Since Michigan is renowned for its abundance of Certified Master Chefs and culinary enthusiasts, it offers multiple exceptional culinary institutes to choose from. Among them is Oakland Community College, a great choice for aspiring chefs and culinary professionals.

The OCC culinary program started back in the 1960s as a management-type program, which evolved into a very strong culinary arts program. The college has had some great instructors through the years like Chef Sue Baier and Chef Kevin Enright.

We visited the Oakland Community College Culinary Studies Institute to interview the Department Chair and Culinary Instructor, Chef Doug Gahns, CEC. Chef Gahns reflected on the recent Legends of the Stove dinner we hosted at the Detroit Athletic Club with attendance made up of multiple generations of retired and active Detroit chefs all under one roof. Chef Gahns talked about the deep connections between these chefs having learned from one another and how the tree of the Detroit culinary scene will continue to grow as these new students make their way into the restaurant kitchens.

The Oakland Community College Culinary Studies Institute will be moving to the Royal Oak campus to a newly constructed 78,000-square-foot facility scheduled to open in September 2025!

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