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BEYONDCUISINEEXTRAVAGANZAculinaire

A CULINARY MOVEMENT SHAPING THEFUTURE OF OUR INDUSTRY AND ACHIEVING SUSTAINABLE DEVELOPMENT GOALS

In today's globalized world, the culinary industry has a unique opportunity to break down barriers, promote inclusivity, and foster innovation. The Beyond Cuisine Extravaganza Culinaire event embodies this vision by celebrating the talents and contributions of black female chefs, or "Cheffes Noires," who have long been underrepresented at the highest levels of the culinary world. This event is not only essential for our industry but also plays a crucial role in advancing the United Nations' Sustainable Development Goals (SDGs).

The importance of BeyondCuisine cannot be overstated. By showcasing the skills and creativity of black female chefs, this event shines a light on both, established Cheffes noires and the wealth of untapped talent of aspiring young female chefs, and paves the way for greater diversity within our industry. This increased representation will lead to more innovative and culturally diverse gastronomy, enriching the culinary experiences of people around the world.

Beyond Cuisine also demonstrates the power of collaboration in achieving the SDGs, particularly Goal 5 (Gender Equality), Goal 8 (Decent Work and Economic Growth), and Goal 10 (Reduced Inequalities).

By creating a platform for black female chefs to connect, learn from elite chefs in our network, and grow, this event empowers women in the culinary profession and fosters an environment in which they can thrive. In addition, BeyondCuisine contributes to economic growth and sustainable development by eventually providing access to education, internships, and placement opportunities through our SIRIUSACADEMYAWARDCAMPAIGN for young aspiring chefs. By nurturing the next generation of culinary talents, this event helps create a more inclusive and sustainable workforce that will benefit not only the hospitality industry but also society as a whole.

Moreover, BeyondCuisine is a testament to the power of global cooperation in achieving the SDGs. By connecting chefs, industry leaders, and culinary enthusiasts from around the world, this event fosters a sense of global solidarity and shared responsibility in tackling the challenges that face our industry and our planet. In conclusion, the BeyondCuisine EXTRAVAGANZAculinaire event is a groundbreaking initiative that holds great significance for the culinary industry and the pursuit of the Sustainable Development Goals. By celebrating the talents of black female chefs and promoting diversity, inclusivity, and sustainability, this event sets the stage for a brighter, more equitable future for our industry and our world. Let us all embrace the spirit of Beyond Cuisine and work together to build a more just and sustainable global culinary landscape.

Kimberly Brock Brown ACF National President

Brown President

THE PRIVATE SOCIETY FOR DISCERNING HOSPITALITY LEADERS

EXTRAVAGANZAculinaire Going BEYONDCUISINE

THOUGHTS & INSIGHTS FROM ELENA ARZAK

We are living through unsettling times. As we deal with the challenges of a changed world we and families and members of our communities by cooking and eating together. Food joins people reassures. Now is a time to gather around the table and to share joy. It’s part of our DNA as cooks. welcome guests back into our restaurant and our kitchen.

Our cuisine at Arzak is defined by the Basque culinary spirit, which is both evolutionary and cutting philosophy is characterised by confluence: a place where two or more things come together. confluence, of cultures, people, thoughts, efforts, creations and of course food. These convergences road but it can also be the beginning of another. Each road informs the other to create something new. Our cuisine is open to the world. We travel to observe and find new gastronomic worlds. that may be traditional in their origins but are new to us. They are full of ideas, techniques and only understand through the prism of our own cuisine and culture. We are constantly developing and using ingredients, flavours and techniques from other culinary cultures that contribute something where traditions unite with new techniques and forge new paths.

The more than 120 year history of Arzak is a testament to our way of working. We are always playing relationship between tradition and modernity. We have great respect for our essence from which over all these years. Techniques we’ve revised and recycled are still valid today. We interpret them in them and never lose them. To perpetuate that know-how and make sure it flows from generation the fourth generation and I’m very influenced by my father both as a mentor when I was younger together as allies closely for so many years. I’m

very lucky because his mentality is very young

We work continuously on concepts, sometimes for years. Our tendencies don’t change from are never in a hurry to make unnecessary changes. We prefer a gentle flow which gives us an improve, to learn, without forgetting. Our goal is to continue developing an eloquent cuisine own. A Cuisine with a distinct identity.

