BIM/Project Manager Camacho Associates Atlanta
• Industry Involvement: FCSI-The Americas
• Years in Foodservice: 11
• Spends his free time reading about things he's unfamiliar with, and tinkering with electronics and technology.
FE&S: What's the best career advice you have been given? BD: Don't be afraid to think outside the box and question everything.
FE&S: What attracted you to the industry?
BD: I love to cook and eat. I followed my father's footsteps right through the door and here I am.
I never thought about what my dad, Reggie Daniel, did much, until I was between jobs in my early 20s and asked if he needed help. That's how I ended up at Camacho; I lived in Atlanta at the time and my dad happened to know James Camacho, was looking for an employee. Before my dad died, his firm merged with Camacho, so we got to work together at the same company for a while.
FE&S: What makes you want to stay in the industry? BD: I'm one of the rare people on the planet that seems to actually love their job and what they do.
FE&S: Describe a current challenge.
BD: On some of the larger projects (those with an equipment budget of more than $1 million), a current challenge is meeting some of the ridiculously fast approaching deadlines. The amount of time we are given to complete projects is getting shorter and shorter. That's definitely a trend I'm seeing lately. I have to work hard to complete my work on time or it affects everyone down the line and impacts the project schedule, which costs money.
FE&S: What inspires you?
BD: Making a name for myself and filling the large shoes my father left behind
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