MAINDISHVolume 2, Issue 1 - Summer 2013

AlumniEdition

StayingHealthy in

the FoodBiz

Tips from the pros

the restaurant school at walnut hill college magazine

Restaurant Spotlight REX 1516

Justin Swain

Q&A with AlumDavid Ansill Executive Chef ofBar Ferdinand

Mind Your Business 101What you need to knowabout starting a start-up

In the News:Recent AlumniMaking Stories

Our Valedictorian showcases his skills

Special Feature:

Call 215-222-4200 ext. 3011 for more information

CONTRIBUTORS:

Valery Snisarenko, Editor Nicole Barkley, Esq, Staff Contributor Andrew Russell, Staff Contributor Heather Lyman, Student Contributor Genevieve Jones, Student Contributor Daniel Addice, Student Contributor Ingrid Blackwell, Student Contributor Colleen Tait, Student Contributor Jennifer Bortz, Student Contributor Britni Nelson, Student Contributor Chef Richard Pepino, Chef Contributor Chef Marie Stecher, Chef Contributor

IN THIS ISSUE Alumni Events Re-Cap 4

Q&A with David Ansill 6 A look inside the mind of a culinary mastermind What’s Cooking On Campus? 8 What’s in season;:Herbs

Healthy Recipes From Our Kitchen 9 Orecchiette with Walnut Pest Restaurant Spotlight: Rex 1516 10 A taste of the South in Philadelphia Staying Healthy in the Food Biz 12 Tips on how to battle the bulge when you’re in the kitchen

James Guare: Food Science 14 Alum Guare talks to us about molecular gastronomy

When They Were Young 15 A look at TRS@WHC Staff from years past In The News: Alumni 16 Mind Your Business 101 17 A guide to business By Nicole Barkley, Esq.

Summer Crossword: Fruits 18 Professional Wine School 18 Have You Heard? 19 Where Are They Now? 20

A Note From President Daniel Liberatoscioli

Dear Fellow Alumni:

I was a student in the first year of The Restaurant School in 1974. There were nineteen students. The school at that time was situated in a lovely brown-stone in Center City, Philadelphia. We had one tiny kitchen and a small forty-seat dining room that featured high ceilings and beautiful marble fireplaces.

During the mid-70s it seemed that our mission as Chefs was to prepare lots of rich sauces, delectable soufflés and sumptuous buttercream-laden tortes. The more cream and butter the better.

However, over the past three decades the college has changed and so has the hospitality busi-ness. The one-time boutique Restaurant School is now a full-fledged college with hundreds of students, four majors, Associate and Bachelors degrees and a campus with fourteen buildings. Fine dining and upscale casual restaurants are everywhere. People congregate at the local café over lattes. Old washhouses have become intriguing boutique hotels. Pastry Chefs are stars.

Customers are wiser. They understand food. They want healthier choic-es. They appreciate efforts in sustainability, farm-to-table and eating well. Nutri-tion, health and well-being have an important place in every aspect of the hospi-tality industry.

Health and nutrition are not only vital to each and every one of us, but it is a fundamental component of what we aim to teach students while they are on campus. It will certainly be at the core of your respective careers. We encourage all of you, as our valued alumni, to educate your staff, your colleagues, children and of course yourselves about the benefits of proper nutrition and exer-cise. Believe me, I have stood where you are standing, day in and day out, and I know how difficult it can be to keep a healthy routine. We hope that we can pro-vide you with some tips that can be applied in your workplace.

We look forward to hearing from you soon and stay healthy!

Bonne chance! Daniel Liberatoscioli, President

Doyouhaveastorytosharewithus?

Doyouwanttobecomeanalumnicontributor?

Doyouwantyourrestaurantand/or

businessfeaturedinthenextissueofthe

MainDishMagazine?

We Want To Hear From You! Please Contact Ms. Valery Snisarenko at:

vsnisarenko@walnuthillcollege.edu

3

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Alumni Events re-cap

ollectively, the faculty and staff at The Restaurant School at Walnut Hill College made a promise this year. We made a promise and a commitment to revi-talize an alumni community relations department that

may have been a bit stagnant in the past. So far, our hard work and dedication has been paying off. From re-connecting with alumni at events, to alumni requesting to be a part of our Main Dish Magazine, we can see that things are definitely changing around here and we couldn't be happier. Here are some highlights from our recent events, and information on what our new Alumni Committee will bring you in the future. In short, the purpose of the Alumni and Community Relations Com-mittee of the Restaurant School at Walnut Hill College is to cultivate a mutually ben-eficial relationship between the College and its graduates by continuously engag-ing graduates in programs, activities, and support services that not only contribute to the individual growth of the alumni, but also enhance and promote the image of the College and the hospitality industry. The Committee members take this purpose very serious-ly and, in just this past year, have grown the department and the alumni involvement ten-fold. Most notably, the Committee has developed a monthly series called

“Alumni Spotlight.” This series gives alumni a reason to come back to where it all began and share stories of their busi-ness ventures, as well as prepare a sample dish for the students. It’s truly a great way for our alumni to connect with and in-spire students to reach great heights! The first “Alumni Spotlight” took place in early Spring with alum Rocco Cima, Chef and Owner of Fuel Restau-rants as well as popular DJ on Q102, shar-ing stories with our students on how to start a successful business from the ground up. He provided helpful tips that

are “not found in any books” regard-ing permits, leases and all of the infor-mation that most people do not tell you about when going into business! Students who were in attend-

ance took away some very important facts and figures about what it takes to run and grow a start-up business. They also tried one of Fuel’s signature dishes.

