Next Chapter Meeting

When: January 14, 2019. Registration opens at 6:00 p.m.

Presentation: Agar Agar: A Speed Dating Approach to Hydrocolloids by John Piazza CEC, CCA; Sarah Rougeau CEC; Matt Schellig CEC, CCE, CCA

Where: The Tiger Club, Comerica Park, 2100 Woodward Avenue, Detroit, MI 48201 (Tiger Club entrance is at the corner of Witherell and Elizabeth Streets)

IMPORTANT – Updated Parking Information: Free parking in the Tiger Garage. Entrance is just off the E. Fisher Service Drive, between John R. and Brush Street. See map HERE. No parking code necessary – simply enter the garage.

Host Chefs: Mark Szubeczak and Scott Storbeck

Cost: Members and all students with ID $15. Non-members and guests $20. Includes all food and non-alcoholic beverages. Donations go to MCCA Educational Institute.

Who’s Invited: All ACF members, chefs, students and educators and all foodservice industry personnel and vendors. Also, all Members of the RCA, IFT, CCF, CMAA, ISES, NACE, NACUFS, DMA, MRA.

Dress Code: Business casual. No jeans please. Dress chef coats acceptable, but not typically worn.


No scheduled competitions. Check back later.

When: TBA

Where: TBA


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.


Contact our Ford Field Project Managers:
Chef Charles Laurencelle,
Dave Poirier,

How to apply:

Complete the following form:

Ford Field Project


Certification Evaluator Training

When: February 15, 2019

Where: Dorsey Culinary Academy

More information TBA

Certification Exam (All Levels Except CMC, CPC)

When: February 16, 2019

Where: Dorsey Culinary Academy

More information TBA

ACF Certification Commission Cocktail Reception

When: February 28, 2019

Where: Dorsey Culinary Academy

More information TBA

CMC Exam

When: March 1 – 10, 2019

Where: Schoolcraft College

More information TBA

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