Food Service & Agriculture and Higher Education

Culinary school to host pastry competition tryouts

August 9, 2017
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pastry competition
Grand Rapids Community College’s Secchia Institute for Culinary Education will host tryouts for the U.S. team in an international pastry competition. Courtesy SICE

The kitchens at a local college culinary institute will be powdered with the sugar of expert pastry chefs next week.

Grand Rapids Community College’s Secchia Institute for Culinary Education will host tryouts on Aug. 14 and 15 for the U.S. team in an international pastry competition.

SICE students will assist six pastry chefs who are artists in chocolate and sugar as they battle it out for a spot on the U.S. team, which will compete in the 2019 Coupe du Monde de la Patisserie competition in Lyon, France.

The tryouts, held in the SICE kitchens, will stream live on pastryteamusa.com from 2-6 p.m. Aug. 14, and from 7 a.m. to 3:30 p.m. Aug. 15.

On-site events are open to the public from 10 a.m. to 6 p.m. on Aug. 15, including the chefs’ tryout competition from 10 a.m. to 3 p.m., current U.S. team member and ice carving artist Victor Dagatan creating an ice sculpture from 3-4:30 p.m. and sugar and chocolate centerpiece artwork on display from 4:30-6 p.m., as well as 10 a.m. to 4 p.m. on Aug. 16.

The Secchia Institute for Culinary Education is inside the Wisner-Bottrall Applied Technology Center at 151 Fountain St. NE, on GRCC’s main campus.

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