As you may recall, I recently had the honor of being flown to Charleston, SC to attend an all-expense-paid, super special beer dinner co-hosted by the Culinary Institute of Charleston and Samuel Adams.
Prior to the actual event, I was sent the invitation above — which listed the various courses and pairings for the beer dinner. Other than knowing the tentative list of food & beers, I had absolutely no idea what to expect from the evening.
And any expectations that I might have had, were completely blown out of the water.
There were several highlights of the night –one of which included meeting and conversing with the phenomenal team of chefs from the Culinary Institute of Charleston.
Two such chefs were Chef David Vagasky and Chef Ben Black — the brilliant talent behind the fantastic appetizer spread.
At the end of the evening, I got the opportunity to interview the main chef behind the entire orchestration of the Samuel Adams beer dinner, Chef Michael Carmel. Chef Carmel is the Department Chair of Culinary Arts at the Culinary Institute of Charleston-Trident technical College. He is a Culinary Institute of America graduate, 1978 as well as holds a bachelor’s degree from Long Island University, master’s degree at National-Louis University and he is currently pursuing a doctorate degree.
The music in the background of the video is fairly loud, which makes the interview difficult to hear. This is only my second use of video on my blog, so I will note this for future posts. Oh and disclaimer number two, this interview was unplanned and completely off-the-cusp. So if I stutter, sorry 🙂 Either way, I hope that at least some of it is entertaining and informative.
THE BEER WENCH INTERVIEWS CHEF MICHAEL CARMEL