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“To eat is a necessity, but to eat intelligently is an art.”
- Francois de la Rochefoucauld
But what goes into that art? The food industry is considered to be one of the highest-pressure occupations. What do food industry business owners and employees have to go through to bring joy to our ever-discerning palates? Join us at our next Culinary Conversations virtual event as we discuss the stressors and pressures of the industry with local food business veterans.
DR. LAUREN KENNEDY
MSU-EXTENSION SPECIALIST, COMMUNITY BEHAVIORAL HEALTH
Dr. Lauren Kennedy is an Extension Specialist in Community Behavioral Health with the MSU Extension Health and Nutrition Institute. She has a range of content expertise in public health, including mental health and suicide prevention, chronic stress management, substance use, and community nutrition. Her role includes building Extension’s capacity to improve health equity in our communities by contextualizing individual health behaviors and outcomes within broader socioecological systems and structures. She brings more than 10 years of experience in developing, implementing, and evaluating community health programming to MSU Extension.
KIREL SHAW AND MYKE WORTHEM
CO-FOUNDERS, STREET CHEF SHAW
The name Street Chef Shaw is inspired by Kirel’s passion and skill development in the kitchen. In lieu of culinary school, Kirel spent over 10 years in a variety of restaurants, from mom-and-pops to fine dining, working close to every position. Ready to start a restaurant of his own, Kirel collaborated with his close friend Myke Worthem and launched Street Chef Shaw. Myke, a fellow culinary enthusiast, holds an MBA from Ashland University with a background in marketing, business development and banking. Currently, they offer catering and participate in pop-ups around West Michigan with the ultimate goal of purchasing a food truck to provide their Swahili-Mexican fusion all over Michigan.
OWNER OF CELLAR DOOR PRESERVES
Zenobia started canning as a way to eat local and support farmers; this practical habit turned into a passion culminating in her business Cellar Door Preserves. In addition to making artisan preserves, Zenobia teaches canning and cooking classes in Grand Rapids and throughout the country. In her spare time she enjoys sitting on her porch and eating cheese.
CO-OWNER, MITTEN BREWING CO.
Besides growing his brewery from a small startup to a $4MM+ company with three locations and more than 100 employees, Chris has served on the Leadership Council for the West Michigan Leukemia and Lymphoma Society and founded Small Biz 4 Equality. Chris lives in Rockford, MI with his wife Shannon and sons August and Jude.
MODERATED BY RYAN BOLHUIS
CULINARY OPERATIONS MANAGER,
GRAND RAPIDS DOWNTOWN MARKET
Ryan Bolhuis, an alumnus of the French Culinary Institute in Manhattan, NY, is a 16-year Executive Chef. After working in the kitchens of Nobu 57, The Modern NYC and BLT Fish. As a native of Hudsonville, MI, his goal has always been to highlight the food industry and farming communities of Michigan. Ryan now works as the Culinary Operations/Incubator Kitchen and Program Manager for the Downtown Market Grand Rapids. There, he utilizes his culinary experience and food knowledge to mentor food entrepreneurs throughout all aspects of their business journey!
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