SPEAKER_01 0:00

In this episode of the Hospital Dojo podcast, I chat with Daniel Pasquale, baker and content creator known for glittery cakes and TV appearances on the Great Australian Bake Off and Dessertmasters Australia. We talk about Daniel's journey, turning passion into a career, and the role of social media in growing a personal brand.

SPEAKER_02 0:39

So, Daniel, you were the runner-up on the 2019 season of the Great Australian Bake Off.

SPEAKER_00 0:45

Ah, correct.

SPEAKER_02 0:46

How was that for an achievement being in a foreign country?

SPEAKER_00 0:50

It was fun and very challenging because, like before that, I've never baked in my life, to be honest. And my background is in science. I used to do cancer research completely different to what I'm doing right now. And yeah, baking in a foreign country and literally just no idea what I was going to do. And I was like, let's do it. I love challenges. Let's see how it's going. And it went pretty well.

SPEAKER_02 1:17

No, that's good. Dan, what brings you to Food and Hospitality Week this year and how's it going?

SPEAKER_00 1:23

So I'm I'm here to demonstrate how to make Italian recipes, and I'm doing a demonstration on stage how to make chicher chiattis like an Italian fried dessert. It's very delicious. You should try it.

SPEAKER_02 1:34

Okay, cool.

SPEAKER_00 1:35

And I love the show because you get to meet so many talented people, so many brands. And honestly, I can just spend hours just talking and walking around.

SPEAKER_02 1:47

That's good.

SPEAKER_00 1:48

Right.

SPEAKER_02 1:49

And you you you enjoy it, obviously. Is this the first show you've done?

SPEAKER_00 1:53

Uh first hospitality show I've done, but I've done so many other cake shows in Australia, I did in the US, I did in UK a couple of years ago, and and many more to come.

SPEAKER_02 2:04

And what's it like being, you know, because normally you're in the domestic market, being in the commercial sector, what's that feel like for you?

SPEAKER_00 2:12

It's uh a lot of pressure because there are lots of people uh talented chefs and you need to make sure you make it you do everything right, right? And yeah, and I like to be honest, I prefer this type of shows because you get to meet people with the same passion, with the same um work you do, and you can share what are your challenges and what you love to do in general in in your life.

SPEAKER_02 2:38

Oh man, that that like I I find you know these these shows what what people don't understand is when you're a hospitality professional and you come here, you get to see different angles, you get to share things. You know, you might meet a pastry chef that you did something and they might tell you, hey Dan, maybe you should do it this way next time. Exactly, right? So they're giving you insight and it's collaboration and it's and it's great.

SPEAKER_00 3:00

And you never stop learning.

SPEAKER_02 3:02

Never, never, never, and I bet you're using a lot of the fantastic products that's available at the show this year. Yes, yeah, what's been your favorite?

SPEAKER_00 3:09

Uh well, so my like I love the chocolate from Maya's uh over here. The chocolate is always delicious. Actually, I use it yesterday for my dessert and the vanilla from Queens. Uh like to be honest, every time on the recipe they say a teaspoon of vanilla, I always put a couple of teaspoons because I just love it too much. And I'm like, okay, let's put more three, four tablespoons, teaspoon. I mean, it's perfect.

SPEAKER_02 3:34

That's it, it tastes good, right? Right. And what's been the toughest moment in your journey as a baker or creator, and how do you move through it?

SPEAKER_00 3:42

Uh, I think the toughest was my transition, career transition between my science job and my food job. Because at at how when was it? Maybe I would say five years ago during the pandemic, and it was hard because I had to start a new career, I had to I I had no connections, and but you know what? That's my passion. I love food, I'm Italian, food is like our love language, and I love to share what I know with people, and that was the hardest part. I would say when you are in a spot where you are a bit unsure or you find some challenges, just keep doing it, never give up. Like, if you never give up, give up and you have a dream, you will always achieve it.

SPEAKER_02 4:30

That's amazing advice. Where do you see the future of pastry and cake artistry heading now?

