Meet Our Chefs
Certified Executive Chef, Brian Polcyn
Chef Brian Polcyn is the owner of the Forest Grill in Birmingham, Michigan. Chef Polcyn worked as Sous Chef at the Golden Mushroom and as Chef de Cuisine at The Lark, and is the winner of three gold medals from the American Culinary Federation.
He was a major character in Michael Ruhlman’s, “The Soul of a Chef: The Journey Toward Perfection” and co-authored, with Ruhlman, “Charcuterie: The Craft of Salting, Smoking and Curing.” The book was nominated for a James Beard Foundation Book Award in 2006. That same year, the Foundation made Polcyn one of five nominees for Best Chef in the Midwest.
Chef Polcyn has been featured in national publications and contributes his time and talent to charitable organizations, including the Taste of the NFL, a fundraiser for hunger relief charities, held before each Super Bowl.
He recently partnered with Garden Fresh Foods to launch a national charcuterie line expected in local grocery stores in 2014.
He has been a Schoolcraft instructor since 1997 and teaches courses in charcuterie.
Certified Master Chef, Brian Beland
Starting at a young age, Chef Beland began his culinary career working in a small family owned restaurant, sparking his quest toward culinary excellence. Upon graduation from high school Chef Beland pursued an education from Michigan State University in the Schools of Hospitality Business graduating in December of 2001. During his time at Michigan State, Chef Beland worked in three private clubs, most notably Country Club of Detroit in Grosse Pointe Farms, MI. From that point on the Country Club of Detroit would become an important part of his life. Post Michigan State, Chef Beland then pursued a second degree from The Culinary Institute of America (CIA), Hyde Park, New York in Culinary Arts. While at CIA, Chef Beland interned at Westchester Country Club under Certified Master Chef Edward Leonard, giving him an opportunity for additional exposure to exceptional service and food. Upon completion of CIA an opportunity arose for Chef Beland to return to Country Club of Detroit as Chef de Cuisine in June of 2004. In February of 2006 Chef Beland was promoted to the Executive Chef. In October of 2010 Chef Beland completed the Certified Master Chef becoming one of 66 in the United States at that time. Finally, in the fall of 2011 he was also given the title of Food and Beverage Director at the Country Club of Detroit.
Along the way Chef Beland has medaled in many culinary and ice carving competitions, apprenticed at three consecutive IKA Culinary Olympics and partook in several continuing education classes. In 2011 Chef Beland became the Vice President of ACF’s Michigan Chefs de Cuisine Chapter and President for the 2013/14 term. As a member of the 2012 Michigan Culinary Olympic Team he scored an individual gold medal in Category A in Erfurt, Germany. Also in 2011, Chef Beland became recognized as Chef of the Year for MCCA Chapter, won the Central Regional Chef of the Year title in 2012 and went on to score a gold medal at the ACF National Chef of the Year competition. November 2013 Chef Beland competed at the inaugural Dubai Hospitality Championships as a member of Team USA scoring a team gold and second place overall. Chef Beland is supported by his wife, Colleen, and two young children, Brendan and Elaina.
Certified Executive Chef, Shawn Loving
Chef Shawn Loving has been a Schoolcraft College instructor since 2002 and is currently the Culinary Arts Department Chair. Formerly, he was owner of the popular Loving Spoonful Restaurant in Farmington Hills, Michigan.
Chef Loving was the 2008 US Summer Olympics Basketball Team Chef and in-flight team Chef for the Detroit Pistons. In 2002, he was the recipient of the Lawrence P. Doss Entrepreneur of the Year Award. Previously, he was Chef for the Epcot Center at Disney World and at Euro Disney. Chef Loving is also a private personal Chef for Nike Sport commercials via selected athletes.
Chef Loving is a Certified Hospitality Educator and Certified Culinary Administrator. He is currently the Executive Chef for USA Basketball International. He traveled with the team to Beijing, China in 2008 and Istanbul, Turkey in 2010. He is planning to travel with the team to Madrid, Spain in 2014 for the World Championships and to Rio de Janeiro in 2016 for the Summer Olympics.
Certified Executive Chef, Chris Misiak
Chef Chris Misiak is the program coordinator for the Culinary Arts department. He teaches storeroom operations and culinary chemistry. He also oversees the department’s computer lab, as well as the teaching of software used to manage both front- and back-of-the-house operations.
Chef Misiak is a graduate of Schoolcraft College, is a Certified Executive Chef and Certified Culinary Educator. He has coached the national champion Schoolcraft College Culinary Arts Knowledge Bowl team and now serves on two National ACF committees including College Course Assessment and C.C.E. Certification.
Certified Master Chef, Jeffrey Gabriel
Chef Jeffrey Gabriel is a graduate of the Culinary Institute of America and has been Chef de Cuisine at the Harbor Beach Resort, Les Autuers, The Detroit Yacht Club, as well as owner of The Farm Restaurant in Port Austin, Michigan.
He has been a member of several Culinary Olympic teams, has won Olympic gold medals, including two with distinction, and has won 10 National American Culinary Federation medals.
A Schoolcraft College instructor since 1987, Chef Gabriel teaches the coursework for the department’s Certificate in Baking/Pastry program.
Certified Master Pastry Chef, Joseph Decker
Chef Joseph Decker is one of 12 Certified Master Pastry Chefs in the United States. He is also a Certified National Judge for American Culinary Federation culinary salon competitions and was a member of the U.S.1995 World Pastry Cup Team.
He has won medals in world competitions in France and Germany and national competitions in Chicago and Detroit. He was director of research and development for Awrey Bakeries. Chef Decker has been a Schoolcraft College instructor since 1991. He has created and teaches the coursework for the department’s Certificate in Baking/Pastry program.
Certified Executive Chef & Certified Executive Pastry Chef, Marcus Haight
Chef Marcus Haight was Executive Chef at The Lark Restaurant in West Bloomfield, Michigan for 17 years, and has held leadership positions at four of the 15 Mobil Guide Five-Star restaurants in the US. This includes the Greenbrier in White Sulphur Springs, WV, La Maisonette in Cincinnati, OH, Le Francais in Wheeling, IL and Le Bec Fin in Philadelphia, PA.
During his tenure at The Lark, it maintained a four-star rating in the Mobil Travel Guide and was rated the best restaurant in the US by readers of Condé Nast Traveler Magazine.
An experienced teacher, Chef Haight developed recipes and wrote the curriculum for cooking classes at The Lark, and has been an instructor at Schoolcraft College since 2001.