Cooking Demonstrations

Michelle Bommarito

Bommarito is a graduate of The Institute of Culinary Education (formerly, Peter Kumps New York Cooking School) located in Manhattan, NY. In addition to her culinary degree, she received her Undergraduate Degree from The University of Michigan where she earned a BSA in Marketing Management, with a Minor in Psychology.

While living and working in New York, Bommarito had the privilege of being employed by the historic and world-renowned Waldorf Astoria hotel in New York. Other significant culinary experiences include being a Freelance Artist for Martha Stewart Omni Media in Westport, CT and at Living Magazine in Manhattan. In fact, Bommarito appeared alongside Martha Stewart during a spring 2000 program where she demonstrated assembly of an intricately themed “Spring Garden” cake.

The distinctiveness and uniqueness of Bommarito’s designs and cakes have been subject to numerous newspaper and magazine articles. Bommarito has appeared numerous times on the Food Network as a wedding cake designer, competing in challenges and bringing home gold medal and silver medals. She has been teaching culinary classes for Personal and Professional Learning for over 20 years.

Jeffrey Gabriel, Certified Master Chef

Chef Jeffrey Gabriel is a graduate of the Culinary Institute of America and is one of 67 Certified Master Chefs in the United States. He has been Chef de Cuisine at the Harbor Beach Resort, Les Autuers, The Grosse Pointe 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.

In his vast and exciting career, Chef Gabriel has been exposed to a myriad of cooking techniques, cultures, and ideologies about food. He has experienced the powerful influence of food trends, food principles and preparation, and is forever a student in the culinary world, appreciating all facets of cuisine. Today, Chef Gabriel’s focus is on education and awareness. A Schoolcraft College instructor since 1987, his intention is to impart the importance of wholesome, good tasting food without sacrificing nutrition.  He hopes that his love for food becomes contagious…loving food is the most important ingredient for any successful chef.

Andrew Sayes, Certified Master Chef

Chef Drew holds an Associate Degree in Applied Science from the Culinary Studies Institute at Oakland Community College, where he received the Outstanding Alumni Award in 2016.

Prior to joining Schoolcraft College, Chef Sayes was executive chef of Walnut Creek Country Club, executive chef at the four-star, four diamond Townsend Hotel in Birmingham, executive chef at the prestigious Atlanta Athletic Club, and executive chef for the Ritz Carlton Hotel Company.

Sayes has had the privilege of working for some of luxury dining’s best, in classic food cities like Los Angeles, Chicago, New Orleans, and Atlanta.

“Fine dining doesn’t have to mean pretentious dining,” says Chef Sayes, who takes pride in serving his guests only the finest quality products from his kitchen. He is an avid supporter of local farms and sustainable practices, with a focus on making cuisine, “sophisticated, not complicated”.

Chef Drew has served as a Coach and Mentor for the Junior Hot Food Team for over 14 years with both Oakland Community College and Schoolcraft College. 

He was selected as Chef of the Year by the Michigan Chefs de Cuisine Association in 2014, and Chef of the Year for the Central Region American Culinary Federation in 2015.

In 2022, he earned his Certified Master Chef credential, becoming one of only approximately 70 in the nation. 

Chef Drew has been teaching with Schoolcraft College Culinary Arts since 2021, and joined as a full-time faculty member in 2022.