Chef Charlotte Jenkins, chef/owner of Gullah Cuisine Restaurant, is Guest Chef for American Regional Class

Chef Jenkins offered a menu from her cookbook, Gullah Cuisine by Land and by Sea: she-crab soup, chicken stew, fish stew, red rice, Gullah rice, succotach, fried okra, green beans, and bread pudding with hard sauce. American Regional instructor Chef Kevin Mitchell had worked with Chef Jenkins when she was writing the cookbook. Cooking together in one of CIC's teaching kitchens on Main Campus, they tested all of the recipes.

New Locations for Weekly Bake Sales

PALMER CAMPUS: Thursdays 7:00-7:30 p.m. Under the CIC entrance if weather permits. In Bakeshop 166 if not.
9/1, 9/8, 9/22, 9/29, 10/13, 10/20, 11/3, 11/10, 11/17
MAIN CAMPUS: Fridays 1:00-1:30p.m. In Building 920, In front of the Mikasa Dining Room.9/2, 9/9, 9/23, 9/30, 10/14, 10/21, 11/4, 11/11, 11/18
Emails will go out on Bake Sale day announcing what will be sold.

Chef Donald Barickman Joins CIC Faculty

It gives me great pleasure to welcome Chef Donald Barickman as our newest full time chef instructor. Chef Barickman has over 20 years experience in the industry and is a veritable institution as a Charlstonian chef. Chef Barickman graduated from the CIA and went on to become the Executive Chef/co-owner of Magnolias, Blossom , and Cypress. His cookbooks have become Southern roadmaps to great food and cooking. We are very fortunate to have such a talented chef as part of our team. Michael Carmel CEC, CCE, M.Ad.Ed., Department Head Culinary Arts.

One of the South’s most notable culinary figures, Chef Donald Barickman is a 1985 graduate of The Culinary Institute of America. His Charleston career began when the groundbreaking firm of M.&W. Associates hired him as sous chef The Wine Cellar, a legendary fine dining establishment. In 1987, M.&W. opened Carolina’s restaurant with Barickman as Executive Chef. His innovative development of old Southern concepts for the modern palate quickly established his reputation as a leader in contemporary Southern cuisine. Barickman subsequently went to the state capital to open Columbia’s for M.&W. , where his creative use of Southern ingredients brought him futher recognition.

    
In 1989, Barickman returned to Charleston to become a stockholder in and vice-president of Hospitality Management Group, Inc., which would subsequently open three of Charleston’s most prominent restaurants. Under Barickman’s culinary leadership, Magnolias opened in 1990 with Barickman’s menu of “uptown American cuisine with Down South flavor.” Barickman’s unique culinary style of recreating Southern food has been reflected in the Magnolias team for over two decades, with many of the original dishes remaining menu favorites today. Having achieved national acclaim for Magnolias, Barickman went on to lead the group’s culinary expansion, first with Blossom restaurant in 1993, then Cypress Lowcountry Grill in 2001, both of which also received numerous industry awards and accolades.
   
Chef Barickman is the author of two cookbooks: Magnolias Uptown Down/South Southern Cuisine and Magnolias Authentic Southern Cuisine. In the forward of Magnolias, Celebrity Chef Tyler Florence names Barickman as the creator of Lowcountry cuisine, at the forefront of this culinary revolution, and he was recognized in the Tyler Florence Food Network Chefography as Florence’s mentor. 
    
Barickman’s unique modern interpretations of classic Southern dishes have starred in the cookbooks of many others, including the Great Chefs of the South cookbook, The Charleston Chef’s Table, and Nathalie Dupree’s Shrimp and Grits. He has been frequently headlined in national media, including Esquire, Gourmet, Smithsonian Magazine, Southern Living, and the Food Network. A highly respected ambassador for Lowcountry cuisine, Barickman has often been a featured chef at the renowned James Beard House in New York and was a guest chef and instructor at numerous culinary programs across the United States, including the prestigious Cakebread Cellars American Harvest Workshop, La Varenne at the Greenbrier, Star Canyon in Dallas, and the Inn at Blackberry Farm.

Chef Kevin Mitchell is Tapped as One of Charleston's "Food Scene Stars"

According to The Post & Courier, "The Lowcountry's restaurant and hospitality industry has risen to national prominence because of many talented, hard-working people. Here are a few key leaders who have made and continue to make a difference."

Chef Mitchell was tapped along with Charleston Grill General Manager Mickey Bakst, McCrady's and Husk Executive Chef Sean Brock, JMC Charleston event company owner Mitchell Crosby, celebrity authors Matt and Ted Lee, restaurateur Dick Elliott, and Charleston Wine + Food Festival Director Angel Postell.

