Les Cheneaux Culinary School | Beyond the Fork Winter 2021

Beyond

the

2021 | Volume 7 | Issue 1

FORK

...of summer dreams come true ...and the bright future that lies ahead

Class of 2021 in their summer kitchen. LtoR: Nathaniel Gilson, Kira Sixberry, Caitlin Britton, Lukas Selberg, Joe Farrish, Dylan Formolo

D

espite the multiple challenges that have deeply affected the culinary world, let alone all of society, the Les Cheneaux Culinary School and its Summer Restaurant serve as remarkable examples of how, through patience and foresight and unwavering belief in students and staff, the ultimate joy of lifting the human spirit through fine food and sincere caring can be achieved.

We are purposely keeping this issue brief, focusing on just the success of this summer’s Restaurant and how our guests and the Classes of 2021 and 2022 are so key to the future of our culinary world.

Almost all our 50-some graduates have stayed in the field, making a difference and finding success in their respective interests, be it hands-on or in management or as entrepreneurs. And some have returned each summer to assist in the kitchen and inspire as mentors.

Herein are reviews pulled from Open Table https://www. opentable.com/r/ les-cheneauxculinary-schoolhessel to confirm the outpouring of support that the school and restaurant have Executive Chef Zach earned since its making liquid nitrogen ice cream... so smooth inception in 2015, and silky. He flavored it with special kudos with Chinese five-spice to our Program Director and powder to pair with brûléed peaches.

Executive Chef Zach Schroeder. He is not only gifted at creating great dishes and superb menus to excite a variety of tastes; he continually believes in and motivates his students, giving them the confidence to succeed. He never rests on his achievements, but continually seeks new flavors and methods to excite the class and encourage creativity.

In the February/March issue of Beyond the Fork, we will be recognizing our hundreds of wonderful benefactors, whose confidence in the future viability of LCCS has made it possible to survive through the crisis.

Student chef Caitlin Britton w/ server Carl Morrison.

Apprentice Garrett Bakkila prepping Hokkaido cinnamon rolls for Sunday Brunch.

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Open Table Reviews...

Here are a few of the many 5-star reviews you can find on Open Table (www.opentable.com/r/les-cheneaux-culinary-school-hessel) Christine P. Dined on July 21, 2021

OPEN TABLE REVIEW

Overall: 5 Food: 5 Service: 5 Ambience: 5 Wow the food is amazing! The service was outstanding. We will definitely be back if we are ever in the area again. We tried a few small plates and a couple mains...all were fantastic!

Anonymous Columbus, OH Dined on June 23, 2021

OPEN TABLE REVIEW

Donna B. Chicago, IL Dined on August 8, 2021

OPEN TABLE REVIEW

Overall: 5 Food: 5 Service: 5 Ambience: 5 When we travel to Hessel by boat we always make sure we can get a reservation at Les Cheneaux Culinary School Restaurant first. Kudos to the student chefs who prepare not only tasty but beautifully presented dishes. Spencer, Cara, and Mary made our experience even better with their exceptional service. This was our third summer visit and we have not been disappointed. It’s a highlight of our 3-week boat journey.

Overall: 5 Food: 5 Service: 5 Ambience: 5 Top notch food and service. Price was reasonable for the quality. And it’s a cooking school, so it’s extra impressive.

Benjamin K. Dined on August 20, 2021

OPEN TABLE REVIEW

Overall: 5 Food: 5 Service: 5 Ambience: 5 John H. Columbus, OH Dined on July 22, 2021

OPEN TABLE REVIEW

Overall: 5 Food: 5 Service: 5 Ambience: 5 We are on a 6-week boat trip. Best dinner we have had. The chef talked to us about how our dinners were prepared and the recipes.

Excellent restaurant.

Paula W. Northern Michigan Dined on July 29, 2021

OPEN TABLE REVIEW

Overall: 5 Food: 5 Service: 5 Ambience: 5 Fresh, unique food in a beautiful setting. One of the wait staff is also a vocal performer and we were treated to a classical aria.

