Beyond the Fork, Summer 2024

Beyond the FORK

...celebrating 10 remarkable years!

And remarkable is NOT an exaggeration! There are so many things that justify everyone who has been closely involved through these years with the Les Cheneaux Culinary School in a multitude of ways, to feel enormously proud to be celebrating its 10th anniversary.

The proof lies not just in the successes of its students, personal and career-wise, and the acclaim The Restaurant has continued to receive, but in the fact that Zach Schroeder, as School Director and Executive Chef, and June Patton, as Director of Administration, have dedicated themselves to ensuring its success and the fulfillment of its mission since its founding in 2014.

The members of the Board of Directors deserve to pat themselves on the back, too. Not only have they worked so well as a team, but they have remained focused on fulfilling the school’s mission. They have wisely served as overseers, not as supervisors and managers; entrusting the staff with handling the day-to-day operations and incremental needs, and respecting their knowledge and expertise to attain common goals. This mutual trust and respect have been the keys to the school’s notable achievements.

Now back to the students’ successes… due to limited space, we can list only those we have been most recently in touch with, beginning with the first class, which graduated in 2015.

Sean Hammond always planned to remain in the Harbor Springs/Petoskey area. Currently, he is sous chef at Pour Kitchen & Bar in Petoskey, a 5-star restaurant featuring “an eclectic menu with worldly flavors from scratch daily. We pride ourselves on bringing a unique experience to the area, and serving as a vessel for the abundance of local farmers and producers to showcase their own talents and products.” https://pourpetoskey.com/ Matthew Nelson never has wavered from his dream to become an executive chef and eventually have his own restaurant, and he is well on his way. The last couple years he has been Food & Beverage Director at the premier Bay Harbor Yacht Club in Bay Harbor, Michigan, and recently moved up to Club House Manager. Yea for Matt! Nic Rossi, Class of 2018, has never been anything but passionate about a culinary career. We featured his story in the 2022 issue, reviewing his first job following graduation at the legendary 5-star restaurant Minetta Tavern in Greenwich Village in NYC, then moving back to his hometown Detroit to work at another 5-star, Wright & Company, when Covid

changed his world. “I worked at five different places in the matter of two years. Out of those five, I happened to open three brandnew restaurants, and I am now working on opening another under my own delegations.”

Now that the culinary world has managed to survive that dark period in time, and with Nic as proof of “survival of the fittest”, he is with Alpino, voted Detroit’s Best New Restaurant of 2023 by Detroit News, Detroit Free Press, and Eater Detroit. Their tagline is “our menu is inspired by ingredients sourced from hills, fields, rivers, and

Continued on page 4...

Introducing 2024 The Class of

... as Les Cheneaux Culinary School’s 10th Class since its inception, certainly exemplifies LCCS’s mission and goal. This written comment by current student Kaitlyn Schleicher speaks to why the School, its staff, its Director and Executive Chef, Zach Schroeder, and his students, have enjoyed such success: “Awesome program! I’m so happy I made this lifechange, and I am not only proud of myself but the others in the class!”

DAN CERNEY

Iron River, Michigan Age: 31

Dan is originally from Mukwonago, Wisconsin, graduating from high school there before attending Michigan Technological University. When it comes to his culinary education, he slyly states that he has had “extensive dishwashing experience” and two years as a short order cook. Dan’s parents are retired engineers, and he has an older brother. He enjoys reading, learning about military history, and playing video games. And when it comes to cooking, everything is regarded as an adventure with a little mystery attached. This may be a key reason why his future goal is to cook on high-end cruise ships.

SHELLI ARNOLD

Hessel, Michigan Age: 60

Shelli was born in Pontiac, Michigan, and raised in Cedarville. She and her husband, Frank Arnold, are highly regarded in Les Cheneaux for their ever-caring community support. Their annual outdoor Christmas display is always a showstopper, and last year they invited people inside to view their breathtaking creation of an illuminated, snowy city, skyscrapers, and all, beautifully decorated for the holidays. They have two daughters and a grandson; and when Shelli recently retired as a licensed practical nurse, she decided to pursue her fascination with food and its preparation. She enrolled in LCCS to learn as much as she could to educate herself and others on how to improve metabolic health. She particularly appreciates the school’s handson approach and Chef Zach’s personable support. As a sidenote, Shelli loves camping, gardening, and, of course, Christmas! Here’s her perfect sunny side-up egg, garnished with cherry tomatoes and microgreens.