"Charleston’s chef corps is hungry for diversity. Kevin Mitchell is trying to change that. Hired in 2008 as the first African-American instructor at the Culinary Institute of Charleston, Mitchell quickly emerged as a role model for students. He had helped found the national Black Culinarian Alliance earlier in his career. Mitchell established the Bridging Culinary Awareness chapter at the school in 2010 with goal of promoting diversity and opportunity among culinary students.

"Mitchell has a finger in several other pots, too. He has worked with the BB&T Charleston Wine + Food Festival as a host dine-around chef. He was a judge this year at the National Pro-Start Invitational, a culinary competition for high schoolers, held in Overland Park, Kan. Mitchell also was one of only three Charleston chefs named to the Founders Council of the inaugural Atlanta Food & Wine Festival this year; the others were Sean Brock of McCrady’s and Mike Lata of FIG." The Post & Courier, September 3, 2011

Chef Huff Makes a Second Video for The Post & Courier

Video recipe of the week Wednesday, September 7, 2011 BY MILES HUFF
Chef instructor at the Culinary Institute of Charleston
Chef Miles Huff cooks a hangtown fry, an omelet made with fried oysters, eggs, onions, and bacon.
http://www.postandcourier.com/news/2011/sep/07/video-recipe-of-the-week/

Video recipe of the week Wednesday, August 31, 2011
BY MILES HUFF

Chef instructor at the Culinary Institute of Charleston
Chef Miles Huff with the Culinary Institute of Charleston, makes a crab, spinach and cheese gratin that can be made ahead of time and heated when company arrives.
http://www.postandcourier.com/news/2011/aug/31/video-recipe-of-the-week/ Photos by Sarah Bates of The Post & Courier.

CIC Grad Chef Aaron Lemieux's Duck Confit Featured

RUE de JEAN CHEF SERVES UP A VERY FLAVORFUL DUCK TREAT By Angel Powell, Special to The Post and Courier
Wednesday, August 24, 2011
Duck Confit, Beech Mushrooms Poached in Garlic Butter with Thyme & Rosemary, Goat Cheese Potato Croquettes & a Concord Grape and Bacon Emulsion Sauce
"For the sake of full disclosure, let me say that I've rarely met a duck that I didn't want to eat. That being said, the duck at Rue de Jean is pretty amazing. Traditionally, you will see duck paired with cherries, but chef Aaron Lemieux has a new take on the dish. Rather than cherries, Lemieux serves his duck with a grape and bacon emulsion sauce that gives it an entirely new and exciting flavor."
To read the rest of the piece, see: http://www.charlestonscene.com/news/2011/aug/24/rue-de-jean-chef-serves-up-a-very-flavorful-duck/ Photo by Angel Powell.

Chef M. Kelly Wilson Joins the CIC Faculty

Please join me in welcoming our new full time faculty member, Chef Kelly Wilson to CIC and the Baking and Pastry Program. Chef Wilson has been an Adjunct Instructor with us for almost five years and has taught Intro to Baking and Pastry, Advanced Baking and Pastry, Plated Desserts, and Frozen Desserts. - Culinary Department Head Michael Carmel

M. Kelly Wilson, Baking and Pastry Chef Instructor M. Kelly Wilson earned a bachelor of arts degree in history in 1996 and a bachelor of arts degree in English with a focus in creative writing in 1998 from the University of South Carolina, where she was inducted into Phi Beta Kappa.

In 2002, Wilson graduated summa cum laude with an associate’s degree in baking and pastry from Johnson & Wales University at the Charleston campus. While a student she began her culinary career as a pastry cook at Cypress Lowcountry Grille when the restaurant opened in April 2001. Shortly after graduating, Wilson earned a promotion to pastry chef at Cypress. While working at Cypress, she began her teaching career at the Culinary and Wine Institute at the University of South Carolina in Columbia. Two years later, she joined the faculty at CIC as an Adjunct Instructor of baking and pastry.

In 2009, Wilson became a pastry chef at the Kiawah Island Club. She was later promoted to the position of Executive Pastry Chef. Wilson and her desserts have been featured in Food Arts magazine, Charleston Magazine, The Post and Courier, The City Paper, The Cypress Cookbook, and Charleston Classic Desserts.

