The Art of the Plate

Thursday, July 19, 2007

Hospitality & Culinary Arts Student Association
The Hospitality & Culinary Student Association (HCSA) is a student directed organization whose mission is to enrich the environment of those who are enrolled in the program of the Hospitality, Tourism and Culinary Arts at the Culinary Institute of Charleston at Trident Technical College. HCSA performs many community-centered projects that enable our students to utilize their skills to “give back” to the community by helping the needy. For instance, every month HCSA donates time and resources to the Crisis Ministries by preparing dinner and breakfast for over 100 homeless people. HCSA continues to find new ways of sharing the talents of our students with our Charleston neighbors in order to create awareness and help those in need.
The HCSA won the TTC "Outstanding Student Association" Award for 2006 - 2007 and Co-Advisor Chef Bill Stacks won the TTC "Outstanding Student Advisor" Award for 2006 - 2007!
The mission and purpose of the HCSA is as follows:
A. The mission of the Hospitality & Culinary Student Association is to enhance the competence, confidence, and experience of the students by the means of basic concepts and philosophies of sales and marketing in the hospitality industry as well as refinement of skills in the Culinary Arts.
B. The Purpose of the Hospitality & Culinary Student Association shall be to provide service to the college and community, and engender a keen interest and understanding in the professional fields of hospitality and culinary arts.
C. The Hospitality & Culinary Student Association will assist the serious and dedicated student to develop leadership qualities and academic skills that will benefit the student in future endeavors, while having fun! Money raised in our student-managed dining room assists in paying for educational trips for HCSA members, such as attending the annual National Food Show in Chicago.
Co-Advisors: Director of Operations J. Michael Saboe: 843.820.5092 and Chef Bill Stacks: 843.820.5081
Meeting Schedule for 2007/2008 School Year:
Sept. 11 11:30 am * Oct. 17 11:30 am * Nov. 12 10:20 am
Jan. 22 11:30 am * Feb. 20 11:30 am * Mar. 31 11:30 am

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What We're Reading

“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

"Soul: A Chef's Culinary Evolution in 150 Recipes"

“This book is my homage to the cuisine of my family,” Chef Todd Richards writes in his autobiographical collection of essays and recipes. “These are the ingredients of my people. This is my sermon about my Soul food.”

Bringing accolades for his stints at Atlanta’s Ritz Carlton and Four Seasons, James Beard nominations, and, of course, his prowess at Southern cooking, Richards seasons the pot with a powerful bouquet of flavors as he pays his heritage forward. Collards cooked with ham hocks are accented with piquant pickled collard stems. Blueberries are found in fried pies; strawberries are plated with champagne aspic, whipped cream, and honey. Grilled peaches pair with radishes on toast spread with pimiento cheese. Sweet potatoes are layered with cauliflower and crab in a lush gratin.

"Soul food," Richards tells us, "is the original cuisine of the South, born from an involuntary collision of cultures."
Published by Southern Living. $35.