Holding office hours and preparing lesson plans are things all teachers do. But how many can say they taught ice carving or sauce making? That‚Äôs how Kevin Mitchell, chef instructor at the Culinary Institute of Charleston, spends his days. ‚ÄúI‚Äôve worked in many different aspects of the industry, but now I have the opportunity to train future chefs,‚ÄĚ says Mitchell, who is in his third year of preparing the next generation‚ÄĒ16 students at a time‚ÄĒthrough culinary arts and regional cuisine classes.
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