Master Chef Institute is pleased to announce that Chef Michael Baskette has joined the team as an Associate. Michael Baskette, CEC, CCA, AAC has been an executive chef, food service manager, educator and quality control administrator for over twenty-five years representing private companies and learning institutions. Most recently he occupied various roles with the American Culinary Federation including Director of Operations, Director of Educational Development and Director of Certification. Currently Chef Baskette is working as a private consultant, an adjunct instructor at a private culinary college, and continuously updates two major text books he has had published by Prentice Hall: The Chef Manger, Second Edition and The Art of Nutritional Cooking, Third Edition. Chef Baskette has authored, co-authored or acted as subject matter expert on five other published textbooks on subjects including American Cuisine, Professional Cooking, Professional Baking and Professional Development.