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Team Category: Staff Members

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Mary Eberts

Personal Experience

After our very successful summer restaurant season in 2022, we found ourselves entering a new era for
our school. We welcomed our largest class yet, and it seemed that we had a lot of momentum in many
other facets of our business as well. Thus, to maintain this newfound success, we realized that we must
rely more than ever on strategic student recruitment. To accomplish this, we needed to create a new
position that would focus on many things, but primarily on getting new students in the door who would
fully fit into and benefit from the school’s unique program. Mary Eberts immediately came to mind. She
is a local, she has ambition, and she has a long history with our school, dating back to our first year of
operation. Besides recruiting, her new role includes facilitating funding for our students, managing our
service operation, developing promotional merchandise, and much more.
Mary grew up just a couple blocks from our school. Being community minded is second nature to her.
She graduated from Northern Michigan University with a bachelor’s degree in finance and risk
management and now lives in Rudyard with her fiancé, Zack Steikar, and their two-year-old son, Henry.
Mary started in late November 2022 and has been an amazing asset to our team. She has successfully
recruited more students, more quickly, than ever; our merchandise program is off and running, and we
are on our way to getting a brand-new website.

Contact The Les Cheneaux Culinary School

    June Patton

    June Patton

    Personal Experience

    June Patton has been with LCCS since its beginnings, bringing a broad background in business administration with a strong work ethic, which has been invaluable to the successful growth of the School. Early on, she worked the front of the house to gain a broader perspective of restaurant operations, assisted in recruiting, and learned the intricacies of the accreditation process.  Contributing to this is her love for and knowledge of the Les Cheneaux community.  She is instrumental to numerous church and event activities, and is a director of the Chamber of Commerce.

    Contact The Les Cheneaux Culinary School

      The Culinary Arts Chef Certificate from the Les Cheneaux Culinary School is how you’ll set yourself apart and reach the next step in your career. The program offers students an extraordinary opportunity to become a culinary leader in their community.

      Zach Schroeder

      Personal Experience

      In January of 2014, Zachary Schroeder was chosen from a refined roster of professional chefs from across the country with extensive management and leadership backgrounds, to launch LCCS’s unique program and restaurant. Particularly notable was his relentless devotion to culinary excellence, with particular focus on the farm-to-table fine dining experience. A native of Michigan’s Eastern Upper Peninsula, with French Canadian heritage, he fully relates to its rich history and wealth of natural resources, having grown up appreciating all that the woods and waters and farmlands have to offer, and thus the simplicity of nature as it relates to foods.

      Zach attended Great Lakes Culinary Institute in 2007, taking courses in baking, garde manger, cookery, restaurant management, sanitation, menu writing, food costing and purchasing. He received his Bachelor of Science degree in Hospitality Management at Northern Michigan University in Marquette, Michigan, in 2011.

      While in school, he worked as line and prep cook at Hanna’s Bistro and then Red Ginger in Traverse City, Michigan, and Mackinac Island’s Grand Hotel; then at Upfront and Company in Marquette, Michigan, and finally as sous chef at Bayside Fine Dining on Drummond Island in Michigan’s upper peninsula.

      After graduating, he became Executive Chef and General Manager at H2O in Battle Creek, Michigan, and then Executive Chef and Food and Beverage Director at Moose Ridge in South Lyon, Michigan, before accepting the position of Executive Director and Chef at LCCS.

      Awards And Recognitions

      2020 Les Cheneaux Chamber of Commerce Organization of the Year
      2017, 2018, 2020- Snow’s Fest Chili Cook-Off Winner
      2016- Traverse Magazine “Recipe of the Month”
      2014- Featured on “Michigan Out of Doors”
      2012 – Featured in Car and Driver Magazine, pairing appetizers with sedans!
      2011 – Northern Michigan University’s Hospitality Management class voted him to be the Executive Chef for banquets and catering class.
      2007 – Awarded National Cherry Festival Scholarship for culinary achievement.
      2007 – As part of his Great Lakes Culinary Institute’s class’s curriculum, he was awarded the highest score ever at their final dinner.
      2006 – Awarded Kiwanis and Michigan Merit scholarships.

      Contact The Les Cheneaux Culinary School