My Story Started at GRCC: Chef Andy Schultz turned part-time work at Four Chefs into a 'dream job'
Jan. 2, 2023, GRAND RAPIDS, Mich. ā Whether youāre recovering in a hospital, undergoing executive leadership training or keeping up with college classes, youāre going to get hungry.
Andy Schultz has fed all kinds of people in all kinds of places since graduating from the Secchia Institute of Culinary Education in 2009.
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āGRCC is a fantastic school to start out your career,ā he said. āIt was a community college where I could start out taking my basic general education classes as well as taking my culinary classes at the same time.ā
A GRCC internship in Hawaii provided Schultz with his first professional opportunities.
āAfter my internship was completed, I came back to GRCC to finish my degree,ā he said. āAfter I finished my degree, one week later I was back in Hawaii starting my career.ā
When the company that owned Hula Grill, where Schultz was working, opened Dukeās Beach House in Maui, he was hired as its dining room chef.
āAfter Hawaii, I moved out to Colorado Springs to be the executive chef and food service director at the Center for Creative Leadership,ā he said. āIt is one of the top leadership programs in the world.ā
Three years later, Schultz returned home to Grand Rapids and a job feeding hungry Aquinas College students. He worked to bring fresh, local ingredients to the cafeteria.
āWe went to the student body, and that was one of the things they wanted to see,ā he said in a 2013 Aquinas profile. āSo we provided it, and itās been well-received, which is great! Weāre trying to introduce new products and ingredients to the students than theyāre used to growing up with ā so one could see this as a bit of education they can take with them for the rest of their lives.ā
Schultz also took the opportunity to return to college himself, earning a bachelorās degree in business administration and management from Ferris State University through GRCCās 3+1 program.Ā
He next prepared meals for patients and events at Pine Rest as its executive chef. During this time, he teamed up with his father, GRCC culinary professor Roberth Schultz, chef Marla Poterack and Poterackās daughter Alyvia to cater a wedding.
That was the start of Four Chefs, a Caledonia-based catering business.
āFour Chefs started out as a part-time job for me,ā Andy Schultz said. āOver the years during COVID, the business started to grow, and I decided to turn Four Chefs into my dream job.ā
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