CHEF! IssuE 48

The non-stick
solution
LOOKING FOR A CONTROLLED AND COST EFFECTIVE WAY TO KEEP YOUR
INGREDIENTS FROM STICKING TO THE PAN WITHOUT DRIVING UP THE CALORIE
CONTENT? LOOK NO FURTHER THAN CHEF EASY COOK NON-STICK SPRAY.
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nus.
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Produced in South Africa for Liberty
Foods, Chef Easy Cook Non-stick
Spray is a convenient, tried-and-tested
product that can be applied to any
cool cooking surface before adding the
ingredients. The spray applies a fine
mist of cooking oil which stops any
ingredient from sticking as the cooking
surface heats up.
A thin layer of the non-stick spray is
all that’s needed to keep items from
sticking. With only a thin layer needed.
Also, no heavy-handed glugs of oil
need to be added to keep items from
sticking.
As only a small application of the product is needed,
Simple directions for use:
chefs can control the calorie content of the finished
Shake well before use and apply a light even spray to the
dish cost-effectively and with no wastage; no costly
cool cookware surface. Foods with a higher sugar content
non-stick products, rolls of cooking paper or glugs of
will require a more liberal application to prevent sticking.
oil necessary. Also, preparing trays for cooking made
easy.
Chef Easy Cook Non-stick spray is a cost-effective,
simple and convenient way of keeping ingredients
from sticking to cooking surfaces, without the
wastage and calories that come with simply using
cooking oil or butter, or the cost that comes with
other non-stick products and equipment.
www.libertyfoods.co.za
Benefits:
• Produced in South Africa
• Halaal and Kosher
• Can be used for cooking and baking
• Non-stick without the high calorie content
• Cost-effective
Contents
Foreword
Masterclass
1 A letter of welcome from SA Chefs President
Stephen Billingham
38 Chef Lewis Gordon from the Bread Café showcases the
humble beetroot
Flavours
Chef Profile
2 Trend Watch: Brunch
3 Jackie Cameron’s Tips for Student Chefs
4 Restaurants: Dalliance, Life Grand Café and
Tintswalo at Waterfall
42 We chat with Chef Jason Whitehead
Interest
Industry Personality
8 The Sustainable and Ethical Food and Catering Workshop
takes a closer look at the cost of sustainability
10 Beverage and flavour trends from Slo-Jo Trading
12 The iconic Sun City gets a facelift
14 Chef Stuart McClarty looks at the logistics of catering
in a remote area
46 We chat with Alice Piktija from Thermomix
Social
44 The Academy of Chefs inducts Bruce McKay
News
48 All the latest news from the SA hospitality industry
Academy of Chefs
Vox Pop
52 We chat with Academy of Chairman Philippe Frydman about
how the AOC inspires the youth
18 Chefs give their advice to the young chefs that have just joined
the work force.
Culinary Team South Africa
56 Chef Minette Smith from Team SA is passionate about pastry!
Event
20 The President’s Awards – a night that celebrated the best in the
culinary business
26 What you can expect at this year’s Food & Hospitality Africa
Young Chefs Club
Liquor
Human Resources
32 The summery taste of limoncello
60 Stephen Hickmore looks at his favourite CV bloopers
Food Feature
Opinion
34 A taste of the Little Karoo in Beate Joubert’s cookbook
62 Chef Brian McCune suggests how chefs can address the chef
shortage in South Africa
58 Chef Adrian Vigus-Brown shares what he thinks it means to be
a chef
Dear Friends, Members and Sponsors
I
n over 40 years of existence, the
SA Chefs Association has been
privileged to work with personalities
that are talented, hard-working and
innovative. These are the kind of
individuals that make a difference
to our industry, leaving a legacy
of excellence and impacting the
many people that have crossed their
professional paths.
Earlier this year I had the great
pleasure of awarding 10 outstanding
contributors to the South African
hospitality industry with the SA
Chef President’s Award. It was an
incredible honour for me to not only
be surrounded by such legends, but
also to be in a position to recognise
and showcase the contributions they
have made to the culinary landscape
in our country. I would like to take
this opportunity to also thank the
many friends of the Association that
were there on the night to celebrate
with us – to be surrounded by others
who have felt the impact of these 10
industry stalwarts made the award
ceremony that much more special.
The SA Chefs is gearing up for Food
& Hospitality Africa, which is set to
take place from the 3rd to 5th of May.
This year’s event is a combined one, with
IFEA and Hostex joining forces and
taking over the Gallagher Convention
Centre in Midrand, so we can expect
a fantastic show filled with interesting
exhibitors and conference speakers. As
always, SA Chefs will be hosting a stand
that will showcase culinary talent over
the three full days, so we look forward to
seeing you all there.
Finally, congratulations go to Bruce
McKay for his recent induction into
the Academy of Chefs (AOC). The
AOC is our honourary society, where
the chefs that have made a concerted
effort to give back to the industry are
honoured, and continue to mentor
through the AOC’s mandate.
Culinary Regards,
Stephen Billingham
I wouldn't say I was the best
Manager in the business, but I was
in the Top One. - Brian Clough
Published by Shout Factory
Publisher Jason Whitehouse - Tel: 021 556 7493
Fax: 086 617 4740
Advertising Sales Jason Whitehouse
[email protected]
General Manager Chantelle Balsdon
[email protected]
Editor Sarah Marjoribanks
[email protected]
Design & Layout Shout Creative - Peter Batistich - [email protected];
Jeanlé Casarin - [email protected]
Contributors Lauren van Zyl, Brian McCune, Stephen Hickmore,
Jackie Cameron, Ilka van Schalkwyk, Lisa van der Knaap
Printing RSA Litho
Chef! Co-published bi-monthly by Shout Factory
Opinion Disclaimer: The views and opinions expressed in Chef! Magazine are solely those of the
original authors and other contributors. These views and opinions do not necessarily represent those of
the South African Chefs Association and Shout Factory.
The South African Chefs Association
University of Johannesburg, School of Tourism & Hospitality
Tel: 011 482 7250 - Fax: 011 482 7260
[email protected] - www.saca.co.za
President Stephen Billingham
General Manager Thomas Overbeck
Finance Manager Connie Butler
Certification Head: Elsu Gericke
Membership Coordinator: Kristina Arnall
Marketing & Events Manager: Katlego Tshabangu
Disclaimer Shout Factory makes no representations about the accuracy of the information, data,
advertisements, graphics or other content contained in any Shout Factory owned online platform,
e-mail newsletter or print publication, including but not limited to the Shout Factory print and online
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please visit http://shoutfactory.co.za/print-media/
SA Chefs Patrons
TSOGO SUN
Eat better. Live better.
TM
CHEF! Issue 48 |
1
Flavour
Flavours
Trend Watch:
Brunch
What?
The rock star meal, brunch is traditionally served
between 11 and 1. It’s a creative breakfast, for guests who are
looking for something more than just breaking their fasts, but
with a few more menu boundaries than lunch. In a nutshell,
brunch sees chefs taking the elements of breakfast and serving
them in creative ways.
The Twelve Apo
stles Hotel and
Spa
raised R10 800
for CANSA (C
ancer
Association of So
uth Africa) thro
ughout
the month of O
ctober, with a sp
ecial ‘Cuppa
for CANSA’ Pi
nk High Tea (w
hich kicked off
with a special ev
ent on 1 Octob
er and was
then available
throughout the
month). The
cheque was
handed over to
CANSA’s Head
of Research,
Dr Melissa
Wallace.
Why? Brunch is an experience, not just a meal. Also, our
weather is wonderful, so it’s not hard to see why brunch is popular
– it’s a great excuse to spend more time out and about, meeting
friends and lingering over a luxurious meal that blends the best of
breakfast and lunch. And let’s not forget that restaurant breakfaststaples bacon and eggs are guest favourites, so any opportunity to
eat them are grabbed, especially when they’re innovatively prepared.
Brunch is a great way to get people through the door in the late
morning, using relatively affordable ingredients, and offering a
meal to those who want to experience your restaurant but can’t
necessarily afford the dinner service.
Get Creative: Use the framework of breakfast and expand on
the concept a bit more – so showcase eggs in different dishes such
as souped up Eggs Benedict, Shakshuka or Huevos Rancheros.
Zhoozsh up French Toast with interesting savoury and sweet
ingredients and different breads, go crazy with crumpets and
other baked goodies, and take a fresh look at oats, hash browns
and all the classic breakfast items that can be used in a new and
interesting way.
Where can I try it?
Pot Luck Club is renowned for their
fabulous brunch spread – divided into breakfast, lunch and then
Sunday roast, it covers all the bases whilst still having fun and
staying true to the Pot Luck Club brand. Better yet, there’s a
Build Your Own Bloody Mary station with flavoured vodkas, a
variety of toppings such as candied bacon and prawns, and two
different types of tomato juice.
2
| CHEF! Issue 48
Well-known for their sweet,
decadent treats, Belle’s Patisserie has launched
a Skinny Menu. Inspired by Banting
and paleo diets, the menu offers a range
of health-conscious meals such as the
Acai-Oat Pot (soaked raw oats with low-fat
Greek yoghurt, apple, acai, mint leaves and
grain-free nut granola drizzled with honey)
and the Chopped Quinoa Salad (quinoa tossed
with baby spinach, feta, raw sweet corn, capers,
hemp seeds, pomegranate, mint, avo and micro
greens, with a poppy seed dressing).
Also on offer are double chocolate hemp
brownies and the Paleo Poppy Seed load
(pictured below).
Jackie’s High Five
Tips for Student Chefs
H
ow do you suck the marrow out of your first year of study? How do you make the most out of the learning environment
that’s around you? How do you make sure that your chef school experience leads to real-world success in the industry? Jackie
Cameron asked for advice from her school’s first graduates - Kate Cousins, Cara Conway and Carla Schulze and she hope that these
pointers inspire student chefs towards a successful career in this diverse and exciting industry.
Research:
Back to
Keep up to date with
world news on food,
chefs and
the industry.
Always be a
step ahead.
Get the basics right – and only then
experiment. Make sure you know
how to, for example, make a proper
poached or fried egg, the perfect
scone, traditional béchamel sauce.
basics:
Work hard and humble:
Put your head down and work harder and faster. Put
your hand up first to perform any task requested every situation is a learning experience. Be humble by
accepting your position in the kitchen structure. Have respect - you
can learn from everyone in a kitchen. Take nothing for granted.
Time management and kitchen hygiene:
Work smarter with every task
- remember time is money.
to receive an
t in Mpumalanga
an
ur
sta
re
ly
on
e
th
lcomes its
Zest Restaurant,
Dining Award, we
ne
Fi
um
in
at
Pl
s
nde diploma
American Expres
f Neil holds a Gra
he
C
el.
N
eil
N
Academy and
new head chef,
Prue Leith Chefs
e
th
m
fro
e
in
W
in Food and
ients to be beef
e must-have ingred
considers his thre
explain the
to
tter. “I can’t begin
stock, salt and bu
ef at Zest, I am
ch
ad
title of the he
e
th
g
vin
ha
of
g
feelin
rking with GT
the privilege of wo
ve
g
ha
to
ed
ur
no
ho
and I enjoy learnin
are truly inspiring
r
te
af
n,
tio
na
sti
and Lizelle; they
lar dinner de
pu
po
a
is
st
Ze
.
from them
have been able to
and dedication I
lots of hard work
is is not where
ere I am now. Th
wh
to
up
elf
ys
m
build
d work hard to
We are a team an
.
ps
sto
g
in
ild
bu
the
so,” says Neil.
ll continue to do
wi
d
an
st
be
e
th
be
Luke
w
Dake-Roberts’ ne
lub is
C
t
ke
ar
tm
or
spot The Sh
e
June, but for thos
only set to open in
od
fo
of
le
sty
e
ste of th
wanting to get a ta
e will
all-day menu, ther
e
th
on
set to feature
in the run-up
p-up experiences
st
be a number of po
ale-Roberts’ newe
to the opening. D
ed
ay
Woodstock pl
spot Naturalis in
host to the BreakFast Club, which
gs at
hosted two seatin
er
at
Naturalis’ 12 se
ys.
da
5
r
table a day fo
t
ou
e
Keep an ey
for more popups!
Repeat until it’s perfect:
Keep going until you’ve mastered
the task presented - we all know
practice makes perfect. “Steal”
with your eyes – in that way you
learn from others’ mistakes, as
well as from your own.
Jackie Cameron is
the owner of Jackie
Cameron School of
Food & Wine, designer
of Jackie Cameron
Chef Range and author
of Jackie Cameron
Cooks at Home.
CHEF! Issue 48 |
3
Flavour
Restaurants
Dalliance from the
Kove Collection brings freshness to the
Golden Mile of the V&A Waterfront.
The ideal place for a romantic date,
dinner with friends and Friday night
drinks.
EAT single sized portions, which can
be likened to gourmet tapas. It would
be best to order an array of dishes and
enjoy with a friend. Boasting seafood
that is remarkably fresh and meats that
are delicious and tender, our favourite
item on the menu was the pan seared
lamb chops served on a smoking stalk
of rosemary. This, coupled with the
flavours of garlic and lemon make for a
tasty meat portion.
