We extend our condolences to Marcia Arp on the passing of her mother on February 4, 2019.
We extend our condolences to Marcia Arp on the passing of her mother on February 4, 2019.
GVSU to host forum on supply, demand of health care jobs
10/4/17 Grand Valley Lanthorn
Grand Valley State University’s Office of the Vice Provost for Health is hosting The Health Care Talent Pipeline, a panel discussion on the supply and demand of jobs in the health care industry and how higher education institutes can meet the needs of employers and employees in the field.
… The panelists include Norman Beauchamp, dean of the Michigan State University College of Human Medicine; Laurie Chelsey, provost of Grand Rapids Community College; Pamela Ries, senior vice president and chief human resources officer for Spectrum Health; Wanda Stokes, director of the Talent Investment Agency for the state of Michigan; and Maria Cimitile, GVSU provost and executive vice president for academic and student affairs.
The 30 Best Culinary Schools
Plenty of us enjoy cooking, but few take it to the professional level. For those who choose to go pro, the culinary industry presents a large job market with lots different options for employment and specialization, as well as mobility. However, while getting into the industry might not be difficult (there is always a need for dish washers and table bussers), working your way up to head chef or restaurant owner isn’t such a clear path.
… 18. Secchia Institute for Culinary Education at Grand Rapids Community College (Grand Rapids, Michigan) The Secchia Institute for Culinary Education is part of Grand Rapids Community College (GRCC), a public, not-for profit institution.
TheBestSchools.org Releases Its Ranking of Best Culinary Schools
TheBestSchools.org, a leading online publication for ranking schools and degree programs, has now published its ranking of “The 30 Best Culinary Schools.”
… Secchia Institute for Culinary Education at Grand Rapids Community College, Grand Rapids, Michigan
Congratulations to Secchia Institute for Culinary Education students Jesse Ortiz and Jarrod Benjamin who each received a scholarship from Valley City Linen. Jeff Jeltema, Vice President of Valley City Linen, presented the students with the award this morning. Thank you to Valley City Linen for their continued support of students enrolled in our culinary institute.
Join the Secchia Institute for Culinary Education for a six-course extravaganza with Master Sommelier Madeline Triffon, a life-long vegetarian. Madeline will design and explain her pairings to demonstrate the versatility of vegetarian food.
Held Tuesday, Feb. 21 from 6 – 8 p.m.in the Heritage.
Tickets cost $100 per person. Proceeds will benefit the Secchia Institute for Culinary Education student scholarship fund.
The Deadline to RSVP is, Feb. 14.
The level of competition and culinary performance was unmatched this year. Of the 42 dishes prepared for competition, only one bronze medal was awarded to the teams. All other medals were silver and gold for high quality, presentation, use of ingredients and of course taste!
While Scotland won the overall competition, every other team had at least one dish category in the best of show. USA won best of show and gold medals for their dessert for the National Dish dinner. They also won all gold and silver medals for their other 6 dishes.
See the teams at work and all the dishes on Instagram. As well as connecting on social media, 1,453 supporters viewed the live stream over 2,500 times across 17 countries.
March 6, 2015; Grand Rapids Business Journal
Chris McKellar almost didn’t go to the Making It In Michigan Conference and Trade Show in Lansing last November. He was booked as an exhibitor at the National Ice Cream Retailers Association trade show in Kentucky on the same day.
… The Firehouse Guitars job also introduced him to good food. He attended musical instrument trade shows in Nashville and Anaheim and often dined at fine restaurants with reps from well-known guitar companies such as Fender and Taylor. Then began a personal quest to learn where great food comes from; he eventually enrolled at the Secchia Institute for Culinary Education at Grand Rapids Community College.
GRCC motiva a estudiantes latinos durante presentación de Conferencia Latina 2015
March 7, 2015; El Vocero
En el evento tras la presentación de la proyección de cine Underwater Dreams, los panelistas Luis Enrique Aranda, Cristian Alonso Arcega-Rojas y Lorenzo Alberto Santillan Barrera, expusieron a los estudiantes sobre sus vivencias luego de haber ganado competencias robóticas en la NASA y US Navy, y las dificultades que han enfrentado por residir como indocumentados nacidos en México.
Things to do on Sunday, March 15
March 10, 2015; MLive
… Mar. 15
Instrumental Ensembles Concerts: St. Cecilia Music Center, 24 Ransom Ave. NE, Grand Rapids. 2-4 pm. $5/adults, $3/students and seniors. www.grcc.edu/music/performance-calendar
Congratulations to Luba Petrash, Secchia Banquets & Catering head chef and SICE adjunct instructor, who just returned from the 2015 BP World Ice Art Championships in Fairbanks Alaska. Luba carved, moved, and stacked 46,000 pounds of ice for 6 days, 15-16 hours each day, to create a 18′ wide, 15′ tall sculpture – “Dancing Lessons.” Luba won Artist’s Choice in the multiblock classic category.
GRCC readies to tap into craft beer industry with new certificate program
March 5, 2015; rapidgrowthmedia.com
Every vibrant city needs a great school to train the next generation of leaders and innovators. Beer City is no different.
