This man's place is in the kitchen

October 17, 2007
By Federico Martinez
Muskegon Chronicle

He's been a top chef at the "The Ritz," an acclaimed restaurant in London. He's taught at the prestigious Washburne Culinary Institute in Chicago. He's plied his trade in the Austrian Alps, the Red Sea resort of Eilat, Israel, and the Italian sector of Switzerland.

So what is world Master Chef Alex Erdmann doing in Muskegon?

"I wanted a challenge," Erdmann said.

That "challenge" is creating a "world class" culinary arts program for Baker College of Muskegon. The college recently gave him the ingredients -- $11 million to build a new facility at Clay Avenue and Third Street in downtown Muskegon.

Construction of the new, three-story, 39,000-square-foot facility is expected to begin in the spring. It's hoped the building will be ready for classes by fall 2009.

The project is an ambitious financial gamble by the college, school officials admit. For the program to be a success, Baker will need to attract students from all over the world and produce graduates who will go on to have accomplished careers, said Mary Ann Herbst, Baker's vice president of academics.

"We're trying to take what we do to a completely different level," Herbst said.

Erdmann brings the experience and skills to make that happen.

A native of Germany, Erdmann, 37, was a culinary instructor at Washburne Culinary Institute, in Chicago from 2002-07. During his tenure he helped create two culinary centers.

He is one of only a handful of chefs in the world to attain a "Master Chef" designation. The title is earned through rigorous testing of one's culinary arts and management skills.

As Erdmann explains, "cooking is in his genes." His uncle was a famous pastry chef in Germany. A grandmother owned a hotel. An aunt oversaw a vineyard.

"I originally wanted to be a baker," says Erdmann. "But, I couldn't handle getting up early in the morning."

He trained in Europe, studying in Berlin and receiving his post-graduate degree in international hospitality management in Brig, Switzerland.

Erdmann was hired by Baker College in July.

Baker's first culinary arts class began 10 years ago with 38 students. Today there are 300 students in the program. Erdmann would like to triple those numbers at the new facility.

Another accomplished chef, Warren Husid guided the program for several years until he was killed in a motorcycle accident in 2002. Since then the program has operated under department chairman Robb White and pastry chef/instructor Luis Amado.

Erdmann said he wants to build on that already strong foundation.

He plans to incorporate American and European-style classroom and teaching techniques in the new program.

The planned 39,000-square-foot kitchen/classroom will provide the opportunity for teachers and students from different classes and levels to interact more, said Erdmann. The open classroom design is a European tradition, that has American roots.

"It's similar to a one-room schoolhouse approach," said Erdmann.

The building's fine-dining restaurant, which will be open to the public, will feature an "open kitchen," allowing restaurant guests to watch their meals being prepared.

As part of their grades, students will be required to work in the restaurant.

That learning process will be enhanced with new technology, Erdmann said.

Cameras installed in the kitchen will record students' work and allow them to review it later. Students efforts will be promoted by telecast on live Internet feeds where people will be able to view cooking demonstrations on the Web.

The goal is for students to be job-ready upon graduation, he said.

"It's like a business card," said Erdmann. "Any student who comes out of there will be putting my name on the line."

There are some people who question whether a culinary arts center in Muskegon can realistically compete with other schools in the nation, Erdmann said. But he believes a state-of-the-art facility and strong curriculum will help Baker succeed.

"The heart is basically the design of the facility," said Erdmann. "If you teach them, they will come."

The new Baker College of Muskegon Center for Culinary Arts is being built on the parking lot that once served Steketee's in the former Muskegon Mall. The college also purchased 20 acres that used to serve as the old Sears parking lot. Baker plans to use that area for parking also.

In addition to a restaurant, the new culinary arts center will feature a bakery and retail outlet where the public can purchase baked goods and gourmet meals to heat and serve at home.

Plans also call for a a special pastry lab, a temperature- and humidity-controlled lab for specialty chocolate and sugar designs, three hot food labs and a state-of-the-art demonstration classroom, school officials say.

The college also will pursue a liquor license, which school officials hope will allow the restaurant to maintain later hours to attract a "night crowd."

There's a big investment on Erdmann's plate. But, it's one he says he's ready for.

"If you want to build a cheap culinary arts school, you can do that anywhere," said Erdmann. "But, to build something that will attract and train people from all over the world -- this is a challenge."

© 2007 Muskegon Chronicle. Used with permission