Tuesday, January 26, 2016

CIC Student Daven Coad Brings Home a Win!

 













Congratulations to CIC student Daven Coad for winning the San Pellegrino Almost Famous Chef 2016 Southeast Regional Competition. Daven competed against students from nine other schools to win the right to go to Napa for the national competition. His dish was a Sweet Tea Bourbon-braised Short Rib with Pickled Collards, Herbed Sweet Potato Puree, and Candied Bacon. 
http://www.almostfamouschef.com/


Tuesday, January 19, 2016

Anson Mills Brings Soba Expert Sonoko Sakai to Teach a Class


Many thanks to CIC friend Glenn Roberts and his company, Anson Mills, for bringing Sonoko Sakai to teach a class in soba noodle making at CIC. Attended by an enthusiastic group of chef instructors and students, the class was astounding. Ms. Sakai is a food writer, cookbook author, cooking teacher, noodle maker, and producer based in Los Angeles. She has been published in the LA Times, NY Times, Chicago Tribune, San Francisco Chronicle, Lucky Peach, and Saveur, among others. She is the founder of Common Grains, a project to grow heirloom grains and create a sustainable agricultural grain hub in Southern California with a seed grant from Anson Mills. 

Tuesday, January 5, 2016

The Farm to Plate class had a great term. Chef Forrest Parker of the Old Village Post House Inn and Chef Jacques Larson of The Obstinate Daughter and Wild Olive were terrific guest instructors. The class took fantastic field trips to Keegan-Filion Farm in Walterboro, Bulls Bay Saltworks in McClellanville, the MUSC Urban Farm, GrowFood Carolina, the US Vegetable Lab, and Middleton Place, where they foraged for mushrooms and were served a special lunch that included South Carolina grown Manchester Farms Quail and Carolina Gold Rice from Anson Mills. A big thank you to all of our partners who welcomed CIC students eager to advance their learning about the Lowcountry.

Friday, December 11, 2015



Christmas arrived at the Relish Bakery Cafe last week. There were chocolate Santas, white chocolate Santas (red and green), chocolate angels, and white chocolate angels (red and green) - all made by the students in Advanced Chocolate and Sugar. All eighty were sold!

Monday, November 30, 2015

CIC Hosts Limehouse Produce Fall Cornucopia Cooking Competition

CIC was honored to host the Limehouse Produce Fall Cornucopia Cooking Competition for high school culinary students. Judges were CIC Culinary Department Chair Michael Carmel, Post & Courier Food Editor Hanna Raskin, Charleston Grill Executive Chef Michelle Weaver, and Limehouse Produce Buyer Jamie Vaughn. Finalists were Wando High's Chloe Seay, West Ashley High's Michelle Hammock, and Fort Dorchester High's Ethan Tordoff, who won the competition.
Top l-r: Chef Carmel, West Ashley High's Michelle Hammock, Limehouse Produce buyer Jamie Vaughn, Fort Dorchester High's Ethan Tordoff, Limehouse Produce vice president Andrea Limehouse, Wando High's Chloe Seay, and Limehouse Produce lead buyer Weston Fennell.

Bottom left l-r: Fort Dorchester High School Culinary Department Head Evelyn Zale-Brown, Wando High School Culinary Department Head Chef Bill Twaler, West Ashley High School Culinary Department Head Jason Wheless, Andrea Limehouse, and CIC Dean Michael Saboe.





Monday, November 23, 2015

CIC Alum Anna Abram Featured in Skirt Magazine Food Issue




We loved this big smile from CIC alum and former chef instructor, Anna Abram, who is now the executive pastry chef for the Indigo Road Group. This is a photo of her page in the Skirt magazine food issue. Congrats, Anna! http://www.skirt.com/

Wednesday, November 18, 2015

CIC Students Create Pumpkin Recipes for Post & Courier Newspaper

Daven Coad slices his stuffed pumpkin.




For the month of October, CIC students Alex Ward, Rachel Allen, Jordan Fagan, and Daven Coad worked on a project to create recipes using fresh pumpkins for The Post & Courier Thanksgiving Food Section. Chef Randy Williams donated his time and Limehouse Produce generously donated pumpkins to experiment with. Today, they made the front page of the food section + two interior pages. 
Read about it here. and find the recipes here. 
L-R Alex Ward, Chef Williams, Rachel Allen, Daven Coad, and Jordan Fagan
Photo credits: Wade Spees



Wednesday, November 11, 2015

Hotel Management Class Tours Charleston's New Hyatt Complex

Mr. Nathan Rex, CIC Hospitality Department Chair, took his Hotel Management class to the new downtown Charleston Hyatt House and Hyatt Place, where Mr. Pedro Perez, the General Manager, and Linda Hall, Executive Housekeeper, gave them a fantastic tour of the entire property, front and back of the house. They were introduced to the food and beverage areas, four different guest rooms/suites, fitness center, pool, and beautiful Sterling Hall, the conference/banquet center. Throughout the tour, Mr. Perez and Ms. Hall provided some great industry-specific information, discussed careers in the industry, and shared some best practices in what providing true hospitality was all about. 

