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Daniel Clements

Daniel Clements

After growing up around the restaurant business in Muskoka, Daniel Clements has seen his culinary career take him from Deerhurst to Georgian Downs and parts in between, including stops at restaurants in Barrie. He's now the chef technologist at Georgian College’s School of Hospitality and Tourism. In his bi-weekly Chef's Table column, Daniel will be looking at everything from local crops and trends in the business to seasonal delights and the local restaurant scene

Recent Work by Daniel

CHEF'S TABLE: Take your pick of apple varieties at local orchards

CHEF'S TABLE: Take your pick of apple varieties at local orchards

Chef shares a simple recipe for classic apple crisp, with warm, sweet apples, a hint of cinnamon and spices and crispy oat topping
CHEF'S TABLE: Capture taste of summer with peach marmalade recipe

CHEF'S TABLE: Capture taste of summer with peach marmalade recipe

'I’m always a sucker for a peach pie or a crisp, but when I want to make sure that I can get a peach fix in the dead of winter, there is nothing better than a jar of homemade preserves,' says food columnist
CHEF'S TABLE: Zucchini is 'workhorse of the garden'

CHEF'S TABLE: Zucchini is 'workhorse of the garden'

Zucchini thrives in temperate climates and is easy to cultivate, says food columnist, who shares his recipe for chocolate zucchini muffins
CHEF'S TABLE: Summer food s'more delicious with campfire

CHEF'S TABLE: Summer food s'more delicious with campfire

A quintessential summer classic, the s'more got the gourmet treatment by culinary students and grads, and Chef Daniel Clements gives a marshmallow history lesson
CHEF'S TABLE: Strawberry season unlocks 'ruby red treasures'

CHEF'S TABLE: Strawberry season unlocks 'ruby red treasures'

'Nothing less than a jar of pure love, says columnist of Gramma Heidi's 20-minute recipe for classic strawberry jam
CHEF'S TABLE: Steer clear of peril packed in the picnic

CHEF'S TABLE: Steer clear of peril packed in the picnic

Public Health Ontario estimates more than 100,000 cases of food-borne illness occur in the province each year, says food columnist
CHEF'S TABLE: Even the mighty doughnut gets its own day

CHEF'S TABLE: Even the mighty doughnut gets its own day

On National Donut Day June 2, support our local bakers and remember …. life without doughnuts is like a day without sunshine, chef says
CHEF'S TABLE: Grilling, barbecue aren't the same thing

CHEF'S TABLE: Grilling, barbecue aren't the same thing

'From Texas to the Carolinas to Tennessee, barbecue is in the blood. Just don’t invite them for a barbecue and serve up the hot dogs,' says food columnist
CHEF'S TABLE: What you eat may reveal who you are

CHEF'S TABLE: What you eat may reveal who you are

No matter what age group you belong to, 'I cannot think of a better way to feel connected to others than sharing a meal around a table,' says food columnist
CHEF'S TABLE: Craving pizza dates back to the womb

CHEF'S TABLE: Craving pizza dates back to the womb

'Even before I was born, I had a connection to pizza. My mom had told me of the intense craving for that ooey-gooey mozzarella and salty pepperoni I made her endure,' writes food columnist
More work by Daniel >