Italy Day 14
Cooking and truffle hunting in Piemonte.
The Culinary Institute of Charleston
Don’t miss out on this ! Attend Chefs’ Feast virtually: https://bit.ly/chefsfeast2022
Chef Mitchell will cook in the “Today” show’s kitchen in New York City during both “Today” and “Today with Hoda & Jenna.” During the 8 a.m. hour on “Today,” Mitchell will cook fish and grits with tomato gravy. During the 10 a.m. hour on “Today with Hoda & Jenna,” he’ll cook blackened salmon with curried black-eyed peas and collards.
The NBC show’s crew recently visited the Charleston area and filmed Chef Mitchell at Joseph Fields Farm on Johns Island and in one of his classes in the Culinary Institute’s kitchens. “Today” show producers are interested in Mitchell’s work as both a culinarian and a historian, and how he connects South Carolina cuisine to the people who helped create it.
Chef Mitchell and co-author David Shields recently released a story-driven cookbook, “Taste the State - South Carolina’s Signature Foods, Recipes, and Their Stories,” that provides the rich history behind South Carolina’s signature dishes and their distinctive ingredients.
Learn more about Chef Mitchell (The Culinary Institute of Charleston) and farmer Joseph Fields of Joseph Fields Farm on Johns Island, SC.
Discover South Carolina South Carolina Department of Agriculture Fresh on the Menu
We are looking for Culinary Professionals for an upcoming Feature Film shooting 9/3-10/23 in Savannah. Please click on this post or on Alexis Leggett Casting Page for more information.
We look forward to working with you!
They discuss what the winner will get & some of Chef McKee’s accomplishments. His accomplishments include being named a “culinary legend” by the Charleston Wine & Food Festival, founding member of The Culinary Institute of Charleston, originator of Oak Steakhouse, O-Ku & more.
Chef Mckee’s in the business of making memories & great food. The Mom in your life could win a very delicious Mother’s Day giveaway! For more details & to listen, click the link below.
Chef Jamie Daskalis of the popular Johnny D's Waffles & Benedicts, Myrtle Beach in Myrtle Beach grew up in kitchens, and Kevin (Chef Scholar) helps craft the path of young future chefs at the The Culinary Institute of Charleston. On this Happy Hour episode, they discussed what brought them to the kitchen, what they’re doing now, and a few of their favorite local products.
Click the link for the full episode! It’s a great listen.
Let us know below if you’ve visited Johnny D's Waffles & Benedicts, Myrtle Beach or the The Culinary Institute of Charleston. ⬇️
Today’s dishes are Ukrainian chicken soup, Korean kimchi pickled cucumbers, Mediterranean tuna salad, and chicken and soba noodles with spicy peanut sauce.
Please note that menu items are limited. Each item’s label lists all ingredients and common allergens. Be aware that international dishes may contain less common ingredients such as seafood and nuts that may not be visually apparent.
CIC offers associate degree and certificate programs in culinary arts, hospitality & tourism, baking
CIC offers associate degree and certificate programs in culinary arts, hospitality & tourism, baking & pastry, and sports and health nutrition.
Operating as usual
Italy Day 14
Italy Day 13
Today’s activities: visiting Riso Bueno—a family-run Italian rice grower and miller—and cooking traditional Piedmontese cuisine with Chef Gino at the culinary school in Angliano Terme. (Check out the view from the kitchen! )
Day 12–Prosecco/Travel Day
On the way from Trieste to Turin, we stopped at the Tenute Tomasella winery where Prosecco is a specialty. https://www.tenutetomasella.it
After touring the grounds and vineyards, the production facility, and the aging room, we were treated to a delicious meal paired with their wines.
From there, it was a looooong ride to Turin punctuated by frequent naps, Italian snacks, and a make up tutorial.
Quick photo dump from the amazing weekend that was Gather Charleston. Great food and great talent were represented throughout the event. We are fortunate to have such a robust food scene in our community!
