GRCC Chef Bob Schultz connects with students from around the world, brings new tastes to GRCC – like kangaroo

When Grand Rapids Community College professor Bob Schultz gets the chance to meet with alumni in the far-flung corners of the globe, he learns more about the cuisines of other countries, and wonders how he can bring that back for his international cooking class.

This year, he returned from his travels with an unusual menu item for GRCC’s Heritage Restaurant: kangaroo.

With three decades of teaching at his alma mater and its Secchia Institute for Culinary EducationSchultz has a large network of former students he has stayed in touch with over the years.

“I try to make a trip every summer, see former students and bring back things to my current students that we can explore in the kitchen,” he said.

This summer, that meant a trip to Australia to spend time with Daniel Wilson, an acclaimed chef and 1997 graduate of GRCC’s culinary education program.

And that trip means his students — and diners in West Michigan — will have a chance this fall to taste kangaroo filets, likely a first for the area.

Schultz explains.

“When you travel, you can’t help but eat, especially the local foods,” he said. “In Australia, Daniel was my tour guide, and in Melbourne, we spent days at what is billed as the largest outdoor market in the Southern Hemisphere. I can’t even describe it, but the diversity there was amazing.”

That diversity included kangaroo. On one of their market trips, Schultz said, he was struck by the rows and rows of hanging meat available for sale, especially an animal with a distinctive ruby-red appearance that was unlike anything he’d ever seen.

Wilson told him that it was kangaroo.

Schultz knew he needed to know more, so he bought some steaks and some stew meat, and he and Wilson experimented with different ways of cooking it at Wilson’s house.

As his stay Down Under continued, he explored other local neighborhoods and markets, seeking out distinctively Australian items he could serve with kangaroo.

When his kangaroo filets arrive in West Michigan – likely the second part of the fall semester — he and his students will be creating a dish with macadamia-encrusted kangaroo with apricot mirin sake sauce, parsnips and Davidson Plum powder. It will bring an authentic taste of Australia to local palates and create what Schultz calls a culinary story.

“All of these different flavor profiles will help us build a plate that tells some of the story of Australia,” he said. “I can’t wait for people to try it, to experience it.”

The dish, which is currently being prepared with venison, will be available at The Heritage restaurant, GRCC’s fine dining experience that is staffed by culinary school students under the direct supervision of chef and table service professors.

Indeed, Wilson credits much of his career success to not just his classroom education at GRCC but also the hands-on experience he got working on campus.

“I worked with Bob when he was the banquet chef,” Wilson recalled. “We did all kinds of events, and Bob’s positive attitude and strong work ethic made me feel welcomed and gave me something to look up to.”

Now, three decades later, Wilson is thrilled to have become a good friend of Schultz and other GRCC instructors.

“The breadth, experience and passion of the instructors was instrumental in developing my career,” he said. “I feel very grateful that I had the opportunity to learn from masters of their craft and build many lasting friendships along the way.”

Wilson, a native of Auckland, New Zealand, said he loves that Schultz was able to bring a kangaroo dish to West Michigan. 

“Bob has a very inquisitive nature and loves to share his learnings and knowledge with his students,” he said.

Schultz notes that Australians have created what they believe is a sustainable source of meat with kangaroos. All kangaroo meat in Australia, and anything that is exported, comes from kangaroos that are harvested in the wild from specific areas, with quotas set on the number of animals that can be taken.

He added that kangaroo meat is high in protein and low in fat and has been eaten for generations by indigenous Australians.  

And although Schultz and his students are currently making the dish they hope to launch next month with venison, kangaroo doesn’t really taste like venison, he said.

“No,” he said with his characteristic broad smile, “it actually tastes like ostrich. It’s a little bit gamey but also a little bit sweet.”

This story was reported by Phil de Haan.

GRCC golfers battle cold and rain, finish second in Sam Kromer Invitational tournament

Grand Rapids Community College placed four golfers in the top six to finish in second place at the Sam Kromer Invitational on Monday.

“The Raiders played well through rainy and cold weather,” coach John Forton said. “We are starting to get more acclimated to collegiate competition.”

One of GRCC’s top golfers, Conner Oman, finished in the top 10 last week at the Aquinas Invitational. He bowed out of the Monday tournament after just nine holes, which certainly played a huge part in the scoring.

Tournament rules required Forton to turn in a lineup with five players competing as a team, and the remainder compete as individuals. Only two of GRCC’s five score-qualifying golfers finished among the top four on the team; Mason Anderson and Drew Harrington each shot a 76 and finished tied for fourth place.

Jayson Bultman and Sam Foss both finished tied for sixth shooting 78s on the par-72 St. Clair Golf Course.

Had GRCC’s top four golfers been used for scoring the team would have run away with the title. Instead, it finished behind Glen Oaks Community College by two strokes; 314 to 316.

Hunter Schwiling also finished in the top 10 in the field of 29 golfers, shooting an 80.

Next up for GRCC is the Glen Oaks Invitational on Oct. 6 on the course of Island Hills in Centreville.

