter. But try to use the non-hydrogenated kind, which could benefit your health.
“My favorite thing to use instead of butter is canola oil, but you can use any vegetable oil, just reduce the amount. If a recipe calls for one stick of butter, which is a half-cup, I use 1/3 cup of oil” (GoVeg.com).
You can also try prune puree, which will also obviously reduce the amount of fat. To use, puree 1/2 cup of pitted prunes with 1/4 cup of water. You will want to reduce the amount used, or the final product may be too moist. If the recipe calls for a half-cup use 1/3 cup instead. You may also want to add a little oil, maybe a tablespoon per cup of fat needed, because a little fat goes a long way in taste and texture
Soup Kitchen
Bake for the Sake
Reaches Out to Local Soup Kitchen
By Heidi Riley
The last day of the Winter quarter, a group of students got together and utilized the left-over stocks and vegetables and turned them into delicious soups that were greatly appreciated by the East End Ministries Soup Kitchen on
Please come and join us the end of this quarter! Bring your favorite soup recipes or shoot from the hip. It’s fun, it’s challenging but most of all, it’s such a great feeling to help out those who are less fortunate.
Tuesday, March 13, 2007
WE ARE CULINARY!
I had an interesting conversation with a young graphics art student in the elevator. I pushed the 9th floor button and she made this face and said “what’s on the 9th floor?” “Culinary” I replied. She looked at me puzzled. “Is that like… cooking?” I nodded my head yes trying not to stare at her facial piercing, spiked colored hair and oh, my God, what was that written on her T-shirt? She was still staring at me perplexed as if I had uttered total jibberish. “So, like you just cook stuff?” I was taken back by this trite summation of what we do, I didn’t know what to say at first. “It’s much MORE than that!” I said a bit defensively. But the elevator doors opened and her interest in the conversation was immediately over. This conversation kept playing over and over in my head. How would I have explained just what “Culinary” is? How would I define our department? Well, here’s what I came up with.
We are architects in garde mange, building ice sculptures and delicate spun sugar structures that rival any sky scraper.
We are historians in American Regional and International. We are the keepers of every culture. The torch is passed to us as we learn the history of our ancestors and keep their traditions alive.
We are artists in Baking and Pastry and Art Culinare. From the perfectly sculpted loaves of bread to the intricate fabricating of flowers that garnish our fondant covered artworks, we add a forth dimension to three dimensional art…taste.
We are scientist as we experiment with combining flavors and cooking techniques. We will learn to use the chemical properties of acids to cook our fish and to inhibit oxidation of our peeled potatoes. We will master the chemical reactions of yeast and other leaveners and know how to alter the texture, shape and color of food in mind boggling ways using science as our guide.
We are entrepreneurs and businessmen as we learn to operate a business in our Menu by Management class and Purchasing and Cost Control. From owning our own restaurant to being an executive chef at a world famous resort, we learn it all from the front of the house to the back, from dishwashing to dish buying.
We are all encompassing. We touch every facet of every person’s life. We are weddings and funerals, we are bar mitzphaz and tailgate parties. Whether it’s hamburgers and ice cold beer or French froi gras lightly grilled with a 50 year old balsamic glaze paired with the perfect Sauterne, it is our masterpiece. We are food, we are the bread of life.
We are Culinary!
Heidi Riley
We are architects in garde mange, building ice sculptures and delicate spun sugar structures that rival any sky scraper.
We are historians in American Regional and International. We are the keepers of every culture. The torch is passed to us as we learn the history of our ancestors and keep their traditions alive.
We are artists in Baking and Pastry and Art Culinare. From the perfectly sculpted loaves of bread to the intricate fabricating of flowers that garnish our fondant covered artworks, we add a forth dimension to three dimensional art…taste.
We are scientist as we experiment with combining flavors and cooking techniques. We will learn to use the chemical properties of acids to cook our fish and to inhibit oxidation of our peeled potatoes. We will master the chemical reactions of yeast and other leaveners and know how to alter the texture, shape and color of food in mind boggling ways using science as our guide.
We are entrepreneurs and businessmen as we learn to operate a business in our Menu by Management class and Purchasing and Cost Control. From owning our own restaurant to being an executive chef at a world famous resort, we learn it all from the front of the house to the back, from dishwashing to dish buying.
