Behind the kitchen door
"Grand Rapids has come of age in all arenas of the culinary field. Visitors can expect to see diverse cuisines with talented chefs creating world-class cuisine in eclectic surroundings. Daily, there are incredible farm-fresh ingredients being cleverly used on local menus, all washed down with world class beer and wine."
Angus Campbell, Chef, Secchia Institute for Culinary Education, Grand Rapids, city and Guilds Master Craftsman
http://www.grouptourmedia.com/emag/culinary2015/