Pause.

Hi everyone,
I hate to admit it, but I am going to have to put a pause to this blogging of mine for a bit. I have a lot going on right now and will try to get back to posting come this summer. I hope you all will still follow what is yet to come! Here's to a happy spring :)
-G

Quick Update!

So everyone, I'm going off to Italy again come June 3rd!
I am super excited, I will be there until June 10th in the Le Marche
region near Tuscany and Abruzzo. It's me and six other culinary students
from schools such as Le Cordon Bleu and Cornell.


p.s.- I have the best of friends! They cooked me Salmon with
Farro, Haricot Vert and Thai Curry Sauce for a post birthday meal. Paired with a nice
Riesling and a dessert of brownies and Chocolate Stout, it was the perfect
dinner for a 21 year old =)

I'll keep you all posted! Only if you comment that is!

-G

Ciao!

Well, I just came back from the most amazing trip I've ever taken in my life! Apologies for being M.I.A. I got to spend March in Italy ! Check my facebook page for pictures, we went all over north to south! I'm making a small post because I still have to settle in. However, I just began my new term back at CIA in Bachelor's and will keep you all posted on the facts of the day that I learn in school :) For example...

Did you know that "Malaria" meant "Bad-Air" ('Mal-Aria'). Learned that in Anthropology today! 

p.s. Augie Awards on Thursday night! Can't wait

p.p.s. I was told that I just won a scholarship for a week in Italy from the GRI foundation! Looks like I'll be back before I know it =) this makes me VERY happy!

Scientific Studies at Culinary School

The Hudson River During The Winter... Crazy Glacier-Like Ice Patches! 




So, today was my last day of science class! We moved on from chemistry (thank god) to biology, a subject I can personally relate to more. Yes, we study these things at culinary school =)

Anyway, I found out a few interesting facts in class today that I'd like to share with you, some even involving food and consequences if we aren't careful with our environment:

1) Did you know that broccoli is usually packaged on ice and shipped this way? That's because if you ever cut broccoli and leave it out for a while, it is prone to growing harmful bacteria... So keep this in mind foodies!

2) Sustainability is so controversial and judged lately in the food industry. Simply, the definition is:

"Sustainability is based on a simple principle: Everything that we need for our survival and well-being depends, either directly or indirectly, on our natural environment.  Sustainability creates and maintains the conditions under which humans and nature can exist in productive harmony, that permit fulfilling the social, economic and other requirements of present and future generations. Sustainability is important to making sure that we have and will continue to have,  the water, materials, and resources to protect human health and our environment" (US EPA Sustainability Website)

    I recently became a Zumba instructor, and although this may not seem to connect to sustainability in any way, my teacher taught me that if I ever teach a "Zumba" class, I better keep to the standards. Things are defined for a reason and if that definition is manipulated, that term is misused AND abused. The same goes for this phrase "sustainability." Make sure to understand this concept because many restaurants brand this word and have no idea what it means!!!

3) I'm not sure if you have experienced the change in weather folks, but I am currently living in The Hudson Valley area and it snowed last night after being 50-60F the other day... It's kind of bizarre, this whole winter up in New York has been all over the place. This may be telling us something... Don't worry I won't get into global warming, unless I want100+ comments on this blog (not a bad idea).....Just asking you all to be aware of these changes.

4) To relate to #3, let's just look at the ocean for a mere second. The acidity and pH is rising in these waters, dissolving the coral reefs. No wonder they aren't colorful anymore...

5) Were you also aware that the butterflies are become somewhat extinct because of this change in weather? Just saying. It's kind of crazy.

6) Okay, enough with weather talk. Now, you're probably thinking, "Giuli, none of this relates to food, what are you talking about this for?" Listen, our ecosystem has EVERYTHING to do with food! Water, air and sunlight produce what we eat (unless you're into the whole artificial, chemical colored foods out there... yuck). The most interesting fact that I learned at the end of class was this: The Hudson River is actually VERY clean! HAH! Really?! Yes, I'm serious. Don't be fooled by the off-grey color everyone, my Professor pointed out that the biomass is very high in the Hudson and that our school, the CIA, actually gets their water from there... A scary yet interesting thought if you ask me.

Please pass this blog link to your friends, family and foodies! People need to know this information and I am willing to share it with the world. Thanks for listening all!

-G

Advanced Cooking Fusion Day!

Indian and Portuguese Fusion  in Advanced Cooking:

(Marinated Herbed Chicken with Coconut Rice, Green Mango Salad and Chai Tea)

This was one of my favorite dishes tonight: Vietnam meets Mexico in a Taco! Delicious, way to go Team #4!

Japanese meets Italian in a Rice Ball and Tempura: 

Sample #3 For Magazine Trials

Whoever knows the most about wine should be the one ordering it at the table!

Question: Who orders the wine (on either a date, gathering of friends, male or female, etc.)?

                Fortunately, women have more say today than they did back then. Especially when it comes to dining out, women are often asked the question, “Well we will go wherever you want to eat.” Yes, this can be annoying when you are dating somebody and always have to come up with a decision. However, this whole “let the woman decide” process can be in a lady’s favor when it comes to ordering wine.

                It is known that most women can be picky when drinking wine. Studies have shown that women tend to like white wines more than red. Let’s start off with the “date night” situation. Does the man always have to order the bottle of wine? The answer is, no. Especially if the woman is knowledgeable with her vino, why not let her pick the best type of wine to go with the meal? Let her feel confident and have a say. Maybe compromise, and have your man pick the dessert wine or entrée. Yes, the question will always come down to who pays for the wine, but that my friend is for another article (there are many factors that play into this one).

                Yes, it is also perfectly acceptable for a man to buy the bottle as well. Some women like it when men take the control of ordering, so that they don’t have to think much and feel like they are truly the guest. It’s the perfect way to start trusting the taste of your companion and possibly, trying a new wine. However, if whoever your dining with orders a Cabernet with tilapia, you may need to speak up. Don’t be ashamed, embrace your culinary intelligence!

                Obviously, if you are getting together for a business meeting at dinner of course (most companies don’t drink at lunch), the boss or leader typically chooses the bottle of wine to be presented at the table. If this is the case, be sure that he or she knows what everybody is ordering so that the wine accommodates many tastes and pairs with multiple dishes. If necessary, suggest ordering more than one type of wine. This is perfectly acceptable, especially if it is on the company’s tab. Be careful though, don’t get ahead of yourself and order five bottles of wine for a party of four, it’ll show up on your business’s check and you may get in trouble for purchasing too much alcohol. Yes, I’m afraid that morals and professionalism come into play here.

                Sometimes, wine is complimentary by the restaurant itself. If you are a regular or know somebody serving you and it is a date, birthday or anniversary, don’t be hesitant to ask if they can make sure that the meal is extra special that night. Don’t say anything like, “Hey, can you spare me a bottle of wine on house?” That’s just plain rude. Phrase it in a respectful manner, for example, “Tonight is a joyful occasion. Anything you can do to make it more memorable, I would truly appreciate.” This is simple, to the point and doesn’t refer to money of any kind. Even if the restaurant charges a bit for the wine and not the full price, it’s still a win! There’s nothing better than the server selecting the table’s beverage pairing and being spot on. This way, there’s no argument between the two diners and the trust is ultimately set within the restaurant. Welcome to the life of a sommelier!

                Last but not least, if you are eating with somebody that has a completely different taste and orders an entirely different kind of meal, go for “wine by the glass.” We all like to make our own decisions in the end and this may help when it comes to the question of, “who pays for what” at the end of the meal.

               

Sample #2 For Magazine Trials

Having a Cell Phone is always a good idea when meeting up with friends to go eat!

Question: What is the best way to let your diner accompaniment know that you have been delayed?

