|
|||
|
|||
2012 ACF Central Regional Conference Host Chapter & Culinary StaffMeet the Host Chapter
Meet Chef Randy Smith, CEC Randy Smith, CECACF Michigan Chefs de Cuisine Association Chef Randy is the winner of many gold medals including Best of Show,
Best Pastry and Judges Special Award. Competing in the 1992 world
“culinary Olympics” in Frankfurt, Germany, Chef Randy was a
sous chef on the Michigan Culinary Team, which won a gold medal. Most
recently he added a silver medal to his collection while competing as a
member of the 1996 Michigan Culinary Team in Berlin. He is an active
member of the American Culinary Federation, and the Chairman of the
Board of Directors for the Michigan Chef’s de Cuisine Association.
Currently Chef Randy is the team manager for the 2012 Michigan Culinary
Team heading to the “culinary Olympics” next October. Meet the Conference Culinary Staff at MotorCity Casino Hotel Don YamauchiExecutive Chef, Iridescence at MotorCity Casino Hotel A native Chicagoan, Chef Don Yamauchi was drawn into the restaurant
industry at an early age. “My uncle owned a greasy spoon in
Wrigleyville,” said Yamauchi. “I remember watching him and I
knew that’s what I wanted to do. Everyone in my family warned me
against it.” Though he knew a life in the restaurant business
meant long hours, he pursued his passion.  Derik WatsonChef de Cuisine, Iridescence at MotorCity Casino Hotel Derik Watson, a native of Franklin, Mich., discovered his passion for
the food industry early on in life. An adventurous eater from the start,
he said: “My mom tells stories about how, at age 2, I would order
octopus off the menu.” By age 13, Watson took his first job at a
local grocery store where he was inspired by the possibilities that
surrounded him.  Patricia J. Nash, CEPCExecutive Pastry Chef, Iridescence at MotorCity Casino Hotel Pastry Chef Patricia J. Nash, CEPC, joined the staff of Iridescence
in 2007, shortly after she received the American Culinary
Federation’s Pastry Chef of the Year award. She leads a staff of
25 and oversees the entire pastry program at MotorCity Casino Hotel,
including everything from fine dining to room service, banquet halls to
bistros and coffee shops.  Michael GoldenBanquet Chef, MotorCity Casino Hotel Currently the Banquet Chef for MotorCity Casino, Michael Golden has
spent 27 years in the food service industry. His first job at 15 was
prepping in a from scratch restaurant on Mackinac Island, The Pub at
Harbor Park that he later purchased and named The Pub & Oyster Bar.
This was the beginning of a career that has been balanced between the
Front and Back of the house. Golden has also served as General Manager
for the Grosse Isle Yacht Club and Executive Chef for Suites and
Catering at Joe Louis Arena. |
|
     
|
|
|
|
|
