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.
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
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.
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).
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)
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.
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.
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.
Contacts and Information
Transitions School of
Chef Matt Cooper C.E.C. Program Coordinator