GRCC In the News 09/27/2022

Italian RV and yacht furnishings maker opens U.S. headquarters


An Italian recreational vehicle furnishing manufacturer is making a $7.3 million investment in U.S. headquarters in West Michigan.

… The project received a $750,000 Michigan Business Development Program performance-based grant. West Michigan Works! and Grand Rapids Community College will support Tecnoform’s U.S. headquarters with a workforce training package.

Longtime School City of Mishawaka employee Mike Faulkner passes away

9/26/22 WNDU

MISHAWAKA, Ind. (WNDU) – The School City of Mishawaka community remembers a longtime colleague, neighbor, and friend who sadly passed away.

… He (Mike Faulkner) attended Grand Rapids Junior College (Grand Rapids Community College) and Ferris State University.

Artistic endeavors

9/26/22 Grand Rapids Magazine

… Before Nick Nortier made his mark in Grand Rapids’ art scene, he was just a kid reading comic books, walking with his friend to Argo’s while his mom was still at work.

… It’s the small push that brought him to a passion that’s buoyed him for the rest of his career. At Grand Rapids Community College, a short experiment with architecture (it was not for him) eventually led him to a drawing class.

(This article doesn’t mention it, but profile subject Kenn Vidro is also a former GRCC student.)

’I really do want to be a teacher’: Teacher Academy helps high schools students begin careers early

9/26/22 FOX 17

GRAND RAPIDS, Mich. — High School senior Patrick De Voest said he wasn’t sure if he wanted to enter into the education field. However, when he enrolled in the Teacher Academy at the Kent Career Tech Center, he knew immediately teaching was his dream job.

… De Voest will soon be one of them, looking first to get his degree at either Ferris State University, Grand Valley State University, or Grand Rapids Community College, he said.

Teaching, Learning, and Distance Education (TLDE) News

New Season: Speaking of Teaching

TLDE’s podcast, Speaking of Teaching, is beginning a new season. The first episode is out, featuring Sam Sprague of Psychology. We discuss Sam’s path to GRCC, her classroom game of “fear pong,” and more! Check back this Monday and every other Monday after for new episodes.

Recent Panopto Workshop Recordings Now Available

Couldn’t make the sessions or need a refresher? Have questions about Panopto, our campus video platform? Recordings of Panopto Basics and Panopto Beyond Basics are now available.

Reminder for Online and Hybrid Course Developers

The policy requiring distance courses to meet Distance Learning standard approval goes back into effect for Winter 23. This means that any distance course must be approved by DLIT before the start of WI23 to remain on the schedule in online or hybrid modality. Please reach out to with any questions.

Spots Still Available: Think Again Learning Circle

We still have a few spots open in the Learning Circle focused on Think Again: The power of knowing what you don’t know by Adam Grant. The learning circle will meet virtually in the evenings from 6:00-7:30 p.m. on the following dates: October 6, November 3, and December 1.

“This book has changed how I ask questions in my class,” according to one reader of Think Again. Did you receive a copy of the book from the CTE this summer? Have you already read Think Again?  Are you intrigued by the author’s premise that in a rapidly changing world, we need to spend as much time rethinking as we do thinking? Please join us for a learning circle to discuss the reading and explore strategies to build cultures of learning in our work. Contact to reserve your book and spot in the learning circle. 

Featured Upcoming Workshops/Events and Reminders:

  1. Classroom Observation Training – Wednesday, 9/28, 3-4 p.m., In Person
  2. Classroom Observation Training – Friday, 9/30, 10-11 a.m., In Person
  3. Curriculog Training – Friday, 9/30, 10-11 a.m., HyFlex
  4. Design-Based Research in Education – Friday, 9/30, 12-2 p.m., In Person
  5. Online-Hybrid Certification Course – Monday, 10/30-Sunday, 11/13, Online
  6. Reminder: ETOM Fall 2022 Conference Proposals due on October 4 and Conference @ GVSU on November 4.  See for more information.
  7. Reminder: Community of Practice ImpACT Grant applications due on October 21, 2022.  As previously announced during the latest Read to Act Collective, this opportunity is still available. See the attached document for all of the details.

Please visit CTE’s Calendar and Programming webpage for the current listing of all Fall 2022 Professional Development opportunities being offered by TLDE!

HR Notification: Personal & Emergency Contact information

Did you know you can review and update your personal and emergency contact information that is currently on file with Human Resources? 

To do so, visit the Online Center and select the Personal Details tile. Navigate to Addresses, Contact Details (for phone numbers), and/or Emergency Contacts from the left side menu to review and update the information. 

If you need assistance with updating your information, please contact Nicole Dekker at

HR Notification: Recent changes to reporting conference attendance

Beginning this year, employees will be asked to self-report conferences they’ve attended since July 1, 2022, as this information will no longer be loaded into training summaries. 

Self-reporting professional development is quick, easy, and can be done through the Online Center.

Visit the Professional Development/Training Summary webpage for step-by-step instructions or contact Nicole Dekker at for assistance.

Please note: A Leave of Absence form will still need to be completed, as needed.