Culinary Studies Institute Celebrates Successes

The Culinary Studies Institute, its staff and students, have been collecting impressive accolades. Here are some highlights:

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  • Chef Doug Ganhs and two OCC teams competed at the 2014 National Collegiate Ice Carving Championship in Frankenmuth on January 24, 25 and 26. Nine teams from across the United States competed and OCC was crowned National Champions for the sixth time in the past seven years.
  • Student chefs Cassey Williams and Conner Walling earned the top spot and the team of Lauren Klapec and Walter Ross won second place over all. Chef Doug Ganhs and assistant coaches and alumni Clinton Rich and Tyler Colman helped students in their quest for the championship title.
  • That same weekend in Plymouth, OCC took the top five spots in individual carvings and the top two spots in the team event. Walter Ross placed first place, Lauren Klapec placed second, Joe Masterson placed third, Ashley Wilson placed fourth and Adhanet Iskias placed sixth. A team first place award went to Lauren Klapec and Walter Ross and a team second place award went to Ashley Wilson and Adhanet Iskias. At the Holland competition, a first place award went to Connor Walling and a fourth place award went to Casey Damman. Connor Walling and Casey Damman won first place in the team competition. The OCC ice carvers have swept several other competitions after returning from the Nationals in Frankenmuth and continue their legacy as the top ice carving program in the United States.
  • In addition, Chef Doug Ganhs won American Culinary Federation Michigan Chefs de Cuisine Association Chef Educator of the Year.
  • OCC Student Culinary Competition Team members Bryan Henriquez, Kaitlyn Traut, Rebecca Dubicki, Marko Armour and Robert Coran won the 2014 American Culinary Federation State Championship.
  • OCC will represent Michigan in the American Culinary Federations Regional Championship competition March 16-19 in St. Louis, Missouri. This year, OCC and Baker College in Muskegon, earned spots. The team is made up of 5 students. Team members are Rebecca Dubicki, of Royal Oak and the Big Rock Chop House, Robert Coran, of Royal Oak and the Townsend Hotel, Marko Armour, of Clawson and the Lark Restaurant, Bryan Henriquez, of Lake Orion and Victoria’s Delights in Oxford and Kaitlyn  Traut, of Lake Orion and Indian Wood Country Club. Chef Kevin Enright is the main coach and Chef Andrew Sayes, CEC Executive Chef of the Townsend Hotel is also involved. Nine other teams from around the United States will also compete in St. Louis.

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