  
Great Lakes ~ Great Chefs Nov. 10
Five courses, sparkling wine and a great cause make for an evening you won't want to miss. Guest chefs working in collaboration with culinary students to prepare the annual dinner include alumni (from left, above) Ed Sura, executive chef, NoMi, Park Hyatt, Chicago; Stephanie Witala, S2S, Traverse City; and Katie Ianni, executive pastry chef, Grand Traverse Resort and Spa. They'll be joined by Chef Joseph George, Kingsley Enterprises, and Chef Rob Sargent, Stafford's Hospitality, The Pier.
Sponsored by Superior Foods and Imperial Beverage, proceeds will be used to bring talented chefs and others to the Great Lakes Culinary Institute to teach and work side-by-side with students. The evening begins at 6 p.m. Nov. 10 with a wine and raw bar, then moves to Lobdell's Teaching Restaurant. Tickets are $95 and available online.
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Slice, dice, stir, frost
Culinary classes are among the most popular non-credit courses NMC offers. Classes available this fall and winter:
- Knife skills
- Fall pastas
- Great soups and sauces
- Sausage making
- Traditional Asian recipes
- Cookie decorating
See all options and enroll online here. |
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ICYMI: Nutrition as Rx
Great Lakes Culinary Institute Director Fred Laughlin, right, dreams of a day when doctors write prescriptions for healthy cooking classes.
As a first step, he and fellow instructors hosted the region’s inaugural Culinary Medicine workshop in September. Read about it here, and sign up to get more NMC success stories in your email inbox every two weeks.
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