Chef Campbell shares worldly culinary experience

Posted at 9:28 AM, Mar 16, 2016
and last updated 2016-03-16 11:34:40-04

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 featured headliner, Campbell will showcase pastas and sauces at the annual Lansing Home and Garden Show. Inspired by his recent trip to Italy and working with Italian chefs, Campbell said he will teach guests how to make, color and stuff fresh pasta. 

"I'll be making a sauce to go with these specific pastas to show how to marry a sauce and a pasta together," Campbell said. 

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."

The Lansing Home and Garden Show is March 17th-20th at the MSU Pavilion located at 4301 Farm Lane, Lansing, MI 48910.

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