2016 MICHIGAN Kalamazoo - Culinary 2

The second floor of the building is the Culinary Arts part. Each of the two fully equipped teaching kitchen classrooms has the latest equipment--industrial mixers, stoves (I think it had 16 burners), walk-in fridges, huge stainless steel counters, deep fryers, utensils, and much more.

There is a separate bakery classroom, also fully equipped.

Once again, the emphasis is on sustainable food and healthy, fresh cooking. Attention is given to food allergies also. I'm allergic to an oddball item--mango--so I was glad to see that.

The program extends to community outreach. Their first project was the Healthy Choices Matter food literacy program for children in the Edison neighborhood.

The series is a fun way for kids in learn about food through hands-on activities and career exploration. Topics help increase student knowledge, attitudes, and behavior toward a healthy lifestyle," says KVCC's website. And as we walked down one hallway, we crossed paths with Chef John merrily conducting a tour for elementary students.

Also ... wait for it ... drum roll ... one can earn an Associate of Applied Science degree in Sustainable Brewing (like in beer!) here at the Kalsec Center. The program is designed to prepare students for technical and entrepreneurial careers in the brewing industry. This program is in conjunction with Western Michigan University's bachelor degree program and in collaboration with the beer industry. It is the nation's first higher ed program in sustainable brewing. Wahoo, beer lovers!

The brew room is spectacular. Picture steam punk on steroids. The state-of-the-art equipment was purchased through a German company. Students learn their "craft" from start to finish--beer history, brewing, ingredients, marketing, waste water treatment. It is a hands-on experience, including internships.

Ok, now down to the ground floor. There are food intake and storage areas, a culinary library, and a cooking demo room with stadium / theatre style seating.



Next we saw the huge restaurant-style kitchen learning area. Here students apply skills they learned upstairs. It has lots of prep tables, a pizza oven, and every imaginable kitchen gadget, pan, or dinnerware you could think of.

 

This kitchen accommodates two student run restaurants. "Havirmill'' serves lunch (soups, salads, sandwiches) and "418" (named for the building address) serves an expanded dinner fare. These facilities teach cooking and hospitality skills (management, waiting, hostessing, cashiering, clean-up, etc.) for eventual positions in various food industries.

Alas, these fooderies are not open on a full-time basis, but when class schedule allow (which is much of the school year). We weren't too disappointed because the pre-arranged tour was wonderful, but we look forward to eating at one of these restaurants in the near future.

Check hours before you go or make a reservation (recommended for dinner) at (269) 548-3200. Or check FB at https://www.facebook.com/KVculinarydining/ for info.

We ended our tour in the cafe and all got a taste of some refreshing naturally flavored waters. We had a choice of cucumber, citrus, or mint. I tried a little of each. Um, um, um good!