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Flying High In Aviation History
Events Offered For Children During Presidents’ Week
By Tricia Stuart
Caroline d’Otreppe, the director of educational programs at the New England Air Museum, loves planes and the people who have made flight history. “Women involved in all aspects of flight fly in from all parts of the U.S. to help share their stories,” she said.
Beginning Feb. 24, Tammy D. Richardson will play the part of Bessie Coleman, the first African American female licensed pilot in America, for Black History Month, at 12:30 p.m. and 2 p.m.
Women skydivers, corporate and military pilots, balloonists, and aerospace engineers have come to the museum to share their stories and to help spread the word that women have played a large part in aviation history, a part they continue to play.
A Lockheed Model 10E Electra, identical to the plane Amelia Earhart flew, is exhibited in the Civil Aviation Hangar. Earhart was the first female to fly solo across the Atlantic Ocean (1932) and the first to fly from Honolulu, Hawaii, to Oakland, Calif. (1935) in the first trans-Pacific solo flight by a woman.
“Connecticut has had such a rich history of aviation,” d’Otreppe says, “and we have 256 aircraft engines in storage, largely due to Pratt Whitney being here.”
As a result of the Pratt & Whitney Wasp C engine, larger planes could be built, and it opened the door to commercial aviation.
d’Otreppe and volunteers work with school groups to fit educational tours and hands-on activities into their curriculum of science, technology, history, art, invention, and any inspired themes public- and private-school teachers choose.
The New England Air Museum will offer a week of family activities Feb. 20 to Feb. 25, in exhibits housed in three heated hangars through tours, book sales, modeling workshops, flight simulations, videos, arts and crafts, and interpretations of the past and present.
Visitors are guided through aviation history by viewing a timeline in the evolution of flight, and exhibits of landmark engines. The airplane, helicopter, and other exhibits are sure to produce a nostalgic feeling and a visit to the museum is like entering a time machine to the past.
Visitors can see a Silas Brooks 1870-balloon basket, the oldest air memento in the country.
The Wright Brothers’ four-cylinder water-cooled vertical engine was rebuilt in the museum and run on the 100-year anniversary, Dec. 1, 2003. It is the oldest running Wright engine in the world, and the first engine light enough for an airplane. The engine runs 1325-1500 revolutions per minute, has 28-42 horsepower and weighs a trim 160-180 pounds.
d’Otreppe pointed out a 1917 Fokker DRI Triplane replica of the German World War I pilot, The Red Baron. “Originals were too fragile. Originals don’t exist. Early planes were made of wood, and had fabric covering a wire frame.”
The Triplane replica was built in Russia with original Sikorsky plans. The plane and plans were purchased by a Sikorsky descendant and shipped to the Sikorsky plant in Stratford Connecticut, where the building of the replica was finished.
The 1920s and 1930s were an exciting time for flight. The Hindenburg, a German dirigible completed in 1936, was destroyed by fire, and killed many while landing in Lakehurst, N.J. in 1937. Despite the depression of 1929, new Wasp engines were developed in the early 1930s, and airplane racing had its heyday with the racetrack in the air, racing motorcycles, cars, and each other to set records in speed, distance and height.
Visitors can see the B-25 Bomber flown by Jimmy Doolittle in World War II, in response to the Japanese bombing of Pearl Harbor.
“You have to remember, most World War II planes were built by women because most of the men were overseas fighting,” said d’Otreppe.
One of the most famous planes is the Sikorsky flying boat, used in World War II by the Navy to carry dignitaries such as Presidents Franklin Delano Roosevelt, Winston Churchill, and the actor Humphrey Bogart. The actress Maureen O’Hara last owned it.
A flying boat was developed because “we didn’t have many runways back then so the plane needed to take off on and land in water,” d’Otreppe explained.
O’Hara and her pilot husband Charlie Blair last used the plane in a private business in the Virgin Islands. By the time O’Hara donated it to the museum, the plane had seen better days and the museum has a before-restoration picture of the plane.
“The restoration was a joint project between Sikorsky and the museum. A lot of the people who originally built it restored it.”
The luxury flying boat had 16 passengers and a crew of 11, a kitchen for food preparation, and beds on board. It didn’t have pressurized cabins so it flew below 10,000 feet, and mostly below the clouds. A flight from LaGuardia Airport, with a stopover for fuel in Gander Newfoundland, to Shannon, Ireland, took 22 hours.
Planes, helicopters, and missiles aren’t the only things that will be seen at the museum. For old car and bicycle buffs, there is a 20 horse power 1918 Ford Model T Runabout, a 1935 Ford Roadster, a 1940 Midget Race Car, a 1936 Cord 810 Phaeton, and a 1939 Iver Johnson Bicycle.
“There is a lot of cross-technology between cars, motorcycles, bicycles, and planes,” said d’Otreppe.
