Thursday, February 21, 2013

Meet New Baking and Pastry Instructor Heather Sonoski

Chef Heather Sonoski joined the Culinary Institute of Charleston as an adjunct Instructor in Baking and Pastry in August 2012, becoming a full-time member of the faculty in January 2013. She holds both an associate degree in Pastry Arts and a bachelor’s degree in Food Service Management from Johnson & Wales University.

Chef Sonoski has been an active member of the International Cake Exploration Society and operated a personal cake business specializing in modern cake design for over ten years. She took classes on 3-D Cake Design and received certificates of completion from the celebrity chefs Bronwen Weber and Lauren Kitchens, both of who regularly complete on the Food Network's Cake Challenge and have won multiple gold awards. She is also a certified Wilton Method Instructor. Chef Sonoski’s entrepreneurial spirit led her to open Charleston’s only combined New York Pizzeria, bakery, diner, and catering company, which is called Pizza Roma Diner and is located in North Charleston, South Carolina.

Friday, February 8, 2013

CIC Hosts FCCLA Competition Again.

L-R: CIC Grad Ashley Washington, CIC student Helen Hayes,
Judge Chef Joe Branton, Lower Richland team and coach.

Friday, February 1st - 
The FCCLA State Culinary Competition was held at the Culinary Institute of Charleston.

Teams await the scoring.
It was a busy time in the kitchens.

Monday, February 4, 2013

City Paper Salutes 181 Palmer Opening

Niman Ranch Short Rib
Grilled Pistachio Pound Cake

181 Palmer got a great opening salute in the Charleston City Paper today: 
CIC's student-run 181 Palmer opens for lunch 
Best Lunch Deal in Town Returns
"The Culinary Institute of Charleston opens 181 Palmer, its student-run restaurant, this week, and Scott Stefanelli has a wonderful spring menu for his ambitious students to practice on. 
"For diners, it’s a great deal with three courses for $15. Start with a charcuterie plate, fried oysters, chilled asparagus and spring pea soup, or slow-cooked lamb meatballs. Entrées include the fresh catch of the day, a grilled Keegan-Filion Farm chicken, roasted Niman Ranch short rib (with bone marrow bread pudding!), and ricotta gnudi. A lineup that you might see on any high-end restaurant menu. 
"For dessert, spoon into grilled pistachio pound cake, white chocolate cheesecake, or a butterscotch pot de creme."