SEPTEMBER /
OCTOBER 2016
Inside ...
2..................
Obituary: Jean Francois Faloppa
3..................
Chapter News
4..................
Vendor Spotlight:
Hamilton Beach Commercial
5..................
Carmela Corner:
Olli Salumeria
7..................
A Cook’s Pride
Reprinted Courtesy of Paul Sorgule,
Harvest America Ventures
8..................
Calendar of Events
12................
Rubber Band Doorknob:
Enjoy the Monotony
John Reed, CEC
14................
Notes from the
Foley Fishmonger
16................
ACF Stockpot
17................
Employment Opportunities
President’s Letter
What a great meeting Chef John Piazza
and Brian Lorge put together for us in
September. Traditionally a lower attended
meeting for various reasons this month
we saw a beautiful turnout. We had the
pleasure to visit Eastern Market and the
new Shed 5, sampled food from a few
local sources, and of course, tried a couple
outstanding beers from ROAK brewery.
Chef Aaron Eagan, Head Chef and Detroit
Connect Kitchen Manager conducted a
very educational panel discussion with
Local Area Farmers and Providers Eitan
Sussman, Keep Growing Detroit; Luis
Pena, Dulce Diamante Market Garden;
Donnie Jones, Love, Earth, Herbal
Market Garden; Andy Chae, Fisheye
Farms. We also were able to hear from
Dan Cormondy from the Eastern Market
Corporation on the current state of the
Market and future plans.
It’s great to be back into the swing of
things this fall and will continue into
October with the Annual Chef of the
Year Gala and Golf Outing this year
being held at Oakland Hills Country Club.
We will be playing the newly renovated
North Course and once again, the event
is entirely sold out. This is the fastest sell
out in our history. Golf will be followed by
our Annual Chef of the Year Gala, hosted
by reigning MCCA Chef of the Year Sara
Rougeau, CEC, and Pastry Chef of the
Year, Eric Voigt. As you all probably
know, this is the highlight for our
Association and sets the Michigan Chefs
up for the year financially. It bring in the
funds needed for scholarships, meetings,
competitions, education, web site and
many other things
for the year. We are
very lucky to have
so many vendors
step in that day to
support our efforts.
Chefs Randy Smith
and Mark Dixon
have put in a lot
of time and effort to make sure the day
is flawless, and now we put our trust in
Mother Nature. I am looking forward to
seeing many people there.
Two weeks after the golf outing, we
are fortunate to have Rich Rosendale,
CMC come into town to share his 2 day
BBQ class. As I have mentioned in the
past, take it from someone who has
attended one of his classes, it is well
worth the investment, not to mention the
continuing education points available for
certification. Chef has been building this
class for years now and it looks awesome.
Chef Rosendale will then be staying
a couple extra days to help judge our
first BBQ competition and charcuterie
competition being held at the Michigan
Restaurant Association Show at the
Suburban Showplace in Novi. And as
a side note we will not hold an official
October meeting, so please come to the
MRA show and show them support.
I want to remind every member that
this is an election year, and all seats on
the board are open to election. We have
a big couple years coming up and we
need your help. There are a lot of things
happening at the National, Regional, (and
most important to us) the State level, so
this is a great time to become involved.
Our election chair Brian Lorge will take
A PUBLICATION of the michigan chefs de cuisine association
| www.mccachef.org
nominations until Monday, October 10th. Any nominee
will have the opportunity to speak for 5 minutes at the
November meeting, and also write a 200 word article
about themselves, or a position on chapter issues, in the
November newsletter, due November 1st. Ballots will be
emailed the third week of November and due back by
the second Monday of December, the 12th. Winners will
be announced on the MCCA website and in the January
issue of the newsletter.
Obituaries
to grow their mission,” said Kayla Liczbinski, Macomb
Culinary Institute alumni. “We are currently trying to fund a
new bee apiary or bee shed for them to efficiently store all of
the equipment.”
Jean Francois Faloppa
He was a beekeeper, a chef and culinary
arts teacher. He was a car buff. He was a
family man. He was a friend.
Jean-Francois Faloppa, 55, had a passion
for many things in life and because of his enthusiasm and
eagerness to share his joy, others became passionate, too.
“He just loved life,” said Rick Michels of Troy, a professor
at the Macomb Culinary Insitute and longtime friend of
Faloppa, who died of a heart attack on Sept. 18. “He wasn’t
afraid to try anything. ‘Come on boss,’ as he used to call me,
‘take a chance. We can do it.’” And they did.
After a little coaxing, Michels and Faloppa opened their own
little pastry shop in Sterling Heights, which they operated
together for several years. “We never got rich, but at least I
had the experience. I would’ve never done that on my own.”
The same is true of those who became inspired by Faloppa’s
mission to stop the decline of honeybees.
“We need to help them,” he said, during an interview for a
previous profile on the beekeeper at the Grosse Pointe War
Memorial. He was there to check on the beehive that he had
installed so the chef would have fresh honey for his pastries
and sauces but also so visitors to the memorial could
witness the amazing work of honeybees firsthand. “They are
the only insect in God’s creation that produces food eaten
by man.”
Thanks to Faloppa, a Troy resident, and the organization he
created to encourage private and corporate beekeeping
(The Honey Bee Squad), there are at least a dozen places
in the Detroit area where bees are thriving. Not to mention
children who know the bees’ role in the environment
and the process of honey making because of his summer
workshops or the college students who will carry on the
legacy he started as members of Faloppa’s bee club at
Macomb Community College in Clinton Township.
“In his honor, some of the alumni came together to start a
gofundme page to get the bee club some better equipment
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
Take care and have a great beginning of fall.
Brian Henson
He was also a loving husband and father, who liked to
restore old vehicles and even race them. He built and
remodeled his home and in keeping with his sharing nature
helped other people to remodel their homes as well.
