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Marcus Middleton

Marcus Middleton

Personal Chef and Caterer

When did you first become interested in your field of work?

I became interested in the culinary world in 2011.

What made you decide to go to CIC?

The culinary program had a great structure, and I did not want to miss out on the opportunity.

What was the most important thing that you learned at CIC?

The most important thing I learned was to be innovative and unique.

What was your first paid position in your field?

My first paid job was at Charleston Cooks, and I was a chef instructor.

What has been the highlight in your career so far?

The highlight of my career was stepping out in faith to start my own catering business called Middleton Made Cuisines.

What would be your advice for CIC students?

Learn each and every day; also do what makes you happy.


The Relish Restaurant – Thornley Campus (North Charleston)

Relish Restautant

The student-operated Relish Restaurant and the Relish Bakery Café provide training for students in restaurant operations, including fine dining, buffet and café service. Classes in dining room operations coordinate with advanced culinary classes to provide the menu and customer service. Classes in baking and pastry provide sweet and savory baked goods. Advanced technology streams in action from the kitchen. Multiple audio-visual instructional capabilities provide a unique training laboratory for the food service industry.

Menu, Hours and Information

Book your Relish Restaurant reservation on Resy

181 Palmer Restaurant – Palmer Campus (downtown Charleston)

181 Palmer

The 50-seat dining room is adjacent to and served by the student-run production kitchen. The facility’s design, highlighted by bold lines and bright colors, garnered architect LS3P Associates an Honor Award, the American Institute of Architects’ highest honor. Inside 181 Palmer’s sparkling glass walls, tables are dressed in crisp linens and Stolzle stemware, advanced technology streams in action from the kitchen, and skilled CIC students produce and serve a seasonal prix fixe menu for a value that Southern Living magazine featured in “How to Save Money on Fine Cuisine.”

Menu, Hours and Information