Chef Dana Herbert

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Appetizer: Apple Carrot and Celery Soup
Salad: Apple Walnut Mixed Green Salad with Blue Cheese, Bacon and Apple Cider Vinaigrette
Entrée: Pork Tenderloin with Cola Glaze, Roasted Root  Vegetables, Green Beans with Lemon Butter and Candied Almonds
Desserts: Apple Purse with Bacon Ice Cream

   About the Chef: Dana “Sugar Daddy” Herbert, Pastry Chef; Chef/Owner Desserts By Dana, Delaware’s King of Cake

Dana Herbert resides in Bear, Delaware which has become home for his custom cakes and sugar artistry at DESSERTS BY DANA.  Chef Herbert’s lives and breathes in the sweet and artistic world of the pastry arts where flavor and color come to life in his wonderful wedding cakes, sugar sculptures, and custom cakes for all occasions.  Dana has a unique ability to combine cakes and sugar art into one of a kind cake that depicts exactly what his customers want.  Dana is an expert sugar artist with lots of names. He’s known as “The Sugar Daddy” because of his work with pulled and blown sugar. He’s called “The King of Cakes” because his six-year-old business, “Desserts by Dana,” is so successful in Delaware. In fact, this pastry chef from Johnson and Wales was recently featured in a four-page spread in American Cake Decorating Magazine. Chef Herbert has done cakes for famous individuals such as Smokin Joe Frazier, Tye Tribbett, and Jazz musician Najee (daughter’s wedding), Marriott, Sysco, Philadelphia International Airport, HSBC, many organizations at University of Delaware, and the list goes on. Chef Herbert has been featured on WEtv for Wedding Cake Wars, and TLC’s Ultimate Cake Off. Most recently, he won TLC’s Cake Boss: The Next Great Baker and was voted the best Specialty Cake bakery by Delaware Today Magazine.

Chef Herbert is the author of a book called the Sweet and Savory Union.  It features his unique cooking style and it blurs the lines so to speak between what is considered sweet and savory.  The book is designed for general use in anyone’s house and is perfect for entertaining.

Dana is a 1998 graduate of theUniversityofDelawarewith a Bachelor of Science degree in Hotel, Restaurant, and Institutional Management.   After graduating from theUniversityofDelaware, Chef Herbert continued his education at Johnson andWalesUniversitywhere he completed a second Bachelor in Culinary Arts and an additional Associates of Arts in Pastry.  During his career Chef Herbert has worked for private country clubs and bistros, Four Seasons Boston, Hotel Dupont, and Marriott International. Currently he is the Head Chef at theDelaware Riverand Bay Authority inNew Castleas well.  Dana is a member of Kappa Alpha Psi Fraternity Inc. (Wilmingtonalumni Chapter), the International Cake Exploration Society (ICES) and the American Culinary Federation.

Desserts by Dana        (302) 721-5798                       www.dessertsbydana.com