March 2-5, 2017Buy Tickets
Seminar Stage Headliners
J Schwanke, uBloom
J Schwanke’s love of Flowers began at birth during a Snowstorm at a State Flower Convention in Nebraska. J’s career grew and blossomed… as he joined his family’s Flower business: Green’s Greenhouses Inc. in 1976 and directed the Flower Shop and Garden Center operations starting in 1981. J is a member of the American Academy of Floriculture, the American Institute of Floral Designers, and the Professional Floral Communicators International and the National Speakers Association.
In 1994 J began an independent career as a flower design consultant, Flower Industry Spokesperson and the foremost Flower Design Expert in the American flower industry. As the HOST of the World’s First Web Broadcast Flower Design Show: JTV! Offering Flower Enthusiasts everywhere the opportunity to have FUN with Flowers and J all the time! J’s Passion for Flowers is far reaching and Infectious. He gives Flower demonstrations in every state in the Union, Canada, and throughout Europe. Critics, sponsors and Flower loving attendees agree J is one of the most sought after experts in the World of Flowers.
Leslie Hart-Davidson, HDD Studios
Leslie Hart-Davidson is a nationally recognized professional interior designer, author, and owner of HDD Studios in Michigan. Leslie holds a B.A. in interior design and has nearly two decades of industry experience, but credits her family for the desire to enter the world of design. The Hart family practiced real estate flipping while she was a child, so her calling for home improvement came early.
Leslie lives and breathes interior design not only in her successful design business, but also through monthly live tv segments on WZZM’s My West Michigan. She has written two home improvement books full of snark and great content available on Amazon: Remodeling Your House without Killing Your Spouse in 2014 and her new release It’s Not Your Room, it’s You.
When she’s not busy presenting innovative seminar titles like “Thing or Not a Thing: The Best and Worst of Today’s Design Trends” or helping clients live better in their homes through good design, you can find her happily pinning to her designdemocracy Pinterest boards. Leslie also launched her own Design Democracy YouTube Channel full of fantastic ideas to help you live better in your home.
Chef Angus Campbell, Secchia Institute for Culinary Education
A City and Guilds Master Craftsmen, with over 29 years of experience, Chef Angus Campbell was born and raised on the Isle of Lewis, Scotland. Beginning his professional career, Chef Campbell worked at the Bahamas Hotel Training College where he became the Department Chair for their Culinary Arts Department before moving to Grand Rapids where he currently teaches in the Culinary Arts program as Chef-Instructor in the Heritage Restaurant for lunch service.
Chef Campbell currently teaches at the Secchia Institute for Culinary Education at Grand Rapids Community College. Along with a program for enrolled students, the department offers seminar-styled cooking classes annually to the general public through their GRCC Cooks Workshops (click the link for topics and registration information).
Also join Chef Campbell on his new show, Cooking with Angus, Sunday mornings on WZZM, as he takes two students on a culinary tour of Italy! More info at GRCC.edu/CookingWithAngus.
This year, Chef Campbell will be showing you how to make Fresh Pasta & Sauces! Recipe cards are available at each seminar, and include a recipe for Fresh Pasta on each card, and one of four sauces – Basil Spinach Almond Pesto, Butternut Squash Hazelnut Sage, Fresh Cherry Tomato and Roasted Red Pepper Smoky Chili Sugo. Schedule below!
Tommy Fitzgerald, Kitchen Sage
Tommy’s recipes are stupidly simple by design, with creations that are surprisingly simple and quick, but with big taste to wow your palette!
Tommy lives in Grand Rapids, and among many other projects runs Kitchen Sage, a nonprofit whose core focus is to provide access to nutrition and culinary awareness to the community while making sure kids are fed, along with teaching culinary skills to high school students.