Cuisine is a form of communication. It always has been, and it’s ever more so these days. We contort transform it, reinterpret it as a transfer of new ideas and meanings through innovation, or through formats. But it’s always a message.

In the last few years part of that message has been informed by a conscious re-thinking of our everything we’ve done up until now, thinking things over and questioning everything to improve our core into the current framework of cuisine. Because the world is changing and so is gastronomy. The techniques, tastes and experiences related to cooking are changing. Sensitivity to the environment, responsibility and the way we congregate and communicate are all changing. In our reevaluation rediscover the essence of taste. At Arzak, we don’t want to mask flavor, texture or aroma but embracing the intensity of nature and the purity of raw materials. We know that the sustainable producers is key. We want to remember that we are cooks and why we became cooks. And we happiness.

All of this helps us to develop a dialogue with our guests. We ask a lot of ourselves in the kitchen make sense if it didn’t end with a smile at the table. That’s the moment we look forward to when together in pure enjoyment. It’s the ultimate goal. It’s what we do at Arzak. Converge, Gather,

Elena Arzak, cocinera RESTAURANTE ARZAK SAN SEBASTIAN

we can care for our friends people - it soothes and cooks. We can’t wait to

cutting edge. Our There are many types of convergences can be the end of a something different, something worlds. To discover new cuisines and products that we can developing our food by analyzing something to our own. It’s

playing with the which we continue to learn them to bring out the best generation to generation. I’m younger and from working young and up to date.

one day to the next. We an opportunity to evolve, to that is understood on its

contort reality and we through old ideas in new

our past. We are analysing improve our system and fit gastronomy. Especially now. environment, social reevaluation we are looking to rather respect them sustainable work of our local we want to revindicate kitchen but none of it would when everything comes Gather, Join. Again and again.

SIBA

The Restaurant

A CULINARY ICON OF THE CAPE

SIBA - The Restaurant offers an iconic 5star dining experience in the heart of Cape Town. Serving unique recipes that encompass world flavours with an African flair, passionately prepared by inspirational chefs.

SIBA – The Restaurant welcomes patrons with a generous menu which provides deeply visceral culinary experiences that are synonymous with sharing, connecting and enticing a sense of curiosity.

SIBA – The Restaurant paired with the magnificent views of the V&A Waterfront and Table Mountain provided by the best address at The Table Bay Hotel gives patrons a unique culinary destination not to be missed.

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QUOTE & SHORT VIDEO PRESENTATION

https://www.youtube.com/watch?

v=t5WhvfdFqS0

Chef SIBA

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ABOUT SIBA

SIBA MTONGANA – MULTI AWARDWINNING CELEB CHEF, MOM, AUTHOR, AND FOUNDER OF THE THE SIBA CO

When Siba’s Table first aired on Food Network, it not only cemented Chef Siba’s standing as South Africa’s premier culinary phenomenon, but catapulted her to the status of global food icon in more than 135 countries worldwide, and 60 million homes in the USA through the Cooking Channel alone. The world was hungry for the local and African dishes with a twist this Food and Consumer Sciences with majors in Food Sciences and Nutrition, former magazine food editor and model served up – and continues to consume every bite she creates with her unique dazzling deftness. With so much under her belt including being one of the most indemand celebrity chefs on an array of local and international programmes, at food festivals the world over and not forgetting on glossy magazine covers, it is hard to sum up just how barricadebreaking this down-to-earth chef with her humble, Mdantsane, Eastern Cape roots has been. Some bespoke highlights include: Siba’s re-invention as a business-savvy entrepreneur as evidenced through the formation of The Siba Co, a Food Solutions and Innovation Holdings Company:

In 2019, The Siba Co was hand-picked by the presidency to culinary direct and curate the VIP menu for the inauguration of South African President Cyril Ramaphosa, serving 450 guests, including heads of states, former presidents kings, queens and global business moguls. In 2015, the best-selling cookbook ever in its retail class, My Table, was published and marketed by The Siba Co. In 2017, My Table won two prestigious awards at the Gourmand World Cookbook Awards in China. Siba was the first South African ever to win the Special Award of the Jury for the legacy her book leaves and pop culture impact it has in her beloved home country. Her plethora of awards – Siba has won 5 US Film and Television Awards and 4 Awards locally.

‘Being able to bring my continent the food acclaim it deserves is both a privilege and a blessing,’ says Siba, who can add the esteemed Ubuntu Award to her platter of prestigious accolades for doing just that. Ever the entrepreneur, much of her focus remains invested in The Siba Co and its Menu and Recipe Development arm/VIP bespoke and experiential catering service as sought after by leading restaurants, hospitality showcases and industry leaders in the food service trade.

INGREDIENTS (for 4 pax.):

-For the mojo sauce:

100 g. toasted sesame praline

100 g. roasted pumpkin

100 g. orange juice

20 g. toasted bread

30 g. extra virgin olive oil

10 g. orange liquor

Juice of half a lemon

Salt and pepper

-For the squab: 2 units of squab

Salt, ginger and licorice

-For the sauce: 2 squab carcasses

3 medium onions

4 leeks

1 sprig of fresh thyme

2 dl. olive oil

¼ salt-preserved lemon

A pinch of lemon grass

Oil from the sauteed bones. Salt and pepper

-For the white “feathers”:

63 g. squab or chicken broth

75 g. SucreVel

A pinch of powdered parsley

-For the creamy truffle:

6 yolks

200 g. truffle juice

10 g. soy sauce (low salt)

10 g. truffle oil

Salt and pepper

-For the osmotized orange:

1 orange

25 g. of beetroot juice

-Additionally: Moringa leaves and 1tsp.extra virgin olive oil

PREPARATION:

-For the mojo sauce: Grind up everything in a blender to form a thick paste. Salt and pepper. Set aside.

-For the squab: Remove the breasts and lightly season. Brush them well with the

mojo and cook on the flat grill. Set aside.

Use the carcasses and the rest for the sauce.

-For the sauce:

Chop up the carcasses and fry in a little olive oil until golden brown. Separately cut up the vegetables and poach them in the rest of the olive oil until they are slightly golden. Drain the oil thoroughly and add the vegetables to the carcasses. Sauter the mixture well together with the thyme. Cover with water, reduce, strain and season. Add the lemon and lemon grass and let cook 15 minutes more. Strain. Bring to a boil. Salt and pepper. Set aside.

-For the creamy truffle: Mix all the ingredients together in a blender. Add the mixture to a food sealer bag and seal it. Cook sous vide in a water bath at 100ºC for 30 min. It’s important that the bag is hanging while it cooks.

-For the white “feathers”: Emulsify the mixture until it is very firm. Spread it out on parchment paper and cut into the shape of feathers. Score some lines on the sides to make them look even more like leaves. Dry at 60ºC. Store in a dry place until ready to use. At the last minute sprinkle with parsley.

-For the osmotized orange: Cut and supreme the orange. Add the separated segments to the beetroot juice in a food sealer bag. Vacuum seal at 70% and keep in the refrigerator for 2 hours until ready for use.

FINAL DETAILS AND PRESENTATION

Plate the fi leted squab breasts standing up vertically and around them the moringa leaves brushed with the olive oil. Stand two pieces of the creamy truffle mixture and the orange segments vertically. Finish with the crunchy “feathers” and sauce around it.

