Culinary

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Chef Loving will launch new dining concepts, forge high-profile industry partnerships and push Schoolcraft’s culinary brand to the next level in his new position.

Schoolcraft College is bringing one of Detroit’s most decorated chefs back to the kitchen where he made his name. Today, the College announced Chef Shawn J. Loving, CMC, is returning to its nationally-recognized Culinary Arts program as its first-ever Executive Director of Culinary Innovation & Engagement. The role will launch new dining concepts, forge high-profile industry partnerships and push Schoolcraft’s culinary brand to the next level.

Loving has an extensive history with Schoolcraft, contributing his talents to the program where he originally graduated from in 1991. He joined the Culinary Arts faculty in 2002 and led the program as department chair from 2007 to 2021, fostering some of the country’s top culinary talent. In 2017, he earned the Certified Master Chef designation, one of the most demanding credentials in the industry and one held by only a handful of chefs nationwide.

“I consider Schoolcraft College home, and it is an honor to represent the College and culinary program as an authentic product of the hospitality industry and chef community,” Chef Loving said. “There is no better feeling than taking on the responsibility and impact aligned with the College’s continued pursuit of embodying excellence in culinary hospitality.”

In 2021, Chef Loving took over as executive chef at the Detroit Athletic Club. Prior to that role, he made a name in professional sports kitchens, feeding NBA players inside the league’s 2020 “bubble.” Chef Loving‘s Olympic journey began in 2008 when he became the Executive Chef for both the men’s and women’s teams in Beijing, and later also served as Executive Chef for the U.S. Men’s National Basketball Teams during the 2010 and 2015 FIBA World Championships in Istanbul, the 2014 World Championships in Madrid, the 2016 Summer Olympic Games in Rio de Janeiro, the 2020 Summer Olympics in Tokyo and the 2024 Summer Olympic Games in Paris. Chef Loving has served for more than 270+ professional athletes, staff and families since 2008.

Now, he shifts his focus back home to Schoolcraft College, where he will officially take over his new role on January 1, 2027.

“Schoolcraft College is excited to welcome back alumnus Chef Shawn Loving,” said Dr. Glenn Cerny, president of Schoolcraft College. “His partnership, along with our already stellar Culinary Arts programs, will continue to raise the Schoolcraft brand to transcend state lines. More importantly, this partnership will open doors for our students that would otherwise be closed to them – and this will set Schoolcraft graduates far beyond their peers.”

A Bold New Chapter for Schoolcraft’s Culinary Program

Schoolcraft College’s Culinary, Brewing & Hospitality program has built a national reputation for turning out chefs who go on to lead kitchens across the country and abroad. The program is anchored inside the newly renovated $11 million Vistatech Center, the hub of Schoolcraft’s world-renowned culinary school and the site of master chef exams offered in the United States.

As Executive Director of Culinary Innovation & Engagement, Loving will drive three main goals for the College:

Vision and innovation: Loving will launch new restaurant concepts and build out farm-to-table, health-focused and minimally processed food programs from the ground up. He’ll also scout emerging trends in food and nutrition and turn them into experiences and opportunities for Schoolcraft students.

Brand and partnerships: As the face of Schoolcraft’s culinary brand, Loving will forge relationships with local farms, food producers and industry leaders, and put the College on stage through media, events and community initiatives that make it a regional hub for food innovation. He will also team up with Schoolcraft’s Personal & Professional Learning department to expand programming, utilizing opportunities through the American Culinary Federation.

Academic influence: Working hand-in-hand with academic leadership, Loving will help enhance students’ experiences alongside the Culinary Arts curriculum, provide support to faculty and build out scholarship programs to open doors for students. He will also partner with area healthcare systems to bring cutting-edge, health-focused food trends straight into the classroom.

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The beer, Never Been To Spain, won first place in the Belgian-Style Strong Blonde Ale category.

Add one more accolade to the Schoolcraft College Brewing and Distillation Technology’s trophy case.

The winning beer, Never Been To Spain, won first a gold medal in the Belgian-Style Strong Blonde Ale category in the 2026 U.S. Open Beer Championship earlier this month.

Tom Block, director of the Brewing and Distillation Technology program, describes the beer as bright with some spice, brewed with Belgian candy sugar, orange peel and coriander.

“We have been lucky enough to win a lot of awards for our beer here at the Schoolcraft brewery. I’m super proud of that,” Block said. “This most-recent recognition shows the type of quality product our students create, and their hard work has paid off in winning this gold medal.”

Since launching more than 10 years ago, the Schoolcraft Brewery has won more than 30 awards for its brews, which are all created by students in the College’s Vistatech Center.

Schoolcraft College was one of six Michigan-based breweries to earn recognition in the annual competition, one of the premier contests in the brewing world.