“The Alumni Spotlight Series gives alumni a rea-son to come back to where

it all began and share stories of their ventures

with our students”

By: Valery Snisarenko, Director of Marketing Photos By: Brian Salley, Culinary Arts and Genevieve Jones, Culinary Arts

45

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In June, Chef Ted “TJ” Torres, Executive Sous Chef and winner of the hit Food Network TV Show “Chef Wanted with Anne Burrell,” spoke to our students about the benefits of working as a chef in a corporate setting, empha-sizing the flexibility of his job as well as being able to do more with a healthier budget! Chef Torres also gave the students an inside scoop on the real show behind the scenes of “Chef Wanted.” Turns out, by the time the judges taste the food, which Torres estimates is about 30 minutes after they are finished with their dishes, the food is definitely cold and not as tasty! Finally, to make us all feel welcome and happy, Chef Torres showed students a great recipe for ceviche, which was tasty, refresh-ing and with a kick! In addition to our new “Alumni Spotlight” series, another way the Committee is getting our Alumni involved is through special events and incentives. This year, we teamed up with Philadelphia Mag-azine, particularly two of their star events (Philly Cooks and the Wine + Food Festival) to offer alumni an opportunity to attend through ex-clusive discounts, private invita-tions and special promotional codes. This year’s Philly Cooks event was held at the Strawbridge Building (the old Macy’s) on Mar-ket Street and offered a unique venue for an equally unique event. Our alumni were invited to attend the event and Phila-delphia Magazine kindly offered an exclusive dis-count off the regular ticket prices just for our alumni!

The Restaurant School at Walnut Hill College participated in this event and was asked to nomi-nate a “Rising Star” student who we think will be the buzz around town after graduation—the winner was Ryan LaFrance, a Culinary Arts student who works at Jamon-era under Chef Marcie Turney (also an alum of our College!). Ryan served up a Carrot Ravioli, with Braised Rabbit Reduction which was a huge hit at the event. Attendees flocked to our table to sample and many even asked for seconds. Bravo, Ryan! Another highly buzzed about event in the Philadelphia food scene is the annual Wine+ Food Festival produced by Phila-delphia Magazine and Good Wine + Fine Spirits stores. This event brings together hundreds of wines from around the world, signature dishes from the regions best res-taurants and this year our College was asked to nominate another “Rising Star” who represented the theme of the event. Collectively, our Chefs and Faculty nominated Jordan Fuller, a Bachelor’s Student studying Restaurant Management with a knack for great wine. Jordan is currently Captain at Il Pittore in Center City Philadelphia. We congratulate Jordan and Ryan for making us proud and for their excellent work! We hope that you will all join us at future events where we aim to celebrate you: our distinguished alumni!

ALUMNI EVENTS RE-CAP

46

Chef David Ansill ne of the reasons I wanted to get into the world of Culinary Arts was because of the wide variety of people you meet in kitchens. Like Lady

Liberty herself, give us your tired, your poor, your huddled masses, and we will teach them to cook! Upon meeting Chef David Ansill, I knew this was a man who knew his trade. With wise eyes and a grin, he sat before me sipping wine from a water glass prepared to answer the on-slaught of questions I had prepared for him.

He carried about him the sort of spacey personality and dry hu-mor that is required of a great Chef. My examination yielded a story that meshes with the recent history of our beloved Philadel-phia and our very own Restaurant School, and reveals a man any aspiring Chef could only hope to learn from.

“I like to eat…that’s always the beginning”, states Bar Ferdinand’s Chef David Ansill, giving us a glorious place to begin our story. As the young Ansill grew up, his family would go out to eat and expose him to different kinds of food, and before long he gained the ability to determine good food from bad. Then, in eighth grade, his school offered a Home Economics class to boys for the first time, and he made a loaf of bread. The bug was in him.

Ansill spent the first thirteen years of his life in the res-taurant “biz” behind the bar - “Food, drink, and women” the Chef recalls. It wasn’t until the man was twenty-eight years old that his father said “you gonna be a bartender all your life, kid?” and sent him to The Restaurant School [at Walnut Hill College] as a wedding gift. Ansill describes his time there as “a good step-

ping stone” in his career. Though the cur-riculum at the time was perhaps geared toward a younger crowd, the exposure it gave him to some unconventional food and to classical French techniques was integral, and it was there that he decided he would give up bartending and focus on the kitchen life.

Now equipped with a Bachelor’s Degree in Specialized Technology, Ansill

with the legendary

“I like to eat…that’s always the

beginning!” - David Ansill

of Bar Ferdinand By Danny Addice, Culinary Arts

49

found himself prepping five hundred gallons of stock at the Rittenhouse Hotel, and eventually getting pushed into the Chef position at a place called Serrano’s where he was able to expose himself to whatever styles of food he wanted. After this, our hero bounced around some more, cooking in Swe-den and Miami, where he claims to have been taught what fine dining truly meant. In the early 2000’s, Ste-phen Starr brought Ansill back to Philadelphia to cook at the Continen-tal, where he continued to work until he opened Pif.

“Pif!” the Chef moans, “my baby! I killed my baby.” His baby, born out of a Vietnamese Noodle House, was where Chef Ansill truly established himself. “Things hap-pened, man. I just opened the doors and people started to come in.” Fourteen peo-ple one night turned into twenty-three the next. Food critics started coming in and enjoying what he had to offer. With a menu that changed on a day-to-day basis, Ansill had people coming back to him just to see what he would roll out next. He honed in on his style and began to push upscale dishes, prompting him to open his next restaurant Ansill Food+Wine. The new place had a liquor license, and the Chef hoped that the popularity of Pif would carry over. Unfortunately, the US economy began to slide downhill, and Ansill’s babies got pulled down with it.