“There is so much depth to Francois,” said Stephen Ring
of Lansing, who met Faloppa while working for a pastry
ingredient wholesaler. “He was funny, thoughtful, caring,
compassionate, skillful, intelligent and most of all a loving
person. Yet, when I would speak highly or promote his
talents in front of others he would always tell me not to.”
For as he might say, true giving of one’s self is never keeping
score. You just do it because it is the right thing to do.
Faloppa is survived by his wife, Sharon and their three
children, Aimee, Julian and Christian.
“We are saddened by the loss of Chef Faloppa. He was a
humble man and generous with his time and talent to
students, colleagues and the community,” said Chef Scott
O’Farrell, department coordinator, Macomb Culinary
Institute. “He was a passionate educator who employed his
depth of knowledge and experience in the field to inspire
his students. His legacy is the example he set, exemplifying
the importance of education along with volunteerism and
community enrichment.”
The funeral for Chef Jean-Francois Faloppa will be a private
memorial for the family. Written tributes can be shared by all
online: http://www.jowettfuneraldirectors.com/obituaries/JeanFaloppa/#!/TributeWall.
The Gofundme page for the bee club at MCC has been set up at
https://www.gofundme.com/faloppabeeshed?ssid=744679903&
pos=1
A memorial scholarship fund designated as the “Chef JeanFrancois Faloppa Study Abroad Fund” has also been created.
For more information call the Macomb Community College
Foundation at 586-445-7302 or email [email protected].
2
Chapter News
Nominations & Elections
The MCCA is looking for people that would like to
participate as an elected voting officer of the Board of
Directors, at large members (non-voting), committee chairs
and committee members.
There are many opportunities to participate and contribute.
As the nominations committee chair, I will be accepting
additional nominations for the following elected offices
until the end of business on Monday, October 10th. If you
have any questions on the eligibility to run for an office
or the roles and responsibilities of each office and the
commitment of a board member, please contact me at
[email protected]. To submit your nomination, please
contact me at [email protected]. We currently have a
full slate, but that does not mean you cannot submit your
nomination as well. You may nominate yourself.
Elections will take place over a two week period following
Thanksgiving. Winners will be announced mid-December
and the terms will begin in January at our January 9th
Meeting and run for two years.
Positions available: President, 1st VP, 2nd VP, Treasurer
Secretary, Trustees (3).
New Members
Please welcome the following new members of the
Michigan Chefs d’ Cuisine:
Students:
Angelina Auela
Sara Basodan
Angela Engelhardt
Lizzie Johnson
Salena Keese
April Koves
Crystal White
Professional:
Derek Anders, Jr.
Tyler Coleman
Certifications & Recertifications
Robert J. Cleghorn, CC
David Machado, CC
David Hooper, CEC
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
The Michigan Chefs November 2016 newsletter
deadline is October 15, 2016. Please send your
submissions to [email protected] and
[email protected].
3
Vendor Spotlight:
Hamilton Beach Commercial
Hamilton Beach Brands, Inc. sells over 33 million appliances to retail customers in the
United States every year.
The company’s global commercial brand, aptly named
Hamilton Beach® Commercial, is highly regarded for
its full line of innovative products found in hotels,
restaurants, and bars worldwide. Dedicated to offering
excellent customer service, Hamilton Beach® Commercial
is always there to support businesses before, during,
and after a purchase. It’s a highly supportive partnership
that ultimately adds significant value to any equipment
investment, no matter how large or small.
Hamilton Beach
Commercial
4421 Waterfront Drive, Glen Allen, VA 23060
1-800-572-3331 • Fax: 910-693-0178
www.hamiltonbeachcommercial.com
Email: [email protected]
Cooking Wild Game and Fish with Chef Milos
Milos Cihelka, CMC, AAC, HGT, has been cooking for over 50 years, starting with
apprenticeship programs in his native Czechoslovakia. Coming to the USA in 1958, he
worked in New Jersey and Connecticut, before settling in the Detroit area.
As a member of the 1972 US National Culinary Team
competing in the IKA World Cooking Competition in
Germany, he won 2 gold medals. Returning there in 1978 he
received a Gold Medal. He became the first Certified Master
Chef in United States in 1981.
As a coach/manager of the first Michigan Culinary Team, the
team won 44 gold medals, culminating with the Grand Prize
in Gold in the 1986 Culinary Olympics.
As a chef-partner of nationally renowned Golden Mushroom
in Southfield, Michigan, he featured wild game dishes on
their dinner menu daily.
“Hunters and fishermen in the United States and Canada are
fortunate to have such an abundance and variety of game
and fish to pursue. The relatively low cost of permits and the
ease of obtaining them, as compared to hunting in many
other countries, is also remarkable.
What amazes me most is that for all of these advantages
being available to us, only a small percentage of hunters,
fishermen and chefs really know how to properly handle
the game or fish they obtain. Most deer hunters don’t want
to handle their kill and take it to a processor. Because of
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
previous bad experiences
cooking processed venison,
they have it made into
salami and sausages,
depriving themselves and
their families of enjoying
wonderful roasts, steaks
and stews. Some fishermen
either release or give the fish
away because they do not
know how or do not want
to clean it. Many chefs are
reluctant to put game dishes
on their menu.
My book is intended for use by chefs and those hunters and
fishermen and their families and friends who desire to find a
better way of enjoying their hard-earned harvest.”
ORDER HERE
4
OCTOBER 2016
Carmela Corner
Reflecting back on last month’s issue regarding Country
Winds Goat Farm Cheese and Creamery. ( They were
recently awarded second place for their Tomme and third
for Crotin at the American Cheese Society conference
and contest in Iowa. There were over 280 companies and
1800 Cheese’s)
To compliment the award winning cheese, we would like to
focus on one of our many varieties of Charcuterie meats –
Olli Salumeria. Olli Salumeria originated in Rome, and is a
family owned company of four generations and filled with
over 160 years of family recipes.
