CHEF’S PROFILE
Chef Adrian lives out his culinary calling
Adrian’s awards and achievements include: · SA Chefs Association Presidential Plate Award · SA Chefs Association National Board of Director 2019 · Ambassador Mentor Middle East Africa for WorldChefs Young Chefs · SA Chefs Association Young Chefs Club National Chairman 2013-2018 · Disciple for the Disciples d’Auguste Escoffier South Africa · Associate fellow of the Royal Commonwealth Society · IKA Culinary Olympics 2020 Restaurant of Nations – Bronze medal · IKA Culinary Olympics 2020 Chefs Table – Bronze medal · Unilever Chef of the Year 2010 Category 4 winner · Finalist in various culinary competitions
Cheffing is a calling rather than a career for Adrian Vigus-Brown – and as living proof, he has the enthusiasm and the passion for his craft, he’s put in the hours, the hard work, and the practice, and he has achieved an enviable array of achievements and accolades, all within a relatively short period.
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hef Adrian, 30, is executive chef at the glamorous African Pride Melrose Arch, Autograph Collection® Hotel in Johannesburg, which has the March Restaurant, the Library Bar, pool deck, 118 rooms with 24-hour service, as well as five meeting rooms and an auditorium. He achieved the position of executive chef at age 25, which added more challenges to Adrian’s career than anticipated. “I have been passionate and driven since I first fell in love with the world of food as a child, preferring to be in the kitchen when other kids were playing, and watching food channels on TV rather than the programmes my friends were watching. On a family holiday at age nine, I was found in the hotel kitchen, questioning the executive chef. I knew it was the place I wanted to be. In high school I worked in restaurants and did private catering. “When I was appointed executive chef, I found I constantly needed to prove myself and my worth in the kitchen as fellow executive chefs often underestimated
or overlooked me. But that helped me hone my skills further – I soon learned to live out the quote by Tony Robbins that, ‘people are rewarded in public for what they have practiced in private for years’.” Adrian loves his work at African Pride Melrose Arch. “The senior management has faith in me and supports me. They give us creative licence – knowing we will use discipline and responsible management in our meal and menu development. We also have opportunities to take in a load of young trainee chefs every quarter, sharing our knowledge and passion with them and inspiring them on their culinary journeys. This is an environment of growth.” Hailing from the East Rand, Adrian matriculated and joined the in-service apprenticeship programme at Starwood Hotels and Resorts, Sheraton Pretoria, completing his exams at HTA School of Culinary Art and later adding a City & Guild Level 2 IVQ Diploma in Food Preparation and Cooking to his education. In high school he worked at High Chaparral Steakhouse in Boksburg, at
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Carnival City, and then Sheraton Pretoria Hotel when his tertiary training started. Other career moves include Buccament Bay Resort in the Caribbean; DW eleven 13 fine-dining restaurant in Dunkeld, Johannesburg; Royal Mnandi Food Service Solutions in Centurion; Nedbank West Street on the East Rand; Rand Refinery; then joining African Pride Melrose Arch as Senior Sous Chef in April 2014. He lists some of the lessons he has learned along his career path as: · Seasons change, trends change, but one thing that can never change is your attitude to the profession – that’s when things go wrong. · Being a chef is a calling – it’s being part of a network of likeminded people. · Not everyone has the same skills in the kitchen, but that measure is often based on passion rather than knowledge. He describes his culinary style as “ever-changing. I’m not set on any one style. I’m classically French trained and am more refined in my style, but, as in all things in life, trends and options www.businesseventsafrica.com
