SA Chef Magazine Issue 1, 2017

SA CH EF

MEDIA

ISSUE 01 | 2017

The Of ficial Voice of the South African Chefs Association OK: NEW LOITION! D FIRST E ING AT H C N U LA

X HOSTE

DAVID HIGGS

On Marble Restaurant and Live Fire Cooking

THE NEXT GENERATION

Training and Development Initiatives

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Y

CM

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CMY

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WELCOME

FROM THE KITCHEN

OF THE PRESIDENT

STEPHEN BILLINGHAM

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very warm welcome to all our readers; from members of the South African Chefs Association, to aspiring chefs, cooks, caterers and foodies, and everyone with a love for all things culinary. We are very pleased to introduce to you the inaugural edition of SA Chef magazine – the brand-new voice of the South African Chefs Association.

This is no run-of-the-mill culinary publication. This magazine is the ultimate resource for news, celebrations, trends, successes and everything in-between; specially created for you.

The South African Chefs Association exists through and for

every local chef, cook and caterer practising this fine craft /skill. It is in full appreciation of your dedication and passion, that we recognise the champion that you truly are, in providing meals to our discerning customers and answering the diverse spectrum of taste, demands and needs.

This edition is being launched at Hostex 2017, powering Food & Hospitality Africa, an event that we have partnered with for 30 years. We’re incredibly proud of this relationship, and we can’t wait to hear your success stories from the show. Face-to-face networking is hugely beneficial in the cheffing world, and Hostex is the ideal event to meet 300 exhibitors/ suppliers from 27 countries, attend seminars from the world’s luminaries, reaffirm friendships and support our fellow chefs competing in high-stakes competitions.

In other exciting news, we’re proud to announce the official launch of the Wilmar Centre for Culinary Excellence in the West Rand. This is a partnership between Wilmar Excella and the South African Chefs Association. We can’t wait to see our friends from Randfontein, Mogale and Soweto,

in Workshops and Enterprise Development Programmes. To Wilmar International – Excella, we say: “here’s to a thriving and successful relationship!” Together with Lucky Star and Deli Spices, we look forward to transforming many lives for the better in this kitchen.

Thank you! We salute you!

As President of the South African Chefs Association, I can personally attest to the dedication of my team in representing incredible membership value for you. We are here to thrash out issues, deal head-on with concerns, and strengthen our industry through development, in-depth training, and creating networking opportunities.

This association lives and breathes the culinary industry, and we urge every chef, cook and caterer in the country to sign up and benefit from Association membership.

SA Chef magazine is the bimonthly conduit through which we will be bringing you the latest news, opportunities and coverage of our exciting and complex industry. Be part of this magazine by sending us your stories, messages and pictures.

Culinary regards, Stephen

SA CHEFS PATRONS

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WELCOME

WELCOME TO SA CHEF

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very warm welcome to the first edition of SA Chef magazine. As the voice of the South African Chefs Association, it’s our duty to bring you relevant information, up-todate news, trend analysis, chef and restaurant showcases, and in-depth coverage of industry events. As the association drives training and transformation initiatives, SA Chef magazine will celebrate these successes and generate case studies that can work for others in the industry.

We want to hear from you, so drop us an email anytime, or call us for a chat! - Lance Gibbons, Publisher

SA CHEF CONTACTS Cover Image: David Higgs’ Marble Restaurant © Elsa Young Published by SA Chef Media, a division of Film & Event Media

LANCE GIBBONS

Production Manager Natasha O’Connor Business Manager Coleen Tapson coleen@sachefmag.co.za Tel: +27 (0) 21 674 0646

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ADVERTISERS Capital Hotel School PAGE 07 Checkers Food Services PAGE 64, Outside Back Cover City & Guilds

SACA CONTACTS Publisher Lance Gibbons lance@sachefmag.co.za Editor in Chief Katie Reynolds-Da Silva katie@sachefmag.co.za Designers Sheree Steenkamp, Lauren Smith, Natasha Steyn Writers Kim Crowie, Carla Lever, Marelise Van Der Merwe, Laura Jones Contributors Brian McCune, Adele Stiehler-Van Der Westhuizen, Stephen Hickmore

KATIE REYNOLDS-DA SILVA

President Stephen Billingham General Manager Thomas Overbeck Financial Manager Jason Pitout Membership enquiries Precious Maseko Culinary Workshops enquiries Yejna Maharaj SACA Certification Elsu Gericke Head of Marketing and Events Katlego Tshabangu info@saca.co.za | www.saca.co.za Tel: +27 (0) 11 482 7250

Inside Back Cover Culinary Equipment Company PAGE 38 and 39 Deli Spices PAGE 20 - 21 Gearhouse Inside Front Cover Hostex PAGE 08 - 09, 14 - 15, 63 Lucky Star PAGE 65 Mac Brothers PAGE 45 and 61 Mandate Meal Planners PAGE 57 Robertsons PAGE 28 - 29

CONTENTS

01 PRESIDENT’S LETTER 02 WELCOME

04 WORLD CHEFS TOUR AGAINST HUNGER

An awesome evening of entertainment raised thousands for worthy causes.

06 NEWS 07 CTICC’S NEW EXECUTIVE CHEF 10 HOSTEX HIGHLIGHTS 16 BECOME A SACA MEMBER 22 IKA CULINARY OLYMPICS 26 ZERO WASTE COOKING

18 SPICE TRENDS

Deli Spices unpack the latest flavour trends in an exclusive interview.

30 THE DO’S AND DONT’S OF OPENING A RESTAURANT 36 NEW EQUIPMENT SHOWCASE 40 TRAINING AND DEVELOPMENT INITIATIVES 44 THE BASICS - OPINION PIECE 46 ANNA TRAPIDO ON SA CUISINE

32 DAVID HIGGS

Marble co-founder and chef extraordinaire on the spirit of live fire cooking.

52 WILMAR EXCELLA WEST RAND CENTRE FOR CULINARY EXCELLENCE 56 YOUNG CHEF SHOWCASE 58 UMHLANGA SHOWCASE 60 GETTING A LICENSE

48 IDIOM SENSORY DINING

Capturing the essence of Italy in the heart of the Cape.

62 SA CHEFS SCOOP AWARDS 66 MEET THE BOARD 70 EVENT CALENDAR 72 LAST WORD 03

SPOTLIGHT

WORLD CHEFS TOUR

AGAINST HUNGER FUNDRAISER 2017 The ‘Minute to Win It’ games evening raised money for the WCTAH fund.

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he South African Chefs Association-CSI Charity Fund, the World Chefs Tour Against Hunger (WCTAH) Fundraiser Dinner, was held on Tuesday, 28 March 2017, at the Montecasino Ballroom at Tsogo Sun Montecasino, in Fourways, Johannesburg.

“The fundraising event was held to raise money for the WCTAH Fund, which currently supports 12 charity organisations across

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all nine provinces in South Africa, to continue to feed over 8 300 children. The event saw a record breaking 300 guests attending the dinner, and raised over R40 000 for the WCTAH Fund”, says Bridget Gunner, Coordinator of the WCTAH Fund.

The Fundraiser Dinner hosted a ‘Minute To Win It’ type games evening to help raise funds, where guests from the audience were

invited on stage to compete with each other in a variety of entertaining games, from Stack the Dice, and Face the Cookie, to Junk in the Trunk. The audience were then encouraged to bid on the contestants who they thought would win, with all bids going to the WCTAH Fund. The games brought some great laughs and fantastic entertainment. Lebohang Sekhoto from Montecasino Reservations

SPOTLIGHT

Centre, provided an impromptu rendition of one of singer Adele’s songs.

The evening started with a speech from the President of the South African Chefs Association, Mr Stephen Billingham, who highlighted the need to continue to support organisations that feed children around South Africa. He included some of the latest stats, such as the 3.5 million children who go to bed hungry every day, and that 64% of children born in South Africa will not make their 5th birthday.

The Minute To Win It games evening and auction of memorabilia, was presented by Master of Ceremonies, Dave Ward, from Top Jocks in Durban, and his partner Clinton Stevenson from Wired Media, who did a fantastic job in rallying the crowd to participate and bid on the contestants.

Food on the night was catered

by Sinclairs Signature Specialities, offering up a delightful and wide variety of eats to cater to everyone’s taste, through various Food Bars situated around the Montecasino Ballroom: from a Meat Bar, offering mini sliced Roasted Sirloin rolls; mini Pulled Pork rolls served with an Apple Beetroot Slaw; to a Gourmet Burger Bar, offering Mini Lamb Burgers with Mint Yoghurt, Fish Burgers with Sushi Mayo and Chicken Burgers with a Peri-Peri Mayo.

Also on offer was a Noodle Bar, a Wrap Bar, and a Coffee Bar provided by Ciro Coffee.

KEE Ingredients provided a delicious array of tasty cheeses at the Cheese Bar. Guests on the night included, President of the South African Chefs Association, Mr Stephen Billingham, and his wife Kerry, along with Saira Khan from Stop Hunger

Now and her husband Cassim, Ravi Nadasen, Operations Director Central Northern Region for Tsogo Sun, and Deena Naidoo, Master Chef Winner 2012 and co-owner of Aarya Restaurant at Tsogo Sun Montecasino.

A big thank you to Tsogo Sun for supporting with the venue, Tsogo Sun Group of Hotels for taking tables at the dinner, Sinclairs Signature Specialities for the great food, KEE Ingredients for the Cheese Spread, Turn ‘n Slice Fruit and Vegetable Suppliers and Checkers Shoprite, for supporting with ingredients for the dinner and Ciro Coffee. Thanks also go to SA Breweries, HSC Staffing Solutions, Gearhouse and Alan’s Creations for their contributions on the evening, and to Bridget Gunner, SA Chefs-WCTAH Fund Coordinator, for organising such a spectacular event.

RAVI NADASEN (TSOGO SUN OPERATIONS DIRECTOR CENTRAL NORTHERN REGION), SAIRA KHAN (STOP HUNGER NOW CHIEF EXECUTIVE OFFICER), LINDY ARNOLD (MARKETING EXECUTIVE FOR BIDFOOD CORPORATE), AND STEPHEN BILLINGHAM (PRESIDENT OF THE SA CHEFS ASSOCIATION).

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NEWS

THE PASSING OF

WARREN LATEGAN

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arren Lategan passed away on the 1st of October 2016. He was a valued member of the Mastrantonio family and a member of the South African Chefs Association whose life mission was the food service industry. “At Mastrantonio, he was instrumental in the crafting and execution of strategy,” says Gianni Mariano of Mastrantonio. “Warren was the epitome of a servant leader, inspiring and motivating those that he came into contact with. The one abiding life lesson that Warren has left is the way in which he faced every new day. He left us all with the challenge of being the best we can be and to

never stop believing.

We will truly miss you, Warren.