Slightly older than when he began in the industry, finding a job in the city proved to be harder than Ansill antici-pated. Left with some non-refundable deposits from an unset-tled deal, Ansill decided to cut his losses and leave for Jamaica. While there, he met the owner of a small restaurant on the beach and lightheartedly asked her “you want to make this the best restaurant on the beach? Let’s talk,” and thus he found himself seriously employed.

His self-proclaimed “mid-life crisis” came to an end when his boss [in Jamaica] left without giving him a paycheck, and he was forced to call a friend from the city. His friend flew him back to Philadelphia with the promise of a job, and five

days later Ansill was Head Chef at Bar Ferdinand. Over the last year, he has worked to recover his former reputation in the city and intends to stay…until he “leaves again” Ansill teases.

To aspiring chefs, Ansill joking-ly says “learn to be a plumber and spe-cialize in restaurants, you’ll be able to retire by the time you’re forty.” Once serious, the best advice the Chef has to offer to students and recent graduates alike, is to “work for the best chefs you can possibly work for…find what you’re looking for, stick around a while and then push yourself to the next level.” Having watched the growth of Philadel-phia into a “foodie” city, the Chef’s only

lament is that there isn’t more of an upscale crowd to cater to, but, he is also thankful that people’s ideas of “good food” is growing exponentially.

The culinary world is full of people from all walks of life; straight A students to drug abusers and everyone in between. There is a certain type of person that seems to gravitate toward the kitchen. As I listened to Chef David Ansill’s story, I couldn’t help but notice in him the glow of

that offbeat energy I have come to expect from seasoned chefs. Alumni Chef David Ansill’s career is one that is truly legendary and anyone in the industry (or aspiring to get into the industry) can certainly learn from this celebrated Philly icon.

“Things happened, man. I just opened

the doors and people started to come in.”

Student Danny Addice (left) and Chef David Ansill (right)

Bar Ferdinand, Northern Liberties, Philadelphia

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dill

chives

thymebasil

sage

In Season June and July oreganoIn Season August

In Season June, July and August

In Season June, July and August

In Season June, July and August

In Season June, July and August

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In Season June, July and August

This common garden herb is full of antioxidants, like thymol, lavonoids apigenin, naringenin, luteolin, and thymonin. Antioxidants prevent cellular damage that can boost overall health and help prevent cancer, inflammation, signs of aging and more.

Oregano has both antibacterial and antifungal properties that make it effective against some forms of food-borne illnesses and even some antibiotic resistant infections. It has also been found to be effective against yeast-based infections like vaginitis and oral thrush.

Basil contains a compound that provides antibacterial benefits. The compound, called rosmarinic acid, may kill Pseudomonas aeruginosa, a common soil-borne bacteria to which people with compromised immune systems are particularly susceptible. Pseudomonas can infect the lungs or can gain entry through a skin wound to infect the blood. Basil is also noted for its potential anti-viral, antioxidant and anti-cancer properties.

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Dill may offer anti-fungal benefits. The herb, which originated in the Mediterranean and is the only plant in its genus, may also be useful as a safe and natural anti-fungal. Researchers applied dill essential oil to cultures of Aspergillus mold and found that dill oil killed mold cells by disrupting the cell membranes.

Watercress is a good source of beta-carotene, lutein, and zeaxanthin, antioxidants that may prevent and manage arthritis, cataracts, and macular degeneration, as well as maintain healthy hair and skin. Watercress is also a good source of vitamin K, which may prevent bone fractures.

Sage herb parts, whether fresh or dried, are rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. This herb is exceptionally very rich source of several B-complex groups of vitamins, such as folic acid, thiamin, pyridoxine and riboflavin many times higher than the recommended daily levels

Chives are very low in calories; 100 g of fresh leaves provide just 30 calories. Nonetheless, they contain many noteworthy flavonoid anti

-oxidants, plant fiber, minerals, and vitamins that have proven health benefits. Chives surprisingly comprise more vitamin A than any other allium family member vegetables. Fresh chives are rich source of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent

neural tubedefects in newborn babies.

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Orecchiette withWalnut PestoServings: 4

Ingredients: 2 cups Orecchiette Pasta1 cup Pasta Water ¼ cup Roasted Maitake Mushrooms½ cup Arugala1 tbs Whipped Ricotta Cheese

Walnut Pesto Yields: 3 qts

Ingredients: 2 qts Toasted Walnuts½ cup Lemon Juice½ cup Oregano¼ cup Preserved Lemon Peel¼ cup Sherry Vinegar1 tbs Red Chili Flake¼ cup Grated Parmesan 1 ½ qts Olive Oil

Walnut Pesto Preparation

1. Chop 1 qt of walnuts in food processor until finely chopped2. Repeat step with other quart of walnuts only pulsing halfway then adding remaining ingredients besides oil3. Mix all ingredients with oil4. Season to taste5. Store in quart containers with layer of oil on top

Preparation1. Heat ½ cup of walnut pesto in a pan2. Add pasta and stir3. Add pasta water (saved from cooking of pasta)4. Add roasted maitake mushrooms5. Add arugula, turn off heat and toss to combine6. Plate and finish with a dollop of whipped ricotta cheese

Photo By: Britni Nelson

4

Photos by Brian Salley 

Photography By Valery Snisarenko 

Restaurant

By: Jennifer Bortz, Culinary Arts, Ingrid Black-well, Culinary Arts, Collen Tait, Culinary Arts

Chef Justin Swain, our Alum and Valedictorian, shows us exactly why he is the King of Rex 1516.