The Michigan Economic Development Corporation has awarded a $2.9 million grant that will allow Grand Rapids Community College to purchase equipment for its machine tool, welding, HVAC, and automotive programs — as well as a new craft beer program.
March 5, 2015; FOX 17
(Video of Chef Angus’ appearance on “Morning Mix”)
Local pro football hopefuls prepare for tryouts in Chicago and at Grand Valley State
March 5, 2015; MLive
GRAND RAPIDS, MI – Area college football players looking to impress and land a job – maybe not in the NFL, but somewhere as a pro – will be involved in upcoming pro camps.
… Two others are scheduled to perform at the Chicago combine in Corey Stone, a defensive lineman from Ferris State and former member of Grand Rapids Community College team, and running back Bronson Hill, a Grand Rapids Catholic Central grad from Eastern Michigan.
Preview: Chipola travels to play State College of Florida
March 5, 2015; Jackson County Floridan
The Chipola baseball team puts its nine-game winning streak on the line when they head to No. 2 state ranked State College of Florida for a three-game set this weekend.
No. 4 state ranked Chipola (17-5) is coming off a five-game sweep at home vs. Grand Rapids and Alabama Southern. Chipola plays State College of Florida (18-4) on Friday at 5 p.m. then a doubleheader (12/2:30 p.m.) on Saturday in Manatee-Sarasota.
A Raider Salute from Jessica Berens, in Human Resources:
ESP Learning Day 2015 – Thank you!
Thank you to Tamber Bustance, Chris Arnold, and Eric Williams in the Woodrick Diversity Learning Center for presenting at the 2015 ESP Learning Day! You did an outstanding job. This event could not have happened without the help of Klaas Kwant and Tim Zerfas in Media, Bayard Brooks and Becky Yoder in ATC Conference Services, Josh Ferguson and his staff in Secchia Banquet Services, and Julie Otte and Jennifer Kelly in Staff Development. It was a wonderful event because of the support from an amazing team. Thank you all!
Craft beer program, virtual welding machines: How GRCC will spend $2.9 million state grant
Feb. 27, 2015; MLive
GRAND RAPIDS, MI – Grand Rapids Community College will use a $2.9 million state grant to buy new equipment and expand its workforce development programs, an investment administrators say will benefit students as they train for jobs in high demand fields.
MEDC grant delivers $2.9 million to GRCC
Feb. 26, 2015; WZZM
GRAND RAPIDS, Mich. (WZZM) — Grand Rapids Community College can start a new craft beer program, thanks to a multi-million dollar grant.
GRCC play ‘From White Plains’ tackles bullying issues
Feb. 26, 2015; WZZM
GRAND RAPIDS (WZZM) — Grand Rapids Community College’s theater department is performing a play that focuses on bullying, compassion and suicide.
What’s a 3D printer doing in the SICE kitchens? Students in DR 240 (Advanced Solidworks) used it to bring their designs to life – in chocolate.
Tom Boersma, head of the mechanical and architectural design department, and instructor Nathan Sneller joined SICE student Stephanie Pyka in the culinary amphitheater for the practical class project, in which the drafting students used vacuum-formed molding to produce chocolate amolds.
The students used the state-of-the-art 3D printer to make positive master molds that, in turn, were used to make the HDPE negative plastic molds. Each student’s design was carried through to a useable form. Then Stephanie used the forms to make chocolates.
Yesterday, Chef Bob Schultz and his students partnered with Make-A-Wish Michigan for the Iron Chef Cheese Competition. The event raised over $600 for Make-A-Wish Michigan by selling the opportunity to judge the cheese competition. Each team had a local wish kid participate in the preparation of the delicious food using various cheeses and a secret ingredient: root vegetables! Everyone was a winner! The food was fabulous and everyone had fun!
Chef Kevin Dunn had eight SICE student volunteers join him in Kalamazoo with other great chefs for the annual All Star Chefs dinner.
We’re very proud of SICE student Megan Garstecki’s strong showing in the recent S. Pellegrino Almost Famous Chef Competition!
Garstecki, from St. Joseph, and coach Sasha Ahmed traveled to SD26 restaurant in New York City for the Northeast regional competition. Garstecki drew the “first-up” position, which meant that she had to prepare her dish first.
“She did exceptionally well,” said SICE program director Dan Gendler. “Her plates were actually featured the most in the photos because of their precision and beauty.”
Gendler said Garstecki’s score would have meant a silver medal in an American Culinary Federation competition, but only first-place winners in the five regional rounds advance to the national S. Pellegrino competition next month in Napa Valley, Calif.
Representing SICE in competition was exciting, Garstecki said.
“I got to meet so many amazing and talented chefs from New York City as well as other culinary schools that competed,” she said. “I was proud of the plate I presented to the judges, and I can’t wait to compete again.
“It was a great experience that gave me confidence in the kitchen as well as practice being in a competition kitchen setting. I was also amazed at the outpouring of support from the community!”
Garstecki is pursuing a culinary management degree at SICE and plans to graduate next year. She then plans to get a degree in certified dietary management at Ferris State University with the goal of becoming a dietician in either a hospital or nursing home.