Chef Kevin Simons
Baking and Pastry Arts Instructor
Kevin Simons joined Baker College’s Culinary Institute of Michigan in 2010. He is a graduate of Grand Rapids Community College where he earned an Associate Degree and his Baking and Pastry Certificate. While attending GRCC, he was named to the Deans List four times and was the recipient of the Tommy Brann Hospitality Education Scholarship. Chef Kevin came to Baker with more than five years in the food service industry. His professional experience includes:
- Pastry Chef, Charley’s Crab, Grand Rapids, Michigan
* Catering Manager/Chef, Sherman Banquet Room, Muskegon, Michigan - Baker/Sous Chef, Creative Dining Services, Muskegon, Michigan
* Pastry Cook, J.W. Marriott, Grand Rapids, Michigan - Baker, Amway Grand Plaza Hotel, Grand Rapids, Michigan
- Baker, Rykes Bakery, Muskegon, Michigan
* Baker, Wesco Bakery, Muskegon, Michigan
* Pastry Intern, Chef Luis Amado, Muskegon, Michigan
* Line Cook, The Hearthstone, Muskegon, Michigan
Chef Kevin is a member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122. He is also ServSafe Sanitation Certified. Before following his passion and dreams of working in the hospitality industry, Chef Kevin worked in education, project management, and broadcasting. He is currently studying geography and history at Western Michigan University and expects to earn his Bachelor Degree in 2011. He is a life-long resident of the Muskegon area where he still resides with his wife of 14 years and 3 children.
