MCCA

Tiger Game and Tailgate Party at the DAC

June 6, 2017, 5:00 p.m. Dinner and Cash Bar, 7:10 p.m. Game Time

Join your fellow MCCA Members and their families for this popular annual event! We will enjoy a tailgate and cash bar at the DAC, courtesy of Chef Kevin Brennan, CEC, AAC, and then walk over to Comerica Park for the Detroit Tigers vs. the LA Angels. Tickets are available on a first-come, first-served basis so register today at www.mccachef.org! Cost is $65.00 per person.

Chef Source 2017 Food Show

April 12, 2017, St. John's Golf and Conference Center

Join your fellow culinarians for an exclusive wine tasting, culinary demonstration, and the launch of several new products and brands. The focus wil be on unique, innovative, cutting edge, top quality products. To name a few... Italian style gelato, San Marzano tomatoes, French DeBuyer cookware as well as showcasing a beautiful line of French disposable items from Solia. Download the flyer for additional information.

New Scholarship Opportunity

Restaurantware Icons Scholarship Program

As a leading supplier of contemporary kitchen supplies, Restaurantware is always driving the industry standard for innovation and quality. We know that the ideas and dreams of tomorrow's chefs are just as important as today's icons. We are showing our support for future culinarians through the Restaurantware Icons Scholarship Program.

Restaurantware will provide two $1,000 grants each year to culinary students that have displayed the same passion and enthusiasm for innovation in the foodservice industry as Restaurantware. One grant will be provided in the first half of each calendar year, and the other one will be provided at the end of each calendar year. Eligible students need to be currently enrolled or planning to enroll full time in the fields of Culinary Arts, Hospitality Management, or a similar program at an accredited culinary arts school or college. More information is available here.

President's Letter

March 2017

Another Central and Western Region Chef Connect in the books and I must say this may have been the best I have been to. While it was not in Hawaii this year, the American Culinary Federation did not disappoint. From the beautiful Hilton Hotel on Michigan Avenue to the seminars, this was top notch.

The weekend began in the historic Grand Ballroom with a reception of Chicago neighborhood food and 6 large screen televisions tuned in to the Super Bowl...and being a Tom Brady fan I was happy! The convention continued the next few days with one great seminar after another. In my opinion this is where the ACF has improved the most. And the MCCA was well represented with competitors, presenters, officers and chapter member attendees. All of our board officers at the conference attended the business meetings. We also all attended the session to introduce the candidates running for the National Board. This year is an election year at the National level and there are 7 different highly qualified chefs running for National President alone. Please watch the web site and the newsletter next month as our Board of Directors will announce three candidates we think hold the same beliefs as the MCCA and help our members narrow down their selection. National Secretary and Treasurer will be voted on as well. We will provide details for your analysis. Central Region Vice President is uncontested this term and our incumbent Brian Hardy, CEC, CCA, AAC will be reelected, of which we are all highly supportive.

And once again, our chapter earned a Chapter Recognition award and lots of questions during the business session as to what we are doing that is so unique and working so well. We definitely have the attention of our fellow chefs and members around the country, and the national office and officers as well.

Kevin Enright, CEC, CCE, AAC and I watched a fascinating seminar on the history of Mennonite and Amish foods; I know it may sound boring but was rather interesting hearing about the culture. John Miller, CEC and I got a quick refresher on Cost of Goods and the importance of extremely accurate data in building profit and loss statements. And we also got to listen firsthand to a panel discussion about the importance of certification led by none other than the Michigan Chef de Cuisine's own Brian Beland, CMC. These were only a few of many to choose from. I can remember personally 5 years ago having no problem picking which seminar to go see but now it seems very difficult to choose where to go and I also feel like I missed a bunch that I was interested in.

The final night was again great for the MCCA. Ben Robison, although not winning the Central Region Pastry Chef of the Year, represented the association well. Same goes for the host school for the MCCA monthly meeting in March, The Culinary Institute of Michigan at Baker College in Port Huron. Chef Paula Recinella should be very proud of the team that was put together for the Central Region Student team competition. And I must add that Baker College, in a very short time in existence, has built a very impressive program that I for one, am looking very forward to seeing in March. They just received their ACF Accreditation for the Culinary Arts program with a rare five-year certification. Most new programs get a two or maybe three-year initial accreditation.

Now for the main announcement coming out of the Chef Connect! Chef Chris Johnson, chef-owner of The Meeting House in Rochester was named the 2017 Central Region Chef of the Year! Chris earned a Silver Medal for his Main Course Lamb plate beating out 3 other chefs from the region. Chris will now represent himself, his business, the MCCA and the Central Region at this year's Cook. Craft. Create National Convention in July at a Disney Resort in Orlando, Florida. We are extremely proud of Chris and this award and once again the MCCA is leading the way for the American Culinary Federation. He will find out sometime in May what the protein will be at the National finals so please go dine at Meeting House because I would think Chris will be testing recipes and using them on specials at the restaurant.

I would like to thank Henry Ford Community College for hosting our meeting in February and want to invite everyone to take a drive up to Port Huron and see what is going on at Baker College for our March meeting. Tom Recinella, CEC, AAC, HGT and staff are very excited to show off their facility so please let's support this program as they have done a lot for our association since the program started a few years back. And Matt Schellig, CEC, CCE, CCA of Dorsey Culinary Academy will be presenting the same seminar that he did in Chicago and is doing in NYC: Goat, It's the New Black and show us how to break down a goat as well as introduce one of the local rancher-shepherds that are in the area and working directly with our local chefs.

Last I would like to let everyone know the Michigan Chef de Cuisine Board of Directors decided to help out the unfortunate staff of Katoi restaurant in Corktown with a donation in the name of the MCCA. We are all very proud we are in the position to help our fellow industry professionals and encourage everyone to help as well and go dine there when they open back up and support our collegues.

Brian Henson