CHEF’S PROFILE

Jacques Swart – from humble beginnings to renowned chef

Jacques Swart, 33, a renowned chef, shares his food journey as a chef from humble beginnings to executive chef at The President Hotel in Cape Town.

Born in Klerksdorp, Jacques began his career at The Michelangelo Hotel in Sandton.

“While at The Michelangelo Hotel, I was selected to represent the Junior Culinary Team of South Africa. I competed at the IKA Olympics in 2012, and Dubai championship 2013. During this time I joined an exclusive catering company in Randburg. Consequently, I moved to a different high-end catering company with clients such as JSE offices, FNB, etc. After which, I joined Etihad Airways as an in-flight chef, based in UAE. I was fortunate to have experienced various parts of the world. I returned to South Africa in 2014 to open the Four Seasons in Johannesburg and subsequently, I joined De Hoek Country Hotel, a boutique hotel in Magaliesburg before joining The President Hotel,” Jacques said.

“My career as a chef has taken me to many places around the globe, where I have met and worked with talented, hardworking and like-minded people. During this time I progressed as a better leader and a curious culinary student. It is, however, a journey — so much more to achieve, so much more to learn.”

Jacques’ goal for the next five years is: “To expand and instil my knowledge within the team, witnessing them blossom and acquiring knowledge whilst doing this. I would like to further develop my own abilities and continue to strive to be a better leader. I would also like to expand myself and my company as a brand – Reboot Dining – into something greater. I would also like to enter in to a 50/50 partnership with a prestigious company or brand.”

In terms of local food trends, Jacques said: “People enjoy eating what they are familiar with, so chefs today are required to ensure they do enough research on the origin of produce. Responsibly farmed practices are super trendy and are required for our future sustainability.”

In terms of global trends, he said: “I think sustainability will be a front-runner for a long while yet; chefs and establishments growing their own produce as best as possible, not allowing any part of the ingredient to go to waste, as well as supporting smaller vendors/suppliers who specialise in distinct ingredients/produce.”

Wellness and work/life balance is an important topic for chefs. The ‘shut up and get on with it’ needs to be revisited; preaching to myself whilst saying this as I am guilty of saying this to myself. Plant-based diets will also continue to expand into a large section of the industry,” he added.

When asked what challenges the industry faces, he said: “The youth today, (not all) don’t understand that with success comes years of rough days, rough services and challenging times. If we fix EQ (emotional quotient), we win.

“Emotional Intelligence (otherwise known as EQ) is the ability to understand, use, and manage your emotions in positive ways to relieve stress, communicate effectively, empathise with others, overcome challenges and defuse conflict.” Jacques has been married to Shandre for nine years and they have a three-year-old daughter named Shay.

For leisure, Jacques enjoys spending time with the family by going to the beach, park and taking walks.

He also enjoys building puzzles with his daughter. “She is really good at them.”

His advice for those aspiring to become an executive chef, is: “Don’t accept anything less than 150 per cent from yourself. Lead in a circular manner, meaning be the support your team deserves, not in front pulling them to success, not behind them pushing them forward, but be everywhere and everything to them. They will make your life easier if they know they are trusted and valued but held accountable.”

What is your signature dish?

Honestly, I have never had nor believed in a signature dish, we cannot be limited to being renowned for one dish, we should strive to be renowned for the entire menu, the way we lead our team in the kitchen, whether it’s an a la carte menu or set degustation menu. But a good glass of Viognier is always welcomed as it is a versatile cultivar that pairs well with a variety of flavours. What trends are emerging in the conference industry regarding food? Smaller plates, less contact, simple displays, fewer staff required for service and food that pairs well with each other.

What has remained constant in this industry?

In light of experiencing almost two years of ups, downs and uncertainty, we still have beautiful people who aspire to be hospitable to our guests, willing to showcase service with a smile.

What is your favourite beverage?

Besides water, I enjoy an ice-cold beer after a long day.

What is your favourite food?

Mediterranean cuisine.

What is your pet hate?

When produce/ingredients are being disrespected, wasted and not fully utilised.

What is your great love?

Seeing others succeed in life and having a full understanding after you have instilled in them a different perspective regarding life in general, cooking or by affording them the opportunity to produce the correct answers by asking them the right questions, which in turn allows them to accomplish their goals.

Are you adventurous?

Sometimes. Recently — eating worms in Mexico City.