Grand Rapids Community College culinary students compete in national competitions

Megan Garstecki, a student from Grand Rapids Community College's Secchia Institute for Culinary Education (SICE), is facing off against peers from eight other schools in the S. Pellegrino Almost Famous Chef Competition.

Garstecki and coach Sasha Ahmed traveled to SD26 restaurant in New York City for the Northeast regional competition on February 8 and 9. Winners of the five regional competitions will advance to the national competition, which will be held in March in Napa Valley, Calif.

Garstecki says the GRCC program and instruction from culinary faculty has been instrumental in her success. "The SICE program has been huge in helping me to prepare for this competition," she says. "I've had the opportunity to consult with several chefs about different aspects of my plate. Also, Chef Ahmed is an amazing coach. She has taught me so much since I joined the team. I have never competed in a competition before, and Chef has helped me feel comfortable and confident with my dish."

The S. Pellegrino Almost Famous Chef Competition is only one example of national and international competitions where students are encouraged to showcase their talents -- which Ahmed says is good experience for the student and great exposure for the program. "Having GRCC culinary students participating in hot food competitions helps our program in more ways than I can count. It gives us a presence in the culinary community, keeps us involved and relevant, and also allows more opportunities for our students," Ahmed says.

Ahmed says in addition to this competition, students will travel to other competitions, both national and international: "This fall SICE will be hosting the biannual Nation's Cup event, which brings us together with international student teams from countries like Barbados, Scotland, and Mexico for three days of friendly competition."

To learn more about this program you visit the site here.

[As of February 9th, competition results were not yet known.]

Writer: John Rumery, Innovation and Jobs News Editor