SPEAKER_00 4:36

Oh, like I would say uh it's a fun place, always. I mean, when you work with sugar, come on, yes, it's good. And it's growing a lot, especially in the pastry industry. I find like people will love uh new ways to uh use flavors in their desserts, and yeah, every year is a new uh in innovation, new things coming, and it's never stale, it's never the same kind of flavors. Every year something different, and that's the thing I love about it.

SPEAKER_02 5:07

What's one flavor that's really popping off right now, in your opinion?

SPEAKER_00 5:11

Oh, right now, I mean it's pistachio. I can do pistachio everywhere. And I love it, I love it. I mean, like it's good. Yeah, it's good. But come on, that much? Yes. I mean, a little bit down. It should be okay, right? Let's let's mix it with a little bit of strawberries or something different. Come on.

SPEAKER_02 5:31

Right. What do you think is gonna be the flavor of next year?

SPEAKER_00 5:33

Oh my goodness. I would say, oh, so you know what? I would say something tropical. Something with mango, something with passion fruit, because this year kind of was a pistachio. Last year, kind of matcha. Matcha was literally a brewer. Now it's time to do something tropical. Can be passion fruit, can be mango, but they need to do something.

SPEAKER_02 5:57

Right. Are you gonna be the leader of that? Do you think I should do it? You should best go. Good, thank you. I'm gonna give you one more question. Finally, what advice would you give aspiring bakers or cake artists looking to stand out and succeed in this competitive industry?

SPEAKER_00 6:14

I would say follow your dream for all your heart and never give up. Uh, if you have a dream, if you want to do something but you're scared, just do it. Worst case scenario, it won't go well. But at least you tried it.

SPEAKER_02 6:30

And you didn't lose anything. You don't lose anything. So when you started your content creation journey, you know, um, this is something that we have in common, is that we create a lot of content. Yeah. What's one way that you that you you know um you not manage the content but come up with the creativity for new content? What's one what's one thing that you do all the time?

SPEAKER_00 6:50

Uh keep my eyes open always. Uh always think about it. Like honestly, I think about it even when I'm dry when I do sleep. Yeah. And networking. I find the networking so important because you communicate with people, and then something that you didn't think about it, maybe it's the new thing for you or 1000.

SPEAKER_02 7:13

It's like I I tell everyone in the hospitality business, you know, we we consult business operators in this space all the time. A lot of guys that are coming here looking at products, they're they're walking around, and I'm like, guys, your network is your net worth. Yes, correct. Don't ever forget that. No, and you know, if you're going around the stands and you're seeing a product at Maya, for example, uh-huh, and you like that chocolate and you're a small patisserie that's starting up. Yeah, what I recommend for them to do is instead of scanning the details, scan the details, but also take that person's details. Say, can I have your number? Exactly. You know, and then say, Do you have WhatsApp? Do you have a text message I can send you a text on? Take a selfie together, and that way they'll never forget you, right? Correct. You know, so give an impression.

SPEAKER_00 7:58

Give an image, yes.

SPEAKER_02 8:00

And your network is your net worth.

SPEAKER_00 8:02

Right, yourself. You like that one? And never be shy. That's it. I used to be very shy when I was in high school.

SPEAKER_02 8:08

Really?

SPEAKER_00 8:08

So shy.

SPEAKER_02 8:09

But I can't see that.

SPEAKER_00 8:11

You can see it now. But trust me, I was so shy, but I tried to push myself outside my comfort zone and look now.

SPEAKER_02 8:17

Yeah, well, that's great. And and if there's someone that is shy, what's one technique uh that they should do to come out of their comfort zone?

SPEAKER_00 8:25

Uh do step by step. Don't do all at once because otherwise it's a little bit a shock. But uh do something that that you love. If uh you love pastry, if you love, I don't know, sport, if you love something particular, just start to get out from your comfort zone, from your house, from your bubble, step by step, and eventually you will become more comfortable and talk with people and share your ideas.

SPEAKER_02 8:52

That's amazing. Never such simple advice, but very powerful. Oh, thank you. Daniel, thank you so much. I wish you all the best. And I look forward to seeing you at more of these events and and more on TV, and we wait for Netflix to sign you a deal. Yes, cross my fingers. Thank you. Thank you. All right,