Dagmar has had a lifelong love of the culinary arts, an interest that goes back several generations in her family. Her grandfather ran prestigious restaurants at hotels in Frankfurt and Bad Homburg, Germany. Her father ran the Watergate Inn Restaurant and the officer's club at Andrew's Air Force Base (outside of Washington D.C.) and various restaurant and food service operations for Marriot.
When she was old enough, she helped out and her first jobs were working for her father. While in college at the University of Maryland, she held a part time job at the faculty club, the historic Rossborough Inn in College Park. Although she received a degree in secondary education, after college she worked as a manager for a chain steak house and as a banquet manager for a hotel in the Baltimore-Washington area.
She spent two years working and living at a conference center in rural Maryland, the Koinonia Foundation. There she was one of three cooks preparing meals for the residential and weekend workshop community. This was a rich experience for her where she learned the rewards of working with fresh, quality ingredients . The kitchen made its own granola, yogurt, tofu, bread and other baked goods. Fresh herbs and produce came from the school’s own organic gardens. All meals were prepared from scratch, using whole foods and were often vegetarian or catering to other dietary needs. While at Koinonia, she began to combine her training in education with her love of cooking, and taught several classes in subjects like tofu making and whole foods cooking.
After moving to New England, she followed a different career path, but continued to cook by volunteering at the Acton Community Supper and catering events for her friends. She once catered a wedding for 300 guests, and on another occasion provided the meals for On Wings of Song (55 member, new age musical group) on a tour of the east coast.
Finally she decided to pursue her true love of cooking full time. She enrolled in the professional chefs’ program at the Cambridge School of Culinary Arts, graduating from their classical French cooking program with distinction. She spent a extra year at CSCA working as a teaching assistant and later teaching in their evening program. Her cooking skills were further enhanced by extensive travel in Europe and an endless curiosity about new foods and cusines.
She now teaches regularly at three public venues, the Boston Center for Adult Education, Brookline Adult & Community Education, and the Cambridge Center for Adult Education. She is highly regarded by the program coordinators and regularly receives excellent evaluations from her students.
She offers private instruction for individuals at all levels of ability in their homes. Lesson plans are customized to the student’s skill level and requests. She also helps plan party menus and teaches small groups for cooking/dinner party events.