Culinary Arts

April 25, 2022 by mlemon

Renovation, expansion will transform Culinary Arts, PPL and community programs

The Schoolcraft College Foundation has made a multi-year $1 million grant commitment to support the expansion and renovation of the College’s VisTaTech Center, with the goal of providing more experiential learning space for Schoolcraft’s renowned Culinary Arts program and the addition of a new high-tech demonstration space that provides unique opportunities for academic, professional development, and community-based education programs.

The over $6 million, 15,000-square-foot project, referred to as “VisTaTech 2.0,” includes an addition of 10,000 square feet and renovation of 5,000 square feet. The Foundation is proud to be the first funder to step up to support this exciting, student-centric initiative.

Layout map for the new center — This image shows the renovations and additions that will create “VisTaTech 2.0.”

This funding maximizes the impact of the Foundation. “I believe it goes to the heart of the Schoolcraft Foundation’s purpose,” said Schoolcraft College President Glenn Cerny. “Donors will be able to see first-hand how their contributions truly impact creating high-end educational facilities that will enhance our mission of providing transformational experiences to our students, businesses, and the community-at-large.”

Schoolcraft’s students, faculty and members of the community have come to rely on the superior facilities and services of the College, and VisTaTech 2.0 is a further step toward improving the quality and expanding the capacity of the campus infrastructure and services.

Besides expanding the existing Culinary department’s American Harvest Restaurant, the new space will include an additional Culinary classroom and new innovative space that can be used as a demonstration kitchen, multipurpose lab and high-tech educational theater. As part of the renovation, spaces will be reworked to increase effectiveness of space utilization and offer a more welcoming space for students and community guests. This includes an expanded Café retail space and Brewpub to accommodate the increasing demands for those services.

“This investment is an opportunity to support the forward-thinking vision for students and the community served by Schoolcraft College,” said Lois McEntyre, President, Schoolcraft Foundation Board of Governors. “This is the largest single grant commitment made through our Vision 2025 Campaign and a way for the College to leverage this support for future investments.”

The project will start this summer and is expected to be complete by fall 2023. For information, contact the Schoolcraft Foundation office at 734-462-4455.

April 11, 2022 by mlemon

There are fewer than 80 Certified Master Chefs in the world

Schoolcraft College is on its way to having two members of its faculty become Certified Master Chefs® (CMC) as both Chef Paul Grosz and Chef Drew Sayes advanced out of Segment 1 of the recent American Culinary Federation’s (ACF) CMC exams.

The exams were held March 18-21 in the American Harvest restaurant in the VisTaTech Center on the main campus of Schoolcraft College. Segment 2 will be held later this year.

Chef Grosz and Chef Sayes — Chef Paul Grosz (left) and Chef Drew Sayes are each full-time instructors.

A CMC is considered the highest level of the profession, and demonstrates mastery of culinary competence and expertise through education, experience, knowledge and skills consistent with the master chef level. The exam was first commissioned and offered in 1981.

There are fewer than 80 Certified Master Chefs in the world, with Brian Beland, Schoolcraft College’s Department Chair of Culinary Arts, among those to hold this distinguished ranking. In addition, faculty member Joseph Decker is a Certified Master Pastry Chef® (CMPC).

Chef Grosz serves as full-time instructor and currently teaches classes associated with the American Harvest lunch service. He is co-proprietor and Chef of Cuisine Restaurant. Chef Sayes, a 2003 Oakland Community College graduate, has been a full-time instructor since January.

“We are extremely happy for the excellent results by Chef Grosz and Chef Sayes in Segment 1 of the CMC exams,” Chef Beland said. “We wish them the very best on Segment 2 and have every confidence they will do well.”

To apply for the exam, candidates must already be a Certified Executive Chef or Certified Culinary Educator, provide a letter of recommendation from current CMCs or CMPCs, and have completed education courses on sanitation and food safety, management, cost management and wine.

Chef Drew Sayes goes through one of the four modules in the Certified Master Chefs exam.

The exam modules included:

Freestyle Cuisine
Healthy Cooking
Global Cuisines
Pastry and Baking

Both Chef Grosz and Chef Sayes shared feelings of relief after the grueling exam wrapped up.

“When (it was over), I felt a bit of relieve and accomplishment, but only for a short time knowing that Segment 2 is not far behind,” Chef Grosz said. “The work is not done. We’ll take a short break, then start practicing for an excruciating next part of the exam.”

Chef Sayes echoed those thoughts.

