Daniel Strongin, Cheese Professional Bio – Marcella The Cheesemonger International Guilde des Fromagers
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Daniel Strongin, Cheese Professional Bio

Daniel Strogin, Cheese Professional

Daniel Strogin, Cheese Professional

Daniel Strongin, Cheese Professional Bio

I have close to 40 years experience as a Chef, cooking teacher, writer, and business consultant. I was president of the American Cheese Society during a difficult time. With the help of Bill McKenna, Radha Stern, Dominique Delugeau and Ricki Carroll, some of the folks over at the WMMB, and others, we got things back on track, changing the bylaws to ensure a majority of Cheese Makers on the board.

In the mid 1990s, I had the honor of working behind the scenes helping nurture the resurgence of artisan and farmhouse cheesemaking, starting what I believe is the first American Artisan Cheese section in Northern California, then working directly with family farmers, chefs, retailers, distributors and the public to encourage farmers to make artisan and farmhouse cheese and distributors and stores to sell it. I went on to work with the Dairy Business Innovation Center for a few years, while continuing my work with private clients.

I got into cheese when I switched from being a Chef in a hotel, to one of the pioneers of restaurant style kitchens in Supermarkets. In 1991, I believe, the ACS came to San Francisco and I attended. Like most Chefs I thought I already knew about cheese. I was wrong. I know a bit more now, but there is always so much to learn. Ari Weinzweig was the president, and I met Cindy Callahan, Mary Keehn, Judy Schad, Allison HooperGeorge Haenlein and many others, some of whom remain friends until today.

After my stint as President and Chairman was over, I organized an international conference on Farmhouse and Artisan Cheese in the mountains of Europe, which many members of the Society attended. We had a grand time.

Outside of cheese I am an expert on Organizational Development and Product Quality Administration, am certified by the American Society for Quality, an expert in operating small and medium value added businesses founded on the principles of Statistical Process Control, Continuous Improvement and Lean. Now that’s a mouthful, but all true.

Currently I mix writing online courses, just publishing my new course on Cheese, “CHEESE: How to buy, store, taste, pair, walkabout and serve” which will be available on my online academy at learn.managenaturally.com, along with my other courses on mastering work and business. I also help small and medium businesses make vibrant, successful businesses people love to work with and in, and do copywriting. I write a monthly column on Quality and Marketing for the Cheese Reporter.

Since I live in Rio, my typical day is get up, have coffee and a papaya, go to the pool for water-gymnastics with an unobstructed view of Corcovado, then get on my computer to write, skype, make and edit video courses.

Blog: ManageNaturally.com  Twitter: managenaturally  Website with Curriculum:danstrongin.com

Online Academy: learn.managenaturally.com 

Read my Q&A with Daniel here.

My thanks to everyone participating in my 2015 Virtual Q&A with Cheese Professionals. I hope all of you, my loyal readers, are enjoying this as much as I am…

Interviews with All Cheese Professionals: Cheesemakers and Cheese Professionals

Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating include Cheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.

List of all Interviews from 2013: Cheesemakers, Cheesemongers.

List of 2015 Cheese Professionals.

List of all Cheese Professionals Bios.

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Taking the 2015 Exam? Please see my page on Tips for Studying for the Exam.


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