From humble beginnings as an apprentice in Montreal, to award-winning chef at the revered Bathers Pavilion in Sydney, Serge Dansereau reveals how he made it to the very top of his profession. Serge's story is also the story of the changes in Australian cuisine over the last twenty years and in this book he outlines his food philosophy and his love of fresh, regional produce.
'I come from a food family, though we did not really think of ourselves as such. Ever since I can remember my father worked in his garden. My father's garden was a large plot covering nearly the whole substantial backyard of our home. We were a family of five children so the produce was very important as money was always sparse.'
Serge Danserau's life has been shaped by food. Starting with picking beans at the age of 12, he then served his apprenticeship in the kitchens of Canada, eventually moving to Australia to take up his role as executive chef of Sydney's first five-star restaurant, Kable's.
And Serge, in turn, has profoundly shaped the landscape of food culture in Australia. His passion for fresh, regional produce has almost single-handedly encouraged the development of the many specialist food producers throughout Australia.
From his humble beginnings in French Canada, to his present day ownership of the Bathers' Pavilion, this book charts Serge Danserau's gastronomic journey. This remarkable story is also a history of the way our food culture has evolved in Australia over the last twenty years, and contains many fascinating behind the scenes insights into the Australian food scene.