DRINK
a fine tuned selection of gourmet
cocktails, craft beers and impressive
wines that truly suit the taste of a
market with a well versed palette.
Life Grand Cafe
in the Mall of the South is the latest branch
of this slick, chic restaurant and it looks set
to follow in the footsteps of its predecessors.
With a tropical theme that’s reflected in
green accents, teals and punches of gold, it’s
a great spot to indulge in a bit of escapism.
Dalliance restaurant manages to merge
sophistication and trendiness. Our
favourite cocktail was the French Mojito
- the classic with a twist. It was made of
sparkling wine, strawberries and mint.
ENJOY the interesting location and cosy
atmosphere. Dalliance is the perfect spot
to get away from the frantic buzz od the
Waterfront. Step into a space with ocean
views, cosy dining set-up and mood
lighting true to the meaning of dalliance:
“a little love affair”. Reviewed by
Nana Malinga
EAT
everything. Literally, the menu is vast and there’s something on there for
every whim, although we were particularly partial to the ceviche selection,
especially the Leche de Tigre (cubes of fresh fillet, sweet potato, lime and
fresh ginger). There’s also a salad bar and a sushi selection, as well as a great
grills section.
DRINK
delicious cocktails or one of the bottles of wine from their interesting cellar,
which is on display through huge glass panels.
ENJOY the panoramic views that stretch over the car park and onto lush hills.
When a Highveld storm is brewing, there’s no better seat in the house to watch the
lightning work itself up. Reviewed by Sarah Marjoribanks
4
| CHEF! Issue 48
Tintswalo at Waterfall
welcomed new executive chef Gabriel Harkin towards the end of
last year and kicked off the year with a revamped menu, keeping
its five-star standard and ensuring that the new dishes fit in with
the beautiful surrounds.
Preserving the seasons
T
he art of preserving is an age-old tradition
that has seen a resurgence as both home and
commercial kitchens see the benefit in creating
sustainable, creative and cost-effective ways of battling
food waste. Ball® Jars recently launched its Home
Preserving products into the South African market
and we chatted with Lauren Devine-Hager, Associate
International Marketing Manager at Jarden Home
Brands (which distributes Ball® Jars Home Preserving
products). Lauren has also been involved as a product
research and test kitchen scientist on the Ball® brand.
“There’s definitely a need in the marketplace for
preserving equipment. We have over 1500 recipes
and resources available online as well,” says Lauren.
Preserving in this way is the process of applying heat
to food in a closed glass jar in order to drive out the
bacteria that causes spoilage. “The lid on the Ball®
Jars allows air, which spoils food, to expel during
processing, and then the lid contracts to seal the
preserved item for up to a year.”
EAT
the fantastic lamb dishes, which are all cooked perfectly and
really show off the star ingredient without cluttering up the plate.
Not only does Chef Gabriel have a great touch with proteins, but
his time spent in Australia has translated to a lovely light fusion
touch on the menu – you can see the influence in dishes such as
Sesame Oriental Chicken Salad, but it’s apparent across the menu
as a whole. Thai and Middle Eastern ingredients are used sparingly
though, and never overwhelm the dish, merely enhance it.
DRINK one of the carefully selected wines from the cellar – a lot of
thought has gone into the wine list and it represents a great mix of
small and big wine farms, along with interesting varietals and blends.
“Almost anything can be preserved, except for items
such as bananas or broccoli, which gets mushy when
canned. Always follow the recipe and remember
that good product in means good product out,” says
Lauren. “Items that are high in fat are also difficult to
preserve as the fat keeps bacteria trapped.”
Remember to adjust cooking times according to
altitude as this affects the boiling point of the item.
Acid also plays a strong role in preserving. “High acid
items, such as tomatoes, can be preserved using the
water bath method,” says Lauren. Low-acid items
such as those that contain vegetables, meats, poultry
and seafood need to be preserved using the pressure
preserving process, which heats the contents to 116°C.
For more information on preserving and Ball® Jars
products, visit www.freshpreserving.co.za
ENJOY the incredible open setting – it’s hard to believe that
you’re in one of Gauteng’s busiest hubs when you’re settled back
in your chair, enjoying the sunset from the deck. The hotel’s
interior isn’t bad either - brick, wood, leather and warm textiles
give the dining room a stunning equestrian feel. Reviewed by
Sarah Marjoribanks
CHEF! Issue 48 |
5
Interest
The Cost of
Sustainability
At last years Sustainable and Ethical Food and Catering Workshop, held by GreenStuff and hosted at the
Prue Leith Chefs Academy, hoteliers and chefs were able to hear about all aspects of running a sustainable
catering operation.
O
ne of the integral parts of the
workshop was a food tasting,
where delegates had the opportunity to
compare a meal made with sustainable
and ethically-sourced items with the
same meal made using ingredients
bought from a supermarket. After
the lunch was held, Prue Leith’s Chef
Adele Stiehler-van der Westhuizen
presented the findings from the lunch
which had surprising results regarding
the cost of the meals:
Grass fed beef with
organic vegetables
Feedlot reared beef with commercially
farmed vegetables
General observations:
• Beetroot arrives with
fresh tops
• Vegetables in crates, so
no packaging
• Some soil, some worms
• All looks very fresh and
are fairly even in size
General observations:
• Includes a lot of plastic packaging
• Looks fresh but beetroot tops are wilted & bruised
Meat Results*
Grass Fed Beef Whole Rump
Feedlot Beef Whole Rump
Raw Weight
8.7kg
9.6kg
Liquids in Packaging
15ml
200ml
Trimmed – fat, sinew etc
730g
440g
Liquid in tray after roasting
600ml
250ml
Cooked weight
6.9kg (1.8kg lost – 21%)
5.3kg (4.3kg lost – 45%)
Cost
R111/kg
R84.5/kg
Portions
Cooked weight of the Grass fed beef gave
43 x 160g portions at a cost of R22.46 per
portion (usable portions calculated at the
raw weight price)
Cooked weight of the Feedlot beef
gave 33 x 160g portions at a cost of
R24.58 per portion (usable portions
calculated at the raw weight price)
*Meat was rubbed with olive oil, seasoned and slow-roasted on mirepoix at 160°C to an internal temperature of 64°C
8
| CHEF! Issue 48
Vegetable Results
Vegetable
Quantity
Organic
Commercial
Beetroot
19kg
R120 (including tops)
R237 (excluding tops)
Brinjals
5.3kg
R100
R76.85
Broccoli
3.9kg
R120
R126.75
Cauliflower
4.65kg
R120
R104.63
Mint
0.35kg
R30
R33.25
Italian Parsley
0.25kg
R20
R23.75
Curly Parsley
0.1kg
R10
R5.50
Sweet Potatoes
6.6kg
R40
R85.47
Rosemary
0.8kg
R40
R76
Red Peppers
1kg
R40
R35.50
R640
R804.20
Total
Taste
Interestingly enough, there didn’t appear
to be a major difference in taste according
to most of the delegates who were asked
to vote for the table that they thought was
the more ethical and sustainable meal.
Many delegates leant towards the meal
using supermarket-bought ingredients,
which was certainly an unexpected twist.
However, using sustainably-sourced
ingredients isn’t purely a matter of taste,
it’s a matter of ethics; many of your diners
will appreciate knowing that they are
supporting sustainable initiatives when
visiting your restaurant.
Why should chefs care about sustainability:
•
•
•
•
Our food products impact on those we feed as well as the environment that we take our ingredients from
We have buying power and can spend our money where it matters. We can create the demand for sustainable food.
We are in a position to educate both staff and customers.
Sustainability means biodiversity – chefs will be able to choose from a far greater variety of ingredients.
CHEF! Issue 48 |
9
Interest
The TastemakerS
Distilling trends from all over the world into one glass, the beverage industry is in a unique position to reflect
local tastes. Slo-Jo Trading is a proudly South African company that designs drinks that reflect our unique
taste profile, working hard to create intriguing new drinks for their restaurant customers.
C
hrissy Beedle, Slo-Jo’s Research
and Development Manager, is a
self-taught taste architect who honed her
skills in a confectionery company before
moving on to the banking and airline
sectors and then Slo-Jo. She says that
while South Africans take their lead from
other countries when it comes to beverage
trends, the local market is quite specific
about what it does and doesn’t like.
Entrance to Slo-Jo Innovation Hub
10
| CHEF! Issue 48
“In Europe, people prefer the more
natural taste of lemons. In South Africa,
our palates are not the same, so we
normally add some sweetness to our
lemon flavours to balance the acidity to
be more appealing to the local market.
South Africans enjoy a richer flavour
profile, international brands like Milo
and Horlicks are more malted than their
counterparts abroad – because that’s what
South Africans like,” she says. “South
Africans also love hazelnut flavours – but
not the same roasted flavours as European
hazelnut, which tends to be nuttier than
what works here.”
Chrissy develops some of South
Africa’s most popular beverages from
her base at the Slo-Jo Innovation Hub
in Sandton. The hub, which opened
earlier in 2015, is where the team
develops beverage solutions for South
Africa as well as keeping an eye on the
international drinks trends, adapting
international trends to South African
markets, packaging and pricing them
appropriately.
During the beverage development phase
at the Innovation Hub, Chrissy can
go through 200+ revisions on a single
flavour. “The process is rather complex,
if I develop a milk-based drink, I need
to consider the fat ratio of the milk I’m
testing the powders on and where in the
world they will be used.”
How does Chrissy go about creating
new drinks for Slo-Jo’s restaurant clients?
“South Africans have a nostalgic palate,
which means that for most drinks to be
a success, they need to hint at something
familiar,” says Beedle. Mugg & Bean
develops some of South Africa’s most
decadent flavours, and Slo-Jo recently
translated the timeless Bakers Lemon
Cream biscuit into a Lemon Shaker. This
joins the ranks of other nostalgic drinks
like the popular Milk Tart shake that SloJo created for the brand’s national menu.
It’s this nostalgic palate that guides
Chrissy in her ongoing experiments to
create new drinks that add pull-factor to
restaurants’ menus. She notes that while
lavender and chilli flavours are trending abroad, the combination
is extremely unlikely to work on a menu here – at present. Give
it time though, she says, and perhaps introduce bridging flavours
to get local palates accustomed to the taste profiles, and this trend
may well be seen in South Africa in coming years.
One of her favourite examples of how a trend needs to be adapted
for local taste profiles is that of salted caramel, first seen on South
African screens on MasterChef Australia at least five years ago.
“Salted Caramel drinks only became popular in South Africa
when we introduced notes of fudge into the drinks we created
for our customers,” she says. “South Africans love fudge, and
the flavour provided that nostalgic bridge that has made Salted
Caramel drinks such a success now.”
According to Chrissy, nostalgia is just one of the many factors
that keep people coming back for more, and one of the easiest
indicators of a well-balanced drink is the consumer’s ability to
finish it. “If we create a drink that looks appealing because of its
sheer decadence in the menu photo, but don’t balance acidity and
sweetness properly, customers won’t finish the drink – and they
won’t order it again either.”
Chrissy and her team have already adapted international trends
for local palates for this summer’s menus, with a range of trending
flavours such as Ice Tea and Coconut Milk. The Summer range
can be made into lemon, peach or berry iced tea crushers and even
topped with yoghurt or soft serve and fresh fruit.
“South Africans love and know the three ordinary fruity flavours
of ice teas – including mix berries, peach and lemon. Slo-Jo has
taken innovation a step further by introducing ice tea crushers,
perfect on a hot summer’s day,” she says. “While consumers are
cooling down with these fun, flavoured drinks, we are already
working on taste trends for winter 2016!”
Slo-Jo’s Taste Trends for 2016
Sugar-free: Low-sugar or sugar-free drinks are
rising in popularity, so make sure the beverages that you
offer in this category are as interesting as the ones with
normal sugar contents.
Signature drinks: Establishments should create
their own only-available-here drinks to draw patrons in
– though keep your target market in mind when you’re
designing your unique creations.
Presentation: Everyone’s on Instagram, so the
more visually appealing your drink is, the more exposure
it’ll get. Choose the correct glass, mug or carafe to present
in, with awesome garnishes, toppings and decorations to
get your beverages noticed in the right way.
Alcohol-free: Diners love the look of cocktails,
but many are abstaining from booze so take as much care
with your mocktail menu as your cocktail list.
Healthy: Alternatives to dairy are on the rise, with
almond milk leading the pack. Healthy additions such
as coconut, chia seeds and protein can also give your
beverages a makeover.
Water: There are more than three options these
days (still, sparkling or tap anyone?) and establishments
are presenting water infused with subtle tastes such as
strawberries, cucumber and mint. An emerging trend is
that of water pods, similar to the coffee pods that have
stormed the local market, which are used with a special
machine to add fresh flavour to water.
