There are many American Culinary Federation chapters across the state of Michigan. However, in the heart of southeastern Michigan, there is a very special chapter. The Michigan Chefs de Cuisine Association was founded in 1970 by Master Chef Milos Cihelka, CMC, AAC, HGT, whose vision it was to create one of the most prestigious professional associations in the nation. The chapter consists of about 480 members, including 275 professionals.
2018 MCCA Chef of the Year Award Winners
2018 Chef of the Year
Kurt Kwiatkowski, CEC, CCA; Executive Chef, Michigan State University
2018 Pastry Chef of the Year
Ryse Swanson; Pastry Chef, Walnut Creek Country Club
2018 Student Chef of the Year
Hitomi Tomobe; Oakland Community College / Walnut Creek Country Club
2018 Educator of the Year
Matt Schellig, CEC, CCE, CCA; Culinary Director, Dorsey Culinary Academy
2018 Associate Member of the Year
Alex Agbay; Regional Sales Manager, Gordon Food Service
2018 Vendor Recognition Award
US Foods; Randy Smith, CEC
2018 Honorary Member Award
Mike Gibbons; President & CEO, Main Street Ventures
2018 Hermann G. Rusch Award Nominee
Tom Recinella, CEC, AAC, HGT; Dean of Culinary, Culinary Institute of Michigan / Baker College, Port Huron and Muskegon
2018 MCCA Dr. L. J. Minor Chef’s Professionalism Award Nominee
Brian Beland, CMC; Executive Chef / F & B Director, Country Club of Detroit; Culinary Instructor, Schoolcraft College
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