Curious about what an award-winning brew tastes like? Never Been to Spain is available in four-pack cans and on tap at The Craft Grille, Schoolcraft College’s brewpub located inside the Vistatech Center.

Those looking to join the craft beer industry can learn more about opportunities at an open house for the Brewing and Distillation Technology program taking place from 4-8 p.m. Aug. 13. Guests can meet faculty, take a tour of the brewhouse and learn more about how to enroll in the program. Those interested in attending can register here.

To learn more about the Brewing and Distillation Technology program, visit schoolcraft.edu/brewing.

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The brewpub, located inside the Vistatech Center, is featuring daily dishes inspired by countries represented in the international soccer tournament.

Soccer fans have a new destination at Schoolcraft College this World Cup season: The Craft Grille is serving international cuisine inspired by participating nations in the global tournament.

The brewpub, located inside the Vistatech Center on the Livonia campus, is featuring daily dishes inspired by countries represented in the tournament. A new menu item is offered each day, prepared by the College’s Culinary Operations team.

Recent dishes have included:

  • Coxinha, a chicken-filled croquette from Brazil
  • Empanadas from Argentina
  • Handcrafted dumplings from Japan
  • Verdens Beste, a dessert made with vanilla cake, meringue and toasted almonds from Norway

Each featured dish is available for one day only, with specials continuing through the World Cup Final scheduled for July 19.

“The World Cup is an incredible celebration of cultures around the world and what better way to honor that than through food,” said Marielos Chan, sous chef with the College’s Culinary Operations team and a Schoolcraft College alumna. “With so many nations represented, there is a wide range of flavors to highlight. We are excited to continue creating these dishes throughout the tournament.”

To learn about each daily special, follow The Craft Grille on Facebook at facebook.com/SchoolcraftBrewery or on Instagram at instagram.com/thecraftgrille.

Opened in 2023, The Craft Grille is Schoolcraft College’s brewpub, serving items such as pizza, sandwiches, salads and appetizers. It also features beers brewed by students in the College’s Brewing and Distillation Technology program, produced on-site in the Vistatech Center.

The Craft Grille is open to the public and no reservations are required. Hours are 11 a.m. to 9 p.m. Monday through Friday. To learn more, visit schoolcraft.edu/dining.

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The ACF will return to campus March 5-10 to use the state-of-the-art kitchens at the Vistatech Center as candidates pursue one of the most respected and rigorous certifications in the culinary profession.

Schoolcraft College will be the focus of the culinary universe this month.

Some of the nation’s most accomplished chefs will gather in the College’s kitchens this spring as it hosts the prestigious American Culinary Federation (ACF) Certified Master Chef® (CMC) examination.

The ACF will return to campus March 5-10 to use the state-of-the-art kitchens at the Vistatech Center as candidates pursue one of the most respected and rigorous certifications in the culinary profession. The CMC exam has taken place at Schoolcraft College since 2017, with the College last hosting the exams in 2022.

Eligibility for the CMC exam is highly selective. Candidates must already hold the designation of Certified Executive Chef® (CEC®) or Certified Culinary Educator® (CCE®). In addition, applicants must submit letters of recommendation from current CMCs or Certified Master Pastry Chefs® (CMPC®), as well as demonstrate successful completion of advanced coursework in sanitation and food safety, management, cost control and wine studies.

The Certified Master Chef designation represents the pinnacle of culinary achievement. It recognizes demonstrated mastery of culinary competence through advanced education, extensive professional experience, technical expertise and consistent execution at the highest level of the craft.

Three chefs will sit for the full CMC examination this spring, while an additional four chefs will participate in a hands-on educational assessment program conducted in conjunction with the exam.

“It is an honor to welcome the CMC exam back to Schoolcraft College,” said Brian Beland, CMC, chair of Schoolcraft College’s Culinary Arts Department. “Serving as host for this rigorous examination reflects the high standards of professionalism and excellence we uphold in our kitchens. We look forward to welcoming the ACF and American Master Chefs Order back to campus and showcasing Schoolcraft College to the culinary community.”

Schoolcraft College will play a major role in making the exam a success. The College’s chefs will create the mystery baskets each chef will use to create their dishes, and the College’s Media Services team – along with a former culinary arts faculty member – will provide commentary on the program throughout the week.

Often described as a proving ground for culinary mastery, the CMC credential is held by approximately 80 chefs worldwide. Four Certified Master Chefs currently serve on Schoolcraft College’s faculty, and five additional CMCs or CMPCs are retired chef instructors from the institution.

This spring marks the fourth time Schoolcraft College has hosted the CMC examination, with previous exams held in 2017, 2019, 2021, and 2022.

The 2026 exam will also be the first conducted at the College following the 2023 expansion of the Vistatech Center. Renovations included enhancements to the American Harvest dining room, the addition of The Craft Grille, and the debut of the Collaborative Learning Studio—a demonstration kitchen that stands among the finest instructional facilities in the Midwest.

