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.

Visit the registration page HERE.

2016 Chef of the Year Nominations

It is time to once again nominate candidates for our prestigious "Chef of the Year Award." Please download and complete the forms below to nominate your candidate. This year's award dinner will be held Monday, October 3, 2016 at Oakland Hills Country Club in Bloomfield Hills, MI, hosted and presented by 2015 Chef of the Year, Sarah Rougeau, CEC. We have many outstanding chefs, pastry chefs, educators and students within the organization. This is your chance to see that a deserving recipient receives due recognition.

President's Letter

May-June 2016
Chef Brian Henson

Happy Spring! Finally the sun has been out and warmer weather is here. It's hard to believe I saw a report last week that said this summer will be the hottest in many years with possibly a record number of days above 90 degrees. I don't know about you but I don't see nor do I like it if it happens.

As everyone knows May brings us Morels, Ramps, Fiddle Heads and the National Restaurant Association show in Chicago. We automatically associate December with the busy season but for those of us lucky enough to work back in the day at the Golden Mushroom, May is automatically associated with going home smelling like cooked Morels mushrooms. Every year Chef Milos and then Chef Steve would wait until the lowest prices level, typically $6.00 per pound back then which meant the best weather to purchase Morels for the year. We bought them straight from the Oregon source then picked them up our selves at Detroit Metro Airport and would bring in thousands of pounds per week for three and four weeks if we were lucky that year. Then mushrooms would be cleaned, cooked, cooled and bagged and frozen within 2 days then another cargo truck would show up right behind that. If I remember correct we would in the end have 90 50-60 lb. cases of frozen 2-pound packages to last the year. And the cooks would smell like cooked fungus for a month.

This winter-spring season had again been great for the Michigan Chefs de Cuisine Association. In April, Dorsey Culinary Academy held a very successful competition, I say successful because of the number of competitors they hosted, 27 in all! We also had an all Michigan Chef judges panel consisting of chefs Dan Hugelier, CMC, Kevin Gawronski, CMC, Scott O'Farrell CEC, CEPC, CCA and Tom Recinella, CEC, AAC, HGT. A special thanks needs to go out to host chefs David Dry, Ryan Parker, Waniece Usher and Daniel Martinez CEC, CEPC for their hard work and dedication.

An incredible total of 26 medals and 1 diploma were awarded; 11 Bronze, 10 Silver and leading the way with Gold were Michael Kenat, Category SK1, Christinia Eldracher, Category SC4, Logan Christensen, CEC, Category KC, Ryli Vissers, CC, Category KC and Shawn Loving, CEC, CCA, Category F4. Congratulations to everyone involved.

A big Thank You goes out to Kevin Brennan, CEC, AAC and his fantastic staff at the DAC for hosting our Annual Take Me Out to The Ball Game on June 7th. This popular social event continues to be one of the best ones we have throughout the year and is a great time every year. This year was no exception. The facility is beautiful since the renovation, the food was great and the Tigers came through with an exciting comeback in the bottom of the 9th inning and a win in the 10th.

I also want to let everyone know that ticket sales and sponsorships for the Annual Chef of the Year Awards Gala Dinner and Golf Outing presented by MCCA 2015 Chef of the Year Sarah Rougeau, CEC at Oakland Hills CC on Monday, October 3rd will go on sale starting June 10th. As you know from a few years ago both the golf and dinner will sell out extremely fast, so don't miss out and buy your tickets soon. The flier is included in this newsletter. Nomination forms for all of the awards are online on the website and also included in the back of the newsletter.

Another last reminder: the ACF National Cook Craft Create Convention and Show will be in Phoenix this July 16-20 held at the JW Marriott Desert Ridge Resort and Spa. It would be great to get as many people there as possible to help hopefully accept the chapter of the year award and root on Chris Misiak, CEC, CCE on to win the National Educator of the Year Award as well. If you are planning on attending, please let us know.

Brian Henson