Yolk

12 uu fresh egg

Squid broth

2 kg large squid clean (2uu)

1,5 kg onions from Figueres ( or white onion)

2,5 L fish stock

1,5 L water

100 + 100 gr oil

Clarification:

1L broth

50 gr fresh egg white

Finishing of the consommé

250 gr reduced broth 1,7 gr iota

Kaffir lime oil

20 uu kaffir lime leaves 500 gr extra virgin olive oil

Onion cream

1,5 kg onions from Figueres ( white onion)

100 + 50 gr Kaffir oil

For the yolk

Break the eggs, keep only the yolk removing all the white properly. With the help of tweezers, remove the nerves.

Immerse them in sunflower oil in a small aluminum cup.

Reserve at room temperature.

During the service steam at 63 ° C for 5 min approx.

For the squid broth

Sauté the clean squid cut in small cubes with 100 gr of oil. Cook until the squid take a bit of color and begins to stick in the pot. Remove the squid and add 100 gr of oil and the onion previously cutted into julienne.

Once they are well poached, add back the squid, the fish stock and the water.

Bring to a boil and simmer for 45 minutes.

Strain and reserve.

For the clarification:

Clarify the broth with 50 gr of egg white for each L of broth. Strain and reduce to obtain the desired taste.

For the finishing of the consommé

Boil the consommé with 1,7 of iota. Cool down and reserve.

For the Kaffir lime oil

Vacuum pack the leaves with the oil and put in water bath for 20 minutes at 83oC.

For the onion cream

Poach the onion previously cutted into julienne in oil until soft and caramelized.

Puree with the remaining oil in

Thermomix.

Put in squeeze bottle and reserve.

Squid Tartare

2 kg squid chives

Amaranth crisp

200 gr amaranth seeds 4L dashi broth

Dashi broth

5 gr dried kombu

15 gr flakes of dehydrated bonito 2 l mineral water

For the squid tartare

Clean the squid by removing the tentacles, mouth and eyes. Keep the tentacle for the broth.

Open the body with a knife, clean well and remove the inner membrane with the help of a sponge. Cut the edges (keep them for the broth) , use only the central part. Remove the skin with the help of a knife if it is very thick.

Freeze the squid then chop in small dice.

Season with salt, pepper and oil. Put in a savarin mold and freeze them. Once frozen, remove from the mold and store in the freezer.

For the amaranth crisp

Cook the amaranth seeds in the dashi broth for 1.5h approx. Stretch on paper and dehydrate in dryer.

Fry in oil at 200oC so it puff. Crush with a spoon and season with salt, seaweed powder and Piment d'Espelette.

It looks like a crispy powder.

For the Dashi broth

With the help of a wet paper, clean the kombu algae of any impurities. Put it in the cold water and put it on very slow heat.

When it reaches 85o C, add the dried bonito flakes and remove from heat. Let rest until the flakes goes down to the bottom of the pot and pass it.

Presentation

Put in the middle of the plate the savarin.

Fill the hole with a spoon of textured squid consommé. Make several points of onion cream around the squid.

Put the egg yolk on top of the squid. Finish with a spoon of crunchy amaranth powder on the top of the egg and some sprouts.

Squid Tartar with liquid egg yolk, onion and kaffir consommé

Chefs Extraordinaires Silvia Baracchi

Relais & Chateaux Il Falconiere

The m t important ingredient is y r fantasy S “

SilviaBaracchi

Seasonal, local, and fresh, Silvia Baracchi emphasizes the quality of ingredients she uses, explaining that Cortona provides the best in Tuscany. She communicates this passion through her cuisine, and loves to use spices and aromatic herbs from her garden.

Silva’s restaurant, Il Falconiere, acquired its one Michelin star in 2002 and is known for locally sourced and onsitegrown ingredients. As a result, she is a regular at global culinary events and on TV. In 2016, she published her first book, The Red Tastes of Love: Passion in the Tuscan Kitchen.

Silvia’s recipes reflect Tuscan cuisine, some of them specifically from Cortona and the Chiana Valley territory. The chef selects the recipes using modern techniques making them palatable for modern tastes. There is one day where the chef dedicates the menus to the Etruscans: rich in local history and culture. The recipes are simple and homey, and are easy to replicate for a dinner party with family and friends, accompanied by Tuscan wines!

