Why I use Crispa Crispa Gold is the brand of choice for Chef Benny Masekwameng. Crispa Gold is renowned for its excellent frying properties and is the hallmark ingredient in any quality kitchen.
Chef Benny describes why he only uses Crispa Gold in his kitchen.
I use Crispa Gold because: it is Reliable
When so many other ingredients are unreliable and inconsistent, it gives me peace of mind to know that every barrel of Crispa Gold contains the same high standard of oil that I’ve come to require in my kitchen.
it is Consistent
Consistency is key. It doesn’t matter where I’m cooking because Crispa ensures that all of my dishes are consistently excellent, every time.
it is High Quality
Triple-refined to remove impurities, Crispa Gold is a quality product that’s also free of trans-fatty acids and cholesterol.
if used correctly it saves costs
The oil stays cleaner for longer and has a long frying life, saving me money because I don’t have to replace the oil in our deep-fryer as often.
it has a great Colour
Just as the oil is a vibrant gold, Crispa gives fried foods a tempting golden brown colour.
of the Texture it gives food
It creates the perfect texture on everything it fries - crunchy, crispy and moreish!
Customer Careline 0860 465 312 www.hudsonandknight.co.za
Dear friends, members and sponsors... After a successful Hostex Cape Town, I would just like to thank our naming rights sponsor Excella Oils, as well as Specialised Exhibitions, for enabling us to showcase the chefs of South Africa on such a fantastic platform. We had a number of competitions, namely the Nestlé Professional Golden Chef's Hat, the City & Guilds Skilled Student Challenge and the Lucky Star Innovations competition, and I would like to congratulate all of the participants and winners for their involvement and passion for the culinary arts. Thanks must also go to all of the judges, the speakers and demonstrators, the members who stopped by to interact with us, the whole of the Western Cape Committee, as well as the team from the SACA office who made sure that the event ran smoothly. You can read more on the expo and the competitions further on in the magazine, and we look forward to next year’s Hostex in Johannesburg. Exciting news is that we will soon be starting a pilot Chef Certification and Designation Awards Programme with two of our longest employers namely Tsogo Sun and Protea Hotels. This is where we will ensure that the Programme is 100% ready for roll-out nationwide ahead of its official launch later in the year. In July South Africa was represented at the Bill Gallagher Young Chefs Forum by the Young Chefs Club’s Adrian Vigus-Brown and Luxolo Tabata. The Forum took place at the WACS Congress in Norway, and both myself and Vice President Allister Esau represented SACA at the Congress. The Young Chefs Club raised funds through a number of fundraising activities, and I would like to
thank all of the members who participated or donated money – for South Africa to be represented at this prestigious Forum is extremely important and I have no doubt that they will bring home a wealth of knowledge to share with other young chefs. This issue’s focus feature is training, and what better chef to profile than Tlali Masakala. Tlali graduated from the National Youth Chefs Training Programme and was part of last year’s winning team in the Nestlé Professional Golden Chef's Hat Competition. He was nominated for the City & Guilds Gold Medal for Excellence and was the only chef in South Africa to win the award, earning him a trip to London for the City & Guilds Lion Awards. Congratulations to this impressive young man who has worked hard to get where he is today.
Culinary Regards, Stephen Billingham
You asked us…
On SACA’s facebook page we asked you for your culinary questions... What exactly is sous vide? Tera Mavi Sompuku, East London Sous vide is a method of cooking food vacuum packed in sealed, airtight plastic bags and then cooking it in a water bath for a long period of time at a low temperature. The result is said to be more even, retaining moisture and cooked throughout.
Published by Shout Factory Publisher Jason Whitehouse - Tel: 021 556 7493 Fax: 086 617 4740 Advertising Sales Jason Whitehouse jason@shoutfactory.co.za Editor Sarah Marjoribanks sarah@shoutfactory.co.za Design & Layout Shout Creative - Peter Batistich - peter@shoutfactory.co.za; Jeanlé Casarin - jeanle@shoutfactory.co.za Contributors Lauren van Zyl, Brian McCune, Stephen Hickmore, Adele Stiehler-van der Westhhuizen, Cover photo by Anthon Botha Printing Creda Images Anthon Botha, Christoph Hoffmann Chef! Co-published bi-monthly by Shout Factory
SACA Patrons
How can I stop the tops of my muffins from cracking when I bake them? Elizabeth Motsepe, Johannesburg This is more than likely due to your oven being too hot. Your muffins will rise aggressively too soon, so try turning down your oven by about 10° and adjust until you find the perfect temperature. It’s always worth placing an oven thermometer inside so that you know exactly what the internal temperature is.
The South African Chefs Association University of Johannesburg, School of Tourism & Hospitality Tel: 011 482 7250 - Fax: 011 482 7260 info@saca.co.za - www.saca.co.za President Stephen Billingham General Manager Graham Donet Finance Manager Connie Butler Events Manager Nicholas Sarnadas Membership Manager Nicola Kortenhoeven communications manager Lauren van Zyl 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 magazine, blogs and other email newsletters, and any other media channel owned or produced by Shout Factory. Content produced by Shout Factory may from time to time include technical inaccuracies or typographical errors. Statements on product or service quality, price or other features are only opinions and should not be relied on as guarantees nor as offers for sale. For the full disclaimer notice, please visit http://shoutfactory.co.za/print-media/
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4 | CHEF! Issue 340
Contents FOREWORD
2 A letter of welcome from SACA President Stephen Billingham
NEWS 4 Items of interest and SACA news
FLAVOUR OF THE MONTH 14 Foodie News from around the country
OPINION 20 Brian McCune on stolen recipes 22 Stephen Hickmore tackles the high salaries that Executives receive
INGREDIENTS 24 Chef Adele Stiehler looks at how to create authentic pasta
TRAINING 26 We chat with some of South Africa’s top chef school principals to find out their highlights and challenges 34 SACA’s Elsu Gericke explains the new South African Chef Qualification 38 HTA’s Amelia Hutchinson talks about the Apprenticeship programme
INTEREST 30 Sandton Convention Centre’s James Khoza talks about the skill of banqueting 32 All the action at the Lucky Star Innovations Competition 36 Dr Billy Gallagher reminisces about one of his first experiences in the kitchen
CHEF PROFILE 40 NYCTP Graduate Tlali Masakala is awarded by City & Guilds for his excellence 44 SACA’s milestone moments over its past 40 years 46 SA loves food trucks! 54 Chef Kevin Joseph talks about his recent overseas trip with the Red Carnation Hotel Group
HOSTEX CAPE 50 All the action at this year’s Hostex in Cape Town
MASTERCLASS 56 Fabulous éclairs from the Saxon’s Alfonsina Latorre
BAKING MASTERS 60 SA has baking talent! Check out all of the action at this year’s Sime Darby Hudson & Knight Baking Masters Competition
GOOD SPIRITS 62 This issue’s cocktail is inspired by this year’s World Design Capital – Cape Town
LAST WORD 64 A taste of Thailand with Chef Vichit Mukura
News
News Pilchards versus chicken – the protein test The South African Chefs Association (SACA) recently tested portions of pilchards and chicken of the same size, to determine the protein yield and cost per edible kilogram. Pilchards pack the punch when it comes to protein and cost-effectiveness. A group of chefs gathered at the HTA School of Culinary Art kitchens to test the three products: Lucky Star Pilchards in Tomato Sauce, individually quick frozen chicken portions in brine and individually quick frozen chicken portions brine-free. Elsu Gericke, SACA’s Certification Manager, audited and oversaw the process to ensure that all testing was done within identical perimeters. The testing started with a weighing of all three products in their packaging. Chicken frozen and defrosted and the
Lucky Star Pilchards in Tomato Sauce in the tin. All these weights were recorded and the products were removed from their packaging and weighed again. The chicken was tested in two ways: Roasted and boiled. Both the in-brine and brine-free chicken was prepared in exactly the same way. Each time the finished product was weighed, without the water or fat, which was lost in the cooking process. The chicken was deboned to determine the edible portion of the chicken from each preparation. The Lucky Star pilchards were removed from the tin and the sauce and fish were separated and weighed individually. The protein yield of the prepared pilchards and cooked chicken was analysed, and the findings were interesting and insightful. Gram for gram the Lucky Star pilchards proved to yield far more edible protein for less the price, while also providing more nutritional value for the consumer.
The pilchards cost R49 per 1.88kg, or about R26 per kilogram, and all of the fish in the tin is edible, with nothing lost when being prepared. Both the inbrine and brine-free chicken portions lost weight due to moisture and fat loss and the cost of the edible protein per kilogram for the roasted chicken were R50.00 (in brine) and R63.00 (brine free) respectively. With regards to nutritional value the Lucky Star Pilchards was found to be lower in mono- , poly- and unsaturated fat with the added bonus of being rich in Omega-3 fatty acids, which the chicken lacked. The Lucky Star pilchards also measured far lower in cholesterol at 68mg as opposed to 88mg in the kilogram of chicken.
Save the Date for the conference that brings Africa’s chefs together!
Johannesburg 1 OCTOBER 2014 African Culinary Cup │2 OCTOBER 2014 InfoChef Africa
Training on the job With the focus of this issue on training, we chatted with SACA’s Director of Education Chef Kabelo Segone about the on-the-job training programmes run through HTA School of Culinary Art.
Why offer on-the-job training? While the majority of training providers provide training for those wishing to enter the industry, the core of the industry in South Africa consists of thousands of chefs, cooks and caterers who have had little or no access to culinary education or qualification. Providing skills-based training, assessment and certification in the workplace allows for a greater number of our industry to to have access to a formal qualification at little or no cost to the individuals, which opens doors of opportunities including promotions and progresson through brigading systems. A great majority of our workforce are in fact qualified by experience (QBE) but occasionally just need a practical polishing and a brush up on their embedded knowledge in order to obtain long overdue recognition and reward. What does on-the-job training involve? It involves evaluating the skill and knowledge of the kitchen personnel in order to strengthen the brigading system, up-skill current skills, and award and set individual training paths. Further to that the intention is to correct, improve and further develop the learners’ ability to execute job skills according to established standards and of course to acknowledge and award, certificate levels of practical competence and theoretical understanding.
What kind of training do you give? We generally tailor-make training programmes according to the clients and the individuals’ specific requirements and scope of food preparation. However, the most popular programmes are the 5 Day Skills Foundation Programme and 10 Day Skills Proficiency Programme in Professional Cookery. These programmes cover all the fundamental and core basics required to provide food preparation, cooking and food service in the majority of establishments ranging from hotels, restaurants and commercial catering. Upon completion of the Skills Programme all successful delegates are assessed and certificated to the relevant qualification.
HOST-ED a roaring success This year’s Hostex was not only a fantastic showcase of the South African hospitality industry, but also educated and enlightened attendees through its conference, HOST-ED. The free-to-attend seminar theatre aimed to advise and inspire delegates about what’s important to the industry now, and the great line-up of speakers ensured that this was one of the most successful Hostex seminars to date. From talks on the implications of the new B-BEE codes to sustainable tourism and increasing domestic tourism, to the rise of artisanal markets and optimising the deli model to adapt to growing trends of community and eating locally, the seminar showcased some of the pertinent issues that are affecting the industry. Eat Out Editor Abigail Donnelly chatted about how they distinguished SA’s best restaurants, while Arnold Tanzer
spoke about rising food trends. Food Labelling, ingredients and legislation was another topic, while Jurgen Hartig from Equipro spoke about Hygiene and Food Safety. Rudi Liebenberg spoke about artisanal cooking, and there was even a talk about the intricacies of whisky and food pairing. If you didn’t get a chance to attend this year’s conference, be sure not to miss out on HOST-ED next year at Hostex Johannesburg!
News Reuben Riffel and Coco Reinharz star at Chef’s Theatre, Grand Designs Live
Sani Pass walkers raise over R17,500 for WCTAH
SACA once again managed the Chef’s Theatre at Grand Designs Live, bringing the consumer audience a fantastic line-up of celebrity and up-and-coming South African chefs and food personalities.
Earlier this year, SACA members from Gauteng and KwaZulu-Natal walked up the beautiful, challenging and very steep Sani Pass, the World Heritage Site on the border between South Africa and Lesotho to raise money for the World Chefs Tour Against Hunger (WCTAH).
From 23 to 25 May Grand Designs Live took place at the CocaCola Dome in Johannesburg and the Chef’s Theatre, brought to you by SACA, and sponsored by Whirlpool and Caesarstone, was most certainly a highlight of the event. From Caroline McCann of Braeside Butchery sharing her knowledge of sustainable meat, to Pieter Oosthuizen and his Shaker cocktails, as well as delicious cakes and treats from the stars of The Patisserie, Extreme Cakes and Lindt – this was a tantalising exhibition of culinary art. Highlights of the show included demonstrations by Reuben Riffel who created signature dishes from his restaurants in the Cape and Coco Reinharz who demonstrated stunning cuisine from Sel et Poivre. SACA is once again thrilled to be a part of this Montgomery Africa (pty) Ltd event that celebrates creativity in the home.
SACA launches Certification and Designation Awards Programme The South African Chefs Association (SACA) was awarded Professional Body Status by the South African Qualifications Authority (SAQA) in 2013, giving the Association formal legitimacy in South Africa’s culinary industry. As a Professional Body, SACA now has the authority to award designations and certify professional titles of culinary professionals in South Africa. We are in the beginning phases of fully launching the Certification and Designation Awards Programme, and we are proud to announce that Tsogo Sun are partnering with
8 | CHEF! Issue 40
We are pleased to announce that through this initiative, a total profit of R17,721 has been raised for the charity fund, which will go towards the 12 charities and over 8000 children that WCTAH feeds on a monthly basis across the country. About 30 people participated in the walk, including WCTAH Coordinator Bridget Gunner, celebrity chef Alan Ford (Executive Producer of Chopped SA 2014), renowned chef and cookbook author Jackie Cameron of Hartford House in the Midlands, as well as the SACA stalwarts that climbed Kilimanjaro for WCTAH - Heinz Brunner, Glynn Sinclair, Jeff Schueremans and Fritz Flatscher. A huge thank you goes to the sponsors for their generous contributions, namely Unilever Food Solutions, Bosasa, Tsebo Outsourcing, Maluti Breweries, Trump Meat, The Glen Shopping Centre, ITA, D.I.Y, ChefWorks, Silva Sale Events, Dairy World, Radisson Blu Sandton, ABI, Himeville Arms and Sani Mountain Lodge.
us, so that we can award official SACA designations and titles to many of their chefs, country-wide, through this Certification Pilot Programme. Tsogo Sun will be making history as the first chefs in South Africa to have their titles and designations formally recognised by SACA, and will be paving the way for SACA’s Certification and Designation Awards Programme to be rolled out in future across the country.
