What do you do when you run out of carrots for the boatswain’s birthday cake?
If you’re Great Lakes Culinary Institute student Dee Merriman, (on the right) completing your internship aboard the T/S State of Michigan, you thank your lucky stars you’re docked for the day, so someone can make a grocery run.
This summer, Merriman and fellow GLCI student Katie Anderson (on the left) completed their internships at sea, cooking for Great Lakes Maritime Academy cadets on their spring cruise around the Great Lakes. The innovative, interdisciplinary arrangement is already catching attention from one major shipping industry employer who’s as eager for cooks as sailors.
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for Crowley Maritime, the third-largest shipping company in the world, which paid its regular fall recruiting visit to GLMA last week. To address that shortage, Crowley’s considered recruiting at culinary schools, Bonar said. Now, in the GLCI-State of Michigan internships, they may have found a ready-made model.
“This is a really, really, perfect segue,” Bonar said, calling the shipboard internships “trailblazing.” Jenny Terpenning, supervisor of marine recruiting at Crowley, added the company could provide scholarship money for culinary students bound for shipboard careers, too.
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
“There’s a lot more freedom cooking for a galley versus a chef,” Merriman said. “It is a family that you’re cooking for, and that’s one of the things I love, cooking for people you care about.”
“It’s kind of like a playground,” Anderson said. “As long as they have enough chow, they’re happy.”
Crowley’s Bonar agreed. “Food is a morale booster,” he said.
Joe McGuiness, the captain of the State of Michigan, noted that exchanging a shoreside kitchen job for one at sea can mean a major increase in wages.
“You can turn your passion into something that’s a wealth-building career,” McGuiness said, citing commutes reduced to a flight of stairs and abundant time off as other advantages. “If you like cooking, I don’t think it gets any better.”
About a half-dozen GLCI alumni currently work aboard ships, director Fred Laughlin said. In addition to their culinary training, cooks need basic safety and other maritime credentials to work aboard a ship. Those may be obtained through an employer, like Crowley, or GLMA may be able to help students as well, McGuiness said.
What do you do when you run out of carrots for the boatswain’s birthday cake?
If you’re Great Lakes Culinary Institute student Dee Merriman, (on the right) completing your internship aboard the T/S State of Michigan, you thank your lucky stars you’re docked for the day, so someone can make a grocery run.
This summer, Merriman and fellow GLCI student Katie Anderson (on the left) completed their internships at sea, cooking for Great Lakes Maritime Academy cadets on their spring cruise around the Great Lakes. The innovative, interdisciplinary arrangement is already catching attention from one major shipping industry employer who’s as eager for cooks as sailors.
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for Crowley Maritime, the third-largest shipping company in the world, which paid its regular fall recruiting visit to GLMA last week. To address that shortage, Crowley’s considered recruiting at culinary schools, Bonar said. Now, in the GLCI-State of Michigan internships, they may have found a ready-made model.
“This is a really, really, perfect segue,” Bonar said, calling the shipboard internships “trailblazing.” Jenny Terpenning, supervisor of marine recruiting at Crowley, added the company could provide scholarship money for culinary students bound for shipboard careers, too.
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
“There’s a lot more freedom cooking for a galley versus a chef,” Merriman said. “It is a family that you’re cooking for, and that’s one of the things I love, cooking for people you care about.”
“It’s kind of like a playground,” Anderson said. “As long as they have enough chow, they’re happy.”
Crowley’s Bonar agreed. “Food is a morale booster,” he said.
Joe McGuiness, the captain of the State of Michigan, noted that exchanging a shoreside kitchen job for one at sea can mean a major increase in wages.
“You can turn your passion into something that’s a wealth-building career,” McGuiness said, citing commutes reduced to a flight of stairs and abundant time off as other advantages. “If you like cooking, I don’t think it gets any better.”
About a half-dozen GLCI alumni currently work aboard ships, director Fred Laughlin said. In addition to their culinary training, cooks need basic safety and other maritime credentials to work aboard a ship. Those may be obtained through an employer, like Crowley, or GLMA may be able to help students as well, McGuiness said.
What do you do when you run out of carrots for the boatswain’s birthday cake?
If you’re Great Lakes Culinary Institute student Dee Merriman, (on the right) completing your internship aboard the T/S State of Michigan, you thank your lucky stars you’re docked for the day, so someone can make a grocery run.
