Welcome to our Blog.

Learning how to cook is not a onetime event, but an ongoing
journey that is fueled by passion, perseverance, dedication and love. Talk to our chefs and professors and you will immediately understand what drives them to eat, sleep and drink food through the Culinary Arts and Hospitality Industry. It is their lifelong passion that is infectious and addicting. I speak from 30 years of dedication to a career that has given me the opportunity to eat and cook great food, meet interesting people from diverse backgrounds, travel to far away places and make many, many friends. It is now your time to take your turn!!!!

As you come to enjoy our blog with its food articles, food reviews, student stories and school information, please keep in mind that this blog is part of a family of students, faculty and staff. We are all represented here as part of the Culinary Institute of Charleston. We welcome you to our family and look forward to your input. If we can answer any questions for you as you peruse the pages please call us, or better yet, come in for a visit. We will show you our Charleston Hospitality.
And so, please don’t be bashful; go ahead and post to our “Art of the Plate” blog. Let us know what you think about food, restaurants, events, books, journals, chefs or culinary & hospitality education. We look forward to your voice.Sincerely,
Michael Carmel CEC, CCE, M.Ad. Ed.
Culinary Department Chair

The Spring Farm to Plate Class Trips

The Spring 2013 Farm to Plate class hit the road, going on day trips around the Lowcountry and a three-day field trip to Asheville. There were so many pictures that we combined them in a book.

 

Chef Kevin Mitchell Cooks at Annual Edna Lewis Foundation Dinner

Chefs Darryl Evans, Art Smith, and Kevin Mitchell

Chef Joe Randall; Edna Lewis' sister,Mrs. Ruth Smith; Ms. Lewis' niece, Mrs. Matti Scott;
 Ms. Lewis' cousin, Mr. John  Henry Thurston

Chefs Kevin Mitchell and Todd Richards, Mr. J. Christopher Randall

The Edna Lewis Foundation Inc. hosted its second annual birthday fundraiser to celebrate the birth of Ms. Lewis on Saturday, April 13th at the City Club of Buckhead, Atlanta, Ga. The Edna Lewis Foundation is a non-profit organization based in Atlanta, Georgia. The Foundation was founded on January 15, 2012 and is dedicated to honoring, preserving and nurturing African American’s culinary heritage, culture and to elevate the appreciation of African American culinary excellence. 

Chef Mitchell's Soup

EVENT MENU
Hors d’oeuvres prepared by Chef Charlie Hatney of the City Club of Buckhead, Atlanta, GA.: Duck confit and dried fruit empanadas with muscadine and pomegranate sauce, salmon blt on brioche, crab and smoked gouda mac and cheese, pickled seafood with jalapenos and radish in a Mason jar.  
Soup prepared by Chef Kevin Mitchell of the Culinary Institute of Charleston, Charleston, SC: Roasted Kabocha Squash and Gala Apple Soup with Cardamom Crème Fraiche and Prosciutto Cracklings.
Appetizer prepared by Chef Todd Richards of The Shed at Glenwood, Atlanta, GA: Lamb Belly with Roasted Garlic "Hummus", Pickled Radishes and Fennel.
Salad prepared by Chef Duane Nutter of Lushlife Restaurant Group, Atlanta, GA: Creole-Cured salmon, Arugula, Frisee, Pecans, Parsnips, Bourbon Vinaigrette and Cornbread Croutons.
Entrée prepared by Chef Darryl Evans of the City Club of Buckhead, Atlanta, GA: Thyme and Rosemary-Crusted Pheasant Breast, Hoppin John Rice Cake with Ramps, Kale and Mustard Greens and a Ragout in an Onion Brûlée with Natural Jus.
Dessert prepared by Chef Jennifer Booker of Your Resident Gourmet, Atlanta, GA: Lemon Chevre Cheesecake, Macerated Wild Berries, Blackberry Sorbet, and Mint Syrup. 

For more details and pics, see: http://amateurgastronomer.com/index/edna-lewis-celebration-dinner/
To learn more about the Foundation, go to: Edna Lewis Foundation

2013 Graduation Luncheon

There was a great crowd for the 2013 Graduation Luncheon. And there was a great menu, too! 

Dean Saboe presented the First Annual Chef William Stacks Award to Cheryl Cote.

Thanks, HSCA Advisors Chef Vagasky and Miss Buzzelli. 

Thanks, Friday Relish Restaurant Culinary and Hospitality classes!

Graduation Luncheon April 12, 2013

MENU
1^st Course

Kurios Farms Crunch Bibb Lettuce, Hydroponic Red Round Tomatoes, Candied Bacon,

and Buttermilk Blue Cheese Dressing
or

Vidalia Onion Soup Gratinée with Wisconsin Gouda & Rye Croutons

2^nd Course

Roast Flounder with Rockefeller Stuffing, Hollandaise, Farro, and Myer Lemon Zest

or

Parmesan-Crusted Chicken Breast, Prosciutto Frizzle, Spring Vegetable Risotto

3^rd Course

                                         Local Strawberries, Sweet Biscuit, and Vanilla Bean Ice Cream

CIC Grad Josh Shea Has Opportunity for Creativity as Food and Beverage Manager of the Charleston Riverdogs

Great feature story today about the innovative food offered at The Charleston RiverDogs stadium, where CIC grad Josh Shea is Food and Beverage Manager! "Shea, 30, came to the RiverDogs in February after a stint working at Tidewater Catering. The Culinary Institute of Charleston graduate jumped right in the vetting process and test kitchen tryouts... 'I love inventing new food ideas,' Shea says."



