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Press release: SICE kitchens become Master Baker’s classroom

FOR IMMEDIATE RELEASE

Contact:

Leah Nixon

Director of Communications

616-234-4213

lnixon@grcc.edu

 

July 31, 2013 GRAND RAPIDS, Mich. — As part of its 20th anniversary celebration, the Bread Bakers Guild of America chose Grand Rapids Community College’s Secchia Institute for Culinary Education as the site of a master class.

Jory Downer, a Certified Master Baker, brought a class in classic market breads to the SICE kitchen last week. GRCC chef-instructors Gilles Renusson, Marcia Rango and Audrey Heckwolf got to join 17 Guild members — professionals and leaders in the bread industry from many bakeries in the Midwest and all the way to Florida — as students.

“All three baking and pastry professors greatly benefited from the hands-on learning, and we look forward to incorporating these new recipes to our curriculum,” said Chef Renusson. "I have been a member of the Bread Bakers Guild since Tom McMahon created it 20 years ago. It has become the most precious source of training and education for artisan bakers.

“We are proud we played a little role in celebrating this special anniversary.”

GRCC’s world-class Secchia Institute has more than 25 years of experience, offering degrees and certificates in Culinary Arts, Culinary Management, and Baking & Pastry Arts.

Grand Rapids Community College, established in 1914, offers opportunities for more than 30,000 students annually in degree courses, certification and training programs, workshops and personal enrichment classes. GRCC holds classes on the downtown Grand Rapids campus as well as several locations throughout Kent and Ottawa counties.