THE CULINARY INSTITUTE OF CHARLESTON AT TRIDENT TECHNICAL COLLEGE
Friday, April 25, 2008
Monday, April 21, 2008
CIC and Charleston Culinary Community Loses a Great Leader
Chef William Scott Stacks, Sr. becan his Charleston culinary tour as Executive Chef at Marianne's, Charleston's well-known downtown French restaurant, which was on the corner of Meeting and Hassell Streets. He was the chef and owner of the popular Captain Guilds Cafe in Mt. Pleasant before becoming a Chef Instructor at the Culinary Arts Program at Trident Technical College and subsequently at Trident's Culinary Institute of Charleston. With his death, the CIC and the Charleston culinary community have lost an extraordinary leader, mentor and friend.
Friday, April 18, 2008
Chef Mike Lata of FIG Joins Students in the Production Kitchen
There were lucky students and happy diners on April 8th. when Chefs Council member Chef Mike Lata joined Chef Instructor Scott Stefanelli and the students in the production kitchen.Under the guidance of Chefs Lata and Stefanelli, students cooked Chef Lata's "Braised American Red Snapper with Artichokes and New Potatoes" as the Special of the Day in the Mikasa Dining Room.
Prior to opening FIG as Executive Chef/Partner, Chef Lata was Chef de Cuisine at Ciboulette, an Atlanta restaurant founded by Chef Jean Blanchet and his protégé Chef Tom Coohill, and Executive Chef at Anson, Charleston. Chef Lata was co-founder Charleston Chapter of Slow Food convivium and hosted the first James Beard out-of-house event in South Carolina. Chef Lata was Nominated for James Beard Top Chef Southeast in 2007 and 2008.
The Chefs Council of the Culinary Institute of Charleston provides insight and vision for the Institute's programming and academic offerings.
CHEF JEFF WOWS ASHEVILLE!
CIC 
Adjunct Pastry Instructor
Jeff Alexander wow'ed the crowd at the 2008 Asheville Artisan Breadbaker's Festival
on March 28th.
Adjunct Pastry InstructorJeff Alexander wow'ed the crowd at the 2008 Asheville Artisan Breadbaker's Festival
on March 28th.
Participating in the Five-Star Quick Bread category, he rolled out an array of fabulous Souped-Up Scones, Fresh Apple Strudel, Chocolate Buttermilk Banana Bread, Tyrolean Chocolate Cake, and Reinvented Blueberry Muffins.
Thursday, April 10, 2008
NATIONAL HONEY BOARD GIVES CIC STUDENTS PLENTY TO BUZZ ABOUT
On March 29th, CIC students competed for cash prizes in the National Honey Board’s “Honey Springs Forward” culinary competition, organized by Culinary Department Head Michael Carmel. Carolina’s Executive Chef Jeremiah Bacon and Slightly North of Broad Executive Chef Frank Lee judged the Culinary/Savory category. Cypress Pastry Chef Kelly Wilson and Pastry Chef Melissa Fritz-Waltzers, both CIC Adjunct Instructors, judged the Baking/Pastry categories. National Honey Board Marketing Manager Jami Yanoski presented the awards.
For their seasonally inspired recipes, first prize winners received $1,000, second prize winners $500, and third prize winners $250. A $500 honorable mention was awarded in both categories for the most innovative use of honey.
Culinary/Savory Winners
1st Place Meri Spalviero: Pan-Seared Duck Breast with Smoked Honey- Lavender Glaze 
2nd Place Joe Branton: Black Tupelo Honey-Glazed Quail
Baking/Pastry Winners
1st Place Brian Voss: Mascarpone Mousse with Honey Gelée & Benne Seed Wafer
For their seasonally inspired recipes, first prize winners received $1,000, second prize winners $500, and third prize winners $250. A $500 honorable mention was awarded in both categories for the most innovative use of honey.
Culinary/Savory Winners
1st Place Meri Spalviero: Pan-Seared Duck Breast with Smoked Honey- Lavender Glaze 
2nd Place Joe Branton: Black Tupelo Honey-Glazed Quail
3rd Place Steven Lusby: Mirin & Apple Blossom Honey Mahi Mahi en Papillote, Orange Zest Orzo, Honey-Marinated Vegetable Medley, Thyme & Honey Beurre Blanc
Honorable Mention Brian Voss: Honey Mescal-Glazed Duck Breast, Citrus Honey Butter Leeks, & Fondant Potatoes
Baking/Pastry Winners1st Place Brian Voss: Mascarpone Mousse with Honey Gelée & Benne Seed Wafer
2nd Place Jonathan Kaldas: Orange Blossom Baklava
3rd Place Allison Meissner: Coconut-Almond Cake, Blueberry Compote, Citrus Honey Sauce & Vanilla Ice Cream
Honorable Mention Chancel Nuque: Banana Jackfruit Turon, Honey Avocado à la Mention Mode & Honey Strawberry Sauce
Tuesday, April 1, 2008
CIC GRAD MAKES THE NEWS!
Culinary Institute of Charleston
graduate Chelsey Conrad was featured in a Post and Courier article on the role of women in the professional kitchen. At only twenty years old, Chelsey has already graduated to line cook at Slightly North of Broad, no small feat at one of Charleston's most prestigious restaurants.
SNOB Executive Chef Frank Lee praised Chelsey: "She's able to handle the pressure, make good decisions and judgements under pressure. She's got a consistant, clean hand and is able to make plates look good."
To read the complete story, see:
graduate Chelsey Conrad was featured in a Post and Courier article on the role of women in the professional kitchen. At only twenty years old, Chelsey has already graduated to line cook at Slightly North of Broad, no small feat at one of Charleston's most prestigious restaurants.
SNOB Executive Chef Frank Lee praised Chelsey: "She's able to handle the pressure, make good decisions and judgements under pressure. She's got a consistant, clean hand and is able to make plates look good."
To read the complete story, see:
Photo by Wade Spees/ The Post and Courier
Subscribe to:
Posts (Atom)