This summer, Merriman and fellow GLCI student Katie Anderson (on the left) completed their internships at sea, cooking for Great Lakes Maritime Academy cadets on their spring cruise around the Great Lakes. The innovative, interdisciplinary arrangement is already catching attention from one major shipping industry employer who’s as eager for cooks as sailors.
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for Crowley Maritime, the third-largest shipping company in the world, which paid its regular fall recruiting visit to GLMA last week. To address that shortage, Crowley’s considered recruiting at culinary schools, Bonar said. Now, in the GLCI-State of Michigan internships, they may have found a ready-made model.
“This is a really, really, perfect segue,” Bonar said, calling the shipboard internships “trailblazing.” Jenny Terpenning, supervisor of marine recruiting at Crowley, added the company could provide scholarship money for culinary students bound for shipboard careers, too.
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
“There’s a lot more freedom cooking for a galley versus a chef,” Merriman said. “It is a family that you’re cooking for, and that’s one of the things I love, cooking for people you care about.”
“It’s kind of like a playground,” Anderson said. “As long as they have enough chow, they’re happy.”
Crowley’s Bonar agreed. “Food is a morale booster,” he said.
Joe McGuiness, the captain of the State of Michigan, noted that exchanging a shoreside kitchen job for one at sea can mean a major increase in wages.
“You can turn your passion into something that’s a wealth-building career,” McGuiness said, citing commutes reduced to a flight of stairs and abundant time off as other advantages. “If you like cooking, I don’t think it gets any better.”
About a half-dozen GLCI alumni currently work aboard ships, director Fred Laughlin said. In addition to their culinary training, cooks need basic safety and other maritime credentials to work aboard a ship. Those may be obtained through an employer, like Crowley, or GLMA may be able to help students as well, McGuiness said.
The family of Terdal/Olshove acknowledges with deep appreciation your kind expression of sympathy. Thank you for the food, Hagerty Center, and all you did. Sonja will always be in our hearts.
– Marge Terdal & Shari Hauser-Terdal
Dear Staff at NMC
Our sincere thanks to you for sending the beautiful angel statue in honor of our son, Sawyer. We appreciate the kindness extended to him by all he knew there.
– With thanks, Erik, Beth and Olivia Fleet
I just wanted to say thank you to my NMC family for the beautiful peace lily that was sent to my father’s funeral. It was so thoughtful and again it shows I’m among a work family who cares about their families.
Tickets are now on sale for the annual Great Lakes Great Chefs dinner benefiting NMC’s Great Lakes Culinary Institute.
The Nov. 11 evening begins at 6 p.m. with sparkling wine and a raw bar on the Great Lakes Campus catwalk, then moves to Lobdell’s Teaching Restaurant for five amazing courses and a spectacular view. Guest chefs working in collaboration with GLCI students include Travis Murdock (Superior Foods), Nick Battista (Hotel Indigo), Joe George (LochenHeath), Jason McClellan (Bronson Hospital Systems), James Bloomfield (Alliance) and DJ Flynn (Stafford’s Hospitality).
Proceeds from this event will be used to bring talented chefs and individuals from the culinary world to the Great Lakes Culinary Institute to teach and work side by side with students. Join us for a great night of food and wine presented by the Great Lakes Culinary Institute and Superior Foods.
Increasing Student Success is the theme for the first-ever college-wide professional development day for all faculty and regular staff. Set for Tuesday, Oct. 18 beginning in Milliken Auditorium, the event is hosted by the Center for Instructional Excellence and the Professional Development Institute.
This day is a chance for the college community to come together to talk about effective practices, share ideas, and learn from each other.
Each employee at NMC is important in helping our learners succeed. It takes every person in every position on campus to assure quality experiences and outcomes for our students. This day gives us the opportunity to invest in each other.
An appointment has been sent to your Google calendar. We hope everyone will all be able to attend this day by having supplemental staff and student employees provide office coverage.
Business (ACC 222, ACC 225, MGT 241, MKT 201, BUS Independent Study) & Culinary (CUL Independent Study) in ECUADOR!
For more information contact Bonnie Shumaker, Business Discipline @ (231) 995-1169
Business & Culinary Students. Cost for the trip will be approx. $2,500. Your financial aid might be able to cover a portion of the cost! Most students are also eligible for a $1,000 NMC Scholarship!
