Meet executive pastry chef Daniel Texter
Having lived and travelled in many places around the world, our executive pastry chef at The Dorchester has plenty of stories and expertise to share. Hear about his favourite foods and most treasured travel memories.
What are you most proud of at your hotel?
Our new pastry kitchen. It’s been completely refurbished and looks amazing so I can’t wait to move in and start cooking with my team again.
What made you want to be a pastry chef?
I watched my dad cooking at home when I was younger and through him gained a love of cooking. After my chef’s apprenticeship in Germany, I began working in hotels and was fascinated to see fine dining restaurant desserts. Next I worked as commis in the pastry section of a restaurant and have enjoyed working with pastry ever since. It’s a true passion for me and I particularly love baking bread and making sourdough.
Can you suggest an easy yet impressive desert?
Pavlova with cream and fresh berries. It’s an easy dessert to whip up yet looks really impressive. I love to make this in summer with colourful mix of seasonal fruit. This dessert reminds me of my time in Australia, making it a real personal favourite.
Whatever you’re cooking the most important ingredient is love. As soon as you discover the joy of cooking and learn to cook with love, you find everything tastes so much better.
What’s your favourite food memory?
The first time I tasted street food in Thailand. I moved there for work and in my spare time would wander the streets and discover all these fragrant dishes, cooked with a fabulous array of spices. It was all so flavourful and a real feast for the senses.
What are your other top foodie experiences from your travels?
I have a real weakness for Singaporean chilli crab. Whenever I got back to Singapore, the first thing I do is meet up with friends at a local restaurant to eat chilli crab. My other favourite thing is visiting the popular food truck markets in Melbourne, as they offer so much choice and it’s all outstanding.
Chefs work long hours, how do you like to spend your time off?
My time away from work is still dominated by food because it’s what I love. I like finding new places to go for breakfast and coffee. When I’m relaxing at home, I’ll just cook something simple and enjoy it with a good movie and a generous glass of rich Shiraz.
What’s your favourite ingredient to cook with?
I would have to say Manjary chocolate from Madagascar. It’s acidic and fruity rather than sweet and has beautiful berry notes. Another favourite is the amazing aroma when opening a bag of cocoa nibs. You can smell fruits, berries, chocolate – it’s all in there. I particularly like making ice cream infused with cocoa nibs.
What food could you not live without?
A good Aussie breakfast made with scrambled eggs, avocado, sourdough and Vegemite. This is always my first choice for breakfast when I have the time to make it.
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