Post & Courier Columnist Ken Burger Features CIC's Joe Branton

He's Not Clowning Around
By Ken Burger The Post and Courier Sunday, May 16, 2010
" When Joe Branton graduated from Clemson with a double major in English and history, he looked over the job possibilities related to his education experience and saw that the list included clown.
"'So after four years of college I was qualified to be a clown,' Branton said with a laugh. 'I figured I had made a huge mistake and didn't know what I was going to do for a living.'
"Of course, he always had the family business, Ashley River Lumber Mill in Ridgeville, to fall back on. But he wanted something different. So he went out into the world and worked in film production, did a stint at a public television station in Charlotte, then decided his future might be in snowboarding in Colorado. When those ideas didn't work out, he returned to the lumber mill where he worked his way up to junior vice president in eight years before he decided to go for his dream job -- cooking.
"But it's difficult to tell your wife and two children you're quitting your good-paying job to go to culinary school at age 35. My wife has a good job and is very supportive,' said Branton, who is about to complete his education at Trident Technical College at the age of 37. ...
"Then again, it might be the change Branton and others like him have been looking for all their lives. During his two-year training at the Palmer Campus on Columbus Street, Branton has won awards and impressed everybody..."
For the rest of the column, see: http://www.postandcourier.com/news/2010/may/16/hes-not-clowning-around/
Photo of Joe winning People's Choice Award at 2009 Nestle Waters Competition.

Delegation of Chinese College Educators "Cook-Off" at CIC

To give the visiting delegation of Chinese technical, polytechnical and agricultual college presidents and vice-presidents a break from their intense two-week schedule of meetings at TTC, the CIC hosted a cook-off for them Sunday night. The delegation shopped at the Hang Lung Asian Market on Rivers Ave. to procure the ingredients for their dishes. CIC Chefs Morgan, Huff and Mitchell, plus a great team of students, asisted the visitors at the CIC's Palmer Campus teaching kitchen. The five educators produced a huge menu that included a fresh spinach soup with tiny beef meatballs, boiled and fried dumplings, two salads (one above), a spicy chicken and peppers dish, a light sweet and sour beef dish, a tofu dish and a hard-crack candied coating sweet potatoes dish. All were delicious!
The delegation:
Lianxu Zhang, President of Guangzhou Panyu Polytechnic
Wenxian Chen, President of Jiuquan Vocational and Technical College
Yu Jing, Vice President of Liaoning Agricultural College
Shusheng Wang, Vice President of Xinjiang Shihezi Vocational and Technological College
Hong Zhu, Vice President of Hubei Polytechnic Institute

CIC's John Ondo Post & Courier Chef of the Week

Meet Chef John Ondo of Lana
By Angel Powell, Special to The Post and Courier
Thursday, April 22, 2010

"Chef John Ondo, a graduate of the Culinary Institute of Charleston, has worked in some of the most acclaimed restaurants in Charleston. He found his calling with the Mediterranean cuisine of Lana Restaurant & Bar as a chef and partner in 2005."
IF YOU GO:
What: Lana Restaurant & Bar.
Where: 210 Rutledge Ave.
Phone: 720-8899. Website: www.lanarestaurant.com.

For the complete story, see: http://www.charlestonscene.com/news/2010/apr/22/22chef/
File photo The Post & Courier

CIC Grad Duane Fernandes at Grove Park Inn

According to the April 13 Asheville Citizen-Times, on Thursday, June 10th, award-winning Charleston chefs Sean Brock from McCrady's and Jacques Larson of Wild Olive will joining the Grove Park Inn's Horizons Dining Room Chef du Cuisine Duane Fernandes to create a special menu for the inaugural dinner of its wine dinner series.

"Chef Fernandes attended Johnson and Wales University, followed by The Culinary Institute of Charleston where he graduated with an Associates Degree in Culinary Arts. While in Charleston, Fernandes worked at several notable restaurants, including the highly acclaimed Peninsula Grill, Lemaire in Richmond, Virginia and [New York's] Michelin three-star restaurant Per Se (rated the seventh best restaurant in the world)." http://www.citizen-times.com/article/20100413/NEWS01/100413043/1311

Fourteenth Class of MUSC Dietetic Interns

The fourteenth class of MUSC interns recently completed their rotation at CIC. One of twenty rotations in fourteen different settings during their ten-month internship, their week at CIC is one of the most popular. In fact, no other dietetic internship program in the country offers a week in an accredited culinary program, a element that adds to the prestige of the MUSC program. This year, ninety students from all over the country competed for MUSC's eight Dietetic Intern spots.

On their last day, the interns participated in a school lunch Iron Chef Challenge, which was judged by three school children Chef Instructors Ben Black and Miles Huff, and Kelley Martin, MPH, RD, LD, Manager, Nutrition Education and Research Programs
MUSC Digestive Disease Center. (see above)

CIC Hosts Lodging Management Competition

On March 20, the Culinary Institute of Charleston hosted the Charleston County Lodging Management Program Student Invitational at Palmer Campus with the support of Hospitality Association of S.C. facilitators Douglas O'Flaherty and Xavier Meier.