Chrissy Beedle
Texture: It’s not just about taste, but about how
a drink feels in your mouth – bubble tea introduced
texture to the beverage market, and innovations like
popping candy, cookie dough and crushed biscuits are
other ideas.
CHEF! Issue 48 |
11
Interest
Sun City
gets a facelift
The iconic Sun City resort has been part of the South African hospitality landscape since it first opened its
doors in 1979; now, the resort is undergoing a dramatic R 800-million rejuvenation.
“S
un City forms part of Africa’s largest tourism, leisure and
gaming group. It has a special place in the hearts of the
millions of people who visit the resort each year. Its rejuvenation is
to ensure that it stays at the cusp of experiential entertainment and
leisure experiences. This substantial investment is part of our promise
to give our guests a destination of unmatched experiences, to create
lasting memories,” says Mike van Vuuren, the Managing Executive at
Sun City.
The resort’s four hotels, the entertainment zones as well as the food
and beverage outlets are being revamped, so we took a closer look at
three of the resort’s newly launched restaurants.
The Brew Monkey
Sun City’s upgrade of the iconic Valley of the Waves area saw the
opening of a new fast food area – Food Factory – and a couple of days
later, above it, The Brew Monkey. With a spectacular view over the
tidal pool, The Brew Monkey is a rustic gastro pub with an on-trend
microbrewery feel. Open from 12h00 to 22h30, the menu boasts
crowd favourites such as gourmet burgers, sandwiches and hot dogs,
including the Smoked Crispy Pork Belly gourmet sandwich and the
Spicy German and Chicken Footlong.
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| CHEF! Issue 48
There’s also a great selection of beer on tap, from SAB favourites to craft brews such
as Striped Horse Pilsner, CBC Amber Weiss and Citizen American Amber Ale. “The
Brew Monkey takes beachside refreshment up a notch at the Valley of Waves. It is a
place to kick back and relax while indulging in exciting craft beers and gastronomical
burgers and gourmet sandwiches. Guests can also share tasty nibbles from tins instead
of the usual pub type baskets,” says Bruce McKay, General Manager: Food & Beverage
Operations at Sun City.
The service is also unusual in that it’s European style, so all drinks and food should be
ordered at the bar and then orders are delivered by service staff. Heading up the restaurant
is executive chef Xanthos Giannakopoulos who says that the restaurant has been received
very well by patrons: “The Brew Monkey is the right kind of restaurant at the right time
– there’s definitely a market-related need for this style of cuisine – it’s informal and unlike
any of the other offerings in Sun City. In season, we served 800 burgers a day! On a regular
day, it’s still quite high at between 200 and 400 burgers a day.”
Legends
Sun City has played host to a number of well-known entertainers and
sportsmen since it first opened, and Legends plays tribute to all of
the famous faces that have graced its stages and fields. Decked out in
bright lights and memorabilia, the grill house is an upmarket retreat
from the Casino floor inside the ‘always on’ Sun City Hotel.
Said Raul de Lima, Group Executive, and Food & Beverage at Sun
International: “We wanted a place to remember the razzle dazzle of
yesteryear, to take a trip down memory lane. It’s a large specialty grill
house in which we showcase the artists and sports people who came
through these hallowed halls.”
The restaurant serves fine cuisine laced with nostalgia – everywhere
you look there’s a famous name featured inside a Hollywood Walk of
Fame-style star, a picture of a legend in action, or a sparkly costume
framed and showcased on the wall. There’s also a stage and dancing
area for live music, keeping alive the Sun City energy. The food
perfectly accompanies the luxe surrounds – grills with great sides,
interesting starters and desserts, all plated up in a style that’s informal,
but with a bit of an edge.
Bocado
Replacing Santorini, Sun City’s five star Cascades
hotel welcomed a new, upmarket Mediterranean
restaurant last year. Bocado captures the beautiful
outdoor space perfectly – with a crisp, whitewalled setting and turquoise blue swimming pool
surrounding the restaurant, it’s a great spot to kick
back and enjoy timeless Mediterranean cuisine. Menu
highlights include spicy trinchado, kleftiko, moussaka
and Mediterranean-style lamb chops, with an array
of perfectly cooked seafood dishes such as traditional
sardines, seared salmon, prawns and paella on offer.
A choice of mezze platters laden with savoury treats
are also popular, with baklava, affogato and a light
strawberry pannacotta rounding off the menu.
“We are delighted to introduce Bocado. The
restaurant offers a relaxed, no-fuss style of dining
with great choice, friendly service, and fun
atmosphere. It’s a family restaurant with a wonderful
vibe and something for everyone, including the kids.
Diners are assured superb quality and great value,”
says Bruce McKay, Hotel and Food & Beverages
Operations for Sun City.
CHEF! Issue 48 |
13
Interest
Remote catering
By Stuart McClarty
So once again I find myself in a remote part of South Africa, cooking in a tent for over 350 hungry
souls. This time it is for an overseas production of a TV series. However, the food is the important
thing, not the production.
T
he kitchen is open 24 hours a day, serving four meals over
the 24 hours as well as a light snack twice a day. Breakfast
runs from 4am in the morning until about 8am, and then lunch
is served from 11am until 2pm. Lunch is the biggest meal of the
day with around 300 crew eating every day. Dinner is attended
by fewer crew and is served from 7pm until 9pm. A midnight
dinner is served between 11pm and 1am. This presents a number
of challenges that need to be faced.
The first is to find a skilled team of people that are able to
manage themselves and are willing to be away from home for
nearly three months. There are three shifts a day and each one is
led by a senior chef with four junior chefs to assist him or her.
Personalities can clash and everybody needs to remain focused on
the common goal of serving the tastiest food possible to keep the
film crew happy.
“An army marches on its stomach” according to Napoleon.
The same can be said for a film crew. The work is physically
demanding and the days are long, but with a good meal and a
smile from the chefs it helps to keep the motivation up and the
creative juices flowing.
14
| CHEF! Issue 48
“‘An army marches on its stomach’ according to Napoleon. The same can
be said for a film crew. The work is physically demanding and the days are
long, but with a good meal and a smile from the chefs it helps to keep the
motivation up and the creative juices flowing.”
We deliberately employ casual
labourers from the local communities
in the surrounding areas. As a social
development initiative, this provides an
opportunity for them to be trained and
develop a skill set that can be used in
the future. This requires patience and
understanding in the first few weeks
as they learn what is expected of them.
Teaching people to wash dishes in an
orderly fashion is an interesting challenge.
The second challenge is that all 350
plus crew are eating almost every day
resulting in the need for innovative
menus and very little repetition of meals.
Many of the crew have different dietary
requirements. This ranges from vegan
all the way through to carb or sugar free
and these all need to be catered for; there
is no alternative venue available for these
crew members to eat at. An incredible
amount of time and research goes into
the 6-week cycle menus. The menus
therefore need to be thought out well
in advance to allow the Buyer sufficient
time to obtain the necessary food.
The equipment has to be ordered and
delivered before the commencement
of the project. A very detailed list of
everything (and I mean everything)
needs to be made, procured and
brought with. There is not an
equipment supplier close enough to
pick up anything that might have
been forgotten, like the colander or
the wrong size whisks. The kitchen is
probably better equipped than most
other kitchens. There is a 10 pan
convection oven, 80 litre tilt pan, 3
heavy duty induction stoves, a large
vegetable slicer, dicer and a full scullery
with a dishwasher. A full set of smalls
and all the other toys that a chef
could need are in the kitchen. All the
equipment is maintained on site and
only if really needed does a technician
come out. The equipment requires
power which is supplied by a 125kva
generator running 24/7.
The supply of food, cleaning chemicals
and other products such as chafing
dishes has to be carefully coordinated.
There is always a 10 day supply of
meat in the freezer at any one time,
with fresh vegetables and bread being
delivered twice a week. One person
is dedicated to the ordering of the
supplies and coordinating the deliveries.
Stock control is paramount and the
costs are monitored on a daily basis.
The fresh and frozen food are stored
in 2x6m refrigerated containers into
which we’ve placed a shelving and
racking system.
Water is an interesting challenge as we
are in the midst of a drought area, but
we are still able to pump water from the
river. This water is then sent through
a 4 stage filter system, stepping down
from 10 micron down to 0.2 micron
and then finally passes through a UV
light. The water has been laboratory
tested and is some of the cleanest and
safest water around. Besides the fresh
water coming in, the waste water has
to be stored and then removed for
processing using a honey sucker.
My role during the project is to start
by building the team and the kitchen
and then keeping them motivated.
Motivation of others is hard as it requires
me taking care of myself first. The other
dimension of my role is to identify the
“Bells and Whistles” the crew like. Then
I facilitate the niceties like soft serve
ice cream for dessert or little touches
of specialness along the way. Greeting
people by their names and knowing
what their favourite foods are also helps.
We are all about making feel
comfortable and happy while they are
away from home.
Classically trained chef Stuart is
passionate about bread, has an insatiable
thirst for learning and a love for
imparting knowledge. Specialising in
large scale catering, he was Stadium
Head Chef at the FNB Stadium during
the Soccer World Cup in 2010. Stuart
has had the privilege to travel to Tibet,
The Empty Quarter in Dubai and other
exotic locations to cook for adventure
tourists. Currently he travels within
South Africa cooking food with integrity
on film sets in remote locations.
CHEF! Issue 48 |
15
Chefs enjoy playing
with flavours
Here is a range of herbs &
spices to create
something special
Get more information at ufs.com
WIN
R500 000 in
Rewards with
Robertson’s.
See pack for
details.
Spicy Grilled Melange of Seafood, tossed in Lemon Scented
Savoury Rice
No. of servings: 1 I Preparation time: ± 5 minutes I Cooking/setting time: ± 10 minutes I Equipment: Frying pan I Cooking temperature: Hot
Ingredients
Method
4
50 g
4
100 g
1. Place all the seafood in a bowl.
2. Add the Robertsons Fish Spice and Robertsons Cajun Spice and mix through.
3. In a hot pan, add oil and begin frying the seafood that takes the longest to cook,
followed by the next longest, add the mussels last.
4. Squeeze half a lemon into the pan and mix through the savoury rice.
5. Serve with savoury rice and a lemon wedge.
10 ml
3 ml
1/2
Prawns, deveined and shelled
Calamari tubes and tenticles
Mussels, cooked and in half shell
Linefish of choice, cut into bite-size cubes
Oil
Robertsons Fish Spice
Robertsons Cajun Spice
Lemon
CHEF TIP Can add bacon, chorizo or a cheaper fish (not linefish) to bulk up the dish.
Robertsons Cajun Spice and Robertsons Fish Spice
For more recipes visit ufs.com
vox pop
advice
We ask chefs for their advice to
the young chefs that have just
joined the kitchen work force.
to young chefs
“Being a chef is about
passion, not glamour. If
you want a social life, get
out of the kitchen.”
Zunia Boucher Myers |
Avontuur Estate Restaurant
“I think the best advice you could give to someone starting their
culinary career would have to be the truth. You are going to
work long hours. You’re going to miss every birthday: yours and
everyone else’s. You’re going to work every holiday and weekend
and lose friends because they don't understand why you work so
much. It's a demanding business, but if you embrace it, it's very
rewarding.” Sanel Esterhuyse | African Pride 15 on Orange
“One word: Focus!” Nelis van Heerden | Protea Hotel
Fire & Ice! Melrose Arch
“Plan ahead and never give
up.” Gabriel Harkin |
The Feedroom
“Only do this job if you still love it after
a day from hell in the kitchen.”
Mike Bassett | Myoga
“Sacrifice now for your future.” Lindsay
Venn | Southern Sun The Cullinan
18
| CHEF! Issue 48
“If you have the passion
then stay focussed and
determined to build
your career - when in
difficult situations try
and see your career
ahead of you and stay
strong.” Jerry Kennedy |
Franschhoek Cellars
“Never fear failure - some of the
best dishes ever created came
through trial and error.” Jason Scott |
Protea Hotel Fire & Ice! Cape Town
“Even with
the simplest
decisions, always
work as though
it was your own
restaurant, your
own money
– what would
you do?” Bruce
von Pressentin |
Delheim
“If you don’t
really, really
love it, don’t
do it.” David
van Staden |
Tsogo Sun
“Keep it simple and learn the basics
first.” Garth Almazan | Catharina’s
Restaurant
“Put your heads down and
work hard. Have dreams and
goals and work for these every
day. Be respectful and learn
from everyone you come in
contact with.” Jackie Cameron
| Jackie Cameron School of
Food & Wine
“Create, create,
create. Never stop
creating.” Simon
Kemp | Double Tree
by Hilton
“If you want to be the best you have
to work harder than anyone else there is no such thing as balance.”
Jodi-Ann Pearton | Food Design
Agency
“Travel and explore different
countries and their cuisines. Being
a chef is one
of the few jobs
where you
can work and
travel, and
gain invaluable
experience.”