CITY & GUILDS RECOGNISES EXCELLENCE As the UK’s leading vocational education organisation, City & Guilds inspires people to believe in themselves and unlock their potential. We believe learning has no limits and that’s why it’s important to celebrate outstanding achievements. The City & Guilds' Medals for Excellence recognises the achievements of our learners, lecturers and trainers who have achieved results by producing exceptional work – going above and beyond what is expected to achieve their goals. It recognises not only excellent results but also those who show a true journey of progression throughout their qualification. The Medals for Excellence then culminate in the overall Lion Awards – City & Guilds most prestigious award – which acknowledges the best of the best. This year nearly 100 people were awarded a Medal for Excellence. As well as being considered for a Lion Award, each of the Medal winners became eligible to enter our People's Choice Award, in which Medal Winners, their nominators, colleagues and friends voted for them to be recognised with a special award at the Lion Awards Ceremony in London. Not enough recognition is given out for hard work these days. We are offering you the chance to change this and to make a difference in someone's life. Just being nominated proves to learners and professionals that you believe in them. Knowing that there is support and encouragement behind you is one of the most important ingredients for success.
NOMINATIONS FOR 2015 OPEN IN SEPTEMBER 2014 To find out more on how you can nominate a learner or a lecturer, please visit
www.cityandguilds.com/m4x For all other enquiries, please contact the City & Guilds Southern Africa Branch Office at +27 (0) 11 544 4660 or info@cityandguilds.co.za
News InfoChef Cape Town – a fully-booked culinary success A conference centred on empowering South African young chefs, InfoChef Cape Town was a fantastic day of culinary demonstrations, discussions, competitions and more. Brought to you by Nestlé Professional, the event took place on 22 March 2014, where over 100 chefs from across the Western Cape visited Ratanga Junction. President of SACA, Stephen Billingham opened the conference with a speech and from there, various Cape hospitality VIPs took to the stage to share their knowledge and skills. Chef Gregory Czarnecki from Waterkloof Restaurant spoke about the reality of fine dining, while Wold Pasta Champion 2013 Chef Georgio Nava of 95 Keerom Street spoke about Italian cuisine and what goes into owning your own group of restaurants. Sustainability and ethical eating was on the menu at this event, and Angus McIntosh from Pasture Reared Food shared his knowledge and passion of purchasing your ingredients and food products responsibly. The highlight of the show that had the crowds on the edge of their seats was the ‘Chopped SA’ competition, which got the culinary schools and the students involved in a mystery box challenge. The competition was judged by Nadin Pospech-Demmler of Top Nosh Catering and Alfred Henry, Executive Chef – Southern Sun Cape Sun. A big thank you to the following sponsors for making the event such a success: Nestlé Professional (naming rights sponsor), Ratanga Junction (venue sponsor) Rich’s, Extreem Kwizeen, Tsogo Sun and Silwood School of Cookery.
SACA members represent South Africa at the WACS World Congress in Norway The South African Chefs Association is proud to have had representation at the WACS World Congress, the Bill Gallagher Young Chefs Forum and the Global Chefs Challenge that took place in Stavanger, Norway, from 2 to 5 July 2014. The WACS Congress takes place in different locations across the globe every two years, and it is a celebration of culinary arts and a chance for chefs from participating associations from around the world to network and discuss ideas and trends that are pertinent to the culinary industry. SACA President Stephen Billingham and Vice President Allister Esau attended the event to represent the
10 | CHEF! Issue 39
chefs of South Africa at the WACS Congress, and Chef Candice Philip, the Head Chef of five hundred at The Saxon Boutique Hotel & Spa competed in the Global Chefs Challenge. The only female chef in this competition, Candice proudly represented South Africa and Africa on the world stage. While Candice didn’t come away with the main prize, she was recognised for the Best Use of Wasabi in her dish. The South African Chefs Association is proud that members of the SACA Young Chefs Club – Adrian Vigus Brown (Chairman) and Luxolo Tabata (Vice Chairman) represented the young chefs of South Africa at this conference that was started by our very own Dr Bill Gallagher in 2005.
“An exciting programme has been organised that will encompass both a learning experience and the opportunity to create friendships with fellow colleagues from across the world,” said Dr Bill Gallagher about the event.
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Zest it up! Unilever Food Solutions and Chef! Magazine are excited to showcase 369 reasons to use limes. Our featured lime recipes over the upcoming issues will demonstrate how you can let your creativity run wild and bring the versatile taste of limes into your kitchen using Knorr Lime Seasoning, the cost-effective, consistent and easy way to use the fresh taste of limes on your menu. With the equivalent of 369 limes in every unit, now you can use this zesty citrus sensation all year round without the usual seasonal restrictions – and we’ll show you how.
For a taste of Knorr Lime Seasoning in action behind the bar, check out our video using the Creative Augmentation app.
CREATIVEAUGMENTATION
Knorr Lime Seasoning, Cashew Nuts and Chili encrusted Salmon Serves: 4 Prep Time: 10 minutes Cooking Time: 8 minutes
Ingredients:
Method:
4 salmon fillets 150g cashew nuts 1 chilli, seeded and finely chopped 45ml Knorr Lime Seasoning 30ml wholegrain mustard
• Mix ground cashew nuts with chilli and Knorr Lime Seasoning powder. • Spread mustard on the salmon, this will act as the glue that the crust will stick to. • Place the cashew mixture on top of the mustard. • Place on baking tray and bake at 180°C for 8 minutes.
Infused Olive Oil: 500ml olive oil 1 ginger bulb ½ bunch coriander 45ml Knorr Lime Seasoning
Infused Olive Oil: • Add all ingredients and allow to infuse for at least 6 hours. • Drizzle over salad of picked lettuce, raspberries, toasted pine kernels, white grapes and rosa tomatoes.
Flavour of the Month
Flavour of the month
A round-up of new products, food trends and what’s happening on menus around SA.
Morrells Boutique Hotel serves Afternoon Tea Morrells Boutique Hotel in Johannesburg’s Northcliff has begun serving elaborate afternoon teas, with pastry chef Eli Williams creating a range of mouth-watering treats for the cake stands and platters that adorn the afternoon tea table. Chef Williams, the hotel’s in-house pastry chef, says, “I love pastry because it is a happy indulgent food. No one can be in a bad mood while eating one of my decadent delights and I enjoy the smile of appreciation on guests’ faces.”
Calling all pastry students…
ClemenGold Pâtisserie Challenge
ClemenGold is calling on all pâtisserie students and their schools to enter the 2014 ClemenGold Pâtisserie challenge and use this delicately perfumed, sweet citrus in your pastry of choice. Local pâtisserie schools will be invited to enter the competition, which will require students to create a cake or pastry using at least three fresh ClemenGolds and as many fresh ClemenGold elements as possible. That includes, among others, zest for flavour, juice for moisture and segments for decoration. Chefs can submit more than one recipe, which must be accompanied by 5-10 full colour photographs of the completed pastry or cake. The recipes and images will be uploaded to the ClemenGold Facebook page, and friends and fans will be encouraged to vote for the best looking treats. The 10 pastries or cakes receiving the most votes will go forward to the semi-final round where they will be professionally prepared and taste tested. As the proof really is in the pudding, a panel of judges will blind taste all the dishes and from the results of this round, the overall winners will be selected. Cash prizes will be awarded to the winning school, as well as the first and second place winning chefs and their schools. Visit the ClemenGold facebook page for more information.
Eat this now…
Kloovenburg Chutney This deliciously spiced olive chutney is perfect with cheese and charcuterie, so spread liberally on a sandwich with mature cheddar or serve on your cheese and charcuterie boards. 16 | CHEF! Issue 39 40
Drink this…
Oldenburg Cabernet Franc
The delicious Oldenburg Cabernet Franc is radiant crimson in colour, with fragrant aromas of cinnamon, bouquet garni, fennel and eucalyptus. It is muscular and elegant, and the perfect addition to any table during winter. Cellar door price is R200.
Love your lentils Add heft and protein to your winter soups with lentils – for lunch or dinner, served hot or cold, lentils are one of the most versatile sources of vegetarian protein available. Try out this healthy lentil soup recipe from Pouyoukas: 500g Pouyoukas World Lentil Mix 1 litre chicken / beef / vegetable stock 2 bay leaves Small bunch finely chopped parsley Black pepper 2 Tbs olive oil 1 medium onion, chopped 1 clove garlic, chopped 2 carrots, finely chopped 1 small tomato, chopped 2 tsp sweet paprika 1 Tbs ground cumin 50g rice • Place lentils in a large saucepan, add stock, bay leaves and parsley. • Bring to the boil, reduce heat, season with salt and freshly ground pepper and simmer, partly covered. • Heat olive oil in a frying pan. Fry onion gently until softened for around five minutes. Add garlic, carrot, tomato and red pepper and fry gently for five minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin. • Add onion mixture and rice to the simmering soup. Simmer until lentils are tender, around 45 minutes.
Match made in heaven:
Peppadew and pasta Peppadew has launched its most recent range of products – five carefully crafted tomato-based sauces, each highlighting different flavour combinations. Made without any preservatives, the range includes Tomato and Jalapeno Chillies, Sweet Piquanté Pepper and Garlic, Sweet Piquanté Pepper and Olive, Tomato and Basil, and Green Pepper and Garlic.
Tsogo Sun’s 2014 Guesthouse of the Year winner is Carol Sanderson, owner of the Casambo Exclusive Guest Lodge. She was chosen from among five worthy finalists as the programme’s most outstanding entrepreneur and has won prizes of R10 000 from Tsogo Sun and an opportunity to attend Master I, The Awareness Process and Master IV, Master of Success from Beyond Coaching. Congratulations to sommelier Stefan Kobald from the Saxon Boutique Hotel, Villas and Spa who will be representing South Africa in the Chaine des Rotisseurs Jeunes world finals!
What’s in season? Fruit: apples, avocados, dates, grapefruit, lemons, limes, melons, naartjies, oranges, paw paws, pears, pineapples. Vegetables: asparagus, beetroot, broad beans, broccoli, brussel sprouts, fennel, Jerusalem artichokes, kale, parsnips, pumpkin, radishes, turnips, watercress.
Flavour of the Month
Simonsberg’s singing the blues
Haute Cabrière’s Chardonnay Pinot Noir – a scintillating marriage of white and red varietals – celebrated its 20th birthday. Congratulations to an iconic wine!
Unilever’s Concentrated Beef Sauce is wowing chefs! Unilever Food Solutions’ Concentrated Beef sauce under the Knorr brand is ticking all the boxes for a selection of chefs who were asked to assess the product in their kitchens – it was said to be versatile, unique, superior and within the acceptable price range. Global Research Agency was commissioned by Unilever Food Solutions to conduct independent research on the use of the Knorr Concentrated Beef Sauce, which was launched onto the South African market last year and is steadily finding a niche in food service kitchens. The product was left with selected chefs to work with in their kitchens for a week and they were asked to describe the dish it was used in, the sensory attributes, their intention to purchase the product and what the expected price range was. A range of dishes were prepared in kitchens in canteens, hotels, and restaurants. Examples include a beef and vegetable pie, where the concentrated beef sauce was used within the dish and was added after browning; lamb shanks, where product was added to a base sauce and used as a pour-over sauce; oxtail, used within a dish and added near the end; beef stew, used within the dish and added after browning; and chicken and rice, where the product was used within the dish and added when the dish was nearly cooked. “We were delighted to learn that the beef sauce performed well on all sensory attributes. The overall opinion of the product after the placement was positive, with 74% of the chefs rating it as being excellent or very good. More than 80% of the chefs found the product to be just right on all attributes of appearance, consistency, aroma and taste. This was consistent throughout the research project with little change in opinion on these attributes from when the chefs first used the product to make a sauce with water 18 | CHEF! Issue 40 through to the end of the week’s trial,” says Michel Mellis, Managing Director of Unilever Food Solutions SA.
Now there’s a blue for every mood! Simonsberg has extended its current range of two blue cheeses to add Simonsberg Blaauwberg, bringing an intense, bold flavour and a crumbly-texture to the party. The subtle Simonzola has a soft, creamy texture and the Creamy Blue is medium in flavour, with peppery notes.
