CIC IRON CHEF

Two of Charleston's hottest chefs fired up the stoves at the CIC recently for an Iron Chef comptetion. On the left and right: Chef Mike Lata of FIG and Chef Ken Vedrinski of Sienna, with CIC Culinary Department Head Michael Carmel and CIC Chef Instructor Miles Huff. The event was won at TTC's Night in the Valley fundraising auction. Each chef led a team of Charleston's hospitality industry luminaries in producing an array of winning dishes!

Summer Kids Cooking Classes Coming Up at CIC!

CIC and Charleston Culinary Community Loses a Great Leader

Chef William Scott Stacks, Sr. becan his Charleston culinary tour as Executive Chef at Marianne's, Charleston's well-known downtown French restaurant, which was on the corner of Meeting and Hassell Streets. He was the chef and owner of the popular Captain Guilds Cafe in Mt. Pleasant before becoming a Chef Instructor at the Culinary Arts Program at Trident Technical College and subsequently at Trident's Culinary Institute of Charleston. With his death, the CIC and the Charleston culinary community have lost an extraordinary leader, mentor and friend.

Chef Mike Lata of FIG Joins Students in the Production Kitchen

There were lucky students and happy diners on April 8th. when Chefs Council member Chef Mike Lata joined Chef Instructor Scott Stefanelli and the students in the production kitchen.
Under the guidance of Chefs Lata and Stefanelli, students cooked Chef Lata's "Braised American Red Snapper with Artichokes and New Potatoes" as the Special of the Day in the Mikasa Dining Room.
Prior to opening FIG as Executive Chef/Partner, Chef Lata was Chef de Cuisine at Ciboulette, an Atlanta restaurant founded by Chef Jean Blanchet and his protégé Chef Tom Coohill, and Executive Chef at Anson, Charleston. Chef Lata was co-founder Charleston Chapter of Slow Food convivium and hosted the first James Beard out-of-house event in South Carolina. Chef Lata was Nominated for James Beard Top Chef Southeast in 2007 and 2008.

The Chefs Council of the Culinary Institute of Charleston provides insight and vision for the Institute's programming and academic offerings.

CHEF JEFF WOWS ASHEVILLE!

CIC Adjunct Pastry Instructor
Jeff Alexander wow'ed the crowd at the 2008 Asheville Artisan Breadbaker's Festival
on March 28th.

Participating in the Five-Star Quick Bread category, he rolled out an array of fabulous Souped-Up Scones, Fresh Apple Strudel, Chocolate Buttermilk Banana Bread, Tyrolean Chocolate Cake, and Reinvented Blueberry Muffins.

NATIONAL HONEY BOARD GIVES CIC STUDENTS PLENTY TO BUZZ ABOUT

On March 29th, CIC students competed for cash prizes in the National Honey Board’s “Honey Springs Forward” culinary competition, organized by Culinary Department Head Michael Carmel. Carolina’s Executive Chef Jeremiah Bacon and Slightly North of Broad Executive Chef Frank Lee judged the Culinary/Savory category. Cypress Pastry Chef Kelly Wilson and Pastry Chef Melissa Fritz-Waltzers, both CIC Adjunct Instructors, judged the Baking/Pastry categories. National Honey Board Marketing Manager Jami Yanoski presented the awards.

For their seasonally inspired recipes, first prize winners received $1,000, second prize winners $500, and third prize winners $250. A $500 honorable mention was awarded in both categories for the most innovative use of honey.

Culinary/Savory Winners
1st Place Meri Spalviero: Pan-Seared Duck Breast with Smoked Honey- Lavender Glaze

2nd Place Joe Branton: Black Tupelo Honey-Glazed Quail

3rd Place Steven Lusby: Mirin & Apple Blossom Honey Mahi Mahi en Papillote, Orange Zest Orzo, Honey-Marinated Vegetable Medley, Thyme & Honey Beurre Blanc

Honorable Mention Brian Voss: Honey Mescal-Glazed Duck Breast, Citrus Honey Butter Leeks, & Fondant Potatoes

Baking/Pastry Winners
1st Place Brian Voss: Mascarpone Mousse with Honey Gelée & Benne Seed Wafer

2nd Place Jonathan Kaldas: Orange Blossom Baklava

3rd Place Allison Meissner: Coconut-Almond Cake, Blueberry Compote, Citrus Honey Sauce & Vanilla Ice Cream

Honorable Mention Chancel Nuque: Banana Jackfruit Turon, Honey Avocado à la Mention Mode & Honey Strawberry Sauce

CIC GRAD MAKES THE NEWS!

