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Daryl Shular

Daryl Ladalle Shular, certified chef d’cuisine (CCC), was born on September 10, 1973, in Winter Haven, Florida, to Nevada Tungstall Robinson and Thomas Lee Shular. He attended Central Elementary School, Stambough Middle School where he played sports, and Auburndale High School where he graduated in 1992. His classmates included pro basketball player Tracy McGrady. Shular earned his A.A. degree in culinary arts from The Art Institute of Atlanta (AIA), where he learned the difference between being a chef and a cook.

Shular worked as a sous chef at Atlanta’s Anthony’s Restaurant from 1993 to 1994; executive sous chef at the Buckhead Club from 1994 to 1995; executive chef at the Doubletree Hotel from 1998 to 2000; and as chef d’cuisine at Spice Restaurant in 2001. He also served as banquet chef at Villa Christina. Since 2001, Shular has been a mainstay of the AIA faculty, where he teaches culinary arts. A member of the American Culinary Federation (ACF) and the National Association of Catering Executives, Shular is an ACF certified chef de cuisine. He is also a member of the World Culinary Association’s Atlanta chapter. The young chef has won more than a dozen culinary competitions including the gold medal at the 2004 Southeast Restaurant Hotel, Motel Show; the gold medal first place award Signature Meal at the Sysco Culinary Salon in 2004; the ACF Nutritional Hot Food Challenge at the Orlando World Marriot in 2004; and the NAEM Invitational Culinary Salon gold medal in 2003. Shular is a three time champion of the Sysco Culinary Competition.

One of the most respected young chefs in the country, Shular is on the board of directors of Pecan Restaurant and Onyx Restaurant, both in Atlanta. Shular was selected to join the United States 2008 Culinary Olympic Team. His goal is to become the first African American to attain the status of Master Chef from the ACI in 2009.

Shular lives with his wife and two children in Atlanta.

Accession Number

A2006.109

Sex

Male

Interview Date

10/9/2006

Last Name

Shular

Maker Category
Organizations
Schools

Auburndale High School

Central Elementary School

First Name

Daryl

Birth City, State, Country

Winterhaven

HM ID

SHU02

Favorite Season

Summer

State

Florida

Favorite Vacation Destination

Anywhere

Favorite Quote

Stay Focused And Push Hard.

Bio Photo
Speakers Bureau Region State

Georgia

Birth Date

9/10/1973

Birth Place Term
Speakers Bureau Region City

Atlanta

Country

United States

Favorite Food

Seafood

Short Description

Chef and culinary instructor Daryl Shular (1973 - ) teaches culinary arts at The Art Institute of Atlanta, and was selected to join the United States 2008 Culinary Olympic Team. An American Culinary Foundation-certified chef de cuisine, Shular is also three time champion of the Sysco Culinary Competition.

Favorite Color

Red

Timing Pairs
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DAStories

Tape: 1 Story: 1 - Slating of Daryl Shular's interview

Tape: 1 Story: 2 - Daryl Shular lists his favorites

Tape: 1 Story: 3 - Daryl Shular describes his maternal family background

Tape: 1 Story: 4 - Daryl Shular describes his paternal family background

Tape: 1 Story: 5 - Daryl Shular talks about his parents

Tape: 1 Story: 6 - Daryl Shular shares his earliest childhood memory

Tape: 1 Story: 7 - Daryl Shular describes the sights, sounds, and smells of growing up in Central Florida

Tape: 1 Story: 8 - Daryl Shular talks about watching television as a child

Tape: 1 Story: 9 - Daryl Shular describes his childhood personality

Tape: 1 Story: 10 - Daryl Shular shares his school memories

Tape: 1 Story: 11 - Daryl Shular talks about his favorite music while growing up

Tape: 1 Story: 12 - Daryl Shular talks about taking his first cooking class in Auburndale High School

Tape: 1 Story: 13 - Daryl Shular talks about playing basketball in Auburndale High School

Tape: 2 Story: 1 - Daryl Shular talks about turning down an offer to play college basketball

Tape: 2 Story: 2 - Daryl Shular talks about attending the Art Institute of Atlanta in Georgia

Tape: 2 Story: 3 - Daryl Shular talks about his exposure to different cuisines during culinary school

Tape: 2 Story: 4 - Daryl Shular talks about the famous French chef, Auguste Escoffier

Tape: 2 Story: 5 - Daryl Shular talks about cooking as an art form

Tape: 2 Story: 6 - Daryl Shular describes the difference between a cook and a chef

Tape: 2 Story: 7 - Daryl Shular talks about health practices and kitchen safety

Tape: 2 Story: 8 - Daryl Shular talks about what it takes to become a chef

Tape: 2 Story: 9 - Daryl Shular talks about working his way up to being an executive chef at the Doubletree Hotel in Atlanta, Georgia

Tape: 3 Story: 1 - Daryl Shular talks about his motivation for success

Tape: 3 Story: 2 - Daryl Shular talks about improving his people skills

Tape: 3 Story: 3 - Daryl Shular talks about his intense schedule as an executive chef

Tape: 3 Story: 4 - Daryl Shular talks about being a chef at various new restaurants

Tape: 3 Story: 5 - Daryl Shular talks about his work as a restaurant consultant

Tape: 3 Story: 6 - Daryl Shular describes his participation in cooking competitions

