CIC Grad Garet Hutchinson is Featured Chef in this Week's Post & Courier Preview Section

Garet Hutchinson
"Former Dishwasher at Cypress now Chef de Cuisine"
By Angel Powell, Special to The Post and Courier
Thursday, February 25, 2010

"Garet Hutchinson began his culinary career flipping burgers and scooping ice cream at Skoogies in Mount Pleasant. Born in 1984, he graduated from Wando High School in 2003.

"Hutchinson graduated from Trident Technical College (now the Charleston Culinary Institute) while working. He graduated the top of his class and was awarded the James Beard Scholarship.

"He was hired as a dishwasher by Cypress in 2003 and worked his way through the ranks. He is now the chef de cuisine."
For the full story, see: http://www.postandcourier.com/news/2010/feb/25/garet-hutchinson/

CIC's Judy Brown Featured in The Post & Courier

COOKING LESSONS
Lexington Mom Doesn't Let 100-Mile Commute Deter Her from Attending Culinary School
By Brenda Rindge The Post and Courier Monday, February 22, 2010

"One day in the fall of 2006, Judy Brown left her Lexington home to start college. Just three weeks after abdominal surgery to repair multiple hernias, Brown drove two hours to Trident Technical College and attended classes. That afternoon, she drove back home. She knew that going to college was a luxury. "It was hard to work it out with everybody's schedule," says Brown, mom of Harrison, 18, who will graduate from high school this year; Allison, 13, a seventh-grader; and Stephie, 7, a second-grader.

"In the 3 1/2 years since, she has continued to commute 100-plus miles each way to classes at the Culinary Institute of Charleston at Trident Technical College, some semesters as often as four times a week. ...

"While she was going to school, she often worked part-time for caterers. She now teaches at Trident Tech and was recently hired as director of food services for the new South Carolina State Farmers Market, opening in June. She also leads cooking projects in her children's classes and volunteers at Fort Jackson, making graduation cakes for soldiers."

FOR THE COMPLETE STORY, SEE: http://www.postandcourier.com/news/2010/feb/22/cooking-lessons/

Chef Bob Waggoner Cooks with French Regional Class

Friday, the students of Chef Carmel's French Regional class had the pleasure of cooking with Chef Bob Waggoner, the first American to have his own restaurant in France, Le Monte Cristo, in Moneteau, which received a Michelin Two-Star rating. Chef Waggoner trained with Chef Michael Roberts at Trumps Restaurant in Los Angeles and Chef Jacques Lameloise, Charles Barrier, Pierre Gagnaire, Jean-Luc Dauphin, Gerard Boyer and Mark Meneau. He was the Chef at Hotel de la Poste in Avellon and Chef de Cuisine at Le Vieux Moulin in Bouilland, France. Chef Waggoner currently hosts the PBS cooking series "UCook with Chef Bob."

The menu for the day was:

Soupe Savoyarde, Escargot Bourgeonne (tasting), Boeuf Bourguignon, La Râpée’ Morvandelle, Salade de Chou au Lard, and Poularde aux Écrevisses.

SC Tourism and Hospitality Foundation Scholarships Available NOW

The South Carolina Tourism and Hospitality Foundation (T.H.E. Foundation) manages scholarships on behalf of a variety of organizations that support hospitality education. These scholarships are designed to assist students who demonstrate interest in and committment to the hospitality (restaurant, foodservice, lodging, tourism) industry. Last year, over $25,000 was given in awards.

Applications for the scholarships can be downloaded at GoProStart.com

Chef Morgan Brings Home the Silver

February 10, 2010, Myrtle Beach

Congratulations to CIC Chef Instructor Ward Morgan for bringing home a silver from the 2010 Myrtle Beach American Culinary Federation Competiton for his Marinated and Sauteed South Carolina Quail with Sweet Potato Pave, and Carrots and Parsnips with Chives!

Photos courtesy of Kris Thapoung.

Chef Frank Lee Cooks with French Regional Class

Friday, Chef Carmel's French Regional class had the
pleasure of cooking with Chef Frank Lee, Executive Chef and Partner of Slightly North of Broad and Maverick Southern Kitchens. Chef Lee's classical French training includes years as Sous Chef at Le Perroquet and Les Nomades Restaurants,Chicago, Sous Chef at Le Pavillion Restaurant, Washington, D.C., and Sous Chef at Restaurant Million, Charleston.

The menu for the day was:
Onion Soup, Mussels Two Ways, Roast Leg of Lamb with Lyonnaise Potatoes, Brussels Sprouts with Bacon, Garlic Chicken, Lemon Tarte and Chocolate Mousse.

2010 Vintner's Dinner Another CIC Student Success

TTC's Vintner's Dinner, the college's largest fundraiser, was held on January 22 nd. CIC students provide all of the cuisine and service for this black-tie four-course formal dinner with wine pairings, which was attended by almost six hundred guests.