The history of Olli Salumeria, began when co-founder – Olli
Colmignoli, was born and raised into a family of salumi
makers. So since the beginning salami was always a big
part of Olli’s life. Only six years ago, Olli moved to the United
States to join Fiorucci USA.
In 2008, co-founder Chip, brought Olli three Berkshire
hams from Emile De Felice’s Caw Caw Creek Farm. After
Olli discovered these beautiful marbled meats, he knew
he needed more. Olli instantly called Emile and bought
another sixty hams and went to work. After that was when
Olli Salumeria was created. In March of 2011, the salami
hit the market and
was instantly a hit.
Carmela Foods
became one of their first distributors and it was an instant
hit. Owner, Tony Tocco tried the salami and claimed, “This is
the way Italian salumi is supposed to taste!”
Olli Salumeria has many distinctive flavors, such as – Wild
Boar with Applewood smoke and Truffle Pepperoni. These
salumis come in 6 oz. logs, or mini chubs. The mini chub
is a great compliment, to any charcuterie board or plate.
Recently, Olli is expanding five of their flavors to larger sizes.
Carmela Foods is proud to carry this line and distribute it to
our customers all across Michigan.
Another huge congratulations – to the Detroit chapter of the
ACF, for winning the National Chapter of the year! Ciao
An Italian Boy Becomes a Gold-Medal Chef
and Lives the American Dream!
From a small poverty-ridden town in southern Italy, Joe Beato leaves for
Switzerland at age 14 to break the hold and learn to be a chef. After four
years of dedication and long hours, his apprenticeship is complete.
At 18, his journey takes him to Canada, where he learns
a new language and invigorates his passion for food,
propelling his culinary career upward.
A few years later, he moves to America, starts a family and
continues to work hard as he climbs the ladder to success.
He becomes a renowned chef in one of Detroit’s most
prestigious hospitals and wins gold medals around the
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
world in the Culinary Olympics and at
other international and national gastronomical events.
Included in this book is a selection of the chef’s personal
recipes, as well as family and traditional recipes from
southern Italy, where he has his roots.
Chef Beato will be selling and signing his book at the
September Chapter Meeting.
5
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
6
A Cook’s Pride
By culinarycuesblog (Reprinted with permission from Paul Sorgule,
Harvest America Ventures, www.harvestamericacues.com)
“Pride is defined in both a positive and a negative manner.
To some, pride is something to avoid: “An irrationally corrupt
sense of ones personal value, status or accomplishments.” –
Wikipedia
Or as some would label it: “ego”. On the other hand, pride
can be viewed in a positive sense: “A humble and content
sense of attachment towards one’s own or another’s
choices and actions…a fulfilled feeling of belonging.” –
Wikipedia- In this case pride is viewed as a virtue. Two
different interpretations of pride – two different outlooks
on how a person carries himself or herself. In the kitchen,
as in other places where careers are made, both defined
individuals exist.
My friend and a chef who, I deeply admire – Jamie Keating,
owns and operates a highly successful restaurant in
Columbus, Georgia called “Epic”. On the wall above his line
rests a simple statement: Culinary Pride. This – to him and
his crew represents all that the restaurant is about, all that
the chef is about, all that the guests of Epic expect, and all
that Chef Keating expects from his staff: a fulfilled feeling
of belonging and a humble commitment to making the
right choices with the food that they are privileged to work
with. To a true professional – this is what it’s all about.
I just began watching season three of “Chef’s Table” – an
extraordinary series of documentary films produced
by Netflix that depict the life of prominent chefs from
around the world. The series is robust and deep in its
ability to delve into the person behind the food, not just
the result of what takes place in the kitchen. “What makes
this chef tick?” I am pacing myself this time rather than
binge watching through the entire series in a day or two,
because I want to take time to have each chef’s video bio
sink in. The first in the series takes a look at Chef Alain
Passard who’s restaurant” L’Arpege in Paris is respected
world-wide as one of the best. It’s long history of three-star
Michelin rating points to the intensity and the quality of
the restaurant and it’s food. What the series does best is
to examine the mind, body, and soul of Passard. Once you
have a sense of the individual then the reputation of the
restaurant makes sense – the “why” becomes clear.
Passard made a bold move a few years back and took all of
the protein focused items off of his menu, all of the items
that had brought him world acclaim and Michelin praise,
and made the decision to become a vegetarian restaurant.
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
This, in Paris of all places, was considered not just risky, but
even suicidal. His reason – he had lost his passion for what
he was doing and needed to find that excitement that
brought him acclaim many years ago. He wanted to talk to
his guests with a new voice and to energize his staff with a
new, adventurous mission, and he wanted to pay respect
to ingredients that had, for years, played a supporting role
– never the lead.
Passard did not use the term pride, but instead talked
about “Grace” as a way to show respect for a new way, a
way of excellence, a way to respect the ingredients and the
process of cooking.
“What I love is cooking, the act of using my hands, that
feeling of belonging in the kitchen. This is why people
come (to L’Arpege).” – Alain Passard
How many of us who have made an active decision to
spend our days in the kitchen can reflect on his words?
The feeling, as he points to, of “belonging in the kitchen” is
something that many cooks have made reference to: “This
is a place where, no matter what, I feel like I belong.” We
take pride in knowing that this is it – our calling, and in a
humble way we feel very good about this discovery.
When Passard and his team at L’Arpege are in the zone,
author Christophe Blain who wrote a tongue and cheek
book about Passard (In the Kitchen with Alain Passard),
refers to the environment as “The Flow”. As he describes it,
when the operation, built on Pride is in “The Flow”, nothing
else can exist in the mind and hearts of the team. There
is no room for anything else but total dedication to the
process of cooking.