May you rest in peace.” “My brother regretted that he had never had a family of his own, but his passing has made me see how he lived as part of a greater family,” says Lisa du Plessis, Warren’s sister. “He brought the Mastrantonio family into our lives by sharing stories of the people he cared about from his work. We knew of the celebrations that Mastrantonio shared, the weddings and funerals, the 21st’s and christenings, the embassy dining rooms, private kitchens and staff canteens. My brother got to work behind-the-scenes in extraordinary lives.”

R130 000 RAISED

FOR KIDS IN NEED

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n Monday, 27 February, the South African Chefs Association (SA Chefs) handed over a cheque for R130 000 to the ‘Our Kids of the Cape’ Fund. This non-profit organisation − aims to make a real impact on various children’s projects; focusing on education, welfare and health for local children in the Western Cape, and has nine beneficiaries that will benefit from this donation.

Lex Petousis, CEO of the Petousis Group (Vineyard Hotel, Townhouse Hotel and Oude Werf Hotel) said: “This is a massive endorsement by

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the South African Chefs Association.

When we started Our Kids of the Cape Fund, we could not have imagined attracting this kind of donation. We will ensure that this generous gift is put to good use.”

Understandably, the SA Chefs Association is immensely proud of this amazing contribution from its Western Cape Committee. It will help so many children in need. The money was raised at a Gala Dinner on 9 September 2016 at the Table Bay Hotel. Attendees included Bidvest, MacBrothers Catering Equipment, Capsicum Culinary Studio, numerous hotels and the South African Chefs

Association and various auction and raffle items made up the donation.

Big-ticket auction items included nights away at various luxury hotels such as GrandWest, The Table Bay Hotel, 12 Apostles, the Westin Hotel, the Cape Sun and others. There was rugby memorabilia, namely a signed Springbok Jersey from Schalk Burger and a signed Jean de Villiers Springbok poster. There were also various raffle items: spa vouchers from Camelot Spa, hampers from Parmalat, meal vouchers from various hotels, cooking classes and kitchen essentials.

SPOTLIGHT

CTICC’S NEW EXEC CHEF

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he CTICC (Cape Town International Convention Centre) is delighted to announce the appointment of its new Executive Chef, Roberto de Carvalho. With over 20 years’ experience in the culinary industry, de Carvalho joins the centre’s food and beverage team with an accomplished and rich history.

Born and raised in Johannesburg, de Carvalho joins the CTICC from the One & Only Cape Town where he held the position of Resort Executive Chef for over three years. He served as Executive Head Chef at The Twelve Apostles Hotel for more

than eight years, and was also Senior Chef de Partie at the Park Hyatt Rosebank. “Roberto has a wealth of experience in the hospitality sector. We’re confident that his expertise in fine-dining and running his own business will ensure the CTICC’s culinary offering is always in line with the latest cuisine trends.

The CTICC’s kitchen offers an Executive Chef with a unique challenge. Food plays a significant part of any memorable event and we’re confident that his creativity will further enrich our catering services to clients,” said Julie-May Ellingson, Chief

Executive Officer at the CTICC. “I would like to ensure that the already high standards of the CTICC culinary department are maintained and over the next few months I would like to also start pushing the boundaries and ensuring that the food remains on a high international level, making sure that we are globally competitive with our presentation and flavour combinations,” said de Carvalho. He added: “I am excited and anxious all at the same time, but after more than 20 years in the culinary industry, this is a position that I would like to prove that I can do.”

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HOSTEX

FOOD & HOSPITALITY AFRICA SET TO WOW VISITORS ONCE AGAIN

Hostex powering Food & Hospitality Africa welcomes exhibitors and visitors from across the globe.

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he show will feature more than 250 exhibitors from 28 countries, and 11 official pavilions, as well as a slew of additional features

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such as free-to-attend seminars, demonstrations, and competitions. “We have been shoulders to the wheel to ensure Hostex powering Food and Hospitality

Africa is better, aiming to wow visitors and exhibitors alike,� says Nick Sarnadas, Event Director with show organiser, Specialised Exhibitions Montgomery.

HOSTEX

SPOTLIGHT

WE HAVE BEEN SHOULDERS TO THE WHEEL TO ENSURE HOSTEX POWERING FOOD & HOSPITALITY AFRICA IS BETTER, AIMING TO WOW VISITORS AND EXHIBITORS ALIKE.

Tea & Coffee Africa will be one of the main attractions for visitors attending the expo, highlighting beverage trends, showcasing new product offerings from the two favourite beverages in the world, and providing a platform for exciting competitions. A section hosted by SCASA, the Specialty Coffee Association of SA – will feature a market area, bringing boutique tea producers, roasters, single origin and artisanal coffees to the attention of the foodservice and retail market as a burgeoning business growth opportunity. Throughout the three days of the show, SCASA will present the Gauteng regional and national finals of the SA Barista Championships, the Cup Tasters Event, and the popular Latte Art Championships, all of which will attract coffee

aficionados and connoisseurs to the stand in droves.

Chef demos and sizzling competition action will be heating things up in The Skillery as the South African Chefs Association dish out their renowned hospitality, and a taste of the art and science of cookery. Global Pizza Challenge will be wowing audiences with a world-class pizza making competition – proving that there will always be a better pizza to top the best you’ve tasted!

A major new feature of the show in 2017 is The Drinks Cabinet, which is being introduced in line with the constantly evolving and ever-growing drinks market on the African continent.

“The strong growth of high quality craft beers and ciders, together with a world-class wine and spirits industry in South Africa, will see many innovative and delicious new alcoholic products in this section, as well as non-alcoholic drinks, including syrups, energy and health drinks, and more.” Sarnadas adds that beverage manufacturers, producers, brewers, distillers, and brand owners are showing an interest in this new show, The Drinks Cabinet.

Whether for hotel rooms, restaurants, retail outlets or conferencing facilities – furnishings remain as important as any other aspect of a venue, and have an undeniable influence on

its success or failure. It is for this reason that Contract Furnishing Africa has been introduced to this trade expo’s offering, covering a vitally important sector of the industry. “Contract Furnishing Africa will showcase turnkey solutions for this vital market sector within the industry.

Décor opportunities and amenity options will help to set establishments apart, offering ideas for trendy, sophisticated, casual, elegant, or any furnishing preference that the owner might have,” Nick Sarnadas continues.

Hostex powering Food & Hospitality Africa is taking place at Gallagher Convention Centre, running from Sunday 7 to Tuesday 9 May 2017.

For more information and to pre-register for free, visit www. foodandhospitalityafrica.co.za

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HOSTEX

THE SKILLERY © HOSTEX

DON’T MISS AFRICA’S LARGEST

FOOD, DRINK AND HOSPITALITY SHOW An exciting line-up at the Hostex Expo 2017 featuring five events.

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ostex powering Food and Hospitality Africa 2017 is the largest expo for food, drink and hospitality industries.

It is a melting pot of food service, hospitality, catering, retail and wholesale industry. The event brings two heavyweights together – the 30 year old Hostex and innovative IFEA exhibition. And in 2017, Tea and Coffee Africa returns with two brand new additions to the expo: The Drinks Cabinet and Contract Furnishings Africa.

Taking place at the Gallagher

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Convention Centre in Midrand, Johannesburg, from 7-9 May, Food and Hospitality Africa brings five shows together and attracts over 7 000 visitors and over 300 exhibitors representing 28 countries and 11 official pavilions. The show brings thousands of products to one venue, a slew of free-toattend seminars on industry trends, technology and strategies to grow business and, top culinary talent, live demos and daily competitions.

The inaugural event in 2016 was the first time Hostex and IFEA co-

located, and with remarkable success.

A whopping 99% of surveyed visitors said they would return in 2017, while 98% would recommend the show to their peers and colleagues, and 82% rated the show as important to them and their businesses. This year, a significant change was the dates, says Sarnadas. “This year we are starting on a Sunday and running through Monday and Tuesday. We believe that these days will be more suitable for the industries we are serving, giving visitors time on traditionally quieter days in their workplaces

HOSTEX

to spend at the exhibition,” says Nick Sarnadas, Event Director at Specialised Exhibitions Montgomery.

Here’s a look at the different events and highlights making Food and Hospitality Africa the spectacular show it’s set to be.

of Correctional Services, Hilton Hotel, Michelangelo Hotel, Nestle, Nespresso, Ocean Basket, SA Navy, Spur, Sun International, Shoprite, Tsogo Sun, Unilever Food Solutions, Vulcan Catering Equipment, Wimpy and Woolworths.

FIVE EVENTS IN ONE HOSTEX

IFEA

Hostex is where the who’s who of the hospitality and foodservice industries have been doing business for the past 30 years. Previously consisting of over 180 exhibitors and visited by over 8 500 decision makers, this is where general managers, food and beverage managers, chefs, housekeepers and buyers from renowned organisations source, network, learn, buy and experience new products and services. Some of the names to meet are Air Chefs, Anglo American, BCE Foodservice Equipment, Bidvest Foodservice and Catering Equipment, Department

IFEA – the international food and drink exhibition – is the only global trade event of its kind on the African continent, bringing together the world’s leading food and drink brands, along with local producers and leading African brands, in order to meet retail and foodservice buyers, importers, distributors and wholesalers from across the continent. IFEA delivers the finest quality visitors to its exhibitors, including some of the most prestigious, influential and largest buyers of food and drink products in Africa, such as Holiday Inn, Hilton Worldwide, Bidvest, Seattle Coffee, Michelangelo

Hotel, McDonald’s, Mugg and Bean, Shoprite Checkers, Pick n Pay, Engen, Famous Brands, The Maslow Hotel, Tsogo Sun, Wimpy, Doppio Zero, Food Lover’s Market, Cresta Hotels, Rodizio Brazilian Restaurant, Thyme on Nicol, Spar, The Saxon Hotel, Kauai, and many more. With over 172 previous exhibitors from over 25 countries, the key ingredient at IFEA is innovation – in products, service, brands and opportunities. A hub for product innovations from successful up-and-coming brands, IFEA is the platform for companies to extend their reach and capture crucial new market opportunities.

THE DRINKS CABINET

A new feature of this year’s show is The Drinks Cabinet, in line with the ever-growing drinks market in Africa.

On display will be craft beers and ciders, wine and spirits, innovative new alcoholic products, and nonalcoholic beverages including syrups, energy and health drinks. >

REGISTRATION TABLES © HOSTEX

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HOSTEX

THE SKILLERY © HOSTEX

“The strong growth of high quality craft beers, ciders, together with a world-class wine and spirits industry in South Africa, will see many innovative and delicious new alcoholic products in this section, as well as non-alcoholic drinks, including syrups, energy and health drinks, and more,” says Sardanas.

