CHEF’S PROFILE

Gerald Chifamba — African with a touch of Italian

It was family influence and the smell of freshly baked malva pudding which enticed Gerald Chifamba into the kitchen. Today, the 46-year-old is sous chef at Windmill Casino and Entertainment World in Bloemfontein.

“During family gatherings my mother could always be found in the kitchen and my nose would lead me inside to see what the delicious smells were. My aunt was also a chef, and I started experimenting in the kitchen, which gave me the idea that I could make a career out of it,” Gerald said.

After obtaining a diploma in hotel management from City and Guilds in Zimbabwe in 2005, Gerald and his wife Precious moved to South Africa. “I began my career working as a cook at a game reserve, before moving to Bloemfontein where I worked at various hotels.” During this time, Gerald befriended an Italian man, who took him to Italy, where he learnt how to make pizza and pasta from scratch.

Gerald has been married to Precious for 21 years and they have two sons: Ashely, 19 and Blessings, nine.

“I returned to Bloemfontein and opened my own business, making the town’s first wood fired pizza.” Gerald later joined Windmill, where he has been filling casino guests’ tummies with a range of South African favourites including bobotie, curries, stew, oxtail and pastas.

“One of my favourite dishes to cook is deboned pork ribs, roasted, served with crispy crackling. But Bloemfontein people like their lamb — be it chops, stew or curries.”

Gerald said there was a new focus on vegan dishes, with people preferring to eat healthy food that is meat-free or grilled, and with less starch. “But our Afrikaans guests still enjoy their pap, so you have to make sure you have a balance between the two.”

His favourite piece of kitchen equipment is his two-metre-deep convection oven and he said: “You can do everything in it — steam, bake and roast. I also cannot part ways with my knives; a chef cannot do anything without his knives.” His list of essential ingredients includes salt, pepper and fresh lemon.

Unsurprisingly, his favourite food is pizza, made from scratch, using fresh ingredients. “The aroma you get from it before you eat it… all that melted cheese. Wow!” he said.

Working as a chef can often be a thankless task, but Gerald finds joy in making a diner happy, especially if they are visiting from another country.

“In the food world, I look up to Jamie Olivier; his recipes are up to date, and I enjoy reading his books and watching him on TV.”

In his spare time, Gerald enjoys playing soccer and basketball with his two sons. “We also play chess, darts, TV games or swim together. I also enjoy cooking for my family and helping the boys with their homework. I am proud of how well they do in school.”

“I also do light weightlifting and I’m part of a brass band too, I started at a tender age,” he added.

His advice to anyone aspiring to become a chef, is: “Be disciplined and love your job; if you get a chance to gain experience collaborating with people who can inspire you and develop your talent, take it; have adequate time management, be passionate and be respectful.

“Food and beverage is a ‘hands on’ specialty, you must have the heart for it. You’ll get opportunities to move up, you can be an entrepreneur or even a celebrity,” he added.

How did you become involved in this industry?

At first it was a family thing, whereby as a child you have to help in everyday chores, and mine was cutting and helping with mixing and preparing food, the rest is history.

What are your goals for the next five years?

To learn new ways of cooking good food, to have my own restaurant or go abroad, maybe to Mexico or Spain to gain more insights of Plessis food; and finally, to enrol in an advanced chef programme to better my skills in making rich flavours in food.

What makes your position so interesting?

You are the main person in the kitchen, you are in command, there are more responsibilities in the kitchen, one has to deal with more challenges, and at the same time you have to balance between the life of being a father, husband and being a leader in the kitchen.

What trends have you seen in the F&B sector?

’Local is lekker’, our guests now prefer freshly prepared local food, meat-free consumers now love vegan and vegetarian food, and everyone enjoys a healthy diet.

What suggestions do you have for PCOs organising a conference or event?

Always plan within your budget, delegate tasks, carefully choose the best venue and have a good speaker, make catering arrangements in time and arrange event registrations.

What is your signature dish?

My signature dish is deboned pork roast, grilled green beans, couscous and a fruit salad.

What has remained constant in this industry?

Guests challenge us all the time.

What is your favourite beverage?

A cold beer after a long working day and a double-shot, distilled whisky on the rocks.

What is your favourite pizza?

Freshly baked from scratch and cooked in a wood fire.

What is your great love?

My wife, Precious; she respects, admires and cares for me.

Are you adventurous?

Yes, I travelled to Italy, leaving my family and siblings behind.