Lodging management students from Garrett Academy of Technology and West Ashley High School competed for top honors in hospitality knowledge bowl and banquet event planning challenges. Following the competition, Hospitality Department Head Patricia Agnew presented information about the CIC's hospitality management and culinary arts programs for the students, their instructors and families.

CIC Italy Trip Featured in Magazine

The winter 2010 issue of "International News" of the Community Colleges for International Development, Inc., featured an article by Hospitality and Tourism Department Head Patricia Agnew, with Katherine Purcell, on CIC's Study Abroad Italy Trip.

"While food preparation and presentation can be taught in the kitchen and the classroom, sustainable food practices - the manner in which meals tie the family and community to the economy and the environment - must be experienced firsthand in order to be fully understood. To that end, faculty and students from the CIC at TTC traveled to APICIUS International School of Hospitality in Florence, Italy, to learn the roles that food, education and culture play in the sustainablitiy movement and the international marketplace," Ms. Agnew wrote.

For the full article, see: http://ccid.kirkwood.cc.ia.us/resources/newsletter/Winter09-10.pdf

Photos by Patricia Agnew

CIC Student Wins Contest to Nickname Mario Batali

"Wine Enthusiast" Magazine recently "appointed Mario Batali the King of La Cucina." And they asked readers: "What nickname would you bestow upon this legendary chef?"

CIC student Ashly Broshious won with her entry: "Good King Mario Batalisauce the Forkith." The prize: the crown that Batali wore for the story and Ashley wears in her picture. Congratulations, Ashley!

"Über-Chef Mario Batali, replete with ubiquitous orange clogs, slicked back ponytail and mischievous smirk, is every bit as knowledgeable and personable as one would imagine after years of public exposure through his various television shows, cookbooks and guest appearances. Spanning coast to coast, his 12 iconic restaurants include six in New York City, two in Los Angeles, three in Las Vegas and one in Westchester County, New York. Batali’s vast wealth of knowledge on all things food related (especially when it comes to Italy), along with his focus on Italian food and wine via his restaurants, easily earn him the king of la cucina." "Wine Enthusiast"

CIC Gives Diversity Dinner as 2010 Charleston Wine + Food Festival Event

Pictured at Top Center at the Dining for Diversity event are (from left) Farmer Lee Jones, Chef Matthew Raiford, Chef Marvin Woods, Chef Roberto Santibenez, Chef Alex Askew, Andrea Robinson, Chef Ron Duprat, Chef Al Stephens, Chef Peng Looi, TTC President Mary Thornley, Chef Kyle Ketchum, and Chef Kevin Mitchell.
The Culinary Institute of Charleston at Trident Technical College hosted a “Dining for Diversity” dinner March 6, which featured celebrity chefs from across the country. The dinner, part of the BB&T Charleston Wine + Food Festival, was held to raise awareness of the movement to bring diversity to the culinary field and to launch the first student chapter of the BCA in the Southeast at the Culinary Institute of Charleston.

The BCA is a nationwide nonprofit educational and networking organization of hospitality and food service professionals that provides educational and professional opportunities for culinary and hospitality professionals of color. The event was hosted by BCA President Alex Askew and Culinary Institute of Charleston Chef Instructor Kevin Mitchell.
“This event showcased the level of diversity that is found in professional kitchens across the country,” said Chef Mitchell. “It also highlighted to our students that the culinary field offers unlimited career opportunities for people of color.”
Six other renowned chefs worked with 15 Culinary Institute students to prepare a six-course dinner with paired wines for more than 50 guests. The dinner was held at the Culinary Institute’s 181 Palmer Dining Room on the college’s Palmer Campus in downtown Charleston.
“The students, faculty and facility are top notch at the Culinary Institute of Charleston,” said Chef Askew. “The hard work displayed by the students’ abilities and attitude speak volumes to their educational environment.”

Celebrity chefs participating in the dinner were Chef Marvin Woods, chef/partner of Funxion restaurant in Washington, D.C., author of two cookbooks and an Emmy Award-nominated Turner Broadcasting show, “Home Plate”; Chef Peng Looi, owner of Louisville, Kentucky’s award-winning restaurant August Moon Chinese Bistro and co-owner/executive chef of Asiatique; Chef Al Stephens, corporate pastry chef overseeing Chef Todd English’s pastry program in all of his restaurants; Chef Ron Duprat, contestant on Bravo’s “Top Chef” and executive chef of Hollywood Beach, Florida’s Marriott; Chef Roberto Santibanez, owner of Fonda restaurant in Park Slope Brooklyn, New York; and Chef Kyle Ketchum, former executive chef of Newport’s The Chanler at Cliff Walk. Andrea Robinson of andreawine.com, Farmer Lee Jones of chefsgarden.com, and Matthew Raiford of Heritage Link Brands also attended the event.

