CIC Grad Benjamin Dennis IV Featured in City Paper

Chef BJ Dennis Delves into His People's Gullah Geechee Past to Inspire His Future

October 10, 2012  By Stephanie Barna

"As a kid growing up near West Ashley's historic Maryville neighborhood, BJ Dennis (that is, Benjamin Dennis IV) had no idea there was anything special about the area. He was clueless to the fact that it was a historic place where local blacks established a town in 1886, named after an educator and leader named Mary Mathews Just. Maryville was the first model of black self government in South Carolina.

"He didn't know much about Gullah Geechee either, the nation of West Africans that grew a unique culture on American soil. As far as he knew, he was just a regular Charleston kid growing up in a neighborhood that, he says, wasn't ghetto but was definitely hood."

Read the rest of Ben's story of his life through the trenches, as he gets his culinary degree at CIC, and the journey that eventually takes him back to his roots. "At his Sunday pop-up dinners at the Butcher & Bee he's found an eager audience for his purloos and okra soup, including food critic Jeffrey Steingarten, who gave him a mention in his big Vogue story on Sean Brock. 'He called my food "exceedingly savory",' says Dennis, obviously stunned and thrilled by the unexpected attention. Right now, he says, 'I'm just riding the wave to see where it takes me.' Ultimately, he thinks his future is turning diners on to the true Lowcountry cuisine that people, particularly the Gullah Geechee, eat at home. 'That's my biggest challenge," he says, "bringing it back.'" http://www.charlestoncitypaper.com/charleston/chef-bj-dennis-delves-into-his-peoples-gullah-geechee-past-to-inspire-his-future/Content?oid=4202012 photo credit: Jonathan Boncek.

What Happens When Two CIC Alums Go Face to Face in an Iron Chef!

 

L - R: Chefs Karut and Ondo

Chef Eric Huff



 

 

 

 

 

 

 

 

 

 

 

 

On September 28th, two CIC alums were pitted against each other in the Southern Living Taste of Charleston Iron Chef Competition. On one side, Lana Restaurant Chef John Ondo (CIC) and Graze restaurant Chef Michael Karkut. On the other, Burwell's Stone Fire Grill Chef Eric Huff (CIC) and Poogan's Porch Chef Daniel Doyle. Ondo and Karkut took the title, but we're told it was a great battle! For the deets, read the Post and Courier account below.

http://www.postandcourier.com/article/20120929/PC16/120929134/iron-chef-competition-showcases-local-kitchen-creativity

Congrats to the Wedding Cake Class for their beautiful cakes!

Congrats to CIC Grad Rachael Rose!

It's great when one of Charleston's fine dining resaurants touts a CIC grad. Rachael Rose is Sales and Catering Manager of Tristan. Here's what they have to say:
"Arranging a business dinner or special occasion where you’ll need to impress? With a background in both culinary training and event planning, Rachael Rose knows how to make every last detail memorable. A graduate of the Culinary Institute of Charleston, Rose discovered a true passion for event planning when she helped arrange various local affairs such as the Sustainable Seafood Initiative and Sam Adams Beer Dinner. A Connecticut native, Rose fell in love with Charleston and has spent her entire career in the Lowcountry." Congrats, Rachael!

Chef Stefanelli Attends the Wisconsin Dairy and Cheese Making Symposium

Willi’s Lehner's farm is powered entirely by
solar and wind energy

Learning about cave-aging cheese making with master cheese maker Willi Lehner in front of his man made cave.

Willi Lehner’s raw cow’s milk cheeses aging inside his cave

In May, CIC's Chef Scott Stefanelli was one of twelve culinary educators from across the country selected to participate in a Wisconsin Dairy and Cheese Making Symposium put on by the Center for the Advancement of Foodservice Education and the Wisconsin Milk Marketing Board.

Based out of Madison, Wisconsin, the group traveled for three days on a tour bus throughout the southern part of the state visiting dairy farms, cheese making plants, and master cheese makers. They tasted over one hundred handcrafted cheeses during the course of the Symposium, and had the opportunity to spend an afternoon with corporate chefs from Emmi-Roth and scientists from the Center for Dairy Research. In addition to the focus on learning about the culture, art, and business of cheese, the group was challenged to help the WMMB design new tools to be used for cheese education in their respective schools.




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