Jason Whitehead
“Believe in yourself and never give
up, it will get easier the longer you
stay in the game.” Scot Kirton | La
Colombe
“If your heart truly lies within the
ingredients, never give up. There are
no such things as limits and every
day is a new challenge filled with
learning, love and passion.” Jodi
Gillespie | Beverly Hills Hotel
“Attitude is
key!” Shaun
Munro |
Southern
Sun Elangeni
& Maharani
“There are endless opportunities
awaiting you. What happens from
this point depends on how you
embrace them.” Garth Shnier |
Sandton Sun, Sandton Convention
Centre and InterContinental
Johannesburg Sandton Towers
“Never get tired of being
a chef. Being involved in
the food business means
that you are always
involved with people –
it’s a great feeling.” Silvio
Mindrea | Southern Sun
Maputo
CHEF! Issue 48 |
19
event
Standing from left to right: Paddy Brearley, Karen Borain, Antonio Rossetti, Connie Butler, William Ford
Sitting from left to right: Mary McGuire, Jorn Doinet, Shirley Fawke, Colin Grimsell, Marty Klinzman
20
| CHEF! Issue 48
The President’s
Awards 2016
A night that celebrated the best in the culinary business
CHEF! Issue 48 |
21
event
T
he President’s Awards Dinner is a special date on the South
African Chef ’s Association calendar and the 2016 event,
held in January at the Michelangelo Hotel, was no exception.
President of the South African Chef ’s Association, Stephen
Billingham, was given the honour of bestowing President’s
Awards upon deserving individuals. Ten President’s Awards
were handed out − eight Industry Recognition Awards and two
Lifetime Achievement Awards − and each award recognised and
celebrated important individuals within our country’s dynamic
hospitality industry.
“When I look around this room, I feel extremely humbled to be
here amongst such a respected, revered group of individuals – it
is your passion, your integrity and excellence that makes our
industry great,” said Stephen, before explaining why recipients
deserved their respective awards.
A stalwart of the South African Chefs Association for over
20 years, as Finance Manager of the South African Chef ’s
Association, Connie Butler is an invaluable asset to SA Chefs
and its members. Not only does she ensure the smooth,
meticulous running of the Association’s finance department, she
is also a warm, vibrant and incredibly positive presence at the
Association’s head office. Nothing is too much for her, and during
her time at SA Chefs, she has gone far beyond the call of duty.
As Director of Platinum Property Holdings (PTY) LTD,
William Ford has had an immense and far-reaching effect on
South Africa’s hospitality Industry. Always at the forefront, he sets
standards and has made important contributions to the industry,
not only through his role as a hotel professional, but through his
presence on hotel boards and grading councils for the hotels in
South Africa.
Leading the pack within hospitality training and innovation
through her role as Director of the Protea Hotels Institute
for Professionals Development, Mary McGuire has been
a hospitality professional for over 35 years. She joined the
Protea Hotel Group in1987 and is incredibly passionate
about personal development and education. She can be
credited with upskilling a vast number of hospitality
professionals – instilling excellence and high standards in
each student, and as such, improving our hospitality industry
as a whole.
Dedicated to the tourism and hospitality industry for over
three decades, Karen Borain has an incredible, unwavering
passion for training, individual development and growing
staff potential. Karen has influenced thousands of lives
in South Africa’s hospitality industry. As Training and
Development Manager for Tsogo Sun Academy, her tireless
dedication to training and development in the hospitality
industry has had a massive impact on future culinary
generations.
22
| CHEF! Issue 48
Antonio Rossetti is an incredible asset
to South Africa’s hospitality industry. In
his CV he unashamedly names himself
Mr SAB and rightfully so. He has had a
meteoric rise through the ranks at South
African Breweries, with roles that include
On-premises Sales Manager, Area
Export Manager for Africa, On-premises
Channel Manager and now General
Manager: National Group Accounts,
On-Premises Channel. His warmth and
good humour epitomises the human
touch, and it sets him and SAB apart in
the marketplace.
South Africa’s original celebrity chef,
American-born, Marty Klintzman, was
doing demos and sharing the art and
science of cookery with consumers long
before food channels were in existence.
Very energetic and knowledgeable about
food and cooking, she is completely
committed to the industry, enabling
consumers to enjoy the thrill of cooking
through her masterclasses, articles and
books. A prolific cookbook author,
with her passion for cooking and great
knowledge about new technology in the
kitchen, her role as Marketing & Public
Relations Consultant at Kenwood Home
Appliances is a perfect fit. She continues
to inspire those around her, and is a great
asset to our industry.
One of South Africa’s finest hoteliers,
Paddy Brearley, Managing Director
of Legacy Hotel Group, has enjoyed
over three decades in the industry and
is revered and loved by staff members,
colleagues and clients alike. From a
young age he was outstanding…he
held his first General Manager position
when he was under the age of 30 at
the Southern Sun (now Tsogo Sun)
Sabi River Bungalows. He then rapidly
worked his way up the Tsogo Sun ranks
with dedication and passion before
he was head hunted by Legacy Hotel
Group.
A dedicated hospitality professional
for over 30 years, Hotelstaff Recruiter
and Trainer, Shirley Fawke, has
worked in many diverse aspects of the
industry, with particular expertise in
CHEF! Issue 48 |
23
event
Food & Beverage, housekeeping and
later in her career, recruitment. She
knows the Southern African hospitality
industry inside out. With a passion for
developing people’s careers and a talent
for assessing people and finding their
niche, she bought Hotelstaff in 2002
and has expanded the business to include
recruitment in all spheres of FMCG.
On the night, there were also two
Lifetime Achievement President’s
Award winners. The first went to Colin
Grimsell. With a dynamic career in the
hospitality industry that spans over 50
years, Colin has an incredible wealth of
knowledge, and has had an important,
far-reaching and very positive effect
on the hotel industry of South Africa.
His hotel career began in the 1960s in
Europe, where he worked in all aspects
of hotel operations in Wales, Gibraltar
24
| CHEF! Issue 48
and Spain (to name just a few locations)
before he moved to Durban in 1974 to
work at the Malibu Hotel. On retirement
in 1992, he formed his company
Hotel Performance Consultants, which
specialises in hotel feasibility, risk
management and monitoring hospitality
market developments and changes in
Southern Africa. Throughout his career,
Colin has worked with hotel groups and
developers and shared his knowledge
through involvement with FEDHASA,
SA Chefs and training boards to further
influence the industry as a whole. His
unwavering, life-long commitment to
this industry is remarkable.
The second Lifetime Achievement
Award went to Jorn Doinet. An
exceptional teacher and a man
revered as a world authority on food,
nutrition and food preparation, Jorn
has dedicated his life and career to
the hospitality industry. With a career
that spans 60 years, it all began when
he worked as a chef in London, then
with an appetite for adventure, in
1959 he journeyed through Africa to
Durban. Throughout his career, he
was involved in the opening of various
restaurants; continuously striving to
improve the culinary landscape in South
Africa. However, it is training and the
development of people has always been
closest to his heart. It is due to this
fact, that he became involved in Bosasa
Operations from 2004 – he is currently
an Advisor to Bosasa Operations –
where he designed and implemented
unique curriculum for various
correctional environments.
To the President’s Award winners for
2016, we salute you.
Sponsors
We give our heartfelt thanks to our sponsors.
Your support is truly appreciated. Thank you!
F
D B OY
S
OO
THE REAL CHEF’S CHOICE
Wholesale, Manufacture & Distribution of Meat & Allied Products
CHEF! Issue 48 |
25
event
Don’t miss
Africa’s best
Food, Beverage and
Hospitality Expo
Hostex and IFEA have joined forces to offer guests
a show-stopping three day expo – the muchanticipated Food & Hospitality Africa. With over 30
years of Hostex experience combined with exciting
new product and beverage innovations from IFEA,
Food & Hospitality Africa looks set to showcase all
the food, beverage and hospitality related products
and services that the savvy industry insider could
hope for. Here’s a look at what you can expect.
The Skillery
by SA Chefs
Capturing the heat of the kitchen, South African chefs will be showing
off their creative culinary skills at The Skillery. This demonstration
theatre is a not-to-be-missed arena, showcasing the art and science of
cookery, and highlights include demonstrations from Chef Kabelo
Segone, Adrian Vaughan and Ramon Gouws from The Maslow
Hotel and of course, the SA Chefs Young Chefs Club will also be
there to show us what they can do.
26
| CHEF! Issue 48
Tea & Coffee Africa by SCASA
Get your caffeine fix at the Tea & Coffee Africa area, which will not only have a wide range of
products for you to browse, but will also be hosting several exciting competitions including the Gauteng
leg of the South African Barista Championships. The competition is all about performance, skill and
passion for coffee, and the competing baristas will have to pour four espressos, cappuccinos and signature
drinks in under 15 minutes.
Says Iain Evans, SCASA Vice-Chairperson, “The standard of speciality coffee in Gauteng is extremely high,
and as an association SCASA is thrilled to be part of Tea & Coffee Africa at the Food & Hospitality Africa Show.
We have been represented at Hostex for many years and in 2014 we held our national championships at IFEA,
so to see these two shows joining forces is hugely exciting. The support which Specialised Exhibitions has shown us
is unprecedented and we are looking forward to showcasing some talented baristas, highly sought-after coffees, and
demonstrating to visitors exactly what speciality coffee in South Africa is all about.”
Global
Pizza
Challenge
Everyone loves pizza, but not everyone
can make an award-winning one –
watch the most creative pizza creators
in action during the African final of the
Global Pizza Challenge, competing for a
cash prize of R15 000. The winner of the
cook-off will represent South Africa, and
pizza entries are broken into five categories
– chicken or meat, seafood, vegetarian,
speciality and dessert.
CHEF! Issue 48 |
27
event
Competitions at Food
& Hospitlaity Africa
This is where you need to be to see up-and-coming chefs in action in a host
of challenging cooking competitions. The Lucky Star Innovations with Fish
Competition consists of a Junior and Senior competition. The idea is to create a
healthy, sustainable and scalable dish with the Lucky Star product as the hero of the
dish. Both categories will compete on the same day – with an Awards Ceremony on
the last day of the show – and each winner will receive R 7 500 per category. There
is also the City & Guilds Skilled Challenge to find the cooking school with the best
basic cooking skills. There are three different sections to this challenge: a dressing and
breakdown of chicken, beef fillet and fish. R5 000 will go to the winning school and
an Awards Ceremony will take place on the last day of the show. The Unilever Plate to
Win competition is also taking place again this year, where chefs take part in daily cookoffs to win top place as well as a cash prize.
New Product Display
If you want to find out what the latest, greatest new products are hitting the shelves soon,
make sure to check out the New Product Showcase. The items, featuring the latest in the retail,
wholesale and foodservice spaces, have been selected from the top exhibitors at the show, and
each product will be on show in glass-enclosed product displays. So if you’ve got limited time,
make this your first stop to identify which stands will be most important for you to visit.
“We’re pulling out all the stops to deliver the best food, beverage and hospitality expo that Africa has ever
experienced – and we look forward to welcoming the industry and providing an ideal platform for product
sourcing, idea-sharing, networking, and trading,” says Nick Sarnadas, Food & Hospitality Event Director.
Food & Hospitality
Africa
3 - 5 May 2016
Gallagher Convention Centre
09h00 - 17h00 daily
28
| CHEF! Issue 48
Visit www.foodhospitalityafrica.co.za
for more information, or join the
conversation on Facebook at
www.facebook.com/FoodandHospitalityAfrica
or on Twitter at @FandHAfrica.
01020 3
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Host-ED Schedule
Don’t miss out on top experts in their field talking about what matters to us in the industry – for free!
Tuesday 3rd May
10:30 - 11:00
11:30 - 12:00
12:30 - 13:00
14:30 - 15:00
15:00 - 15:30
15:30 - 16:00
The DTI’s road map for the South African food & beverage industry
Insight into SA’s imminent food labelling regulations R429
Sustainable sourcing – Trends surrounding consumer & retailer awareness
The future of healthy eating: Do South Africans need to adopt new eating habits?
Hotels of the future
Top cocktail and mixology trends – Geared for generation Z
10:30 - 11:00
11:30 - 12:00
12:30 - 13:00
14:30 - 15:00
15:00 - 15:30
15:30 - 16:00
Top 10 food & drink trends you will crave in 2016!
An African economic outlook - what’s in store for the food,
beverage & hospitality industry?
The marvellous rise of “free from”
The impact of mobile devices on service excellence in the hospitality industry
Innovative packaging developments for fast food, deli & catering
Franchising your hospitality / catering service? What’s next?
Wednesday 4th May
Thursday 5th May
10:30 - 11:00
1 on 1 SME business advice for the hospitality, food & beverage sector
11:30 - 12:00
SA’s top restaurants revealed. The defining factors distinguishing cutting
edge culinary brilliance.
12:30 - 13:00
Creative solutions amidst infrastructure mayhem
14:30 - 15:00
Creating unique guest experiences: Hospitality reimagined
15:00 - 15:30
South African import & export standards – The essentials you need to be
mindful of?