Here, Dan is demonstrating making caramel apples with house-made caramel for a Prospective Student Open House; then a beautiful photo of his halibut-based potato salad with country ham, mustard seeds, and dill.

CHLOE CONVERY

St. Ignace, Michigan Age: 21

A native of St. Ignace, Chloe attended Northern Michigan University’s School of Art & Design. She enjoys painting, photography, and skateboarding. Her creativity and love for cooking and baking, plus her experiences working in the restaurant industry since she was 14, led her to enrolling in LCCS. She appreciates its positive, hands-on learning environment, and its teamwork approach. She has always felt that cooking is a way to take care of other people and bring them together. She is looking forward to this summer’s internship, with hopes to someday operate her own food truck.

Chloe particularly enjoys making Mediterranean foods; thus, her delicious Sumac Chicken and Rice with roasted chickpeas and onions, garnished with arugula.

ROBERT (CHANCE) DAVIS

Hessel, Michigan Age: 21

Chance was born in Boyne City, Michigan. He graduated from high school in Florida, and has attended college and worked in multiple restaurants throughout the Boyne City/ Petoskey area. Along with his love for cooking are electronic sports, shooting and fishing, and general studies. He chose LCCS to learn as much as he could about culinary arts and the functioning of a restaurant kitchen, to achieve a well-paying job in the industry. He particularly likes the small class and ready access to (as he puts it) human and non-human resources. Chance’s goal upon graduation is to work at one of Detroit’s newest award-winning restaurants, Selden Standard, which specializes in “New American small plates” described as “rustic, fun-fare”, or SheWolf, noted for its contemporary Italian cuisine. His showstopper Orange Chocolate Cake, encased in its spun sugar dome, with candied kumquats, pistachio chips, and blackened orange gel, should ensure him the job!

ELIJAH LEAVELL

Cedarville, Michigan

Age: 18

Elijah was born in Vermont, but has lived in Cedarville since he was ten, with his parents and two siblings, brother Gabe (17), and sister Story (7), and two dogs, a poodle named Moses and a yorkie named Phoebe. Elijah was homeschooled, which he says allowed him to devote more time to his love of the art of cooking. He also enjoys anything outdoors and playing the guitar. He enrolled in LCCS to become a fine dining chef. He loves the creativity that is encouraged, and ”the freedom to blossom and flourish”. His goal has been to learn as much as he can to enable him to cook at amazing culinary establishments, particularly in Nashville because he loves its music, and is excited about the city’s budding culinary scene, which is focused on blending Southern comfort food with today’s innovative creations.

Although Panseared Wagyu New York Strip may not seem to be a fit, Elijah’s perfectly cooked steak in truffle oil, with chanterelle mushrooms and rosemary, may prove otherwise.

responded, “22 altogether”! He loves going for walks and listening to music. He stated that he enrolled at LCCS to better his life and make something out of himself. One of the things he has loved learning is how to pair different spices to bring out the best flavors in dishes. And when asked where he is headed from here, he answered, “where the wind takes me”!

KAIDENCE McNAMARA

Petoskey, Michigan

Age: 19

A native of Petoskey, Kaidence graduated from Petoskey High School. She has two sisters, Haleigh (12) and Kinleigh (9), and Gooze, the dog. Kaidence loves to bake, but also hiking, trail riding, and almost anything outdoors. She worked in a variety of positions in a small local restaurant during high school and through the summer before coming to LCCS to learn (in her words) as much as possible about food, and have fun, and make new friends, Thus, she loves how small and close this class has become. She said her goal is to be the best cook she can be and have good grades! After graduating, she hopes to travel a bit, then become a private chef. Kaidence particularly likes preparing Asian and Mexican foods, and making different pastas. And here is one of her favorite desserts: Eclairs with pastry cream, dipped in chocolate and dusted with powdered sugar.

