Oakland Community College (OCC) Culinary Studies Institute (CSI) faculty member Chef Doug Ganhs, (CEC), of Livonia won gold and bronze medals at the International Culinary Exhibition (known as the Culinary Olympics) held in Erfurt, Germany, Oct. 5-10.
The college's culinary arts program is housed on the Orchard Ridge campus in Farmington Hills.
Captain of the Michigan Olympic Culinary Team, Ganhs won the gold for his buffet platter presentation, and a bronze for his fruit carving display. All told, the team returned home with an impressive three gold, one silver and three bronze medals.
Other Michigan team members included CSI adjunct faculty members Brian Beland, CMC, and John Miller, CEC, who won gold medals. OCC graduate Sarah Rougeau, CSC, of the Oakland Hills Country Club, won a silver, Shawn Loving, CEC, of Schoolcraft Community College and Gabriel Vera, executive chef at Lena in Ann Arbor, won bronze medals.
OCC students Steve Valenti and Karen Hoffman served as team apprentices, while OCC graduate Chef Randy Smith CEC of the Walnut Creek Country Club was team manager.
More than 1,500 chefs representing 54 countries participated in the 2012 Culinary Olympics, one of the world’s most prestigious culinary events, held every four years in Germany.
Oakland Community College Culinary Studies Institute graduates are employed in fine dining establishments throughout the metropolitan area and beyond. OCC student and faculty culinary teams are gold and silver medalists in competitions throughout the world.
Source: Oakland Community College
OCC’s culinary arts program is accredited by the American Culinary Federation. CSI students receive a thorough education in subjects such as cooking of contemporary American and international cuisines, baking, ice carving, management principles, guest services and beverage operations.