Student Edition

Q&AwithAnnaliseMatinasPastryChefattheFourSeasonsIn the News: RecentAlumniMakingStories

RestaurantSpotlightChristopherKearse’s,WILLBYOBVotedoneofthebestinPhilly

VOLUME1,ISSUE2‐FEBRUARY2013

 

UniversityCityFoodTruck

CrawlSPRING 2013

SpecialFeature:Happy

Valentine’sDay

Theymethere...

GuidetoPhilly’sEatsOnaStudentBudget

Take The Next Step…

Learn about the

Bachelor of Science Degree

Leadership starts here...

2

Here is a snapshot of the exciting activities the Bachelor students enjoy:

7 Day tourofEngland–withunprecedentedaccesstoBuckinghamPalace!* 3 Day triptotheNationalRestaurantAssociationShowinChicago,IL 2 Day triptoVirginiaandWashingtonD.C. TriptotheInternational Hotel, Motel & Restaurant Show inNewYorkCity,NY TriptotheAtlantic City Bakery Expo 2 Day BedandBreakfastExcursion Exclusivecourseswithworld‐renownedchefsandhospitalityprofessionals OptionaltripstoMontreal, CA; Myrtle Beach, SC;andHabitat for Humanity iPadUpgrade!**

NextStartDates:BachelorofScience

Full‐TimeDegreeProgram

August2013|February2014

ContactAdmissionsForInfoat215‐222‐4200ext.311orgoto

www.WalnutHillCollege.eduformoreinformation

BEST 

  CompleteyourAssociate’sand

Bachelor’sDegreesinaslittleas36months *Subjecttoavailability.

**iPadUpgradeissubjecttotermsandconditionsandstudentswhohavealreadyupgradedmaynotbeeligible.

IN THIS ISSUE Restaurant Spotlight: Will BYOB

Want to Land Your Dream Job?

What’s Cooking On Campus?

Cheap Eats: Student Edition

University City Food Truck Crawl

University City Campus Map

Freshman Showcase: Recap

Q&A with Annalise Matinas

They Met Here and Found Love

In The News: Recent Alumni

Fun Food Facts: Food IQ

Spring Crossword Puzzle

Important Dates & Events

Have You Heard?

Where Are They Now?

A Note From President Liberatoscioli Dear Students:

For over 30 years I have had the pleas-ure of seeing and meeting thousands of students who have walked through our doors. Back in the 1970’s and 1980’s the age of the typical student was older when compared to our students today. Back then, many were al-ready husbands, wives, mothers and fathers by the time they began their career as a culinary, pastry or management student. How-ever, as our students have embarked on their culinary and hospitality journey at a younger age, it has also given them the opportunity to embrace college for all it has to offer. Joining or even starting student clubs, volunteering and even finding that special friend who may in turn become a soul-mate in life.

Our students know all about passion. Choosing a career in the food, pastry and/or service field requires nothing short of passion and dedication. Armed with a passionate mind and heart, sometimes, they can’t help but find another individual who shares their passion and challenges them personally and profes-sionally. We love when this happens!

This issue is a special one, because it showcases some examples of students who met on campus and found love. When we approached some of the couples we have met over the years, they couldn't be happier about sharing their stories with all of you!

So with that in mind, we hope that you embrace your college experience and keep the passion alive in all that you do! Bonne chance! WtÇ|xÄ _|uxÜtàÉáv|ÉÄ|? cÜxá|wxÇà

Do you have a story to share with us? Do you want to become a student contributor

and EARN POINTS toward Graduation? We would LOVE to Hear From You!

Please Contact us and/or Send Requests to: vsnisarenko@walnuthillcollege.edu

Include your Name, Class, Year, Major and Message. We Look Forward to Hearing From You! 3

ATTENTION!

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EastPassyunkAveisknownasahotspottoshopandeat,withnumer‐ous restaurants lining the area, it canbehard todecidewhere to gowhenhungerroars.Butifyouwantauniqueand lavorfulforayintogourmetdining,WillBYOB,at 1911 East Passyunk Avenue is de initely worth checking out. Chef and ownerChristopherKearsehasbuiltamenuwhichpullsideasfromhisbroadkitchenexperi‐encesandmixesthemwithclassicalFrenchtechniquestocreatedisheswhichcouldsatisfyanyone’spalette.

At irstglance,thistinyrestaurantcanbehardtospot;especiallyifyouaretryingto inditwhilelookingforparkingonthecrowdedPhillystreet.Donotworrythough;thefoodiswellworththefewextraminutes.Insidethelongcurtainsshield‐ingthediningroomfromthecold,therestaurantissmallbutcharming,withanairoffriendlysophistication.Thewaitstaffisgregariousandextremelyattentivetoguests’needs. Ourwaitresswas able to recommend disheswhich could best display ChefKearse'scookingstyleandwasmorethanhappytoansweranumberofquestionswehadaboutthedifferentcomponentsofthedisheswewereserved.

Being aWalnut Hill College alum, Chef Kearse was delighted to have us,goingso faras topersonalizeourmenuandgiveuscomplementarysampledishes.The foodservedatWill isof thehighestquality,eachbiteanexemplarydisplayofunique lavorcombinations.Anattentivecustomerwillnoticethat,thoughthemenuis limited, no single ingredient is employed twice. Everythingwewere served dis‐playedtheChef'sattentiontodetailandsubtle lavorchanges.Beforeourappetizers,weweretreatedtosamplesofayuzuandsaffronsorbetthatburstontothetonguewithfruitinessandleftyourtastebudsreadyforwhatwasofferednext.Tostartourmeal, we ordered Burgundy Snails, a Rabbit and Foie Gras Terrine, and a WholeRoastedHenoftheWoodsMushroom.Thestar,byfar,wasthemushroom,cookedtothepeakof lavor,strongandsmokyandalmostalittlesweet,andtheaccompanyingricottaandMadeirasauceblendedtogetherseamlessly.Eventhemoreof beatdish,theRabbitandFoieTerrinewithitssofttexture,wasbroughtbacktoperfectionbythecrunchychicorycrackerthatrestedontop.

