CHEF’S PROFILE

Clinton Bonhomme – feels strongly about developing the youth.

Clinton Bonhomme, 48, acting executive chef of Durban International Convention Centre (Durban ICC), has been in the hospitality industry for 27 years, having begun as an intern in 1994.

His goal for the next five years is to become Durban ICC’s executive chef. Clinton has plans to further advance himself by studying project management. Another goal, which he feels strongly about, is to help train and develop younger staff. During this five-year period, I would like to partner with a chef school, to develop the youth, through learnership.”

My introduction to hospitality began at the Christina Martin School of Food and Wine in Florida Road, where I was an in-house trainee for three and a half years. I was one of the last people to be taught by the pastry legend chef Christina herself.

“I then moved to Singita Private Game Reserve in the Sabi Sands, a Relais and Chateaux property, to enhance my career as a pastry chef. I worked there for a period of two years. Thereafter, I relocated to Cape Town and worked there for nine years. During my time in Cape Town, I had the opportunity to work for Sun International at The Table Bay Hotel, the CellarsHohenhort – another Relais and Chateaux property – which was part of the Liz McGrath Collection, and as a lecturer at the Cape Town Hotel School, which is part of the Cape Peninsula University of Technology.”

He added, “In addition, I also lectured at the Institute for Hospitality Education (SA) on a part-time basis. Thereafter, I made my return to sunny Durban.”

“Upon my return to Durban, I accepted the position of pastry chef lecturer at the Christina Martin School of Food and Wine, which had become part of the International Hotel School. After a year, I was introduced to Tsogo Sun and worked at the Elangeni Hotel, where I perfected my craft as a pastry chef. During my time there, I was given the opportunity to cross over into kitchen management to work as an executive sous chef. I spent nine years at the Elangeni Hotel, during which time I entered multiple competitions, winning many or becoming a finalist. I also had the opportunity to be invited to participate in the development Culinary Olympic Team for the South Africa Chefs Association (SACA) for a year.”

He said: “As part of my career development, whilst with Tsogo Sun, I was identified in the leadership pipeline and was given the opportunity to fulfil the role of head chef at Garden Court, Umhlanga. This flagship was the hub and pride of Tsogo Sun for hosting international and national sportsmen and women.

At Durban ICC we have to think out of the box, we are always faced with interesting requests from our clients.

“Working for a small hotel, I missed the large numbers and conferencing, and later joined the Durban ICC as an executive sous chef. I was later given the position of acting executive chef.”

Clinton said: “Being a chef for more than 23 years has given me the opportunity to work overseas in countries which included China, Singapore, England and Kenya.”

Clinton was born and raised in Durban. “I have four brothers and two sisters - I come from a large family. I was the one who was always willing to help my mom in the kitchen.”

When asked about food trends, he said: “Food presentation has effectively become landscaping on plating. Other trends encompass all the dietary requirements such as vegan, gluten free, lactose intolerant, pescatarian diet, fruitarians’ diet, Shembe meals and Jain meals.

“At the moment we are all experiencing the global pandemic, so most global trends have not surfaced fully. Deconstruction of food, mock on one sense using smoke guns to flavour one’s dishes and liquid nitrogen chill the taste of food items. The use of beautiful and funky plates and platters. We are faced with costs across the board; pricing has increased, generally affecting costing and margin of profit.”

In terms of challenges, Clinton said: “There is not enough on-the-job-training or internships taking place for young chefs. A classroom does not portray the correct perception of being a chef. Therefore, on-the-job training is so crucial.

“Many junior chefs qualify, and when they enter the industry, they cannot cope with the reality of their choice of career.”

Clinton has been happily married for 24 years and has a beautiful daughter who is 11. “When I have a chance, we love camping, a family drive and enjoy an overnight stay at a guesthouse.”

In his free time, he enjoys boxing, swimming and, most of all, road cycling.

His advice to newcomers who would like to become an executive chef: “Always be aware of what is what is in your fridges and freezers. Have a good understanding of costing and listen to the team when they speak to you. Most importantly, your staff are more important than your guests. Treat them in the manner that you would like to be respected and spoken to, regardless of their level or position. Together, you and your team will move mountains.

“Lastly, bear in mind how that trainee may be the next best chef of their generation. How you behave in a position of authority may make or break their career,” he concluded.

Q&A

What is your signature dish?

Duo of chicken terrine, smoked chicken breast served with sautéed carrot florets, pickled broccoli and avocado mousse. This humble, yet beautiful dish may easily serve 3,000 people; it has great texture, saltiness from the pickled carrots, the smokiness of the smoked chicken as well as the creaminess from the avocado mousse.

A sauvignon blanc would do well paired with this dish. What trends are emerging in the conference industry, regarding food? There is a definite trend towards healthier meals and uncluttered plating. There is also a growing trend of farm-to-table sourcing.

What is your favourite beverage?

Hot drink: hot chocolate infused with cinnamon.

Cold: Base lemonade sugar syrup – lemons from my garden, fresh spearmint and flavoured sparkling strawberry water. Mix all together with crushed ice. I do not consume alcohol.

What is your favourite food?

Homemade butter chicken with homemade garlic naan bread off the griddle — the best!

What is your pet hate?

A person tasting food – without a fork – using their fingers.

What is your great love?

Developing and mentoring junior staff. I would also love to find a way to break the circle of unemployment, by way of creating one job at a time. This would be followed by creating beautiful plated meals — thinking out of the box.

Are you adventurous?

Yes, I am! I once cycled from Johannesburg to Durban and I have also walked in the Kruger National Park, on foot, at 1am in the morning while tracking pangolins with the Endangered Wildlife Society.