Savannah Tech’s Bistro Savoir returns to offer hand-made fine chocolate desserts and artisan breads for Valentine’s Day

#1334 | January 18, 2013

SAVANNAH – Savannah Technical College’s Culinary Institute of Savannah proudly offers Bistro Savoir featuring fine chocolate desserts and artisan breads for Valentine’s Day .

Bistro Savoir from the Culinary Institute of Savannah at Savannah Technical College features the finest quality ingredients that are locally sourced and handmade under the direction of Chef Jean Vendeville, world renowned pastry chef.

Online pre-order sales are available through February 10, or when quantities are sold out. Desserts made from the finest chocolate include tuxedo-style hand-dipped long-stemmed strawberries, chocolate raspberry mousse cake and assorted truffles in a chocolate ‘bon bon’ box. Artisan breads will include heart-shaped challah and christopsomos, also known as festive Greek bread.

Orders will be available for pickup at the College’s campuses in Savannah, Liberty and Effingham on Wednesday, February 13. For a pick-up schedule, a complete list of items for sale and to place orders, visit www.bistrosavoir.com.

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. The Thanksgiving Bistro Savoir raised more than $5,000 toward this oven, which will be large enough to accommodate seven 16” pizzas at once, but Chef Vendeville plans to use it for baking bread.

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.

This spring Savannah Tech students have the opportunity to take two new courses: European Cakes and Tortes and Chocolate Artistry. Both of these classes are part of 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 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 baking and pastry program.

 

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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.

Baking & Pastry or Culinary Arts Program Information:
Amber Robinson 912.443.5719 or arobinson@savannahtech.edu

Bistro Savoir Media Contact: Amy Shaffer, APR
912.443.5512 or ashaffer@savannahtech.edu