Culinary Crossroads

Studio Brief

Dyani Robarge
1 / 1

This spring, students in the Culinary Crossroads studio will investigate entrepreneurship principles on both a local and global scale as they develop their own food-based startup from scratch. To kick off the studio, students will research notable dishes from the Louisiana area and the sourcing of local ingredients. After gaining insight into a regional culinary product, they’ll be challenged to market this idea to an entirely new demographic- one located thousands of miles overseas. 

Throughout the semester, the studio will work with a NuVu partner school in Istanbul, Turkey. Student teams in the two schools will collaborate and consult with one another to customize the ingredients and taste of their culinary product to be marketed in a foreign country. Topics covered will include food-related business principles, ingredient sourcing and the elements of creating a successful business plan. 

O Falafel | Packaging and Branding

Kalala Kiwanuka-Woernle
1 / 7

Falafel is great, but it can get messy while eating and it needs something to hold it all together.

Our Ofalafel packaging makes it easier to hold the falafel and keep it in one piece while eating.

Our packaging is made of cardboard so it is able to absorb anything that drips out of the falafel like the Tahini sauce of the Baba ganoush . It has a piece that connects the two halves so that when you are ready to open up the box even more you are able to pop it and it opens.

Our team began the studio breaking up into four groups. Originally, Sam had chosen to work on the packaging and I on the mold, but in the end we collaborated and worked on both. We began by researching unique packaging and the purposes that they served and decided to take parts to formulate our package. We wanted to make the packaging very similar to the shape of the falafel sandwich because we wanted to show how different it was and make it recognizable. After we decided on a design we went onto Rhino modeled it and laser cut it out of cardboard.

The package is in the shape of an arc with the top open. There is a small piece that holds the packaging in the center to keep it all together. When the person eating the falafel sandwich has gotten down to the packaging they are able to pop it open and continue eating without having to take the sandwich out. The packaging has the ability to be joined with another one if someone decides to take away the sandwich for later.

We wanted the falafel to be attractive so that if someone saw a person on the street with one , they would want to ask where they got it from. We spent a lot of time focusing on making sure that the packaging would be strong enough to support the falafel and make it very easy to eat. We experimented with the materials such as cardstock and regular paper, but the laser cutter kept messing up on the cuts and we felt that neither of those materials would be strong enough for the sandwiches.


One minor challenge that we faced was getting the size of the falafel right. When we first started out the falafel was a lot larger in diameter so we had to figure out the right dimensions to fit the new sized falafel snugly. To do this we had to go back into Rhino and change all the dimensions and choose the pieces to etch or cut so that it could fold properly.

Iterations :

1. For our first iteration, we created a design on Rhino that what two arcs  with a rectangle down the middle so that when you folded it it was a arc with the top open. To connect the package we hot glued the sides to the rectangle in the middle. However the pieces in the middle didn’t stay in position and would flop around so we labeled the package ineffective and went back to brainstorming.

2.  For the second iteration we made the design out of cardstock and kept the design the same  for the most part, but we made etches in the rectangular part to make it easier to fold. The laser cutter kept messing up the cut and would cut all the pieces instead of etching and cutting. Once we finally go the laser cutter to make the right cut we decided that the cardstock wasn’t strong enough even though it was thick and could bend well.

3. For the 3rd iteration, we halved the size of the packaging because we made the falafel smaller. We added in a piece in the center  that would connect the two halves of the arc so that the packaging wouldn’t flop around. This way the person eating the falafel would be able to choose how much of the falafel was covered.




 

Stuffed Carrot - محشي جزر

Fared Alhafez

- محشي الجزر

- يتم بيعه في المطاعم السورية 

- ما دفعني لإختيار الطبق هو أنه من إحدى الأكلات الحمصية المحبوبة و طعمة الحامض و الحلو 

- يوجد الكثير من أنواع الجزر ولكن النوع الذي سوف نستخدمه في هذا الطبق هو الجزر الأصفر

- مكونات الطبق : -

1 - جزر أصفر

2 - للحشوة : رز , لحمة ناعمة , ملح , فلفل أسود

3 - صوص المرق : برتقال , ليمون , طحينة , رب البندورة , ملح , فليفلة حمراء , دبس رمان , نعنع يابس , ماء

- يتم إختياره بسبب تميزه بين الأكلات , و طعم الجزر الأصفر الرائع , و مرقته المميزة 

- يتم الحصول على المكون الأهم  وهو الجزر الأصفر من أراضي مدينة حمص التي تقع في سوريا 

