Meet New Baking and Pastry Instructor Heather Sonoski

Chef Heather Sonoski joined the Culinary Institute of Charleston as an adjunct Instructor in Baking and Pastry in August 2012, becoming a full-time member of the faculty in January 2013. She holds both an associate degree in Pastry Arts and a bachelor’s degree in Food Service Management from Johnson & Wales University.

Chef Sonoski has been an active member of the International Cake Exploration Society and operated a personal cake business specializing in modern cake design for over ten years. She took classes on 3-D Cake Design and received certificates of completion from the celebrity chefs Bronwen Weber and Lauren Kitchens, both of who regularly complete on the Food Network's Cake Challenge and have won multiple gold awards. She is also a certified Wilton Method Instructor. Chef Sonoski’s entrepreneurial spirit led her to open Charleston’s only combined New York Pizzeria, bakery, diner, and catering company, which is called Pizza Roma Diner and is located in North Charleston, South Carolina.

CIC Hosts FCCLA Competition Again.

L-R: CIC Grad Ashley Washington, CIC student Helen Hayes,
Judge Chef Joe Branton, Lower Richland team and coach.

Friday, February 1st - 

The FCCLA State Culinary Competition was held at the Culinary Institute of Charleston.

Teams await the scoring.

It was a busy time in the kitchens.

City Paper Salutes 181 Palmer Opening

Niman Ranch Short Rib

Grilled Pistachio Pound Cake

181 Palmer got a great opening salute in the Charleston City Paper today: 
CIC's student-run 181 Palmer opens for lunch 
Best Lunch Deal in Town Returns
"The Culinary Institute of Charleston opens 181 Palmer, its student-run restaurant, this week, and Scott Stefanelli has a wonderful spring menu for his ambitious students to practice on. 
"For diners, it’s a great deal with three courses for $15. Start with a charcuterie plate, fried oysters, chilled asparagus and spring pea soup, or slow-cooked lamb meatballs. Entrées include the fresh catch of the day, a grilled Keegan-Filion Farm chicken, roasted Niman Ranch short rib (with bone marrow bread pudding!), and ricotta gnudi. A lineup that you might see on any high-end restaurant menu. 
"For dessert, spoon into grilled pistachio pound cake, white chocolate cheesecake, or a butterscotch pot de creme."
http://www.charlestoncitypaper.com/Eat/archives/2013/02/04/cics-student-run-181-palmer-opens-for-lunch

Chef Stefanelli and Will D’Erasmo Go to Almost Famous Chef Southeast Regional

It wasn't in that cards for CIC's representative Will D’Erasmo in Atlanta Sunday night but we're mighty proud of the manner in which he represented CIC. Chef Stefanelli wrote to the faculty:

 "If you know or see Will, please congratulate him on a job well done. He was an excellent ambassador and representative for our school. His work space and pacing were professional, his plate came out as he has practiced, but it wasn’t in the cards for him this year. Unfortunately there can only be one winner. This year’s winner came from Johnson and Wales, Charlotte. The feedback that I received from the chef judges was positive and his dish missed on just a few details. They were very impressed overall otherwise." We couldn't ask for more. Great job, Will!

Chef Mitchell went to James Simmons Elementary yesterday to talk to a class of 5th and 6th graders about being a chef. "I discussed what it takes to be a chef," he said, "as it pertains to knife skills, math, and reading skills as well. The students asked a lot of really good question."
Good recruiting, Chef!

http://simons.ccsdschools.com/

CIC's Chef Kevin Mitchell Included in Charleston Magazine Holiday Feature

Chef Mitchell offered his recipe for a very special Roasted Pumpkin Soup in a Charleston magazine holiday feature that included Chefs Mike Lata of FIG and The Ordinary, John Ondo of Lana, and Michelle Weaver of Charleston Grill, and Pastry Chef Lauren Mitterer of WildFlour Pastry. See recipe below. 

Roasted Pumpkin Soup with Cardamom Crème Fraîche and Prosciutto Cracklings
9 lb. Fairytale or other cooking pumpkin, yielding approximately

9 cups of roasted flesh
3½ Tbs. extra-virgin olive oil, divided
3 Fuji apples (about 22 oz.), cored and chopped into 1/2-inch cubes
7 shallots (about 6 oz.), peeled and cut  in half
4 sprigs thyme
1½ qts. low-sodium chicken broth, divided
Pinch nutmeg
Pinch allspice
1 Tbs. kosher salt, or to taste
Cardamom Crème Fraîche (recipe follows)
Prosciutto Cracklings (recipe follows)
  

