Meet Daniel
When Daniel and his friends played baseball in Venezuela, celebrating a win meant one thing: a party. And if they lost? They’d still party.
“We’re always looking for any excuse to celebrate,” Daniel says with a smile. “My people are so friendly. That’s the best part.”
Daniel hails from Caracas, the vibrant capital of Venezuela, nestled between the mountains and the Caribbean Sea. The weather there hovers between 24 and 27 degrees Celsius year-round, with days stretching long and warm under a vast, blue sky. Thoughts of home bring to mind the tropical climate, chaotic traffic, and the rich social connections that underpin the city.
Even with Venezuela’s undeniable natural beauty, Daniel says it’s the people who make it truly special. “The most valuable thing we have is the people – not just Venezuela, but the people from Venezuela.”
The country boasts a diverse blend of backgrounds, a legacy of historical migrations driven by its rich natural resources. After World War II, many Europeans from Spain, Italy, and Portugal, along with immigrants from Asia, the Caribbean, Colombia, Ecuador, and elsewhere in Latin America, settled in Venezuela. This mix created a multicultural society with a rich culinary tradition. “It’s all about this blend,” Daniel explains.
Daniel’s own family reflects this diversity: his father was born in Japan, and his mother in Venezuela. “Regardless of who you are or where you come from, Venezuela welcomes everyone,” Daniel says.
Seeking joy and laughter is a key part of Venezuelan culture. It helps make the heavy parts of life feel lighter. “In my country, even in tough situations, we always look for the good,” Daniel says. “Don’t worry, life goes on.”
A typical Venezuelan gathering is a joyful and informal affair – talking, singing, dancing, eating, and lively conversations happen, all at once. Community, celebration and cooking go hand in hand. Party snacks include tequeños (cheese sticks), patacones (plantain 'hamburgers'), and meatballs.
The celebration begins with a feast and can stretch until 6 or 7am, requiring over 12 hours of party stamina. “It’s hard work,” Daniel laughs. “Of course, we keep eating because you need energy.”
Strangers are always welcome. “If you throw a party for ten people, you never make just enough for ten. Extra people always show up, and you end up making food for 20. If there’s too much food, no worries – we’ll eat it the next day for breakfast.”
Daniel recalls a particular meeting in Venezuela that started with a table for four at a restaurant. As people walked by, more and more joined in, until there were 20 people around the table, all eating, talking animatedly, and enjoying each other’s company.
Daniel has a background in business in Venezuela, including a Bachelor’s degree and an MBA. But when Daniel moved to Australia, he discovered he felt more at home in the kitchen than the boardroom. “I always enjoyed cooking for friends and family,” he says. “Now, I feel very good. This is real life. I enjoy my job – it’s my passion.”
He also appreciates Australian wine. “You have a lot of beautiful wines here!”
For Daniel, food preparation is more than just cooking; it’s about building community and showing care.
He fondly remembers the Venezuelan December tradition where the whole family would come together to make hallacas: a labor-intensive Christmas dish of corn dough stuffed with stew, wrapped in banana leaves, and cooked. “It’s a group effort, with each person assigned a task by the head of the kitchen – always the grandmother or mother,” Daniel explains. “One person cleans the banana leaves, another chops everything, and others cook the meats; chicken, pork, and beef.” The whole extended family worked as a team, cooking to music to set the tone and ease any stress. “It is a beautiful experience that I have in my memory.”
Other traditional Christmas dishes include pan de jamón (ham bread), roast pork leg and chicken salad with potatoes, mayonnaise, green apple, carrots, parsley, and green beans.
In his cooking classes, Daniel is looking forward to sharing his signature flavour profile, which combines salty and sweet elements, often spliced with acidity from vinegar or lemon.
He also hopes to convey a taste of Venezuela’s natural warmth and vibrancy. “The most important thing is meeting and making people happy. They share stories, and after the cooking, they tell me, ‘That was incredible.’”
Most of all, Daniel wants his participants to have a great time. “Any excuse for a party!” he laughs.