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

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

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

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

Mocha Tortes

Mocha Tortes from Chef Sonoski's Advanced Decorating Class

CIC Baking and Pastry Department Helps Develop Charleston's Cronut

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

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

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

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

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




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

Potential Beverage Management Partner: Tessessentia

Recently Dean Saboe, Ms. Agnew, and Mr. Hallman toured Terressentia, potential partners for the CIC Beverage Management program. Located in Ladson, not far from Main Campus, Terressentia was founded on the idea that technology can radically improve both quality and taste. They use their patented TerrePURE® technology to create award-winning spirits for retailers and brand owners of all sizes. http://www.terressentia.com/

Delicious Finals Presentation from the Summer Jams & Jellies Class

USDA Awards Grant for a Program in Food Science and Technology

Trident Tech benefits from big federal grant

The U.S. Department of Agriculture has awarded a five-year, $439,920 grant to Clemson University to partner with Trident Technical College and Orangeburg-Calhoun Technical College to build an innovative program in Food Science and Technology for students from multicultural backgrounds.

The goal of the program is to graduate 12 students with a bachelor of science degree in Food Science and Technology that will enable them to pursue rewarding careers in the food and agricultural industries, according to a press release.

"Feeding a growing global population is a major challenge in the 21st century," said Clemson University President James F. Barker. "Education to equip a new generation to meet this challenge will require innovative and collaborative approaches. Critical to the success of these efforts will be the participation of underrepresented populations. This program will be a model to attract and retain minority students in our agriculture and food science and technology programs."

Trident Tech President Mary Thornley said it was an exciting time for food science.
"Each day we learn more about the effects of food on health, and with an increasing population the need for a sustainable and affordable food supply is critical," she said. "We look forward to working with Clemson to educate the next generation of food researchers whose work will shape the future of South Carolina's agribusiness industry."

The partnership between the three institutions will be the framework for recruiting, training and mentoring students throughout the program. Students will complete two years at one of the technical colleges and then transfer to Clemson to complete their bachelor of science degree in Food Science.

Chef Huff Judges at FCCLA

Culinary Chef Instructor Miles Huff was a judge at the FCCLA (Family Career and Community Leaders of America) national conference in Nashville from July 6th to 11th. There were approximately 10,000 students competing in numerous events. The CIC rented a booth to recruit students from across the country. The mission of FCCLA is to promote personal growth and leadership development through Family and Consumer Science education. The CIC hosts the state culinary competition in our Main Campus kitchens each year. 

CIC Grad Duane Fernandes Has New Digs

Going to Asheville? Stop by Isa's Bistro and check in on CIC grad Chef Duane Fernandes. Isa's Bistro

Educated at Johnson & Wales University and then the Culinary Institute of Charleston, Fernandes spent much of his early career polishing his abilities in the celebrated kitchens of Charleston’s four-diamond Peninsula Grill and the five-diamond Jefferson Hotel in Richmond, VA. His blossoming career then led him to the kitchen of Thomas Keller’s iconic Michelin 3-star Per Se in New York. 
   http://mountainx.com/article/50058 

Cooking Well Invitational to be held at CIC

Celebrity Chefs Join Forces in South Carolina: Chefs Robert Irvine and Marvin Woods will mix it up in Demo Impossible, 6:30 pm to 9:30 pm on July 25 at the Culinary Institute of Charleston’s Palmer Campus in downtown Charleston. The event is sponsored by the South Carolina Hospital Association’s Working Well Initiative and Sodexo in partnership with the CIC.

All tickets to Demo Impossible include food and beverage. General admission tickets are $50 per person. A limited number of VIP tickets, $125 per person, include reserved seating in the demo kitchen. Tickets can be purchased in advance at www.cookingwell2013.com and may also be available at the door on a limited basis.

 http://www.youtube.com/watch?v=Z1H0PklKtxY

http://www.youtube.com/watch?v=qmNjXxkeN2A

CIC Grad Andrea Lever Upchurch Featured in Charleston Magazine

Congrats to Chef Upchurch, who starred in the July Chef's Table story on watermelon.

