CHARLOTTE, NC, January 17, 2025 /24-7PressRelease/ -- Douglas G. Weih has been included in Marquis Who's Who. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.

For more than 15 years, Mr. Weih thrived as a chef instructor at Myers Park High School in Charlotte, North Carolina. Prior to his retirement in 2014, he specialized in honing his students' proficiencies with various culinary techniques, particularly baking and pastry preparation. Mr. Weih also focused on designing statewide curricula and examinations for high school culinary arts courses and educating his students about popular cuisines from all over the world.

Between 1973 and 1993, Mr. Weih served as a senior chaplain's assistant in the U.S. Army. He subsequently earned an Associate of Occupational Studies in culinary arts at the Culinary Institute of America before completing an Association of Occupational Studies in baking and pastry at the aforementioned institution. In 1995, Mr. Weih underwent further culinary training in France under the tutelage of Chef Paul Bocuse and Chef Roger Verg, both of whom are widely recognized among the most celebrated chefs in history.

During the 1990s, Mr. Weih excelled as an assistant chef to the pastry chef at the White House, where he helped prepare dishes for multiple U.S. presidents. He has additionally found success as the executive chef at the Walt Disney World Resort in Orland, Florida. Moreover, Mr. Weih previously served as the president of the North Carolina Association of Family, Career and Community Leaders of America.

Throughout his career, Mr. Weih helped design the curricula for a culinary baccalaureate program at Johnson and Wales University and composed chapters for multiple baking and pastry textbooks. The owner of more than 1,000 cookbooks, he is particularly proud to have consistently encouraged his students to embrace their individual interests and goals, which enabled myriad students to pursue careers as physicians and nurses. In the coming years, Mr. Weih intends to create a YouTube channel featuring local cuisine from various nations while harnessing his culinary expertise to compose a book.

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