The Drinks Cabinet will give producers, brewers, distillers and brand owners an opportunity to engage with thousands of industry decision makers from restaurants, hotels, pubs, bars, cafés and the continent’s leading retailers. Part of the Drinks Cabinet will be the Shaker Bar Drinks Theatre and Lab where visitors will be able to get a certificate in onsite training courses and stay ahead of the curve with leading industry trends.

CONTRACT FURNISHING AFRICA

For the hotel, restaurant and guesthouse market, the new Contract Furnishings feature has been introduced, covering furnishings for retail stores, hotels of all sizes, guesthouses, restaurants, coffee shops, and bars. Indoor and outdoor furniture, décor, lighting,

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linen, towelling, floor coverings, wall coverings, interior design, and guest amenities will be showcased.

The central feature for this area will be a fully made up Live Room to showcase Contract Furnishing in actual use.

TEA AND COFFEE AFRICA

All caffeine addicts and tea connoisseurs will find a myriad of taste sensations and barista action at Tea and Coffee Africa. The show provides an aromatic platform for producers and distributors of hot beverages to showcase their products - with a number of attractions to draw visitors to the expo. Providing the platform for the Speciality Coffee Association of South Africa (SCASA) to present the Gauteng regionals and national finals of the South African Barista Championships, as well as the Cup Tasters Event and the popular Latte Art Championships, Tea and Coffee Africa is a hub of constant activity and delicious aromas. A showcase of the finest in hot beverage offerings – an arena characterised by a plethora of players, products and services and the potential to generate strong sales revenue

with the right partner – Tea and Coffee Africa is your go-to point for everything you’ve ever wanted to know about this thriving sector.

EVENT HIGHLIGHTS ENTER THE SKILLERY BY THE SA CHEFS ASSOCIATION

A skills demonstration station designed to help foodservice businesses of all types improve their culinary abilities, the Skillery will return to Food and Hospitality Africa. Run by the South African Chef’s Association, who has partnered with Hostex since its inception, it will feature live cooking demonstrations by celeb chefs from SACA. Last year, in addition to showcasing world-class talents and skills, Culinary Team South Africa displayed the cold table that they would present at the IKA Culinary Olympics – the oldest and most prestigious global culinary competition.

AWE-INSPIRING CAKE DÉCOR WITH THE GUILD

The exquisite art of cake decorating will again be a big attraction at Food and Hospitality Africa. The SA Cake

HOSTEX

THE GUILD’S THEME THIS YEAR IS A CELEBRATION AND THE SUGARY ART WILL FEATURE A WIDE RANGE OF SKILLS INCLUDING FIGURE MOULDING, ROYAL ICING WORK, SUGAR FLOWERS AND MORE.

Decorators Guild (SACDG) will have a master decorators’ display and demonstration theatre at the show with some droolworthy designs.

The guild’s theme this year is A Celebration and the sugary art will feature a wide range of skills including figure moulding, royal icing work, sugar flowers and more. Says Deon Swarts, Deputy President of SACDG, “The artworks for the show take weeks or months to complete, and will be kept as a closely-guarded secret until revealed on our F&HA stand.”

In addition to the master cake decorators’ work on display, as part of a three-day programme from 10am–4pm daily, some of

the guild’s top cake artists will demonstrate classic and new cake design techniques such as mirror glaze, pulled and filled sugar flowers, and chocolate work, which will be beneficial to cake designers, confectioners, chocolatiers and pastry chefs.

CULINARY INNOVATION IN THE GLOBAL PIZZA CHALLENGE

The Global Pizza Challenge, with a top prize of R15 000 for the pizza champion, was a huge hit last year. According to Sardanas, it has been a popular feature of Hostex for some years and its continued tradition at Food & Hospitality Africa is welcomed by visitors and participants alike.

Founded by the Rice Paper to promote and encourage culinary innovation within the world’s most popular food sector – pizza.

In its seventh successful year in SA, organisers of the challenge are keen to see passionate pizza makers demonstrate their gastronomic masterpieces during the finals at the trade show.

BARISTA CHAMPIONSHIPS TURN UP THE HEAT JEREMY AND JACQUI MANSFIELD GLOBAL PIZZA CHALLENGE © HOSTEX

BARISTA CHAMP © HOSTEX

SA CAKE DECORATORS GUILD © HOSTEX

The Barista Championships will return to Food and Hospitality Africa, thanks to the Specialty Coffee Association of Southern Africa. This event is about performance, skill and passion for coffee, and being able to out the perfect cuppa under pressure.

Seven highly skilled judges watch every move while participants pour four espressos, four cappuccinos, and four signature drinks – all in under 15 minutes.

The top baristas in the country will have the chance to earn a place in the prestigious World Barista Championship to compete with coffee talent from over 50 countries.

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IFEA

Moving beyond influence, to action

TEA & COFFEE AFRICA

SPOTLIGHT

BECOME A MEMBER OF

THE SOUTH AFRICAN CHEFS ASSOCIATION Chefs and hospitality professionals, if you are not yet a member, join SA Chefs today to enjoy a world of wonderful career development and networking opportunities.

THE BENEFITS: Networking: It’s not only what you know, but who you know.

Our regional events, such as InfoChef, help you to network with fellow chefs, assisting you in finding career opportunities and advice on your career.

Job Opportunities: Our job forum on the SACA website allows you to advertise yourself to prospective employers.

Competitions: We represent some of the most prestigious competitions, both locally and internationally - only SA Chefs members are allowed to enter these competitions, and they are an amazing way of raising your profile, gaining experience and meeting new people.

The Magazine: Our bi-monthly magazine, SA Chef is packed with information on the industry, trends and news. As a member, you will receive the magazine delivered to you free of charge.

Skills Training: Our Tsogo Sun Centre for Culinary

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Excellence Skills Kitchen, based at our national head office in Johannesburg, is the perfect place to enhance your skills, with courses such as knife skills, pastry, food costing and molecular gastronomy. Members receive a 10% discount on these courses.

Trade Events: SA Chefs often have complimentary tickets to trade events such as the Good Food and Wine Show, Hostex and Grand Designs Live.

Demonstrations: There are opportunities for members to demonstrate at SA Chefs’ events such as the Rand Show, Hostex, InfoChef and Grand Designs Live.

Overseas Promotions: SACA regularly sends its members overseas to take part in international food promotions.

Judging: SA Chefs-accredited judges are often used for culinary competitions, including Goldcrest Young Chef of the year, Unilever Chef of the year and the Shoprite Checkers Boerewors Competition.

Competitions and Judging Workshops are held regularly.

Discounts: Use your SA Chefsbranded Makro card to receive regular discounts off ingredients and catering equipment at Makro outlets across the country. We also offer regular discounts off beautiful PanMacmillan cookbooks by top chefs across the globe.

World Association of Chefs Societies: As a member of SA Chefs, you are automatically a member of the global network of chefs - World Association of Chefs.

Certification and Designation Programme: This is an important benefit offered to practicing professional and fellow members.

Please email certifiction@saca.co.za for more details.

GET IN TOUCH For more information about Membership to the South Africa Chefs Association, please email membership@saca.co.za or call our Membership Coordinator on (011) 482 7250.

SPOTLIGHT

DESCRIPTION OF MEMBERS Type of Membership

Description

Annual Membership fee

Duration

Academy of Chefs

Been a continuous member for 20 years and nominated by the AOC.

None

Lifetime

Fellow Member

Been a continuous member for 10 years, discretion of the president.

R295,00

1 Year

Honorary Member

Awarded by the discretion of the president.

None

Lifetime

Patron

They are patrons of the Association.

Negotiable

1 Year

Junior Membership

Is for trainees and students in the industry, students and members whose careers are based on practical rather than academic or structured foundations. This grade is available for two years at which point the individual is automatically upgraded to an Intermediate Member. Junior members do not have voting rights.

R165,00

2 Years

Youth Membership

Is for junior/commis chefs as well as trainees / in service training within a recognised programme. This is an annual membership from which you are upgraded to a professional member.

Intermediate members have voting rights.

R165,00

1 Year

Professional Membership

For practising chefs, hotel school graduates who have been in the industry for more than 3 years and persons directly involved in the hotel, hospitality and catering industry. They should hold a position of responsibility and have followed a recognised training course or have been a Junior and Intermediate member.

Professional members may use the SACA logo on Chef Jackets indicating their membership. Logos may not be used on business stationary or cards unless they join as Corporate Members.

Professional members have voting rights.

R295,00

1 Year

Associate Membership

Is for those who are not chefs, but are associated to the cheffing, cooking, catering industry.

R295,00

1 Year

Corporate Membership

Is open to all suppliers of goods and services within the industry, restaurants and hotels. Corporate members will have their details posted on our website, along with a link to their website and may use our logo - upon approval by head office.

R3750,00

1 Year

Training Provider Membership

Is open to all cookery schools, training institutions and colleges within the industry. Training Provider members will have their details posted on our website, along with a link to their website and may use our logo - upon approval by head office.

R3250,00

1 Year

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DELI SPICES

CURRY Š DELI SPICES

WHAT’S NEW IN

THE WORLD OF SPICES Uncovering the trends with Deli Spices.

What trends in spices have emerged over the past few years?

The biggest trend amongst consumers when considering herbs and spices, is not only adding flavour to their meals but the major health benefits associated.

A perfect example would be turmeric. This is a main spice in curries but is noted as arguably the most powerful at fighting and potentially reversing disease. Other well researched herbs include garlic, cinnamon and ginger.

Consumers are also more environmentally conscious about

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meat selection and this together with the influence of economic strains, can take previously less popular but affordable selections and use spice to enhance the status. We are seeing hake (certain species) and tripe becoming more "fashionable" in delis and on restaurant menus.

Have any spices become unpopular?

No, but we do see flavour trends repeating, similar to recycled fashion trends. Celebrity chef shows and cooking channels strongly influence consumer

behaviour, encouraging them to try new products and experiment in the kitchen. Accessibility to all international flavours (Italian, Far East etc.) opens consumers to trying new flavours and cooking styles. This has positively influenced the wide range of meals available at deli counters, which Deli Spices has a large product offering.

Is there still a major demand for the old favourites?

Absolutely! Deli Spices top sellers remain pepper, nutmeg, turmeric, clove, cumin, fennel, coriander and fenugreek.

DELI SPICES

Do you see seasonal demands for spices?

Certainly. Our summer season lends to more fish and chicken dishes versus our winter meals being meatier. Our various spices compliment the different options.

Traditionally biltong is hunted and seasoned at the start of winter.

Do different regions or provinces order higher quantities of certain spices?

South Africa boasts a wide variety of flavour preferences. In KwaZuluNatal, we have higher requirements for chilli and curry based flavours.

Western Cape has a historic Malay influence which is a spicy profile. Our famous Kameeldoring Boerewors is loved throughout the country and has strong notes of roast coriander, nutmeg and black pepper with a mild cold clove flavour.

deliver product to satisfy target consumers demands; be it for price, taste or innovation strategy.