Members of the public are invited to observe portions of the examination from the Collaborative Learning Studio or through designated viewing areas within the Vistatech Center, located at 18600 Haggerty Road in Livonia.

For more information about the Certified Master Chef credential and those who have earned it, visit americanmasterchefsorder.org.

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The Craft Grille will offer several specials for the inaugural restaurant week, which takes place March 1-7.

The Craft Grille at Schoolcraft College will participate in the first-ever Canton Restaurant Week, taking place March 1–7.

The weeklong celebration of local cuisine highlights restaurants in and around Canton. Schoolcraft College proudly serves as Canton’s community college.

As part of the festivities, The Craft Grille will feature several specials throughout the week:

Crafted for 1 — $15

  • Classic Burger and a soft drink

Appetizer Special — $25

  • Pretzel Bites
  • Choice of any wings menu item
  • Roasted Garlic and Sage Fries

Crafted for 2 — $40

  • Two Classic Burgers
  • Two pints of Schoolcraft Brewery beer (must be 21 or older)
  • One dessert of your choice
meal display of chicken wings and beer
A plate of wings and beer from The Craft Grille.

The specials will be available during The Craft Grille’s regular hours, 11 a.m. to 9 p.m. Monday through Friday. The restaurant is located inside the Vistatech Center at Schoolcraft College, 18600 Haggerty Road in Livonia.

“We’re excited to welcome diners to The Craft Grille during the inaugural Canton Restaurant Week,” said Jeff Groth, manager of The Craft Grille. “It’s a great opportunity for guests to experience our elevated pub fare and beer brewed by Schoolcraft College students. We hope our guests will discover their new favorite dish when they visit.”

The Craft Grille opened in 2023 following major renovations to the Vistatech Center, including the expansion of the American Harvest restaurant and the addition of the Collaborative Learning Studio, a demonstration kitchen. The brewpub is known for its burgers, salads, pizza and beer crafted by students in the college’s brewing program.

Canton Restaurant Week is organized by the Canton Chamber of Commerce, which Schoolcraft College has been a member of for more than 40 years. More than a dozen eateries are participating, offering dishes at several price points for breakfast, lunch and dinner.

To view all participating restaurants, visit cantonchamber.com. To view The Craft Grille’s menu, visit schoolcraft.edu/dining/the-craft-grille.

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Allison White, who recently graduated from Schoolcraft College, has been awarded the 2024 National Student Pastry Chef of the Year through the American Culinary Federation.

A recent Schoolcraft College graduate has been awarded the 2024 National Student Pastry Chef of the Year through the American Culinary Federation.

Allison White competed earlier this week at the ACF’s national competition in Phoenix, Arizona, against three other chefs for the title. She was named the winner after creating a pair of dishes using the required ingredients. The winning dishes were:

  • A Contemporary Sacher Torte made with pistachio shortbread, gluten-free chocolate cake, apricot mousse, a chocolate glaze and an apricot sorbet
  • A Warm Peach and Plum Strudel, made with blueberry balsamic compote, pecan cookie crumble, sour cream and brown sugar ice cream

“I’m ecstatic to earn this recognition. Baking has become a passion of mine and to be named the ACF’s Student Pastry Chef of the Year is an absolute honor,” White said. “I’m extremely grateful to everyone who helped me along this journey, including my instructors at Schoolcraft College.”

group of four holding an award
Retired Schoolcraft College Culinary Arts faculty Chef Joseph Decker, Allison White, Schoolcraft College faculty members Chef Heather Moore and Chef Drew Sayes.

White won a competition in May at the Culinary Institute of Michigan in Port Huron, which enabled her the chance to compete on the national stage. She has spent the past several months honing her dishes in the kitchens at Schoolcraft College, returning several days a week to perfect her entries.

She ran into trouble when arriving in Arizona: White’s cake layers she planned to use in the competition did not survive the flight. That’s when Schoolcraft College’s own president, Dr. Glenn Cerny, stepped up: Cerny and his wife own a home in the Phoenix area, which they opened to her to remake her cake layers right before the competition.

“Helping each other out is what Schoolcraft College is all about. Whether it’s here on campus or thousands of miles away, everyone at the College wants to step up and help our students however we can,” Cerny said. “Allison is a perfect example of what our students are made of: they’re resilient, talented and successful. She is a great representation of Schoolcraft College’s award-winning Culinary Arts program.”

Chef Heather Moore, CMB, CEPC, a Culinary Arts faculty member who worked with White, said she knew quickly that White was a great candidate to compete for such awards.

“Allison has a great mindset when it comes to baking and I’m not surprised at her success,” Moore said. “After seeing her in class, we knew she had the skillset and talent to be a successful competitor. Myself and the rest of the Culinary Arts faculty at Schoolcraft College are incredibly proud of her accomplishments.”

