CHEF’S PROFILE

Chef Samantha Tait – loves to experiment

Samantha Tait, 38, executive chef, Pumula Beach Hotel, has been in the industry for 17 years. “I did my in-service training at the Hilton Hotel and The Quarters Hotel in Durban and then went on to work at Makaranga Garden Lodge in Kloof,” she said.

“After school, I spent a few months working on a stud farm. I have always been a horse rider and been involved with horses, competing from a young age. I wanted more out of life but wasn’t sure at that time which direction to go in. I was always cooking with my mom and gran and they inspired me to pursue it as a career. My parents worked hard to see me through my cooking school and I will forever be grateful.”

Samantha was born in Pietermaritzburg to Jock and Lorraine Tait. “I am the youngest of three children. My brother, Kyle is 40 and my sister Shannon is 45. We moved from Inchanga to Durban North when I was five years old. I attended Northlands Girls High School and studied further with Shaun and Caryn at Fusion Cooking School where I was awarded my diploma.

“Upon completing my three months’ probation at Makaranga, I was offered a position in their kitchen under the supervision of Scott Graham. I then moved to Cleopatra Mountain Farmhouse and spent just under a year working with Richard Paynton. It was around this time that I decided that I wanted to travel and was wait for my documents/visas to come through in order to go and work in the UK, where my sister had emigrated to. I started my UK career working at the Bath Priory in Bath as a junior pastry chef.”

Samantha said: “This was the first time I was really inspired by food. I enjoyed seeing how food could become an artform and the effect it could have on a person. It gave me what I needed to progress in my career and confirmed to me that I had chosen the correct path.

I returned to South Africa confident in the knowledge that I would continue on my chosen path and work towards becoming the best chef I could be. Being in the UK, I was able to spend some time with my sister and her family and was able to enjoy special moments with them when I wasn’t working.”

Samantha said: “My reason for returning to South Africa was to have a shoulder operation and biopsy, as my shoulder was a constant problem for me, especially in colder weather. I eventually found out that I have a psoriatic spondyloarthropathy, which is a fancy word for inflammatory arthritis. I have never let it stop me from achieving what I want out of my career, I have only worked harder because of it. I do have flare-ups every now and then, but I know now how to deal with them correctly with the help of my specialist. When I was able to get back to work, I accepted a job close to home at a little boutique hotel in Mount Edgecome Estate, Fairways Lodge under Gatsby International Hotel and Resorts.

“As a sous chef, after a few months the head chef left and I was given the opportunity to step into the head chef role. It was a very small kitchen, but I gained enough knowledge to move forward. I then applied for a position at Pumula Beach Hotel and, 12 years later, I am still in their kitchen working with chefs I have trained. This has made me the chef I am today,” Samantha said.

When asked about her five-year goals, Samantha said: “I’m not sure about five years… in the food industry we work on weeks and months, getting things done as soon as we can! In the next few months, I would like to look at the freshness of all my dishes and work to making them lighter, healthier and tastier. I’m always looking to create new dishes using overseas influences and spices. I love to experiment, as a hotel, we get a lot of different people and cultures in our dining room as well as people with special dietary requirements. My goal is to make them feel comfortable and give everyone the same experience.”

She added: “To be honest, I never stop, from dealing with my chefs and the continued training that is needed, to dealing with orders and suppliers, from the normal running of the kitchen and doing my fair share of the cooking, to dealing with the guests that come through the door… it is a juggling act and I enjoy every minute of it.”

In terms of food trends, Samantha said: “Over the last few years, I have noticed that people have invested in their health, yet they want equally tasty and lighter food. I have also noticed that people are becoming more familiar with food and how to cook it, which means that most trained chefs need to step up their game in the kitchen in order to provide customers with the food they want. I like people challenging me and forcing me outside of my comfort zone. I am always happy to work towards giving customers the best meal that they could have, cooked to their liking.”

In terms of global trends, she said: “I’m seeing a lot of people turning to plant-based foods. A hype on veganism, meat free and dairy free dishes are extremely popular these days. As I’ve said before, there is an expectation for lighter, healthier and tastier foods. People want healthier lifestyles; they want their kids to learn the difference and be a part of the change.”

Her advice to PCOs is: “Get to know the chef involved and have a good partnership and relationship with them so that when guests arrive and new info is popping up, you know exactly who needs to know this and who can deal with it as fast as possible. At the end of the day, our basic objective is that the guests are looked after while they are with us.”

Samantha said guests know what they want and expect. This can be a challenge. “In some cases, it can be something as simple as Wi-Fi connections throughout the hotel. Simple but very costly. Providing impeccable service where adequate staff training is essential. It is expected, but sometimes requires going the extra mile. There are many other factors and challenges, but each hotel would have faced their own and grown from them. A personal challenge for me is working with certain foods like fish, which I am allergic to, but I layer up the gloves and get on with it.”

Samantha is single and said that this industry leaves little time for outside life. “Right now, I’m happy being me.”

Samantha does not have any children but has three nieces and a nephew who she loves to spoil. Samantha also has a cat who she loves going home to, after a long day in the kitchen!

For leisure, Samantha enjoys horse riding, going to the gym, and spending time with her family and friends whenever possible.

Her advice for newcomers aspiring to become an executive chef is: “Don’t rush the process, if it’s meant for you then it will happen naturally… your time will come. Enjoy the years inbetween. If you have that fire within you, it will all fall into place.”

In conclusion, Samantha said: “I think that one can always do better and grow and get pushed to think outside the box. I have a saying… we don’t always get it right, but we certainly try our best!”

What is your signature dish?

That question is like asking which of your kids do you love more! I make so many dishes and on any given day it changes depending on my mood! They are all delicious in their own way. Cooking is an art and it takes a lot of skill to get it the same each and every time so that when the same guest comes back six years later and asks me to make them that same chocolate sauce with the fillet I did back then and serve it to them, the memory of the first time they came and sat down in my dining room comes back to them. That is the goal, the achievement I am looking for. I can’t make everybody happy, but I do try.

What are the trends emerging in the conferencing industry regarding foods?

After Covid, to be honest, it is just getting back to being normal. Getting conferences through the door is slowly coming back into play. November 2022 was incredible. We had back-to-back conferences and year-end parties. When it comes to the food, I feel that people are wanting good quality, tasty food. They have a very short time to eat and then, they are back in the conference room, so impeccable service is needed, a nice variety of hot food, as fresh as possible.

What is your favourite beverage?

A good glass of wine is a must after a long day, but I certainly enjoy a cocktail!

What is your favourite food?

I enjoy a tasty pasta, anything with cheese from time to time. But you can never go wrong with melt-in-yourmouth roast beef with horseradish sauce! I cook tasty rich food day in and day out for my guests, so I enjoy the simpler foods when at home.

What is your pet hate?

Someone saying to me that they can’t do it or that they are tired. Push it to the next gear and we will do it together.

What is your great love?

Showing passion, I admire energy. I love helping my chefs become the best version they can be, striving and becoming stronger. It is a privilege to watch them grow.

Are you adventurous?

I am a risk taker by nature, more so in my younger years, but more careful these days. I am a horse rider and I have fallen to the ground more times than I care to admit. I have also scuba dived with sharks many years ago, but in the kitchen, I know what my guests would like and I hope to deliver on their expectations.