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OCTOBER 31, 2013
OCTOBER 31, 2013
Cadets, culinary students share
‘Day in the Life’ experiences
By Mike Strasser
Assistant Editor
Smiles. Such an ordinary thing, yet one visitor to West Point
was surprised to see them on the faces of cadets. It defi ed the
soldierly image he expected.
Someone else envisioned a classroom fi lled with “trigger
pullers” talking about war and tactics, but instead found
instructors and students engaged in give-and-take discussions.
These were some of the discoveries made by a group of student-
chefs from the Culinary Institute of America—or CIA—in Hyde
Park, N.Y., on Sept. 11.
Likewise, when cadets visited the CIA on Oct. 16, the
scene there wasn’t of students constantly reciting recipes while
confi ned to kitchens until graduation. They study all the arts,
sciences and business behind the industry, but still have time
to compete in intramural sports, enjoy road trips and even join
heavy-metal bands.
Challenging these pre-conceived notions and shattering the
stereotypes, generalizations and categorization of West Point
cadets and CIA chefs served as a focal point in a dialogue shared
on both sides of the Hudson River during two “Day in the Life”
exchanges hosted by the Department of Social Sciences.
The cadets chosen for the exchange are all enrolled in
the Advance Critical Thought course and are candidates for
nationally competitive scholarships, such as Rhodes, Fulbright
and Marshall.
“These are cadets who are at the top of their majors and have
leadership roles in the Corps of Cadets,” Terry Babcock-Lumish,
assistant professor in the Department of Social Sciences, said.
“We like to challenge their assumptions and take them out of
their comfort zone, and help them understand how to respond
in situations that may be new or foreign.”
Upon arriving here, Leah Pfeiffer anticipated fi nding more
in common with the Corps than the differences inherit in their
future professions.
“I expected the cadets to be very similar to us on a
fundamental level—they would have fears about becoming
adults, they would have friends who they liked being crazy with,
they would work hard and have goals or dreams, and they would
be relatable as young adults,” she said.
The differences, she said, would come from the specifi c goals
and priorities which attracted them to their institutions.
“Cadet life is measured, calculated, observed and methodical,”
Pfeiffer, 22, said. “Those may be dirty words to young adults who
crave freedom but they have a purpose and create a really strong
foundation for a purposeful and driven life. We have more rules
here at CIA than an average college, but West Point has way
more rules than even us.”
Pfeiffer is a senior at CIA pursuing a bachelor’s degree in
Culinary Arts Management. A native of Fairfax, Va., she enrolled
in culinary school for one simple reason.
“Because I love food,” Pfeiffer said. “I have the immense
luxury of creating a career entirely devoted to something that I
love. What an honor. One of CIA’s taglines is ‘We speak food,’
and I know in my heart that I do too, so it was a natural decision
to go where I could communicate with people in a medium that
comes naturally to me. I love food.”
Class of 2014 Cadets Calla Glavin and Allie Sutherland listen intently to the chef’s instruction while visiting
the Culinary Institute of America in Hyde Park, N.Y., Oct. 16. The cadets teamed with student-chefs to
prepare an eight-course menu. PHOTO BY PHIL MANSFIELD/CULINARY INSTITUTE OF AMERICA
Class of 2014 Cadet Oriana Ellis saw this passion at the
culinary school and it didn’t take long before noticing something
cadets experience routinely at the academy.
“While waiting outside for a test, a student chef had his eyes
closed to take a quick nap. I think that was the closest connection
we have to them—exhaustion,” Ellis said. “The passion and ethics
we have and apply to our professions are comparable in depth.
Rushing to keep up with my fast moving host also reminded me
of the speed at which we move in order to pack as much as we
can into every day.”
Cadets may be well-versed in brigade functions with the
Corps of Cadets, but a kitchen brigade revealed a different
perspective on chain of command, execution of orders and
discipline. Inside the student kitchens, cadets were challenged
with preparing an eight-course “Taste of the Hudson Valley”
menu which included sautéed foie gras with caramelized pearl
onions, potato gnocchi with brown butter sage sauce and heirloom
tomato and goat cheese tarts.
“The most exciting part of the trip was getting the opportunity
to cook foie gras, a delicacy I had never tried before,” Ellis said.
“Knowing that I had cooked an expensive amount of food was
very cool. It was rewarding to see how the fl avors of the apple
compote and apple cider syrup—we made it from scratch—
combined to make delectable fl avors.”