The true stars were the CIC students who volunteered to work the event. These individuals benefited from some amazing networking opportunities as well! Thank you for representing CIC and taking the initiative to add value to your educational experience!
Gondola rides, canals, narrow streets, awe-inspiring architecture, and, of course, FOOD!
🚨🚨🚨 Alumni spotted!!!🚨🚨🚨
CIC Hospitality AND Culinary graduate, John Ondo, Executive Chef at The Atlantic Room at Kiawah Island Golf Resort, here at Gather to present a demonstration for the crowd. Fantastic job Chef!
🚨🚨🚨 Another Alumni spotted!!!🚨🚨🚨
CIC graduate, Patrick Kish, owner/operator of Queen Street Hospitality Group, showing off some of everyone’s 82 Queen Restaurant favorites! Pictured with him are his brother and partner, Jonathan Kish, sous chef Lamont Ferrebee, and our own Dean Rex. Congratulations to the Kish brothers on the continued success of the businesses! CIC Strong! 💪
Our very own Chef Kevin Mitchell working alongside 39 Rue de Jean Chef Marcus Shell, presenting okra two ways!
Dean Rex spotted CIC Hospitality graduate, Sheldon Williams, Area Sales Manager for Tara Investments. Looking good Mr. Williams!!! You are a great success story for CIC! Keep it up!
We are out here at Gather Charleston, hosted by Explore Charleston. Lots of amazing community talent and lots of CIC representation! ❤️
Italy Day 10–Our first full day in Trieste
Caffè! Caffè Caffè
illy caffè treated us to a factory tour, a seminar on identifying the aromas in coffee, hands on tutorial on making the perfect espresso, and a tour of local caffès. Then the crew was let loose is Trieste.
Chef Vagasky’s “Intro to Baking” class had some fun today learning about laminated dough. Production of their own puff pastry creations ensued. Looks like there were some spooky inspirations involved! 👻🎃
The CIC Study Abroad crew was privileged to spend 4 nights in the Hotel Villa Fiorita in Salsomaggiore Terme (a town outside of Parma). The family who runs the hotel is the epitome of hospitality. Smiles, superior service, and delicious food and drink abounds.
Plus, we met someone we deemed to be a local celebrity—one and a half year old, wire haired dachshund Polly! Her papa was so happy to share her with us. (Some of us wanted to bring her home!)
Italy Day 9—Our groups did a switch out and repeated the activities of Day 7. Parma ham, Parmigiano Reggiano, pasta class, and a focaccia-style pizza that is a local specialty in the town of Salsomaggione Terme.
The visit of one of our group’s teams was used in this promotional reel.
Italy Day 8—We experienced the beauty that is Cinque Terre. Lots of seafood, amazing views, and opportunities to take a dip in the Mediterranean.
Italy Day 7—Our first full day in Parma. Prosciutto, Parmigiano Reggiano, Traditional Balsamic Vinegar of Modena, and more PASTA!
Dean Rex shared some photos of his dinner last night at The James Charleston. Zoe Mincey, sous chef and CIC alum, was there to explain the menu and introduce some of her delicious creations! Excellent job Zoe!!! We’re proud of you!
Shout out to The Neighborhood Dining Group and all our industry partners for developing our alumni into leaders in the community!
Italy Day 6: The gang headed north today to Parma with a stop at FICO Eataly near Bologna. Tonight’s dinner offered a preview of the culinary bounty of the region including Parmesan Reggiano cheese, prosciutto, pancetta, and Lambrusco.
Italy Day 5: The crew rolled up into Rome for an afternoon touring the Vatican. (Celebrity sighting included.)
Italy Day 4: We spent today on a walking tour of Rome. Locations we visited included the Spanish Steps, the Trevi Fountain, and the Colosseum.
Italy Day 3—Today’s highlight was cooking at Instituto professionale di Stato per l’enogastronomia e l’ospitalità alberghiera. Dishes included eggplant parmesan, potato gnocchi with pesto, chicken cacciatora, pizza, focaccia, tiramisu, and millefoglie. In addition, we tasted honey produced at the school from their hives and Chef Felice’s transcendent Lardo di Colonnata.
