For more than 90 years, South Carolina Vocational Rehabilitation (VR) has been bringing South Carolinians with disabilities and employers together. The mission of VR is to...
Culinary Institute of the South set to open in 2020 in Bluffton
The Culinary Institute of the South at the Technical College of the Lowcountry is set to open in the fall of 2020, according to the Beaufort County school.
This 26,000 square-foot state-of-the-art facility is funded by more than $11.5 million from Beaufort County, Beaufort County School District and the Town of Bluffton.
The Institute, located in Bluffton's Buckwalter Place, will offer associate degrees and certificates in a variety of in-demand culinary disciplines and specialties. It will feature six academic classrooms, two teaching kitchens, two bake labs, a lecture theater and a teaching restaurant.
The Interpretive Center, an interactive museum that will showcase immersive exhibits, guest lecturers and hands-on seminars, is a unique feature of the institute. The Center is the first of its kind in the South and will attract residents and tourists alike to discover the history of Southern food.
Chef Miles Huff has been hired to oversee TCL's expansive project and brings leadership and experience to the table.
"The Institute will elevate culinary as a profession and as an industry here in the Lowcountry," Huff said.
Chef Huff is a graduate of Johnson and Wales and an American Culinary Federation (ACF) Certified Culinary Educator (CCE).
Chef Huff's passion for students really sets him apart, according to the school's spokesperson. His standards are high, but his personal approach in the classroom helps students to succeed. In addition, he is dedicated to expanding partnerships with area high schools, which will enhance the pipeline to TCL's programs and to local employers.
The College seeks to raise an additional $2 million dollars in private contributions to support student scholarships and start-up costs.
TCL's Culinary Institute of the South aims to enhance the college's relevance to the community, while enriching the culinary industry in the Lowcountry and across the South.
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