We are all encompassing. We touch every facet of every person’s life. We are weddings and funerals, we are bar mitzphaz and tailgate parties. Whether it’s hamburgers and ice cold beer or French froi gras lightly grilled with a 50 year old balsamic glaze paired with the perfect Sauterne, it is our masterpiece. We are food, we are the bread of life.
We are Culinary!
Heidi Riley
Friday, February 16, 2007
AiP Winter '07 Pairs Competition
This quarter’s competition was the newly designed “Pairs Competition”. Instead of individuals competing against each other, this was the coupling of two students competing as a team and the “mystery basket” concept was replaced with a list of key ingredients that the teams each knew of in advance. They were required to design 2 plate ups each of an appetizer and an entrée. They started the morning with a half hour knife skills competition and then a one and a half hour time limit to complete their 2 plates. They were staggered in 15 minute intervals and with 12 pairs competing, all three kitchens were filled.
It was an amazing site to witness. Every burner on every stove was teeming over with sauté pans and pots as each team were boiling, poaching and searing. The menu items ran the gamut from quiche and filled profiteroles to double farce techniques. Gnocci, shish kebobs and raviolis, the variety was mind boggling. Perfectly cooked vegetables were stacked and tied up with green onion ribbon. Sauces were swirled, dotted and layered in every color and flavor you could image. Each plate was a work of art.
Chef Sally, Chef Randy and Chef Schmucker had the daunting task of judging all of these items. The point spread between all twelve contestants was so close, one tiny miscue was all it took to knock any one team out of the running. Everyone brought their “A” game. The Chef’s were blown away with the level of talent all 12 teams brought to the competition and by the enthusiasm and professionalism each team exhibited.
There was a tie in the knife skills competition between Hillary Henderson and Amanda Doeppler who also took second place in the Pairs Competition. Erica Graham and Steve Varela took first place honors in the Pairs Competition. The winners each got to choose from a beautiful selection of professional knives.
Congratulations to the winners and to all 24 students who competed. They all did an outstanding job. It was a very proud moment for our department.
It was an amazing site to witness. Every burner on every stove was teeming over with sauté pans and pots as each team were boiling, poaching and searing. The menu items ran the gamut from quiche and filled profiteroles to double farce techniques. Gnocci, shish kebobs and raviolis, the variety was mind boggling. Perfectly cooked vegetables were stacked and tied up with green onion ribbon. Sauces were swirled, dotted and layered in every color and flavor you could image. Each plate was a work of art.
Chef Sally, Chef Randy and Chef Schmucker had the daunting task of judging all of these items. The point spread between all twelve contestants was so close, one tiny miscue was all it took to knock any one team out of the running. Everyone brought their “A” game. The Chef’s were blown away with the level of talent all 12 teams brought to the competition and by the enthusiasm and professionalism each team exhibited.
There was a tie in the knife skills competition between Hillary Henderson and Amanda Doeppler who also took second place in the Pairs Competition. Erica Graham and Steve Varela took first place honors in the Pairs Competition. The winners each got to choose from a beautiful selection of professional knives.
Congratulations to the winners and to all 24 students who competed. They all did an outstanding job. It was a very proud moment for our department.
Lights, Camera, Action!!
Chef Odette Smith-Ransome has so many things going on, it’s hard to keep up with her. On this particular Saturday, I volunteered to help her out on her new TV production, having not a “clue” as to what was in store.
Our Baking and Pastry kitchen was literally transformed into a TV production studio. A crew of very professional students from The Art Institute set up shop in our kitchen with their lights, cameras and microphone booms. It was fascinating to watch. I was so impressed with these young men. I didn’t realize they were students until halfway through the shoot.
Chef Odette moved about the newly formed “set” with the easy of a seasoned veteran. She obviously has done this many times before. On this particular venture, she is filming the first in a series of cooking segments in which she will be a “detective” solving the mysteries of food. Today’s segment was about the mystery of sushi. She demonstrated how to make sushi and made some very beautiful examples. Assisting her on camera were Jonathan Hittinger and Tim Bower. They did an awesome job as the crew directed them through take after take. It’s a lot harder than it looks! There are so many things going on behind the scenes, it was really cool to watch. If anyone is interested in attending, Chef Odette will be filming the next segment February 10. You can be on camera or just work behind the scenes like I did. I helped prepare the food and design the set, it was an amazing learning experience. The show will be airing on WQED and if you help out, your name will appear in the credits! How cool is that? Who knows, you may find a new direction for your culinary career. You won’t know unless you check it!
