One-on-One with Dave Sideserf, a Star of the New Series Texas Cake House

by in Food Network Chef, Shows, June 22nd, 2017

Dave SideserfYesterday we introduced you to Natalie Sideserf, one half of the Sideserf Cake Studio business — and one half of the Sideserf family. Today it’s all about Natalie’s business partner and husband, Dave. Together, the Sideserfs are set to star on the all-new upcoming series Texas Cake House (premiering Monday, July 10 at 9|8c), which will give fans an insider’s look at how this power couple bring their next-level cake creations to life and manage to navigate their marriage along the way.

While Natalie handles much of the design elements of their business, Dave’s role runs the gamut, he tells us. But he’s quick to add that when it comes to eating and working with cake, “The taste test is my favorite part!” Read on below to hear more from Dave and find out how what he thinks is the trickiest part of running Sideserf Cake Studio. And learn all about his and Natalie’s too-cute dog, Mrs. Robinson.

Tell us a bit about your background and how you came to work with Natalie.
Dave Sideserf: I have always liked cooking and worked in kitchens growing up. After graduating college, I worked in the tech field, where I learned a ton about business development. After years of building the foundation of Sideserf Cake Studio, the time finally came where we both realized my full-time assistance was needed.

What was it like leaving your career to work with Natalie at Sideserf Cake Studio?
DS: My previous employer was a startup that was hired by some pretty major companies. Much of my time was spent working with those organizations onsite, which allowed me to gain a lot of exposure to the inner workings of businesses of varying sizes. That experience has been extremely helpful in building our brand.

How would you describe the role you play at Sideserf Cake Studio?
DS: I still love to cook, so I get to be creative with flavors and ingredients to complement the designs. I’ll also facilitate customer meetings, and I love speaking with new and prospective clients.

What does a typical day of work look like for you? Please be as specific as possible.
DS: My mornings are usually spent with a cup of coffee, reading and answering emails, but my afternoons and evenings will be spent prepping materials for upcoming cakes: baking, making modeling chocolate, etc. I am also in charge of grocery shopping, ordering materials online, updating the website and generally helping around the kitchen.

Do you enjoy eating cake as much as working with it? What’s your favorite cake-frosting combo?
DS: The taste test is my favorite part! But with cake (and even most other foods), I can never argue with tradition and simplicity; classic vanilla cake with chocolate icing or ganache is my favorite.

What’s the most-rewarding part of this job for you?
DS: No question about it: The most-rewarding parts of this job are being able to work with my wife and exercising creativity. There is no limit to the imagination that goes into the cake designs, of course, but we like to think of Sideserf Cake Studio the same way — finding new, fun and creative ways to set us apart from traditional bakeries is where I have the most fun.

What’s the most-difficult part of this job for you?
DS: Keeping a trim physique!

Do you find yourself getting stressed or anxious over the amount of work that’s involved in each project, or are you used to the demands by now? Please explain.
DS: I’ve gotten used to high-stake situations at work and the stress that comes along with them. Natalie, on the other hand …

Tell us about your working relationship with Natalie. What’s it like working with your wife every day?
DS: Natalie is one of the most talented and creative people I’ve ever met. We both think outside the box, so it’s a very interesting dynamic when we are talking about designs or ways to develop the business. I’ll sometimes start off with a nugget of an idea, and we’ll volley it back and forth until she comes up with something completely awesome. I imagine writers work in the same fashion. Also, that show House, M.D.

How do you balance the professional relationship with Natalie and your personal one?
DS: We don’t. Our professional disagreements hold just as much weight as disagreeing over which side of the room the couch should be on.

What’s the most-important thing you’ve learned about yourself and Natalie in working together?
DS: We get along 95 percent of the time, but being that we are together all the time, we have learned to be patient with each other (sort of).

Please fill in the blank: Natalie doesn’t know this, but it really makes me happy when she _____.
DS: When she trusts herself! Sometimes she’ll get worked up from thinking about all the things that can go wrong, but in the end, everything works out for the best.

Texas Cake HouseWe get to meet your dog, Mrs. Robinson, on the show, and she seems to be quite the charmer! Tell us about her personality and how she came to join your family. 
DS: Mrs. Robinson is incredibly stubborn but also very sweet. We got her exactly eight weeks after our first date, when she was exactly 8 weeks old. So Mrs. Robinson was born the day of our first date and has been with us for our entire relationship.

What can fans expect from watching Texas Cake House?
DS: The unexpected. Dun-dun-dunnn!

What do you hope fans learn about you and your business?
DS: I hope people become motivated to start their own passion projects. One of the greatest tragedies in life is wasted talent. Hopefully people will see Natalie and I working together on a business that is so out of the ordinary that it will motivate them to break out of the cubicle and follow their own dreams.

Mark your calendar for the premiere of Texas Cake House on Monday, July 10 at 9|8c.

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