The Art of the Plate

Welcome to our Blog.

2013-01-01T07:59:00.000-05:00

Learning how to cook is not a onetime event, but an ongoing
journey that is fueled by passion, perseverance, dedication and love. Talk to our chefs and professors and you will immediately understand what drives them to eat, sleep and drink food through the Culinary Arts and Hospitality Industry. It is their lifelong passion that is infectious and addicting. I speak from 30 years of dedication to a career that has given me the opportunity to eat and cook great food, meet interesting people from diverse backgrounds, travel to far away places and make many, many friends. It is now your time to take your turn!!!!

As you come to enjoy our blog with its food articles, food reviews, student stories and school information, please keep in mind that this blog is part of a family of students, faculty and staff. We are all represented here as part of the Culinary Institute of Charleston. We welcome you to our family and look forward to your input. If we can answer any questions for you as you peruse the pages please call us, or better yet, come in for a visit. We will show you our Charleston Hospitality.
And so, please don’t be bashful; go ahead and post to our “Art of the Plate” blog. Let us know what you think about food, restaurants, events, books, journals, chefs or culinary & hospitality education. We look forward to your voice.Sincerely,
Michael Carmel CEC, CCE, M.Ad. Ed.
Culinary Department Chair

CIC Friend Dan Long Featured in The Post & Courier

2012-01-30T15:31:00.002-05:00

CIC Congratulates Dan Long, Vice President and Wholesale Manager of Crosby's Seafood, Inc.

January 28, 2012 By Teresa Taylor
"Failure is not an option for Long, the No. 2 man at the area's oldest fish and seafood wholesaler. Just as a five-day work week is out of the question for him: Crosby's delivers every day, and Long is in the office save for a half-day here and there.

"Long goes about his business without seeking the limelight, but he plays a huge role in the fruits of the sea that local consumers are able to enjoy, eating out or eating in. Crosby's supplies 300 to 400 restaurants around Charleston and many retail outlets with grouper, tuna, clams, catfish, squid and gator -- well, 'anything that swims or has fins,' he likes to say."
To read the story, go to: http://www.postandcourier.com/photos/2012/jan/27/100156/
Photo by Wade Spees.

CIC Grad Allison Smith's Glazed Gourmet Doughnut Shop Featured in The Post & Courier

2012-01-26T13:41:00.001-05:00

Allison Smith (foreground) and Mark Remi,
co-owners of Glazed, along with employee
Katie Wilson, finish up batches of
doughnuts before the store opens.

Photo by Brad Nettles

The Post and Courier

See Allsion's website at: http://glazedgourmet.com/

"At Glazed Gourmet Doughnuts, which opened in October, owners Allison Smith and Mark Remi have tapped into what she calls “the upper King Street vibe.” The shop is located at 481 King about midway between Calhoun and Spring streets.

"Starting about 3 a.m. six days a week, Smith and her mother, Mary Smith, make doughnuts at the shop, a glow of light and activity on a main drag that is otherwise shutting down for the night. Allison Smith, a Culinary Institute of Charleston graduate, is the one who dreams up doughnuts for the shop. (Remi, who works full-time as a computer engineer, takes care of the business side.) She comes up with a new flavor profile every week and has reached about 40 different ones. Ten of those are offered every day, at prices ranging from $1.50 to $3 each. Some are cake, some are yeast; all are made from scratch. Such artisanal ingredients as Nueske’s bacon figure into the mix."

For the rest of this delicious story, go to:
http://www.postandcourier.com/news/2012/jan/25/designer-doughnuts/

Follow CIC Grad Chris Holm's poste de stagiaire in France

2012-01-18T14:52:00.019-05:00

Thanks to the connections of CIC Chefs Council member Executive Chef Frank Lee of Slightly North of Broad, CIC grad Chris Holm is doing a stage in several restaurants in France. We're following Chris via email.

Le Bougainvillier	Chris and Chef Gerard Charbonnier	Food at Le Bougainvillier
1/17/2012 I am currently in Saint Galmier, France, although as of tomorrow I am traveling to Albertville where they hosted the 1992 winter Olympics. The restaraunt I have been staging at for the last two weeks is Le Bougainvillier with Chef Gerard Charbonnier. It is a classical French restaraunt with some amazing food and a lot of foie gras! Saint Galmier is small town southeast of Lyon. It's a small kitchen and the staff even smaller, so I got a lot of hands-on experience. My next destination is Restaraunt Million with Chef Jose de Anacleto.

CIC's John Ondo Featured in Post & Courier's "Restaurant Week: 10 Chefs to Watch"

2012-01-12T16:33:00.003-05:00

Teresa Taylor of the Post & Courier writes: "The co-owner of Lana since 2005, Ondo is a Charleston native and Culinary Institute of Charleston graduate. He has worked in the kitchens of McCrady’s, Carolina’s and Il Cortile Del Re, and is known as a hands-on guy. And he may be one of Charleston’s best-kept secrets. That is only because of Lana’s relatively low profile at Rutledge Avenue and Cannon Street. He characterizes Lana’s cuisine as 'new Mediterranean.'”
For the rest of the story, go to: http://www.charlestonscene.com/news/2012/jan/11/12restweek/

The 2012 Tourism and Hospitality Education Foundation scholarship application is now posted .

2012-01-10T17:45:00.002-05:00

Students may begin filling them out immediately. Both rising freshmen and current under-graduate students are eligible for this scholarship. Last year $24,000 was distributed amongst 20 students. Scholarship applications can be filled out by hand or online. If applicants choose to fill out scholarships online, they will still need to mail in transcripts and letters of recommendation. The application deadline is June 1st.

Applications are found on https://www.goprostart.com/application/ https://www.goprostart.com/application/

Contempory Cuisine Plates Up

2011-12-06T16:54:00.012-05:00

Beets & Caraway Butternut Squash Canelloni

Beets, Apple, & Goat Cheese Croutons Butternut Soup with Brown Butter & Bacon

Chef Stefanelli sent in these pictures from his HOS 237 class: "Recently, I had a vegetable challenge for my students in Contemporary Cuisine. I gave them vegetable recipes from 11 Madison Park cookbook and let them interpret the dish."

Chefs Morgan and Mitchell Receive Their CEC

2011-11-29T17:25:00.001-05:00

Congratulations to CIC Chef Instructors Ward Morgan and Kevin Mitchell for receiving their Certified Executive Chef designation from the American Culinary Federation. This certification is based on years of accumulated practical experience in the industry, 120 continuing education hours, and a rigorous practical and written exam.

Culinary Programs Specialist Marion Sullivan Attends Southern Foodways Symposium

2011-11-28T12:51:00.002-05:00

The subject for the 2011 Southern Foodways Symposium was "The Cultivated South."

All of the presentations are now available on Vimeo at:
Podcasts from presentations are available on iTunesU. Click http://t.co/q4SY72SP to be taken to the SFA iTunes U page.

SFA Executive Director John T. Edge

The Symposium officially began Friday morning with great oysters from Virginia and a rousing speech on the potential of farmers markets. Other topics of the day: Sean Brock discussed olives in the South and poured samples of the first pressing of Georgia olive oil.

Emily Wallace detailed the history of pimento starting in Georgia and ending up in California. Eleanor Finnegan discussed Muslim farms. Ragan Sutterfield discussed the morality of the farm, as seen in chicken raising. Kevin Young offered poetic salute to the Groaning Table. Lunch that day was a “southern bento box” prepared by Korean chef Edward Lee of 610 Magnolia in Louisville.

Chef Lata's Lowcountry Clam and Oyster Stew

On Saturday, Michael McFee read his fabulous poetry. Shirley Sherrod spoke of discriminatory African-American farming practices in the mid-1900’s in Georgia. Elizabeth Engelhardt acquainted us with the practices of exchanging seeds and plants via the farm journals. Rashid Nuri & Richard McCarthy spoke on urban farms. Sara Roahen spoke on the mirliton. Felder Rushing on the Long Beach Radish. CIC Chefs Council member Mike Lata fed 300 people a fabulous lunch and did Charleston proud.

SC native Dori Sanders was the 2011 Craig Claiborne Lifetime Achievement Award winner. Click here (http://southernfoodways.org/hall_of_fame/lifetime/lifetime-awards-dori-sanders.html) to read Ronni Lundy's tribute at the award presentation.

CIC Culinary Programs Specialist
Marion Sullivan

Sunday morning we viewed an amazing Collard Green Opera. The composer says that” The bulk of the text come from a collection of poems entitled Leaves of Greens: the Collard Poems, published in 1984 by the annual Ayden Collard Green Festival in North Carolina; supplemented by a few more poems and traditional hymns. The structure of the piece is in 3 main parts, each dealing with a different aspect of Southern life: relationships with parents, Southern mythology, and relationships with grandparents. Leaves of Greens is scored for soloists, choir, piano and percussion and lasts approximately 25 minutes.” You can watch it, too. http://vimeo.com/31453069

See the SFA Blog for videos (http://southernfoodways.blogspot.com/2011/11/watch-pimento-cheese-please-online_10.html) and more information from the symposium. And you'll also find online a photo gallery (http://jenniferdavick.photoshelter.com/gallery-collection/2011-Southern-Foodways-Alliance-Symposium-Oxford-MS/P0000dGf2c.FXTNA , the event brochure (http://southernfoodways.org/events/symposium/documents/BrochureSFS2011.pdf) , a bibliography (http://southernfoodways.org/events/symposium/documents/BibliographySFS11_001.pdf), and the schedule of events (http://southernfoodways.org/events/symposium/documents/ScheduleSFS11.pdf).

Photos of Mr. Edge and Ms. Sullivan supplied by Jennifer Davick Photography.

http://vimeo.com/channels/mdpsfa

CIC Chef Instructor Scott Stefanelli Attends Chef’s Collaborative Summit 2011 in New Orleans

2011-11-17T16:18:00.002-05:00

More than 300 chefs and members of the culinary community gathered in New Orleans, Oct. 23-25, for the Chefs Collaborative third Annual National Summit. The Collaborative, a national network of chefs devoted to changing the sustainable food landscape, was founded in 1993. The organization galvanizes and educates culinary professionals, from farmers and fishers to chefs and writers, on issues where food and sustainability intersect. Summit attendees fully embraced the conference theme of “Hands on New Orleans – Sustainability in Action” with four butchery workshops and demos, charcuterie and classic cocktail workshops, and numerous conversations and practical workshops on timely topics including grass-fed beef, Gulf seafood, dead zones, farm worker justice, and climate change.

Chef Stefanelli writes: "I arrived in New Orleans on Saturday the 21st to experience the city and have an opportunity to dine at a restaurant. My destination to eat dinner was at Herbsaint, Donald Link’s flagship restaurant of his growing restaurant empire. http://www.herbsaint.com/ My dinner consisted of a mackerel crudo with mustard frills, toasted almond and lemon; salad of local mustard greens with buttermilk dressing and country ham; chicken rillette with mustard seed relish and bacon broth; braised lamb neck with butterbeans; and a caramelized banana tart - a very promising start to my visit.

"Sunday morning found me at Lüke Restaurant; one of Chef John Besh’s ventures. http://www.lukeneworleans.com/ I was fortunate to meet Chef Besh as he was having breakfast with his two sons. That evening the opening reception for the conference was held at NOCCA (New Orleans Center for Creative Arts). We were treated to Louisiana oysters from Sal and Al Sunseiri of P and J Oysters of New Orleans, food from the NOCCA high school culinary students, drinks, and a lot of conversations. A brief overview of the conference was presented as well as a presentation on the value of menhaden to our natural fisheries resources survival.

"Monday’s conference kicked off with an introduction from Chef Michael Leviton, Board Chair and owner of Lumiere in Boston followed by a presentation by Dana Cowin, Editor and Chief of FOOD & WINE magazine. The individual breakout sessions started at various locations in proximity to the conference. I attended “Shepherd to the Chef” at Cochon, another of Donald link's restaurants. Presentations were given by the American Lamb Association and Craig Rodgers from Border Springs Farm. Donald Link and Ryan Prewitt demonstrated whole lamb butchery and presented a detailed description of how they process and serve the various cuts.
"The Monday afternoon session was moderated by John T. Edge, Director of The Southern Foodways Alliance, titled “The New Pantry of the South.” This discussion was presented by Glenn Roberts of Anson Mills, Kurt Unkel of Cajun Grains, and Chef Sean Brock of Husk and McCrady's. Discussion revolved around the indigenous grains and rice being grown in the South and how to utilize them, as well as other sustainability issues involving farming and our current state of affairs in food supplies.

"The centerpiece of this year’s National Summit was the Sustainability Awards dinner at the Riverview Room held on Saturday night featuring Mistress of Ceremonies, Poppy Tooker; guest speaker, author Jessica Harris; and a dinner prepared by Chef Adolfo Garcia of Rio Mar and a team of some of the Crescent City’s best chefs. The 2011 Sustainability Award winners, chosen by a panel of their esteemed culinary peers, are:
- Chef Sam Hayward of Fore Street in Portland, Maine,was honored with the “Sustainer of The Year” award, which recognizes a chef who has been both a great mentor and a model to the culinary community through his purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food. - Fedele Bauccio, founder and CEO of Bon Appétit Management Company (BAMCO) in Palo Alto, Calif., received the “Pathfinder Award,” which recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen. - Sal and Al Sunseri of P & J Oysters in New Orleans. Sal and Al Sunseri received the “Foodshed Champion Award,” which recognizes a food producer (farmer, fisher or artisanal producer) committed to working with chefs who also exemplifies the following principle: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry. “No institution has played a larger role in the advancement of south Louisiana's oyster industry than New Orleans' P&J Oyster Company, the oldest business of its kind in the United States,” said Kogut. “Since the oil spill, many are worried about the long-term sustainability of this important Louisiana business. P & J Oysters is working with amazing energy to ensure Louisiana oysters have a future."

"On Tuesday morning I attended a workshop on sustainable purchasing practices and how to manage them with the bottom line. After the session I had lunch before my flight at Cochon to cap off my trip. A notable connections that I made was with Megan Westmeyer of Sustainable Seafood Initiative here in Charleston and Chef’s Collaborative board member. 181 Palmer is now a member of the SSI and will be listed as a partner in their new brochure. I also met with Megan post summit to review the summit and go over better sustainable seafood practices for the restaurant."

CIC Baking and Pastry Coordinator Chef Bernd Gronert and Baking and Pastry Adjunct Chef Instructor Kristy Holdgate go to UGA's Better Process Control School

2011-11-17T15:04:00.001-05:00

Chefs Gronert and Holdgate went to the University of Georgia in Athens on November 8th and 9th to get certified in “Low acid and acidified food in thermally sealed containers” at the Better Process Control School. The two day class was very intense and included 9 tests, each of which had to be passed in order to get nationally certified by the Food and Drug Administration and the USDA Food Safety and Inspection Service.