Rex 1516, located at 1516 South St. is a little taste of the South in Center City,

Philadelphia. The restaurant’s rustic mix of a southern bar and an old southern estate transports you to a different time and place where you

are surrounded by fields of flow-ing grains and a cold drink in your hand. The interior is lined with wood paneled walls,

hardwood floors, leather and steel studded tables and clas-

sically arched chairs. The bar is located towards the back of

the restaurant, decorated with wood carvings of a floral

design that enhance the shelving of the wines and spirits.

Black and white movies are played on the television by the bar,

and on a nice day like when we visited the restaurant, the doors

and windows are open for spectacular al fresco dining.

Rex 1516 is run by The Restaurant School at Walnut Hill

College Alum and Executive Chef Justin Swain, who maintains the

southern style cuisine, but has influenced the menu with his expertise

in charcuterie, BBQ and classical French techniques, all done with a

modern twist.

While at The Restaurant School at Walnut Hill College,

Chef Swain was a model student, achieving a 4.0 GPA and receiving

the honor of being named the Valedictorian of the 2013 Associates of

Science graduating class. His professional and passionate approach to

the food and restaurant industry at Rex 1516 definitely confirms his

educational success. Now for the experience…

Once seated, our server was pleasant and ready to help by

answering our questions or providing suggestions, especially regard-

ing their exotic wine list, which in-

cludes a Pinotage from South

Africa and Verdejo from

Spain. He was well versed

regarding which portions

would be adequate for

sharing and which would

give us a “taste” of what

the restaurant was all

about!

After much consid-

eration, we decided to sample three appetizers from the menu that

were suggested by our server. It was not a long wait before our Craw-

fish Pot-Pie, Strawberry Bruschetta, and Mac’n’Cheese were brought

to the table. The Crawfish Pot-Pie was by far the favorite dish of the

night. A crawfish etouffee, a true southern Creole classic, with three

Photos by: Valery Snisarenko

10

12

“Rex 1516 is a little taste of the South in Center City,

Philadelphia.”

cheeses was nestled in a buttery, flaky crust. Slightly spicy, the inside,

creamy with hearty pieces of crawfish mixed with the perfectly golden,

shiny pot pie crust, tasted truly indulgent. It was also a large enough por-

tion that someone could eat it for lunch or a light dinner. The Strawberry

Bruschetta was the wildcard of the night, with basil pickled strawberries

and black pepper ricotta, toasted hazelnuts, and a vanilla white balsamic

on a crispy crostini. It was refreshing and light; a great way to lead into a

heavier entrée course. The third and final appetizer was the Mac’n’

Cheese, which was as mouth-watering as it sounded on the menu. Every

bite gave you a kick of heat, but not enough to overwhelm the al dente

and creamy pasta. It was cheesy and very “Creole” in taste – another

large portion that would have been adequate for a lunch meal.

Entrées came out almost immediately after the appetizers were

removed. First, was the Fried Chicken, which included a drum and thigh

and was accompanied by mashed potatoes, collard greens and a house-

made gravy. The chicken, we learned, was brined overnight in sweet tea,

which kept the chicken extremely moist while the coating was crunchy,

and grease-free. The mashed potatoes were light, creamy, and seasoned

very nicely which balanced the dish as well as the collard greens.

The Smoked Short Ribs were the other entrée of choice. The

ribs were fork tender and slid off the bone, which made for a nice presen-

tation. The potato gratin was a unique combination of sweet and spicy

and complimented the dish, cuisine, and style of the short ribs.

The final course, dessert, which was served immediately, was

piping hot as it came out of the kitchen– almost too hot to touch.

Almost! Sweet potato mini beignets and a cardamom coffee custard was

Rex 1516’s take on “coffee and doughnuts.” The cardamom coffee cus-

tard was absolutely delicious, and we would’ve enjoyed it transformed

into an ice cream on its own.

Overall, we would collectively recommend Rex 1516 to anyone

who appreciates comfort food prepared in a highly professional and

careful manner. Our hats go off to Chef Justin Swain, who is coming into his own with his innovative take on classic dishes. We all agree he is

someone to watch as he perfects his art even further. Bravo, Chef!

Rex 1516 | www.Rex1516.com | 1516 South Street, Philadelphia, PA

Mac’n’Cheese 

Smoked Short Ribs 

Crawfish Pot Pie 

Fried Chicken 

11

10

7:00 am clock in. Coffee. Check stock. Reduce, reduce, and reduce. Delivery. Fabricate hind quarter of cow. Roast. Make duck stock. Braise rabbit. Make brine. Delivery. Tork tourchons. Begin staff meal. Containerize produce.

Marinate beef tenderloin. Make fazzoletti from scratch. Schedule issues. Wawa run. Serve staff meal. Eat as much as you can in three minutes. 95 person party on Saturday. Place purchase order. Ready for service 5pm sharp. Mise en place - check! 200 covers. 11pm…

Starving? Tired? Now what?

By: Heather Lyman, Culinary Arts with expert topic contributions by Chef Stecher, Pastry Chef and Head of the Gluten Free/Vegan Club at The Restaurant School at Walnut Hill College.

intheintheinthe

StayingHealthyHealthyHealthy

12

11

2 cups spinach 1 apple, cored 1 cucumber 1 celery stalk 1 cup cool water Ice cubes, optional

T rying to maintain a healthy weight and lifestyle as a

chef isn’t easy. Working long hours is inevitable.

