Chef Angus Campbell had an appreciation for food and ingredients since childhood. Born in the northwest coast of Scotland, Campbell shadowed his mother in the kitchen taking an interest in culinary arts.
"Food was a big part of our lives," said Campbell. Growing up, he hunted animals and caught fish to bring back home to cook. "It was just a natural progression for me from my mother's kitchen to a commercial kitchen," Campbell said.
As a seminar stage headliner, Campbell will showcase Michigan inspired creative delicious desserts at the annual Lansing Home and Garden Show. The desserts are sure to be favorites at the next party you host!
Each seminar will feature one of four creations: Salted Bourbon Maple Caramel Brownie with Pretzel Crust, Chocolate Religieuse with Lake Shore Peach Flambeed Glaze, Candied Creme Brûlée Parfait Cups with Michigan Cherry Compote and Grand Rapids Beeramisu with Coffee Vanilla Cream.
At the start of his career, Campbell traveled to the Bahamas to work at the Bahamas Hotel Training College. There, he was Department Chair of the Culinary Arts program.
"While I was in the Bahamas, I wanted to find out what America was about," said Campbell. "Rather than going 3,000 miles back to Scotland, I went 30 miles the other way, back to America and I started looking for jobs here."
Campbell was hired in Grand Rapids, where he currently works as a culinary arts teacher at Secchia Institute for Culinary Education.
Campbell is co-author of the award-winning, best seller book "Modern Garde Manger."
"Garde manger is an area of the kitchen where all of the cold preparation work happens –where the meats are bond, the cold work is done, the pattes … all of the meat cutting, sausage making," said Campbell.
His book also dives into culinary decorating like platter presentation, ice carving, butter sculptures and vegetable carving."
TheLansing Home and Garden Show is March 16-19 at the MSU Pavilion located at 4301 Farm Lane, Lansing, MI 48910.
For more information and to see Chef Campbell's seminar schedule, click here.