“When the exam concluded, I was relieved and exhausted,” he said. “I was also slightly disappointed that it ended. I was gaining a lot of momentum and confidence going through each discipline; I wanted to continue and carry that into the next segment.”

Chef Grosz — In addition to teaching, Chef Paul Grosz is co-proprietor and Chef of Cuisine Restaurant.

Despite the intense pressure, each Chef felt the exam went well.

“It was the most intense experience I’ve had in my career,” Chef Sayes said. “It was challenging to adjust my mindset each day and mentally preparing for the next discipline. Lack of sleep caused by constantly thinking about what’s next also made it difficult to focus on the task at hand. Through all of that, it was a great experience and I ended up having a lot of fun throughout the process.”

Added Chef Grosz: “I feel the CMC exam went very well. What I enjoyed mostly out of it was the adrenaline during the cooking time period while we were being judged on every move we made. Cooking at the highest level in a time limited situation while experts in the field were scrutinizing everything you did was very nerve-wracking.”

Each is looking forward to the next phase of the exam.

“There’s still a lot of work to do,” Chef Sayes said. “Luckily, I’m able to take the summer and prepare. I’m looking forward to the next challenge.”

Chef Grosz also emphasized how learning never stops, taking the American Master Chefs’ Order’s motto of “Forever the Student” to heart.

“This has been 30 years in the making for myself because as a chef we continue to always learn,” he said. “Taking this exam has made me a better person, a better chef and ultimately a better instructor. I just want to thank everyone for all their support as we continue this journey. My family, Schoolcraft, my fellow instructors and the staff at Cuisine. Without their support, this would not be possible.”

Learn more about Schoolcraft College’s Culinary Arts program.

March 16, 2022 by Schoolcraft College

There are fewer than 80 Certified Master Chefs in the world

Schoolcraft College will be the site of Segment 1 of the American Culinary Federation’s (ACF) Certified Master Chef® (CMC) exams starting Friday, March 18, through Monday, March 21, in the American Harvest restaurant in the VisTaTech Center.

“Schoolcraft College was selected as an approved Certified Master Chef testing site by the American Culinary Federation,” said Jonathan Moosmiller, CMC and American Master Chefs Order (AMCO) President. “The criteria included excellence in educational programming and strong leadership. The Certified Master Chefs program has worked with Schoolcraft College for many years, assisting in providing CMC chefs as Schoolcraft Instructors. The American Master Chefs Order is proud to continue this partnership with Schoolcraft College and the American Culinary Federation.”

“We are honored to welcome this group of exceptional chefs to Schoolcraft as they look to demonstrate, and validate, their mastery of cuisine in their pursuit of earning the Certified Master Chef designation,” Chef Beland said. “Schoolcraft College Culinary Arts students have benefited from the world-class kitchens and instructional environment for many years, and we are excited to share what we have the privilege to experience daily with them.

“Hosting the CMC exam is a great opportunity for the students in the program as well. The students are able to experience highest level of practical culinary certification first hand by supporting the exam candidates and evaluators as kitchen apprentices and hospitality support services. This gives the students personal interaction opportunities and experience in ‘the arena’ feeling the pressure and seeing the intense focus.”

The facilities in American Harvest include:

70-seat full-service restaurant
5 fully outfitted kitchen labs dedicated to the various skill competencies of the craft
Collaboration with Schoolcraft Brewing and Distillation program
Retail Café Market space
Construction of a new Demonstration and Innovation Center recently approved with construction scheduled to begin later this year

three master chefs — Brian Beland (center), Schoolcraft College’s Department Chair of Culinary Arts; is shown with Shawn J. Loving (right), who previously held that role; and Michael Russell. Each is a Certified Master Chef.

The exam schedule begins on Friday, March 18, with Freestyle Cuisine. Healthy Cooking follows on Saturday, March 19, then Global Cuisines on Sunday, March 20. Pastries and Baking concludes the exam on Monday, March 21.

Schoolcraft College’s Proud Heritage of Culinary Arts

Herman Breithaupt is credited with establishing Schoolcraft College’s Culinary Arts program in 1966, with his son, Robert Breithaupt, directing the department later that year.

“We began the first year with 16 students,” Robert said. “After that we had a list of students waiting to get into the program, and it has continued that way to the present day.”*

Schoolcraft College is continuing to prepare its Culinary Arts students for the ever-evolving realities of the complex restaurant industry by updating several areas of the curriculum.

