GRCC In the News, 6-3-19

Dr Bill Pink – GRCC President at Mackinaw

May 31, 2019; WOOD Radio

GRCC President Dr Bill Pink joined Steve and Rick at the Mackinac Policy Conference.

Statewide education issues take center stage at Mackinac Policy Conference

June 2, 2019; mibiz.com

MACKINAC ISLAND — Education reform took center stage at this year’s Mackinac Policy Conference, the annual gathering of the top business and government leaders in Michigan organized by the Detroit Regional Chamber of Commerce.

… Grand Rapids Community College President Bill Pink spoke at the Mackinac Policy Conference about a statewide decline in graduation rates, a lack of available training for skilled trades, and decreased rankings in math, reading, and science. He was joined by Detroit Regional Chamber President and CEO Sandy Baruah and former Florida Gov. Jeb Bush. During his tenure as governor, Bush was an advocate for school choice, including school vouchers and charter schools.

Grand Rapids Community College collaborates with local theatre group and raises almost $15,000 for culinary scholarships

May 31, 2019; Center for the Advancement of Foodservice Education

Grand Rapids Community College (GRCC) culinary students will reap the sweet rewards from a partnership with a local theatre company, Broadway Grand Rapids, and the generosity of theater patrons.

GRBJ: Task force wants to make city SAFE

May 31, 2019; WZZM

GRAND RAPIDS, Mich. (GRBJ) – An alliance of Grand Rapids city staff, nonprofit and business organizations is reaching out to the community to gather ideas to reduce violence among youth.

… Community organizations partnered with SAFE include Spectrum Health, the Steelcase Foundation, Network 180, Heart of West Michigan United Way, LINC UP, the Hispanic Center of Western Michigan and Grand Rapids Community College, as well as out-of-state organizations like South Bend Group Violence Intervention in South Bend, Indiana, and NOLA for Life in New Orleans.

From Grief and Recovery to Graduation

May 31, 2019; schoolnewsnetwork.org (Kent Intermediate School District newsletter)

The world as Sparta senior Miguel Vazquez knew it changed on December 5, 2018.

… After graduation, Miguel plans to attend Grand Rapids Community College to complete his general education requirements and then pursue a degree in electrical engineering at Grand Valley State University.

Ionia County K-9 handler Dion Sower promoted to sergeant

May 31, 2019; Ionia Sentinel-Standard

IONIA — Dion Sower knew it was time for a change in his role as he approaches his 17th year with the Ionia County Sheriff’s Office.

… Sower decided to attend the Grand Rapids Community College Police Academy.

Sushi caterer rolls with purpose

May 31, 2019; Grand Rapids Business Journal

After earning a pre-social work degree, Bawi Sung felt whatever career she found next should center on helping her fellow Burmese orphans and refugees.

… Aceu Thawng, who immigrated to Grand Rapids in 2008. Anu then earned a pre-social work degree from Grand Rapids Community College.

GRCC In the News, 5-21-19

GRCC eyes high finish at National Tournament

May 20, 2019; FOX 17

GRAND RAPIDS, Mich — The Grand Rapids Community College men’s golf team has a formula for its success.

Change Ups: GRVBA receives public service award

May 17, 2019; Grand Rapids Business Journal

… EDUCATION

Grand Rapids Community College named Grand Rapids Public Schools Superintendent Teresa Weatherall Neal its 2019 Distinguished Alumna during the 102nd commencement. Neal was the event’s keynote speaker. Nearly 1,500 students will earn GRCC degrees this year.

Inside Track: Family trauma drives Owens’ prevention passion

May 17, 2019; Grand Rapids Business Journal

Andrea Owens carries a notebook around with her that says “teach, love, inspire” on the cover — words that summarize her life goals.

… While at Spectrum, she earned her associate degree in network administration from Grand Rapids Community College, then received bachelor’s and master’s degrees in management — while raising four children — through Cornerstone University’s Professional & Graduate Studies (PGS) division.

Inmates show their culinary skills at annual symposium

May 17, 2019; The Holland Sentinel

The most highly-trained chefs of Branch County are most likely inmates at Lakeland Correctional Facility in Coldwater.

… Guests were seated at an L-shaped table. Some are culinary elite like Chef John Zehnder, owner of Zehnder’s of Frankenmuth and Gilles Renusson, pastry chef and educator at Grand Rapids Community College.