When compared to other products, 90% of the chefs found the product unique and 98% mentioned that it was versatile. 72% of the chefs said the product was better than other products and 62% of the chefs said they would definitely buy it. The price range of the product was well within what the chefs expected to pay for it. “Overall we were delighted with the enthusiastic response we had to our product from chefs working with the sauce within their own environments,” comments Mellis. “We were extremely thorough in our research into what attributes the concentrated beef sauce should and shouldn’t have to make life easier for chefs in a range of dishes and sauces – and the research says we got it right.”
turns up the heat with the unveiling of the new Aguila
Serving delicious, unique beverages can significantly contribute to the success of your establishment. Hot or cold, with a rich and smooth milk froth, combined with exquisite ingredients – the result is always consistent and a perfect way to delight your customers. With Nespresso, you get the best of both worlds – innovation and simplicity. The Nespresso machines have been designed to reveal the subtle aromas and flavours of their exclusive capsules. Offering timeless designs, high technology, function and user-friendliness, every detail has been carefully considered to provide you with the ultimate coffee experience. The Nespresso professional machines allow you to express the high regard you show your customers, your taste for excellence and the perfect balance between design and technology. Their state of the art technology products are perfect, offering high quality espressos day after day, cup
after cup. This year at Hostex, Nespresso elegantly launched the new Aguila with the help of Adil Khammar, Business Development Manager for Nespresso Middle East, Africa and the Caribbean. The crowd was spoilt with delicious hors d’oeuvres and Moët champagne as they enjoyed Adil’s passionate presentation and official Aguila launch. The Aquila is brilliance on a grand scale. Professional barista tradition achieved by state of the art technology, with unmatched in-cup quality for high-volume establishments. At the touch of a button, prepare hot and cold coffee recipes and beverages to delight all your customers and guests. So how does this technology really work in practice? High volume establishments, where a practical solution for seamless production is vital in peak periods, prosper from the Aguila’s simple functionality. During periods of peak demand, the Aguila four head dispensers perform side-by-side being fed effortlessly by a direct water supply. Meanwhile the Grand
Cru capsules disappear quietly away into a large receptacle allowing exquisite coffees to be created seamlessly. Milk feeds directly from the five litre refrigerated milk compartment which also slots flawlessly into the machine. Ultimately the coffee which now appears from this shiny, elegant machine is perfectly crafted – ensured by the correct pressure and temperature. Functionality is not the only asset of the Aguila machine. There is also the Nespresso promise of the highest quality coffee which can create a multitude of coffee experiences to suit the most refined palates and sophisticated clientele. The Nespresso premium service assurance translates into everything from the ability of Nespresso to track the Aguila machine’s maintenance needs online, to the fail-safe feature which allows parts of the machine to work independently while the remainder is repaired. The machine enters an
energy saving mode after 30 minutes of inactivity and saves 50% energy, it enters a ‘maximum energy saving’ mode after a longer period of inactivity, saving 95% energy. Adil explains, “It is very important in the out of home industry, in hotels, restaurants and cafés that professionals are focused on their coffee offering because it is the last taste their guests will have when they leave your restaurant, hence to have the best coffee for the end of the meal is imperative, this is where we believe Nespresso has a key role to play with our Aguila new professional machine. The Aguila is not a machine, it is a barista itself.” With its ultra-modern features and trademark guarantee of the perfect in cup result, the Aguila brings elegance and business practicality to any operation, but ultimately it represents time spared to focus on the most important of assets – the consumer.
opinion
Our three industry experts tell it like it is in their opinion columns.
Stolen Recipes
I
wonder how many “great new recipes” are thrust upon us every day of our lives. I wonder how many of them are “great” and I wonder how many of them are “new”. Somebody once commented that there are only 7 original jokes in the world: double entendres, switches in point of view, exaggerated finales, logical incongruities, stupidity that makes the audience feel superior, rhyming phrases and slapstick. Of course it’s not that simple and there are other forms such as misunderstood words, imagery and malapropisms etc but certainly the point is that everything flows from those original joke structures. In other words every joke we hear is simply a variation on a theme. I can believe that because I don’t think it’s any different in the food world where there is a finite number of preparation techniques, and recipes are simply a combination of techniques and ingredients. The problem of course is that few authors of recipes will admit to this concept. I’ve seen a lot of complaints recently about people stealing each other’s recipes and let me make one thing perfectly clear – I am a recipe thief! In fact one day when my ego gets the better of me I will write my first cook book entitled Stolen Recipes. You see, I’ve been stealing recipes all my life. I never
had the benefit of being born with a built-in database of recipes and culinary techniques so I’ve had to steal. When I went to catering college, I meticulously scribbled down what my lecturers were saying or demonstrating hoping that I would never be caught out and accused of plagiarism, and luckily I got away with it. Working my way through many training kitchens, my disgusting habit of keeping a little black book of someone else’s recipes and formulations continued. I know it was wrong but I kept convincing myself that it wasn’t really stealing, it was part of my culinary development. Years spent travelling the world and competing in culinary competitions failed to rid me of this terrible thieving addiction. Talking to fellow chefs over a beer, post competition, did nothing for my self esteem as it seemed they were all culinary intellectuals capable of creating from scratch all manner of original dishes. And when the cult of the TV chef became firmly entrenched on our flickering screens I marvelled at how these demi-gods could not only come up with so many original, tasty dishes before our very eyes, but they could also churn out a tome of new, original, specially-created-by-the-cheffor-you recipes.
was startlingly similar. This was the validation that I had yearned for and I set off merrily stealing whatever I wanted, a bit like Antony Worral Thompson in a Tesco’s supermarket. Nothing was sacred as I trawled the internet for fresh recipes to add to my pot and now it seemed that everyone else was doing the same thing. I read about a funny little Spanish chef who could take any ingredient, chop it, blend it, squeeze it, aerate it, nuke it and completely disguise what it originally was. Before you could say what a load of flipping foam, thousands of little black books were whipped out all over the globe as culinary thieves rushed to create their original ideas! Of course, when you’re claiming that something is original you’ve got to have the sense to change it a bit and most chefs who jumped on the molecular bandwagon did exactly that by making it worse than the original. That seems to be the pitfall, so I never claim that any recipes I prepare are original. If someone asks how I came up with that I simply respond “Stole it”. There’s no answer to that except to ask where I stole it from so that they can steal it too!
I then realised that all of the recipes I’d noted down from each chef ’s kitchen
With extensive catering experience both locally and abroad, Brian McCune is a World Association of Chefs Societies (WACS) accredited judge and has held the position of Culinary Team SA Captain and then Manager. Together with his wife Teresa, he currently owns and operates the Food Biz in Cape Town and you can find his culinary musings on http://kitschnzinc.blogspot.com.
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opinion
Drilling Down into Exec Pay Packages
H
ave South African Executives lost touch with their workforce? Have they divorced themselves from the socio-economic challenges that workers face daily? When you read of companies awarding their top executives multi-million rand bonuses whilst the company makes a loss of billions under the atmosphere of massive workforce discontent, one has to wonder what went wrong. The excuse for this excess is that a business has to pay international marketrelated salaries to keep top executives. But, I ask you, why does anyone want to keep an executive who is responsible for massive losses and cannot deal with their own staff effectively? Is a bonus of multi-million rands appropriate if you are considering retrenching, downsizing or laying off people? It stinks! Executive bonuses should be performancerelated; wages should be fair at the top as well as at the bottom of the ladder. It’s easy operating a business from a boardroom. The balance sheet has no pulse, no family and is devoid of the scars and wrinkles of a proper day’s work. It is equally easy for an exec, at the stroke of a pen, to reduce the budget for “Human Capital” without a second thought. It’s
a paper entry justified by a curve on a chart or the result of “drilling-down” at some overstuffed “brainstorming”. Of course the decision to “cut heads” is often justified based on data, the need to satisfy shareholders and to ensure the self-interested ones making this decision get their bonuses. But, what about the worker? There are people in our industry working on minimum wage of R14.50 per hour. Take into account that transport to work can cost as much as half a daily wage. How does a person survive on about R80 per day? How do you feed a family? Educate your kids? Put a roof over your head? Let alone effectively serve a guest and smile at the same time. To think that an adjustment to a formula on an Excel spread sheet can unbalance even this meagre living. So many companies claim to invest in people and advertise this ad nauseum, but if one uncovers the truth behind the spin it’s sometimes a whole different world. It seems staff are only engaged in conversation when there is a wage negotiation or a dispute. Shouldn’t it be compulsory for senior management, execs and board members to go “back to the floor” regularly, and for them to consult and ask questions of the lowest paid workers? Not wait for a consultative committee but actually talk to the
team? Ask opinions on how to improve things, how to cut costs, how a task can be done better, how we can give our guests great service? After all who makes the business money? It’s the waiter, the chef, the salesperson, the barman, the receptionist. These people are as much the stakeholders as the board, the shareholders or the customer but their opinion is often neglected when tough decisions need to be made. It’s pretty good business strategy not to restrict dialogue with the workforce to bargaining units and wage negotiations and engage with our most valuable assets beyond this. There is intelligent life beyond the boardroom. There are executives in South Africa that have refused bonuses and taken pay cuts rather than downsize or retrench. There are those in the Hospitality Industry who truly invest in people, consult with them, nurture their skills and actually care and still make profit. Those that know that the money is not just made in the boardroom and appreciate that their comfortable lives are the result of the work of many hands that are not so fortunate.
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 hospitality industry in Johannesburg. Stephen can be reached on www.hospitality.co.za or hickmore@iafrica.com.
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Available for free download at www.ufs.com Seductive Nutrition A service provided by Unilever Food Solutions which gives practical advice and guidance on developing menus to attract and entice old and new customers with healthier dishes, equal in taste, value for money and as filling as more indulgent menu options. Learn how to make your menus healthier and more appealing at the same time in the 2nd Edition of Seductive Nutrition.
Ingredient
Evolution of pasta “Spaghetti Bolognaise does not exist.� As far as Italians in the northern town of Bologna are concerned the combination of dried hard wheat pasta with their beloved veal and pork ragout is as unthinkable as pineapple on a pizza, both crimes equal to treason, as Chef Adele Stiehler-van der Westhuizen found out.
A
s with the pizza, the globalisation of pasta has led to many creative combinations that do not represent Italian food culture. Italians have been fighting to protect their food traditions, not to deny the rest of the world creativity but to reclaim their culinary heritage so that it does not disappear in a pseudo-Italian food culture created outside the homeland. Pasta is religion in Italy. It comes with many rules and there are many sins to commit. It is only when you study the fascinating history and complex
development of pasta that one realises what an insult some of our creations are to such a rich culture. From the onset there is confusion about this simple preparation: Marco Polo did not bring pasta to Italy from China. Food historians have now declared this common assumption a pasta sin. It is more likely, linked as it is to the cultivation of wheat and the production of flour, that pasta was invented and developed separately in the areas where cereals were grown. There is evidence that Etruscans, Greeks, Romans and Arabs
were all producing unleavened products out of water and flour. Arabs are however credited with introducing dried pasta to Sicily. The Arab geographer, Al Idris, used the term tria in 1154 to indicate unleavened strands of pasta which were produced in large quantities at Trabia in Sicily and exported to Calabria and other parts of the Mediterranean. While a dried hard durum wheat pasta culture developed in the south of Italy a similar preparation of soft wheat and eggs, cooked from fresh rather than dried developed in the north of the country.
Food anthropologists explain that the climate of the north produces softer flour that lacks gluten and eggs were added to compensate for the absence of protein, but also that women used ingredients that were available to them. Today the definition of pasta is regarded as a preparation of flour and liquid with the optional addition of salt. Filled pastas or tortelli made from the northern fresh version of pasta was not just another variation on the theme but developed hand in hand as its name suggests with pies or torta in the middle ages. According to Platina “the dish we generally call torta probably takes its name from the fact that the vegetables that are generally used in its preparation are cut up and crushed [tòrte, cioè strizzate]”. Outside Italy the word ravioli is generally used to refer to stuffed pasta, but ravioli, as Albert Capatti and Massimo Montanari explain in Italian Cuisine a Cultural History, actually refers only to the filling, while tortello refers to the casing. Raviolo originally had an independent existence as a blended mixture that was fried or boiled in broth. Historically raviolo is made of meat and a tortello’s filling is meatless. Not only is pasta etymology a confusion to untangle, but add to it the complex geometry that has resulted in hundreds of different shapes that should only be paired with specific sauces and one is doomed to
commit a sin of some sort. Food historians explain that different pasta shapes brought variety to a meal that often consisted of the same ingredients, especially in the poorer south. Most pasta names are derived from the objects which they resemble (orecchiette little ears, farfallle butterflies, spaghetti strings) or from actions used to prepare the dough (tagliatelle cut, malfatti roughly made, passatelli passed) or to eat the pasta (pappardelle gobble up). “Centuries of Italian invention, industry, agriculture, hunger and politics have shaped pasta into its myriad of forms and flavours. The startling diversity we wonder at in the natural world is mirrored in microcosm in pasta. Evolution is at work,” writes Jacob Kenedy in The Geometry of Pasta. Although pasta has evolved through the centuries, cheese, possibly enriched with spices, was the obligatory flavouring from the outset. “All cookbooks confirm this, and not even the new and successful combination of pasta with tomato sauce, which was first introduced around the end of the eighteenth century and fully established by the 1820’s, would really change things, ” explain Capatti and Montanari. The most significant step in the evolution of pasta is probably the cooking time.
The term al dente is one of the first Italian terms that culinary students learn today, but pasta was not always served “to the tooth” or firm to the bite. In the fifteenth century Maestro Martino instructed that for Sicilian Macaroni: “The macaroni must be boiled for a period of two hours.” But already in the early 1600’s it starts to change with Giovanni Del Turco stating that the appropriate time to cook pasta should not be too long. With Italy only unified in 1861 the development of pasta was not restricted to north and south but also included regional developments, with some recipes and techniques changing every few kilometres. The national revolution meant the takeover of the south by the north and also entailed a revolution in Italy’s culinary image. Capatti and Montanari quotes Franco La Cecla’s description: “the Mediterranean blanket, of which macaroni constitutes an essential part, is drawn further toward the north.” Today dried and fresh pasta is enjoyed all over Italy and regional classics eaten by all. Although many rules are observed (see below) it is a preparation that continues to evolve. But before you apply creative license know that playing with certain recipes is sacrilege – Bolognese sauce must be served with fresh egg based tagliatelle.
Guidelines to prepare more authentic pasta: • Serve short shapes with chunky sauces and long pasta with smooth sauces. • Egg pasta is traditionally served with butter sauces. • Fish pasta dishes are not finished with cheese, just olive oil (so no Parmesan!) • Pasta dishes from the South of Italy are generally finished with Pecorino and pasta dishes from the North of Italy with Parmigiano Reggiano or Grana Padano. • Pasta water should taste like the ocean. Season it well. • Never add oil to your pasta water.
• •
• •
Once the pasta is coated with oil the sauce will not cling to it. Do not break spaghetti, or any long shaped pastas. It is a sin. Before serving, pasta and sauces are combined in the pan and emulsified with a bit of cooking liquid, olive oil or butter and cheese. (unless fish) Sauce should stick to the pasta and not pool in the bottom of the bowl. Pasta should be eaten with only a fork, and you are still not allowed to cut the spaghetti!
