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Daniel Clements

Daniel Clements

After growing up around the restaurant business in Muskoka, Daniel Clements has seen his culinary career take him from Deerhurst to Georgian Downs and parts in between, including stops at restaurants in Barrie. He's now the chef technologist at Georgian College’s School of Hospitality and Tourism. In his bi-weekly Chef's Table column, Daniel will be looking at everything from local crops and trends in the business to seasonal delights and the local restaurant scene

Recent Work by Daniel

<b>CHEF'S TABLE:</b> 'Try the eggnog. It’s truly eggsquisite…'

CHEF'S TABLE: 'Try the eggnog. It’s truly eggsquisite…'

This recipe for 'fireball eggnog' is sure to become one of your new favourite Christmas drinks, says chef at Georgian College
<b>COLUMN:</b> Holiday traditions nothing to trifle with

COLUMN: Holiday traditions nothing to trifle with

A true holiday favourite is one that becomes tradition when we take those things that we hold dear and pass them on to others
<b>CHEF'S TABLE:</b> Penny saved is a penny earned in the kitchen

CHEF'S TABLE: Penny saved is a penny earned in the kitchen

Columnist offers up variety of ways you can make your dollar go even further at the grocery store and at home
<b>CHEF'S TABLE:</b> Army cook grandma provided helping of common sense

CHEF'S TABLE: Army cook grandma provided helping of common sense

Without his English grandmother, tinned beef, sautéed chicken livers, stewed fruit, Byrd’s custard powder, or a decadent English trifle might not have made the menu
<b>CHEF'S TABLE:</b> Memories of yesteryear and the great Halloween debate over the worst candy

CHEF'S TABLE: Memories of yesteryear and the great Halloween debate over the worst candy

Daniel and his family still have spirited disagreements over Molasses Kisses; As kids, his siblings' disdain for the treat was to his benefit
<b>CHEF'S TABLE:</b> Secrets of the flavourful and 'divine' garlic bulb

CHEF'S TABLE: Secrets of the flavourful and 'divine' garlic bulb

Garlic is now one of the fundamental flavour builders in kitchens around the globe, says Georgian College chef technologist