15:30 - 16:00
Supply chain optimisaton for the food, beverage, hospitality and
food service sectors
CHEF! Issue 48 |
29
advertorial
Falling for
Casseroles
The leaves are changing
and after a long summer
it’s time to welcome
autumn’s cold snaps with
a rib-sticking casserole
recipe from Chef Kabelo
Segone that’s hearty
and healthy.
Lucky Star Pilchards and Lentils
Casserole with Dumplings
Ingredients
4 Tbsp. olive oil (or sunflower oil)
2 medium onions, chopped
2 large carrots, finely chopped
1 Tbsp. celery root finely chopped
2-3 garlic cloves, crushed
400g can Lucky Star Pilchards
6 cups cooked lentils
2 teaspoons paprika
1½ Tbsp. tomato puree
5 cups vegetable stock
chili powder (optional)
1 bay leaf
½ tsp dry thyme
salt, black pepper to taste
Casserole
Method
•
•
•
•
•
•
•
•
In a large pot, sauté onions in olive oil.
Chop carrots, celery and garlic finely in a food processor.
Add to the pot and sauté for about 1 minute.
Add cooked lentils, paprika, tomato puree, vegetable stock,
chili powder, bay leaf, dry thyme, salt and black pepper.
Cook until vegetables are soft.
Add the Lucky Star Pilchards into the vegetable mixture and
simmer for 5 minutes
Using a teaspoon, drop small amounts of dumpling batter
into the stew.
Cook for about 5-10 minutes, until dumplings are cooked
through.
Dumplings
2 medium eggs
1 cup all-purpose flour
¼ cup milk
2tbsp olive oil
a pinch of salt
pinch of pepper
Method
• Combine the flour, salt & pepper in a large bowl.
• In a separate bowl, mix together the eggs and
milk.
• Make a well in the center of the flour, pour
the egg mixture into the well and gradually
incorporate it into the dry ingredients.
• When the batter is smooth, cover the bowl with a
dish towel and set it aside at room temperature for
about 1 hour.
30
| CHEF! Issue 48
Chef Kabelo Segone heads up the Consultancy department of
the HTA School of Culinary Art, is a Vice President of the South
African Chefs Association as well as a Lucky Star Ambassador.
CHEF! Issue 48 |
31
Liquor
Follow the Sun
Bring the zippy taste of summer holidays to your restaurant with limoncello.
O
riginally from the South of Italy, particularly the Amalfi
coast, Limoncello is a lemon liquor with a refreshing
lemony taste. It is the second most popular drink in Italy and
the recipe is believed to be over one hundred years old. Not
only is limoncello delicious, but it’s also seen as a digestive due
to the believed healing and appetite-stimulating qualities of
lemon, the core ingredient.
How it’s made
Limoncello is traditionally made using the zest of Femminello
St. Teresa Lemons. The zest is steeped in rectified spirit until the
oil is released - this is what gives it its distinctive yellow colour.
Finally the yellow liquid is mixed with a simple syrup before
being bottled and stored.
The clarity, viscosity and flavour of the limoncello can be
influenced by varying sugar to water ratio and temperatures.
Written by Ilka van Schalkwyk
Opaque limoncello occurs due to spontaneous emulsification of
the sugar syrup and extracted lemon oils - this is known as the
ouzo effect.
How it’s served
Traditionally, limoncello is served chilled as an after-dinner
digestive. Along the Amalfi Coast it is often served in small,
chilled, ceramic glasses.
Variations
There are several variations on limoncello, including
Pistachiocello, where the spirit is flavoured with pistachio nuts.
Meloncello sees the limoncello flavoured with cantaloupe,
while Frangoncello is flavoured with strawberry. Another
version uses milk instead of the sugar syrup and is known as
Crema di Limoncello.
Jorgensen’s Naked Lemon
Limoncello
Jorgensen’s distillery in Wellington
has added the Naked Lemon
Limoncello to their repertoire. The
limoncello is made using handpicked, hand zested lemons. They
are naturally macerated for twelve
days in fragrant wine spirits to
infuse the spirit with lemon oils. The
vibrant lemon yellow liquor is then
lightly sweetened with homemade
cane syrup to balance the flavours.
It’s bottled at 30% alcohol and is
best served ice cold.
Kaapse Limoncello
Produced in Cape Town, Kaapse
Limoncello is made by permeating
triple-distilled vodka with lemons.
It is carefully made over a period
of 40 days with locally-grown
lemons. Only the zest of the
lemon is used which is steeped in
vodka until all the oil is released to
produce a smooth, palatable taste.
Serve the Kaapse Limoncello ice
cold as an after dinner digestive. It
can also be drunk on the rocks, as
an appetizer, with soda, as a Dom
Pedro or over ice cream.
Bottega’s Limoncino
Distilleria Bottega has
successfully customised
the lemon liqueur, after
a long period of research
and experimentation, by
introducing the best grappa
from Veneto into the
infusion. The lemons used
are handpicked from sunny
orchards in Sicily, before the
peels are left to infuse the
grappa with their fresh lemony
flavour. The result is easy to
drink and not too demanding
with 30% alcohol content. It’s
pleasantly cool and sweet, with
a lightly sour flavour.
32
| CHEF! Issue 48
MORE THAN JUST
BERRIES
While Euroberry was established in 2000 as a dedicated supplier of premium frozen berry fruits to
the South African market, today the company is so much more. With a product range that covers
all your fruit needs, from purées and concentrates to dried fruit pieces, Euroberry is a one-stop-shop
for the discerning chef wanting fruit all year round.
S
ourcing high quality fruit from premium suppliers that have
worked with Euroberry for many years, the company offers
fruit with year-round availability that is supported with the
quality certification required by chefs who want only the best in
their kitchen. Products are delivered nationwide from the three
distribution centres – Johannesburg, Durban and Somerset West
(head office) and through selected distributors.
Euroberry’s premium range of products includes a wide
assortment of fruits in Individually Quick Frozen form, juice
concentrates, purees, dried fruit pieces and infused dried fruits.
They also supply pumpkin seeds, cranberries and toasted
coconut. The consistency of product, variety of fruits and the
many forms, from dried to frozen, puree to juice concentrate, as
well as the year-round availability, will appeal to both the chef
and the baker.
Euroberry packages its products in sizes for both the industrial
and catering trade. A large selection of fruits are specially sourced
for the catering and hospitality trade, and are packed in 1kg bags
with 10 bags per box. This range can be used in a variety of ways
– from garnishing and decoration, sauces and coulis, to use in
smoothies, cocktails and juices.
With over 15 years of experience, a dedicated supply of premium
fruits from international suppliers, distribution centres around
South Africa, and a wide range of fruit products to choose from,
Euroberry is the perfect partner for all your fruit needs.
Euroberry offers:
•
•
•
•
•
•
•
Individually Quick Frozen Fruits
Purées
Juice Concentrates
Infused Dried Fruits
Dried Fruit Pieces
Cranberries, Coconut & Pumpkin Seeds
Fruit Syrups
We have distribution offices in:
Cape Town
Durban
Johannesburg
See our
products in
action
at Hostex 2
016
on stage at
The
Skiller y
www.euroberry.co.za | Call Centre: 0860 400 407
CHEF! Issue 48 |
33
food feature
A Taste of the
Little Karoo
Beate Joubert’s beautiful ode to the cuisine of the Klein Karoo is a feast for the eyes and the table. From her
Al Fresco Deli on the Jouubert-Tradauw wine estate just outside of Barrydale, Beate specialises in platters
heaving with Klein Karoo tapas, celebrating the produce and hospitality of the region. You’ll find the same
spirit of celebration in her cookbook, where recipes are generous and tasty and perfect for sharing.
Recipes Extracted
from Taste the Little
Karoo by Beate Joubert
(Struik Lifestyle).
Photographs:
©
Penguin Random
House South Africa
(Pty) Ltd 2015 / Sean
Calitz / Matthys van
Lill / Andries Joubert
Beate’s vegetable salad
Serves 8
Ingredients
Method
1⁄4 cup dukkah
12 thin slices butternut
¼ cup grated Parmesan
12 thin slices brinjal
1 medium pack rocket leaves
6 cooked whole beetroots (baby and large),
halved (or beetroots pickled in ginger sold
by farm delis)
4 rounds feta, roughly crumbled
fresh herbs for garnishing
2 tsp sesame seeds, toasted
a few slices mozzarella
1⁄3 cup hummus
balsamic reduction
freshly ground black pepper to taste
• Preheat the oven to 200 °C.
• Sprinkle the dukkah over the butternut
and the Parmesan over the brinjal. Place
the butternut and brinjal in a greased
ovenproof dish and roast in the oven
until crisp. Remove and leave to cool.
• Arrange the rocket leaves on a serving
platter, then pile the cooled butternut
and brinjal on top, followed by the
beetroot and half of the feta. Garnish
with the fresh herbs, sesame seeds,
remaining feta and mozzarella. Dot
the hummus on the outer edges of the
platter. (You could even add Chickpea
and spring onion balls (see page 16
in Beate’s book) to the salad.) If you
like, sprinkle over more dukkah and
Parmesan. Drizzle balsamic reduction
over and season with salt and pepper.
• To make the vinaigrette, dissolve the
gelatine in the water. Mix together the
dissolved gelatine, lemon juice, olive oil,
vinegar, basil and cayenne pepper until well
combined. Refrigate until cool. Stir through
the whisked egg whites just before serving
and season with salt and pepper.
• Drizzle the vinaigrette over the salad. It
will not keep its foamy consistency for
long, so use it immediately once made.
Basil vinaigrette foam (optional)
2 tsp gelatine powder
¼ cup warm water
3 Tbsp freshly squeezed lemon juice
¼ cup olive oil
1 tsp white wine vinegar
1 cup roughly chopped
fresh basil leaves
1⁄2 tsp cayenne pepper
3 egg whites, beaten with a pinch of cream
of tartar until stiff
salt and pepper to taste
34
| CHEF! Issue 48
Sweet and sour beef tongue
with slaphakskeentjies
Serves 12
Ingredients
1 beef tongue, pickled
3 cups rooibos tea
1 onion, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped
2 bay leaves
5 black peppercorns
Sauce
2 egg yolks, beaten
1 Tbsp apple cider vinegar
1 Tbsp brown sugar
2 Tbsp olive oil
2 tsp prepared wholegrain mustard
1 Tbsp freshly squeezed lemon juice
1⁄4 cup mayonnaise
1 Tbsp honey
1⁄2 tsp ground cinnamon
1 tsp grated fresh ginger
salt and pepper to taste
1 bay leaf
1⁄4 cup seedless raisins
a few capers
2 Tbsp toasted almond flakes
fresh dill or chives, finely chopped
Slaphakskeentjies
1 kg pickling onions, peeled
1⁄2 cup dry white wine
1⁄2 cup water
1⁄2 cup balsamic vinegar
1⁄2 cup dark brown sugar
1 tsp hot mustard powder
a pinch of salt
1 Tbsp olive oil
1 egg, beaten
1 Tbsp cornflour
a few curry leaves
1⁄2 tsp turmeric
2 capers
Method
• In a pressure cooker, cover the
tongue with the rooibos tea, add the
onion, celery, carrots, bay leaves and
peppercorns, and cook for 1 hour until
the meat is soft. Remove the tongue and
immediately plunge it into cold water.
Make a small cut in the skin, then pull
it off and cut away any muscle tissue as
well. Return the tongue to the cooking
liquid and leave to cool.
• To make the sauce, beat the egg yolks
in a metal dish positioned over boiling
water. Add the vinegar, sugar and olive
oil and mix well. Add the mustard,
lemon juice, mayonnaise, honey,
cinnamon, ginger, salt and pepper
and beat continuously until the sauce
starts to simmer. Remove from the
heat and keep beating until it has
thickened a little. Place back over the
boiling water and add the bay leaf,
raisins and capers and leave to simmer
for a while to allow the flavours to
infuse. Remove from the heat and
remove the bay leaf.
• Preheat the oven to 160 °C. Slice the
tongue and arrange the slices in an
ovenproof dish. Pour the sauce over
the tongue and bake for 20 minutes.
Remove from the oven, leave to cool,
then scatter over the almonds and dill
or chives on top.
• For the slaphakskeentjies, boil the
onions in the wine and water until
soft. Drain, then transfer them to
a serving bowl. Mix the remaining
ingredients in a saucepan and heat
slowly until the mixture starts to boil.
Pour the hot mixture over the onions
and leave to cool.
• Serve the tongue and slaphakskeentjies
with fresh, warm ciabatta (see page
55 in Beate’s book) or rye bread with
which to mop up the tasty sauce!
• Thank you to Peter Veldsman for his
delicious ‘slaphakskeentjies’ (onion
salad) recipe. I really can’t imagine
why they’re called this. Do they
look like ‘floppy heels’ (the direct
translation from Afrikaans)?
