The Art of the Plate: Culinary Department Head Chef Michael Carmel Named ACF Southeast Region Chef Educator of the Year

Wednesday, March 2, 2011

Culinary Department Head Chef Michael Carmel Named ACF Southeast Region Chef Educator of the Year

2011 ACF Southeast Conference a Stellar Success!

The 2011 ACF Southeast Regional Conference, hosted by ACF Greater Atlanta Chapter, Inc., brought more than 450 chefs, cooks and foodservice professionals to Atlanta. Attendees participated in numerous seminars and demos featuring the latest trends and techniques, meal events, networking functions, trade show and intense competitions. Congratulations to all the award recipients and honorees for their outstanding contributions and goodwill, and to all the competitors for a job well done.

ACF Southeast Region Chef Educator of the Year Winner:

Michael Carmel, CEC, CCE, department head, Culinary Institute of Charleston, Trident Technical College, Charleston, S.C.; ACF Greater Charleston South Carolina Chapter

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“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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Bringing accolades for his stints at Atlanta’s Ritz Carlton and Four Seasons, James Beard nominations, and, of course, his prowess at Southern cooking, Richards seasons the pot with a powerful bouquet of flavors as he pays his heritage forward. Collards cooked with ham hocks are accented with piquant pickled collard stems. Blueberries are found in fried pies; strawberries are plated with champagne aspic, whipped cream, and honey. Grilled peaches pair with radishes on toast spread with pimiento cheese. Sweet potatoes are layered with cauliflower and crab in a lush gratin.

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