6 Things to Do This Holiday Season in Savannah
Savannah Food and Wine Festival: November 7 - 13
The Savannah Food and Wine Festival features a star studded line-up of chefs, cookbook authors, events and premium wine and spirit brands from around the world...discover the Wines of Spain & Tapas with Chef Jean-Yves Vendeville, Department Head of Culinary Institute at the Savannah Technical College. Wear your best prohibition-era attire to the Secret Savannah Speakeasy and be ready to ready to meet the tastemakers of what Savannah eats and drinks with small-plate tastings and plenty of libations. With so many events to choose from, it’s no wonder this event lasts all week! You’ll need tickets for each event, so order yours soon!
Publié le 28/02/2016 à 03:52, Mis à jour le 28/02/2016 à 07:26
"Lautréamont aux portes des Etats-Unis
"Record number of James Beard Foundation chefs set for Savannah Food & Wine Festival Celebrity Chef Tour Dinner"
The four local chefs involved in the dinner include:
Rob Britton, host chef, Cohen's Retreat, Savannah
Lauren Teague, Atlantic, Savannah (opening October 2016)
Jean-Yves Vendeville, Culinary Institute at Savannah Technical College, Savannah
Dusty Grove, PACCI Italian Kitchen + Bar, Savannah
“Chef Vendeville has brought his international experiences, including his specialties of pastries and desserts making, into the classroom and continues to convey the art of professional culinary techniques to his students. His leadership abilities are not only confined to his classroom and industry relationships. He has established an outstanding rapport with the culinary communities in our service area,” Dr. Kathy Love.
Some of the world’s top-
rated pinot noirs come from Oregon. I think
it’s best when paired with a traditional
French cassoulet. Throw in a mille-feuille,
and this would be my last meal."
VPR (Vermont Public Radio):
Lowly Fruitcake, Deserving Of Respect
NCHS Welcomes Distinguished Visiting Chef Vendeville
"Bringing together a number of our chefs, sommeliers and other personalities, our Master Class Series provides patrons the opportunity to get up close and personal in an intimate class room styled environment. These talented presenters love nothing more than sharing their stories and their secrets. So, whether you are a novice or an expert, this golden opportunity to learn and have a fun-filled time amongst some of the "best in the business" should be included on everyone's list of things to attend during the festival."
Jesse Blanco writes,"Jean Vendeville is a tribute to an active culinary educator whose knowledge, skills and expertise has enhanced the image of the professional chef, and who, by example, has provided guidance to students seeking a career in the culinary profession.
Read more: http://eatitandlikeit.com/savannah-tech-instructor-named-best-in-the-region/#ixzz4UWse8tXm
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Face time with ... Jean-Yves Vendeville
He’s also involved with the effort to help families deal with childhood obesity...
For Chef Vendeville, his love for cuisine came early in life. His parents sent him to work with the Pâtissier of his natal town of Libercourt when he was 14 years old, and from there, he never stopped. “I started working as an apprentice, I liked it, and I never looked back, I just kept going with it.”
In addition, he has set up an exchange between his department and the Academy of Toulouse, which is set to begin this fall. He meets with the five students chosen to participate each week to discuss French culture and help them learn the language. This is exchange is not only expanding the experience of his students in French cuisine, but also providing him another way to stay connected to his natal country.
Vendeville has assembled a top-notch team of faculty, who has each earned national American Culinary Federation (ACF) certification under his leadership. He has embedded many aspects of sustainability into the program including an on-campus organic vegetable garden, an herb garden, and a composting site.
The Culinary Institute of Savannah ACF-accredited culinary arts program has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years.
The Chef’s Culinary Institute of Savannah ACF-accredited Culinary Arts Program has been described as the “best in the U.S.A”.
- American Culinary Federation accreditation review board.