Rather than eating breakfast, lunch, and dinner,

you’re probably making food for others to enjoy for

breakfast, lunch, and dinner. As a cook, you learn to eat very well. You adopt

the mantra “Fat is Flavor.” You taste everything you make as well as every-

thing your teammates make, and because most dishes are infused with fat,

you easily add extra calories to your day. These nibbles might hold you over

until you get home, but then the hunger sets in. You realize you haven’t had

a nutritional meal all day. Somehow you managed and it didn’t seem that

bad. “The lifestyle of a chef is being around food all the time, and it's the late

night eating and drinking that comes with the job

that can be a real killer.” 1

Your body eventually starts to adjust:

a spoonful of sauce, a bite of calamari, duck confit

then pasta at midnight. When the body consumes

high calories, the brain releases the chemicals do-

pamine and serotonin which we associate with

happy feelings. So, it’s only natural that after a

busy night we crave high calorie foods that help us

unwind. Here are some tips from some of my fa-

vorite chefs and health pros (and me!) on what you

can do to stay healthy in the food “biz”…

Breakfast is Critical. Studies have shown that

eating a healthy breakfast not only gives you the

stamina you need for the day, but it will also re-

duce your hunger. Try starting the day with vege-

tables and a protein, like eggs. The latest trend in

this area is the green juice smoothie. This is perfect

for those who don’t have time for breakfast.

Try This Farm Grown Spinach Smoothie By Joann Burnham2

Everything in Moderation. Try to see food in

a different way - rather than good vs. bad. Take

bacon for example; if you feel like having a piece of

bacon, do it. By depriving yourself, you’re at greater

risk for overindulging later on. It really comes down

to balance and paying attention to the foods we

consume. There are some people, including myself,

who have a sweet tooth. If you have a few cookies

one day, try to skip having any the next. Try to con-

trol the amount of high processed food, fast food, and sugar you eat, and don’t

waste calories on foods that aren’t of good quality. Chefs also tend to eat out a

lot. A new book called Smart Chefs Stay Slim by Allison Adato who interviewed

Tom Colicchio, who gives a great tip and says “smaller portioned starter dishes

are usually more interesting than entrees.”3' So, why not just have the appetizer

rather than the whole enchilada? Pun intended.

Experiment with New Ingredients. Experimentation is fascinating!

Chefs experiment on a daily basis. Try practicing different techniques with new

ingredients. Try to swap out a favorite meat dish with a vegetarian option one

night a week. Chef Stecher of The Restaurant School at Walnut Hill College,

Head of the Gluten Free/Vegan Club, suggests substituting coconut oil in place

of butter; applesauce and bananas work great as

substitutes too!

Make Time for Fitness. Practicing Yoga and

Pilates is a great way to exercise, especially for people

who are on their feet all day. Chef Stecher recom-

mends stretching every morning, like runners do, to

maintain flexibility. “Incorporate an exercise routine

into your schedule, such as yoga. Not only does it

improve flexibility and strength, it also helps to re-

duce stress and keep you calm.”

Don’t skimp on the ZZZ’s. When our sched-

ules get crazy something has to give. That something

is usually sleep. But not getting enough shut eye can

cause a variety of ailments, including weight gain.

When you don't get enough sleep, Leptin, the hor-

mone that tells your body that you're "full," becomes

depleted. As a result, you will eat more when you are

sleep deprived and gain weight as a result. But that’s

just part of the story. A good night’s rest allows the

mind and body to recover when overloaded. In turn,

you’re more likely to perform better the next day.

The Bottom Line. There are many ways to

achieve a healthy lifestyle even if you are working an

80 hour work week. Start by getting into a routine,

incorporating at least 20 minutes of exercise each

day. Know that the key to eating everything is mod-

eration and portion control. As Giada De Laurentiis

puts it "I eat everything, but I don't eat a lot of any-

thing. I tend to eat several small meals instead of

three large ones.”4 Try to stick with fresh, seasonal

ingredients, and don’t be afraid to experiment! Make

time for yourself and for fitness. Drink lots of water!

Try spending some time in nature or at a nearby

park. And always keep a positive outlook on life!

“I eat everything,

but I don't eat a lot of anything…” Giada de Laurentiis  

1Samuelsson, M. (2013). Secrets of a Skinny Chef . Retrieved from http://www.huffingtonpost.com/marcus-samuelsson/secrets-of-a-skinny-chef_b_3117805.html 2Joann burnham. (2013). My Favorite Green Juice Recipe: Retrieved from http://www.wellandgoodnyc.com/2013/07/07/my-favorite-green-juice-recipe-joann-burnham/ 3Adato, A. and Smith, A. (2012). Smart Chefs Stay Slim. Penguin Group: New York 4McDonald Neitz, K. (n.d.). Giada de laurentiis: The Ultimate Time Management Expert. Retrieved from http://www.womenshealthmag.com/life/giada-de-laurentiis Lau, K. (2012, 4 5). Vegetables for breakfast and starter portions as mains: The skinny on how top chefs stay in shape - despite being surrounded by food all day.

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Chop ingredients

and place in a high

speed blender. Mix

until smooth. Enjoy!  

SP 

A “final meal” created by a student in “The Art of

Vegan Cuisine” Bachelor of Science course. 

413

B ack when you were in high school, or rather if you paid attention in Chemistry class, you may recall there are three natural phases of matter: liquid, gas, and solid. Well, now you can finally

answer the age-old-question you asked yourself the entire year of Chem 101 “When will I ever care about this stuff?” Ladies and gen-tleman, these scientific certainties are also what make molecular gastronomy so interesting, and as chefs turn traditional bites into something different with the use of liquids and gases, your eyes and taste buds will not believe the power of science.

