MCCA

UPDATE: 2017 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 is your chance to see that a deserving recipient receives due recognition. Please complete and return nomination forms to Brian Lorge and Kevin Enright by August 4, 2017.

NOTE: Nominees must participate in a cooking competition on Thursday, August 24, 2017 at Dorsey Culinary Academy - Waterford/Pontiac Campus beginning at 12:00 noon. The Student competition is Category SK1 Chicken or SP1. The Chef of the Year competition is Category KC flat fish and the Pastry Chef of the Year competition is Category KP1.

Registration is open for the 2017 Annual Golf Outing and Chef of the Year Awards Gala

Monday, October 9th, 2017 at Country Club of Detroit

Please join us for the 2017 Annual MCCA Golf Outing and Chef of the Year Awards Gala. Both events will take place on Monday, October 9, 2017 at Country Club of Detroit, hosted by Brian Beland, CMC, Executive Chef/Director of Food & Beverage at Country Club of Detroit. Dinner is presented by 2016 MCCA and ACF Central Region Chef of the Year Chris Johnson, chef/owner at The Meeting House in Rochester Hills. Dessert course by 2016 Pastry Chef of the Year, Ben Robison, Executive Pastry Chef from The Morrie, Royal Oak. All net proceeds will benefit the MCCA Education Fund.

Visit the registration page 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.