Adele Stiehler-van der Westhuizen is the Executive Chef of Prue Leith Chef’s Academy and is fascinated by the intricacies and history that is brought to the table by each ingredient.
Training
Moulding Young Minds We spoke with some of South Africa’s top chef school principals to find out some of the highlights and challenges involved in teaching future chefs, advice to students as well as their advice to chefs who have freshly-graduated learners in their kitchens.
Letitia Prinsloo
Institute of Culinary Arts What is the highlight of being a principal? It is extremely satisfying to see how students develop into successful chefs. To share in their achievements and the acknowledgements and recognition they receive - not only locally, but also abroad. During the past 5 years, no less than 19 ICA-trained chefs have appeared on the Eat Out Restaurant Awards lists. And the biggest challenge? The biggest challenge as a principal is to never ever settle for second best. It is my responsibility to teach the fundamental classic foundation as well as make sure my students can compete with the latest trends and techniques. It is important to balance art and science to achieve the ultimate results. What do you think the biggest challenge facing chef training providers in SA is? To merely equip students with the minimum requirements for obtaining a certificate or diploma is not nearly enough. You have to do much more, go much further, because this is such a tough and highly competitive industry and South African chefs need to be able to compete with the very best in the international arena. How do you ensure that you are teaching your students everything they need to know? The ICA operates on a lecturer-to-student ratio of 1-to-7. This ensures that students receive individual attention and tutoring at all times. As the principal, being a judge on two of the world’s largest culinary competitions ensures that the ICA stays on top of the newest global culinary developments. This invaluable knowledge and exposure feeds back through the lecturers to the students. What advice would you give students? It is a well-known fact that cheffing is a lifestyle, not a career. It encompasses your whole being. To be successful, make sure that you humbly keep evolving, keep learning from the best, long after you have graduated. There is no quick path to success! And what advice would you give chefs when they’re dealing with students fresh from school? Give students in your kitchen as much exposure as possible. We as trainers provide the foundation and ground level, respected chefs in the industry build upon that and give students the opportunity to grow and expand. Constant communication (feedback) from chefs ensures that students receive the best possible training at any given time, preparing them to become their colleagues in the culinary arena.
Give students in your kitchen as much exposure as possible. 28 | CHEF! Issue 40
Climb the ladder. The only career where you start at the top is as a grave digger! Anthony Roberts & Adele Stiehler van der Westhuizen CEO & Executive Chef of Prue Leith Chefs Academy, respectively
What is the highlight of being a principal? As a product of both the business world and the hospitality industry, I have put in the public holidays, worked the graveyard, and taken the knocks as much as I have experienced the pleasure a career in this sector can offer. It is from that view point that I see what lies in store for each and every student that passes through our doors. It gives me great satisfaction to watch a Prue Leith student graduate and become a success, knowing that we were a huge part of that process. Anthony Roberts And the biggest challenge? As head of a culinary training institution such as Prue Leith, I must always remain focused on maintaining the highest standards and level of professionalism. I have a responsibility not only to my board for results but more so the alumni of the academy who rely on the brand’s high level of acceptance in industry to back the qualification they worked so hard to achieve. The stronger the brand, the more value and impact there is in our training. Not only this, there is responsibility to the South African industry too, to produce the highest standard of chefs for the local industry to absorb and grow with. I have to set my sights on international best standards and goals and ensure that our faculty of chef lecturers are on the same page and along for the ride. Anthony Roberts
What do you think the biggest challenge facing chef training providers in SA is? To make students understand that the reality of the career they chose is not quite as glamorous as their introduction to it on television. It is also becoming more difficult to teach the structure and discipline required to be a success in this industry. Adele Stiehler van der Westhuizen How do you ensure that you are teaching your students everything they need to know? The most important thing you need to teach students is that food is a phenomenal subject and that they will never know everything and therefore have to continue to learn and grow. Chef schools provide a foundation that young chefs have to continue to build on. Adele Stiehler van der Westhuizen What advice would you give students? Climb the ladder. The only career where you start at the top is as a grave digger! Be humble and use every opportunity to learn more. Adele Stiehler van der Westhuizen And what advice would you give chefs when they’re dealing with students fresh from school? Be inspirational leaders. You are being observed and absorbed far more than you may realise. Adele Stiehler van der Westhuizen CHEF! Issue 39| 29
Training
Sharmaine Dixon
1000 Hills Chef School What is the highlight of being a principal? Being able to be a progressive “working” principal. I think I spend more time in the kitchen working with my students than most principals, therefore I continually practice my art form, a must for any chef at any level! What do you think the biggest challenge facing chef training providers in SA is? Educating the public that a chef is not the glorified job that we see on TV. It is one of the most honourable professions. And the biggest challenge? Constantly reinventing myself and keeping up to date with global trends.
How do you ensure that you are teaching your students everything they need to know? By teaching PRACTICALLY in the kitchen 95% of the day with the students. What advice would you give students? Do not expect too much too soon. Your real learning begins in industry after your foundation is built at school. And what advice would you give chefs when they’re dealing with students fresh from school? This is the 21st century, we do not need to throw items at trainees, or shout unnecessarily. Keep up the standard of discipline needed to be a great chef, and the best chef is the best teacher.
This is the 21st century, we do not need to throw items at trainees, or shout unnecessarily. Benita Bezuidenhout The Capital Hotel School
What is the highlight of being a principal? Being involved in both the management aspects of full and part-time training and the personal development of our students. At CHS I have the best of both worlds in the Hospitality Industry: Cheffing and Front of House Management. And the biggest challenge? To keep in touch with the latest trends in the industry and the role modern technology plays in the training environment. Inspiring young people who have chosen our industry as a career to “stick it out” no matter how tough it gets – in the end the rewards are worth their while. What do you think the biggest challenge facing chef training providers in SA is? To find good training staff who not only know
their subject matter, but can share their industry knowledge and experience with passion and enthusiasm, be good mentors and never stop learning. How do you ensure that you are teaching your students everything they need to know? Cookery is cookery, I have been told by the top chefs, therefore master all the basic skills first; no quick fixes. We ask the industry to guide us regarding the skills they require from a commis chef; exposing the students to the “real world” by getting reputable training partners on board to implement off campus practical training. What advice would you give students? Keep your nose clean! Our industry is very small. Success is 10% knowledge and 90% attitude. Respect your profession, peers and seniors in your team; learn a new skill every day and remember, behind every successful student is a deactivated Facebook account.
And what advice would you give chefs when they’re dealing with students fresh from school? Be a mentor and share your passion with them by sharing not only your professional knowledge, but your invaluable life experiences. Allow them space to be creative and make mistakes in the process. Have patience; it’s a new generation with new ways; maybe we can also learn a few new tricks of the trade from them.
Have patience; it’s a new generation with new ways and maybe we can also learn a few new tricks of the trade from them. 30 | CHEF! Issue 40
Paul Hartmann SA Chefs Academy
What is the highlight of being a principal? The opportunity to be involved with young people and their energy. To be able to see their confidence grow as well as their sense of pride when they master a new skill – it’s really invigorating. And the biggest challenge? Trying to keep them all in check. That boundless energy needs to be curtailed at times. Also, the pedantic red tape involved with the accrediting bodies can be a bit much. What do you think the biggest challenge facing chef training providers in SA is? The apparent eagerness of some of our colleagues to homogenise the training industry into a bland stack of lookalikes with regulated and mandatory frameworks that limit choices for aspirant student chefs. How do you ensure that you are teaching your students everything they need to know? Our curriculum is rooted in the classic principles of cookery and the etiquette of the professional kitchen. Our instructors are qualified chefs with recognised track records at the top level of
the industry. We do not allow creativity and we do not encourage fame or celebrity. We offer solid practical instruction with hands-on repetition to develop the necessary skills. Trends, fashion, styles and gimmicks will be taught by our graduates’ respective employers. We ensure their competence and ability for entry into the industry. What advice would you give students? There is no short cut. This is a craft that requires commitment and empirical learning at the counter or stove. Cooking is a repetitive labour that is conducted behind the scenes. Get used to the fact that you will not earn vast sums and will be working odd hours. Make sure that you want to serve people or choose another vocation. And what advice would you give chefs when they’re dealing with students fresh from school? Be patient. Remember that you too were young and inexperienced. It is your responsibility to encourage and guide them. It’s too easy to be a tyrant - more effort is required to be a mentor.
We do not allow creativity and we do not encourage fame or celebrity. We offer solid practical instruction with hands-on repetition to develop the necessary skills.
How did he do that?
Banqueting Breakdown Banqueting might seem like a daunting, highly stressful job, and many chefs shy away from it. James Khoza, Executive Chef at the Sandton Convention Centre, explains his journey, how he became involved in banqueting and why this form of meal preparation is not as intimidating as you might think.
I
t was Dr Billy Gallagher that first introduced James to the world of banqueting. “Dr Gallagher enticed me into working at the convention centre. He made me realise that you can do anything when doing mass catering and that I had the capability to change the way chefs approach banqueting,” says Khoza. Before then, James had worked around the world. His journey with food started almost 20 years ago when he completed his studies at the Tecknikon Witwatersrand. Since then he has travelled and cooked in countries such as France, Guinea, the Democratic Republic of Congo and Berlin, and worked with the likes of Chef Thomas Kammeier Hugos, Dr. Billy Gallagher, Luke Dale Roberts and Klaus Beckmann. Khoza currently works under the guidance and mentorship of Tsogo Sun’s well-known executive chef for the Sandton node, Garth Shnier, whom Khoza believes contributes daily to his
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steadily growing knowledge. “Garth Shnier has moulded me into working like a machine, he has guided me and is a mentor that always has my back,” says Khoza. “Banqueting is almost a swear word in the chef world as it is associated with stress, pressure and being pulled in a million directions,” says James. “I believe that if you do not plan correctly, then you are planning to fail. The stereotype that you cannot offer a restaurant-quality dish in a banqueting setting is false - it all relies on proper planning. We no longer associate mass catering with boarding school type meals. People expect value for money, therefore restaurant-style dining has crept into Banqueting and it is certainly possible to execute this if your mindset as a chef is to accept the challenge to produce á la carte style cuisine for volume catering.” It’s true that banqueting can pose many challenges for a chef. “Satisfying different palates is one of those challenges. People
expect the food to look like the dishes they see on TV and already have preconceived ideas on how the food should taste; therefore we must work extra hard to improve the flavours and taste profiles of our food. Consistency is another challenge, with the limited skills in the kitchen it has become harder to produce the exact same dish, every time. However, the biggest challenge we face is time management as back to back events put us under extreme pressure. This means we have to plan extremely carefully in order to avoid mass catering challenges.” states Khoza. While planning is one of the ways that James ensures he meets these challenges, he also believes that it is important to use any kitchen assistance available to relieve the stressful demands of mass catering. “The Knorr product range helps alleviate the pressure on a chef, allowing a chef to express his culinary creativity in other ways. The range allows us to do those large number events in a stress free manner, because we know we have the capacity to do it. This makes the dishes consistent and you will not fail at the great task of banqueting.” “The Knorr Mash Flakes are a God send - we no longer have to sit peeling the thousands of potatoes necessary for big events. We create variations of mash for our main courses such as pea, butternut or cauliflower mash which retain heat and hold the sauce in place to avoid a messy plate from kitchen to table,” says Khoza. “This product is produced by expert chefs who know what concerns you have in the kitchen. You can use the product and manipulate it to suit your dishes. The product is versatile and scalable, which is exactly what you need as a banqueting chef,” explains Khoza. “When guests learn that we have used convenience products, they are surprised because the flavour explosion is unbelievable - one would not have realised that a convenience product was used.” James Khoza is a leader in banqueting, he is a strong, passionate chef who has shown the culinary world that mass catering can be as creative as restaurant cheffing especially with the use of convenience products such as the Knorr range.
Chefs putting their Luck into Lucky Star Hostex Competition Lucky Star is known as the brand for the people, the brand for South Africans and the brand that focuses on the health of South Africans. Lucky Star believes in fostering the future generation of the culinary world and hosts a chef competition which takes place annually at Hostex. This year, Hostex was held in Cape Town and the Lucky Star competition continued to have impressive entries. “The Lucky Star Innovations is one of the only competitions that celebrates food for the homereplacement market and it challenges chefs to use every day ingredients to create great quality food. Rather than focusing on fine dining, it was great to see the contestants produce delicious, well-presented, balanced food that was simple, but excellent. The standard of the competitors was very high,” said SACA’s Certification Manager Elsu Gericke who organised the SACA competitions at Hostex Cape. The junior competitors had to use a 1.8kg tin of Lucky Star pilchards and ingredients from the
community table to create one dish that could be used for catering purposes – served in a chafing dish. The senior competitors had to use one tin of tuna and one tin of pilchards (each tin is 1.8kg) to create two separate dishes for catering purposes. Each winner would receive R5000 making this competition heated and intense. Junior Winner, Candice Jordaan, Sous Chef of Fusion Café explains, “I decided to enter because it would be something different from your average competition; I think it’s a great platform for young chefs to learn about costing, health and mass-production in catering as these are topics that aren’t usually tackled in competitions. With a focus on health I created a Moroccan-style pilchard dish with butternut, lentils, mint, nuts, apricot and apples.” “I entered the competition because I felt like challenging myself, and I was surprised at how versatile Lucky Star’s products are. There are so many preconceptions about tinned fish, and people tend to use them in the same way every time, but the competition really opened my eyes about how many uses there are for the products,” says Liezl Mills, Senior Chef de Partie for Tsogo Sun Hyde Park who created two dishes namely, cannelloni
filled with pilchards, tuna, ricotta and cream cheese topped with a spicy béchamel sauce, parmesan and toasted almonds as well as risotto of pilchards, tuna, grapefruit and basil. “Lucky Star is a brand of the people and of the country and it is important to expand what we offer to people on a broader scale for example in delis and institutions because the health, taste and nutritional profile of the product and its accessibility throughout the country are extremely important. To have young chefs engaging with the products and making really great food and showing what being a chef is all about, by bringing what they have learnt in their academics and products that are readily available to South Africans is amazing and we should do more of it,” says John Stephenson, Oceana Brands Marketing Director. The Lucky Star Hostex competition proved that the merging of the Lucky Star product range with inspired and creative chefs cultivated the creation of gourmet dishes that any South African has access to making and shows us that this range has multiple applications for many palates.
