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Chef Daniel Angerer
New York, New York
Chef at heart
Interests: Daniel Angerer's culinary career has taken him from the finest kitchens throughout Europe to several of New York's well-regarded dining establishments. Under the tutelage of some of the world's cooking luminaries such as Joel Robuchon, Heinz Winkler, Tony May at San Domenico, Jean-Georges and David Bouley, chef Angerer has extracted and refined his own personalized cooking style. Chef Angerer’s cooking style is pure, vibrant and resourceful. He can make the simplest ingredient taste exquisite. This skill brought him victory on Iron Chef America where he made the secret ingredient “beer” taste superb in dish after dish. Chef highlights fresh herbs and natural reductions for seasoning and for richness avocado and extra virgin oils are staples in his culinary pantry. After earning a bachelor's degree in hotel & restaurant business school in Austria, Chef Angerer embarked upon a career of changing people's traditional culinary impressions, beginning at the Residenz Heinz Winkler in Munich, Germany. As an eager and talented member of the kitchen, this was his first experience working in an international dining scene. His eyes opened and his appetite for more experience whetted, Joel Robuchon in Paris was his next step. Under the guidance and mentoring of Joel Robuchon (voted "World's best" by Michelin Guide), Chef Angerer set his sights on New York. First at the original San Domenico on 59th St. in NY, and later at Jean-Georges as one of the opening Chefs. Later he became the Chef de Cuisine at Bouley Bakery where he manned in tandem the stoves with owner David Bouley. Critics and peers alike took note and praised his work at Alouette where he was the opening chef. Next Angerer partnered with a top notch seafood purveyor to open the acclaimed fine dining seafood restaurants Fresh, Shore, and Coast. In 2006 Chef Angerer opened his own restaurant, Klee Brasserie and continued to grow further with Brats – Dogs & Wieners, and showcased artisan cheeses in his Little Cheese Pub. Currently working on his first cook book embodying his culinary principle under the title "Sugar from Peas and Butter from Lettuce." Chef Angerer's passion, commitment to fresh cuisine, love of the herb and pure ingredient and his culinary vision are expressed daily in various ongoing consulting projects.
Recent Activity
Chocolate overdose made with dark chocolate Like most children, I was a huge fan of chocolate. The holidays, in particular, were always about chocolate indulgence. It meant plenty of Hershey bars, M&M’s, Snickers, Reese’s peanut butter cups…and let’s not forget... Continue reading
Posted Dec 9, 2016 at Chef Daniel Angerer's Blog
Over the weekend, strolling through a health food store in a locale new to me, I came across a strange-looking fruit. There were large chunks of it with big seeds, and it reminded me of a durian fruit. In other... Continue reading
Posted Apr 24, 2016 at Chef Daniel Angerer's Blog
Eating more vegetables is not so much an experiment as it is more of a life style change, and it just feels great on my system. Worth mentioning is that along with all that came more education of animal husbandry... Continue reading
Posted Dec 30, 2015 at Chef Daniel Angerer's Blog
HASH BROWNS THE ALPINE WAY. Hash browns is a simple dish in which potatoes are shredded, diced or crushed and then griddled or fried. Certainly, they’re a staple on American breakfast menus. To my astonishment, there are a myriad of... Continue reading
Posted Dec 3, 2015 at Chef Daniel Angerer's Blog
Not so long ago soup was what you got at the soup kitchen when you were down on your luck. Soup is what my mother advises me to eat when I happen to have a cold. Soup is what my... Continue reading
Posted Nov 18, 2015 at Chef Daniel Angerer's Blog
As fall has arrived, a friend of mine went apple picking to the beautiful Hudson Valley last week. She was kind enough to surprise me with a big bag of apples when she returned to the city. I love apples,... Continue reading
Posted Nov 7, 2015 at Chef Daniel Angerer's Blog
Activated charcoal has been a remedy for ages. I was curious about how it is being produced….after it is burned, it is treated with oxygen to open millions of pores in its atomic structure. Up to this day, it is... Continue reading
Posted Nov 1, 2015 at Chef Daniel Angerer's Blog
I’ve been getting asked about matcha a whole lot lately, and supposedly many dedicated coffee lovers are ditching java in favor of matcha! The greenness adds to its visual appeal, and unique flavor makes it the current darling of the... Continue reading
Posted Oct 19, 2015 at Chef Daniel Angerer's Blog
SEPTEMBER GOLD – the blog Summer is ending. For most of the country, it will be a relief from the heat-in-your face that made the past month not too pleasant. Fall season coming upon us with its golden shaded brown... Continue reading
Posted Sep 23, 2015 at Chef Daniel Angerer's Blog
