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Catalog 2020-21

Catalog 2020-21

Culinary Arts

The Talented Team

Meet the instructors you will work with in Schoolcraft College's prestigious Culinary Arts program.

Shawn Loving, Certified Master ChefShawn Loving, Certified Master Chef, is an alumnus of the college’s Culinary Arts Program and now serves as the Culinary Arts Department Chair. He has been a full-time instructor since 2005. Chef Loving was the owner of Loving Spoonful Restaurant in Farmington Hills, Michigan. He has worked as a Chef for the Disney Corporation and Euro Disney, and was the 2008 U.S. Summer Olympics Basketball Team Chef when it competed in China. He was the Executive Chef for the FIBA (basketball) World Championship in Istanbul, Turkey, in 2010 and Barcelona, Spain, in 2015. Chef Loving was the Executive Chef for the U.S. Basketball Team at the 2016 Summer Olympics in Rio De Janeiro. Chef Loving has won numerous awards and medals from the American Culinary Federation. His most recent—and highest— honor was to earn the Certified Master Chef designation. Loving is now one of 68 CMCs in the nation.
Jeffrey Gabriel, Certified Master ChefJeffrey Gabriel, Certified Master Chef, is a graduate of the Culinary Institute of America where he studied following service in the U.S. Navy as a baker aboard the USS Bryce Canyon. After working as Chef Garde Manger at the Detroit Athletic Club, he served as Executive Chef at the Grosse Pointe Yacht Club, La Becasse, Les Auteurs, The Little Club on Harsens Island, Franklin Hills Country Club and Hucks Lakeshore. He created and owned the Farm Restaurant in Port Austin, Michigan, for 17 years. A member of the Schoolcraft College Culinary Arts full-time faculty since 1987, Chef Gabriel has been a member of several Culinary Olympic teams and won several Olympic gold medals including two with distinction. He has also won 10 ACF medals.
Brian Beland, Certified Master ChefBrian Beland, Certified Master Chef, is a graduate of the Michigan State University School of Hospitality Business and holds a second degree from The Culinary Institute of Arts, Hyde Park, New York. He was certified as a Master Chef in 2010. Adept in many culinary disciplines, Chef Brian has earned medals in culinary competitions around the world, from ice carving challenges, to Culinary Olympic events, specifically, winning an individual gold medal in 2012, in Erfurt, Germany. He has been honored as Chef of the Year for MCCA Chapter, and the Central Regional Chef of the Year in 2012 after which he went on to score a gold medal at the ACF National Chef of the Year competition. Most recently, Chef Beland competed at the inaugural Dubai Hospitality Championships as a member of Team USA, scoring a team gold and a second place overall.
Brian Polcyn, Certified Executive ChefBrian Polcyn, Certified Executive Chef, owned and operated many of Detroit's finest restaurants including Forest Grill in Birmingham, Five Lakes Grill in Milford and Pike Street in Pontiac. His restaurants have won Restaurant of the Year five times—more than any other chef in Michigan. He was nominated for Best Chef of the Midwest by the James Beard Foundation. Chef Polcyn is a graduate of the college’s Culinary Arts program and has been a full-time instructor since 1997. He is the winner of three ACF gold medals and a silver medal. Chef Polcyn co-authored with Michael Ruhlman Charcuterie: The Craft of Salting, Smoking and Curing and Salumi: The Craft of Italian Dry Curing. He was a major character in Ruhlman’s The Soul of a Chef: The Journey Toward Perfection. He was a consultant for Delta Airlines, 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.
Marcus Haight, Certified Executive Chef and Certified Executive Pastry ChefMarcus Haight, Certified Executive Chef and Certified Executive Pastry Chef, is an instructor in the college’s Culinary Arts Program where he has been teaching full-time since 2003. He teaches the Food Techniques, Pastries 2 and Butchery classes. Prior to joining the college, Chef Haight was Executive Chef at The Lark Restaurant in West Bloomfield, Michigan, for 17 years, during which time The Lark was rated the best restaurant in the U.S. by Condé Nast Traveler Magazine. He has also held leadership positions at four of the 15 MobilTravel Guide Five-Star Restaurants in the United States.
Joseph Decker, Certified Master Pastry ChefJoseph Decker, Certified Master Pastry Chef, is one of only 16 Certified Master Pastry Chefs in the United States. He is also a Certified National Judge for ACF Culinary Arts Salon competitions and was a member of the 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 member of the College’s Culinary Arts faculty since 1991 and created and teaches the coursework for the department’s Certificate in Culinary Baking and Pastry Arts program.
Chris Misiak, Certified Executive ChefChris Misiak, Certified Executive Chef, has spent more than 31 years in the Schoolcraft College Culinary Department. He is a Certified Executive Chef and Certified Culinary Educator. Chef Misiak earned a Bachelor’s Degree in Business Administration from Lawrence Technological University and an Associate Degree in Culinary Arts from Schoolcraft College. Chef Misiak coached the Schoolcraft College 2003 and 2005 National Championship Knowledge Bowl Teams and is actively involved with the American Culinary Federation’s National Knowledge Bowl committee. He is also a national judge and serves on the ACF Certified Culinary Educators Committee. Chef Misiak received the ACF President’s Medallion in 2009. In 2016, he was named the National Chef Educator of the Year by the ACF.
