Tuesday, July 26, 2016

It's Been a Great Summer for Kids' Camp Classes!




























TTC's Department of Continuing Education puts on a large array of summer Kids' Camp Classes. The culinary and baking and pastry components are held in CIC classrooms, labs, and bakeshops and taught by CIC chef instructors and students. It's been a great year. 

Thursday, June 30, 2016

CIC Alum Jordan Snider Invited to be a Member of the Callebaut Ambassadors Club

A CIC Baking and Pastry graduate, Jordan Snider is now  executive pastry chef at the Fairmont Grand Del Mar in San Diego. In this new role, he will  becomes one of seven Callebaut Ambassadors located in the United States. The invitation-only Ambassadors Club includes a global membership of more than 100 pastry chefs and chocolatiers from more than 20 countries. Chef Snider will "collaborate with other Callebaut Ambassadors to shape the world of pastry through educational demonstrations, recipe development and product innovation."

According to the Callebaut press release, Chef Snider joined the Carolina Yacht Club as a banquet pastry chef in 2008. In 2010, he was named Pastry Sous Chef at the Mandarin Oriental Hotel Las Vegas. Following his time at the Mandarin, Snider worked as the Pastry Chef Tournant at Paris and Bally’s Las Vegas Casino & Hotel. In 2013, he joined the Mandalay Bay Resort & Casino Las Vegas as the Executive Assistant Pastry Chef where he oversaw all banquet, convention, retail, restaurant and chocolate production for the resort. 
Snider joined the Fairmont Grand Del Mar in San Diego as Executive Pastry Chef in 2014. In this role, he is responsible for the hotel’s high-volume banquet operations, three fine-dining restaurants, room amenity program and wedding banquet operations.

“Chef Snider demonstrates the highest level of technical skill, quality, creativity and passion in his approach to fine pastry,” said Miriam Madrigal, Callebaut Brand Manager. “Our Ambassadors are selected based on their technical expertise, knowledge of ingredients, professional portfolio and process leadership. We were impressed with Snider’s mastery in all key areas, as well as his refreshing approach to pastry. It is an honor to welcome such a celebrated chef to our Club.”
Read more: https://fb101.com/2016/06/callebaut-usa-appoints-san-diego-based-pastry-chef-jordan-snider-ambassadors-club/ 

Wednesday, June 22, 2016

Faith Huff Externs Under CIC Alum at Little St. Simons Island


CIC student Faith Huff has just begun an exciting externship at the Lodge at Little St. Simons Island under CIC alum and the property's executive chef, Ulfet Ozyabasligil Ralph.

Faith will spend 10 weeks on this privately owned eco-resort, which is one of Georgia's famed Golden Isles. 


Pictures: Faith ringing the dinner bell on her first day, fruit forming on the pomegranate tree, and the organic garden.

Monday, June 6, 2016

Charleston Magazine Features CIC Alum BJ Dennis

BJ is pictured with Josh Johnson at Johnson's Old Tyme Bean Company farm.
Photo by Ruta Elvikyte
"When Benjamin “BJ” Dennis IV started looking for his culinary roots, he didn’t have to go far. Although he grew up in West Ashley, his great-grandfather bought 22 acres on Daniel Island in its days of rice ponds and cattle and ran a ferry to get folks to the mainland. His grandfather, Reverend Benjamin Dennis II, still lives on the land with sugar cane abutting his vegetable garden, memories of growing coconuts and raising goats fresh in his mind.
"Dennis began to see influences in Lowcountry cuisine that had originated with West African slaves and were perpetuated in the foodways of the Gullah Geechee, African Americans who settled in coastal counties from just above Wilmington, North Carolina, down to Jacksonville, Florida. Dennis also worked for four years in St. Thomas, finding in the West Indies a commonality of Gullah Geechee culture and cuisine, which he incorporates in the food he now cooks as a personal chef and caterer based in Charleston. It has brought him both local and national notice."

Wednesday, May 11, 2016

The Spring 2016 Farm to Plate Class Went All Over the Lowcountry



It was another great term for CIC's Farm to Plate course thanks to everyone that contributed their skill to increase our students' knowledge of eating local in the Lowcountry. Read more about the course in the Post and Courier.

PHOTO: Top l-r: CIC alum and Hominy Grill Director of Culinary Operations, Chef Trey Dutton and soft-shell crabs, the MUSC Urban Farm, Lowcountry Creamery.
Middle l-r; Marc Filion at Keegan-Filion Farms, grains from Anson Mills, CIC Chef Instructor Bernd Gronert's Cypress Hill Farm. 

Bottom l-r: CIC alum and Slightly North of Broad Chef de Cuisine Chris Holme, GrowFood Carolina, Bulls Bay Saltworks.