Despite wearing the uniform of a Soldier, Ellis said she felt
like a chef slowly learning the ropes.
“It was most diffi cult to work around all of the other bodies
in the kitchen. Learning to call out ‘Sharps!,’ ‘Behind you!’
or ‘Hot!’ was an interesting yet useful concept to move safely
around in the kitchen,” she said. “My host was excellent with
instructions and explaining why we were doing what we were
doing and what was going on as we did it.”
“It was an absolutely lovely meal and I give them a
considerable amount of credit,” Babcock-Lumish said. “The
student-chefs had a big responsibility. They were already
preparing an ambitious autumnal menu, all the while teaching
our cadets along the way.”
The dialogue which followed proved even more rewarding.
“There were great conversations about discipline, hierarchy,
work ethic and identity,” Babcock-Lumish said. “They discussed
whether their particular profession is an art, a science, or a
combination of both. That’s when these cultural exchange
experiences get fun, because we can’t anticipate the topics that
develop organically.”
Class of 2014 Cadet Alexandra Sutherland said although
cadets are referred to as “future offi cers” rather than “college
students” they are able to enjoy more than a few social norms as
others in their age group experience outside the gates.
“It’s kind of unique to come here and see how not everyone
is that stereotypical image of a Soldier you see in Hollywood
movies,” Class of 2014 Teddy Fong said. “When I fi rst came here
I was blown away by how normal people are. So I think the best
story to put out to the world is that we’re all human and everyone
has their life stories and unique backgrounds.”
Class of 2014 Cadet Nils Olsen said it’s easier for others
to identify a person by the uniform they wear rather than who
they really are.
Class of 2014 Cadet Connor Love said his mother feared
he would become brainwashed. The notion of West Point being
a “leadership factory” conjures that image of a conveyor belt
process which transforms civilians into offi cers.
“West Point isn’t this big, grey box where you put a young
man or woman in and you get a Soldier out,” Love said. “It’s
more diverse than we think and every person in this uniform is unique
in (his or her) own way.”
They also discovered the connection between the profession of arms
and the culinary trade is historical. The Culinary Institute of America
was founded in 1946 as vocational training for World War II veterans
returning from overseas. But the origin of this USMA-CIA exchange
is more recent.
Babcock-Lumish and her husband, Maj. Brian Babcock-Lumish—
both assistant professors in the Department of Social Sciences—were
at a Slow Food event in the Hudson Valley when they met Rich Vergili,
a Culinary Institute of America professor.
Conversations throughout the day led the West Point professors to
correlate experiences in the profession of arms and culinary arts within
the two institutions. Vergili provided introductions to the deans who
would facilitate the USMA-CIA exchange.
Having spent time at other civilian universities, Babcock-Lumish
noted upon moving to the Hudson Valley her curiosity about two
seemingly different student bodies sharing intense, often cloistered lives
on opposite sides of the river.
“It’s curious to fi nd two institutes of higher learning whose graduates
go immediately into the very industries for which they’ve trained and
studied,” she said. “We thought that ambition and focus on a particular
professional path was interesting. The chefs and cadets don’t necessarily
know each other’s profession or institution, so we thought putting them
together would provide potential lessons learned for each other.”
The intent was not to force dialogue. Instead, giving culinary
students and cadets a “Day in the Life” experience could yield
conversations beyond what they expected.
“It was a test for us, a pilot opportunity to learn if this could be a
constructive conversation that should continue across the Hudson,” she
said. “We were optimistic certainly but didn’t know just how fruitful,
provocative and exciting it would be.”
(Left) Class of 2014 Cadets Allie Sutherland and Teddy Fong work back-to-back
at the student kitchens inside the Culinary Institute of America Oct. 16. ((Above)
As the student-chefs toured West Point Sept. 11, the host cadets provided insight
about life at the U.S. Military Academy as they shared similarities and differences
between the two institutions. (Below) The delegation from the Culinary Institute
of America had the fortune of visiting during Branch Week and were able to
explore the future career choices of cadets.
PHOTOS BY PHIL MANSFIELD/CULINARY INSTITUTE OF AMERICA
FAST FACT ABOUT THE CIA
Just as the Army has
its seven values, the CIA
has fi ve of their own:
•Excellence
•Respect for
Diversity
• Leadership
•Ethics
• Professionalism
FEATURE OF THE WEEK—CADETS, CULINARY STUDENTS “DAY IN THE LIFE”