Derek-Anders-Jr---3Chef Derek F. Anders Jr. began his culinary arts profession in the classrooms of WCC while dual enrolled in high school. He received his BS in Culinary Arts at Johnson & Wales University in Providence, Rhode Island and has worked at The Gandy Dancer, The Grand Traverse Resort and Spa, Ann Arbor Marriott Ypsilanti at Eagle Crest, Arbor Brewing Company and McCormick and Schmick’s Seafood Restaurant in Providence RI. He taught three years part-time for WCC at University Commons, and today, teaches culinary arts at WCC full time.
Carol-Calder-Deinzer---3 Pastry Chef Carol Calder Deinzer, CEPC, has been at WCC since 1999. Her educational background includes an AAS in Culinary Arts from Monroe County Community College, a BA in Business Management from Concordia University and is a Certified Executive Pastry Chef through the American Culinary Federation. She was the Pastry Chef for Opus One in Detroit and Pastry Chef/Manager at Zingerman’s Bakehouse of Ann Arbor.
Alice-Gannon-Boss--3 Chef Alice Gannon Boss, CHE, has been with WCC since 2005 and became a full time instructor in 2010. She received a MS in Hospitality and Restaurant Management with a minor in Education from Eastern Michigan University, a BA from Cleary University and an AAS from WCC. Her Work experience includes Executive Chef for several restaurants and private resorts, a Project Administrator, Culinary Arts Instructor and Department Head for five years with Ypsilanti High School Consortium.
Sharyl-Politi---3 Pastry Chef Sharyl Politi has been a full time instructor since 2009 and is currently completing a BS at the Art Institute in Novi. She has an AAS from WCC, is Serve Safe certified, Pro-management certified, and received a certificate of completion for Modern Chocolate Desserts in 2002 at Oakland Community College. Sharyl has worked as Pastry manager for Zingerman’s Bakehouse, and Executive Pastry Chef for Moveable Feast, Sweet Lorraine and Doughboys.
Chris-Troiano---3Chris Troiano, Full-time Lab Assistant for the Culinary Arts department at WCC. After graduating in 2004 with an AA in Business, an AAS in Culinary and Hospitality Management and a Certificate in Baking and Pastry, Chris worked at Paesano’s Restaurant and Wine Bar under Chef Isabella Nicoletti.