MSA Pure Spirits 2017 Q4 - 46

MICHIGAN CHEFS
in the theatre district and we handle a theatre rush like no one
else. The adrenaline rush is at an all-time high during service.
* The Stand is in a state-of-the-art facility with exceptional kitchen
equipment I used to only dream about. The staff and I really enjoy
using the kitchen there.
* Schoolcraft College: Enormous kitchen there. There are five fully
equipped kitchens that we teach out of. Great learning environment with such a positive feel.
* Cobo Hall: I'm the executive chef for Mercedes-Benz during Auto
Show press week. Another enormous facility with many other
teams working together at the same time. Controlled chaos at its
extreme.
I usually cook in at least two different kitchens a day, often
three. About 10 days a year I cook in all four. Takes a lot of energy.
All facilities give me an appreciation for the craft of culinary arts
on different levels.
What do you drink after you get home at night?

Bourbon

Grilled Corn with Candied Almonds &
Lavender Oil

tel in Battle Creek, however, casts a
wider net. Chef Michael McFarlen
serves on the board of the Food Bank
of South Central Michigan and has
received numerous accolades for his
volunteer work in feeding the needy,
including Beacon of Light Award
and Governor's Service Awards Volunteer of the Year.
A graduate of the Culinary Institute of America, McFarlen has spent more than 30 years honing his
passion for food and beverage management. He has developed, designed and launched food and beverage openings at MGM Grand,
Kerzner International/Atlantis Resorts and FireKeepers.
At FireKeepers, McFarlen oversees seven restaurants, each
with its own distinct personality, plus banquet operations. He
manages The Fire Hub, a restaurant that also provides a food pantry and other community support. And he participates annually as
a contract chef for Breitling at the Baselworld international watch
and jewelry show.
What initially attracted you to working in a restaurant

8 ears of fresh corn

kitchen?

8 ounces sliced almonds

Initially, it was the camaraderie and social aspect that really got
me hooked. Once I realized there was so much more to the craft
and how many amazing opportunities were out there for a young
chef, I was all in. It's one of those fields that is truly appealing to
all age demographics, without barriers or prejudice; you can really
start at the bottom and work your way up if you have the passion
and determination to succeed.

¼ cup sugar
¼ water
1 teaspoon fresh chopped chives
4 ounces olive oil
1 lavender flower bud
2 ounces Valentine Vodka
Salt and pepper to taste
Lavender oil: In a saucepan, bring oil to 200 degrees. Add lavender.

What types of restaurants do you go to on vacation?

Steep for 15 minutes. Strain remaining lavender. Candied almonds: In

pepper. Garnish with fresh chopped chives.

I try to visit restaurants that reflect trending concepts or have been
on my bucket list for some time. I had an amazing trip to Venice
earlier this year doing some contract work for Breitling watches
and was able to experience where the Bellini was invented in Venice and also explore the authentic cuisine of Parma and Zermatt in
southern Switzerland. I am also a frequent traveler to Napa Valley,
where you really can't have a bad meal.

Blueberry Breeze

What do you appreciate most about the restaurant where

2 ounces Valentine Vodka

you work?

1 ounce blueberry puree

The teamwork, hands down. We have an amazing CEO in Kathy
George and really incredible owners. We are a very community-oriented company while still keeping true to our fiscal responsibilities. I love the fact that no matter how much we have going
on (on property and off), there is always someone on your team
ready to step up and take on more challenges. It's very gratifying to
see so many people that still work in food and beverage that were
hired on day one.

a saucepan, melt sugar in water. Place almonds on a baking sheet.
Pour sugar water over almonds. Bake at 350 degrees until brown.
Corn: Grill corn on a barbecue grill. Let cool, then slice corn off the cobs.
Heat lavender oil in pan. Add corn and stir until the corn is warm. Add
candied almonds and Valentine Vodka. Season to taste with salt and

1 ounce grilled corn-infused simple syrup
1 sprig of fresh thyme
Muddle, shake and strain. Serve on ice.

CHEF MICHAEL MCFARLEN, FIREKEEPERS
CASINO HOTEL, BATTLE CREEK
No one doubts that a chef cares about feeding those who dine at
his or her establishment. Chef Michael McFarlen, vice president
of food operations and executive chef at FireKeepers Casino Ho-

46 PURE SPIRITS

What do you drink after you get home at night?

MSA Pure Spirits 2017 Q4

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