Chef Doug Ganhs honored by Michigan Chefs de Cuisine Association as outstanding culinarian, giving back to the profession and developing new talent
The Michigan Chefs de Cuisine Association has named OCC Culinary Faculty Chef Doug Ganhs as its 2024 Educator of the Year. The award recognizes an outstanding culinarian who works and cooks in a full-service dining facility and “demonstrates the highest standard of culinary skills, has advanced the Cuisine of America and gives back to the profession through the development of students and apprentices.”
Chef Ganhs is a Culinary Arts instructor and department chair at Oakland Community College. In addition to teaching, his career includes working at the Grosse Pointe Yacht Club, the Country Club of Detroit and Orchard Lake Country Club.
“I’m honored to have received this award,” said Ganhs. “It comes at a time when OCC’s new Culinary Studies Institute building in Royal Oak is nearing completion. I can’t wait to bring our talented students’ skills to a wider community!”
His secret ingredient in the classroom? “I emphasize real-world teaching, being ‘restaurant ready’ with my students. I stress that they need to taste their food and do their own research on the best restaurants and chefs, so that they understand the business."
A full toque of national, state and regional accolades
Chef Ganhs and OCC’s Culinary Institute were recently highlighted in a new PBS documentary “Detroit: City of Chefs.” The film, produced and directed by Chef Keith Famie, provides an in-depth look at Detroit’s vibrant culinary scene, esteemed chefs and outstanding culinary programs.
Ganhs is also a two-time Food Network champion and Culinary Olympics competitor, winning gold both times he competed. He champions his winning spirit with his students locking in ten National Ice Carving Championships including the first all-female champion team and the only gold medal team.
“Chef Doug is so deserving of this esteemed Culinary educator award,” said OCC Academic Dean Cindy Carbone. Dean Carbone oversees OCC’s Communication, Arts and Humanities departments. “He is an exemplary role model in the kitchen and compassionate with students. He provides not only the skills to be successful as a chef, but the desire and drive to be the best. His teaching goes beyond foundational skills as he also teaches his students how to be professional, mindful, and dedicated to ensure their success.”
Influence and confluence
Ganhs credits his mother as his first cooking influence. “I remember the wonderful smell of dill through the house when she was making pickles. And she was a good baker when I was 13.”
He got a job as a dishwasher in a restaurant at age 13 and a few years later, when a cook didn’t show up, was placed at his station and “I loved it!” Ganhs went on to receive his degree at the prestigious Culinary Institute of America in Hyde Park, New York, where he graduated with honors.
Chef Ganhs will be competing at the regional level in March in Omaha, Nebraska and hopes to be in the national competition at the American Culinary Federation in the summer.
“When my students succeed, I succeed. Nothing makes me happier. It’s the best compliment an instructor can receive.”
About OCC
Oakland Community College offers more than 80 degree and certificate programs with the resources students need to be successful and advance our community. As a top transfer institution, OCC offers one of the state’s most affordable tuition rates and flexibility in scheduling. The College is nationally recognized for its high-demand career training and expert faculty in their fields. More than 1 million students have enrolled in the College since it opened in 1965. Learn more at oaklandcc.edu.
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