Executive Chef Richard Sturgeon, a colleague of GRCC’s own Chef Angus Campbell, was on campus the past several days to share his wisdom, skills, and international expertise gained from decades in the business. Chef Sturgeon was executive chef at the Marine Hotel in Troon, Scotland before recently retiring after 42 years. This is exactly the sort of quality education that will be enhanced by the scholarship opportunities created during Restaurant Week GR (more info: www.restaurantweekgr.com).
The daily employee newsletter of Grand Rapids Community College 