GRCC In the News, 8-7-17

Change Ups: Updates planned for GRCC technology center

Aug. 4, 2017; Grand Rapids Business Journal

Grand Rapids Community College’s Wisner-Bottrall Applied Technology Center will be updated and expanded, thanks in part to $6,367,250 in state funding that will cover half the cost of the $12,734,500 project. The development will focus on computer and manufacturing programs. Students completing these programs are in high demand, and so it’s important for GRCC to keep its classrooms current with the latest equipment and tools used in these industries, according to Amy Koning, dean of the School of Workforce Development.

Cascade Engineering embraces innovation

Aug. 4, 2017; Grand Rapids Business Journal

Sustainability drives innovation at Cascade Engineering, and the plastic injection molding company is constantly driven toward innovation to better serve a wide variety of industries.

… Cascade’s center for innovation is staffed with undergraduates from Grand Rapids Community College and Ferris State University in Big Rapids. There also are Ph.D.-level scientists on staff who head the formulation and understanding of the properties of plastics used.

The Public Schools Near Betsy DeVos’ Hometown Are Doing Great

Aug. 7, 2017; NPR

Betsy DeVos was back in western Michigan last week. It was her first public visit to the area where she grew up since being named education secretary. She visited a science-focused summer learning program and Grand Rapids Community College, and met privately with superintendents from across the state.

The Omelette Shoppe serving more than breakfast for Restaurant Week GR

Aug. 4, 2017; FOX 17

Restaurant Week GR is less than a week away, and for the first time a majority of the 70 restaurants participating will be serving a lunch option.

… For every meal sold, each restaurant will donate $1 to the Secchia Institute of Culinary Education Student Scholarship Fund at Grand Rapids Community College.

Nick Truesdell On His Crazy Road To Vikings Training Camp

Aug. 6, 2017; CBS Minnesota

MANKATO, Minn. (WCCO) — There are great stories every year in training camp, as football players give it their best to try to earn one of the 53 spots on the roster.

… In 2011 he (Nick Truesdell) enrolled at Grand Rapids Community College, and promptly tore his ACL in the very first game, of what turned out to be Grand Rapids’ final season — they cancelled the football program at the end of the year.


Secchia Institute for Culinary Education kitchens to host tryouts for international pastry competition

The Secchia Institute for Culinary Education kitchens will host tryouts for the U.S. team in an international pastry competition — and you can watch!

Six pastry chefs — artists in chocolate and sugar work — will battle August 14 and 15 for a spot on the team, which will compete in the 2019 Coupe du Monde de la Patisserie in Lyon, France.

The chefs — each assisted by a Secchia Institute for Culinary Education student — will have four hours on August 14 and eight hours on August 15 to prepare a chocolate cake and a sugar or chocolate centerpiece. A jury composed of some of the best pastry chefs in the United States and presided over by chef Gabriel Paillasson, founder of the Coupe du Monde de la Patisserie, and chef Ewald Notter, a member of the world champion 2001 U.S. team, will decide on the two pastry chefs who will be on this year’s team. They will join Victor Dagatan, who has already been selected as the ice carving artist.

The following events, all in the culinary program kitchens on August 15, are open to the public:

  • 10 a.m. to 6 p.m. — you can watch the participants at work.
  • 3-4:30 p.m. — see Dagatan create works of art from ice.
  • 4:30-6 p.m. — check out the sugar and chocolate centerpiece displays in rooms 118 and 120 of the ATC.

Centerpieces will also be on display August 16 from 10 a.m. to 4 p.m.

In January 2019, the Coupe du Monde de la Patisserie, the most prestigious pastry competition in the world, celebrates its 30th anniversary.

Six chefs stand outside near trees.

The 2017 U.S. team for the Coupe du Monde de la Patisserie: (from left) Gilles Renusson, president of Club Coupe du Monde U.S.A.; coach Christophe Feyt; team member Rabii Saber; team member Bill Foltz; team member Victor Dagatan; and coach Roy Pell.