Chef Daniel Turgeon, C.H.E Joins Board of Director's

 

The NYSRAEF is proud to welcome Chef Daniel Turgeon to the Board of Director's. Daniel Turgeon is a professor in Culinary Arts at The Culinary Institute of America (CIA). He recently taught Garde Manger in the college's degree program, a course which introduces the three main items of the cold kitchen: reception foods, plated appetizers and buffet arrangements. He has instructed such classes as Basic Skills Development, Cuisines of the America's, Cuisines of Europe and the Mediterranean, Breakfast and Lunch Cookery, Advanced Cooking and Pastry in the Bachelors Program and numerous classes in the Continuing Education Department.

 

Chef Turgeon has also served as the instructor in the American Bounty Restaurant, a public restaurant on campus that serves as the final course before culinary arts majors earn their Associate Degree. He is a 1985 graduate of The Culinary Institute of America and a Certified Hospitality Educator (C.H.E). He also studied at the Beringer Invitational School for American Chefs in California's Napa Valley.

 

A native of Princeton, NJ, he was a national finalist in the Bocuse d'Or International Culinary Competition in both 1996 and 1998. He was a member and leader of the CIA faculty team which earned the Marc Sarrazin Cup at the 1996 and 2003 Salon of Culinary Arts in NYC.

 

Before returning to his alma mater as a faculty member, Turgeon was Executive Chef at the Imperial Hotel in Chestertown, MD. He also worked at prestigious restaurants in Washington, DC including the Morrison Clark Inn, Occidental Restaurant, Nicholas Restaurant at the Mayflower Hotel and City Club Corporation. He has participated in stages at the Union Pacific, Cafe Payard and Cafe Boulud Restaurants in NYC.