Wednesday, July 18, 2007

Chef Daniel Taylor Named Culinary Director at The Art Institute of Ohio – Cincinnati

The Art Institute of Ohio – Cincinnati is pleased to announce that Chef Daniel Taylor has been selected as Culinary Director for the school's Culinary Arts Program.

"With more than 15 years experience in Culinary Arts, Chef Taylor is a valuable addition to our faculty," said Maurice Lee, President of The Art Institute of Ohio – Cincinnati. "His teaching background at the Orlando Culinary Academy combined with his experience in well-respected kitchens in various parts of the country make him a great candidate to help build our Culinary Arts program and we are excited about the impact he will have."

"I look forward to leading the culinary department at The Art Institute of Ohio – Cincinnati," says Chef Dan Taylor. "The opportunity to contribute my skills as both a chef and an educator make this position a perfect fit for me, and I am excited to help grow this Culinary Arts program at the school."

Chef Taylor was part of the opening team at the Orlando Culinary Academy He served as Chef Instructor at Le Cordon Bleu at the Orlando Culinary Academy, and later became the Department Chair for the school's new Patisserie and Baking program. Prior to that, he held positions such as Director of Dining Services for Polk Community College in Orlando, Florida, and Executive Pastry Chef for Culinary Concepts, Inc., a company that provides consistent, high quality, ready to use food products to a number of prestigious food service establishments. During his tenure with Culinary Concepts, Chef Taylor did work for restaurants such as Manual's on the 28th (AAA Four Diamond restaurant) and Harvey's Bistro in Orlando, Florida.

Chef Taylor's culinary career also includes positions such as Line Chef for Couch Street Fish House (AAA Four Diamond Restaurant), Portland, OR; Catering Chef for A Tasteful Affair Catering, Portland, OR; and Assistant Pastry Chef at Papa Haydn Restaurant, Portland, OR.

Chef Taylor graduated with a diploma in Culinary Arts from Western Culinary Institute in Portland, Oregon, after completing his enlistment in the US Navy. He is recognized by the American Culinary Federation as a Certified Executive Pastry Chef (CEPC). In his new role as Culinary Director at The Art Institute of Ohio – Cincinnati, Chef Taylor will be responsible for helping to launch the Culinary Arts programs at the school's new location in Mason, Ohio.

For additional information about The Art Institute of Ohio – Cincinnati, call 513-833-2400 or 866-613-5184, or visit the school's website at

About The Art Institute of Ohio – CincinnatiThe Art Institute of Ohio – Cincinnati is one of The Art Institutes (, a system of over 35 locations throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.The Art Institute of Ohio - Cincinnati is a branch of Brown Mackie College – Findlay and is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) to award associate's degrees.

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