Dorsey Culinary Students Attend Michigan Chefs de Cuisine Association Meeting

On May 16^th 2011 Chef John Miller, Certified Chef de Cuisine, hosted the MCCA (Michigan Chefs de Cuisine Association) Meeting at Oakland University where Dorsey Culinary Faculty and Students showed a strong presence.

The monthly meetings for the Michigan Chefs de Cuisine (our local chapter of the American Culinary Federation founded by Chef Milos Cihelka CMC, one of our culinary faculty in Pontiac) are a good opportunity to network, share ideas, gain knowledge through presentations, and enjoy good food with culinary friends.

Chef Hooper and Chef Carreathers used this meeting as an opportunity to take a field trip with and introduce their evening students to the MCCA and all it has to offer. 

Dorsey represented approximately 25% of the overall attendance.  We had 30 students present and 6 Chefs – Chef Carreathers, Chef Hooper, Chef Cucculelli, Chef Proctor, Chef Piazza and Chef Usher.

All in attendance enjoyed the educational presentation provided by Chef Brian Beland, Certified Master Chef who passed the tough 8 day Certified Master Chef cooking exam last October.  His presentation, which covered his journey to the test and the determination to succeed, was inspiring to all.  The students and Chefs took away an understanding of what is needed to achieve such a prestigious certification.  It was a great time for all of us to refocus on our own personal goals.

Our students also had an opportunity to speak with a Dorsey Graduate, Manual “Manny” Rodriguez Jr. who is employed by ChartWells, the contract food service company responsible for all food service operations at Oakland University.  Manny shared his thoughts on being a success in school and on externship.  He also reminded the students that to be successful in the service industry you have to have as much professionalism as you do culinary skills.  One without the other and you will fail.  After he spoke to us, he brought over his appetizer of a sweet glazed smoked duck breast, red pepper, pickled daikon, carrot, and green onion wrapped in a perfectly cooked crepe.  The crepe was sitting on a bed of mixed greensand arugula dressed with an Hoisin dressing.  A great dish to conclude a GREAT event!

For more information visit http://www.mccachef.org/

Chef John Piazza

Culinary Arts Program Director