حيث يأتي محفوراً جاهزاً من قبل العمال بسبب قساوته 

و يتميز الجزر الأصفر الذي يزرع في حمص بأنه خالي تماماً من السكر لذلك هو مناسب لهذا الطبق 

- يتراوح سعر غداء كامل لعائلة من محشي الجزر 7 - 8  دولار

قد يختلف السعر بسبب مصاريف نقل الجزر الأصفر 


Stuffed Carrot

 It is sold in Syrian restaurants

 What made me choose the dish is that it is one of the favorite chickpeas and acid and

sweet

 There are many types of carrots but the type we will use in this dish is the yellow carrot

 Ingredients of the dish: -

 yellow carrots


 For filling: rice, soft meat, salt, black pepper

 Sauce : orange, lemon, sesame paste, tomato, salt, red pepper, pomegranate 

molasses, dry mint, water

 It is selected because of its distinction among the dishes, the taste of the beautiful 

yellow carrots , and its distinctive sauce

 The most important component is the yellow carrots of the territory of the city of Homs, which is located in Syria

Where it comes engraved ready by the workers because of its cruelty

The yellow carrots that are grown in Homs are characterized by sugar free, so it is suitable for this dish

 Full lunch price for a family of stuffed carrots ranges from $ 7-8

The price may vary due to the costs of transporting yellow carrots



لحم الجمل - Camels Meat

Fared Alhafez

اللحم بعجين هو نوع من أنواع الفطائر التي فيها إعداد العجينة و تقطيعها لدوائر مناسبة الحجم ثم ترق و تفرد بشكل دائري على هيئة صفائح و يتم وضع حشوة اللحم عليها و تخبز في الفرن و تقدم كوجبة غنية مع أنواع مقبلات مختلفة 

مكونات العجينة  

4 كاسات طحين

3 معالق كبيرة لبن زبادي

4 معالق كبيرة زيت ذرة

كاسة و ربع ماء دافئ

ملعقة صغيرة ملح

ملعقة كبيرة سكر

ملعقة كبيرة خميرة فورية

طريقة تحضير العجينة

ضع المكونات الجافة الدقيق و الملح في وعاء جاف و قلب الدقيق جيداً

 إبدأ بإضافة الزيت و أخلط الدقيق جيداً لكي يتوزع الزيت كاملاً و يتشبع الدقيق به

 أضف الخميرة و إبدأ بإضافة الماء الفاتر لعجن العجينة و أكمل العجن حتى الحصول على عجينة لينة ملساء الملمس

 ثم غلف العجينة و أتركها لمدة ساعة حتى يتضاعف حجمها لتكون جاهزة للإعداد و التشكيل

حشوة اللحم بالدبس رمان

5 حبات كبيرة بصل 

ملعقة صغيرة فلفل أسود

ملح

نص كيلو لحمة ناعمة

5 ملاعق كبيرة دبس رمان

3 ملاعق كبيرة لبن 

حشوة اللحم بالخضار

600 غرام لحم مفروم ناعم جداُ

كاسة و نصف بقدونس مفروم ناعم جداً

3 بصلات مفرومين فرم ناعم

4 حبات بندورة حجم وسط مفرومة ناعم

ملعقة كبيرة صلصة طماطم

نص ملعقة صغيرة فلفل اسود ناعم

نص ملعقة صغيرة فلفل أحمر

حبتين فليفلة خضرة مفرومة 

الميزات : سهلة الصنع , مكوناتها موجودة في أي مكان , تُسخن بسرعة , سلسة الأكل حيث يمكن أكلها في أي مكان  

مرونة في إضافة المكونات عليها                                                                                               

Meat Pie its kind of dough is prepared and cut into suitable sized circles , it is then flourished and circled in circular way . The meat is placed on it and baked in the oven . its served as a rich meal with different entrees

Ingredients of the dough

four cups of flour

three large spoons of yogurt

four large spoons of corn oil atomizer

one quarter cup warm water

teaspoon salt

tablespoon sugar

tablespoon instant yeast

How to prepare the dough

Place the dry flour and salt ingredients in a dry bowl and mix the flour well

Start by adding the oil and mix the flour well so that the oil is fully distributed and the flour is saturated

Add the yeast and start by adding lukewarm water to knead the dough and complete the kneading until smooth paste is obtained

Then wrap the dough and leave it for an hour until the volume doubles to be ready for preparation and formation

