Chef Daniel Andre started his culinary career as a graduate of Ecole Hoteliere de Paris, where he learned classic French cooking techniques. Daniel then trained at Les Trois Marches Versailles with Three Star Michelin Chef Gerard Vie.
Chef Andre then came to the United States and spent six years with teh Ritz Carlton Hotel Company including the Ritz Carlton Atlanta, Ritz Carlton Huntington in Pasadena, and then came back to the Ritz Carlton Buckhead in Atlanta. Afterwards, Daniel was the Executive Chef at Atlanta National Golf Club for over three years.
Chef Daniel was first introduced to Southern Foods in the summer of 1995. He states that he chooses Southern Foods due to the amount of great products with great service that are delivered in a timely manner. "The sales staff is very knowledgable and always willing to help," states Daniel. "Over the last few years, I have also developed a great friendship with the sales team based in Greensboro. I even call the office to place orders over the weekend and they know me by name," he continues, "It must be the accent."
A few off the menu questions with Chef Daniel --
*What are the highlights of your culinary career path up to this point?
Learning my craft with a few Master Chefs in France and helping one of them,
Jean-Claude Garzia write the cookbook A Taste of Bermuda.
*What food reminds your of childhood?
Fresh homegrown produce, as well as fresh milk and poultry from our house in the countryside.
*Who or what influenced your decision to become a professional chef?
I helped a cousin, who is a pastry chef, decorate cakes and pies to sell.
*Who would you invite to your fantasy dinner party?
My guests would be Salvador Dali, Moliere and Serge Gainsbourg.
*What is your favorite international cuisine to cook and/or eat?
French, of course, but I also love the Asian flavors from Thailand, Vietnam and
Malaysia.
*What do you always have in your refrigerator at home?
Cheese, limes and butter.
*What is your most-used cookbook?
The Larousse Gastronomique and an old cookbook written in French by Pierre
Gagnaire called La Cuisine Immediate.
*What is your favorite kitchen gadget?
A high-speed blender.
*What is your favorite food indulgence?
I like fine cheese, great crispy breads, charcuterie and wines.
*What is your favorite food and wine pairing to serve?
My favorite food pairing would be torchon of foie gras with a Beaumes de Venise.
*What do you think will be, or should be, the next trend in fine cuisine?
Tasting menus and smaller portions should be a lot more popular. They would
show off some of the culinary talen of the chef.
*What are your go-to ingredients that you use time and time again?
Spices from the Mediterranean regions and extra-virgin olive oil.
*When you're not cooking, what are you favorite pastimes?
I spend time with my wife and two daughters, cycle, play tennis and raquetball.
