May 27, 2008...

Learn from the Lowcountry’s top chefs at the Culinary Institute of Charleston (CIC). Summer continuing education courses include the Simply Series with Deidre Schipani, Cooking with Celia Cerasoli Series, Fresh Catch and Small Plates courses with Jason Ulak, Baking and Pastry Boot Camp, and courses in mixology, grilling and cookbook publication. Culinary camps for ages 8-16 are also offered.

            Learn to prepare and serve perfect cocktails in Master Mixology, which meets 6:30-10 p.m. June 2-5. Cost is $149. You must be 21 years old to register and attend.

            Writing a Cookbook for Publication explores how to write a cookbook proposal, develop and write a recipe for publication and run a test kitchen. Instructor Marion Sullivan is the co-author of Nathalie Dupree’s Shrimp and Grits Cookbook and has served as project consultant on numerous other cookbooks. The course is offered 6:30-9 p.m. Monday, June 9. Cost is $59.

            Join experienced teacher and restaurateur Celia Cerasoli in Cooking with Herbs, which meets 10 a.m.-1 p.m. Saturday, June 14. Cerasoli shares the art of making fresh pasta in Cooking with Pasta, which is offered 10 a.m.-1 p.m. Saturday, June 28. Courses are $59 each.

            Chef David Vagasky of CIC gets you in baking shape in the Baking and Pastry Boot Camp for Adults. Choose from two class times–June 16-19 or July 28-31 from 5-10 p.m. Cost is $199.

            Build cooking skills through techniques in the Simply Series with Deidre Schipani. Simply French meets 10 a.m.-1 p.m. Saturday, June 21. Simply Vegetables meets 10 a.m.-1 p.m. Saturday, July 12. Courses are $59 each.

            In Thrill of the Grill, CIC grill masters show you how to prepare marinades, rubs and sauces to use while you grill and barbecue meat, poultry, fish and veggies. This course is offered June 23-26 and July 28-31 from 5-10 p.m. Cost is $199. 

            Join Longpoint Grill Executive Chef Jason Ulak in Small Plates, offered 10 a.m.-1 p.m. Saturday, July 19. Ulak shares the secret to some of his favorite seafood dishes in Fresh Catch, which meets 10 a.m.-1 p.m. Saturday, July 26. Courses are $59 each.

            Children ages 8-16 can find their inner chefs in Trident Technical College’s culinary camps. Camp topics include Cakes and Cake Decorating, Candy and Chocolate Making, Cooking around the World, Cooking Italian, Culinary Boot Camp, Pastry Boot Camp, Picnics and Pool Parties, and South of the Border. Camps are $149 each for five days. For more information, visit www.tridenttech.edu/ce.htm.

            To register for courses, call 843.574.6152 or visit http://www.tridenttech.edu and click on the Registration link.