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: https://www.flickr.com/photos/schospitals/sets/72157649233176541/ 

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: https://www.flickr.com/photos/schospitals/sets/72157648826907037/ 

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.  

Thursday, July 24, 2014

First Event on the Terrace of the New Nursing and Science Buiding

Kicking off with a reception, Conferences Services unveiled its newest event space, the terrace on the third floor of the Nursing and Science building. This $30 million state-of-the-art facility on Main Campus opened  for classes in January 2014. The terrace, a green space that overlooks the campus, will hold 100 people.