Monday, January 30, 2012

CIC Friend Dan Long Featured in The Post & Courier

CIC Congratulates Dan Long, Vice President and Wholesale Manager of Crosby's Seafood, Inc.
January 28, 2012 By Teresa Taylor
"Failure is not an option for Long, the No. 2 man at the area's oldest fish and seafood wholesaler. Just as a five-day work week is out of the question for him: Crosby's delivers every day, and Long is in the office save for a half-day here and there.

"Long goes about his business without seeking the limelight, but he plays a huge role in the fruits of the sea that local consumers are able to enjoy, eating out or eating in. Crosby's supplies 300 to 400 restaurants around Charleston and many retail outlets with grouper, tuna, clams, catfish, squid and gator -- well, 'anything that swims or has fins,' he likes to say."
To read the story, go to:
Photo by Wade Spees.

Thursday, January 26, 2012

CIC Grad Allison Smith's Glazed Gourmet Doughnut Shop Featured in The Post & Courier

Allison Smith (foreground) and Mark Remi,
co-owners of Glazed, along with employee
Katie Wilson, finish up batches of
doughnuts before the store opens.

Photo by Brad Nettles
The Post and Courier

See Allsion's website at:
 "At Glazed Gourmet Doughnuts, which opened in October, owners Allison Smith and Mark Remi have tapped into what she calls “the upper King Street vibe.” The shop is located at 481 King about midway between Calhoun and Spring streets.

"Starting about 3 a.m. six days a week, Smith and her mother, Mary Smith, make doughnuts at the shop, a glow of light and activity on a main drag that is otherwise shutting down for the night. Allison Smith, a Culinary Institute of Charleston graduate, is the one who dreams up doughnuts for the shop. (Remi, who works full-time as a computer engineer, takes care of the business side.) She comes up with a new flavor profile every week and has reached about 40 different ones. Ten of those are offered every day, at prices ranging from $1.50 to $3 each. Some are cake, some are yeast; all are made from scratch. Such artisanal ingredients as Nueske’s bacon figure into the mix."

For the rest of this delicious story, go to:

Wednesday, January 18, 2012

Follow CIC Grad Chris Holm's poste de stagiaire in France

Thanks to the connections of CIC Chefs Council member Executive Chef Frank Lee of Slightly North of Broad, CIC grad Chris Holm is doing a stage in several restaurants in France. We're following Chris via email.

Le Bougainvillier

Chris and Chef Gerard Charbonnier

Food at Le Bougainvillier

1/17/2012 I am currently in Saint Galmier, France, although as of tomorrow I am traveling to Albertville where they hosted the 1992 winter Olympics. The restaraunt I have been staging at for the last two weeks is Le Bougainvillier with Chef Gerard Charbonnier. It is a classical French restaraunt with some amazing food and a lot of foie gras! Saint Galmier is small town southeast of Lyon. It's a small kitchen and the staff even smaller, so I got a lot of hands-on experience. My next destination is Restaraunt Million with Chef Jose de Anacleto.

Hotel and Restaurant Million

Chris and Chef Jose Anacleto

Seared sea bass

Oysters & Caviar
1/30/2012 Just wanted to take a second to give you an update. My time in Albertville at Hotel Million is over and it was a great experience. Chef Jose taught me a lot and I learned even more. The food is outstanding, fresh, local, and simple but perfectly executed. I have been able to try a lot of new things on my journey - some familiar things but all delicious. Foie Gras by the tons and all of it is great. I have to say that this has been an eye-opening experience and I will cherish it for the rest of my career and life. I am now in Lyon where I will spend one day and have a reservation for a upscale restaurant called Le Mere Brazier with Chef Mathieu Vinnay. Then I fly home on Tuesday. Chris.

Thursday, January 12, 2012

CIC's John Ondo Featured in Post & Courier's "Restaurant Week: 10 Chefs to Watch"

   Teresa Taylor of the Post and Courier writes: "The co-owner of Lana since 2005, Ondo is a Charleston native and Culinary Institute of Charleston graduate. He has worked in the kitchens of McCrady’s, Carolina’s and Il Cortile Del Re, and is known as a hands-on guy. And he may be one of Charleston’s best-kept secrets. That is only because of Lana’s relatively low profile at Rutledge Avenue and Cannon Street. He characterizes Lana’s cuisine as 'new Mediterranean.'”
For the rest of the story, go to:

Tuesday, January 10, 2012

The 2012 Tourism and Hospitality Education Foundation scholarship application is now posted .

Students may begin filling them out immediately. Both rising freshmen and current under-graduate students are eligible for this scholarship. Last year $24,000 was distributed amongst 20 students. Scholarship applications can be filled out by hand or online. If applicants choose to fill out scholarships online, they will still need to mail in transcripts and letters of recommendation. The application deadline is June 1st.

Applications are found on