Posted tagged ‘Secchia Institute for Culinary Education’

Culinary students to take part in sugar pull on August 19

August 18, 2017

Chef Gilles Renusson and students from the Secchia Institute for Culinary Education will be pulling a sugar ribbon over the Blue Bridge at 2 p.m. August 19 as part of the Grand Rapids Mini Maker Faire.

 

Pastry team tryouts streaming live

August 15, 2017

The tryouts for the U.S. team in the 2019 Coupe du Monde de la Patisserie are streaming live today. Click on the link below. You will get instructions to “Watch this video on YouTube” — clicking on that will take you to the live stream on YouTube:

Demonstration and free samples at ‘Farmers Market Bounty’ event

August 15, 2017

Learn about the positive effects of brightly colored fruits and veggies with Spectrum HealthSTRIVE culinary medicine team members Krista Gast, Spectrum Health Registered Dietitian and Werner Absenger, Ph.D., MSc, program director Secchia Institute for Culinary Education. They will present “Farmers Market Bounty: Nutrient Dense Eating Using Seasonal Fare” from noon to 1 p.m. Aug. 16 at 161 Ottawa Ave. NW, Suite 173, Grand Rapids, MI 49503.

Light and healthy snacks will be served and attendees will leave with recipes and a free reusable shopping tote. You can register for the free event by emailing info@strive4u.org.

Be Well Wednesdays. Farmers Market Bounty: Nutrient Dense Eating Using Seasonal Fare. August 16, 2017, noon to 1 p.m. STRIVE, 161 Ottawa Ave. NW, Suite 173, Grand Rapids, MI 49503. Learn about the positive effects of brightly colored fruits and vegetables. Our culinary medicine team will demo samples for you to taste test. Take home: Recipes. Free reusable shopping tote. Presented by: Krista Gast, Spectrum Health Registered Dietitian and Werner Absenger, PhD, MSc., Program Director GRCC Secchia Institute for Culinary Education. Free! Register at info@strive4u.org. Bring a guest and introduce them to STRIVE. Light healthy snacks will be served. STRIVE. Powered by Spectrum Health.

GRCC In the News, 8-14-17

August 14, 2017

Culinary institute hosts tryouts for international pastry competition

Aug. 13, 2017; Grand Rapids Magazine

A group of six pastry chefs from across the country vying to represent the United States at the 2019 Coupe du Monde de la Patisserie in Lyon, France, will compete in the kitchens of the Secchia Institute for Culinary Education at Grand Rapids Community College. The competing chefs are experts in sugar and chocolate.

West Michigan group aims to reduce food waste

Aug. 3, 2017; MLive

GRAND RAPIDS, MI — West Michigan throws away about 132,000 tons of food waste, and Southwest Michigan about 106,000 tons.

… Founding council members include representatives from SpartanNash, Meijer, Cocoa, Organicycle, Barfly Ventures, Bells Brewery, Gordon Food Service, Mercy Health, Spectrum Health, Creative Dining Services, Grand Rapids Public Schools, Kent County Department of Public Works, Michigan Department of Environmental Quality, Secchia Institute at Grand Rapids Community College, Lake Michigan College, and Feeding America West Michigan.

Annual softball game played in memory of fallen Grand Rapids police office

Aug. 11, 2017; WZZM

GRANDVILLE, MICH. – This July marked 10 years since the death of Grand Rapids Police Officer Robert Kozminski and on Friday evening, an annual softball game was played in his memory.

Dozens came out to Wedgewood Park in Grandville for the game. While there, three students received the Officer Robert A. Kozminski Scholarship to aid them this fall. All three students are currently enrolled in the Grand Rapids Community College Police Academy.

Gravel Bottom Brewery plans two-part expansion in Ada, Grand Rapids

Aug. 13, 2017; mibiz.com

ADA — Matt Michiels has known for the last two years that he needed to expand his growing West Michigan craft brewery.

… “I know what I don’t know, and the restaurant is something that I’m going to need help on,” Michiels said, adding that he hopes to leverage connections at Grand Rapids Community College and within the industry.

An Evening with Rick Bayless: Building Community Through Food

August 11, 2017

Join the Secchia Institute for Culinary Education as author and award-winning chef Rick Bayless engages in a conversation focused on the importance of food in building community. The evening, a collaboration with Beacon Hill at Eastgate, will feature the cuisine of several locally renowned chefs.