Michael loved his experience with LCCS’s annual guest instructor, acclaimed chocolatier Anne Boulley, making beautiful bonbons. He also makes a delicious Purple Cabbage Salad with orange supremes, microgreens, citronette, and mint.

KAITLYN SCHLEICHER

Troy, Michigan

Age: 31

NICOLE WILLIAMS

Cedarville, Michigan

Age: 18

MICHAEL MEDRANO

Hessel, Michigan

Age: 24

Michael is from Bay City, Michigan. With his wonderful, warm smile, one quickly realizes that he is the free spirit of the class. In listing his previous locations, he said that he has lived in many towns and worked in equally as many pizza places, counting each one as a “blast and the best time ever”. When asked about his family and how many brothers and sisters, and nieces and nephews, etc., he

Kaitlyn attended Western Michigan University, then Oakland University in Rochester Hills for a liberal arts degree. She has been working in restaurants for over 13 years, and on the side as a dog trainer for three years. In her words, she has two amazing parents, an older brother and sister, a niece and nephew, and is a “dog mom” to a chocolate lab named Brew. She loves to hike, kayak, fish, hunt, draw and paint. Kaitlyn has always had a passion for food and cooking. When she began living on her own, she started creating her own recipes. This is when she realized “this could be an awesome career that wouldn’t seem like a job”. She loves LCCS because of the small class and hands-on approach and interacting with the chef, learning something new every day. After graduation, she would like to start her own catering business or work as a private chef, and maybe eventually own a restaurant or food truck.

Nicole is from Southington, Ohio, attending Chalker High School and Trumbull Career & Technical Center in Warren, Ohio, with two years at The Culinary Arts Academy; graduating from both schools last May. Nicole and her family, which includes one brother, are closely knit. Her parents are deaf, so she is often their interpreter. A few ducks, chickens, cats and dogs, a guinea pig and rabbit complete it. She loves to play golf, play the trombone, paint, and, of course, cooking and baking. Her grandmother grew up spending her summers in Les Cheneaux, which is how Nicole learned about LCCS. She likes the small class, its easy pace, and its emphasis on practice, not necessarily perfection. A long-anticipated trip to Scotland and Ireland is planned to follow graduation, then she’d like to expand her home bakery business, which she had begun while in high school. Here is Nicole’s

... Continued from front cover

Nathaniel Gilson, Class of 2021, had moved here from Oregon, returning to the Pacific Northwest upon graduation to become a sous chef in Seattle’s Eight Row. A James Beard Finalist the last three years, its focus is the flavors and personality of central Washington farming communities, serving innovative Pan-American food. Its name, Eight Row, refers to the largest cherry found on a standard cherry gauge ruler. As kids, the restaurant’s owners spent hours every harvest scouring their family’s cherry orchard for the elusive eight-row cherry. It’s a treat to visit https://www.eightrow.com/

Josh Oblander, Class of 2023, was featured in our last issue as he symbolizes all the reasons LCCS was founded. Residing in Hessel, he started working at the school’s restaurant its first summer as a food-runner, returning every year to work in different capacities until he enrolled in the program in 2022. Following graduation last September, Josh moved to the West Coast to work at San Francisco’s acclaimed Micheline-starred restaurants, State Bird Provisions and The Progress. https://theprogress-sf.com/

From Chef Zach…

Zach

is

giving you a

sneak peek at a couple of the recipes he and his students will be preparing for you this summer.

Rye Crusted Whitefish

INGREDIENTS

Rye breadcrumbs

Flour, lightly salted

Dijon mustard

Filets of white fish

Salt

“It’s definitely been a whirlwind, but I’ve been learning so much and already feel I’ve grown as a chef in so many ways. I’m currently at The Progress, which is a familystyle format using ingredients from the Bay Area in unique and bold ways. This restaurant group, “The Atomic Workshop” is a very special place, and to me is the future of how fine dining should be. The way the chefs interact with us young cooks and push us in a positive manner is very inspiring.

