The Culinary Institute of Charleston

The Culinary Institute of Charleston

Comments

We are only one day away from the 23rd annual Chefs’ Feast – a special night where the area’s most celebrated chefs prepare delicious bites and unite to raise funds for our Childhood Hunger programs. Making this year extra special, we welcome Alex Lira from Bar George, Alyssa Mendez from Slightly North of Broad, Will D'Erasmo from The Obstinate Daughter, plus Michael Carmel and Nathan Rex from the The Culinary Institute of Charleston! 🍽️🥂

Don’t miss out on this #NightToRemember! Attend Chefs’ Feast virtually: https://bit.ly/chefsfeast2022
The Culinary Institute of Charleston Chef Kevin Mitchell will share a taste of the Lowcountry with the rest of the country during live “Today” show cooking demonstrations on Thursday, Feb. 24.

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.
Join Chef Kevin Mitchell for a Black History Month cooking demonstration. Chef Mitchell is a chef instructor at The Culinary Institute of Charleston, culinary historian and co-author of "Taste the South: South Carolina's Signature Foods, Recipes, and Their Stories." Watch the cooking demo Feb. 3 at bit.ly/BHMatTTC.
With a Hospitality and Tourism Management degree, you can broaden your employment opportunities both at home and abroad. Kendall Shafer found her dream job after graduating from The Culinary Institute of Charleston. Enroll in the Hospitality and Tourism program and pay $0 tuition and fees for Spring 2022.
South Carolina Chef Ambassador Kevin Mitchell has been in the kitchen since the age of 6. While he's come a long way since the days in his grandmother's kitchen, his dedication and respect for locally grown ingredients have never wavered.

Learn more about Chef Mitchell (The Culinary Institute of Charleston) and #CertifiedSC farmer Joseph Fields of Joseph Fields Farm on Johns Island, SC.

Discover South Carolina South Carolina Department of Agriculture Fresh on the Menu
Hello everyone! Do we know when the 'Relish restaurant' will be open again to the publics?!
I am a Casting Assistant for Alexis Leggett Casting in Savannah, GA, and we need your help!
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!
https://www.facebook.com/118037106989200/posts/240815898044653/
Hello, I am the General Manager of Nothing Bundt Cakes in Mt. Pleasant, SC. We are hiring for various positions such as Assistant Baker and Froster. If interested please contact me on here or via email at [email protected]

Thanks!

Nick Giecek
As we prepare to award a world-class Mom a world-class meal made by a world-class Chef, Richard Todd speaks with Chef Brett McKee.

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.

https://www.1055thebridge.com/episode/richard-chats-with-world-class-chef-brett-mckee-about-our-mothers-day-giveaway-more/
Tune in and turn the volume up – it’s time for 2020 Discover South Carolina Chef Ambassadors Kevin Mitchell and Jamie Daskalis to be featured on an episode of Happy Hour with Heritage Radio Network!
-
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. ⬇️
https://charlestonwineandfood.com/2021/04/15/tune-in-for-happy-hour-%f0%9f%8e%a7/
Kudos to Hospitality and Tourism Management student Elizabeth Tamasa, who recently won a 2020 Tourism Student Award. Every year, nine seniors from South Carolina colleges and universities are recognized for outstanding academic achievement in their culinary, hospitality and tourism studies. Pictured with Elizabeth are Nathan Rex, Hospitality department head, and Michael Saboe, dean of The Culinary Institute of Charleston.
Students and faculty will prepare dishes that conjure flavors and aromas from around the world as part of Global Awareness Week 2021. Hosted by the TTC Intercultural Education Committee, The Culinary Institute of Charleston is offering internationally inspired dishes at Thornley Campus retail food outlets.

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 & pastry, and sports and health nutrition.

Operating as usual

02/28/2022

What would we be without our students?
Chef Carmel, Nathan Rex, Dean Saboe trying to keep up with future hospitality professionals.

‘Batter up’ with this recipe for fried fish and grits 02/24/2022

‘Batter up’ with this recipe for fried fish and grits

In case you missed his amazing appearance on The Today Show and Today with Hoda and Jenna. Bravo.

https://nam12.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.today.com%2Fvideo%2Fsouthern-staples-how-to-make-fried-fish-and-grits-133933125750&data=04%7C01%7CKevin.Mitchell%40tridenttech.edu%7C8a96cb51918e4c2ddca808d9f7b33fef%7C4cbda2dd620b4a778bbe1a865b43c21b%7C0%7C0%7C637813171548270871%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000&sdata=TkwhJMV6f%2FuP%2BSL%2BxtXy896Ff3fBNH22pMCt5rH43k8%3D&reserved=0

‘Batter up’ with this recipe for fried fish and grits Chef Kevin Mitchell joins TODAY with a recipe for the Southern staple of fried fish and grits. He goes step-by-step on how to prepare the fish batter, tips for frying up a crispy golden texture and how to make creamy grits and tomato gravy.