City Paper Includes 181 Palmer in "The Dish" magazine

The CIC was delighted to find 181 Palmer included in the Charleston City Paper's bi-annual food magazine, The Dish:
"Craving a three-course lunch on an empty wallet? The students at the Culinary Institute of Charleston's 181 Palmer, watched over by Chef Scott Stefanelli, lay down an unbelievable lunch value with food so good it might as well be served at one of our downtown restaurants. Stefanelli sets the menu each semester with the goal of using the best ingredients available and letting his students master techniques like pan-roasting pork, searing fresh sea scallops, and grilling chicken breast from Keegan-Filion Farms. You can follow the menu development via their Twitter feed. The three-course menu lets you choose an appetizer, an entrée, and a dessert course for $15 per person. The dining room operates only when school is in session, and you have to make reservations sometimes weeks in advance, so plan ahead. But if you want to see the future chefs of Charleston, they're ready to practice on your palate for half the price. And here's a hint: Find out when the pastry class is, because on those days, you'll get the added bonus of trying their scrumptious petit fours and canapés." Stephanie Barna, Dish (Summer 2011)
Restaurant Details
Let culinary students show you their talents at the Culinary Institute's downtown dining room. Open to the public when school is in session. $15 for three courses. Reservations required.
Features: Online Reservations, Lunch
Hours: L, during school semesters   Price: $$

TTC Hosts National Association of Community College Trustees Dinner at 181 Palmer

CIC culinary students with181Palmer Chef Instructor Scott Stefanelli prepared the dinner, which was served by CIC hospitality students led by Hospitality Instructor Lisa Buzzelli. Pictured left: hors d'oeuves of melon with duck prosciutto. THE MENU:

1st Course: Housemade Mozzarella, Local Arugula Pesto, HeirloomTomatoes, Smoked Aged Balsamic Vinegar, Garlic Crouton (Photo right bottom)

2nd Course: Grilled Line-Caught Wild King Salmon, Watermelon Gazpacho,Radish and Scallion Salad

3rd Course: Poele of Keegan-Filion Farms Chicken, Creamer Potatoes, Cipolini Onions, Sautéed Kale, and Roasted Garlic Jus

4th Course: South Carolina Peach and Anson Mills Cornmeal Upside-Down Cake with Sesame-Ginger Ice Cream

Charleston Chapter of Les Dames D'Escoffier Lunch at 181 Palmer

181 Palmer was proud to host a luncheon for the Charleston Chapter of Les Dames D'Escoffier. The following is the report written for the organization's national magazine by LDEI Second Vice President Susan Slack."Charleston Dames and their guests gathered for an elegant April luncheon at 181 Palmer, the dining room at the Culinary Institute of Charleston. Culinary Program Specialist Marion Sullivan and Hospitality Department Head Patricia Agnew hosted the special event with the help of CIC's culinary team. Arriving guests were greeted with exquisite hors d'oeuvres and flutes of champagne. A choice of three seasonal courses followed, expertly cooked and served by well-trained culinary students under the direction of Chef Instructor Scott Stefanelli and Hospitality Instructor Lisa Buzzelli. A large screen video monitor, strategically placed on one wall, allowed diners a behind the scenes look at the kitchen action. The students earned top marks and high praise for their efforts. Guests included CIC student Elizabeth Freer and Art Institute student Junni Lai, both recent recipients of a $1,000 culinary scholarship from the Charleston Chapter."

Photos courtesy of Susan Fuller Slack.

Chef Carmel Leads Culinary Training for Charleston and Dorchester County School Foodservice Workers

Dorchester 2 Director of Food Services, Dr. Ray Bahadori,(l) and Charleston County Director of Food Services, Walter Campbell, (r) enjoy the buffet produced on the last day of class.

Left to right: Ashley Ridge High School Cook/Server Susan Stubelek, Oakbrook Elementary/Middle School Foodservice Worker Charlotte Perez, Mt. Pleasant Academy Foodservice Manager Angela McLaughlin, and Alston Middle School Cook/Cashier Pat Pursley.

Left to right: River Oaks/Eagle Nest Cook/Cashier Margarita Douglas, Newington Elementary School Cook/Cashier Vickie Couch, Murray Lasaine Foodservice Manager/Cook Priscilla Drayton, Mitchell Elementary Foodservice Manager Inez Washington.

Left to right: Orange Grove Charter School Register/Kitchen Denise Alston, Springfield Elementary Head Cook Arnette Fleming, Stono Park Elementary School Cashier/Baker Karen Jones, and James Simmons/Memminger Foodservice Manager Karen Brown.