The 2010 theme was An Evening in France with the following menu. Wines were donated by Southern Wines & Spirits.

Foie Gras au Torchon, Spiced Poached Pears, Frisée Salad, Hazelnuts, Walnut Vinaigrette
Pierre Sparr Pinot Gris Reserve, Alsace 2007

Fennel-Crusted Roasted Red Snapper, Beurre Rouge Sauce, Niçoise-Style Vegetables
Maison Louis Latour Marsannay, Burgandy 2006

Pan-Seared Filet of Beef, Crépinette of Braised Short Ribs, Bordelaise Sauce, Truffled Potato Pavé, Baby Carrots, Turnips, and Beets
Paul Jaboulet Chateauneuf du Pape, Rhone 2006

Classic French Pithiviers with French Roast Coffee Ice Cream
Reserve Maison Nicolas Sauternes, 2006

As seen, the students received a well-deserved standing ovation!

CIC Student Wins Dessert Category in Charleston Cooks Recipe Contest

CIC student Seth Purvin took home top honors in the dessert category of the Charleston Cooks Recipe Contest with his Benne Seed Cannoli with Carolina Gold Rice Filling. Upon tasting them, cookbook author and television personality Nathalie Dupree, who was one of the judges, declared Seth's cannoli to be "the best thing I've ever put in my mouth!"

For the recipe, see: http://www.charlestonmag.com/charleston_magazine/feature/charleston_cooks_recipe_contest

CIC Grads on Culinary Team at American Pavillion for Cannes Film Festival

On the left: Jessica Welenteichick, 2008 grad of the Culinary Institute of Charleston.

On the right, Jessica and CIC student Allison Smith.

Jessica wrote: I was fortunate enough to be selected as a member of the Culinary Team for the American Pavillion in May 2009 along with another student from CIC, Allison Smith. The American Pavillion is a sponsor at the Cannes International Film Festival. As members of the culinary team, we worked as chefs for the American Pavillion. We were sponsored by Chef Benjamin Black, who did a great job in seeking Allison and myself as good candidates for this wonderful opportunity. I had the pleasure of cooking for the film industry's elite, working at a French bakery, traveling the French countryside, and meeting many talented people from all over the world. I encourage CIC culinary students to seek this opportunity as I will never forget that trip to Cannes in May of 2009."

The 15- to 25-person American Pavilion culinary team enjoys pre-Festival tours of wineries, restaurants and outdoor markets in the south of France during the first three days of the program. Once the Festival begins on May 12, the culinary team prepares up to 1,000 meals per day—breakfasts, lunches, dinners and special events inlcuding receptions and parties. Work shifts average six to eight hours and the culinary team works every day of the program after the first two days of cultural tours. http://www.ampav.com/student-programs/cannes-culinary-program.php

Serving as a communication and hospitality center for the thousands of Americans in Cannes during the Cannes Film Festival, The American Pavilion provides an impressive array of facilities and services to the international film community. For the corporate sponsors of The American Pavilion, the dozens of exhibitors and office holders, and the thousands of American participants, The American Pavilion accommodates the need for information, orientation, and recreation. For the duration of the festival, The American Pavilion provides both a dynamic business environment and an opportunity to relax in comfortable surroundings.

HCSA Feeds The Need

HCSA teamed up to meet the CIC committment to FEED THE NEED, the city-wide food and beverage community's movement to feed the hungry by cooking two hundred and fifty Thanksgiving Dinners for East Cooper Meals on Wheels. The menu of turkey, mashed potatoes, gravy, cornbread dressing, green beans, yeast rolls, and pumpkin pies called for roasting 17 turkeys and baking 35 pies. Several College of Charleston students joined the CIC students to assist with the packaging. Then the CIC students delivered the dinners to Meals on Wheels Headquarters.

Myrtle Beach Restaurant News Features CIC Grad Steve Musolf

CIC GRad Steve Musolf is Chef De Cuisine at Maverick Southern Kitchen's Pawleys Island restaurant, High Hammock Seaside Kitchen. The Myrtle Beach Restaurant News recently gave him a shout out.
" An avid reader of industry publications, Steven Musolf is the guy to turn to for cutting-edge culinary trends. As Chef de Cuisine at High Hammock, Steven brings a fresh approach to Maverick Southern cooking. The South Carolina native has always felt at home in the kitchen. As a young kid Steven was always there to lend a hand to his mother in the kitchen and could even be found preparing his own culinary creations on the stove when she was not around, much to her dismay. As Steven got older he began working front of the house jobs at various restaurants, but continuously found himself drawn to the camaraderie he witnessed among the kitchen staff. Though he was in school studying to be a respiratory therapist at the time, Steven made the decision to change career paths and enrolled in the Culinary Institute of Charleston at Trident Technical College. While pursuing his education, Steven worked as a line cook under Chef Frank Lee at Slightly Up the Creek, a former Maverick Southern Kitchens restaurant.