Congratulations! Chef Holdgate and Chef Gronert are now nationally certified in the following areas:

MICROBIOLOGY OF THERMALLY PROCESSED FOODS
PRINCIPLES OF FOOD PLANT SANITATION
EQUIPMENT, INTRUMENTATION & OPERATION FOR THERMAL PROCESSING SYSTEMS
CLOSURES FOR GLASS CONTAINERS
FLEXIBLE AND SEMIRIGID CONTAINERS
FOOD CONTAINER HANDLING
RECORDS AND RECORDKEEPING
PRINCIPLES OF THERMAL PROCESSING
ACIDIFIED FOODS
Chef Gronert says that "it was a great opportunity and eye opener to realize and study the new rules and regulations that the FDA and USDA require every business to have in place from now on in order to produce and sell thermally processed low acid and acidified foods. We certainly will forward the information we acquired to our eager students in our Baking and Pastry department as well as to all the faculty and staff."

CIC Chef Instructor Kevin Mitchell Featured in Black Enterprise Magazine

2011-11-17T14:00:00.003-05:00

In an article titled "Feast on This: a smorgasbord of ways to profit from your passion for food," Chef Mitchell joins a stellar list that includes celebrity chef Marcus Samuelsson, celebrity restaurateur Ludacris, Cooking Channel star Gerry Garvin, renowned author Jessica Harris, and others.

"Holding office hours and preparing lesson plans are things all teachers do. But how many can say they taught ice carving or sauce making?" To read more, catch "The Teacher" at http://www.onlinedigitalpubs.com/publication/index.php?i=86175&p=8 and a Q & A at: http://www.blackenterprise.com/2011/11/17/how-i-did-it/

Wear Our Cake and Eat it, Too: An Edible Cake Dress Created by 3 Creative Students

2011-11-14T14:58:00.008-05:00

Katelyn Selin, Kait Ingram, and Sandrea Park Welch are the Cake Dress Artists behind this incredible edible feat. Melissa Herald is the Cake Dress Model. The CIC students took on this project as an attraction for the 2011 CIC Taste of Charleston Iron Chef Competiton. All we can say is wow!

CIC Team Creates Tablescape for Charity Event

2011-11-08T13:10:00.006-05:00

Chefs Vagasky, Wilson, and Sonoski, and Instructor Buzzelli

Tablescapes, an event to benefit Lowcountry Orphan Relief, took place at the Marriott on November 4- 6. Teams were asked to create a tablescape for the dinner of their dreams. The CIC team created a Culinary Cornucopia Dream Dinner, with "guests" who were superstars in the hospitality industry: The King of Culinary, Escoffier; the Queen of Culinary, Julia Child; the King of Beverage, Dom Perignon; and the Hospitality Queen, Emily Post. "Just as our dinner guests created the cornucopia that is the hospitality industry, our students and faculty have combined their inspired talents to create a royal Tablescape."

Congratulations to Baking & Pastry Chef Instructor David Vagasky, who made the bread cornucopias with his Artisan Breads class; Baking & Pastry Chef Instructor Kelly Wilson, who made the marizipan fruit and chocolate placecards with her Advanced Baking class; Baking & Pastry Adjunct Instructor Heather Sonoski, who made the gum paste leaves, acorns, and butterfly with her Wedding Cakes class; and Hospitality Instructor Lisa Buzzelli, who worked on organization, execution, place settings, linen, decor, and break down with her Catering Management class. www.tablescapesofcharleston.com

CIC Hospitality Department Head Patricia Agnew and Hospitality Instructor Paul Teehan attend Regional Fall 2011 Southeast Federation meeting for CHRIE

2011-11-08T11:56:00.000-05:00

The Regional Fall 2011 Southeast Federation meeting for CHRIE (Council on Hotel, Restaurant and Institutional Education) is held once annually as an opportunity for members to present abstracts for research projects conducted during the year and to conduct the annual business of the SECHRIE membership group. This year’s meeting was held on the campus of Tuskegee University, private, coeducational, historically black institution of higher education in Tuskegee, Alabama.

Presentations included studies in perceptions of green practices in a university foodservice operation; sustainability training and practices for lodging operations; critical success factors in wine tourism; training needs of bed and breakfast operators; and correlations between convention and visitor’s bureau investors and inventory statistics, among others. The conference concluded with an informative tour of the Tuskegee University campus.

Almost Famous Chef winner Steve Seguin moves on to the Southeast regional competition

2011-11-04T14:59:00.007-04:00

On Tuesday Helen Hays and Steve Seguin competed to see who would represent TTC in the Almost Famous Chef Southeast regional competition. Each had 90 minutes to complete their dish.

Helen’s dish was a Crusted Red Snapper and Sautéed Shrimp with Mango Marmalade served over a bed of fresh fennel and jicama with citrus fruits and a passion fruit curry sauce, red curry oil, and cilantro oil.

Steve’s dish was a Slow-Braised Beef Short Rib braised in Fat Tire beer and Dr. Pepper, served over a sunchoke and local goat cheese puree and accompanied by pickled apples, roasted baby onions, mushrooms, red and yellow beets, and some of the braising jus.

Chef Mitchell, Chef Morgan, and Chef Stefanelli judged the food and interviewed each competitor about their dish. The selection was based on the students composure, ability to describe their dish, and how they approached the task, with the biggest part of the decision based upon the quality and flavor of each student's dish.While both dishes were outstanding and worthy of competing at the regional competition, due to the amount of schools entered CIC could only send one student. After a long discussion they choose Steve and his short rib dish.

The chefs will be working with Steve to fine tune his recipe, equipment lists and helping with practice time to be prepared for the Southeast regional which will be sometime in January at a location to be determined.
http://www.almostfamouschef.com/

Anna Lone's Swamp Hag's House won First Place in the Halloween Haunted Gingerbread House Contest!

2011-11-04T13:40:00.004-04:00

Runner-up is Dorotea Sotirova. Congrats to all the contestants! Enjoy the pictures of all the creative houses.

First Place by Anna Lone

Runner-Up by Dorotea Sotirova

CIC Team Will Represent South Carolina at the ACF Southeast Regional Student Competition

2011-11-04T13:01:00.001-04:00

Congratulations to the CIC ACF team for winning the student competition, beating out the Art Institute by 1/2 point. They earned a bronze medal and will represent South Carolina at the ACF Southeast Regional Student Competition in Winston-Salem, NC on February 22, 2012.

The culinary team is comprised of Ms. Helen Hayes, Mr. Lem Reina, Ms. Jinene Howard, Ms. Danita Carptentier, and Ms. Ashlee Washington.The team’s managers are Chef Mitchell and Chef Morgan. These students have worked very hard since June, every week, and on weekends, perfecting their skills and individual dishes that made up part of a four course meal. They have taken time out of their personal lives to make a difference. They have made us all proud of their accomplishments. This win represents more than just a medal, it represents their future.

Former CIC student Cole Poolaw gets his first review at Barsa

2011-10-25T15:43:00.001-04:00

"Spicy, succulent tapas selections ignite the appetite with fire and flavor at Barsa Tapas, Lounge, & Bar, the uptown eatery conceived by restaurateur Drazen Romic, the owner and manager of Lana Restaurant and Bar. ...

"At the young age of 23, chef Cole Poolaw commands respect for his proficient delivery of an intricate menu requiring balance, authenticity, and diversity of ingredients. We found his preparations to be attractive, satisfying, and well executed and also appreciated his occasional presence in the dining room to briefly visit with guests. In addition to the regular menu, Barsa expands daily offerings with a Monday food and beverage night honoring industry employees, reduced prices for wines by the bottle on Wednesday, and Thursday-night sangria specials."

Barsa 58 Line St., (843) 577-5393
Cole with Chef Tory McPhail during the 2008 Charleston Wine + Food Festival

http://www.barsatapas.com/
For the full review: http://www.charlestonmag.com/charleston_magazine/feature/barsa

CIC's First Haunted Gingerbread House Competition!

2011-10-04T14:10:00.000-04:00

The HCSA Baking & Pastry Club is sponsoring the school's first Haunted Gingerbread House Competition.Pick up entry forms from Chef Wilson's door: 920/112M.Completed forms are due by Friday, Oct. 21.
Completed Houses of Horror are due by Tuesday, Oct. 25.
Winner and First Runner-Up will be announced on Wednesday, Nov. 2nd.
Get creepy with those confections!

Former CIC Student Micah Garrison Featured in Charleston Magazine's Chef's Table

2011-09-19T17:09:00.001-04:00

Quick Bite: Vintage Vittles
Written By Kinsey Gidick Photographs by Kristen Williams
Chef Micah Garrison shares bygone flavors made from heirloom produce

"What with its stableyards, slave cabins, and Versaille-inspired landscape, Middleton Place has long served as a venue for experiencing plantation life. But, did you know that thanks to a green-thumbed chef and his heirloom garden, visitors today can truly taste the past? “I spent days researching the vegetables that would have grown here when it was a plantation,” says Micah Garrison, chef of Middleton Place Restaurant. Following stints at both 82 Queen and Cypress, Garrison took over the Middleton kitchen as executive chef, and subsequently gardener, in 2009. “We grow okra, cucumbers, beans, 15 different kinds of heirloom tomatoes, and peppers,” he says. It’s a lot of work, he admits, but the pay-off is on the plate. Even if you don’t have a garden full of heirloom veggies, Garrison says making an historically reminiscent meal from your own late summer crops, or farmers market substitutes, is easier than you think."

For the recipe and the rest of the story, please see: http://www.charlestonmag.com/charleston_magazine/feature/vintage_vittles

Chef Charlotte Jenkins, chef/owner of Gullah Cuisine Restaurant, is Guest Chef for American Regional Class

2011-09-15T17:52:00.000-04:00

Chef Jenkins offered a menu from her cookbook, Gullah Cuisine by Land and by Sea: she-crab soup, chicken stew, fish stew, red rice, Gullah rice, succotach, fried okra, green beans, and bread pudding with hard sauce. American Regional instructor Chef Kevin Mitchell had worked with Chef Jenkins when she was writing the cookbook. Cooking together in one of CIC's teaching kitchens on Main Campus, they tested all of the recipes.

New Locations for Weekly Bake Sales

2011-09-12T13:37:00.003-04:00

PALMER CAMPUS: Thursdays 7:00-7:30 p.m. Under the CIC entrance if weather permits. In Bakeshop 166 if not.
9/1, 9/8, 9/22, 9/29, 10/13, 10/20, 11/3, 11/10, 11/17
MAIN CAMPUS: Fridays 1:00-1:30p.m. In Building 920, In front of the Mikasa Dining Room.9/2, 9/9, 9/23, 9/30, 10/14, 10/21, 11/4, 11/11, 11/18
Emails will go out on Bake Sale day announcing what will be sold.

Chef Donald Barickman Joins CIC Faculty

2011-09-09T15:41:00.000-04:00

It gives me great pleasure to welcome Chef Donald Barickman as our newest full time chef instructor. Chef Barickman has over 20 years experience in the industry and is a veritable institution as a Charlstonian chef. Chef Barickman graduated from the CIA and went on to become the Executive Chef/co-owner of Magnolias, Blossom , and Cypress. His cookbooks have become Southern roadmaps to great food and cooking. We are very fortunate to have such a talented chef as part of our team. Michael Carmel CEC, CCE, M.Ad.Ed., Department Head Culinary Arts.

One of the South’s most notable culinary figures, Chef Donald Barickman is a 1985 graduate of The Culinary Institute of America. His Charleston career began when the groundbreaking firm of M.&W. Associates hired him as sous chef The Wine Cellar, a legendary fine dining establishment. In 1987, M.&W. opened Carolina’s restaurant with Barickman as Executive Chef. His innovative development of old Southern concepts for the modern palate quickly established his reputation as a leader in contemporary Southern cuisine. Barickman subsequently went to the state capital to open Columbia’s for M.&W. , where his creative use of Southern ingredients brought him futher recognition.


In 1989, Barickman returned to Charleston to become a stockholder in and vice-president of Hospitality Management Group, Inc., which would subsequently open three of Charleston’s most prominent restaurants. Under Barickman’s culinary leadership, Magnolias opened in 1990 with Barickman’s menu of “uptown American cuisine with Down South flavor.” Barickman’s unique culinary style of recreating Southern food has been reflected in the Magnolias team for over two decades, with many of the original dishes remaining menu favorites today. Having achieved national acclaim for Magnolias, Barickman went on to lead the group’s culinary expansion, first with Blossom restaurant in 1993, then Cypress Lowcountry Grill in 2001, both of which also received numerous industry awards and accolades.

Chef Barickman is the author of two cookbooks: Magnolias Uptown Down/South Southern Cuisine and Magnolias Authentic Southern Cuisine. In the forward of Magnolias, Celebrity Chef Tyler Florence names Barickman as the creator of Lowcountry cuisine, at the forefront of this culinary revolution, and he was recognized in the Tyler Florence Food Network Chefography as Florence’s mentor.

Barickman’s unique modern interpretations of classic Southern dishes have starred in the cookbooks of many others, including the Great Chefs of the South cookbook, The Charleston Chef’s Table, and Nathalie Dupree’s Shrimp and Grits. He has been frequently headlined in national media, including Esquire, Gourmet, Smithsonian Magazine, Southern Living, and the Food Network. A highly respected ambassador for Lowcountry cuisine, Barickman has often been a featured chef at the renowned James Beard House in New York and was a guest chef and instructor at numerous culinary programs across the United States, including the prestigious Cakebread Cellars American Harvest Workshop, La Varenne at the Greenbrier, Star Canyon in Dallas, and the Inn at Blackberry Farm.

Chef Kevin Mitchell is Tapped as One of Charleston's "Food Scene Stars"

2011-09-08T16:28:00.000-04:00

According to The Post & Courier, "The Lowcountry's restaurant and hospitality industry has risen to national prominence because of many talented, hard-working people. Here are a few key leaders who have made and continue to make a difference."

Chef Mitchell was tapped along with Charleston Grill General Manager Mickey Bakst, McCrady's and Husk Executive Chef Sean Brock, JMC Charleston event company owner Mitchell Crosby, celebrity authors Matt and Ted Lee, restaurateur Dick Elliott, and Charleston Wine + Food Festival Director Angel Postell.

"Charleston’s chef corps is hungry for diversity. Kevin Mitchell is trying to change that. Hired in 2008 as the first African-American instructor at the Culinary Institute of Charleston, Mitchell quickly emerged as a role model for students. He had helped found the national Black Culinarian Alliance earlier in his career. Mitchell established the Bridging Culinary Awareness chapter at the school in 2010 with goal of promoting diversity and opportunity among culinary students.