I’m always looking forward to dinners at home. This past weekend it was one of the first few days that I was not working. There’s nothing like sitting around a table with friends and family. I'm bringing all this up... Continue reading
Posted Sep 17, 2015 at Chef Daniel Angerer's Blog
Basil is in its peak season locally from July until September. There is nothing like the aroma of fresh basil in the summer, am I right? I like to use fresh basil in pizzas. Further, it's a versatile sauce condiment.... Continue reading
Posted Sep 4, 2015 at Chef Daniel Angerer's Blog
roast corn cobs Corn this time of the year tastes amazing. I eat it raw and plain with nothing on it further steaming brings out the natural sweetness and roasted sprinkled with sea salt and perhaps some butter equals vegetable... Continue reading
Posted Aug 24, 2015 at Chef Daniel Angerer's Blog
’m a passionate nut lover and I jumped on the wagon of a no-animal-product-eating lifestyle some time ago just to try it out how I’d fair. I have to admit I miss the delicious taste of cheese though. Indeed, this... Continue reading
Posted Jul 22, 2015 at Chef Daniel Angerer's Blog
If you’ve bought beets with their leaves still attached, don’t toss them without giving cooking them a try. Vendors at my local farmers market usually tear them off, but the leaves of this root vegetable are often edible, and frequently... Continue reading
Posted Jul 8, 2015 at Chef Daniel Angerer's Blog
In terms of slaw making, I dig the technique of salting cabbage to draw some of the water out, which further softens the cabbage. Once the cabbage is salted and squeezed of its natural moisture, it sucks up flavorful dressing.... Continue reading
Posted Jun 29, 2015 at Chef Daniel Angerer's Blog
Megan, My experience: It was a mayor pain in the neck to get my HACCP plan approved and to maintain is costly (labor hours). Cooking chicken under the 165F is possible by holding it a certain time e.g. Cook chicken to 155F and hold it at that temperature for 7 minutes, which will kill harmful bacteria. Im primcipal the lower the temperature the longer the hold time. If I remember right you can get as low as ~ 145F and the hold time is + 90 minutes. All that applies for product tat is served and not chilled and re-heated. You can find much literature on the internet about. Lastly youll have to convince the DOH that it is safe despite all the research available. - thats the hard part! Good luck! Sent from my iPhone
Gone are the days, it seems, when a veggie burger was almost a shameful dark spot on a menu. Sure, a few restaurants had a good chef and they fixed their own, but many defaulted to a dry, mass-produced patty.... Continue reading
Posted Jun 16, 2015 at Chef Daniel Angerer's Blog
I have a sweet tooth and I certainly like a mean carrot cake. In general, I like to wrap my head around ways to get another serving of vegetables in, even when they're in a dessert. This way I know... Continue reading
Posted Jun 4, 2015 at Chef Daniel Angerer's Blog
TESTING THE WATERS - the blog If you’re like me and you get bored of drinking water, there’s a better way to quench your thirst and keep you hydrated. Indeed, last week we had the first day of the season... Continue reading
Posted May 22, 2015 at Chef Daniel Angerer's Blog
I seek out food that’s nourishing and comforting. I especially love whole grains. There is a dish my Indian friends have been cooking at our gatherings and I never knew what to think of it until I started asking questions.... Continue reading
Posted May 12, 2015 at Chef Daniel Angerer's Blog
Recently I was invited to a food blessing ceremony. My yogi friends explained to me that it is called prasad, which is a Vedic ritual where food is offered to a deity (e.g., Durga, Ganesha, or Krishna). Later, the blessed... Continue reading
Posted May 6, 2015 at Chef Daniel Angerer's Blog
Surely you known the classic sandwiches, e.g., PB&J, turkey sammy, grilled cheese, multiple layered club sandwich builds, and the like, which mostly come in a square format. Other sandwiches can be elongated concoctions, e.g., hero, lobster roll, or endless Bahn... Continue reading
Posted Apr 28, 2015 at Chef Daniel Angerer's Blog
Asparagus is harvested for a six- to seven-week period from late April or early May through mid- to late June. It grows best in sandy, well-drained soil. Thanks to Long Island and New Jersey we have a plentiful supply in... Continue reading
Posted Apr 19, 2015 at Chef Daniel Angerer's Blog
Spring season is among us and lots of people tend to be freaking out over the arrival of ramps. Today, I received my first shipment of ramps of the year for a steep $20+ per pound. But, their price didn't... Continue reading
Posted Apr 15, 2015 at Chef Daniel Angerer's Blog
roasted asparagus, fennel and spring onions I have been eating lots of roasted vegetables over the past two weeks. As spring temperatures are kicking in and the daylight hours are getting longer, naturally my diet changes too. Hence, I have... Continue reading
Posted Apr 7, 2015 at Chef Daniel Angerer's Blog