Daniel A. Drumlake, CEC, CCE, CCA, AAC

Daniel Drumlake

Work hard. And don't expect handouts. Daniel Drumlake , Culinary Instructor , The Art Institute of California—Hollywood, a campus of Argosy University

Was there a defining moment when you knew you were destined to become a creative professional?

It happened when I was competing in American Culinary Federation culinary salons as a student at two culinary schools. Also, working with great teams and great companies.

How do you weave your professional background into the classroom experience?

I use stories I’ve compiled from my 42 years in the food service industry to give students a reality check. I tell them exactly how it’s going to be in the industry—not just the opportunities, but the challenges.

What class assignment exemplifies your approach to teaching and mentoring?

The cooking final practical gives students a taste of what it’s like to prepare certain items in a short period of time.

What’s the most critical advice you would offer any student embarking on a creative career?

Get as much experience as you can from one job before you move to another. Work hard. And don’t expect handouts.