New Culinary Director Sets High Expectations

Brian Hay said he feels “like a kid in a candy store” because he gets to serve as Kalamazoo Valley’s Director for Culinary Education. Hay assumed the role in January and every day he discovers something new to spur his enthusiasm.

“I’m in awe of what we have here,” he said of the Culinary and Allied Health building. “The school is amazing and the faculty is top notch.”

Hay is a Toronto native who earned a Bachelor of Arts degree in Canada before pursuing his master’s degree from Purdue University. Most recently, he served as the director of the Culinary and Wine Institute at the University of South Carolina. He also taught culinary arts in Austin, Texas.

Hay is currently working to gain accreditation for the college’s culinary program through the American Culinary Federation (ACF). The self-study portion of the process was recently completed and is awaiting a site visit from the organization at the end of March. ACF accreditation assures that the college is following the standards set by the governing body for chefs in the U.S. and that students in the culinary program are being taught a solid foundation. “This assures that our students are being taught a higher level of competency and skills,” Hay explained.

With more than 20 years in the culinary industry, Hay has noticed a disconcerting trend. “Fewer people know how to cook - so our graduates should always have job security,” he said with a bit of humor. “A lot of people didn’t grow up with parents who cooked so they don’t know how to cook either.” Those who do cook on average know just 30 recipes so Hay plans to expand course offerings for the general public.

Simple, healthy meals will be featured. By next fall, Hay plans to offer hands- on cooking classes for the community, utilizing the culinary theater. Some three or four-course dinner theater offerings are also being planned, along with farm-to-table dinners and pop-up dinners. “We’re just getting our feet wet,” Hay said. “There are a lot of new classes that are coming.”

Fresh, healthy options are also being featured in the student-run 418 Restaurant and the Havirmill Café, both located in the Culinary and Allied Health building at 418 E. Walnut Street in downtown Kalamazoo.

“The restaurants provide a good opportunity for us to showcase what our students can do and what fresh food is,” Hay said. Each week, culinary students prepare foods at the Havirmill Café based on an international theme. There are ready-made items as well as a hot bar and short order options. Hours are 7:30 a.m. to 1 p.m. Monday through Friday.

The 418 Restaurant is available for a fine dining experience, Monday through Thursday, 6 to 7 p.m. A three-course meal is $21 with wine and beer at an additional cost. Reservations are encouraged. Call 269.548.3200 to make a reservation.

Hay emphasized the restaurant and café are truly culinary classrooms. “It’s a working environment, a learning environment and our job is to get it perfect. Our students have a really good chance to achieve perfection here,” he said.