Meet our participating chefs!
The following chefs are excited to bring the heat, the chill and the flavor to the 2022 Opportunities for Education event on September 22 at the Food Innovation Center. You're in for a "taste sensation of signature tastings" from premier restaurants and chefs, complemented by a selection of beer and wine.
Chef Michael Murray
Chef Michael is the owner of West Michigan Provisions LLC, a chef-driven, artisan pasta and specialty foods company. He is a Certified Executive Chef and has worked as a culinary professional in restaurants, hotels and private country club dining. His craft has been honed at notable properties including BluePointe (Atlanta, GA), Grand Hotel (Mackinac Island, MI) and exclusive country clubs in New York. His style has developed within a traditional culinary background of American and classical European training, with a strong understanding of international flavors. He attended The Culinary Institute of America in Hyde Park, NY. Chef Michael is enthusiastic about utilizing traditional and local food sources developed through farmer-chef relationships and supports slow food activities. He works with students as an adjunct culinary instructor. A line of restaurant-quality, jarred tomato sauces based on his own recipes are now available and local restaurants highlight his pasta on their menu. Retail activities are centered around the local Farmer's Market and specialty grocery sellers.
Menu selections:
- Chilled Item: Fall Colors Pasta with Roasted Squash and Late Summer Fruits and Vegetables
- Warm item: Fiori Pasta with Local Harvest Tomato Sauce and Puttanesca Garnish
Chef Alec Durocher
Chef Alec, originally from Dexter, Michigan, realized his passion for food at a very young age. With a large extended family, and a dietitian for a mother, there was always something to learn in the kitchen. While attending WMU, Chef Alec accepted a position at Zazios in 2005. From there, Alec fell in love with culinary arts and the restaurant industry as a whole. He quickly worked his way up the ranks of the kitchen, learning from some great chefs along the way. Alec then moved to Birmingham, MI to help open a second Zazios location. He then returned to Kalamazoo gaining the earned title of Executive Chef of Old Burdick's and Zazios. As his talent, passion, and knowledge grew, so did his responsibility. In his current role of Greenleaf Hospitality Group Executive Chef of Restaurants, Alec oversees the culinary operations of Old Burdick's, Old Burdick's Wings West, The Morning Dish, and Brick and Brine. Alec has been with Greenleaf Hospitality Group for over 17 years.
Menu selection:
- Cured Salmon Canape - Cured salmon belly, salmon roe, mascarpone, marinated red onion, crispy capers, brioche and radish
Chef Andrew Carpenter
Chef Andrew was born and raised in Kalamazoo, Michigan. He enjoyed experimenting with food at a young age. A 2004 graduate of Parchment High School, Andrew's first job was as a dishwasher. He loved the restaurant environment and never looked back. Andrew started with Greenleaf Hospitality Group in 2008 as a line cook in Old Burdick's. Since then he has spent time in all of the food and beverage departments within the company. When Kalamazoo Valley Community College opened the culinary arts program, Andrew decided that it would be a good opportunity to further his education. He was one of the first graduates of the program and built many great relationships during his time there. Andrew's current role within Greenleaf Hospitality Group is as the Sous Chef of Old Burdick's.
Menu selection:
- 48 Hour Short Rib - sous vide short rib, chimichurri and roasted tomato
Chef Ryan Fields
Last fall, Millennium Restaurant Group was pleased to hire in Chef Ryan Fields as a Sous Chef at WL Socialhouse. He has a deep culinary history in small kitchens where all the product is house made. Most notably he was the former sous chef of Rustica for eight years before joining our team. He is a talented hand, and brings precision and creativity in every dish and every kitchen he works at. With his work at Rustica, he is well versed in wine and pairings, making him a great fit for knowing how to best give guests the best experience and expand their palates at WL Socialhouse. He expanded his work when he joined us and helped create the menu at WL alongside head chef Max Makowski. Most recently, he has been promoted to Executive Chef of WL, where he continues to think of new ideas for the menu and keep growing us as a business too.
Menu selection:
- Grilled flank steak, sliced, served with house salsa verde and pickled onions
Chef Daniel Erwin
Since April of 2018, Chef Daniel Erwin has been the man in charge of the kitchen at the Cove Lakeside Bistro on the shores of West Lake in Portage. After launching his career in Baton Rouge, LA., Chef Erwin polished his credentials at Atlanta dining establishments before coming north in 2010 to join the Millennium Restaurant Group. No need to book a flight to The Big Easy to get close to the classic cuisine of New Orleans. With over 20 years of experience specializing in Southern and Cajun cuisines, he displayed those talents at Millennium's Epic Bistro and the Union Cabaret & Grille in downtown Kalamazoo. At the Cove since 2018, Chef Daniel demonstrates the extent of his gourmet talents with exquisite seafood entrees and appetizers, all of which can be complemented by an exciting roster of wine and unique cocktails.
