Daniel Drumlake, CEC, CCE, CCA, AAC, WCC, ACE
Daniel Drumlake started his culinary journey in the Detroit area of Michigan where he was born and raised. After deciding forestry was not his career path (but still holds a love of nature and the outdoors), he joined the American Culinary Federation in 1980 as a junior member when he was taking classes at not one, but two culinary schools at the same time. He did this while he was married, raising two young children and working in a restaurant as a line cook working over 40 hours a week!
After graduating from culinary school, he started working at his first country club in Ann Arbor, Michigan, where he worked all of the positions in the kitchen within a year and a half. Then he moved on to Dallas, Texas, where he started working for Club Corporation of America, the largest private club organization in the U.S., then with an excess of 250 clubs under its belt. He worked as Executive Chef for Braemar Country Club in Tarzana, CA for over 15 years and a total of 19 years with Club Corp.
Daniel was first associated with the ACF/Chef’s de Cuisine Association of California – Los Angeles, during a social event that he was invited to in April 1990. Later he would be a board member for approximately 10 years and participate in all of the board positions during that time. His key role of success was establishing the CCAC Golf Tournaments, along with golfing partner and fellow board member and mentor Luis Vega. Most of these tournaments at the time were hosted at Braemar Country Club.
His next chapter was to pursue more education, both by teaching and finishing some of his own education where he left off many years ago. He finished his associate degree at L.A. Mission College in Sylmar and finished his bachelor’s degree in Culinary Management through the Art Institute of Pittsburgh. He started teaching part-time at The Art Institute of California-Los Angeles while he was still Executive Chef at Braemar Country Club. His new endeavor to leave the private club world and be a part of culinary education was a leap of faith – but one he has never looked back.
Daniel spent the past 14 years as assistant culinary director/culinary instructor with the Art Institutes of which he now is teaching part-time at the North Hollywood campus. He has taught off and on at College of the Canyons in Valencia in the culinary department and also does equipment demonstration for BKI Corporation. He has coached many culinary hot food and knowledge bowl teams for the Art Institutes. He has been appointed the AAC Chair position by CCAC President Philips in 2016.
He also works as a private consultant with specific clients. His hobbies are fishing, golfing, and is a muscle/sports car enthusiast (has owned four corvettes in past 20 years). He has been married for over 21 years and has two children.
Awards/ Honors: Chefs de Cuisine Association of California – Los Angeles, Chef of the Year (1999); A.C.F. Western Regional Chef of the Year, runner-up (2000), nominated as A.C.F. Western Regional Educator of the Year, (2010), Chapter Educator of the Year for ACF/Chefs de Cuisine of CA-LA, (2012), Coach- ACF Student Knowledge Bowl Team – Ai Santa Monica and North Hollywood – 2009, 2010, 2011, 2012, 2014, 2015, Advisor 2016.
Hungry for Life, author Chef Pati Zarate (2013), Homeboy Industries
Dansko Shoes; Dallas, Texas, (2011)