MCCA

2016 Annual Golf Outing and Chef of the Year Awards Gala

Please join us for the 2016 Annual MCCA Golf Outing and Chef of the Year Awards Gala. Both events will take place on Monday, October 3, 2016 at Oakland Hills Country Club, hosted and presented by 2015 Chef of the Year, Sarah Rougeau, CEC, Banquet Sous Chef. Dessert course by 2015 Pastry Chef of the Year, Eric Voigt, Pastry Chef from Big Rock Chop House. All net proceeds will benefit the MCCA Education Fund. Take advantage of the 20% Early Registration Discount! Visit the registration page HERE.

President's Letter

September 2016

I hope everyone is enjoying the last of the summer. It has been a great year for the Michigan Chefs de Cuisine.

I cannot start this letter with a better announcement. As everyone knows MCCA was awarded a Chapter Achievement Award as well as Central Region Chapter of the Year while we were at the conference in Hawaii this past spring. It is with great pride telling you at the National Conference in Arizona last month, we were also awarded the National Chapter of the Year! This is fantastic recognition for all of the hard work that has been put into our membership, education and professional development, certification, fundraisers, meetings, humanitarian efforts as well as the work all of our local culinary instructors. And speaking of instructors, Chris Misiak, CEC, CCE was also awarded the National Chef Educator of the Year. Both of these major awards were announced at the President's Gala during the final evening of the week in front of hundreds of our peers. Congratulations to Chef Chris and everyone in our Chapter.

Another very important announcement was made at the National Conference: The ACF and the National Restaurant Association have finally entered into a long-term partnership. This is a really big deal for our industry and especially for all working chefs, cooks and culinarians. We've included the information in the Stockpot section of the newsletter. Please take a minute to read it so you can appreciate the significance of this accomplishment. Basically, the NRA is now finally saying that the ACF and our Certifications really do matter! There is sure to be many good things that come as a result of this monumental agreement.

Next year's Central/Western Cook. Craft. Create. Conference will be much closer to home in Chicago. It will be held starting on Super Bowl Sunday, February 5th, with a big tailgate party and runs until the 7th. I know the Lions may be in that game, so let's all get together at the conference to watch them! Then, the Cook. Craft. Create. National Conference will be held in Orlando at Disney's Coronado Resort earlier than normal at the beginning of July. I'm sure Walt Disney World and the American Culinary Federation will have an incentive for families to attend as well.

We held our chapter's Chef of the Year, Pastry Chef of the Year and Student Chef of the Year competitions a few weeks ago, and will announce our winners at the annual gala at Oakland Hills Country Club on October 3rd. I was not able to be there to watch the competition, but was told it once again was a success. Now comes the hard part for the competitors: the long 6 week wait for results. After the results, it is a short time this year to the conference and competing for regionals. Good luck and thank you to everyone who competed. It is not easy putting your neck out there in front of the chapter.

Reminder: There are very few spots still available for the Annual Golf Outing and Awards Gala, so register as soon as possible.

While on the subject of competitions please watch for details of our BBQ and Charcuterie Competitions being held at the Michigan Restaurant Association Show in October. This is the first time we have done multiple competitions at the MRA Show like this and would love to make this an annual event in the fall. There will be significant cash prizes, so if you are interested please watch for details.

The chapter would like to congratulate Tom Recinella, CEC, AAC, HGT and his staff at The Culinary Institute of Michigan at Baker College. They received a full five-year initial accreditation from the ACFEI Commission for their Culinary Program. They are now working on accrediting the Baking and Pastry program.

The end of this year brings new opportunities for our members. This fall we will have elections for a new board and the next 2 year terms beginning January 1, 2017. Anyone interested in running for a position, contact our nominations committee chair, Brian Lorge, CCTP, HAAC, an existing board member, or watch the website and newsletter for additional information, requirements, positions and responsibilities.

Please enjoy the rest of the summer and Labor day we will see you all at the first of the season monthly meeting on September 12th at the Eastern Market.

Brian Henson