For the story: http://www.postandcourier.com/article/20130410/PC1206/130419997/1017/beer-milkshakes-and-pbj-burgers-oh-my-riverdogs-8217-food-developers-up-to-new-tricks

For a game schedule: http://www.milb.com/index.jsp?sid=t233
For jobs as cooks or cashiers, see the CIC job board. Josh says that he has already hired several CIC students but there is room for more!

Welcome MUSC Dietetic Interns!

For the last 9 years, MUSC dietetic interns have been coming for a week of culinary hands-on at CIC, co-ordinated on our end by Chef Ben Black. Today Angela Fish is in Chef Barickman's American Regional class, but other classes involved this year have been HOS 128 Culinary Mgt & Human Resources, HOS235 Menu Planning HOS180 French Regional Cuisine, HOS216 International Cuisine, HOS242 Vegetarian and Vegan Cuisine, HOS182 Artisan Breads, HOS183 Plated Desserts, and HOS181 Candies and Confections. 

All of the interns have already earned at least a BS (some with MS) in a nutrition-related field. (Angela has a BS and DPD from Syracuse.) Now they are doing their post-baccalaureate dietetic internship that spans over 1200 hours/10 months. This internship includes hands-on experience in clinical, community, culinary/food service, research, wellness, and other areas of nutrition and dietetics.  Both their didactic nutrition degree and their internship are accredited by the Academy of Nutrition and Dietetics and are required steps, in that order, to sit for the national board exam to be a practicing Registered Dietitian.  

Here's a comment from one of the intern's evaluation sheet. It was sent to Chef Black by MUSC's Dietetic Internship Director, Kelley Martin, MPH, RD, LD.
"I think overall it was a wonderful experience, especially for someone like me who does not have much expertise in the culinary department. I was able to experiment with a variety of different foods and learn about a vast amount of new cooking methods, which will help tremendously when working and relating to patients in the nutrition field. We also talked all week to students about what we are, and what we plan to do as RD’s. So it was a great way to create awareness about our profession and maybe even attempt to close the gap between food and diet!" 

To learn more about the dietetic internship program at MUSC: http://mcintranet.musc.edu/dietintern

CIC Cocktail Dinner for the 2013 Charleston Wine + Food Festival

Chefs Barickman, Smith, and Wilson with CIC students that made it possible in the back of the house

CIC Chefs Stefanelli, Barickman, and Wilson with Guest Chef Bill Smith of Crook's Corner, Chapel Hill.

L-R - Chef Kevin Mitchell, Chef Scott Stefanelli, Mixologist Charlotte Voisey, Chef Bill Smith, Dean Michael Saboe, Chef Donald Barickman, Chef Kelly Wilson, CIC Student Anna Lone, Mixologist Tony Abou-Ganim, Chef Michael Carmel, Mixologist Jim Ryan.

The CIC hosted its second annual Cocktail Dinner for the 2013 Charleston Wine + Food Festival on Friday, March1st. Lovely Brand Ambassador Charlotte Voisey and Mixologists Jim Ryan and Tony Abou-Ganim paired cocktails with the hors d'oeuvres and each course featuring The Balvenie Doublewood and Hendrick's Gin.

MENU

PASSED HORS D’OEUVRES AND COCKTAILS
Chef Scott Stefanelli

Hors d’Oeuvres
Grilled Apple and Walnut Focaccia
Dunbarton Blue Pimento Cheese

Crispy Pork Rillettes
Smoked Red Pepper Marmalade

Honey-Cured Salmon Tartar
Toasted Sesame,  Asian Pear, Wonton Chip

Chicken Liver Crostini
Candied Bacon and Grainy Mustard

Cocktails

Bobby Burns

Balmoral Fizz

DINNER AND COCKTAILS

Rustic Blue Crab Soup, Biscuit Croutons
Chef Bill Smith
Cocktail: Sparkling Rose

North Carolina Trout with Diced Vegetables, Fresh Herbs, and Sidemeat
Chef Bill Smith
Cocktail: Birdcage

Double Lamb Chop, Rhubarb-Apple Chutney, Braised Greens with Roasted Turnips and Mepkin Abbey Mushrooms
Chef Donald Barickman
Cocktail: Lowcountry Cup
Brown Butter Cake, Black Pepper and Vanilla Bean Roasted Strawberries, Chocolate Balsamic Reduction

Chef Kelly Wilson
Cocktail: Hendrick’s Alexander

CIC Grad's New Restaurant Gets a Great Review

Congrats to CIC grad Nathan Conkle for a great review of his new restaurant, The Gathering Cafe. The Post & Courier read: 
The Gathering Cafe: W. Ashley neighborhood restaurant antidote for fast food with fresh, local. 
"Conkle learned and practiced his craft at Magnolias, The Sanctuary at Kiawah Island and Whole Foods. He channels the River Cottage in Britain for his inspiration, and although there are no hedgerows or pastures surrounding his cafe, there is a simplicity and straight-forwardness to the cooking and service. ... 