In Yountville, California – a quaint little village on the edge
of Napa Valley sits a restaurant that many consider the
finest in America and one of the best in the world. The
7
restaurants chef is noted with acclaim from all corners
of the culinary world for his attention to detail, focus on
excellence, and daring approach towards cooking. The
restaurant is the French Laundry, and the chef – Thomas
Keller. On the wall in his immaculate kitchen that some
have referred to as a “Culinary temple” rests a single
word: “finesse”. Finesse to Keller, his staff, vendors, peers,
and guests have the same meaning as Chef Keating’s
“Culinary Pride”. It is the humble mantra that says we
have a mission, we owe respect to each other, the kitchen
where we work, the ingredients we work with, and the
history of the profession to do things right and to strive
for perfection. This is not ego, it is the over-riding directive
that demonstrates to everyone else – we are serious about
what we do.
There are many, many others who continue, in their own
way to show this pride. The mission can be, applied to any
type of restaurant. This cook’s pride is not exclusive to those
extraordinary fine-dining restaurants that only a select few
can afford to patronize. “The Flow” exists in most successful
restaurants especially at the time of service. There is a need
for total focus and commitment to cooking well, being
consistent, respecting a cook’s role in the process of making
great food, and knowing that their reward is a satisfied
guest. We may use different terms, but the feeling and the
commitment is the same.
or understand something very well.” – Webster’s
CRAFTSMANSHIP: “The skill involved in making
something beautiful or practical using your hands.” –
Macmillan Dictionary
PANACHE: “A stylish, original, and very confident way of
doing things.” – Webster’s
POISE: “Behavior or a way of moving that shows calm and
confidence.” – Free Dictionary
EXCELLENCE: “The quality of being outstanding or
extremely good.” – Free Dictionary
The beauty of becoming a cook is that we can most often
choose how we approach the position. There are some, like
Keller, Passard, or Keating who can’t choose because they are
wired to take pride and their body and mind cannot accept
the alternative, but most of us can make an active choice
to be excellent, take pride, and show grace, or not. When a
cook makes the choice to be all that he or she can be, and be
the cook that the best would consider “the only way”, then
the job changes. We are now part of something important,
something pure and fulfilling. To be this type of cook is to be
something truly special.
The choice is yours.
PLAN BETTER – TRAIN HARDER
POLISH: “To improve something, to make it better than it
was before.” – Webster’s
MASTERY: “Knowledge and skill that allows you to do, use,
2016 Calendar of Upcoming Events
DATE / TIME
EVENT AND LOCATION
ADDTIONAL INFORMATION
October 3
2016 Golf Outing and Annual Chef of the
Year Gala: Grand Rapids Brewing Compan
Hosted and presented by 2015 MCCA Chef of the Year,
Sarah Rougeau, CEC. Register at www.mccachef.org
October 16–17
Live Fire Barbecue Workshop:
Schoolcraft College, Livonia, MI
http://rosendale.myshopify.com/collections/classesprofessional/products/live-fire
October 18–19
MRA Show: Suburban Collection
Showplace, Novi, MI
http://www.michiganrestaurantshow.org/
November 14
Monthly Chapter Meeting:
Oakland Community College
Presentation: TBA
November 27
MCCA Annual Holiday Party:
Steve & Rocky’s, Novi, MI
Registration: TBA
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
8
Join The Wine Counselor
Michael Schafer, CSW, CCTP
for a
7 Night Eastern Caribbean Wine Cruise
February 4 – 11, 2017
Highlights






7-Night cruise on Celebrity Reflection
Personally escorted by Wine Expert & Sommelier
Michael Schafer
Private wine seminars and tastings with Michael
Reflection’s Extensive wine collection features
over 500 choices
Celebrity’s award winning Solstice Class Ship
 Cellar Masters dedicated wine bar
 2 story glass wine tower
 Lawn Club
 Canyon Ranch Spa
 Fortunes Casino
Optional private shore excursions
Ports of Call

Miami, San Juan, St. Kitts, St. Maarten
Per Person Pricing
Veranda Stateroom - $1450.00
*Price includes all taxes & fees. Limited quantities of
staterooms at these rates. Other categories available at different prices. Cruise line promotions may
be applied. Minimum number of participants required for Michael to attend.
Deposit of $250 per person due no later than
October 7, 2016. Earlier deposits ensure better
room selection. Final payment due November
21, 2016.
Scott Hunter
248-891-6809
[email protected]
www.thetravelingmanvacations.com
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
9
Ask the Master Chef:
A Tip of the Toque to
By Leopold K. Schaeli, CMC.
(Reprinted with permission from
Cooking For Profit)
Vegetarians
Yield: 8 servings
Long overcooked and underrated, vegetables are
enjoying a welcomed surge in popularity.
Gone are the days when a chef included
vegetables as an afterthought to the meat
and potatoes of the meal. New, fresh
vegetables are used to add flavor, color
and variety to almost any meal. Many
restaurants feature vegetarian entrees,
and extensive selection of vegetable side
dishes or even an entire vegetarian menu.
This trend reflects the demands of more
knowledgeable and health-conscious
consumers as well as the increased
availability of high-quality fresh produce.
Defining Vegetarians
There are varying degrees of
vegetarianism and therefor, various names
for the different types such as:
Vegans (pronounced vee-gunz) are the
strictest and the only ones actually fit
the complete vegetarian model. Vegans
abstain from all animal products, including
dairy and even honey.
Lacto-vegetarians eat plan foods plus
milk products, but no meats, fish, fowl or
eggs.
Ovo-vegetarians eat plant foods plus
eggs, but no dairy products, meat, fish or
fowl.
Lacto-ovo vegetarians eat plant foods
plus eggs and dairy products, but no meat,
fish or fowl.
Pesco-vegetarians eat plan foods plus
dairy products, eggs and fish, but not
meat or fowl.
Semi-vegetarians are those who reduce,
but do not eliminate meat, poultry, fish,
eggs and dairy products.
