danielvater’s Profile

Student
active 6 days, 18 hours ago
danielvater
Academic interests

Food & Beverage Management, Global Food Trends

Bio

As the executive chef of The Hearst Corporation, Chef Daniel Vater perfected his unique approach to tastefully elegant cuisine, entertaining publishing powerhouses and their celebrity guests from 1999 through 2006.

In 2007, Daniel launched Daniel Vater Fine Catering. DVFC has grown to become one of the most successful catering businesses in New York City, The Hamptons and Fire Island.

In 2010, Daniel appeared on Bravo serving up his signature dishes on Rocco’s Dinner Party. DVFC has also become a major sponsor of events in The Pines, Fire Island, a guest chef and fundraiser for Women in Education. DVFC was also named as the preferred cater of Broadway Cares/Equity Fights AIDS.

Whether catering a casual private gathering, a sophisticated corporate event, or a festive summer picnic, Daniel believes that the key to the perfect party is in the fusion of exquisite flavor and refined design.

Always emphasizing fresh organic ingredients, Daniel’s market menus are hand-crafted to spotlight the flavors of the season, pairing flavor with classic simplicity and fastidious attention to detail. Daniel’s dishes begin with the fundamentals of classic continental cuisine, and are infused with Mediterranean, Middle Eastern and Asian influences.

Become a fan of Daniel Vater Fine Catering on Facebook or on Instagram at DV_FineCatering.

Specialties: Bread baking, homemade pasta, cheese making, classic French and Mediterranean inspired cuisine. Cooking class instructor.

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Daniel Vater
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Daniel Vater Fine Catering

My Courses

HMGT 3601 OER

HMGT 3601 OER

Overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of historical and current liability, governmental regulations, predictability and probability in the environment.

CULIMPROVspring2018

CULIMPROVspring2018

Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.

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