Derek Estes, who assumed the role of executive chef with Northern Michigan University Dining in mid-October, was honored earlier this month as the Culinarian of the Year by the Upper Peninsula Chapter of the American Culinary Federation (ACF). He previously served as operations manager for Northern Center catering events. The NMU alumnus also achieved Certified Executive Chef status from the ACF one year ago.
Estes said the U.P. chapter of the ACF was established in 1989. Chefs from throughout the region are eligible for the Culinarian of the Year designation. It just so happened that the three nominated most recently all work in Marquette
“It was a huge honor to be recognized by fellow chefs throughout the U.P.,” Estes said. “In order to receive the award, individuals have to do a certain amount of community events, follow the culinarian code of honoring food and past techniques while bringing forth new techniques, and educate and nurture others. All of it is designed to help move the industry forward. Because I was selected, I will be developing a five-course menu paired with wine and NMU will host the next dinner of the U.P. ACF chapter in June.”
Once the catering operations manager role he formerly held and some lead cook vacancies are filled after the busy holiday season, Estes said he will be able to fully immerse himself in his new executive chef role. He has worked for NMU Dining since 2013. He started as a production cook and has moved up the ranks since then, thanks in part to earning two degrees along the way: an associate in food service management in 2018; and a bachelor's in hospitality and tourism management in 2019.
“NMU Dining is big on giving you opportunities to further your education and skills, so I've been pushing to do that over the last few years,” he said. “I look at the executive chef role as a natural progression in the direction I've been going. It's a pretty influential position and opens up tons of opportunities. I get to talk more with customers and vendors, and develop menus that are served by NMU catering teams—the unsung heroes—at events, as well as at campus dining locations. It will allow me to see what more might be possible in college food service.”
In December 2022, Estes gained Certified Executive Chef status through the American Culinary Federation. He had to create three dishes over three hours for a panel of chefs who critiqued and evaluated his cooking techniques and quality. Recognizing the value of continuing education that leads to advanced credentials in the field, he is supportive of Trixie Maguran Jacobson, a student who works in the catering kitchen who is pursuing ACF Certified Sous Chef status to enhance her career prospects after she graduates.