Training
The new South African chef qualification In 2012 the Quality Council for Trade & Occupations (QCTO) formally registered ‘chef ’ as a trade in South Africa. SACA as a South African Qualifications Authority (SAQA) registered Professional Body has been tasked with creating the curriculum and trade test for the qualification of chefs. Lauren van Zyl speaks to SACA’s Certification Manager Elsu Gericke to find out more. How did it come about that SACA was involved with QCTO and the development of the new chef's qualification? SACA, as the SAQA-registered Professional Body for the culinary industry in South Africa, was chosen to spearhead and develop a curriculum and trade test for culinary professionals. QCTO specifies that the learning period for a trade is three years and a trade test needs to be completed. The curriculum needs to consist of theory and practical training (which makes up 55% of the curriculum) and work experience (which makes up 45% of the curriculum).
What has the process been to date and who else has been involved in developing this curriculum? A scoping meeting was organised by QCTO in March 2013, where CATHSSETA was appointed as the Development Quality Partner (DQP) to manage and coordinate the new Chef qualification. The National Artisan Moderation Body (NAMB) was appointed as Assessment Quality Partner (AQP) to manage the new chef trade test. A Community of Expert Practitioners (CEP) was also appointed. Between July and November 2013 the CEP met and drafted the Chef Profile, Purpose and Tasks, as well as the Knowledge Modules, Practical Modules and Work Experience Modules 36 | CHEF! Issue 40
of the new curriculum. Since then we have been refining the curriculum, receiving public comment and going through the final approval process.
Who makes up the Community of Expert Practitioners (CEP)? There is CATHSSETA as the DQP and NAMB as the AQP and then the Community of Expert Practitioners includes representatives from the South African Chefs Association (SACA), the Restaurant Association of South Africa (RASA), City & Guilds, The Fusion Cooking School, International Hotel School, Silwood School of Cookery, HTA School of Culinary Art, Tswellopele Tourism and Hospitality Academy, Northlink FET College, Fedics, Tsogo Sun and Sun International.
How do you think this will change the culinary training landscape? It is very exciting for the culinary industry of South Africa as this will mean a set standard and consistency within the chefs training arena. For a student to successfully complete the curriculum and trade test, they will need to train for three years and there will be an emphasis on work experience being a compulsory part of the curriculum. This is a return to the apprenticeship system in some ways, which will give the students the kitchen experience needed to really thrive in the hospitality industry.
that their curriculum does cover everything that is stipulated within the three-year training and that 45% of the curriculum includes work experience/apprenticeship in kitchens. Most training providers comply with the new stipulations already, but others will have to look at the length of the courses and adjust that to comply with the QCTO requirements.
Can you take us through what we need to know, and be able to do in order to be a chef? The
How will this affect the training providers? The new curriculum criteria and trade test will be rolled out carefully over three years, and the training providers will get plenty of notice and clear communication throughout the process. We will not dictate how the curriculum is covered, but the schools will need to make sure
Occupational Purpose is defined as such: A chef plans, organises and executes the preparation, cooking and finishing (presentation, holding and storing) of food in professional hotels, restaurants and catering (HORECA) establishments. The Occupational Tasks are as such: A chef plans and prepares menus, costings, organisational cost control and resource management. A chef organises food production area, commodities and staff personal
hygiene, food safety, workplace safety and food production. A chef executes the preparation, cooking and finishing of a variety of dishes using the correct methods and techniques to meet customer and organisational requirements. A chef prepares and cooks food items and dishes and adapts the dishes when necessary for a healthy, balanced lifestyle or for special dietary requirements. The Occupational Knowledge is what is stipulated in the new chef ’s curriculum, which includes knowledge modules, practical modules and work experience modules. The new chef ’s curriculum is currently under review and an approval process. For more information about the new curriculum and about SACA Certification please email Elsu Gericke on certification@saca.co.za.
Train and Certify your Cooks and Chefs with minimal impact on your daily operations. HTA School of Culinary Art offers four dynamic work-based programmes to assist you with your Chef Training requirements. Choose from the following qualifications: • 3 Year: Apprenticeship Diploma in Professional Cookery (Block Release) • 1 Year: Day Release Certificate in Professional Cookery • 18 Month: Day Release Diploma in Professional Cookery • 1 Year: Day Release Diploma in Patisserie HTA also offers On-site Skills Training and Assessments to the Industry Contact: 011 285 0937/16 Email: Inservice@htatrain.co.za Web: www.htatrain.co.za
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Humble beginnings behind a big pot Culinary icon Dr. Billy Gallagher recalls the day he learnt how to make the classic BĂŠchamel Sauce from a fiery Head Chef.
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t the tender age of 15, I ventured into the kitchen and entered the culinary world. I was sure that I had picked the very best job, knowing that I could eat all the delicacies in the world and walk around in my tall white hat looking very official and lofty. Of course, I soon came down to the ground with a big bang after a couple of days of suffering the wrath of my head chef. He would often tell me what his demands were (he never called them instructions) and was quite loud, a little fierce and at times rather vulgar. However, he knew what he was cooking. 38 | CHEF! Issue 40
He was only concerned with producing the best food possible, and would not compromise on that. He taught me well - he was one of those old-style classical chefs who believed in the fundamentals of the kitchen, and that the basics of making excellent stocks and sauces were the foundation blocks that every young chef had to learn. The chef had a wonderful way of helping us to understand and remember some of the difficult terminology and names for the various elements of French cuisine, which made learning
all the more interesting. He would take the time to explain what the dish was called, how it was made and how it came to have its name - this included stories about the famous chef who committed suicide because he had overcooked his fish dish and how Escoffier created a special dessert for the opera singer Dame Nellie Melba. One of my favourite memories, one which I still often refer to, was when I was working as a young apprentice on the sauce corner of the kitchen and I was asked to make bÊchamel, one of the four basic sauces from which many others are derived. First I had to run to the pot wash and bring a massive copper pot (I’m sure it weighed more than I did), place it on the hot stove and add six big blocks of butter, ensuring that it melted slowly and evenly. That was the easy part. The next step was to add the flour and stir with a big wooden spoon, and I had to stand on top of a box so that I could reach all sides of the pot. I made sure to stir furiously until I was very hot and a little flustered as I had been warned not to burn the roux, the term given to the flour and butter mixture, as it gently cooked a little beyond a pale colour. I suffered through the intense heat to bring the big 3-foot-indiameter pot to the side of the stove, but even worse was to follow. Just when I needed a rest, I was told to stir gently as the chef poured in scalded milk which had been flavoured with an onion and cloves. After five minutes I was shattered and we were not even a tenth of the way. Eventually I saw the end result of all of my stirring, but It was hard work, making BÊchamel sauce. Nowadays there are far easier, quicker and consistent ways to make the classic sauce without slaving over a large pot, but I have never forgotten the experience and my first foray into the kitchen.
Training
Learning the craft A growing interest in in-service programmes, evidenced by the industry’s enthusiasm in enrolling students in apprenticeship-based programmes, seems to indicate that kitchen apprenticeships are making a comeback from their point of near stagnation a few years ago. Amelia Hutchinson from HTA’s In-Service Chef Apprenticeships tells us more.
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he system of apprenticeship first developed in the late Middle Ages and came to be supervised by craft guilds and town governments. A master craftsman was entitled to employ young people as an inexpensive form of labour in exchange for providing formal training in the craft. Most apprentices were males, but female apprentices were found in a number of crafts associated with embroidery, silk weaving and so on. Apprentices were young (usually between 14 and 21 years of age), unmarried and would live in the master craftsman’s household. Most apprentices aspired to become master craftsman themselves on completion of their contract (usually a term of seven years), though some would spend time as a journeyman, and a significant proportion would never acquire their own workshop. Subsequently, governmental regulation and the licensing of technikons and vocational education formalised and bureaucratised the details of apprenticeship, making them less available and, in a way, forcing learners to enrol in a formal tertiary programme if they wanted to learn the chef ’s craft.
Apprenticeships in SA While South African training institutions set a high standard of culinary excellence, this often comes at a great financial cost, which not everyone can afford. Indeed it seems industry has gained a clear understanding of the need for apprenticeship-based learning programmes over the last few years 40 | CHEF! Issue 40
and, with the re-emergence of this type of training, it appears more opportunities are in place for up-and coming chefs to learn – and practise – their craft. More and more of the bigger hotel groups and training institutions now run skills transfer programmes, while organisations like CATHSSETA, City & Guilds, and the newly formed Quality Council for Trade and Occupations (QCTO) continually seek to promote and recognise education in the hospitality sector by effectively working with training institutions and employers to make qualifications relevant, available and obtainable. With the formation of Professional Bodies and the QCTO, and the fact that the professional chef has now been registered as a Trade, which requires an occupational trade qualification normally consisting of a minimum of three years of education, the industry will witness an increase in the employment of apprentices, especially if partfunded by government initiatives. Second to this, we will see the implementation of Trade Tests and Continuous Professional Development (CPD) systems in the near future. This new focus on training allows young men and women, who would otherwise not be able to afford the costs of private or governmental culinary schools or technikons, to obtain a formal qualification as a chef, and will be a big forerunner in the continued success of today’s industry.
Chef Profile
Excellence
rewarded in gold Photographs by Anthon Botha
National Youth Chefs Training Programme graduate Tlali Masakala was recently presented with the City & Guilds Gold Medal for Excellence - the only South African to achieve this recognition in 2014 and one of only 95 students awarded globally.
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ithin the National Youth Chefs Training Programme (NYCTP) there have been many shining examples of young, passionate chefsin-training who have thrived both during and after the programme, using their theoretical and practical skills to improve their personal and professional situations. One such learner is Tlali Masakala, a previously unemployed youth from the Free State who was accepted onto NYCTP in 2011 - the year that the Programme first began. Despondent and with few prospects when he began the programme, he has shown remarkable progress not only in his skills as a fine chef, but in his attitude, determination, hard work and perseverance in the classroom, the working kitchen and in culinary competitions. It is this talent and passion that has led him to be awarded the City & Guilds Gold Medal for Excellence. “Everything has changed since I started the National Youth Chefs Training Programme. I feel like I am living my dream and my passion every day. I’ve had the opportunity to meet top chefs and travel; cooking has opened up my life to so many opportunities and experiences,” said Tlali. It all started with Tlali’s love, passion and dedication for food. “I’ve loved food since I was very young; I used to cook with my mother, and when I got older I would cook for my family. I learnt all the simple dishes…pap, meats, stews and I just wanted to learn more. I became a cook at KFC for 42 | CHEF! Issue 40
a while, but this soon became monotonous, so when I saw the advertisement in the newspaper for the National Youth Chefs Training Programme (NYCTP) I applied immediately. I went to an interview, and when I was accepted, it was a dream come true,” said Tlali.
success at culinary competitions. Tlali, with his partner Liezl Bruce, made it into the finals of the Nestlé Professional Golden Chef ’s Hat competition in 2012, and while the pair didn’t win the competition in that year, they went on to compete in 2013 where they walked away victorious.
Thomas Overbeck, the Project Manager of the National Youth Chefs Training Programme said that he could see Tlali’s enthusiasm and potential right from the first interview with him. His quietly confident demeanour and clear passion for cooking impressed the panel of interviewers tremendously.
The prize for this competition was an all-expenses paid working trip to Singapore to gain work experience under Chef Alan Orreal of Resorts World Sentosa.
“Tlali was a humble applicant. He was keen and showed an interest in cooking, and was clearly well-prepared for the interview. He was well-presented, sitting upright and leaning forward, while other candidates slouched back. Yes, he was definitely a cut above many others and a good choice for the Programme,” said Thomas. NYCTP provides learners with a fantastic combination of practical and theoretical knowledge at culinary school across the country, as well as hand-on, apprentice-style work experience at hotel and restaurant kitchens. Tlali was placed at the South African Chefs Association’s Tsogo Sun Centre for Culinary Excellence, where he was lectured by Chef Helaria Tloboro-Mokoena, and he completed his inservice training under Chef Henrik Jonsson at the University of Johannesburg School of Tourism & Hospitality. “His true passion materialised as he started on the course, and through the motivation received from his chef lecturers in the classroom, as well as the positive encouragement and motivation at the workplace, he quickly entrenched the belief in himself that he is a chef with a promising future,” Thomas continued. Success in the classroom and in the kitchen was matched by his
Tlali completed his Diploma in Professional Cookery earlier this year and was immediately offered a job by Chef Henrik at the UJ School of Tourism & Hospitality where he is leading the way for other young chefs in the kitchen. “Tlali is always eager and has a keen willingness to learn new things. His ability to take instruction made him stand out as a chef who is going places. I also found in him a very likeable person; he is very easy to speak to. He got the work done and was not intimidated by superiors and always maintained a very professional attitude,” says Chef Henrik. When the announcement was made that Tlali had won the City & Guilds Gold Medal for Excellence, this was such a proud moment; not only for Tlali, but for SACA and NYCTP, as it showcased the good that a programme like this can do to change a young person’s life. The City & Guilds Gold Medal for Excellence, which has been running for over 100 years, is a global initiative that recognises the achievements of learners, lecturers and trainers from across all City & Guilds programmes and occupations – 2 million graduates in 169 countries. This award is a celebration of individuals who have achieved results by producing exceptional work; going above and beyond what is expected to achieve their goals. This award recognises
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Chef Profile
not only excellent results, but also those who have shown a true journey of progression throughout their qualification. “I want to thank Chef Henrik and his team at the UJ School of Tourism & Hospitality for believing in me. All of this would not be possible if it was not for the chance I was given by the South African Chefs Association, the National Department of Tourism and the Expanded Public Works Programme. I want other young people in South Africa to know that anything is possible as long as you put your mind and heart to it,” says Tlali. Just the start of great things to come, Chef Tlali is definitely a rising star, and one to watch, in South Africa’s culinary arts scene.
