Macomb Culinary Institute

Dining is and always was a great artistic opportunity. -- Frank Lloyd Wright
Good cooking is the basis for true happiness. -- Auguste Escoffier

The creative flourish that distinguishes great architecture also distinguishes the work of great chefs. Like Frank Lloyd Wright, they are innovative, imaginative and often unconventional. But, they also have to know how to peel an onion, poach a salmon and prepare a roux.

Please view the Program Description for additional information.

Basics and extras

At the Macomb Culinary Institute, students learn knife skills, cold platter (Garde Manger) presentations, menu planning, pastry making, bread baking, food buying, ala carte dining and much, much more. They learn in classrooms, kitchens and in the working restaurant at the college's Center Campus in Clinton Township, the campus where the culinary arts classes are also held. Soon, they will learn in a newly renovated facility that boasts equipment and technology rivaling or surpassing what they will encounter in some of the world's most famous kitchens. Students attending the Macomb Culinary Institute, however, also learn how to nurture that "something extra" that will set them apart in the culinary world.

Excellence and artistry

The quality of the Macomb Culinary Institute is also seen in the credentials and reputations of its faculty. They are certified chefs and respected instructors with memberships and connections to several culinary organizations. Their degrees and diplomas come from such prestigious schools as the Culinary Institute of America in New York state and the Ecole Hoteliere de Nice in France. They have appeared in newspaper articles, on television and in the kitchens of some of the area's finest dining establishments including the Hotel Pontchartrain, Bloomfield Hills Country Club, The Money Tree Restaurant, Grosse Pointe Yacht Club and Loon River Café.

The Macomb Culinary Institute faculty teach what they know, and what they know about first-hand is excellence and artistry in the professional kitchen. From them, you will learn what it takes to build a successful culinary career - complete with creative flourish.