>>9594359 PB
>what if patriots were in control
Jasmine?
West Point and the Culinary Institute of America: An Exchange of Experiences
By Terry Babcock-Lumish and Major Erin Hadlock May 15, 2015 6:00 am May 15, 2015 6:00 am
Leah Pfeiffer, left, a student at the Culinary Institute of America, and Chuck Yu, a West Point cadet, cooking in a C.I.A. kitchen in October 2013.
Leah Pfeiffer, left, a student at the Culinary Institute of America, and Chuck Yu, a West Point cadet, cooking in a C.I.A. kitchen in October 2013.Credit Mike Groll for The New York Times
We are hard pressed to think of many world-class liberal arts colleges with entire student bodies ambitiously studying and training toward a single profession – and in uniforms that are far from Vassar’s or Columbia’s baseball caps or yoga pants. While the Culinary Institute of America prepares its student chefs for successful careers in hospitality, just across the Hudson River, the United States Military Academy at West Point’s mission is to “educate, train and inspire” its own student body for the profession of arms. The two institutions seem worlds apart, yet conversations over a couple of meals quickly demonstrate otherwise.
Most readers will be familiar with West Point’s role in American history, dating back to when George Washington, as a general, recognized the strategic importance of the real estate perched on the west bank of the Hudson River. Its neighbor is similarly steeped in military history. Despite no small amount of Capitol Hill gridlock, Congress passed the Servicemen’s Readjustment Act of 1944, known as the G.I. Bill of Rights, to support veterans’ transitions into civilian life. Frances Roth, a lawyer, and Katharine Angell, the wife of James Rowland Angell, then the president of Yale, created the New Haven Restaurant Institute, the “culinary center of the nation,” with the mission to retrain returning World War II veterans for postwar livelihoods.
The gaps in historical memory and civil-military understanding cut both ways. Despite the schools’ proximity, today’s era of celebrity chefs and the Food Network means West Pointers are better equipped to name the Culinary Institute of America graduates Anthony Bourdain and Duff Goldman than to recount their neighbor’s rich military history. Cadets certainly know what awaits when opening a can of Chef Boyardee, but few can recall that Ettore Boiardi’s company was commissioned to operate around the clock to feed American soldiers during World War II. And when we mention our partnership with the C.I.A., our Army colleaguesquickly assume we are referring to spooks, not chefs.
Since then, the two institutions have grown closer, and in doing so, are reclaiming their common history. An initiative started on the anniversary of the Sept. 11 attacks, the “day in the life” exchange, is now an established program each fall and spring semester, during which 10 competitively selected West Point cadets are paired with 10 student chefs to take turns spending the day on one another’s turf.
When hosting in Hyde Park, the student chefs quickly put the West Pointers, sporting iconic chef’s whites and toques, to work in the bustling kitchens of Roth Hall, uniformly cubing carrots and dicing potatoes. For cadets without access to kitchen facilities and limited to one regulated appliance in cramped barracks rooms, even holding a knife properly can be a new and dangerous experience.
When the C.I.A. students arrive at the academy, they are immediately launched into a simulation as if they were new cadets reporting for duty. Chefs step up to the academy’s fearsomeCadet in the Red Sash — a tradition of Reception Day — and go on to march in formation, fire simulation weapons and complete obstacle-based workouts.
The point is never to overwhelm or haze, but to immerse. In doing so, future leaders are encouraged to build relationships – challenging assumptions, combating misconception and starting a dialogue – early in their careers.
http://archive.vn/DbQzd#selection-2013.0-2013.372
Do you see the clowns?
Culinary _nstitute of America west in Napa Valley.
Stone's throw from Nancy Pelosi
https://www.google.com/maps/search/culinary+institute+of+america+napa+valley/@38.4112099,-122.4464029,11z/data=!3m1!4b1
<fake news, Culinary just outputs entry level chefs with one year of school bro, sorry to disappoin
Obama's tete-a-tete with Bourdain in Vietnam: President discusses his best EVER meal and deems putting ketchup on ahot dog UNACCEPTABLEbeyond the age of 8
President Obama appeared on Anthony Bourdain's show on Monday night
The two men shared a mean in Hanoi in May for Bourdain's Parts Unknown
Bourdain quizzed Obama on international relations and condiment ethics
Obama reminisced about delicious fried fish at an Indonesian restaurant
Bourdain praised Obama's chopstick skills - and his foreign policy
By Clemence Michallon For Dailymail.com
Published: 23:12 EDT, 25 September 2016 | Updated: 03:01 EDT, 26 September 2016
>sauce
sauce may have some pics but they pics and image server.
Just watch who TYB and how some of the bakers respond.
Not a comment on current baker btw
pay attention to the pics too