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 Engineering
Week Announcement 1
Engineering week is creeping up on us again.
Here is the preliminary
announcement for our joint participation
meeting. Please
Click Here
Late
News Announcement 2
First quarter education is up and running for
section 302. A seminar on Human Error Prevention is being offered. For
more information,
Please
Click Here
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Our
December Meeting
 
OK, get you magnifying glasses out, here are the folks
from upper left to lower right...
Pix 1: Greg & Clif & Ruthann Rabuffo-Melissa Tofte- Pam
Jeckell- Tim Donelly
Pix 2: Peter Harmantas-Don & Laura Cleverley- Bob &
Angela Vidile-Wally McLeod
Pix 3: Laurie & Ted Sziklas- Glenn & MarciaTanzman-
Rich Eckmann
Pix 4: Lou & Nancy Cimbrello-Joe Sirmans-Denise
Kemp-Nathan & Andrea Nayunga
And what a night it was... can't you tell from the
pictures? Our ace reporter on the scene was
Greg Rabuffo.... take it away Greg...
The evening started with an interesting tour. Our guide
was a CIA Baccalaureate Student. The school cycles about 200 students
through every 21 weeks for their Associate Program. They start working at
the various restaurants early on. Nine weeks before graduation they work at
the Medici Restaurant and then they move to one of their two top level
restaurants and an externship often including trips to wine country or other
industry studies. Students get to eat a 3 course meal daily to taste various
foods while in the wine class students learn to taste (but not drink) wines
so they can identify them later. And yes we got to sample some great
pastry!
Quality abounds in the restaurant industry. Numerous
scales in the bakery classes show the importance of weighing over just using
volume control of the various mixes for baking. A whole dessert classroom
with precise temperature control at 55oF allows students to work
consistently and repeatedly on many of the same dessert while preventing
such failures as whip cream or custard melting. Note that while it might be
true that anyone can make a good or even a great dish – it takes a good chef
to make many good and consistent dishes. (Ever wonder who cooks for a 1000
person cruise – a CIA chef). Who is McDonald’s head food R&D person – a CIA
chef. And students get graded on their work, for example, consistent
Julienne size and consistent hand made roll size are judged by a Master
Chef.
After the tour we had a wonderful dinner in the
architectural Tuscan Caterina de Medici restaurant on campus. All of their
restaurants are classrooms where students prepare and learn under their
Master Chefs. People from all over the world study here in our Hudson
Valley.
- Greg Rabuffo
Editor's Note: We don't pay this guy enough for all the
work he does for Section 302. I hope somebody gives Greg a leftover cheesy
coffee mug.
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Our
Next Meeting
National Engineering
Week Banquet
Admission is by prepaid reservation
only and is due by Friday, February 12, 2010.
Date : February
16, 2010
Location: Anthony’s
Pier 9, 2975 Route 9W, New Windsor, NY
Time:
5:00 Social , 6:00 Dinner, 9:00 Adjourn
Topic:
The
West Point Bionic Foot
Presenter: LTC
Joseph Hitt, Ph.D.
You are invited to
join us for a dinner banquet with guest speaker LTC Joseph Hitt,
assistant professor in the Department of Civil and Mechanical
Engineering at the United States Military Academy. LTC Hitt is lead
researcher and advisor for a multi-disciplinary team of West Point
faculty, staff, and cadets developing a computer-controlled, powered
prosthetic foot to support structured walking and running for
below-the-knee amputees. LTC Hitt and cadet team members will describe
current prosthetic device technology, technological challenges to the
bionic foot project, and their approach to developing the bionic foot
and will report results of on-going testing of the device by
below-the-knee amputee, active duty Army soldiers.
Please
see the link at the top of the page for more information.
Admission is by prepaid reservation
only and is due by Friday, February 12, 2010.
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Remember
To check out our program
page for new updates |
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Next Meeting: Feb 16, 2010 |
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