Chef Jim Morse, CEC, is a 2000 alumni of the Great Lakes Culinary Institute at Northwestern Michigan College. Upon graduation, Jim began working as Sous Chef at The Boathouse Restaurant in Traverse City and became Executive Chef in 2002. Jim then worked as Sous Chef at Siren Hall in Elk Rapids for several years, returning to the helm at The Boathouse in 2013.

Chef Morse was named GLCI alumni of the year in 2015 and became Certified Executive Chef by the American Culinary Federation in May 2019.

Morse has volunteered his time and creations in support of many community organizations including Food Rescue, Father Fred Foundation and Big Brothers Big Sisters among others. He has successfully competed in several culinary competitions throughout the US and Canada and looks forward to sharing his knowledge and experience with students for years to come.

This wine pairing dinner with Chef Morse includes cucumber & melon skewer hors d’oeuvres, Hawaiian kampachi crudo, a quail and chicken roulade, and other incredible dishes.

Learn more: brengmanbrothers.com