“I’m currently on the hotline working the plancha station and will soon be moving to sauté, which is one of the last stations on the hotline! I’ve managed to move up quickly but still have vast amounts to learn.” So be it and stay tuned!

DIRECTIONS

Wash and gently but completely dry fish filets with a paper towel. Prepare prep areas for dipping: 1/2 cup flour or more / Dijon mustard / rye breadcrumbs. Dip skinless side of the fish filet in the lightly salted flour, then brush same side with mustard, and dip into breadcrumbs. Do not bread other side.

Beurre Blanc

INGREDIENTS

1 shallot thinly sliced

DIRECTIONS

Prepare skillet with oil or butter of your choice. Once hot, cook filets over medium heat, breaded side down, for 2-4 minutes or until crumb crust has browned. Lightly salt un-breaded side, then flip and turn off heat. Let residual heat finish cooking the fish for about a minute as you prepare to serve. Lay filets on paper ng to absorb any excess grease. Serve, drizzling with Beurre Blanc sauce.

1 garlic clove crushed

1 cup white wine

Splash of white wine vinegar

Parsley stems

Thyme sprig

1 clove

1/2 lb. cubed butter

Place all ingredients, except butter, in a saucepan. Bring to a fast simmer to reduce to half. Remove from heat and strain with a fine mesh strainer. Return to heat and slowly add butter, vigorously whisking until melted and smooth. Season with white and black pepper to taste, and a dash of lemon juice. To serve, garnish w/ chopped fresh parsley, chervil, or other herbs of choice to serve

LCCS 10th Anniversary Celebration

Saturday, July 27

6:00 to 9:00 p.m.

An inspired and excited committee has been planning an unforgettable evening for months, not only to raise monies toward a sustainable future for LCCS and its students, but primarily as a thank-you to the communities and farmers of the EUP who have played critical roles making the school so successful, and to the many donors and supporters who have believed in the school since its inception in 2014. As you can see by photo above, the students are excited, too.

Clark Township has been wonderful in helping to make the event as accessible as possible without inconveniencing the neighborhood. Only the section of Lake St. immediately in front of the school will be closed for street dancing and pedestrian traffic. Parking will be closely monitored, using off-site parking and a shuttle service.

And how is all of this being made possible?

We have GORDON FOOD SERVICES to thank for kicking this off with their gift of $10,000 toward sponsorship of the event. Thus, they are at the top of the roster as EXECUTIVE CHEF

The entry ticket, at a cost of only $110, will include four food and drink tokens, plus a commemorative keepsake. The legendary ShipHeads Band will be playing their one-of-a-kind brand of music for street dancing. A number of mouthwatering food stations will be set up throughout the restaurant and grounds, manned by returning graduates featuring their culinary wares, and there will be several bars serving the School’s showstopper signature drinks.

A far from run-of-the-mill Silent Auction will feature exciting items and experiences, such as Cooking with Katie! Famous award-winning American home and gardening TV host and author, Katie Brown, will present a cooking demonstration of recipes from her family’s Marquette Island cookbook. Attendees will go home with signed copies of one of her popular books. http://katiebrown.com/about/

LCCS benefactors from its earliest days, Michael and Mary Ann Van Lokeren, have donated a handsome vintage wooden launch for the auction, to be displayed next to the school the week of the event. And there’s so much

Next is the SOUS CHEF package, which includes sponsoring the ShipHeads Band. It is available at $8,000, with prominent signage on the band’s stage plus entry tickets for 12 guests. Here is the complete list of sponsorship packages, which (with the exception of Sous Chef ) are available for multiple sponsors. All sponsorships will be noted on social media, event web page, and signage at the event, and will include special commemorative keepsake items for all guests.

SOUS CHEF & Band Sponsor

($8,000) - 12 guests

SENIOR CHEF

($7,500) - 10 guests

PÂTISSIER

($5,000) - 8 guests

SAUCIER

($2,500) - 6 guests

MAÎTRE D’

($1,000) - 4 guests

Thank you so much for considering this special opportunity to contribute to the future of LCCS, and have lots of fun and great food at the same time! To participate, you may use the enclosed envelope or visit www.LCculinaryschool. org or contact the office at 906-484-4800.

