Chef Matthew Cooper C.E.C.

Chef Matthew Cooper

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

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.

  • 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
  • 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

  • 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

Chef Mark Handy

Instructor of Culinary Arts

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.

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

  • 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, CEC, MBA

Chef John Lucchesi
Instructor of Food Services Management

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.

  • 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
  • MBA,concentration in Anyalytics, Technology and Innovation, Cleary University
  • AAS in Culinary Arts from Schoolcraft
  • BS Food Systems Management from Michigan State University
  • 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
  • MBA,concentration in Anyalytics, Technology and Innovation, Cleary University
  • 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

Chef Lucchesi has attained his American Culinary Federation Certification at the level of Certified Executive Chef as well as being a graduate of Cleary University, earning his Master of Business, (MBA), with a concentration in Anyalytics, Technology and Innovation. He also holds his ServSafe certification for the State of Michigan.

Chef Greg Campbell, CCE-CCE

Chef Greg Campbell
Culinary Instructor

Chef Greg Campbell is a Certified Culinary Chef-American Culinary Federation, Culinary Educator, and Certified Instructor/Proctor for ServSafe. He has an Associate’s degree in Culinary Arts from the Culinary Institute of America, and a Bachelor’s of Science in Culinary Management from the Art Institute of Pittsburgh. He has worked at Mott Community as a Culinary Instructor since 2017. Prior to MCC, he spent 10 years teaching at The Art Institute of Novi.