Margaret Fleming, Instructor & Maître D’ HotelMargaret Fleming, Instructor & Maître D’ Hotel, is an alumna of the Schoolcraft College Culinary Arts Program. Her prior experiences include sales and marketing for a boutique market, and private chef and catering and events manager at the Detroit Symphony and Max M. Fisher Music Center. She also served as Assistant to the Food Service Director at Schoolcraft. As an instructor in the Culinary Arts program, her goal is to prepare students to enter the culinary field as professionals and to provide an unrivaled dining experience for guests of the American Harvest Restaurant.
Kris Dowdy, Certified Executive Pastry ChefKris Dowdy, Certified Executive Pastry Chef, is an alumna of the Schoolcraft College Culinary Arts Program where she earned the Highest Academic Standing and Outstanding Pastry Arts awards. She was part of the college’s salon competition team when she won a first place Gold Medal and Best in Show for the contemporary pastry competition. Along with her Associate of Science in Culinary Arts Degree from Schoolcraft College, she has an Associate of Arts Degree in Business Management from the Detroit College of Business. Chef Kris has worked catering for Epoch Events in Novi, as Pastry Chef for Five Lakes Grill in Milford, and as Pastry Chef for Creagor’s Meadowbrook Hall in Rochester. She has been teaching baking and pastry classes in the Culinary Arts Department at Schoolcraft College since 2004.
Kelli Lewton, Certified Executive ChefKelli Lewton, Certified Executive Chef, is the owner and Executive Chef for Two Unique Caterers & Event Planners in Royal Oak, Michigan. Chef Kelli started her culinary career by attending the Schoolcraft College Culinary Arts Program. Upon completion, she worked in a number of fine dining establishments throughout Metro Detroit. Chef Kelli has expanded her passion for food through education and leadership and has served as an instructor in the Culinary Arts and CES programs since 1993. In addition to operating two successful businesses, she is a regular guest on Fox 2 News, writes and contributes to numerous publications, and is the recipient of a number of culinary awards and medals.
Sam Musto, Certified Hospitality EducatorSam Musto, Certified Hospitality Educator, has been teaching culinary arts for the the past twenty-five years. In addition to teaching at Schoolcraft College, he has taught culinary arts classes at Oakland Community College, Eastern Michigan University and currently at Saline High School. Prior to teaching, Chef Musto worked for Marriott Corporation as a Human Resource Specialist in Training and Development. The position required development and training of chefs, supervisors, managers and general managers for hotels in seven states. His professional work experience includes various positions in hotels and restaurants, including management. He has a Bachelor of Science Degree in Human Resources from the University of Detroit Mercy and a Master of Arts in Labor Law from Wayne State University.
Paul Grosz, Certified Executive ChefPaul Grosz, Certified Executive Chef, is the owner and Executive Chef of Cuisine Restaurant in Detroit and has been an adjunct culinary instructor at Schoolcraft College since 2010. Early in his career, Chef Paul studied under the legendary French chef, Jean Banchet at Le Francais. He later traveled to France and studied at Le Cordon Bleu. Chef Paul returned to the United States and helped his brother Mark, chef and owner of the awardwinning restaurant, Oceanique. He went on to help revitalize La Rotisserie at the Hyatt-Regency in Dearborn. The owners of the Whitney took notice and he became their executive chef for the next ten years. The American Culinary Federation recently certified Chef Paul as an Executive Chef.
Heather Moore, Certified Executive Pastry ChefHeather Moore, Certified Master Baker and Certified Executive Pastry Chef, has taught baking and food chemistry at Schoolcraft since 2009. She earned a Bachelor of Business Administration from Eastern Michigan University and is a graduate of Schoolcraft’s Baking & Pastry program. She has served as a pastry chef at multiple country clubs, restaurants, and cafes, has helped open, design menus, develop recipes and consulted for numerous local restaurants and bakeries as well as across the Schoolcraft campus. She manages the student-run Main Street Café, the JC Café in the Jeffress Center, the Ocelot Café in the St. Joe’s Sports Dome, and the Ocelot Café Express at the Fitness Center.
Sandie Wallace, Instructor & Maître D’ HotelSandie Wallace, Instructor & Maître D’ Hotel, started her culinary career as a day manager at the Appetizer in Milford. She has worked in various capacities for the Country Epicure in Novi, Five Lakes Grill in Milford, Too Unique Catering, Canape Cart Catering and Holiday Catering. She has worked at Schoolcraft College for 14 years and loves sharing the knowledge she gained from working in the field.
Larry Sebold, Adjunct InstructorLarry Sebold, Adjunct Instructor, has studied food and culture in France, Belgium, Italy, and the Netherlands, and teaches the Culinary Management—Food & Culture course at Schoolcraft College. He earned a Bachelor of Science degree from Wayne State University and an MBA from the University of Phoenix.

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