Plated Desserts Goes Molecular

Chef Kelly Wilson's Plated Desserts class had molecular gastronomy week:
(Un)molded creme brûlée, instant chocolate cake, dehydrated chocolate mousse, white chocolate powder. Cool! 

CIC Friends Andrea and Jack Limehouse Featured in Post & Courier

Congratulations to Limehouse Produce owners Andrea and Jack Limehouse for being spotlighted by Charleston's newspaper.

July 21st by Teresa Taylor
"Jack and Andrea Limehouse, married for 32 years, run a high-profile business in the Lowcountry, Limehouse Produce. Their trucks crisscross the tri-county area daily delivering vegetables and fruits to 800 customers, including restaurants, schools, hospitals, resorts, corner markets and other food-service establishments.Not only have they had a front-row seat to the explosion of the local food scene, they have been part and parcel of it."
For the full story, see: http://www.postandcourier.com/article/20120721/PC12/120729918/1002/jack-and-andrea-limehouse-behind-the-scenes-but-big-part-of-local-food-scene

100 Commissioners of Agriculture Visit CIC Palmer Campus during 2012 SASDA Conference

CIC's Palmer Campus was on the agenda for some one hundred Commissioners from the Southern Association of State Departments of Agriculture on June 12th. After enjoying desserts prepared by Chef Kelly Wilson's classes and chocolates prepared by Chef Bernd Gronert's classes, the Commissioners and accompanying attendees were welcomed by CIC Dean Michael Saboe.
"Farmers are Rock Stars," said Dean Saboe. “Sustainability is important as people want to know where their food comes from, how it is grown, and if it is nutritional! Culinary Schools are responding across the country. We are in the middle. Chefs and students must know more than what’s happening inside the kitchen."
Following the Dean's presentation on Culinary Education and Agriculture, Chef Gronert spoke about his challenges as a small farmer and his experiences at the local farmers markets. Chef Scott Stefanelli then shared what sustainable farming means in the CIC's fine dining room, 181 Palmer.

CIC Participated in Sweetgrass Festival

CIC participated in the 2012 Sweetgrass Cultural Arts Festival “Real” Taste of Gullah. Chef Kevin Mitchell, Chef Miles Huff, and students Terrence Franklin and Sharyl Perez served up the Gullah Rice, Catfish Stew, and fresh green beans that the American Regional Class prepared for the occasion. An annual event, the festival is a celebration of Gullah/Geechee history and culture through folklores, gospel music, and African drummers and dancers.

More News from CIC Alums!

Betsy Brown

East Carolina News Service, May 18, 2012
"Whether she’s on the rooftop, in a kitchen or sitting at a desk at East Carolina University, administrative support specialist Betsy Brown enjoys serving others. Her activities in the community and in ECU’s Office of Admissions set an example of the ECU motto, “Servire” (to serve). Her community activities have led to unusual locations, including a rooftop in Charleston, S.C., where she installed shingles on a home for Habitat for Humanity, a non-profit organization that brings people together to build homes for people in need.
"Brown has also spent her fair share of time inside the house puttering around the kitchen. She completed the certificate program in baking and pastry from the Culinary Institute of Charleston in 2010. ... When Brown moved back to Greenville in 2010 to be closer to her family, she eventually found herself sitting behind a desk at East Carolina University. She joined the department of undergraduate admissions in the spring of 2011."
For the full story, see: http://www.ecu.edu/cs-admin/news/betsybrown.cfm


The State Journal, Frankfort, KY. June 3, 2012 "It’s welcome news that Magee’s Bakery, a beloved Frankfort institution that closed Thursday, will be reincarnated a few weeks from now under new owners who promise to keep a tradition alive while adding some embellishments of their own making. The new owners are "Amy and Tom Bersson, a Virginia Beach couple who were familiar with the Frankfort bakery because of family connections here. They told reporter Lauren Hallow the doughnut recipe that has captivated local residents won’t change but a few other things will. Magee’s will reopen as Magee’s Bakery Doughnuts & More. Amy’s daughter Laura, who graduated from the Culinary Institute of Charleston in South Carolina, will participate in the new business with her fiancé, Luke Ziegert. As head pastry chef, she plans to add some new goodies, and there will be tables where customers can enjoy luncheon salads and sandwiches along with the sweets."
For the complete story, see: http://www.state-journal.com/news/article/5193372

