World Chefs: Serge Dansereau focuses on his beachside life
SYDNEY (Reuters Life!) - While many celebrity chefs are building restaurant empires, Serge Dansereau is happy to focus on his one beachside location in Sydney, Bathers' Pavilion, spend time with his family and produce cookbooks.
French-Canadian by birth, Dansereau trained as a chef in Quebec but moved to Australia to work at Sydney's Regent Hotel in 1983 where he stamped his mark on the restaurant Kables with his passion for using seasonal produce and championing local growers.
His latest and fourth cookbook, "French Kitchen: Classic Recipes for Home Cooks," continues his theme of using fresh, local ingredients but he hopes the 230 easy recipes will suit families and everyday cooks.
Dansereau, the head chef and owner of the iconic Bather's Pavilion Cafe and Restaurant at Balmoral Beach, spoke to Reuters:
Q: What did you bring new to Australian restaurants?
A: "In Quebec I always worked with regional centers that grew a lot of local produce but when I came to Australia there was a great need to broaden the range of produce available so I worked with a lot of small producers to get new produce that you hear a lot about now. It was pioneering at the time and exciting years."
Q: Did this focus on local producers spread?
A: "All the chefs in Sydney, we were all friends together. I was the produce person and every time I found something or developed something I would pass it on to the other chefs around town. Working with small growers you can get something very special and I was always the first one to search for producers who would grow something for me as we didn't have it, like wild mushrooms, or work with cheese producers to create a special cheese. I also improved the quality of delivery from the market."
Q: When did the craze for producing cookbooks take off? Continued...