Course enrollment and $250 deposit deadline: November 21, 2016
THANK YOU to the 50+ volunteers who made 2016’s move-in for East Hall students a huge success! Because of your commitment and dedication, this year’s move-in was the best yet—WE COULDN’T HAVE DONE IT WITHOUT YOU!
Kudos to Beckie Wooters for regularly traveling to exam sites in Michigan to act as an examiner for the Registered Dental Assistant (RDA) exam through the Michigan Department of Licensing and Regulatory Affairs – Board of Dentistry.
Recognize your colleague for a job well done! Nominations are being accepted for Employee of the Semester!
Please take a few minutes to show appreciation and to honor an NMC employee who has gone above and beyond. Nominate your colleague for Employee of the Semester-Summer Semester.
Submit a nomination electronically at nmc.edu/kudos. List “Employee of the Semester-summer” in your online nomination.
Respond to/Click the NMC values that relate to the employee’s outstanding performance for spring.
Send your nominations to Human Resources by Wednesday, October 5. Please provide details to help the Committee identify outstanding performance for the semester. All nominees will receive a letter of recognition if they are not selected.
Thank you!
The Employee Recognition Committee
Lori Hodek, Co-chair
Hollie DeWalt, Co-chair
Marcus Bennett
Cathryn Claerhout
Miku Crouch
Kim Gourlay
Constanza Hazelwood
Scott Herzberg
Rita Kucera
Paul Martin
Susan Odgers
Pam Palermo
Nancy Parshall
Amanda Woodruff
Join us for an Industry Tour at Inforth Technologies
Thursday, October 20, from 5:30 to 7 p.m.
800 Hastings Street
Traverse City
Learn about this local IT company
Inforth Technologies is a Premier Clinical Content and Technical Services Partner with NextGen Healthcare that specializes in developing comprehensive solutions for physician practices using NextGen Ambulatory Electronic Health Records.
• Crystal Reports
• Clinical Optimization
• Development
• Upgrades
• Training
• Project Management
Nurse George Bullard has a ready reply when patients at Munson Medical Center tell him fear of falling makes them reluctant to get out of bed and move around, a standard pre-release recommendation.
“ ‘You’re a piece of cake. You’re not going to fall,’ ” said Bullard, a 2013 graduate of NMC’s nursing program and, most recently, qualifier for 2017 U.S. Strongman national competition.
The muscles and tattoos beneath Bullard’s scrubs initially belie his profession. But he says patients love hearing stories and seeing pictures of his competitive weightlifting life outside the hospital. And their roads to recovery and his own in the gym actually run parallel.
“It’s all about achieving goals,” said Bullard, 30. Patients have the goal of getting better, and he helps them achieve it. In doing so Bullard earned an achievement himself earlier this year, winning the Daisy Award, a national award for nurses who provide extraordinary, compassionate and skilled care.
At Munson Bullard is also a preceptor — teacher — for both nursing students and newly hired nurses. They shadow him to get a better understanding of how the general medical floor works.
“The biggest thing we have to teach them is how to advocate for the patients,” he said.
In the case for which he received the Daisy Award, Bullard argued against a physician’s discharge recommendation, believing the patient wasn’t strong enough yet. The doctor agreed to a walk test. The patient didn’t fall, but did become short of breath and his oxygen level dropped. Subsequent tests revealed two liters of fluid on the man’s lung. Had he been released, Bullard said, he could have drowned.
“It’s one of the biggest roles we have as a nurse,” Bullard said of the advocacy role. “Sometimes, I spend more time with the patient than the family does.”
Bullard’s floor at Munson sees the most patients with the most varied conditions of the entire hospital. He says his NMC education equipped him well for the challenge.
“I had such a variety when I was a student. I was confident when I got there,” said Bullard, a Flint native who was drawn to a nursing career after moving up north to take care of his aging grandmother.
Next year, in addition to training for the national strongman competition, Bullard plans to advance his career by enrolling in Ferris State University’s BSN program at the University Center. He ultimately hopes to become a nurse practitioner.
Nurse George Bullard has a ready reply when patients at Munson Medical Center tell him fear of falling makes them reluctant to get out of bed and move around, a standard pre-release recommendation.
“ ‘You’re a piece of cake. You’re not going to fall,’ ” said Bullard, a 2013 graduate of NMC’s nursing program and, most recently, qualifier for 2017 U.S. Strongman national competition.