Thursday, April 21, 2016

Charleston Magazine Features CIC Alum Trey Dutton




Charleston Magazine spotlights CIC alum and Hominy Grill culinary operations director Trey Dutton in the magazine's May's monthly Chef's Table feature. He's seen in this photo with Joseph Fields. Trey sources many of the vegetables for his artisan preserves and pickles company, Southern Keep, from Fields' organic farm.

"While experimenting with recipes for Southern Keep, Dutton, then based in Bluffton, first met John’s Island farmer Joseph Fields. “I’d drive 45 minutes to the Beaufort Farmers Market,” the chef recalls, “because his produce was so much better than anything I was able to get where I was working.” Today, Dutton serves as culinary operations director for Hominy Grill and Chick’s Fry House, and he continues to source Fields’s organic fruits and vegetables, available at Fields’s 50-acre farm and at local farmers markets six days a week."

Get Trey's recipes and read the whole story 
Photo credit: RUTA ELVIKYTE

Wednesday, April 20, 2016

Chef David Vagasky Gets Props

In addition to teaching baking and pastry courses at CIC - and recently cooking for Martha Stewart - Chef David Vagasky represents CIC as a chef instructor at the Naval Consolidated Brig Charleston. Yesterday, CDR J. Michael Cole, Commanding Officer/Warden of the Brig, wrote Dean Saboe about Chef Vagasky's role in their American Corrective Association audit.

"I would like to personally commend Chef Vagasky for his role in this ACA audit. Not only was he supportive of it, but he embraced the audit and played a huge role in making a great first impression on the auditors. He adjusted his class schedule to meet on Monday so the auditors could see the class in action and he personal gave them a great brief on the program. Needless to say, they were blown away and completely impressed with the program. Bravo Zulu to Chef Vagasky! Which means well done in Navy parlance. We are thrilled with our partnership and we look forward to continuing the relationship."

Monday, March 21, 2016

CIC Student Daven Coad Wins People's Choice Award at the National San Pellegrino Almost Famous Chef Competition

video
Daven's winning dish, Sweet Tea Whisky-Braised Short Rib, Herbert Sweet Potato Puree, Pickled Collard Greens, and Candied Bacon, is being featured on the 181 Palmer Spring 2 menu. Make your reservation HERE. 

Friday, March 18, 2016

CIC Alum Jamie Simpson Takes The Chef's Garden to Ireland

Left column: Fermentation workshop, collecting pepper dulse, and harvesting kombu.
Middle column: roasting The Chef's Garden carrots for the pop-up dinner,
working on details of the dinner with Chef Enda McEvoy
Right column: Yuzu curd with cucumber blooms and baby cucumbers from The Chef's Garden,
preserved white asparagus, creme fraiche, trout caviar from the Burren Smokehouse
CIC alum Jamie Simpson is the Executive Chef Liaison for The Culinary Vegetable Institute, part of The Chef's Garden in Huron, Ohio. Following an appearance at the Charleston Wine + Food Festival, he left for Ireland to share some of their vegetables and knowledge.

Jamie toured Ireland with chef and author Jody Eddy and ChefJustin Wolfe. In Lisdoonvarnahey, they prepared a pop-up dinner for 60 with Chef's Garden ingredients and techniques, accompanied by Irish Chefs Enda McEvoy from restaurant Loam and Kevin Thornton of restaurant Thornton's. The guest list included some of the top food advocates in Ireland.

He studied seaweed on the coast and headed a workshop in fermentation at the home of Hans and Gaby Wieland, the Neantóg Kitchen Garden School. One of the attendees had high praise: "This was not only awesome, inspiring and a taste sensation, we have now inherited more than 24 jars with the most delicious, simple and at the same time sophisticated ferments from Jamie. We are kind of speechless about this generous and totally unexpected gift and we will look after them and put them to good use to further the cause of fermented foods."

The three chefs participated in the 20th annual Potato Day at The Organic Centre. Jamie spoke about The Chef's Garden's potato trials, highlighting the flavor profiles of the potatoes they grow. “This last weekend marked our 91st new potato variety tasted at the institute since I arrived,” he said. 
The visit was organised by our Board member and seaweed expert Dr. Prannie Rhatigan, who spoke at their Roots Conference in Ohio in 2015. This will be a unique opportunity to hear about the importance of potatoes as part of a healthy diet.
Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute in Ohio. He is passionate about exploring different cultures and designs dishes around what is available on the farm that day. His commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving. http://www.culinaryvegetableinstitute.com
The visit was organised by our Board member and seaweed expert Dr. Prannie Rhatigan, who spoke at their Roots Conference in Ohio in 2015. This will be a unique opportunity to hear about the importance of potatoes as part of a healthy diet.
Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute in Ohio. He is passionate about exploring different cultures and designs dishes around what is available on the farm that day. His commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving. http://www.culinaryvegetableinstitute.com
The visit was organised by our Board member and seaweed expert Dr. Prannie Rhatigan, who spoke at their Roots Conference in Ohio in 2015. This will be a unique opportunity to hear about the importance of potatoes as part of a healthy diet.
Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute in Ohio. He is passionate about exploring different cultures and designs dishes around what is available on the farm that day. His commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving. http://www.culinaryvegetableinstitute.com