… Other educators included Chef James Kekenyesdi, a culinary arts educator for those with mental illness; Chef Charlie Olansky who teaches at Grand Rapids Community College; Chef Mark Dorman of Sullivan University in Louisville, Ky.; and Chef Kristen Dogan of Branch Area Careers Center.

Volunteers help Kent Co. veterans with landscaping

May 17, 2019; WOOD TV

PLAINFIELD TOWNSHIP, Mich. (WOOD) — At 92, George Burr and his wife of 66 years usually have to pick and choose what gets done around the house, but Friday was different.

… Local employers, like Grand Rapids Community College, provided the muscle. Local companies donated the supplies.

GRCC In the News, 5-14-19

Morning News

5/14/19 WZZM

Leaders from Grand Rapids Community College want more students to be able to get scholarships to go to GRCC and they also want to improve their facilities. Today, we’ll learn how the school plans on doing that. They’ll tell us about their new campaign during a news conference at 10 o’clock this morning.

Street Talk: Let’s talk streets

5/10/19 Grand Rapids Business Journal

… Grand Rapids Community College has identified nearly 300 students who met all of the requirements for an associate degree but never claimed it.

Change Ups: WMU Cooley Law School taps McGrath as president, dean

5/10/19 Grand Rapids Business Journal

… EDUCATION

Grand Rapids Community College student Jake Dabkowski teamed up with Kendall College of Art and Design students Aiden Wysocki, Matthew Veenhoven and Jonathan Moroney, winning first place and $4,000 from MWest Challenge, a student venture competition for pitching a business that would help summer camps handle medications.

Grand Rapids Community College geology students Maegan Bouwens and Madison Jones will spend four weeks doing fieldwork through a fully funded research experience at the University of Texas-El Paso to study 34- to 56-million-year-old igneous rocks in El Paso. The students will continue their research in Michigan.

Record-breaking season shows what heart and hard work can do

5/10/19 schoolnewsnetwork.org (Kent Intermediate School District newsletter)

Now that the gold dust has settled on the Godfrey-Lee wrestling season, coach James Maxim has some time to think about the team’s record-breaking accomplishments.

… As for team leader Enrique (Moreno-Martinez), he will never forget the adversity and experiences he had with Lee wrestling, even as he moves on to study culinary arts at Grand Rapids Community College next fall.

KCAD Alum, Faculty Member Tara McCrackin Named Interim President

5/10/19 ferris.edu (Ferris State University press release)

GRAND RAPIDS — Ferris State University President David Eisler announced today the appointment of Tara McCrackin, associate professor of Interior Design at Kendall College of Art and Design of Ferris State University (KCAD) as the interim president of the college.

… McCrackin serves on the Grand Rapids Community College Interior Design Advisory Board and as president of the Michigan chapter of the International Interior Design Association. She donates her time to Kids’ Food Basket in Grand Rapids, and most recently completed the interior design for their new facility opening this summer.

GRCC In the News, 5-7-19

This Morning at 4:30 A.M.

May 7, 2019; KTHV

Should you wash your chicken before you cook it? … The organization is the leading health resource in the United States, but because so many people doubted the recommendation on social media, we reached out to two other experts. Our sources are the Food and Drug Administration and Werner Absenger, the program director at the Secchia Institute for Culinary Education at Grand Rapids Community College.

Vote for the Kalamazoo-area spring sports Athlete of the Week

May 6, 2019; MLive

KALAMAZOO, MI – Rain washed out much of last week’s high school sports action, but beautiful weather on Friday and Saturday allowed a handful of single games and several tournaments over the weekend.

… Drew Murphy, Sturgis baseball

Fresh off signing a letter of intent to play baseball at Grand Rapids Community College, Murphy enjoyed a big weekend, striking out nine and allowing just one hit across four innings in Friday’s 5-2 win over South Haven, then tallying a triple, a double and a single with three runs scored and an RBI in Saturday’s 10-9 win over Vicksburg.

GRCC In the News, 5-6-19

News at Noon

May 3, 2019; WZZM

Besides Tulip Time, Holland is also celebrating Latino culture this weekend. Grand Rapids Community College’s Lakeshore campus and Latin Americans United for Progress for Fiesta 2019!

Verify: should you wash your chicken?

May 2, 2019; WZZM

MICHIGAN, USA — It’s become the great chicken debate.  Should you wash your chicken before you cook it?

… Our sources are the Food and Drug Administration and Werner Asbenger, the Program Director at the Secchia Institute for Culinary Education at Grand Rapids Community College.

