Today, we were at Oakland Community College campus in Farmington Hills, filming the Garde Manger class taught by culinary arts instructor and department chair, Chef Doug Ganhs, CEC.

Over the course of the two-hour class, the students worked in teams to create five diverse entree salads, featuring freshly grown items from the Ontario Greenhouse Vegetable Growers.

The five salads made were Seared Black Pearl Salmon, Spicy Tuna Soba Noodle, Grilled Chicken Mango, Roast Beef Tenderloin Cobb, and Honey Soy Grilled Shrimp.

On hand to meet with the students and talk about their creations was Chef Kevin Enright, CEC, one of Detroit's all-time culinary legends who was the former culinary department chair and instructor for the OCC culinary arts institute for 36 years.

Chef Enright talked about the history of the Michigan Chefs de Cuisine Association, which he was the president for eight years.

Thank you to Chef Doug Ganhs and Chef Kevin Enright, as well as all of the culinary students for allowing us to step into their lives! And thank you to Old World Olive Co. for supplying the olive oil for the day.