Culinary Institute of Charleston
graduate Chelsey Conrad was featured in a Post and Courier article on the role of women in the professional kitchen. At only twenty years old, Chelsey has already graduated to line cook at Slightly North of Broad, no small feat at one of Charleston's most prestigious restaurants.

SNOB Executive Chef Frank Lee praised Chelsey: "She's able to handle the pressure, make good decisions and judgements under pressure. She's got a consistant, clean hand and is able to make plates look good."

To read the complete story, see:

http://www.charleston.net/news/2008/mar/12/pressure_cooker33509/?print

Photo by Wade Spees/ The Post and Courier

CIC Photos from 2008 BB&T Charleston Food + Wine Festival

SURF'S UP!

Garde Manger headed to the islands today for their practical exam on buffets!

Chef Frank Lee of Slightly North of Broad Joins Students Today in the Production Kitchen

There were lucky students and happy diners today when Chefs Council member Chef Frank Lee joined Chef Instructor Scott Stefanelli and the students in the production kitchen.

Under the guidance of Chefs Lee and Stefanelli, students cooked Chef Lee's "Pan-Roasted Wild Striped Bass with Mushroom-Spinach Crepe, Asparagus, and Ginger-Carrot Emulsion" as the Special of the Day in the Mikasa Dining Room.

Prior to becoming Executive Chef/Partner of Maverick Southern Kitchens and Slightly North of Broad, Chef Lee was Sous Chef at Le Perroquet and Les Nomades Restaurants,Chicago, Sous Chef at Le Pavillion Restaurant, Washington, D.C., Sous Chef at Restaurant Million, Charleston, and Executive Chef Colony House Restaurant, Charleston.

The Chefs Council of the Culinary Institute of Charleston provides insight and vision for the Institute's programming and academic offerings.

CIC Students Prepare Desserts for Chicago Chef Gale Gand to Serve at 2008 Food and Wine Festival

2008 Food and Wine Festival Celebrity Chefs Tory McPhail of Commander's Palace and Chris Hastings of Hot and Hot Fish Club Come to CIC

Wando High School Wins State ProStart Competition

The Wando High School Culinary Arts program won the State Championship for the second year in a row at the annual Hard Rock Park© ProStart Invitational cooking competition January 28-29, 2008 in Myrtle Beach, SC. Wando competed against 20 other South Carolina high schools in a competition requiring a 3 course meal cooked in one hour over two butane burners.
Team members from left to right are seniors Leila Schardt, Chelsea Wright, and Justin Edgar, and sophmore alternate Sullivan Johnston.

The team was mentored by Chef Robert Carter of the Peninsula Grill, who was named South Carolina’s ProStart© Mentor of the Year for 2008. Team coach Julian Buckner, C.C.E.E., C.C.E., was also named a ProStart teacher of Excellence by the National Restaurant Association, an honor bestowed on only 30 of the over 1600 ProStart teachers teaching 60,000 ProStart students.

Starter:Seared Shrimp and Scallop on a Luscious Grit Crouton with Chiffonnade of Spinach and a Red Pepper Vinaigrette

Entree: Carolina Black Grouper Wrapped in Parma Ham with an Onion-Arugula Slaw on a Morel - Sweet Potato Succotash and Tomato Butter Sauce

Dessert:

Cinnamon-Buttermilk Panna Cotta with a White Chocolate Crisp, Fresh Berries and a Blackberry Coulis

The format of the competition is in both Management and Culinary Arts. The Management competition involves case studies and a knowledge bowl. Charleston County’s Garrett Academy placed second.

Also during the Myrtle Beach competition, Coach’s Low Country Brands, a major sponsor of both state and national ProStart competitions, and BiLo held a separate competition with a recipe contest using LCB’s and Bi-Lo’s products. Both management and culinary teams were asked to submit recipes. Wando’s culinary team took first place and the management team took third place. Chelsea Wright and Leila Schardt were culinary winners. The winning members of the management team were Justin Edgar, Sullivan Johnston, Michael Friedrich, and Walter Ziegler.

The Wando High School team will represent South Carolina at the seventh annual National ProStart Invitational from April 24-26th, at the Town and Country Resort & Convention Center in San Diego, Calif. In 2007, $1.3 million in scholarships were awarded to winning students.

