Potential Beverage Management Partner: Tessessentia

Recently Dean Saboe, Ms. Agnew, and Mr. Hallman toured Terressentia, potential partners for the CIC Beverage Management program. Located in Ladson, not far from Main Campus, Terressentia was founded on the idea that technology can radically improve both quality and taste. They use their patented TerrePURE® technology to create award-winning spirits for retailers and brand owners of all sizes. http://www.terressentia.com/

Delicious Finals Presentation from the Summer Jams & Jellies Class

USDA Awards Grant for a Program in Food Science and Technology

Trident Tech benefits from big federal grant

The U.S. Department of Agriculture has awarded a five-year, $439,920 grant to Clemson University to partner with Trident Technical College and Orangeburg-Calhoun Technical College to build an innovative program in Food Science and Technology for students from multicultural backgrounds.

The goal of the program is to graduate 12 students with a bachelor of science degree in Food Science and Technology that will enable them to pursue rewarding careers in the food and agricultural industries, according to a press release.

"Feeding a growing global population is a major challenge in the 21st century," said Clemson University President James F. Barker. "Education to equip a new generation to meet this challenge will require innovative and collaborative approaches. Critical to the success of these efforts will be the participation of underrepresented populations. This program will be a model to attract and retain minority students in our agriculture and food science and technology programs."

Trident Tech President Mary Thornley said it was an exciting time for food science.
"Each day we learn more about the effects of food on health, and with an increasing population the need for a sustainable and affordable food supply is critical," she said. "We look forward to working with Clemson to educate the next generation of food researchers whose work will shape the future of South Carolina's agribusiness industry."

The partnership between the three institutions will be the framework for recruiting, training and mentoring students throughout the program. Students will complete two years at one of the technical colleges and then transfer to Clemson to complete their bachelor of science degree in Food Science.

Chef Huff Judges at FCCLA

Culinary Chef Instructor Miles Huff was a judge at the FCCLA (Family Career and Community Leaders of America) national conference in Nashville from July 6th to 11th. There were approximately 10,000 students competing in numerous events. The CIC rented a booth to recruit students from across the country. The mission of FCCLA is to promote personal growth and leadership development through Family and Consumer Science education. The CIC hosts the state culinary competition in our Main Campus kitchens each year. 

CIC Grad Duane Fernandes Has New Digs

Going to Asheville? Stop by Isa's Bistro and check in on CIC grad Chef Duane Fernandes. Isa's Bistro

Educated at Johnson & Wales University and then the Culinary Institute of Charleston, Fernandes spent much of his early career polishing his abilities in the celebrated kitchens of Charleston’s four-diamond Peninsula Grill and the five-diamond Jefferson Hotel in Richmond, VA. His blossoming career then led him to the kitchen of Thomas Keller’s iconic Michelin 3-star Per Se in New York. 
   http://mountainx.com/article/50058 

Cooking Well Invitational to be held at CIC

Celebrity Chefs Join Forces in South Carolina: Chefs Robert Irvine and Marvin Woods will mix it up in Demo Impossible, 6:30 pm to 9:30 pm on July 25 at the Culinary Institute of Charleston’s Palmer Campus in downtown Charleston. The event is sponsored by the South Carolina Hospital Association’s Working Well Initiative and Sodexo in partnership with the CIC.

All tickets to Demo Impossible include food and beverage. General admission tickets are $50 per person. A limited number of VIP tickets, $125 per person, include reserved seating in the demo kitchen. Tickets can be purchased in advance at www.cookingwell2013.com and may also be available at the door on a limited basis.

 http://www.youtube.com/watch?v=Z1H0PklKtxY

http://www.youtube.com/watch?v=qmNjXxkeN2A

CIC Grad Andrea Lever Upchurch Featured in Charleston Magazine

Congrats to Chef Upchurch, who starred in the July Chef's Table story on watermelon.

