Administrators hired for Culinary Arts and Sustainable Food Systems programs

John Korycki, currently the executive chef at Zazios Italian restaurant in downtown Kalamazoo, has been hired as the Director for Culinary Education for Kalamazoo Valley Community College.

“After a search that included discussions with chefs from as far away as Alaska and Hawaii, we learned that our ideal director was already in our own backyard, in this case, literally across the street from our Center for New Media,” said Dean McCurdy, Associate Vice President of Food and Community Sustainability for Kalamazoo Valley.

Korycki brings a passion for local, sustainable food and many years of experience as a chef and culinary leader in the Kalamazoo community. He holds a degree in Culinary Arts from the Culinary School at Kendall College in Evanston, Illinois. He worked his way up to the pinnacle of his profession over the past 25 years, including for the past 10 years as the founding chef at Zazios.

His accomplishments include promoting Southwest Michigan produce and meats on a national stage at the James Beard Foundation dinner and extensive volunteer service in the community. “It's also worth noting that he's incredibly humble and a great listener - with a demonstrated ability to support students and colleagues as individual learners to help them achieve their career goals,” McCurdy said.

Korycki, who grew up in Chicago, said his parents were gardeners who taught him to appreciate fresh, local food. “In the middle of the city I learned the pleasure of fresh vegetables,” he said. “Little urban gardens can definitely be done.” His mother was also a great cook who loved providing delicious family meals.

As executive chef at Zazios, Korycki hosts the chef’s table, interactive five course meals for small groups. “For the last 10 years I’ve touched food every day and cooked it at the chef’s table. When you’re cooking, the stories come out,” he said. “I’ve stood on my little soap box teaching about local farms and seasonal foods. I hope in some little way I inspired people to get up early on Saturday to shop for produce at the farmer’s market.”

Rachel Chadderdon Bair, currently a Program Director at the Fair Food Network in Ann Arbor, has been hired as Director for Sustainable and Innovative Food Systems at the new campus. “Rachel brings an extensive background in community food systems,” McCurdy said. She was selected as the top candidate from what McCurdy calls “one of the strongest pools of applicants I've ever seen, including many wonderful candidates from around the country.”

Her prior experience includes leading the Double Up Food Bucks program, a national model for providing local, fresh food to low-income families. She also has experience managing a farmers’ market, working collaboratively with farmers and community partners, and implementing technologies to revolutionize the distribution of locally-grown foods. “Rachel is a native of Kalamazoo, so we clearly have a lot of talent to be proud of in our area,” McCurdy said. The former Kalamazoo Area Math and Science Center (KAMSC) student and Portage Northern High School graduate holds a Master of Public Health degree in Health Behavior and Health Education and a Master of Science in Natural Resources from the University of Michigan.

“I’ve been watching this project since it was announced,” Bair said. “When the position came up, I thought it sounded like an incredible opportunity to be involved in something exciting and groundbreaking right in my hometown.”

Bair said the focus on sustainability at the new campus is a perfect fit for her. “I’m a bicycle commuter and I’m impressed by Kalamazoo Valley’s commitment to sustainability,” she said. She also loves to grow, cook, and preserve food.

Both Korycki and Bair are scheduled to begin work on June 1.

Students may now register for the fall 2015 course offerings in Culinary Arts & Sustainable Food Systems and Sustainable Brewing by visiting www.kvcc.edu/register.