Apr 21, 2021
From a young teenage boy in Detroit riding his Stingray bike to
that first job as a dishwasher to one of America’s extraordinary
Certified Master Chefs – Dan Hugelier talks about his journey.
Those humble beginnings of mastering four egg pans and a griddle as
breakfast cook to earning gold medals in the Culinary Olympics –
this exceptional chef demonstrated the craftsmanship, discipline,
inquisitiveness, willingness to learn, and talent necessary to be
at the top of his game. A former executive chef at restaurants,
clubs and hotels serving thousands of meals a day to the culinary
classrooms of Schoolcraft College as a highly respected instructor
Chef Dan reflects on what is most important: to give back, to
remain humble, to know that mentoring others and encouraging
discovery, fairness, a commitment to foundational cooking, and
relishing the success of others is what a true professional does.
Join us as we become a master chef’s students for an hour and learn
to tuck away the attributes and beliefs that will help to guide us
and those we mentor, toward a successful life behind the
range.