MY “AHA” MOMENT
I am a graduate of the culinary institute of America, a chef and pastry chef, a culinary Arts Instructor and have a passion for teaching students and making the subject interesting and enlightening. After living in West Michigan for much of the past 25 years I saw many similarities between Grand Rapids and Bay City. Returning here to raise my children I saw Bay City struggling with many of the issues Grand Rapids struggled with decades before.
THE BIG IDEA
The Bay Region has limited exposure to trend-forward culinary flavors and retail outlets. A shrinking population and lack of sustainable Entertainment and Dining in the urban core impacts all the business in both the downtown and west town business district. Unskilled labor force for any expansion in culinary businesses. The school would strongly add to the city’s greater potential to meet the needs for an expanding hospitality and entertainment businesses.
WHY MY IDEA IS BETTER THAN THE REST
The curriculum would focus on modern techniques, contemporary recipes and opportunity in trend-forward artisan markets with entrepreneurial labs used to investigate a wide range of culinary endeavors from the kitchen to the farm and market.
THE SKY’S THE LIMIT
Establish a Board of Directors,
Build a Primary Campus including Labs and Classrooms,
Begin Accreditation Process,
Hire Staff and Faculty,
Establish Primary Curriculum,
then expand into hands-on labs in
Urban Hydroponic Aquaponic,
Bistro Brew Pub,
Urban Retail, and