L to R: Chef Zach, bashful Chance, Elijah, Shelli, Kaidence, Chloe

In memory of... Kenneth L. Pendery, Jr.

Tragically, LCCS has not only lost an invaluable board member and strong supporter of the school and its mission, but so has the Les Cheneaux Community and the national culinary and restaurant industry. Ken Pendery was only 70 years old, when he passed away on March 4, 2024, due to a rare degenerative neurological disorder.

Here is the link to Ken's beautifully written obituary in the E-edition of the Cincinnati Inquirer. It conveys what a remarkable person he was in all facets of his extraordinary life, although he never wanted anyone to think of him in any other way than as an ordinary person. https://www. cincinnati.com/obituaries/pwoo0768595.

"Regarded as a beloved leader and dear friend, Pendery cared deeply about the value of trust, humility, doing the right thing and having only the highest of standards. He instilled in each new leader their crucial and primary responsibility: company culture. Pendery was adamant that the behaviors of just one person can strengthen and embolden a culture or destroy it, and he found it his mission to protect the integrity of culture." - (excerpt from Ken's obituary)

Originally from Fort Thomas, Kentucky, the Pendery Family became summer residents on Bush Bay in 1927.

Throughout the years, they maintained a deep love for this community. Thus, they have continually been quick to support its needs in multiple ways.

The summer of 2020 was the last time Ken was able to be here. He and his wife, Jenny, hosted their children and grandchildren as the fifth and sixth generations of Penderys to experience Les Cheneaux.

For those who may not be aware, Ken founded his first restaurant, The National Exemplar, in the historic Mariemont Inn in Cincinnati, Ohio, in 1983. Serving only the highest quality fresh foods for breakfast, lunch, and dinner, and continually maintaining 5-star ratings, it celebrated its 40th anniversary last year.

In 1988, Ken, Jenny, and their two children moved to Sarasota, Florida, where he and business partner, John Sullivan, co-founded a restaurant named First Watch. Its unique concept of serving only breakfast, brunch, and lunch, from 7:00 a.m. to 2:30 p.m., and using only fresh, local foods, became a huge success. Within only ten years, First Watch had expanded to 50 restaurants; by 2018, there were 330, and now more than 500 across the country. First Watch website tagline: "Every season brings change to First Watch, but our commitment to quality and sourcing exceptional ingredients never skips a beet."

In keeping with all of the above, the Pendery Family has created The Kenneth L. Pendery, Jr. Memorial Scholarship Fund for the Les Cheneaux Culinary School as an appropriate legacy. The Board of Directors and staff are immensely grateful for this affirmation of their confidence in the future of LCCS and the endurance of the school's unique approach to culinary education to benefit the food industry. Contributions may be made in the attached envelope or online at www.LCculinary.org.

Beyond THE FORK

It is due to each and everyone of you...

that LCCS is celebrating its 10th Anniversary. Your belief and continuously generous support of its purpose and mission from the beginning have made it possible. Thus, LCCS will continue to make a measurable difference in its students’ lives, its community, and far beyond.

