There were lucky students and happy diners on Thursday when Chefs Council member Chef Frank McMahon joined the crew in the production kitchen. Under the guidance of Chefs McMahon and Stefanelli, students cooked Chef McMahon's "Pan-Roasted Salmon with Leek, Truffle and Potato Risotto" as the Special of the Day in the Mikasa Dining Room.
Executive Chef of Hank's Seafood Restaurant, Chef McMahon is a graduate of the Culinary Institute of America. Before coming to Charleston, he was at Le Bernardin in New York and Opus Restaurant in Santa Monica.
The Chefs Council of the Culinary Institute of Charleston provides insight and vision for the Institute's programming and academic offerings.