Tofu
Fresh tofu is a staple of Japanese and
Chinese cuisine and is gaining acceptance
in American kitchens because of its high
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
Vegetarian
Cassoulet
nutritional value, low cost and flavor
adaptability. Tofu is easy to digest, very
high in protein with very little fat and
sodium and no cholesterol—the ideal
food for a vegetarian. East Asian cuisine
values the natural flavor and texture of
tofu and uses it in a tremendous variety of
ways.
Tofu is made by processing soy beans
into “milk,” which is then coagulated with
calcium sulfate. The curds are then placed
in a perforated mold, lined with cloth
and pressed with weight to removed the
liquid. The result is a soft, creamy-white
substance similar to cheese.
Two types of tofu are widely available:
cotton and silk. Cotton (firm) tofu is the
most common; its texture is firm with an
irregular surface caused by the weave of
the cotton fabric in which it is wrapped
for pressing. Silk tofu has a silky-smooth
appearance and texture. Unlike cotton
tofu, the water has not been pressed out
of silk tofu. Silk tofu should not be cooked
at high temperature for for a long time as
it fall s apart very easily. The use of either
type in most recipes is simply a matter of
personal preference.
Seitan
Pronounced say-tahn, the Japanese
term for cooked wheat gluten, has a
brown color and meaty, firm and juicy
texture. It’s a versatile healthy, low fat low
carbohydrate, high protein, cholesterolfree animal protein replacement for
vegans, vegetarians and even meat lovers
interested in a healthy alternative to meat.
Also known as “kofu” in China and “wheat
meat” and “gluten” in the U.S., seitan is
made from the insoluble protein part of
the wheat kernel.
Olive oil............................................ 3 Tbsp.
Onion, 1/4 inch diced................ 1 large
Carrots, 1/4 inch diced.............. 2 large
Dry navy beans,
soaked overnight.............................. 1 lb.
Mushroom broth.......................... 4 cups
Potato, peeled and 1/4
inch diced........................................ 1 large
Bay leaf..........................................................1
Salt and pepper.......................... To taste
Parsley, rosemary, thyme,
savory, all chopped..................... 2 Tbsp.
Drain the soaked beans and cook in
the mushroom stock, with the bay leaf,
until tender. Sauté onions and carrots
in olive oil; add the potato. Now add
onions, carrots and potatoes to the
cooked beans; remove bay leaf. Cook
for 15 to 20 minutes longer, season with
salt and pepper. Check for taste, add
the chopped greens and serve in the
pot in the middle of the table.
Seitan
Fajitas
Yield: 6–8 servings
Seitan, cut into strips....................... 1 lb.
Red bell pepper, cut into strips......... 1
Onion, chopped.................................. 1/2
Garlic cloves, diced................................. 3
Chili powder.................................. 1/2 tsp.
Paprika (optional)....................... 1/2 tsp.
Cumin powder............................. 1/2 tsp.
Soy sauce......................................... 2 Tbsp.
Olive oil............................................ 3 Tbsp.
Flour tortillas.............................................. 8
Sauté onions and garlic in olive oil until
onions are soft, about 3–5 minutes.
Add remaining ingredients and allow
to cook, stirring frequently for 7–10
minutes, until seitan is thoroughly
cooked. Wrap in flout tortillas and serve
plain or with taco sauce, guacamole,
cheese and sour cream.
10
Scholarships Now Available!
There are two scholarships awarded to students
each year through the Michigan Chefs de Cuisine
Educational Institute (MCCEI, the Leopold Schaeli
Award and the Leon Korstjens Award
Individual MCCEI Educational Assistance Scholarships
may be awarded on the basis of merit to deserving
individuals who meet Michigan residence
requirements. The scholarships will be limited to
Hospitality and Culinary Arts training in a postsecondary Michigan school. Such scholarships must
be applied for through the Michigan Chefs de Cuisine
Association. Previous recipients may reapply for
additional scholarships. Biannual deadlines for receipt
of applications: May 1 and November 1.
all supporting documents to: The Detroit Athletic Club,
241 Madison, Detroit, MI 48226, Attn: Kevin Brennan
In addition, The American Academy of Chefs (AAC),
the honor society of the American Culinary Federation
(ACF), offers educational scholarships to high school
students, college students, professional chefs looking
to further their education or become certified and
student culinary teams currently competing at ACF
Regional and National conferences.
Visit the ACF website for application an additional
information: http://www.acfchefs.org/AM/Template.
cfm?Section=Scholarships&Template=/CM/
HTMLDisplay.cfm&ContentID=19178
Click HERE to download the MCCEI Scholarship
application. Please mail the completed application and
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underwriting guidelines, review, and approval. *Vanishing Deductible is an optional feature. Annual credits subject to eligibility requirements. Max. credit: $500. Details and availability vary by state. Products and discounts not available to all persons in all states. Nationwide, Nationwide Insurance,
the Nationwide framemark and Vanishing Deductible are service marks of Nationwide Mutual Insurance Company. © 2013 Nationwide Mutual Insurance Company. AFC-0142AO (3/13)
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
11
Enjoy the Monotony
By John Reed, CEC, CCA
It has been said many times that the “devil is in the details.”
The success of anything can be destroyed if the details
are lost or not performed correctly. Many argue that not
focusing on details prevents you from achieving perfection.
Whatever you do, mastering the little mundane tasks can
be the difference defining your own personal perfection.
Whatever you think perfect is, it has to be learned over
time and with lots of similar experiences. This is where the
monotony sets in!
As a chef and weekend BBQ master, I know that it is in
the monotony of repetition of a single task over and over
that you learn your ideas, your palate and the realization
of whatever level of culinary perfection you desire. You
can’t just think that if you smoke a brisket once, you know
how to properly tend a fire, season and slice! I have spent
many years in the kitchen and learned many skills from
the simple to the very complex. These experiences have
defined who I have become and how I think about food.