Charleston chef to cook live on NBC’s ‘Today’ show 02/23/2022

Charleston chef to cook live on NBC’s ‘Today’ show

Be sure to tune in. And visit the wonderful farmers at Fields Farm on Johns Island.

Charleston chef to cook live on NBC’s ‘Today’ show Culinary Institute of Charleston faculty member and former South Carolina Chef Ambassador Kevin Mitchell will showcase his talents in front of a national audience on NBC's “Today” show Feb. 24

02/22/2022

The Culinary Institute of Charleston Chef Kevin Mitchell will share a taste of the Lowcountry with the rest of the country during live “Today” show cooking demonstrations on Thursday, Feb. 24.

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.

Photos from The Culinary Institute of Charleston's post 02/16/2022

A heart-felt thank you to all involved in the HCSA Valentine's fundraiser including Chef Vagasky's class and Limehouse Produce.

Welcome to Les Dames d’Escoffier CHARLESTON 02/10/2022

Welcome to Les Dames d’Escoffier CHARLESTON

SCHOLARSHIPS = FREE MONEY

TTC is now accepting scholarship applications for hospitality and culinary students. Deadline is April 22. Apply now. https://bit.ly/TTC-Scholarships

Les Dames des Escoffier, a women's hospitality/culinary organization (Ms. Agnew, Ms. B and Chef Wilson are affiliated), is also offering scholarships. Deadline is March 15.
https://ldeicharleston.com/scholarship-application

Welcome to Les Dames d’Escoffier CHARLESTON Providing Opportunities for Women in Culinary and Hospitality Industries

02/07/2022

A chef's dream honeymoon comes true. CIC grad Jillian Self and her chef husband spent their honeymoon at The Chef's Garden. Read all about it. AND the executive chef at The Chef's Garden and Culinary Vegetable Institute is CIC grad Jamie Simpson.

https://www.culinaryvegetableinstitute.com/post/the-honeymooners-visit-cvi

01/27/2022

On newstands now! CIC alum Chef BJ Dennis on the cover of Charleston magazine February issue.

01/14/2022

Please consider supporting this CIC grad and her baby boy.

Home - Trident Technical College 01/11/2022

Home - Trident Technical College

Our upcoming study abroad has had a spot open up and we are looking for a CIC student to fill it. See the info about the trip below that I emailed out in September. If you are interested, you need to reach out to me ASAP and be prepared with the following:

1. Must be 18 or older prior to June 2nd, 2022.
2. Must have completed at least 24 credit hours towards your degree major by the end of the Spring semester.
3. Must have the following available immediately:
a. $3000 (cost of the trip)
b. Valid and current passport not expiring in 2022
c. Vaccination card

If you meet all of these requirements and want to join us for our upcoming study abroad to the Mediterranean, please reach out to me for an application. We need to fill this spot quickly, so please contact me only if you are ready to commit.

Thank you,

Nathan H. Rex, MBA, CHE
Department Head, Hospitality & Tourism
The Culinary Institute of Charleston
at Trident Technical College
(P) 843.820.5069 | (F) 843.820.5060
[email protected]

Home - Trident Technical College Welcome to Trident Technical College in Charleston, SC

3 chefs named S.C. Chef Ambassadors for 2022 01/05/2022

3 chefs named S.C. Chef Ambassadors for 2022

Congrats to CIC alum John Ondo
https://scbiznews.com/news/hospitality-and-tourism/81518/?fbclid=IwAR16-AjyNSzbXkhuT_KmEHAowThnerY8JzvhY54ClgEnAHblfxPb19cv7Ik

3 chefs named S.C. Chef Ambassadors for 2022 Chefs at restaurants in the Upstate, Midlands and Lowcountry have been named South Carolina Chef Ambassadors for 2022.  The trio...

01/01/2022

WISHING ALL A HEALTHY AND EDUCATED 2022.

12/24/2021

Give yourself the best gift ever - an education. It's not too late for Spring 2022 registration.

