Master Chefs Institute

10/06/2021

Fresh seafood always speaks flavor.

10/06/2021

Accepting my award for outstanding chef for private country clubs and golf clubs at the golf kitchen gala. It was a honor to represent MCI & Fresh Meadow CC along with the industry I work in. I thank my colleagues for their vote and selecting me.

10/06/2021

The serving of very good food is based on quality food products such the ones that bear the MCI seal of excellence, proper cooking methodology, and presentation that is simple and elegant.

10/06/2021

Italian Crostini for new menu.

08/01/2021

On my way to open up Tuesdays session and be the keynote speaker and presenter at ACF National convention.
A honor to mentor, share knowledge from great experiences. Chef that have walked the walk over a proven period of time need to do this and give substance, looking forward to seeing colleagues and friends from the culinary world.

07/26/2021

Our associate Chef Shular and my good friend is making a difference through observation. Chef has taken space in our old Le Cordon Bleu campus where we banged pans together and made a difference with students something not done enough today.

07/26/2021

Great dishes are about quality products, proper cooking methodology though done with care and and that certain something as cooking isn’t a mechanical process. Know any product with our seal of excellence is of quality and passed our rigorous testing and tasting through the process used from certified master chefs.

Below a rolled veal chop stuffed with braciole, smoked mozzerella
& spinach. Veal ossobuco, Beef shortrib, zucchini blossoms, branzino.

07/26/2021

Great dishes are about quality products, proper cooking methodology though done with care and and that certain something as cooking isn’t a mechanical process. Know any product with our seal of excellence is of quality and passed our rigorous testing and tasting through the process used from certified master chefs.

Below a rolled veal chop stuffed with braciole, smoked mozzerella
& spinach. Veal ossobuco, Beef shortrib, zucchini blossoms, branzino.

06/02/2021

Taking the Reins at Detroit Athletic Club
Chef Shawn Loving, CMC.
Congrats to Chef Loving a MCI associate for his new job at the prestigious Detroit Athletic Club. Chef Loving’s culinary education began at the school for which he ultimately became the department chair, Schoolcraft College in Livonia, Mich. His career took him through hotels, clubs, the Disney organization and Las Vegas before he opened his own restaurant, which he operated for seven years.
Loving went on to cook for professional athletes in progressively larger roles, eventually serving as the Executive Chef for the U.S. Men’s and Women’s Olympic Basketball Teams for the Beijing, London and Rio Olympics, as well as at the FIBA World Championships in Turkey and Spain.
We wish him only the best and the Detroit Club is lucky to have such a passionate chef.

04/30/2021

Chicken Pot Pie, biscuit crust and made with dairy free cream and butter. MCI preparing for future dietary trends and eating lifestyle.

04/30/2021

Chairman's Reserve Prime Pork, a cut above.

04/26/2021

Classic Beef made with Brandt Beef, savor the flavors

04/26/2021

04/26/2021

04/26/2021

Brandt Beef a long standing client awarded the seal of excellence for exceptional beef.

04/26/2021

Lyde became one of the few women at the time to graduate from The Culinary Institute of America, in 1972. She recalled that when she began her culinary studies, she was offered a blue dress as a uniform—but insisted on receiving the chef’s whites.

That kind of persistence led to a successful career as a chef, and eventually, Lyde returned to the CIA as a faculty member. She also became the first woman ever to achieve Certified Master Chef status from the American Culinary Federation in 1990.



We like to recognize Chef Lyde Buchtenkirch Biscardi, CMC.
I remember Lyde when studying for my masters and she let me sit in her Garde class and mentored me on that class.
Lyde excelled in positions with highly respected clubs like Dupont and Wilmington CCs, and earned gold medals in international culinary competitions including Frankfurt, Osaka and Klagenfurt.
One of Lyde’s students praised Lyde …” Thank you for helping shape me and my classmates with your vast knowledge, expert skills, and great professionalism. You inspired me to found the Women in the World Association of Chefs Societies

03/21/2021

Women’s History Month
Mrs. Frances Roth in 1962 Craig Claiborne, the New York Times celebrated food critic wrote, “It seems odd” all the world’s great chefs have been men, but the one individual, who has probably done more than any other to give fine cuisine a foothold in the United States is a woman. She is Mrs. Frances Roth, co-founder of the Culinary Institute of America,

02/17/2021

Our Lobster Pub Night was all about the lobster a popular dish was
Lobster Potato Puffs, Picked Main Lobster meat, House-made Queso Sauce and Lamb's Supreme Tater Puffs Seashore-Style. Well enjoyed.

02/17/2021

Small Plates with Big Flavor
Pasta, Parmesan Cream, Mushroom and Truffle
Crispy Shrimp & Yum Yum Sauce
Uptown Lobster Roll
Perogies

02/17/2021

LambWeston, Fries for every occasion.

02/17/2021

We are excited to announce that after extensive testing Lamb Weston® Stealth Fries® have qualified for the Master Chefs Seal of Excellence.

With an invisible potato starch coating, they stay crispy up to twice as long as traditional uncoated fries.

See all the 15 differentiated Stealth Fries® that have qualified: https://bit.ly/3j3XY00

Want more information? Connect with a Lamb Weston® Fry Expert today: https://bit.ly/3tgbL8q

05/30/2020

Brave Heart Beef Filet, Mushroom Puree, Potato Anna

05/30/2020

Master Chefs Institute added a button to help you learn more about them.

Master Chefs Institute added a button to help you learn more about them.

05/30/2020

Master Chefs Institute updated their website address.

Master Chefs Institute updated their website address.

05/30/2020

05/30/2020

At MCI quality, simplicity with elegance, and passion drives all we do. From education, recipe development, testing products at a extraordinary level is the hallmark of MCI. Chairman’s Reserve Prime Pork dishes from our testing, new salad concept from the Hellman's Mayonnaise project.

05/30/2020

04/18/2020

Tyson Chairman's Reserve Prime Pork. Onions, peppers and herbs.

04/18/2020

When a product earns the seal you can be assured it is chef worthy and the high standards and evaluation it passed has meaning with integrity.

04/18/2020

Classic Chasseur, many classic dishes are still great today with a slight tweak or modernization approach that respects the foundation of the dish..

04/18/2020

Brave Heart Beef Filet

04/18/2020

MCI, Testing, tasting, plating food, enjoying the camaraderie of passionate colleagues and making a difference in all we do.