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

181 Palmer becomes Fresh on the Menu!

The Culinary Institute of Charleston is proud to announce that 181 Palmer has just become one of the Fresh on the Menu restaurants, a category of Certified South Carolina Grown. The SC Deptartment of Agriculture announce the release of a Fresh on the Menu app yesterday that features the certified restaurants, their chefs, and several of their recipes. Look for 181 Palmer there! It also features a "Roots" category showing South Carolina farms, produce companies, and breweries supplying restaurants. It's free and can be downloaded at www.freshonthemenuapp.com