"The Gathering Cafe aims to please. Conkle and his team are season- and ingredient-focused. Shopping in the delicious pantry of the Lowcountry arms them well in the local and cafe food genre." For the complete review, go to:

http://www.charlestonscene.com/article/20130327/CS/130329339/1027/the-gathering-cafe-w-ashley-neighborhood-restaurant-antidote-for-fast-food-with-fresh-local-flavors

The Wedding Cake Class Has a Bunny, too.

Not to be outdone by the Advanced Chocolates class, Chef Sonoski's Wedding Cake Class made their own Easter project.
Back Row, left to right:Chef Sonoski, Allyson King, Alyssa Channell, Rachel Jacob, Yvonne Ouellette, Sonia Boone
Front Row, left to right: Mya Tanner, Elizabeth Pangalangan, Shatika Doyle, Jessica Bell, Lauren Browner, Amber Tavender-Blair, Kirsten Welcher

On the week of this project, the class learned how to do modern sculpted cake design, utilizing other edible mediums such as Rice Krispy treats, modeling chocolate, and fondant. 

Advanced Chocolate and Sugar Class Brings Easter to CIC

Thanks to Chef Gronert's class for getting us in the spirit! In the picture with him are:

Bottom row from left to right: Abigail Wiant, Jessica Crosby, Dorotea Sotirova, Elizabeth Cardwell, Sonia Boone, and Darius King

Top row from left to right: Jennifer Mains, Christine Potter, Michelle Welter, Allyson King, Alyssa Channell, and Thomas Bell.

Great job, everybody!

Thanks to Le Creuset for Our Dining Room Centerpieces

We've just finished the redo of the Relish Restaurant Group Dining Room on Main Campus. Le Creuset generously donated the components to us to make our table centerpieces and cocottes to hold the packages of sweetener. Doesn't it look great!
Le Creuset

CIC Students Assisted at the James Beard Dinner

Check Out the Wedding Cake Class!

Last week Chef Sonoski's wedding cake class made Easter Lily Baskets as part of their advanced sugar flower lesson. The lily flowers, buds, and all the leaves are made from gumpaste. It's very hard to tell that they aren't real!

In the photo: Left to right: Mya Tanner, Amber Tavender-Blair, Lauren Browner, and Yvonne Ouellette

Congratulations to CIC Grad Andrea Upchurch!

Charleston's Hospitality Management Group Inc. just announced that she has become Executive Pastry Chef for Cypress and additionally will now oversee pastry production at all three HMGI restaurants, Blossom, Cypress and Magnolias. Andrea began her culinary career with Cypress and Magnolias as assistant pastry chef in 2005, and was quickly promoted to executive pastry chef at Blossom and Magnolias. She oversees the production of all pastries, pastas and bread.

Andrea was interviewed by Eater Charleston: "She now is crafting three distinctive dessert menus to reflect each restaurant. At Magnolias, she tries to keep it 'homey and delicious,' so expect to see her take on bananas and cream, a vanilla pound cake, banana puree and banana pudding ice cream, all topped with a white chocolate sauce. At Blossom, it's more likely to be something along the lines of chocolate hazelnut torte, with some extras, like espresso mousse, salted caramel and fudge sauce.

"But it's at Cypress that 'you can push the envelope a little,' Andrea said. 'My goal was to play off Craig's [Cypress Executive Chef Craig Deihl] stuff. I want to do desserts that are light and clean.' To that end, she's created a creamy Meyer lemon pudding cake, which is finished with roasted strawberries, mint and a citrus confit. 

"Even though the restaurants are in close proximity, Andrea's splitting her time between three kitchens each and every day. Chef Upchurch has a team of six to help her execute her vision and she's looking to hiring another." 

Meet New Baking and Pastry Instructor Heather Sonoski

Chef Heather Sonoski joined the Culinary Institute of Charleston as an adjunct Instructor in Baking and Pastry in August 2012, becoming a full-time member of the faculty in January 2013. She holds both an associate degree in Pastry Arts and a bachelor’s degree in Food Service Management from Johnson & Wales University.

Chef Sonoski has been an active member of the International Cake Exploration Society and operated a personal cake business specializing in modern cake design for over ten years. She took classes on 3-D Cake Design and received certificates of completion from the celebrity chefs Bronwen Weber and Lauren Kitchens, both of who regularly complete on the Food Network's Cake Challenge and have won multiple gold awards. She is also a certified Wilton Method Instructor. Chef Sonoski’s entrepreneurial spirit led her to open Charleston’s only combined New York Pizzeria, bakery, diner, and catering company, which is called Pizza Roma Diner and is located in North Charleston, South Carolina.