Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chef Revelations – Mark Dancer

10 August 2012 by
Chef Revelations – Mark Dancer

Which is your favourite restaurant?
Alain Ducasse at the Dorchester

What's your favourite hotel?
Hôtel Plaza Athénée in Paris

What do you normally have for breakfast?
Weetabix and fruit

What was your first job?
I worked in my father's factory to earn money for college

What was your first job in catering?
I was the commis chef for the Spinney Club in Wolverhampton

What is your favourite drink?
Vodka and coke

What is your favourite food/cuisine?
My Mum's Sunday roast - traditional and always cooked to perfection

What do you do to relax?
Go for long walks with my family

Which ingredient do you hate the most?
Tofu - it doesn't add any flavour to the food

What flavour combinations do you detest?
If used in the right way, I think many flavour combinations can work. Often, people's perceptions when reading an item on the menu puts them off

If you had not gone into catering, where do you think you would be now?
I've never really given it a thought as this is all I ever wanted to do

What do you always carry with you?
A picture of my daughter

Which person in catering have you most admired?
Alain Ducasse

Which person gave you the greatest inspiration?
My late father. He persuaded my secondary school to let me do home economics, which was then a girls-only subject, allowing me to follow my dream of becoming a chef

What's your favourite film?
The Shawshank Redemption

What's your favourite book?
Grand Livre de Cuisine by Alain Ducasse

Cast away on a desert island, what luxury would you take?
My iPod

What daily newspaper/website do you read?
I tend to only watch the news

If not yourself, who would you rather have been?
Graham Kerr, the first real TV chef

If you had not gone into catering, where do you think you would be now?
I've never really given it a thought as this is all I ever wanted to do

Describe your ultimate nightmare?
Late deliveries

Tell us a secret…
I could kick a football as soon as I could walk. My family hoped I would play for Wolves one day and given their present situation, I probably still could!

Mark Dancer, executive chef, Park Plaza County Hall, London

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