Monday, June 25, 2012

100 Commissioners of Agriculture Visit CIC Palmer Campus during 2012 SASDA Conference

CIC's Palmer Campus was on the agenda for some one hundred Commissioners from the Southern Association of State Departments of Agriculture on June 12th. After enjoying desserts prepared by Chef Kelly Wilson's classes and chocolates prepared by Chef Bernd Gronert's classes, the Commissioners and accompanying attendees were welcomed by CIC Dean Michael Saboe.
"Farmers are Rock Stars," said Dean Saboe. “Sustainability is important as people want to know where their food comes from, how it is grown, and if it is nutritional! Culinary Schools are responding across the country. We are in the middle. Chefs and students must know more than what’s happening inside the kitchen."
Following the Dean's presentation on Culinary Education and Agriculture, Chef Gronert spoke about his challenges as a small farmer and his experiences at the local farmers markets. Chef Scott Stefanelli then shared what sustainable farming means in the CIC's fine dining room, 181 Palmer.

Tuesday, June 12, 2012

CIC Participated in Sweetgrass Festival

CIC participated in the 2012 Sweetgrass Cultural Arts Festival “Real” Taste of Gullah. Chef Kevin Mitchell, Chef Miles Huff, and students Terrence Franklin and Sharyl Perez served up the Gullah Rice, Catfish Stew, and fresh green beans that the American Regional Class prepared for the occasion. An annual event, the festival is a celebration of Gullah/Geechee history and culture through folklores, gospel music, and African drummers and dancers.

Monday, June 11, 2012

More News from CIC Alums!

Betsy Brown
East Carolina News Service, May 18, 2012
"Whether she’s on the rooftop, in a kitchen or sitting at a desk at East Carolina University, administrative support specialist Betsy Brown enjoys serving others. Her activities in the community and in ECU’s Office of Admissions set an example of the ECU motto, “Servire” (to serve). Her community activities have led to unusual locations, including a rooftop in Charleston, S.C., where she installed shingles on a home for Habitat for Humanity, a non-profit organization that brings people together to build homes for people in need.
"Brown has also spent her fair share of time inside the house puttering around the kitchen. She completed the certificate program in baking and pastry from the Culinary Institute of Charleston in 2010. ... When Brown moved back to Greenville in 2010 to be closer to her family, she eventually found herself sitting behind a desk at East Carolina University. She joined the department of undergraduate admissions in the spring of 2011."
For the full story, see: http://www.ecu.edu/cs-admin/news/betsybrown.cfm


The State Journal, Frankfort, KY. June 3, 2012 "It’s welcome news that Magee’s Bakery, a beloved Frankfort institution that closed Thursday, will be reincarnated a few weeks from now under new owners who promise to keep a tradition alive while adding some embellishments of their own making. The new owners are "Amy and Tom Bersson, a Virginia Beach couple who were familiar with the Frankfort bakery because of family connections here. They told reporter Lauren Hallow the doughnut recipe that has captivated local residents won’t change but a few other things will. Magee’s will reopen as Magee’s Bakery Doughnuts & More. Amy’s daughter Laura, who graduated from the Culinary Institute of Charleston in South Carolina, will participate in the new business with her fianc√©, Luke Ziegert. As head pastry chef, she plans to add some new goodies, and there will be tables where customers can enjoy luncheon salads and sandwiches along with the sweets."
For the complete story, see: http://www.state-journal.com/news/article/5193372