Daniel LaGarde was exposed to the culinary industry as a very young boy,
coming from a family that was immersed in the business. Helping out in his
uncle’s catering business as “chef of the night,” the diligent four-year-old’s job
was to hand out plates to wedding guests at the start of the buffet line.
LaGarde’s father was the chef/proprietor of several restaurants, further
impacting the youth’s development. It is no wonder that LaGarde set out to
make the art of cuisine his life’s passion.
“I grew up eating, sleeping, living in the world of food,” said LaGarde. “I loved
every moment of my childhood that revolved around food,” he continued.
LaGarde, a Québec native, was schooled at the Culinary Arts Barthelemy
Joilette in Québec , receiving his Culinary Arts degree in 1986. His first job
following graduation was as chef garde manger for The Queen Elizabeth Hotel
in Montreal. From there, he spent more than 15 years at various Hilton Hotels,
including the Miami Airport Hilton, Capital Hilton in Washington D.C., The Palmer
House Hilton in Chicago and Brunswick Hilton and Towers in New Jersey. He
also opened Chateau Joliette, in Joliette, Canada, setting up the entire culinary
operation for the property.
In 2004, LaGarde decided to leave the snow behind and move to Hawaii as
executive chef of the Hilton Hawaiian Village Beach Resort & Spa in Waikiki.
LaGarde oversees a culinary operation that includes indoor and outdoor catered
functions, ten dining outlets and a staff of 140.
Although the location of LaGarde’s culinary craft may have changed over the
years, there has always remained one constant. LaGarde includes maple syrup
and maple products in his cuisine whenever he can, incorporating them into
local, ethnic, traditional and signature dishes. As a Québec native, he is very
familiar with maple’s versatility and natural goodness as a sweet solution
ingredient as well as maple’s depth as a flavour enhancer. He has delighted
palates in many corners of the world and says that the one secret ingredient
that he never leaves at home is maple.
In 2007, LaGarde joined Do More With Maple! as Executive Chef by developing
a maple culinary curriculum, Québec Maple, A Natural, Nutritional Ingredient and
a treasure box of signature Québec maple recipes. He also oversees
professional culinary education and demonstrations for the program.
“Growing up in Quebec, where 80% of the world’s maple syrup is produced,
using maple in all areas of the menu or in food processing is so common. In
Quebec, we celebrate maple’s arrival every spring and use it in our kitchens all
year long. Maple syrup is not only delicious...it’s also healthy and versatile as an
ingredient. When my career brought me to the US, it was only then that I
realized that it is so underutilised and misunderstood on this side of the border,
most often used only for breakfast menus. Maple syrup and other maple
products such as; maple flakes, vinegar, sugar, butter, clearly maple and jelly
add depth and flavour to any dish in any section of the menu….from appetizers
to soups; entrees to desserts; and in beverages. Maple is beautiful any way
you look at it…color, flavor, nutrition. It’s a pure, all natural and sustainable gift
from nature. When Do More With Maple! approached me about developing a
culinary curriculum and recipes to present to US food service professionals
about maple’s reach as a culinary ingredient far beyond the breakfast menu, I
couldn’t wait to get started.”
LaGarde has received numerous awards and honors from culinary organizations
and competitions, including two gold, eight silver and four bronze judge
awards. He was the grand prize winner of the Idaho Rainbow Trout Recipe
Contest and named “Chef of the Year, Mauricie/Lanaudiere Region,” in 1992
from the Québec Chef’s Association. LaGarde has prepared meals for such
dignitaries as President Bill Clinton; President of Israel, Ezer Wiezman; former
President of South Africa, Frederick DeClerk; Prince of Saudi Arabia, Bandar Bin
Sultan; Prince of Spain, Juan Carlos; President of France, Francois Mitterand,
among others.
LaGarde has appeared across the U.S. and Canada on television, in industry
magazines and as a guest chef at regional festivals.
LaGarde has come a long way since wearing size 4 whites on the wedding
buffet lines, and is now one of the most respected chefs in the industry today.
coming from a family that was immersed in the business. Helping out in his
uncle’s catering business as “chef of the night,” the diligent four-year-old’s job
was to hand out plates to wedding guests at the start of the buffet line.
