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Chef Daija began her culinary journey five years ago at The State University of New York at Cobleskill, where she earned her A.S. degree in Restaurant Management and her B.S. degree in Culinary Arts & Hospitality Management. During her career, Daija has had the privilege of working with some incredible chefs who have demonstrated what it means to be dedicated and live your passion. Although she hasn't been teaching for a long period, in her classroom, you will hear her share her passion for all things culinary and hospitality. She deeply loves educating students and helping them grow into young professionals. Daija lives by the quote "A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide" by Thomas Keller. When Daija isn't working, you can find her exploring new cities, restaurants, cafes, or diners.
Roasted Airline Chicken Breast, paired with Mashed Potatoes and Roasted Vegetables. Topped with a Blonde pan sauce.
Wedges Salad, topped with spiral carrots and thin sliced red onions and a Greek Goddess Dressing.
Oven Roasted Pork Loin paired with Mashed Parsnips and Roasted Brussel Sprouts.
Winter Greens Salad, topped with Candied Walnuts and Spiral Root Vegetables, Drizzled with a Maple Honey Vinaigrette.
My Teaching Philosophy
"To teach is to learn twice over." –Joseph Joubert.
"The art of teaching is the art of assisting discovery." –Mark Van Doren
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