#EndCC Stigma Podcast

May 5, 2019

James K. Robinson: “I was one of those late developers in life, and when I graduated from high school in the bottom third of my class, I got turned down at every college I applied to. Thanks goodness for Grand Rapids Junior College. I was the oldest of six kids; we couldn’t afford a big anyway. So, community college gave me a phenominal opportunity – a chance to do something with my life …”

(This is a podcast by Owens Community College President Steve Robinson. His father, James K. Robinson, was assistant attorney general under President Clinton.)

Young mom surpasses expectations to get to graduation day

May 3, 2019; schoolnewsnetwork.org (Kent Intermediate School District newsletter)

Two weeks before the start of her freshman year at Godwin High School, Ahnaka Ortiz-Rodriguez landed in the emergency room with abdominal pain. Her mom was with her while they awaited test results. Ahnaka believed she was experiencing some stomach issues, something she dealt with as a child.  When the doctor walked in, Ahnaka and her mom heard the unexpected: “Your daughter’s pregnant.”

… Ahnaka plans to enroll in Grand Rapids Community College, a choice she made because it will allow her to live at home with her daughter. She has already earned credits toward college through dual enrollment, and intends to study nursing, a decision influenced by her experience of having many compassionate and supportive nurses when she had Izzy at Spectrum Health.

Server forms recovery nonprofit

May 3, 2019; Grand Rapids Business Journal

For someone committed to getting sober, working in a restaurant or bar with the sights and smells of beer all day can be tough.

… As a result, she (Nance McGorman) decided to pursue a social work degree to be better equipped to help with those issues. She will be starting pre-social work classes this month (May) at Grand Rapids Community College and hopes to continue her education further after that with the goal of becoming a licensed recovery coach.

Ally Longstreet voted Grand Rapids Press Athlete of the Week 3

May 3, 2019; MLive

Wayland senior Ally Longstreet has been swinging a big bat for the Wildcats this spring.

… Longstreet, an outfielder, plans to continue her softball career at Grand Rapids Community College next year. Longstreet is a three-sport athlete. She was a diver on the swim team this past fall, and she played basketball, too.

Township joins fight against nonprofit tax exemptions

May 4, 2019; Grand Haven Tribune

GRAND HAVEN TWP. — Grand Haven Township has entered the fold to prevent nonprofit businesses from receiving tax exemptions for providing minimal charity.

… Algoma, Plainfield and Sparta townships in Kent County, the City of Kentwood, Rockford Public Schools, Kent Intermediate School District, and Grand Rapids Community College are also part of the agreement.

GRCC to host summer camp with musicians who mash classical, popular genres

April 23, 2019; schoolnewsnetwork.org

Think about Shakespeare and hip-hop, said pianist and composer Brendan Hollins.

… Kevin Dobreff, program director for the GRCC Music Department, is happy to host.

New Ann Arbor Huron football coach aims to snap state’s longest losing streak

May 3, 2019; MLive

ANN ARBOR — Ann Arbor Huron Athletic Director Tony Whiren was searching for someone who can help change the culture of the football program, which has lost 39 straight games — the longest active streak in the state.

… (Antaiwn) Mack served as linebackers coach at Grand Rapids Community College from 2008-11 under Tony Annese, who is now the head coach at Ferris State. Mack, who attended Ypsilanti Lincoln, most recently served as co-defensive coordinator at Ypsilanti in 2014, the last time the Grizzlies reached the playoffs.

Recap: SICE Awards Ceremony honors culinary graduates

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The Secchia Institute for Culinary Education Awards Ceremony is held to honor students who have completed the Culinary Arts; Restaurant Management; Baking and Pastry; Personal Chef; or Craft Brewing, Packaging, and Service Operations programs. Students must complete all requirements by the end of Summer Semester 2019 to participate in the Awards Reception.

The 2019 Secchia Institute for Culinary Education Awards Ceremony took place Tuesday, April 16.

Congratulations to all our culinary students, staff, and faculty – you did it!

GRCC’s Culinary Medicine team to present at Lansing conference tomorrow

A close-up on the cover of a brochure. The text reads: "35th Annual Developmental Disabilities Conference. A Conference Co-Sponsored by MDHHS, the Michigan Chapter of AAIDD, and WMU Homer Stryker M.D. School of Medicine."

