GRCC in the News – 4/27/12

CIA’s Durfee heading to ‘World Cup’ for pastry chefs
SASHA PAULSEN | Posted: Friday, April 27, 2012 12:00 am | Napa Valley Register

For months, Stephen Durfee has been working in a back room at the CIA on a top secret project. His objective: world domination. His weapon: chocolate. This is, after all, St. Helena’s CIA, the Culinary Institute of America at Greystone. […] He was assigned an assistant, a recent graduate from the Grand Rapids community college culinary program. “He did everything I asked him but he was not an experienced pastry chef,” Durfee said. “I think it was part of the test to see how well we performed under pressure.”  (More)

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