Announcing the 2012 ACF Central Regional Conference
April 14-16, MotorCity Casino Hotel, Detroit, MI
The American Culinary Federation has paired up with the Michigan Chefs de Cuisine and the MotorCity Casino Hotel to bring you another unforgettable regional conference. This conference is a great way to earn continuing education hours and meet other professionals in the culinary industry. Catch up on the latest culinary trends and watch cooking demonstrations from expert chefs. Be part of the action and watch individuals compete for regional titles such as Chef of the Year, Pastry Chef of the Year, Student Chef of the Year and more!
Be sure to mark your calendars and plan to Experience the Power of Connection at the ACF 2012 Central Regional Conference! For more information, or to register for this event, visist the ACF website HERE.
President's Letter
January 5, 2012
I would like to wish all of our members and their families a happy New Year. The Michigan Chefs de Cuisine had another very successful year. We had informative and educational speakers with great-tasting food prepared by our host chefs at our monthly meetings. The annual Tigers game and Tailgate Party at the Detroit Athletic Club was a success again this year. We watched our own MVP and Cy Young Award winner Justin Verlander throw a 2-hit game. The Annual Chef of the Year Awards Banquet and Golf Outing was well attended on a picture-perfect September day. Our membership continues to grow at a steady pace, with many new student members becoming more involved. If you missed the mentioned events, please try and clear your calendar to join us in 2012.
This year, our association has many exciting events planned. The Central Regional Conference will be held at The MotorCity Casino Hotel in April. Chef Don Yamauchi and his staff are gearing up to help make this a great conference. Our Conference Chairperson Chef Randy Smith, CEC has been busy organizing and planning many of the conference events. Please register as soon as possible to reserve your spot at the conference. I know most of us live with in driving distance of the conference venue, but I strongly recommend treating your selves to the discounted room rates available for the conference.
Due to the merging of the Ann Arbor and Blue Water Chefs chapters, our membership has reached a new all time high of 435 members. A few of our members have recently let their membership lapse, so please remember to renew your membership in a timely manner. It is also important to check your Certification renewal dates. Renewing your certification before it lapses is a much easier task. Remember, the Regional conference is a great way to obtain the needed points for Certification or Recertification.
The January meeting will be held at The Michigan League, hosted by Chef Peter Veach. Chef Veach has helped organize a Local and Sustainable Food presentation. This will be a two part series, with the second portion being presented at our March meeting at The Henry Ford with Chef Mike Trombley. The February meeting will be held at Henry Ford Community College on Monday, February 13th. Please note the date change. Tom Quinn, Trade Commissioner for the Canadian Consulate and long time friend of the MCCA, has worked hard to put together a great presentation featuring Maine Lobster harvested from Canadian waters, as well as mussels and other shellfish. Tom has arranged quality presenters and lots of great seafood to be flown in just for our meeting. This will be a real treat! Where else can we enjoy a lobster and seafood dinner, with a great educational seminar for such a discount price?
We have a continuing opportunity to recruit new members, so please help us to build our membership. When people ask why they should join our association, please share your experiences with them. As the President of the MCCA, I need to know what we can do for you. If you have a suggestion, comment or concern, please feel free to call or email myself or any of your MCCA board members. Let's have a great year!
Doug Ganhs, CEC
Chef Instructor at The Culinary Studies Institute of Oakland Community College
Mardi Gras Celebration and Fundraiser
Benefitting the 2012 Michigan Culinary Olympic Team
Join the 2012 Michigan Culinary Olympic Team for an evening of spectacular food, cocktails and dancing! Stroll your way through a delectable selection of dinner stations featuring each team chef, accompanied by the sounds of an authentic New Orleans-style jazz ensemble. Includes cash bar. All proceeds will benefit the 2012 Michigan Culinary Olympic Team representing the Michigan Chefs de Cuisine, Michigan and the USA at the 23rd IKA / World Culinary Olympics in Erfurt, Germany in October, 2012.
The event takes place on Tuesday, February 21, 6:00 p.m. at Oakland Community College, Culinary Studies Institute, Building J, 3rd Floor, 27055 Orchard Lake Rd., Farmington Hills, MI 48334. Cost is $60.00 per person, and the registration deadline is February 17, 2012.
REGISTRATION: You can purchase tickets online at the link below, or send checks payable to "Michigan Chefs de Cuisine" to Culinary Studies Institute, Oakland Community College, 27055 Orchard Lake Rd., Farmington Hills, MI 48334
REFUND POLICY: All purchases of event tickets are final at the time of the sale and may not be returned or exchanged and no refunds will be issued. All tickets are valid only for the date of the event, or in the event of a postponement, cancellation or delay, the tickets are valid only for the new date of the event.
Regional Conference Volunteers Needed!
We need volunteers to help with the ACF Regional Conference at MotorCity Casino Hotel from April 13 through April 16, 2012.There are a number of ways to help:
- Transportation of judges from airport and to Schoolcraft College
- The Trade Show
- Hotel and conference on-site support
- Saturday night's chapter event
- Hospitality support - assist chefs with demos
Please contact Chef Randy Smith for additional information.