But what if that person who turns food bites into scientific “shapes” is not a traditional chef but rather someone who retired from a suc-cessful career as a scientist to turn their attention toward the culi-nary world? Well, that is the case with Mr. James P. Guare, a for-mer student at The Restaurant School at Walnut Hill College, who spent his career primarily at Merck and Co., Inc. as a scientist.

Mr. Guare has made several significant contributions to his field; among his most notable were treatment options he and his team of colleagues discovered to help patients battle HIV. They found two highly effective drugs, Crixivan and Isentress, which led individuals battling this disease to live longer as opposed to an imminent pass-ing. Their scientific breakthrough yielded the team the 1997 Na-tional Inventor of the Year Award. Other accolades followed throughout his time at Merck and Co., Inc. before retiring in 2008, where Mr. Guare worked for nearly thirty years.

As you can imagine, most retirees from successful life-long careers may settle on a nice beach-front property in Florida. But, not Mr. Guare. His inquisitive nature and thirst for scientific knowledge did-n’t allow him to stop at retirement. When I asked about why he chose cooking in his retirement years, he noted “That’s when I real-ized, ‘what is cooking? It’s chemistry.’” But this industry did not come so naturally for him. “So, were you the guy at Merck and Co. that everyone turned to for brownies?” I lightheartedly in-quired. “Oh no. (Guare Chuckles). I couldn’t boil water. But you have to do something after you retire and that’s when I realized I wanted to learn more about cooking. I asked myself, ‘what don’t I know? Cooking.’”

And so Mr. Guare found his second calling. Who better than a chemist to have in the kitchen when considering emulsifica-tion? Although molecular gastronomy may be one of the newer trends in the culinary industry, a lot of the common forms of scien-tific cooking have been around a lot longer than one may be led to believe. Mr. Guare reminded me that ice cream has a lot of

chemistry involved in the production process. I also asked him, “Have you done anything with this background you are most proud of? And when you have guests over to your house, do they rave about anything you have personally made for them?” The humble Mr. Guare replied, “Yeah, but I don’t get a lot of pleasure out of that. I get a lot of pleasure and satisfaction from teaching. Chef Pepino and I have done demonstrations together on molecular gastronomy and people were just thrilled by it. That’s what I like. It’s busting myths and teaching about what’s happening on a molecular level.”

Accomplished in his first professional career and now it seems he’s on the same track in retirement. We’re still waiting for the recipe to

his Merck and Co. brownies!

James Guare, awarded scientist and Walnut Hill College Alum speaks to us about his passion for molecular gastronomy and beyond.

By: Andrew Russell Photos By: Valery Snisarenko

14

Do You Remember

The Time?A Staff Photo Flashback!

Mr. Karl Becker

Mr. Liberati

Chef Gallagher

Chef Stecher

Chef Tom Delcamp

Dean Boccia

Robert Carter

Ted Bradshaw

Philippe McCartney

President Daniel Liberatoscioli

15

RecentAlumniMakingTheirDreamsComeTrue

.

JenniferChoplin‘sdadservedasthefamily’schefwhenshewasgrowingup,butsheassistedinthekitchenatchilicompetitionstheChoplinsenteredneartheirWestDeptford,N.J.home.Despite

theexperience,shehaddifferentplans.“It’sde initelynotwhatIthoughtI’dbedoing,”Choplin,theexecu-tivechefatSoWe,918S.22ndSt.,whograduatedfromTheCollegeofNewJerseywithanEnglishdegree,saidofhercurrentcareerpath.“IthoughtI’dbewriting....It’shardto indajobinthat ieldsometimes,soItookajobatabakery.”

ShethenheadedtoTheRestaurantSchoolatWalnutHillCollegebeforepickingupcookinggigsatBis-trotLaMinette,623S.NinthSt.,asasous-chefandResurrectionAleHouse,2425GraysFerryAve.,asitsmainlinecook.ShebecameheadchefatWatkinsDrinkery,1712S.10thSt.,andCenterCity’sTheButch-erandTheBrewerbeforejoiningSoWeabouttwomonthsago.TheinspirationforherarchitecturalTunaTacoTartare,whichappearsonthemenuasan$11appetizer,camefromaEuropeanrestaurant’sphotoshesawonInstagramandherloveforSouthPhillytacos.Thechef,whoformerlyresidedinCen-terCity,only foundherNinth-Street-and-Snyder-Avenuedigsafterstayingatafriend’s

nearbyhomeforawhile.“IfellinlovewithSouthPhilly—justthefoodandthepeople—andjustwoundupstaying,”shesaid.Readmorefromthisarticleat: http:/www.southphillyreview.com/

food-and- drink/features/ SoWes-Tuna-Taco-Tartare- 205674381.html

PhotographycourtesyofDreamPuffz

Whatdoesittaketomakeittoyour10-yearanniversary?Ifwe'retalkingmarriage,simplyselectafewbuzzwordsfromthepotpourri-scatteredcouples-counselingbowlinthelobby:honesty,loyalty,sacri ice,communication.Butwhatifwe'retalkingrestaurants?Thecutthroat,tumultuousdicegameofanindustry,capableofdrivingoptimisticmenandwomentomadness,bankruptingpie-eyedentre-preneursandboringsaucepan-sizeholesinthemostconcreteper-sonalrelationships?

