Galletas, Pan, Pasteles… ¡Panadería! Cookies, bread, cakes …

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Cookies, bread, cakes … ¡Panadería!

By Chris Weber (English)

By Elizabeth V. Quan Kiu (Spanish

In the hallways of Triton’s B-building you may have noticed the aroma of fresh baked goods that originates from the bakery located in the cafeteria.

I’m reminded of “going for bread” * by the smell of ovens baking white bread, sweet bread, fresh biscuits or cakes. The responsibility of recreating that warm, familiar and memorable atmosphere falls on the students and faculty members of Hotel Industry Administration(HIA) program.

Denise Smith-Gaborit is the program Coordinator of HIA, which has about 400 students in four different areas of study, one of them includes a certificate and/or Associate Degree in Baking and Pastry. Six days a week, Monday through Saturday from 11:30 a.m., until 2:00p.m. students begin preparations for the days baking. They work from eight in the morning till close, each time with a different creation as directed by their syllabus.

In the eight years that the bakery has operated, demand for its products has been increasing. Chef   Denise, acknowledged that the presentation of culinary and hospitality programs through the media, have also contributed to the increase of enrollment in this area of study.

*This article was originally written in Spanish. One of the Mexican family’s traditions has been to go every evening for fresh bread to la panaderia for la merienda.

Triton’s bakery is different from others because new products are created each day based on the curriculum.  Students learn to make American and European goods, as well as favorites from other countries and cultures. For example, Wednesdays are dedicated to the table bread, baguettes and other creations. These are displayed on the counter to the delight of the general public. These goods are offered for sale to anyone in the community. Sales help to support the HIA department.

Under the supervision of Rhonda Bollinger, Associate Professor, every day the students in the program implement what they learn in the classroom about preparing baked items and pastries. They also apply and develop a variety of skills needed in the administration and management of this activity before concluding the program.

According to Chef Denise and Mrs. Bollinger, approximately 97 percent of their students find work in this area upon completion. The success of their students is aided by contacts they have established within the hotel and restaurant industry, as well as with previous generations of graduates, who sometimes return even as teachers.

Bread is a delicacy and an artwork in kitchens around the world. Chicago’s cultural diversity allows us to appreciate the specialties of each ethnic region. In some regions of Latin America such as Mexico, bread and pastries receive a real tribute. They occupy an honorable place on every Mexican table, from the everyday meal to the biggest celebrations. Bread, from its beginning in the bakeries with kneading the dough, to its presentation in family homes, goes through a process where each piece has not only unique flavor, but also a proper name, thus integrating all traditional culture.

Triton College students have established their own mark within the bakery industry. They invite you  to check back and sample their products in the cafeteria. You will receive a double warm welcome, from the workers, staff and the students in the bakery. They also prepare special orders. Call (708) 456-0300, extension 3700 or 3387.

Elizabeth Quan Kiu V.

Los pasillos del edificio B del Colegio Tritón , otorgan una cálida y familiar bienvenida a cuanto visitante se presenta a sus instalaciones, a ello contribuye el llamativo olor originado por los hornos de La Panadería Tritón, ubicada en la planta baja de los pasillos que comunican al edificio B y C , en el área de la cafetería. Quiénes no recordamos nuestros días de “ir por el pan” -y otras escapadas -, ante el olor de los hornos calientitos cocinando pan blanco, pan de dulce, galletitas frescas o pasteles. Los encargados de crear esa calurosa y memorable atmosfera son estudiantes integrantes del programa de estudios de Administración en la Industria Hotelera del Colegio Tritón. Denise Smith-Gaborit, es la coordinadora del programa de Hotelería, el que cuenta con cerca de 400 estudiantes en cuatro diferentes aéreas de estudio, entre las que está el certificado y Associate Degree en Panadería y Pastelería. Seis días de la semana, de lunes a sábado de 11:30 A.M., hasta las 2:00 P.M., los estudiantes inician preparaciones para su horneado del día desde las 8 de la mañana, cada vez con una creación diferente según lo indique su plan de estudios. Desde hace ocho años en que surgiera esta panadería estudiantil, la demanda de sus productos ha ido en aumento, dijo la chef Denise, quien reconoció que la presentación de programas culinarios y de hospitalidad a través de los medios de comunicación, también han contribuido al incremento de la población escolar en este campo del cual, ella ha estado al frente por los pasados tres años. A diferencia de otras panaderías, en La Panadería en Tritón existe un producto diferente cada día basado en el plan escolar que estudia la cocina europea, americana y otras regiones étnicas. Por ejemplo, los miércoles están dedicados al pan de mesa, baguettes y otras creaciones son exhibidas en el mostrador para deleite del público en general, pues su consumo está abierto a toda la comunidad, no solo en Tritón, sino para toda persona que quiera probar los productos que aquí se venden en apoyo a este programa escolar encaminado a la Industria Hotelera. Como hechos en casa son preparados panes y pasteles, además de frutas y legumbres en conserva, ya que todo el proceso es realizado de manera tradicional, con ingredientes de alta calidad. Chef Denise, reconoció que el único valor nutritivo existente en la panadería, está en la calidad de sus ingredientes, especialmente en lo que se refiere al pan de mesa , pues aclaro que pasteles y galletas son gustos que deben saborearse solo de vez en cuando debido a las numerosas calorías que tienen, además de reconocer que los ingredientes en ellos utilizados , como lácteos, pueden provocar reacciones de salud en algunas personas. Bajo la supervisión de Rhonda Bollinjer , Profesora Adjunta en la profesión, cada día los aspirantes ponen en práctica, no solo lo aprendido en los salones de clase, sino también las habilidades en la administración y manejo de esta actividad en esta panadería escolar, desde la cual ya se desenvuelven como verdaderos comerciantes entre la comunidad desde antes de salir al cien por ciento al terreno laboral, mismo al que ingresan directamente después de terminado el colegio. Aproximadamente el 97 por ciento de egresados en esta área, se integran al mercado profesional gracias a los contactos establecidos por las autoridades académicas, dentro de la industria hotelera y de restaurantes; así como con previas generaciones de egresados , quienes incluso en algunas ocasiones regresan como maestros, aseguro chef Denise. El pan es un manjar y una creación artística en las cocinas de alrededor del mundo, tomando en cuenta que la ciudad de Chicago nos da una prueba de ello, a través de la diversidad cultural de sus habitantes podemos apreciar las especialidades de cada región étnica. Sin embargo en algunas regiones de Latino América, como México, se le rinde un verdadero tributo a la panadería , donde desde su creación en las panaderías con el amasado del harina, hasta su presentación en las mesas familiares , pasa por un proceso donde cada pieza lleva no solo sabor único, sino también un nombre propio integrándose de esta forma a toda la cultura tradicional. Los estudiantes del Colegio Tritón, también han establecido su propia huella dentro del ramo de la panadería, para comprobarlo queda invitado a apoyar y saborear sus productos en el edificio B, de Bienvenida, donde también se preparan órdenes especiales, o llame al (708) 456-0300, extensión 3700 o, 3387, donde la tradición continua.