Forourentree,wewere servedCrescentDuck,PorkShoulder, andVerlassoSalmon.Everythingwas cooked toperfection, theduckbeingservedintwoways:thebreast,servedwithaverysweet,potatofondant,andanexquisitecon itduckwhichmeltedinourmouths,wastoppedwithanextremelylightmousseline,reminiscentofcountrygravy,makingthedishtastelikeagoodholidaydinnerinonesmallbowl.Theporkshoulderwassucculentwithasaucethatcomplementedthemeatperfectly.

Afterallthisfood,therewasnothinglefttodobutorderdesserttoroundoutthemeal.Wedecidedonasliceofthe lourlesschocolatecake,whichcamewithcoconut,apassionfruitjelly,andadousingofVietnamesecoffee.Thecakewasincrediblyrichandmoist,puttingmostotherchocolatecakestoshame.Eventhosewhodonothaveaglutenallergywouldmostlikelypreferthiscakeoveranyother.Whenthecakecameout,itwasaccom‐paniedbyanothersurprisefromtherestaurant,abanana‐ lavoredpotdecremewithasaltedcaramelandwalnuttopping.Thecremewascoolandcreamy,andcontrastedinthebestwaywiththecrispycrunchofthewalnuttopping.Withthedessertscameahotcupof“Tranquility”tea,asoothingblendofchamomile,spearmint,androsehip.

Willisatrulyuniqueculinaryexperience.Onabusynight,thesmallspacecanbeabitloud,but illedwithsatis iedvoices.Per‐hapsabitoutsideoftheaveragecollegestudent’spricerange,ifyoueverhavetheurgetosplurgeonafantasticculinaryexperience,thisisoneplaceyouabsolutelycannotgowrong.∎

AgraduateofTheRestaurantSchoolatWalnutHillCollegeandarisingstaramongthePhiladelphiaculinary

elite,ChristopherKearsehastrulyembodiedwhatitmeanstobea“RisingStar”inthefoodandhospitalityindustry.HewasrecognizedbyandwillreceiveanawardfromStarChef.com,a“magazineforculinaryinsiders,”asoneoftheselectfew2013

RisingStarWinners.Wecouldn'tbemoreproudofChefKearseandhisachievements.Wewishhimallofthesuccessintheworldandknowhewillreachthestarsandbeyond.

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Photos by Brian Salley 

Photography By Valery Snisarenko 

Chef Christopher KearseChef Christopher KearseChef Christopher Kearse A true “Rising Star” A true “Rising Star” A true “Rising Star”

Restaurant Spotlig

ht

By:DannyAddice&JocelynGluck

45

“Iwasluckyenought

oapplytoRevel(Res

ort&Casino)while

theywerestillbuildi

ng...Iendedupgettin

gafulltimeposi-

tionwhileIwasstill

attending[TheRest

aurantSchoolat

WalnutHillCollege].

Iusedmynewjoba

smyinternship&

hadtheopportunity

toopena1,898room

casino/resort.

Iamcurrentlystillw

ithRevel&lovingeve

ryminuteofit!

-JennaFredrick,Hote

lManagement‘12

RevelResort&Casino

AtlanticCity,NJ

fÑÜ|Çz VtÜxxÜ Yt|Ü May8,201310:00AM‐12:00PM

“The Restaurant School atWalnut Hill C

ollege setme up

with the skills and discipline to succeed

in this industry….

Iwasable togainaSousChef titleby th

eageof22 [and]

nowat24,IamtheChefdeCuisineofPenn

eRestaurant[and

WineBar].MyDreamsarerealized!

-MackensonHorebe,CulinaryArts‘08

ChefdeCuisineatPenneRestaurant&Ba

r,Philadelphia,PA

Join Us!Join Us! SP 

 

INNEEDOFJOBINNEEDOFJOBOPPORTUNITIES?OPPORTUNITIES?

CheckOutTheCareerSuccessOf ice!

TheCareerOf iceoffersavarietyofservicesandprogramstoassiststu‐dentsandalumniintheircareerex‐plorationandjobsearchprocess.

IndividualcareerguidanceCareerFairs

ResumeReviewJobBoardPostings

PleasevisitMr.JimWardattheCareerSuccessOf icelocatedonthe2ndFloorofAllisonMansionoremail

Mr.Wardatcareerof ice@WalnutHillCollege.edu

SP 

What’s Cooking On Campus The past six months here at The Restaurant School at Walnut Hill College have been, in short, EXCITING! Under the leadership of our new Student Activities Coordinator, Meghan Bickel, the department has completely flour-ished. There are DAILY events in the courtyard and beyond, celebrating everything from Oktoberfest to food tastings to candle making!

Additionally, our new Freshman Dorm Advisors; or better known on campus as dorm “Moms” and “Dads” have hosted AWESOME monthly events for the students new to TRS@WHC!

Check out page 18 for upcoming events! Here is a look at some memorable events:

August - December 31 2012 IN REVIEW

Apple Festival 2012

Making Gingerbread Houses!

SnowFlake Ball 2012

OCTOBERFEST 2012

Karaoke Night

STUFFINGPALOOZA 2012

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Afriendturnstoyouandsays“letsgetsomefood—something cheap.”What comes tomind?Don't tellmegrabbingasandwichfrom7‐11,gettingfast‐foodfromMcDonaldsororderingChinesetakeoutfromaround the corner is as ambitious as you'll get! Itmightbecheap,easyand illyouup,butasacultureof “foodies” is this really the best bang for yourbuck?Ifyouthinkyouhavetotradefoodqualityforprice; accepting soggy tempura, dry burgers andstalebunstosaveamuch‐neededextrabuck—thinkagain! Here are some tips on how to score great(andcheap)grubwithoutsacri icingonquality.HavinglivedinPhiladelphiaforseveralyearsandhavingexpe‐rienced the culinary excellence and diversity the city has tooffer, I fell in lovewithmany local spots, just not their price.Armedwiththeknowledgethatquality‐deliciousfooddoesnothavetocostanarmandalegIsetoutonamissionto indlocal,delectablemealssansaheftycheck.Oftenwith friends in towandbarelyanythinginmybankaccount,Ibeganexploringandexperimenting. After extensive research, suffering throughwonderfulmealspairedwithpleasantatmospheres,andweeks'worthofhappyhoursitbecameclearthatthereisapatterntofollow, a method to the madness, and a de inite strategy tokeepinmindwhentryingto indtasty,wellpriced,high‐qualityeatshereinPhilly.HAPPY HOUR - IT’S NOT JUST FOR BOOZE!

