CHEF DAVE WILSON
CHEF DAN FRENETTE
Nothing beats a home-cooked pomodoro sauce with fresh pasta like my nonna used to make. In fact, if I wasn’t in the foodservice equipment industry with W.D. Colledge, I’d probably be in my own Italian restaurant. That is if I hadn’t become a police officer.
In my opinion, classic homemade Italian meals were all made fresh. You can say I grew up eating them, and they developed a sentimental value to me. The way nonna didn’t overwork the dough made her pasta light and delicious.
I started working in kitchens while I was in high school. I learned culinary techniques mostly in the field working in the field, by learning how to be a line chef and mass production in the kitchen. I wanted to up my game and learn the classic techniques in French cuisine, so I decided to go to a culinary school to develop more skills and become a more knowledgeable chef.
One I graduation, I then worked in hotels to gain more experience. Afterwards, I was approached by Chris Jeens for a job at WDC. My expertise in the kitchen was working the grill and as a saucier. Pastry was my least favorite.
See what Chef Mikael has learned through the years. Visit him in our W.D. Colledge test kitchen.