Friday, March 11, 2016

CIC Alumni Successes





CIC is very proud of the contributions that our alumni are making to the hospitality industry in Charleston. Here's the latest CIC ad, which was placed on the back outside cover of the City Paper's popular DISH magazine. It features Blythe Hill, Director of Sales and Hospitality for King Street Hospitality Group; Micah Garrison, Food and Beverage Director for Middleton Place; and Josh Shea, Food and Beverage Director for the Charleston Riverdogs.

Wednesday, March 9, 2016

CIC/MUSC Culinary Health Classes Featured in The Post and Courier

In today's Post and Courier, Food Editor Hanna Raskin reported on CIC's partnership with MUSC to offer Culinary Health classes, "a new elective course for health college students that melds cooking instruction with dietary science." 

Held in CIC kitchens on the Palmer Campus, the class is taught by CIC Chef Instructors Miles Huff, Ward Morgan, and Kevin Mitchell in conjunction with Debbie Petitpain, the Sodexo Wellness Dietitian at MUSC and MUSC health promotion director Susan Johnson. Johnson says that there's already a waiting list for the next section to run. 

Read the complete Post and Courier story here.


UPDATE: From February 25th to 28th, Johnson, Petitpain, and Huff attended the "Healthy Kitchens, Healthy Lives" conference and workshop hosted by The Culinary Institute of America on its Napa Valley campus. 

Huff writes: "The Harvard T.H. Chan School of Public Health Department of Nutrition sponsored the conference. There were approximately 400 attendees with more than two-thirds being health care professionals. The workshop provided demonstrations of healthy cooking, recipes, healthy cuisines, and information on using local healthy foods.  Many of the general sessions shared information about fad diets, food labeling, child nutrition, benefits of plant-based diets, and statistics about the state of our nation's health. 

"Much of the information gathered will be shared and help promote CIC's Sports and Health Nutrition program, our continued training of the school cafeteria workers in our state, as well as our new initiative, the Culinary Health classes."  

Monday, February 29, 2016

Success at the Chef's Feast 2016




The Chef's Feast is always a big success because it benefits the Lowcountry Food Bank. Chef Kelly Wilson represented the CIC with Vanilla Bean Panna Cotta, passion fruit cremeux, fresh passion fruit, hibiscus gel, and dried meringue drops. Chef David Vagasky was there, too, with the divine chocolates that he and Mark Gray make for their company, Cacao's Artisan Chocolate.

Monday, February 15, 2016

Chef Huff Takes on Salmon for SEWE

 

Chef Miles Huff represented CIC in the cooking demonstrations at the 

Southeastern Wildlife Exposition

this weekend. Here's the recipe for his Pan-Seared Wild Alaskan Sockeye Salmon Filet Served over a Pearl Couscous Salad with Arugula and Topped with a Peach Mint Jam seen in the photo: http://bit.ly/1U3Hl30

Tuesday, February 9, 2016

CIC Partners with MUSC


Chefs Miles Huff and Kevin Mitchell, representing CIC, Debbie Petitpain, MS, RDN, representing MUSC, are teaching Culinary Health class, IP 770, an elective course in MUSC's inter-professionals program, at Palmer Campus on Monday nights in February.

Recipes were selected to highlight the macronutrient focused on that week in order to highlight the role it plays in foods and what happens when you change or replace it. Each recipe was entered into Nutritionist Pro nutrition software. Reading nutrition science will be done as homework. For each week, the focus is on a food pattern (not a particular nutrient) that promotes health and that food pattern is connected to the prevention of one of the most prevalent chronic diseases and a macronutrient. 
- Week 1: Overview: kitchen safety and food safety including HACCP and cross contamination and will touch on the top 8 food allergens
- Week 2: DASH diet, cardiovascular health, fat
- Week 3: Plant based diets, cancer prevention, protein
- Week 4: Mediterranean Diet, prevention of diabetes, carbohydrates
- Week 5: Volumetrics, obesity prevention, calories 

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/