Celebrating Graduation from FCI’s Italian Program (left to right): Deborah Mintcheff, President LDNY; Theresa Gwizdaloski, Make a Difference Scholarship winner & new FCI Graduate; Beth Allen, Vice President LDNY
Adventures of a Pastry Stage in Italy
During 2008/2009, Theresa Gwizdaloski, one of our outstanding awardees of LDNY’s Make a Difference scholarship to FCI’s Italian Program, was the proud recipient of an intensive six-month study course of Italian cuisine, including a 10-week course at FCI in the foundations of Italian cooking plus a 9-week hands-on experience in Parma, Italy, concentrating in regional Italian cuisine. The Italian Program is the intensive, integrated course of study from the Italian Culinary Academy—created by FCI, in conjuction with ALMA of Colorno (Parma, Italy), the most authoritative school of Italian Cuisine in Italy. The $40,000 Make a Difference scholarship French Culinary Institute’s Italian Program is awarded to a senior at New York City College of Technology: $20,000 from the New York Chapter of Les Dames d’Excoffier and a matching $20,000 from the French Culinary Institute.
NOTES FROM LDNY’S MAKE A DIFFERENCE 2008 SCHOLARSHIP WINNER & PASTRY STAGE THERESA GWIZDALOSKI TO LDNY PRESIDENT DEBORAH MINTCHEFF
From Theresa Gwizdaloski—November 8, 2008
Dear Ms. Mintcheff,
Hello again from Italy. Well its the end of week two I am enjoying every moment of this program and country. Last week we went to Piemonte on Friday and it was amazing. First we left at 6am to go truffle hunting in which it turned out to be a rainy day so we were not able to go. So instead we spoke with the man who does the truffle hunting and learned out everything behind it. It is actually a pretty hard thing to do and he said it was just a hobby for him not a job and also I didn't realize how expensive they were till he told just that they can start the price per kilo for a white truffle at 300 euros. I was amazed by that.
After the truffle hunting we went to a pastry factory which was absolutely the best one I have ever seen. It had all the new technology and the owner, Luca Montersino actually produces most of the pastries and cakes himself. He also makes his products by using products that fit peoples allergies, like he uses soy flour instead of real flour for those with gluten allergies. He said the key is to not tell your customers that it is made of different products than the usual because they tend to get turned off if told. We tasted some of his products and they tasted the same, maybe even better, then the ones with the normal ingredients. After that we went to eat at a winery which was fantastic it was unreal how beautiful the vineyards were. The winery was called Cappellano.
To end our day we went to this place called Eataly, which is a almost whole foods like place, to where they only sell the products that are in season and they have small restaurant bars inside as well placed throughout the store. Each restaurant serves the type of food that is in its section. The school gave us a gift card of 20 euros to spend so we did some shopping and then ended our day. We got back home at 1am, so it was a long yet fun day.
This week in school we had the history of the regions Vallee d'Aoste and Trentino-Alto Adige. Then we had a wine class on those regions and a guest chef from the region of Alto Adige came and did a demo of the foods for that region. His name is Herbert Hinter and is supposably a very good chef and well respected chef here in Italy. His dishes were amazing and he truly showed a love and passion for the food that he used. We also had three days of kitchen this week which were really good. The chef here, Paolo Amadori, is absolutly the best chef I have had as a teacher. He is so knowledgable and helpful. Chef Paolo is also hard on us which is good because we need to feel how it would be in a real kitchen experience. He is making sure we are prepared for our stage. I am enjoying everyday here and I wish all of you could experience this with me, but I will do my best to fill you in as much as possible. Till next time. Ciao!
Sincerely,
Theresa Gwizdaloski
From Theresa Gwizdaloski—November 22, 2008
Dear Ms. Mintcheff,
Well everything has been going really well so far. We had two days this week of what they call central kitchen its when we cook lunch for the whole school, which is about 200 people. The first day we plated every dish and chef said that we did really well and he was pleased with us. I was on main course which was branzino with salsa verdi, it wasn't hard at all but we had to scale, gut, and fillet all of the fish first. I think I am getting really good with filleting because chef said the cuts were good. The second day of central kitchen I was on the pasta side and we had to make 800 tortellini which wasn't that bad and then we used a veal stock for the sauce which we cooked with a mirepoix and white wine first and then finished it with butter to make the sauce thicker and glossy.
We also went on a trip of Emilia-Romagna. On the first day we visited a parmigiano reggiano factory which was really interesting because we got to see the whole process. Then we went to a farm where they make culatello and proscuito. Then the farm actually has a restaurant, which is like fine dining, they gave us a really delicious lunch. It was first tortelli, then mushroom risotto [my favorite], then we had a tray of cured meats and lastly for dessert an almond semifreddo. I was really impressed and every ingredient is from there farm.