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Allison White will compete to become the American Culinary Federation’s Student Pastry Chef of the Year during a competition July 14-18 in Phoenix, Arizona.

A newfound love of baking began at age 12 for Allison White.

She enrolled in a cupcake decorating class as a part of Kids on Campus, the Schoolcraft College summer camp program put on for youngsters each year by Personal & Professional Learning.

person stirring a whisk in kitchen
A photo of Allison White participating in a Kids on Campus summer camp when she was 12.  

Now, 14 years later, she’s taking those skills she’s collected over the years and putting them to the test: White will compete to become the American Culinary Federation’s Student Pastry Chef of the Year during a competition July 14-18 in Phoenix, Arizona.

She received a degree originally in graphic design out of high school, but when the COVID-19 pandemic hit, she decided to head back to school for something different. It’s been quite a journey for White, who came back to school to pursue a degree in the culinary arts, specifically in pastry.

“I love cooking in a normal kitchen, but the intricate detail and the whole science behind baking and pastries, that’s kind of where my heart’s at,” she said. “Plus, it always tastes good, too.”

She enrolled in several culinary classes, including the salon competition course, a section she particularly enjoyed. She then was approached by several Culinary Arts faculty members, inquiring if White was interested in being nominated to compete. She was honored and began practicing.

“Allison has a great mindset when it comes to baking and it was a no-brainer when we approached her to compete,” said Chef Heather Moore, CMB, CEPC, a Culinary Arts faculty member. “After seeing her in class, we knew she had the skillset and talent to be a successful competitor.”

She competed for the first time in February, her first such event. She ended up leaving with a gold medal from that competition.

Fast forward to the beginning of May, where White headed to the Culinary Institute in Port Huron. There, she put her best foot forward, creating several dishes put up against several student chefs from across the central United States. After the judging was complete, she got the word: she had won an individual award and won the chance to compete in the national competition happening in July.

chef glazing pastry in kitchen
Allison White preps for the American Culinary Federation Student Pastry Chef of the Year in the Schoolcraft College kitchens

She couldn’t believe her ears when her instructor told her the news.

“I started screaming at the point where they had to shut the doors because they thought something was going wrong,” White said.

If that wasn’t exciting enough for White that day, she then packed up and headed back to Livonia for another major event: Schoolcraft College’s 59th Annual Commencement, where she walked across the stage after earning an Associate in Applied Science Degree and a Certificate in Baking.

“It was a very busy day. It was insane,” she said. “It was a crazy day, but it was a good memory.”

Since graduating, White can still be found in the Schoolcraft College kitchens, working to prepare her two dishes for competition later this month. She’s testing recipes, including crepes and tortes made with a variety of sweet ingredients.

After the competition, she plans on sticking around and working as an assistant the next school year. Eventually, White said she would love to end up at a largescale baking operation at a place such as Mackinac Island.

“I told myself I have the summer to focus on competition to get myself to that national title level,” she said. “I would like to eventually go work somewhere in a big pastry kitchen.”

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The agreement will allow students to transfer from WCCCD to Schoolcraft College to access a seamless career pathway catering to the high-demand employment needs of the culinary arts industry.

Wayne County Community College District (WCCCD) and Schoolcraft College are excited to announce a new collaboration in the field of culinary arts. A new agreement between the colleges provides students with a unique opportunity to access a seamless career pathway that includes multiple stackable credentials, catering to the high-demand employment needs of the culinary arts industry.

Under the agreement, students can complete foundational culinary arts courses at WCCCD, earning for-credit certificates in preparation to transfer to Schoolcraft College to build additional credentials that culminate in a Bachelor of Science Degree in Culinary and Dietary Operations Management from Schoolcraft. The program also offers accelerated options that combine industry-aligned classroom instruction with hands-on training.

culinary student stirring a pan on fire in cooking
A Schoolcraft College culinary arts student.

 “This agreement is a win-win for both of our institutions. Working together to better our students’ education is every college’s mission, and having agreements in place such as this one only help to serve the students both our schools serve,” said Dr. Glenn Cerny, president of Schoolcraft College. “We’re excited to welcome students from WCCCD to our campus to continue their studies and hope this agreement leads to other similar arrangements that benefit all our students.”

“Our mission has always been to offer our students pathways to better lives through higher education,” said WCCCD Chancellor Dr. Curtis Ivery. “We are proud to partner with Schoolcraft College to mark a significant step forward in culinary arts education, offering students a robust and comprehensive pathway to success in a thriving industry.”

This agreement will take effect later this fall with 15 students. For more information, please call 313-496-2345.

Main photo: Wayne County Community College District Chancellor Dr. Curtis Ivery, left, shakes hands with Dr. Glenn Cerny, president of Schoolcraft College. The two schools have entered into an agreement to provide students a pathway to earning a credential in the culinary arts.