Congrats to CIC's John Thornberry for a Great Review

On Wednesday, May 9th, Laura Reiley, Tampa Bay Times Food Critic wrote a glowing review titled: "Parts of Paris a welcome addition to Safety Harbor, local French food scene."
She captioned this picture: "Before the dinner rush, Parts of Paris co-owner Chris Orrung, left, catches up with chef Jeff Thornsberry, a recent Culinary Institute of Charleston grad. Parts of Paris is the project of Orrung, who was most recently at Tampa Marriott Waterside, and Jonas Ahlgren, who is in Stockholm."
"Thornsberry", Reiley writes, "shares the kitchen with Lazaro Gonzalez, another alum from the Tampa Marriott Waterside. Thornsberry is on the hot line while Gonzalez tends to the cold stuff and together they make magic." For the complete review, see http://www.tampabay.com/features/food/restaurants/parts-of-paris-a-welcome-addition-to-safety-harbor-local-french-food-scene/1228853

2012 Graduation Awards for CIC Students

Congratulations to the following CIC graduates, who were recognized for outstanding performance on Awards Day.

Who’s Who Among Students in American Universities and Colleges: Peggy Benson, Beverly Days, Thomas Pratt

Merit Award – Culinary Arts: Justin Morris
Merit Award – Hospitality Management: Thomas Pratt
Award of Distinction: Hospitality/Culinary Student Association
Graduation Student Speaker: Justin Morris

TTC Graduates Largest Class. CIC Grad One of Speakers.

On Friday, May 4th, Trident Technical College graduated its largest class in its 48-year history. The total of 674 graduates reflects the continued growth of the college. TTC President Dr. Mary Thornley decided to have two of the many outstanding TTC grads as speakers instead of bringing in guests. Leaders of the schools organizations selected Faith Callum, who was receiving an associate degree in Radiologic Technology, and CIC's Justin Morris, who was receiving an associate degree in Culinary Arts Technology. According to a story on the graduation by Brenda Ridge in the Post and Courier, "Morris, 25, who is a head line cook at Fulton Five restaurant, graduated from Summerville High School in 2004 with a 1.9 grade point average. 'The thing I worked hardest at was not working hard,' he said. 'A couple of months later, I joined the Marine Corps, and a few friendly drill instructors managed to change all that. It didn’t take long for me to realize that hard work and dedication were the tools for success and that my parents were right.' He enrolled at Trident in 2010 and graduated Friday with a 3.85 grade point average."
For the full Post and Courier story, see http://www.postandcourier.com/article/20120505/PC16/120509491/1006&slId=2

2012 Spring Farm to Plate had a great class!

The eggs have been gathered. Keegan-Filion Farm.



Chef Black with Chef Lee



Chef Frank Lee of Slightly North of Broad
shared his long experience in cooking local.

 





The class visited Cypress to see Chef Craig Deihl's charcuterie.

Chef Kevin Johnson brought his
farm-to-table cuisine from
The Grocery to share with the class.

   

Megan Westmeyer, Sustainable Seafood Coordinator at
The South Carolina Aquarium, taught about seafood.  





CIC's Chef Kevin Mitchell Takes Part in Edna Lewis Celebration

On April 13th, The Edna Lewis Foundation, of which Chef Mitchell is a trustee, held a Commemorative Birthday Reception and Fundraiser at Atlanta's City Club of Buckhead. Using Anson Mills' Sea Island Red Peas (see them in the picture on the left), Chef Mitchell prepared a dish of Pan-Seared Grouper with Sea Island Red Pea Succotash and Roasted Tomato Broth (on right).About The Edna Lewis Foundation 

