In the 70s and 80s, being a Chef in America wasn’t “fashionable” like it is now. If you worked in a kitchen, you were most likely a outcast or a drifter. Chef Brian was neither of those when he got his first restaurant job at 13 as a dishwasher, yet something still called him to the fast paced and beautiful work of creating real and delicious food.
From his early twenties onward, Chef Brian was mentored by one of the first certified master chefs in the country, Milos Cihelka, an old school Czech. From him, Chef Polcyn learned whole-animal butchery and the ancient craft of Charcuterie, but most importantly he learned the necessary discipline it takes to become a successful chef.
He went on to operate/own six restaurants in Metro Detroit over 35 years, winning restaurant of the year 5 times, and educating a significant portion of the culinary population in metro-Detroit and beyond as an instructor as Schoolcraft College for over 20 years, all while raising five kids with his beautiful wife.
In 2006, Chef Brian and his first book, Charcuteie: The Craft of Salting, Smoking, and Curing", were nominated for James Beard Awards in the categories of "Best Chef: Great Lakes/Midwest" and "Single Subject Cookbook".
Chef Polcyn has a mission, it is to help preserve the family farm in America and to help Charcuterie continue to grow into a vibrant and well-practiced part of the modern American menu. It takes time and commitment to practice Charcuterie and we hope to help people continue to develop their skills and grow their knowledge on this invaluable subject.
The Chef Brian Team
Currently, Chef Brian travels the country and teaches with his son/promoter Dylan Brian. He is number four of Chef Brian's five children and like his father he is passionate about the mission of educating people on the craft of Charcuterie and preserving the family farm in the U.S.