Day 2 in Italy: Today was the students’ first full day in the neighboring cities of Nettuno and Anzio. Activities included visiting a family run olive oil production facility, touring the towns, cooking and baking with Italian chefs at the local culinary school, and, of course, eating!
After a full day of travel involving four airports, two buses, two trams, and countless steps, CIC’s Study Abroad 2023 class made it to Italy!
Here are some glimpses into the beginning of our Italian Adventure.
Watch what happens when a graduate mentors one of our high school youth apprentices. A win-win for sure.
Wild Dunes For Review 8.8.23 Apprenticeship program with Huey's
How about another warm welcome for the newest faculty member in the Hospitality Tourism Management program Nick Jonjevic. He has been teaching for as an adjunct but lucky for us he decided to go fulltime. He was most recently director of food and beverage at The Renaissance Atlanta Midtown. Be sure to introduce yourself when on campus.
Please help us welcome Chef Eric Huff to our CIC team. He is a new faculty member and Culinary Program Coordinator. Between his experience as a working chef in area restaurants and a teaching chef at Summerville High School, he brings with him knowledge of both worlds. He may or may not be related to a certain other Chef Huff...
Fire Up a New Career in the Culinary Arts with Culinary Institute of Charleston at TTC Chef Michael Carmel, Culinary Department Head, Culinary Institute of Charleston at Trident Tech College, explains the benefits of choosing the culinary indus...
It's not too late to register for Fall 2023 and make the most of free tuition until the end of Spring 2024.
Dean Rex hits a home run when accepting another check from the Restaurant Association Foundation last night at the Riverdogs. The funds endow the scholarship in memory of longtime Association Director Kathy Britzius.
Forbes is known for recognizing excellence in various industries. One of our very own, alum Ulfet Ralph, made the list. Amazing!
Turkish Chef Makes Sure Food Is Never Boring Turkish chef follows her culinary muse and falls in love with various places in America.
The Hospitality team took Ms. Patricia Agnew out to Ma'am Saab - Charleston tonight to celebrate her upcoming retirement!
After decades of teaching and preparing students for our wonderful industry and community, Ms. Agnew is ready to relax, travel, and maybe still teach a little here and there!😉
We thank you, Ms. Agnew, for an amazing career of impactful contributions!
She's still around for another week, so make sure you reach out, congratulate her, and send her well wishes.
Nothing like paying a visit to local farms to check out summer crops. The Farm to Plate class emphasizes the importance of farming and developing the chef/farmer relationship. The class goes on field trips to farms, fisheries, oyster farms and places where animals are raised for consumption. On this trip, the students learned about the history of Fresh Future Farm, which is owned by Germaine Jenkins, and the importance of urban farms in areas deemed food deserts.
Former student Marcus Middleton's love of food runs in the family.
SC’s Middleton brothers carving out food careers centered around their communities Get to know Quintin and Marcus Middleton, two brothers who want to build up the Berkeley County communities that surround their food related businesses.
This is a sister and brother having each other's backs and graduating together. One makes sure elementary children get a balanced meal at school. The other manages a restaurant serving locals and visitors.
This is the face of perseverance. Like so many of our students, Sabrina faced life's challenges and never gave up. Congratulations to all.
Proud of our faculty too.
SO PROUD OF OUR 2023 GRADUATES.
CIC on fire at the 2023 Awards Ceremony. CONGRATS to all.
Mary Ann Koller – Frankie Miller Award, presented by Dan Blumenstock, President of Lowcountry Hospitality Association, and Catherine Dority, Vice President of Marketing for Explore Charleston
Kristina Manuel – Outstanding Member
Dean Rex – Outstanding Student Organization Advisor
2nd Runner Up for the Community Impact Award – accepted by Kyle Kunsak-Smith, VP of HCSA
Academic Merit Awards
Madeline Biron – Baking and Pastry Arts
Andrew Bertolini – Culinary Arts Technology
Amy Heid – Hospitality and Tourism Management
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