Chef Spotlight: Daniel Clarke



We’d like to introduce you to Cabot and Pfoho’s Chef Production Manager, Daniel B. Clarke.

Where did your passion for food come from?

I always had a passion for food; it was always a natural process. It wasn’t until attending the Culinary Institute of America did my passion for food really grow, but it also changed my whole philosophy on food, cooking techniques, and sustainability awareness.
What’s your favorite ingredient to cook with?
My favorite ingredient to cook with is anything that is in its peak growing season, any types of meat, or seafood that is in the height of its season. There is nothing better than when the perfect fruits or vegetables arrive at my kitchen door. Then, I can begin to think of the endless possibilities of how to utilize this product on a chef’s blank palette.
When you’re not doing the cooking, what’s your favorite thing to eat?
I really like to explore different foods from different cultures. I find it amazing that sometimes we are culturally different, but so many of the foods we eat are alike.
What’s the best piece of advice you could give to a young chef?
Ignore all that you see on the TV. Step into this profession only if you have a real passion for food. My advice to a young chef would be to seek jobs with chefs that have a great reputation, and once they have a great relationship, use their networking resources to seek your next endeavors. Also, I would advise that once you feel comfortable in any position, get out. Move on to new things. As chefs explore the unknown, this is the only way you learn, by trial and error.
If there were one thing you could “demystify” about HUHDS, what would it be?

There is really nothing to “demystify”. We are a group of culinary professionals with an extensive and world-class backgrounds. Combined, we make a wonderful team.

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