Held Thursday, August 31, 2017, in The Heritage Restaurant and GRCC Wisner-Bottrall Applied Technology Center.

VIP Ticket: $250 (includes private meet and greet reception with Rick Bayless that includes a photo opportunity, as well as, a seat for the dinner and conversation)

Dinner Only Ticket: $150 (features dinner and conversation with Rick Bayless)

To register, complete your RSVP and payment online.

Building Community through Food. An Evening with Rick Bayless. Join us as author and award-winning chef Rick Bayless engages in a conversation focused on the importance of food in building community. The evening, a collaboration with Beacon hill at Eastgate, will feature the cuisine of several locally renowned chefs. Thursday, August 31, 2017. The Heritage Restaurant, GRCC Wisner-Bottrall Applied Technology Center, 151 Fountain St. NE. 5-6 p.m. Private Reception (entrance only with VIP Ticket) 6 p.m. Dinner. 7:15 p.m. Conversation with Rick Bayless. Tickets. VIP Ticket: $250. Admission to a private meet and greet reception with Rick Bayless that includes a photo opportunity as well as a seat for the dinner and conversation. Dinner Only Ticket (featuring a conversation wit6h Rick Bayless): $150. To register, complete your RSVP and payment online at: grcc.edu/rickbayless or contact Mary Reed at mreed@grcc.edu or (616) 234-3930. Proceeds benefit GRCC Secchia Institute for Culinary Education student scholarships.

Proceeds benefit GRCC Secchia Institute for Culinary Education student scholarships.

GRCC In the News, 8-10-17

August 10, 2017

Free play & learn groups launching to get more kids kindergarten-ready

Aug. 10, 2017; MLive

GRAND RAPIDS, MI – First Steps Kent and Grand Rapids Community College are partnering in an initiative help more children enter kindergarten prepared to succeed.

KISD students can earn associates degree tuition free

Aug. 9, 2017; The Lowell Ledger

Kent Intermediate School District (KISD) students are now given the opportunity to earn a high school diploma and a specialized associates degree tuition free in five years through a hands-on early college program, Launch U.

Early/Middle College is a career focus type of program that ultimately prepares students to go directly into the workforce or to continue on with school, said Ron Caniff, superintendent of the KISD. For the extra year of high school status, students will earn 60 or more college credits through Grand Rapids Community College (GRCC) while their peers may have only upwards of 30 credits.

Culinary school to host pastry competition tryouts

Aug. 9, 2017; Grand Rapids Business Journal

The kitchens at a local college culinary institute will be powdered with the sugar of expert pastry chefs next week.

Grand Rapids Community College’s Secchia Institute for Culinary Education will host tryouts on Aug. 14 and 15 for the U.S. team in an international pastry competition.

Favorite Family Flavors: Bringing Tradition to the Table

Aug. 9, 2017; Women’s Lifestyle

You know you’ve entered a special restaurant when the aromas capture your senses. Basil, oregano, cinnamon, tomatoes, onions, wine and garlic drift through the air at Licari’s Sicilian Pizza Kitchen; a blend of corn, garlic, onions and spices permeate Lindo Mexico’s new modern restaurant; a rich broth filled with special meats and steeped with basil, ginger root, cinnamon, onions and other tantalizing spices is one menu item that will light your fire at PHO 616, the newest restaurant in the Grand Rapids Downtown Market.

… One dollar from every Restaurant Week meal sold is donated by the participating restaurants to the Secchia Institute for Culinary Education Student Scholarship Fund at GRCC, providing financial support to up-and-coming chefs and restaurant staff.

GRCC In the News, 8-9-17

August 9, 2017

Restaurant Week Grand Rapids begins now!

Aug. 9, 2017; WZZM13

GRAND RAPIDS, MICH. – If you’ve ever needed an excuse to try a new restaurant, or an old favorite, Restaurant Week Grand Rapids is it!

… Restaurants donate $1 from each meal sold to the Secchia Institute for Culinary Education Student Scholarship Fund at Grand Rapids Community College. Reservations are available for select locations!

