![]() ![]() Along with my parents supporting me, I was very fortunate to understand the importance of networking and creating friends in the industry which ended up ensuring there was always someone you could reach out to, call for support, or just a shoulder to lean on when times were tough. I don’t think anyone can truly be successful in their career path without support along the way and mentors to guide you. Did you have mentors or cheerleaders who helped you to succeed? Can you tell us a story about their influence? None of us can be successful without some help along the way. Throughout my 30 year career in dining, I have spent a great deal of time working in the Kosher dining arena. What I learned is that you ask if you don’t know something and know what you are walking into before you go, and understand all aspects of your business. ![]() In my lack of kosher dining knowledge, I walked over to speak to a team member on the Kosher side with a piece of bacon in my hand, pork bacon that is, and of course pork is not permitted in kosher dining! Well the Rabbi that was overseeing the kitchen was not too happy and rightfully so. I was running the catering kitchen one particular day and half of the kitchen had been Koshered for an event. ![]() Most of the Jewish Kosher catered events in Memphis were held at the Peabody, but back then I had no Kosher experience. The hotel was an amazing property to say the least. Well early in my career I worked at a very prestigious hotel in Memphis, TN. I have competed and judged in the BBQ arena and have truly enjoyed it! It still amazes me that I was able to combine my hobby and career and I enjoy it beyond belief.Ĭan you share the funniest or most interesting story that has happened to you since you started? What was the lesson or take away you took out of that story? Everything from brining, smoking, grilling, curing, etc., which leads me to my second culinary passion which is BBQ/Smoking. For one, I am an avid saltwater fisherman, so I enjoy seafood cooking and preparation immensely. I do not have a single focus on a type of food, but I do have a few culinary passions/hobbies that I am quite fond of. I love that I can combine my love of cooking, knowledge about food, and experience in the food industry to help bring healthier dining to thousands and thousands of our elder adults.ĭo you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us? And now I work in Senior Living Culinary. Quickly realizing my passion was food, off I went to the Culinary Institute of America and the beginning of my culinary career which led me from very fine dining to contract food service where we served some of the largest corporate banks in the country. I went through high school still not thinking of Culinary as a career, so I went to college for business. It was just a great joy! And yes, great eats. I truly never thought of it as a career at that time (I was probably seven or eight years old when we started). I enjoyed every minute with her in the kitchen and looked forward to going to her house on the weekends. My first interest in becoming a chef began early in life when I would spend weekends cooking with my Italian God Mother whom I referred to as Aunt Rose! We would spend hours in her tiny kitchen creating mass quantities of Italian food, including her family recipes for tomato sauce or gravy depending on which side of the Italian fence you were on. Can you share with our readers a story about what inspired you to become a restauranteur or chef? Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Scott’s credentials include an associate degree in Occupational Studies from the Culinary Institute of America (with Honors), a Culinary Federation’s Certified Executive Chef appointment and Certified Culinary Administrator appointment from the American Culinary Federation and he is an American Academy of Chefs fellow inductee. Scott spent much of his 20+ year career at food services and facilities management company Sodexo, most recently as a District Manager, overseeing 18 retirement/acute/subacute account locations. Scott Daniels, CEC, CCA, AAC, is Vice President of Culinary Operations with Culinary Coach at 3rdPlus and is passionate about putting his experience to work helping senior living communities effectively self-operate - with a focus on training, coaching and fresh, local ingredients. As a part of this series, we had the distinct pleasure of interviewing Scott Daniels. The purpose of the series is to amplify their message and share insights about healthy eating with our readers. In this interview series, called “Chefs and Restaurateurs Helping To Promote Healthy Eating” we are talking to chefs and restaurateurs who are helping to promote and raise awareness about healthy eating. ![]()
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