“With the help of industry experts who provided valuable feedback, data from surveys from students and employers, plus input from other valued sources within Schoolcraft College and beyond, we’ve adjusted our curriculum and programming to better train our students to become valued employees and leaders in the restaurant industry,” Chef Beland said.

The goal is to raise competency and improve skill sets in several key areas in cooking and operations, including:

Apply nutritional concepts to menus
Demonstrate fundamental cooking principles
Perform advanced butchery skills
Understand restaurant financial controls
Incorporation of alcohol service and accountability
Improve time management skills
Increased focus on baking/pastry

To reflect the updated curriculum, the program will be called Professional Culinary Arts and offer the following:

Professional Culinary Arts Skills Certificate – 21 credits
Professional Culinary Arts Certificate – 43 credits
Professional Culinary Arts Associate in Applied Science (AAS) Degree – 60-66 credits

The program is stackable to a Bachelor of Science Degree in Culinary and Dietary Operations and is certified by the American Culinary Federation Education Foundation (ACFEF).

Learn more about Schoolcraft College’s Culinary Arts program.

*From Page 68 of “Reaching Out … A History of Schoolcraft College” by Samuel Hudson.

January 10, 2022 by mlemon

Proceeds enhance scholarships and grants

One of the most prestigious annual events at Schoolcraft College is returning in February.

The Culinary Extravaganza (CulEx), billed this year as the Diamond Jubilee Culinary Extravaganza, will be held from 6:00 to 8:00 p.m. on Thursday, February 24, in the VisTaTech Center. The Diamond Jubilee Culinary Extravaganza will showcase the skills of the distinguished and award-winning students and faculty of Schoolcraft College’s Culinary Arts and Brewing and Distillation Technology programs.

chefs preparing plates in a kitchen — The Diamond Jubilee Culinary Extravaganza will be held from 6:00 to 8:00 p.m. on Thursday, February 24, in the VisTaTech Center.

Proceeds from this fabulous strolling dinner will enhance scholarships and grants for the benefit of students and programs through the Schoolcraft College Foundation (SCF).

A wide array of sponsorship and ticket options are available. For more information, contact Carole Booms, Director of Annual Giving & Scholarship Administration, at 734-462-4455 or [email protected].

For more information, visit the Schoolcraft College Foundation website.

October 25, 2021 by mlemon

Excellence of program showcased on morning segment

On Monday, October 18, Schoolcraft College student Austin Hannah distilled hundreds of hours of practice and preparation into about five minutes for viewers of FOX 2 Detroit.

Hannah and Certified Executive Chef Chris Misiak were featured in a news story about Hannah earning second place overall in the National Student Chef of the Year competition during the summer. He prepared and plated his seafood appetizer for the audience as Chef Misiak explained the dish and how the competition worked.

“I don’t know which one was more stressful – the camera or the chefs looking over my shoulder,” Hannah said. “It was fun and a good time. I enjoyed working with Chef Chris and I was definitely happy to be back in the kitchens of Schoolcraft College.”

For the national competition, Hannah had to prepare four portions each of an appetizer and an entrée in two hours using ingredients out of a “mystery basket.” Hannah competed in the Hot Foods division and placed first in that category.

Seafood appetizer plate - School Craft College Detroit — Student Austin Hannah demonstrated his seafood appetizer he created for the National Student Chef of the Year competition. Hannah finished second overall.

A plate with raw food on it - Schoolcraft Detroit Michigan community college — Student Austin Hannah had to create an appetizer out of these ingredients.

The appetizer consisted of:

Butter-poached lobster
Butter-poached scallops
Green leek puree as a base
Pickled leeks
Ricotta
Pancetta (a sort of cured bacon)

The entrée consisted of:

Flat-iron steak covered in Ras el Hanout (a Middle Eastern spice)
Eggplant puree
Involtini-stuffed eggplant with persillade bread crumbles to provide a crisp texture
Quinoa tabbouleh
Cucumber salad with yogurt, garlic and dill
Kafta meatball
Apricot-lemon marmalade
Pistachios

The easy rapport between Hannah and Chef Misiak came through during the segment – and that’s no accident. Chef Misiak accompanied him to nationals, and along with Certified Master Chef Brian Beland and Certified Master Chef Shawn J. Loving, helped him prepare for the competition.

“I don’t know which one was more stressful – the camera or the chefs looking over my shoulder.”
Schoolcraft College student Austin Hannah comparing his live TV segment with the National Student chef of the Year competition

“That’s something Schoolcraft College offers – a very personal connection with the instructors, which I appreciate very much,” Hannah said.