GRCC collaborates with Spectrum Health on Culinary Medicine (CM), a discipline which seeks to engage health care professionals and patients in the importance of food as a tool in achieving optimal health. As a result of this partnership, Dr. Werner Absenger of GRCC’s Secchia Institute and Dr. Kristi Artz of Spectrum Health will be presenting at the 35th Annual Developmental Disabilities Conference tomorrow, April 17, in Lansing, MI.

The title of their presentation is “Culinary medicine: A healthcare model to provide simple, inexpensive, nutrient dense, home-cooked meals for persons with ID and DD.”

Poor nutrition-related health habits are considered health risk factors for adults with intellectual and developmental disabilities and children and youth with special health care needs. CM empowers clinicians and patients with knowledge of nutrition and culinary techniques. In hands-on CM classes, participants learn to prepare delicious food that is consistent with real-world budgets and time constraints.

Congratulations to Drs. Absenger and Artz, and to everyone who has helped make this collaboration such a success!

Don’t miss ‘Creating Magic,’ final Culinary Speaker Series talk tonight in the ATC

Poster for the GRCC Culinary Speak Series. The poster has photos for each of three upcoming events, “Paths to Becoming a Chef” on February 4, “Zingerman’s Building a Culture of Great Service” on March 11, and “Creating Magic-Creating Outstanding Experiences and Positive Change” on April 1. The text reads: “Culinary Speaker Series. Paths to Becoming a Chef. [First event] Monday, February 4, 2019. 5:30 p.m. Reception, sponsored by Key Impact Group. 6:15 p.m. Speakers: Shawn Kohlhaas, President ACF Greater Grand Rapids Chefs Association and Owner of Culinary Cultivations; Werner Absenger, Ph.D., M.S., Program Director for the Secchia Institute for Culinary Education. Looking to advance your career, but not sure how? Join us to learn about the paths to becoming a chef and the pieces necessary to achieve that goal. We’ll talk about different certifications and academic degrees that may provide opportunities for upward mobility. 7:30–8 p.m. Q & A. [Second event] Zingerman’s Building a Culture of Great Service. Monday, March 11, 2019. 5:30 p.m. Reception, sponsored by Way Point. 6:15 p.m. Guest Speaker, Tabitha Mason. Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country. 7:30–8 p.m. Q & A. [Third event] Creating Magic-Creating Outstanding Experiences and Positive Change. Monday, April 1, 2019. 5:30 p.m. Reception, sponsored by Hormel and Fontanini. 6:15 p.m. Guest Speaker, Ken Wasco. Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry. 7:30–8 p.m. Q & A. The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE. For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu. All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.”

Winter 2019 Culinary Speaker Series

Monday, February 4, 2019: Paths to Becoming a Chef

  • 5:30 p.m. Reception, sponsored by Key Impact Group
  • 6:15 p.m. Speakers: Shawn Kohlhaas, President ACF Greater Grand Rapids Chefs Association and Owner of Culinary Cultivations
  • Werner Absenger, Ph.D., M.S., Program Director for the Secchia Institute for Culinary Education
  • Looking to advance your career, but not sure how? Join us to learn about the paths to becoming a chef and the pieces necessary to achieve that goal. We’ll talk about different certifications and academic degrees that may provide opportunities for upward mobility.
  • 7:30–8 p.m.     Q & A

 

Monday, March 11, 2019: Zingerman’s Building a Culture of Great Service

  • 5:30 p.m. Reception, sponsored by Way Point
  • 6:15 p.m. Guest Speaker, Tabitha Mason
  • Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country.
  • 7:30–8 p.m.     Q & A

 

Monday, April 1, 2019: Creating Magic-Creating Outstanding Experiences and Positive Change

  • 5:30 p.m. Reception, sponsored by Hormel and Fontanini
  • 6:15 p.m. Guest Speaker, Ken Wasco
  • Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry.
  • 7:30–8 p.m.     Q & A

 

The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE.

For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu.

All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.

