CIC Gets a Nod from the "Best Of" Issue of The Charleston City Paper

Best Celebrity Brewer Sighting

Palmer Campus of Trident Tech’s Culinary Institute
by T. Ballard Lesemann
Staff Pick

Samuel Adams brewer Bob Cannon brings out the mighty Utopias
Culinary Institute of Charleston - Palmer Campus
66 Columbus St.
"The Culinary Institute delivered a terrific beer event and fundraiser last July when the enthusiastic staff and students at the institute’s on-site restaurant teamed up with the Boston Beer Company to present a terrific six-course Samuel Adams beer dinner. Chefs, instructors, and students worked with guest presenter Bob Cannon, one of the head brewers at the Boston Beer Company’s headquarters (he’s the guy with the big beard and the shaved head in the commercials). In his crisp Boston accent, Cannon presented classics, seasonals, and — as a grand finale — a brassy, vat-shaped bottle of the brewery’s rare Utopias — a barrel-aged 'beer' with a hefty 27 percent alcohol content (by volume). It looked and smelled more like a brandy than beer. Having a recognizable character like Cannon on hand made it even more enjoyable." http://bit.ly/aZdgYf

Four Winners for National Honey Board Contest

On February 26th, the National Honey Board held a contest at CIC. Out of twenty-three great entrys, the following took home the prizes.

Top left: 1st Place Savory: John Evans' Honey Smoked Pork Belly Confit

Top right: 1st Place Pastry: Lauren Vein's Pain Perdu

Bottom left: 3rd Place: Arlette Krampe-Park's Prosciutto and Goat Cheese Bouché with Fig, Golden Raisin Compote and Watercress

Bottom right: 4th Place: Elizabeth Freer's Almond Encrusted Chicken Roulade

The Lee Brothers and Chef Charlotte Jenkins Cook for Gullah Luncheon at CIC

Ted and Matt Lee, known to culinarians as The Lee Brothers, and Chef Charlotte Jenkins, owner of Gullah Cuisine restaurant, were among participants in the 2010 BB&T Charleston Wine + Food Festival's Gullah Tribute Lunch who prepared their dishes in CIC's kitchens. Under the leadership of Gullah Luncheon culinary chair CIC Chef Instructor Kevin Mitchell, CIC students assisted the guests. Look for more pictures to come.

U.S. House Whip, Congressman James Clyburn, on Campus for Press Conference

While Congressman James Clyburn was on campus for a press conference on February 17th, TTC President Mary Thornley took the opportunity to introduce him to CIC's newest faculty member, Chef Kevin Mitchell.

Chef Huff named Hospitality Educator of the Year by SC Hospitality Association.

The 2010 Stars of the Industry Awards given by the South Carolina Hospitality Association were honored on March 1 at the Embassy Suites Hotel in Columbia. CIC Chef Miles Huff was named Hospitality Educator of the Year.

"Teaching foundation culinary courses to hundreds of first year students at the Culinary Institute of Charleston, Chef Huff's easy going manner and quality instruction has helped transition these students from the high school to college setting," the Hospitality announcement. "Voted 'Best Liked Chef Instructor,' Miles counsels and recruits students into the field of culinary arts. Traveling to every ProStart high school in the state, Miles' tireless support of high school students competing in statewide culinary competitions has earned the respect of students and educators statewide. This past summer, Chef Huff spent a week training ProStart high school teachers about the nutritional aspects of cooking and baking. In addition to working with students, Miles volunteers at many community projects, raising the culinary awareness of the Lowcountry of South Carolina."

"I want to personally thank everyone who had anything to do for putting me in for this great award," said Chef Huff. "I am honored and humbled by the whole thing. I have had many people congratulate me for the award from around the college and beyond."

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.