“I have been a culinary arts educator for the past seven years and I have never worked with a more dedicated set of students than those attending the Culinary Institute of Charleston,” said Raiford, who provided food service equipment training to the students earlier in the day. “The dedication they showed was an excellent reflection of the education that they are receiving, for the students not only followed directions to the letter but were also extremely passionate about getting it all right the first time. This made for a wonderful event, and made me anxious to come back to Charleston next year!”
The celebrity chefs enjoyed cooking with the students as much as the students enjoyed getting hands-on experience with their culinary heroes. “It was a great pleasure working with knowledgeable, passionate and eager culinary students,” said Chef Looi. “They were very enthusiastic about the event and showed a very true interest in everything going on,” added Chef Ketchum.
For more information about the BCA visit www.bcaglobal.org or call (212) 643-6570.

Photos by Chancel Nuque.

CIC Students Work with 2010 Charleston Wine + Food Festival Stars

From former Top Chef contestants Richard Blais and Ron DuPrat, to celebrity authors Ted and Matt Lee, and celebrity chefs Marvin Woods, Peng Looi, and Roberto Santibanez - and Chef's Garden celebrity Farmer Lee Jones, CIC students had plenty of opportunities to work with the Festival's star power!

CIC Co-Sponsors Wine Event at Charleston Wine + Food Festival

It was a beautiful day for a wine tasting at Mount Pleasant's Waterfront Park, where the CIC and the City of Mount Pleasant co-sponsored the Pinot Envy Event on Saturday afternoon of the 2010 BB&T Charleston Wine + Food Festival. CIC Hospitality Department Chair Patricia Agnew, Hospitality Instructor Blake Hallman, Chef Instructor Scott Stefanelli and a fine group of CIC students spent the afternoon making sure that Festival guests enjoyed the experience.

Photos by Chancel Nuque.

CIC Grad Eric Huff to Compete in Aramark ACE California Competition

At Clemson University on March 2nd, Eric Huff, a recent CIC graduate and nephew of Chef Instructor Miles Huff, competed against thirteen other North and South Carolina Aramark chefs in the Aramark Culinary Excellence Competition. Eric was successful in winning a place to continue on to compete in the finals in California.

The competition's mystery basket consisted of Dover sole,duck breast,oysters, tomatillo and red grapes. The chefs had to use two of the three protiens. The chefs had three hours to produce a entree and a dessert using the mystery basket ingredients plus standard pantry ingredients. Each had to produce one large restaurant-style show plate of both courses accompanied by four tasting plates for a panel of judges. These judges critiqued on every aspect of the dish.

Eric’s Menu: Seared Dover sole with tomatillo and heirloom tomato ragu accompanied by stuffed hushpuppies with oyster medley filling. And: Chocolate creme cheese pave with a berry gastrique, toasted coconut and almond clusters with a vanilla tuile.
(Pictured l-r: Chefs Matt Rogers, Miles Huff & Eric Huff - It's All in the Family!)

Chef Mitchell the Culinary Chair of BB&T Charleston Wine + Food Festival's Gullah Tribute Luncheon

Photos by Chancel Nuque.

The Gullah Tribute Luncheon, sponsored by FedEx, recognized the Gullah culture that began with the arrival of African slaves to the Sea Islands of South Carolina, Georgia and Florida. Coming from different regions of Africa, they brought with them their language, cultures, traditions and cuisines, and these creolized into one form known as Gullah, which has been integral to the Lowcountry ever since. During the luncheon, the best local and regional Gullah cooks partnered with national chefs to create a menu that pays homage to traditional Gullah fare. Guests had the opportunity to taste and learn about this cuisine from the cooks themselves, while enjoying Southern-style cocktails and beverages, live entertainers and more.

Featured Local Personalities also included William Baldwin, Novelist & Historian and Jonathan Green, Artist.
The Menu:

Charlotte Jenkins (Gullah Cuisine) & Kevin Mitchell (Culinary Institute of Charleston) Gullah Chicken Stew, Gullah Cuisine’s Famous “Gullah Rice” and Pan Roasted Green Beans with Bacon & Onion
April Mazick (Joe’s Catering) & Marvin Woods Traditional Gullah Pork Ribs with Lemony Sweet Potato Soufflé
Alluette Jones-Smalls (Alluette’s Jazz Café) & Frank Stitt (Highlands Bar and Grill) Roasted Leg of Lamb & Sothern Style Collard Greens
Martha Lou Gadsden (Martha Lou’s Kitchen) & Matt Lee & Ted Lee Okra Soup and Rice & Field Peas with Pigs' Tails
Mary Ravenell (Huger’s) & Donald Link (Cochon & Herbsaint) Conch Stew with Seasoned Rice with Stewed Lima Beans
Dessert – Charlotte Jenkin's Bread Pudding was made by baking and pastry students from the CIC.

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