Fort Dorchester Culinary Advisory Board 2.21.17

Updated on March 1, 2017 in Culinary/Hospitality and The Arts
0 on March 1, 2017

Present: Bessie Walker/FDHS Culinary, Jonathon Rhodes/ FDHS Culinary, Chef Carmel/TTC, Staff Present:  Suzi Raiford

Activity update:

2.10.17-CIC @ TTC-40 students attended-first-hand exposure, Culinary 2 students showed interest in CIC.

2.23.17-KIGR – 40 students attending.

3.4.17-QUEST competition, pizza and cupcake decorating, 8 students are competing.

3.10.17-FCCLA-FDHS student competitors to be determined.

Recommended attendance for observation:

ProStart upcoming in Myrtle Beach, nationals at NC Convention Center late April.

CofC and TTC hosted Culinary/Hospitality Opportunities Fair: provided exposure to hoteliers, executive chefs, talking about jobs, skills needed.

Chef Rhodes: scheduling chef demonstrations with Coast, chef Carmel in mid-March.

Suzi will contact Duvall for a new attendee.


Discussed class project to research and compare TTC and/or CIC to other in- and out- of state colleges.


Chef Carmel: February 2018 student job shadow in the evening in high-end restaurants and hotels downtown.  Maybe 10-20 students.  Coordinate with Mike Saboe. 



Meeting schedule:  Third Tuesday, 8:00 a.m., Fort Dorchester High School

Next meeting:

March 21

April 18

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