Preheat oven to 400°F.  
Wash pumpkin. Cut off the top, scoop out seeds, and remove strings. Cut into wedges and pierce flesh with a fork multiple times. Rub the wedges with 1½ tablespoons of olive oil. Place them on a parchment-lined baking sheet and roast them in the oven about one hour  to one hour and 20 minutes, or until tender.
Place apples and shallots on a separate parchment-lined baking sheet and toss them with one tablespoon of olive oil. Lay thyme sprigs on top and roast in the oven about 30 minutes, or until tender.
Remove pumpkin and apples from the oven and allow to cool to room temperature. Once pumpkin has cooled, scoop the flesh from the skin.
Heat the final tablespoon of olive oil in a heavy-bottomed soup pot. Add roasted pumpkin, apples, and shallots. Cook over medium heat for one minute. Add one quart of chicken broth. Bring to a simmer, reduce heat to low, and cook for 10 minutes.
Working in batches, put the mixture in a blender and blend until smooth. Strain it through a fine mesh sieve back into the soup pot. Add remaining 1/2-quart chicken broth. Warm on medium heat for five minutes. Stir in nutmeg, allspice, and salt. Divide soup between pre-warmed bowls. Finish with a spoon of crème fraîche and a sprinkling of prosciutto cracklings.
For the Prosciutto Cracklings:
3 oz. thinly sliced prosciutto
Preheat oven to 350°F. Place prosciutto on a parchment-lined baking sheet. Bake for 15 minutes or until crisp. Cool. Crumble and reserve for garnish.
For the Cardamom Crème Fraîche:
1/2 cup crème fraîche
1/2 tsp. ground cardamom
Combine crème fraîche and cardamom. Stir until blended and smooth. Refrigerate.

Dick Elliott, President and Founder of Maverick Southern Kitchens, Makes $100,000 Match Pledge to TTC



l-r Mrs. Zucker, Mr. Elliott, Ms. Moore, Dr. Thornley.

On November 16, 2012, Trident Technical College and the Charleston Area Convention & Visitors Bureau hosted a luncheon for hospitality leaders celebrating "Charleston's Number 1 Designation". The keynote speaker, finance magnate Darla Moore, spoke on "Retaining and Leveraging #1."

Luncheon host, Dick Elliott, president and founder of Maverick Southern Kitchens, announced the Maverick Southern Kitchens was making a donation of $100,000 to Trident Technical College, the largest donation Maverick Southern Kitchens has made to the Charleston community.

“Trident Technical College graduates are critical to the Lowcountry economy,” said Mr. Elliott. “They touch every part of our lives. They care for our children, repair our cars, manage our restaurants, design our websites, and keep our streets safe. We support Trident Tech because Trident Tech supports our community.”

Through the “Maverick Match” for Trident Technical College, Maverick Southern Kitchens will match dollar for dollar any new pledge from the hospitality industry to the TTC Foundation’s Building Opportunity capital campaign, up to $100,000. The pledge has already generated $70,500 in matching donations from the community.

Mr. Elliott has served on the Trident Technical College Foundation Board of Trustees since 2006 and has seen up close the needs at the growing college and the importance of further education to the community. Inspired by a personal conviction to help others through the arts, education and economic development, he is extensively involved with the community, active in many civic and charitable efforts throughout the region. Mr. Elliott was most recently honored with the Joseph P. Riley Leadership Award by the Charleston Metro Chamber of Commerce and also honored as a Distinguished Alumnus from the University of South Carolina School of Journalism and Mass Communications.

Apparently Ms. Moore was inspired by the enthusiam of Mr. Elliott, Dr. Mary Thornley, and Mrs. Anita Zucker, former member and chair of the TTC Foundation Board of Trustees, as she added a personal pledge of $100,000.  

Sweet Treats for The Hansel & Gretel Concerts

Thanks to Chef Kelly Wilson for decorating three gingerbread houses donated by the CIC to the Charleston Symphony League and the Charleston Symphony Orchestra for the December Hansel and Gretel Family Concerts. At each of the three concerts, a drawing was held to award one of the gingerbread houses to a family in the audience.

Happy Holidays! See you in 2013!

We're closing for the holidays with this picture that was taken in Chef Gronert's class a few years ago.

Hope all our students, faculty, staff, and friends have a wonderful holiday season. See you in 2013!

CIC Grad Opens New Restaurant

Were you in school with Nathan Conkle? Perhaps you'll want to visit this CIC grad in his new resto, The Gathering Cafe.

Kristin Hackler wrote in The West Ashley News: "According to Conkle, the menu comes from a variety of inspiring source...s. From Wolfgang Puck to Jamie Oliver, Conkle also drew from his training at the Trident Technical Culinary School and his experience working in area restaurants from Magnolia’s downtown to the Sanctuary on Kiawah Island....

“'I’d say my greatest inspiration recently has been the menu at the River Cottage in England. Overall, I try to keep it simple and health conscious but still in the comfort food style.' ... 'I try to do as much local and organic produce as possible,' says Conkle. 'A lot of the produce comes through GrowFood Carolina, the sausage comes from Kingstree, the eggs are local through Limehouse, the grits are Adluh grits, and the chicken and bison are both from North Carolina.' Even the bread is baked just up the road at Pane di Vida, a bakery that currently sells exclusively to area restaurants.

