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.

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