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Daniel Pliska is the Executive Chef and Assistant Manager for the University Club of MU and University Catering located in Columbia, Missouri. He directs a kitchen staff of 25 to 30 in the kitchen since he began in 1998.  Chef Daniel trained and worked at first-class hotel and restaurant kitchens in Washington DC, Dusseldorf West Germany, and New Orleans. He perfected his skills in cooking and pastry at these venues. His 37-year career in the culinary field includes 20 years as an Executive Chef in private clubs and hotels.

After many years of traveling practicing and honing his craft, Chef Daniel strives to give back to young culinarians in a variety ways. He does this through his formal ACF Chef Apprenticeship program, and also by evaluating and judging many local, regional and national culinary events. These events include Pro Start and Skills USA. He is also active on three culinary school advisory boards and is a member of the ACF National Education Task Force. He has been nominated and selected to serve on the ACF national apprenticeship committee in 2015.

Chef Daniel also organizes and hosts a variety of public and industry events. These events range from internationally culinary summits all of which feature Master Chefs and Pastry Chefs from around the world. To his credit he has The Art of Food, Farm to Table, Chocolate and Champagne Festival, Latin Food Summit and Asian Food Summit.           

In 2013 at the ACF national convention Chef Daniel was inducted into the prestigious American Academy of Chefs. He has been a Certified Executive Chef with the ACF for 15 years and also a Certified Executive Chef with The Club Corporation of America. He became a member of the ACF in 1984 and has since received 10 ACF awards and medals in cooking and pastry, including 2 grand prizes and a gold medal in traditional cold food competition. Chef Daniels prominence locally has been verified by numerous honors and awards as well.

Chef Daniel has authored his first book entitled “Pastry and Dessert Techniques” with American Technical Publishers that came out in the spring of 2014. 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 is the president of the American Culinary Federation Central Missouri Chapter and a member of the International Association of Culinary Professionals, Chefs Collaborative.

Chef Daniel lives with his wife Brigitte of 31 years and has 3 grown children, 2 cats and a dog.