Crop reports have insights to availability of raw ingredients and consideration is given to alternative spice products such as extracts. Our specialists attend international food trade shows is be in the forefront of developments and global trends.

Continuous training is given to our Sales Representatives to best service our clients.

THE BIGGEST TREND WITH CONSUMERS IS NOT ONLY ADDING FLAVOUR TO THEIR MEALS BUT THE MAJOR ASSOCIATED HEALTH BENEFITS

How do you establish and maintain relationships with spice providers worldwide?

Deli Spices specialist procurement team have constant contact with our local and international suppliers, which are the initial processors of the spices. Their knowledge of backward integration plays a key part in ensuring the start to finish of manufacture complies with Deli Spices quality guarantee. Agricultural processes, seasonal and economic influences, and weather patterns are some the valuable insights needed to negotiate on the back of pricing trends.

BOEREWORS © DELI SPICES

How do you stay on top of spice trends to always fulfil your clients’ needs?

Deli Spices Procurement and New Product Development departments work closely to understand market requirements, create solutions, source ingredients and

BURGER © DELI SPICES

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“I LOVE THAT DELI SPICES TAKES ME ON A SENSORY ADVENTURE” Jodi-Ann Pearton

DELI SPICES

Taking meals from tasty to delicious, every time.

SUPPLIERS OF: Seasonings & Additive Blends for the Food Industry

Home Meal Replacement, Catering & Restaurant Ingredient Solutions Natural, Collagen & Artificial Casings

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Soya Protein

Meat Processing Equipment

www.delispices.co.za

Natural Spices & Herbs

Functional Ingredients

Requisites & Packaging

BUTTERNUT WITH ROASTED CHICKPEAS & YOGHURT, ROCKET & GARLIC SAUCE

Serves 16 Preparation Time: 15 minutes Cooking Time: 45 minutes Chef’s tip: Substitute the butternut for spaghetti squash for a seasonal twist.

Ingredients: Butternut 4 ¼ cup 2 Tbsp

Butternuts, halved and seeded Olive oil Deli Spices Dried Thyme Salt and pepper to taste Roasted Chickpeas 3 cups Chickpeas, tinned, washed and drained 2 Tbsp Olive oil 2 Tbsp Deli Spices Ground Coriander 2 Tbsp Deli Spices Ground Cumin 2 Tbsp Deli Spices Dried Oregano 3 Tbsp Honey Salt and pepper to taste Yoghurt, Rocket and Garlic Sauce 3 cups Greek yoghurt 2 Tbsp Lemon juice 1 Lemon, zest 10 g Rocket leaves 1 tsp Garlic, crushed 2 tsp Olive oil Salt and pepper to taste Garnish 25 g Rocket leaves ½ cup Cashew nuts, toasted ¼ cup Pomegranate seeds

Method:

ITY CH LEBR EF CE

1 Preheat the oven to 200°C. 2 Brush the flesh of the butternut with the olive oil. Sprinkle on the Deli Spices Dried Thyme and season.

3 Bake for 45 minutes, or until cooked through and coloured.

4 Coat the chickpeas in the oil, Deli Spices Ground Coriander, Deli Spices Ground Cumin, Deli Spices Dried Oregano, honey and seasoning.

5 Roast in oven for 10 - 15 minutes until they turn golden.

6 In an electric blender combine the Greek yoghurt, lemon juice, lemon zest, rocket, garlic, oil and seasoning. Blend until smooth.

7 Add the roasted chickpeas to the centre of the roasted butternut.

8 Top with the yoghurt sauce, rocket leaves, toasted cashew nuts and pomegranate seeds.

BRANCHES: Botswana Gaborone - MW Packaging +267 393 0180/1 Eastern Cape/Border Region East London - C&S Suppliers +27 43 743 1293 Eastern Cape Port Elizabeth +27 41 453 1586

BRAND AMBASSADOR

Free State Bloemfontein - H&M Packaging +27 51 448 1091

Mpumalanga Nelspruit +27 13 752 2025

Namibia Windhoek - Namcas +264 61 232 358

Gauteng Midrand +27 11 019 2800

Southern Cape George +27 44 874 0585

Zambia Lusaka - Procure Zambian +260 976 263 868

KwaZulu-Natal Durban +27 31 705 5056

Western Cape Maitland +27 21 593 4515

Limpopo Polokwane +27 15 297 5788

Kenya Nairobi - Chemicals & Solvents +254 722 765 559

Zimbabwe Bulawayo - Abbiamo Trading +263 9 78733/4 Harare - Abbiamo Trading +263 4 755 491 - 6

www.delispices.co.za

FEATURE

TEAM SA

THE JOURNEY OF

THE NATIONAL CULINARY TEAM Stephen Hickmore goes behind the scenes with the chefs of the National Culinary Team, describing the Olympic experience, the highs and the lows and, most importantly, the strength of team spirit.

I

had the privilege of attending the 2016 IKA Culinary Olympics in the beautiful and picturesque town of Erfurt in Germany. Erfurt is the regional capital of Thuringia and is one of the most intact medieval cities in Germany, having survived World War II with very little damage. A fabulous setting to welcome 59 nations and over 2 000 chefs from 22 – 25 October.

The opening ceremony was a grand evening, cheering parades of chefs

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from all over the globe with some fielding hundreds of members. In amongst them, our proud Culinary Springboks, receiving great applause as they took the stage to their African Dream theme tune.

Although Team Masakhane were small, with only 13 team members, my colleagues from team sponsors LSC and Imperial Group and I felt goosebumps as our South African flag was paraded. The energetic Juniors under the guidance of

manager Klaus Beckmann consisted of Zandria Platt, Tayla Schou, Thabang Masango, Thapelo Aphane, Jasmin Marsal and Tevin Evans.

The spirited seniors led by Team manager Heinz Brunner were Henrico Grobbelaar, Dion Vengatass, Blake Anderson, Trevor Boyd, Minette Smith, Kirstin Hellemann and Arno Ralph.

Our chefs are all volunteers, picked from the very best available in South Africa and have trained

FEATURE

TEAM SA

for this moment for over two years. Thomas Overbeck, General Manager of SA Chefs Association commented, “To see the power of all these top chefs in one room brings home what it means to be a chef, the commitment and pride, an emotional and rich experience.”

According to team captain Henrico Grobbelaar, there was no rest for the guys after the ceremony, no early night, no tour of the lovely Erfurt, no German beer.

It was straight down to work to prepare for the Cold Kitchen competition. They knew that an “allnighter” was in order as the dishes had to be on display for the judges at 7am, and it wasn’t all plain sailing.

One of the team members realised that they didn’t have the micro herbs needed for one of the dishes.

Using his stealth, he snuck into a garden near their practice kitchen and deftly and quietly harvested all that was needed. Little did he know that this was not going to be the only “hitch” whilst procuring ingredients 8 000 miles from home.

TEAM SA

In the Cold Table category, teams must be innovative serving creative, precise dishes which are judged on presentation, composition, originality, correct serving and professional preparation.

The public could view the different tables after the judges had completed their markings. What a treat! The innovation, colour and creativity on display that morning far surpassed anything I could have expected. Such intricate detail was awe inspiring. The South African theme of minerals and gem stones was simply beautiful. The painstaking effort shone above many of the other entries and compared favourably with those of some of the larger teams.

The team walked away with a Diploma for their culinary art display.

Team SA were disappointed to get a Diploma after so many hours of work and preparation, they felt that they did what it took to get a medal.

But, with true grit they would not allow this to affect their spirit. Now it was time to regroup and prepare

for the Hot Kitchen Challenge.

Time to stand together. Next up was the SA Junior team challenge of the Edible Buffet, which was a brand-new competition for the 2016 Olympics. The chefs set to work in their state-of-the-art kitchen. If you can imagine working in a fishbowl, this was it. The young team surrounded by the eager eyes of the public and the close observation of the jurors as they prepared their dishes. The team had five hours to complete and present a full edible buffet with hot, cold and pastry elements. Much to the delight of all, they walked away with a Bronze medal. A fantastic achievement for our young crew. The Olympics was a great opportunity for South Africa to compete against some of the world’s culinary giants. Like Sweden, Norway and eventual overall winners Singapore. Some of the international teams were able to practice for thousands of hours in preparation. Our Springboks hold down full-time jobs that only allow for practices once a month. >

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FEATURE

Team Captain Henrico Grobbelaar commented, “It felt like David meeting Goliath. We needed more than just talent to compete in our next challenge, the hot kitchen.

We needed determination and the ability to push on and not give up” Then came the big blow to the team. Heinz Brunner and Thomas Overbeck take up the story. “We were driving to Frankfurt airport to pick up our supply of Crayfish (Rock Lobster) arriving from Australia and received a heart-breaking phone call telling us that the Crayfish had died in transit and the Vet would not release the crustaceans.”

The crayfish were an irreplaceable key ingredient for the hot kitchen starter.“When breaking the news to the team it was like telling them of a death of a family member,” said

TEAM SA

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Thomas. “Now, a plan needed to be put together to find Crayfish with one day before the start of the hot kitchen competition.”

It seemed a near impossible task. However, they hit the phones, calling restaurants, suppliers, and anyone who would listen. Eventually, some Lobster were located in Bonn, which was a nine hour round trip. Heinz and Thomas set on the autobahn (no speed limit), in an underpowered VW to collect these precious jewels. “Much to our relief, the Lobsters were fresh, alive and well!” added Thomas. The two exhausted companions chatted to keep themselves awake on the long trip back to Erfurt, only to get a puncture. They were towed to a nearby town where they had to wake up a VW dealer in the middle

of the nights to fit a new tyre, but eventually they arrived back in time to inform the team, at a 5am breakfast, that all was saved.

The day dawned on the Hot Kitchen / Restaurant of Nations competition, the highlight of the Olympics. The National Culinary Team had practiced for years for this moment. They had produced the menu under competition conditions on several prior occasions, and were confident that they would win a medal.

The Restaurant of Nations requires the presentation of a three-course menu for 110 members of the public, jury members are served random plates. “The support we had motivated us,” said Henrico Grobbelaar. “At times, we were flagging, especially when our table collapsed and we lost 14 of our lobster starters.” But, the singing of Shosholoza and the shouts of inspiration from South African supporters pulled them through.

“The most vocal of which were the contingent of Sponsors from LSC / Imperial Group, who did not just give financial support, but the moral encouragement when we needed it the most.” Heinz Brunner commented, “The team pulled together and are an incredibly strong unit. Mentally and physically. They picked themselves up and did a fine job."

All the blood, sweat and tears paid off as Team Masakhane were proudly presented their Bronze Medals at the awards ceremony a day or so later. “A bronze was a great result,” exclaimed Heinz.

