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Chef Daniel
4.7
6 reviews
|
Taught 90 students
A Brooklyn Boy, and avid Yankees fan, Daniel started in the culinary world at the age of 14 working as unpaid intern at the city’s finest restaurants and chocolate shops growing in roles.
He then went on to get his Bachelors in Science, in Baking and Pastry from Johnson & Wales University, Providence. Upon returning to New York he worked again at some of the best restaurants in the city, eventually growing to the title of Executive Pastry Chef.
Daniel was Executive Pastry Chef at Bar Boulud, Aureole, db Bistro Moderne, Picholine, The Clocktower, Boulud Sud, before opening his own pastry company sugar, butter, chocolate in early 2020. Daniel’s food has a balance of both modern and classic techniques that creates desserts that speak to both the mind, the eye and most importantly the soul!
Chef Daniel has been feature in many publications including the NY Times, Restaurant Hospitality, Dessert Buzz and the Michelin Guide.
He then went on to get his Bachelors in Science, in Baking and Pastry from Johnson & Wales University, Providence. Upon returning to New York he worked again at some of the best restaurants in the city, eventually growing to the title of Executive Pastry Chef.
Daniel was Executive Pastry Chef at Bar Boulud, Aureole, db Bistro Moderne, Picholine, The Clocktower, Boulud Sud, before opening his own pastry company sugar, butter, chocolate in early 2020. Daniel’s food has a balance of both modern and classic techniques that creates desserts that speak to both the mind, the eye and most importantly the soul!
Chef Daniel has been feature in many publications including the NY Times, Restaurant Hospitality, Dessert Buzz and the Michelin Guide.
All types of in person classes taught by this chef
Reviews
Jane U.
Mar, 20th, 2021
Michael S.
Recipe could have been easier to read and follow typed to a left margin as opposed to centered. Explain each step not leaving out details, demonstrate, then
give time for completion
Many participants had to turn away to cook and missed visuals. Also the pastry bag step wastes the batter. Organize thoughts and communicate before each step
My husband is A very capable cook and it turned out ok but he agreed.
Sep, 13th, 2020
Marlon M.
Mar, 20th, 2021
Millie F.
5star- so much fun!! Daniel is a wonderful chef and teacher. I learned so much. I can’t wait to wow my family and friends with this luscious dessert. Is there a video? He gave so many tips that I’d like to watch parts of it again.
Sep, 13th, 2020
betty f.
The souffle was delicious and we had a great time! I think it was a bit ambitious to ask people to make all three items in one class, especially for those working alone. My biggest issue is that the instructions to make the souffle don't include when to include each of the ingredients - i.e. - if you read the souffle instructions, the cream of tartar is in the list of ingredients, but the instructions don't include when to add it, so who knows if I'll remember if I go to make this again. That's not a good omission.
Sep, 17th, 2020
Jorie M.
I am such a high after learning how to make this complicated dish! Thank you to Chef Daniel for a memorable experience. My 14 year old daughter and I had a great time!
Sep, 13th, 2020
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