Tag Archives: Secchia Institute for Culinary Education

GRCC In the News, 8-14-17

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.

GRCC In the News, 8-10-17

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

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.”

Culinary students to help with tryouts for international pastry competition

Coupe du Monde Patisserie Lyon 2017 Team U.S.A.The culinary program 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 GRCC culinary 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 on August 15, are open to the public:

  • 10 a.m. to 6 p.m. — you can watch the participants at work in the culinary program kitchens.
  • 3-4:30 p.m. — see Dagatan create works of art from ice in the culinary program kitchens.
  • 4:30-6 p.m. — check out the sugar and chocolate centerpiece displays in rooms 118 and 120 0f the ATC.

You can also see the centerpieces from 10 a.m. to 4 p.m. August 16 in the ATC.

The competition will stream live from 2-6 p.m. August 14 and 7 a.m. to 3:30 p.m. on August 15.

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