"The sides, Conkle noted, will also change with the seasons and with demand. Right now the menu features winter favorites such as Roasted Brussel Sprouts, Acorn Squash with Honey and Sea Salt, and Potatoes Au Gratin, but as the weather warms up again the sides will switch out for whatever is ready to pick in local fields."
Check it out. The Gathering Café is located at 1124 Sam Rittenberg Blvd. in the Orange Grove Plaza. For more information, call 297-8380 or visit www.gatheringwestashley.com

UPDATE: The Charleston City Paper notice Nathan's restaurant. Read what they had to say, plus see a picture of the interior. http://www.charlestoncitypaper.com/Eat/archives/2012/12/07/gathering-caf-livens-up-west-ashley

TTC Signs on to Participate in Food Composting

According to an article in the Nov. 24th Post & Courier, TTC, MUSC, The College of Charleston, and the Citadel  will be recycling their food waste thanks to a contract with Koeckeritz’s Food Waste Disposal. "So far, only MUSC and the College of Charleston have begun collecting the waste. And they’re doing it on a limited basis. The other two schools are expected to roll out their programs soon. ... To participate, the schools receive 64-gallon containers, which Koeckeritz collects several times a week so that it doesn’t pose a health hazard." Charleston County's food composting facility at Bees Ferry Landfill is the only DHEC-approved commercial facility in the state.

Chef Wilson's Petits Fours Class Offers Clever Final Presentations

Chef Carmel Teaches Healthier Holiday Dishes to Louie's Kids

On behalf of the Louie's Kids organization, on November 3rd., Chef Carmel, and three CIC student assistants, went to Zucker Middle School on Dorchester Road to teach twelve to fourteen year-old students healthier holiday dishes. Chef Carmel selected a chicken or turkey pot pie with a phyllo pastry top and colorful dish of Spaghetti Squash Provencal.

Louie’s Kids is a tax-exempt, nonprofit organization that raises funds to help treat childhood obesity, which afflicts 25 million American children today. Louie’s Kids works to find the best treatment options to meet the needs of each child. http://www.louieskids.org/

Chef Kevin Mitchell Attends World of Flavor Conference at CIA



Chefs Kyle Connaughton, Max Bilet,
Mourad Lahlou, and Gunnar Gislasson.



The Culinary Institute of America held its 15th World of Flavors Conference & Festival at its Greystone campus in the Napa Valley. The conference brought together over 700 industry people and chefs for a three day exploration of  the "Arc of Flavor" which spanned through the Mediterranean and the Middle East to Asia. Seminars, demonstrations, and panel discussions familiarized the attendees with the importance spices have on the  cuisines of today. The 2012 Conference & Festival represented more than twenty cultures and cuisines, including Israel, Lebanon, Turkey, Spain, Morocco, and Indonesia. Each day was capped off by a Marketplace dinner where attendees were able to taste the food from the visiting chefs. 

Seminars that Chef Mitchell attended included Destructing Curry: Mapping Flavors and Spice Mixtures for American Menus; From Mekong To The Markets of South India: Mastering Aromatics in the Asian Kitchen; and Savory and Sweet: Layering Flavors in the Indian Spice Kitchen. Some of the presenters that he heard were John T. Edge, Southern Food Scholar and Author, Director of Southern Foodways Alliance, Oxford, MS; Maxime Bilet, Modernist Cuisine Co-author, Director of Culinary Arts and Sciences, The Cooking Lab/Intellectual Ventures, Seattle, WA; Jehangir Metha chef/owner of Graffiti and Mehtaphor in New York and Next Iron Chef contestant; and Mourad Lahlou, Chef-Owner, Aziza; San Francisco, CA. http://www.worldsofflavor.com/

Tryouts for San Pellegrino Almost Famous Chef Competition

Left: back Will D'Erasmo and  front Michael Wilhite
Right: back Mitchell Cooper  and front Shamona Dunmeyer



On Nov. 2nd, four CIC students tried out for the San Pellegrino Almost Famous Competition: Will D’Erasmo, Mitchell Cooper, Shamona Dunmeyer, and Michael Wilhite. Will was the winner of the competition. Michael was the runner up and first alternate. Chef Instructor Joe Branton (in the photo above left), a former San Pellegrino Almost Famous Competition People's Choice Winner was also in attendance and acted as one of the Chef Judges for the competition. The next step for Will is to compete in the SouthEast Regional on January 27 and 28^th at the Art Institute of Atlanta. The finals are in Napa in February. In the meantime, you can keep up with how other teams are doing across the country at http://www.facebook.com/AlmostFamousChef