"Mitchell has a finger in several other pots, too. He has worked with the BB&T Charleston Wine + Food Festival as a host dine-around chef. He was a judge this year at the National Pro-Start Invitational, a culinary competition for high schoolers, held in Overland Park, Kan. Mitchell also was one of only three Charleston chefs named to the Founders Council of the inaugural Atlanta Food & Wine Festival this year; the others were Sean Brock of McCrady’s and Mike Lata of FIG." The Post & Courier, September 3, 2011

Chef Huff Makes a Second Video for The Post & Courier

2011-09-07T12:39:00.000-04:00

Video recipe of the week Wednesday, September 7, 2011 BY MILES HUFF
Chef instructor at the Culinary Institute of Charleston
Chef Miles Huff cooks a hangtown fry, an omelet made with fried oysters, eggs, onions, and bacon.
http://www.postandcourier.com/news/2011/sep/07/video-recipe-of-the-week/

Video recipe of the week Wednesday, August 31, 2011
BY MILES HUFF

Chef instructor at the Culinary Institute of Charleston
Chef Miles Huff with the Culinary Institute of Charleston, makes a crab, spinach and cheese gratin that can be made ahead of time and heated when company arrives.
http://www.postandcourier.com/news/2011/aug/31/video-recipe-of-the-week/ Photos by Sarah Bates of The Post & Courier.

CIC Grad Chef Aaron Lemieux's Duck Confit Featured

2011-08-26T12:19:00.003-04:00

RUE de JEAN CHEF SERVES UP A VERY FLAVORFUL DUCK TREAT By Angel Powell, Special to The Post and Courier
Wednesday, August 24, 2011
Duck Confit, Beech Mushrooms Poached in Garlic Butter with Thyme & Rosemary, Goat Cheese Potato Croquettes & a Concord Grape and Bacon Emulsion Sauce
"For the sake of full disclosure, let me say that I've rarely met a duck that I didn't want to eat. That being said, the duck at Rue de Jean is pretty amazing. Traditionally, you will see duck paired with cherries, but chef Aaron Lemieux has a new take on the dish. Rather than cherries, Lemieux serves his duck with a grape and bacon emulsion sauce that gives it an entirely new and exciting flavor."
To read the rest of the piece, see: http://www.charlestonscene.com/news/2011/aug/24/rue-de-jean-chef-serves-up-a-very-flavorful-duck/ Photo by Angel Powell.

Chef M. Kelly Wilson Joins the CIC Faculty

2011-08-23T12:59:00.003-04:00

Please join me in welcoming our new full time faculty member, Chef Kelly Wilson to CIC and the Baking and Pastry Program. Chef Wilson has been an Adjunct Instructor with us for almost five years and has taught Intro to Baking and Pastry, Advanced Baking and Pastry, Plated Desserts, and Frozen Desserts. - Culinary Department Head Michael Carmel

M. Kelly Wilson, Baking and Pastry Chef Instructor M. Kelly Wilson earned a bachelor of arts degree in history in 1996 and a bachelor of arts degree in English with a focus in creative writing in 1998 from the University of South Carolina, where she was inducted into Phi Beta Kappa.

In 2002, Wilson graduated summa cum laude with an associate’s degree in baking and pastry from Johnson & Wales University at the Charleston campus. While a student she began her culinary career as a pastry cook at Cypress Lowcountry Grille when the restaurant opened in April 2001. Shortly after graduating, Wilson earned a promotion to pastry chef at Cypress. While working at Cypress, she began her teaching career at the Culinary and Wine Institute at the University of South Carolina in Columbia. Two years later, she joined the faculty at CIC as an Adjunct Instructor of baking and pastry.

In 2009, Wilson became a pastry chef at the Kiawah Island Club. She was later promoted to the position of Executive Pastry Chef. Wilson and her desserts have been featured in Food Arts magazine, Charleston Magazine, The Post and Courier, The City Paper, The Cypress Cookbook, and Charleston Classic Desserts.

City Paper Includes 181 Palmer in "The Dish" magazine

2011-08-22T17:54:00.001-04:00

The CIC was delighted to find 181 Palmer included in the Charleston City Paper's bi-annual food magazine, The Dish:
"Craving a three-course lunch on an empty wallet? The students at the Culinary Institute of Charleston's 181 Palmer, watched over by Chef Scott Stefanelli, lay down an unbelievable lunch value with food so good it might as well be served at one of our downtown restaurants. Stefanelli sets the menu each semester with the goal of using the best ingredients available and letting his students master techniques like pan-roasting pork, searing fresh sea scallops, and grilling chicken breast from Keegan-Filion Farms. You can follow the menu development via their Twitter feed. The three-course menu lets you choose an appetizer, an entrée, and a dessert course for $15 per person. The dining room operates only when school is in session, and you have to make reservations sometimes weeks in advance, so plan ahead. But if you want to see the future chefs of Charleston, they're ready to practice on your palate for half the price. And here's a hint: Find out when the pastry class is, because on those days, you'll get the added bonus of trying their scrumptious petit fours and canapés." Stephanie Barna, Dish (Summer 2011)
Restaurant Details
Let culinary students show you their talents at the Culinary Institute's downtown dining room. Open to the public when school is in session. $15 for three courses. Reservations required.
Features: Online Reservations, Lunch
Hours: L, during school semesters Price: $$

TTC Hosts National Association of Community College Trustees Dinner at 181 Palmer

2011-08-03T14:07:00.001-04:00

CIC culinary students with181Palmer Chef Instructor Scott Stefanelli prepared the dinner, which was served by CIC hospitality students led by Hospitality Instructor Lisa Buzzelli. Pictured left: hors d'oeuves of melon with duck prosciutto. THE MENU:

1st Course: Housemade Mozzarella, Local Arugula Pesto, HeirloomTomatoes, Smoked Aged Balsamic Vinegar, Garlic Crouton (Photo right bottom)

2nd Course: Grilled Line-Caught Wild King Salmon, Watermelon Gazpacho,Radish and Scallion Salad

3rd Course: Poele of Keegan-Filion Farms Chicken, Creamer Potatoes, Cipolini Onions, Sautéed Kale, and Roasted Garlic Jus

4th Course: South Carolina Peach and Anson Mills Cornmeal Upside-Down Cake with Sesame-Ginger Ice Cream

Charleston Chapter of Les Dames D'Escoffier Lunch at 181 Palmer

2011-08-01T15:10:00.003-04:00

181 Palmer was proud to host a luncheon for the Charleston Chapter of Les Dames D'Escoffier. The following is the report written for the organization's national magazine by LDEI Second Vice President Susan Slack."Charleston Dames and their guests gathered for an elegant April luncheon at 181 Palmer, the dining room at the Culinary Institute of Charleston. Culinary Program Specialist Marion Sullivan and Hospitality Department Head Patricia Agnew hosted the special event with the help of CIC's culinary team. Arriving guests were greeted with exquisite hors d'oeuvres and flutes of champagne. A choice of three seasonal courses followed, expertly cooked and served by well-trained culinary students under the direction of Chef Instructor Scott Stefanelli and Hospitality Instructor Lisa Buzzelli. A large screen video monitor, strategically placed on one wall, allowed diners a behind the scenes look at the kitchen action. The students earned top marks and high praise for their efforts. Guests included CIC student Elizabeth Freer and Art Institute student Junni Lai, both recent recipients of a $1,000 culinary scholarship from the Charleston Chapter."

Photos courtesy of Susan Fuller Slack.

Chef Carmel Leads Culinary Training for Charleston and Dorchester County School Foodservice Workers

2011-07-26T17:12:00.001-04:00

Dorchester 2 Director of Food Services, Dr. Ray Bahadori,(l) and Charleston County Director of Food Services, Walter Campbell, (r) enjoy the buffet produced on the last day of class.

Left to right: Ashley Ridge High School Cook/Server Susan Stubelek, Oakbrook Elementary/Middle School Foodservice Worker Charlotte Perez, Mt. Pleasant Academy Foodservice Manager Angela McLaughlin, and Alston Middle School Cook/Cashier Pat Pursley.

Left to right: River Oaks/Eagle Nest Cook/Cashier Margarita Douglas, Newington Elementary School Cook/Cashier Vickie Couch, Murray Lasaine Foodservice Manager/Cook Priscilla Drayton, Mitchell Elementary Foodservice Manager Inez Washington.

Left to right: Orange Grove Charter School Register/Kitchen Denise Alston, Springfield Elementary Head Cook Arnette Fleming, Stono Park Elementary School Cashier/Baker Karen Jones, and James Simmons/Memminger Foodservice Manager Karen Brown.

Left to right: Alston Middle School Cook Shirley Ellington, Summerville High School Cook Celestine Mitchell, Alston Middle School Foodservice Manager Barbara Burbage, and Summerville Elementary Cook JoAnn Jones.
Culinary Training for Charleston and Dorchester County School Foodservice Workers

The project included an innovative summer culinary training program, designed and taught by Chef Michael Carmel of the Culinary Institute specifically for school foodservice staff from Charleston County and Dorchester 2 school districts. The initial course was funded by the Charleston Tri-County chapter of Eat Smart, Move More (http://esmmsc.org/charleston-tri-county) and Slow Food Charleston (http://www.slowfoodcharleston.org/index.html), with teaching time donated in-kind by Chef Carmel. The purpose behind the course was to develop an overall awareness and understanding among the school foodservice staff of how to cook healthy food for public school children utilizing better cooking methods, ingredients, and delivery. This course was embraced from the earliest planning stages by the Foodservice Directors from both school districts, Mr. Walter Campbell and Dr. Ray Bahadori, who are committed to taking the skills and recipes learned from this training and integrating them into their programs. Sixteen foodservice staff were selected from eleven different schools for this initial training.

The hope for this project is to positively impact the knowledge and eating habits of students and staff in Charleston and Dorchester 2 county public schools. There are approximately 42,500 students attending Charleston County schools and 25,000 in Dorchester County. Many students are consuming at least 50% of their total daily calories while at school. School cafeteria food ingredients come primarily from government distributed commodity food stores that are often highly-processed and of poor quality (both nutritionally and by food grading standards).

In addition, many of the foodservice staff are not familiar with some of the more healthful foods that we would like to introduce into the school meal cycles, nor with healthier food preparation methods. However, ensuring that cafeteria staff receives training and professional recognition through a “Chefs in Schools” model initiative will set in motion a systems change within school nutrition services that will increase access to healthier, more nutritious foods at school. Foodservice personnel will learn to incorporate varied and more healthful foods in their cafeteria; learn food preparation techniques that improve nutritional quality, maximize efficiency, and enhance safety; and participate in a system of ongoing training and recognition that fosters pride within their profession. The MUSC Lean Team, a childhood obesity initiative working in Charleston County schools, has committed to working closely with school foodservice administration and partners to facilitate the inclusion of the new menu items in regular menu cycle rotation.

Dean Saboe Receives Golden Pineapple Award for Leadership in the Charleston Restaurant Community

2011-06-15T17:30:00.000-04:00

The Charleston Area Convention &Visitors Bureau made its 2011 Golden Pineapple Awards for service and dedication to the growth of the hospitality industry during its annual Travel Council meeting on June 7th. Since the CACVB's inception in 1985, the Golden Pineapple Awards have recognized individuals who promote positive growth of tourism, the Charleston area's largest industry.

Awards went to Culinary Institute of Charleston Dean Michael Saboe for leadership in the Charleston restaurant community, Historic Charleston Executive Director Kitty Robinson for showcasing Charleston's history and culture through the 2011 Winter Antiques Show, and Southwest Airlines for improving the quality of life and business opportunities for the Charleston area through affordable air travel.

Mikasa Dining Room Opens for Summer with an á la Carte Menu

2011-06-14T13:49:00.001-04:00

Chef Kevin Mitchell's International class will present an á la carte menu in the Mikasa Dining Room this summer. The dates and cuisines are as follows:

June 14 Japan
June 16 Korea
June 21 India
June 23 India
June 28 Middle East
June 30 Africa
July 14 Greece
July 19 Spain and Portugal
July 21 Southern France
July 26 Northern France
July 28 Southern Italy
The menu for Japan is pictured. Clockwise: Ginger-Mango Lemonade, Miso Shiro, Fish Ponzu with Steamed Rice and Tempura Asparagus, Assorted Maki Rolls with Traditional Accompaniments, Soba Noodles with Chicken and Long Onions, Gyoza with Traditional Dipping Sauce, and Assorted Tempura with Traditional Dipping Sauce.

Maymester Advanced Baking Class

2011-05-25T11:56:00.000-04:00

Chef Vagasky's Advanced Baking Class, HOS 220, created many beautiful pastries during Maymester. This array of slices of marjorlaine torte just begged for a photograph!

CIC's Josh Shea Wins the Home Chef Division of Pearlstine's "Beer Meet Food, Food Meet Beer" Contest

2011-05-03T14:48:00.000-04:00

As reported by T. Ballard Leseman in the Charleston City Paper, "the contest invited local cooks to enter either the Home Chef or Pro Chef category with an original recipe using any product from the Pearlstine family of products as an ingredient. A panel decided on the six finalists, who were then invited to cook their recipes at the Culinary Institute."
"In the Home Chef category," wrote Leseman, "Culinary Institute student Josh Shea wowed the panel with a beautiful dish of sautéed scallops over delicate risotto with beer blanc and beer caviar using New Belgium Mothership Wit, Sam Adams Imperial Stout, and Sam Adams Cream Stout. The scallops were perfectly cooked, and the blend of spicy and roasty beer flavors worked nicely with the entire dish."
For the complete story, see http://www.charlestoncitypaper.com/charleston/beer-met-food-at-the-culinary-institute/Content?oid=3300672

Chef Kevin Mitchell Participated in Atlanta Food & Wine Festival

2011-04-25T18:29:00.003-04:00

Chef Mitchell, a member of The Festival's Founders Council from South Carolina, was one of five distinguished chefs featured in the Festival's Evolving Tradition Dinner on Sat. May 21st. at the Ritz-Carlton, Buckhead. The other award-winning chefs are Chef Duane Nutter of One Flew South in Atlanta, Chef Todd Richards of The Cafe at The Ritz-Carlton Buckhead, Chef Evette Brady of 1620 Restaurant in Little Rock, and Chef Darryl Evans of Atlanta, mentor to many.

The dinner represented the deeply rooted African-American Southern food traditions that have evolved to meet todays tastes and techniques. South African wines were paired by Stephen Slatterfield, International Society of Africans in Wine, Altanta. http://www.atlfoodandwinefestival.com/

See one writer's blog on the dinner, complete with pictures of each course at: http://insathope.blogspot.com/2011/05/5-african-american-chefs.html

Danita Carpentier Named Top Student Culinarian of the 2011 BB&T Charleston Wine + Food Festival

2011-04-20T17:52:00.001-04:00

Congratulations to all of our CIC students who worked as chef assistants at the 2011 BB&T Charleston Wine + Food Festival. They received high praise for their efforts. CIC's Danita Carpentier was named the Top Student Culinarian of the 2011 Festival.

