Skip to main content

Robert Schultz


  • M.A. - Ferris State University
  • B.A. - Davenport University
  • A.A.A.S. - Grand Rapids Junior College

What are the strengths of the culinary program?

The strength of culinary program is its rich history of culinary education. For over 30 years we have built upon this model. The American Culinary Federation (ACF) has consistently awarded the culinary program accreditation with exemplary status. Our culinary program's small student-faculty ratio creates a learning environment that allows you to get more personalized attention in a tight-knit classroom.

What are the strengths of your program?

The faculty and the camaraderie of the culinary staff. Working together is much easier and successful when a department has the same end goals in mind.

What do you like best about being a culinary professor?

I like the continuity of my involvement with the culinary program as a student and educator. I am very proud of our culinary's proven track record in providing students, such as yourself, with the skills that allow you to become accomplished professionals.

I am also very engaged in helping you to make connections in the hospitality industry. Sometimes all it takes is an introduction, at the right time, that will allow you to pursue your dreams; even after you graduate from the culinary program.

What do you like best about teaching at GRCC?

The commitment from the college in supporting faculty in their professional development. I have capitalized in my teaching profession thanks to the commitment from the college supporting me as I earned various degrees and certifications.

Has working in this field always been your career goal, or did you switch tracks at some point?

Yes, teaching in the culinary field has always been a career goal. I have been teaching here at GRCC for over 25 years and my goal has always been to bring something to our students that culinary students can't get from any other culinary school in the United States. Hence my tenacity for knowledge.

What do you know now that you wish you'd known when you were first starting out in your profession?

In the beginning of my teaching career I wish I had known that not all students "can learn on the same day." What I mean by this is everyone has their own learning style and the best way to ensure what you want to teach is to diversify the delivery. Currently when I teach I deliver the same content but utilizing different platforms.

What is your current obsession?

Sous vide cooking! Sous vide cooking is used by chefs around the world to prepare food for the perfect level of doneness while also retaining its nutrients. Sous vide cooking has become commonplace in both high end and more casual restaurants. Because of that, an invaluable component of your culinary education will be an exploration of sous vide cooking.

Who is your hero? Why?

As far as the culinary arts go, my heroes are the chefs that helped establish the culinary program and its reputation. It is because of their work, dedication, and sometimes sheer tenacity to the culinary craft that inspires me. In following their example, I am doing my part to help you fuel your passion for the culinary arts.

Courses taught:

  • CA 114 International Cooking
  • CA 160 Ice Carving
  • CA 180 Culinary Internship
  • CA 115 Table Service
  • CA 212 Food Purchasing
  • CA 209 Principles of Food Science
  • CA 102 Introduction to Hospitality

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.  

Bob Schultz
(616) 234-3706
117 Applied Technology Center (ATC)