SOUNDBITE
A culinary adventure Peter Robertson, executive head chef at Sun City, speaks to Meetings magazine about keeping up with the times and shares his top tips for running a professional kitchen.
How has the food and beverage industry changed over the past five years?
ABOUT CHEF PETER
There is a trend towards organic, healthy eating – moving away from gastronomic fine dining.
What are some of the current trends in the food and beverage industry? As a result of Covid-19, chefs have to be more creative – we no longer have the liberty of plating and sending out. When it comes to banqueting, the days of lavish buffet displays have changed to having items individually packaged, which requires more staff involvement. Foods like muffins, croissants, bread, cereal portions and cheese platters are now all individually wrapped. The trend towards more homegrown, seasonal ingredients continues, and food has a more rustic look.
What would you identify as the primary mistake people make when catering for conferencing? This is twofold – one is undercatering (not catering plus 10%) and the other is the impression of food being mass produced by the way it is presented.
How can one present ‘plain’ food in a way that appeals to delegates? By using a more interactive style of serving, with the chef present.
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It is all about the theatrics, giving the delegates what they want to see.
With a passion for cooking from a young age, Peter studied at the ML Sultan Hotel School in Durban and continued his studies in Singapore, while working in the official kitchen for Singapore Airlines. He has worked as executive chef for many of South Africa’s leading hotel groups and was the executive chef and catering manager for the Cape Town International Convention Centre. He has a long affiliation with the South African Chefs Association, of which he is currently a director.
What is your favourite dish to make?
Are there any foods you just don’t like?
Green papaya salad – anything Thai.
Overcooked or cold food.
What is your number one catering tip? Use fresh ingredients and connect with your guests to be able to deliver on their expectations. If you can exceed their expectations, you’ve done well.
What is your favourite kitchen equipment or gadget? My regeneration oven, which allows you to plate food cold hours in advance and then put it into the oven and bring it to serving temperature without depleting the quality of your ingredients.
What dish are you asked to make most often? The Palace’s pulled lamb shank dish cooked in butter and pesto. People love it.
Did you eat your veggies as a child?
personal chef when he was in Cape Town. Winning the Chaine des Rôtisseurs competition in Singapore when I worked for Singapore Airlines was also a highlight.
Yes – I loved vegetables and salad.
Who in the food world do you most admire?
What is your favourite food memory?
South Africa has some brilliant chefs, such as Luke Dale Roberts and Pete Goffe-Wood. On an international level, Gordon Ramsay.
Cooking with my grandfather when I was 16 years old in his Chinese restaurant in Durban – The Mandarin Room at the Edward Hotel.
What is one ingredient you cannot cook without? Salt.
When did you know you wanted to be a chef? Probably when I was 14 years old, I used to come home from school and cook meals for myself. I never shared them with my sister, which she still holds against me.
What are your favourite foods to cook with? Scallops, crayfish and crab – but they must be fresh.
What do you think is the most challenging ingredient to work with? Seafood, because you have to know what you’re doing to get the best out of your ingredients – from the way it is cleaned and prepared to the way it is cooked.
What is your favourite food?
What is the proudest moment in your career?
What’s your ‘death row’ meal, as the late Anthony Bourdain put it?
I enjoy chilli, so anything with nice fresh chilli.
There have been many. Cooking for the Dalai Lama and being Madiba’s
Definitely my mother’s cottage pie.
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