Master Chefs Institute

07/03/2024

Here on the Island in NY golf is sacred at so many clubs and important to the overall dynamic members live and breathe golf. Fresh Meadow Country Club is no different. Food is also an integral and important part of our club and a key factor in providing the member and guest experience. From the numerous showcase events, member dinners, lunch, banquets and more “Culinary Pride” is the culture that delivers. Our collection of summer in season menu items that focus on quality, freshness, great flavors, seasonal products and cooked by a team that cares and served by a Front of house team that takes pride in all they do.

12/20/2023

Ferdinand Metz, CMC one of the most influential chefs in our time witnessed, supported, and actively influenced the evolution of American Cuisine, while stewarding for 21 years the fortunes of the Culinary Institute of America, the country’s most influential culinary college, Culinary Team USA. His new book offers keen insight and reveals the never-before-told story of the rebirth and globalization of American Cuisine and those who played a key role.

10/06/2021

Fresh seafood always speaks flavor.

10/06/2021

Accepting my award for outstanding chef for private country clubs and golf clubs at the golf kitchen gala. It was a honor to represent MCI & Fresh Meadow CC along with the industry I work in. I thank my colleagues for their vote and selecting me.

10/06/2021

The serving of very good food is based on quality food products such the ones that bear the MCI seal of excellence, proper cooking methodology, and presentation that is simple and elegant.

10/06/2021

Italian Crostini for new menu.

08/01/2021

On my way to open up Tuesdays session and be the keynote speaker and presenter at ACF National convention.
A honor to mentor, share knowledge from great experiences. Chef that have walked the walk over a proven period of time need to do this and give substance, looking forward to seeing colleagues and friends from the culinary world.

07/26/2021

Our associate Chef Shular and my good friend is making a difference through observation. Chef has taken space in our old Le Cordon Bleu campus where we banged pans together and made a difference with students something not done enough today.

07/26/2021

Great dishes are about quality products, proper cooking methodology though done with care and and that certain something as cooking isn’t a mechanical process. Know any product with our seal of excellence is of quality and passed our rigorous testing and tasting through the process used from certified master chefs.

Below a rolled veal chop stuffed with braciole, smoked mozzerella
& spinach. Veal ossobuco, Beef shortrib, zucchini blossoms, branzino.

06/02/2021

Taking the Reins at Detroit Athletic Club
Chef Shawn Loving, CMC.
Congrats to Chef Loving a MCI associate for his new job at the prestigious Detroit Athletic Club. Chef Loving’s culinary education began at the school for which he ultimately became the department chair, Schoolcraft College in Livonia, Mich. His career took him through hotels, clubs, the Disney organization and Las Vegas before he opened his own restaurant, which he operated for seven years.
Loving went on to cook for professional athletes in progressively larger roles, eventually serving as the Executive Chef for the U.S. Men’s and Women’s Olympic Basketball Teams for the Beijing, London and Rio Olympics, as well as at the FIBA World Championships in Turkey and Spain.
We wish him only the best and the Detroit Club is lucky to have such a passionate chef.

04/30/2021

Chicken Pot Pie, biscuit crust and made with dairy free cream and butter. MCI preparing for future dietary trends and eating lifestyle.

04/30/2021

Chairman's Reserve Prime Pork, a cut above.

04/26/2021

Classic Beef made with Brandt Beef, savor the flavors

04/26/2021

04/26/2021

Brandt Beef a long standing client awarded the seal of excellence for exceptional beef.

04/26/2021

Lyde became one of the few women at the time to graduate from The Culinary Institute of America, in 1972. She recalled that when she began her culinary studies, she was offered a blue dress as a uniform—but insisted on receiving the chef’s whites.

That kind of persistence led to a successful career as a chef, and eventually, Lyde returned to the CIA as a faculty member. She also became the first woman ever to achieve Certified Master Chef status from the American Culinary Federation in 1990.



We like to recognize Chef Lyde Buchtenkirch Biscardi, CMC.
I remember Lyde when studying for my masters and she let me sit in her Garde class and mentored me on that class.
Lyde excelled in positions with highly respected clubs like Dupont and Wilmington CCs, and earned gold medals in international culinary competitions including Frankfurt, Osaka and Klagenfurt.
One of Lyde’s students praised Lyde …” Thank you for helping shape me and my classmates with your vast knowledge, expert skills, and great professionalism. You inspired me to found the Women in the World Association of Chefs Societies