Interview with Danny, the creative and musical chef behind Baker’s Dozen located in Hamilton, Ontario, Canada.
Baker’s Dozen is a weekly series found over on Puregrainaudio, Canada’s leading online community for people who like their music loud! Showcasing a variety of approaches to cannabis cooking, Baker’s Dozen combines music with food by providing a 13 song playlist (a Baker’s dozen) each week. Recipes are curated by Danny P himself. Danny has worked at a variety of Toronto restaurants over the past 12 years. From his apprenticeship making bread and pastries at a classic French bistro to running kitchens that served contemporary Americana. He has spent countless hours finding what cuisine he believes defines him. Baker’s Dozen is a learning tool, from the discovery of new music that Danny would love to share with the world, to the experimentation of cannabis cuisine in more appropriate doses that help create the ultimate elevated dining experience.
Why did you decide to become a chef?
Growing up where I did you would spend a lot of time, especially in the winter months, around the house. It wasn’t a completely remote place, but nothing interesting was close by, so most dinners were cooked at home and Sunday dinner was always a big production with my family. There were a lot of roasts in the winter and the grill would be working overtime in the summer. My mum was always a pretty good cook and she was always trying new recipes (The Food Network was just starting to become popular) to keep things interesting, so that definitely sparked my interest in food.
When it came to work, the pub was the closest thing so I started off as a dishwasher at 15 which eventually turned into cooking on the fryers, and then it just went from there.
Have you always cooked with cannabis? If no, why did you make the transition?
No, I’m fairly new to the cannabis game, the idea started when I was talking with Chris, who runs Pure Grain Audio, about an ongoing article working with food which eventually steamrolled into edibles. I can’t quite remember how we got to that point but I wanted to give myself a challenge with a new culinary style and so far it has been a lot of fun
Is there a chef you admire the most, who & why?
I have too many influences from this industry and I think Martin Picard from Au Pied de Cochon and David McMillan/Frédéric Morin from Joe Beef deserve a lot of credit due to bringing a huge unconventional light onto the culinary scene here in Canada. They are rock stars!
But for me, Magnus Nilsson from Fäviken has been the one chef I have always admired. I think having a restaurant on a 20 000 acre piece of land is a big help, but how Magnus utilizes his surroundings by using nothing but what comes from his farm to create his dishes is nothing short of spectacular. His style is very simple and humble but plays with seasonal flavours, colours, and different cooking methods to create beautiful dishes that defines his culture. A style I wish to work on and identify as my own. He is also responsible for two of the best cookbooks I have ever read.
Also, I would be silly not to mention Christina Tosi as an influence on me. Starting my career with pastries, her recipes and approaches to her baking are beyond admirable. And the success she has made for herself and the Milk Bar under the Momofuku shadow is simply amazing.
What is your favourite strain to cook/bake with?
I like to try my best to pair each dish with a different strain but I think Alaskan Thunder Fuck is definitely one of my go-to strains. Despite the name, it is all things Canadian. It holds a nice lemony, pine and skunky flavour so it’s all around flavour really stands out.
What is your signature dish or recipe you like to make?
I think my BBQ sauce is a force to be reckoned with. I did a recipe similar to the one I make at home (I’m not ready to give that secret up just yet) as my first post for Pure Grain Audio. It’s a very simple recipe and goes well on anything so it’s a sauce I’ve kept in my arsenal for years now.
“Green Eggs & Ham” Hard Boiled Egg, Crispy Serrano Ham with Celery Pesto by Chef Danny, Baker’s Dozen
What are some of the essential ingredients that you couldn’t live without?
Herbs (no pun intended). I think over the years as my career progressed I found myself gravitating towards low and slow BBQs and other dishes that require a lot of deep-rooted flavours. I’ve relied on a lot of rubs and spice mixes so dried herbs and spices became my best friend and naturally I began to gain an interest in growing and drying my own herbs. There’s something very satisfying in punching up the flavour in a dish from something pulled right out of your garden.
What does the future for Bakers Dozen Rocks look like?
I’ve always enjoyed writing and this article has helped me focus on a topic that I’ve mastered and know inside and out. I have always treated it as sort of my “Sunday driver”, giving me the chance to be creative on my own and selfishly tie in my musical tastes and photography. I’ve always wanted to write a cookbook so this seems like the perfect step to put myself on that path.
What are some of the goals you have set for your business?
I’ve never really seen this as a business, more of a creative output, but depending on the moment I can definitely see this transforming into some sort of business. A cookbook is an obvious route but I’ve been toying with the idea of doing more work on the pastry side of things and exploring healthier options such as keto and vegan alternatives.
Grilled Ontario Asparagus with Romesco & Toasted Almonds by Chef Danny, Baker’s Dozen
I have had the pleasure of getting to know Danny, thanks to the internet. I have learned about his passion for music and how he is helping to banish the stigma surrounding cannabis with his art of food & photography.
Follow his journey on Instagram
Weekly recipes & playlists can be found over at
Author: My Edibles Chef
MyEdiblesChef.com is your online source for finding and learning about cannabis-infused recipes, connecting with an online community of cannabis-infused food lovers, and learning about professional cannabis chefs around the world.