Wednesday, July 14, 2010

Chef Morgan and Kid's Cooking Camp Featured

Kid's College Cooking
Trident Tech's offering of week-long courses continues to expand
By Diane Knich The Post and Courier Wednesday, July 14, 2010
"They've fried catfish, made chicken marsala, shocked broccoli and baked cookies. And the students in culinary boot camp at Trident Technical College this week are still in elementary school.

"The class is one of more than 100 week-long courses being offered this summer through Trident's Kids' College. Youths from 7 to 16 can take half-day classes in many subjects, including the culinary arts, sciences and computers, Kids' College director Michele Shinn said. Most classes are for 8- to 11-year-olds or for 12- to 16-year-olds.

"Eight-year-old Gabrielle Bouchard said she took the cooking boot camp class because 'my mom does it a lot and sometimes I help her.' Gabrielle was part of a group that was making chicken marsala Tuesday afternoon. Another group made broccoli, rice and cookies. At the end of each half-day class, the children, who ranged in age from 8 to 11, sit down and share the meal they have prepared."
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Photo: Mary Austin, The Post and Courier

Friday, July 2, 2010

CIC Grad & Middleton Place Restaurant Executive Chef Featured in Post & Courier

Middleton Place Chef Talks About Sustainable Seafood
By Angel Powell, Special to The Post and Courier Thursday, July 1, 2010

Micah Garrison took the role of executive chef at Middleton Place Restaurant in 2006 after cooking at classic Lowcountry restaurants such as Boone Hall Plantation, Cypress and 82 Queen.
These days, Garrison is spending much of his time in the production gardens at Middleton, trying to be as self-sustaining as possible. He is a two-time winner of the Sustainable Seafood Initiative Award sponsored by the South Carolina Aquarium.
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