The Aspen Institute Aspen Prize for Community College Excellence Top 150 2017
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Culinary Faculty

Chef Matthew Cooper, C.E.C.

Coordinator/Instructor, Culinary Arts, Baking and Pastry Arts and Food Services Management

Chef Cooper

Biography

Matt Cooper joined Mott Community College of Flint in September of 2002 as Part-Time Faculty Instructor in the Culinary Arts Program teaching Garde Manger I and Garde Manger II. Since that time Matt has taught nearly half of the courses offered in his program. Matt became a Full-Time Faculty member in 2011. He has over than 35 years of culinary and food service industry experience. His back ground includes ownership of white table cloth and upscale casual restaurants in the Genesee County area.


Classes Taught:

  • CULA-105 Intro to Professional Cookery
  • CULA-106 Professional Cookery
  • CULA-108 Nutrition and Menu Planning
  • CULA-109 Catering Techniques
  • CULA-111 Garde Manger I
  • CULA-203 Buffets and Banquets
  • CULA-205 International Cuisine
  • CULA-207 Garde Manger II
  • CULA-210 Food and Wine Pairing
  • FMG.-202 Food Service Organization and Management
  • FMG.-114 Meat Identification and Fabrication
  • BAKE-115 Pastry Techniques
  • BAKE-116 Plated Desserts
  • BAKE-117 Chocolates and Confections

Professional Background

  • Owner of Icon Ice LLC, Full Service Ice Sculpture Company, Fenton, Michigan
  • Chef /Owner Chef’s Table Events, Fenton, Michigan
  • Executive Chef/Owner Café Panache Flint Township, Michigan
  • Executive Chef Detroit Boat Club Detroit, Michigan
  • Executive Chef/Owner Austrian Pine Farm Restaurant Grand Blanc, Michigan
  • Executive Chef The Hillside Inn Plymouth, Michigan
  • Executive Chef Top of The Park Restaurant Flint, Michigan

Matt Cooper is currently pursuing his American Culinary Federation (ACF) certification at the Certified Culinary Administrator (CCA) level and His Certified Sommelier designation through The Court of Master Sommeliers

Other Awards, Recognitions, and Memberships

  • ACF approved Certification Evaluator
  • AAS, Culinary Arts, Mott Community College
  • BBA, with a Minor in Restaurant, Hotel and Resort Management, Northwood University
  • ACF Certified Executive Chef
  • Current Vice President of the ACF Flint-Saginaw Valley Chapter
  • 2008-2010 Chapter Treasurer of the ACF Flint-Saginaw Valley Chapter
  • 2006-2008 Chapter Secretary of the ACF Flint-Saginaw Valley Chapter
  • 2010 Food Network Champion, Food Landscapes Challenge
  • 2016 ACF Culinary Arts Salon Silver Medal-Ice Sculpture

Chef Mark Handy, MBA, CEC, AAC, CDM, CFPP

Instructor of Culinary Arts

Chef Handy

Biography

Mark Handy re-joined Mott Community College (MCC) faculty in 2006 as a part-time instructor, working his way through Adjunct, to full-time status. He is a graduate of the MCC Culinary Arts program earning his Associate In Applied Science Degree, and Bachelor of Business Administration Degree from Northwood University. Mark is recent graduate of DeVos/Northwood University Graduate School earning his Master in Business Administration (MBA) degree. Mark has more than 35 years of food service experience including private clubs, hotels, fine dining restaurants, banquet and catering, healthcare, and culinary education. Mark Handy is the American Culinary Federation (ACF) Certification Administrator for Mott Community College as well as an Approved Certification Evaluator.


Classes Taught:

  • FMG.-210 Beverage Management
  • FMG.-114 Meat Fabrication and Identification
  • FMG.-113 Hospitality Law
  • CULA-106 Professional Cookery
  • CULA-205 International Cuisine
  • CULA-108 Nutrition and Menu Planning
  • FMG.-104 Food Service Math
  • CULA-101 Culinary Knife Skills
  • CULA-201 Automated Purchasing and Cost Control
  • CULA-111 Garde Manger I
  • CULA-207 Garde Manger II
  • CULA-209 Cooperative Education and Internship
  • Food and Beverage Cost Control-Old Curriculum

Academic Background

  • MBA, Business Administration - DeVos/Northwood University Graduate School in Lansing 2016
  • BBA, Business Administration - Northwood University 2013
  • AAS, Culinary Arts - Mott Community College 2008

