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Jennifer Struik


  • Master of Science in Human Nutrition, Central Michigan University
  • Dietetic Internship, Michigan State University
  • Bachelor of Science in Dietetics, Michigan State University
  • Personal Chef Certificate, Secchia Institute for Culinary Education

What are the strengths of the culinary program?

There are so many strengths to the Secchia Institute for Culinary Education program that it’s tough to narrow it down. First and foremost, this entire culinary program is like family. All of our students develop genuine bonds with one another and with us. It’s great to see how much they learn throughout the program and the years after they graduate. Our faculty is also incredibly diverse in background and experience which can open up a variety of doors for our students. It’s nice knowing that I can use my connections to help further my students in their careers.

What do you like best about being a culinary professor?

I love that I share the same passion with my students. We are all here because the culinary arts are exciting and ever changing. It has always been a goal of mine to create a career out of my passion. I get to live out my dream every day with these students by talking about and cooking food all day long, how great is that?

What do you know now that you wished you knew when you first started out?

I wish I knew that it is not a race to get from point A to point B. When I was  younger, I was so focused on finishing my degrees that I passed up a lot of travel opportunities. That is a huge regret for me. My advice is to slow down and enjoy the journey. It’s not a race to finish anything and it does not make you more successful. Taking those opportunities to travel and explore the world give you unforgettable memories and teach you things in a completely different way.

What is your current obsession?

My sous vide machine. I haven’t found anything I can’t cook with it yet!

Who is your hero? Why?

Alton Brown. He changed the way a chef should think about food. Understanding how food functions and the science behind it is key to successful cooking. I don’t know if I would have been as excited about food had I not grown up with Good Eats!

Courses taught:

CA 112 Nutrition and Menu Planning

Jennifer Fillentworth
117 ATC