Wednesday, October 21, 2015

Southern Living Taste of Charleston Iron Chef


The street fair of healthy food!
This year the Charleston Restaurant Association partnered with the SC Hospital Association for the Southern Living Taste of Charleston Iron Chef. CIC provided the venue and food. The emphasis was on healthy cooking.

The Iron Chef featured Katie Lorenzen-Smith of Tavern & Table and Fred Bennett of Trident Hospital/Sodexho taking on Ted Jackson of The Westendorff and Mark Hamell of Roper St. Francis Healthcare/Morrison.

Southern Living editor Sid Evans; Coastal Living editor Steel Marcoux and Food Network's The Kitchen’s Katie Lee served as judges.

Thursday, September 24, 2015

CIC Hosts Pork Board Competition

Chef Deihl on the left and Chef Stefanelli on the right
A couple of weeks ago, the Pork Board held a competition in Charleston for the best pork dish. CIC friend Chef Craig Deihl, of Cypress restaurant and Artisan Meat Share, took home first place. CIC Chef Instructor Scott Stefanelli brought home second place. Congrats, chefs! To get their recipes, go here

Wednesday, September 9, 2015

It's Keegan-Filion Farm's Pastured Pork For The Butchery and Charcuterie Class





















The photos tell the story. At top - students begin to fabricate one of the three pastured pigs purchased from Keegan-Filion Farm. Below, you see Marc Filion telling the class what is involved in the process of raising livestock on a farm where every animal is free-range. At his right, Megan Pirkel is stuffing some brats. To the right, the salumi is hung for a ferment. All are products of Keegan-Filion pork. Keegan-Filion's chickens, pigs and cattle are the preferred livestock for most of Charleston's best restaurants. Like the CIC, they believe in sustainable agriculture from local sources as opposed to farm-lot commodity meat.

Tuesday, August 25, 2015

CIC Alum Trey Dutton Recognized by Food & Wine Magazine


CIC alum Trey Dutton (top left) was recognized recently in an article titled "5 Charleston Rising Star Chefs to Watch" in Food & Wine magazine. Trey, whose culinary career trajectory includes years at the top-ranked Cloister Hotel in Sea Island, Georgia, and The Inn at Palmetto Bluff in Bluffton, South Carolina, is back in Charleston as the executive chef for Mercantile and Mash. Located in the marvelously renovated old Cigar Factory, it is expected to be another hot property.

"The mastermind behind the menus at the city’s first food hall, an Eataly-esque experience opening soon, describes the project as having “everything outside of a traditional restaurant”: a coffee bar serving locally roasted Black Tap coffee, a fresh produce market, grab-and-go morning breakfast, a meet and cheese case, fresh pasta, an upscale dive bar called Mash. That's all in addition to the restaurant itself, Mercantile. After hours, Dutton will teach classes in canning—his side business, Southern Keep, focuses on pickles, jams and chowchow—as well as sausage making and baking. 701 E. Bay St.; mercandmash.com."

Thursday, August 20, 2015

Charleston Magazine Features CIC Alum Chelsey Conrad's Muscadine Jelly

Photo by Carrie Guemann

Chef of Charleston's popular restaurant Butcher & Bee, CIC alum Chelsey Conrad shared her muscadine jelly how-to with Charleston magazine. 

"Like a grown-up version of its Concord cousin, muscadine jelly boasts a smooth texture with a uniquely complex flavor and deep magenta hue. Butcher & Bee chef Chelsey Conrad spoons up her method for creating this sweetly versatile condiment, perfect on buttered toast or a ham sandwich."

For instructions, click here.

Wednesday, July 29, 2015

CIC Alum Ulfet Ralph Featured by Bicoastal Cooks

"Chef Ulfet was born in Istanbul, Turkey where she started to learn and develop her cooking skills specializing in Mediterranean cuisine. She has her Certification in Baking and Pastry from The Art Institute of Atlanta. After her relocation to Charleston, which is a new food and wine destination, she enrolled at Culinary Institute of Charleston to study under many talented chefs to sharpen her skills. Since February 2014, she has joined with Farmer Lee Jones as the Chef de Cuisine at the Culinary Vegetable Institute."
Read more here.

Friday, July 10, 2015

CIC Participates in Community United Fundraiser


 

On July 9th, CIC was a part of Community United, a food and beverage industry fundraiser for the families of the Mother Emanuel AME church tragedy. The work on our end was done by Chef Instructors Kevin Mitchell, Ward Morgan, Donald Barickman, Chef Devan Coad (pictured above) and CIC students who assisted. The event raised over $500,000. Thanks to Mickey Bakst and Belmond Charleston Place for making this happen.