Contributors

Ren Briggs
Ren started working in a camp kitchen at the age of 11 scrubbing pots and then moved up to cooking. She graduated from Grand Rapids Community College’s Secchia School of Culinary Arts and worked at Alpen Rose, Via Maria, deBoer Bakery in Holland and co-opened Second Floor Bakery making upscale pastries, desserts and cakes. Ren admits she likes “to tweak recipes.“ “I like to make recipes that taste awesome. I want my family to be wowed! Why eat mediocre food?”

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