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Renée Suzette’s CHOCOLATE
Renée Suzette’s Chocolate uses premium local wine, liquors and dairy
to produce artisan hand-crafted chocolates.
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PASTRY CHEF/ CHOCOLATIER Renée Suzette Daldry
Chef Renée Daldry, has returned to the Finger Lakes, where she was born and raised, to create a
chocolate business that utilizes local ingredients and wines of Upstate New York.
JACQUES TORRES CHOCOLATE, NYC
Renée was the first employee that Pastry Chef/Chocolatier, Jacques Torres hired when he started Jacques Torres Chocolate, in Brooklyn, NY. She assisted with the pre-opening construction and then was part of the 3-person chocolatier team consisting of Jacques Torres, Ken Goto (co-owner) and Renée. She was a key figure in launching Jacques Torres Chocolate into it's first year of business.
THE CULINARY INSTITUTE of AMERICA, HYDE PARK, NY
Renée received 1 on 1 training with C.I.A. Instructor and Culinary Olympic champion, Stacy Radin C.E.P.C.. She then enrolled to receive her A.O.S. in Baking & Pastry Arts. During her first month there, she wrote a proposal, which was approved by the deans. She was then offered the first paid position in the school's bakery, the Apple Pie Bakery Café, as Assistant to the Pastry Chef. There, she was assistant to Dieter Schorner C.M.B., creator of Crème Brulée, and Chocolates & Confections author, Peter Greweling C.M.B.. C.I.A. students can now apply for paid positions in the bakery.
Renée was a member of Team C.I.A.USA as Assistant Pastry Chef, for the 2000 Culinary Olympics, held in Germany. The team received a Silver Medal, and the highest pastry category score. Chef Daldry was also 1 of 4 team members selected for Pastry Team C.I.A., for the NYC Food Show. The team received Grand Prize and Judge’s High Honors. While attending the C.I.A., the school's deans credited Renée with being "Hands down, the top pastry student at the school," and "Setting a new standard for students."
BACKGROUND
Renée's culinary career started during high school, making salads at Abigail’s, a local restaurant.
It was there, that she quickly discovered her passion for working with food.
Renée began working with pastry 25 years ago and has held Pastry Chef positions at the Strathallan Hotel, Crème de la Crème, Geneva on the Lake, the Lodge at Woodcliff, Warfield’s Restaurant, and other establishments.
Chef Daldry has competed in and won awards in 14 chocolate and pastry competitions, including 5 Grand Prizes, & 9 medals.
Renée was the Pastry Chef Instructor at the NY Wine and Culinary Center in Canandaigua, NY from 2006-2010.
She has recently opened the business' first retail shop at the Rochester Public Market.
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