Left to right: Alston Middle School Cook Shirley Ellington, Summerville High School Cook Celestine Mitchell, Alston Middle School Foodservice Manager Barbara Burbage, and Summerville Elementary Cook JoAnn Jones.
Culinary Training for Charleston and Dorchester County School Foodservice Workers

The project included an innovative summer culinary training program, designed and taught by Chef Michael Carmel of the Culinary Institute specifically for school foodservice staff from Charleston County and Dorchester 2 school districts. The initial course was funded by the Charleston Tri-County chapter of Eat Smart, Move More (http://esmmsc.org/charleston-tri-county) and Slow Food Charleston (http://www.slowfoodcharleston.org/index.html), with teaching time donated in-kind by Chef Carmel. The purpose behind the course was to develop an overall awareness and understanding among the school foodservice staff of how to cook healthy food for public school children utilizing better cooking methods, ingredients, and delivery. This course was embraced from the earliest planning stages by the Foodservice Directors from both school districts, Mr. Walter Campbell and Dr. Ray Bahadori, who are committed to taking the skills and recipes learned from this training and integrating them into their programs. Sixteen foodservice staff were selected from eleven different schools for this initial training.

The hope for this project is to positively impact the knowledge and eating habits of students and staff in Charleston and Dorchester 2 county public schools. There are approximately 42,500 students attending Charleston County schools and 25,000 in Dorchester County. Many students are consuming at least 50% of their total daily calories while at school. School cafeteria food ingredients come primarily from government distributed commodity food stores that are often highly-processed and of poor quality (both nutritionally and by food grading standards).

In addition, many of the foodservice staff are not familiar with some of the more healthful foods that we would like to introduce into the school meal cycles, nor with healthier food preparation methods. However, ensuring that cafeteria staff receives training and professional recognition through a “Chefs in Schools” model initiative will set in motion a systems change within school nutrition services that will increase access to healthier, more nutritious foods at school. Foodservice personnel will learn to incorporate varied and more healthful foods in their cafeteria; learn food preparation techniques that improve nutritional quality, maximize efficiency, and enhance safety; and participate in a system of ongoing training and recognition that fosters pride within their profession. The MUSC Lean Team, a childhood obesity initiative working in Charleston County schools, has committed to working closely with school foodservice administration and partners to facilitate the inclusion of the new menu items in regular menu cycle rotation.

Dean Saboe Receives Golden Pineapple Award for Leadership in the Charleston Restaurant Community

The Charleston Area Convention &Visitors Bureau made its 2011 Golden Pineapple Awards for service and dedication to the growth of the hospitality industry during its annual Travel Council meeting on June 7th. Since the CACVB's inception in 1985, the Golden Pineapple Awards have recognized individuals who promote positive growth of tourism, the Charleston area's largest industry.           

Awards went to Culinary Institute of Charleston Dean Michael Saboe for leadership in the Charleston restaurant community, Historic Charleston Executive Director Kitty Robinson for showcasing Charleston's history and culture through the 2011 Winter Antiques Show, and Southwest Airlines for improving the quality of life and business opportunities for the Charleston area through affordable air travel.

Mikasa Dining Room Opens for Summer with an á la Carte Menu

Chef Kevin Mitchell's International class will present  an á  la carte menu in the Mikasa Dining Room this summer. The dates and cuisines are as follows:

June 14 Japan
June 16 Korea
June 21 India
June 23 India
June 28 Middle East
June 30 Africa
July 14 Greece
July 19 Spain and Portugal
July 21 Southern France
July 26 Northern France
July 28 Southern Italy
The menu for Japan is pictured. Clockwise: Ginger-Mango Lemonade, Miso Shiro, Fish Ponzu with Steamed Rice and Tempura Asparagus, Assorted Maki Rolls with Traditional Accompaniments, Soba Noodles with Chicken and Long Onions, Gyoza with Traditional Dipping Sauce, and Assorted Tempura with Traditional Dipping Sauce.

Maymester Advanced Baking Class

Chef Vagasky's Advanced Baking Class, HOS 220, created many beautiful pastries during Maymester. This array of slices of marjorlaine torte just begged for a photograph!

CIC's Josh Shea Wins the Home Chef Division of Pearlstine's "Beer Meet Food, Food Meet Beer" Contest

As reported by T. Ballard Leseman in the Charleston City Paper, "the contest invited local cooks to enter either the Home Chef or Pro Chef category with an original recipe using any product from the Pearlstine family of products as an ingredient. A panel decided on the six finalists, who were then invited to cook their recipes at the Culinary Institute."
"In the Home Chef category," wrote Leseman, "Culinary Institute student Josh Shea wowed the panel with a beautiful dish of sautéed scallops over delicate risotto with beer blanc and beer caviar using New Belgium Mothership Wit, Sam Adams Imperial Stout, and Sam Adams Cream Stout. The scallops were perfectly cooked, and the blend of spicy and roasty beer flavors worked nicely with the entire dish."
For the complete story, see http://www.charlestoncitypaper.com/charleston/beer-met-food-at-the-culinary-institute/Content?oid=3300672