Then we went to a proscuito di parma factory called Gallini. I am not sure if you heard of it. They had rooms full of proscuitto it was just amazing how big the factory was. After that factory we visited the balsamic vinegar production, it was the Medici one. It was tiny but because they only make about 12 liters a year and each bottle was about one tenth of a liter. The process is long to it takes 12 to 30 years to age the balsamic. We were able to taste each level that they had available. It goes by years the youngest which is 12 to 20 years is called arrogosta, then there's the silver which is 20 to 25 years and lastly was the gold which is 25 to 30 years of aging. The medici family also owns a winery because the balsamic takes so long to get a payback. The next day we went to an osteria which is like a tavern type restaurant but the man who owns it also produces his own olive oil and cheese which we got to see both. It was a very interesting and exciting day I really learned a lot.
Next Thursday and Friday we are doing an overnight trip to tuscany which I am extremely excited about. We also have central kitchen one more day on tuesday and then that's the last time. I have plenty of pictures so far so I am going to set up an album and send it to you hopefully tom. I will get it done. Today I am going to milan to do some sightseeing.
Have a great weekend and happy early Thanksgiving to you and the rest of the dames.
Thank you again.
Sincerely,
Theresa Gwizdaloski
From Theresa Gwizdaloski—January 13, 2009
Dear Ms. Mintcheff,
Sorry its been so long since my last letter. Well we are back from vacation and only two more days of school left till I am off to my stage. The restaurant I will be staging at is called Miramonti l'altro. The chef's name is Philippe Leveille, I come to Italy to learn and I wind up with a French chef, haha. I have decided I like pastry a lot better to so I have asked for it to be a pastry stage, I hope that is alright! The restaurant is in a town called Brescia its about an hour away from Milan so I am still pretty north. The website is www.miramontilaltro.com, so you and the rest of the dames can check it out. I leave on Thursday afternoon for my stage and will be there until March 22, which is when I leave. This experience has been so wonderful so far and I can't wait for the second part of it. I was actually starting to pack and found all my train tickets from weekend trips and I couldn't even believe how many I have, I plan to make a scrapbook out of everything once I get home or a chance. Thank you all again for this experience and I am so glad I can share all of it with you. Hope you all had a Happy Holiday and a Good New Year!
Sincerely,
Theresa Gwizdaloski
From Theresa Gwizdaloski—January 20, 2009
Dear Ms. Mintcheff,
Well it's stage time. My stage is in Brescia, a small town which is about 2 hours from where I used to live. So I was happy when I got to the train station in Brescia the restaurant sent someone to pick me up. First we stopped at the restaurant which is so nice. It's a house in the middle of a residential area and is very modern looking compared to most of the restaurants I see in Italy. So I met the rest of the cooks and they gave me a tour of the restaurant and then we went to the staff housing. It is a house about two blocks away from the restaurant and we have an apartment on the second floor with three rooms. We all share a bathroom. So far in my room I am by myself but they said someone is coming by next week. So I can't get too settled. So after they brought me to the apartment we relaxed til 5:30pm and then we went to the restaurant to work. I am working with a guy named Fabio who is the pastry chef and speaks English, although he wants me to start speaking Italian. We work from 9am to 3pm and then 5:30pm to 12pm five and a half days a week. Our one day off every week is Monday because the restaurant is closed. This week I have Sunday night off. I am doing a lot at the restaurant and am also preparing a lot. I am excited and hope to get settled there pretty quickly. Well hope all is well with everyone there and talk to you soon.
Sincerely,
Theresa Gwizdaloski
From Theresa Gwizdaloski—February 15, 2009
Dear Ms. Mintcheff,
Well I have a slight surprise for you, today I am switching my stage. The restaurant I was at was wonderful and I loved it a lot but they were really lacking in the pastry department. So I decided to try a new stage that has a better pastry program. The place I am going is called da vittorio, in bergamo, and it sounds amazing but we will see. It is a hotel, restaurant, pastry shop and catering hall so hopefully I will be able to experience a little of everything. It also has two michelin stars the same as the last. I am excited not just because it is more focused on pastry but because I think it will be good to see how two different restaurants work in italy and I will enjoy comparing and contrasting them. I am on the train as of now, with all my luggage, which feels like 1000pounds but I am happy a new experience is unfolding. I have a little over a month left, so I have to get as much as possible out of the new stage. I have found out that 6 of my classmates from new york have already left italy and their stages. I can't seem to understand why, since it is such a great experience. I know I have said this a million time but truly thank you and the dames for taking me on this experience it has definitely been life changing. I hope all is well with you and the dames and I will write soon on how the new stage goes.
Sincerely,
Theresa
From Theresa Gwizdaloski—March 11, 2009
Dear Ms. Mintcheff,
Well I am down to less than two weeks here in beautiful Italy. I am sad but also excited to leave. Right now I am in the Lake Como area, I never came to see it, so it's my day off and I said why not. It is amazing here beachy but yet mountainous. I am taking lots of pictures. Work has been amazing lately and I am learning so much. The people are great and making it a wonderful learning and working environment. I received my last week school schedule from FCI and graduation will take place on friday, April 3 around 8pm there will be a buffet and graduation will happen around 9:30pm. So I don't know if you can make it or not but I would really enjoy it. Save the date! It is getting so beautiful out you can tell spring is here. Well I hope all is well with you and the other dames! Oh attached I have two pictures of chocolate rats I made at work. They look like the ones from ratatouille!
Sincerely,
Theresa
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