"Following graduation, Steven honed his culinary skills as Chef de Cuisine at McCrady’s restaurant in downtown Charleston for six years before packing his knives and moving to California in search of new adventures. While in California, he climbed the culinary ranks at several restaurants and became Executive Chef of a Bay Area restaurant. Though enjoying his time in California, Steven had begun thinking about returning to the Lowcountry when he learned about the opportunity at High Hammock. As Chef de Cuisine at High Hammock, Steven’s dedication to passing the torch of cuisine is evident. According to Executive Chef Frank Lee, 'Steven has quickly attracted the kitchen and service team into his culinary orbit with an exciting new menu.'

"When not in the kitchen, Steven can be found cycling, a hobby he picked up while living in California, or spending time with his girlfriend and three dogs."
Photograph courtesy Southern Maverick Kitchens.

Sally Burnett, Community Volunteer Coordinator for 2-1-1 Give Help/Trident United Way, is Guest Speaker for Hospitality 132

Community Volunteer Coordinator for 2-1-1 Give Help/Trident United Way Sally Burnett (center, holding volunteer catalogue) and Instructor Shannon Hartman (on left behind Burnett) pause for a group photo following their discussion of hospitality leadership and community volunteer opportunities in Hospitality class 132.

Happy Thanksgiving 2009!

This month, cookbook author and television personality Nathalie Dupree taught entertaining classes at the CIC, including how to organize your Thanksgiving dinner. Here's her famous recipe for mashed potatoes. It might be just what you need.

“Beaten” or Mashed Potatoes
Serves 4

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
Salt
1/3 cup cream, heated
2 tablespoons butter
Freshly ground black pepper

Cover the potatoes with cold water by an inch in a heavy pan. Add 1 teaspoon salt and bring to a boil. Reduce the heat, cover and simmer until soft, about 15 to 20 minutes. Drain well.
Return the potatoes to their pan over a low heat and beat with an electric hand mixer or mash with a sturdy fork. Add some of the hot cream and the butter and blend well. Continue adding the cream until the desired consistency is reached. Season to taste with salt and pepper.

If not serving immediately, cool the potatoes to room tmeperature and store in a plastic bag for up to 24 hours. Reheat, adding more cream if necessary.

Variation: Everyday Mashed Potatoes: Use milk, buttermilk, or skim milk instead of cream.

Thanksgiving News Includes CIC

A Nov. 18th Post and Courier feature on Thanksgiving titled "Good Times, Good Food," includes the traditional family Thanksgiving desserts of CIC Adjunct Instructor M. Kelly Wilson.

"M. Kelly Wilson Pastry chef at Kiawah Island Club

"About Wilson: She was born in Barnwell but the family moved to Hartsville when she was 8. Graduated from the University of South Carolina with history and English degrees. Graduated from Johnson & Wales University in Charleston, became pastry chef at Cypress. She held that post for seven years until going to Kiawah this fall.

Wilson also teaches baking classes and a course on jams and jellies at the Culinary Institute of Charleston.

"'The other food tradition in our family is the inclusion of a coconut cake and fruit salad in the dessert lineup. Grandma made the cake. My grandfather had two food-related jobs on Thanksgiving. The first was to crack, clean and grate the coconut meat that was included on the cake and sometimes in the fruit salad. Carving the turkey was his other responsibility. In the days leading up to the holiday, my aunt Mary Jean would crack pecans for the fruit salad, too. Since we always had the cake and fruit salad, I have come to feel over the years that it isn't Thanksgiving without the pair.'"

For the recipes, go to: http://www.postandcourier.com/news/2009/nov/18/18chefs/

CIC Grad Lisa Robinson Energizes a Benefit for Nkosi's Haven, an Orphanage in Johannesburg, South Africa

"Keeping Nkosi's Legacy Alive: From Charleston to South Africa," a benefit for Nkosi's Haven, an orphanage in Johannesburg, South Africa, will be held at 4 p.m. Nov. 22 in the Felix C. Davis Community Center at Park Circle.
The event will consist of various gospel choirs, singers, jazz musicians, poetry, spoken word, and African dancing and drumming. Admission will be free, but donations for Nkosi's Haven will be solicited. Also, vendors will be on hand to sell food and other items.
For information about how to "adopt" one of the children or mothers at Nkosi's Haven this Christmas holiday or to be a vendor or participant, call 801-2211.

Executive Director of the Royal Foundation and professor of business at Webster University, Lisa was featured in the Post & Courier's MOXIE section on Friday, October 30th. To read the exciting story of Lisa's life and her involvement with Nkosi's Haven, see:
http://www.postandcourier.com/news/2009/oct/30/lisa-robinsonabout-her-upcoming-trip-to-south/