CIC Grad Garet Hutchinson is Featured Chef in this Week's Post & Courier Preview Section

Garet Hutchinson
"Former Dishwasher at Cypress now Chef de Cuisine"
By Angel Powell, Special to The Post and Courier
Thursday, February 25, 2010

"Garet Hutchinson began his culinary career flipping burgers and scooping ice cream at Skoogies in Mount Pleasant. Born in 1984, he graduated from Wando High School in 2003.

"Hutchinson graduated from Trident Technical College (now the Charleston Culinary Institute) while working. He graduated the top of his class and was awarded the James Beard Scholarship.

"He was hired as a dishwasher by Cypress in 2003 and worked his way through the ranks. He is now the chef de cuisine."
For the full story, see: http://www.postandcourier.com/news/2010/feb/25/garet-hutchinson/

CIC's Judy Brown Featured in The Post & Courier

COOKING LESSONS
Lexington Mom Doesn't Let 100-Mile Commute Deter Her from Attending Culinary School
By Brenda Rindge The Post and Courier Monday, February 22, 2010

"One day in the fall of 2006, Judy Brown left her Lexington home to start college. Just three weeks after abdominal surgery to repair multiple hernias, Brown drove two hours to Trident Technical College and attended classes. That afternoon, she drove back home. She knew that going to college was a luxury. "It was hard to work it out with everybody's schedule," says Brown, mom of Harrison, 18, who will graduate from high school this year; Allison, 13, a seventh-grader; and Stephie, 7, a second-grader.

"In the 3 1/2 years since, she has continued to commute 100-plus miles each way to classes at the Culinary Institute of Charleston at Trident Technical College, some semesters as often as four times a week. ...

"While she was going to school, she often worked part-time for caterers. She now teaches at Trident Tech and was recently hired as director of food services for the new South Carolina State Farmers Market, opening in June. She also leads cooking projects in her children's classes and volunteers at Fort Jackson, making graduation cakes for soldiers."

FOR THE COMPLETE STORY, SEE: http://www.postandcourier.com/news/2010/feb/22/cooking-lessons/

Chef Bob Waggoner Cooks with French Regional Class

Friday, the students of Chef Carmel's French Regional class had the pleasure of cooking with Chef Bob Waggoner, the first American to have his own restaurant in France, Le Monte Cristo, in Moneteau, which received a Michelin Two-Star rating. Chef Waggoner trained with Chef Michael Roberts at Trumps Restaurant in Los Angeles and Chef Jacques Lameloise, Charles Barrier, Pierre Gagnaire, Jean-Luc Dauphin, Gerard Boyer and Mark Meneau. He was the Chef at Hotel de la Poste in Avellon and Chef de Cuisine at Le Vieux Moulin in Bouilland, France. Chef Waggoner currently hosts the PBS cooking series "UCook with Chef Bob."

The menu for the day was:

Soupe Savoyarde, Escargot Bourgeonne (tasting), Boeuf Bourguignon, La Râpée’ Morvandelle, Salade de Chou au Lard, and Poularde aux Écrevisses.

SC Tourism and Hospitality Foundation Scholarships Available NOW

The South Carolina Tourism and Hospitality Foundation (T.H.E. Foundation) manages scholarships on behalf of a variety of organizations that support hospitality education. These scholarships are designed to assist students who demonstrate interest in and committment to the hospitality (restaurant, foodservice, lodging, tourism) industry. Last year, over $25,000 was given in awards.

Applications for the scholarships can be downloaded at GoProStart.com

Chef Morgan Brings Home the Silver

February 10, 2010, Myrtle Beach

Congratulations to CIC Chef Instructor Ward Morgan for bringing home a silver from the 2010 Myrtle Beach American Culinary Federation Competiton for his Marinated and Sauteed South Carolina Quail with Sweet Potato Pave, and Carrots and Parsnips with Chives!

Photos courtesy of Kris Thapoung.

Chef Frank Lee Cooks with French Regional Class

Friday, Chef Carmel's French Regional class had the
pleasure of cooking with Chef Frank Lee, Executive Chef and Partner of Slightly North of Broad and Maverick Southern Kitchens. Chef Lee's classical French training includes years as Sous Chef at Le Perroquet and Les Nomades Restaurants,Chicago, Sous Chef at Le Pavillion Restaurant, Washington, D.C., and Sous Chef at Restaurant Million, Charleston.

The menu for the day was:
Onion Soup, Mussels Two Ways, Roast Leg of Lamb with Lyonnaise Potatoes, Brussels Sprouts with Bacon, Garlic Chicken, Lemon Tarte and Chocolate Mousse.