Thursday, September 14, 2017

Culinary Institute of Charleston: Comprehensive Look

Wednesday, August 9, 2017

CIC Alum Chef Jamie Simpson Hits the Celebrity Circuit


Congrats to CIC alum and Culinary Vegetable Institute chef, Jamie Simpson. He's now on the celebrity circuit, joining Charlotte Voisey and Peter Vestinos to celebrate the much maligned cocktail cherry at the 2017 Tales of the Cocktail.

Taking place annually in New Orleans, Tales of the Cocktail bills itself as "The world's premier series of cocktail festivals - highlighting what's now, new and next in the spirits industry."
Read about it here: https://talesofthecocktail.com/ 

Wednesday, July 19, 2017

2017 Study Abroad "Cruise Culture - Eastern Caribbean"

In June, the CIC division embarked on its 2017 Study Abroad “Cruise Culture – Eastern Caribbean” aboard Royal Caribbean’s Oasis of the Seas. Hospitality department chair, Nathan Rex, and Culinary instructor, Chef Joe Branton, accompanied 12 students as they visited St. Maarten, Puerto Rico, and Haiti. During the cruise, CIC students were directly exposed to cruise operations, including lodging operations, food service operations, entertainment/gaming/recreational services, and event planning. Some of the onboard experiences included back of the house tours, executive guest speakers, dining, and entertainment. While in St. Maarten, the students took an island bus tour, where they learned about history and culture of the smallest island in the world to be shared by two nations, France and the Netherlands. 

In Puerto Rico, the group was provided an in-depth culinary tour through the city of Old San Juan, where they tasted and participated in making some authentic dishes and learned more about the history, culture, and cuisine of the island. The final stop of the trip was in Labadee, Haiti, which is a private beach leased by Royal Caribbean. In Labadee, students were given the opportunity to decide on their activity for the day. Some of the activities experienced were a cultural Haitian village tour, reef snorkeling, and, of course, shopping!

As a result of an amazing week in the Caribbean, the experiences, skills, relationships, and memories that the students realized from this study abroad will be directly applicable to enriching their future careers in the hospitality and culinary industries. Now, who’s ready to cruise in the 2018 Study Abroad?

On the ship

Haiti

St. Maarten and St. Martin

Puerto Rico

Monday, July 10, 2017

2017 CIC Distinguished Alumni Party

There was fantastic food and drink at the CIC Distinguished Alumni Party!
Following golf at the 3rd Annual TTC Pro-Am Golf Tournament Fundraiser, players and guests enjoyed a special after-party featuring the Culinary Institute of Charleston’s distinguished alumni. Eleven alumni chefs all working in our local community prepared elegant signature dishes from oyster stew and enchiladas to delicious desserts and specialty cocktails. Thanks to CIC alums:
Chef Michael O'Shaughnessy from Cassique at Kiawah Island
Chef Ulfet Ralph, The Lodge at Little St. Simon's Island
Chef Jonathan Kaldas, The CODfather
Chef Peden Rucker, Fish
Chef Corey Elliott, The Country Club of Charleston
Chef Jillian Rowe, Red Drum
Chef Chris Holme, Slightly North of Broad
Chef Anna Abram, Bishop Gadsden
Chef Jordan Fagan Siegel, Cru Catering
Chef Lauren Brower, Wild Dunes
Bryan Voss, Southern Glazer's Wine and Spirits




Top to bottom:
Chef Ulfet Ralph, Chef Jordan Siegel with
chefs from Wild Dunes
Chef Jillian Rowe
Top to Bottom:
Chef Anna Abram,
 Chef Michael O'Shaughnessy
Chef Jonathan Kaldas
Top to Bottom:
Bryan Voss
CIC Student
CIC and Conference Services Staff
Top to bottom:
Chef Chris Holme
Chef Corey Elliott
Chef Peden Rucker

Tuesday, June 20, 2017

CIC 2017 Graduate Luncheon


Students graduating in May were invited to the Clubhouse at Cassique
for their 2017 Culinary Institute of Charleston Graduate Luncheon.
Cassique is one of the most prestigious  parts of Kiawah Island.


Jordan Fagan Siegel receives the HCSA Leadership Award

Left: Faith Huff, winner of the Chef Bill Stacks Memorial Award. 
Right: Kimberly Tesh, winner of the Dr. Frankie miller Memorial Award.


Tuesday, April 11, 2017

Baking & Pastry Chef Instructor Bernd Gronert Featured by Charleston City Paper


Photo Credit: Jonathan Boncek

With a baking and pastry resume that is a mile long, Chef Bernd Gronert is usually thought of as CIC's incredible chef instructor. Not too many know that he is also a fruit farmer extrodinaire. 

The City Paper wrote: "Chef/farmer Bernd Gronert grows Charleston's trendiest fruits, the old fashioned way"
Read all about it in the Charleston City Paper story.

Thursday, March 23, 2017

CIC Alum Mark Heyward-Washington Competes on Food Network




Congratulations and good luck to CIC alum Mark Heyward-Washington, the pastry chef at Burwell's, for landing a spot as one of the competitors on the Food Network show The Spring Baking Championship! Check the Food Network website below for dates and times that the competition runs. 
http://www.foodnetwork.com/shows/spring-baking-championship

Monday, March 6, 2017

Charleston Wine + Food Festival Gives an Award to Hospitality Instructor Lisa Buzzelli



Congratulations to CIC Hospitality Instructor Lisa Buzzelli, who was given the Charleston Wine + Food Festival's 2017 Marc Collins Award. The Marc Collins Chef Award honors an outstanding chef in the Charleston community who shows leadership, dedication and innovation in their field. Chef Collins presented the award and noted the Ms. Buzzelli's "involvement from the beginning of the festival to date, and her tireless dedication to its success. She has devoted countless hours to showing our city in its best light." Well deserved!