Final winter 2019 Culinary Speaker Series talk next Monday in the ATC

Poster for the GRCC Culinary Speak Series. The poster has photos for each of three upcoming events, “Paths to Becoming a Chef” on February 4, “Zingerman’s Building a Culture of Great Service” on March 11, and “Creating Magic-Creating Outstanding Experiences and Positive Change” on April 1. The text reads: “Culinary Speaker Series. Paths to Becoming a Chef. [First event] Monday, February 4, 2019. 5:30 p.m. Reception, sponsored by Key Impact Group. 6:15 p.m. Speakers: Shawn Kohlhaas, President ACF Greater Grand Rapids Chefs Association and Owner of Culinary Cultivations; Werner Absenger, Ph.D., M.S., Program Director for the Secchia Institute for Culinary Education. Looking to advance your career, but not sure how? Join us to learn about the paths to becoming a chef and the pieces necessary to achieve that goal. We’ll talk about different certifications and academic degrees that may provide opportunities for upward mobility. 7:30–8 p.m. Q & A. [Second event] Zingerman’s Building a Culture of Great Service. Monday, March 11, 2019. 5:30 p.m. Reception, sponsored by Way Point. 6:15 p.m. Guest Speaker, Tabitha Mason. Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country. 7:30–8 p.m. Q & A. [Third event] Creating Magic-Creating Outstanding Experiences and Positive Change. Monday, April 1, 2019. 5:30 p.m. Reception, sponsored by Hormel and Fontanini. 6:15 p.m. Guest Speaker, Ken Wasco. Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry. 7:30–8 p.m. Q & A. The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE. For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu. All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.”

Winter 2019 Culinary Speaker Series

Monday, April 1, 2019: Creating Magic-Creating Outstanding Experiences and Positive Change

  • 5:30 p.m. Reception, sponsored by Hormel and Fontanini
  • 6:15 p.m. Guest Speaker, Ken Wasco
  • Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry.
  • 7:30–8 p.m.     Q & A

 

The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE.

For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu.

All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.

Raider Salute to Chef Bob Schultz, culinary students for making Make a Wish magic in the kitchen yesterday

HUGE Raider Salute to Chef Bob Schultz and GRCC culinary students Sidney Hyde, Amanda Barnett, and Tom Brown from the Secchia Institute for Culinary Education – this amazing crew shared their talents with Make-A-Wish Michigan and a very special “wish kid” now known as Chef Forrest.

The 5-year-old chef, with parents Nicole and Bo, attended the Secchia Institute for Culinary Education yesterday and learned how to prepare Mexican cuisine.

The visit to GRCC was the last stop in a week-long adventure for Chef Forrest, who prepared meals and desserts in West Michigan eateries.

Thank you Chef Schultz, Sidney, Amanda, and Tom for helping make Chef Forrest’s wish come true – you rock!

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Don’t miss ‘Zingerman’s Building a Culture of Great Service,’ tonight in the ATC

Poster for the GRCC Culinary Speak Series. The poster has photos for each of three upcoming events, “Paths to Becoming a Chef” on February 4, “Zingerman’s Building a Culture of Great Service” on March 11, and “Creating Magic-Creating Outstanding Experiences and Positive Change” on April 1. The text reads: “Culinary Speaker Series. Paths to Becoming a Chef. [First event] Monday, February 4, 2019. 5:30 p.m. Reception, sponsored by Key Impact Group. 6:15 p.m. Speakers: Shawn Kohlhaas, President ACF Greater Grand Rapids Chefs Association and Owner of Culinary Cultivations; Werner Absenger, Ph.D., M.S., Program Director for the Secchia Institute for Culinary Education. Looking to advance your career, but not sure how? Join us to learn about the paths to becoming a chef and the pieces necessary to achieve that goal. We’ll talk about different certifications and academic degrees that may provide opportunities for upward mobility. 7:30–8 p.m. Q & A. [Second event] Zingerman’s Building a Culture of Great Service. Monday, March 11, 2019. 5:30 p.m. Reception, sponsored by Way Point. 6:15 p.m. Guest Speaker, Tabitha Mason. Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country. 7:30–8 p.m. Q & A. [Third event] Creating Magic-Creating Outstanding Experiences and Positive Change. Monday, April 1, 2019. 5:30 p.m. Reception, sponsored by Hormel and Fontanini. 6:15 p.m. Guest Speaker, Ken Wasco. Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry. 7:30–8 p.m. Q & A. The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE. For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu. All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.”

Winter 2019 Culinary Speaker Series

Monday, March 11, 2019: Zingerman’s Building a Culture of Great Service

  • 5:30 p.m. Reception, sponsored by Way Point
  • 6:15 p.m. Guest Speaker, Tabitha Mason
  • Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country.
  • 7:30–8 p.m.     Q & A

 

Monday, April 1, 2019: Creating Magic-Creating Outstanding Experiences and Positive Change

  • 5:30 p.m. Reception, sponsored by Hormel and Fontanini
  • 6:15 p.m. Guest Speaker, Ken Wasco
  • Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry.
  • 7:30–8 p.m.     Q & A

 

The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE.

