Thursday, July 19, 2007

Hospitality & Culinary Arts Student Association
The Hospitality & Culinary Student Association (HCSA) is a student directed organization whose mission is to enrich the environment of those who are enrolled in the program of the Hospitality, Tourism and Culinary Arts at the Culinary Institute of Charleston at Trident Technical College. HCSA performs many community-centered projects that enable our students to utilize their skills to “give back” to the community by helping the needy. For instance, every month HCSA donates time and resources to the Crisis Ministries by preparing dinner and breakfast for over 100 homeless people. HCSA continues to find new ways of sharing the talents of our students with our Charleston neighbors in order to create awareness and help those in need.
The HCSA won the TTC "Outstanding Student Association" Award for 2006 - 2007 and Co-Advisor Chef Bill Stacks won the TTC "Outstanding Student Advisor" Award for 2006 - 2007!
The mission and purpose of the HCSA is as follows:
A. The mission of the Hospitality & Culinary Student Association
is to enhance the competence, confidence, and experience of the students by the means of basic concepts and philosophies of sales and marketing in the hospitality industry as well as refinement of skills in the Culinary Arts.
B. The Purpose of the Hospitality & Culinary Student Association shall be to provide service to the college and community, and engender a keen interest and understanding in the professional fields of hospitality and culinary arts.
C. The Hospitality & Culinary Student Association will assist the serious and dedicated student to develop leadership qualities and academic skills that will benefit the student in future endeavors, while having fun! Money raised in our student-managed dining room assists in paying for educational trips for HCSA members, such as attending the annual National Food Show in Chicago.

Co-Advisors: Director of Operations J. Michael Saboe: 843.820.5092 and Chef Bill Stacks: 843.820.5081
Meeting Schedule for 2007/2008 School Year:
Sept. 11 11:30 am * Oct. 17 11:30 am * Nov. 12 10:20 am
Jan. 22 11:30 am * Feb. 20 11:30 am * Mar. 31 11:30 am

Monday, July 16, 2007

CIC and TTC Volunteers Lend a Hand

Friday, June 22nd. Crowds of firefighters and friends in town for the memorial service for The Charleston 9 gathered at The Joe for supper on the day of the memorial service for the NINE who lost their lives in the Sofa Super Store fire on June 18th. CIC and TTC volunteers were glad to play a part.

Wednesday, July 11, 2007

TTC's Amy Knight's Mother Will Be an Ice Cream Legend

TTC's own Director of Public Safety, Amy Knight, has a mother who just made the foodie big time!
Ice Cream Earns Grand Prize The Post and Courier Wednesday, July 11, 2007
Jane Hegley scooped her competition. Now she's got her own brand of ice cream to show for it. Hegley won the grand prize in Blue Bell Ice Cream's "Taste of the Country" contest. To commemorate Blue Bell's 100th anniversary, the company asked contestants for new flavors and named winners in 17 states. Hegley iced the other choices with "Southern Hospitality," a mixture of Blue Bell's flagship flavor Homemade Vanilla with crushed pineapple, roasted pecans and a strawberry swirl. Either this year or next, Hegley's flavor will be created and sold throughout Blue Bell's 17-state distribution area.
She already had won a year's supply of Blue Bell ice cream and ice-cream party, to be given in her honor. And now she'll be the guest of honor at Blue Bell's anniversary celebration, to be held July 19-21 at company headquarters in Brenham, Texas. There, Hegley, her husband, John, and their grown daughter, Amy, will tour the manufacturing facilities, and perhaps try a small batch of "Southern Hospitality."

Monday, July 9, 2007

CIC Chef Ben Black Brings in the Gold!

Get to know some of the CIC faculty and you'll find that there's a star fisherman among them. Just this weekend, CIC Chef Ben Black took First Place in the East Cooper's Angler Classic with this fine 4-pound summer sea trout, caught on the Wando.
"They were plentiful," Chef Black said, "but most of our catch is released. We only bring home what we plan to eat."
Another great day of fishing for Chef Black came offshore when fellow angler Carl McCants (right) reeled in this stunning 83-pound wahoo!