Butchery and Charcuterie Class Works with Abundant Seafood's Mark Marhefka

On Wednesday half of Chef Stefanelli's Butchery and Charcuterie class met at the Geechee Dock to work with Mark Marhefka. Mark and his crew came in on Tuesday night around midnight and off-loaded amberjack, triggerfish, red snapper, black sea bass, and porgy. We cut about 200 pounds of triggerfish. Students also got an opportunity to fillet two large amberjacks.

On Thursday, the other half of the class met at the dock and scaled, filleted, weighed, and bagged vermillion snapper, porgy and black sea bass. Mark then demonstrated how to fillet and prepare amberjack, the large fish in the photo with Mark. The class also got to sample some amberjack that was being smoked at the dock. This fish was cut and prepared by the class the previous day. The students spent 3 hours each day out at the dock.  

The objectives for the students was to give them the opportunity to learn how to properly prepare and fillet fresh fish from an expert and to execute this on a large scale. The repetition is invaluable in gaining better understanding of how to use the knife as an extension of the hand and to better understand the structures of different species. Chef Stefanelli also wanted the students to gain an appreciation of the hard work needed to supply chefs and restaurants with products. Additionally Mark spoke a bit about the challenges he faces as a fisherman both from a regulatory standpoint and from trying to satisfy and educate chefs who are working with his product.

Mocha Tortes

Mocha Tortes from Chef Sonoski's Advanced Decorating Class

CIC Baking and Pastry Department Helps Develop Charleston's Cronut

Have you had a KronutZ yet? Chefs Gronert, Wilson, and Ross helped develop it!

New York pastry chef Dominique Ansel made cronuts a crazy success. According to Post and Courier Food Editor Hannah Raskin, last week, Kaminsky’s Baking Compan...y introduced Charleston to the “KronutZ”, "a play on the croissant-doughnut cross that briefly sold for upwards of $20 on the NYC black market. To protect his cronut supply, Ansel imposed a two-cronut-a-person limit on rabid fans who started lining up outside his bakery two hours before opening. Kaminsky’s is borrowing that tactic, meting out its daily supply of 50 KronutZ on a first-come, first-serve basis, limiting customers to a two KronutZ maximum. KronutZ will only be available on Fridays, Saturdays and Sundays, starting at noon."
Read about the KronutZ on Raskin's blog: http://blog.postandcourier.com/raskin-around/author/hraskin/

Le Creuset asked our students to assist in their L'Atelier cooking class series. Chef Carmel, Sam Simpson, Shane Haffey, and Barbara Parvola are seen here assisting Louisville Chef Edward Lee at his Le Creuset demo and book signing.

Look for us with Chef Kevin Johnson of The Grocery next.

Le Creuset's L’Atelier – the workshop – is a fully equipped demonstration kitchen designed by SieMatic and equipped with the highest quality Miele appliances.




http://cookware.lecreuset.com/cookware/content_Le-Creuset-Atelier_10151_-1_20002