The hotel is ideally located south of Tuscany and very close to Umbria allowing you to enjoy the pleasures of each region. By car in one hour you can reach Siena, Florence and Assisi and in just half an hour you can visit Montepulciano, Pienza, Arezzo and Perugia.

Relais & Chateaux | Cortona | Italy

Baked Zucchini B oms stuffed with seased Ricoa and B ddy Mary

Zuccini Blooms

INGREDIENTS FOR 2 PEOPLE

• 6 squash blossoms

• 1 teaspoon of bre- adcrumbs

• 250 g sheep-milk ricotta

• salt and pepper

• 5 tablespoons of extra virgin olive oil

• 2 ripe tomatoes

• 1 celery heart

• 1 teaspoon of Tabasco

• ½ glass of Vodka

• 1 clove of garlic

• 2 bunches of basil

Carefully clean, wash and dry the squash blossoms. Mix the sheep-milk ricotta with the breadcrumbs, 2 tablespoons of olive oil and salt and pepper. Fill the flowers with the ricotta mixture then place them on a baking tray and drizzle them with olive oil. Add a sprig of marjoram and a pinch of salt. Bake for 8 minutes at 170 degrees centigrade.

Cut up and mash the tomatoes to remove the water and the seeds. Place them in a small blender with the Tabasco, the celery and vodka. Add a pinch of salt and the extra virgin olive oil. Blend it and then filter. Pour the thick puree of bloody Mary on the plate and lay the squash blossoms on top with a leaf of celery. Drizzle more olive oil on top to finish.

Cappeacci

INGREDIENTS FOR 2 PEOPLE

For the cappellacci:

• 200 g egg pasta

• 150 g Cinta senese pork

• 1 sausage

• 2 tablespoons of Par- migiano cheese

• 1 egg

• nutmeg

• 2 tablespoons of extra virgin olive oil

• 1 white onion

• 1 clove of garlic

• 3 sage leaves

• ½ glass of white wine

• salt and pepper

For the sauce:

• 3 glasses of red wine

• 2 carrots

• 1 small potato

• 1 white onion

• 3 juniper berries

• 3 tablespoons of extra virgin olive oil

• 1 small piece of dark chocolate

• a knob of butter

• 3 peppercorns

• 1 teaspoon of cocoa nibs

• a sprig of thyme

• 1 small chili pepper

Cut the meat into cubes and place them in a deep skillet with the oil, sliced onion, peeled garlic, the sage and rosemary. Brown it, adding the salt and pepper to taste and the white wine at the very end. Once the wine has evaporated, cover and let it cook for about an hour. Once cooked, blend it all in a mixer and add the egg, the Parmigiano cheese and the nutmeg. Taste for salt. Roll out the dough by hand or run it through the machine so that you have squares that are 5 cm on each side. Spoon the filling onto the dough, and seal the four corners and the sides. Continue until finished with the dough.

Prepare the sauce: clean, wash, and cut the onion, carrot and potato into small pieces. Put them in a skillet with the extra virgin olive oil and sauté them for five minutes. Add the salt, the chili pepper and the wine. Cook until the vegetables are soft. If necessary add a ladle of water. Blend everything with the chocolate and season to taste.

Cook the cappellacci in a large pot of boiling, salted water for five minutes. While they are cooking, melt the butter and the remaining oil in a new skillet, add the squashed cocoa nibs and the thyme.

Drain the pasta. Put them in the skillet to heat through and absorb the flavors. Add the grated Parmigiano cheese.

Place two tablespoons of wine sauce in each plate. Lay the cappellacci on top. Garnish with fresh thyme and freshly ground pepper.

