Danielle Foley, a graduate of the pastry arts program at ‘The Culinary Institute of Canada’, Canada in 2001 with experience as a baker before and after school in PEI and Montreal.
Before going to pastry school when Danielle was 20 years of age, she worked in a small local bakery ‘Ourson de Miel’ in Pointe-Claire Village, Montreal, where she decided that baking and pastry was chosen career path and after a year and half working as an assistant baker applied to pastry school. While in school, Danielle was asked by her Pastry Chef instructor to create a cake in 2001 for the former Canadian Governor General Adrianne Clarkson while she was visiting on an official visit to the PEI just happened to be celebrating her birthday on February 10th.
|Prince William and Kate, Duchess of Cambridge visiting Dalvay by the Sea in PEI where Danielle had her first head Pastry Chef position.||
After successfully obtaining her Pastry Arts diploma in May of 2001 Danielle was selected to work as the head pastry chef for ‘The Hotel Dalvay by the Sea’, which coincidentally was a recent royal honeymoon tour stop in 2011 for Prince William and Catherine Middleton Duchess of Cambridge, where they had a lunch and a boat race.
Other culinary work related experiences include, owning and operating a rustic style bakery, high end catering, and Danielle’s ultimate favorite work experience to this day remains having been the head baker for ‘The Prince Edward Island Preserve Company’ located in New Glasgow, PEI.
|Prince Edward Island Preserve Co.||Prince Edward Island Preserve Co. , Bruce MacNaughton, owner and operator. Danielle’s former boss and entrepreneur inspiration!|