“Team Masakhane are excellent ambassadors for our country and hopefully will stay together for the next Olympics in four years’ time. It has been an honour for this team to represent South Africa amongst the world’s top culinary nations.”

FEATURE

A BRONZE WAS A GREAT RESULT. TEAM MASAKHANE ARE EXCELLENT AMBASSADORS FOR OUR COUNTRY AND HOPEFULLY WILL STAY TOGETHER FOR THE NEXT OLYMPICS IN FOUR YEARS’ TIME. IT HAS BEEN AN HONOUR FOR THIS TEAM TO REPRESENT SOUTH AFRICA AMONGST THE WORLD’S TOP CULINARY NATIONS. TEAM SA

TEAM SA

TEAM SA

TEAM SA

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ZERO WASTE

UNSPLASH © KATIE SMITH

DOWN TO ZERO

COOKING FOR A WASTE-FREE WORLD Grandma was probably a dab hand at using every peel and stalk, every cheek and trotter. So why are celebrity chefs making headlines for waste-inspired delicacies?

Marelise Van Der Merwe investigates.

Y

our great-grandmother would probably chuckle if you told her zero-waste was becoming a major international trend. Root-to-tip and snout-to-tail cooking is not new.

A century ago, myriad offal dishes appeared in every handwritten recipe book. Bone broth, brawn or grilled heart were perfectly normal winter warmers in the humblest local home; further afield, nobody would bat an eye at guanciale or lungeri.

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So why is zero waste the Next Big Thing in celebrity cheffing? Late in 2016, Stop Hunger launched a Brazilian initiative where 60 participating restaurants served slightly smaller portions for the same price, donating the saved profits to organisations fighting child hunger. “The amount of food wasted worldwide is outrageous,” coordinator Marcos Szrajer told Huffington Post. “[But] we have people starving throughout the world. We have to fight

this contradiction.”

Meanwhile in Rio, Italian chef Massimo Bottura – whose Osteria Francescana ranks among the world’s Top 50 Restaurants – was turning waste from the Olympics into meals for the homeless.

January 2017 saw the pop-up restaurant wastED hitting headlines all over the world. The Wall Street Journal called it the year’s “most influential moment in dining”.

Gordon Ramsay, Clare Smyth and Tom Kerridge were just a handful of

ZERO WASTE

UNSPLASH © JOSHUA NEWTON

the heavyweights involved in what Fortune called “fashioning delicacies from waste”. The headline joked of “putting trash on the menu”.

But trash is a matter of opinion, and the “throwaway generation” was a recent phenomenon. Now, with perhaps just 60 years of farming left, preserving what we have is paramount – with ordinary citizens and influential foodies alike jumping in.

FOOD FOR THOUGHT

Around nine million people die of hunger each year. In South Africa, one in four people go hungry regularly. But according to the UN Food and Agriculture Organisation, about 1.3 billion tons or $990 billion worth of food is lost or wasted annually.

WHO’S HELPING?

The zero-waste trend has been adopted slowly among South Africa’s fine-dining community, but many smaller restaurants, authors and private citizens are catching on.

South Africa is progressive in waste

management, from waste tyres to pop-up shops. So it’s unsurprising that food is following.

Christo and Suzette Viljoen of the Food Lovers Market, Noordhoek, were the first South African restauranteurs to implement a zero waste policy, donating leftovers to a feeding scheme. They buy vegetables from Living Way, an organisation farming in nearby townships, and any scraps that can’t be eaten go to compost – which is donated back to Living Way. The Corner Café in Durban was inspired after owner Judd Campbell witnessed extensive food wastage in the UK. Some customers take issue with his minimalistic approach, but he stands firm. Some of his practical tips include purchasing local food, catering just enough, growing food on site, donating excess, using scraps and avoiding unnecessary packaging (e.g. paper serviettes, sugar sachets).

Offal is an old favourite in South Africa, especially in small town kitchens such as Pembrey’s, Knysna; Rooi Kombuis, Barrydale;

UNSPLASH © THOMAS REHEHAUSER

and Pata Pata, Maboneng. Snoek roe is a perennial favourite along the Cape coast. The Slow Food movement has also established a solid footprint, emphasising good food, clean production and ethical practices. Zero Waste Hout Bay, meanwhile, certifies wasteminimising restaurants with a blue sticker.

INSPIRATION STATION

Trend analyst Li Edelkoort predicted that humans would begin craving more tactile experiences, rustic flavours and nostalgic influences as they experienced more isolation and less connected communities.

Successful zero-waste endeavours abroad update traditional favourites with modern flair, so haul out Grandma’s old cookbook or some of the excellent new guides, and start experimenting. International results have proved the public is ready.

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PAGE TITLE

South Africans love their chicken golden brown.

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My Curries & Stews need to look appetising and have a rich colour.

Robertson’s Paprika is a pure spice which enhances the warmth in your dish without adding extra heat.

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FEATURE

DEENA NAIDOO

THE DO’S AND DON’TS OF

OPENING A RESTAURANT Expert insights from the very first winner of South Africa’s MasterChef competition, Deena Naidoo.

What should restauranteurs know before they decide to open a restaurant?

First and foremost, the ideal location of your restaurant is of utmost importance. This in itself will facilitate the foot-count in your restaurant and can largely decide the profitability of your establishment - hence location is key!

Knowing the demographics of the area is also of paramount importance as this will enable you to know who your customers will be, and assist you in designing a menu to fulfil their tastes and cater to their needs. Knowing your target market is essential to understand their culinary nature.

Create a friendly family

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atmosphere by connecting with a simple handshake, a warm, genuine smile, or a friendly word or two by the manager creates a source of rapport. This can perhaps lead to positive word of mouth.

What were the biggest challenges for you, and how did you devise solutions?

My biggest challenges were to find people to engage with that I could trust and rely on to help start my business and people that would not disappoint me by non delivery.

I overcame this with 'gradual engagement' - working with them on smaller tasks before committing more.

Also, perusal of work invoiced is crucial to determine you are not

being overcharged as money out of your pocket means less liquid capital to sustain your business. On this basis, you can determine yay or nay for their future recommendations to other restaurants starting up.

Also, when choosing vendors, pricing is just as important as quality. In this aspect, it is good to go with recommendations and also sourcing from close proximity of the business can save on time and delivery costs.

Engage with vendors that are reliable and ethical.

The infrastructure and banking systems you choose should be suitable and relevant to the key functioning of your type of business. What works for another

FEATURE

restaurant may not necessarily work for yours, so bear this in mind.

What are some of the mistakes first-time restauranteurs make?

The biggest mistake is choosing an unsuitable location. This has a ripple effect on lack of foot-fall and therefore lack of customers and lack of profitability.

Another common mistake is poor menu planning and cumbersome menu design, leaving patrons after paging through it, more confused about what to eat, than before they walked into your establishment.

Sometimes less is more.

Overcapitalising in your restaurant initially can also lead to the make or break of your

restaurant, more often the latter. Start off simple with low overheads and less expensive furnishings, you can always invest further or more in your restaurant as your business booms and this will ensure your sustainability.

What is the most rewarding thing about running a successful restaurant?

A happy and satisfied customer most definitely. That is the fundamental reason for opening a restaurant - to cook and serve good, tasty food. If you can achieve that, your mission is accomplished. If you can please most of the people most of the time; that is the satisfaction you

must strive to achieve. Having customers patronising your restaurant frequently is most rewarding.

Where do you think gaps exist in the SA restaurant scene?

Gaps exist in not being consistent in their cooking. Changing recipes and chefs requires constant training and retraining to maintain high standards. Another gap is simply producing food that an average person can prepare better in their own home. Taste and presentation is important and this is not reflected in many restaurants. There is a lack of pride in cooking, presentation and serving customers. This needs to be revived.

THE FUNDAMENTAL REASON FOR OPENING A RESTAURANT – TO COOK AND SERVE GOOD, TASTY FOOD. IF YOU CAN ACHIEVE KENNY NGUBANE, KIERAN CONWAY AND DEENA NAIDOO

ABOUT DEENA NAIDOO MasterChef SA winner Deena Naidoo hails from Chatsworth where he schooled and matriculated. “My passion for food began when I was a child, so I started cooking at the tender age of seven. My greatest inspiration to cook, came from observing the love and care my late mom took, when she prepared her dishes. My dad was a pioneering building contractor in Chatsworth, and he regarded himself as a “connoisseur of food”.

I entered into the MasterChef competition having an unparalleled knowledge of Indian cuisine but possessed a wide repertoire when it came to my knowledge of food. The search was for South Africa’s First MasterChef therefore to excel in this competition one would have to understand all of South Africa’s cuisines, love them equally well and be able to present them at any stage of the competition.

Being a husband to my wife and a father to my children is of paramount importance to me thus for now I have decided to commute to Gauteng to run the restaurant in conjunction with Tsogo Sun which I renamed Aarya. Aarya is located in the SunSquare hotel in Monte Casino.

THAT, YOUR MISSION IS ACCOMPLISHED. IF YOU CAN PLEASE MOST OF THE PEOPLE MOST OF THE TIME, THAT IS THE SATISFACTION YOU MUST STRIVE TO ACHIEVE.

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CHEF SHOWCASE

THE MASTER TOUCH OF

DAVID HIGGS

BLACKENED OCTOPUS, CRUSHED PAPRIKA POTATO, CANDIED LEMON, SQUID IN DRESSING © ELSA YOUNG

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CHEF SHOWCASE

HARISSA PUMPKIN WITH GREEN BEANS, ENDIVE, RADISH, PUMPKIN SEEDS, BUTTERMILK DRESSING© ELSA YOUNG

Let’s talk about Live Fire Cooking at Marble. Is this a concept that you’ve wanted to bring to the public for a while?

The restaurant concept was formed by my business partner Gary and I a couple of years ago. He came to see me at a time when live fire cooking was coming to the fore. Since then, I’ve been traveling to New York and Sydney and other food capitals, and basically every second restaurant has an element of live fire cooking.

It’s an established trend, but it’s also something I’ve always done and always enjoyed, but I had never really thought of taking it any further than that.

the understanding of the industry.

Some environments are harder than others but that’s just the industry. The hours are long but it is what it is, it’s not great initially but it something we all have to stick through and get on with.

That’s the reality, that’s never really going to change. For people that want to make a business out of the restaurant, it is incredibly difficult.

People need to accept it and get on with it and work hard. The harder they work, the quicker they will >

SMOKED SALMON, ARTICHOKE PUREE AND HERBS © ELSA YOUNG

What has the critical reception been to Marble?

In this industry, everyone has an opinion. Some critics said we wouldn’t last three months.

People are really enjoying and taking on the flavour; they understand the concept now.

There’s such a nice buzz in the restaurant, there’s a great atmosphere. The food comes in healthy portions, it’s cooked on the fire, there are great flavours to blend; and people are loving it.