Hannah, who works at the Detroit Athletic Club, has his sights set on being a Certified Sous Chef as the next step in his culinary career. He may compete again, but next time as a professional.

He’ll likely challenge himself with a new dish after acing the seafood appetizer.

“That dish is second nature to me, I know it so well,” he said. “It’s a piece of me now.”

Watch the full segment.

August 30, 2021 by Schoolcraft College

Austin Hannah with two dishes in hands — Austin Hannah, who started at Schoolcraft College in 2018, shows the dishes he prepared for the National Student Chef of the Year competition sponsored by the American Culinary Federation. Hannah earned the top score in Hot Foods and finished second overall in the competition.

Student creates appetizer, entrée

Austin Hannah had to wait more than a year to demonstrate his skills in a national competition. Once he had that opportunity, the Culinary Arts student impressed the judges to earn second place overall in the National Student Chef of the Year competition. The event was sponsored by the American Culinary Federation (ACF) and held Aug. 2-5 in Orlando, Florida.

Hannah competed in the Hot Foods division and placed first in that category. The first overall winner, Marissa Brazell of Oregon Coast Culinary Institute, competed in Pastry. A total of 11 students – eight in Hot Foods, three in Pastry – competed.

“Overall it was an amazing experience and I’m very appreciative of Schoolcraft College allowing me to go,” Hannah said. “I also appreciate the support and mentorship from Certified Executive Chef Chris Misiak, who accompanied me to Orlando, as well as Certified Master Chef Brian Beland and Certified Master Chef Shawn J. Loving.”

Hannah was to have competed in the ACF nationals in 2020, but it was canceled due to the COVID-19 pandemic. He earned the spot by winning his area competition and was one of five students from the Central Region.

“Overall it was an amazing experience and I’m very appreciative of Schoolcraft College allowing me to go.”
Austin Hannah, Schoolcraft College Culinary Arts student

For the national competition, Hannah had to prepare four portions each of an appetizer and an entrée in two hours.

The appetizer consisted of:

Butter-poached lobster
Butter-poached scallops
Green leek puree as a base
Pickled leeks
Ricotta
Pancetta (a sort of cured bacon)

The entrée consisted of:

Flat-iron steak covered in Ras el Hanout (a Middle Eastern spice)
Eggplant puree
Involtini-stuffed eggplant with persillade bread crumbles to provide a crisp texture
Quinoa tabbouleh
Cucumber salad with yogurt, garlic and dill
Kafta meatball
Apricot-lemon marmalade
Pistachios

Extensive practice and preparation

Each selection was developed based on the list of ingredients provided to each competitor and after consulting with the chefs at Schoolcraft College. Hannah practiced literally hundreds of hours to get ready.

“With the help and support of the College, Austin was able to practice and refine his menus over the spring and summer in preparation for the competition,” Chef Misiak said. “Austin was able to have both Chef Shawn Loving, CMC, and Chef Brian Beland, CMC, coach and host practice sessions prior to the competition. This was critical to Austin’s success.”

Hannah’s goal was to create “global” flavors with each plate, starting with the appetizer.

“The seafood appetizer with the lobster and scallops was created to have a very French or European feel with very subtle flavors to let the seafood speak for itself,” he said. “The saltiness of the pancetta also reminds you of the sea. Then, because the competition was in Florida, we wanted to bring in the orange to reflect the seasonality and location.”

The same strategy carried through to the entrée.

“With the entrée, I wanted to do my own take on Middle Eastern cuisine mixed with Mediterranean style,” Hannah said. “The tabbouleh, kafta and Ras el Hanout spice are all Middle Eastern flavors that have inspired me on these plates. The quinoa tabbouleh was heavily herbed to bring that vibe to the plate.”

The spiciness was complemented by the cucumber salad to help cleanse the palate and by the marmalade to add a bit of sweetness.

Austin Hannah spent hundreds of hours practicing his dishes for the National Student Chef of the Year competition. He’s grateful to the Culinary Arts faculty for their expertise and support in preparing for this prestigious event.

Enthusiastic reception by the judges

Hannah’s work was reviewed by three floor judges, who graded him on overall professionalism and technique, and by three tasting judges.

“Austin represented Schoolcraft in the best light,” Chef Misiak said. “His performance was inspiring to watch. His work reflected the highest degree of culinary professionalism and he received many accolades from the judges and fellow competitors”

Here are Austin Hannah’s awards from the National Student Chef of the Year competition sponsored by the American Culinary Federation.

