Thursday, October 31, 2013

Cook It Raw Charleston 2013 Chefs Prep in CIC's Palmer Campus Kitchens

The chefs arrive to prep.
Cook It Raw, an annual gathering of
 world famous chefs, held its first
American meeting in Charleston.
Here's the scoop on YouTube:
And a longer story on Smart Planet:

Alessandro Porcelli, Founder &
Director of Cook It Raw

Chef Albert Adria of Spain meets the Canadians
Bison sausage by Canadian Chef Matthew J. Duffy
Chef Albert Adria of Spain
Chef Bloomfield stirring her grits.
Chef April Bloomfield of The Spotted Pig NYC
Chef Enrique Olvera of Pujol in Mexico City,
 Chef Roberto Solis of Nectar in Merida, Mexico and
Chef Alex Stupak of Empellon Taqueria and Empellon Cocina in NYC

CIC's Will Thornton with Chef  Brandon Baltzey
Dean Saboe and Chef Stefanelli with
Canadian chefs
CIC's Shane Haffey
Canadian Chef Marc Lapie
These little piggies
belong to the chefs from Mexico!

CIC 's Shane Haffey with Chef Jair Tellez of Baja, CA
Canadian Chefs Marc Lapie, Alex Molitz, and
Tyler Shedden with CIC Chef Stefanelli

Team Canada at CIR BBQ
The chefs from Mexico at CIR BBQ 

Monday, October 7, 2013

Scenes from Relish restaurant and Relish Bakery Cafe





Chefs Marvin Woods and Robert Irvine Participate in Eating Well Invitational


The South Carolina Hospital Association (SCHA) sponsored the first Cooking Well Invitational as part of the Working Well Initiative  in South Carolina. The event highlighted the efforts from 10 Gold Apple hospitals to make hospital food affordable, nutritious, and delicious. The two-day event kicked-off on Thursday evening with a reception in downtown Palmer campus. Celebrity Chefs Robert Irvine, from the Food Network’s “Restaurant Impossible,” and Marvin Woods demonstrated healthy dishes in the Culinary Institute's state-of-the-arts demonstration kitchen.
Chef Irvine also delivered the keynote address for Friday’s Cooking Well Invitational, which moved to the TTC Conference Center on Main Campus. Twelve hospital culinary teams of  four competed to create a three-course meal over the course of two hours. For details, see: