Growing up in a Sicilian-Puerto Rican household, Danielle spent a lot of time in the kitchen cooking with her mother and nonna. Danielle decided to pursue her love of cooking professionally and enrolled in the French Culinary Institute’s (now International Culinary Center) Professional Culinary Arts program with Farm-to-Table extension. Her class was only the second to experience the groundbreaking Farm Powered Kitchen experience at Blue Hill at Stone Barns. After graduating from culinary school, Danielle cooked in restaurants, social clubs and corporate dining throughout New York City including Oceana, Esca, Core Club and Emigrant Bank where she was the Sous Chef. It wasn’t until her experience teaching at Vermont Summer Academy for the summer that she realized her love of teaching. When she was offered the opportunity to return to her alma matter as a Culinary Chef-Instructor, Danielle seized the chance to change careers and instill her knowledge on the next generation of culinary professionals. She joined ICC in 2018.