In 2018, Chef Daniel Pliska joined the OTC Culinary team as the overseeing of the on-campus restaurant Scallions. In his early years as a chef, Pliska worked at first-class hotels, restaurants and pastry shops in Washington, D.C.; Dusseldorf, West Germany; and New Orleans, Louisiana. He’s spent 25 years of his career as an executive chef in private clubs and hotels. In total, Pliska will bring more than 40 years of experience to the college’s culinary program.
Pliska is also an accomplished author. His textbook, “Pastry & Dessert Techniques,” was published in 2014. He has written more than 30 articles on culinary and pastry arts for magazines including the National Culinary Review, Club Management, and Pastry Arts and Design.