Hungry to hire: KVCC seeks two visionaries to 'make their mark' in healthy food systems

It won’t be Iron Chef, but displays of epicurean prowess may be in our future when Kalamazoo Valley Community College introduces the public to the finalists hoping to lead its culinary education program next year.

Applications are coming in from across the country and locally for a director of culinary education as well as a director for sustainable and innovative food systems for KVCC’s new health-focused campus in downtown Kalamazoo, according to Dean McCurdy, Associate Vice President of Food and Community Sustainability.

Applications for the two new administrative positions are being accepted until Jan. 16, 2015, with the new administrators expected to begin work by June. The college is also accepting applications for a Food Safety and Sustainability Educator, a staff position to be filled by April. Classes in the new programs are set to begin in fall 2015.

College trustees recently approved the program’s new curriculum, focused on Menus That Matter, “a trademarked statement that captures the essence of our course offerings,” McCurdy says. “Our program differs from other culinary programs in a number of ways, including a curriculum grounded in the powerful intersection of food, sustainability and health.”

For the director positions, McCurdy says, “we’re offering some pretty unique (career) opportunities, but we need to make sure we have folks who are interested in helping us build something new, something different than what’s out there.” Students will work in a real kitchen and food service environment, on a sustainable farm and in an active food production and distribution facility. Construction on the campus, located on 13 acres donated by Bronson Healthcare, began in September. Its culinary facility will include production kitchens, a bakery, a teaching restaurant and café, classroom spaces, a community kitchen and a teaching brewery.

Even food safety has a unique angle in this program. “It’s a farm-to-table food safety program, which is a lot different” than those we’re familiar with in restaurants and retail, McCurdy explains. “Safety requirements are now going back through the food system, all the way to the farmer, including food production, storage, distribution, processing -- not just what happens in the kitchen or when serving food.” And “because we’re educating chefs to understand how the whole food system works … they have to learn the food safety pieces that go with that.”

The programs will be largely competency-based, where students learn a set of skills in which they need to demonstrate proficiency. McCurdy emphasizes that the approved curriculum is a framework, and the new directors will have flexibility to determine the best way to achieve course outcomes.

“We have a very clear vision for this … and we need to make sure we hire people who bring strengths that fit that vision. But in terms of how that’s done, this is an opportunity for somebody to really make their mark in the food system.”

Expect a chance to meet the final director candidates in person, and possibly watch a few chefs in action, too. “We certainly will bring the finalists to campus and there will be opportunities for public participation,” McCurdy promises. “And in the case of culinary, we haven’t ruled anything out -- that may include a demonstration as well.”

Interested applicants for these roles can visit KVCC’s career site.

Registration for fall semester 2015 is scheduled to begin in April. Students interested in the health-focused programs should complete a college application at kvcc.edu/register or contact the student recruitment office at (269) 488-4303.

Writer: Cathie Schau, Second Wave Media
Source: KVCC