Daniel Goulet, CEC, CEPC
Daniel began his restaurant career as a busboy at Lords Valley Country Club when he was 16. While working here, he befriended the owners of a local restaurant, Laurel Ridge. He worked directly under their head chef and learned the business from all angles. In addition to purchasing the ingredients and then preparing, cooking and presenting them, he learned how to make a restaurant profitable. After a few years, Daniel felt he had learned all he could there. To enhance his culinary education, he enrolled at Northampton Community College where he received a specialized diploma in culinary arts.
Dan then moved to New York and received internships at such famous restaurants as Daniel Boulud, Chanterelle, and Blue Hill. He then spent two years at the Park Avenue Café, where he initially worked as a line chef, then a saucier, then a wine steward and finally, a sous chef. There, Daniel developed a close relationship with the restaurant’s renowned Executive Chef, Neil Murphy. Wanting a more normal life than the restaurant business allows, he returned to Northampton College as an instructor and learned ice sculpting, subsequently opening a successful ice sculpturing business. Later, Daniel became the Executive Chef at two exceptionally busy restaurants in Easton, PA.
Daniel and his wife relocated to Florida and he began teaching at the Florida Culinary Institute and was given the Educator of the Year” award. Soon after, he earned the Certified Executive Chef and Certified Executive Pastry Chef designations, the youngest person at the time to have achieved those honors. He also won two gold medals in the Southeast region for individual cooking and in team competition against other chefs. Wanting to be near their families, Dan and his wife then moved back to the northeast Pennsylvania area.
At LVCC, Daniel specializes in presenting gourmet meals, preparing them from scratch and utilizing only healthful and natural ingredients. Daniel has established cooking classes for members of the Club that are always well attended.
Daniel’s goal is to become a Certified Master Chef. There are only about 80 chefs in the world with this distinction. LVCC’s dining room is already becoming famous throughout the region thanks to the talent of Chef Daniel.