Congratulations to CIC Alum Robert Sills

 CIC alum Robert Sills was in town last week and dropped by for a visit. After quite a culinary education, including a management degree from Perdue, study in Italy, study at CIC, and a round in the Maverick Southern Kitchens restaurant, High Cotton, in 2012, Robert opened the Savannah Grille. Located in Lake Ozark, MO, at the top of the beginning of the Ozark Mountains and overlooking The Lake, "Savannah Grille is everything Robert stands for: innovation, creativity, a learning environment and most importantly, a family environment. After all, at the end of the day, it’s about the people at your table that you choose to share your meals with that matter and the time you get spend together."

You can see the  stunning vista from the restaurant in the photo above. Find out more at its website, http://savannahgrillerestaurant.com/, and on Robert's blog, http://savannahgrillerestaurant.com/about/blog/ .

Hospitality Dining Room Class Dines Out.

 Left to right: An Ho, Jessika Steininger, 
Ms. Buzzelli, Suzanne Wallace, Lia Capito,
 Neida Borrero-Rivers, Megan Slavin, 
Ms. Agnew, Emily Key, and Jasmine Cusack

CIC Hospitality and Tourism Instructor Lisa Buzzelli and Hospitality and Tourism Chair Patricia Agnew recently accompanied the hospitality dining room class for a tour and lunch aboard the Carnival Fantasy as passengers checked in for their cruise.  Hosted by Joanie Field, Business Development Director for Carnival Cruise Lines and Suzanne Wallace, Director of Sales for the Charleston Area Convention and Visitors Bureau, the group was entertained by delightful server Andrew from the Phillipines who made sure the fun ship lived up to its name with delicious food and a signature servers dance parade.

CIC Sponsors 2014 Charleston Wine + Food Beverage Seminars

Dhane Chesson of Vibrant Rioja with CIC Student Volunteers! 

Hallie Arnold of The Grocery and

 Gerry Kieran of Seanachai

Cocktails! Cocktails!

Dean Saboe delivers a welcome

Patrick Emmerson of Communion Wine Club and
Charlotte Voisey, Spirit Ambassador for Hendrick's

On the right: Charleston musical composer Edward Hart drew directly from his passion for wine when he composed Amori Vini, meaning “for the love of wine,” a three movement piece paying homage to the wines of Bordeaux, Madeira and Tempranillo. Dr. Hart and Master Sommelier Devon Broglie of Whole Foods Market led attendees to taste, talk and listen through the savory sounds of each wine as they were brought to life by talented musicians from the Charleston Symphony Orchestra. 

Photographs from the 2014 Night in the Valley Wine Dinner and Auction

TTC Night of the Valley Wine Dinner and Auction 2014

Congratulations and thanks to all of the CIC students who cooked and served - and made A Night in the Valley Wine Dinner and Auction such a success! The Trident Technical College Foundation’s 11th annual A Night in the Valley wine dinner and auction, held Friday, Jan. 31, grossed more than $480,000, making it the foundation’s most successful fundraising event ever. The money raised came from sponsorships, ticket sales, silent and live auctions, and a special appeal during the dinner.

CIC grads Jamie Simpson and Ulfet Ralph Support Team USA of 2015 Bocuse d’Or World Cooking Contest

L-R: Chef Jamie Simpson, Chef Ulfet Ralph,
 Chef Kevin Mitchell working on Chef Simpson's
uni dish.

Saturday evening, Chef Farmer Jones' Culinary Vegetable Institute hosted a dinner to fund Team USA's training for the 2015 Bocuse d’Or World Cooking Contest. CIC grad Jamie Simpson is the executive chef for the Culinary Vegetable Institute and Chef Ulfet Ralph recently joined him there. Chef Kevin Mitchell also went up for the weekend. 
For more photos, check out the official Flickr account: 
http://www.flickr.com/photos/15955344@N00/sets/72157642573522813/

Chef Mitchell assisting Chef Phillip Tessier
 of the Bocuse d'Or Team

Chef Mitchell setting out the 'family meal'
 for chefs and visiting press

The chefs and Farmer Jones

Chef Gavin Kaysen's
Lamb Mosiac

Congrats to CIC Friend Brian Connors

CIC friend and former Chef Instructor Brian Connors just took 9th place in the World Ice Art Championships in Alaska! Owner of Ice Age Ice Sculptures, Connors worked for three days in 30 below weather. 

Post and Courier food writer Hanna Raskin reported that "The Championship sculpture is still on display in the Fairbanks park where it was carved; the event hosts a webcam at icealaska.com for ice sculpture aficionados who want to view the carving without getting cold." Read more in her report - and take a look at the CIC"s new mobile ad at the top of the page. 
http://raskin.postandcourier.com/?p=2474#more-2474 

Two Boroughs Larder Chef/Owner Josh Keeler Speaks to CIC Students

Chef/owner of Two Boroughs Larder, Josh Keeler spoke to culinary and hospitality students on Thursday about his experiences communicating with staff, guests, and the media. In his talk, Chef Keeler expressed gratitude for his employees and high-profile chef mentors. When underscoring the importance public speaking, writing, and giving interviews, Keeler heeded, "I wish I would have had a class in culinary school that would have taught me what you are learning," as his rise to the spotlight has been a self-taught lesson.

It Takes a Village

Recycling the shells of the 80,000 pounds of oysters eaten at the Charleston Restaurant Association's Lowcountry Oyster Roast is not easy. Thanks to Chef Black and the CIC students that took part.

Artisan Breads Class is Hot!

It's been a fine term in Chef Vagasky's Artisan Breads class! 

CIC Grad Jamie Simpson Gets Props from the Cleveland Plain Dealer

"Simpson serves as the new executive chef for the Culinary Vegetable Institute in Milan,Ohio, the educational arm of The Chef's Garden, growers of gourmet restaurant vegetables, and parent company of Veggie U, the nutritional training program for youth....
"Now that he's been promoted to executive chef, his duties have greatly expanded to include guest chef dinners, weddings, small and large dinners for the public, fundraisers for Veggie U and the upcoming Bocuse d'Or Foundation Benefit on March 15. The sold-out event, at $500 a ticket, features a team of eight chefs from restaurants across the country. Chefs from  New York's Per Se, California's French Laundry, in addition to Jonathon Sawyer of Cleveland's The Greenhouse Tavern, will help raise money for Team USA's appearance at the  similarly titled annual competition in France."
For the whole article: http://www.cleveland.com/cooking/index.ssf/2014/03/young_chef_jamie_simpson_now_c.html