The Great Lakes Culinary Institute’s facility is located on NMC’s Great Lakes Campus. It is comprised of four culinary labs including a bakery, introductory and food skills kitchen, an advanced cooking kitchen, a garde manger kitchen, a beverage management outlet and Lobdell’s, a 90-seat training restaurant. Upon graduation, you will have an unbeatable combination of knowledge, skills and work experience.
Modernist Cuisine
by 
Zingerman's Bakehouse
by 
Eight Flavors
by
Cookbook Hall of Fame: Deborah Madison
Cookbook of the Year: Zahav: A World of Israeli Cooking by Michael Solomonov & Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
American Cooking: The Beetlebung Farm Cookbook by Chris Fischer with Catherine Young (Little, Brown)
Baking and Dessert: Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More by Sarah Owens (Roost Books)
Beverage: The Oxford Companion to Wine by Jancis Robinson & Julia Harding (Oxford University Press)
Cooking from a Professional Point of View: NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully (Ten Speed Press)
Focus on Health: Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis (Ten Speed Press)
General Cooking: The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (Norton)
International: Zahav: A World of Israeli Cooking by Michael Solomonov & Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
Photography: Heidi Swanson for Near & Far: Recipes Inspired by Home and Travel (Ten Speed Press)
Reference and Scholarship: The Jemima Code: Two Centuries of African American Cookbooks by Toni Tipton-Martin (University of Texas Press)
Single Subject: A Bird in the Hand: Chicken Recipes for Every Day and Every Mood by Diana Henry (Mitchell Beazley)
Writing and Literature: Soda Politics: Taking on Big Soda (and Winning) by Marion Nestle (Oxford University Press)
Vegetable Focused & Vegetarian: V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks by Michael Anthony (Little, Brown)
Lobdell's, A Teaching Restaurant opens for the fall semester on Wednesday, Sept. 19. Reservations are suggested, and can be made by calling (231) 995-3120.