Happyhourandotherspecialsarea fantasticwaytotrynew,enticingfoodsataffordableprices,whetherornotyouplanonhavingadrink.Often thesame itemson thedinnermenuwillbe listed as happy hour treats for a fraction of the price.MichaelSchulson'sSampanoffersa$3KoreanBBQBeefSatayduringhappyhour;beefshortribslicedthin,marinatedinBulGo Ki (a Korean fruit and vegetable sauce) and dusted withTogarashi(aJapaneseblendof iveChinesepepperswithblackandwhitesesame).Thesameitemislistedonthedinnermenufor almost twice that price. Ridiculously delectable deals likethisonearehiddenalloverthecity,youjusthavetoknowhowto indthem,whichleadsustoournexttip...

NETWORK, NETWORK, NETWORK.

Onceyou indaplaceyoulike,askaroundformore.Ifyouareenjoyingyourfoodatthebar,askthepeoplesittingaroundyouwhereelsetheyliketosnackforhappyhour.Ifthey'rehavingasgoodatimeasyouarethenit'ssafetoassumeyouwillhavesomeoverlappingtasteswhenitcomestofoodandrestaurantatmospheres. Check out your new spot's Facebook page andYelp reviews, they may recommend speci ic items, comparefoodquality, sizeandpricingwith similar restaurants, andbeabletopointyouintherightdirectionforyetanotherdelicious,affordablemeal.DON'T JUDGE A BOOK BY IT'S COVER.

We've all gone out to eat somewhere that looked affordableand casual, only to ind the food priced as high asmany inediningestablishments.Conversely,noteverycasualeaterywithcheap snacks cuts corners and delivers slop. Steven Starr'sElReyseemslikeadinerfromtheoutside,afeelingthatisem‐phasized when you enter into diner booths and retro decor.Luckily, the quality of their food is not negatively effected bytheir uber‐casual atmosphere. They offer affordable, deliciousauthenticMexicanfoodfrom$7andunder,even$1tacoswithbeef, chicken, ish or veggie for happy hour. Bella Vista'sWishingWell,seeminglyadiveonthecornerofaSouthPhillypark, offers many delicious bites and entrees starting at $7,madea‐la‐minutewithfresh,qualityingredients.DONT BE AFRAID TO GET WEIRD WITH IT!

Pho is Vietnamese vermicelli soup, a simmering hot bowl ofbeefbroth lavoredwithanise,gingerand ishsauce(seasonedanchovy extract) garnished with tendon, lank, brisket, tripe,thinly sliced rare steak and fresh herbs. At $6‐8 for a "small"bowl (even themost enthusiastic eaters leavewith leftovers)thismeal can be found atPhoCali in Chinatown,PhoHaorPho75 on Washington Avenue, and most every Vietnameserestaurantinthecity,ofwhichthereareliterallyhundreds.

GIVE TRUCKS A TRY...

Fish tacos, smokedmeats, crepes and cream‐cheese cupcakesmightnotpopintomindasitemstobuyfromasweatydudeinthe backof a vehicle, butwith the food truck craze sweepingourmetropolis,keepinganopenmindandtryingnew,strangethingswillleaveyouhappier,withafullwalletandbelly.∎

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ByAndrewBeachman

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Here in University City, food trucks have become, some may say, a cult following. They are parked in rows along Market Street, Arch Street and every street in-between. Serving everyday lunch chow like sandwich-es, fries and burgers. They also serve more exotic op-tions like Korean, Jamaican, and Southern favorites. Not to be outdone by the savory options, the dessert trucks have also become a staple in the food truck world. Our team of Main Dish Magazine student contributors set out to sample some of the neighborhoods favorite trucks and give their reviews on all things food and pastry. Here are the reviews from their ...

MarrakeshExpress—SuperheroMoroccanSandwiches!

ByRebeccaBradshaw

Unless you have seenTheAvengers you probably aren’t ontheedgeofyour seat to tryShwarma. Iunderstand, itdoesn't soundlikemuchofanything,butDOITbecauseyouwillnotregretit.Marra‐kesh Express’ Food truck is located at 40th and Locust street and isopendailyfrom11amuntil6pm. MarrakeshExpressservesMiddleEastern food including: Chicken, Fish, Beef, Lamb and even PhillyCheesecakeShwarma;FalafelandHummuswithPita;anotherfavoriteamongthestudentslivingandstudyinghere.

Their Chicken Shwarma, priced at $6.00, is served on atortilla‐esque pita with lettuce, tomatoes, red onions, pickles and amayonnaise‐yogurtsauce.Thechickenismarinatedperfectlyandthesandwichhastheperfectquantityofmeat,vegetablesandsauce.TheirMoroccanfries,whichcanbeaddedtoanysandwichforanextradollar(now that’s a steal), arepotato chunks sprinkledwith seasoning andfriedwiththeskinon.Theyarenotfantastic,butcomplimentthesand‐wich well. Also, their Hot Homemade Mint Tea is perfect for chillydays.Itissweetenedwithwhattasteslikehoney—andhasaslighthintofmint lavorasopposedtoa“toothpastemint.”

Normally,Iamverypicky,especiallywhenitcomestofoodswithmeat.But,MarrakeshExpressexceededmyexpectationsonfoodtruckfood.Iplanonvisitingagainandamexcitedtotryotherdishestheyoffer.HappyEating!

SugarPhilly–GourmetDessertsfromatruck!

ByDannyAddice

When I irst hear about Philadelphia’s confectionary foodtruck calledSugarPhilly, Iwasn't expectingmuch.Aquickpeek intothe kitchen showedme a cramped roomwith various items such asjackets and papers piled on most of the countertops and cabinets,which, I could only assume were illed with delicious ingredients.Lookingatthemenu,Iwassurprisedtoseesuchtreatsascremebru‐lee,cremefraichecheesecake,andavarietyofinterestingFrenchmac‐aroons—offered in fancymacaroon gift packaging—for under $5.00!Their interestingmenu and sweet aromamade itsway tomy sweettoothandgotmeexcitedtosamplethegoods!First,wetriedtheTira‐misuMacaroon,whichofferedaperfectlybalancedcoffee lavorwithacreamy illingandsurprisinglychewyoutercookie.Thesmalldishofcremebruleesmelledlikeheaven,withafreshlycaramelizedlayerofsugarconcealingasmoothcustard.The ivedollardishleftmewishingforabitmore lavor,butultimatelywasnotdisappointing.

