Downtown Muskegon Blog

Behind the Scenes – Culinary Countdown

Without doubt the most anticipated downtown development of the year is the opening of the Culinary Institute of Michigan at Baker College, scheduled for September 2009. With more than 300 students signed up for fall classes, the downtown economy is sure to experience a real shot in the arm with the opening. The opening is about 2 months away and Muskegon Main Street caught up with John Cappellucci, Dean of the CIM, to provide an update and to give downtown Muskegon watchers an overview of what to expect in the next two months.

MS: How has construction progress been going of late?

JC: The construction of the building has been progressing smoothly and I am excited to see the daily progress. Even the exterior of the building is begin to take shape. Everyday now it seems we are making giant leaps in progress towards the completion of the construction.

MS: What yet remains to complete before move-in?

JC: As the facility nears completion, my faculty and I are dilligently making all of the preparations to have a top flight curriculum to match the generously appointed cooking labs and lecture rooms. Almost nothing was overlooked in preparing this building for students in September.

MS: What can downtown watchers expect in terms of the beginning of class and the opening of the Sweet Spot, and Courses? Are you planning a grand opening event to show the facility off to the public?

JC: We have several events planned over the course of the next few months to officially open the Culinary Institute of Michigan. We are seeing an overwhelming response to our immenent opening in both enrollment growth and public interest. Official notification of dates and events are still in the stage of being finalized, but I can promise there will be an opportunity for the public to not only enjoy the students work in our open to the public restaurant, Courses, but also tour the facillity. We hope that The Sweet Spot, our bakery cafe facing Clay Avenue, will become a downtown destination for a great cup of coffee or esspresso to go with some of the confections created by our baking and pastry students.

MS: With a new building it is a great chance for a program like yours to incorporate some innovations into the way you do things etc. Any new wrinkles you are particularly excited about?

JC: With a completely revamped curriculum, we have the opportunity to integrate teaching technologies and individualized teaching methods like never before. Our crown jewel is probably our Culinary Innovations Center. This area is a demonstration kitchen with forty seats outfitted with three hi-def cameras where we will be able to record, edit and share live lectures and demonstrations. These can be digitally stored and used for teaching aids or as presentations. Our goal is to record some outstanding Chefs and culinary innovators in action for student enrichment and to open the world up to the school.

MS: I am sure I speak for the entire downtown community when I say we are counting the days till opening and are excited to see how this new facility contributes to the growth of the Culinary program at Baker College and the growth of downtown. Thanks for taking the time to give us an update.

JC: We are counting the days as well, and are looking forward to being a part of a flourishing and vibrant downtown. I know our success will help spark a new era for dining out in Muskegon and western Michigan. Thanks for the opportunity.

Check it out on the web

Culinary Institute of Michigan
CIM Construction Cam
Dean Cappelluci Profile on CIM website
Muskegon Chronicle Profile of Dean Cappelluci
Muskegon Chronicle Announcement of Dean Cappellucci's hiring
CIM Quick Survey on venue you can’t wait to try!

Labels: Downtown Muskegon E-News

posted by Dan & Sarah @ 8:44 AM