My education solidified my culinary foundation, which game me the fuel to propel my career to the next level. Daryl Shular , CEO and Executive Chef, The Daryl Shular Company LLC Associate of Arts in Culinary Arts, 1994 , The Art Institute of Atlanta

Works in National Brand Development, Member of USA Culinary Olympic Team, Creating New Book

Daryl L. Shular is the CEO and executive chef at his own company in Johns Creek, Georgia. He’s responsible for national brand development and is currently meeting with business partners and publishers regarding a new book.

He says that his culinary career began with disappointment. In 2002, Daryl tried out for the USA Culinary Olympic team, but didn’t make the final selection. He struggled afterward, but focused on the basics of cooking and studied the work of Auguste Escoffier. “During that time of rebuilding, I competed and won over 10 culinary gold medals and best-in-shows,” he said.

Daryl tried out for the USA Culinary Olympic team again in 2005—and made it. His team earned top honors at the IKA 2008 Culinary Olympics in Erfurt, Germany. “The lesson learned is that you only fail when you stop trying and give up. A simple set back is just that, a time to reflect, refocus, and push even harder.” Daryl achieved a long-held goal in 2014, passing the Certified Master Chef exam.

He recommends that current students show discipline and prepare for a demanding work schedule. “For me, the challenge was always thinking and believing that I could go higher in this profession. Everything that I've achieved is simply practice for what's to come.”

In his current position, he encourages creativity in the workplace. “I support a culture of culinary excellence by challenging my team to think outside of the box. I ask everyone on my staff these questions, ‘has it been done before, how are we transforming an idea to make it our own, and is it practical?’ The goal is to constantly push the envelope and to show that there's more than one way to get to the next level.”

Daryl, who in 1994 earned an Associate of Arts in Culinary Arts from The Art Institute of Atlanta, says that his education prepared him for a culinary career. “The experience solidified my culinary foundation, which gave me the fuel to propel my career to the next level.”