What challenges do you think young chefs face in the industry?

Our industry is in a bit of a state; we don’t have young chefs coming through, and some of the ones that do just don’t have work ethic or

DAVID HIGGS © ELSA YOUNG

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CHEF SHOWCASE

BURNT STRAWBERRY, PISTACHIO CREME, ASH MERINGUE, KATAFFI © ELSA YOUNG

get to the point where they are calling the shots.

What are your pointers for making it as a chef in South Africa?

Many of my colleagues don’t like to come out of the kitchen and chat to guests, but people are increasingly wanting to talk to the chef. We must understand that it’s important to make the effort. You can’t expect to build a relationship with the guest and

get the support that you want.

First and foremost, you have to take the time, even if you’ve had a hard day.

Chefs also need to be stubborn, you’re going to have to eat dust and have people try and break you down, especially on social media.

Chefs need to get used to being under constant pressure. This is the reality, if you want to spend your life in this industry, you’ve got to have the passion and the drive to push through.

What do you think is currently the most overrated food trend?

That’s tricky. Diets really get to me and all the intolerances.

When do you have the most fun in the kitchen?

Service! I think we all look forward to service - the time when the adrenaline and the prepping all day pays off - there’s a lot of shouting and screaming during service and afterwards we all have a good laugh.

I’VE LONG BEEN FASCINATED BY WHAT MAKES SOUTH AFRICAN FARE UNIQUE, AND I BELIEVE IT’S DOWN TO US BEING MEAT AND FLAME ENTHUSIASTS – THE TIMEWORN RITUAL OF COOKING ON WOOD FIRES, AND GATHERING WITH FRIENDS. THAT’S WHAT MARBLE CELEBRATES – AND NOT JUST MEAT, BUT ALL TYPES OF INGREDIENTS COOKED ON COALS – INCLUDING FISH, POULTRY, VEGETABLES AND BREADS. 34

CHEF SHOWCASE

ABOUT DAVID HIGGS

ABOUT MARBLE RESTAURANT

David Higgs is easily one of South Africa’s most awarded and internationally acclaimed chefs, he is also one of the founding partners of Marble, and the restaurant’s Chef. With an almost 20-year cooking career; David is passionate about local cooking, especially when it’s made on an open flame. His early inspiration came from the family kitchen – Sunday roasts and homemade koeksisters – and the time-worn ritual of gathering around a fire.

His career started in 1990 in Cape Town at the three-star Tulbach Protea Hotel, but it really took off when he enrolled at the Cape Town Technikon to study professional cookery. While studying, he joined Bill Stafford and his restaurant, Peers at the V&A Waterfront.

The restaurant was part of a group called Cuisine International and, at the time, was rated as one the top-10 restaurants in the country.

David Higgs launched Marble Restaurant, Johannesburg’s ‘live-fire’ restaurant in Rosebank’s art district with his business partner, Gary Kyriacou, in 2016. The restaurant has been described as “… a little bit cowboy and wonderfully theatrical, and for Higgs it’s a chance to show South Africans the kinds of marvels you can create with – to put it plainly – a really big braai”.

ICE-CREAM SANDWICHES © ELSA YOUNG

MARBLE RESTAURANT INTERIOR © ELSA YOUNG

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NEW EQUIPMENT

NEW CULINARY EQUIPMENT

SHAKING UP THE INDUSTRY SALVIS COMBI-STEAMER CUCINA 2011QT-PROR

UNRIVALLED, INNOVATIVE TECHNOLOGY

A COMBI STEAMER WITH GROUND-BREAKING, INTELLIGENT FEATURES. • • •

•

• •

• •

•

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20 Pan Variable-use cooking chamber ensures higher capacities Reduced energy and water costs ensures your investment is amortized in shortest possible time Extremely strong racking system supports four different grid sizes: GN 1/1 crosswise and lengthwise,baking dimensions (400 x 600 mm) and Maxi size State-of-the-art intuitive touch control panels Automatic adaptation to suit the quantity of food being cooked Fully automatic baking processes Equipped with OKO Technologie - this heat recovery system is ecologically efficient and intelligent, saving you energy and water usage, reducing your operating costs, conserving valuable resources Optional Eco-Autoclean system is fully automated with duel cleaning and care system.

Includes retractable spray

CUCINA 2011QT

NEW EQUIPMENT

FAEMA E61 LEGEND LIMITED EDITION COFFEE MACHINE

CHARCOAL OVEN

JOSPER CHARCOAL OVEN All in one griller, braai, oven, and smoker. The hottest indoor braai available. Capacity 150 to 1 000 covers. Colours - black, red and stainless steel • Runs on ordinary charcoal within an efficient closed cooking box, that ensures that moisture and natural flavours of food do not escape.

• Dual air-lock system to ensure accurate temperature control brings the theatre and experience of outdoor cooking into an indoor space • Includes 1 x grill rack • Heavy duty support stainless steel cabinet on castors • Full range of accessories available

Express your art!

E61 is the tool to enhance your passion for coffee • Though built maintaining the original design and materials, E61 features updated devices linked • to its revolutionary technical solutions and its stainless steel elegant body. It is the first machine to use a volumetric pump to give the water the ideal 9-atmosphere pressure and keep the pressureconstant during the whole extraction process, unlike lever machines.

• An automatic boiler fill, a built-in volumetric pump, two pressure gauges, to control the pumpand the boiler pressure, and the adjustable thermal balancing system (Faema patent). E61 is available in the semi-automatic version “Legend” and in the automatic one “Jubilé”, which features dosed hot water and beverage selections.

• Furthermore in E61 Legend, thanks to the preinfusion system, the extension of the contact time between the water and the ground coffee before extraction favours optimal extraction when it comes to the organoleptic properties of the espresso.

SALAMANDER

SALVIS SALAMANDER CLASSIC The Classic model, suitable for every type of application is high quality, versatile and energy efficient. Tubular element and Hilight heating element available • The plate detection system detects plates and bowls on its own and switches the salamander on and off automatically • Up to 70% reduced power consumption with the Salvis plate detection • You will always achieve constant results, as the timer switches off automatically after the desired grilling time • Four basic functions • Electrical timer (0 - 15 min) with auto switch-off • Automatic plate detection • Two heating elements can be used together or separately to save electricity • Wall bracket available at additional cost • Retractable spray

Images and descriptions courtesy of Culinary Equipment.

E61

Culinary Equipment Company 011 701 2200 www.culinary.co.za

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CULINARY EQUIPMENT COMPANY

CULINARY EQUIPS

NEW FOODS LABORATORIES A shared vision of culinary excellence to shape the industry leaders of tomorrow.

C

ulinary Equipment Company, a leading specialist supplier of catering equipment and kitchen project design solutions is proud to be associated with the design and equipping of the new Foods Laboratories at the University of Pretoria’s Faculty of Natural and Agricultural Sciences.

From the outset Culinary shared the university’s vision of developing

and equipping a world-class facility to educate and enrich the chefs and food scientists of tomorrow.

Consisting of a large 60 student main facility, a smaller test kitchen and a food science laboratory the project boasts 30 state-of-the-art range cookers with dual ovens and gas hobs, ten 5-pan combi ovens – all from Culinary. Two additional large 10-pan combi ovens and two intelligent plate-detector

salamanders were sponsored by Culinary to value of four-hundred thousand rand.

Each piece of equipment was designed to integrate seamlessly, with trays and vessels transferring easily between hobs and ovens.

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TRAINING

UNSPLASH © TOA HEFTIBA

TRAINING INITIATIVES IN THE

SOUTH AFRICAN CULINARY INDUSTRY Carla Lever takes an in-depth look at culinary training in South Africa.

S

outh Africa is known as much for its fresh local produce as for its local culinary talent, with world class restaurants showcasing the very best of the country’s cuisine.

Of course, sustaining this reputation depends in a large part on nurturing up-and-coming talent. Fortunately, that’s also something South Africans do well,

40

with innovative training ideas for emerging talent both in and outside the kitchen.

COMPETITION TIME

Several major brands do their bit to support and promote emerging talent in the local food services sector. Unilever in particular have a long history of supporting industry innovation. From their past events

like the successful Master Your Passion mentorship competition to their eagerly awaited annual Chef of the Year competition, they make ongoing efforts to expose and applaud emerging South African talent. The Young Chef award in Chef of the Year is no side order – the competition’s coveted status can make a serious impact in the career of the finalists.

TRAINING

UNSPLASH © EPICURRANCE

Garth Shnier, a level A judge accredited by the World Association of Chef Societies (WACS) noted, “These winners are considered to be at an international competition level.

This is an exceptionally important competition for South Africa – this year’s competitors proved that South Africa’s culinary skills, talent and creativity can stand up against the very best.”

The prestige of the Young Chef Award is matched only by Unilever’s commitment to promoting the finalists long after the awards come to an end. In 2016, for instance, two Young Chef finalists joined forces with the Chef of the Year on World Food Day 2016, making food for nearly 1 000 people in community soup kitchens across the country. Initiatives like this ensure that food creation is seen as both an art and a service, enhancing the status of the competition while making a difference in vulnerable people’s lives.

UNSPLASH © ANDREW ITAGA

The global San Pelligrino Young Chef competition offers an international angle on competition.

It speaks to both South Africa’s abundant local talent and the rigour of national competition training ground that five South Africans made it to the semi-finals of the 2016 competition.

Locally, Huletts are also well known for showcasing local talent through sponsoring competitions. Their Sweet Young Chef competition is open to SACA-registered culinary students aged from 18-25, the challenge is to submit an original recipe that showcases an ingredient from the Huletts range.

The career boost such publicity gives is invaluable in such a competitive industry.

Past winner of Huletts Sweet Young Chef award Janine van Zyl initially impressed judges with her flourless chocolate cake, but went on to launch her own artisan

ice cream company, Cold Gold, which scooped her the National Young Entrepreneur Champion award at the 2015 South African small business awards. Van Zyl, like Huletts, is clearly banking on South Africa’s sweet tooth!

THROWING DOWN THE GOURMET GAUNTLET

When it comes to competitions, though, the biggest in the business is the IKA Culinary Olympics, where last year teams from 32 countries had just six hours to create a three-course meal for 110 people. It may only be every four years, but the excitement builds proportionally.

Designed to ensure that young talent isn’t left behind, there is a prestigious competition exclusively for young chefs, ensuring emergent global talent sprints out the starting blocks. South Africa has a solid record at the event, but it’s the exposure to international > 41

TRAINING

influences and immersion in highpressure environments that truly prove invaluable, particularly to young chefs.

GLOBAL EXPOSURE

With the Bill Gallagher Young Chef’s Forum a central feature of the 2016 World Chefs Congress and Expo, South African talent had another chance to shine on the world stage.