Menu selection:
- Crawfish Curry - Louisiana crawfish, red curry, coconut milk, carrots and zucchini over basmati rice.
Chef Stephanie Hughes-Winfrey
Chef Stephanie (a.k.a. "Chefanie") has always had a passion for food, cooking, and health. As a former personal trainer and nationally-ranked competitive weightlifter, she understands the link between nutrition and fitness. After high school, Stephanie combined her love of organization, leadership, and food to complete a Bachelor of Business Administration in Food Marketing and a Master of Business Administration in Management from WMU. Stephanie moved to Manhattan and earned her Grand Diplome in Classic Culinary Arts at The French Culinary Institute. Stephanie returned to the Kalamazoo area and combined her business and culinary backgrounds to start personal chef and catering work. She served multiple professional athlete clients who required strict, healthy diets and other clients who had health issues and food allergies. Additionally, Stephanie has taught culinary and nutrition classes to underprivileged kids and adults in Southwest Michigan. She also instructed Business and Management courses at her alma mater, WMU, concurrently with personal cheffing. Once Kalamazoo Valley Community College planned to open a Culinary program, Stephanie wanted to combine her love of management, food, and teaching and be involved in the new school. She has taught more than ten different courses in her seven years at Kalamazoo Valley and recently became the Director of Culinary & Brewing Education.
Menu selection:
- Creamy Roasted Red Pepper Soup with Herb Pistou & Gruyere Tuile
Jennifer Burnett, 2nd year culinary student
Jennifer was born and raised in and around Kalamazoo. She is a non-traditional student who recently completed her first year in the Culinary Arts & Sustainable Food Systems with great success. She has had a passion for cooking and baking for many years, but was self-taught until she found her way into Kalamazoo Valley's culinary program. Jennifer participated in the Food for Thought competition in April, and was awarded third place. Her award-winning canapés are being served to you today!
Menu selections:
- Surf & Turf Canapés - aioli-toasted baguette smeared with a cream cheese/pesto/sundried tomato mixture, topped with marinated tenderloin and shrimp ceviche and garnished with pickled red onion and micro basil
- Raspberry-Mango Mousse Parfait - raspberry-mango mousse layered with fresh raspberries and chocolate ganache
Anessa Tolbert, student
Anessa Tolbert was born and raised in Kalamazoo. She has had a passion for cooking as long as she can remember. She began taking things seriously in 2015 after being encouraged to open a restaurant and pursue culinary school. She made hot meals and sold them to public, and eventually worked in commercial kitchens and at Vineyard Assisted Living where she was promoted to Kitchen Manager.
After attending culinary school, she became a private chef, and currently works as the lead in the YWCA kitchen where the focus is on introducing children to sustainable healthy meals.
Menu selection:
- Ahi Poke Nachos - marinated ahi tuna served with sriracha mayo, truffle aioli, cilantro, green onion, jalapeno and furikake on a crispy golden wonton chip
Chef Lucas McFarland
Chef Lucas started his culinary journey in Harbor Springs, MI at the age of fourteen while working at Out to Lunch, a restaurant specializing in classic American food. It was there that he established a solid foundation of the culinary basics, such as proper sanitation and organizational skills. Hungry for more, he landed at The New York Restaurant, a premier dining destination nestled into the Harbor Springs Waterfront District. Tinkering with traditional French cooking techniques infused with international cuisines, and fueled by the abundance of available local produce and meats, he quickly rose through the ranks. After six years at the New York Restaurant, the winds of change were blowing. He earned his associate's degree in culinary management and certificate in the baking and pastry arts from Grand Rapids Community College. Searching for a holistic approach to food service and healthy eating, Kalamazoo Valley Community College emerged as a cutting-edge program for sustainable food and beer brewing. In 2015, he joined the team as Culinary Operations Manager and Adjunct Instructor, offering him the opportunity to instill his passion for food and stewardship into the next generation of culinary professionals.
Menu selections:
- Tri-colored Quinoa salad, seasonal vegetables from the Food Innovation Center with citrus and white balsamic vinaigrette. Vegan.
- Blueberry flambé with angel food cake. Vegetarian, made with local blueberries.