Jonathan Hittinger and Tim Bower. They did an awesome job as the crew directed them through take after take. It’s a lot harder than it looks! There are so many things going on behind the scenes, it was really cool to watch.
If anyone is interested in attending, Chef Odette will be filming the next segment February 10. You can be on camera or just work behind the scenes like I did. I helped
prepare the food and design the set, it was an amazing learning experience. The show will be airing on WQED and if you help out, your name will appear in the credits! How cool is that? Who knows, you may find a new direction for your culinary career. You won’t know unless you check it!
Our Baking and Pastry kitchen was literally transformed into a TV production studio. A crew of very professional students from The Art Institute set up shop in our kitchen with their lights, cameras and microphone booms. It was fascinating to watch. I was so impressed with these young men. I didn’t realize they were students until halfway through the shoot.
Chef Odette moved about the newly formed “set” with the easy of a seasoned veteran. She obviously has done this many times before. On this particular venture, she is filming the first in a series of cooking segments in which she will be a “detective” solving the mysteries of food. Today’s segment was about the mystery of sushi. She demonstrated how to make sushi and made some very beautiful examples. Assisting her on camera were Jonathan Hittinger and Tim Bower. They did an awesome job as the crew directed them through take after take. It’s a lot harder than it looks! There are so many things going on behind the scenes, it was really cool to watch. If anyone is interested in attending, Chef Odette will be filming the next segment February 10. You can be on camera or just work behind the scenes like I did. I helped prepare the food and design the set, it was an amazing learning experience. The show will be airing on WQED and if you help out, your name will appear in the credits! How cool is that? Who knows, you may find a new direction for your culinary career. You won’t know unless you check it!
Jonathan Hittinger and Tim Bower. They did an awesome job as the crew directed them through take after take. It’s a lot harder than it looks! There are so many things going on behind the scenes, it was really cool to watch.
If anyone is interested in attending, Chef Odette will be filming the next segment February 10. You can be on camera or just work behind the scenes like I did. I helped
prepare the food and design the set, it was an amazing learning experience. The show will be airing on WQED and if you help out, your name will appear in the credits! How cool is that? Who knows, you may find a new direction for your culinary career. You won’t know unless you check it!
Thursday, January 25, 2007
Meet Mr. Zappone
We have all met Mr. Zappone at orientation and have seen him in the hallways. But how many of us really know just who he is and what his role is in making this culinary department function?
Mr. Zappone has a B.S. degree from Indian University of Pennsylvania and a Master equivalency at Penn State and the University of Pittsburgh. He started out teaching high school for 5 years than he and his brother started a catering-grocery-deli business and a pasta manufacturing company. He moved on to country club management, obtaining Certified Club Manager status from Georgia State University and worked at various country clubs throughout the area. He continued to teach part time all the while. He also was a sales representative for US Foodservice Industries. Luckily for us, Mr, Zappone came to AiP in January 2004 as an instructor than became the program director of the culinary department in 2005.
As director of our department, Mr. Zappone’s duties include overseeing the curriculum as he works side by side with our instructors continually fine tuning just what we are taught, how we are taught and how they will all mesh together. He is responsible for overseeing accreditation of faculty, our on-line culinary programs and resolving any problems that arise from faculty on down to the students. He orders all of our food, glasses, plates, spoons and 1000 other miscellaneous items. And let us not forget, he is in charge of our uniforms and locker assignments. He oversees all of our programs and off-campus functions for our department and is constantly working on developing new ones as well.
When do you as a student need to speak to Mr. Zappone? If you have any problems at all adjusting to the school or the culinary program, a scheduling dilemma, need help with course descriptions, have a suggestion, a comment, Mr. Zappone’s door is always open. He is here Monday through Friday ready to help and assist in anyway he can.
On a personal note, Mr. Zappone is from Greensburg, Pennsylvania and he and his wife Mary have 2 children, Michael and Maria. His wife is a professor and department director of the culinary and hospitality program at Westmoreland County Community College. They frequently travel to Italy with Mrs. Zappone heading up a “cooking” tour of the country every other year that is an amazing blend of cooking lessons and sightseeing in all the best spots throughout Italy. Mr. Zappone loves to cook, especially Italian and we’ve included a couple of his favorite recipes that are sure to be keepers.