The congress hosted 787 chefs from 85 countries in Thessaloniki, Greece and the youth forum designed an exciting programme of training and networking events to take advantage of, including the Hans Bueschkens Young Chef Challenge, the Global Chef Challenge and the Global Pastry Chef Challenge. With next year’s world congress in Kuala Lumpur, aspiring travellers can use the time to prepare!

TEACHING AND LEARNING

Many leading national and international hotel chains have gone in-house with training programmes tailored specifically to their brand’s needs. The Protea and

UNSPLASH © MARGO BRODOWICZ

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Hilton Groups do this, for example, with over 60% of Protea senior management coming up through these in-house training ranks.

Whilst graduates of these programmes enjoy a direct path to employment within the group, the traineeships are externally recognised, meaning graduates enjoy security with the added benefit of employment flexibility.

Like many leading hospitality leaders, the Protea Group make skill acquisition a financially viable enterprise, with all fees covered by the training institution and trainees paid a modest stipend in exchange for a one-year post-study service commitment. The Hilton chef apprenticeship programme is offered in partnership with HTA Johannesburg and all graduates write the globally recognised City and Guilds examination. While the Tsogo Sun does not offer traineeships, it instead chooses to support larger numbers of students by accepting work environment placements.

Of course, there are many

globally recognised training schools in the country ensuring that emerging talent is nurtured and instilling the specialist skills the industry requires.

The Institute of Culinary Arts is one such place. Recently awarded the top training school on the continent by City and Guilds, ICA have been training the very best chef talent for over two decades with a consistent 100% pass rate in the global examination. “We are so delighted that City and Guilds acknowledges our consistency and quality,” says ICA Head of Faculty Merizle Mitrovich. “Our partnership with City and Guilds is wonderful.

Apart from getting a national qualification from our institution the students also get an international qualification that really puts them out there globally.”

“The foundation laid by ICA mentors provides students with the best chef’s training, but just as importantly, all-important life skills to embrace cheffing not as a career, but as a lifestyle,” notes ICA Principal Letitia Prinsloo.

TRAINING

WITH SUCH AN ARRAY OF COMPETITIVE INITIATIVES, PASSIONATE TRAINERS AND GLOBALLY RECOGNISED CERTIFICATIONS, IT’S NO WONDER THAT SOUTH AFRICAN CULINARY TALENT CONTINUES TO SHINE. FOR PATRONS EVERYWHERE, THE FUTURE OF FOOD IS IN SAFE HANDS. UNSPLASH © JORGE ZAPATA

BROAD BASED REACH

Of course when it comes to uncovering undiscovered talent, the National Youth Chefs Training Programme (NYCTP) continues to inspire by creating employment while providing a skilled workforce for the under-serviced hospitality sector. Launched in collaboration between the National Department of Tourism and the South African Chefs Association, the training initiative recruits trainees from lower-income backgrounds, offering traineeships with practical work components.

When launching the NYCTP in 2011, Minister Marthinus van Schalkwyk said that he was

“convinced that this is a programme that will touch the lives of many people.” The remarks were spot on: NYCTP changes the lives of 600 unemployed young people every year, as they are admitted as learners to 20 SACA-affiliated institutions across all nine provinces.

From 2013, the NYCTP has trained high achieving students up to third year level, where they are able to, learn leadership and menu development skills that qualify graduates for junior roles.

HOME GROWN TALENT

Even with these high-powered initiatives, though, it always pays to get back to basics. Looking for grassroots talent amongst those

already committed to the industry can be one of your smartest business moves, as Executive Chef for Tintswalo Atlantic and Masterchef 2013 contestant Guy Clark found. “Many restaurants are now nurturing scullery staff and moving them up the ranks into cooks and chefs. In fact, two of our current chefs have come from washing pans to running a line.”

With such an array of competitive initiatives, passionate trainers and globally recognised certifications, it’s no wonder that South African culinary talent continues to shine. Fortunately for restaurant patrons everywhere, the future of food is in safe hands.

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BACK TO BASICS

UNSPLASH © NICK KARVOUNIS

THE BASICS

By Stephen Hickmore

C

rippling writer’s block hit me like a heavy duty tenderising mallet this morning. So, as one does, I phoned a Chef friend and asked what he found challenging and frustrating in his kitchen. Without a breath, he commented “Hickmore, many newly graduated chefs have no idea of the basics” he continued “they can’t de-bone a chicken, make a basic roux, have little to no knowledge of cuts of meat and lack the determination to succeed” Kitchens have been going back to basics and classic methods for years. Some are milling their own flour, making fresh stocks, smoking and using wood and flame cooking amongst other things. Consumers are driving this. They want an authentic, hand-crafted product.

I am sure that most Chef schools are teaching the basics. But, to become efficient at something it takes practice and repetition. Yes, it is boring to turn two pockets of potatoes or make litres of Béchamel each day. Think for a moment though, were Leonardo da Vinci’s first inventions any good?

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Probably not. No doubt he had to practice his craft. Are Millennials more interested in the fancy stuff, instant gratification, considering themselves an artist more than a craftsman?

Quoting Anthony Bourdain “Cooking is a craft, I like to think, and a good cook is a craftsman - not an artist. There’s nothing wrong with that: the great cathedrals of Europe were built by craftsmen - though not designed by them. Practicing your craft in expert fashion is noble, honourable and satisfying.”

A stone mason can’t build a cathedral without knowing how to make a perfect brick. A Chef cannot create classic dishes without knowing the basics of the five Mother sauces.

My Chef friend maintains that often the less privileged members of his brigade are hungrier for knowledge and accept that they are part of a team, they listen more intently and learn tasks quickly.

A top education at a great chef school is not guaranteed to make a young chef a success. The key is career self-determination.

Here are five pointers for

achieving career self determination 1. Lay out a career plan for yourself.

Imagine what it feels like to achieve that goal and what steps you need to take to get there. This can change over time, but it is your own personal story, not someone else’s.

2. Remember that it is impossible to make a mistake if you are learning from the experience. Attempt things, don’t be afraid of failing.

3. Don’t chase jobs just for the salary, work with people you trust who will help you grow. Choose carefully who you want to spend time with.

4. Back yourself and find your own voice. You cannot please everyone all the time. Every successful person must face criticism, jealousy and situations that are untenable.

5. Take charge of your training and development, don’t wait for others to dictate the process. Your time is precious learn to steer your own ship Like sautéing, braising, roasting, flambéing, poaching and grilling, life is about basics. Learn, practice and master the building blocks of your career, grab the steering wheel, add some flavour and originality and you have a recipe for success.

SPOTLIGHT

ANNA TRAPIDO

ON THE STATE OF SA CUISINE Adele Stiehler van der Westhuizen spoke to food anthropologist, author and chef Anna Trapido, about the state of South African cuisine. Why 20 years after democracy, is it still easier to find an Italian restaurant in our capital rather than our own homegrown cuisine?

W

e meet for lunch at the Culinary Table in Lanseria, overlooking lush vegetable gardens on a warm autumn afternoon. Trapido just returned from Cape Town where she was working on a television documentary about South African flavours. She shares many stories of her recent adventure; tales of people and scenarios that left impressions and raised questions.

“You need to see people to ask. I see people and I think, ‘what are you doing? ...And food is a nice space because people don’t feel invaded and judged,” explains Trapido. It is her talent for storytelling that gives a voice to African cuisine in books like A Hunger for Freedom (Nelson Mandela’s food memoirs), To the Banqueting House and more recently Eat Ting, a collaboration with nutritionist Mpho Tshukudu.

With a MA degree from the University of Cambridge, a PhD from the University of the Witwatersrand and a culinary diploma from Prue Leith Chefs Academy, Trapido could not be more qualified to tell the stories of South African food.

We meet in the week of national protests after the cabinet reshuffle and South Africa’s downgrade to junk status by rating agencies. Trapido initially hesitates when asked what the future holds for South African cuisine. “…It is a difficult week to ask me this. I have got nothing but

46

sympathy for any restaurant that is still in business after last year.

Any chef that is getting up in the morning and going to work after the year that everybody’s had, that is a miracle in itself. They are national heroes for simply surviving the year.”

Despite sharing stories of busy restaurants that are not making money due to ever rising food costs, Trapido has a refreshingly positive outlook: “We are going to have to stop eating anything that is imported. We are going to have to start drinking proper brandy. Oude Meester has just won the Best Brandy in the World, so let’s drink more brandy, because god knows we can’t afford cognac. And our brandy is better anyway. Maybe see this as an opportunity – turning lemons into lemonade under the Zuma presidency – forcing us to drink more brandy.”

As a passionate advocate of local and indigenous ingredients Trapido is frustrated by South Africans who drink cognac, under the mistaken impression that it is a posh whisky,

while South African brandy should rather be celebrated as a far superior product. She is equally horrified by the fact that President Jacob Zuma served Moët & Chandon at his inauguration. “…He doesn’t drink at all, wine is very off his radar, but Barack Obama served Graham Beck at his inauguration. It is a very obvious point, you need to say ‘national pride is in our ingredients’. We have all the world here to celebrate, let’s show them what we can do… and we serve French Champagne...”

Trapido also wonders why the traditional inauguration ceremony at Nkandla with Zuma’s family, where six cows were slaughtered, were not part of the official celebrations.

“Why are we not showing this, why are we so protective?”

“The question is perhaps not only who we are as South Africans (in our food), but why are we hiding it? Is it that we have been so hurt in the past with people judging us?

Is it that we are protecting self, or that we think it is just crap, is it that

WE HAVE ALL THE WORLD HERE TO CELEBRATE, LET’S SHOW THEM WHAT WE CAN DO… AND WE SERVE FRENCH CHAMPAGNE.

SPOTLIGHT

ANNA TRAPIDO

we think it is wonderful, but we don’t want to share it, or that we think you will steal it, because it is so wonderful. Because there is a history of theft.”

This is where Trapido believes South African chefs have a real role to play. To lift the veil and proudly showcase our local flavours on our menus. “I think people eat a lot more traditional food than what we think they do … and that they have enormous affection for it.

What we don’t have is a national pride in our beautiful ingredients and tastes. Something like tšhotlho for example, it is just pulled beef and people love it in their personal capacity, but they wouldn’t necessarily be confident, or it wouldn’t occur to them, to put it in a national space.”

The lack of culinary confidence is deeply rooted in our complicated history and is part of a much larger national debate. “When Australians start to like themselves on a broader level they start to say look at our fantastic climate and our beautiful ingredients and our lovely food culture. While we don’t like ourselves we are going to struggle with this. You can’t be more than a mimic until you are more comfortable in your own skin. You

don’t know what you want to say.”