                No need to worry or freak out diners, we have all been in this situation. Whether you are stuck in traffic, late getting dressed or your car unfortunately breaks down in the middle of nowhere, it’s always a bad night when your companion hasn’t heard from you and wonders why you aren’t arriving on time. I’m not talking the usual five to ten minutes late (although, we should always strive to be at least fifteen minutes early folks). I’m aiming for those “once in a blue moon” events where we are anywhere from a half hour on delayed. So the question is, what is the best way to let this person know that you will not be on time?

                Well, there are many possible situations and answers to this proposed scenario. First of all, if you are near your cell phone, the obvious solution is to call your friend or partner and let them know that you are not going to make it on time. Believe me; they rather hear this than not hear from you at all, especially on a date! Everybody worries and assumes the worst.

                 Let’s say that your phone is dead or out of battery. The next step would be to find somebody of authority with a phone if you have the number memorized. My mother always taught me this, especially in New York City, to find a police officer, security guard, or walk into a well-known retailer to ask for directions or a phone. There’s no shame in walking into a rest stop or gas station and asking to borrow the phone (no need to panic, I’m speaking of public places here with cameras). If you don’t feel comfortable approaching retailers, pick up the old school pay phone. I wouldn’t go as far as flagging people down on the road; they may think that you are a hitchhiker.

                There are numbers though that we do not memorize because we are so use to technology keeping that number locked away. In this case, dial “4-1-1” or any “1-800” number that goes directly to an operator. Ask to be forwarded the number to the restaurant you are supposed to meet at. Then, tell the host who answers the phone your situation. Make sure to ask them to let the person know that you will be arriving late and had no other way of reaching them. This, my friends, is called being considerate.

                If you don’t have a phone whatsoever, there’s a problem. Like I said, borrowing is always an option but be careful, there are strangers out there. I would not primarily email somebody your tardy situation, because not everybody checks their email each second of every day. If this is a continuing problem for you, make sure to purchase a prepaid phone and keep it in your car for emergencies. Or, set an alarm that will surely wake you up. If you live in walking distance of an eatery and are known for being late or getting lost, make sure to meet your friends or partners at this close restaurant so that there are no excuses to being late.

Sample #1 For Magazine Trials

At Christmas Dinner, we all sit across from one another and leave room in between the chairs at the table!



So this is the start process of my trial articles that I am trying to publish in local magazines and newspapers. The theme of all of these articles is, "Table Manners." Basically, what is and isn't appropriate to apply when dining out in the real world. Enjoy and please comment!

Question: Is it preferable to be seated side by side or opposite a dining companion?

                Many of us walk into restaurants and get startled when we arrive at a booth or table, not knowing which seat to pick (this can be on a date or a simple get together). Obviously, if the server pulls out the chair, that’s the hint for a woman to sit down in that particular spot. What if you enter a chain restaurant of some sort and there isn’t that kind of formal service being offered? Do you sit next to your companion or across from them? How can you tell ahead of time which will work better for a memorable dining experience? Well, that’s what I’m here for!

                I have been on many dates in restaurants. Some went well, others not so much. I can tell you this much though, especially as a former server, I get uncomfortable seeing couples sitting side by side in a booth or especially a table. Why? Sitting next to one another provokes one’s “Public Display of Affection” a little too much. Couples start cuddling at the table, not even focusing on what is being served right in front of them. What customer or employee wants to see that (especially if they are single and cannot relate)? Overall, I am telling you right now that if you ever are asked out to lunch, dinner or to coffee, sit ACROSS from that person and not beside them. 

                Let’s create a hypothetical situation for a minute. Pretend that you are indeed on a date, a blind date to be exact and don’t even know what the man or woman looks like. Do you really want to be forced to sit next them in a booth? You won’t be able to look them in the eye, get a grasp of their personality and trust me, the whole time you’ll be thinking as if you are in a movie theater, waiting to see if they make a move of some sort. Does this sound appropriate to execute in a restaurant setting? No diners, these are not appropriate table manners.

                Sitting across from a companion is the perfect scenario to get to know someone. Eye contact is always important and it provides diners with a sense of one-on-one connection. Plus, you get to enjoy your food that is set down right in front of you rather than staring at a wall or the abyss that is the dining room. It is also easier to share food and dessert sitting directly across from someone because side by side, there’s always that chance to bump elbows and knock glasses over. So keep the cuddling for your own time diners (otherwise, the restaurant staff will definitely be talking about your table). The next occasion that comes up where this may seem to be a problem, don’t be that awkward couple. Sit across from your company. Don’t be intimidated as if you are on an interview, just relax. You’ll be able to concentrate more on overall moment itself. Hey, if all else fails, at least you’re not stuck next to the person and can actually savor your food more comfortably and get up to excuse yourself!

Some Inspiration for a Foodie

* This took me a while to master. Ask my brother! But I did it. Practice makes perfect, especially when cooking!

These three quotes have helped get me through the last few months.
I keep reminding myself that in order to travel, I need to stay focused
and not be overwhelmed. I've also experienced that things DO happen
for a reason my friends, believe me on that one (even though I still have
trouble accepting it). The writing tidbit, one of my favorite analogies of
a food writer- very true. 


"Climb Every Mountain. Just Don't Climb Them All At Once." - Maura O'Mara told me this at the CIA Career Center (Probably because I have been going in and out of that room every week... they definitely think I'm crazy and want to apply for every job possible!)

"To Rest in Reason and Move in Passion, is the Way of Nature, that Things Only Happen When They Happen on Their Own." (My dear friend, Anders Benson gave me this advice when I got distracted during my studies earlier this year. He helped me focus more on my culinary journey and leave the rest up in the air.)

"Writing Should Be Polished Like Fine Restaurants, Each Word Being Intense..." (Very well said by Chef Pardus himself. I admire his writing critique and theories. I will remember this one for the rest of my writing career.)

A Frustrated Culinarian

So, it's been VERY difficult deciding what I want to do after graduation...
Here is my list of POSSIBLE career options:
-Move to Boston (such a great city) and work Front of House at a Fancy Shmancy Restaurant or Back of House in a low-key, sustainable kitchen (some restaurants I particularly have in mind)
-Move to Rhode Island and possibly work with Newport Restaurant Group...
-Move to NYC if I am set with this stage at Lincoln Restaurant
-Stay in the Hudson Valley and write, possibly work as a sustainable purveyor or become a T.A. at CIA 
-There's always home.. Crystal Springs Resort in Northern Jersey as a Manager in Training


The hard part is that I don't know which one I will enjoy most. Being a writer, blogging and columns will always be a hobby of mine. My brother, Gian, will be in Boston. My family is in Jersey and I have friends scattered all over the tri-state area. It's city vs. country, family vs. friends and work vs. staying sane. Who knows what will happen. I cannot wait to travel and settle down after school. It's a wonderful thought to know that students here have such a wide range of culinary paths. The worst part is figuring out which trail to take...


Meanwhile, I plan to volunteer on farms and wineries this summer. Get my hands into some gardening and take in my last few months living in The Hudson Valley. I'll keep you all posted! 

Sustainability in The Hudson Valley!

So, here are my two Editorial previews for the March issues of La Papillote! Enjoy!

<--Fish Tanks!

1) Local Ocean Review:

Where can one find Royal Dorade, Black Sea Bass, Amberjack, Summer Flounder, White Sea Bass and Bronzino on land? Even better, where can one find these types of fish on land and in salt water? I am not going crazy my friends, the impossible is finally possible.

            A few weekends ago, I attended the SlowFood trip to Local Ocean, a fish farm located a bit past Red Hook, NY. I wasn’t quite sure what to expect before we departed. Apparently, we were about to be visiting “Locally Fresh and Sustainable Seafood for the 21^st Century.” Intrigued and excited for this trip, we headed down Route 9 for what was sure to be an eye-opening experience.

            Local Ocean raises six varieties of clean fish that are grown in a 100% controlled salt-water ecosystem. These fish are delivered within 24 hours to the customer, guaranteed. No other facility in the world has this advantage. Partnered with Great Bay Aquaculture, the Local Ocean team keeps in contact with marine biologists while developing new ideas and concepts to better the environment and expand their retail. For example, this fish farm may be moving into the area of selling ornamental fish in the future (that’s right, I’m talking about those goldfish and betas that you keep on your bookshelf).

            Walking into what seemed like a deserted, warehouse factory, turned out to be an oasis of fish tanks and circulating pipes. One would never have guessed that fish would be harvested in such an area; there was not even a clear entrance to the factory! Walking in, the old warehouse transformed into an aqua center, housing pools of fish ranging in different sizes and breeds. Raymond, our tour guide Local Ocean’s V.P of Marketing, reassured us that if the water looked light brown, it was only because of the fish feed residue. “The fish would die if the water wasn’t safe,” he advised.

            The recycled water process that is practiced and applied within the Local Ocean is facility is fascinating. There is literally no waste. Even the dead fish and residue go to use. Toxins are disintegrated, while bacteria and remains are converted into natural gas, compost and fertilizer. There was huge sess pool of sediment that was vaporizing before our eyes! Even more interesting were the ways they are experimenting with growing plants through this compost. We tried some Salicornia leaves that were grown in soil enriched with Local Ocean fertilizer. As expected, the taste was salty and refreshing. 

            While sanitizing and dipping our rain boots in pools of water to keep as clean as possible, we approached the second part of the building, which looked like a greenhouse. This section was much more clean and organized, fairly new compared to the old warehouse area. Here, the pipes were constructed based on gravitational pull in order for the water to cycle around properly. Raymond also told us that they controlled currents in each tank to create designated water patterns. During our discussion, he pointed out some advantages of Local Ocean Fish:

            -Local Ocean Fish have Zero Mercury (Caged Aquaculture Fish usually contain

            Mercury)

            -Local Ocean Fish are high in Omega 3’s  (Usually unheard of with farm-raised fish)

            -With unique fish like Yellow tail Himachi being bred, restaurants can potentially charge $19 for a crudo plate and only buy it at $12 a pound! Talk about a profit!

            -Local Ocean fish are killed in ice water, which allows for a slow and calming death.             When killed on a line, fish seem to get stressed and the meat may not be as tender and flaky.

            -Governor Cuomo’s Chef stops by  Local Ocean many times to scope out fish to use in their cooking           

            - Mario Batali orders his fish from Local Ocean and Raymond has had dinner with Jean Georges, where they spoke about the importance of farm-raised fish

             Raymond ended the visit by giving every student business cards and brochures. Keep your eye out CIA, this business seems to be booming! Many thanks to Local Ocean  and SlowFood for providing us all with this experience! Let’s continue to support the local farms, aqua centers and others who extend kindness to our oceans. 

 <---Brother Victor Speaking

2) Brother Victor's Vinegar Review: 

Imagine a small barn and house nestled behind the woods, secluded in The Hudson Valley. Now, picture a herd of sheep and chickens running around the hills and having a rooster act as a human alarm clock, waking up at the crack of dawn. Sounds like the epiphany of living on a farm, right? Well folks, not only does Brother Victor practice some farm chores by taking care of his animals, but he also is proud to title this establishment, The Benedictine Monastery. Brother Victor is a monk who while rounding up his sheep in the backyard, is known for his cookbooks and of course, vinegar!

            Yes, I said “vinegar.” Brother Victor claims that he does not “make” the vinegar, but enhances the flavor and process of vinegar making. Economically, mass production of vinegar is not seen nowadays. Too much time and effort would have to be put into the business to make it successful. It requires much patience and practice, two factors that many people in the industry don’t seem to respect in such a fast-paced lifestyle.