Tape: 3 Story: 7 - Daryl Shular talks about participating in international food competitions

Tape: 3 Story: 8 - Daryl Shular describes how food competitions operate

Tape: 3 Story: 9 - Daryl Shular describes his goal to become the first African American Certified Master Chef

Tape: 3 Story: 10 - Daryl Shular talks about teaching at the Art Institute of Atlanta

Tape: 3 Story: 11 - Daryl Shular talks about handling allergies in the restaurant industry

Tape: 3 Story: 12 - Daryl Shular talks about the importance of chefs not over-specializing

Tape: 4 Story: 1 - Daryl Shular talks about people's tastes in food

Tape: 4 Story: 2 - Daryl Shular talks about dealing with criticism as a chef

Tape: 4 Story: 3 - Daryl Shular talks about how social class impacts people's tastes

Tape: 4 Story: 4 - Daryl Shular talks about his favorite cuisines

Tape: 4 Story: 5 - Daryl Shular talks about encountering stereotypes as an African American chef and the regional cuisine of Atlanta, Georgia

Tape: 4 Story: 6 - Daryl Shular shares his career advice

Tape: 4 Story: 7 - Daryl Shular talks about his favorite celebrity chefs

Tape: 4 Story: 8 - Daryl Shular describes his hopes and concerns for the African American community

Tape: 4 Story: 9 - Daryl Shular reflects upon his regrets in life

Tape: 4 Story: 10 - Daryl Shular reflects upon his legacy

Tape: 4 Story: 11 - Daryl Shular talks about his family

Tape: 4 Story: 12 - Daryl Shular describes how he would like to be remembered

Tape: 4 Story: 13 - Daryl Shular narrates his photographs

DASession

1$1

DATape

1$3

DAStory

12$6

DATitle
Daryl Shular talks about taking his first cooking class in Auburndale High School
Daryl Shular describes his participation in cooking competitions
Transcript
Did, did you have a favorite teacher in school? Any favorite teachers or mentors when you were growing up?$$I had a lot of different teachers. All of them played their role but it was one teacher that really--that I remember the most today was when I was in high school and I've always been fascinated with cooking. I was fascinated watching my mom cook, I was fascinated a few times I was able to go and visit my father watching my stepbrother cook and I wanted to get into this restaurant class that we had in high school. It was kind of a step up from a typical Home Ec [Economics] class and I went to the instructor--the teacher Ms. Hinegarner [ph.] and asked her if I can be in her class. She looked at me and she probably didn't think I was serious but I was like really can I be in your class. And she was like you better work hard and I said I will. So she let me in and from that point on it just took off. My passion grew from that moment on and I remember developing the menu for--we had a restaurant that we used to serve food to the teachers and I remember my week came up where I had to prepare the meal and it was such a nice meal that she voted my meal the best the whole entire year. And that was one of my most inspiring moments with her and she always encouraged me that I really need to push hard and really, really the work. So I must say she was the one teacher that really stuck out the most for me.$Now what is a--are we ready to talk about the--?$$The competitions, yeah. Throughout the whole entire period there I've always competed. Competitions where I can take cooking and sports, put them together and I have heaven and its fun. It's an opportunity--you've probably seen 'Iron Chef' on TV, something very popular. We love to see the shows, going in and just cooking things on the spot. It's kind of how a lot of our competitions are. There is an organization that regulates a lot of the competitions for the chefs; it's called The American Culinary Federation. It's the largest chefs' organization in the world and we represent the United States in the world culinary association. And so what they do in these local chapters say for instance in the state of Georgia they may have seven chapters. We may have a chapter here in Atlanta [Georgia], we may have a chapter in Columbus [Georgia], we may have a chapter in Macon [Georgia]. So I was always a part of the greater Atlanta chapter and they would hold cooking competitions maybe once or twice a year. My very first cooking competition straight out of culinary school, I placed third. I took a bronze medal there and from that point on it just became what I do. It became a passion for me. It's like playing ball, once you start playing, you want to do it forever and so that every year whenever a competition would come around, I would get into it. Competitions and what we teach students and what was taught to me that competition was a way to excel your career. It gives you an opportunity to walk into somewhere and to a kitchen that you've never seen before, get product handed to you that you don't know what it is and you're forced to develop something in an hour for some master chefs to critique and you put your skills on the line. They're critiquing from how you work in the kitchen to how your food looks, how it tastes the whole nine. And then all the knowledge that you get from those expert chefs, you can take it back to your establishment or where you work and apply it to your everyday working skills and become a better chef at it. And so over the years, I competed, competed and competed. Some of my accomplishments, I was three time state champion here. I was the regional champion in 2004. I competed in Myrtle Beach, South Carolina at the National Restaurant Association Show and I beat out 75 chefs. I was the regional champion there in 2004. Also I won several gold medals. I was national champion for the American Culinary Federation Nutritional Challenge in Orlando, Florida in 2004, I was national champion. I was on the Art Institute's--the Art Institute system has about forty different schools all over the country and it took twelve of the top chefs in the system. We put together a national culinary team and we went to Asia to compete. We competed in Hong Kong, we competed in Guangzhou, China and we competed in Tokyo and we took gold medals over there.