Dining Services investigates the CIA
Joseph Law, General Manager, West Campus Operations

Whether fueled by health, environmental, ethical, or other concerns, the interest in vegetarian cooking continues to accelerate. Nearly 25 percent of Villanova University's student population considers themselves non meat eaters, and almost 2 percent are strict Vegans. Vegans will not consume, wear, or use animal products. The pipeline for food products in the United States is rich with food items that contain, to some degree, animal products. Even a cup of plain yogurt could contain gelatin, an ingredient derived from the bone marrow of animals. Consequently, there is an increased demand placed on chefs to develop fully satisfying and flavorful vegetarian dishes. But beyond a veggie burger, an imitation of a beef burger, which is an oxymoron in the making, tofu [a soy by-product] , and, oh yes, vegetables, what is a chef supposed to serve vegetarians? The answer to this question is challenging and somewhat evasive. Villanova Dining Services decided to investigate the CIA to see if they had the answers. The Culinary Institute of America [CIA] at Greystone, to be exact.

Chefs who cook for vegetarians, and these days that includes nearly all chefs, have come to realize that there is a world of flavor beyond dishes such as soy burgers and rice milk shakes. By identifying items from the global market basket of fresh herbs, oils, and condiments, the CIA has developed an intense workshop on this topic entitled "Vegetarian Cooking: Strategies for Building Flavor." Jerry Sacco, head chef at Dougherty Hall Dining and myself, a former chef for

Dining Services, embarked on a four day visit to the heart of California's Napa Valley wine region to attend this workshop. Greystone was a former winery that has since been completely remodeled to house the culinary program, kitchens, and TV studios for the CIA. An impressive setting that is not easily described, but guaranteed to be breath taking. As one approaches Greystone, you are greeted by abundant fragrances of fresh herbs grown on the walls surrounding the property. Parsley, rosemary and thyme are picked daily from a garden inspired by

Simon and Garfunkle. This remarkable setting is overshadowed by the celebrities that visit Geystone for the exceptional cuisine prepared by the students of the culinary program. The nationally recognized Wine Spectator Restaurant is located at Greystone and is owned and operated by the CIA.

The first day of the workshop, we were introduced to the opportunities for producing flavorful vegetarian dishes using Mediterranean, Asian and Latin cooking techniques and traditions. One such tradition is based on utilizing vegetarian ingredients grown locally. We made daily trips to the local farmers market to obtain ingredients for dishes to be prepared in class. The class began daily at 6 am with a two hour lecture. The class was then divided into cooking teams with an assignment to prepare 7 recipes from scratch for a noon luncheon. Each lunch was attended by all chefs of the CIA and critiqued for presentation, quality and method of preparation. "I never realized that preparing food for a group of master chefs would be so challenging," stated Jerry Sacco. " It is almost as intense as preparing the food for the discriminating palates that attend the President's Christmas party at Villanova" , Sacco commented.

This four day workshop is not just for anyone. Advance culinary skills and knowledge is required to qualify, and keep up with Master Chef/Instructor Bill Briewai. We enjoyed meeting and working along side chefs from all reaches of the world, including four chef managers from the United Kingdom, who became our good friends. The exchange of information between American and European chefs was entertaining and quite memorable. We explored ways to add vegetarian

dishes to the mainstream and Ala Carte menus. Several of the entrees tested during the workshop have already been implemented onto our menu in the resident dining halls and THE EXCHANGE on campus.

This trip was a wonderful experience for two chefs to visit the pinnacle of the food service industry. To be able to come back with practical knowledge and techniques for improving our vegetarian menus is very rewarding. Greystone is a must see for anyone who aspires to be a professional chef or finds themselves visiting the Napa Valley wine region.