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Wonderful food, drinks, and people. If you could summarize a Michigan summer into one meal, this is it.

Doug G. Northern Michigan Dined on September 3, 2021

OPEN TABLE REVIEW

Overall: 5 Food: 5 Service: 5 Ambience: 5 This was our annual visit to the restaurant. We drove 2.5 hours each way but it is always worth the trip. Looking forward to their opening of the restaurant in June 2022.

Beyond THE FORK Winter 2021

Introducing

The Class of

2022

Following are brief profiles of our 7th class since the Les Cheneaux Culinary School’s inception. Due to the farreaching consequences of COVID-19, this is the smallest class we’ve had but one that remains dedicated to carrying on our unique farm-to-table mission.

The students represent the wonderful diversity of age and backgrounds that make LCCS so appealing to those seeking to fulfill a deep passion for the culinary experience, whether it be for personal rewards or a lasting career. As this goes to press, they are in the middle of their first semester, having just accomplished their first major event, The Fall Harvest Dinner, followed by rave reviews.

MICHELLE BARTHOLOMEW

Pickford, Michigan Age: 50 Originally from Petoskey, Michelle attended Baker College before becoming a medical assistant. Thanks to the encouragement of her family....husband Jacob, 18-year-old son Paul, and 16-year-old daughter Maggie (not to omit dog Shaggy and cat Munchee, of course), she is turning an exciting corner in her life to expand her culinary skills toward serving superb food and, if all falls in place, operating a food truck. She has artistic talent in working with acrylics and watercolor, and loves archery, fishing, and gardening. Michelle particularly likes the personal and close-knit size of the group at LCCS and learning the techniques and intricacies of garden-totable food preparation. She demonstrates that with her stuffed chicken breast with roasted vegetables.

AVERY BROWN

Sault Ste. Marie and Hessel, Michigan Age: 19 Avery is a graduate of Sault Area High School and has been working as a groundskeeper for Northern Transitions, Inc. One thing that immediately comes across about Avery is that he is creative, concise, forthright, and has a keen sense of humor! When asked about his family: “three sisters, one dog, two households”. His hobbies, interests, and talents: “I can cook and write with various degrees of quality.” What he likes about the LCCS program: “Nice Teachers.

Nice students. Great food.” His goals and objectives: “Food journalism looks cool.

Might try that.” Where does he think he is headed in life: “I do not know for sure.” So be it, but we’ll look forward to his take on his chicken adobo as a marinade or sauce!

BETSY PARTRIDGE

Age: 60 Sutherlin, Oregon With a Bachelor of Arts degree in Family Life Education, and a real family life that consists of “a lovely fellow named Henry Partridge”, who works as an internet design architect, and three grown kids: Alexander, 31, Grace, 23, Gabriel, 21, and daughter-inlaw Katherine, 28, plus a career in sewing and fashion design, Betsy is creating a new life in learning culinary excellence. She chose LCCS due to the farm-to-table aspect and hands-on, oneyear program, and she states that the chefs, staff, and fellow students are wonderful.

She wants to somehow participate in a farm-to-table venue, “bringing people healthy, delicious food in a beautiful and friendly, safe environment”. Her cherry crème brûlèe is a yummy example.

ADDISYN LUTZ

Hessel, Michigan Age: 18 Originally from Otisville, Michigan, Maddi attended Lakeville Community Schools and Caro Community Schools before deciding to make the daunting but rewarding step of enrolling in Michigan Virtual Charter Academy. Upon graduation, she enrolled at LSSU in order to attend LCCS to pursue a culinary career.

Her dream is to be a really good chef like her grandfather, “Poppy”, who she said was the chef at the restaurant in the Fox Theater in Detroit when it first opened. She likes the small size of the class and how hands-on it is. Her baked nachos taste every bit as good as they smell!