Professional Background

  • Executive Chef/ Culinary Arts Instructor Mott Community College, Flint, Michigan
  • Chef Instructor Mr. Rogers Program Catholic Social Services of Shiawassee and Genesee Counties, Flint, Michigan
  • Manager of Food/Nutrition Genesys Convalescent Center, Grand Blanc, Michigan
  • Chef Instructor, Food Gather’s, Ann Arbor, Michigan
  • Personal Chef, Eastman Enterprises, Flushing, Michigan
  • Executive Chef, Bavarian Inn Lodge, Frankenmuth, Michigan
  • Food Operation Coordinator, Genesee County Parks and Recreation Commission, Flint, Michigan
  • Executive Chef, The City Club of Lansing, Lansing, Michigan
  • Executive Chef, Market Street Inn Hotel, Birch Run, Michigan
  • Executive Chef, Gepetto’s Restaurant, Frankenmuth, Michigan
  • Executive Chef, Sheraton Inn, Flint, Michigan
  • Executive Chef/Culinary Arts Instructor, Bendle/Carman Ainsworth Adult Education, Flint, Michigan
  • Executive Chef/Instructor, Baker College, Flint, Michigan
  • Executive Chef/Instructor, Mott Community College, Flint, Michigan
  • Executive Chef/Instructor, Mott Community College/UAW/Mott Adult Education, Dislocated Workers Project, Flint, Michigan

Chef Handy is one of the founding members of the American Culinary Federation Flint/Saginaw Valley Chapter in 1986. He earned his first certification in 1992 at the Certified Working Chef (CWC) Level. He went on to earn is Certified Executive Chef (CEC) in 1997. In addition Chef Handy earned Certified Dietary Manager and Certified Food Protection Professional through the Dietary Managers Association. Chef Handy is an 8th Year Certified Instructor and proctor for Food Safety and Sanitation through ServSafe. He is also a 17th Year Certified Training and Intervention Procedures Trainer (TIPS).

Other Training, Recognitions, and Memberships

  • Team Coach for ACF Flint/Saginaw Valley Chapter and Mott Community College 2014-2016 Baron H. Galand Culinary Knowledge Bowl Team
  • Member of the ACF since 1986
  • 2015 inductee to the American Academy of Chefs
  • Member of Dietary Managers Association
  • 2007 ACF Flint/Saginaw Valley Chapter Chef of the Year
  • President of ACF Flint/Saginaw Valley Chapter
  • Active Board Participant in Hosting the 2005 ACF Central Regional Conference
  • Member of Culinary Advisory Board for Genesee Area Skill Center
  • Book Review Participant for Urner Barry Publishing “Industry Guide to Beef” and NAMP Meat Buyers Guide
  • Judge for Various Skills USA Michigan Culinary Competitions
  • Judge for Various BBQ Competitions as well as Zehnder’s Annual Hot Food Competition
  • FEMA Certified through Emergency Management Institute
  • Graduate of The Business Institute for Parks and Recreation and Leisure Services through National Recreation and Park Association and North Carolina State University
  • Various Professional Conferences, Seminars, Trade Shows, and Culinary Workshops
  • Dale Carnegie Course Effective Speaking and Human Relations
  • Various Culinary Classes through Northwood Institute
  • Various Culinary Classes through National Restaurant Association

Chef John D. Lucchesi

Instructor of Food Services Management

John Lucchesi

Biography

John Lucchesi joined Mott Community College of Flint in August of 2011 as Faculty Instructor of The Applewood Café, (Mott’s hands on fine dining restaurant lab class), and Instructor of Food Management courses here at Mott. He has more than 30 years of culinary and food and beverage experience with an extensive background in casual dining restaurants, fine dining restaurants, catering, banquets, and culinary education.