Looking back, the experiences that have influenced me the
most have been those around repetitive, mundane prep.
Prep work is generally delegated to the apprentices, interns
and more than likely many a dishwasher who has time on
his hands between services. This was the tradition of the
classical kitchen. You learned through monotonous tasks.
Remember-a sushi chef in Japan may spend three years just
cooking rice. Don’t expect to a hit a golf ball straight every
time unless you hit countless buckets at the range!
If you asked me in my early days if I enjoyed prepping cases
of asparagus, cleaning bags of scallops and hand-peeling
and seeding grapes, I would have said a profanity-laden
NO! Today is a different story. As you make your way up the
ladder of leadership, you slowly distance yourself from the
tasks that got you where you are. We became leaders in our
industries not necessarily because we have great looks or
can tell a great story of our lives. I believe that we get where
we are because we can still perform those mundane tasks
better than those around us. Our craftsmanship will always
make us better than the next.
Recently, I had the tremendous opportunity to relive my
culinary youth by prepping and fileting over 100 Dover
soles for an event. It brought me back to the rhythms of
the cutting board and a knife. When you have a gorgeous
ingredient such as Dover sole, you respect it, and its
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
preparation must be handled with a commitment to
perfection. I loved every minute of the process. It may
sound weird, but there are days I am happy peeling
cases of asparagus. (Yes, asparagus needs to be peeled!)
I challenge you to find those opportunities. Don’t open a
can of artichokes-buy fresh ones and lose yourself in the
process of shaping a fresh artichoke where the bottom is
round and smooth, the stem is intact and the flesh is bright
from rubbing every single one with lemon. Take the time
to poach every one correctly in a blanc. The results are
awesome. Sometimes you need to say screw the labor cost
and the mundane-make it an experience for you and your
team. I spent many a night listening to music and turning
potatoes. I ate lots of mashed potatoes. Those late-night
potatoes never made it to a customer’s plate, but when they
did in the restaurant, they represented a dedication to the
craft. It doesn’t matter if your guests don’t see it. You need
to believe that with every plate of food you make, you paid
attention to the mundane tasks that make the difference.
This has been a recipe for success for many a chef!
AUTHOR’S NOTE: Sometimes you will screw something up,
but there will always be another day. If you are lucky, there
will be a cold beverage in the fridge to make you smile and
know that you are keeping the traditions alive for the next
generation by enjoying the monotony.
Recipe
A Blanc for
Artichokes
Ingredients:
• 1 qt water
• 1 Tbsp AP flour
• 2 Tbsp lemon Juice
• ½ Tsp salt
• 1 onion studded with
2 cloves
• 2 thyme sprigs
• 2 bay leaves
• 6 to 8 parsley stems
• 10 black peppercorns
Directions:
1. Bring the water, flour, salt
and lemon to a boil.
2. Add the remaining
ingredients when you add
the artichokes or other items
to be cooked. Cover with
paper to keep the items
submerged in the blanc.
3. Add the remaining
ingredients when you add
the artichokes or other items
to be cooked. Cover with
paper to keep the items
submerged in the blanc.
12
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care not only about price and quality, but also about where
their food comes from, who grows it, and how it gets to them.
Sysco companies have initiatives to connect local farms
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they grow. We are committed to local farming initiatives and
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more sustainable way.
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The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
13
Notes From The Foley Fishmonger
First up Swordfish! The Block Island Sword are here. The full
meated, fatty fish show up each fall at the northern end of
their feeding cycle gorging schools of mackerel, herring,
squid and menhaden (pogy’s) and snapping up longline
bait by the light of the moon.
This is the best time of year to eat swordfish from the
Northwest Atlantic. Waves of fish arrive 5–10 days after each
full moon in the fall.
line. Miles and miles and miles of fish. These fish will produce
a small fillet: 4–6 ounces. But the flavor will be sweet, the
supply terrific, the price attractive and the quality excellent.
The stock status of the North Atlantic swordfish is very
strong right now. The US fleet will under-harvest its
allocation again this year putting the US quota share at risk.
However, the US catch will go up somewhat with the fall
harvest.
It has been said that the stock is so big it will actually impact
the size of other stocks on George’s so it’s actually good idea
to harvest this stock down somewhat. Not to worry though,
there is no chance, given the current small size of the fishing
fleet, and the strict harvest regs, closed areas etc. that any
fishing will be less than sustainable.
Swordfish are known to be fatty and healthy this time
of year. Swordfish are known to be high in selenium, an
essential mineral that also mitigates the potential presence
of mercury in the fish. Multiple scientific studies indicate
that individuals that eat fish that are high in selenium do
not show ill effects from consumption of these species.
That said, your Fishmonger would not advise pregnant or
breast feeding women to eat swordfish as a precautionary
measure.
George’s Bank Haddock: There is another bumper year
class of haddock showing up in the fishery. Your Fishmonger
learned from one of the better fishermen in the fleet that
there is a mass of Georges Bank haddock 30 fathoms deep
stretching from the Great South Channel to the Canadian
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
That’s not enough fish for you? The Acadian Redfish
and Atlantic Pollock stock are also boasting healthy
assessments. Furthermore, several stocks including
codfish, grey sole and other flounders which currently
have small harvest allocations are showing up in large
numbers indication that their assessments might be too
low. Fishermen so far have been doing a good job avoiding
these poorly assessed stocks but as the stocks grow, the
assessments will have to improve.
Happy Fall and Best Fishes!