"Say watermelon and see picnic? While this star of summer still shines in coolers and cookouts, chef Andrea Lever Upchurch has stepped up the fruit’s game. Executive pastry chef for Magnolias, Blossom, and Cypress restaurants, Upchurch brings a popsicle that will satisfy your inner child, but also develops the savory potential of watermelon’s sweet red flesh.

Photo by Ruta Elvikyte

 

"In her pops, its combination with creamy, subtle pineapple and tart raspberry pleases multiple parts of the palate. As for her watermelon consommé with scallop ceviche, “On warm summer days it is a great dish to cool off your guests while exciting their taste buds,” she says. “The chilled fruit is delivered in the naturally sweet and simple consommé and plays perfectly against the heat and depth of the jalapeño, citrus, and herbs in the ceviche.” In a grilled watermelon and shrimp salad, she teases the two Lowcountry favorites with South American ingredients and intensifies the fruit’s flavor with time on the grill."

For the complete piece and the recipes, see: http://charlestonmag.com/charleston_magazine/feature/midsummer_s_melon

The Jams and Jellies Class is is Full Swing!

 

The Jams and Jellies class has been making marmalade. Seen above: the beginning of peach and orange. Seen on the work table on the right: orange marmalade. Nice work!

South Carolina High School Teachers on Campus

Front row: Bridgette Butler (West Ashley HS), Rose Butler (North Augusta HS), Wanda Johnson (Anderson 5 Career Campus), Theresa Formyduval (Spring Valley HS), Patricia Tomsic (James Island Charter HS)

Back Row: Lucia Boinest (Garrett Academy of Technology), Janethat Prioleau (West Ashley HS), April Mazyck (North Charleston HS), Jean Shaw (F.E. DuBose Career Center), Vicki Olsen (Lee County Career & Technical Center), Susan Clark (James Island Charter HS), Bill Twaler (Wando HS), Jason Wheless (West Ashley HS), and Carl Calvert (Stratford HS)

CIC is pleased to have the state's culinary arts instructors on campus for workshops. They are sharpening their skills in the area of baking and  pastry, with emphasis on yeast dough, batters, simple icings and piping techniques.

Chef Mitchell Asked to Join Slow Food Charleston board

CIC is proud to announce that Chef Kevin Mitchell has been asked to join the board of Slow Food's Charleston chapter. "Slow Food Charleston is committed to making a positive impact in the Charleston community through our Chefs in Schools initiative, our documentary film series, our youth group with its travelling garden trailer and various events, including our traditional potlucks," wrote Executive Director Susan Bass. It's a great organization to join. See below. http://slowfoodcharleston.org 

VITAMIX SELECTS CIC FOR PARTICIPATION IN ITS NATIONWIDE CULINARY SCHOOL PROGRAM!

Vitamix announced the program in Chicago at the 2013 National Restaurant Assoc. show last month."Through the Culinary School Program, Vitamix is helping the next generation of professionals develop at the forefront of tomorrow's culinary scene. Since the program's inception in 2012, Vitamix commercial machines have been provided to 150 premier culinary schools located across the United States. Within those schools, Vitamix has committed to offering instructors and more than 52,000 of their students access to the latest innovations in Vitamix commercial blending technology."

Vitamix quoted CIC Culinary Department Chair Michael Carmel in the announcement: "Students can only become the best when working with the best," said Michael Carmel, department head, culinary arts at the Culinary Institute of Charleston. "Thanks to the Vitamix Culinary School Program, our students have the ability to work with the best-performing blender in the industry. Whether it is a beginning class learning to make soups and sauces or an advanced class making mousses and terrines, Vitamix has become the standard bearer for quality and performance with our faculty and students."