Classes Taught: (last 5 years)

  • CULA-103 Introduction to a la Carte Dining
  • CULA-107 A la Carte Dining
  • CULA-201 Automated Purchasing and Cost Control
  • CULA-207 Garde Manger II
  • CULA-208 Management of Services
  • CULA-209 Cooperative Education
  • CULA-100 Orientation to Food Services
  • FMG.-114 Meat Identification and Fabrication

Academic Background

  • AAS in Culinary Arts from Schoolcraft
  • BS Food Systems Management from Michigan State University

Professional Background

  • Adjunct Instructor, Purchasing courses at Oakland Community College, Culinary Arts Program.
  • Food Trak Manger for The Palace of Auburn Hills, Auburn Hills, Michigan
  • Purchasing Manager for The Palace of Auburn Hills, Auburn Hills, Michigan
  • Chef de Cuisine, The Grille Restaurant, The Palace of Auburn Hills, Auburn Hills, Michigan
  • Chef Garde Manger, The Palace of Auburn Hills, Auburn Hills, Michigan
  • Chef Garde Manger, The Ritz Carlton, Dearborn, Michigan
  • Chef Garde Manger/Sous Chef, La Becasse, Glenn Lake, Michigan
  • Line Cook, Real Seafood Company, Ann Arbor, Michigan
  • Production Cook, The Gandy Dancer, Ann Arbor, Michigan
  • Owner/Operator, My Chef - Personal Chef Services, Lapeer, Michigan

Other Awards, Recognitions, and Memberships

  • AAS, Culinary Arts, Schoolcraft College, 1990
  • BS, College of Agriculture and Natural Resources, Food Systems Management, Michigan State University 1988
  • Member of the ACF Flint-Saginaw Valley Chapter
  • Silver Medal, Michigan Restaurant Association-Michigan Chefs de Cuisine Association, Culinary Arts Salon, Cold Food Competition
  • One Silver Medal, and one Bronze Medal, ACF Hot Food Competition
  • Bronze Medal, ACF Two Man Team Hot Food Competition
  • President, Gourmet Club, Schoolcraft College, 1989-1990

John Lucchesi is currently pursuing his American Culinary Federation (ACF) certification at the Certified Executive Chef (CEC) level in addition to pursuing a Master Degree from Cleary University in Analytics, Technology and Innovation. He also holds his ServSafe certification for the State of Michigan.


Chef David Miller, CEPC

Instructor of Baking and Pastry Arts

Chef Miller

Biography

David Miller joined Mott Community College of Flint in September of 1996 as a part-time Chef Instructor of Baking, Pastries, and Cake Decorating in their Culinary Certificate Program.  In August 1997, he became a full-time instructor of the Baking and Pastry Arts Program at Mott. He has more than 45 years of culinary and baking experience, with an extensive background in casual and fine dining restaurants, catering, banquets, purchasing for foodservice distribution companies, and culinary education.


Classes Taught:

  • BAKE-101 Introduction to Baking
  • BAKE-102 BAKE-Shop 1
  • BAKE-113 Artisan Breads
  • BAKE-114 Modern Desserts
  • BAKE-115 Pastry Techniques
  • BAKE-116 Plated Desserts
  • BAKE-117 Chocolates and Confections
  • BAKE-206 BAKE-Shop 2

Academic Background

  • BBA, Entrepreneurship, Cleary University, 2011
  • AAS, Culinary Arts, Schoolcraft College, 1970

Professional Background

  • Executive Pastry Chef/Bakery Manager at the Frankenmuth Bavarian Inn, one of the largest independently-owned restaurants in the United States
  • Frozen and Baking Merchandiser for Stapleton’s, Inc. of Hemlock, Michigan
  • Merchandiser of Bakery, Frozen Foods, and Seafood at Grants-Sysco Foodservice, Inc of Saginaw, Michigan
  • Student Pastry Chef  at Hotel Monte’ Rosa in Zermatt, Switzerland

David Miller has been a Certified Executive Pastry Chef (CEPC) through the American Culinary Federation (ACF) since 1996.  Miller is one of only 125 Certified Executive Pastry Chefs in the United States.  He also holds his ServSafe certification for the State of Michigan.

Other Awards, Recognitions, and Memberships

  • Member of the ACF Flint-Saginaw Valley Chapter since 1990
  • ACF Flint-Saginaw Valley Chapter Chef of the Year in 2000
  • Miller has been active in the food service industry for over 45 years. He has worked in all levels of food service and baking from pastry shops, healthcare, catering, as well as casual and fine dining restaurants. His philosophy for teaching is to instruct the students in the theory of baking, followed up by hands-on experience in a lab setting. David uses his entrepreneurial education and experience to entice the students to obtain their degree and fulfill their dream of a baking or pastry career.
  • David Miller has been an instrumental part of the Mott Community College Culinary Faculty team and looks forward to shaping the future of the Culinary Program at Mott, as well as the futures of his baking/pastry students.

March 6, 2017
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