Chef Vagasky Wins First Place in FELC Ultimate Teacher Competition

2011-04-12T13:55:00.001-04:00

Congratulations to Chef David Vagasky for winning 1st place at the Ultimate Teacher Competition, which was hosted by the Foodservice Educators Learning Community Summit this past weekend. Chef Vagasky had 15 minutes to demonstrate a best teaching practice. He demonstrated a technique of rolling dough with different size sticks. Chef Vagasky competed against five other educators from some of the top culinary schools in the country.

As the 1st place winner he received a plaque, and over $1,000 in prizes and money!

HCSA HAS RIVERDOGS DAY ON APRIL 16TH!

2011-03-31T14:48:00.001-04:00

HCSA is having its first sponsored event with the Charleston Riverdogs on Sat. April 16, 2011. This is the first of many events that HCSA will be doing.

- Tickets are $11 in advance and include game ticket and food vouchers! And for those of you that are 21 and over there will be $1 beers.
- Doors open at 6pm. The game starts at 7:05. If you would like to attend, please contact Chef Vagasky.
- *All tickets must be purchased by Tuesday April 12, 2011.

181 Palmer Featured in "Southern Lady Magazine" Article on Charleston

2011-03-29T15:45:00.000-04:00

'A City Set in a Garden' is the title of an article complete with lovely sketches created by guide book author and artist Diana Gessler in the March/April issue of "Southern Lady Magazine." One of the places featured by Gessler is 181 Palmer.

"When Johnson & Wales College of Culinary Arts decided to pack up their pots and leave Charleston, this foodie town was fortunate that the Culinary Institute of Charleston at Palmer Campus stepped into the kitchen to take its culinary place.

"When classes are in session, students cook and serve a $15 prix fixe gourmet lunch for the public at 181 Palmer (it's the classroom number.)"

Follow 181 Palmer at http://twitter.com/181Palmer

Catch Chef Stefanelli and 181 Palmer in the City Paper

2011-03-25T15:01:00.000-04:00

Eat This Tonight: asparagus, blue crab, blood oranges, and Meyer lemons

by Stephanie Barna
"Spring has sprung, people, and you know what that means. No more root vegetables! Turnips and sweet potatoes are just fine, but who could stand to eat another pureed pile? Local chefs are even more thrilled at this news, and menus around town are popping with fresh fish, spring onions, and bright green asparagus. Walk into any restaurant worth its salt, and you'll find a specials board full of fresh flavors. We called around to see what chefs are excited about.

"Blue crabs and asparagus are figuring prominently in dishes at 181 Palmer, the Culinary Institute of Charleston's restaurant that serves as a training ground for students. You can't really eat this tonight, because they're only open for lunch, but you can most definitely check them out next week (they're open Mon.-Thurs.). Head Chef Scott Steffenelli is teaching his students to plate a shaved spring asparagus salad with blue crab, housemade bacon, Sea Island farm egg, and a Meyer lemon vinaigrette.
"'In a nutshell," says Steffenelli, "we shave the asparagus very thinly with a peeler. We make a vinaigrette with Meyer lemons and olive oil. The Meyer lemons give the dressing a clean citrusy and slightly sweet not acidic flavor, which pairs nicely with the crab and asparagus. For service we toss some of the raw asparagus with the vinaigrette, jumbo lump crab meat, sea salt, and some of the bacon which has been rendered crisp. We neatly pile the salad on top of housemade brioche which has been toasted. Chives are then mixed in with some vinaigrette and that's swirled around the plate for extra flavor and visual appeal. Meanwhile we cook our egg sunny side up just until the white is set and the yolk is warm but still runny. We cut the egg with a round cutter to make them look uniform and perch the egg on top of the salad. We garnish the egg with a touch of sea salt and some bacon powder and as our customers eat the salad the egg yolk emulsifies nicely with the vinaigrette and the salad for some really great springtime eating." I'll say. Sounds like a lesson in springtime deliciousness."

For More of this story: http://www.charlestoncitypaper.com/charleston/eat-this-tonight-asparagus-blue-crab-blood-oranges-and-meyer-lemons/Content?oid=3216607
Follow 181 Palmer on Twitter: http://twitter.com/181Palmer

USDA Chief Scientist and Under Secretary for Research, Education, and Economics Visits CIC

2011-03-24T13:07:00.002-04:00

Agricultural Science – from the Classroom to the Laboratory to the Plate Posted by Dr. Cathie Woteki, USDA Chief Scientist and Under Secretary for Research, Education, and Economics, on March 18, 2011
"Last week, I was in South Carolina to see some of the work being done by USDA’s scientists at the U. S. Vegetable Laboratory, where researchers strive to improve vegetable yields and quality. Any chef will tell you great meals begin with high quality ingredients, and nutritionists will add that a colorful meal is a nutrient-dense meal. On my way to the lab, I stopped at a place that is focused on that good food equation, especially using locally sourced produce: The Culinary Institute of Charleston at Trident Technical College."
Pictured: Dr. Woteki and CIC Dean Michael Saboe
For the rest of the post, please go to: http://blogs.usda.gov/2011/03/18/agricultural-science-%E2%80%93-from-the-classroom-to-the-laboratory-to-the-plate/

CIC is proud to have been a part of the 12th Annual Chefs' Feast.

2011-03-23T16:05:00.001-04:00

Led by Chef Robert Carter of Peninsula Grill, Chefs' Feast helps raise the much needed funds for the Lowcountry Food Bank's childhood hunger programs, Kids Cafe and BackPack Buddies. Kids Cafe, an innovative after-school program that provides hot, nutritious meals and academic assistance, and BackPack Buddies, a program designed to attack the issue of weekend hunger, are our central tools in the effort to end childhood hunger.
Chef Stefanelli served Braised oxtail with winter vegetables, polenta, shaved ricotta salata, gremolta, and tangerine oil.

The CIC Team for Chefs Feast: r-l: Chef Instructor Of 181 Palmer Scott Stefanelli, Hospitality Instructor Lisa Buzzelli, and Operations Director Herb Waters.

CIC Has Exciting Dine Around During BB&T Charleston Wine + Food Festival

2011-03-23T14:11:00.005-04:00

Host CIC Chef: Kevin Mitchell
Guest Chef: Duane Nutter of One Flew South, Atlanta, GA,
Guest Chef: Todd Richards of Ritz Carlton, Atlanta, GA
Guest Winemaker: Bob Davis, Jordan Winery, Alexander Valley, CA.
Guest Master Sommelier: Andrea Robinson, Napa Valley, CA

MENU

Passed Hors D'oeuvres

2007 Jordan Chardonnay

First Course

Benton's Bacon and Egg Salad

Poached Pear, Frisée, Arugula, Pink Peppercorn Vinaigrette

2008 Jordan Chardonnay

Second Course

Pan-Roasted Sturgeon

Sea Island Red Pea and Crab Succotash, Tomato-Fennel Broth

2008 Jordan Chardonnay

Third Course

Keegan-Filion Farm Chicken and Tarragon Waffles

Mushrooms, Turnips, Pickled Shallots, Blueberry Sorghum Jus

2006 Jordan Cabernet Sauvignon

Fourth Course

Trio of Lamb

Firefly Sweet Tea Bourbon-Barbequed Lamb Chop, Berbere-Crusted Lamb Loin,

and Lamb Sausage

Farro, Collard Greens, Lamb Jus

Magnums 2005 Jordan Cabernet Sauvignon

Fifth Course

Roasted Pineapple and Anson Mills Polenta CakeGinger and Vanilla Bean Ice Cream, Pineapple Reduction
Created by CIC Chef Jeff Alexander

The CIC's proceeds from the evening benefit the CIC chapter of the BCA.To learn more about CIC guest chef Duane Nutter:

http://www.charlestoncitypaper.com/charleston/frequent-flyers-love-duane-nutters-one-flew-south/Content?oid=3143435

Elizabeth Freer Wins People’s Choice Award in S.Pellegrino® Almost Famous Chef® Competition

2011-03-14T17:14:00.001-04:00

CIC student Elizabeth Freer won the prestigious People’s Choice Award in Napa March 11-13 during the 9th annual S.Pellegrino® Almost Famous Chef® Competition. Ten of the most talented culinary students from Italy, Mexico and Puerto Rico competed with rising stars from the U.S. and Canada. Students were critiqued on taste, texture and aroma of their dishes, presentation, kitchen skills and the ability to perform under pressure. Freer’s winning dish was Rabbit Two Ways.

Hosts Gail Simmons and Ralph Pagano were joined by media judges Dana Cowin of Food & Wine Magazine, Sophie Gayot of Gayot.com, Mitchell Davis of The James Beard Foundation, and Bonnie Stern of The National Post. The lineup of world famous chefs present to judge and mentor the student chefs consisted of Chefs Rick Moonen of rm seafood, Tony Mantuano of Spiaggia, Jean Joho of Everest, Gary Danko ofRestaurant Gary Danko, Brooke McDougall of ByMark and Bob Hurley of Hurley's, and Michel Richard of Michel Richard Citronelle, winner of numerous awards, including two Michelin stars.
To qualify for the competition, Freer had to first win the Southeast Regional San Pellegrino Almost Famous Chef Competition in Atlanta, Ga. She competed against Johnson & Wales, Charlotte; Art Institutes, Atlanta; and Le Cordon Bleu, Atlanta, for the coveted prize. This is the second time that a Culinary Institute of Charleston student has won the Southeast Regional and continued on to win the People’s Choice Award. CIC Adjunct Instructor Joe Branton was CIC’s first winner when he was still in school.

Elizabeth Freer has a BA in Art History and Studio Art from the University of Virginia. She is pursuing Certificates in Culinary and Pastry Arts at CIC, with projected graduation in May 2011. She is a Pantry Chef at Peninsula Grill.

About the S.Pellegrino® Almost Famous Chef® Competition

For centuries, Acqua Panna® Natural Spring Water and S.Pellegrino® Sparkling Natural Mineral Water have complemented fine food, wine and the dining occasion. In support of this passion for gastronomy and their commitment to the culinary arts, The Almost Famous Chef Competition was founded in 2001 as a mentoring program that connects top culinary students with established chefs and influential media. Since then, this program has helped to launch hundreds of culinary careers and refined the skills of a new generation of chefs. Through the Almost Famous Chef Competition, student chefs are given the opportunity to gain unmatched experience, while cooking in some of the most prestigious kitchens in the world. For more information, please visit www.almostfamouschef.com, ###

CIC Students Work with Top Chef Marisa Churchill

2011-03-11T16:36:00.001-05:00

For the first time ever the Festival celebrated the Bravo hit TV show, Top Chef, with a bash and “Lowcountry Ingredient” challenge. A fan favorite from each season was on-hand to serve a small plate of their signature recipe, using Giddy Goat Handemade Homegrown Goat Cheese, a Lowcountry ingredient voted on in advance by the event’s ticket-holders. A panel of judges voted on each chef’s dish and decided who won Holy City bragging rights. Kenny Gilbert, a contestant from the 2010 season, served as Master of Ceremonies and Lamplighter matched the chefs’ plates with complementary wine.

With the assistance of CIC students, Season Two Top Chef fan favorite Marisa Churchill used the CIC's Palmer's production kitchen to make her signature recipe. Churchill, one of San Francisco's top pastry chefs,

whipped up a goat cheese cheesecake with strawberries.

The 2011 Tourism and Hospitality Education Foundation Scholarship Application is Posted

2011-03-11T15:49:00.000-05:00

The 2011 Tourism and Hospitality Education Foundation scholarship application is posted and students may begin filling them out immediately. Both rising freshmen and current under-graduate students are eligible for this scholarship. Last year $25,000 was distributed amongst 19 students.

Scholarships can be filled out by hand or online. If applicants choose to fill out scholarships online they will still need to mail in transcripts and letters of recommendation. The application deadline is May 13th.

Applications are found on www.schospitality.org Click the green "Apply Now" button.

For a direct link: https://www.goprostart.com/application/.

Talicia White Wins Vintner's Auction Competition

2011-03-11T13:43:00.000-05:00

Mrs. Anita Zucker purchased a TTC Vintner's Auction Package for a CIC student-prepared dinner and competition. Chef Frank Lee of Slightly North of Borad judged the competition and awarded first place to Talicia White!

Talicia's menu:

1st Course: Golden Tilefish with Succotash and a Tomato Jus

2nd Course: Grilled Beef Tenderloin with a Shiitake Mushroom and Asparagus Saute in a Sweet Soy Sauce

3rd Course: Ginger Caramel Cheese Cake.

Congratulations to Talicia and her team! ( photo: l-r Arlene, Beverly, Mrs. Zucker, Talicia.)

Elizabeth Freer Wins Southeast Regional San Pellegrino Almost Famous Chef Competition!

2011-03-02T14:28:00.001-05:00

Congratulations to Ms. Elizabeth Freer for winning the Southeast Regional San Pellegrino Almost Famous Chef Competition in Atlanta, Ga. She competed against Johnson & Wales, Charlotte; Art Institutes, Atlanta; and Le Cordon Bleu, Atlanta, for the coveted prize. This is the second time in two years that one of our students has won the Southeast Regional. Joe Branton was our first winner.

Her next stop is Napa, Ca., to visit the CIA at Greystone and compete against regional winners from throughout the country. Congratulations, Elizabeth, and thank you for making CIC proud of your accomplishments!

(Photo of Elizabeth with Chef Ford Fry of JTC Kitchen, Atlanta.)

Culinary Department Head Chef Michael Carmel Named ACF Southeast Region Chef Educator of the Year

2011-03-02T13:19:00.003-05:00

2011 ACF Southeast Conference a Stellar Success!

The 2011 ACF Southeast Regional Conference, hosted by ACF Greater Atlanta Chapter, Inc., brought more than 450 chefs, cooks and foodservice professionals to Atlanta. Attendees participated in numerous seminars and demos featuring the latest trends and techniques, meal events, networking functions, trade show and intense competitions. Congratulations to all the award recipients and honorees for their outstanding contributions and goodwill, and to all the competitors for a job well done.

ACF Southeast Region Chef Educator of the Year Winner:

Michael Carmel, CEC, CCE, department head, Culinary Institute of Charleston, Trident Technical College, Charleston, S.C.; ACF Greater Charleston South Carolina Chapter

CIC Grad Ellis Grossman's Black Bean Restaurant Gets Great Review

2011-02-15T17:40:00.000-05:00

Black Bean Co. Injects Fresh Energy into the Food Scene

Charleston City Paper by Brys Stephens

"A handful of tables dot the inside and outdoor patio of Black Bean Co.'s tiny Spring Street location, but the bulk of their business is takeout, delivery, and catering. Local art adorns the walls, and proprietor Ellis Grossman keeps the operation green, with energy-efficient lights and biodegradable utensils and vessels. The restaurant's website is cleanly designed and has a streamlined, user-friendly online ordering system. It lets you customize your order with optional additions, subtractions, and sides. It may take a few times to get a feel for the current online menu, but the food is original and appealing.

