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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

CHEF'S TABLE: Take your pick of apple varieties at local orchard

CHEF'S TABLE: Take your pick of apple varieties at local orchard

'With eight different varieties, there is certainly no shortage of sweet possibilities,' food columnist says of Barrie Hill Farms
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CHEF'S TABLE: Latin festival more than just comfort food

CHEF'S TABLE: Latin festival more than just comfort food

'Knowing that there’s a presence of the Latin American community has made me feel comforted and more confident of my future as an aspiring chef with Panamanian origin,' says local student
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COLUMN: Zucchini is the 'workhorse of the garden'

COLUMN: Zucchini is the 'workhorse of the garden'

Zucchini thrives in temperate climates and is very easy to cultivate, says food columnist, but they can produce significant yields which can sometimes be overwhelming!
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COLUMN: Pre-apprenticeship program cooks up success

COLUMN: Pre-apprenticeship program cooks up success

'The restaurant industry stands as a diverse and inclusive field, open to individuals from all backgrounds and cultures,' says food columnist
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CHEF'S TABLE: Georgian College buzzing as Bee Campus

CHEF'S TABLE: Georgian College buzzing as Bee Campus

Our team ... is excited to share and help educate our Georgian students, staff and community on the importance of pollinators,' says columnist
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COLUMN: Summer food 's'more delicious' with a campfire

COLUMN: Summer food 's'more delicious' with a campfire

A quintessential summer classic, the s'more got the gourmet treatment by culinary students and grads, and Chef Daniel Clements gives a marshmallow history lesson
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COLUMN: Strawberry season unlocks 'ruby red treasures'

COLUMN: Strawberry season unlocks 'ruby red treasures'

'There really is no better experience that the taste of a fresh-in-the-field Ontario strawberry, still warm from the sun and perfectly ripe,' says food columnist
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CHEF'S TABLE: Steer clear of peril packed in the picnic

CHEF'S TABLE: Steer clear of peril packed in the picnic

Public Health Ontario estimates more than 100,000 cases of food-borne illness occur in the province each year, says food columnist
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CHEF'S TABLE: Even the mighty doughnut gets its own day

CHEF'S TABLE: Even the mighty doughnut gets its own day

First observed in 1938 to honour Salvation Army volunteers who served the popular snack to First World War soldiers, pastry lovers mark National Donut Day on June 2
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CHEF'S TABLE: Grilling, barbecue aren't the same thing

CHEF'S TABLE: Grilling, barbecue aren't the same thing

'From Texas to the Carolinas to Tennessee, barbecue is in the blood. Just don’t invite them for a barbecue and serve up the hot dogs,' says food columnist
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More work by Daniel >