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Oregon Coast Culinary Institute (OCCI) 2010 alum, Chef Reilly Meehan, recently competed at the Worldchefs Global Chefs Challenge Regional Semi-Final culinary competition in Santiago, Chile. In late May, Chef Meehan’s exceptional culinary skills and unwavering determination propelled him to victory, earning him a gold medal and coveted title of “Global Chef of the Americas.”

 

The Worldchefs Global Chefs Challenge is renowned for attracting top culinary talents from around the world who demonstrate their prowess in the kitchen and exhibit their remarkable adaptability under pressure. Chefs are tasked with creating culinary masterpieces that not only tantalize the taste buds but also display impeccable presentation for seamless service. Chef Meehan’s culinary creations exemplified these requirements, impressing the judges and securing his first-place finish.

 

Chef Meehan will now move on to compete in the Global Chefs Challenge Finals, which will take place in Singapore in October 2024. This opportunity allows him to further display his exceptional culinary talents on a global platform, representing both OCCI and the United States with pride.

 

“We are immensely proud of Chef Meehan’s accomplishments,” said OCCI Executive Chef Randy Torres, the driving force behind OCCI’s award-winning culinary and baking programs. “He is an inspiration to all OCCI students, and his remarkable journey is a testament to the exceptional training, dedication and passion both our students and instructors bring every day in the kitchen.”

 

Southwestern Oregon Community College’s OCCI culinary program has a long-standing legacy of nurturing exceptional talent and supporting its alumni in international culinary competitions. In 2012, the institute proudly hosted the U.S. National Youth Team. This year, it hosted the U.S. National Culinary Team as they prepared for the highly anticipated World Culinary Olympics in Stuttgart, Germany, in February 2024.

 

For more information about the programs offered at OCCI, visit www.socc.edu/occi. Text or call 541-240-8227.

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