One of CIC's Baking and Pastry Adjunct Instructors was featured in the September issue of Charleston Magazine in a story titled "Sweeten the Deal: Pastry Chef M. Kelly Wilson makes haute desserts easy with recipe and tips for the home cook."
"Now head pastry chef at the prestigeous Cypress restaurant, industry committee chair for the Food and Wine Festival's Bubbles and Sweets event, and a second-year adjunct instructor at The Culinary Institute of Charleston, Wilson has a tall toque of professional credits. Over the past three years, she's also become a popular teacher of continuing education baking classes at both USC's Culinary and Wine Institute certificate program and The Culinary Institute. There, she educates nonprofessionals in the art of making restaurant-worthy desserts that are doable in the home kitchen."
Showcased in the story are Chef Wilson's Limoncello Cheesecake with Pinenut and Lavendar Shortbread Crumbles, Apricot Beignets with Rosemary-Infused Honey and Rosemary-and-Sea Salt-Candied Marcona Almonds, Milk Chocolate Mousse Lollipops, and an assortment of mignardises.
Photos by Roo Way
1 comment:
What a great instructor we have at our highly reputated Culinary school =)
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