12/16/2021

The possibilities are endless in the hospitality industry. CIC grad Kendall Schaffer found her dream job at sea.

12/10/2021

Another success story for our Youth Apprentice program. Look at the career path Michelle has blazed for herself.

Photos from The Culinary Institute of Charleston's post 12/07/2021

Charleston can always count on CIC students and HCSA to support community events. Explore Charleston and Southern Living celebrated Illumination Charleston last weekend.

Students Andrew Bertolini, Scott Carson, Lily Haffey, Kelly Lozina, Gwendolyn Mauriello, Anna Nelson (HCSA president) and Hunter Thornal work with Chefs Mike Lata, Rodney Scott and SL Influencer Ivy Odom under the watchful eyes of Chefs Branton and Wilson.

12/04/2021

New hats have arrived just in time for the holidays! Visit https://hcsa4cic.square.site/s/shop to shop all CIC/HCSA apparel. Items can be picked up at main campus and all proceeds go to support the CIC student organization, HCSA!

12/03/2021
11/24/2021

Giving thanks for our students, graduates and supporters. And wishing you and yours a:

Photos from The Culinary Institute of Charleston's post 11/22/2021

To prepare everyone for the upcoming Thanksgiving holidays, we had an amazing visit from our friends at The Dewberry Charleston, as they provided chef demonstrations during our student activity period on Wednesday. In attendance was Patrick Dempsey (Director of Food & Beverage), Sean Bendig (Executive Sous Chef), and Jenn McCoy (Executive Pastry Chef). Chef Bendig demonstrated pan-roasted brussels sprouts, sweet potato puree, and pickled red onion, while Chef McCoy showed students how to make her famous Chocolate Turtle Tort. Special thanks to Kristie Santora Rasheed, CRME for offering her very talented team to our student body! Thank you The Dewberry Charleston!

11/15/2021

Last chance to order Tuesday, November 16. Than you for your support.

https://hcsa4cic.square.site/s/shop

11/11/2021

Chef Vagasky always having tasty fun...

11/03/2021

Tickets options:
$30 for one ticket: https://bit.ly/30forone
$50 for two tickets: https://bit.ly/50fortwo

Welcome to Les Dames d’Escoffier CHARLESTON 10/28/2021

Welcome to Les Dames d’Escoffier CHARLESTON

Les Dames de Escoffier Scholarship opportunity for CIC female students and grads. Funds are not just for college tuition but could also be for professional development for those already in the industry or hoping to start their own business. https://ldeicharleston.com/scholarships

Welcome to Les Dames d’Escoffier CHARLESTON Providing Opportunities for Women in Culinary and Hospitality Industries

A new cookbook traces the flavors and foodways of South Carolina, serving up fascinating facts and historical recipes | Charleston Magazine 10/12/2021

A new cookbook traces the flavors and foodways of South Carolina, serving up fascinating facts and historical recipes | Charleston Magazine

A new cookbook traces the flavors and foodways of South Carolina, serving up fascinating facts and historical recipes | Charleston Magazine Get the recipe for chef Kevin Mitchell’s catfish and crab stew

Photos from The Culinary Institute of Charleston's post 10/07/2021

Learning the alphabet was never so scary or delicious. Intro to Cakes haunting us with talent.

09/23/2021

Please contact Mr. Rex, Chef Branton or Chef Wilson if interested.

09/21/2021

Get vaccinated and win awesome incentives while protecting our community. Trident Technical College encourages all students, faculty and staff to get vaccinated! The Vaccination Incentive Program (VIP) runs Sept. 30 through Nov. 15. Learn more at bit.ly/VIPatTTC.

Charleston Area – Restaurant Week South Carolina 09/11/2021

Charleston Area – Restaurant Week South Carolina

Great deals and great meals.

https://restaurantweeksouthcarolina.com/city/charleston_area/

Charleston Area – Restaurant Week South Carolina

09/09/2021

John Rutledge House Inn Named #1 Hotel in CHS

Congrats to our externship partners at John Rutledge Inn and Charming Inns. An exciting time for our Hospitality Tourism Management externs to be there.

09/02/2021

Hospitality Industry Recruitment Video

THE CAREER POSSIBILITIES ARE ENDLESS. CIC is here to help you get started.

https://fb.watch/7MzYwM6HX5/

The Hospitality Gene 09/01/2021

The Hospitality Gene

Congrats to Hospitality Tourism Management graduate Keely Vallas as the first recipient of the Bill Hall Culinary Entrepreneurship Endowed Scholarship.

