Bistro Savoir Educatif – Master Class
Master Class with Chef Jean Vendeville
Join the American Culinary Federation’s 2014 Chef Educator of the Year – Chef Jean Vendeville – for a series of cooking demonstrations dinners. Each month features a different theme with the same excellence Savannah Technical College Culinary instructors bring to the classroom for one of the top culinary U.S. culinary institutes. Cost for each class is $125. Seating is limited. Class runs 6-9PM in the Eckburg Auditorium (5717 White Bluff Road, Savannah, 31405 – parking in the back lot of the Savannah campus).
Proceeds from the master class series will benefit the Boiardi Culinary Exchange Scholarship to fund lodging/travel for an educational exchange for elite STC Culinary/Baking Pastry Arts students.
A hearty meal for a cool winter evening featuring wines from Napa Valley
- Baker’s Wife Potato Pie: meat and potatoes with béchamel sauce in puff pastry. Served with Cabernet Sauvignon.
- Quiche: Fresh spinach and cherry tomatoes with goat cheese. Served with Chardonnay.
- Traditional pulled apple strudel: Served with Sauvignon Blanc.
- Plated pecan pie.
Mark your calendar now for Bistro Savoir Educatif Spring 2018
- 01.24.18 – Healthier Cooking with Chef Gearry Caudell
- 02.07.18 – Italian dinner with Banfi Wines
- 03.21.18 – Grilling with Chef Gearry Caudell (and Chef Jean)
- 04.25.18 – Farm to Table
Boiardi Culinary Exchange Scholarship
The first group of students studied in France for four weeks in fall 2016. In March 2017, students from the Academy of Toulouse will study at the Culinary Institute of Savannah. Students are selected as finalists for the educational exchange based on grade point average and exceptional classroom performance in addition to a culinary competition and personal interviews. These students also take weekly French classes with STC Culinary Arts Department Head Chef Jean Vendeville.
Chef Jean Vendeville
Department Chair for Culinary Arts and Culinary Baking & Pastry Arts at Savannah Technical College, Chef Jean is also a certified specialist of wine and a member of the Society of Wine Educators. He has studied wine the past four years and holds level 2 and 3 with the Napa Valley Wine Academy. He’s working on being a master of Wine of France with the French Wine Scholar Guild.
Savannah Tech’s baking and pastry program that was developed by the College to teach the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards. More than 70 students are currently enrolled in the baking and pastry program.
Under the direction of the American Culinary Federation’s 2014 Chef Educator of the Year Jean Vendeville, the College offers associate degrees in Culinary Arts along with Baking and Pastry. The Culinary Institute of Savannah has earned distinction as one of the top four culinary programs in the country according to the American Culinary Federation (ACF). Vendeville has assembled a top-notch team of faculty, who have each earned national ACF certification under his leadership. For more information about STC Culinary Arts visit: www.facebook.com/ChefJeanVendeville.