Read more here: http://www.heraldonline.com/2013/05/29/4900562/vitamix-unveils-nationwide-culinary.html#storylink=cpy

181 Palmer becomes Fresh on the Menu!

The Culinary Institute of Charleston is proud to announce that 181 Palmer has just become one of the Fresh on the Menu restaurants, a category of Certified South Carolina Grown. The SC Deptartment of Agriculture announce the release of a Fresh on the Menu app yesterday that features the certified restaurants, their chefs, and several of their recipes. Look for 181 Palmer there! It also features a "Roots" category showing South Carolina farms, produce companies, and breweries supplying restaurants. It's free and can be downloaded at www.freshonthemenuapp.com

Chicago Field Trip

Chicago at night

As part of the Maymester Special Topics course on Chicago Street Food, the class took a Chicago Field Trip to taste the real thing. Led by former Chi-town resident Culinary Department Chair Michael Carmel, the trip was a real success!

The class arrives!

Transportation: The L

Had to have a Chicago dog

China Town

Navy Pier

Bel 50 for waffle anything

Maxwell Street for tacos with handmade tortillas

Chef Carmel's CIA Alumni party

Doughnuts all over town: The Doughnut Vault,
Firecakes, and  Glazed and Infused!

Chi-town pizza at Lou Malnati’s 

The Sloppy Goat at The Little Goat Diner

Brunch at The Purple Pig

Great time at the National Restaurant Show

Took in a game

The Spring Farm to Plate Class Trips

The Spring 2013 Farm to Plate class hit the road, going on day trips around the Lowcountry and a three-day field trip to Asheville. There were so many pictures that we combined them in a book.

 

Chef Kevin Mitchell Cooks at Annual Edna Lewis Foundation Dinner

Chefs Darryl Evans, Art Smith, and Kevin Mitchell

Chef Joe Randall; Edna Lewis' sister,Mrs. Ruth Smith; Ms. Lewis' niece, Mrs. Matti Scott;
 Ms. Lewis' cousin, Mr. John  Henry Thurston

Chefs Kevin Mitchell and Todd Richards, Mr. J. Christopher Randall

The Edna Lewis Foundation Inc. hosted its second annual birthday fundraiser to celebrate the birth of Ms. Lewis on Saturday, April 13th at the City Club of Buckhead, Atlanta, Ga. The Edna Lewis Foundation is a non-profit organization based in Atlanta, Georgia. The Foundation was founded on January 15, 2012 and is dedicated to honoring, preserving and nurturing African American’s culinary heritage, culture and to elevate the appreciation of African American culinary excellence. 

Chef Mitchell's Soup

EVENT MENU
Hors d’oeuvres prepared by Chef Charlie Hatney of the City Club of Buckhead, Atlanta, GA.: Duck confit and dried fruit empanadas with muscadine and pomegranate sauce, salmon blt on brioche, crab and smoked gouda mac and cheese, pickled seafood with jalapenos and radish in a Mason jar.  
Soup prepared by Chef Kevin Mitchell of the Culinary Institute of Charleston, Charleston, SC: Roasted Kabocha Squash and Gala Apple Soup with Cardamom Crème Fraiche and Prosciutto Cracklings.
Appetizer prepared by Chef Todd Richards of The Shed at Glenwood, Atlanta, GA: Lamb Belly with Roasted Garlic "Hummus", Pickled Radishes and Fennel.
Salad prepared by Chef Duane Nutter of Lushlife Restaurant Group, Atlanta, GA: Creole-Cured salmon, Arugula, Frisee, Pecans, Parsnips, Bourbon Vinaigrette and Cornbread Croutons.
Entrée prepared by Chef Darryl Evans of the City Club of Buckhead, Atlanta, GA: Thyme and Rosemary-Crusted Pheasant Breast, Hoppin John Rice Cake with Ramps, Kale and Mustard Greens and a Ragout in an Onion Brûlée with Natural Jus.
Dessert prepared by Chef Jennifer Booker of Your Resident Gourmet, Atlanta, GA: Lemon Chevre Cheesecake, Macerated Wild Berries, Blackberry Sorbet, and Mint Syrup. 

For more details and pics, see: http://amateurgastronomer.com/index/edna-lewis-celebration-dinner/
To learn more about the Foundation, go to: Edna Lewis Foundation