Cappeacci stuffed with Suckling

Pig Cinta Senese Pork with Red Wine and Juniper Sauce

Zuppa Inglese

INGREDIENTS FOR 2 PEOPLE

For the pastry cream:

• 2 egg yolks

• 2 tablespoons of sugar

• ½ tablespoon of flour

• the peel of a lemon

• 250 ml of milk

• 1 vanilla pod

• 100 g whipping cream

For dipping:

• 1 cup of espresso coffee

• 1small glass of Alchermes

• 50 g of melted dark chocolate

• 1g sheet gelaNn divided into two pieces

Place the milk, the vanilla and the lemon peel in a small pot and bring to a boil.

In the meanNme, beat the eggs with the sugar in a small mixing bowl. When smooth, add the flour and mix well.

Add the boiling milk to the egg, sugar and flour, and mix again. Then transfer everything to a new pot and bring it to a boil over a moderate fire, sNrring constantly. Let it boil for about five minutes unNl thick. Interrupt the cooking of the cream by immerging the pot into a basin of cold water. Let it cool down, sNrring now and then. Once cool, add the whipping cream.

Dissolve half the gelaNn sheet in the hot coffee, pour the mixture onto a small flat dish so it is half a cen- Nmeter thick and allow it to solidify in the fridge. Warm up the Alchermes, dissolve the other half of the gelaNn sheet in it and then put that, too, on a small plate to solidify in the fridge.

Cut two squares out of the sponge cake. Place each one on a plate. Cut out discs of the Alchermes and the coffee gelaNns with a round cookie cuWer and place one of each on each of the squares of sponge cake. Then, with a pastry pocket fill in the other areas of the sponge cake with the cream. Decorate the cake by adding drizzles of melted chocolate. Use your imaginaNon and add a wafer, a cookie, or something green to the design.

Zuppa Inglese

I’ve never considered myself a star I think we must keep our role [as chefs] in perspective – we bring happiness to some people, but I'm no brain surgeon. ere are also chefs who makes fabulous things every day but who remain in the shadows. is "starification" doesn't really come from chefs – they don't necessarily want to be in the spotlight.

Anne-SophiePic

To understand Anne-Sophie Pic’s cuisine, one must understand Anne-Sophie Pic the woman. She is passionate, sensitive, free and determined. Her path exemplifies a unique strength of character, for as a self-taught woman, much conviction, perseverance and faith were asked of her in order to establish herself in a firmly male-dominated universe.

My father is crazy about rugby and he passed this on to me. During the last world cup I enthusiastically followed the birth of ‘Chabalmania’, brimming with pride for this man from Valence who had a racted great a ention all over the world. As a kind of tribute, I had a kitchen overall embroidered with his name and our logo and waited for him to visit so I could present him with it. One day, on the occasion of an unexpected visit, my husband discreetly accompanied him into the kitchen. I hadn’t seen him come in. I was

wondering who that waiter was who had a very imposing physique! It was only when I looked up that I recognised Sébastien Chabal: to my great surprise, our national champion was gearing up to go out into the dining room with a tray…

* Your most amusing kitchen incident?

*

What’s your pleasure?

e pleasure of taste is not intellectual People can be deterred by technique, and there must be emotion behind it. I don't want to just do "show-o " cooking, where the pleasure is intellectual. I think that the most important thing is gourmet pleasure.

My proudest achievement is my son. He's my priority in life. Of course, secondly, it's the fact that my career has blossomed, but having a family is something I find extraordinary. An adventure like that turns you into a di erent person entirely. My son will always be my biggest success.

* Your proudest achievement?

It will always be my biggest regret that I didn't have a chance to work for long with my father I returned home to start training with him a few months before his death. But I spent my whole childhood in the house with him and there's a form of mimicry that happens between a child and their parents; he taught me a lot in terms of training my palate that will always be an essential part of my knowledge.

*Your biggest regret?

* A source of inspiration?

Nadia Santini has always been a source of inspiration for me e Italian chef [who has won three Michelin stars at Dal Pescatore and was up against Pic for the San Pellegrino award] is 10 or 15 years older than me and I've always held her up as an example, because she's an extraordinary chef as well as being a mother, like myself.

Source: The Independent

Anne-Sophie PicLe Restaurant