CONTRIBUTIONS

May 2022 to March 2023

Anonymous

Cecily & Brett Alexander*

Maureen Adgar

Sophie Ambrosiewicz

Nancy Ayres **

Charles & Linda Bordsdorf #

Sue & Jason Bowlby

Ann & Robert Braham

Barbara A. Britton

Breezeswept

Margaret & Bill Campbell

Cheboygan Career & Technical Education student

Joan & Joseph Claxton

Dr. John & Barbara Collins

Bonnie Mikkelsen & Tim DeWick*

Carol Duncan

Jason & Anna Dunn

Nancy & Jack Edwards

Elizabeth Falor

Carol & Ed Hake #

Doug & Marylynn Heuck #

Jean & Kip Horsburgh #

Bruce & Marty Kirchner in honor of Kay Schirtzinger

Mary & Jim Krzeminski*

Kathy & Ken LaMotte

Steve & Gretchen Lauer

Mary & Tom Layher

Gretchen Mahoney

Kimberly Mara

Christopher Mast

Deborah Mast** #

Henry & Connie Mast**#

Jennifer McGraw

James & Ellen Mikulski

Paula Welmers & Fred Mulhauser

Maureen Neal

Kate & Jack Otstot

Joe & June Patton

Pamela Reilly

Gordon & Phyllis Rusk

Kathryn Schirtzinger

Lynn Brown & Bob Stefanski

John & Dana Torsky#

Mark & Karen Upham*

Jeff & Carol Whitehead

GIFT OF $1,000 UP *

GIFT OF $5,000 UP **

GIFT OF $10,000 UP ***

MULTIPLE GIFTS #

CORPORATE

GFS Holding, Inc. Sponsorship for LCCS 10th Anniversary Celebration ($10,000)

Kenneth L. Pendery, Jr. Scholarship ($5,000)

FOUNDATIONS/TRUSTS

Broughton Family Foundation ($5,000) by Camm & Stacy Broughton

Lenore Folllansbee Broughton Fund ($10,000) for Henry Clay Wisner Scholarship

Community Foundation of Southeast Michigan ($250) grant attained by Jim Krzeminski

DeVos Family Foundation ($2,500) by Betsy & Dick DeVos

Gillette Foundaton ($400) for Les Cheneaux Club Brunch

Highfield Foundation

Noyes Charitable Lead Trust to honor Ken & Jennifer Pendery

Nicholas H. Noyes, Jr. Memorial Foundation ($5,000)

Les Cheneaux Community Foundation ($5,000) scholarships grant

G. R. Lincoln Family Foundation ($25,000) grant by Chase Horsburg for media & student recruiting

Wild Shore Foundation ($7,000)

LES CHENEAUX COMMUNITY

FOUNDATION ASK 2023

($24,015 in 2023 donations; released March 2024)

Wendy Wurtzburger Bentley

Madge & James Berryhill

Nancy & George Byers

Brian & Kim Cary

Valerie & Evans Cayce

Marilyn & Thomas Collins

Bruce & Tammy Cruickshank

Jane & Dave Dunn

Karen & James Dunn

Larianna Dunn

Yvette & Gardner Dunn

Kayne Ferrier

Audrey & Robert Fisher

Martha & James B. Haines

Shauna Scott & James Hall IV

Martha S. Harding

Shelley & Ted Hennig

Chrissie & Christopher Horsburgh

Jean & Kenneth P. Horsburgh

James & Diane Keighley

Nancy & Jim Kilbourne

William Kilroy

Marty & Bruce Kirchner

Mary & Jim Krzeminski

Bette & David Lauer

Larry & Cindy Lyons

Henry & Connie Mast

Jackie Gaspar & Donald Moore

Andrew Morrison-Rowe

Linda Noyes

Cathleen & Gary Padden

Jennifer Pendery

Robin & Paul Pendery

Jim & Missy Rainear

Dan & Jan Reelitz

Andrew & Denise Regan

Pam Reilly

Larkin Rogers

Judy & Bill Rollo

Kay Schirtzinger

Kevin & Kelly Smith

Kathleen Quinn & Scott Speidel

Jane & Edward Terrill

Diane Thompson

Elizabeth & Stephen Upham

John Mumford Walker

Gina & Steve Wells

Linda Wereley

Amy A. Williams

Jan & Allen Williams

Bill & Diane Yocum

GIVING TUESDAY

November 2023

($2,550) – directed toward scholarships)

Shelli Arnold

Jennifer Bauer

Lorna Rinehart Bearup

Beth Benson

Lynn Brown

Melissa Golz Burger

Deborah Colbert

Kathy Day

Erika Dielman

Andrew Drenth

Jacie Grosso Dziedziula

Jane French

Michelle Furest

Betsy Gordon

Anne Gottlieb

Pat Hickey

Melissa Jo

Kimberly Kerwin

Megan McCook Kromer

Jim Krzeminski

Jane Laing

Michelle Carlson Lopiocolo

Sue MacPhee-Gray

Jeanne May

Meegan McMillan

Margo Mertaugh

Wendy Monnette

Jack Otstot

Esther Parris

Michelle Parsons

Dede Pittman

Amy Polk

Sue Potter

Sarah Reilly

Joanna Secco

Rebecca Ann Sevener

Mike Smith

Paul Soltysiak

Louise Stewart

Curt Vaught

Stephen Upham III

Marina Wagner

Rhonda Weyer

SPECIAL RECOGNITON

Anonymous donations by LCCS diners ($2,806)

