Chef Instructor Randy Williams (left) is a Florida native whose
father’s military tours, including one at The White House, gave him half a dozen
home grounds. He has a degree in Business Administration and a degree in
Hospitality and Tourism Management from the College of Charleston. He has worked
at Kiawah’s prestigious Cassique private club, training under consulting chef
Tom Colicchio of the Craft Restaurant Restaurant Group, and at Charleston’s
Cypress restaurant, working under executive chef Craig Deihl. Chef Williams
opened the cooking school at the nationally renowned Zero George Street
boutique hotel and subsequently became the opening chef for Zero George Café.
He became an adjunct instructor at the CIC in 2010 and a full-time Chef
Instructor in the fall of 2014.
Chef Instructor Joe Branton (right) is a native of the South Carolina
Lowcountry. He cut his teeth in the farm part of farm to table. He has a dual
degree in English and History from Clemson University, where he cut his teeth
on the kitchen part of the table. Chef Branton subsequently worked in Charlotte
and Colorado, reaching the position of Kitchen Manager at The Crested Butte Ski
Resort. Returning to the Lowcountry, he received a degree in culinary arts from
the CIC and was active in the school’s culinary teams and the Charleston
chapter of the American Culinary Federation. Representing CIC in the national
San Pellegrino Almost Famous Chef competition, Chef Branton brought home The
People’s Choice Award. He became an adjunct instructor at the CIC in 2010 and a
full-time Chef Instructor in the fall of 2014.
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