Tenyearsintherestaurantgameisaneternity,ahighmarkveryfewfood-and-beverageproshavethefortuneofreaching.Mostrestau-rantsfail.SohowdoesatinyBYOBthatdoesn'tadvertise,doesn'ttakereservations,won'tacceptcreditcardsandhasn'tchangeditscoremenusincethebeginningsurvive?Andthrive?

Chloe,MaryAnnFerrieandDanGrimes'[BothRestaurantSchoolatWalnutHillCol-legegrads]unassumingrestaurant,celebratesadecadeinbusinessthisSunday,Nov.14…Readmorefromthisarticleat:

http://archives.citypaper.net/articles/2010/11/11/chloe-byob-philadelphia

Apickyeaterasachild,Tedoro“TJ”Torreshassinceenjoyedacquaintinghimselfwiththeirresistibleallureoffood.The36-year-oldresidentofthe2500blockofSouthCamacStreet,[andgraduateofTheRestaurantSchoolatWalnutHillCollege]hasmadeculinarycuriosityandcompetencehiscareerandearnedacknowledgmentforhisconstancybywinningtheApril19episodeofTheFoodNetwork’s“ChefWantedwithAnneBurrell.”

“Receivingtherecognitionwasunbelievableandleftmeinshock,”TorressaidlastweekfromhisLowerMoyamensinghome.“It’sabigachievementthatvalidatesthehardworkI’veputinmyentireadultlife.”

Havinginformedpersonnelhewouldlistentothejoboffer’sspeci ics,Torresdecidedtoturndownthepositionforafewreasons,includingonlyamarginaldifferenceexistingbetweenhiscurrentsalaryandprospectivewages.WithNewYorkCity’scostoflivingtoppingPhiladelphia’s,hewouldnothavebeenabletothriveandfearedhavingtosubsist.

‘IcametorealizeIhadtoturnacornerandbeevenmorepassionateaboutwhatI’mallabout,whichislearningtoenjoyhelpingpeopletoenjoytheirtimeout,’Torressaid.

Nomatterwherehewieldshisutensils,Torresplanstocontinuetoappealtotastebudscourtingalittlediversityyetdoesnotaimtoreinventthewheelwhenponderinghiscreations.“Readmorefromthisarticleat:

http://www.southphillyreview.com/news/features/Chef-Wanted

-serves-Torres-job-offer‐206660661.html

ByJosephMyers“’ChefWanted’servesTorresajoboffer.”

“SoWe’sTunaTartar”By:GregBezanis

“Don'tEverChange”ByDrewLazor

16

T he most common types of business structures are

Sole Proprietorships, Partnerships, and Corpora-

tions. Sole proprietorships are the simplest busi-

ness structure. It is defined as a business in which

one person owns and most often operates the business. On the

other hand, Partnerships consist of two or more owners and ne-

cessitates a Partnership Agreement among them to form a busi-

ness. The Partnership Agreement may be oral or written and ad-

dresses how profits and losses of the business shall be divided.

Corporations are the most complex of the common business

structures. Corporations create an entity separate and apart from

the members/shareholders of the Corporation.

There are four areas of distinctions you must consider

when choosing one of the above business structures: personal lia-

bility, tax liability, formation, and termination. Personal liability

refers to a business owner’s personal responsibility for the debts of

the business. In other words, the business owner is on the hook for debts that the business is unable to pay. In contrast, tax liability

addresses the business and the business owner’s tax implications

from business activities. Ease of formation focuses on what is re-

quired to begin to operate the business. Finally, termination con-

cerns when and under what circumstances a business may be

closed or sold.

59

ByAndrewBeachman

Considering opening your own business?

If so, you have a number of important decisions to

make. One of those decisions will be what type of busi-

ness structure is right for you. There are a number of

options to choose from, each with important distinc-

tions. Understanding those distinctions will be

essential to the success of your business.

BUSINESS STRUCTURES By: Nicole Barkley, Esq. Director of Institutional

Advancement

MIND YOUR BUSINESS 101

Personal Liability Tax Liability Formation Termination

Sole Proprietorship

Unlimited Liability Owner Responsible/Taxed at owner’s per-sonal income tax rate

No Restrictions No Restrictions

Partnership Unlimited Liability both Joint and Severally

Owner Responsible/Taxed at owner’s per-sonal income tax rate

Partnership Agreement required

Partnership Agreement required

Corporations Limited Liability Corporation taxed at corporate tax rate and shareholders taxed at personal tax rate

Requires filing docu-mentation with the State Department

Requires filing documentation with the State Department

17

Sources: Barth, S. (2012). Hospitality Law. Managing

Legal Issues in the Hospitality Industry (4th ed.).

Hoboken, New Jersey: John Wiley & Sons, Inc.

 

18

Answerstothisweekscrossword

Across

1. A type of plum almost spherical in shape. 5. Medium-sized largely seedless man-darin orange with thin smooth skin. 8. Usually large hard-shelled seed. 9. This citrus fruit is frequently dyed to improve its appearance. 10. Large oval smooth-skinned tropical fruit with juicy aromatic pulp and a large hairy seed. 11. Yellow-fleshed fruit related to cus-tard apples. 14. A russet colored pear, juicy & tender, keeps very well in cold storage. (6,5,4) 16. Evergreen tree cultivated in the Med-iterranean region since antiquity and now elsewhere; has edible shiny black fruits. 18. Small wild or half-domesticated Eur-asian plum bearing small ovoid fruit in clusters. 19. Spice tree native to the Spice Islands, the tree yields 2 different spices. 20. Fruit with a single hard stone.