Stuffed Meat With Molasses

Five large onion beads

teaspoon of black pepper

salt

half kilo of soft meat

five tablespoons of molasses

three tablespoons of yogurt

Filling Meat With Vegetables

six hundred grams soft meat

half a cup of soft chopped parsley

three onions chopped

four tomatoes medium size finely chopped

tablespoon of tomato sauce

half teaspoon of paprika

half teaspoon of black pepper

two tablespoons chopped green pepper

Features : Easy to make , Their components are located any where

hear up quickly , smooth eating where they can be eaten anywhere

Flexibility to add components to them

Meat Pie ( Me and Omer Skef )

Fared Alhafez
1 / 4

الحشوات المضافة للصفيحة

صفيحة دبس الرمان :-

كيلو و نص لحمة

بصلة مفروم ناعم

ملعقتين لبن

4 ملاعق طحينة

ملعقة شاي و نصف ملح

نصف ملعقة شاي فلفل أسود 

ملعقتين سميد (لمنع إنكماش اللحمة)


صفيحة الخضار : -

600 غرام لحمة

 كاسة و نصف بقدونس ناعم مفروم

 3 بصلات مفرومين ناعم

4 حبات بندورة مفرومة ناعم 

ملعقة كبيرة صلصة الطماطم 

 نصف ملعقة شاي فلفل أسود

 نصف ملعقة شاي فلفل أحمر حار 

حبتين فليفلة خضرة مفرومة


الصفيحة الحمراء : - 

حبتين بصل

 حبة بندورة

 ملعقة دبس الفليفلة

ملعقة فلفل احمر مطحون حار

ملعقة زيت زيتون 

ملعقة نعنع اخضر مفروم 

 ملح و فلفل اسود حسب الرغبة

 لحمة 

 جبنة 


صفيحة الدجاج :- 

نصف كيلو دجاج مفروم 

 حبتين طماطم مفرومة

حبة فلفل اخضر مفرومة 

 حبة بصل مفرومة 

 3 ملاعق زبادي

 ملعقة كبيرة دبس رمان 

 ملعقة بهارات دجاج

 معلقة شاي فلفل اسود 

 ملعقة شاي زنجبيل

 رشة صغيرة كاري 

 ملح 

 ملعقة كبيرة خل 

 ملعقتان كبيرتان زيت ذرة .


صفيحة البيض :- 

كأس لحم مفروم

 بيضتين 

 ملح

 فلفل 

 كمون


الأسئلة التي نريد طرحها لأصدقائنا في لويزيانا

1- ماهي أشهر أنواع الفطائر هناك ؟

2- ما هي النكهات المفضلة عندكم ؟

3- هل تحبون الفطائر أن تكون كبيرة الحجم أم صغيرة ؟

4- ماذا تأكلون أو تشربون بجانب الفطائر ؟

5- هل تأكلون الفطائر كطبق رئيسي أم كمقبلات ؟


Additives added to the dough

Meat Pie with Pomegranate molasses : -

Kilo and half of meat

A finely chopped onion

Two tablespoons of yogurt

4 tablespoons tahini

One teaspoon salt

Half teaspoon black pepper

2 tablespoons semolina (to prevent shrinkage of the meat)



Meat Pie with Vegetables: -

600 grams of meat

 Cup and half chopped parsley

 3 finely chopped onions

4 finely chopped tomatoes

Tablespoon tomato sauce

 Half teaspoon black pepper

 Half teaspoon hot red pepper

2 tablespoons chopped green pepper



The Red Meat Pie : -

Two onions

 Tomato Bean

 Spoon of peppers

Spoon hot red pepper

Spoon olive oil

Spoon of chopped green mint

 Salt and black pepper as desired

 Meat

 cheese



Chicken Pie : -

Half a kilo of chopped chicken

 Two tomatoes, chopped

Green pepper, chopped

 Chopped onion

 3 tablespoons yogurt

 Tablespoon pomegranate molasses

 Spoon of chicken spice

 Teaspoon black pepper

 Teaspoon ginger

 A small curry brush

 salt

 Tablespoon vinegar

 Two tablespoons of corn oil.



 Meat Pie with Eggs: -

Minced meat cup

 Two eggs

 salt

 pepper

 latency


The questions we want to ask to our friends in Louisiana

1. What are the most famous types of pies there?

2. What are your favorite flavors?

3. Do you like pies to be large or small?

4. What do you eat or drink next to pies?

5. Do you eat pies as a main dish or as appetizers?

Final Presentation

Pierson Luscy

Final Review

Ky Borskey

Final Presentation

Ethan Gettys

Final Review - Fish Tacos

Joshua Keaty

Josh: the why, dish iterations, SWOT analysis, branding

Brandan: the spin, price sheet, mission statement, plan and objectives