WILLIAM A. TOPPER

St. Ignace, Michigan Age: 25 With both of Will’s parents serving in the military, he is able to attend LCCS through the Post-9/11 Veterans Educational Assistance Act. Will has worked on the St. Ignace ferries and as a caretaker for a disabled person. He is a talented singer and loves to play Dungeons & Dragons, but most of all he has a talent and passion for cooking. In his own words, “As a super taste tester, which I didn’t know until coming here, I think my palate is leading me to become a professional chef. For instance, my potato leek soup with lots and lots of dill! I am very grateful for how inclusive the program is and how accommodating the staff are. When I started, I was extremely nervous, wondering if I would fit in, but the teachers have been very reassuring and helpful, and they know exactly what they are doing. I think I want to run a restaurant serving fusion cuisine or maybe manage a high-end one.”

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LCCS Mission Statement

Les Cheneaux Culinary School is a small, hands-on, culinary school dedicated to providing a unique, foundational, culinary education that focuses on regional cuisine.

It strives for sustainable expansion in the best interest of its students and the surrounding community.

LCCS Directory EXECUTIVE BOARD OF DIRECTORS Jim Krzeminski, President Luke Jaroche, Vice President Bonnie Mikkelsen, Secretary Ken Pendery, Treasurer Cecily Alexander Kathy Day David Gray Chase Horsburgh Henry Mast Sarah Reilly Zach Schroeder Michael Van Lokeren

STAFF Zach Schroeder, School Director & Executive Chef Spencer Hoffmann, Asst. Chef June Patton, Director of Admissions & Operations

Cocktails To Go!

LCCS’s

5-Star Cornbread Recipe

Some of you may still be talking about it!

Without a doubt, THE cornbread never failed to get anything but huge raves.

Prepared in a 5-inch cast iron skillet for individual servings, then served warm as an appetizer or with the main course, some diners said they would even love it for dessert, topped with ice cream or a dollop of whipped cream!

Chef Zach says that one secret is using a high fat butter like Irish Kerrygold, and, of course, absolutely the freshest and tenderest of sweetcorn. Thus, with his

approval, but also forgiveness for this editor taking some liberties to satisfy the home cook who may not have everything at hand, here is the much sought-after recipe for...

JimK. Portland Dined on July 16, 2021

OPEN TABLE REVIEW

Overall: 5 Food: 5 Service: 5 Ambience: 5 Outstanding once again! Be sure to get an order of the cornbread to split before the main course… never thought I’d rave about cornbread, yet it was spectacular!

COUNTRY-FRESH SWEETCORN CORNBREAD To serve 6 to 8

Dinner and cocktails to go was an applauded option.

P.O. Box 26 · Hessel, MI 49745 906.484.4800 · www.LCculinary.org

DIRECTIONS

INGREDIENTS

Preheat oven to 400 degrees. Grease a 9x9 or 8½x10½ baking dish or pan.

Combine dry ingredients. In a large bowl, whisk together melted butter, sugar, and honey. Add milk, sour cream, and eggs, and whisk until smooth. Whisk in dry ingredients until smooth. Fold in corn.

Bake 20-25 minutes, until top is set and a light, golden brown. Cool 30 minutes.

¾ cup medium or coarse grind yellow cornmeal ¾ cup all-purpose flour 2 tsps. baking powder ½ tsp. baking soda ½ cup Irish Kerrygold or Land O Lakes butter, melted 1 tsp. fine sea salt 1 cup whole milk ¼ cup sour cream 2 eggs ¼ cup sugar ¼ cup honey 1 - 1½ cups blanched corn, about 2-3 cobs* (or top quality frozen, uncooked)

*Note: The corn should be blanched in boiling water no more than a minute, then quickly chilled in ice water. Slice the kernels from each cob then scrape with the back side of your knife to loosen the remaining, wonderfully flavorful pulp.