May 2022 Featured Chef - Daniel Corpuz

Q1: In Netflix exclusive 'School of Chocolate' you were the youngest competitor (22) and also the only Filipino competing in the competition. Being the youngest competitor, did you feel like you wouldn't be able to compete with the other more experienced chefs. Has the global reach Netflix has affected you at all, especially in the Filipino community? How was your relationship with the other contestants on the show? Were they able to share any advice for you and your business Daniel Corpuz Chocolatier? 

A: As the youngest chef on the show, of course there were moments, especially in the beginning, where I was concerned that I would be going up against chefs who've been in the industry for decades. I ultimately reminded myself that despite that, my experience in Michelin Restaurants and the chefs I've worked with have prepared me enough that I would be able to 'sing for my supper.' That doesn't mean there weren't moments where I struggled, although I think I was able to showcase myself as an invaluable asset at the school.

Being the only Asian American, Filipino American chef on the show has certainly made an impact in the AAPI community. I sort of broke the mold by going into a non-traditional career field, and I will always be grateful that my parents never actively squashed my dream. I often find myself speaking to younger students who have an interest in entering the food industry. One example, is a post I often refer to that really encapsulates this. A woman commented on a post I had and said (paraphrased): "I watched the show with my younger nephew, after the show I asked him who his favorite chef was. His response was Daniel, just because he's Asian." It's a post that I sent to Netflix showing that representation does matter a lot.

I am grateful that my time on the show, was able to yield me 10 invaluable mentors. Chefs whom I can call upon whenever I need advice, like when I was at a point that I was about to invest in a tempering machine, Thiago helped ease my concerns and told me to grab a larger unit cause I would ultimately need it. As for the business side, I credit my Bachelors in Business Administration from the CIA  (Culinary Institute of America) for helping me. 

Q2: You essentially started your business after losing your job at Daniel Meyer's Manhatta when COVID-19 hit. What was that like starting a business from scratch during a pandemic and did you ever have any doubts about your new project? Do you remember your first sale and was there ever a "this is what I'm supposed to be doing" moment? If we were to ask you a few years ago (before COVID) where you think you'd be in the culinary world, do you think it would be working with chocolate?

A: Losing my job was a blow, as it was for many. I remember being at the restaurant on March 13th, prepping for service, only to be met by our Executive Chef telling us that we were going to close for a week. A week, that never ended. While at home, it was more of 'I can't do nothing' and because I had some chocolate at home I decided to just make bonbons and showpieces for fun. In doing so, it helped me hone my skills and find my style. It was around May 2020 when people began asking if I would ever sell my chocolates, and from there I decided to go for it. My box at the time was a generic black jewelry box, no flavor chart, no insert, no padding, but it sold. Don't get me wrong, it was only like 15 boxes, but it was enough to keep me going. 

As for working with chocolate, I absolutely would no have expected this is what I'd be doing. I would say that the outcome of all of this is crazy. My goal after graduating from CIA was always to climb the ladder and become an Executive Pastry Chef at a restaurant or hotel, and then compete at like the Coupe du Monde de la Pâtisserie. That vision has shifted into running my own business, but still hopefully competing down the line.

Q3: Through Instagram we see that you've been selling through a pop-up shop at Canal Street Market in NY. What are your plans for the future of you and your business? Do you have goals of expanding into a brick-and-mortar chocolate store? What have been your biggest difficulties so far and what would you say has been the most enjoyable part of the process?

A:The next step, that I am currently working on is finding my first retail space. I can't imagine leaving New York City, but with rent on the rise, I don't want to risk so much capital in a brick and mortar. With that said, I have found that going into a curated food hall would be the best move. It at least gives me the opportunity to tell people that I have a permanent spot. 

The ultimate goal would be to have my own Brick and Mortar, but soon! My favorite part about being at the markets, is that I am able to meet people. I am able to speak to them about the show, about my life, and what I do, which is really the most valuable part of what I do.