Grand Rapids Public Schools Parent University to host screenings of American Divided

Aug. 8, 2017; therapidian.org

On Wednesday, June 28, over 600 people gathered at Celebration Cinema South to watch two screenings of America Divided, a film series that explores some of America’s thorniest issues — criminal justice, housing equity, education, immigration, voting rights, labor, Flint’s water crisis — by telling the stories of the people who get caught on those thorns.

… Dr. Andre Fields, counselor at Grand Rapids Community College, spoke about shared responsibility for the situation Grand Rapids finds itself in as the second worst city in the nation for African Americans. He said, “White people have downloaded a superiority complex. Until they unlearn that superiority, they’ll have a hard time having racial empathy. On the black side, we have to unlearn that internal sense that I cant overcome racism and build the life that I want. We have to take responsibility for our homes, our churches, our neighborhoods.”

GRCC In the News, 8-7-17

August 7, 2017

Change Ups: Updates planned for GRCC technology center

Aug. 4, 2017; Grand Rapids Business Journal

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

Cascade Engineering embraces innovation

Aug. 4, 2017; Grand Rapids Business Journal

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

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

The Public Schools Near Betsy DeVos’ Hometown Are Doing Great

Aug. 7, 2017; NPR

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

The Omelette Shoppe serving more than breakfast for Restaurant Week GR

Aug. 4, 2017; FOX 17

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

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

Nick Truesdell On His Crazy Road To Vikings Training Camp

Aug. 6, 2017; CBS Minnesota

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

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

 

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

August 7, 2017

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

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

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

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

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

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

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

Six chefs stand outside near trees.

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

GRCC In the News, 8-4-17

August 4, 2017

Recapping the summer of apprenticeships

Aug. 3, 2017; AACC 21st Century Center (American Association of Community Colleges newsletter)

It’s been the summer of apprenticeships. They’ve been the focus of congressional committee hearings and White House executive orders. Earlier this week, Education Secretary Betsy DeVos visited Grand Rapids Community College (Michigan) to learn more about apprenticeships and the skilled trades.

Colorful summer dishes served at Gravity Taphouse Grille during Restaurant Week GR

Aug. 3, 2017; FOX 17

Restaurant Week GR is approaching quickly, getting ready to show off the best dishes from 70 restaurants in the Grand Rapids area.

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

Ferris Transfer Student Open House college admission on the spot!

Aug. 3, 2017; WOTV

GRAND RAPIDS, Mich. (WOTV) — Join Ferris State University to learn how you can transform your college credits or associate degree into a bachelor’s degree. Program advisors, financial aid experts and admissions officers will make sure you have the information you need to take the next step. Make sure to bring all of your questions and copies of your transcripts. Qualified students will be admitted to the university on the spot!

… By partnering with Grand Rapids Community College they are able to offer select Ferris degree programs close to where you live and work.

3 candidates seek 2 Ward 1 slots in primary

Aug. 4, 2017; The Herald-Palladium (St. Joseph)

SOUTH HAVEN — Three candidates in the city’s Ward 1 will square off in the primary election on Tuesday.

… He (Ahmmad Goodwin) graduated from South Haven High School and has an associate’s degree from Grand Rapids Community College.

Where Second Ward city commission candidates stand on affordable housing

Aug. 3, 2017; MLive

GRAND RAPIDS, MI – The Grand Rapids City Commission is reminded at nearly every meeting by activists and residents of the affordable housing crunch in the city – but not all of the three candidates for a Second Ward seat on the commission put the issue as top priority.

… (Mayor Rosalynn) Bliss and the rest of the city commission have thrown their support to (Joe) Jones – who has drawn a number of establishment endorsements from across the city, including Grand Rapids Public Schools leadership, Grand Rapids Community College officials, Grand Rapids Area Chamber of Commerce and the Grand Rapids Fire Department union.

Staging a Change: The life of Fred Sebulske, Grand Rapids godfather of theater

Aug. 3, 2017; Revue

Hate letters. State government threats. Mayoral involvement. Armed police in the theater.

… Criticism continued to elevate as the opening night got closer. Hate letters from across the country were sent to cast members. After the first couple of performances, the show had to be moved. Grand Rapids Community College which owns Spectrum Theater was facing threats to lose state funding over the play’s controversy.