 

Should Fast Food Workers Learn C.P.R

By Jeramie L Bizzle twitter@jeramiebizzle87

It is no secret how people live a fast paced lifestyle where you can get just about everything in a blink of an eye, and for years fast food restaurants have been a major contributor to a fast pace society. But just as life can get rapid at times, so does potential hazards that can threaten them.

As witnessed at a popular fast food chain, an ordinary day of everyone eating and others standing in line waiting to order, while a woman begins to scream for help as her daughter begins to choke on a piece of her meal. Everyone including the workers stopped and looked on without lending a hand in the situation. Luckily the mother was able to perform a finger technique that saved her daughters life in the restaurant. As if the situation couldn’t get any better, the manager came over to where the family was seated only to offer the teen a soft drink. The situation in an instant took a turn for the worst, if it was not for the mother, the daughter could of lost her life as people looked on.

This is a rare occasion but this was a reminder that these occurrences can still happen at anytime. What if this same incident happens again but in another fast food restaurant, will the workers be able to handle the situation or will they be stunned in the same manner as those of the last establishment? Rebecca Stanciu who is a waitress at a popular restaurant disagrees with the idea of employees learning CPR. “I feel it will be a waste of time, plus we have one person on standby just in case. Besides it will be a liability issue” says Rebecca. But Craig Clavio of the famous local eatery “Clavio’s” feels that it would be a good idea. “From a business standpoint, it would be beneficial because if someone dies in the restaurant, it can be bad or business, people are gonna always remember that” says Craig.

By employees taking classes and getting certified, more customers would feel better knowing that they are in a more safe environment. Managers and employers should know that if they can be trained to flip a few burgers and take orders, they can too be taught to save lives.

Movie Review: The Perks of Being a Wallflower

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By: Mike Davis

The Perks of Being a Wallflower is a film directed and adapted by Stephen Chbosky from his own critically acclaimed 1999 coming of age novel. The novel offers a unique perspective, told in a series of letters from an anonymous teenager who goes by the pseudonym of Charlie, to an anonymous person he doesn’t know. This offers a very raw, personal feel, that’s able to be both first person and present tense. While this personal storytelling perspective is lost when being translated to the medium of film, almost all the emotion and honesty that made the book so haunting and relatable remains here. This is the best and most true adaptation one would hope for, from the mind of Chbosky himself.

On his first day of high school, Charlie, (played here by Logan Lerman), is frightened and lonely, having lost his best friend to suicide the year before. He is welcomed in by a pair of friendly-yet-quirky step-siblings, Patrick & Sam (Played by Ezra Miller & Emma Watson). He is then introduced to many adult themes, such as sex, drugs, relationships, friendship, homosexuality, and drama. Through their great friendship, Charlie grows, and has many self-realizations and important life lessons.

Some of the novel’s themes, such as sexuality, rape, smoking, and drug use, are toned down here for a PG-13 audience, although they are still there (such as an important sequence where Charlie has a bad reaction to LSD at a New Years party). Certain storylines and subplots have been omitted to help the film’s rhythm and flow, such as one storyline about Charlie witnessing a rape, and another about abortion. In the end, the final product retains all of the overall emotions perfectly. Both fans of the book and new viewers will enjoy this wonderfully nostalgic coming of age film.

3 ½ Stars.