Nov. 7, 2025 If you enjoy the sciences and like knowing the “why,” then a two-year degree from GRCC can help you develop the skills you need to complete a four-year degree. But did you know that you can also start preparing for graduate school…and it can be free?  Dr. Joseph Gair from  Michigan State University visited GRCC in October in order to share this message.  “Most people don’t know that graduate school in the sciences is not something you pay for,” Gair said. “Tuition is free, and you are paid a stipend. The catch is that you need to have some research experience during your undergrad schooling. That’s what can help qualify you to work in a lab.”  GRCC alumni Rebecca Brew took advantage of this great opportunity. She graduated in 2022 with an associate degree in  pre-biochemistry , then completed her four-year degree at MSU this past spring before launching into graduate school. She says that she felt very well prepared.  “I took physics with  Dr. Woolsey ,” Brew said. “She taught in a way that made physics exciting and fun. I really connected to that. When I came to MSU, I was looking to get research experience with someone like that.”  She conncted with Dr. Gair and, with some persistence, was engaged to do undergraduate research in his new lab.  “Rebecca has a knack for research,” Gair said. “She can perform an experiment and find something that’s useful for the next iteration. That’s a hard concept for most new scientists to grasp, and many get discouraged. But not Rebecca! Learning and iterating is her superpower. She co-led the authorship of a paper as an undergraduate. That’s impressive.”  Joe Thenikl is another GRCC graduate who found himself attracted to Dr. Gair’s lab. Joe graduated in 2023 with a  pre-engineering degree , and then transferred to MSU. “My GRCC professors cared about us as students and about how we were learning,” Thenikl said. “I wasn’t just memorizing to pass tests. I felt like I was learning and retaining what I learned.”  During his first week at MSU, Joe started looking at professors and their labs in order to make connections. He liked Dr. Gair and his research topic, so he proactively reached out in order to build a relationship. “Joe came to me with deep technical competence,” Gair said. “it was obvious that he understood how to identify and solve chemical problems. I didn’t have to spend time teaching him the fundamentals because he already had them. He was the highest-performing student in his class, recipient of both the MSU ACS Organic Division Award and the Yates Outstanding Graduating Senior in Chemistry Award.”  Now both Joe and Rebecca are working in Dr. Gair’s lab as graduate students. Their tuition is paid, and they also receive a small stipend for serving as teaching associates. Joe is busy making compounds to be used in projects, “just like a sous chef,” as he says. Rebecca is involved in a collaborative project working on methylene insertion.  Dr. Gair is thrilled to have found two outstanding lab team members, and he hopes that more people will consider graduate school in the sciences.  “You can get a great foundation at GRCC,” Gair says. “Your success after that will depend on you. Make sure you get some research experience along the way, and start pursuing those opportunities earlier rather than later.”  Joe says it was important for him to initiate contact early. “It’s appropriate to reach out and be proactive,” Thenikl said. “Every professor I’ve met at MSU has been excited to talk to me. They all run labs and need good students to do the work. When you reach out to them, you are showing initiative and they appreciate it.”  Learn more about how to  transfer from GRCC to a four-year program. 

Nov. 5, 2025 The kitchens at Grand Rapids Community College’s Secchia Institute for Culinary Education will be bustling on Friday, Nov. 7, as high school students from across West Michigan arrive for the ProStart Culinary Bootcamp, an immersive learning experience designed to prepare them for the pace and expectations of the professional culinary industry. Hosted in partnership with the  Michigan Hospitality Foundation , the boot camp gives students the chance to step into a real kitchen environment and learn directly from chefs, GRCC instructors and industry mentors. Throughout the day, participants will rotate through stations that focus on teamwork, timing, knife skills, plating and problem-solving — all critical elements of success in culinary careers. ProStart is a nationwide program that combines classroom instruction with hands-on industry experience, giving high school students the foundation for successful careers in restaurants, hospitality and food service. Students learn everything from food safety and menu development to marketing and management, and can earn a nationally recognized Certificate of Achievement that opens doors to college scholarships and industry opportunities. “This is such an amazing event and GRCC is proud to host it for the second year in a row,” stated Chef Sean Marr, assistant professor at GRCC. “It’s exciting to see so many talented students exploring culinary careers, and to have GRCC as the place where they can experience what’s next.” The boot camp serves as a high-energy preparation experience for students who will go on to compete in state ProStart competitions later in the school year. It allows them to practice under pressure, build confidence and connect with professionals who can share insights about the realities of working in hospitality and food service. Events like this also highlight GRCC’s ongoing role in supporting West Michigan’s growing culinary scene. The Secchia Institute for Culinary Education continues to serve as a hub for innovation and training, helping to cultivate the next generation of chefs, bakers and hospitality professionals who will shape the region’s dining and service landscape.