The following is from Ray Sierengowski, corporate research chef with Meijer. For several years, he has been hiring students from GRCC’s Secchia Institute for Culinary Education as interns. One of the first interns, Jenn Gritters, went on to achieve her food science degree from Michigan State University.
“The photos enclosed here are of Karri Cagney doing a spot on the Maranda show yesterday,” Chef Sierengowski wrote. “Not only did she prep and food style great food, she was very articulate and is what I consider ‘camera ready.’ A great spokesperson in the making.”
The daily employee newsletter of Grand Rapids Community College 