Formal Training: California Culinary Academy in San Francisco (1995). Experience: Apprentice at the Carnelian Room in San Francisco (1996-1998), Sous Chef at Maxwell hotel (1998-1999), Kokkari restaurant (1999), Coto de Caza Golf Resort in Mission Viejo (1999-2002), started there as a Banquet Chef, promoted to Executive Pastry Chef, then Executive Chef. Became an instructor at California School of Culinary Arts (2002), won Educator of the Year for CEC Corporation (2003), became Executive Pastry Chef of California School of Culinary Arts managing the production operation (2004), became Certified Executive Chef in (2005), won Chocolatier of the Year in Los Angeles (2008), won 1st place Chocolate Salon LA (2009), Top Ten Chef Instructor of the Year in the USA from Chef 2 Chef, #10 (2009) and then won Chef Educator of the Year for Le Cordon Bleu Los Angeles (2009). Became a Certified Executive Pastry Chef and ACE(2009). Competed for Pastry Chef of the Year in 2013 and 2014. Most years Chef Darrell demonstrates all things chocolate at the Chocolate Festival in Ashland, first weekend in March.
Formal Training: Received a Bachelor of Arts Degree in Hospitality Management from Michigan State University, 1977. Began Chef’s Training Program at Los Angeles Trade Tech in 1979, apprenticing at Scandia Restaurant and the Hillcrest Country Club, Los Angeles, CA 1979-1982. Commis de cuisine in Garde Manger, Entremetier and Patissier at The Hotel Mont Cervin, Zermatt Switzerland 1982-1984. Returned to the US and to Los Angeles and to The Hillcrest Country Club, Garde Manager 1984-1986. Designed Restaurant and opened it, Crockery Hills Golf Course, Nunica, MI 1987-1988. Prep Cook, Let’s Eat, Tiburon, CA., 1989-1991. Sous Chef, Harp’s Restaurant, Bandon, OR 1992-1997 Chef de Cuisine, The Wheelhouse Restaurant, Bandon, Or. 1997-2003 Chef Instructor, Oregon Coast Culinary Institute, 2003 to present.