The Hospitality Gene Bill and Jeanne Hall with Chef Frank Lee. The Charleston community experienced a significant loss when restaurateur Bill Hall suddenly pass...

09/01/2021

DOUBLE TROUBLE: the Gronert Brothers were the featured farmers in the latest edition of the Grow Food Carolina newsletter. Click here to sign-up for future newsletters.

https://www.coastalconservationleague.org/projects/growfood/

Bernd Gronert and his brother Armin spent countless hours in their father’s garden as children, picking and eating all the fruit they could find. “It didn’t matter if it was ripe or not,” Bernd said, “if we could reach it, we ate it.” This garden of their childhood was in Germany, and now they find themselves picking fruit all day long at Cypress Hill Farm in Ridgeville.

In 2002, Bernd began looking for a property in coastal South Carolina that was cleared and ready so he could plant fruit trees. He planted one tree and decided to grow more after that. “What was I going to do with just one tree,” Bernd said. “So, I planted more.” Now the Gronert brothers own and operate 5 acres with over 1,000 fruit trees.

Bernd has attempted to grow many kinds of fruits trees and learned the hard way over the years, that not all varieties do well in this region. He has grown cherries, apples, figs, persimmons, apricots, and many other fruits, most of which he grew up with in his garden in Germany. He has also tried a lot of citrus varieties, some of which worked well for him. Originally when moving to South Carolina, Bernd thought “Florida grows citrus, why not try them here?”

Bernd has always enjoyed the crunch, flavor, and texture of Asian pears, and he remembers first enjoying Asian pears from trees in his father’s garden. At one point there were 400 Asian pear trees of 10 different varieties planted at Cypress Hill Farm. “Each variety has their own challenges,” Bernd said, “but they also have their own flavor profile.”

When asked what he enjoys most about growing fruit trees, Bernd shared that “every day you go out and see something different. Sometimes it’s what you expect and other times it’s something completely different.” Four years ago, Bernd planted two new Asian pear varieties, Yali and Tse Li. This season, the trees have come to maturity and it’s the first time he’s been able to pick and sell the new varieties to GrowFood. Bernd still enjoys watching the trees grow and develop and sharing the fruit with people that enjoy it as much as he does.

Videos (show all)

Balancing Bread Act
A Night in the Valley is upon us! #ANIV19
Culinary Institute of Charleston: Community
Culinary Institute of Charleston: Destination
Take a cake walk!
Culinary Institute of Charleston Classes
Culinary Institute of Charleston: The Chefs
CIC Earning a Degree
Intro to Pastry making pies!
Culinary Institute of Charleston is the right place for you
Culinary Institute of Charleston: What to Expect
Best decision you can make

Location

Category

Telephone

Address


7000 Rivers Ave.
North Charleston, SC
29406

General information

By educating many students in the areas of hospitality, tourism and culinary arts, the Culinary Institute of Charleston plays an integral role in the Lowcountry’s hospitality and tourism industry. It offers a wide array of credit and continuing education (noncredit) offerings to meet the diverse training needs of the industry. Credit programs include associate degree and certificate programs in culinary arts, baking and pastry, sports and health nutrition, and hospitality and tourism. Continuing education courses and community interest sessions are also offered as well as specific industry training workshops.

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Other Trade Schools in North Charleston (show all)
International Diving Institute, LLC International Diving Institute, LLC
2340 Avenue F
North Charleston, 29405

The International Diving Institute is one of the world's top training facilities for commercial divers and underwater welders.

A Better You Cosmetology Association, LLC A Better You Cosmetology Association, LLC
North Charleston, 29406

Approved Cosmetology Continuing Education Provider

Charleston Electrical Training Alliance Charleston Electrical Training Alliance
7281 Cross Park Drive
North Charleston, 29418

Charleston Electrical Training Alliance offers apprenticeship training programs that allow you the opportunity to earn wages and benefits while you learn.

CUTS Barber College CUTS Barber College
5060 Dorchester Rd
North Charleston, 29418

Cuts Barber College is a school where you can learn the skills of barbering and entreprenuership. We also provide haircuts for men, women, and children.

Paul Mitchell the School Charleston Paul Mitchell the School Charleston
4952 Centre Pointe Dr, Ste 114
North Charleston, 29418

Call (843) 725-0246 to schedule a tour of our campus, Tues.-Sat. from 9a.m.-4:30p.m. For more information about our programs, go to www.paulmitchell.edu/ge.