Daniel D'Angelo, CEC, AAC, MS
The Art Institute of Philadelphia
If you can roast a chicken here, you can roast one anywhere in the world. Daniel D'Angelo, CEC, AAC, MS , Culinary Instructor , The Art Institute of Philadelphia
Was there a defining moment when you knew you were destined to become a creative professional?
I grew up in the business. My family ran a restaurant and catering firm for 45 years. That’s where I picked up my passion and love for food and hospitality.
How do you weave your professional background into the classroom experience?
I like to teach the fundamentals of cooking. If you can roast a chicken here, you can roast one anywhere in the world. I also like to bring my real life experience into the classroom to show students how the industry has changed.
In what way do you inspire students to push themselves beyond their own perceived limits?
When I teach competences of cooking techniques, and I give students “plate-up time” to teach them a sense of urgency. It shows them that they’re capable of doing more than they thought they were capable of.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Nothing is more important than the fundamentals of the cooking industry.
Anything else you’d like to share?
I think it’s important to give students real-world experience outside the classroom. That’s why I engage them in many culinary-related community events.