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Daniel Delorme
Chef Danny is very active in the Canadian Federation of
Chefs and Cooks. It was in fact his peers who voted him the honour of Chef
of the Year for 2000, which is especially rewarding recognition. His
activity and participation as V.P. for Nova Scotia's branch, Transportation
chair on the National Convention Board, Fund raising chair and more are all
out of dedication to his industry. Watch for him too at Epicurean Night,
Chefs for UNICEF, Winterfest's Ice Carving Competition and other culinary
events.
Background
Chef Daniel Delorme ("Danny" to all who know
him) is native to Dartmouth, Nova Scotia. He has been pleased to grow up
and grow his career all within the Halifax area. This Chef is a great
example of "home grown" success in the culinary arts!
Trained
Judging by his resume of experience and promotion through the ranks within
the Halifax Hotel community, local training and opportunities have served
Danny well. This chef is a firm believer that personal and team
development are never ending. Listed amongst his many credentials are
National Chef Certification Program, Nova Scotia Institute of Technology
-Journeyman interprovincial standards, Serve safe, C.C.C. Certification,
Three Culinary Medals awarded at APEX, Bon Femme Classic School of
Cooking, Ice-carving competition winterfest 97 2nd place and Beef 101
culinary competition February 99 3rd place.
Worked
Prestigious Halifax Hotels have benefited from Chef Delorme's skills
in the past. The Holiday Inn Harbourview is extremely pleased to have
landed Danny and fully intend to hold on tightly! Here are the properties
on his resume - Lord Nelson Hotel / Chateau Halifax CP Hotels / Keddy’s
Motor Inn
How he got into cooking
"I've tried my hand at a few other things, because
I knew that I want to work with my hands and be creative. Nothing provides
that gratification for me, like cooking."
First thing he ever cooked
"I don't exactly remember the first thing I ever cooked, but the
most memorable was the first sauce I ever made. It was a Béchamel Sauce,
and was I proud!"
Favorite Place to eat
Chef pondered this for a long time, before answering,
"That's a tough question. We're really fortunate in the Halifax area
to be known for fantastic cuisine and great restaurants. I really can't
choose one, but would tell you that a number of restaurants deserve
ranking at the top of my list."
Recipe Tip
"Aside from - always offer to cook so you don't have to help
with the clean up? Never overcook seafood or fish. Cook until flesh is
semi-translucent. It only takes minutes to cook most seafood items. There is
nothing worse than dry seafood. And don't be afraid to try new things. I do
all the time at home where my family says 'we're having that with WHAT?!'
The end result is usually very satisfying.
What he'd be if he weren't a chef
"I would like to be in the medical field, specifically a
surgeon for emergency medicine perhaps."
Favorite Kitchen Tool
Teamwork is the most valuable tool you can have in any work
environment. We all have knives and the most widely used is the French
knife, but without teamwork, walls would crumble."
Menu Bomb
"Where to begin... I have so many." When experimenting with
flavours and foods the end result is not always the most favourable. But we
live and learn and we create. That's what its all about."
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