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GRCC chef to attempt 200-plus-foot sugar ribbon pull

MEDIA ALERT

Contact:
Leah Nixon
Director of Communications
616-234-4213
lnixon@grcc.edu

Sept. 5, 2013 GRAND RAPIDS, Mich. — Chef Gilles Renusson, a professor with Grand Rapids Community College’s Secchia Institute for Culinary Education, will do his annual 200-plus-foot pulled sugar ribbon up the Fountain Street hill at about 7 p.m. Friday.

Volunteers are always need to help pull the massive length of sugar ribbon. Plans call for the ribbon to stretch up Fountain between Ransom and College avenues.

Please contact Chef Renusson for more information at 234-3693 or 234-4007.

To see the 2010 effort, click here.