Daily Archives: April 14, 2010

GRCC in the News: 4/14/10

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Food Network Challenge’s Kerry Vincent comes to Grand Rapids to judge 8 top chefs for international pastry Olympics
By Dave Murray | The Grand Rapids Press | April 13, 2010, 2:25PM

GRAND RAPIDS — Kerry Vincent, sharp-tongued judge on the Food Network Challenge, is headed to Grand Rapids Community College this weekend as eight of the top pastry chefs in the nation compete for a spot on the U.S. team for the Coupe du Monde de la Patisserie.  (More)

Encourage Students to Join GRCC’s Honors Program

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Do you know of a bright, motivated student who might benefit from participation in the Honors Program? If yes, please encourage him or her to apply online at www.grcc.edu/honorsprogram. The criteria for admittance for college students is a 3.3 G.P.A. Your encouragement might be just what the student needs to consider applying. Fall Honors courses are also listed at www.grcc.edu/honors.

GRCC to Host World Pastry Cup US Tryouts Sat. 4/17: Competition’s Founder, Kerry Vincent of Food Network Challenge Among Judges

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Chef Gilles Renusson

Chef Gilles Renusson

Grand Rapids Community College’s Secchia Institute for Culinary Education will host the tryouts for the World Pastry Cup U.S. Team Tryouts (Coupe du Monde de la Patisserie) team Saturday, April 17.  The public is invited to watch these artisans work their magic in pastry, chocolate and sugar from 10 a.m. – 3 p.m. and view the final products from 4:30 p.m. -5:30 p.m. on Saturday.

GRCC Professor and Certified Master Pastry Chef Gilles Renusson currently serves as President of the U.S. Pastry World Cup team.  Le Coupe du Monde de la Patisserie was created in 1989 by Gabriel Paillasson (who will participate as a judge) and is the world’s most prestigious pastry competition.

Renusson noted “One of the strengths of the curriculum at GRCC’s Secchia Institute is the close connection its faculty have to the international culinary arts community; this event is a good example of the advantages our students gain through hands-on participation with chefs at the top of their craft.”

Eight of the best pastry chefs in the United States will be vying for a spot on the team (each team features three specialists – a sugar artist, a chocolate artist and an ice carver and each one will participate in the creation of all the desserts).

Said Secchia Institute Director Randy Sahajdack: “The media has done a great job of exposing the public to culinary competitions of the world.  It’s an honor to have Chef Gilles as President of the U.S. team – because of his stature in the World Association of Chefs Society (WACS) these opportunities are available to the students of the Secchia Institute.”

Teams have eight hours to craft three items: a chocolate torte, a plated dessert, and a sugar or chocolate centerpiece.  The event features an exceptional roster of judges including:

  • Gabriel Paillasson MOF, founder of Le Coupe du Monde de la Patisserie.
  • Kerry Vincent, wedding cake artist, author and judge of Food Network Challenge television show.
  • Ewald Notter , World Pastry Cup Champion in 2001.
  • Stephane Treand MOF, author and World Pastry Cup Champion in 2007.

Grand Rapids Community College, established in 1914, offers both liberal arts and workforce development degrees, classes and workshops. Student enrollment on the urban campus for both credit and non-credit courses is approximately 28,000 this year.  Click here for more info.