What are the strengths of SICE's Program?
As part of Grand Rapids Community College, SICE is able to offer you an affordable, quality education in an exciting and diverse city where the idea of community thrives. Grand Rapids is a perfect setting for a passionate culinarian, like yourself, to grow as you explore all that this amazing city has to offer, including great local and ethnic restaurants, artisan coffee shops, and our many great breweries.
What do you like best about being a SICE professor?
I love being in an environment where there is always such a positive exchange of thoughts and ideas. Having an open mind and inclusive space when it comes to learning helps me to teach effectively and also to learn from my students. Everyone has a unique story and perspective, and it is very gratifying to walk away from class every day having both shared and gained knowledge.
What do you know now that you wished you knew when you first started out?
I wish someone would have told me early on that a sense of adventure and the mentality to say “YES!” is enough to lead to incredible opportunities and life experiences. Fortunately, I eventually figured this out and have been able to travel and work in amazing places like Australia, Scotland, and the Caribbean. It is never too late to let your passion lead you where you want to go. Remember that you can do anything and go anywhere, and with culinary, you will always find work, because people everywhere need to eat!
What is your current obsession?
Cooking at home! It may sound strange, but in the chaos of everyday life, it is very easy to get caught up in the grind and swing through the nearest drive-thru for dinner. We forget to stop, take a deep breath, and do something good for ourselves. The simple ritual of making dinner for my family is very peaceful and nourishes the soul. With the serenity of being in one’s own kitchen, it is also the place where I find I come up with my best ideas.
Who is your hero? Why?
Not one, but EVERY dishwasher that I have ever worked with. It’s the one position that could cause the kitchen to fall apart, and it’s also the least glamorous. It’s a tough, wet job with the hot pots and burnt pans and also one that every aspiring culinarian should do for at least a short time to gain better understanding and respect for support staff and the inner workings of a kitchen.
CA 205 Garde Manger, Meat Fabrication and Banquets, CA 140 Hospitality Forms and Formulas, CA 209 Principles of Food Preparation, CA 212 Food Purchasing
Get a Taste of Success!
Contact me with any questions that you have to secure your ticket to an exciting career in the hospitality industry.