Tuesday, February 21, 2017

MUSC Dietetic Interns

Welcome to the MUSC dietetic interns who are doing a two-week rotation at CIC. This dietetic internship, accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), is designed to prepare students to become a "Registered Dietitian/Nutritionist" (RDN). Upon completion, graduates are eligible to sit for the national RDN exam administered by the Commission on Dietetic Registration (CDR). 

To be eligable for a MUSC Dietetic Internship, you must have 1) a bachelor's degree at minimum (in any field), AND  2) successful completion of an ACEND-accredited "Didactic Program in Dietetics" (DPD).  A DPD consists of at least 2-3 semesters, depending on courses already taken, of "hard" science prerequisites and core nutrition courses to prepare students for a dietetic internship such as this one.  

L-R: Amanda Ayers, Danielle Liszka, Kimberly Asman, Haley Thigpen, Marisa Urda, Hannah Steinbeck, Julia Terese, Amy Shen, Claudie Hleap, Ashley Bannister, Erin Passaro, Kayla Fitzgerald

Thursday, January 12, 2017

Two CIC Alumni Recognized by Charleston Magazine

Two CIC alum were featured in the December Charleston Magazine piece on personal chefs! 
Arlette O'Rourke's (left) business is IndiGenius Cuisine. "The basics: The crew, including O’Rourke’s husband and co-owner, Patrick, offers unique catering services, intimate dinners, and cooking demonstrations. They arrive an hour prior to service to get familiar with a customer’s kitchen; a package typically includes a five-course meal and cleanup."


Marcus Middleton's business is Middleton Made Cuisine. "The basics: New to the personal chef and catering biz, Middleton offers private plated dinners, catering, and cooking classes. All services include prep and cleanup." Read more here. 

Friday, December 16, 2016

May Your Holidays Be Filled with Sugar Plums!


CIC Chef Instructor David Vagasky and CIC Advisory Board Member Mark Gray shared this recipe from their artisan chocolate business, Cacao's. It was featured in the December issue of Charleston magazine, as seen here

Tuesday, December 6, 2016

CIC Alum Chelsey Conrad Featured in Charleston Magazine



CIC alum and Butcher & Bee chef Chelsey Conrad was featured in Charleston magazine sharing her recipes for pecans. "Although sentimental about the chestnuts on trees at her childhood home in Charlotte, North Carolina, Chelsey Conrad can wax eloquent about pecans. “They’re so buttery and, unlike other nuts, they don’t have any bitterness,' says the Butcher & Bee chef. 'They’re delicious straight out of the shell, while most other nuts need some toasting to coax out their flavors. And all those crevices hold seasonings really well.'" Read more and get the recipes here.

Wednesday, November 16, 2016

CIC Students Featured in Post & Courier Thanksgiving Pies Spread




Baking and Pastry Chef Instructor Kelly Wilson and six CIC students collaborated to produce a bevy of Thanksgiving pies for the Food Section front cover and an interior full spread in the Post and Courier newspaper.

Brittany Burkett: Bourbon Pecan Pie; Suzy Walton: Apple Slab Pie; Jasmine Melette: Pumpkin Chess Pies with Gingersnap Crust baked in half-cup Mason jars; Jordan Fagan: Chocolate Cranberry Orange Hand Pies; Greg VanDerwerker: Poached Pear and Frangipane Tart; and Mary Oster: Meatless Mincemeat Pie with a Gluten-Free Crust. 
Thanks to Le Creuset for helping us set the table.
Photos here.  Recipes here.

Monday, October 17, 2016

Zagat Names Three CIC Alum in Its "30 Under 30: Charleston. Rock Stars Redefining the Industry"


Photo credit: Stacy Howell


Congrats to Amanda Black, sous chef at Zero Restaurant + Bar; Chelsey Conrad, executive chef at Butcher & Bee; and Braydon Sutherland, sous chef at FIG. "And over the last five years or so, the city has attracted a bevy of national accolades as well as droves of young culinary talent flocking to the Holy City to be a part of its big moment. Accordingly, it’s high time we honored some of the young folks making the food scene in Charleston so exciting," wrote Zagat. Read more about each of these rock stars.





Friday, September 30, 2016

CIC Alum Ulfet Ralph Gets Props

CIC Alum Ulfet Ralph, chef at The Lodge at Little St. Simons Island, was pictured in Charleston Magazine's story on the island.  
"That night it’s a dinner party at the lodge. Fresh blue crabs, cleaned, steamed, and split, are piled high on a platter for guests before dinner. The crabs were caught that afternoon in the creek we traversed earlier. (The tradition is that if guests catch something, the chef will prepare it that night.) I’m not sure who lured these crustaceans in, but they’re sweet, briny, and delicious.
"We all sit at long tables of our choice in two rooms. The mood is friendly: everyone’s relaxed, and some are sun-kissed from the day. Among the people at our table are four women from Atlanta on a girls’ getaway. The wine is flowing, the conversation humming, and we’re served a bountiful dinner of spring lamb, pea tendrils and blooms, and salad greens grown in the lodge’s garden. The chef, Ülfet Özyabasligil Ralph, introduces herself and tells us she’s excited to hear that we are visiting from Charleston. She previously worked in kitchens with chefs Robert Carter and Jacques Larson and says she was tremendously inspired by them and by the city itself."