The first day of the Summit is in full swing. The morning master classes on Chocolate & Confectionaries, Artisan Cheese, Gullah Culture & History, and the Hog, the Whole Hog and Nothing but the Hog were well attended and those taking them said they enjoyed them and learned a great deal as a result.
The students of the Charleston Culinary Institute put on a great luncheon buffet with roast duck, wild rice, roasted vegetables, and assorted desserts; all washed down with the traditional southern sweet tea. Yum.
The Clemson panel in the afternoon was an opportunity for attendees to learn about the science that underpins what we do in culinary arts and ultimately hospitality education. The stand up presentations delivered thus far by Richard Ghiselli, John Antun, Colin Roche, and Michael Wray were well attended and provided new insights on teaching culinary arts and hospitality education. I am sure the presentations to follow by John Drysdale and Cynthia Deahle will also be excellent.
While writing this blog post there is also a master class on putting together a blog. I have granted them access to this blog and am asking that they share the sights and sounds of the Summit in their own words. I hope that you are looking as forward to their commentary as I am.
There is also a master class being taught right now on Cooking Southern BBQ and the aroma of smoked pork bbq and sauces is in the air. The best part is that the students in that class are preparing the food for this evening's opening reception that will be enjoyed by all in attendance! Yum!
Stay tuned, more on the Summit to come!
No comments:
Post a Comment