Art Institute of Charlotte Garden day

April 25, 2018

The Art Institute of Charlotte held a Garden Work Day on April 20th led by Chef Terra Ciotta, Culinary faculty member. The garden rehab event included instruction to Culinary students on amending soil, transplanting, and starting plants from seed. The project enjoyed support from the entire campus community, who helped pull weeds, lay fresh soil and prepare it for the spring planting of strawberries, basil (including Thai basil), a variety of peppers ranging from sweet to hot, okra, and several other herb and vegetable varieties that can be tapped for use by the Culinary kitchens. A composting project has also been running for some time in conjunction with the garden. 

Campus President Chris Mesecar was an enthusiastic participant and came prepared to dig his hands into the earth.  He observed that, “Making use of the grounds behind the campus to build and maintain a garden is an amazing tool that allows students to sample the farm-to-table concept with the use of fresh herbs, fruit, and vegetables in their cooking that they were instrumental in growing.”  Campus Director Sharon Clay encouraged the project and stated she was “elated to see students, faculty and staff coming together to add their personal stamp to the garden. I commend Chef Ciotta and the Culinary department for leading this project.” 

The Garden Work Day was followed by lunch for all participants in The Artisan, the campus’s student-run restaurant.

Garden Day @ The Art Institute of Charlotte

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