Campus Executive Chef Tonya Mitchell.
College of Charleston Executive Chef Tonya Mitchell recently competed on The Food Network’s Chopped television series. Appearing on the episode “Thrill of the Grill,” Mitchell tried to best three other chefs, first serving swordfish with a wine cooler and watermelon salsa, as well as grilled asparagus. She also devised a unique way to prepare potato skins.
“In the South, when in doubt, you deep fry it,” Mitchell said of the potato skins.
At the College, Mitchell oversees nine campus dining locations, including two all-you-care-to-eat residential restaurants, City Bistro and Liberty Street Fresh Food Company. In February 2015, she earned the prestigious ProChef II certification from the Culinary Institute of America. For a taste of the delicious food being served up every day at the College, follow the College of Charleston’s Dining Services on Instagram.
And to learn more about Mitchell’s experience on Chopped, read a Q&A with Mitchell at FoodiePleasure.
