By Lydia Zilinsky – Collegiate Staff
What better way to spend a Friday evening than eating sugary, old fashioned taffy after being a part of this year’s annual sugar pull at GRCC
Each year, the culinary department creates the colorful mixture and gathers all available hands to help stretch the sugar in hopes of breaking the past year’s record in longest pull.
Under the leadership of Chef Gilles Renusson, professor for Grand Rapids Community College’s Secchia Institute for Culinary Arts, the sugar was stretched an impressive 210 feet last year. The key to a longer pull is by keeping constant movement before the sugar has time to cool and harden.
Anyone can join in this hands on experience to witness the pulling of the sugar. The event will take place at the Fountain Street hill, between Ransom Avenue and Division tonight at about 7 p.m.
UPDATE: The event has been rescheduled for a second time due to weather. Next week Friday (time to be determined), Chef Renusson will have the stretch inside the Main Building and Cook Hall if it is too cold or raining.
Photos from last year’s attempt are attached and video can be seen below.