Chef Michael Deihl, CEC
In Pursuit of Excellence
July/August 2006
By Christian “Kit” Kiefer, CEC, CCE
When he was 15, Michael Deihl lied about his age in order to score a dishwashing position at the Bradford House in Ridgefield, CT. Shortly after, he perplexed management by requesting that he be moved to the less desirable “pot sink” area. At the Bradford House, the hot line was visible from the pot sinks, but not from the dish sinks and Deihl desperately wanted to see the action. He quickly moved to the soda station and later took a job as a broiler man at Chuck’s Steakhouse. It was here that the passion and fever for the culinary arts consumed him and Deihl was determined to one day become a chef. He’s never looked back.
Deihl applied to the Culinary Institute of America in Hyde Park, NY, and anxiously awaited an answer, hoping for acceptance into the prestigious program. Upon notification, he was overjoyed that he was accepted, but somewhat chagrined at the one-year waiting period. Determined to utilize this time wisely, Deihl worked as many hours as allowed, spending much of his hard-earned wages on books: culinary texts, biographies and autobiographies of great chefs, cookbooks – anything that had to do with cooking.
When he wasn’t working or studying, Deihl spent time with his second love, ice hockey. Getting up in the early morning hours in winter was typical for those who played hockey, when ice is reserved for practice, so cook’s hours were nothing new for Deihl. While at the CIA, Deihl made the hockey team, which took the league championship in December of 1978, the same year he graduated.
The Omni Hotels came to campus in October of 1978 and interviewed over 80 students for seven positions. Deihl was hired for an Atlanta property and didn’t think twice about the move. Quickly establishing himself on the southeastern culinary scene while taking numerous medals in culinary competitions, Deihl plied his trade in such reputable establishments as the Atlanta Athletic Club and the Old Vinings Inn. He moved to Hilton Head, SC, in 1993 serving as Executive Chef at Sea Pines Country Club until 1995. He then partnered at the Alligator Grille until 1997, next developing and opening with partners Anna’s Beachside Café (as Deihl & Associates), which in 2000 purchased the 15-year-old Tybee Island seafood landmark, MacElwees Seafood. There Deihl’s wife, Colette, ran the restaurant while he commuted to Hilton Head and worked with Anna’s and the Alligator, sometimes working in three kitchens a day. In 2001, Deihl, with Colette’s support, made the decision to pursue his decade-long dream and begin training for the American Culinary Federation’s coveted Certified Master Chef designation. This huge step required moving back to the Atlanta area so Deihl could train with colleagues and gain the support of key chefs in the Atlanta area.
Deihl was offered the position of Executive Chef at the renowned East Lake Golf Club, where he continues to serve in this capacity while training for the CMC exam. “The Club provides great support,” says Deihl. “General Manager Rick Burton is extremely supportive in every way. I have an environment in which I can truly grow people and build long-term relationships of cooperation and trust. My staff is superlative! They are tremendously focused and committed to excellence, whether I am right there or not. To put the time and effort into studying and training for a practical and written test of this magnitude (CMC) requires 100 percent support from family and work, and I am fortunate to have both.”
The rigor of the training plan is daunting, but understandable considering that there are only 97 Certified Master Chefs in the world. “The CMC test is now eight days of straight cooking – it’s actually harder now with no classroom days. I am taking my certified wine course this summer along with my CCA test [Certified Culinary Administrator], which is now a requirement before you can take the CMC.” About 80 percent of the candidates who attempt the CMC certification walk away with nothing but the experience. When questioned about the short odds, Chef Deihl responds, “I am fortunate to study with local and national CMCs. They have all made it very clear that an eight-day test does not make a CMC. It is all the work, practice, training and heart that go into the endeavor that ultimately makes you or breaks you. My training plan encompasses a four-year period that is structured and rigorous, and I will not test if I am not ready.”
Deihl is dedicated to giving back to the community and he couldn’t be in a better place to do just that. Mr. Cousins, who developed the club and surrounding area into what it is today, is a well known philanthropist, helping to make lives better through providing wholesome environments to live and work for many who wouldn’t have had a chance otherwise. Deihl regularly donates his time and energy, along with food and supplies to worthy causes. In addition, he is the newly elected President of the Atlanta chapter of the American Culinary Federation and is committed to education for junior culinarians, the Atlanta Food Bank, the USO and many other community service organizations. “I would like to raise the awareness level of the ACF in Atlanta,” says Deihl. “This is an excellent forum for chefs to exchange knowledge and share ideas. Culinary competition is in the forefront and we encourage all competitors, whether they are members or not.”
When asked about his cooking style, Deihl replies, “I am a cook’s cook. I pride myself on preparing good food and I am thankful for the compliments I receive, whether they are from a diplomat or a dishwasher. The day we became entertainment is the day we lost our integrity and I refuse to give up my culinary integrity! Cooking should be fun – not easy – but fun! We affect so many people’s lives in so many ways we just don’t know.”
One life deeply affected by Deihl’s culinary passion: his own. Though Deihl’s goal was to retire after 25 years in the business, those 25 years have come and gone. “Shoot, when I got to the 25 year point,” he says, “I thought, hey, I’m just getting started!”
“An eight-day test does not make a CMC. It is all the work, practice, training and heart that go into the endeavor that ultimately makes you or breaks you.” – Chef Michael Deihl, CEC