14
Michigan Chefs de Cuisine and
American Culinary Federation
Membership Dues
Category Description and Amount
Professional Culinarian
Professional/chef with 3 years plus experience. $225
Culinarian
New professional, minimum of 6 months experience. $125
Student CulinarianStudent/apprentice in the post-secondary culinary education program, less than 2
years of experience. $85
Junior Culinarian
High School student, 16–18 years old. $70
Associate membershipAny group, corporation or company that provides products or services to the culinary
profession. $290
Allied membershipRelated culinary professions, such as a nutritionist, dietician, bartender, waiter,
restaurant manager or owner. $220
Culinary Enthusiast
Non-Culinary Professionals. $150
Property membershipAllows companies or educational institutions to purchase ACF memberships for
culinarians at a reduced rate. For more info go to http://www.acfchefs.org/Source/
Membership/Property.cfm
New members will be billed each year on the anniversary of the date they joined. All other members will continue
to be billed on the first of the year. You can join or renew your membership online by visiting our website, www.
mccachef.org. The MCCA organization number is MI012. You can also join by visiting either www.acfchefs.org or
the ACF Central Region website at www.acfcenreg.com When renewing by mail, please send to: American Culinary
Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095 • 800-624-9458
Proudly serving
Detroit for
5 decades...
Bill Gerencer
Tel: 207.761.0818 n 800.225.9995
Cell: 207.252.1115 n Email: [email protected]
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
M.F. Foley Company, Inc.
24 West Howell Street, Boston, MA 02125
http://www.foleyfish.com
15
Dine With an ACF
Certified Chef
Choosing the right restaurant
can turn your meal into a night to
remember. With an ACF certified
chef, your meal will be prepared by a
culinary professional that has received
extensive training and education. Find
an ACF certified chef in your area.
MORE.
ACF Recommended Books
Whether you are preparing for
certification, studying for class or
reading for enjoyment, the following
books will further your culinary
knowledge. MORE.
ACF Culinary Competitions
Participation in ACF approved
competitions will earn you continuing
education hours for ACF certification.
View upcoming competitions HERE.
Differentiate Yourself
With thousands of chefs competing
in the job market, it is essential to
prove your culinary competency.
Certification through the American
Culinary Federation demonstrates skill,
knowledge and professionalism to the
food service industry. MORE.
ACF on Facebook
Be sure to “Like” the ACF on Facebook
and get all the latest news. MORE.
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
ChefConnect: Chicago
We’re heading to Chicago! From blues and jazz to film and comedy to sports
and parks, the Windy City is always bustling with life and excitement. Not to
mention Chicago offers up some of the world’s best food—so why wouldn’t
we kick things off there? The local food scene presents an array of ethnic
influence, including Greek, Polish, Italian, Chinese and Indian, among others.
The Hilton Chicago will host ChefConnect: Chicago, February 5–7. If you’re a
chef exploring new ideas and flavors, a student looking to gain experience
or a foodservice professional keeping atop the latest and greatest, we’ve
got plenty of educational and networking opportunities for you. MORE.
2017 Cook. Craft. Create.
Convention & Show
The 2017 events will wrap up in Walt Disney World at Cook. Craft. Create
National Convention & Show. We will have a magical time with the worldclass resorts, shopping opportunities for every budget, all-season golf
courses, and some of the most enticing dining opportunities on the
planet. The national convention will feature additional educational and
engagement opportunities that will build off the ChefConnect series
and will provide a revitalizing experience for members, foodservice
professionals, students and competitors. All the while igniting innovation
that attendees can bring back to their classroom, employees or kitchen! We
hope to see you very soon! MORE.
Members Advantage Program
The American Culinary Federation (ACF) is proud to offer the Members
Advantage Program. We have established partnerships with the following
organizations to offer discounts on products and services to our members!
Are you an ACF member? Log in to receive all available discounts!
ACF Announces Parternship with
National Restaurant Association
After a long history of collaboration, the American Culinary Federation
(ACF) has announced a new partnership with the National Restaurant
Association (NRA) that brings together North America’s largest professional
organization of chefs and the leading business association for restaurants.
This formalized partnership offers exclusive benefits to ACF and NRA
members alike. Read the full press release HERE.
16
Help Wanted
Executive Chef, Spring Lake
County Club
If you want to work at a progressive, family-focused club
loaded with amenities located on a picturesque lake and
in a great town to raise a family, look no further than the
executive chef position at Spring Lake Country Club. This
is an amazing opportunity for candidates with the right
credentials to serve over 400 member families at this
premier club in a location with a great quality of life.
The Club’s purpose is “to provide a sanctuary to enrich
lives.” We are looking for a talented leader who embodies
SLCC’s team core values of dedication, pride and attention
to detail; respecting tradition while providing innovative
leadership; and providing a welcoming and warm
atmosphere and applies these values to achieve excellence
every day.
lead, mentor and create a strong team environment. The
Executive Chef is responsible for all food service operations,
including sous chefs, pastry chefs and all other kitchen
employees. The candidate must have the ability to nurture
strong relationships with staff and vendors, an eye for detail,
and an emphasis on quality. The candidate must be able
to interact with the membership and various executive
committees on a daily basis. The candidate will report
directly to the General Manager.
Education: Associates Degree or stronger in Culinary Arts,
C.E.C certification preferred, 3 years minimum experience as
an Executive Chef, preferably at a private country club.
Benefit package: Includes health, dental, vision, life
insurance and 401K. Further information provided during
interview process.
Kindly send resumes to Kevin Frantz, General Manager at
[email protected]
The Spring Lake Community
Spring Lake Country Club is located in Spring Lake
Township in Northwest Ottawa County. The area continues
to grow in popularity and boasts many opportunities
that attract new people including excellent schools and
parks, low crime rates, great health care, and an affordable
cost of living. The areas of Grand Haven, Spring Lake and
Ferrysburg offer miles of beautiful waters, beach access
and a great selection of restaurants, shops, entertainment
and accommodations. MORE.
At Red Goose Spice Company, all of our
products are carefully selected for color,
flavor, aroma, and are sourced from the
finest growing regions in the world.
Executive Chef, Walnut Creek
Country Club
Walnut Creek Country Club is located in a thriving suburb
25 miles from Detroit. South Lyon has recently experienced
a large uptick in new home development within a 5 mile
radius of the club.