The ProStart program career-building program was developed by the National Restaurant Association Educational Foundation and is managed nationally by National Restaurant Association Solutions in conjunction with state restaurant associations. This partnership brings restaurant and foodservice operators, educators, and government officials together to coordinate the program in each state. The ProStart program is a two-year curriculum designed to teach high school students the management skills needed for a career in the restaurant and foodservice industry. When students pass two national exams, complete a checklist of competencies, and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce. For more information on the ProStart program and National ProStart Invitational, please visit http://www.weareprostart.org/.

Gale Gand's Recipe for Chocolate Cakes with Warm Macadamia Nut Goo and Chocolate Paint

The Culinary Institute of Charleston proudly sponsored Chef Gale Gand of Tru restaurant in Chicago at the 2008 BB&T Food + Wine Festival. Under the leadership of Chef Gand and CIC Adjunct Instructor, Chef Kelly Wilson, CIC students prepared her desserts for her demonstration and her presentation at the Bubbles & Sweets event - some 500 + servings!

About her desserts, Chef Gand says: "Hands down, this is the most popular chocolate dessert I’ve ever served. German chocolate cake – mild cake layered with coconut caramel – is a classic, but I always thought it could stand to be more intense, nuttier, and less sweet. So my then-assistant Martha and I developed a powerfully chocolatey cake batter with a dark chocolate edge. Then I toasted the coconut and added macadamia to the topping. Now it’s an extreme version of the original: velvety dark cake, with a warm sticky topping full of crunch and nuts. The way it all combines in your mouth is spectacular. You’ll be making a big sheet of cake, then cutting it out into rounds for individual servings. Don’t worry about what to do with the leftover chunks of cake; you’ll find plenty of takers. I substitute them for the bread in my favorite chocolate bread pudding recipe. You can freeze the chunks to use later, if you aren’t ready for another irresistible indulgence right away."

Chocolate Cakes with Warm Macadamia Nut Goo and Chocolate Paint
Makes 30 servings; can be halved
For the chocolate cake:
3 cups sugar
2 ¾ cups all-purpose flour
1 1/8 cups cocoa powder, preferably Dutch-process
2 ¼ teaspoons baking powder
2 ¼ teaspoons baking soda
1 ½ teaspoons salt
3 eggs
1 ½ cups milk
¾ cup vegetable oil
1 tablespoon pure vanilla extract
1 ½ cups very hot water
For the coconut macadamia nut goo:
1 ¼ cups sugar
1/3 cup water
2/3 cup heavy cream
1/2 cup macadamia nuts, toasted and roughly chopped
1/2 cup flaked sweetened coconut, toasted
For the Chocolate Bergamot Paint
Yields: 2-3 cups
4 ounces unsweetened chocolate
9 ounces semi sweet chocolate
½ cup light corn syrup
1 cup strong Earl Grey tea
You’ll need:
A large sheet pan with sides, about 13 x 17 inches
Parchment paper
A 1 1/2-inch (approximately) round biscuit or cookie cutter
Whisk and Pastry brush
For the cake:
Heat the oven to 350 degrees. Grease your sheet pan (above) and line the bottom and sides with parchment or waxed paper.
Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.
Meanwhile, make the caramel: Pour the 1 ¼ cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir. Gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream, as it will bubble up and may splatter. Stir in the macadamia and coconut. Keep warm till ready to use or rewarm when ready to use.
For the chocolate sauce: Melt the chocolates together over simmering water. Whisk in the corn syrup and tea all at once. It will look like it’s going to break; but keep whisking, it will come together. Keep warm till ready to paint or rewarm when ready to use.
To serve: Flip the cakes onto the back of a parchment-covered sheet pan and then peel the parchment off the side now facing up. Trim off the edges of the sheet pan and cut out rounds of the chilled cake with a biscuit or cookie cutter, 1 ½ to 2 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts. brush a dessert plate with the chocolate sauce. Place a cake on each plate and drizzle with coconut macadamia nut goo.

Chef Frank McMahon of Hank's Seafood Restaurant Joins Students Today in Production Kitchen

There were lucky students and happy diners on Thursday when Chefs Council member Chef Frank McMahon joined the crew in the production kitchen.

Under the guidance of Chefs McMahon and Stefanelli, students cooked Chef McMahon's "Pan-Roasted Salmon with Leek, Truffle and Potato Risotto" as the Special of the Day in the Mikasa Dining Room.

Executive Chef of Hank's Seafood Restaurant, Chef McMahon is a graduate of the Culinary Institute of America. Before coming to Charleston, he was at Le Bernardin in New York and Opus Restaurant in Santa Monica.

The Chefs Council of the Culinary Institute of Charleston provides insight and vision for the Institute's programming and academic offerings.