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
posted by Dan & Sarah @ 11:31 AM
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