CHEF’S PROFILE

Chef Douglas Momberg — “I get to live out my passion”

Douglas Momberg, 37, executive chef, University of Johannesburg, School of Tourism and Hospitality began his career at Emperors Place, where he worked at D’Oreale Grande Hotel at Aurelia’s Restaurant. He has also worked at the Michelangelo Hotel, before joining the STH as a chef de partie.

Born and raised in Pretoria, he studied at STH, where he qualified with a diploma in hospitality management, with an elective in professional cookery in 2009. He has been a chef for the past 14 years.

Douglas said that his first introduction to hospitality was when he began high school. “My high school had a hospitality programme. My grandmother bought me a white chef’s coat so that I could participate in the subject. Ever since that day, I knew I wanted to be a chef. On completing high school, my father helped me to apply to study at the STH, and the rest, as they say, is history.”

Douglas’s goal for the next five years is to become a WACS (World Association of Chefs Societies) judge, for international cooking competitions. He would also like to further his studies by completing his MBA.

Douglas said: “I not only have the best job on earth, but I get to live out my passion. I also have a direct impact on young and upcoming future hospitality leaders. I get to assist them to grow. I know that I can have an impact on somebody’s career, and that is special and meaningful.”

In terms of trends, he said: “The world is constantly changing. The world has become more focused on sustainability and choosing healthier food options. More so than when I started my career.”

Douglas added: “In terms of global trends, there is a move towards cruelty-free products; sustainability in terms of environment and financial targets, and lastly, there is a move to foraging of locally organic food products, rather than farmed products.”

Douglas’s advice to PCOs organising a conference or event, is: “Let the chefs be creative, trust them to do what they want. When you let a chef be creative and have carte blanche, you will never be disappointed.”

When asked about challenges in the industry, he said: “The economy — food prices have risen so much over the last few years. In order for chefs to satisfy client needs, they need to make decisions that compromise quality standards or have to increase prices. Unfortunately, the majority of the population simply cannot afford these increases.”

For leisure, Douglas is a huge fan of exercise. “I like running and cycling.”

His hobbies include, among others, astronomy. “I’m also a massive Tolkien nerd,” he added.

Douglas’s advice to newcomers is: “Spend a few weeks at a really busy restaurant or hotel and see if it’s something that you really want to do. I always think that being a chef is like a couple who have been married for 25 years. There will be days when you are not going to have fun and there are going to be days where you ask yourself why I am here. Most importantly, is that you realise that no matter what, you love it.

What is your signature dish?

The whole ‘Damn Duck’. Smoked duck ‘bacon’ breast, confit duck leg, celeriac and cauliflower puree with white truffles, grilled asparagus, candied baby onion, caramelised carrot mousse, carrot crisps, pomegranate and port jus. To be paired with a Middelvlei Shiraz 2016 or 2017.

What food trends are emerging in the conference industry?

A lot more online participation is happening, with people joining meetings via platforms such as Microsoft Teams and Zoom, therefore conference facilities will have fewer people on site, but this is also an opportunity to do off-site conference packages where, for example, the guest is sent a takeaway lunch box so that they will also feel part of the experience, and it is an extra form of revenue generation.

What has remained constant in this industry?

The need for creativity and work ethic.

What is your favourite beverage?

Coffee, double espresso flat white.

What is your favourite food?

Anything sweet.

What is your pet hate?

When people don’t take care of books.

What is your great love?

Helping people.

Are you adventurous? If yes, what is the most adventurous thing you have ever done?

Yes, bungee jumping.