Culinary Institute of Charleston Featured in Post and Courier Article

From the Post and Courier article

The Culinary Institute of Charleston was featured in a Post and Courier article, "Culinary Field Trip to Farm" about a farm to table field trip. The article quotes our own Michael Carmel, who is the CIC department chair.  The article starts with:

By tradition, one of the many field trips on the syllabus for Culinary Institute of Charleston’s Farm to Plate class begins with a breakfast run to Dodge’s Chicken for smoked sausage biscuits and fried sweet potato pies.

“This has got to be the coolest class I’ve taken in culinary school,” Colleen Toussaint said as students piled out of the Trident Tech van. “I feel like a local now.”

The supremacy of the fried chicken at Dodge’s is indeed a locals’ secret. But it’s not as local as the salt, peaches, greens and cow’s milk that the aspiring chefs explore over the course of the seven-week program, designed to heighten appreciation for ingredients and the people who labor to produce them.  Continue reading at the Post and Courier