Sunday, December 31, 2017


Welcome to TTC Conference Services!

Led by Natalie Lenkiewicz, our professional staff looks forward to handling all of the details of your event - from meeting room setups, audio visual needs, to catering. Our team has the experience and resources to manage everything from a one-day workshop to large multi-faceted conferences. And we love weddings. Take a look at our website: and come see us. We're at your service!
Trish Bryce-Jacobs
Event Coordinator

Thursday, January 12, 2017


Google was here for its annual Googlefest! Google is known for always being on the cusp of innovation and engagement, and they certainly do not disappoint in their methods of education. And - they fill the lobby with games!

Beekeeper Conferences Are as Sweet as Honey

We had about 500 beekeepers buzzing around the conference center sharing secrets, equipment, and the freshest honey in town. (But none in our bonnets!)

Wednesday, June 22, 2016

How to Feed a Bunch of Hungry Golfers

Conference Services and the Culinary Institute of Charleston teamed up to put out a great lunch spread and an after party extravaganza for TTC's Second Annual Golf Tournament. CIC tapped its alumni to donate great food and drink. Lunch was provided by CIC alum Patrick Kish's family's Swig & Swine. Serving under tented stations after the tourney, the participating alumni included chefs William Mote, Butcher & Bee; Andrea Upchurch, Cypress, Magnolias, & Blossom; Marcus Middleton, Middleton Made Cuisine; Corey Elliott, Country Club of Charleston; Ellis Grossman, Black Bean Co.; Chelsey Conrad, Butcher & Bee; Claire Chapman, Peninsula Grill; Josh Shea, Charleston RiverDogs; Kelly Franz, Magnolias; Aaron Lemieux, Vincent Chico's; John Ondo, Lana; Trey Dutton, Hominy Grill. CIC alum Sonya Macaulay provided cocktails by Terresentia. That's how you do it!

Thursday, April 7, 2016

We Also Welcome Petite Parties

Dinner for twelve? You name the date. We'll do everything from setting the mood to cooking the food. All you have to do is come and enjoy yourself!

Wednesday, October 21, 2015

Southern Living Taste of Charleston iron Chef

The very cool signs for the healthy food street fair were made
 by Conference Service's own Brittany Van Allen

This year the Charleston Restaurant Association partnered with the SC Hospital Association for the Southern Living Taste of Charleston Iron Chef. The Culinary Institute of Charleston provided the venue and food. The emphasis was on healthy cooking.

The Iron Chef featured Katie Lorenzen-Smith of Tavern and Table and Fred Bennett of Trident Hospital/Sodexho taking on Ted Jackson of The Westendorff and Mark Hamell of Roper St. Francis Healthcare/Morrison. 

Southern Living editor Sid Evans; Coastal Living editor Steel Marcoux and Food Network's The Kitchen’s Katie Lee served as judges.

Tuesday, December 9, 2014

Culinary Competitions on Two Campuses

Conference Services hosted the South Carolina Hospital Association's Cooking Well Competition for the second year. On Thursday night,the Iron Chef Showdown was held on our Palmer campus. It featured celebrity Chef Marvin Woods as Emcee  and two teams: Chef Graham Dailey of Peninsula Grill with Culinary Institute of Charleston Chef Instructor Kevin Mitchell and and Chef John Ondo of Lana Restaurant & Bar with Chef Miles Huff. Each team had to whip up dishes using three secret ingredients – snapper, tuna and butter beans.Team Ondo/Huff won over the judges and was proclaimed the winner of the 2014 Iron Chef Showdown. To view more photos from the Iron Chef Showdown: 

The main event, The Cooking Well Invitational, took place on Friday. Culinary teams from nine hospitals across the state had 90 minutes to create three-course meals that satisfied not only the judges’ taste buds but also specific nutrition guidelines. Spectators were able to watch chefs as they mixed, chopped, sautéed and perfected their dishes and some even got a taste. After time was up, the dishes were presented to the judges – Chef Donald Barickman, Chef Randy Williams and Chef Ward Morgan of the Culinary Institute of Charleston. While teams were busy cooking away in their kitchens, Chef Marvin Woods and Chef Kevin Mitchell of the Culinary Institute performed cooking demonstrations for the crowd, and Chef Woods talked about how he got his start in the business and his take on healthy cooking. After several grueling hours of taste testing, the judges made a difficult but necessary decision. They crowned Greenville Health System-Oconee Memorial Hospital as the winners with their Greek yogurt drop biscuit appetizer; artichoke, quail egg and Serrano ham entrée; autumn fruit dessert flatbread pizza; all washed down with a peach spritzer. Georgetown Hospital System came in second place, followed by Beaufort Memorial Hospital in third. To view more photos from the culinary competition: 

Wednesday, September 10, 2014

TTC's 2014 Campus Campaign kicked off last week with a lunch celebrating the college’s 50th anniversary. The event, which was sponsored by Irvin-House Vineyards, kicked off the TTC Foundation’s month-long internal giving campaign — a time when full-time faculty and staff have the opportunity to make an annual contribution to support foundation programs like scholarships, minigrants, student emergency fund and employee tuition assistance. 

The theme of this year’s campus campaign is “Your Story is Our Story” in celebration of TTC’s last 50 years. Many of the more than 200 employees who attended the luncheon shared their stories about the impact the college has had on them, including campaign co-chairs Itaski Jenkins and Bill Landry. Several attendees also highlighted the impact of TTC Foundation programs, sharing that without the foundation they would not have been able to continue their education and/or obtain valuable equipment for the classroom.

You can see the event's complete  photo album on the TTC Alumni and Friends Facebook pageFor more information or to make a contribution click here.