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."
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.
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
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
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.