"Black Bean Co. calls itself Charleston's "premium organic, all natural, speedy service restaurant," specializing in "carry-out, delivery, catering and online ordering of energy food, which can be made vegan friendly upon request." It's been open since September 2010, and Charleston native and Culinary Institute of Charleston graduate Grossman already has additional locations on deck, with one set to open on James Island in early March. Ambitious and enthusiastic at age 25, Grossman personifies the restaurant's frenetic sense of purpose. "Sometimes when people think health food they think expensive, and I want to show them that it can taste great and be moderately priced. It's all about flavor.'"

For the rest of the review, see http://www.charlestoncitypaper.com/charleston/black-bean-co-injects-fresh-energy-into-the-food-scene/Content?oid=3089721&utm_source=Newsletter&utm_medium=Email&utm_campaign=Weekly

CIC Will Host A BB&T Charleston Wine + Food Festival Guest Chef Dine Around

2011-02-09T15:03:00.011-05:00

"One of the most coveted events on the Festival schedule is the Restaurant Dine-Arounds. This year nineteen of Charleston's renowned chefs, three of them James Beard Best Chef Southeast Award winners, will open the doors of their acclaimed restaurants to a nationally celebrated guest chef to craft a 5-course tasting menu that blends together the culinary styles of each chef and creates a one-of-a-kind menu and dining experience. A winemaker will join each restaurant to pair every dish with the perfect varietal."
Host CIC Chef: Kevin Mitchell
Guest Chef: Duane Nutter of One Flew South and H. Harper Station, Atlanta, GA
Guest Winemaker: Bob Davis, Jordan Winery, Alexander Valley, CA.
Guest Master Sommelier: Andrea Robinson, Napa Valley, CA

The CIC's proceeds from the evening benefit the CIC chapter of the BCA.

CIC's Josh Shea Takes First Place in the Student Category of the Oyster Contest

2011-01-28T15:47:00.004-05:00

Sponsored by The Greater Charleston Restaurant Association (GCRA), the Oyster Recipe Contest kicked off the season of the Lowcountry Oyster Festival. This year’s contest was held on Monday, January 24th, at The Culinary Institute of Charleston on the Palmer Campus. The Contest was divided into three areas: Culinary Students, Home Cooks and Industry Professionals. Each area was judged separately. The contestants had to prepare four identical plates, with one portion per plate, in only 45 minutes.

Josh's recipe is below:

Apple Wood Smoked Oysters Rockefeller with Creamy Succotash and Three-Grain Risotto Cake

Apple Wood Smoked Oyster Rockefeller
-16 oysters, shucked
-2 cups leaves baby spinach                                -2 cups watercress
-6 Tbl unsalted butter                                           -1 Tbl Pernod
-3 Tbl green onion thinly sliced on bias              -3 Tbl finely chopped parsley
-Salt and freshly ground black pepper to taste - 1/2 Cup soaked apple wood chips
Blanch the spinach and watercress, drain and mince. Using a clean kitchen towel, squeeze all the liquid out of the spinach and watercress.
Melt the butter in a medium-size saucepan over medium-high heat. Add the spinach and watercress and stir constantly for 1 minute. Remove the saucepan from the burner, add the Pernod, and light to flame. Once the flame is out, return the saucepan to the burner, add the green onion and parsley and cook for another 2 minutes. Season to taste with salt and pepper. Spread the mixture out evenly on a baking sheet and refrigerate it until completely cold.
When ready to serve the dish, spoon the mixture on top of the oysters in the shell and smoke for 5 minutes either in a stove-top smoker or an outside smoker. Top the oysters with Hollandaise and bread crumbs and broil for 10 minutes, or until lightly browned and bubbly.
Hollandaise
-2 Cups unsalted butter                             -4 egg yolks
-3 Tbl fresh lemon juice                             -2 dashes Tabasco sauce
-Salt and white pepper to taste
Melt the butter over low heat. Whisk the egg yolks and lemon juice together in a metal bowl. Bring a small sauce pot of water to a simmer, place the bowl with the yolks over it (do not allow the bottom to touch the water) and whisk in melted butter slowly until incorporated into the eggs yolks. Whisk constantly until mixture thickens and instant-read thermometer registers 140°F, 3 to 5 minutes. Remove bowl from over water and whisk in the Tabasco. Season to taste. Cover to keep warm.
Bread Crumbs
-2 Cups Panko crumbs                             -6 oz unsalted butter, melted
-1/2 Cup chopped parsley
Combine all of the ingredients and mix well.
Three Grain Risotto Cake
-Pinch saffron thread                                 -8 cups chicken stock
-2 Tbl olive oil                                            -1 shallot, minced
-1/2 cup Arborio rice                                 -1/2 cup quick-cook barley
-1/4 cup quinoa                                          -1/2 cup white wine
-1 cup freshly grated Parmesan cheese  -Herb Mix (Basil, Thyme, Oregano, Parsley)
- Salt & freshly ground black pepper to taste
-2 egg yolks, lightly beaten + 1 Tbl water & pinch of salt
-2 cups bread crumbs
Put the saffron and chicken stock in a saucepan and heat.
Put the olive oil and shallot in a large saucepan and bring heat up to medium-high. Stir constantly to cook the shallot to translucent, but do not let shallot brown. This should only take a few seconds. Add all the grains and stir until they are toasted. Add the white wine and cook for 2 to 3 minutes, or until the grains begin to absorb wine. Stirring, add 2 ladles of warm stock. Continue to cook, stirring, until the stock is absorbed. Add 2 more ladles of stock. Repeat procedure until grains are al dente and liquid has been absorbed, though it may or may not take all of the stock to reach this point. Add salt, pepper, Parmesan and the herb mix to taste. Spoon the risotto into a 8” x 8” baking pan and refrigerate.
When the risotto is cold, cut it into squares or circles. Dip them in the egg, then generously coat with bread crumbs. Place the risotto cakes on a baking sheet and refrigerate them for at least 2 hours, or until bread crumbs are firm. Working in batches, panfry the cakes in vegetable oil for 4 to 5 minutes per side, or until lightly brown and hot through. Makes 10.
Succotash
-1 Tsp unsalted butter                       -1/2 Cup small dice red bell peppers
-1 Cup cooked corn kernels              -1 Cup cooked butter beans
-1/2 Cup vegetable stock                   -Pinch of Herb Mix (Basil, Thyme, Oregano, Parsley)
-1/2 Cup heavy cream                        -Salt and freshly ground black pepper to taste
Heat the butter in a medium sauté pan over medium heat. Add the peppers and sauté for 1 minute. Add the corn and butter beans and heat through. Increase the heat to high. Add the vegetable stock and pinch of Herb Mix and cook, stirring frequently, until the liquid has reduced by half. Add the cream and continue to cook until the liquid reduces and thickens enough to coat the back of a spoon. Serve.
Plating instructions: Put a hot risotto cake in the middle of the plate. Spoon some succotash on the side of the risotto cake. Fan the desired number of oysters over the succotash.

Applications Ready for BB&T Charleston Wine + Food Festival’s Student Chef Assistant Program

2011-01-24T15:35:00.001-05:00

The Culinary Institute of Charleston is proud to have always been a sponsor of the BB&T Charleston Wine + Food Festival. CIC students have had great experiences working as volunteer chef assistants since the Festival's beginning. The opportunity to work under both locally and nationally renowned chefs and cookbook authors is unique and has been memorable, as you can see in the included pictures.

Applications are available on the Festival's website at:http://www.charlestonwineandfood.com/wp-content/uploads/CWF-Student-Chef-Application-Culinary-Institute-of-Charleston.pdf

A member of the Festival's staff will be outside of 181 Palmer from 11:30 to 12:30 on Thursday, January 27th to pick up completed applications, or they may be turned in to Ms. Buzzelli or Ms. Agnew.
To see the exciting schedule of events for the 2011 Festival: http://www.charlestonwineandfood.com/

TTC's Annual College Fair to be held Thursday, January 20th

2011-01-13T18:15:00.001-05:00

The TTC annual College Fair will be held on Thursday, January 20 from 11:30-1:30 in the 410 Building Student Lounge. The purpose of the College Fair is to give students an opportunity to get admission, scholarship, financial aid, and transfer information for attending four-year institutions they might be interested in. Attending colleges and universities are: Anderson University, the Art Institute of Charleston, Charleston Southern University, Clemson University,
Coastal Carolina University. the College of Charleston, Columbia College, Furman University, Johnson & Wales University, Lander University, Limestone College, MUSC – College of Health Professions, North Greenville University, Park University, Savannah College of Art and Design, Sherman College of Chiropractic, South Carolina State University, Southern Illinois University, Southern Wesleyan University,
Springfield College, Strayer University, The Citadel, University of South Carolina – Columbia, University of South Carolina - Upstate, Voorhees College, Webster University and Winthrop University.

For more information, call Susan Norton at (843) 574-6211. No appointments necessary.

CIC ACF Competition Team Gets Second Place in S.C. Student Competition

2011-01-07T16:43:00.000-05:00

Team Members are, l-r: Lem Reina (entree), Ulfet Rlaph (appetizer), Jinene Faye Howard (alternator), and Elizabeth Freer (dessert). On the back row are Advisors Chef Kevin Mitchell and Chef Ward Morgan with Arts Institute team member Christopher Medlin (salad).

The menu: Berbere Spiced Snapper, Winter Salad, Poulet Saute a la Catalane, and Chevre Citrus Bavarian Cream.

181 Palmer Makes the 50 Foodie Faves List in Charleston Magazine!

2010-12-09T17:09:00.003-05:00

In its December Food & Wine issue, Charleston Magazine selected 50 categories for the city's "Foodie Faves." Only in operation for two years, 181 Palmer has already made its mark, taking a spot on the list as "Best Bang for the Buck:"

"A three-course lunch served by a well-trained staff in a modern dining room—all for just $15? That earns an “A” in our book. Under chef/instructor Scott Stefanelli, the student-run restaurant at the Culinary Institute of Charleston’s downtown campus gives diners an opportunity to “splurge” on smart American cuisine while allowing students hands-on experience. Dates fluctuate with the semester, and reservations are required. Culinary Institute of Charleston, 66 Columbus St., (843) 820-5087, 181palmer@tridenttech.edu "

www.http://www.charlestonmag.com/charleston_magazine/feature/181_palmer

CIC at Palmer Wins Architectural Woodworking Institute’s Award of Excellence

2010-12-07T17:25:00.006-05:00

LS3P ASSOCIATES LTD., architects for both The Culinary Institute of Charleston's Main and Palmer Campuses, reports that the Palmer Campus won the Architectural Woodworking Institute’s Award of Excellence and was featured on the cover of its magazine. To see the online copy, go to:
http://www.nxtbook.com/nxtbooks/sheridan/designsolutions_2010summer/#/0
“Flip” the pages to page 10. Click on the page to zoom in and out.

Retail Bakeshop Final Projects

2010-12-02T15:49:00.011-05:00

Chef Vagasky's Retail Bakeshop class created their final projects: Yum Yum's Cakes and Cones, Divine Decadents, and Rolling Dough: A Bagel Moment.

CIC Alumni Party

2010-11-30T15:15:00.015-05:00

Mrs. Buzzelli's Catering Management Class hosted a party for CIC alums on Nov. 17th at 181 Palmer. There was a nice turnout for heavy hors d'ouevers, wine, beer, and a cocktail created especially for the event.

All grads are requested to contact us so that we can place you on our grads' map:
http://www.tridenttech.edu/culinary_institute_of_charleston_grads.htm. We need your name, place where you work, position, work address and work phone number. Send to: marion.sullivan@tridenttech.edu

CIC's Eli Battle Selected as One of the New TTC Student Ambassadors

2010-11-29T18:10:00.002-05:00

TTC has selected 10 students who will represent the college as student ambassadors for the 2010-2011 academic school year. (See CIC student Eli Battle top row, right end.) These students will assist the Recruiting department by giving campus tours, making presentations to prospective students, visiting high schools and helping with special events.

Ambassadors offer prospective students information from another student’s viewpoint and must meet certain qualifications to represent the college. The selection process included meeting academic criteria, submitting an application with an essay and undergoing an interview process.

Asheville Farm To Plate Class Field Trip 2010

2010-11-15T15:47:00.015-05:00

We love all of Asheville, but it is our hosts really make our Asheville field trip great. We select them because of their committment to local products and sustability. We'd like to give them a special thanks, taking it from the top:

The Biltmore Estate: Touring the magnificent home, grounds, and winery is a special treat.

The Corner Kitchen restaurant: Chef/co-owner Joe Scully not only cooked marvelous local-sourced dishes for us, he walked us through the domain of everything he serves us.

Jamie Adger showed us the ins and outs of raising pastured pork and chickens on his Hickory Gap Farm, which supplies Asheville's best restaurants.

Jennifer Thomas welcomed us into her Montford Walk-In Bakery for a warm lesson on her special multi-grain sourdough made completely with wild yeast.
Chef/owner William Dissen, a long-ago Magnolias alum, gave us a great supper at The Market Place, Asheville's original farm-to-plate restaurant.

Jael and Dan Rattigan showed us local sourcing in their fine art of chocolate making and pastries at the French Broad Chocolate Lounge.

And Justus Orchards in Hendersonville sent us home with a van full of mountain apples.

Thanks to Dodie Stephens at the Asheville Chamber and Peter Marks at the Appalachian Sustainable Agriculture Project for helping us meet all of these fine folks. We can't wait to come back!

German Chocolate Cakes Galore!

2010-11-05T12:16:00.005-04:00

CIC's Baking and Pastry Co-Ordinator Chef Berndt Gronert's Thursday afternoon Cake Decorating and Finishing Techniques had an afternoon of German chocolate cakes yesterday. Lucky Bake Sale attendees may be able to snag one of these towering marvels!

Chef Morgan Demonstrates Pumpkin Carving for Post & Courier Video

2010-10-20T12:14:00.005-04:00

Chef Instructor Ward Morgan set up in the Patrick Ringwald Memorial Garden Monday to make a video for the Post & Courier on pumpkin carving. The newspaper is featuring readers' pictures of their carved pumpkins and wanted a how-to to accompany them.

To see the video:

http://www.postandcourier.com/news/food/

Happy Halloween!

Chef Gronert's Cake Decorating Class Makes Lutetia Tortes

2010-10-14T17:57:00.006-04:00

CIC's Baking and Pastry Co-Ordinator Chef Berndt Gronert's Thursday afternoon Cake Decorating and Finishing Techniques class presented five perfect Lutetia Tortes at class end today.

