2014 Annual Golf Outing and Chef of the Year Awards Gala
September 29, 2014 at Oakland Hills Country Club
REGISTER TODAY! Please join us for the 2014 Golf Outing and Annual Awards Gala. Both events will take place on September 29, 2014 at Oakland Hills Country Club, hosted and presented by 2013 Chef of the Year Daniel Vallone with dessert course by 2013 Pastry Chef of the Year Richard Wolfram, CEPC from Orchard Lake Country Club. All net proceeds will benefit the MCCA Education Fund. Register for this event, purchase a sponsorship, and download the registration brochure and invitation HERE.
From The President
Where has the summer gone? It feels like just yesterday we were planning our Easter Brunch and building our time for the summer season at the club. Now we are closing the pool and snack bar, kids are returning to school, football is back, baseball amps up as the bid for playoff and wild card spots intensifies and we begin writing the holiday menus for the Christmas season. It's unbelievable how fast this season went.
The good news about the summer drawing to a close is the startup of the MCCA monthly meetings once again. I am excited that we are kicking off the fall at Zingerman's Cornman Farms hosted by James Beard Award Winning Chef, Alex Young. A few of us had the opportunity back in April to partake in a fundraiser there for Mott's Children's Hospital. I promise you do not want to miss this property and all it has to offer. October is just as exciting as Richard Rosendale, CMC comes to Michigan for multiple events. First, we start with a 2 day Sous Vide Intensive class at Schoolcraft College, for which only a few spots remain available. The class is $700 per person and you will receive 16 approved CEH's. Register HERE. Monday evening, October 13th Chef Rosendale will be our guest speaker addressing the MCCA at the chapter meeting, hosted by the educators and students at Oakland Community College.
The MCCA and the ACF have a big role in the Michigan Restaurant Association Show this year at the Suburban Collection Showplace in Novi, October 14th and 15th as we continue to strengthen our relationship with the MRA. On Tuesday, October 14th, Chef Rosendale will be the opening keynote speaker. Also at the MRA Show on Tuesday, this year there will be an ACF Cold Food Competition Salon. The Michigan Culinary Team will using this competition as the final full on practice run and be displaying a complete show of their food programs they plan to take to ExpoGast Luxembourg for the Villeroy and Boch Culinary World Cup in November. On Wednesday, October 15th, Food Network Award winner Doug Ganhs, CEC will be doing a fruit and vegetable carving demo at the MRA Show on the show floor. Pre-registration is FREE for all ACF and MCCA members as long as you register HERE by the end of business on October 9th. Use the code SH14M1.
In August, Dorsey Culinary Academy - Roseville hosted the 2014 MCCA Chef of the Year Competition. Though coming on the heels of that terrible rain storm and severe flooding we were still able to have a successful event where our nominated chefs were able to compete for Chef of the Year, Pastry Chef of the Year and Student Chef of the Year. Congratulations to John Miller, CEC and Andrew Sayes, CEC who competed for Chef of the Year; Pastry chefs Amy Knoles, Maryse Richards and Eric Voigt who competed for the Pastry Chef title and Student chefs Cory Beattie, Chester Bell, Alan Ciochetto, Alexis Chingman-Tijerina, and Jill Tucker who fought for the overall Student Chef title. All cooked and represented themselves, their properties and the MCCA strongly. I would also like to thank the staff at Dorsey Culinary Academy for hosting the competition and all of the chefs that contributed their time in helping judge and put together the competition. This is one of those things that helps keep the MCCA on the cutting edge of the ACF. Now all of the competitors are anxiously awaiting to find out the final results at the upcoming Annual MCCA Chef of the Year Awards Gala hosted by Chef Daniel Vallone and the team at Oakland Hills Country Club on Monday, September 29th. I just saw Chef Vallone the other morning and I can tell you he is very excited about hosting the dinner and it sounds as if the Club is going over the top for this one! We are really looking forward to a great evening and a wonderful day on the sold out golf outing! There are still a few dinner tickets left, but they are going fast and will quickly sell out.
This is an upcoming election year for the MCCA Board of Directors. We are now accepting nominations for all elected, voting positions including President, 1st VP, 2nd VP, Treasurer, Secretary, and the three Trustees. Eligibility for some of the positions require prior experience in another elected board officer's position first. If you have any questions on what each job or elected office entails, don't hesitate to ask a member of the current board.
The ACF MCCA has become a much larger entity than it ever was in the past. We have many activities and many moving parts and lots of opportunities to get involved. While we operate under the dba of ACF Michigan Chefs de Cuisine, aka ACF MCCA, we are really The Michigan Culinary Association, Inc., a 501(C)(6) and The Michigan Culinary Association, Inc, Educational Foundation, a 501(C)(3). Even though both are non-profit organizations, there are many complexities and we as a group really have become and operate as a good size professional business. That takes a great deal of work and effort for what is a volunteer organization.
The next terms start January 1, 2015 and run through December 31, 2016. We will be accepting nominations through September 26th. All nominations should be sent to our Executive Director, Brian Lorge, who chairs our nomination committee and is responsible for assembling our slate. We will be voting via email in the second or third week in October in order to give the new board members some time to learn their new positions prior to taking over.
If you are interested in getting involved but are not sure where to start, we have lots of committees to work on, which is a great place to get your feet wet and contribute and learn much more about our chapter. Some of the Committees include the Educational Taskforce, The Chef of the Year Awards Gala and Annual Golf Outing Committee, The Certification Committee, The Membership Committee, The Competition Committee, The Michigan Culinary Olympic Team, The Associate Members Committee, The Scholarship Committee, The American Academy of Chefs Committee, The Annual ACF Awards Committee and The Community Outreach and Chef and Child Committee. There are several other small committees that are composed primarily of elected board members including the Executive Committee, the Finance Committee, the Bylaws Committee and the Elections and Nominations Committee.
Historically, in years past as an organization participation in our elections process has been lower than we would like. We strongly encourage each and every one of you to participate in the process and take ownership in your organization. Get involved, vote and attend our great meetings and events.
Enjoy what is left of Summer and I look forward to seeing everyone on Monday, September 8th in Dexter.
Brian R. Beland, CMC, President, ACF Michigan Chefs de Cuisine