The National Youth Chefs Training Programme The National Youth Chefs Training Programme (NYCTP) was launched in 2011 in a dynamic partnership between the South African Chefs Association (SACA), the National Department of Tourism and the Expanded Public Works Programme. With the aim to equip young, unemployed people in our country with the skills to become chefs, this programme has succeeded in changing the lives of over 1750 young people while also helping to provide skilled chefs to South Africa’s growing hospitality industry. Serious money and commitment has been invested into this programme by the National Department of Tourism and the Expanded Public Works Programme, and there are currently 800 NYCTP graduates in full time employment and a further 800 young people currently in the programme.
Chef Helaria and Tlali
TLALI’S TASTE OF LONDON As part of his City & Guilds Gold Medal for Excellence Award, Tlali Masakala was flown to London to attend the prestigious Lion Awards. Tlali enjoyed five days in the city, culminating in the Lion Awards, which was celebrated at a glamorous red-carpet ceremony on Thursday 5 June 2014 at the Roundhouse in London. Tlali arrived in London on Monday 2 June, accompanied by the National Youth Chefs Training Programme (NYCTP) Project Manager, Thomas Overbeck. Straight from the airport, Tlali was whisked to the London Hilton on Park Lane where he met up with Executive Chef Anthony Marshall to experience the operations of the hotel’s restaurants. “I arrived at the Hilton thinking that I’d just have a tour of the kitchens, but Chef Anthony handed me a chef’s jacket and told me that if I wanted to experience the operations of the hotel, I better get to work! It was just before lunch and they were preparing a banquet-style three-course lunch for 800 people. I just got stuck in and helped the chefs plate up the food. I met chefs from France, Sweden and England; it was such an amazing experience,” said Tlali. Thomas organised plenty of sightseeing and food experiences for Tlali, including the London Eye, St Paul’s Cathedral, Big Ben and Buckingham Palace. Tlali also went on a ferry ride on the Thames, had a tour through The Dorchester and enjoyed traditional pub lunches to experience classic English cuisine. “Trying out the traditional English food was a highlight for me, as the food was simple and homely, but delicious and the service and atmosphere in the pubs was wonderful… they just got it right! I also loved The Dorchester, it is such a beautiful hotel and amazing to see how it operates,” said Tlali. Tlali, as one of the 95 people awarded a Medal for Excellence this year, attended the Lion Awards, along with VIP City & Guilds guests. A wonderful evening of celebration, each Gold Medal Winner was eligible to enter the People’s Choice Award, in which Medal Winners, their nominators, colleagues and friends voted for them to be recognised with a special award at the Lion Awards. While Tlali didn’t walk away with this year’s award, he stood proud on the stage as the only South African to win this Medal for Excellence in 2013/2014.
Interest
Milestones of South Africa’s culinary industry
In celebration of 40 years of the South African Chefs Association, we share some of our most special moments since the Association began in 1974.
SACA is founded under the name Chefs de Cuisine, in 1976 the Association is officially named the South African Chefs Association.
Paul Bocuse is guest of honour at an InfoChef gala banquet at the Carlton Hotel.
1974 1980 1986 1988
IKA Culinary Olympics is held in Frankfurt – South Africa receives 18 gold medals.
1992 1993
WACS votes unanimously to elect Dr Bill Gallagher as World President.
First annual International Chefs Day is initiated by SACA and is celebrated worldwide.
South African National Culinary Team wins a gold medal at the IKA Culinary Olympics.
• SACA hosts WACS Board meeting in Johannesburg • SACA is awarded Level Two BBBEE Contributor Status • SACA is awarded Professional Body status by the South African Qualifications Authority (SAQA) • Membership reaches all-time high of over 7000 SACA celebrates its 40th year through events in Johannesburg, Cape Town and Durban
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1996
SACA wins five gold medals in the IKA Culinary Olympics.
World Association of Chefs Societies (WACS) Congress is held in Johannesburg.
The first World Chefs Tour Against Hunger raises R500,000 for Operation Hunger.
2003
The second World Chefs Tour Against Hunger attracts 150 chefs from 30 countries and raises R1,5 million.
2005
SACA launches the Tsogo Sun Centre for Culinary Excellence (CCE).
2004
2008 2009 2010 2011 2012 2013 2014
CCE’s Skills Kitchen and Culinary Theatre is launched. • SACA is awarded a contract by the National Department of Tourism to train over 800 previously unemployed people • SACA hosts the third World Chefs Tour Against Hunger with over 300 chefs attending, raising R7 million for charity • 20 year anniversary of WCTAH: 12 charities supported across the country and over 8000 children fed per month • SACA launches InfoChef Africa and the African Culinary Cup
Interest
Meals on wheels Food trucks are flooding the highways, by-ways, side-streets and pavements of America, and quickly gaining popularity in SA. We chatted with a couple of food truck fundis for their insight into the SA market as well as what is involved in setting up this new form of restaurant.
Tutto Food Co. Daniel Forsthofer
Daniel and his wife Clementine own Tutto Food Co., a food truck specialising in paella that saw its first inception at the Neighbourgoods Market in Braamfontein.
What, to your mind, makes for a successful food truck? A tasty menu, an outgoing personality and an eye-catching vehicle.
What did you do before you became a food trucker and how long have you had your food truck? My wife and I are business partners in Tutto Food Co. We both came from corporate backgrounds in healthcare PR and consulting respectively. Two and a half years ago we started cooking paella at the Neighbourgoods Market as a side project. We’ve grown this business and its catering spin-off into something that now supports us completely. We ventured into food trucking a year ago as a next step in the mobile food business.
What does your food truck specialise in and why did you decide to offer this? We specialise in paella as we’ve developed a solid reputation based on this product in Johannesburg. We do however have other street food items on our menu for day-to-day trade - we serve Afro-Mediterranean cuisine from the food truck. 48 | CHEF! Issue 40
How did you go about conceptualising your brand and marketing your food truck? Our brand came naturally. We believe good food is everything and it makes life whole, so we searched for a word that encompasses this as well as our heritage in European and Mediterranean cuisine. Tutto is the Italian word for whole, or everything, so the word fit perfectly. With regards to marketing, we gain a lot of exposure for our paella at the Neighbourgoods Market in Braamfontein and at Market on Main in Maboneng, and we use social media to publicise when and where the food truck will be trading during the week.
Where did you source your truck and its equipment from? We sourced a VW kombi from a company called Vdubtech that specialises in old VW restoration. We made sure the engine was in good running order and then asked them to strip the interior completely. They sprayed the inside white and the outside yellow and handed the kombi over to us. My father has a steel fabrication business, Tidewave Steelworks, so we did a few modifications and installations in-house, and hey presto we had a working food truck. We keep the actual cooking equipment separate as the truck needs to be modular so that we can cook different dishes at different times. Sometimes we have our paella pans in the truck, and other times we
load our grills or deep fryers. It just depends on the day’s menu.
Where and when do you offer your wares? Do you sell enough food during this time to make it worthwhile? We have traded during the week in Parktown North near Foundry, at the JSE in Sandton and at a few other street corners here and there, but we are mainly doing private functions and a lot of outdoor events at the moment, making a name for ourselves and showing people the food truck. We have made enough off the events so far as well as the publicity the food truck has brought about to justify the truck’s expense. We are gearing up our business to hit the streets more regularly in the near future, which will definitely make it more worthwhile than it already is.
What sort of clientele do you have? Mainly professionals and high LSM individuals / households as all our food is handmade with good quality ingredients so it is more costly than your average take-away. Private functions take us to all corners of Gauteng.
When developing the menu, what sort of considerations did you have to take into account as you’re operating from a truck? Limited equipment in the truck per day means that we focus on one or two meals
at a time. The space inside the truck determines how many portions we can do by dictating ingredient storage space and staff working space. We do all of our preparation beforehand at our fixed kitchen, package the ingredients ready to be cooked and assembled in the truck and then dispatch. If there are multiple cooking processes, we do some in the kitchen too and then finish off bits that need to be done freshly in the truck. For example, we toast nuts, blend dips and marinate meats in our kitchen, then flame grill our skewers and heat flatbreads on the truck before assembling our lafatjies (middle eastern flatbread wraps).
What sort of paperwork and documentation is needed before you can operate? One needs a business license and certificate of acceptability for the region you will be working in. Basic bylaws and acts pertaining to the food industry must be adhered to. Little things like head cover, wash facilities, gloves, aprons and bins with lids amongst other things make up the hygiene requirements, but these are easy to abide by and are straightforward.
Is the South African market open to food trucks? SA is desperate for more, new, innovative and exciting food offerings. We are nowhere near saturation point, rather at the beginning of the road. CHEF! Issue 39 | 49
Interest
Limoncello
Luca Castiglone
Limoncello Food Truck was Luca Castiglone’s first foray into food trucking, and from there he decided to start Cape Town Food Trucks. Cape Town Food Trucks acts as both a booking and consultancy agency and is involved in everything from project managing truck builds and conversions, to getting them on the road, as well as facilitating the trucks catering at public and private events.
Why are food trucks popular? They’re popular because there are so many foodies around Cape Town. Food trucks give a great service – value for money and beautiful food. We put in as much effort as the guys in restaurants and we try to offer dishes at no more than R60.
What, to your mind, makes for a successful food truck? Definitely a well-equipped truck that is beautifully designed on the outside as well as the inside, accompanied by the personality of the food and the owner. It’s an entire package.
What did you do before you became a food trucker and how long have you had your food truck? Before I started the food truck, I had a restaurant called Limoncello in Gardens in Breda Street for 12 years. Then I started the Limoncello food truck as an extension of the brand, and sold the physical restaurant about three years ago.
What does your food truck specialise in and why did you decide to offer this? Limoncello was a known brand through the fame of the restaurant, and customers knew the style. We offer the same kind of Traditional Italian Neapolitan dishes such as risotto and seafood, but served in a street style.
Where did you source your truck and its equipment from? It’s a motorhome. Some of the trucks that we convert are trailers, but they’re welcomed as much as trucks. We’ve done big conversions where we’ve stripped down motorhomes, to small modifications as well as custom work such as adding extraction fans, stainless steel tables, etc. The equipment fitted is mostly regular kitchen appliances that are custom modified to fit each truck's specific requirements.
What sort of clientele do you have? Everyone – when we’re at events you cover a huge variety of clientele, but what’s great is that when you attend the same event every year you form a regular clientele. When developing the menu, what sort of considerations do you have to take into account as you’re operating from a truck? I would do a small menu and wouldn’t sell more than 3 or 4 dishes at a time - the dishes should also match the identity of the truck. If you have a well-built kitchen you can be relatively flexible though. Street food means something that can be grabbed and eaten quickly, on the go.
What sort of paperwork and documentation is needed before you can operate? You need a hawker's licence to trade. The same paperwork, documentation and hygiene, health, fire, gas and safety certification that is required for a restaurant are required for a food truck and are easily obtainable from your local municipality. 50 | CHEF! Issue 40
hostex Interest cape
SA Chefs Village at Hostex Cape O
nce again, the South African Chefs Association managed the SA Chefs Village at Hostex Cape 2014. Three days of culinary demonstrations, chef competitions and gastronomic events from 21 to 23 May 2014, the SA Chefs Village was proudly sponsored by Excella Culinary Oils & Mayonnaise. A combination of three areas in one, the SA Chefs Village consisted of the VIP Arena, which was a space for hospitality professionals to network and connect, the Competition Super Bowl which was home to three culinary competitions and the Demonstration Stage, which saw top chefs from across the country demonstrate their skills. Excella Culinary Oils & Mayonnaise were the headline sponsor for the event, allowing SACA to create a dynamic, interactive and innovative show for South Africa’s culinary professionals. The SACA Western Cape Committee created fine dining cuisine using the top-quality Excella products, focusing on the Excella premium range.
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Some of the demonstrator highlights included Brad Ball from Bistro 1682 who focused on environmentally ethical dining, demonstrating his dishes created with locally foraged food and menus that only use SASSI green list sustainable fish. Giorgio Nava, the acclaimed chef from 95 Keerom and Carne SA, was also the Pasta World Champion 2013. The Italian Trade Commission presented Nava at the SA Chefs Village, where he recreated his winning pasta dish cavatelli, a traditional pasta recipe from Puglia with broccoli and oregano flowers. We were pleased to have the support of Vulcan Catering Equipment, a company that is celebrating their 60th anniversary this year. Vulcan supplied the equipment for the demonstration stage and competitions arena and the Vulcan team demonstrated the Vulcan Rational Demonstration. Our competitions partners brought three dynamic competitions to the event
namely Lucky Star Innovations for both junior and senior chefs, City & Guilds Skilled Student Challenge for culinary students and the Nestle Professional Golden Chef ’s Hat competition for young chefs. A special moment of the annual Hostex conferences is the handing over of Specialised Exhibition’s Bryan Montgomery Bursary Award. This year’s award, to the value of R30 000, went to Thembelihle Qezu, currently studying at the National Institute for the Deaf in Worcestor. Another successful event by Specialised Exhibitions, SACA was once again proud to be a part of Hostex. SACA thanks the following sponsors and partners for their support of the chefs of South Africa: Excella Culinary Oils and Mayonnaise, Vulcan, Gearhouse, Specialised Exhibitions, City & Guilds, Lucky Star, Nestlé Professional and Sir Juice.
