From The President
Many of you may not know, but recently I have been given the opportunity to expand my role in the culinary world. This new responsibility allows me the chance to share my culinary experience with the students at Schoolcraft College as an instructor. This new role has truly challenged me as professional chef, person, mentor and teacher. The first six weeks, thus far, have been busy and a time of growth, adaptation and new routines. As if taking on a new challenge, as a college instructor is not tough enough, I have also chosen to stay with Country Club of Detroit to continue to lead that program, as I have been fortunate enough to do for the last 8 years as the executive chef. This is only possible because of the unbelievable support I receive from my wife Colleen and my two children. So often they do not get the recognition they should but I am truly thankful for the love and support they provide for me, they are my inspiration for continuing to challenge myself. I look forward to the challenges and growth ahead.
I would like to thank Eric Gackenbach, MBA, CEC, CHE, academic coordinator of hospitality studies for the culinary arts and hotel/restaurant management program at Henry Ford Community College and his team and the students at HFCC for hosting the Michigan Chefs de Cuisine this past January and putting on yet another great educational piece and truly nice evening. Ralf N. Tschenscher, CMB and Sandi Cazalet from Lesaffre Yeast Company shared with us their passion for artisan breads and educated us about the yeast their company produces to make these breads. Lesaffre Yeast Company is easily the largest and leading yeast producer in the world. Chef Tschenscher and Sandi shared with us an educational piece on the different yeast, how they are utilized and a brand new product launch product of an artisan bread yeast blend. Chef Tschenscher also prepared a large sampling of bread earlier that day with the students at Henry Ford Community College for tasting samples that evening. Recipes to assist with the sample packages we provided will be available on our website soon.
This winter Oakland Community College has been busy on the Competition circuits. The OCC Ice Carving team repeated again at the NICA's National Collegiate Ice Carving competition in Frankenmuth, Michigan, taking both first and second place honors under the direction of Doug Ganhs, CEC. The following week, the OCC Hot Food Competition Team, under the direction of Kevin Enright, CEC, CCE, AAC, took first place at the 2014 State of Michigan ACF competition. OCC's Hot Food Competition Team will be representing the State of Michigan and the ACF Michigan Chefs de Cuisine at the 2014 ACF Central Region Conference in St. Louis this March.
In addition to the Student Team from OCC, the Michigan Chefs de Cuisine is fortunate to have further representation in a couple of the professional categories. Chef Daniel Vallone, the MCCA 2013 Chef of the Year and executive chef of Oakland Hills Country Club, will be competing for ACF Central Regional Chef of the Year and the chance to compete at the ACF National Competition later this year in Kansas City. Douglas Ganhs, CEC, Chef Instructor at Oakland Community College is also up for Regional Educator of the Year. Good Luck to all of our chefs and students in St. Louis at the Central Region Conference. "Cook with Passion!"
This March our meeting will be at the newly renovated Cobo Hall. The meeting is scheduled for Monday, March 10, 2014 at 6:30. We look forward to seeing you at this great venue. Education will be presented by Chef Jamie Miller, executive chef of Cobo Hall. Chef Miller will share some insights on the new renovations at Cobo Hall, renovations still in progress and what it takes to produce and meet the culinary needs for massive high end events like the North American International Auto Show. Additionally Mike Purcell, account manager for New Horizons Cuisine and Mike Trombley, CEC, executive chef at The Henry Ford will be doing an educational presentation on the stocks, glace, extracts and roux's that this innovative ingredient company produces for foodservice and industrial food manufacturers. We will also have an update for you regarding the Michigan Culinary Team heading to Luxemburg this November!
Brian R. Beland, CMC, President, ACF Michigan Chefs de Cuisine