The Lutetia is constructed from three layers of walnut genoise. There is one filling of Crème Chantilly and one of raspberry purée and soft chocolate ganache. The torte is covered with finishing chocolate ganache, which gives it its shine.

Look for the Lutetia Tortes in the Friday Bake Sale!

Students Get Ready for HCSA Booths at Taste of Charleston

2010-10-05T13:08:00.004-04:00

CIC students in Chef Alexander's bakeshop are making pretzels for the HCSA booth at this Sunday's Taste of Charleston at Boone Hall Plantation. In addition, Chef Vagasky will be making Chef William Stacks' signaiture shrimp and grits. The weather is looking good, so don't miss it!
http://www.charlestonrestaurantassociation.com/taste_of_charleston.php

CIC Students Assist Chef Sean Brock at Outstanding in The Field

2010-10-04T16:13:00.011-04:00

On Sunday, September 26th, CIC Culinary Chair Michael Carmel, Adjunct Instructor John Evans, students Joann Cooke and Ashlee Washington joined Chef Sean Brock and the team from McCrady's restaurant at Thornhill Farm for an afternoon with the Outstanding in the Field organization.

"Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.

"Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table. Our mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it."
http://outstandinginthefield.com/

The Hospitality and Culinary Student Association Site is now up and running on my.tridenttech.edu

2010-09-22T17:27:00.002-04:00

Go to the HCSA Group page under Clubs and Organizations. If you have joined HCSA, you will have access to the Group Site. If you have not joined, you will need to click on Request to Join before you will be able to access the site.
The HCSA home page has a list of all the events upcoming for HCSA under Announcements. You can sign up to volunteer or participate in any of the Club’s events by clicking on the Event Announcement. At the bottom of the home page is the HCSA Semester Calendar. You can see the date & time for all semester activities, and you can click on each event in the calendar to get more information. Right now we are taking nominations for 2011 President and Vice President, volunteers for the Taste of Charleston and Iron Chef, and applications for the Farm to Plate field trip.

Mr. Hallman and Chef Alexander Featured in Fall "Sizzle"

2010-09-20T16:00:00.003-04:00

In the fall 2010 ACF magazine"Sizzle," an article on mentoring titled "Learning from Experience" features two CIC instructors, Hospitality Instructor Blake Hallman and Culinary Chef Instructor Jeff Alexander.
"According to Mr. Hallman, the whole idea of mentoring is to put somebody new with someone with experience. 'A smart person learns from another person's successes and failures. I think a mentor is responsible for making sure students recognize what will be required of them in the real world.'" ... '"We try to let students know what the industry is like and what to expect, and not just the skill set they need to learn in class,'" says Hallman. "I tell students 'I do not plan to train you to be a manager, but rather as a leader.'"
For quotes from Chef Alexander and other industry leaders, see: http://www.sizzle-digital.com/sizzle/fall2010#pg12

2010-09-10T12:44:00.004-04:00

Beautiful lemon meringue tarts and raspberry cupcakes were just two of the divine items that were offered in today's Bake Sale. CIC Chef Instructor David Vagasky and his Retail Bakeshop class put these on weekly - and always sell out! For the Bake Sale schedule, see the "Coming Soon" column on the left.

Chef Mitchell Works on Chef Brock's Team at The Charleston Wine + Food Festival's Ultimate Critics Dinner

2010-09-08T12:36:00.004-04:00

According to Charleston Magazine's Social Columnist, Reese Moore: "Gourmands who attended the Ultimate Critics Dinner at the Cottages on the Charleston Harbor truly experienced a night to remember. The event featured capanés and a five-course tasting menu prepared by seven local chefs, selected by Charleston food critics as the best culinarians of 2010, and was hosted by Mickey Bakst of the Charleston Grill." The event raised almost $20,000 for the Festival's 2011 charity, Lowcountry Local First.
For more, go to: http://www.charlestonmag.com/party_scene/blog/ultimate_critics_dinner

CIC Grad Renata Dos Santos Introduces Charleston's Newest Underground Dining Experience: L.I.M.E.

2010-09-07T14:53:00.003-04:00

As featured in the e-newsletter "Charlie,"L.I.M.E. stands for Local. Impromptu. Moveable. Evening.
"L.I.M.E. is the new top-secret, upscale traveling foodie event in Charleston, brought to you one Saturday per month. It will generally be all-inclusive (including tax, gratuity and a charitable donation), and feature a sommelier or mixologist handling pairings for each course. The first L.I.M.E., for instance, is featuring a mixologist who hinted at a strawberry infused Grand Marnier that she’s pairing with a dessert course.
"The concept comes to us from Chef Renata Dos Santos, a recent Culinary Institute of Charleston grad, who has garnered a ton of praise and recognition so early in her career. She hails from Trinidad, where liming is a way of life and she’s incredibly excited to bring it to Charleston.
"One of the neatest things Dos Santos will be doing is selecting Culinary Institute grads as the featured chefs. You’ll get young Sean Brocks, young Frank Lees…an experience you can’t get in any restaurant. Sometimes these young chefs will be paired with our local rockstars, but not always. So, in all of your indulgence and delight, you’re also helping bring exposure and learning to the young talents of tomorrow. " For the rest of the story, see: http://readcharlie.com/2010/08/18/lime-enters-the-limelight/
The first installment of L.I.M.E. is Saturday, Sept. 18 at 5pm. Chef: Renata Dos Santos. Cost: $125. Beneficiary: Simply Divine Garden. Tickets: www.LimeinCharleston.com

CIC Grad Ellis Grossman Opens Black Bean Co. Restaurant

2010-09-03T13:22:00.009-04:00

The Black Bean Co. occupies an attractive new space at 116 Spring St. just west of Rutledge. Grossman describes it an an "energy food restaurant where what you get will fuel you for the day!"

Susan Cohen of The Charleston City Paper says that "the menu is broken down into several categories, our favorite being the 'Good for the Soul' section with items like the Spring Street (chicken or turkey with hummus, tomatoes, cucumbers, fresh tzatziki, and sprouts). Thanksgiving Joy also has a certain appeal with its combination of turkey, mixed greens, cranberry dressing, sprouts, and fresh mozzarella. Vegans get their own section with eight wraps that range from the Ginger Palmetto (heart of palm, mixed greens, tomato, cucumber, sprouts, carrots, banana pepper, and tofu) to the Festival Wrap (black beans, jasmine rice, zucchini, squash, and avocado). Grossman also has plenty of salads to choose from and a handful of intriguing specialties of the house: fresh spring rolls, California roll, gazpacho, wheat grass shots, ginger mint lemonade, and pasta salad."

The Black Bean Co. serves breakfast from 8-11 a.m., with coffee, espresso, cappuccino,yogurt, berries, muffins. Munchies include biscotti and tasty vegan cookies. It is open from 8:00 a.m. to 11:00 p.m. seven days a week. Black Bean delivers. The menu is online at http://www.blackbeanco.com/. 843.277.0990. The restaurant participates in the CHAMP dining card program.

Visit CIC Grad Kristy Holdgate at Charleston's Macaroon Boutique

2010-09-02T11:42:00.008-04:00

Macaroon Boutique woos the Holy City with authentic Parisian pastries
Charleston Magazine - September 2010: by Holly Herrick
"If forced to select one food that personifies Paris, for me it would have to be the pastel bubble of deliciousness known as a macaroon. So when Macaroon Boutique opened this April, it easily became Charleston’s most authentic taste of the City of Light.
"You can’t help but be happy inside the petite shop run by Fabienne B. Rizzo and her husband, Fabrice, a Paris native whose resume includes study at Relais Desserts International and stints as executive pastry chef at New York City’s Tabla and Les Halles.
"Alongside croissants, pain au chocolat, Pithiviers, chocolate fleur de sel cookies, and baguettes, the glass cases boast lovely macaroons. They’re everything the treats should be, with a crunchy exterior yielding to a smooth-as-butter interior and a creamy, flavorful filling.
“'Making macaroons is not hard,” Fabrice says humbly. He’s wrong. I’ve made them, and I’ve made them with one of Paris’ most decorated chefs. Yet his are the best I’ve ever had. “The key to perfect pastry is to do it all by hand and use only the best ingredients,” Fabrice says. He does just that every morning with the help of Kristy [Holdgate], a Trident Tech graduate who pipes out the tricky meringue batter like a pro." Picture by blog.celebrations.com

Externship: It's a Wonderful Life

2010-08-31T13:57:00.002-04:00

Ever imagined what it would be like to do your externship in a bakery? Enjoy the excerpts below from CIC student Violet Beasley's final report.

Week one. I should have known that I would injure myself within the first 10 minutes of starting this job... Important lesson # 1: The outside of the oven is hot!
I wasn't expecting to scoop several hundred cookies on my first day, but as the unpaid extern, I guess I should have predicted I would be doing something "easy" that no one else wants to do. Important lession # 2: Lift weights before going to work in a bakery.
I officially hate cinnamon buns. I've made cinnamon buns every week I've been here, and I hate them with a burning passion. Important lession # 6: Cinnamon buns are only your friend when you're eating them.
I've discovered something amazing. One of the things I made this week was brookies. A brookie is basically a chocolate chip cookie encased in a brownie. My mind can barely process all the awesomeness. What could possibly be better than that? Important lesson # 13: Brookies are the greatest thing ever created by man.
One thing that happened this week was a visit from DHEC. It wasn't actually interesting, though, because nothing really happened. The health inspector walked around and took notes, then it was over. We did really well. Important lesson # 18: Health inspectors are boring.
I made a pretty awesome new dessert this week. They were chocolate timbals: basically death by chocolate baked in a tube mold. There was a layer of flourless chocolate cake under baked chocolate mousse, topped with ganache and wrapped in a dark and white chocolate shell, garnished with an apricot-glazed strawberry. They were made over the course of about two weeks and took half my day to put together. Important lesson # 21: Anything that takes two weeks to make is well worth eating.
I tried being slightly creative for the first time this week, but I have no idea if that was a good idea or not. I normally put white chocolate, pistachio, and dried cherries in the biscotti, but I was starting to get sick of that. I decided to put some different stuff in them, but I ended up leaving before they were done baking, so I never got to taste them. I'll always wonder if those biscotti turned out okay. Important lesson # 26: Don't be creative near the end of your shift.

Applications Available for Les Dames D'Escoffier Women in Culinary Leadership Scholarship

2010-08-30T13:40:00.003-04:00

Les Dames D'Escoffier Women in Culinary Leadership Scholarship applications are now available.

The award is $1,000 for 1 term, paid directly to the college. Women must be enrolled in at least 12 hours in Culinary Arts, have completed at least 1 term maintaining a 3.0 GPA and excellent attendance. Applications are due to the Les Dames office by Oct. 31. You may pick an application up at Mrs. Mueller's office, 112D in the 920 building.

Chef Alexander Bakes Anson Mills' Colonial Cornmeal Poundcake for Southern Legislators Conference

2010-08-16T12:35:00.005-04:00

Thanks to Anson Mills for sharing this recipe.
1 (9x5-inch) loaf pan
8 ounces (1 cup) unsalted European-style butter, softened, plus additional for greasing the loaf pan
2.5 ounces ( 1/4 cup) Anson Mills Antebellum Fine or Coarse Yellow Cornmeal, plus 1 tablespoon for dusting the loaf pan
7 ounces (1 cup) superfine sugar, plus 1 tablespoon for dusting the loaf pan
7.5 ounces (1 cup) Anson Mills Fine Cloth-Bolted Pastry Flour
1 teaspoon baking powder
Scant ½ teaspoon fine sea salt
4 large eggs, room temperature
3 tablespoons orange-flower water
2 tablespoons dry sherry
2 tablespoons whole milk, room temperature
1 teaspoon vanilla extract
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Generously butter a 9 by 5-inch loaf pan. Sift the 1 tablespoon cornmeal through a fine tea strainer into a small bowl and discard the coarse particles in the strainer or return them to the bag of cornmeal. Add the 1 tablespoon sugar to the sifted cornmeal and stir to combine. Dust the buttered loaf pan with the cornmeal-sugar mixture, tilting to coat the bottom and sides, then knock out the excess. Set the pan aside.
2. Turn the cornmeal, flour, baking powder, and salt into a medium mixing bowl and whisk to combine. Crack the eggs into a 2-cup liquid measuring cup. Add the orange-flower water, sherry, milk, and vanilla and beat lightly with a fork until combined.
3. Beat the butter in the bowl of a stand mixer fitted with the flat-beater attachment until light and fluffy, about 2 minutes. Scrape down the bowl with a rubber spatula. With the mixer running on medium-low speed, add the sugar, then increase the speed to medium-high and beat until the mixture is light and aerated, about 3 minutes, scraping down the bowl once or twice. With the mixer running on low speed, add the dry ingredients in 3 batches alternating with the egg mixture in 2 batches, beginning and ending with the dry ingredients and scraping down the bowl 2 or 3 times. When all of the ingredients have been incorporated, detach the bowl from the mixer and fold the batter lightly with the rubber spatula to ensure that no wet or dry pockets remain.
4. Scrape the batter into the prepared loaf pan and, using a small offset spatula, spread it to the sides and corners of the pan and smooth the surface. Bake, rotating the pan after 35 minutes, until the cake is deep golden brown, nicely risen, and a wooden skewer or toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan on a wire rack for 5 minutes. Invert the cake onto the rack, then turn it right side up and cool the cake to room temperature.
Makes one 9 by 5-inch cake
http://www.ansonmills.com/recipes-poundcake.htm
Chef Alexander sauced both the plates and cake slices with creme anglaise and gave each serving a dollop of mascarpone lightened with heavy cream and sweetened with powdered sugar.

Chef Alexander Is Featured in DISH

2010-08-11T15:55:00.002-04:00

A lesson in the art of bread making
An Artisan Approach
by Jeffrey Alexander

"An artisan is a craftsman, someone who produces handmade goods using as little machinery as possible. The goal for a craftsman is not making money or attaining a big, glamorous lifestyle. His goal is to deliver an honest product made with honest ingredients and intentions.
"For the artisan baker, these ingredients are flour, water, salt, and a natural starter.
"The craft is a circular process that begins with grain shepherded through harvest and milling, added to natural ingredients that live in our environment, made into a dough by the baker with his knowledge, and baked into something that provides life again. True artisanal bread procedure, made with only the four ingredients, through fermentation and hydration of the grain, can result in hundreds of different breads. Small wonder that in France the artisan baker is held in the same regard as the artisan cheesemaker and the artisan winemaker.
"My artisan breads class is required for students seeking an associate's degree in baking and pastry at the Culinary Institute of Charleston."
For the rest of Chef Alexander's story, see:
http://www.charlestoncitypaper.com/charleston/a-lesson-in-the-art-of-bread-making/Content?oid=2215258

Chef Mitchell Featured in Post & Courier

2010-08-09T11:35:00.009-04:00

Chef, Instructor a Role Model for Local Culinary Students
By Teresa Taylor
The Post and Courier
Saturday, August 7, 2010

“I just want them to reach for every opportunity,” says chef Kevin Mitchell of the students at the Culinary Institute of Charleston, where he is an instructor.

