My name is Daniel Alterman and I am the Chef at the Horseradish Grill. I started working in the kitchen when I was 13 as the dishwasher. There is a hierarchy in every kitchen and when I proved I could handle the dishwashing station I was promoted all the way up to potwasher. Over the years I worked in prep, as a bus boy, waiter, bar manager, you name it! During my years training in the kitchen I had the opportunity to work under some very talented chefs. It didn't take me long to realize that being a chef was what inspired me the most.
As I worked my way up the ladder I found out that being a chef didn't just mean you had to know how to cook but it also meant leadership skills were just as important. To be a good leader you have to understand the skills needed for every position in the kitchen. During these last few years I have had the chance to learn every position from line cook, to the broiler, the grill, and everything in between. I think that makes me a better chef and leader.
Growing up in our restaurant has afforded me the invaluable opportunity to not only learn from some of the best and most influential chefs in the region, but more importantly to see firsthand how they run a succesful kitchen, and be part of their culinary staff. Learning from them has inspired in me a desire to teach other aspiring chefs, and even those who simply want to cook in their own home, which is why I now offer personalized on-site cooking classes. Click here for more info.
I think my favorite aspect of the restaurant business is it's creativity. I love the challenge of creating new dishes for our restaurant. Right now we are featuring fresh fruit sorbets made here. Our garden plays an important part in my approach to freshness. Walking outside and picking a fresh bunch of lemon basil is not an advantage every chef has. Here at the Horseradish Grill we do and I take full advantage of it. I know it shows in our food.
As I worked my way up the ladder I found out that being a chef didn't just mean you had to know how to cook but it also meant leadership skills were just as important. To be a good leader you have to understand the skills needed for every position in the kitchen. During these last few years I have had the chance to learn every position from line cook, to the broiler, the grill, and everything in between. I think that makes me a better chef and leader.
Growing up in our restaurant has afforded me the invaluable opportunity to not only learn from some of the best and most influential chefs in the region, but more importantly to see firsthand how they run a succesful kitchen, and be part of their culinary staff. Learning from them has inspired in me a desire to teach other aspiring chefs, and even those who simply want to cook in their own home, which is why I now offer personalized on-site cooking classes. Click here for more info.
I think my favorite aspect of the restaurant business is it's creativity. I love the challenge of creating new dishes for our restaurant. Right now we are featuring fresh fruit sorbets made here. Our garden plays an important part in my approach to freshness. Walking outside and picking a fresh bunch of lemon basil is not an advantage every chef has. Here at the Horseradish Grill we do and I take full advantage of it. I know it shows in our food.
4320 Powers Ferry Road * Atlanta, GA 30342 * tel: (404) 255-7277 * fax: (404) 847-0603