Down

1. Succulent thick-rinded orange-sized tropical fruit; AKA marmalade box. 2. Cleopatra pome. (5,5) 3. A small variety of cantaloupe grown in Israel. 4. The most widely grown acid species of citrus fruit. 6. A citrus fruit originally named for a city in Morocco. 7. A nut from a plant in rose family, related to plums, peaches and apricots. 9. A tree bearing olivelike fruit, also called Russian olive. 12. Large tropical fruit with leathery skin and soft pulp; related to custard apples. 13. A city in England known for a fa-mous sauce. 14. A plant that has escaped from culti-vation.

15. Wild plum of northeastern Unit-ed States having dark purple fruits with yellow flesh. 17. The extremely sweet fruit of a palm.

PROFESSIONAL WINE SCHOOL

Introducing...

Wine Classes will be held on Sundays, 11 am—2 pm starting

Sunday, September 22, 2013

*No Classes from Dec 15th - Jan 5th for Recess. 

The Restaurant School at Walnut Hill College’s Professional Wine Program prepares students to an advanced “Grapes to Glass” level of knowledge of the wine trade as well as to pre-pare them to work as qualified professionals in the wine and hospitality industries. The twenty-six classroom sessions, consisting of presentations, videos, component tastings, a special seminar will cover the all the material required to

successfully pass the Society of Wine Educator’s Certified Specialist of Wine Certification exam.

To learn more and to register, contact Philippe McCartney, Wine Specialist at pmccartney@walnuthillcollege.edu or

directly at 267-295-2333

The Professional wine School Program focuses on the pro-fessional aspects of wine knowledge and beverage service.

The twenty-six classroom sessions, consisting of presentations, videos, component tastings, a special seminars will cover the

all the material required to successfully pass the Society of Wine Educator’s Certified Specialist of Wine Certification exam. Included is an in-depth practicum, wine, beer, and

spirits. In addition to the practicum, the program will also cover service from opening to decanting a bottle of wine, the

creation of a wine list and a wine pairing exercise.

Entire 26-week package includes:

All Textbooks Certification Exam Costs All Wine and Spirit Tasting Access to on-line Wine Academy Professional Practicum From Leading Somme-

liers, Wine and Spirit Distributors and Wine

  Have You Heard? Messages  Edit 

IIII   TRS            1:09 PM                55%   

This year’s Les Dames Philadelphia event was 

once again held at The Restaurant School at Wal‐

nut Hill College on May 4th, 2013 and included a 

guest speaking appearance and demo from Jason 

Roberts, the interna onally known chef and star 

of the hit day me talk show The Chew on ABC.  

WE ARE ON FACEBOOK AND TWITTER!!! 

Follow us on Twi er @TRSatWHC and like our 

page on Facebook in order to receive the              

latest news, updates about student life,                

campus events and pictures!  

The long‐ me Rx (and for a short  me, Rimedio) is 

poised for a comeback. Ross Scofield, a graduate of 

The Restaurant School at Walnut Hill and one‐ me 

neighbor to Rx will be taking over the space with his 

good friend, Danielle Coulter (also a graduate of The 

Restaurant School). Together they are planning to reo‐

pen the restaurant as Rx The Farmacy.—Foobooz.com 

"Acts of Will" is a touching and inspira onal sto‐

ry about our Alum Chris Kearse, and is nominat‐

ed for an Associa on of Food Journalists Award! 

A great read and an amazing  story...read all 

about it at www.citypaper.net and search for 

“Acts of Will.”  Christopher Kearse has also been 

recognized as one of the “Rising Star Chefs” In 

Philadelphia by Star Chefs. Bravo, Chef Kearse!   

DavidAnsill‘90ExecutiveChefBarFerdinandPhiladelphia,PAJustinSwain‘13ExecutiveChefREX1516Philadelphia,PATed“TJ”Torres‘98ExecutiveSousChefPyramidClubPhiladelphia,PAJenniferChoplin‘05ExecutiveChefSoWePhiladelphia,PARossSco ield‘12Chef/OwnerRxTheFarmacyUniversityCity,PADanielleCoulter‘12Chef/OwnerRxTheFarmacyUniversityCity,PAMarkCrookston‘06GeneralManagerPizzeriaStellaPhiladelphia,PA

SamanthaGermani‘11AssistantRestaurantManagerLacroixatTheRittenhousePhiladelphia,PATimSpinner‘04Chef/OwnerLaCalacaFelizPhiladelphia,PAMichaelAbramson‘08WestSideKosherFoodsSalesRepBronx,NYToddBraley‘05Chef/OwnerThePickledHeronPhiladelphia,PABryanWilliamson‘10AssistantExec.HousekeepingMgr.HyattRegencyJerseyCity,NJMarieAnnFerrie’94Chef/OwnerChloeBYOBPhiladelphia,PA

DanGrimes‘87Chef/OwnerChloeBYOBPhiladelphia,PAJonathanCichon‘07ChefdeCuisineLacroixatTheRittenhousePhiladelphia,PAColleenDoyle‘08FoodServiceManagerRinglingBros.Barnum&BaileyVariousLocations,USAJeanaPulaski‘11PastryChefMonmouthUniversityWestLongBranch,NJCharlotteCalmels‘03RestaurantManager/OwnerBIBOUPhiladelphia,PAMichelleSoda‘10GeneralManagerHipCityVegPhiladelphia,PA

Learn How To Become A Contributor: E-mail:ValerySnisarenko| VSnisarenko@walnuthillcollege.edu

DidYouSeeTJon“ChefWantedwithAnneBurell?”

4207 Walnut Street Philadelphia, PA 19104

215-222-4200 www.walnuthillcollege.edu