Chef Angus Campbell
A City and Guilds Master Craftsmen, with over 29 years of experience, Chef Angus Campbell was born and raised on the Isle of Lewis, Scotland. Beginning his professional career, Chef Campbell worked at the Bahamas Hotel Training College where he became the Department Chair for their Culinary Arts Department before moving to Grand Rapids where he currently teaches in the Culinary Arts program as Chef-Instructor in the Heritage Restaurant for lunch service.
Chef Campbell currently teaches at the Secchia Institute for Culinary Education at Grand Rapids Community College. Along with a program for enrolled students, the department offers nearly forty seminar-styled cooking classes annually to the general public through their Institute for Culinary Enthusiasts (click the link for topics and registration information), with 6 different classes running in March 2008. He is also co-author of the best seller Modern Garde Manger, selected as the IACP Award Winner for 2007 in the Technical Reference Category.