Kirstin Hellemann and Willem Verwey named 2014 Nestlé Professional Golden Chefs
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ount Nelson chefs Kirstin Hellemann and Willem Verwey are the winners of the Nestlé Professional Golden Chef ’s Hat competition 2014 that took place at the SA Chefs Village at Hostex Cape on 22 May. One of the most challenging and prestigious Young Chef of the Year competitions on South Africa’s culinary calendar, the Nestlé Professional Golden Chef ’s Hat competition was reintroduced to South Africa in 2011 and since then the competition has seen the rise of young talent, with previous winners making remarkable strides in our country’s culinary arts industry. In this year’s competition the teams of two that made it into the finals were Kirstin Hellemann and Willem Verwey of Belmond Mount Nelson Hotel, Lauren Bruckman and Debbie Diesel of Johannesburg Culinary and Pastry School, and Candice Jordaan and Zandria De Nobrega of Fusion Cooking School in Durban. Each team was assigned a mentor and since the end of March have been working hard to hone their skills and get ready for the finals of the competition which would test the team’s ability to create a starter, main course and dessert (four plates of each) in a three hour time frame. The mentors included award-wining chef David Higgs, Executive Chef of The Saxon in Johannesburg, Rudi Liebenberg who is Executive Chef of The Mount Nelson in Cape Town and Shaun Munro, Executive Chef of Southern Sun Elangeni
in KwaZulu-Natal. While the competition was tough, it was the Mount Nelson chefs Kirstin and Willem that came out on top, impressing the judges with their creativity and ability to work well as a team under pressure. “We planned our starter, main course and dessert and presented it to our mentor, Chef Rudi, who offered advice, guidance and gave us some ideas to think about and experiment with. After going back to the drawing board on a number of occasions, our menu was finalised. We then practiced our menu according to the competition setup so we could get our timing and work plan correct,” said Kirstin. The chefs had to use compulsory Nestlé Professional products in their menus such as MAGGI mash, MAGGI oil free salad dressing and Bar One spread. The contestants were also given a list of other ingredients to utilise such as salmon trout, oysters, whole duck, duck livers and a wide variety of seasonal fruit, vegetables and dry ingredients. Kirstin and Willem’s winning menu consisted of a starter of Confit salmon trout, tempura oyster and the salmon trout remoulade, crispy skin, roast beetroot and radish salad, MAGGI oil free Italian dressing and a roasted garlic emulsion. The main was a crown roast of duck breast, apricot and herb duck roulade, lentil and duck liver ragout, sweet potato and MAGGI mash croquettes, with
parsnip puree, sautéed carrots, pickled carrot and parsnip salad, duck jus. The dessert was a decadent five layer chocolate slice with a chocolate streusel base, topped with dark chocolate ganache with nut praline, chocolate sponge, white chocolate gel, and a Nestle Professional Bar One mousse. The dessert was served with coffee parfait, white chocolate crème and macadamia nut praline. “The judges were very impressed with the standard of food presented at this year’s Nestlé Professional Golden Chef ’s Hat Awards, and Kirstin and Willem’s dishes just showed the potential of what can be achieved – their dishes utilised convenient ingredients to create fine dining quality food,” said Elsu Gericke SACA's Certification Manager. Kirstin and Willem will be jetting off to Dubai for the culinary experience of a lifetime, as they will work with Chef Stephen Wright, Executive Chef Al Qasr & Dar Al Masyaf - Madinat Jumeirah. An all-expenses paid trip, the young chefs will be able to soak up the best of Arabian hospitality and enjoy accommodation at the Emirates Academy of Hospitality Management.
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hostex cape
HTA School of Culinary Art wins City & Guilds Skilled Student Challenge 2014
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competition that has been running for eight years, the City & Guilds Skilled Student Challenge puts students and schools to the test as they demonstrate fundamental practical culinary skills in limited time.
The school that came out tops was HTA School of Culinary Art in Randburg, with students Dashania Murugas and Davlan James Botes and lecturer Natasha Fernandes. We spoke to Davlan and Dashania to find out more‌
Mastering basic culinary skills is essential for the growth and development of any professional chef. This competition, which was developed in a partnership between City & Guilds and the South African Chefs Association in 2006, challenges students to perfect these skills and push them to become better chefs.
How did you prepare for the City & Guilds competition?
To enter into the competition, students had to design their own working restaurant kitchen using Vulcan equipment. They also needed to motivate their choice to demonstrate their understanding of the culinary equipment and dynamics of a kitchen. Four finalist schools were chosen from the many entrants, which included Capsicum Culinary Studio, Sunninghill, Johannesburg; The Capital Hotel School, Pretoria; HTA School of Culinary Art, Randburg and the International Hotel School in Johannesburg.
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We went through a two month-long training period which included a week of meat and poultry skills development at Braeside Butchery and a week of fish skills development at Seven Seas Fisheries. During this time we also completed numerous mystery basket challenges and once we finalised our menu, we practiced it over and over again to perfect it. For those two months we focused 100% on the competition.
Can you tell us about the skills and techniques that were tested during the challenge? Hygiene was very important and stressed upon. Teamwork and communication, as well as time management were extremely important, especially when completing tasks such as dressing the beef, chicken and fish. We tried to showcase and emphasise these skills in all the challenges. We were tested on
the fundamental skills that students are taught such as knife skills.
What did you find most difficult? The time constraints presented in the competition added the most pressure since perfection is hard to put forward in a limited amount of time.
Do you think the competition is a good way to test students’ skills? Yes definitely. A competition such as this one touches on all basic skills; it allows students to showcase various techniques as well as to learn from others. The dishes we created are a testament to the skill and techniques we were taught as well as practice and commitment we put in leading up to the competition.
Are you excited that HTA School of Culinary Art has won? It was great for HTA to win this competition, and we received much help and support from lecturers, staff and our fellow students throughout the entire process. It was great knowing they were as proud as we were. For all the details about the Lucky Star Innovations competition 2014, turn to page 32.
SA Chefs Village at Hostex
– Proudly Sponsored by Excella Culinary Oils & Mayonnaise
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he SA Chefs Village at Hostex was made possible by the support and partnership of headline sponsor Excella Culinary Oils and Mayonnaise. As part of the event, top chefs took to the stage to showcase the quality and versatility of various products within the Excella Premium Range.
“Excella culinary oils are perfect for use in the hospitality and catering markets as Excella oils are tasteless and odourless, contains no artificial colourants, have an excellent cloud point and does not produce any foam and gummy residues. Excella oil is also stable at high temperatures, with excellent infusion properties. It was exciting to see the chefs use Excella oil in diverse ways at the SA Chefs Village at Hostex Cape,” said Kevin Gibbs of the SACA Western Cape Committee and MC for the SA Chefs Village at Hostex.
Excella Premium proudly holds SACA’s Seal of Approval
A packed crowd at the SA Chef ’s Village Demonstrations Arena
The Excella stand was a prominent feature of Hostex Cape 2014
Frying to perfection using Excella Premium Oil
Liezel Youlton cooks the perfect steak using Excella
Chefs in red, showing us how to cook with Excella
Chef Sisanda Nkonyeni in action
Wonderfully creamy - Excella Wonderwhirl Salad Cream
Chef Lindsay Venn, Executive Chef of Southern Sun The Cullinen
Excella range of culinary oils
Chef making use of Excella Sunflower Oil
Plating up to perfection and finishing off with a dollop of Excella Mayonnaise Delicious beef, cooked to perfection with Excella
Interest
Wandering chef Kevin Joseph, Executive Chef of the Oysterbox Hotel, recently went on a workexperience trip to Europe to assist with the openings of a number of new Red Carnation Hotel Group properties. We chatted with the chef about the experience.
What was the purpose of your trip? The Red Carnation Hotel Group opened two new hotels in Ireland, namely Ashford Castle and The Lodge at Ashford Castle, as well as launching a new river boat cruise ship, the SS Catherine in the South of France. It was decided that I would go over and assist with the opening of these three ventures, as well as bringing through our famous Durban curry. We hosted speciality curry evenings at the Rubens Hotel in London in the form of a week-long popup curry restaurant. I’m happy to say that we were fully booked every evening with an average of 120 pax nightly. I also travelled to Guernsey, to the Old Government House Hotel where the company has an Indian restaurant based at the hotel. There I assisted with the new menu compilation as well as the recipe development for the new menu.
Which restaurants did you visit? I had the privilege of dining in some great restaurants along the way, including Jamie Oliver’s Diner and Dog House. I had high tea at the Dorchester Hotel in Park Lane, attended a gala dinner at the Grosvenor House Hotel, had dinner with 56 | CHEF! Issue 40
chefs from Ireland, Guernsey and the states at a restaurant call Coya in Mayfair London, where we ate the best selection of ceviches that any one of us had ever tried. I had dinner at a French restaurant called Le Boudin Blanc; an adulterated bistro that looks like it is straign out of Paris. On offer was snails in garlic and parsley, neck of lamb on haricot beans, onion soup beneath a layer of Emmental cheese and smoked mackerel and haddock terrine with honey and mustard dressing. I had lunch with Chef Vivek Singh at his restaurant the Cinnamon Club, which was truly an exciting education on Modern Indian Cuisine. I was treated to every dish on his menu and rolled out of his restaurant!
What were some of your best experiences from the trip? Opening the ship was a new experience for me. I had never worked in the galley of a ship before and seeing what can be accomplished within such a small kitchen was mind boggling. These guys work long hours in a confined space but they are truly driven to produce the finest cuisine possible. Another was visiting Ireland for the first time and getting to know the people, food and culture as well as staying in a castle that was built in 1228. I also enjoyed visiting the Paul Bocuse food market in Lyon and just walking around to see the selection of fresh produce that is available to the locals, and also to the local chefs. Every morning they would be the first customers at the market buying produce for their restaurants.
And the biggest lessons you learned? In France people only shop for the day, they don’t buy any fresh produce to pack into the refrigerator, only what they would need for dinner. On the ship I
learnt that you don’t need a huge amount of chefs to produce awesome fare, all that is needed are a few dedicated people who care about their guest. Chefs all over the world speak the same language when it comes to food and the freshest ingredients make the best meals.
How do you think we compare with European restaurants? Europeans have a much larger affinity to eating out, most people will eat out at least once a week as opposed to South Africa where we generally only go out on special occasions. As our restaurants are not as well supported as our European counterparts, we have to charge higher prices on the smaller numbers that we get and we’re also unable to buy good quality ingredients daily. However, on the topic of our food versus theirs, I think we have some of the best produce and chefs locally.
What is one thing that you wish could be brought to SA? Micro farming. Almost every town has their own locally sourced fish, meat, herbs and vegetables - it was astounding to read the menus and see that most of the chefs only used local produce on their menus and 90% of the time they would state on the menus where the items were from. This gave the menu more credibility and also showcased the producer.
masterclass
Exquisite éclairs
Macaron who? Éclairs are all the rage in Europe, and newly-appointed pastry chef at the Saxon Hotel, Villas & Spa Alfonsina Latorre shows us how to make these delectable treats. Photographs by Christoph Hoffmann
Why éclairs? Chef Latorre decided to do a masterclass on éclairs because she hates visiting a patisserie for a proper éclair and all she gets is something “similar to chewing gum covered in melted chocolate… In my opinion it’s time to recover the value of classic pastry which is what many of the most prestigious pastry chefs in Europe are claiming at the moment.” One of the common mistakes that she see’s pastry chefs committing when making éclairs is that they just don’t dry them properly. Chef Latorre’s favourite éclair flavours include the classical Paris Brest with hazelnut cream, pistachio, strawberry and chocolate, and passion fruit.
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Choux pastry 150ml milk 150ml water 133g butter Pinch of salt 120g flour 4 eggs • • • •
Boil the milk, cream, butter and salt in a pan. Add the flour and stir. Stir for 1-2 minutes on the stove. Put the mix in a mixer with the paddle attachment and add the eggs one by one. • Put the mix in a piping bag and pipe stripes on a tray.
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Sweet paste (crust) 100g soft butter 125g sugar 125g soft flour • • • •
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Mix the soft butter with the sugar and then add the flour. Roll the dough between baking papers and freeze it. Cut it in rectangles (same size as the éclairs). Put each rectangle on top of each éclair and bake them at 210°C for about 15-20 minutes.
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masterclass
Assembly
• Create two small holes in the bottom end of the éclairs and pipe your filling of choice inside. • To dip the éclairs, mix fondant with a drop of water, and food colouring. Heat it at 40°C and dip the éclairs.
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Fillings
Makes enought for 20-25 éclairs
Passion fruit curd 100g egg yolks 126g eggs 200g sugar 150ml passion fruit juice 250g butter
• Put the gelatine leaves in a bowl with iced water to hydrate it. • Mix the egg yolks and the eggs in a bowl. • Boil the passion fruit juice with the sugar. • Mix the boiled passion fruit juice with the eggs mix. • Return everything to the pan and cook like a custard. • Strain the mix and dissolve the gelatine leaves in it. • Wait until the mix cools down slightly to about 40°C and add the butter. Mix well with a stick blender to create an emulsion. • Leave the passion fruit curd in the fridge for 1-2 hours before using it.
Chocolate salted caramel 200g sugar 2 Tbsp honey 350g double cream 75g butter 7g salt crystals 150g milk chocolate
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• Boil the cream. • Create a caramel with the sugar and honey and add the butter to it. • Pour the boiled cream over the caramel and simmer until the sugar dissolves. • Pour the cream mix over the chocolate and mix well. • Finally, add the salt to the mixture. • Leave it in fridge. • Take the caramel out of the fridge about 30 minutes to an hour before using.
Pastry cream 6
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1000g milk 150g vanilla sugar 100g caster sugar 100g corn starch 240g yolks 100g butter • • • • •
Boil the milk and vanilla sugar. Mix sugar, corn starch and yolks until fluffy. Mix the sugar, corn starch and temper yolks into milk. Whisk rapidly until mix comes to a boil. Add the butter and mix well.
Alfonsina Latorre Argentinian-born Alfonsina was born into a big family where practically everything revolved around food. “I grew up surrounded by frying pans and boiling pots, with the oven always on and the grill ready for a barbecue. So the kitchen is a natural environment to me and when I was a kid, cooking was always my choice when it came time to play.” Unusually, Chef Latorre doesn’t have a sweet tooth and pastry wasn’t her first choice. “The truth is that I didn’t decide to become a pastry chef, but in the last few years I focused my work on that speciality. All I wanted when I started in the profession was to be in the kitchen and I have to say that I’ve been very lucky because I’ve worked in every area,” says Chef Latorre. “But sincerely, pastry making has always fascinated me because it is about aesthetics, it gives you a chance to play with shapes, colours and designs. It is not a coincidence that many of the most famous and prestigious pastry chefs have studied fine arts or architecture.” Chef Latorre shaped her career in Spain and England, working with top chefs in some of the best restaurants in the world, including Ferran Adriá’s El Bulli, Dani Garcia’s Dani Garcia Restaurante, Vicente Torres’ Submarino and The Lanesborough Hotel in London. When asked how she’s preparing the Saxon’s menu for winter, Chef Latorre says that she’ll be featuring warm and hot desserts, one of which includes French Toast as a hot element, as well as classic favourites such as apple crumble and malva pudding.
