Savannah Technical College’s Culinary Institute of Savannah proudly presents its premier 2012 Chef’s President Ball and Award Dinner on Friday, January 27, 2012. The awards dinner is hosted by the Chefs of the Low Country chapter of the American Culinary Federation (ACF) and will recognize the chapter’s Chef of the Year and Student Chef of the Year and other honorees.
The business-attire event is open to the public and begins with a reception at 6 p.m. Dinner will be served at 7 p.m. Tickets are $50 per person – wine is included. Call 912.443.5792 for reservations by Thursday, Jan. 26. Please pay by check (payable to ACF Chefs of the Low Country) or cash at the door.
The four-course menu begins with Salmon Three Ways: Alaska Sockeye, Smoked Salmon and Gravlax Salmon Mousse. A garden and herb salad will be served with garlic and shallot vinaigrette. The main course is described as The Ultimate Short Rib served with mashed potatoes, haricot verts, Swiss chard and baby carrots, garnished with Salsify. Dessert is a rum baba with rose petal ice cream and fresh berries. Assorted petit fours will also be served.
STC’s Culinary Institute of Savannah is led by Department Head and Instructor of Culinary Arts Chef Jean Yves Vendeville. Chef Vendeville has led student teams to two consecutive ACF Southeast Regional Championships – in 2010 in the Hot Food Team competition and in 2011 in the Knowledge Bowl competition. Vendeville recently achieved his ACF Lifetime Certification as an Executive Pastry Chef. He also holds a Lifetime Certification as an Executive Chef from the Chef Association of America.
STC offers ACFaccredited diploma and degree programs in culinary arts through the Culinary Institute of Savannah. The college currently enrolls 200 students in culinary arts programs. For information, visit www.savannahtech.edu.