“Sikorsky was probably the greatest aeronautical engineer of the 20th century. Sikorsky had a mission to build planes that could save lives in inaccessible areas, like underwater rescue,” and so he built the flying boat.
If just visiting exhibits at the museum isn’t quite enough fun, the space can be rented for events. The New England Air Museum has had sleepovers for Cub Scouts and Girl Scouts, and neighboring organizations have reserved space for speeches, dinners, receptions, and even weddings and funerals.
“A lot of grandparents come with their grandchildren. We provide fun activities that are inside —out of the weather for kids of all ages. We have 15 tour guides with different areas of expertise, and we match the expertise with the group needs. Our tour guides flew some of these planes and helicopters. Others were workers who built the planes or worked on the space program. The people are living historians who share their stories with the next generation. It’s exciting to be part of that,” said d’Otreppe.
Tours are given for groups of 20 and the tours are geared to the group’s objectives for learning. The planes are on wheels, so the exhibits change, and kiosks and hands-on activities change.
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Culinary Institute Trains Chefs, Weekend Warriors
By Tricia Stuart
The Connecticut
Culinary Institute teaches students to become professional chefs in the
Advanced Culinary Arts Program and the Pastry and Baking Program.
Classes are also offered for cooking hobbyists, or “weekend warriors,”
Brook Baran, director of public relations, said.
Novices who would like to learn how to cook don’t need to feel intimidated.
“We run things that are called Just for Beginners that teach you how
to do something other than use a microwave. Some of our students who
take hobby classes find that it’s what they want to do, so they take
our professional courses. Our primary market is the recent high school
graduate, but we have career changers who were doctors or lawyers, who
say, ‘I’m going to do what I’ve always wanted to do,’” said Baran.
Students span the age range from 17 to 60-something.
The Culinary Institute, which began in 1987 as a small cooking
school, has a main campus in Farmington with four teaching kitchens,
and a branch campus in Suffield with seven teaching kitchens, along
with student housing. The Farmington location chefs want to expand to
11 teaching kitchens. The two sites have a combined student body of
500 full-time and part-time students.
Some part-time students have full-time jobs and go to the Culinary Institute to train at night.
“It’s amazing to have your life and come here and have all of that at the same time.”
The 9-month professional Advanced Culinary Arts Program has a
6-month paid externship, and the 6-month professional Pastry and Baking
Program has a 3-month paid externship.
Real-world experience starts from the beginning. The Farmington
location serves lunch and dinner at the 48-seat café with a French
bistro theme in gold, red, and black, and a rooster motif.
The institute tries to place their students in full-time positions
by the time they graduate, and the students are usually placed during
their externships.
Classes of no more than 15 students, who wear white chef’s hats and
uniforms, train in spotlessly clean white kitchens with polished
stainless steel tables and appliances. Trays of cooking tools and rows
of blenders line the shelves.
Future students should know that becoming a chef isn’t as glamorous as portrayed on TV cooking shows.
“It’s
an amazingly tough industry. You have to continue to learn. There are
long hours. You’re working holidays. The program is tough. We have a
lot to teach them before they leave here. It’s completely normal for a
chef to work 12 to 16 hours a day. And for a managing chef, it never
ends. Most good chefs thrive on the hours and they have boundless
energy, it seems,” said Baran.
The training kitchens open at 7 a.m. to begin preparing meats; at 2:30 p.m. they become regular kitchens.
“Every kitchen turns over at least three times a day.”
The field is rewarding.
“Once
you have the foundation, it is a beautiful career. People come here
with no skill and we train them very well; then it’s up to them to go
out and make of it what they can. When we hear from them after two or
three years, and they have their first success, our training chefs have
a sense of pride. They remember, then, when the student couldn’t hold
a knife. It’s creative. There is a sense of accomplishment when they
are doing what they were trained to do,” Baran said.
Externships are held in the U.S. or in other countries.
“We had students who have gone to Greece and France,” she said.
The teaching chefs are from France, Sweden, England, Japan, and Italy, and the instructors’ training is global.
Pride in the culinary profession extends to regional, national, and global competitions.
“We
won regional last year. One student won a national gold medal in
desserts and food sculpting. He was a silver medal winner in the
Culinary Olympics in Germany. We have an international flair, and the
International College of Hospitality Management. We can represent up
to 35 foreign countries.
Besides
working in restaurants, graduates work in country clubs, bed and
breakfasts, resorts, schools and universities, retirement and corporate
dining, or start their own businesses.
“I think CCI is a place where our motto ‘Turn your passion into a
career’ is real. Our students come with a lot of passion and a lot of
drive and their success stories are amazing, and the passion and drive
of our teachers is equal. On graduation day, the students and parents
are proud. There is an overwhelming sense of pride in what we can do
everyday and in what we can accomplish.
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