LaGarde’s father was the chef/proprietor of several restaurants, further
impacting the youth’s development. It is no wonder that LaGarde set out to
make the art of cuisine his life’s passion.
“I grew up eating, sleeping, living in the world of food,” said LaGarde. “I loved
every moment of my childhood that revolved around food,” he continued.
LaGarde, a Québec native, was schooled at the Culinary Arts Barthelemy
Joilette in Québec , receiving his Culinary Arts degree in 1986. His first job
following graduation was as chef garde manger for The Queen Elizabeth Hotel
in Montreal. From there, he spent more than 15 years at various Hilton Hotels,
including the Miami Airport Hilton, Capital Hilton in Washington D.C., The Palmer
House Hilton in Chicago and Brunswick Hilton and Towers in New Jersey. He
also opened Chateau Joliette, in Joliette, Canada, setting up the entire culinary
operation for the property.
In 2004, LaGarde decided to leave the snow behind and move to Hawaii as
executive chef of the Hilton Hawaiian Village Beach Resort & Spa in Waikiki.
LaGarde oversees a culinary operation that includes indoor and outdoor catered
functions, ten dining outlets and a staff of 140.
Although the location of LaGarde’s culinary craft may have changed over the
years, there has always remained one constant. LaGarde includes maple syrup
and maple products in his cuisine whenever he can, incorporating them into
local, ethnic, traditional and signature dishes. As a Québec native, he is very
familiar with maple’s versatility and natural goodness as a sweet solution
ingredient as well as maple’s depth as a flavour enhancer. He has delighted
palates in many corners of the world and says that the one secret ingredient
that he never leaves at home is maple.
In 2007, LaGarde joined Do More With Maple! as Executive Chef by developing
a maple culinary curriculum, Québec Maple, A Natural, Nutritional Ingredient and
a treasure box of signature Québec maple recipes. He also oversees
professional culinary education and demonstrations for the program.
“Growing up in Quebec, where 80% of the world’s maple syrup is produced,
using maple in all areas of the menu or in food processing is so common. In
Quebec, we celebrate maple’s arrival every spring and use it in our kitchens all
year long. Maple syrup is not only delicious...it’s also healthy and versatile as an
ingredient. When my career brought me to the US, it was only then that I
realized that it is so underutilised and misunderstood on this side of the border,
most often used only for breakfast menus. Maple syrup and other maple
products such as; maple flakes, vinegar, sugar, butter, clearly maple and jelly
add depth and flavour to any dish in any section of the menu….from appetizers
to soups; entrees to desserts; and in beverages. Maple is beautiful any way
you look at it…color, flavor, nutrition. It’s a pure, all natural and sustainable gift
from nature. When Do More With Maple! approached me about developing a
culinary curriculum and recipes to present to US food service professionals
about maple’s reach as a culinary ingredient far beyond the breakfast menu, I
couldn’t wait to get started.”
LaGarde has received numerous awards and honors from culinary organizations
and competitions, including two gold, eight silver and four bronze judge
awards. He was the grand prize winner of the Idaho Rainbow Trout Recipe
Contest and named “Chef of the Year, Mauricie/Lanaudiere Region,” in 1992
from the Québec Chef’s Association. LaGarde has prepared meals for such
dignitaries as President Bill Clinton; President of Israel, Ezer Wiezman; former
President of South Africa, Frederick DeClerk; Prince of Saudi Arabia, Bandar Bin
Sultan; Prince of Spain, Juan Carlos; President of France, Francois Mitterand,
among others.
LaGarde has appeared across the U.S. and Canada on television, in industry
magazines and as a guest chef at regional festivals.
LaGarde has come a long way since wearing size 4 whites on the wedding
buffet lines, and is now one of the most respected chefs in the industry today.
ABOUT CHEF LAGARDE
| Daniel LaGarde, CEC, Executive Chef Do More With Maple! |
| To download - right click on photo and select "Save Picture As" |
Contact Chef LaGarde:
cheflagarde@domorewithmaple.com
cheflagarde@domorewithmaple.com
© 2009 Québec Delegation Chicago
source: M. Laport
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