For the rest of the story: http://www.postandcourier.com/news/2010/aug/07/chef-instructor-a-role-model-for-local-culinary/

Chef Morgan and Kid's Cooking Camp Featured

2010-07-14T13:16:00.005-04:00

Kid's College Cooking
Trident Tech's offering of week-long courses continues to expand
By Diane Knich The Post and Courier Wednesday, July 14, 2010
"They've fried catfish, made chicken marsala, shocked broccoli and baked cookies. And the students in culinary boot camp at Trident Technical College this week are still in elementary school.

"The class is one of more than 100 week-long courses being offered this summer through Trident's Kids' College. Youths from 7 to 16 can take half-day classes in many subjects, including the culinary arts, sciences and computers, Kids' College director Michele Shinn said. Most classes are for 8- to 11-year-olds or for 12- to 16-year-olds.

"Eight-year-old Gabrielle Bouchard said she took the cooking boot camp class because 'my mom does it a lot and sometimes I help her.' Gabrielle was part of a group that was making chicken marsala Tuesday afternoon. Another group made broccoli, rice and cookies. At the end of each half-day class, the children, who ranged in age from 8 to 11, sit down and share the meal they have prepared."
For the photo gallery: http://www.postandcourier.com/photos/galleries/2010/jul/14/kids-college-summer-camps/
For the video: http://www.postandcourier.com/videos/2010/jul/14/1170/
Photo: Mary Austin, The Post and Courier

CIC Grad & Middleton Place Restaurant Executive Chef Featured in Post & Courier

2010-07-02T13:49:00.004-04:00

Middleton Place Chef Talks About Sustainable Seafood
By Angel Powell, Special to The Post and Courier Thursday, July 1, 2010

Micah Garrison took the role of executive chef at Middleton Place Restaurant in 2006 after cooking at classic Lowcountry restaurants such as Boone Hall Plantation, Cypress and 82 Queen.
These days, Garrison is spending much of his time in the production gardens at Middleton, trying to be as self-sustaining as possible. He is a two-time winner of the Sustainable Seafood Initiative Award sponsored by the South Carolina Aquarium.
For the rest of the story, see: http://www.charlestonscene.com/news/2010/jul/01/micah-garrison/

CIC's Joe Branton Attended Michael E. Hurst Educational Forum and Salute to Excellence 2010

2010-06-28T15:01:00.007-04:00

Each February, the National Restaurant Association’s Educational Foundation requests culinary faculty to nominate deserving students to attend the Hurst Educational Forum and Salute to Excellence. This year, CIC faculty nominated Joe Branton. On the nomination form, faculty must state why they believe the student should be considered. The nominated students then must complete an application and submit it the NRAEF. The selection team at NRAEF will determine which students are accepted and invite them to participate. A total of two hundred are selected.

"The Michael E. Hurst Educational Forum brings together the nation's best and brightest students from college and university restaurant, culinary and foodservice management programs for a day of networking, learning and inspiration. While at the Educational Forum, the 200 selected students connect with the NRAEF's honorees and more than 100 top educators. The breakout sessions give students the opportunity to engage the profession's sharpest thinkers and decision-makers. Through interactive presentations and small group breakout discussions, the industry's most successful leaders offer insight and advice on how to succeed in the business world. ... The luncheon creates an opportunity for aspiring students, industry leaders and educators attending the Educational Forum to meet and network with one another. The luncheon also features scholarship presentations and a stimulating keynote address."

"The Forum was very interesting, " Joe reported. "There were excellent presentations on networking, using social websites, and how to push your resume to the top of the list in jobhunting. There were two female CEOs who gave honest accounts of the selection process and how to move up the hospitality corporate ladder; both gave key advice to women who face certain challenges in the kitchen and in the office. There was a session on balancing a business suit and a hospitality uniform at the same time. The keynote speaker was Truett Cathy, the creator of Chic-fil-A."
The above photo shows Joe with CIC's HCSA group delivering food for Charleston's "Feed the Need."

Chef Alexander's Plated Dessert Class Rocks at CIC Palmer Campus

2010-06-22T14:53:00.005-04:00

Today Chef Alexander's Plated Desserts class created Nontraditional Raspberry Napoleons. They were constructed of the following layers, beginning from the bottom up: pâte brisée, raspberry pâte de fruit, vanilla bean fromage blanc interspersed with fresh raspberries, thin dark chocolate. Each student's plate was sauced, painted and garnished as per their choice.

City Paper Gives Two Thumbs Up to Palmetto Chef Restaurant of CIC's Kyle Hinton

2010-06-21T14:24:00.005-04:00

Smoked meat gets the upscale treatment at the Palmetto Chef
Barbecue Bistro
by Robert Moss June 16, 2010
"What happens when you take a formally trained cook who apprenticed in one of Charleston's most respected fine-dining kitchens and turn him loose with his own wood-burning barbecue pit? You get the Palmetto Chef.
"That's Kyle Hinton, a Summerville native who studied at the Culinary Institute of Charleston and earned his stripes in the kitchen at downtown's Tristan Restaurant. In 2008, he branched out on his own to open a catering business, and now he's transformed the Palmetto Chef into a full-service barbecue restaurant."
For the full review, see:
http://www.charlestoncitypaper.com/charleston/smoked-meat-gets-the-upscale-treatment-at-the-palmetto-chef/Content?oid=2070900 Photo by Reese Moore
http://www.thepalmettochef.com/Home_Page_MX0G.html

CIC Advisory Board Member Nathalie Dupree Wears Her CIC Chef's Jacket to the White House

2010-06-10T14:52:00.011-04:00

Ms. Dupree with (l) Chef Linton Hopkins of Restaurant Eugene, Atlanta, and (r) Chef John Currence, of The City Grocery, Oxford, Miss.
The Washington Post Jane Black June 4, 2010
"More than 500 chefs gathered at the White House today to join Michelle Obama's newest effort to fight childhood obesity, Chefs Move To Schools. The chefs, including national stars such as Rachael Ray, Tom Colicchio and Cat Cora, and an army of unknowns who work in restaurants, food banks and culinary schools, hailed from 37 states. Each has accepted a White House mission to adopt a school in his or her community and work with parents, teachers and cafeteria workers to educate children about food and nutrition. That might include developing healthful recipes for cafeterias, offering cooking lessons or helping a school to plant a garden.
"'You are all at the heart of this initiative because if anyone understands nutrition and food, it's the folks sitting here in their whites today," Obama said, referring to the traditional chef uniform. "You know more about food than almost anyone – other than the grandmas – and you've got the visibility and the enthusiasm to match that knowledge."
"So far, nearly 1,000 chefs have signed on to the program, which was spearheaded by White House Assistant Chef Sam Kass, Obama said."
To read the complete article: http://voices.washingtonpost.com/all-we-can-eat/food-politics/michelle-obama-sends-chefs-to.html

Post & Courier Columnist Ken Burger Features CIC's Joe Branton

2010-05-28T13:35:00.008-04:00

He's Not Clowning Around
By Ken Burger The Post and Courier Sunday, May 16, 2010
" When Joe Branton graduated from Clemson with a double major in English and history, he looked over the job possibilities related to his education experience and saw that the list included clown.
"'So after four years of college I was qualified to be a clown,' Branton said with a laugh. 'I figured I had made a huge mistake and didn't know what I was going to do for a living.'
"Of course, he always had the family business, Ashley River Lumber Mill in Ridgeville, to fall back on. But he wanted something different. So he went out into the world and worked in film production, did a stint at a public television station in Charlotte, then decided his future might be in snowboarding in Colorado. When those ideas didn't work out, he returned to the lumber mill where he worked his way up to junior vice president in eight years before he decided to go for his dream job -- cooking.
"But it's difficult to tell your wife and two children you're quitting your good-paying job to go to culinary school at age 35. My wife has a good job and is very supportive,' said Branton, who is about to complete his education at Trident Technical College at the age of 37. ...
"Then again, it might be the change Branton and others like him have been looking for all their lives. During his two-year training at the Palmer Campus on Columbus Street, Branton has won awards and impressed everybody..."
For the rest of the column, see: http://www.postandcourier.com/news/2010/may/16/hes-not-clowning-around/
Photo of Joe winning People's Choice Award at 2009 Nestle Waters Competition.

Delegation of Chinese College Educators "Cook-Off" at CIC

2010-05-03T14:15:00.020-04:00

To give the visiting delegation of Chinese technical, polytechnical and agricultual college presidents and vice-presidents a break from their intense two-week schedule of meetings at TTC, the CIC hosted a cook-off for them Sunday night. The delegation shopped at the Hang Lung Asian Market on Rivers Ave. to procure the ingredients for their dishes. CIC Chefs Morgan, Huff and Mitchell, plus a great team of students, asisted the visitors at the CIC's Palmer Campus teaching kitchen. The five educators produced a huge menu that included a fresh spinach soup with tiny beef meatballs, boiled and fried dumplings, two salads (one above), a spicy chicken and peppers dish, a light sweet and sour beef dish, a tofu dish and a hard-crack candied coating sweet potatoes dish. All were delicious!
The delegation:
Lianxu Zhang, President of Guangzhou Panyu Polytechnic
Wenxian Chen, President of Jiuquan Vocational and Technical College
Yu Jing, Vice President of Liaoning Agricultural College
Shusheng Wang, Vice President of Xinjiang Shihezi Vocational and Technological College
Hong Zhu, Vice President of Hubei Polytechnic Institute

CIC's John Ondo Post & Courier Chef of the Week

2010-04-22T15:28:00.004-04:00

Meet Chef John Ondo of Lana
By Angel Powell, Special to The Post and Courier
Thursday, April 22, 2010

"Chef John Ondo, a graduate of the Culinary Institute of Charleston, has worked in some of the most acclaimed restaurants in Charleston. He found his calling with the Mediterranean cuisine of Lana Restaurant & Bar as a chef and partner in 2005."
IF YOU GO:
What: Lana Restaurant & Bar.
Where: 210 Rutledge Ave.
Phone: 720-8899. Website: www.lanarestaurant.com.

For the complete story, see: http://www.charlestonscene.com/news/2010/apr/22/22chef/
File photo The Post & Courier

CIC Grad Duane Fernandes at Grove Park Inn

2010-04-14T16:04:00.005-04:00

According to the April 13 Asheville Citizen-Times, on Thursday, June 10th, award-winning Charleston chefs Sean Brock from McCrady's and Jacques Larson of Wild Olive will joining the Grove Park Inn's Horizons Dining Room Chef du Cuisine Duane Fernandes to create a special menu for the inaugural dinner of its wine dinner series.

"Chef Fernandes attended Johnson and Wales University, followed by The Culinary Institute of Charleston where he graduated with an Associates Degree in Culinary Arts. While in Charleston, Fernandes worked at several notable restaurants, including the highly acclaimed Peninsula Grill, Lemaire in Richmond, Virginia and [New York's] Michelin three-star restaurant Per Se (rated the seventh best restaurant in the world)." http://www.citizen-times.com/article/20100413/NEWS01/100413043/1311

Fourteenth Class of MUSC Dietetic Interns

2010-04-13T13:43:00.008-04:00

The fourteenth class of MUSC interns recently completed their rotation at CIC. One of twenty rotations in fourteen different settings during their ten-month internship, their week at CIC is one of the most popular. In fact, no other dietetic internship program in the country offers a week in an accredited culinary program, a element that adds to the prestige of the MUSC program. This year, ninety students from all over the country competed for MUSC's eight Dietetic Intern spots.

On their last day, the interns participated in a school lunch Iron Chef Challenge, which was judged by three school children Chef Instructors Ben Black and Miles Huff, and Kelley Martin, MPH, RD, LD, Manager, Nutrition Education and Research Programs
MUSC Digestive Disease Center. (see above)

CIC Hosts Lodging Management Competition

2010-04-13T13:37:00.002-04:00

On March 20, the Culinary Institute of Charleston hosted the Charleston County Lodging Management Program Student Invitational at Palmer Campus with the support of Hospitality Association of S.C. facilitators Douglas O'Flaherty and Xavier Meier.

Lodging management students from Garrett Academy of Technology and West Ashley High School competed for top honors in hospitality knowledge bowl and banquet event planning challenges. Following the competition, Hospitality Department Head Patricia Agnew presented information about the CIC's hospitality management and culinary arts programs for the students, their instructors and families.

CIC Italy Trip Featured in Magazine

2010-04-09T15:25:00.008-04:00

The winter 2010 issue of "International News" of the Community Colleges for International Development, Inc., featured an article by Hospitality and Tourism Department Head Patricia Agnew, with Katherine Purcell, on CIC's Study Abroad Italy Trip.

"While food preparation and presentation can be taught in the kitchen and the classroom, sustainable food practices - the manner in which meals tie the family and community to the economy and the environment - must be experienced firsthand in order to be fully understood. To that end, faculty and students from the CIC at TTC traveled to APICIUS International School of Hospitality in Florence, Italy, to learn the roles that food, education and culture play in the sustainablitiy movement and the international marketplace," Ms. Agnew wrote.

For the full article, see: http://ccid.kirkwood.cc.ia.us/resources/newsletter/Winter09-10.pdf

Photos by Patricia Agnew

CIC Student Wins Contest to Nickname Mario Batali

2010-04-08T15:44:00.007-04:00

"Wine Enthusiast" Magazine recently "appointed Mario Batali the King of La Cucina." And they asked readers: "What nickname would you bestow upon this legendary chef?"

CIC student Ashly Broshious won with her entry: "Good King Mario Batalisauce the Forkith." The prize: the crown that Batali wore for the story and Ashley wears in her picture. Congratulations, Ashley!

"Über-Chef Mario Batali, replete with ubiquitous orange clogs, slicked back ponytail and mischievous smirk, is every bit as knowledgeable and personable as one would imagine after years of public exposure through his various television shows, cookbooks and guest appearances. Spanning coast to coast, his 12 iconic restaurants include six in New York City, two in Los Angeles, three in Las Vegas and one in Westchester County, New York. Batali’s vast wealth of knowledge on all things food related (especially when it comes to Italy), along with his focus on Italian food and wine via his restaurants, easily earn him the king of la cucina." "Wine Enthusiast"

CIC Gives Diversity Dinner as 2010 Charleston Wine + Food Festival Event

2010-04-08T12:39:00.012-04:00

Pictured at Top Center at the Dining for Diversity event are (from left) Farmer Lee Jones, Chef Matthew Raiford, Chef Marvin Woods, Chef Roberto Santibenez, Chef Alex Askew, Andrea Robinson, Chef Ron Duprat, Chef Al Stephens, Chef Peng Looi, TTC President Mary Thornley, Chef Kyle Ketchum, and Chef Kevin Mitchell.
The Culinary Institute of Charleston at Trident Technical College hosted a “Dining for Diversity” dinner March 6, which featured celebrity chefs from across the country. The dinner, part of the BB&T Charleston Wine + Food Festival, was held to raise awareness of the movement to bring diversity to the culinary field and to launch the first student chapter of the BCA in the Southeast at the Culinary Institute of Charleston.

