When the Project Host Soup Kitchen in downtown Greenville held one of its Community Dinners recently, the menu included ramen with homemade noodles, fresh kimchi and a graham torte with chocolate ganache and a Swiss meringue. The meal was prepared by Project Host’s C.C. Pearce Culinary School, which teaches people the skills and knowledge needed to work in the food industry. The pastry chef for the evening was Furman graduate Mallory Boyd ‘13, a sociology major who interned with Project Host as a student and is a graduate of the Culinary Institute of America. Read more in The Greenville News.
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