Uponlookingatthecremefraichecheesecake,Icouldn'twaittodevourit.Byfarthelargestofoursamples,ithadalayerofcrunchycakecrustunderneathaboutthreeinchesofrichcheesecakethatwastoppedwith a sprinkle of cinnamon. Not being a fan of cinnamon, Ifound the topping to be overpowering, but the rest of the deliciouscheesecakemadeupforit!Bytheendofthemyvisit,SugarPhillyleftmesatis iedandwantingmore!Iplantovisitagainverysoon.

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PhotographybyBrianSalley

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KoJa—KoreanParadiseintheheartofUniversityCity.

ByDannyAddice

A couple of steps (literally) from the SugarPhilly truck,wearetransformedtoanentirelydifferentethniccuisine.KoJaoffersanextensivemenuofKorean favoritesat reasonableprices—andboastsanimpressivetitleasbeingthe#9(outoften)bestsandwichesinPhil‐adelphia–althoughtobefair,wearenotsurewhatyearthatwasfrom!The awardwinningdish thatKoJa is famous for is theBulgogi steak

sandwich, a picture ofwhich proudly adornstheir truck window.Filling the air with anaddictive aroma andillingthesidewalkwitheager customers, myhopeswerehighforthisfood truck experience.Serving nothing over$6.00, their famous

sandwichatonly$3.00andboastingFridayspecialswherenothingisover $4.50after3o’clock in the afternoon,KoJa is an ideal truck forcollegestudentsorfolksonthegoandonabudget!

AbitgreasyandsmallerthanyouraverageAmericanhoagie,theBulgogisandwichwasstill thebest“cheesesteak”I’veeatensincemovingtoPhiladelphia.TheirTofuStir‐Fry,however,leftsomethingtobedesired.Wide strandsof overcookednoodlesdid little to comple‐mentthenearly lavorlesstofu,andthelackofcolordidnotaddtothedish’svisualappeal.Overall,KoJaseemstobeahitoramiss,butwiththeirextensivemenuandgoodprices,itisde initelyworthatry!

GiGi&BigR–JamaicanComfortFood

ByDannyAddiceandValerySnisarenko

It’s hard to imagine that youcanget aHUGEportionof au‐thentic Jamaican JerkChicken, a heaping spoonof sweet yams and aillingportionofcheesymac’n’cheeseforunder$8.00dollarsinPhila‐delphia—butyoucan.AtGigi&BigR’sJamaicanFoodTruckthepor‐tionsaregenerousandthe lavorsareintense.Forthosewhoarewea‐ryofspicyfood,Iwouldde initelysuggeststayingawayfromtheJerkChicken‐itwillsurelyburnyourtastebuds(albeitinadeliciousway).Thedrumsticksand thighswereextremely juicyand lavorful,witha

nice charon theoutside tomake the skin crispy. The candiedyamswerecloyinglysweetbutdelicious,whichpairednicelywiththespicychickenandofferedabalancebetween the lavors. According toourgroup,thestarsidedishwasde initelythemacaroniandcheese.Theelbow pasta was cooked nicely without being too mushy and thecheesewasrichand lavorful. Itwas theperfectplateofcomfort foranystudentwhojustwantsa“home‐cooked‐meal”feeling. Ifyouareinthemarketfora“bangforyourbuck”kindofmeal,Iwouldde inite‐lyrecommendGigi&BigR’sJamaicanFoodTruckon38thandSpruce.

InsomniaCookies—I’vebeendreamingofthis!

ByRebeccaBradshaw

You probably know (or at least heard of )what they are: alatenightcookieservicethatdeliverscookies,orifyoucan’tsleep,youcanstopbytheirtruckon33rdandMarketStreet. InsomniaCookieshascookies likeChocolateChunk,M&M,PeanutButterChip,OatmealRaisinandSugar.TheyalsoofferdeluxecookieslikeS’mores,Reese’sPeanutButterCupaswellasBrowniesthatyoucangetwithtoppingslikeSnickers,PeanutButterCupandCookieDough.Tohelpwithallofthis sugar digestion (and to put you to sleep after your sugar rush)theyofferLehighValleyMilkin2%orwholeandWater.

InsomniaCookiesisthequintessentiallatenightorpre‐classsnack.Withselectionsranginginpricefrom$1.25to$3.00percookie,Ihavetoadmit,Ithoughtitwasabithigh.ButIsupposeyouarepay‐ing for their gourmet status! However, between 4 pm—7 pm, theyhaveacookieHAPPYHOURandall$1.25cookiescome3for$3.00!

I selectedaPeanutButterChip cookie. Itwasdelicious, butstill justacookie.Thisparticularselectionwasnotooey‐gooeywarmandwonderful, itwasactuallyalittledry.Don’tgetmewrong, itwasstillgreat;justnotwhatIwasexpecting.IalsotriedtheDoubleChoco‐lateMint,whichwasbetterthanIexpected. Itmeltedbetterandwastheperfectratioofchocolatewithmintchocolatechips—itremindedmeoftheGirlScoutCookies!TheM&MandChocolateChunkcookieslookedpromisingtoo,butthebrowniewithhotcookiedoughwastheclearfavorite!ItwasthewarmgooeyyumI’dbeenlookingfor.Everybite had super “chocolaty” brownie bites with warm chocolate chipcookie dough, and the whole thing was topped off with hot fudge.Itmademynight!