A chef, cookbook author and teacher, Edna Lewis was a champion of Southern cookery who helped educate and mentor generations of professional chefs and food enthusiasts. Founded in 2012, The Edna Lewis Foundation continues in the same vein and will offer a variety of events and programs designed to educate, inspire, entertain, and promote a deeper understanding of Southern culinary culture and heritage. The programs include educational initiatives, food awards programs, culinary scholarships and publications. In addition to establishing and maintaining The Edna Lewis House in Atlanta, Georgia, as a performance space and cooking school for visiting chefs, the Foundation will create a robust online community and host tastings, lectures, workshops and food-related art exhibits in Atlanta and around the country. The Edna Lewis Foundation is a Georgia non-profit organization based in Atlanta, Georgia. www.ednalewisfoundation.org
The Edna Lewis Foundation Board of Trustees:
Chair Chef Joe Randall, Chef Joe Randall’s Cooking School, Savannah, Georgia
Vice-Chair Chef Marvin Woods, Diaspora Foods International, Atlanta, Georgia
Chef Erika Davis, Simply Erikas Desserts, Atlanta, Georgia
Chef Darryl Evans, City Club of Buckhead, Atlanta, Georgia
Chef Duane Nutter, Lushlife Restaurant Group, Atlanta, Georgia
Chef Charlie Hatney, City Club of Buckhead Atlanta, Georgia
James Oxendine,, Atlanta, Georgia
Chef Earlest Bell, Healthy Culinary Creations Orlando, Florida
Timothy W Koerner, John E. Koerner & Co., New Orleans, Louisiana
Chef Kevin Mitchell, Culinary Institute of Charleston, Charleston, South Carolina
Chef Matthew Raiford, Little Saint Simon Island, Georgia

Plated Desserts Class Makes "The EGG!"

Chef Wilson's Plated Desserts class made "The EGG!" Created by then Executive Pastry Chef of NYC's Le Berdardin restaurant, Michael Laiskonis, The Egg is a dessert that once tasted is not forgotten. It is composed of a milk chocolate custard, layered with a warm caramel, topped with a caramel foam, and finished with whisps of maple syrup and sea salt. Chef Laiskonis made The Egg for his appearance at the BB&T Charleston Wine + Food Festival several years ago. See his blogpost and recipe below: http://michaellaiskonis.typepad.com/main/2008/01/the-egg.html

CIC Chef Scott Stefanelli Knows Local

When Chef Scott Stefanelli and the students in the kitchen at CIC's downtown campus 181 Palmer restaurant cook a dish like the Pan-Roasted Grouper with Roasted Corn Succotash and Smoked Tomato Butter in the photo above, you can believe that they're cooking local. Suppliers include Crosby's Seafood for Wild American Shrimp and local fish, along with Mark Marhefka's Abundant Seafood, Dirthugger and Limehouse Produce for vegetables, and Keegan-Filion for chicken, eggs, and pork.

The Charleston City Paper's DIRT Magazine says: "For Stefanelli, it's not about the farm-to-table movement so much as it's about connecting his students to the food. 'The whole idea of the local foods movement is getting reconnected with food, which is so important for a cook,' he says. 'Too many cooks in a kitchen have no respect for what goes into picking nice greens out of the garden, making sure you're taking care of them and using them. And also there's the flavor ... when you have a good product you can approach it with more simplicity.'"

For the full story: http://www.charlestoncitypaper.com/charleston/an-all-you-should-eat-supper-club-installment/Content?oid=4048508
food photo by jwkpec.com

CIC Grad Ellis Grossman Knows Local

Great story in Charleston City Paper's DIRT magazine about how CIC grad Ellis Grossman farms to provide produce for his Black Bean Company restaurants.

http://www.charlestoncitypaper.com/charleston/ellis-grossman-grows-veggies-and-wraps-them-up-too/Content?oid=4048547
http://www.blackbeanco.com/

Thanks to Chef Gronert's Advanced Chocolate & Sugar Class for the Delicious Easter Displays!

L - R: Rita Boags, Violet Beasley, Anna Lone, Nichole Mohlenoff, Wendi O'Brien, Elizabeth Pangalangan, Laura Hunt, Courtney Peralta, Taylour Calcutt, Chef Gronert, Ashley Bruce, Jaime Kampmey, and Kait Ingram.

 

Happy Black Forest Cake Day!

 

Today is National Black Forest Cake day (go figure!). Here's a fabulous Black Forest Ice Cream Cake (see the chocolate trees) that Chef Wilson's Ice Cream Class made from the new "Desserts by Pierre Hermé
" book.