WCCC is home to a newly-renovated (June 2016) 25,000
square-foot clubhouse. Our membership is very family
driven, with emphasis on our food and beverage operation.
The Executive Chef position at Walnut Creek Country Club
is an excellent opportunity to showcase various menu
opportunities with casual dining, formal dining, and buffet
service for a membership that appreciates creative and
traditional fare. We are searching for a candidate who can
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
17
Careers and Employment Opportunities for
Qualified Culinarians
The Detroit Athletic Club
At the Detroit Athletic Club our mission is to create
life-enriching experiences that build meaningful
relationships, foster personal and professional growth,
and celebrate culture in the heart of Detroit. This mission
is relevant for our team members as well as the Club’s
members. Join the staff of the DAC and experience
the vision first hand. The DAC is located in the heart
of Detroit’s entertainment district, listed #3 in Zagat’s
America’s Next Hot Food Cities.
Award-winning Culinary Operation led by Kevin Brennan,
CEC, AAC with a la carte and banquet services is seeking
qualified culinarians.
• Strongly experienced Garde Manger Chef with culinary
education and a minimum of 3 years supervisory
experience
• Entry level cooks with culinary education
Join the DAC to work for one of the finest private clubs in
the country!
We offer:
• A first class salary & superior benefits
• Career progression
• Ongoing training
• Safe & secure parking
• Free meals
• Laundered uniforms
Please submit a cover letter and resume to careers@
thedac.com or fax to: 844.272.1910.
For additional information please visit www.thedac.com
• Strongly experienced cooks with culinary education
Education • Development
Training • Enjoyment
Michael Schafer, Esq., Sommelier, CSW
(Certified Specialist of Wine)
248.219.7301 • [email protected]
http://www.winecounselor.net
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
18
Board of Directors &
Committee Directory
Published and edited by the Michigan Chefs de Cuisine Association,
founded in 1970. The MCCA is a member of the American Culinary
Federation and Academy of Chefs of America.
This non-profit publication is dedicated to the future education,
training, and advancement of chefs and cooks for restaurants,
institutions, and the hotel industry.
The following are all Chapter Officers, Board Members, Committee
Chairpersons and Special Events Chairpersons of the Michigan
Chefs de Cuisine Association, Inc.:
Chairman of the Board
Brian Beland, CMC
(313) 881-8000
[email protected]
President
Brian Henson
(248) 914-0171
[email protected]
First Vice President
Comm. Outreach/Philanthropy –
Chef & Child Foundation Chair
Treasurer
Jim Kokenyesdi, CEC, CCA, AAC
(810) 650-8825
[email protected]
Executive Director
Newsletter Executive Editor
Marketing/Communications/
Fundraising
Brian F. Lorge, CCTP, HAAC
(734) 320-8738 Cell
(206) 203-4510 Fax
[email protected]
Trustee / Scholarship Chair
Kevin Brennan, CEC, AAC
(313) 963-9200
[email protected]
Trustee / Certification Chair
Kevin Enright, CEC, CCE, AAC
(248) 689-6529
[email protected]
Second Vice President
Education Task Force &
Meetings Chair
John Piazza, CEC
(586) 415-5065
[email protected]
Trustee / Chef of the Year/Golf
Outing Chair
Randy Smith, CEC
(248) 437-7337 x254
[email protected]
Secretary / Membership Chair
Sarah Rougeau, CEC
(248) 396-6866
[email protected]
Competition Co-Chair
Randy Emert, CEC, CCA, CDM CFPP, PCI
(248) 392-0292
[email protected]
Assistant Secretary
Chris Hessler, CEC
(810) 538-0137
[email protected]
Competition Co-Chair
Scott O’Farrell, CEC, CEPC, CCA
(586) 226-4725
[email protected]
President Emeritus / Board Advisor
Milos Cihelka, CMC, AAC
[email protected]
Associate Member Chair
Roger Kreager
734.564.7994 Cell
[email protected]
MCCA Executive Offices at:
4 Vigilance Court
Bolingbrook, IL 60440-1223
(734) 320-8738
(206) 203-4510 Fax
Designer/Website /
Newsletter Editor
John Gouin
(248) 318-7801 Cell
[email protected]
Sergeant at Arms
John Aldini, CC
(586) 790-2095
[email protected]
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
Harper
Associates
Hospitality and Culinary Recruitment
Specialists since 1968 for: Hotel, Restaurants,
Estate/Private Service, Country Clubs, Food Service
Let Harper Associates represent you
in confidence to our various client
companies. Please email
your resumé as a Microsoft Word®
attachment to [email protected]
Ben Schwartz • President
Harper Associates
31000 Northwestern Hwy, Ste 240
Farmington Hills, MI 48334
248.932.1170
http://www.harperjobs.com/
Notice of Copyright
This newsletter and its content is copyright of The Michigan Chefs de
Cuisine chapter of the American Culinary Federation, 2016. All rights
reserved.
Any redistribution or reproduction of part or all of the contents in any form
is prohibited other than the following: You may print or download content
to a local hard disk for your personal and non-commercial use only. You
may copy the content to individual third parties for their personal use, but
only if you acknowledge this newsletter as the source of the material. Please
contact Brian Lorge at [email protected] for more information.
Note: Business
casual dress is
acceptable at
meetings. Please
no jeans
Advertise your Foodservice
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for Sale in The Michigan Chefs
Newsletter!
Listings run for 1 month. 35 words or
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please. Submit your ad and contact
information to [email protected]
by 15th of the month prior.
19
A table for two
one special memory
The perfect night on the town requires the perfect meal,
the right ambience, and exceptional service. At Gordon
Food Service®, we deliver the highest quality products,
fresh ideas, and industry expertise you need to create that
magical moment for your customers—again and again.
Connect with us at gfs.ca
The Michigan Chefs | SEPTEMBER / OCTOBEr 2016
20