Muskegon's Baker College hires Minnesota chef to head Culinary Institute

January 14, 2009
Muskegon Chronicle
Federico Martinez

Baker College of Muskegon is hoping one of Minnesota's top culinary arts experts brings his recipe for success to Baker's new $11 million culinary arts program.

The college recently approved the hiring of John Cappellucci, former chef director for the Culinary Arts programs at The Art Institutes International Minnesota, Baker President Mary Ann Herbst confirmed on Wednesday.

Cappellucci will begin working at Baker on Monday, said Herbst.

"We are very excited to have Chef John take over the leadership role at the Culinary Institute of Michigan," said Herbst. "He has an excellent background in culinary arts education. He is also a very talented chef as well.

"John has been in Muskegon three times in the past six weeks which has given him a chance to meet the other chefs in our program and to tour the institute and learn about our program."

Cappellucci replaces Master Chef Alex Erdmann, who was fired in August after just one year on the job. Officials have declined to elaborate about his departure.

Baker College is nearing completition of its new, three-story, 39,000-square foot facility at Clay Avenue and Third Street in downtown Muskegon. The $11 million project is expected to be ready for classes by September 2009, school officials say.

Cappellucci, who was en route to Michigan on Wednesday, could not be reached for comment.

He expressed a mixture of "excitement" and "anxiety," on his Internet blog.

"My excitement grows by the day, but so does my anxiety," Cappellucci wrote in a Jan. 14 entry. "I've been preparing for a position like this for a very long time."

Cappellucci says he is looking forward to developing a program that will "inspire a new batch of fledging culinarians."

"With proper positioning, I think Muskegon will become a mecca for tourism and dining."

Cappellucci has served as culinary arts director in Minnesota since 2005. Prior to that he was charged with creating the initial Culinary Arts Associate of Applied Science degree program at Tidewater Community College in Norfolk, Va.

He is a graduate of the Culinary Institute of America, Hyde Park, N.Y., where he received an Associate of Occupational Science Degree. He also earned a Bachelor of Arts degree in hotel and restaurant management from James Madison University in Harrison, Va.

Cappellucci was one of 25 chefs to present the United States in the 7th Annual Zhiweiguan International Food Exhibition in Hangzhou China in 2006. He also was named Chef Educator of the Year, by the Minneapolis Chapter of the American Culinary Federation for 2006-07.