GRCC In the News, 8-16-16

30 applicants and counting for GRCC’s top job

Aug. 15, 2016; MLive

GRAND RAPIDS, MI – There is no shortage of candidates applying to become the next president of Grand Rapids Community College.

Governor’s Energy Excellence Awards Presented to Honorees for Reducing Energy Waste

Aug. 12, 2016; WKAR

Kirk Heinze took Greening of the Great Lakes to Michigan Governor Rick Snyder’s Energy Excellence Awards ceremony at Michigan State University’s Wharton Center on August 11.

… Habitat for Humanity of Kent County (HHKC) believes that collaboration is key to educating people about the importance of energy efficiency. As a result, the organization is partnering with Grand Rapids Public Schools to teach high school students how to build LEED-certified homes and with Grand Rapids Community College to run LEED-certified home construction, green remodeling, and sustainable residential design programs.

Four Seasons Resort Orlando Executive Pastry chef To Participate In International World Pastry Cup Competition

Aug. 16, 2016; Travel and Tour World

Often referred to as a Pastry Olympics, the Coupe du Monde de la Pâtisserie is a very big deal in the dessert world — truly, the icing on the cake for dessert professionals. Executive Pastry Chef Rabii Saber of Four Seasons Resort Orlando at Walt Disney World Resort has been selected to be a member of the American team, which has already begun training for the event in Lyon, France in January 2017.  The training is far beyond flour, sugar and eggs think chocolate sculptures, various dessert presentation techniques, sculpted hydric ice, and much more.

… A committee of 11 people, including a team captain, coaches and various representatives will assist the team in Lyon. Robert Nieto, executive pastry chef at Kendall Jackson winery in Napa Valley, California and Nicolas Chevrieux of Maison-Kayser in New York, runner-up of the last US Pastry Competition, will be travelling to France as assistants. Roy Pell, executive pastry chef at The Phoenician in Arizona, will serve as head coach.  Gilles Renusson, pastry professor at Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan, is the President of the Club Coupe du Monde USA, which manages the team. Christophe Feyt, executive pastry chef at The Mandalay Bay in Las Vegas, will serve as a team coach.

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