Meet student chef Sandy Bergstrom! Sandy was born and raised in Barbeau, Michigan. Sandy took many of the Ad Hoc classes at our school and really enjoyed them, which inspired her to become a student of the Les Cheneaux Culinary School. Sandy’s culinary background comes from her preparing and cooking meals for her family for over 50 years! She is interested in baking breads and sweets, and upon graduation, she hopes to teach culinary classes! We wish you all the best, Sandy, and are so happy you have joined us! 


Meet student chef Hailey Black! Hailey was born and raised in Sault Ste. Marie, Michigan; she loves the Upper Peninsula! Cooking has always been a passion of Hailey’s, and when she came and toured the school the staff and instructor made her feel welcome. She felt they understood what she wanted to gain out of culinary school, and this experience inspired her to attend LCCS. She has cooked at many different establishments and finds the art of plating fascinating! She really loves that the culinary world is so versatile and can take her in many directions, which makes her eager for the future, where she hopes to work in a high-end restaurant, and maybe one day own her own! We wish you all the best, Hailey, and are excited to be a part of your journey! 



Meet student chef Spencer Hoffmann! Spencer was born and raised in Marshall, Michigan, and his family has always summered in St. Ignace. He was inspired to apply to the Les Cheneaux Culinary School after coming across LCCS in the later part of summer 2015, when he fell in love with the setting. He knew what Chef Instructor Zach had to offer as a teacher/and chef mentor, and he really respected the school’s support of sustainable practices in the culinary world. Spencer also loved the idea of a smaller, more intimate class size. Spencer was a house cook for his student housing cooperative in college at Michigan State University. After culinary school, Spencer hopes to use the skills and knowledge gained in an entrepreneurial fashion, whether as a private caterer, personal chef, or business owner. 





Meet Student Chef Brandon Lee! Born in Indiana, Brandon grew up in New Orleans, Louisiana. Brandon has been coming to Northern Michigan for the past few years to visit his mother in De Tour Village. He has always planned on attending culinary school, but selected Les Cheneaux Culinary School because of its hands-on vocational school approach, the proximity to family, and the natural beauty of the Les Cheneaux Islands area. Brandon has a vast culinary background; he started cooking when he was 5 years old, and has had many jobs in restaurants over the years, as well as owning his own custom butcher and catering business. Brandon is particularly interested in fusion cuisine, using classical and modern techniques to fuse cultures and culinary traditions. Brandon’s ultimate goal is to eventually build a food truck and travel south in the winter and north in the summer. We are so excited you have joined us, Brandon, and can’t wait to see where the culinary industry takes you! 




Meet student chef T.J. Lee! T.J. has spent the majority of his life living in the Les Cheneaux Islands area, and has worked at the Les Cheneaux Culinary School since the restaurant’s first summer of operation. The school and restaurant chefs and instructors are the major influential factors that helped him make his decision to pursue culinary school. T.J. is fascinated by the vast amount of techniques and methods to be learned and all the new things he will continue to learn over the course of his career. T.J.’s goal after culinary school is to continue to learn and hone his skills, and he aspires to be like one of the chefs that inspired him to pursue culinary school. We are so happy to have you as a student, T.J.,  and love your open mind to learning new things on your culinary journey! We wish you all the best! 


Meet student chef Marcy Misner! Marcy has lived all over the Midwest, living sometime in Florida and Tennessee, as well as 11 years in Sault Ste. Marie. Marcy was formerly a journalist for the Sault Evening News, where she covered the Les Cheneaux Culinary School’s earliest fundraising efforts; this experience first inspired Marcy to attend our school. Learning of Zach’s dedication to his students’ success, seeing the community’s support of the school, the school’s 100% job placement of graduates solidified Marcy’s decision to apply. She has confidence in the road ahead with the education she is receiving. Marcy comes to us with some culinary background: she has been involved with the local foods movements in the eastern Upper Peninsula, including the Sault Ste. Marie Farmers’ Market, The Eastern Upper Peninsula Food Hub, and Foodie Flocking, which is an informal group of food enthusiasts. She also incorporated food into lessons while working at J.K.L. Bahweting School and as a mother to 3 beautiful children. Marcy is specifically interested in cooking savory dishes using garden and farm-fresh ingredients. One of her favorite things to do is to walk cold into a friend’s kitchen and prepare a meal using the ingredients she finds. After culinary school, Marcy plans to cook privately, author cookbooks, and teach. We are so happy to have you with us Marcy, and are excited to watch you grow as a chef!




Meet student chef Aaron Norton! Aaron has lived all over the world, including Brussels, Guatemala, Texas, Puerto Rico, and some time in Michigan. His grandmother read an article about the Les Cheneaux Culinary School in a Northern Michigan Newspaper and told his father about it, and considering they vacation in the Upper Peninsula, they thought that it would be a very good opportunity for Aaron. He really loves the small class size, and the hands-on mentality of our school, and that was his biggest inspiration to attend. Aaron’s culinary background stems from always cooking with his parents and from eating all over the world. He loves to cook food and make people happy through his dishes! After culinary school, Aaron may further his education at the CIA in Texas and join the Coast Guard.




Meet student chef James “Levi” Rogers! Levi was born and raised in Brevort, Michigan. Last winter he sold Jerusalem Artichokes at the Les Cheneaux Farmers’ and Artisans’ Market, where he met Executive Director Zach Schroeder, and graduate Dominic Angelosante, who both encouraged him to apply and inspired him to attend. Growing up, Levi always helped his mother and grandmother in the kitchen, which gave him the culinary background he has now. Levi particularly enjoys incorporating beer and wines into the dishes he is creating. After culinary school, he plans to further his education by taking classes in brewing and computer engineering. We are so happy you have joined us this school year, Levi, and cannot wait to see where your culinary education takes you!