Ignorance brought on by urbanization is perhaps another reason why we struggle to determine who we are on a plate as South Africans, argues Trapido, as we have lost our connection to the land. “If you take people off the land you lose all your hunting and gathering knowledge, all your foraging knowledge, because it is so attached to the land. In a way, for all of us, once you are taken off the land you lose all that knowledge, because it is related to that particular land. Even Afrikaners went to a large extent from rural people to urban people, and a lot of the knowledge goes with that.

Some things survive because you can buy the ingredients in the shop.

So milk tart survives, but a whole lot of other things don’t, like making malva lekkers from real malva.

Within one generation, none of that has been transmitted because it can only be transmitted by doing.”

With tough economic times ahead, promoting local ingredients and flavours are not only vital to support our local producers, farmers and economies, but our tourism industry also needs it. “You can’t run a tourism industry without food and frankly that is what we’ve

got. Nobody wants the gold, we haven’t got oil.” Trapido is frustrated by the Department of Tourism’s apparent lack of recognition of the role of food. “I attended a tourism indaba, and all the good and the great were there. You make the obvious point that the only thing all tourists have in common is that they eat. Some of them like to go to ballet, some want to watch lions, but they all have to eat. And yet you have not put this into your strategy at all?”

Although we are still in the process of self-discovery, we are making progress says Trapido who is quick to point out that there are actually areas where South Africans are doing much better than most countries. “With the nose to tail thing, South Africans have always done it and still do it, even if it doesn’t make it onto the restaurant table, it makes it into staff lunch. In lots of ways South Africans are less bad than the rest of the world, and we never acknowledge that. We don’t need somebody in London to tell us that beef cheeks are worth eating, it is just inhloko. The thing to do is to keep doing what we do well and to recognise and value the things that we do well. We don’t even see it. Even when we are doing it, we don’t see ourselves doing it…”

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IDIOM SHOWCASE

IDIOM PANORAMIC VIEW Š SIMON DEINER

IDIOM SENSORY DINING BY

SILVANA BOTTEGA Capturing the spirit of Italy in South Africa.

S

ilvana Bottega is part of the Bottega Family Wine Group – with multiple interests in a boutique coastal winery near Hermanus called Whalehaven, the Vinotria Import & Distribution company that represents over 250 Italian fine wines and their newest project at Idiom Vineyards - a new signature tasting room and restaurant, situated near the top of a mountain in one of the southernmost vineyards in Stellenbosch.

SA Chef: Tell us about your venue.

Silvana: When our family embarked on this journey to explore and

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develop our passion for wine, our ambition was to create excellent quality wines and ensure that my father would leave a legacy that would last generations.

Much like our wines, our new restaurant and tasting centre is a hidden gem. We wanted to create a venue that would provide a sense of place that would be memorable for guests who were looking to explore the spectacular Cape Winelands and that would also live up to the awards pedigree we have established since our first vintage with our wines. Although it is only 45 minutes outside of Cape

Town, it is like a mountain retreat because the property cusps the base of the granite rocks which form a majestic mountain backdrop. The architecture of the building was designed by Thomas Leach and was conceptualized by my brother Roberto Bottega and father Alberto Bottega, in a two and a half year project that resulted in an iconic building.

Together they focused on optimizing the view ensuring that the glass, locally sourced stone and wooden elements found in the architecture opened up to maximize the natural panoramic vista. On a clear day, it is one

IDIOM SHOWCASE

of the few properties in the winelands with a direct sea view where one can see across False Bay all the way to Table Mountain!

Our high altitude, exposure to strong winds and cool sea breeze makes for distinctive terroir.

SA Chef: The building itself is absolutely striking to view.

Silvana: In terms of the architecture: we’ve got a fusion of two styles – one is my mother’s history which is modern South African, with the angularity of the form of building on the top floor.

The bottom floor, and ultimately the foundation, emphasizes the Italian heritage of my father in terms of the traditional porticos or arches. Ultimately it is the fusion of old and new, traditional and modern, as well as Italian and South African – that is the point of inspiration for the restaurant and tasting centre design and our cuisine.

SILVANA BOTTEGA

SA Chef: Who in your family is Italian?

My father, Alberto Bottega, was born in the north of Italy. He was born in Milan but he grew up near Venice. He grew up around vineyards and moved to South Africa as a young child with his parents. After pursuing a doctorate in Nuclear Physics and a successful career in the Financial Markets, he decided, when he was about to retire, that he need a project for the next stage of his life. He said he would very much like to go back to his roots. Equally my brother and I both feel attached to our heritage and as such have studied a bit in Italy. I have studied summer schools in Tuscan Cuisine in Florence, language in Bologna and finished my Masters in European Politics and Policy with a semester in Siena. Roberto also studied in >

IDIOM © SIMON DEINER

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IDIOM SHOWCASE

IDIOM © THOMAS LEACH

Perugia and has over his career in South Africa philanthropically lead the Italian chamber in Cape Town and steered the Dante Alighieri Italian School as well as developed an Italian wine import business to keep ties with Italy.

SA Chef: We have heard that your kitchen is state-of-the art…

Silvana: We are really passionate about the development of what I would term ‘culinary artists’. As such, Idiom houses a signature kitchen in terms of space and style and finish, which is really a fantastic training ground for young chefs. Whilst we are fairly new in the restaurant trade, we are about eight months in, we have over time in the last two decades of promoting our wines, become good friends with numerous restaurateurs and we worked with a handful of top chefs to create a state of the art kitchen. We are now busy creating a six month development programme which will train and give experience to young chefs.

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WE ARE REALLY PASSIONATE ABOUT THE DEVELOPMENT OF WHAT I WOULD TERM ‘CULINARY ARTISTS’. AS SUCH, IDIOM HOUSES A SIGNATURE KITCHEN IN TERMS OF SPACE AND STYLE AND FINISH, WHICH IS REALLY A FANTASTIC TRAINING GROUND FOR YOUNG CHEFS.

SA Chef: Can you share something about what inspired the restaurant’s culinary philosophy?

Silvana: The highly aromatic wines of Idiom – with exotic Italian varietals and bold regional blends are the key point of inspiration for our cuisine. Our principle aim was to create an experience like no other.

Our wines have such distinctive character and as such we have tried to create We remain constantly

inspired by the aromas, flavours and textures which are highly expressive and which have resulted in the name Idiom.

SA Chef: You often speak about “Sensory Dining”, what does that mean to you?

Silvana: Our day menu is about finding excellent balance by pairing our aromatic wines with beautifully presented cuisine in a harmonious way.

IDIOM SHOWCASE

Our private degustation menus are focused on elevating the senses. I studied perfume in Paris, which was essential to understand the floral aromatics behind wine and, as a result, with my chefs we are constantly looking at new trends whether it is spritzing scent in the air changing the flavor of the food, the power of smoke created by our Pira oven to scent utensils or soups, as well as the use of local fynbos from our Sensory Garden and essential oils which can be used in cooking. One of the new things we are working with is dehydrated fruits and dehydrated wine powders.

On my side, Idiom was one of the first people in SA to commission a wine salt that was dried en-situe in the Kalahari Salt Pan. And we were one of the first to create perfumes from wine, which were then sold in Harrods.

Our floral-infused chocolates are sold at Charles Greig jewelers and our leather exotic range is also sold at Singita Game Lodge. We feel that Idiom is “More than” - More than just wine. More than just a beautiful design. As a result, it has really resonated with guests seeking something which we have termed “casual fine dining”.

SA Chef: How has the community responded to Idiom?

Silvana: We’ve had incredible support by the Italian community as well as local and international tour groups. We have a solid and extremely loyal base of repeat guests who come from the area of Somerset West and Stellenbosch.

Ultimately, there are very few high-end Italian restaurants, so we are trying to create a new tier of Italian restaurants that we hope will also be both a point of pride for Italians abroad as well as South African Italians here.

IDIOM FINE DINING RESTAURANT Enjoy the Idiom Signature experience: a haute cuisine menu degustation paired with the exclusive Idiom Collection or a selection of Italian wines from the Vinotria portfolio of imported Italian wines. This exclusive 80 seater restaurant offers a fusion of Italian & South African cuisine in a modern vernacular.

WINE TASTING & SENSORY CANAPÉS Explore the ‘Cape Idiom’ of the great wine regions of the world and take time to explore four cuts of Ribeye paired with Idiom’s signature Cape Blend that has twice won Top 5 Cape Blend in the Country at the Absa Perold Pinotage Competition.

LEATHER Experience ‘la dolce vita’. The Idiom Collection presents a selection of handcrafted luxury products that are beautifully made from sustainably sourced, exotic and rare leathers.

PERFUME The highly aromatic Idiom Collection of wines partnered with the leading South African perfume house, Frazer Parfum, to create the first bespoke, wine inspired scent in South Africa. One of the first of its kind in the world, the exclusive estate known for its wines pushed the boundary of sensory exploration with the release of a limited edition pure perfume called the Idiom Parfum du Vin in both liquid and solid format. Sold at the Idiom Boutique at the estate.

IDIOM OUTSIDE VIEW

IDIOM OUTSIDE VIEW

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SPOTLIGHT

SA CHEFS ASSOCIATION

LAUNCHES SECOND CENTRE FOR CULINARY EXCELLENCE With education on everybody’s lips these days and skills development crucial for the growth of job opportunities and entrepreneurship, Stephen Billingham, President of the South African Chefs Association, opened the Wilmar Excella West Rand Centre for Culinary Excellence on 30 March 2017 in Johannesburg – this milestone achievement could not have come at a better time.

H

ighest recognition and praise goes to the Wilmar Excella management and team for developing and investing so much into the much needed skills development centre – in record time!

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Members of the Board of SA Chefs, executives and staff of Wilmar Continental SA, staff of SA Chefs, Enterprise Development Programme (EDP) candidates and members of the industry attended and

supported the event.

Education has always formed part of the mandate of SA Chefs, especially after establishing the Centre for Culinary Excellence in Auckland Park ten years ago.

This is why talks about the new

SPOTLIGHT

THE LAUNCH OF THE WEST RAND CENTRE FOR CULINARY EXCELLENCE

centre have been in the works since last year. In 2016, SA Chefs and food product company.

Wilmar Continental SA, signed an agreement that would see a second Centre for Culinary Excellence open at the Wilmar SA Plant in Randfontein in the West Rand. It then came down to working out the details.

Wilmar SA was clear that the only partner they would consider is SA Chefs, due to the long-standing relationship through sponsorship as well as patronage of the Association.

Wilmar SA considers SA Chefs as the authority on cooking and training of chefs, and believes in the programmes offered by SA Chefs.

Wilmar SA/Excella have not only invested a great amount of capital in the structure and

redesign of the kitchen at the West Rand CCE but have also invested in 12 local Community Caterers by offering an Enterprise Development Programme that started on the day of the launch.

This ensures that not only is the kitchen available for the training of 1.5 and 10 day courses but also for programmes such as this. