Wednesday, February 27, 2013

Food at the Culinary Institute

I know it's four in the morning, but it's what happens  when I only have two classes for the next three weeks and I'm hooked into listening Spotify and editing my photos.

Typically, there are various kitchens that serve food to the students.  They are:

* Modern Banquet
* A La Carte
* K-16 (Breakfast/Lunch)
* Americas
* Asias
* Meditarranean
* Apple Pie
* St. Andrew's
* American Bounty
* Al Forno
* Caterina D'Medici

Sidenote:  Anything past Meditarranean is a post extern only situation.  For those students, they get one swipe a day to Apple Pie and Al Forno.  Bachelor's students also have this same condition.  Perks of seniority, I suppose.

The other thing that needs to be mentioned is that sometimes, the clock dictates where you eat as certain kitchens open at certain times.  When students start their education here, they'll just know right away that it's a crapshoot.  And a good one, if they're not picky.

In this case, I often wake up at 10 in the morning, get dressed up, eat a banana and guzzle down a bunch of supplements before heading down to eat lunch. When I get to Roth Hall, what's usually open for me are the Meditarranean and Asias kitchens at 11:00 AM.  Since I'm already upstairs, and I know the next kitchens don't open up at 11:30, I always go for Asias.  Here are some pictures from that kitchen:







Pan Fried Trout - Korean Day


















Pho - Vietnam Day

























Red and Yellow Curry - Thai Day







I might go back again tomorrow and shoot the Pad Thai if I have time.  I'm just having serious cravings.


DC


Saturday, February 23, 2013

The New Guy.









This is me.  Four years ago.










I'm Dan.  This is the picture of me getting my scholarship to the Culinary Institute of America.  I'm still shocked to this day that I got it.  After that, it was essentially a goose chase for my start date as I hotly pursued the General Manager and Executive Chef of a country club to give me a job, or else my scholarship would vanish into thin air.










This is me, now.  Longer hair, out of the kitchen, just posing for a picture with Chef Tom Colicchio.











 Between now and four years ago, I wouldn't have imagined that I would ever take on photography.  Right now, I am one of the school's student photographers - some of my work from the Cake Decorating as well as Bachelor's Events are presented in the school's Facebook Page. I am also one of La Papillote's writers and its photographer (now seeking my replacement.) Outside school, I run my own personal blog, sportsandpornfoodblog.com (the backstory behind the title is probably hilarious), have the classiest wine dinners with my friends, edit my photography, go to the gym or play for the school's tennis team.

I am genuinely excited to blog for the school as photography has opened a world of opportunity for me, such as meeting well-acclaimed chefs, learning about the principles of mixology and wine, meeting people who have become good friends as well as mentors who have come to appreciate one of my main quirks, which is taking pictures of every plate of food that I have consumed at the school during my associate's degree.

I am also excited because I have given myself so much that I would like to give back.  As the old cliche, or as far as one of Whitney Houston's songs go, "The children are our future" (then again, I'm twenty-two.) .  I would like to show the school's future  what the school can give them in terms of activities or non-scholastic stuff.  I would also like to tell my stories because it would give people something to look foward to, if anything.  I really believe that blogging is an experience, a similar exchange which happens in the dining room.  I believe that as a blogger, we are here to deliver our experiences to those who are interested in reading them, much like cooks prepare what could be a perfect meal, or servers creating what could be the best service ever for a specific customer.

I'm honestly excited to have my first post up, and there will be more to come.  Happy reading!

D.C


Thursday, February 7, 2013

CIA Clubs and Organizations!

I recently received an email from a prospective student asking about the campus life here at school. There is always something going on at The CIA and I don't think it's possible to be bored! There are some really great student-run programs and organizations that The Culinary Institute has to offer. Here are just a few-
  • Bacchus Wine Society
  • The Brew Club
  • Black Culinarian Society
  • Friends of Chabad Association
  • La Papillote 
  • Korean Association of the CIA
  • Student Government Association
  • Curiosi Tea
  • The Word Poetry Club
  • Swing Jams
  • Slow Food
  • Mixology
  • Fair Trade
  • Culinary Christian Fellowship
  • Baking and Pastry Society
and the list goes on!!! I am currently President of S.P.I.C.E, the student programming organization. We plan and organize campus entertainment year round. With most of the students living on campus we try to provide activities throughout the week, as well as on the weekend. This past weekend we had our annual Deep Freeze Dance. The dance was a huge hit and we had a great turn out.




 Throughout the year we have comedians, magicians, and many other performers and activities offered free to all students!  Joining the S.P.I.C.E club has been a great way to meet people and help out on campus.





I meet with the other members of the club every Thursday to discuss and plan future events. Every club has events so there is always something to keep you busy!



If you are on campus and are looking to meet other people with similar interests or just to learn more about what the school has to offer, make sure to check out the daily " Scoop" in your email for club meetings!








Racheal