GRCC In the News, 8-3-17

August 3, 2017

Housing advocates get $500K grants for neighborhood projects

Aug. 2, 2017; MLive

GRAND RAPIDS, MI — LINC Up and Habitat for Humanity of Kent County are getting $500,000 each for affordable housing projects in the city’s southeast and southwest neighborhoods from NeighborWorks America’s Project Reinvest: Neighborhoods.

LINC Up will use the funding to build five affordable homes in the Madison Square Neighborhood in partnership with Grand Rapids Community College’s MTEC construction program, according to an Aug. 2 announcement of the awards.

e-Headlines

Aug. 2, 2017; Community College Daily

DeVos visits Grand Rapids Community College to promote training

Detroit Free Press

From sampling the slow-cooked brisket at the Peter Secchia Institute for Culinary Education to talking with grade school kids participating in a summer camp that teaches construction skills, U.S. Secretary of Education Betsy DeVos returned to Michigan this week to continue her promotion of education that goes beyond traditional public schools and universities.

Not your average student: Colleges and nonprofits prep workers for construction trades

RapidGrowthmedia.com

It’s almost impossible to pick what your average student looks like, says Scott Mattson, job training manager at Grand Rapids Community College (Michigan).

What’s In a Name?

Aug. 2, 2017; Women’s Lifestyle magazine

For Abigail Yoo, names have the power to boldly define who we are.

… Yoo left home after high school and began working full time to support herself. A few years down the road, she enrolled at GRCC. Having started a retail business with her husband, she took a number of business classes. Her passion for art eventually motivated her to take courses in art history and technique.

Brewery Vivant Escoffier Farmhouse Wild Ale to be re-released on August 6

Aug. 2, 2017; beerpulse.com

(Grand Rapids, MI) — Brewery Vivant set to re-release the beloved Escoffier beer on Sunday August 6, in conjunction with Restaurant Week Grand Rapids and the official announcement of new Executive Chef, Chris Vander Meer. Escoffier is a mixed culture farmhouse wild ale and the next in the Plein de Vie (full of life) series of wood and wild beers. First brewed in 2012 as a collaboration between Brewery Vivant and New Belgium Brewing (Fort Collins, CO) as a straight brettanomyces fermentation, Escoffier was later proclaimed one of the Best Beers in the World by Draft Magazine. This years re-release was cellared for over a year to let the flavors properly develop and presents with a deep orange-red hue, brett fruity-funkiness on the nose and a slightly spicy fruity character on the sip. It clocks in at 11.2% ABV.

… Chef (Chris) Vander Meer has been cooking with Brewery Vivant since 2011 and progressing into the role of Sous Chef and most recently Chef de Cuisine. After earning a degree in culinary arts from Grand Rapids Community College, Vander Meer traveled and gained experience along the Maine coastline. He returned to Grand Rapids honing his craft in kitchens around the city. He brings a wealth of experience, attention to detail, and passion for excellence with him into his new role at the brewery. “We’re happy to have Vander’s leadership in the back of the house.” Says Jason Spaulding, President and Owner of Brewery Vivant, “He understands how to take locally-sourced, quality ingredients and turn them into wonderful dishes.”

What Kitchen 67 is serving up for Restaurant Week GR

Aug. 2, 2017; FOX 17

Restaurant Week GR is approaching quickly, getting ready to show off the best dishes from 70 restaurants in the Grand Rapids area.

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

 

 

An Evening with Rick Bayless: Building Community Through Food

August 3, 2017

Join the Secchia Institute for Culinary Education as author and award-winning chef Rick Bayless engages in a conversation focused on the importance of food in building community. The evening, a collaboration with Beacon Hill at Eastgate, will feature the cuisine of several locally renowned chefs.

Held Thursday, August 31, 2017, in The Heritage Restaurant and GRCC Wisner-Bottrall Applied Technology Center.

VIP Ticket: $250 (includes private meet and greet reception with Rick Bayless that includes a photo opportunity, as well as, a seat for the dinner and conversation)

Dinner Only Ticket: $150 (features dinner and conversation with Rick Bayless)

To register, complete your RSVP and payment online.

Proceeds benefit GRCC Secchia Institute for Culinary Education student scholarships.

