Culinary Master Class Demo
Master Class with Savannah Culinary Institute Chef Instructors
Join the American Culinary Federation’s 2014 Chef Educator of the Year – Chef Jean Vendeville and his team of chef instructor team – for cooking demonstrations dinners. Chef Jean and his Culinary Arts Instructor Chef team demonstrate techniques home cooks will use in their kitchen with the same excellence his team brings to the classroom for one of the top culinary U.S. culinary institutes. Cost 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).
Grilling with Chef Gearry – Thurs., Sept. 19, 2019
Spend an evening with Chef Gearry Caudell to learn grilling tips and enjoy:
- Oyster Rockefeller
- Frisee aux lardons (warm frisee salad with house bacon)
- Smoked brisket
- Smoked duck pizza on the Big Green Egg
- Truffle pizza on the Big Green Egg
- Grilled fresh peaches with pistacchio ice cream
Master Class Demo guests will enjoy dinner paired with wine. Proposed wines include: Chardonnay, Chianti Classico, French Sparkling wine, Cabernet Sauvignon, and Port wine.
Proceeds from the master class will benefit Savannah Culinary Institute student competition costs.
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.
Chef Gearry Caudell
Chef Instructor Gearry Caudell is the most senior on the chef team with nine years teaching Culinary Arts at Savannah Technical College. He has served as the culinary coordinator for the Savannah Food & Wine Festival for the past three years, planning and managing food orders and labor to ensure the success of the festival. He is the certification chair for the ACF Chefs of the Low Country and culinary advisor for the local chapter of Chaines de Rotisseurs, an international gastronomic society founded in Paris in 1950.
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: Chef Jean Vendeville’s Facebook page.