Member of the Month September 2022: Daniel Grounds

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Daniel Grounds.

As thanks for being a regular contributor to The Staff Canteen, Daniel will receive an item of TSC merch of their choosing and will be entered in our Member of the Year 2022 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

1) Current Place Of Work/Position

Currently seeking new opportunities but most of my background is Pastry based and working at Chef De Partie level.

2) What is your cooking style and what should people expect from the food on your menu?

I wouldn't say I have a style as such but inspiration can come in many forms. I'm a big fan of street food done well accompanied by sauces that pack a full flavour as for me that can make or break that type of food.

I enjoy the long cooking processes such as braising, brining and confit as you can achieve such rich, deep flavours if you give it the time it deserves.

Methods such as braising, brining and confit results in such tender and succulent protein which is unmatched. Those processes can be implemented into whatever style/cuisine you are going for.

3) What is your favourite dish to cook and why?

Having a favourite dish is a very difficult question but homemade pizza dough is something I enjoy delving into more and more as there are so many different ways to achieve it.

Long fermentation, chilled fermentation, hydration levels, cooking temperatures etc. I also enjoy dry rubs for meat and vegetables and the process of marinating to take a dish to the next level.

The one dish I always enjoyed making in the Pastry section were the batches of soufflés as they changed according to the season and were made twice a day before each service and seeing them come out of the oven just like you wanted them to was a great feeling.

4) Name a food item/dish/ingredient that isn't considered "cheffy" but you love to eat?

A crisp sandwich with an absurd layer of butter on each slice of bread and packed way too full.

5) What do you like about The Staff Canteen app and website?

The staff canteen platform is a terrific way for hospitality professionals to interact with one another. It provides the opportunity to network and gives an insight into the world of other users, what their style is and their thoughts on the industry as it is always changing.

6) What are your plans for the future?

There are a few different things I like the idea of. I'd love my own Patisserie but I love the idea of getting into private cheffing one day along with food writing on the side but that won't be for a while yet.

7) What tips would you give to young chefs getting started in the industry?

I believe it's a fantastic industry to get into. Do your research on what kind of place you want to work whether it be a hotel, the best restaurant in the city or a small bistro doing the food you enjoy.

Expect some downfalls along the way but don't beat yourself up too much as the feeling of achieving the small things is just as rewarding as the big ones.

If you want to feature in October's Instagram Top Ten, keep posting your great pictures on your TSC member's profile and using #thestaffcanteen on Instagram and we'll share the best!