Les Cheneaux Club Brunch ($4,000)

Nancy Ayres

Jean Covington & Robert Bernard

Lisa Bohn

Frederick Campbell

Clay Carrington

Mary Chris Coco

Erica Dielman

Carly Frohlich

Karla Gillette, The Gillette Foundation

Walton Gregory

Jean Harvey

Pedro & Ruth McMillan

William McMillan

Cynthia McMurray

Howard O’Leary, Jr.

Phillip Pittman

Margaret & Bart Weiss

Amy Williams

MATCHING GIFTS

Morgan Stanley for Maureen Adgar (via The Benevity Community Impact Fund)

Pfizer Inc. for Kimberly Mara

SCHOLARSHIPS: GIFTS & GRANTS

Chance Davis Scholarship

David & Charlotte Gray

Anonymous

Gordon Food

Services Scholarship

Lesa Bruning Hester Scholarship

Amy Polk & Richard Bruning

Kerri Ann Mertaugh Scholarship

Bonnie Stewart Mickelson

Scholarship

Anonymous

Henry Clay Wisner Scholarship

Lenore Follansbee Broughton Fund

Kenneth Lee Pendery, Jr.

Memorial Scholarship

Breezeswept

DeBord Family

Jane & John Detwiler

Sarah & Peter Dillon

GFS Holding, Inc.

Susan Lewis

James Manson

Henry & Connie Mast

Bonnie S. Mikkelsen

June Patton

Linda & Dave Parlin

Paul & Robin Pendery

Yesterdog

LCCS CULINARY CLUB

Jason & Anna Dunn

Lynn Brown/Bob Stefanski

Bill & Ellen Tobin

Life Memberships ($5,000)

Raymond & RaeAnn Phillips

Michael & Mary Ann Van Lokeren

Adam T. Wellman - in Father’s Memory

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

im Krzeminski, President

Luke Jaroche, Vice President

Bonnie Mikkelsen, Secretary

Chase Horsburgh, Treasurer

Cecily Alexander

Kathy Day

John Evashevski

David Gray

Henry Mast

Paul Pendery

Sarah Reilly

Zach Schroeder

Michael Van Lokeren

STAFF

Zach Schroeder

School Director & Executive Chef

June Patton

Director of Admissions & Operations

Mary Eberts

Executive Assistant

www.LCculinary.org

LCCS CALENDAR

THURSDAY, MAY 23

Spring Edibles Wine Pairing Dinner

5:30 Cocktail Hour (optional) | Dinner at 6:30

FRIDAY, MAY 24

Spring Edibles Wine Pairing Dinner

5:30 Cocktail Hour (optional) | Dinner at 6:30

FRIDAY, JUNE 14

The Restaurant 5:00 to 9:00

(every Wed. to Sunday, thru Sept. 1, except July 27. Closed July 3.)

THURSDAY, JUNE 27

The Coffee Shop 8:00 to Noon

(every Thursday, to Sunday, thru mid-August)

SUNDAY, JULY 21

Wine Pairing Dinner

5:30 Cocktail Hour (optional) | Dinner at 6:30

SATURDAY, JULY 27

10th Anniversary Celebration & Silent Auction 6:00 to 9:00

SATURDAY, AUGUST 10

Boat Show

Lunch 11 to 3 | Dinner 5 to 9 (limited menu) (regular Coffee Shop & Dinner hours Aug. 9 & 11)

SUNDAY, AUGUST 18

Wine Pairing Dinner

5:30 Cocktail Hour (optional) | Dinner at 6:30

MONDAY, SEPTEMBER 2

Class of 2024 Graduation

Hessel School House | 3:00 p.m. For Dinner Reservations Contact 906-484-4800

Shelli and Nicole gathering ramps for class.