CHEF’S PROFILE

Claudia van Eyk — ‘food has always played a big part in my life’

Food has always played a big role in Claudia van Eyk’s life, and it was of little surprise to her family when her career path led her into the kitchen. Claudia, 42, is the new head chef at Sun International’s Meropa Casino in Limpopo.

My family was always involved in catering, cooking or entertaining — if we were not hosting rugby club parties, it was catering for the church or the community or for a guesthouse. Food has always played a big part in my life,” Claudia said.

Claudia’s goal is to create a menu and ambience at Meropa’s newly branded Marima Restaurant which will tempt its customers to make repeat visits. “We hope to take our patrons on a food journey,” she said. “I work with a great team, and we are creating dishes and flavours which puts smiles on faces. I believe food and cooking has everything to do with emotions.”

She added: “Not one day is the same as the day before. I feel I have accomplished my mission if I take a guest on a taste journey.”

Born in Uitenhage in the Eastern Cape, Claudia spent her formative years in a small town, called Löhr a Main, in Germany and after matriculating in South Africa, studied culinary arts and obtained her Grande Diploma in Cordon Bleu qualification from Silwood Kitchen. In 2019, she achieved her national trade test qualification as an artisan chef.

“My first job opportunity was at a restaurant called Five Flies in Cape Town which ranked in the top 10 restaurants in South Africa from 20032005. I worked there with the most amazing team. I have always said that everything I know, I learned in that kitchen,” Claudia added.

In her 23 years in the industry, the mother of three – Nicholas, 17; Isabella, 11, and Sebastian, 9, – has earned her stripes in kitchens around the country, from the legendary Linger Longer in Johannesburg to fine dining, the Palace of the Lost City at Sun City and even lecturing at the Prue Leith Academy.

“I really enjoyed my time at Sun City, where I also spent five years as Executive Chef at Cabanas Hotel until our family relocated to Polokwane and I joined the Limpopo Chefs Academy as centre manager and head lecturer.” Ironically, Claudia is married to Riaan, the previous executive chef at Meropa. They have been married for 12 years.

The past 20 years have seen trends come and go, from the early 2000’s when food was ’overcomplicated and fussy‘. “These days, everything is fresh, somewhat deconstructed, and simpler — more focused on the natural flavours of the few components needing to do the talking on a plate.” Other noticeable trends include experiential dining, meal kits and cooking with sustainable ingredients which are low on salt and sugar.

“I believe food should be simple and not too overcomplicated,” Claudia said.

In terms of challenges facing the industry, she said: “The younger generation who are entering kitchens are expecting to walk into high ranking chefs’ positions. This is an industry that you need to start at the bottom. You need to gain the experience from chefs/cooks who have been in the industry. You need to learn from the previous generation of chefs. Secondly, the price of produce has shot through the roof, which makes it difficult for the average South African to dine in restaurants these days.”

In her spare time, Claudia enjoys reading and spending time with her family, but said cheffing was a career, not a job. “It is a lifestyle.”

For the young chefs entering the industry, my advice is to work hard, learn everything possible from chefs that you are in contact with. You cannot think you know everything when you have completed your culinary studies. In this career you never stop learning. That’s what makes it such an exciting job — every day is different. If you want to become a chef, you need to realise very early that this career is not a job. It is a lifestyle. You need to be dedicated to your passion, your guests, your food and your staff.”

What is your signature dish?

Penne pasta tossed with smoked chicken, caramelised peanuts, crispy bacon bits, blue cheese and camembert cream reduction, finished with avocado and rocket. Served with a Haute Cabriere chardonnay pinot noir.

What food trends are emerging in the conference industry?

Fresh and healthy dishes.

What has remained constant in this industry?

Pressure and fun.

What is your favourite beverage?

Gin and tonic when I am having fun, but after a long, hard day, it is a stiff brandy and coke.

What is your favourite food?

Cheese, especially Italian Gorgonzola from the Lombardie region. It goes with everything.

What is your pet hate?

People that cannot communicate information.

What is your great love?

My career now.

Are you adventurous?

I must admit that I am a little boring, but I did once drive my husband’s car at 204km/h on the N1.