"Say watermelon and see picnic? While this star of summer still shines in coolers and cookouts, chef Andrea Lever Upchurch has stepped up the fruit’s game. Executive pastry chef for Magnolias, Blossom, and Cypress restaurants, Upchurch brings a popsicle that will satisfy your inner child, but also develops the savory potential of watermelon’s sweet red flesh.

Photo by Ruta Elvikyte

 

"In her pops, its combination with creamy, subtle pineapple and tart raspberry pleases multiple parts of the palate. As for her watermelon consommé with scallop ceviche, “On warm summer days it is a great dish to cool off your guests while exciting their taste buds,” she says. “The chilled fruit is delivered in the naturally sweet and simple consommé and plays perfectly against the heat and depth of the jalapeño, citrus, and herbs in the ceviche.” In a grilled watermelon and shrimp salad, she teases the two Lowcountry favorites with South American ingredients and intensifies the fruit’s flavor with time on the grill."

For the complete piece and the recipes, see: http://charlestonmag.com/charleston_magazine/feature/midsummer_s_melon

The Jams and Jellies Class is is Full Swing!

 

The Jams and Jellies class has been making marmalade. Seen above: the beginning of peach and orange. Seen on the work table on the right: orange marmalade. Nice work!

South Carolina High School Teachers on Campus

Front row: Bridgette Butler (West Ashley HS), Rose Butler (North Augusta HS), Wanda Johnson (Anderson 5 Career Campus), Theresa Formyduval (Spring Valley HS), Patricia Tomsic (James Island Charter HS)

Back Row: Lucia Boinest (Garrett Academy of Technology), Janethat Prioleau (West Ashley HS), April Mazyck (North Charleston HS), Jean Shaw (F.E. DuBose Career Center), Vicki Olsen (Lee County Career & Technical Center), Susan Clark (James Island Charter HS), Bill Twaler (Wando HS), Jason Wheless (West Ashley HS), and Carl Calvert (Stratford HS)

CIC is pleased to have the state's culinary arts instructors on campus for workshops. They are sharpening their skills in the area of baking and  pastry, with emphasis on yeast dough, batters, simple icings and piping techniques.

Chef Mitchell Asked to Join Slow Food Charleston board

CIC is proud to announce that Chef Kevin Mitchell has been asked to join the board of Slow Food's Charleston chapter. "Slow Food Charleston is committed to making a positive impact in the Charleston community through our Chefs in Schools initiative, our documentary film series, our youth group with its travelling garden trailer and various events, including our traditional potlucks," wrote Executive Director Susan Bass. It's a great organization to join. See below. http://slowfoodcharleston.org 

VITAMIX SELECTS CIC FOR PARTICIPATION IN ITS NATIONWIDE CULINARY SCHOOL PROGRAM!

Vitamix announced the program in Chicago at the 2013 National Restaurant Assoc. show last month."Through the Culinary School Program, Vitamix is helping the next generation of professionals develop at the forefront of tomorrow's culinary scene. Since the program's inception in 2012, Vitamix commercial machines have been provided to 150 premier culinary schools located across the United States. Within those schools, Vitamix has committed to offering instructors and more than 52,000 of their students access to the latest innovations in Vitamix commercial blending technology."

Vitamix quoted CIC Culinary Department Chair Michael Carmel in the announcement: "Students can only become the best when working with the best," said Michael Carmel, department head, culinary arts at the Culinary Institute of Charleston. "Thanks to the Vitamix Culinary School Program, our students have the ability to work with the best-performing blender in the industry. Whether it is a beginning class learning to make soups and sauces or an advanced class making mousses and terrines, Vitamix has become the standard bearer for quality and performance with our faculty and students."

Read more here: http://www.heraldonline.com/2013/05/29/4900562/vitamix-unveils-nationwide-culinary.html#storylink=cpy