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!

Don’t miss ‘Paths to Becoming a Chef,’ 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.

First Culinary Speaker Series event next Monday

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.

Culinary Speaker Series plans three new events for winter 2019

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.

Partnership with Knickerbocker – New Holland brews support for scholarships

A photo of Dr. Pink and Fountain Hill Brewery members posing with a giant check written out to the GRCC Foundation.

GRCC is proud of its community partnerships! The craft brewing program of GRCC’s Secchia institute for Culinary Education teamed up with The Knickerbocker — New Holland Brewing in Grand Rapids and created a special brew – the appropriately named “Syllabus.” New Holland named the Secchia Institute the brewery’s Community Tap for November, with a portion of sales benefiting GRCC students. Last week, The Knickerbocker team presented President Bill Pink and Chef Werner Absenger, Secchia Institute for Culinary Education program director, a check for $1,000 for scholarships for students in the craft brewing program. They were joined by professors Jacob Brenner and Amanda Harper of the Fountain Hill Brewery.

Recap: GRCC Cooks features Appetizers

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Participants in the December 3, 2018, GRCC Cooks Appetizers class explored tapas, small plates, canapés, and game day favorites with Josef Huber, Corporate Executive Chef at Amway Hospitality Corp.

Future classes include Seafood, The Perfect Steak, Korean BBQ, and more!

Future class descriptions and registration are available on the GRCC Cooks page.