CHEF’S PROFILE

Danielle Adams – making simple food really good

Meet Danielle Adams, one of the Western Cape’s rising young food stars who, at the tender age of 24, has been appointed head chef at Cassia Restaurant, which is based at the Nitida Wine Farm in the Durbanville Valley.

Danielle, who hails from Kuils River in the southern suburbs of Cape Town, has always had an affinity for food and the emotions and memories certain dishes may invoke.

“There are distinctive flavours and aromas I still remember smelling as a child; such as my grandma’s braaied lamb chops. I grew up observing a lot of cooking and baking, my grandma baked from home as a source of income. I was constantly at the table watching her prepare pastry from scratch, baking cakes and waiting for tasters.

“As a teenager I enjoyed preparing meals for my family and as I matured it became my passion, my stress reliever and my happy place. Throughout high school, cooking helped me deal with exam anxiety. I recall how I would prepare a meal or make a dessert before studying, because being in the kitchen calmed me and helped me clear my mind.”

After matriculating, Danielle’s consumer studies subject was the lowest mark on her certificate, but that didn’t stop her from pursuing her career path and in 2015 she began studying at the Cape Peninsula University of Technology’s (CPUT) Hotel School in Granger Bay.

“It was a three-year course which required me to participate in workintegrated learning,” Danielle said. “My first placement was at Crystal Towers Century City and my second placement was at Cassia Restaurant.”

After completing her placement at Cassia, Danielle was requested to stay on, but she was determined to return to university and complete her degree which she did in 2018.

“A few days after I graduated, I returned to Cassia to see if they would still have me and fortunately, they agreed.”

Danielle began as a commis chef in November 2018 and a year later was promoted to chef tournant. That was followed by a promotion to junior sous chef in early 2020 and by the end of that year she was offered the head chef position.

“It caught me completely off-guard, but during the time I’ve been at Cassia, I’ve always put my head down and worked really hard.

“The general perception of being a chef in today’s industry is totally wrong. Students think that it’s all fancy and basically a cooking show, but what they eventually come to realise is that it’s not. It’s hard work, long hours, missing family events — literally blood, sweat and tears. It’s taken a lot of sacrifice and hard work to get where I am and I’m grateful for the opportunity which was given to me, because that’s all you need; just one opportunity; what you do with it, is up to you,” Danielle said.

As head chef, Danielle manages a team of eight in the kitchen and is responsible for ordering produce, regular stocktakes, setting up weekly rosters, ensuring hygiene practices are maintained and – her favourite part – developing new ideas for menus.

“My position has afforded me the opportunity to challenge myself mentally and allowed me free rein in terms of my creativity, regarding our menus. It affords me the opportunity to make people happy. I don’t know about you, but good food makes me happy and my job provides me with the opportunity to do that.

“I also love challenging my creativity, using classic ingredients in different ways and utilising unique plating styles but giving it my own personal touch. I feel like a child in a playground.”

It’s that creativity and personal touch that has Cassia’s regular diners so excited about the restaurant’s new menu.

The current menu took Danielle over a month to perfect and finalise.

“The idea is to take your palette on an adventure of textures, so you begin with the crunchy biscotti and the crystallised sugar of the Amarula brûlée and then you head to the smooth texture of the dark chocolate piped brûlée and lastly you end with a warm chocolate crème, with a little bit of a kick.”

“It really consumed me,” she said. “There would be random times when an idea would pop into my head and if I were in the kitchen, I would try it out immediately. But sometimes it would be at 2am, so I would make a note and try it out later.

“I also love taking simple dishes and making them really good and then plate the food in a manner which elevates it. You should challenge yourself to think out of the box and take risks, but at the same time remember that simplicity and flavour is key. You may use all types of elements, such as a smoking cloche or a spume gun, but if your food doesn’t taste any good, the rest doesn’t matter.”

In terms of food trends, Danielle said: “Consumers have begun taking a lot more interest in healthier food. Covid has made people become more healthconscious in maintaining or improving their health and to accomplish it within their means. Many people have been retrenched and now that restrictions are being eased, customers require value for money. As a restaurant we must cater for a wider variety of customers but still be affordable.”

On the global front, Danielle said: “One of the main trends is meat free consumers. Customers would like more vegan and vegetarian options included in menus. Restaurants are required to be creative in providing and catering to suit all types of customers. If you have ever observed people at a restaurant, the first thing they do is take a picture of their dish and this has resulted in chefs constantly looking for ways to elevate dishes and make them more Instagrammable!”

So, what does the future hold for this talented young woman?

“Over the next five years I would like to broaden my knowledge regarding food, concepts and plating and I would like to create dishes that only Cassia is known for. It’s always been a dream of mine to own a food truck – producing gourmeton-the-go food – so hopefully, I will achieve that goal.

“But, as they say, ‘we make plans and God laughs’, so I guess I’ll just have to see what the big man upstairs has planned for me.”

For leisure Danielle enjoys taking drives along the coast and discovering new places. “Seeing where the road takes me and ending it off with a good meal.”

Danielle’s hobbies are reading, spending time with her dogs, working out… occasionally and walking on the beach.

Her advice for newcomers aspiring to become a head chef is: “It requires hard work, discipline and sacrifice. You must put in extra hours and be prepared for early mornings and very late nights. My overall advice to you would be to find a system that works for you, but always keep a cool head and remember your kitchen staff are there to help you lighten the load, so learn to rely and depend on your staff. Communicate with your staff, so that both parties are on the same page.”

What is your signature dish?

Brown mushroom risotto and smoked chicken topped with tempura Shimeji mushrooms. I sauté brunoised brown mushrooms and red onion in a saucepan until soft, then add Arborio rice with a splash of white wine and mushroom stock. Cook on a low heat until the rice is almost done. The chicken breast is soaked in brine and smoked with rooibos-infused smoking chips. Once the breast is cooked, it’s shredded and added to the risotto which is then finished off with cream, parmesan cheese and a squeeze of lemon. Finally, the dish is topped with tempura shimeji mushrooms. I would pair this dish with our Nitida Pinot Noir 2020.

Which trends are emerging in the conference industry regarding food?

Canapés and finger foods. Small plates of delicious bites to allow attendees to network during their breaks. It’s out with the large portions and in with the elegant small portions that delegates may eat while moving around.

What has remained constant in this industry?

Good service, great food and affordability.

What is your favourite beverage?

Chai latte from Vida Café.

What is your favourite food?

I will drive all the way to Kalk Bay for a piece of their fresh, deep fried hake fillet and chips, but at home it would be simple Asian-style chicken noodles.

What is your pet peeve?

People who chew with their mouth open.

What is your great love?

I’m actually doing it right now... being a chef is what I love. While everyone is enjoying their meals, we are in the kitchen – behind hot stoves – so I guess you must love what you do. For me it is working long hours in the heat just to make others happy.