CHEF! Issue 48 |
35
food feature
Roast duck with orange,
brandy and plum sauce
Serves 6
Ingredients
1⁄4 cup orange liqueur (e.g. Cointreau)
1⁄4 cup brandy
6 duck breasts (± 1 kg) with skin
coarse salt and freshly ground black
pepper to taste
1 Tbsp butter
a few sage leaves to taste
2 Tbsp pine nuts
6 rashers bacon, chopped
a pinch of ground nutmeg
a handful of fresh thyme, finely chopped
2 tsp dried thyme
a handful of fresh parsley, finely chopped
juice and zest of 3 oranges
juice and zest of 2 lemons
1⁄2 cup brown sugar
1⁄2 cup apple cider vinegar
Plum sauce
1 cup prunes or fresh plums, quartered
1⁄2 cup dried figs, halved
3 Tbsp brown sugar
1 Tbsp honey
1 piece stick cinnamon
2 Tbsp brandy
1⁄2 cup chicken stock
2 Tbsp seedless raisins, soaked in white
wine and well drained
1⁄2 cup of the duck’s cooking liquid
Method
• Pour half the liqueur and brandy
over the duck breasts, then leave to
marinate overnight in the fridge.
• Season the duck with salt and pepper,
and prick the skin with a toothpick.
• Heat the butter in a pan and sauté
the sage leaves, pine nuts and bacon
together. Mix well with the nutmeg,
fresh and dried thyme and parsley.
Stuff this mixture under the skin of
the duck breasts. Secure the skin with
a toothpick if necessary.
• Cut the orange and lemon zest into
thin strips, then blanch in boiling
water for 1 minute. Drain, plunge
into cold water, drain again and set
aside.
• Preheat the oven to 200 °C.
• In a frying pan, melt the brown sugar
until caramelised. Add the vinegar
and boil for 3 minutes. Pour in the
remaining liqueur and brandy and set
alight. Add the juice and prepared zest
of the oranges and lemons and boil
36
| CHEF! Issue 48
•
•
•
•
•
for another 3 minutes to make a glaze. Brush the glaze over the duck breasts and
roast in the oven for about 15 minutes on each side. Baste the breasts often while
roasting so that the skin is brown and crisp when done.
In a small saucepan, bring all the plum sauce ingredients to a boil. Continue
boiling for about
30 minutes or until reduced by half. Stir well. Remove from the heat and decant
into a gravy boat.
Arrange the duck breasts on a platter, thinly sliced if you prefer. Serve with the
plum sauce and vegetables such as steamed broccoli and butternut, sprinkled with
plenty of freshly squeezed lemon juice and ground black pepper.
TIP: As a garnish, flash-fry thinly sliced oranges in butter and scatter them over the
breasts.
If you’d like to prepare a whole duck, cook it in a pressure cooker until tender, then
glaze and roast.
Terrine with brinjal and red
peppers
Serves 4–6
Ingredients
3 large sweet red peppers
2 large brinjals, thinly sliced into rounds
olive oil
coarse or smoked salt to taste
6 courgettes, each sliced lengthwise into
6 strips
± 10 thin slices of strong white cheese
e.g. Edam or Cheddar
2 rounds feta, crumbled
1⁄2 cup chopped fresh flat-leaf parsley
for garnishing
freshly ground pepper
grated Parmesan to taste
fresh coriander leaves for garnishing
1 tsp white pepper
Tomato sauce
2 large onions, peeled and roughly
chopped
4 cloves garlic, peeled and finely
chopped
1⁄2 tsp salt
1⁄4 cup olive oil
15 small ripe tomatoes, plunged into
boiling water and skinned
10 black olives, pitted and halved
2 Tbsp balsamic or red grape vinegar
¼ cup white sugar
1⁄2 tsp freshly ground black pepper
1 Tbsp Tabasco sauce
½ tsp chilli flakes (optional)
1⁄4 cup finely chopped sweet red or
green peppers
Method
• Preheat the oven grill.
• Arrange the red peppers in an
ovenproof dish and grill until almost
scorched. While still hot, transfer
them to a plastic bag to sweat for
about 20 minutes. Remove the skin
and pith, then dice and set aside.
• Add the brinjal slices to the same
roasting dish, brush both sides with
oil and sprinkle with salt. Grill for
about 4 minutes on each side until
soft and browned. Remove and set
aside.
• Add the courgette strips to the same
dish, brush with olive oil and grill in
the oven until soft.
• To assemble the terrine, line a 22 x
12-cm baking dish with thick plastic
or aluminium foil. Beginning with
the brinjal, arrange slices in the
•
•
•
•
bottom of the dish, followed by a third each of the red peppers, courgettes and
cheeses. Continue layering in this fashion, ending with a layer of brinjal.
Pour boiling water over the parsley, then immediately remove and plunge in ice
cold water, and drain. Sprinkle the parsley and season with salt and pepper over the
top of the terrine. Cover the terrine with a layer of plastic or foil and press down
firmly and slowly to compact the mixture. Allow to cool at room temperature,
then refrigerate until required.
To make the tomato sauce, sauté the onions, garlic and salt in the olive oil until
glossy. Add the remaining ingredients and cook until reduced by half and quite
thick.
Slice the terrine. Spoon the tomato sauce onto a serving dish and arrange the
terrine slices on the sauce. Garnish with the Parmesan and coriander leaves, and
sprinkle over the pepper.
Presentation is important with this terrine; serve the slices on a beautiful platter.
CHEF! Issue 48 |
37
masterclass
Beetroot
textures
Baby beetroot
Purple baby beetroot
Candy stripe beetroot
Salt for seasoning
50ml olive oil for dressing
lemon wedges for dressing
• In two separate pots with water, cook the baby beetroot until the
skin is able to be removed from the beets.
• Set aside to cool down, reserving the cooking liquid.
Beetroot purée
500g purple beetroot
50g butter
lemon wedge
• Place the beets in a medium saucepan. Fill the pot up with water
and boil for 30 minutes until cooked.
• Transfer the beets to the blender, add 70ml of the cooking liquid
to the beets and blend with the skin on to give the purée an
earthy bitter taste.
• Remove 350g of the purée and keep to one side. To the
remaining purée add 50g butter, a squeeze of lemon and a pinch
of salt. Blend again and strain.
38
| CHEF! Issue 48
Chef Lewis Gordon from Bread
Café in Woodstock, Cape Town
showcases the humble beetroot
in this delicate salad.
Filled beetroot liquorice
200g beetroot juice
2g agar agar
2 leaves gelatine (4g), soaked in water
¼ piece of star anise
100g smooth cream cheese
salt to season
squeeze of lemon
• In a small saucepan, transfer the juice, agar agar and star anise.
Bring the mix to the boil, while whisking continuously. Simmer the
mixture for 3 minutes and strain.
• Take the pot off the heat and add the gelatine. Stir until it dissolves
and spread the mixture out on a flat tray lined with grease-proof
paper. Refrigerate and once it’s set, slice into 6 sheets of 2cmx5cm.
• For the cream cheese, whip it with a squeeze of lemon and salt until
smooth and fluffy. Transfer into a plastic piping bag. Pipe the cream
cheese on the one side of the jelly sheet and roll it over so that it
forms a filled tube.
Beetroot tuille
150g beetroot purée
40g isomalt
10g castor sugar
• In a non-stick saucepan, bring the isomalt and castor sugar to a
light caramel. Lay the caramel on a silicone sheet.
• Heat up the purée, add the caramel and stir until the sugar has
dissolved in the purée.
• Spread the beetroot on a silicone mat thinly and bake in the oven at
120°C until the purée has dried.
Shaved baby beetroot
• Shave candy stripe beetroot and place in cold water.
• Shave the baby purple beetroot and lay it in cold water
CHEF! Issue 48 |
39
masterclass
Parmesan crisps
40g parmesan
• Spread the parmesan out on a silicone mat and bake it in the
oven for 5-6 minutes at 180°C in the oven until the cheese
bubbles up and spreads out.
Beetroot dust
200g raw purple beetroot
• Slice the beetroot thinly with the skin on, lay it out on a tray to
dry in the oven at 100°C. Once dry, blend the dried beetroot
until it resembles fine dust.
Assembly
1
2
3
4
5
6
7
8
9
40
| CHEF! Issue 48
10
11
Head chef of Bread Café, Lewis Gordon graduated from the College of Cape
Town in 2007. Since then, he has worked at a number of renowned local
restaurants including Manolo, Nova, Myoga and Reubens. Before joining
Bread Café as Head Chef, Lewis worked alongside Bertus Basson at Overture.
Today he heads up the trendy Woodstock-based café, deli and boulangerie,
which offers a seasonal menu as well as deli and bakery items.
CHEF! Issue 48 |
41
Chef profile
The Whole
Package
With over 20 years of experience in all
aspects of the restaurant industry, Chef
Jason Whitehead is certainly an Industry
all-rounder. His career includes work as
a private chef, restaurant owner as well
as restaurant consultant, but his newfound focus on whole foods has led to
his latest incarnation as cookbook writer.
We caught up with the dynamic chef to
find out more about him, his career and
his latest plans.
42
| CHEF! Issue 48
“B
oth my parents ran restaurants,
so I grew up in the kitchen,”
says Jason Whitehead. After leaving
high school, Jason studied Food Service
Management, which combined both
front and back of house preparation. He
then worked with Gavin Rose at Cycles
on Square, and it is Gavin, as well as his
parents, that Jason credits with much
of his knowledge. He then travelled to
London for three years and to Thailand
afterwards to complete a Masters course in
Thai cookery in Chiang Mai. “I’ve always
had a strong love of Asian food, especially
Thai and Indian,” says Jason. After
returning to South Africa, Jason studied
marketing management as well as working
in both the kitchen and front of house.
Jason launched his own restaurant,
Fréres Bistro, in 2013 before selling
the restaurant last year. He uses his
knowledge of all aspects of the restaurant
business as a consultant, counting
Pretoria’s Kream restaurant as well as
Eat @ 43 in Krugersdorp amongst his
Gauteng clients. He’s currently working
on a restaurant in the Cape Town
CBD with an exciting Italian Japanese
fusion menu and a large charcoal braai
dominating the open plan kitchen on one
of the establishment’s three levels.
“When I work with first time restaurant
owners, I sit them down and tell them
what it involves – many people think
that it’s glamorous, but if the restaurant is
owner or chef-run then you are expected
to be there,” says Jason. “I’ve turned
clients away before if I didn’t think they
fit the industry profile needed to create
and manage a successful restaurant. A
successful restaurant has to have a spot-on
concept as well as hands-on management.”
It was Jason’s dedication to his own restaurant, Frères Bistro,
that led to his new focus – that of health. He was hands-on in
the restaurant, which led to long hours and, as it does for many
chefs, led to weight gain through an on-the-go diet that focused
on quick food rather than nutrition. He has since lost the weight
through a lifestyle change, focusing on a move back to whole
foods and natural ingredients. His cookbook, published by
NB Publishers and set to be released later this year, reflects this
lifestyle change. “This isn’t a Banting or Paleo book – it focuses
on cooking from scratch, using all of the vegetable as well as nose
to tail eating,” says Jason. Well-known nutritionist Sally-Anne
Creed has co-written the book with input on the nutritional
aspect of the meals.
The chef also has plans to develop a range of products such as
dips and pestos, extending his brand which will, after it’s released,
continue the work of his cookbook by offering nutritionally
delicious ways for people to connect to food. “I believe in
changing lives through eating,” says Jason. We’re looking forward
to seeing what this talented chef gets up to next!
CHEF! Issue 48 |
43
Social
Sun City’s The Brew Monkey
hosts Academy of Chefs Dinner
The Academy of Chefs inducted a new member into its hallowed ranks recently. The event, which was
attended by a number of AOC members as well as VIP guests, took place at one of Sun City’s newest
operations, The Brew Monkey (check out our full story on the restaurant on page **).
“I
t’s always great to cook for peers and colleagues –
not only does it put a little pressure on one, but it’s
also quite special to cook for people who realise the effort
that goes into the dishes,” says Xanthos Giannakopoulos,
Executive Chef of The Brew Monkey.
“The event was a wonderful one,” says SA Chefs GM
Thomas Overbeck. “We had a wonderful meal in a great
setting that was the perfect mix of informal and formal.” On
the menu was an assortment of tapas and mezze platters,
and a mix of bruschetta with a variety of toppings. Mains
were plated and included shredded lamb, lamb rack and
ratatouille, with a selection of bite-sized desserts to round off
the meal, which included mini Key Lime Pies.
44
| CHEF! Issue 48
About Bruce McKay
An award-winning hotelier and
National Executive Head Chef
with over 26 years of experience at
top hotel properties, Bruce McKay
is highly skilled, revered in his field
and is known to deliver customer
satisfaction on the highest level.
Not only a fine Hospitality
Industry Professional, he is also a
great educator and a well-known
food columnist.
Bruce holds several esteemed
positions and memberships within
the hospitality industry and is well
respected within the hospitality
fraternity throughout Southern
Africa. From FEDHASA, to Chaines
des Rotisseur Southern Africa, and
of course, The South African Chefs
Association, Bruce has had an
important and very positive impact
on our industry.
