Daniel Pliska is the savory Chef Instructor at Ozarks Technical College in Springfield Missouri. He decided to make this career change to full time teaching after 42 years of working in the field of culinary and pastry arts. His last position was as the  Executive Chef and Assistant Manager for the University Club of MU located in Columbia, Missouri.
In his early years Chef Daniel trained and worked at first-class hotels, restaurants, and pastry shops in Washington DC, Dusseldorf West Germany, and New Orleans. His 35-year career in the culinary field includes more than 27 years as an Executive Chef in private clubs and hotels.
In July, 2015 at the ACF National Convention Chef Daniel was awarded a Presidential Medallion for his dedication to the ACF and his work on the National Apprenticeship Committee. In 2014 he was inducted into the prestigious American Academy of Chefs. He has been a Certified Executive Chef with the ACF for more than 15 years and also tested and earned the Certified Executive Chef designation while working for the Club Corporation of America. He has received 10 ACF awards and medals in cooking and pastry, including 2 grand prizes and a gold medal in traditional cold food competition.
Chef Daniel has authored a pastry textbook in 2014 titled “Pastry & Dessert Techniques” with American Technical Publishers. He was a contributing author of the ACF National Apprenticeship Training for Cooks — Baking and Pastry Station released in 2012. He has authored more than 25 articles on culinary and pastry arts for the National Culinary Review, Club Management, Pastry Arts and Design, Columbia Home magazine, and Club and Resort Business. He was the president of the American Culinary Federation Central Missouri Chapter and a member of the International Association of Culinary Professionals, Chefs Collaborative and Slow Food.

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