Next time Icometovisit InsomniaCookies, I’ll remember—gobigorgohome.Thebrowniewas$3.00butlookedandtastedcom‐pletelyAMAZING.Sorrynolatenightspecialsforthebrownies!∎

UNIVERSITYCITYDISTRICTMAP

THERESTAURANTSCHOOLat

WALNUTHILLCOLLEGE

LUCY Gold 

Loop 

Subway/Surface 

Trolley 

Market St. El/

Subway 

LUCY Green 

Loop 

2 5   8   7 

4 

6    3 

1 

1

5

6

7

9

10

11

12 16

19

21

22

1 

2 

3 

4 

5 

6 

7 

8 

100SouthBuilding–Cheffacultyof ices

BachlerHall–Dormitories

CenterforHospitalityStudies–Bookstore&lectureclassrooms

TheCollegeHouse–Dormitories

McManusHall–Dormitories

HunterHall–Dormitories

PerrierHall–Dormitories

Parking

ATM:WellsFargo—40th&Chestnut/4000ChestnutSt.

TDBank—37thandWalnut/3735WalnutSt.

Postof ice—228S.40thSt.215‐387‐7756

CVS—3925WalnutSt.215‐222‐0829

LinHuoHauLaundry—4303LocustSt.

Midas—4138‐52MarketSt.215‐382‐3298

FitGym—4415ChestnutSt.

Areahospitals—3535MarketSt.,3930ChestnutSt.,51North39thSt.

UPennPublicSafety—4040ChestnutSt.

Bridge/RaveMotionPictures—4012WalnutSt.

AT&T—3741WalnutSt.215‐222‐1421

Restaurants 

Cafe 

  The Restaurant 

School at            

Walnut Hill 

College Campus 

AllisonMansion–Administrativeof ices,library,&restaurants

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20

Twitter.com/TRSatWHC Facebook.com/TheRestaurantSchoolAtWalnutHillCollege

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4

8

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PizzaRusticaRestaurant&Bar3602ChestnutSt.‐215‐895‐3490

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13

14

15

16

17

18

19

20

21

22

HarvestSeasonalGrill–40th&Walnut*Comingsoon

SangKeeNoodleHouse–3549ChestnutSt.215‐387‐8808

DocMagrogan’sOysterHouse–3420SansomSt.*Comingsoon

PenneRestaurant&WineBar–3611WalnutSt.215‐823‐6222

Hummus–3931WalnutSt.215‐222‐5300

Chipotle–3925WalnutSt.215‐222‐0632

AbnersCheesesteaks–3813ChestnutSt.215‐662‐0100

BrysiCafe–233S.33rdSt.215‐573‐7918

Lovers+Madmen–28S.40thSt.215‐243‐9851

MoodCafe–4618BaltimoreAve.215‐222‐1037

CleopatraCafe–4145ChestnutSt.215‐382‐2250

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9

8

7

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1

3

4

5

6

MetropolitanBakery&Cafe–4013WalnutSt.215‐222‐1492

Pod‐3636SansomSt.215‐387‐1803

Cavanaugh’s‐119S.39thStreet–215‐386‐4889

Qdoba‐230S.40thSt.215‐222‐2887

GreenLineCafe‐4239BaltimoreAve.215‐222‐3431

Lee’sHoagieHouse‐4043WalnutSt.215‐387‐0905

CafeAroma–3701ChestnutSt.215‐895‐6551

Bobby’sBurgerPlace–3925WalnutSt.215‐387‐0378

Tampopo–269S.44thSt.215‐386‐3866

CedarParkCafe–4914BaltimoreAve.215‐727‐1144

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ATTENTION!

MAIN DISH

CONTRIBUTORS

Editor

ValerySnisarenko

StaffContributors

AndrewRussell

MeghanBickel

NicoleBarkley

JimWard

JocelynWood

StudentContributors

DannyAddice,C.A.

AndrewBeachman,C.A.

RebeccaBradshaw,P.A.

EricCoberly,C.A.

JocelynGluck,P.A.

BrianSalley,C.A.

BEAPARTOFIT!

11

   

RamenBar

4040LocustStreet

HanDynasty

3711MarketStreet

LilPopShop

265S44thStreet

12

SHOWCASE October 2012

Recap Whereelsecanyoutakea“culinary journeyaroundtheworld,”see an ice carving demonstration, get served champagne, and get theopportunitytohighlightyournewtalentsallinonenight?Answer?TheRestaurantSchoolatWalnutHillCollege’sFreshmanShowcase! Thisevent is among the irst that is all about ournewstudents, as they arewelcomed to the campus community. Thenight revolves around every‐thingthefreshmenhavelearnedintheirshorttimeonourcampus.Frombaking different desserts, to preparing numerous samples of dishes in‐spired fromall corners of the globe, to executingnearly lawless servicefoundin ine‐diningrestaurantsalongwithhotels,thenighttrulybelongstothestudentsandthegueststheyinvitedtoattendthisevent!

On October 19th, 2012 The Restaurant School at Walnut HillCollege hosted our fall Freshman Showcase where the student’s guestswere issuedapseudopassport,whichwasstampedat thedifferent loca‐tionsthroughoutthecampusthattheyvisited.Eachstamprepresentedadifferent inspireddestinationboth literallyand iguratively. Ourcampuswas transformed into an experience of different components with eachroomorkitchen.ThesixkitchensfoundwithinAllisonMansionalongwiththeCulinaryArtsstudentsprovidedaglimpseintocountriesusedtopro‐videdistinctivetastesfromonetoanother.TherewasaMoroccandish,anAsian inspired bite, and other samples from parts of Europe, to name afew. Our Pastry Arts students displayed numerous desserts, differentbreadsandotherbakedgoodstobesampledbytheirinvitedguests.

Once Allison Mansion’s “tour” was completed, our building at4100,TheCenterforHospitalityStudies,hostedit’sownexcitingpresenta‐tions. Therewas a room dedicated to the trips our students eventuallyenjoy before graduation (France, England, Florida and Bahamas) wheremembersof thestaffand facultywereonhand toaddressanyquestionsparentshadregardingthetrips.Inanotherroom,oneofourChefsprovid‐ed a live demonstration to the guests, while another room had our stu‐

dents serve their guests complimentary wine or champagne. ChefHenryPiotrowskitreatedourvisitorstoanicecarvingdemonstration,while Chef John Gallagher did a baking demonstration of his own.Overall, itwasagreatwayforthestudentstoleavealastingimpres‐sionthesamewayagoodmealleavesafavorablememorywhenyouleavearestaurant.JustanotherexcitingdayatWalnutHillCollege!

