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!

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.;"

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.

Tuesday, July 7, 2015

CIC Alum Kelly Franz Tapped To Be Executive Chef of Magnolias Restaurant

Congratulations to CIC alum Kelly Franz, just named Magnolias restaurant executive chef!

"Franz joined Magnolias in November 2003, moving up the ranks in the kitchen for over a decade and taking on more responsibility as the beloved Southern establishment continues to evolve.  Most recently Chef de Cuisine, Franz now oversees kitchen stations, ordering, hiring, menu and recipe development and more.

"Growing up traveling and experiencing different cultures, food became a passion at an early age. Franz was always more interested in what was happening in the back of the house and she began helping with food preparation as part of her first restaurant job. While attending the Culinary Institute of Charleston, Trident Technical College, Franz spent time growing in beloved kitchens in Charleston including Locklears, Angelfish Restaurant and of course, Magnolias. In 2015, Franz was invited to join the Charleston Chapter of Les Dames d’Escoffier and is honored to be a part of this distinguished group of women in the hospitality industry. Also in 2015, Franz was runner-up in season 6 of the Food Network’s Cutthroat Kitchen."

Wednesday, June 24, 2015

Nutrition Students and Alum Take Field Trip to Coastal Research and Education Center

Chef Ward Morgan arranged a field trip for Nutrition students and alum, thanks to CIC student Sarah Hassell's father Dr. Richard Hassell, Professor of Horticulture and State Extension Vegetable Specialist at the Coastal Research and Education Center, which conducts applied research, education and public service programs on vegetables and specialty crops. The center includes 325 acres in addition to laboratories in the Department of Agriculture U.S. Vegetable Laboratory building. Their research focus is developing sustainable, efficient and economical vegetable production  and conventional and organic pest management.  The center offers instruction and research experience to graduate students and opportunities for collaboration with scientists. The team consists of two horticulturists, a plant pathologist and an entomologist.

Wednesday, June 17, 2015

Chef Instructor Kevin Mitchell Participates in Slow Food Dinner

l-r: Chefs Kevin Mitchell; The Macintosh’s Jeremiah Bacon; Indaco’s Andy McLeod; Old Village Post House’s Forrest Parker and Ken Vedrinski of Trattoria Lucca and Coda del Pesce; The Grocery chef and owner Kevin Johnson (Photo courtesy of Jonathan Boneck)

Chef Kevin Mitchell, a member of the board of Slow Food Charleston, participated in the chapter's Ark of Taste Dinner held at The Grocery restaurant. The Post and Courier reports: 
"According to grain revivalist Glenn Roberts of Anson Mills, Sea Island White Flint corn was 'legendary in island grits culture, and the same for polenta in Italy.' The corn, known in Italy as Bianco Perla, is one of many heirloom ingredients scheduled to be featured at an upcoming Italian feast benefitting Slow Food Charleston. Other starring Lowcountry ingredients borrowed from Slow Food’s “Ark of Taste,” which the international organization describes as a “living catalog of delicious and distinctive foods facing extinction,” include sourwood honey, chestnut flour, sorghum and yellow cabbage collards. 'Probably too early for white velvet okra,' laments University of South Carolina professor David Shields, who will appear at the event, along with Roberts." Read more about it at: 

Wednesday, June 10, 2015

CIC Alum Mark Washington Gets Props for His Green Tea Ice Cream

Charleston magazine says: "Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused or red velvet cheesecake—draw the Market Street crowd to Burwell’s Stone Fire Grill for fresh takes on a favorite summer treat. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the 'unique, earthy flavor' of green-tea ice cream."

 Want the recipe? Click here. 

Thursday, June 4, 2015

Farm to Plate Class Scores!

The Farm to Plate class had a terrific term! Visiting chefs were: Chef Jacques Larson of Wild Olive and The Obstinate Daughter, Chef Frank Lee of Slightly North of Broad, Chef Jeremiah Bacon of Oak Steakhouse and The Macintosh, and Chef Trey Dutton of Mercantile & Mash and Southern Keep. They went on field trips to Mark Mahefka's Abundant Seafood, Limehouse Produce, MUSC Urban Farm, GrowFood Carolina, Keegan-Filion Farm, and Chef Bernd Gronert's Cypress Hill fruit tree farm. How great is that!