DETROIT — The American Culinary Federation’s Michigan Chefs de Cuisine Association held its annual gala at the Oakland Hills Country Club where it announced its chapter awards and local chefs and teams selected to compete in the American Culinary Federation’s Central Regional Conference in Little Rock, Arkansas on Friday and Saturday.
Chapter awards presented were:
- Chef of the Year: Andrew Sayes, Townsend Hotel
- Pastry Chef of the Year: Amy Knoles, Country Club of Detroit
- Educator of the Year: Sue Baier, Oakland Community College
- Student Chef of the Year: Jill Tucker, Baker College
- Student Team of the Year: Culinary Institute of Michigan, Baker College Student Team
- Associate Member of the Year: Michael Schafer, The Wine Counselor
- Honorary Chef Member of the Year: James Rigato, Root Restaurant
- Honorary Industry Professional Member of the Year: Joe Vicari, Andiamo Restaurant Group
- Vendor Recognition Award of the Year: Roger Kreager, Chef Source
The Michigan Chefs de Cuisine also received national recognition and the American Culinary Federation National True Spirit Award.
Other members receiving national recognition include:
- Inducted into the American Academy of Chefs Hall of Fame: Leopold Schaeli
- Sharing Culinary Traditions Award: American Academy of Chefs; Thomas Recinella, Culinary Institute of Michigan of Port Huron
- Presidential Medallion: Doug Ganhs, Oakland Community College; Brian Beland, Country Club of Detroit
- Cutting Edge Award: John Kukucka, Essex Golf and Country Club; Big Rock Chop House; Country Club of Detroit; Orchard Lake Community Club; Steve & Rocky’s; Walnut Creek
Local teams and chefs competing regionally are:
- Regional Chef of the Year: Andrew Sayes, Townsend Hotel
- Regional Pastry Chef of the Year: Amy Knoles, Country Club of Detroit; Eric Voigt, Big Rock Chop House
- Regional Educator of the Year: Jeremy Abbey, Dorsey Culinary Academy Waterford-Pontiac Campus
- Regional Student Team of the Year: Culinary Institute of Michigan, Baker College Student Team
The American Culinary Federation will hold the 2015 American Culinary Classic national competition and the first World Association of Chefs Societies international and global competition in Orlando on July 30-Aug. 3.