Our September Freshman did an excellent job in the kitch‐ens, classrooms and beyond.We thank you for your hardwork andpassion! We also encourage our 2013 February Freshman to invitetheirlovedonestoexperiencethisfantasticeventonMarch22nd!

Freshman SHOWCASE March 22, 2013

4

with Annalise Matinas Pastry Chef of the world-famous Fountain Restaurant at the Four Seasons Hotel

In theworldofdiningandhospitality, thereareonlya fewnamesthat come tomindwhen referring to ive-star service–The FourSeasons issurelyatthetopofeveryone’slist.Naturally,asaCollegededicated to teaching studentsabout ine-diningand luxuryhospi-tality careers,we are thrilledwhen any of our students secure apositionwithoneoftheindustryelite.AnnaliseMatinas,aBachelorofScienceinPastryArtsgraduate,isoneofthosegraduateswhohasachievedaprestigiouspositionandhereisherstory...

VS:Sotellmeaboutyourexperienceandwhereyouarenow...

AM:Well,rightnowI’mattheFourSeasons.IworkedatPodwhichwasapaidinternshipandIwasofferedafull‐timeposition.IalsoworkedatanotherStarrrestaurant,BarclayPrime.ChefAndresemailedmeaboutanopeningattheFourSeasons’FountainRestaurant.[Although]IlikedwhereIwas[working]Idecidedtostagedforaday,loveditandacceptedtheposition.

VS:Whatisstage(pronounced"stahzje"viaWikipedia)

AM:It’swhenyouworkataplace[restaurant]foradaywithoutgettingpaid.Iworkedinthekitchentherewithmycurrentboss.ThenheandIrealizedthiswasagood itformeandIstartedtheinterviewprocess.

VS:Canyoutellmeaboutit?

AM:Iwentthroughfourinterviews.It’sfunny.Inmypreviousjobs,Ineverhadtogothroughthosetypical,hypotheticalsituations.But,IhadaclasshereatTRSthathelpedmeprepareforthosekindsofquestions.

VS:Doyouremembertheclass?WasitCareerSuccess?

AM:Yes!That’sit,CareerSuccess.Ithadallofthosequestions,“Howdo{you}handleconfrontation?”etc.thatmakeyouthinkonyourfeet.

VS:Whatisyourposition?

AM:Idon’tliketocallmyselfaPastryChef,butmybosscallsmethat,soIguessthat’sokay.Yes,IamPastryChefofTheFountainRestaurant.

VS:Whatareyourhours?

AM:Iworkfromthreetoeleven[PM].Onweekends,I’musuallytherelater.Ilikemyschedule.Igoinforabouttwohourstoprepandgetmystationready.ThenI’mreadyforthenight!

VS:Lookingback,asaformerstudenthere,whatadvicewouldyousharewithcurrentstudents?

AM:[Asastudent],Igottoknowthestaff.Iimmersedmyselfintheschool.Igottoknowthemandthat’showIgotmyjob–throughChefAndres.Justgogetit.Noteveryoneislikethat,butitwillshowthroughyourpersonality.Mybestfriendworksduringlunch[atTheFountain]too.WewentthroughschooltogetherandmetatTheSummerInstitute.

VS:Otherthan“gettoknowtheChefs,”whatotheradvicewouldyousharewithouraspiringstudents?

AM:ImadesuretoputmyselfouttherethroughsiteslikeLinkedInandAboutMe.It’sbasicallyjustapro ilesite.IalsohaveInstagram.whichhasallthephotosItookofmyprojects.

VS:Ithinkmarketingyourselfnowissomuchmorethanjustaresume–wouldyouagree?

AM:Youknow,it’sfunny.BeforeIgotthejobatBarkleyPrime,Iinter‐viewedwithUrbanInk–andtheyhaveacafeforeveryonewhoworksthere.IappliedthroughCraig’sList,butdidn’thearanythingforafewdayssoIwenttotalktotheChefandhe[already]hadmyinformation.Eventhoughhehadstagesallsetup,hetoldmehesawallmyinstagramsandlovedthem.TheUrbanInkChefsawallmywork,which[laughs]waskindofcreepy,butIendeduptakingapositionatBarclayPrimeinstead.

VS:Tellmeaboutworkingatahotelasopposedtoapastryshop.

AM:Ican’teverseemyselfworkingatabakery.That’sjustme.Forthelongesttime,Ihadthoseearlymorninghours.WhileIwasinschoolIworkedataveganbakeryandIwaswakingupearly,thengoingtoclassanditwasrough.Ijustcouldnothandletheschedule.But,atahotel,theyneverclose.IworkedChristmasEve,Christmas,andNewYear’s.

VS:Howdoyouhandlethat?

AM:Well,that’stheindustry.Youjustdealwithit.It’stheserviceindus‐try,butthereareperkstoittoo.Igetpaidvacations.Ihaveafullpackageofhealthbene itswithvisiontoo.

VS:BeingataprestigiousplaceliketheFourSeason,wherethetreat‐mentofstaffandguestsistopnotch,haveyouexperienceanythingthatreallystandsout?

AM:Ohyeah.Ifpeopleaskforit,theygetit.Theyarealwayscallingdownstairstothepastrykitchenandaslongaswehavetheingredients,wecanful illmostspecialrequests.

VS:Didyou inishwithyourAssociatesDegreeordidyoufollowthroughwithyourBachelors?

AM:IdidgetmyBachelors.

VS:DidithelpgettingyourBachelorsDegree?

AM:Itde initelyhelped.De initely.Becauseitwasmoretimewithmyteachersandtogrow.Igottenweeksonbread,thenanadvancedclassonbreadsafterthat.Forme,myBachelorsreallyhelpedmelearnmoreandIwouldhighlyrecommendstayingfortheBachelorprogram.

VS:Doyoulovepastryasmuchasyoudidbeforeworkingfulltime?

AM:Ohyeah!Imean,therearestillnightswhenI’mlike,“I’mdone!”Istillcallmymomcryingonsomenights,butthat’sbecausethingsgetbusy.It’salittleoverwhelming.

