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CHAPTER MEETINGS

February MCCA Chapter Meeting

When: February 10, 6:00–9:00 p.m.

Where: Henry Ford Community College, Building M, 5101 Evergreen Rd. Dearborn, 48128. Map and directions HERE.

Meeting Host: Eric Gackenbach, CEC

Host Chef: Kristin Jablonski, CEPC

Presentation Sponsor: Felchlin Chocolates

Presentation: Contemporary Confections by Luis Amado from St. Joe’s MI

Cost: Members and all students with ID $15. Non-members and guests $20

Who’s Invited:

  • All Culinary & Hospitality Professionals, Students, Vendors and Friends

March MCCA Chapter Meeting

When: March 9th, 2020 6:00–9:00 p.m.

Where: Red Run Golf Club 236 Rochester Road, Royal Oak MI 48073 

Meeting Host: Eric Gackenbach, CEC

Host Chef: Joe Nixon CC &  Jim Niewolak CCC

Presentation Sponsor: Michael Schafer esq.

Presentation: Tequila Tasting 

Cost: Members and all students with ID $15. Non-members and guests $20

must be 21+ & there is a $5 additional charge to participate in the Tequila Tasting

Who’s Invited:

  • All Culinary & Hospitality Professionals, Students, Vendors and Friends

COMPETITIONS

Dorsey Culinary Academy

Winter Culinary Salon IX

When: February 28, 29 2020

Where: Dorsey Culinary Academy 31522 Gratiot Ave. Roseville MI 48066

Competition Host: Matthew Schellig CEC, CEPC, CCE, CCA

Lead Judge: Peter B. Sproul, CEC, AAC

Event Sponsor: Maple Leaf Farms, US Foods

Application: Culinary Salon IX

Who’s Invited:

  • Any one crazy enough to jump under the “Heat Lamp”.

FUNDRAISERS

Ford Field Project

Interested in working at Ford Field for Lions games, concerts and events and helping the Chapter raise money while getting paid? We are looking for qualified culinarians to assist us.

What we do:

We provide ServSafe Certified Culinarians/Chefs/Cooks to review each of the foodservice operations throughout the building during events. These operations are all run by non-profit organizations as fundraisers for their respective groups and they are generally not culinarians. We assist the staff at Levy Restaurants (Compass Group), the company that runs the foodservice operations at Ford Field, in coordination with the City of Detroit Sanitarians with insuring safe food service. Some of our more experience chefs also work in various culinary staff positions in the Hall of Legends and in the suites in action stations.

What you do:

  • Typically a 4-6 hour shift starting before each event and ending shortly after the beginning of the game or event. Some shifts may be slightly longer depending on your assignment.
  • Inspect booths and work with the volunteers to train and insure safe food service.
  • Work action stations.
  • Work on special prep for additional foodservice items.

What we require:

  • Current ServSafe Certification with strong knowledge of same.
  • Absolute work ethic. Due to the nature of this business, NO SHOWS are not tolerated.
  • Willingness to do whatever is assigned.
  • Solid culinary skills.
  • Professional appearance, specific attire required.
  • Must be a member of the Michigan Chefs de Cuisine.
  • Culinary students are welcome.

What we offer:

  • $125 is paid to the MCCA by Levy for Culinary Scholarships. The MCCA provides YOU a $75 stipend per shift.
  • Your work helps us raise funds for future scholarships.
  • You can stay and watch the balance of the game or event post shift.
  • MCCA logoed chef coat after working at least 3 events to wear at the games.
  • Opportunity to work with and see BOH operations of a world class organization.

Questions:

Contact our Ford Field Project Managers:
Chef Charles Laurencelle, ucbrimar@hotmail.com
Dave Poirier, chefdave@mi.rr.com

How to apply:

Complete the following form:

Ford Field Project

OTHER EVENTS

Why wait?

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