He has a strong training and
educational background, which is
evident through his commitment to
the Academy of Hotel Management
in Bloemfontein, that he first got
involved in in 1997, and remains
as a Managing Trustee today. The
Academy of Hotel Management is
known to nurture high-achieving
students who flourish in the
industry, and Bruce can be credited
with assisting these young hospitality
professionals to succeed in their
chosen career path.
Bruce’s career began as a trainee
chef in 1987, and he rose up the
ranks quickly to become Executive
Sous Chef/Executive Head Chef of
Southern Sun’s Bloemfontein Hotel
in 1989. From there he became
Senior Catering Manager at Rand
Mines with Fedics before becoming
Executive Head Chef at Karos Hotels
– first in Northern Drakensberg and
then in Pretoria. Bruce then returned
to Bloemfontein Hotel, part of the
Y Hotel Group, as Executive Head
Chef, and he soon became Group
Executive Head Chef and then
Group Food & Beverage Manager,
where he was responsible for the operations and training for the Food & Beverage
department within the group.
A dynamic, multi-skilled individual, in the 2000’s Bruce was a restaurant owner, a game
lodge General Manager and Managing Director of the Halevy Heritage Hotel, to name
just a few of his positions. From 2010 to 2015, Bruce was the Managing Director of his
successful consultancy firm – BM Consultants – in Bloemfontein, before he took up the
position of General Manager of the Hotel and Food & Beverage Operations at Sun City
Resorts, the position that he holds today.
Bruce epitomises the word ‘Hospitality’. He looks after everyone and anyone in a totally
selfless manner. There are very few people who are worthy to be inducted into the elite
AOC and Bruce is most certainly a very deserving mover and shaker.
CHEF! Issue 48 |
45
industry personality
Alice
Piktija
We chatted to the Managing Director of Thermomix about
how she got started and about the innovative product that’s a
must-have appliance in all kitchens.
I
worked at Truworths for 20 years before I had triplets. This led me to want
something different from a work perspective – I wanted a change. I heard
about the Thermomix and bought one, used it and it changed my life. This
made me think – if it changed my life then what could it do for others? After
contacting Thermomix in 2008, I set up the South African distribution branch.
The Thermomix was originally designed for home use, and even now
that makes up 80% of our users with 20% of Thermomixes being used in
professional kitchens. Chefs saw the benefit of having an appliance that had
controlled heating as well as a stirring function in a commercial kitchen.
The Thermomix has been available in Europe for many years, so it’s used by chefs
there quite regularly. We’re fortunate in South Africa that 8 or 9 of the restaurants
in the Eat Out Top 10 list use the appliance, as well as a number of other top
chefs around the country. Cooking schools have also been using the appliance as
part of their training, and it’s used in both big and small commercial kitchens.
It’s a versatile machine and replaces 12 appliances – it can chop 2kg of onions
in less than 20 seconds as well as make perfect sauces and emulsions. All in all,
it mixes, whips, heats at a controlled temperature, stirs, weights, chops, steams,
emulsifies, kneads, cooks, grinds and blends.
I’ve seen chefs being incredibly creative with the Thermomix – from 20L pots
of soup being portioned up into 2L to be blended and finished off in the
Thermomix, to pastry chefs using it for tempering chocolate. Chefs are also
blending up biltong and sundried tomatoes into powders to sprinkle on dishes.
Some of the benefits include its ease-of-use, speed, money-saving as one
wouldn’t need to use convenience products, and how it reduces the time spent
on repetitive tasks, healthy as items are made from scratch, and creative. It’s also
energy-efficient at only 1500 volts when cooking – I’ve even seen people using
the Thermomix in a caravan!
The South African team,made up of independent consultants, is pretty small
compared with other countries – in Australia there are 3000 independent
consultants while we have just 83. Our independent consultants cook with
clients and support them and we sell many by word of mouth from happy
customers. In fact, we’re looking for more people to be independent consultants
as a side business, so if you’re interested then please get in touch.
For more information, visit www.sa.thermomix.com
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F
MT
H E M A K ERS
O
FT
RO
HE
SE L
MA
N
D
LI N
G
YO N N A I SE B R A
news
News
Huletts Sweet Young Chef
Competition 2015
2015
SWEET
YOUNG CHEF
COMPETITION
A
huge congratulations to Arno Ralph – a master chocolatier at Lindt & Sprungli
SA in Cape Town, as well as a member of SA National Culinary Team – who
has won the Huletts Sweet Young Chef Competition 2015!
This competition challenged young South African chefs, under the age of 25, to use
Huletts’ sugar and sugar-products in artistic and innovative ways.
The quality of entries from around the country was truly superb. It was exciting to see
such creativity, passion and talent showcased in the recipes and the beautiful plating.
South African Chefs Association judges, as well as senior representatives from HulettsTongaat had a difficult time deciding on the winner, but Arno’s decadent and intricate
Spiced Banana Cheesecake with a Salted Caramel Glaze took top prize.
The runner-up was Shaista Anoop, a
student at 1000 Hills Chef School in
KwaZulu-Natal. Shaista’s entry was a
Lemon Posset with berry essence, orange
shortbread, blueberries, orange jelly,
French meringues, toasted almonds in
blown sugar and dehydrated lemon.
Look out for details of The Huletts
Sweet Young Chef Competition 2016
on the SACA website!
This year’s winner will receive R5000
cash, one runner-up will receive R2500
cash and the chef school represented
by the most finalists will win Huletts
products to the value of R4000!
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| CHEF! Issue 48
Are you the S. Pellegrino
Young Chef 2016?
After its inaugural event last year, where 3000 entries were received from around the
world, the S. Pellegrino Young Chef competition will surely be even more competitive
in 2016. Entries are open until the 31st of March and chefs under 30 that have had
at least one year of experience as chef, sous chef or chef de partie are asked to submit
their application together with a signature dish at www.finedininglovers.com.
From there, the candidates will be separated into 20 regions according to their
geographic area and the top ten finalists in each region will be selected to compete in
a regional cook-off from the 1st of May to 15th of August. The best chef from each
region will then be assigned a mentor chef in each region – our region (Middle East &
Africa)’s mentor chef is renowned Chef Chantel Dartnall from Mosaic at the Orient.
She will provide the young chef with suggestions to improve their signature dishes and
to help them prepare for the global finals.
Finally, the top 20 young chefs from around the world will travel to Milan for the
final phase which will consist of a two-day intense cooking competition in front of
the international panel of judges, the Seven Sages, that will award the S.Pellegrino Young
Chef 2016. Chef David Higgs will be part of the international judging panel.
Chefs on the Move
Chef Lucas Carstens is heading up Makaron Restaurant at
Majeka House, with Chef Pete Goffe-Wood consulting to
the kitchen team. The restaurant will take a new direction,
focusing on approachable dining.
Chef Shirene Patrick has taken over the reins of Laborie’s
Harvest Restaurant in Paarl from Chef Matthew Gordon.
Chef Dennis Strydom is the new head chef of Haute Cabrière’s
Cellar Restaurant.
Chef Gregory Gautier, previously from
the OR Tambo InterContinental, is the
new Executive Chef at Southern Sun
Hyde Park.
CHEF! Issue 48 |
49
news
SA Chefs Board
holds breakaway
in Limpopo
beautiful cats. “There was no end to their generosity,” says
Thomas. “The highlight of the visit was an exceptional Chef ’s
Table prepared by Chef Daniel Gee. The food was impressive
and exceeded all of our expectations.”
For the final board meeting of 2015, the SA Chefs Board
of Directors was hosted by Protea Hotel The Ranch,
“With wonderfully warm hospitality, a beautiful hotel and
setting, as well as professional staff and slick service, the
team at Protea Hotel The Ranch went out of their way to
make sure that all of our needs were met,” says SA Chefs
GM Thomas Overbeck.
Highlights from the menu include the Surf and Turf dish
- Salmon sashimi with liquorice oil, vanilla, dill and lemon
dressing, together with Ranch impala tartar; Garam Masala
seared Sea Bass fillet - with prawn bisque, charred leeks,
saffron potatoes and horseradish foam; and Rooibos and
Honey Panna Cotta - with stewed fruit, muesli crumble and
a butterscotch pampoen koekie.
After the official board meeting, the group was treated to not
only a game drive through the park, but also a visit to the
cheetah enclosure where they were able to interact with the
SA Chefs would like to thank General Manager Ryan Shearer,
Chef Daniel Gee and the entire team at Protea Hotel The
Ranch for their hospitality.
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| CHEF! Issue 48
SA Chefs North West elects Committee
The SA Chefs North West committee was elected at the
beginning of February. “Our Association has a rich history
of volunteers working tirelessly to ensure the national
success of SA Chefs,” says President Stephen Billingham.
“Congratulations to the new committee and we look
forward to seeing continued good work from this region.”
The newly elected chairman is William Mcotoyi, the
Executive Chef of the Sun City Hotel and acting as his vice
chairman is Xanthos Giannakopoulos, the executive chef of
the Valley of Waves.
The committee’s portfolios are filled with the following
members:
• Siphiwe Buthelezi (social responsibility)
• Julius Ramotse and Sibusiso Dladla (communications
and marketing)
• Kebarang Makhema (regional coordinator)
• Crawford Dale and Hendrick Mosenogi (finance)
• Lindiwe Moeng (education and skills development)
• Nicolas Mange and Moses Motlhakeng (competitions)
• Thabang Motswenyane, Thabo Masinga and Vincent
Ngobeni (Membership)
Huletts Koeksister
Championships Comp
The South African Chefs Association will once again form
part of the judging panel for the annual Huletts Koeksister
Champion competition. This year’s competition will also
include a “Koeksister-with-a-Twist-category” and SA Chefs
members are invited to flex their culinary muscles and enter.
A R100 000 cash prize is up for grabs, so look out for more
details on www.hulettskoeksister.co.za.
CHEF! Issue 48 |
51
AOC
Inspiring the Youth
We chatted to the Chairman of the Academy of Chefs, Philippe Frydman, to find out more about the
Honourary body, his learning moments as well as his advice to young chefs.
I consult to the hospitality industry and
I’m a partner at Custom Culinary South Africa, trading as Retro
Foods. We operate within Africa when required but mainly in
the Gauteng area. I was invited into the Academy of Chefs in
2004 and have been the Chairman since 2009.
The Academy of Chefs was
originally created to recognise the chefs
that have made an impact on our industry,
over the years. It also serves as a platform
to be used by the new generation to
understand where the industry came from.
The Academy also offers
support and coaching for the future
of the hospitality industry. In the last four
to five years, the Academy has also been a
platform to raise money for various charities.
| CHEF! Issue 48
My advice to young chefs is to be true
to yourself - stop basing your career
on what is on TV. Being on the front page
of a magazine is great, but is it what makes
you happy. Believe that what you do is
what you want to be doing. Don’t become
a chef for the pay or the possibility of
being on the box.
“Be true to
yourself – stop
basing your career
on what is on TV.”
The best thing about being a chef is that
the job allows you to develop your creativity and show your
personality through your work. Being a chef also allowed
52
me to entertain friends, families and others in such way that
they would leave my tables with a little more joy than when
they arrived.
The biggest learning
moment I’ve had was in 1975,
working for a small restaurant outside
Brussels. I was about to cancel an order
because we didn’t have enough stock, when
the head chef sent me to do another task. On my return, the
dish had been sent out with the correct sauce. When I asked
how the dish had been sent out, I was told that chefs must
never say no, and must just find a way to make it happen.
MACADAMS OPEN DAYS
Macadams present their unique baking and food service Open Days. We welcome you
to attend this widespread event and meet with industry partners from all sectors of the
retail and industrial food and baking community. Don’t miss this perfect opportunity
to view an extensive range of locally-manufactured and international equipment, and
take part in three jam-packed days of baking and food demonstrations, equipment
innovations, presentations, factory tours, snacks and meals. We hope to see you there!
MACADAMS BUSINESS PARK
20 - 22 APRIL 2016
REGISTER ONLINE AT:
SCHOOL STREET, BLACKHEATH,
CAPE TOWN
10 AM - 4 PM DAILY
WWW.MACADAMS.CO.ZA
BEFORE 15 APRIL 2016
CONTACT DETAILS
Head Office, Exports & Cape Town Branch:
T +27 (21) 907-1000 | F +27 (21) 907-1111
Website: www.macadams.co.za
SELF
COOKING
CENTRE
PIZZA SHOP
CHICKEN
& CHIPS
SHOP
DOUGHNUT
SHOP
S O LU T I O N S YO U C A N E X P E C T TO S E E O N S H OW
FOR MORE INFORMATION ON THE OPEN DAYS
Email: [email protected]
Phone: +27 (0) 21 907 1000
last word
Lakeland Food Company
Adds the final touch
to your desserts
A quick glance over retail store shelves is all you need to see Lakeland Food Company’s high quality food products in action. Their
uncompromising dedication to quality has seen their product’s receiving numerous national accolades, but Lakeland also counts a
number of award-winning producers amongst its clients including Marcel’s Frozen Yoghurt and Lancewood Cheese.