The only slight hiccup is Hannah intended to include pistachios with the appetizer. Because they were a required ingredient, he improvised and added them to the entrée.

Hannah said he was a bit concerned about the slight bobble, but the judges didn’t notice until he pointed it out to them.

“They didn’t say anything about the pistachios; they didn’t care because the flavors were there,” said Hannah, who started at Schoolcraft in 2018. “If you have good flavors, cook professionally, look good while you’re doing it and it tastes good and smells good, they don’t care.”

Hannah’s next objective is to become a Certified Sous Chef. He’s also eager to compete again, but this time as a professional.

“This was my fifth competition overall, but it’s my last as a student,” he said.

July 19, 2021 by Schoolcraft College

He is one of only 72 Certified Master Chefs in the world

Today for “Faculty Spotlight” we’re sitting down with Brian Beland, a Certified Master Chef and our new Culinary Arts Department Chair. He also serves as the Executive Chef at Country Club of Detroit, which has earned distinction as a Platinum Club of America.

Schoolcraft College: Hello, Chef Beland, and congratulations on your new role! To start out, could you please tell us about your position at Schoolcraft College, how long you have been with us and what classes you teach?

Brian Beland: Thank you and I appreciate the opportunity to be featured and represent the Culinary Team at Schoolcraft College. I was fortunate to join the Schoolcraft Culinary Team in January 2014. To be honest, I’m still learning on the job the many facets and roles of our department. Some of the highlight responsibilities include continuing the longtime tradition of culinary excellence and pursuit of a hospitality-first culture. I want to be a resource for the students and team members who make the Schoolcraft Culinary experience special and unique. And I want to be both a visionary and facilitator for short- and long-term curriculum and facilities planning for the department.

“The culinary industry and the educational model has been through so much change the last 10 to 15 years. We recognize that we need to maintain our standard of excellences, but also need to review what we are focusing on and how we are providing that to the students.”
Brian Beland, Culinary Arts Department Chair

SC: Please tell us a little about how one becomes a Certified Master Chef. What does attaining that achievement entail?

Brian Beland: For me, the Certified Master Chef process represents a commitment to lifelong learning and self-development. The process itself starts with a dedication to the personal development and refinement of cooking techniques, cuisine philosophy, time management and the desire for continuous improvement. The mindset carries through not only in the kitchen but in all aspects of personal and professional life. The exam itself is an eight-day practical cooking exam supported by levels of professional experience and education. The cooking practicals include: Nutritional, Cold Food Garde Manger, Classical Cuisine, Global Cuisines, Freestyle, Baking and Pastry, Continental European Cuisine and a Market Basket Final.

SC: What prompted your interest in the culinary arts? Did you always want to be a chef?

Brian Beland: In high school I became introduced to the kitchen. Initially, it was not the career path I through I would choose, but after some positive experiences and learning about myself along the way, I couldn’t see myself anywhere else. I chose Michigan State’s Hospitality Business program as an opportunity to continue working in kitchens and also obtain some business background education. I chose all my externships in the kitchen, with my Level 2 experience at Country Club of Detroit. It was in that kitchen I found myself committing myself to the craft and profession. I enjoyed the hustle, the stress, the continual push to get better. It replaced team sports that I had been accustomed to participating in.

Chef Beland teaching teaching a student in the kitchen — Brian Beland has taught at Schoolcraft College since 2014.

SC: Culinary Arts is perhaps the best known program at Schoolcraft College. What is your vision and what are your goals for the department as we move forward?

Brian Beland: Our team’s vision is a pursuit of continuous excellence and preparing the students to be ready to take positions in industry. An initial goal for our team this year is to reboot our program, enrollment and restaurant services as we come out of a difficult one-month stretch that drastically disrupted the hospitality industry. At the same time, we have been working diligently this year on our curriculum. The culinary industry and the educational model has been through so much change the last 10 to 15 years. We recognize that we need to maintain our standard of excellences, but also need to review what we are focusing on and how we are providing that to the students.

SC: What do you like best about teaching at Schoolcraft College?

Brian Beland: Schoolcraft is an amazing place to be associated with. Our kitchen labs are built for individual student learning, allowing us as instructors to provide the opportunity for each student to cook and develop individual skills. As we move into the second year part of the program, students can take the fundamental development learned in year one and apply those skills to full-service restaurant operations and work as a team. It’s a privilege to be a part of a team and institution where the College, administration, Board of Trustees and community all believe in our vision and support our various offerings.

SC: Thank you, Chef Beland. Is there anything else you would like to add?