            Brother Victor bottles many different types of vinegar including fruity nectars, white wine based vinegars and red wine based vinegars. For example, he markets a Pure Raspberry Vinegar made out of fresh raspberries and red wine. The taste of this vinegar is not artificial at all. Instead, it tastes like a potent, ripe berry picked at the peak of its’ growth. The monastery also produces Apricot Vinegar with hints of apricot liquor. Apricots, sugar and the liquor are brought to a boil and left to marry together for 24 hours. Then, this mixture is poured into large bottles with white wine.  When bought, a full apricot is placed in the bottle to keep the original flavor lingering throughout the vinegar itself. The two Cider Vinegars made by Brother Victor are my favorite and will make anyone pucker. The honey based Cider Vinegar is known to help one’s immune system if taken by the teaspoon each day, for medicinal purposes. The apples used are local, from the New Paltz orchards across the bridge. Steeped along with cloves and cinnamon sticks, this smooth cider makes for a wonderful dressing component. The cider isn’t too overpowering and the honey helps mellow the flavor. The Sherry Vinegar made at the monastery is derived from California Sherry and a cinnamon stick is put into the infusion as well.

            Brother Victor’s overall goal in the vinegar enhancing process is to balance the flavors of “sour and sweet.” Creating this authentic equilibrium, he realizes that in order to be successful at bottling vinegar, the ingredients need oxygen, a steady temperature and most importantly, darkness. He claims that it is a curse yet a blessing all at once because the vinegar essence can be hard to bottle at times, separating it from the “mother” (living yeast) in each jug. The blessing part, of course, is the pride of making unique vinegars from scratch.  

            The Benedictine Monastery is full of culinary conceptions ranging from Brother Victor’s cookbooks on Monthly Soups and Salads (some recipes are named after Saints), to free-range sheep, to collecting fresh eggs. Each room in the house is like an alcove, decorated lavishly with crosses and religious trinkets, enhancing the aurora around the house and barn. Brother Victor is a close friend to Slow Food and knows much about the farms arising The Hudson Valley. I would like to thank him for taking the time to fit thirty students into his small home and welcoming us with open arms!

          

 

La Papillote Online!

http://issuu.com/lapapillote

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The Culinary Institute of America's Newspaper

La Papillote!!!

I'm back from being M.I.A.!

Hello everybody who reads this blog... which aren't many!
That's okay though, this is my chance to practice my writing.
I apologize that I have been Missing In Action lately...
Bachelor's was pretty tough to adapt to, homework and all.
I have been working like crazy as the Editor for La Papillote
at CIA, which has taken up my life (not that it's a bad thing,
just a lot of dedication!)
I've decided to take some time off after my trip to Italy
as Editor so that I can write on my own time and concentrate
on my studies. This will hopefully open up the window to more
blogging as well, so stay tuned and count that this blog will have
more posts come spring and summer! I promise :)

Anyway, two fun facts that I learned today in my history class:
1) Tapas weren't invented in Spain for the purpose of eating cute little
bites of ingredients on small plates.... Get this, the Spanish were
recovering from war around the 1940's era and never had much food
in house. Instead of inviting guests over and serving them minimal
meals and cleaning up their house, people in Spain started going out
to Tapas bars to host their friends and treat each other to small bites.
This way, they could be hospitable without opening their doors to anyone
at home! Interesting, isn't it? There's also myths about Tapas being invented
due to the bad wine that had been produced. They would put small plates of
stinky cheese on top of the wine glasses hoping to mask the smell and stench
of the poor wine.
2) The CIA has a fascinating military background. I realize it more and more every day
how our school is very military-esque. Between the bells, schedule and uniforms,
The Culinary is very much based on following order and professionalism. Turns out,
many war veterans went into cooking after they fought for the U.S. The CIA was
very well known for accepting military students who had been hard at war. Even to this day,
we have a Veteran's club on campus.

Interesting how cooking is connected to World History, isn't it? No wonder why I love my job =)