Soundbite

ABOUT CHEF NORBERT GERTSE

Passion for the food industry runs in the Gertse family, and Italy, Los Angeles and Zanzibar are just some of the places that Chef Norbert has worked. The flavours from the unique cuisines he has learnt to prepare are used as his inspiration for each meal and menu item.

How has the food and beverage industry changed over the past five years? Presentation and attention to detail have vastly improved – we really are setting the bar on these standards.

What are some of the current trends in the food and beverage industry? Sustainable gardens that grow fresh, organic produce are becoming more popular for venues. Also, less is more.

What would you identify as the primary mistake

CULINARY APPRECIATION

Chef Norbert Gertse from ATKV Goudini Spa shares his insights on food trends as well as his top tips for catering for your delegates.

people make when catering for conferencing? Opting for quantity over quality.

How can one present ‘plain’ food in a way that appeals to delegates? Clever plating and garnishing. Freshness is key!

What is your favourite dish to make? Curry.

What is your number one catering tip? Preparation, preparation, preparation.

What is your favourite piece of kitchen equipment? My chef’s knives.

What dish are you asked to make most often? Roast beef.

What is your favourite food? Cape Malay curry.

Are there any foods you just don’t like? I don’t enjoy pork.

Did you eat your veggies as a child? Yes, I did.

What is your favourite food memory? Cooking with my brothers for a wedding.

What is the proudest moment in your career as a chef? Seeing the smiles on people’s faces when they tuck in to a good meal is the most rewarding feeling – and it never gets old!

Who in the food world do you most admire? Gordon Ramsay.

What are your favourite foods to cook with? Seafood.

What is one ingredient you cannot cook without? I love cooking with a range of flavours but salt is probably the one ingredient I can’t cook without.

When did you know you wanted to be a chef? When I was eight years old.

What do you think is the most challenging ingredient to work with? Perhaps a rack of lamb.

What’s your ‘death row’ meal, as the late Anthony Bourdain put it? Lamb chops.