Behind the Scenes – Baker Culinary Institute – The Heat is On!
When Baker College broke ground this past July on the Culinary Institute of Michigan (CIM) they knew it would be a race with the weather to get the building buttoned up for winter, allowing for interior construction to continue through the winter. Well the snow came early, but fortunately the contractors were on the ball and the building has been sealed to the elements and the heat is on in the building, making for an efficient working environment moving forward. Patrick Kopytek, Director of Facilities and CIM Project Manager for Baker College, gave Main Street a tour of the quickly evolving project and answered a few questions about the progress.
MS: Very exciting to see the progress. I think to this point most people have been able to witness the changes due to the exterior construction but that might be a little harder now. What are some of the next steps of the construction?
PK: Almost all the interior walls are studded out. The next major jobs include finishing up the heating and cooling systems and completing drywall installation. Then all the floors need to be finished and finally the drop ceilings will be installed. This is all on schedule to be wrapped up the end of May.
MS: What are some of the reactions of folks you show the building to, now that they see the plans becoming a reality?
PK: Visitors love the layout of the restaurant, which will be called Courses, and think the adjoining outdoor seating is going to be great. Also the feeling of grandness that the atrium, and rounded staircase conveys has been mentioned numerous times. Otherwise, the views of Hackley Park, and the Hunt sculpture from the third floor have made a big impression. Finally just the space and number of cooking stations that the students will have access to make pretty much every visitor envious!
MS: When does Baker plan to take control of the facility and start getting the culinary school equipment moved in?
PK: Stafford Smith has all the cooking equipment ordered and they will be ready to be moved in after the basic interior finishes are completed at the end of March. We are talking about a lot equipment including ovens, hoods, student stations, coolers, and the display cooking stations so it will take some time to install it all.
MS: What room will have the largest amount of cooking equipment, and what kind of equipment will it be?
PK: Probably the combined restaurant kitchen, charcuterie, and bakery will have the most intense concentration of equipment. In this dynamic space the entire menu will be able to be cooked, served and cleaned, all adjoining, but not noticed by, the Courses patrons.
MS: Congratulations on the appointment of Mary Ann Herbst as President of the Muskegon campus. In a related note has there been any progress on a new Dean for the Culinary school, and when would you expect a new dean to be on board?
PK: Five candidates from outside Baker College had initial interviews and second interviews and those interviews are proceeding. The new dean, who will lead the CIM to its grand opening and beyond, will be announced soon.
MS: Very exciting. Looks like everything is on track and the future of the culinary program at Baker is quite bright. Thanks for your time.
PK: Your welcome and we can't wait to celebrate with the community at the grand opening.
Check it out on the web
Culinary Institute of Michigan
on the web
Culinary
Institute of Michigan construction cam
Culinary Institute Intro
Video
Behind the Scenes – Promenade Progress
It’s all covered with snow now, but next year the Third Street Promenade, along Third St between Clay and Morris, will continue its metamorphosis into some great public space alongside three recently/to be soon completed buildings right in the vicinity of the round-a-bout. Upon completion the promenade will feature stages, benches, fountains, and interactive art, that will complement the arts, entertainment and retail activities taking place downtown Muskegon. The Community Foundation and the Chamber of Commerce are spearheading a private fundraising effort to help with initial site development costs. Bob Chapla, Vice President of Development at the Community Foundation for Muskegon County, sat down to talk about the initiative and how you can partner in it.
MS: What has been going on in terms of physical development of the Third Street Promenade?
BC: Work has wrapped up on the piece of the Third Street Promenade that is directly next to the new Hines Building. A rain garden, a small stage, benches, a trash receptacle and the continuation of the decorative concrete pattern throughout downtown have been completed. Still in progress is work on the initial piece of the Promenade between Western and Clay in front of the new Sidock building..
MS: The improvements are being funding through fundraising done in part by the Community Foundation. What is the fundraising strategy?
BC: There are many opportunities for people to join us in building Muskegon’s newest public space and at many different levels. There are a number of specific “naming opportunities” that include the Promenade itself, plazas, stages, a fountain, kiosks, art partner, and a rain garden. We have created many different levels of support with the thought that this will provide an opportunity for all of us to participate in building this space. We have received a significant lead gift from Mike and Kay Olthoff. As long standing Muskegon supporters the Olthoff’s have made another commitment to seeing that the new downtown includes places for all to gather.
MS: I have seen some ads in the Chronicle about the project?
BC: We started running ads last week and will continue running them through the end of the year offering the opportunity for anyone to become a paver, bench or planter partner. For $250 you can purchase a paver (brick) and for a $1,000 either a bench or planter. When purchasing any one of these you can then have your name inscribed, or the name of a loved one, or your family or kids, or whomever you want to be remembered. Maybe instead of trying to find just the right gift for an impossible person on your holiday list, we hope that people will see the purchase of one of these items as a great alternative. The best part is that it is easy … just cut out ad … and mail or fax it back to us … you don’t even have to go out into the snow. This is a great way for your name to be permanently connected with the rebirth of a downtown Muskegon.
MS: What’s the goal from here?
BC: We plan to have the money raised prior to the start of construction of the remainder of the promenade next spring. The goal for completion of the promenade itself is next fall, just prior to the grand opening of the Culinary Institute of Michigan. A lot of people have been waiting for their chance to get involved and we think these naming opportunities offer many different levels for people to get connected
MS: Very exciting. Well I know you will be busy in spite of the lack of action on the actual site over the winter. Best of luck in this exciting endeavor to involve the community in the rebuilding of downtown Muskegon.
BC: Thanks.
Check it out on the web
Third Street Promenade on the web
Muskegon Chronicle Promenade ad
When Baker College broke ground this past July on the Culinary Institute of Michigan (CIM) they knew it would be a race with the weather to get the building buttoned up for winter, allowing for interior construction to continue through the winter. Well the snow came early, but fortunately the contractors were on the ball and the building has been sealed to the elements and the heat is on in the building, making for an efficient working environment moving forward. Patrick Kopytek, Director of Facilities and CIM Project Manager for Baker College, gave Main Street a tour of the quickly evolving project and answered a few questions about the progress. 
PK: Almost all the interior walls are studded out. The next major jobs include finishing up the heating and cooling systems and completing drywall installation. Then all the floors need to be finished and finally the drop ceilings will be installed. This is all on schedule to be wrapped up the end of May. 
PK: Visitors love the layout of the restaurant, which will be called Courses, and think the adjoining outdoor seating is going to be great. Also the feeling of grandness that the atrium, and rounded staircase conveys has been mentioned numerous times. Otherwise, the views of Hackley Park, and the Hunt sculpture from the third floor have made a big impression. Finally just the space and number of cooking stations that the students will have access to make pretty much every visitor envious! 
PK: Stafford Smith has all the cooking equipment ordered and they will be ready to be moved in after the basic interior finishes are completed at the end of March. We are talking about a lot equipment including ovens, hoods, student stations, coolers, and the display cooking stations so it will take some time to install it all. 
PK: Probably the combined restaurant kitchen, charcuterie, and bakery will have the most intense concentration of equipment. In this dynamic space the entire menu will be able to be cooked, served and cleaned, all adjoining, but not noticed by, the Courses patrons. 