(continuedonpage18)

Courtesy of  The Four Seasons Philadelphia  Website 

1313

15

RecentAlumniMakingTheirDreamsComeTrue

Onefoodtruck,anameandadream.ThatiswhatMarioBevilacquahadwhenheboughtausedfoodtruckoffCraigslistanddecidedonajourneytodiscoverapath“wherenoleaveshadtroddenblack,”AftergraduatingfromTheRestaurantSchoolatWalnutHillCollegein2008withaCulinaryArtsDegreeandworkinginvariousupscalerestaurants,includingtheMoheganSunCasino,Bevilacquaknewthathewantedtodosomething“different”thanthestandard inediningestablishment.

Oneday,whiledriving,hisgirlfriendandco‐owner,KatieGraziosi,suggestedthattheytrysomethingthatwasmissinginBevilacqua’shometownofScranton,PA—AFoodTruck!Thissparkedtheideatocreateaplacewherelocalfolkscangrabagourmetmeal,whichisnotcon inedtoonespecialty,cuisineorstyleofcooking.OneofthemostnotablethingsabouttheWhatTheForktruckistheirbrandingandmarketingexpertise!Thetruck,whichhasonlybeeninbusinessforabout10weeksandhasal‐readygainedcloseto3,500Facebookfollowersbyadvertisingtheirmenuandlocationviatheirpage(andTwitter).Bevilacquaalsosellsadvertisingonthetruck!Learnmoreatwww.WhatTheForkTruck.comorfollowonFacebook.

EverdreamedofrunningakitchenwithinMONTHSofgraduation?Well,youcan.Justlookatrecentgrad—JosephVella,theExecutivePastryChefatDreamPUFFZbakeryinHaddon ield,NJ.

Vellahasn'teventgottenhisfeetwetintheindustry,havinggradu‐atedinMarch2012fromTheRestaurantSchoolatWalnutHillCol‐legewithanAssociateofScienceDegreeinPastryArts,andheisalreadyrunninghisownkitchen,creatinghisownmenuandem‐barkingononeofthebestideassinceslicedbread...thecreampuff.

Alongwiththeowner(andformerDukeUniversityNCAAstar)BrianZoubek,Vellaisgeneratingatonofbuzzintheindustry;throughoutNewJerseyandbeyond.Theirstoryhasbeenfeatured

inTheSouthJerseySunaswellastheHaddon ieldPatchNewspapers(andonline).VellatellsValerySnisarenko,DirectorofMarketingforTheRestaurantSchoolatWal‐nutHillCollege,thathealwayswantedtorunhisownkitchenandjumpedattheopportunity(whichhefoundthroughCraigslist!).HeandZoubekarealreadyplanningonexpandingtheDreamPUFFZnametoplaceslikeNYC!Checkoutthelittlemorselsofdeliciousnessonlineatwww.DreamPUFFZ.comandinstoreat605NHaddon

AveHaddon ield,NJ08033.

PhotographycourtesyofDreamPuffz

PhotographycourtesyofMarioBevilacqua

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Why a Baker’s Dozen is 13 Instead of 12? This has its origins in the fact that many societies throughout history have had extremely strict laws concerning bakers’ wares. For example, in Ancient Egypt, should a baker be found to cheat someone, they would have their ear nailed to the door of the baker. In Babylon, if a baker was found to have sold a “light loaf’ to someone, the baker would have his hand chopped off. As it wasn’t that hard to accidentally cheat a customer, given the exacting attributes required of the end product, bakers began giving more than what the statute outlined to make sure they went over and never under. Specifically, in terms of the “baker’s dozen”, in England, after the Assize of Bread and Ale statue was enacted in the 13th century, it became common practice that if a vendor or other customer were to order a dozen or several dozen loaves of bread from a baker, the baker would give them 13 of every dozen they ordered. Likewise, when selling any quantity, they’d give 13 measures when only 12 were purchased. This effectively made sure that the baker would never accidentally break the law and be subject to severe punishments.

Carrots used to be purple?

The modern day orange carrot wasn't cultivated until Dutch growers in the late 16th century took mutant strains of the purple carrot, including yellow and white carrots, and gradually developed them into the sweet, plump, or-ange variety we have today. Before this, pretty much all carrots were purple with mutated versions occasionally popping up including these yellow and white carrots.

Peanuts Are Explosive? Dynamite is made partly of peanuts. Peanut oil is used to make glycerol which is used to make nitroglerin. Peanuts, by the way, are legumes, not nuts.

Avocado's Poisonous? Avocados have more protein than any other fruit and are poisonous to birds. Also make a great face mask!

http://www.todayifoundout.com

/index.php/2011/01/10‐fascinating‐food‐facts/http://w

ww.2020site.org/fun‐facts/Fun‐Food‐Facts.htm

lhttp://dealspl.us/pages/interesting_odd_food_facts/14000http://w

ww.health.state.m

n.us/schools/greattrays/pdfs/FunFoodFacts.pdf

Vitamin K for the day! Keep the doctor away!

Tart cherries have more pain killer than aspirin. Strawberries have more Vitamin C than oranges. And one pack of Romaine Lettuce packs enough Vitamin K for the day!

Knock. Knock. (Who is

there?) Lettuce. (Lettuce who?) Lettuce on your tray and you’ll find out.

Why were the straw-

berries so upset? Because they were in a

jam!

Why did the

people dance to the vegetable band?

It had a good beet.

well. Why did the Kiwi go to the doctor?

It wasn't peeling

 

Across

1.Ameatsubstitutepopularwithvegetariansin19005.Americanbison7.Acutofmeatwithfatandbonetrimmed10.Concentratedmeatjuices,meltedfatandbrownedbitsleftinthebottomofaroastingpanaftermeathasbeenroasted12.Anadultfemalehog14.BlackhornlessbreedfromScotland15.Developedbynaturalselectionandad‐aptationfromthe irstcattlebroughttoAmericaover500yearsagobytheSpanish18.The leshofanimalsusedasfood19.Anentreeofmeator ishof2kinds,orofonekindpreparedintwodifferentways21.(Viennese)deep‐friedbreadedvealcutlets23.Asliceofmeatcutfromthe leshypartofananimalorlarge ish24.Andouille,chipolata,mettwurst