W
ith a focus on excellence and over 8
years of experience, Lakeland Food
Company services the South African food
industry and produces high quality food
products from its base in George. Its product
range is produced in a HACCP accredited
factory, allowing for traceability throughout the
production process and minimising risk for the
customer.
Included in Lakeland’s wide range of products
are fruit pulp and sauces for yoghurts, savoury
blends for soft cheeses and dips, dessert toppings,
fruit toppings for the baking industry and
purpose-made marinades and sauces for the food
service and butchery industries.
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| CHEF! Issue 48
Top your Masterpiece
There are myriad applications for this versatile product – use in beverages such as smoothies and gourmet milkshakes,
or swirled through ice creams before freezing. Control the sweetness of yoghurts on your breakfast buffet by mixing the
Dessert Topping through plain yoghurt, or use in baked goods such as cakes, croissants or scones. Finish off waffles,
crumpets or flapjacks with a generous drizzle, or top off a trifle with a twirl of Dessert Topping.
If you’re looking to add a flourish to the sweeter side of your menu, Lakeland’s range of Dessert Toppings will really
allow you to get creative and elevate your final dish. Available in popular flavours, our toppings taste amazing! We use
real chocolate in our chocolate flavoured topping, real fruit in our fruity toppings as well as real Vanilla pod seeds in our
vanilla flavoured topping.
Dessert Toppings
Mixed Berry
Vanilla
Chocolate
Strawberry
Passion Fruit
Product Benefits
Versatile Applications
HACCP Certified
Authentic Taste
SA Produced
Real Chocolate
Real Fruit
Real Seeds
Contact
Get in touch with
Lakeland Food Company:
Frans Bekker – Managing Director
[email protected] | www.lakelandfoodco.com
GEORGE:
Tel: 044 878 0024 | Fax: 086 552 3642
Cell: 079 937 5345
Physical Address: York Industrial Park, Pearl Road,
George, South Africa
CAPE TOWN:
Tel: 021 686 0432 | Fax: 086 552 3642
Cell: 079 937 5345
team sa
Passionate about
Pastry
“I feel incredibly proud to be a part
of the National Culinary Team,” says
Chef Minette Smith. The Pastry Chef,
who currently works at the HTA School
of Culinary Art, says that she is filled
with gratitude that she will be able to
“represent South Africa in Germany.”
M
inette has worked as Pastry Chef in a number of prestigious establishments across South Africa, including Rust en Vrede,
The Saxon Hotel and Restaurant Mosaic. “I’m most looking forward to represent my country the best I can, with the seven
unique desserts that I’ve prepared to create at the Olympics,” says Minette when asked what she’s most excited for at the Culinary
Olympics. “This is a lifetime experience and an opportunity to network with fellow passionate pastry chefs from around the world.”
Red Velvet Cupcakes
Minette shows us how to make the classic red
velvet cupcake, with a light and airy meringue
topping.
Cupcakes
350g flour
300g castor sugar
5ml bicarbonate of soda
25ml cocoa powder
5ml salt
250ml buttermilk
2 eggs
200g oil
5ml vinegar
15ml beetroot juice
5ml vanilla extract
• Mix all the dry ingredients together.
• Mix all the wet ingredients together.
• Add the dry ingredients to the wet ingredients
and mix.
• Bake at 180˚C for 12-15 minutes.
• Allow to cool down.
Swiss meringue topping
250ml egg whites
375ml castor sugar
• Put the sugar and egg whites in a bowl together
over a double boiler.
• Whisk until 65˚C and then transfer to the
electrical beater with the whisk attachment and
beat until soft peak.
• Transfer to a piping bag and pipe on to the
cooled cupcakes.
• Garnish with red velvet crumbs.
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The South African National Culinary Team is proudly sponsored by Imperial
Logistics through one of its operating companies LSC.
CHEF! Issue 48 |
57
Young Chefs Club Corner
What does it mean
to be a chef?
A chef does not only cook food, serve people and make magic with amazing raw ingredients. No, we
make situations better, we make souls combine, we fix broken hearts and we console weary minds.
F
ew of us really understand our place as chefs, but recently
at the SA Chefs President’s Awards Dinner I was fortunate
to be surrounded by generations of icons as well as industry
catalysts. They made me aware that while chefs work behind the
scenes, we can be at the forefront of change, tourism and the
hospitality industry.
Whenever I feel as though being a chef is insignificant, when
nothing is going right and plans are going awry, I remember the
wise words of Chef Stephen Billingham – are you better than the
How to engage with the industry:
1
Go to trade shows as well as short courses.
2
Get involved with the SA Chefs.
3
Find a mentor and listen to them.
4
Ensure you don’t go a day without learning.
5
Do extra research on websites.
6
Enter competitions. If you lose? Enter again.
7
Chat and discuss issues with the chefs around you.
8
Ask all the questions you want to ask.
9
Don’t be afraid to get involved.
Adrian Vigus-Brown is the
Chairman of the SA Chefs
Young Chefs Club and
WorldChefs Young Chefs
Ambassador for Africa and the
Middle East.
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day before? Are you still alive? Then you still have the ability to
make a change. We need to stop focusing on the end result and
look at the way we want to get there, who is there with us when
we get there and what will we be known for.
Let’s make 2016 great for the South African Chefs Industry. Get
involved, learn every day and create the next big trend from the
kitchens you’re learning in. Young chefs, in a few years you will
be the next generation of head chefs – what do you want to be
known for? It’s time to start working on your legacy.
DEEP FRIED
Crispy fish balls
With a hint of saffron for colour and flavour, these tasty fish balls
make a delicious entree for those special occasions.
Ingredients
Method
3 eggs
1/4 teaspoon saffron threads
2 slices white bread, roughly chopped
3 garlic cloves, finely chopped
1/2 cup flat-leaf parsley, roughly chopped
500g thick boneless white fish, chopped
1/2 cup plain flour
1 cup dried breadcrumbs
Excella Sunflower oil, for deep-frying
1 cup Excella mayonnaise
1. Beat 1 egg in a bowl. Add saffron. Set aside for 10 minutes. Process bread,
two-thirds of the garlic and 1/4 cup parsley in a food processor to fine
crumbs. Add fish. Process until combined. Remove to a bowl. Stir in saffron
mixture, and salt and pepper.
2. Place flour and breadcrumbs into separate dishes. Whisk remaining eggs in
a bowl. Roll teaspoonfuls of fish mixture into balls. Coat in flour. Dip into
egg then coat with breadcrumbs. Place onto a plate. Cover. Refrigerate for
30 minutes.
3. Preheat oven to 160°C. Pour Excella Sunflower oil into a saucepan to half-fill
it. Heat over medium heat until a cube of bread dropped in browns in 10
seconds. Cook fish balls, 4 at a time, for 2 minutes or until golden. Transfer
to a wire rack. Keep warm in oven while cooking remaining fish balls.
4. Combine Excella mayonnaise with remaining garlic and parsley. Season with
salt and pepper. Serve with fish balls.
CHEF! Issue 48 |
59
Human Resources
The 20 funniest things
I’ve seen on a CV
Sometimes my day can be a little hectic, mostly spent reading through the hundreds of CVs we receive from
Hospitality Professionals. Most CVs we get are well thought-out and professionally presented. Occasionally,
though, we come across some gems that are destined for our “CV Bloopers” file. This secret archive has given
our recruiters many hours of hilarity and is full of literary treats. I must admit that chefs give us the best laughs
with F&B managers a close second. Here are twenty of the most recent gaffes, blunders and faux pas. The
lesson here? Check your CV carefully before sending to us or you will, no doubt, provoke my schoolboy
humour, my love of puns and innuendo and be immortalised in our “CV Bloopers” archive.
Reason for leaving:
“I left the job because I wanted
to see a girl in Naples, but the
girl was not there.”
Hobbies:
“Painting my
toenails in varying
colours.”
Introduction:
A chef describing
himself as a “seasoned
professional.”
Background: “I
choose not to hold regular
working hours because of
insomnia and hyperactivity.”
| CHEF! Issue 48
Motivation: “I am
great with the pubic.”
Customer care:
“The customer is not
always right – they are
rude, ignorant, irritating
and abusive BUT they will
never know what I think!”
Achievements:
“Guinness record holder
for the most pancakes
tossed in 60 seconds.”
Staff interaction: “I manage by
walking around so I will be in your face.”
Awards: “Passed cycling
proficiency in grade 2.”
E-mail:
“StorminaDcup@...”
REsume picture for a job
on an island: A selfie in a
bikini holding a Coco de Mer.
Reason for leaving:
“They forced me to say sorry in
front of all the cooks because
as I was passing by, I touched a
girl accidentally.”
Achievements: “Trauma
counselling of suffering guests and staff.”
60
Hobbies:
“Mushroom
hunting.”
Motivation: “I work for money!
If you want loyalty get a dog.”
Hobbies:
“Drinking and
having sex.”
Reason for leaving:
“Many people using drugs at this
restaurant, restaurant closed down
after a few months.”
Name:
“Adolf Hitler
Muller.”
Reason for
leaving:
“Offered a
promotion but I
reclined.”
Goal:
“To take
your job.”
Stephen Hickmore not only runs
Hickmore Recruitment but he is
also an associate of the Hospitality
Solutions Company (HSC), a
prominent supplier of staff to 5
star hotels and the
hospitality industry in
Johannesburg. Stephen
can be reached on
www.hospitality.co.za or
[email protected].
Opinion
Stop your whining!
I’m getting a bit tired of this crap. Go to any gathering of chefs and inevitably someone will complain that
there’s no bloody chefs anywhere. Check out any online chefs’ sites and the same mantra is repeated
– “There’s no chefs anywhere – they don’t want to work, they all just want to be on TV. I blame Gordon
Ramsay!”. Sheez, I blame Gordon Ramsay for a lot of things, not least some fairly unreal so-called reality
programmes. But you want to blame him for the lack of chefs in South Africa? Bulldust!
Y
ou want to know who to blame for the lack of chefs? Look
in the mirror tomorrow morning. Instead of preening your
gelled hair, admiring your designer tattoo, adjusting your multicoloured chef’s buttons, patting down the embroidered emblems
on your jacket reminding everyone of what a great chef you
are, twiddling that stupid earring and waddling off to your first
meeting of many scheduled for the day, look closely and see if
you can find any passion left in those tired eyes. Even just a little
flicker right at the back lurking in the shadows. You see, glaring
right back at you from the mirror is
the real culprit for the problem.
a little away from the marketing and entertainment budgets,
possibly as little as R3000 per month (does that sound a lot?
– it’s R100 per day and if you can’t find R100 per day then
maybe you’re not the right man for the job!) Demand that
an apprenticeship programme is introduced immediately,
next week. Don’t start overthinking the process and having
endless meetings filled with soul searching, or making it
out to be part of your social upliftment programme because
it’s definitely not that – it’s because you’re in the dwang.
Find your new apprentices without
letting your judgement be clouded by
“That’s what our industry is all
meaningless matric certificates or 6 week
about - peeling carrots, not photo
It’s easy to blame the culinary schools,
pseudo cooking school certificates. Look
but that’s a soft target – you’ve got
deep into your eyes in the mirror and
shoots. Washing lettuce, not
to accept that very few of them were
then look deep into their eyes. Look for
culinary jousts on TV. Endlessly
founded by culinary missionaries,
the passion that you once had because
chopping, trimming and stirring, not
they’re commercial enterprises, there
that’s what will drive them to learn,
to make money, there in theory to
that’s what will make them want to stay
glaring menacingly into a camera
churn out chefs for you. However,
by your side and grow, that’s what will
lens with a cook’s knife in one hand
they have their own problems, which
mould them into part of your team.
and
a
whisk
in
the
other!”
may in part be laid at Ramsay’s
Then remember that the team needs a
doortstep. You see, when someone
leader. That’s you, by the way, so it’s best
has paid in excess of R100 000 for a one year course, much more
that you make sure that you concentrate on that and show the
than the average Honours graduate, you’ve got to have rocks in
same passion and commitment.
your head to think that they’re going to take too easily to being
a mere commis chef, peeling carrots for you. But bizarrely that’s
Of course you’ll lose a few along the way and you’d be a fool
what our industry is all about - peeling carrots, not photo shoots.
if you didn’t accept that that is inevitable but that’s not an
Washing lettuce, not culinary jousts on TV. Endlessly chopping,
excuse for another bout of whining. Don’t blame them for
trimming and stirring, not glaring menacingly into a camera lens
going, blame yourself for not being able to hold on to them
with a cook’s knife in one hand and a whisk in the other!
by keeping them excited and motivated. If you’ve got some
knowledge you want to pass on, a space or two at your stove
You want to solve the shortage of chefs? Start with your own
and a little budget then you can start to solve the problem
little patch. Get whoever controls the purse strings to divert just
today. So stop your whining and get on with it!
Brian owns the Food Biz, a Cape Town based food consultancy, and instead of working spends his
time telling other people how to work. Contact him at www.thefood.biz, [email protected]
or 0824929239
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| CHEF! Issue 48
8
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to the Baking & Catering Trade
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