For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu.

All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.

Second Culinary Speaker Series talk next Monday in the ATC

Poster for the GRCC Culinary Speak Series. The poster has photos for each of three upcoming events, “Paths to Becoming a Chef” on February 4, “Zingerman’s Building a Culture of Great Service” on March 11, and “Creating Magic-Creating Outstanding Experiences and Positive Change” on April 1. The text reads: “Culinary Speaker Series. Paths to Becoming a Chef. [First event] Monday, February 4, 2019. 5:30 p.m. Reception, sponsored by Key Impact Group. 6:15 p.m. Speakers: Shawn Kohlhaas, President ACF Greater Grand Rapids Chefs Association and Owner of Culinary Cultivations; Werner Absenger, Ph.D., M.S., Program Director for the Secchia Institute for Culinary Education. Looking to advance your career, but not sure how? Join us to learn about the paths to becoming a chef and the pieces necessary to achieve that goal. We’ll talk about different certifications and academic degrees that may provide opportunities for upward mobility. 7:30–8 p.m. Q & A. [Second event] Zingerman’s Building a Culture of Great Service. Monday, March 11, 2019. 5:30 p.m. Reception, sponsored by Way Point. 6:15 p.m. Guest Speaker, Tabitha Mason. Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country. 7:30–8 p.m. Q & A. [Third event] Creating Magic-Creating Outstanding Experiences and Positive Change. Monday, April 1, 2019. 5:30 p.m. Reception, sponsored by Hormel and Fontanini. 6:15 p.m. Guest Speaker, Ken Wasco. Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry. 7:30–8 p.m. Q & A. The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE. For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu. All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.”

Winter 2019 Culinary Speaker Series

Monday, March 11, 2019: Zingerman’s Building a Culture of Great Service

  • 5:30 p.m. Reception, sponsored by Way Point
  • 6:15 p.m. Guest Speaker, Tabitha Mason
  • Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country.
  • 7:30–8 p.m.     Q & A

 

Monday, April 1, 2019: Creating Magic-Creating Outstanding Experiences and Positive Change

  • 5:30 p.m. Reception, sponsored by Hormel and Fontanini
  • 6:15 p.m. Guest Speaker, Ken Wasco
  • Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry.
  • 7:30–8 p.m.     Q & A

 

The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE.

For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu.

All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.

Final episode of ‘Cooking with Angus’ this Sunday

After over 100 episodes, the Cooking With Angus TV series created by the GRCC Secchia Institute for Culinary Education will soon release its final episode. Featuring chefs from all over the world and graduates of the program in Grand Rapids, the final episode goes back and forth between Scotland and the USA showcasing an emotional, cultural, and deliciously compelling picture of Chef Angus’ career.

Sunday, February 24, 2019, at 5 p.m. on ABC 13.

‘Cooking with Angus’ approaches final episode

After over 100 episodes, the Cooking With Angus TV series created by the GRCC Secchia Institute for Culinary Education will soon release its final episode. Featuring chefs from all over the world and graduates of the program in Grand Rapids, the final episode goes back and forth between Scotland and the USA showcasing an emotional, cultural, and deliciously compelling picture of Chef Angus’ career.

Recap: ‘Cupcake Wars’ students present a sweet take on Dr. Seuss

 

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Bakery students took a mental vacation from the cold last Thursday to heat up the kitchens in GRCC’s third annual “Cupcake Wars” event. Students worked in teams to create over-the-top cupcakes which they then presented in elaborate, Dr. Seuss-themed dioramas. Teams prepared, baked, and decorated cupcakes from 7:30-10:30 a.m., and judging began at 11 a.m.

Here are this year’s winners in all categories:

  • Best overall cupcake: Horton’s Whos – Kortni Dicks, Laura Kersten, Kris Poleski
  • Best display/presentation: Gio and the Pussycats – Gio Toffolo, Alison Dopke, Katie Courtney
  • Best packaging: Horton’s Whos – Kortni Dicks, Laura Kersten, Kris Poleski
  • Overall highest score: Gio and the Pussycats – Gio Toffolo, Alison Dopke, Katie Courtney (the second place team was only 0.5 points behind – the closest competition yet!)

Congratulations to GRCC’s 2019 Cupcake Wars winners and to all of the students who worked so hard to create these amazing displays!