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Baking Masters
Sime Darby Hudson & Knight
Baking Masters On the 27th of June 2014, the Baking Masters finalists arrived at the Anchor Yeast Training Centre in Johannesburg. The fresh faced finalists were energetic and eager to begin their day of baking in order to prove who the ultimate Baking Master was among them.
From left to right, front row: Finalists Arno Ralph, Paul Pimbirimano, Bryanna Motsepe, Amoré Botha, Wonda Grobbelaar, Nasteesh Naipal and Cindy Menigo. Back row, centre: Judges Benny Masekwameng, Rainer Glaubitz and Graham Jehoma.
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rom the many entries received, only seven finalists were selected who were then flown from across South Africa to Johannesburg to compete in the final bake-off. The competition had two categories - the Up & Coming category and the Professional category. Each finalist had to bake two dishes. The first dish was their own choice, where they could display their creative baking skills and knowledge of how flavours and textures fuse. The second dish had to be either a bread or a Danish modification using Anchor Yeast premixes and Sime Darby Hudson & Knight fats. They also had a range of Euroberry products to choose from and use, and the Anchor Yeast Training Centre included baking equipment from Macadams. The bakers had a mere 4 hours to bake these 2 dishes under the watchful eyes of the judging panel, which consisted of Sime Darby Hudson & Knight Master Baker Graham Jehoma, Chef Benny Masekwameng, Rainer Glaubitz Founder and Director of 51 Degrees Consulting, and Anchor Yeast’s Jeannette Rosewall. The winner of the professional category was Amoré Botha, Pastry chef at the 12 Apostles Hotel and Spa who baked a red velvet cake, with cream cheese buttercream and rose water ganache. Her second dish was Mosbolletjie bread, Roasted Onion and Thyme loaf, Buttermilk and Black Pepper rolls, made using Anchor Yeast’s salt-reduced Black Pepper Premix, and Caramelised Red Onion and Brie rolls. The winner of the Up & Coming category was Nasteesh Naipal, pastry chef at the Elangeni Southern Sun and Maharani hotel who baked a gorgeously presented Chocolate Citrus Macadamia Brioche bomb and Mosbolletjie loaf. The other finalists were Cindy Menigo, runner up in the professional category and Chef lecturer at West Coast College, Paul Pimbirimano from Arabella Hotel and Spa, Wonda Grobbelaar, baking enthusiast, Arno Ralph from Lindt & Sprüngli, and Bryanna Motsepe, who recently graduated from Capsicum Sunninghill. All in all the competition was a huge success, bringing passionate bakers from all over South Africa together and showcasing the talents and creativity of the baking industry. Sime Darby Hudson & Knight would like to thank its co-sponsors
Nasteesh Naipal Winner of the Up & Coming Category Where did you study and where have you worked before?
I studied at ICESA college in Durban. I started at Tsogo Sun Elangeni Hotel last year June as a trainee and I was employed there early this year in January. Who do you look up to in the industry? I look up to my Executive
Sous Chef Clinton Bonhomme, as he is an outstanding pastry chef, and always goes the extra mile in creating a final dish. How would you describe yourself? I’m a very reserved person, who does not have a lot to say unless I have to, but I can handle being under pressure no matter what the circumstances maybe. Who would you like to dedicate your win to? I dedicate this win to my dad,
whom I lost in January this year.
Judges Benny, Rainer and Graham
Amoré Botha Winner of the Professional Category Who do you look up to in the industry? Kanya Hunt, a cake
designer/decorator. I love the precision and details on the cakes she creates. Also, Christo Pretorius - my executive chef and my mentor in many ways. What is the highlight of being a pastry chef? All the
small things count for me. I love the smell of freshly baked bread or pastries. That little happy dance you have inside when you see your macarons’ foot go up as it bakes. When you are mixing a batter and you know, even before you are baking it, it will come out exactly the same as last time, as well as all the small details that go into garnishing, filling and presentation. Where did you study and where have you worked before? I studied at TCA, now The Hurst Campus outside
Stellenbosch. I worked at The Stone Kitchen part-time in Wellington. I did my internship at 1800 Grill at Cape Royale Hotel and have been at 12 Apostles Hotel and Spa since February 2013. How would you describe yourself? I cannot imagine
doing anything else. I get excited going back to work after my two days off - bit of a workaholic. I learn more about myself as I am learning about my profession which is pretty amazing.
A word from our sponsors A competition of this calibre would not have been possible without the enthusiastic support and partnership of sponsors Sime Darby Hudson & Knight, Anchor Yeast, Macadams and Euroberry, all of whom believe in fostering and investing in South Africa’s baking talent. Here’s what they had to say about the competition: "As the Fats and Oils Specialists in South Africa, we were proud to have been the lead sponsor in this prestigious event. It is clear from the quality that we saw before and during this event, that the art of baking is alive and well. The winning dishes would have stood proud in the bakeries in Europe." Gareth Thomas, Sime Darby Hudson & Knight "It was incredibly inspiring to see young people with such talent, passion and creativity in the baking industry!" Lorraine Bezuidenhout, Anchor Yeast "As a company that has worked directly with the South African baking industry for 110 years, it was a huge pleasure to be involved in the Baking Masters competition and to see the creativity, passion and talent that our bakers and pastry chefs displayed." Bronwyn Swart, Macadams "Euroberry is driven by fruit and ensuring that it’s available all year round to support the industry’s baking creativity! For us, it was wonderful to raise brand awareness about our products, as well as to see the bakers working creatively with fruit without its seasonal limitations in the Baking Masters competition." Vivian van Nes, Euroberry
good interest spirits
Capital Cocktail The Fine Brandy Fusion events in Cape Town and Johannesburg recently showcased the One&Only’s fabulous brandy-based cocktail, which has been voted the official cocktail of the World Design Capital 2014.
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he signature cocktail was created by the team of mixologists at One&Only Cape Town, and is a unique blend of Collison’s White Gold Brandy, apple and lemon juice and rooibos syrup, with a pinch of yellow food colourant so that the cocktail matches the World Design Capital Cape Town’s bright yellow. Says One&Only Cape Town Managing Director Clive Bennett, “We wholeheartedly embrace the tenets of the World Design Capital committee to introduce the world to Cape Town’s possibilities through its creative strengths.” The Capital Cocktail is priced at R55 and is exclusively available at the Vista Bar & Lounge, One&Only Cape Town, so come on over and give it a whirl! 40ml Collison’s White Gold Brandy 12.5ml rooibos syrup 10ml lime juice 50ml apple juice 0.5g yellow food colouring • Shake and fine strain into a chilled martini glass. • Garnish with a yellow lemon twist.
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“Everything we do is driven by fruit”
EUROBERRY
INTRODUCES PURÉE RANGE FOR CHEFS! Slightly sweetened and ready to use, Euroberry has come up with a brand new range of fruit purées. This range is perfect for anything from desserts to cocktails, bavarois to mousses, jams to sorbets, reductions to coulisses and for confectionery – in fact, they’re perfect for any application which requires a fine consistency of puréed fruit!
Euroberry purees are available in these delicious flavours: Apricot Blueberry Mango
Mixed Berries Passion fruit Pineapple
Raspberry Strawberry
Euroberry's range of purees:
• Are convenient and save time and space – no more cutting, peeling, processing or bulky storage • Contain NO artificial colourants • Contain NO artificial flavourants • Are ideal for perfect portion allocation – just defrost the required quantity • Are pure fruit at its best!
These real fruit purées have a rich fruit flavour with real fibres, ensuring the characteristic taste of the fruit is maintained. Available in a wide range of fruit flavours all year round, the purées are conveniently packaged in 1 kg tubs and frozen for easy and efficient storage. Contact: Euroberry (Pty) Ltd Head Office Tel: +27 21 851 3462 | JHB/DBN Tel: +27 11 824 0906 Email: info@euroberry.co.za | Web: www.euroberry.co.za
Last interest word
Celebrity Chef Vichit Mukura has been the Executive Chef of the acclaimed Mandarin Oriental in Bangkok for 28 years. Lauren van Zyl catches up him during his trip to Johannesburg for The Department of International Trade Promotion (DITP), Ministry of Commerce of Thailand’s ‘Thai Kitchens to South Africa’ programme.
A taste of Thailand
with Chef Vichit Mukura You have been living in Bangkok for many years, but where are you from originally? I am from Pattaya, which is a coastal area about a one-and-ahalf hour drive from Bangkok.
Where does your love for food come from? It comes from my mother.
She loved to cook, and from a young age, I would help her in the kitchen and pick the vegetables from the garden for her. I grew up surrounded by amazing fresh ingredients at my home in Pattaya; my love for food and cooking also stems from my love for the beautiful fresh produce. I would pick lemon grass and galangal and kaffir lime leaves from the garden and we would create fresh, delicious and healthy food for the family.
Where did you train to become a chef? I didn’t have any formal training, but from the age of 16 I started working and learning in hotel kitchens all over Thailand. I worked in five different hotels, where I learnt everything I know from classical French cuisine, to other global cuisines, as well as traditional Thai dishes from across the country. From there I travelled around Japan teaching Thai cuisine to chefs, and when I returned to Bangkok in 1986 I was appointed Executive Chef of the Mandarin Oriental.
What are some of your signature dishes at Mandarin Oriental in Bangkok? After being the Executive Chef of the hotel for 28 years, almost every dish on the menu is a traditional, signature dish!
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Have you seen a change in the way that Thai cuisine is created during your time at Mandarin Oriental? The ingredients and methods
stay the same, which keeps the flavours and textures traditional, but I have seen a lot of change in the way that the dishes are presented. There is a big focus on elegant, stylish presentation, which I believe enhances the dish – you enjoy the dish with your eyes first.
What do you love most about Thai cuisine? I love the complex, diverse
flavours that you can bring to any dish.
What are your top tips for chefs in South Africa to master Thai cuisine? First, you need to understand the
flavours. Go and try Thai food at a good, authentic restaurant, and enjoy the different tastes – the hot, the sweet, the sour, the spicy. Then, learn the basics – really get to know your fresh ingredients and how best to use them in your dish. Then it’s just practice, and learning how to balance the flavours.
Do you think that you can create authentic Thai cuisine using South African ingredients? Absolutely! As
part of the ‘Thai Kitchens to South Africa’ programme we wanted to showcase how accessible Thai cuisine is. At the South African Chefs Association demonstration that I did, we created seared, South African tuna with a mango sauce as well as a traditional Thai yellow curry using Karoo lamb. We want you to use South African ingredients that are easy to source and then put a Thai twist to your dishes.
60 YEARS SERVICING THE FOOD SERVICE INDUSTRY 2014 marks the 60th Anniversary of Vulcan Catering Equipment (Pty) Ltd., South Africa’s preferred supplier of commercial and industrial catering equipment. Established in 1954, Vulcan has been a proud manufacturer and supplier of quality commercial and industrial catering equipment, and more recently bakery equipment, to the Foodservice Industry in South Africa and Sub-Saharan Africa. Following several acquisitions, mergers and changes since M. Green & Company’s early beginnings in Cape Town to Green and Benham (Pty) Ltd., (the result of a merger with Benham Booth (Pty) Ltd., a subsidiary of Benham & Sons, London) to an acquisition by the Afrox Group in 1970, Vulcan catering equipment has been proudly manufactured and marketed. Vulcan was sold to Crown Mills and Spice Works (Murray and Roberts) in 1979 and finally became a wholly owned subsidiary of The Bidvest Group Limited in 1992. Between 1992 and 2005 Aloe Catering Equipment, President Catering Supplies, Marlin Catering Equipment, Caars Catering Equipment and CaterKing were all acquired by Bidvest and incorporated into Vulcan Catering Equipment.
The Vulcan Brand has, throughout its 60 year history, remained synonymous with quality and service, consistently developing, innovating and adapting to meet ever-changing market requirements in the various sectors of the food service and bakery markets. Vulcan specializes in providing solutions, including design, manufacture, distribution and after sales service that take cost, application and future customer growth into account, manufacturing locally and importing a comprehensive range of equipment to complement its local production.
Vulcan prides itself on its association with many world-leading international trading partners who supply a range of catering and bakery equipment. These companies include, but are not limited to:
Vulcan Catering Equipment were, inter-alia:
The Management and Staff of Vulcan wish to thank all its business partners for the part they have played in Vulcan’s corporate successes and progress over the years, without whose valuable support Vulcan could not have succeeded and reached this significant milestone. To mark the occasion, Vulcan will be launching several new and exciting product ranges and have planned celebratory events at the various Vulcan branches around the country during the course of 2014.
• The first company in South Africa to manufacture oil-jacketed, electrically heated boiling pans • The first company to wholly manufacture dishwashing machines in South Africa and later dishwashers under license to Comenda. • The first company to manufacture Rational ovens outside of Germany • The first company to manufacture bulk beverage units in South Africa • The first company in South Africa to manufacture Electric Ranges
Alto Shaam, Bertos, Broaster, Cambro, Cecilware, Comenda, Desmon, Hallde, Hatco, Liebherr, Middleby Marshall, Rational, Salvajor, Scotsman. Fimak, Ibco, Kolb, Mac Pan, Milano Forni, Salva, Sottoriva.
FiMAK
2172 Albertina Sisulu Road,Industria, 2093 • PO Box 60188 Langlaagte 2102 South Africa Telephone: +27 11 249 8500 • Fax: +27 11 249 8534 • Toll Free: 0860 Vulcan / 885226 e-mail: vulcan@vulcan.co.za • www.vulcan.co.za • www.vulcanbakery.co.za