CIC Chefs and Students Participate in Chefs Collaborative Summit 13

CIC chefs and students dove into the Chefs Collaborative Sustainable Food Summit 13, which took place in Charleston this week. In addition to attending the Summit, they were involved in two of the major events. CIC Chef Instructor Kevin Mitchell  and CIC Adjunct Chef Instructor Simon Andrews (Executive Chef of the Francis Marion Hotel) joined Chef Charlotte Jenkins of Gullah Cuisine restaurant to produce a Gulllah luncheon for the attendees. The vegetables below came from just one of six food stations, another of which included an array of perloos. Chef Mitchell speaks about it here: http://soundcloud.com/chefscollab/episode-3-kevin-mitchell-and 

Chefs Andrews and Mitchell before
the Gullah luncheon.

Chef Charlotte Jenkins, Chef Mitchell, CIC students
 Amanda Black and Arthur Zander

Okra Stew, Collards, and Succotash at the
Gullah luncheon.

In the spirit of Chefs Collaborative, CIC Culinary Department Chair Michael Carmel and CIC Chef Instructor Scott Stefanelli cooked cassoulet made from local Keegan-Filion chickens and pork to serve at the Monday evening reception. Held at the South Carolina Aquarium, other Charleston chefs providing dishes include Chefs Sean Brock, Mike Lata, Craig Deihl, and Frank Lee.
For more: http://www.huffingtonpost.com/julie-Ann-Fineman/post_6124_b_4318112.html

 (that picture at the end - why that's Farmer Celeste Albers with her pigs!)

http://www.huffingtonpost.com/julie-Ann-Fineman/post_6124_b_4318112.html

L - R: CIC student Kirsten Lawton, Chef Scott Stefanelli,
CIC students Barmesha Johnson and Eric Walker, and CIC Culinary Dept. Chair Michael Carmel.