Wednesday, March 12, 2008

Chef Frank Lee of Slightly North of Broad Joins Students Today in the Production Kitchen

There were lucky students and happy diners today when Chefs Council member Chef Frank Lee joined Chef Instructor Scott Stefanelli and the students in the production kitchen.

Under the guidance of Chefs Lee and Stefanelli, students cooked Chef Lee's "Pan-Roasted Wild Striped Bass with Mushroom-Spinach Crepe, Asparagus, and Ginger-Carrot Emulsion" as the Special of the Day in the Mikasa Dining Room.

Prior to becoming Executive Chef/Partner of Maverick Southern Kitchens and Slightly North of Broad, Chef Lee was Sous Chef at Le Perroquet and Les Nomades Restaurants,Chicago, Sous Chef at Le Pavillion Restaurant, Washington, D.C., Sous Chef at Restaurant Million, Charleston, and Executive Chef Colony House Restaurant, Charleston.

The Chefs Council of the Culinary Institute of Charleston provides insight and vision for the Institute's programming and academic offerings.

1 comment:

scott stefanelli said...

Remind me to bring my camera next time!