Brian Beland: Thank you! We look forward to seeing everyone back in the fall!

April 12, 2021 by Schoolcraft College

Schoolcraft College alumni are well-known for giving back to their school and to their community. One of many examples is the Culinary Extravaganza (CulEx), a celebration of fine food and wine that traditionally serves as the Schoolcraft College Foundation’s signature fundraising event, with proceeds benefiting students and the program.

A key reason for the success of this event is the support from area establishments, many of which employ Schoolcraft College alumni in key positions. They donate delicious food and beverages and generously lend their time and talent to ensure a successful experience.

Sadly, the CulEx had to be canceled in 2020 because of COVID-19, which has devastated the restaurant industry. To help restaurants in this time of need, the Schoolcraft College Foundation offered a helping hand in the form of $1,000 grants to 20 area restaurants that are owned by Schoolcraft alumni and/or employ Schoolcraft students.

Most restaurants are in Detroit, but businesses in Birmingham, Hazel Park, Northville, Novi, Plymouth, Redford and Royal Oak benefited as well.

“Past support we received from area restaurants in terms of their delicious food and beverages, their amazing talent and their generous time really makes the Culinary Extravaganza happen,” said Dawn Magretta, Executive Director, Schoolcraft College Foundation & Alumni Relations. “These restaurants have done so much to help us over the years, so we wanted to return the favor and help them during these challenging times.”

News of the difficult times in the restaurant industry prompted Joan A. Gebhardt, Chair of the Schoolcraft College Board of Trustees, to act.

“The food industry has been devastated by the COVID pandemic probably more than any other,” she said. “Reading and hearing on TV about chefs losing their jobs and restaurants closing made me want to help them.

“At Schoolcraft we prepare our students to be ‘job ready,’ but nothing prepares our culinary grads, our extended family, for dealing with this pandemic.”

Certified Executive Chef Chris Misiak was immediately enthusiastic about the concept and helped bring it to reality.

“Schoolcraft College is committed to supporting the community it serves, and the Culinary Arts Department reflects that mission,” he said. “In Culinary Arts we see our alumni and students as a type of family and we will always support family.”

The cash infusion has been greatly appreciated.

“I am touched and appreciative that the same institution that trained me as a chef is supporting me again in such a challenging time,” said Chef Paul Grosz, owner of Cuisine Restaurant in Detroit and a Schoolcraft College alumni. “The COVID-19 pandemic has impacted the food industry tremendously, and I am so thankful that our community is coming together to support each other.”

Kelli Lewton, chef/owner of 2 Unique Caterers and Event Planners in Royal Oak, has been associated with Schoolcraft College for more than 30 years, first as a student, then a member of the culinary team and an instructor in the Culinary Arts department for more than 20 years.

“I was honestly brought to tears when I opened the letter and found the check,” Lewton said. “Sometimes the help you need on a dark day is to know that someone is thinking about you and cares.”

Lewton said she put the $1,000 toward payroll for her business, which is entering its 30^th year in operation.

“It sounds simple, but kindness is really what we all need during these dark days” Lewton said. “Kindness has a spark that can fuel fires of hope, change and better in our lives and businesses.”

March 29, 2021 by Schoolcraft College

Restrictions and safety protocols prompted by the COVID-19 pandemic have challenged Culinary Arts students and faculty for more than a year. Creativity and adaptability have been key ingredients for those studying and teaching this discipline to succeed during these difficult times.

Those attributes recently shined through again as a team of 11 students taught by Certified Executive Chef Brian Polcyn won a contest sponsored by The Butcher’s Guild, a fraternity of meat professionals focused on selling good meat.

Each month, this organization sponsors the Attabutcher Contest. Most competitions are geared toward butchers’ cuts for retail display. The February contest, however, centered on the French classic Chicken Galantine, a dish Schoolcraft College students prepare as part of the curriculum every rotation. The presentation included smoked tongue and pistachios.

Chicken Galantine is a French cold chicken preparation that uses the charcuterie (pronounced shar-coo-tree) technique. Charcuterie is the craft of how food, such as salami, ham, smoked sausage and more, were prepared and preserved before refrigeration. One of the core classes in Culinary Arts is Charcuterie (CUL 215), where students learn salting, curing, sausage production, smoke house, pate, terrine, galantine and more.

“As an Instructor it’s wonderful to go through the educational process, but the best is to see the excitement in the students when something actually works!” Chef Polcyn exclaimed.

Learn about the Culinary Arts Program