Down

1.Goat,muttonorbeefwrappedinabananaormagueyleavesandcooked.2.Woollyusuallyhornedruminantmammalrelatedtothegoat3.ThenationalorganizationthatworkswiththeUSDAtoformulatemeatcuttingstandards4.Acutofmeatwithoutthebone.6.Euphemismfordogmeat8.Createdin1942fortheTexasStateFairbyNeilFletcher;amaizehound.9.In1973thiscarcinogenwasfoundinfriedbacon11.Frenchforlamb13.Makeolder16.Thedeadbodyofananimalesp.oneslaughteredanddressedforfood17.Abutcher'simplementhavingalargesquareblade20.Ribsectionofaforequarterofvealorporkorespeciallylambormutton22.Thebackpartofthehindquarterofameatanimal

18

Answerstothisweekscrossword

2nd - “Welcome Home” for new 2013 Students & First Class 4th - First Class for Term 3 for all existing students 6th - TRS@WHC Club Fair - Come check out the new clubs! 7th - Chinese New Year Celebration in the Courtyard 12th - Mardi Gras Celebration in the Courtyard 14th - Fondue Day in the Courtyard 19th - Taste of Argentina in the Courtyard 20th - Cherry Pie Day 24th - WHC Cares presents - Cystic Fibrosis Stair Climb 28th - Okonomiyaki Tasting Day

3rd - First Friday Philadelphia Art Museum Visit 4th - Graduation Soiree 7th - Rice Tasting - World Cultures Club 13th - Graduation Ceremony - Irvine Center, UPENN campus 15th - St. Patrick’s Day Celebration 22nd - “FRESHMAN SHOWCASE” 28th - Taste of Brazil

13th - End of Term 3 14th - 21st - Spring Fling *No Classes in Session* (14-19th EP) 20th - Extended Program (EP) Orientation and Start Term 22nd - Start Term for Full Time (FT) 27th - Chocolate Competition (H.S.)

8th - Spring Career Fair - European Courtyard 11th - Culinary Competi-tion (H.S.) 25th - 27th - Memorial Day Holiday *No Classes are in Session*

June Summer Carnival (TBD) July 1st - End of Term (FT & PT) 2md - Summer Break Begins 18th - Graduation Ceremony

(continuedfrompage13)

VS:Whatwouldyourecommendforstudentswhowantto igureoutwheretheybelong?

AM:Work.Iworkedthroughoutschool.Iworkedplacesforfree.Ithelpedbuildmyresume.BuildingthatresumehelpedandIfoundIdidn’twanttoworkinabakery.That’swhytheyhavestages.Forabossorforyou,yougettoknowwhatyouwanttodo.

VS:Anylastwordsforstudents?

AM:Don’ttakeitforgranted.Don’tjustgotoclasstogetoverit.Respectalltheteachersandgetin‐volved.Iworkedoncampsasastudentleader.Andremembertosmile!

  Have You Heard?  Messages   Edit 

IIII   TRS            1:09 PM                55%   

 

Our very own Culinary Arts student Alex 

Yoon competed and won a place in the               

Regional S. Pellegrino Almost Famous Chef 

Compe on!  Stay tuned for results from the 

Regional Compe on taking place                         

here on campus Jan 29‐30! 

 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!  

 Did you know that our Alum                                        

Christopher Kearse is being recognized as one of 

the 2013 Rising Star Award Winners by Star Chefs 

Magazine (www.starchefs.com) on February 21st, 

2013 in Philadelphia.  We are so proud!                        

Read more about Chef Kearse on page 16.  

 Have you heard that Philadelphia                

Magazine will feature our very own Ryan 

LaFrance, (Culinary Arts student and soon 

to be graduate) at their celebrated Philly 

Cooks Compe on on February 28th. 

Ryan will even feature a dish to the crowd 

of over 1000 a endees at the Grand 

Tas ng Event. Go Ryan!  

ToniMorelliDirectorofAdmissions267‐295‐2353

EdPilchAdmissions267‐295‐2346

RitaRose

FinancialAid

267‐295‐2371

TynikaStevensFinancialAid267‐295‐2366

JasonCullen

Admissions

267‐295‐2348

ConstanceWing ieldFinancialAid267‐295‐2344

Questions ?

Call Now

215 222 4200

ext. 311

RhondaMooreDirectorofFinancialAid267‐295‐2308

Learn How To Become A Contributor: E‐mailValerySnisarenko|VSnisarenko@walnuthillcollege.edu

AnnaliseMatinasPastryChefFountainRestaurantFourSeasonsPhiladelphiaChristopherKearseChef/OwnerWillBYOBPhiladelphia,PAChadDurkin‘04OwnerCADCulinaryConsultingGreaterPhiladelphia,PAJennaFrederick‘12HotelManagementRevelResort&CasinoAtlanticCity,NJMackensonHorebe’08ChefDeCuisinePenneRestaurantUniversityCity,PAAnnaMarshall‘11PriceChopperHolden,MOBruceSantino‘11SousChefVitarelli’sCherryHill,NJCharlesSokowski‘07OwnerChewy’sFoodTruckUniversityCity,PA

DonnaGardner‘08HotelManagementLowesPhiladelphiaHotelPhiladelphia,PAGerryDonohoe‘02PersonalChef&CulinaryInstructorThymeSavorJuneau,AlaskaSamHoChef/OwnerZentoContemporaryJapaneseCuisine,Philadelphia,PAJohnStrainExecutiveChefValanniRetaurantPhiladelphia,PAR.EvenTurneyExecutiveChefandOwnerVargaBarPhiladelphia,PAStevenSansoneChef/OwnerPorciniRestaurantPhiladelphia,PAStefanieKitchner‘11OwnerCiaoBellaCakesHatboro,PA

DavidBoyleExecutiveChefDavio’sNorthernItalianSteakhouse‐Philadelphia,PAStevenForteFormerExecutiveChefTheFarmersCabinetPhiladelphia,PAAdrianaKingExecutivePastryChefStarrRestaurantsPhiladelphia,PAPeterAlessandriniJr.‘99ExecutiveChefMassaAmbler,PANickFarinaExecutiveChefVerdadRestaurant&TequilaBarBrynMawr,PaDanielleHudakPastryChefNan’sTreatsDamonGiancola‘88ExecutiveChefStuartCountyDaySchoolPrinceton,NJFeliciaPezzoni‘94Owner‐DiningInCatering&PersonalChefServiceGilbert,AZ

DidYouSeeChadonTheNextGreatBaker?