Master Chefs Institute

Italian Crostini for new menu.

On my way to open up Tuesdays session and be the keynote speaker and presenter at ACF National convention.
A honor to mentor, share knowledge from great experiences. Chef that have walked the walk over a proven period of time need to do this and give substance, looking forward to seeing colleagues and friends from the culinary world.

Great dishes are about quality products, proper cooking methodology though done with care and and that certain something as cooking isn’t a mechanical process. Know any product with our seal of excellence is of quality and passed our rigorous testing and tasting through the process used from certified master chefs.

Below a rolled veal chop stuffed with braciole, smoked mozzerella
& spinach. Veal ossobuco, Beef shortrib, zucchini blossoms, branzino.

Chicken Pot Pie, biscuit crust and made with dairy free cream and butter. MCI preparing for future dietary trends and eating lifestyle.