Building Community through Food. An Evening with Rick Bayless. Join us as author and award-winning chef Rick Bayless engages in a conversation focused on the importance of food in building community. The evening, a collaboration with Beacon hill at Eastgate, will feature the cuisine of several locally renowned chefs. Thursday, August 31, 2017. The Heritage Restaurant, GRCC Wisner-Bottrall Applied Technology Center, 151 Fountain St. NE. 5-6 p.m. Private Reception (entrance only with VIP Ticket) 6 p.m. Dinner. 7:15 p.m. Conversation with Rick Bayless. Tickets. VIP Ticket: $250. Admission to a private meet and greet reception with Rick Bayless that includes a photo opportunity as well as a seat for the dinner and conversation. Dinner Only Ticket (featuring a conversation wit6h Rick Bayless): $150. To register, complete your RSVP and payment online at: grcc.edu/rickbayless or contact Mary Reed at mreed@grcc.edu or (616) 234-3930. Proceeds benefit GRCC Secchia Institute for Culinary Education student scholarships.

GRCC sponsoring kids’ recipe contest

August 2, 2017

GRCC is sponsoring WGVU KidsFare: A Healthy Recipe Challenge for kids in grades K-6!
Winners will participate in a live cookoff in the Secchia Institute for Culinary Education kitchens. Kids need to submit their own healthy recipes to WGVU by October 2.

PBS WGVU KidsFare A Healthy Recipe Challenge. Presented by Priority Health. Submit your own original healthy recipe to WGVU by October 2. For entry, rules and information, go to wgvu.org/kidsrecipe . Priority Health. Meijer. GRCC Secchia Institute for Culinary Education. WGVU Engage Health. Spectrum Health.

GRCC In the News, 8-2-17

August 2, 2017

Betsy DeVos sees Grand Rapids Community College’s impact

Aug. 1, 2017; MLive

GRAND RAPIDS, MI – Education Secretary Betsy DeVos said Tuesday, Aug. 1, how “exciting and encouraging” it was to see how Grand Rapids Community College’s programs are continuing to develop to support students.

Michigan native Betsy DeVos visits Grand Rapids to promote community college training

Aug. 1, 2017; The Detroit Free Press

GRAND RAPIDS — From sampling the slow-cooked brisket at the Peter Secchia Institute for Culinary Education to talking with grade school kids participating in a summer camp that teaches construction skills, U.S. Secretary of Education Betsy DeVos returned to Michigan this week to continue her promotion of education that goes beyond traditional public schools and universities.

“I think we should be emphasizing the multitude of pathways to higher education, recognizing and acknowledging that we have many different kinds of students, many different personalities,” she said Tuesday after touring several programs offered at Grand Rapids Community College. “I’ve heard from many students who have originally pursued a four-year college or university program only to find out that they didn’t like sitting at a desk job. We need to not only support and encourage those opportunities, but to also make sure students know about the multitude of options.”

DeVos visits Grand Rapids job training programs focused on skilled trades

Aug. 1, 2017; Michigan Radio

Traditional four-year universities aren’t the only path to higher education and good jobs. That was the message today from U.S. Secretary of Education Betsy DeVos.

DeVos met with Grand Rapids Community College students and faculty as a part of a nationwide tour to see different approaches to higher education. The visit was focused on apprenticeships and the need for skilled trades workers.

(Similar articles ran in other media outlets.)

Caroline Lowcountry Kitchen Focuses on Authentic Cuisine

Aug. 1, 2017; Grand Rapids Magazine

Chef Tom Pugh ate his way through Charleston, South Carolina the heart of low country cuisine to ensure the authenticity of his newest venture.

… Pugh attended Grand Rapids Community College’s culinary school and has a long history of working with seafood. He initially worked the seafood counter for a D&W grocery store and spent 10 years at Bonefish Grill in Grand Rapids.

Love craft beer? See what Atwater Brewery is cooking up for Restaurant Week GR

Aug. 1, 2017; FOX 17

Restaurant Week GR is just a little over a week away, with 70 restaurants ready to make countless dishes to give people a taste of Grand Rapids.

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

 

Photos from education secretary’s visit

August 2, 2017

Education Secretary Betsy DeVos visited GRCC on Tuesday, touring the Secchia Institute for Culinary Education kitchens, the ATC and Tassell M-TEC.

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