Mr. Zappone has a B.S. degree from Indian University of Pennsylvania and a Master equivalency at Penn State and the University of Pittsburgh. He started out teaching high school for 5 years than he and his brother started a catering-grocery-deli business and a pasta manufacturing company. He moved on to country club management, obtaining Certified Club Manager status from Georgia State University and worked at various country clubs throughout the area. He continued to teach part time all the while. He also was a sales representative for US Foodservice Industries. Luckily for us, Mr, Zappone came to AiP in January 2004 as an instructor than became the program director of the culinary department in 2005.
As director of our department, Mr. Zappone’s duties include overseeing the curriculum as he works side by side with our instructors continually fine tuning just what we are taught, how we are taught and how they will all mesh together. He is responsible for overseeing accreditation of faculty, our on-line culinary programs and resolving any problems that arise from faculty on down to the students. He orders all of our food, glasses, plates, spoons and 1000 other miscellaneous items. And let us not forget, he is in charge of our uniforms and locker assignments. He oversees all of our programs and off-campus functions for our department and is constantly working on developing new ones as well.
When do you as a student need to speak to Mr. Zappone? If you have any problems at all adjusting to the school or the culinary program, a scheduling dilemma, need help with course descriptions, have a suggestion, a comment, Mr. Zappone’s door is always open. He is here Monday through Friday ready to help and assist in anyway he can.
On a personal note, Mr. Zappone is from Greensburg, Pennsylvania and he and his wife Mary have 2 children, Michael and Maria. His wife is a professor and department director of the culinary and hospitality program at Westmoreland County Community College. They frequently travel to Italy with Mrs. Zappone heading up a “cooking” tour of the country every other year that is an amazing blend of cooking lessons and sightseeing in all the best spots throughout Italy. Mr. Zappone loves to cook, especially Italian and we’ve included a couple of his favorite recipes that are sure to be keepers.
Heidi Riley
Pasta é Fagioli
(pasta and beans)
Ingredients:
½ Onion 1 #10 can or 4 28oz cans of Diced Tomatoes
4 oz. Carrots 1 #10 can or 4 28oz cans of Tomato Puree
4 oz. Celery 46 oz. can of Chicken Broth
3 cloves of Garlic 3 28oz. cans of water
½ cup Olive Oil 1 12oz. can of Tomato Paste
2 Tbsp. Basil 3 cans of Great Northern Beans (Cannallini)
½ tsp Salt ¼ cup of grated Romano or Parmesan Cheese
¼ tsp pepper 1 lb. Ditali or Ditalini pasta (cook separately)
¼ cup Sugar 3 medium potatoes, small diced
Directions:
- In a food processor chop garlic, celery, carrots and onions as fine as possible.
- In a 3 gallon sauce pot, heat olive oil, add the chopped celery, carrots, onions and garlic. Sauté lightly until onion is translucent.
- Add basil, salt, pepper, and sugar.
- Add chicken stock, water, and stir thoroughly
- Add diced tomatoes, tomato puree, and tomato paste
- Bring to a boil, stirring occasionally
- Reduce heat to simmer and continue to simmer until flavor is acceptable (if necessary, adjust seasonings) until the sauce thickens
- Add diced potatoes, uncooked
- Stir frequently until potatoes are cooked
- You may add tomato paste if more thickness is needed or desired
- Add grated romano or parmesan cheese
Note: At this point you can cool down (and freeze) for future use!
Or continue to completion adding the Great Northern Beans directly from can with all juices (do not drain or rinse beans)
Cook Ditali or Ditalini pasta according to directions, drain the pasta and place in a serving bowl and add the desired amount of sauce to the pasta (this recipe makes enough sauce for use with at least 3 lbs. of pasta). Cook the desired amount of pasta for the meal you are preparing and the remaining sauce freezes very well for future use!
Yield: 2 gallons (sauce)
BOLOGNESE (Meat) SAUCE
Ingredients:
½ lb. Onion 2 ½ lbs ground veal (or pork)
4 oz. Carrots 2 ½ lbs. ground beef
4 oz. Celery 1 #10 can or 4 26oz cans of Diced Tomatoes
3 cloves of Garlic 1 #10 can or 4 26oz cans of Tomato Puree
½ cup Olive Oil ¼ cup Sugar
2 Tbsp. Basil 6 cups of Chicken Broth
½ tsp Salt
¼ tsp pepper
¼ cup sugar
Directions:
- In a food processor chop garlic, celery, carrots and onions as fine as possible.
- In a 3 gallon sauce pot, heat olive oil, add the chopped celery, carrots, onions and garlic. Sauté lightly until onion is translucent.
