As part of this film, we attended the American Culinary Federation 45th Annual Michigan Chefs de Cuisine Awards gala hosted at the MotorCity Casino Hotel. The Michigan Chefs de Cuisine Association was founded in 1970 by Master Chef Milos Cihelka, CMC, AAC, HGT, and consists of about 450 members.

Several awards were given out throughout the night by the President of the association, James Kokenyesdi CEC, CCA, AAC, including Student Chef of the Year - given to Isabella Breazeale, Student Pastry Chef of the Year - Parker Klassen, Hermann G. Rusch Award - Kevin Gawronski, CMC, and of course, Chef of the Year - given to Frank Turchan II, CEC, the Campus Executive Chef at the University of Michigan.

Also recognized for their industry leadership and support: Roger Kregear from Chef Source was awarded the President's Medallion, Diane Sorenson from Great Lakes Hotel Supply was awarded Associate Member of the Year, John Kukucka, CCE, AAC from Essex Golf and Country Club won the Dr. L. J. Minor Chef’s Professionalism Award, Carmela Specialty Foods & Fine Wines was awarded Vendor Recognition.

Each month the Michigan Chefs de Cuisine meets at various locations to discuss hospitality industry issues, charitable events and the overall direction of the life of those dedicated to serving and cooking for our communities in Michigan. The Michigan chapter of the Chef de Cuisine is one of largest in the country.

This awards ceremony brings together professional chefs, mentors, students, vendors, and more to recognize the professional culinarians in Michigan.

In our story of Detroit's culinary heritage, we will feature a story about the history of the Michigan chapter of the Chefs de Cuisine organization.