George Dennis

Hello my name is George Dennis, CEC CCE AAC

I have taught Culinary Arts and Hospitality for almost 25 years, 20 of which have been at Kent ISD. I currently teach in first year hospitality at the Downtown Market campus, where we cover introduction to baking, quantity food production, dining room and short order cooking. I have also taught the second year advanced culinary arts class.

Industry experience/background

After college I took my first industry job with Aztar's Food & Lodging. I worked in the special division of the company and was the executive chef for Back 40 Junction in Decatur, Indiana. Then I moved to the east coast, just south of Washington DC to take the executive chef position at Fredericksburg Country Club. I was offered a position as executive chef/co-owner of a restaurant here in Michigan so I moved back to be closer to my family and take advantage of this opportunity. After several years we sold the restaurant and I moved to the Grand Rapids area where I took the executive chef position at the University Club of Grand Rapids. An opportunity came about for me to become the executive chef at Point West Inn and Resort, which was one of Michigan, few 5 star properties so I took the position.

Special professional interests

I am an avid traveler. I enjoy learning about food and the hospitality industry in a "real world" setting. I enjoy understanding how the food products are produced, marketed and how the products have evolved into the various cuisines. It amazes me how different the food products can be and yet how very similar the cooking processes are.

My favorite thing about being a teacher

I enjoy working with a variety of students who bring a rich diversity into my classroom. I believe we are all there to learn and help one another, yet stress to the students how competitive the world of cooking can be. We can all be friends and competition for each other at the same time. I also enjoy seeing my students' progress and develop skill sets that take them all over the country to post secondary training and the working in restaurant here in Grand Rapids as well as the rest of the country.I like to see my students be successful in their careers. I enjoy seeing students set goals and achieve or exceed them.


Bachelor's of Science, Michigan State University, E. Lansing, MIContinuing Education Classes, Culinary Institute of America, Hyde Park, NYContinuing Education Classes, Johnson & Whales, Providence, RIContinuing Education, Felchin Chocolates, Schwitz, SwitzerlandMaster's of Education, Career and Technical, Ferris State University, Big Rapids, MIContinuing Education Classes, Spring Arbor College, Spring Arbor, MI

If you have any questions about our program or the Ferris State University classes please e-mail me at