The muscles and tattoos beneath Bullard’s scrubs initially belie his profession. But he says patients love hearing stories and seeing pictures of his competitive weightlifting life outside the hospital. And their roads to recovery and his own in the gym actually run parallel.
“It’s all about achieving goals,” said Bullard, 30. Patients have the goal of getting better, and he helps them achieve it. In doing so Bullard earned an achievement himself earlier this year, winning the Daisy Award, a national award for nurses who provide extraordinary, compassionate and skilled care.
At Munson Bullard is also a preceptor — teacher — for both nursing students and newly hired nurses. They shadow him to get a better understanding of how the general medical floor works.
“The biggest thing we have to teach them is how to advocate for the patients,” he said.
In the case for which he received the Daisy Award, Bullard argued against a physician’s discharge recommendation, believing the patient wasn’t strong enough yet. The doctor agreed to a walk test. The patient didn’t fall, but did become short of breath and his oxygen level dropped. Subsequent tests revealed two liters of fluid on the man’s lung. Had he been released, Bullard said, he could have drowned.
“It’s one of the biggest roles we have as a nurse,” Bullard said of the advocacy role. “Sometimes, I spend more time with the patient than the family does.”
Bullard’s floor at Munson sees the most patients with the most varied conditions of the entire hospital. He says his NMC education equipped him well for the challenge.
“I had such a variety when I was a student. I was confident when I got there,” said Bullard, a Flint native who was drawn to a nursing career after moving up north to take care of his aging grandmother.
Next year, in addition to training for the national strongman competition, Bullard plans to advance his career by enrolling in Ferris State University’s BSN program at the University Center. He ultimately hopes to become a nurse practitioner.
The City of Traverse City will be closing part of East Front Street off Munson Avenue between the main entrance to NMC’s main campus and the Hawk’s Nest for road construction several times during the next few weeks. A detour will be available via Indian Woods Drive, east of the road closure.
The planned closure dates are:
Thursday, September 29
Friday, September 30
Tuesday, October 4
Friday, October 14
Please note these dates are subject to change depending on the weather. Sorry for any inconvenience.
Grand Valley State University — Traverse City Campus
NMC University Center Building Room 09
Learn how you can pursue a degree in primary care and how to make money to pay for your degree. The presentation will focus on how students can get money for loans by putting their skills and abilities to work in communities in need. Topics to be discussed will include the National Health Service Corps and the Michigan State Loan Repayment program.
October 20, 12:15-1 p.m. Location: Founder’s Hall, room 110
The Passport Student Lecture Series is a chance to explore other cultures through the experiences of NMC international students. Bring your lunch and hear Jettarin (Jay) and Jitpanu (Joe) Issaravanich speak about their home country of Thailand.
If you are a Global Endorsement student, please bring your GE passport so that it can be stamped and earn your GE event points!
What do you do when you run out of carrots for the boatswain’s birthday cake?
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for Crowley Maritime, the third-largest shipping company in the world, which paid its regular fall recruiting visit to GLMA last week. To address that shortage, Crowley’s considered recruiting at culinary schools, Bonar said. Now, in the GLCI-State of Michigan internships, they may have found a ready-made model.
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
What do you do when you run out of carrots for the boatswain’s birthday cake?
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for 
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
What do you do when you run out of carrots for the boatswain’s birthday cake?
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for 
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
May 8-17, 2017
Student-led discussion in a comfortable setting. An informal chance to get together each month, share opinions, and open a window on the world!
THANK YOU to the 50+ volunteers who made 2016’s move-in for East Hall students a huge success! Because of your commitment and dedication, this year’s move-in was the best yet—WE COULDN’T HAVE DONE IT WITHOUT YOU!
Recognize your colleague for a job well done! Nominations are being accepted for Employee of the Semester!
Open Recreation Volleyball is now available on Saturdays from 2-4 p.m. in the gymnasium in the Rajkovich Physical Education Building.
Join us for an Industry Tour at Inforth Technologies
Nurse George Bullard has a ready reply when patients at Munson Medical Center tell him fear of falling makes them reluctant to get out of bed and move around, a standard pre-release recommendation.
Nurse George Bullard has a ready reply when patients at Munson Medical Center tell him fear of falling makes them reluctant to get out of bed and move around, a standard pre-release recommendation.
Monday, October 3, 2016, Noon to 1 p.m.