- Add ground veal (pork) and ground beef, mixing together in the sauce pot and sauté until the meats are thoroughly browned.
- Add basil, salt, pepper, and sugar.
- Add chicken stock, and stir thoroughly
- Add diced tomatoes and tomato puree
- Bring to a boil, stirring occasionally
- Reduce heat to simmer and continue to simmer until flavor is acceptable (if necessary, adjust seasonings) until the sauce thickens
- Stir frequently
- You may add tomato paste if more thickness is needed or desired
Note: This sauce freezes very well for future used
Yield: 2 gallons
PROSECCO
BABITURA
1 Quart Lemon/Lime Sherbet
4 oz. Vodka
14 oz. Prosecco (1/2 bottle)
· Combine ingredients in a blender.
· Whip and serve immediately in
6 or 8 oz.
· A refreshing drink, or serve as dessert with Italian cookies
Yield: 8 Servings
PROSECCO
Sangria
1 750 ml bottle of Prosecco
16 oz. White Cranberry Juice
8 oz. Peach Schnapps
3 oz. Leche Nut Juice
Directions:
· Combine all of the above ingredients into a 2qt. pitcher
· Stir well
· Strain through ice into a large
· (10 oz.) Martini glass or over ice in a Tulip Glass
· Garnish with red & white seedless grapes, and 2 leche nuts and/or other fruits as desired, such as orange slices, peach slices, etc.
From the Kitchen of
Mike Zappone
From the Kitchen of
Mike Zappone
Monday, January 22, 2007
Pittsburgh ACF Student Team Competition
On Sunday January 14th 2007 Pittsburgh’s ACF Student Team of Ashley Korma and Natalie Hodous from the Art Institute, Tristan O.C Haseler, Dave Uram and Anthony Smith from PCI competed against a team from Philadelphia’s Art Institute in Pennsylvania’s Annual ACF Student team competition. The morning began at 7:30 with the Skill Salon. Pittsburgh’s team of Tristan, Ashley, Dave and Natalie were each randomly assigned to perform one of 4 basic culinary skills in an 80 minute relay-style format. First to compete was Tristan on vegetable cuts where he had to cut 4oz of Julianne potatoes, 8 potato Tournee, peel and small dice 2 tomatoes, and peel and small dice 1 onion. Next would be Ashley who was assigned the filleting of 2 Sea Bass. Next Dave would be assigned the fabrication of 2 chickens. And anchoring the team was Natalie who made 1 qt of pastry cream, peeled and sectioned one orange and rolled out and lined 1 8inch pie tart.
At 9:45 after a 30 minute set-up period the team began the second cooking phase of the competition. The team would now have 75 minutes to complete four 4-course meals with a 15 minute serving window. The menu must consist of a fish appetizer, a salad course, an entrée course and a dessert course.
The appetizer, salad and dessert course were of the teams choosing but the entrée was a pre-designated Classical dish taken from Escoffier: The Complete Guide to the Art of Modern Cooking. Natalie prepared a robust seafood appetizer. A seafood trio with Smoked Sea Bass Cornets stuffed with Poached Shrimp, a Seared Scallop stuffed with a slice of Truffle, Fluted Mushroom with and a dill Beurre Blanc sauce. Dave was responsible for the salad course and nicely presented Bouquet of Greens and diced Apple Cucumber Salad with balsamic vinaigrette. Tristan was assigned the classical entrée Supreme de Volaille a L’Ecarlate (chicken breast with red ox tongue) with sauce supreme, Anna Potatoes, Asparagus Spears and Oblique Carrots. Ashley’s dessert was a colorful sampler composed of a Fresh Fruit Salad with a Mint Gastrique, a Chocolate Ganache tart and a Grand Marnier Soufflé. Months of weekend morning practices, countless hours of worry and anticipation, five long hours of that morning’s competition were now all in the past. The hours of sacrifice and dedication that were spent perfecting the skills that went into the dishes were now being judged and scores tallied in one the Philadelphia Art Institute’s kitchens. The winner would go on to represent Pennsylvania at the regional competition in March the loser would get to sleep in on Saturday and Sunday mornings. The final tally and Pennsylvania state champion was our own Pittsburgh contingent. To Ashley, Natalie, Dave, Tristan and Anthony CONGRATULATIONS.
John Hittinger
Subscribe to:
Comments (Atom)