The BCA is a nationwide nonprofit educational and networking organization of hospitality and food service professionals that provides educational and professional opportunities for culinary and hospitality professionals of color. The event was hosted by BCA President Alex Askew and Culinary Institute of Charleston Chef Instructor Kevin Mitchell.
“This event showcased the level of diversity that is found in professional kitchens across the country,” said Chef Mitchell. “It also highlighted to our students that the culinary field offers unlimited career opportunities for people of color.”
Six other renowned chefs worked with 15 Culinary Institute students to prepare a six-course dinner with paired wines for more than 50 guests. The dinner was held at the Culinary Institute’s 181 Palmer Dining Room on the college’s Palmer Campus in downtown Charleston.
“The students, faculty and facility are top notch at the Culinary Institute of Charleston,” said Chef Askew. “The hard work displayed by the students’ abilities and attitude speak volumes to their educational environment.”

Celebrity chefs participating in the dinner were Chef Marvin Woods, chef/partner of Funxion restaurant in Washington, D.C., author of two cookbooks and an Emmy Award-nominated Turner Broadcasting show, “Home Plate”; Chef Peng Looi, owner of Louisville, Kentucky’s award-winning restaurant August Moon Chinese Bistro and co-owner/executive chef of Asiatique; Chef Al Stephens, corporate pastry chef overseeing Chef Todd English’s pastry program in all of his restaurants; Chef Ron Duprat, contestant on Bravo’s “Top Chef” and executive chef of Hollywood Beach, Florida’s Marriott; Chef Roberto Santibanez, owner of Fonda restaurant in Park Slope Brooklyn, New York; and Chef Kyle Ketchum, former executive chef of Newport’s The Chanler at Cliff Walk. Andrea Robinson of andreawine.com, Farmer Lee Jones of chefsgarden.com, and Matthew Raiford of Heritage Link Brands also attended the event.

“I have been a culinary arts educator for the past seven years and I have never worked with a more dedicated set of students than those attending the Culinary Institute of Charleston,” said Raiford, who provided food service equipment training to the students earlier in the day. “The dedication they showed was an excellent reflection of the education that they are receiving, for the students not only followed directions to the letter but were also extremely passionate about getting it all right the first time. This made for a wonderful event, and made me anxious to come back to Charleston next year!”
The celebrity chefs enjoyed cooking with the students as much as the students enjoyed getting hands-on experience with their culinary heroes. “It was a great pleasure working with knowledgeable, passionate and eager culinary students,” said Chef Looi. “They were very enthusiastic about the event and showed a very true interest in everything going on,” added Chef Ketchum.
For more information about the BCA visit www.bcaglobal.org or call (212) 643-6570.

Photos by Chancel Nuque.

CIC Students Work with 2010 Charleston Wine + Food Festival Stars

2010-03-31T14:57:00.017-04:00

From former Top Chef contestants Richard Blais and Ron DuPrat, to celebrity authors Ted and Matt Lee, and celebrity chefs Marvin Woods, Peng Looi, and Roberto Santibanez - and Chef's Garden celebrity Farmer Lee Jones, CIC students had plenty of opportunities to work with the Festival's star power!

CIC Co-Sponsors Wine Event at Charleston Wine + Food Festival

2010-03-23T18:22:00.011-04:00

It was a beautiful day for a wine tasting at Mount Pleasant's Waterfront Park, where the CIC and the City of Mount Pleasant co-sponsored the Pinot Envy Event on Saturday afternoon of the 2010 BB&T Charleston Wine + Food Festival. CIC Hospitality Department Chair Patricia Agnew, Hospitality Instructor Blake Hallman, Chef Instructor Scott Stefanelli and a fine group of CIC students spent the afternoon making sure that Festival guests enjoyed the experience.

Photos by Chancel Nuque.

CIC Grad Eric Huff to Compete in Aramark ACE California Competition

2010-03-17T18:04:00.007-04:00

At Clemson University on March 2nd, Eric Huff, a recent CIC graduate and nephew of Chef Instructor Miles Huff, competed against thirteen other North and South Carolina Aramark chefs in the Aramark Culinary Excellence Competition. Eric was successful in winning a place to continue on to compete in the finals in California.

The competition's mystery basket consisted of Dover sole,duck breast,oysters, tomatillo and red grapes. The chefs had to use two of the three protiens. The chefs had three hours to produce a entree and a dessert using the mystery basket ingredients plus standard pantry ingredients. Each had to produce one large restaurant-style show plate of both courses accompanied by four tasting plates for a panel of judges. These judges critiqued on every aspect of the dish.

Eric’s Menu: Seared Dover sole with tomatillo and heirloom tomato ragu accompanied by stuffed hushpuppies with oyster medley filling. And: Chocolate creme cheese pave with a berry gastrique, toasted coconut and almond clusters with a vanilla tuile.
(Pictured l-r: Chefs Matt Rogers, Miles Huff & Eric Huff - It's All in the Family!)

Chef Mitchell the Culinary Chair of BB&T Charleston Wine + Food Festival's Gullah Tribute Luncheon

2010-03-11T18:44:00.018-05:00

Photos by Chancel Nuque.

The Gullah Tribute Luncheon, sponsored by FedEx, recognized the Gullah culture that began with the arrival of African slaves to the Sea Islands of South Carolina, Georgia and Florida. Coming from different regions of Africa, they brought with them their language, cultures, traditions and cuisines, and these creolized into one form known as Gullah, which has been integral to the Lowcountry ever since. During the luncheon, the best local and regional Gullah cooks partnered with national chefs to create a menu that pays homage to traditional Gullah fare. Guests had the opportunity to taste and learn about this cuisine from the cooks themselves, while enjoying Southern-style cocktails and beverages, live entertainers and more.

Featured Local Personalities also included William Baldwin, Novelist & Historian and Jonathan Green, Artist.
The Menu:

Charlotte Jenkins (Gullah Cuisine) & Kevin Mitchell (Culinary Institute of Charleston) Gullah Chicken Stew, Gullah Cuisine’s Famous “Gullah Rice” and Pan Roasted Green Beans with Bacon & Onion
April Mazick (Joe’s Catering) & Marvin Woods Traditional Gullah Pork Ribs with Lemony Sweet Potato Soufflé
Alluette Jones-Smalls (Alluette’s Jazz Café) & Frank Stitt (Highlands Bar and Grill) Roasted Leg of Lamb & Sothern Style Collard Greens
Martha Lou Gadsden (Martha Lou’s Kitchen) & Matt Lee & Ted Lee Okra Soup and Rice & Field Peas with Pigs' Tails
Mary Ravenell (Huger’s) & Donald Link (Cochon & Herbsaint) Conch Stew with Seasoned Rice with Stewed Lima Beans
Dessert – Charlotte Jenkin's Bread Pudding was made by baking and pastry students from the CIC.

CIC Gets a Nod from the "Best Of" Issue of The Charleston City Paper

2010-03-10T14:14:00.002-05:00

Best Celebrity Brewer Sighting

Palmer Campus of Trident Tech’s Culinary Institute
by T. Ballard Lesemann
Staff Pick

Samuel Adams brewer Bob Cannon brings out the mighty Utopias
Culinary Institute of Charleston - Palmer Campus
66 Columbus St.
"The Culinary Institute delivered a terrific beer event and fundraiser last July when the enthusiastic staff and students at the institute’s on-site restaurant teamed up with the Boston Beer Company to present a terrific six-course Samuel Adams beer dinner. Chefs, instructors, and students worked with guest presenter Bob Cannon, one of the head brewers at the Boston Beer Company’s headquarters (he’s the guy with the big beard and the shaved head in the commercials). In his crisp Boston accent, Cannon presented classics, seasonals, and — as a grand finale — a brassy, vat-shaped bottle of the brewery’s rare Utopias — a barrel-aged 'beer' with a hefty 27 percent alcohol content (by volume). It looked and smelled more like a brandy than beer. Having a recognizable character like Cannon on hand made it even more enjoyable." http://bit.ly/aZdgYf

The Art of the Plate

Welcome to our Blog.

CIC Friend Dan Long Featured in The Post & Courier

CIC Grad Allison Smith's Glazed Gourmet Doughnut Shop Featured in The Post & Courier

Follow CIC Grad Chris Holm's poste de stagiaire in France

CIC's John Ondo Featured in Post & Courier's "Restaurant Week: 10 Chefs to Watch"

The 2012 Tourism and Hospitality Education Foundation scholarship application is now posted .

Contempory Cuisine Plates Up

Chefs Morgan and Mitchell Receive Their CEC

Culinary Programs Specialist Marion Sullivan Attends Southern Foodways Symposium

CIC Chef Instructor Scott Stefanelli Attends Chef’s Collaborative Summit 2011 in New Orleans

CIC Baking and Pastry Coordinator Chef Bernd Gronert and Baking and Pastry Adjunct Chef Instructor Kristy Holdgate go to UGA's Better Process Control School

CIC Chef Instructor Kevin Mitchell Featured in Black Enterprise Magazine

Wear Our Cake and Eat it, Too: An Edible Cake Dress Created by 3 Creative Students

CIC Team Creates Tablescape for Charity Event

CIC Hospitality Department Head Patricia Agnew and Hospitality Instructor Paul Teehan attend Regional Fall 2011 Southeast Federation meeting for CHRIE

Almost Famous Chef winner Steve Seguin moves on to the Southeast regional competition

Anna Lone's Swamp Hag's House won First Place in the Halloween Haunted Gingerbread House Contest!

CIC Team Will Represent South Carolina at the ACF Southeast Regional Student Competition

Former CIC student Cole Poolaw gets his first review at Barsa

CIC's First Haunted Gingerbread House Competition!

Former CIC Student Micah Garrison Featured in Charleston Magazine's Chef's Table

Quick Bite: Vintage Vittles Written By Kinsey Gidick Photographs by Kristen Williams Chef Micah Garrison shares bygone flavors made from heirloom produce

Chef Charlotte Jenkins, chef/owner of Gullah Cuisine Restaurant, is Guest Chef for American Regional Class

New Locations for Weekly Bake Sales

Chef Donald Barickman Joins CIC Faculty

Chef Kevin Mitchell is Tapped as One of Charleston's "Food Scene Stars"

Chef Huff Makes a Second Video for The Post & Courier

CIC Grad Chef Aaron Lemieux's Duck Confit Featured

Chef M. Kelly Wilson Joins the CIC Faculty

City Paper Includes 181 Palmer in "The Dish" magazine

TTC Hosts National Association of Community College Trustees Dinner at 181 Palmer

Charleston Chapter of Les Dames D'Escoffier Lunch at 181 Palmer

Chef Carmel Leads Culinary Training for Charleston and Dorchester County School Foodservice Workers

Dean Saboe Receives Golden Pineapple Award for Leadership in the Charleston Restaurant Community

Mikasa Dining Room Opens for Summer with an á la Carte Menu

Maymester Advanced Baking Class

CIC's Josh Shea Wins the Home Chef Division of Pearlstine's "Beer Meet Food, Food Meet Beer" Contest

Chef Kevin Mitchell Participated in Atlanta Food & Wine Festival

Danita Carpentier Named Top Student Culinarian of the 2011 BB&T Charleston Wine + Food Festival

Chef Vagasky Wins First Place in FELC Ultimate Teacher Competition

HCSA HAS RIVERDOGS DAY ON APRIL 16TH!

181 Palmer Featured in "Southern Lady Magazine" Article on Charleston

Catch Chef Stefanelli and 181 Palmer in the City Paper

USDA Chief Scientist and Under Secretary for Research, Education, and Economics Visits CIC

CIC is proud to have been a part of the 12th Annual Chefs' Feast.

CIC Has Exciting Dine Around During BB&T Charleston Wine + Food Festival

Elizabeth Freer Wins People’s Choice Award in S.Pellegrino® Almost Famous Chef® Competition

CIC Students Work with Top Chef Marisa Churchill

The 2011 Tourism and Hospitality Education Foundation Scholarship Application is Posted

Talicia White Wins Vintner's Auction Competition

Elizabeth Freer Wins Southeast Regional San Pellegrino Almost Famous Chef Competition!

Culinary Department Head Chef Michael Carmel Named ACF Southeast Region Chef Educator of the Year

CIC Grad Ellis Grossman's Black Bean Restaurant Gets Great Review

CIC Will Host A BB&T Charleston Wine + Food Festival Guest Chef Dine Around

CIC's Josh Shea Takes First Place in the Student Category of the Oyster Contest

Applications Ready for BB&T Charleston Wine + Food Festival’s Student Chef Assistant Program

TTC's Annual College Fair to be held Thursday, January 20th

CIC ACF Competition Team Gets Second Place in S.C. Student Competition

181 Palmer Makes the 50 Foodie Faves List in Charleston Magazine!

CIC at Palmer Wins Architectural Woodworking Institute’s Award of Excellence

Retail Bakeshop Final Projects

CIC Alumni Party

CIC's Eli Battle Selected as One of the New TTC Student Ambassadors

Asheville Farm To Plate Class Field Trip 2010

German Chocolate Cakes Galore!

Chef Morgan Demonstrates Pumpkin Carving for Post & Courier Video

Chef Gronert's Cake Decorating Class Makes Lutetia Tortes

Students Get Ready for HCSA Booths at Taste of Charleston

CIC Students Assist Chef Sean Brock at Outstanding in The Field

The Hospitality and Culinary Student Association Site is now up and running on my.tridenttech.edu

Mr. Hallman and Chef Alexander Featured in Fall "Sizzle"

Chef Mitchell Works on Chef Brock's Team at The Charleston Wine + Food Festival's Ultimate Critics Dinner

CIC Grad Renata Dos Santos Introduces Charleston's Newest Underground Dining Experience: L.I.M.E.

CIC Grad Ellis Grossman Opens Black Bean Co. Restaurant

Visit CIC Grad Kristy Holdgate at Charleston's Macaroon Boutique

Externship: It's a Wonderful Life

Applications Available for Les Dames D'Escoffier Women in Culinary Leadership Scholarship

Chef Alexander Bakes Anson Mills' Colonial Cornmeal Poundcake for Southern Legislators Conference

Chef Alexander Is Featured in DISH

Quick Bite: Vintage Vittles
Written By Kinsey Gidick Photographs by Kristen Williams
Chef Micah Garrison shares bygone flavors made from heirloom produce