New Bistro Savoir to offer treats in time for Thanksgiving

#1320 | October 18, 2012

New Bistro Savoir to offer treats in time for Thanksgiving

Culinary Institute of Savannah to sell Artisan Breads and Desserts

SAVANNAH – Savannah Technical College’s Culinary Institute of Savannah proudly offers Bistro Savoir featuring artisan breads and desserts prior to Thanksgiving.

     The artisan breads and desserts will be locally-sourced and handmade under the direction of Chef Jean Vendeville, world-renowned pastry chef. Online pre-order sales are available through November 15 or when quantities are sold out. Artisan breads will include brioche, challah, dinner rolls, pumpernickel, focaccia and fougasse – a French version of focaccia bread made with bacon and herbs. Desserts include carrot cake, flourless chocolate cake, white chocolate pumpkin cheesecake along with apple, pecan and pumpkin pies.

     Baked goods will be available for pickup at the College’s campuses in Savannah, Liberty and Effingham on Tuesday, November 20. Special arrangements may be made to pick up items on Friday, November 16. For a pick-up schedule, a complete list of items for sale and to place orders, visit

     Proceeds from the sale will go toward the purchase of a commercial wood-fired oven that will be used in the College’s new baking and pastry program. This oven will be large enough to accommodate seven 16” pizzas at once, but Chef Vendeville plans to use it for baking bread.

     The baking and pastry program 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 will learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards. Nearly 30 students are currently enrolled in the new baking and pastry program.


About Culinary Institute of Savannah:

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. Under the leadership of Chef Vendeville, student teams have won three consecutive ACF southeast regional championships – in 2010 in the Hot Food Team competition and back-to-back wins in the Knowledge Bowl competition. In July 2012, the Knowledge Bowl Team earned a silver medal at the national ACF competition. There are more than 200 students enrolled in the program, which expanded to include teaching kitchens in Effingham and Liberty counties this year.

     Under Vendeville’s leadership, the enrollment for STC’s culinary arts program has increased 130 percent since 2008. Now, there are more than 200 enrolled with new classes offered. This spring he opened another teaching kitchen in Effingham, Ga. Vendeville has assembled a top-notch team of faculty, who have 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.

     According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, is the “best in the U.S.A.,” and it 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.

     At the 2012 ACF Southeastern Regional Conference, Vendeville received the top ACF award – the President’s Medallion. This award is the ultimate honor for a lifetime of commitment and service to the standards and excellence ACF exemplifies.

     Vendeville was recently named Instructor of the Year by the Technical College System of Georgia and Chef Educator of the Year by the Low Country Chapter of the ACF. He has led student teams to win three consecutive American Culinary Federation (ACF) Southeast Regional Championships – in 2010 in the Hot Food Team competition and back-to-back wins in the Knowledge Bowl competition in 2011 and 2012. He has achieved his ACF Lifetime Certification as an Executive Pastry Chef and holds a Lifetime Certification as an Executive Chef from the Chef Association of America.

 Media Contact:
Amy Shaffer, APR

Savannah Technical College serves Coastal Georgia with quality, market-driven technical education with campus locations in Chatham, Effingham and Liberty Counties. Serving more than 10,000 credit and non-credit students annually, Savannah Tech offers nearly 150 different instructional programs in Aviation Technology, Business and Professional Services, Industrial Technology, and Health Sciences in addition to Adult Education classes, industry-specific training and continuing education. The College serves as an economic and community development partner for the region, offering corporate and customized training and assessment programs for business and industry.

Savannah Technical College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate degrees, diplomas and technical certificates of credit. Questions about the accreditation of Savannah Technical College may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website (