You're Invited!

Participate as an exhibitor in the SkillsUSA Michigan State Leadership and Skills Conference

Exhibiting at the conference is an excellent opportunity for you and your company to display your products and services to over 1,600 students and teachers. The conference will be held on Friday, April 8, 2016 to Sunday, April 10, 2016 in Grand Rapids, Michigan. If you are interested in exhibiting, please return the Exhibitor Registration no later than March 1, 2016. Please reserve your table(s) as soon as possible, since space is limited. We hope you will join us at the SkillsUSA Michigan State Leadership Conference and SkillsUSA Championships! Remember, space is limited and exhibitors are selected on a first-come-first-serve basis.

President's Letter

January 2016
Chef Brian Henson

Happy 2016 to everyone! I hope your holidays were busy, fun and at some point relaxing. I know that the clubs were extra busy and kept some dining areas open longer because of the weather and even had extra golf rounds that were not expected but a pleasant surprise. Unfortunately I also know that the extra revenue at clubs goes right back into the grass and not the kitchens.

The MCCA chapter will not slow down for the new year. John Piazza, CEC has done an excellent job in securing new properties for our meetings this spring, we will have announcements soon for those exciting venues.

Don't miss our meeting Monday, January 11th where our education will be Cheese and Beer Pairings and Education, by Sara Hill, Director of Training and Education and Corporate Executive Chef for Cheese the Wisconsin Milk Marketing Board and Brad Etheridge, Brewmaster, Atwater Brewery. We will learn all about cheese, beers and effective pairings all while tasting 12 rare and spectacular cheeses with 6 different beers. Additionally, Rex Halfpenny, publisher of The Michigan Beer Guide and Eric A. Dusci, owner, American Patriot Hop Farms, a local Michigan hop farmer will provide additional education about the rapidly expanding craft beer industry in Michigan. Did you know we now have 257 craft breweries in the state? And many more are in the planning stages. This meeting will be held at a new venue for us, the Grosse Pointe War Memorial with host Chef, Frank Turner. Additionally we will also taste beer not only from Atwater but Tilted Axis Brewing and a few other breweries as well.

Mark your calendar now for our February 8th meeting at Henry Ford Community College brought to us by the students and staff at HFCC and the fine folks at Fortune Fish and Gourmet. We will have a special meeting we are calling "Charcutepalooza." We are inviting in local chefs that specialize in various charcuterie to show off their stuff during the networking period and then the education will be brought to us by Chef Martin Old World Butcher Shop Sausages and Nduja Artisans Salumeria. If you are a chef dabbling in charcuterie and you would be interested in having our members and guests taste some of your products, please contact our Executive Director, Brian Lorge to make the arrangements.

The March 14th meeting will be at The Henry Ford hosted by Chef Mike Trombley. It's been a few years since we have been to this great property, so we are excited to head back there. Every meeting we have ever had there has always been excellent and very well attended. The Henry Ford is really on the cutting edge of sustainability and have long been one of the pioneers of utilizing local and sustainable products and are responsible for developing many local and sustainable food supply sources in a vast array of products from proteins to produce, grains and other ingredients to compostable and recyclable disposables over the years. In fact this goes all the way back to Henry Ford himself well before "locaL" and "sustainable" were even terms in our current culinary lingo. Stay tuned for the educational component, it's sure to be a great one.

If you have not started saving up and planning for the Western and Central Region Cook Craft Create ChefConnect Conference you need to. This year our conference will be held on the Big Island of Hawaii in Kona at the Waikoloa Beach Marriott Resort and Spa on April 3-6. We have multiple Chefs up for awards. Richard Benson, CEC, CCE, AAC, HGT is up for the Hermann Rusch award, Randy Smith, CEC is up for the Chef's Professionalism Award, Chris Misiak, CEC, CCE is up for the Educator of the Year, as well as Sarah Rougeau, CEC for Chef of the Year and Calie Nelson for Student Chef of the Year. They will be competing for Chef of the Year and Student of the Year at a competition that will be held March 11-13 at the Culinary Institute of St. Louis at Hickey College and then the winners will be presented in Hawaii. Our chapter does a terrific job of being represented at these conferences. Lets not change that, the educational seminars are being updated weekly and are really unique. And I cannot wait for the authentic Luau on opening night. If you are planning on attending, please let us know as we are planning a few chapter activities while we are in Hawaii.

And start planning now for the ACF National Conference at the JW Marriott Phoenix Desert Ridge Resort and Spa in Arizona July 15-19. Hopefully our chapter members up for awards will all be moving on to the national level this year.

Speaking of all of these great accolades and the competitors and awards that our members have received and will be receiving, we will have an incredible announcement soon that will help our chapter solidify being the best chapter in the ACF for years to come. Sorry for the teaser but you will have to wait for us to finalize the details in the coming weeks, so stay tuned. This is very exciting!

Have a safe month and good luck with all the visitors of the North American Auto Show. Let's all do our very best to welcome the guests from all over the country and world as attendance and foodservice spending is expected to continue to climb significantly as Detroit's renaissance and resurgence as a culinary mecca is now national and international news.

Brian Henson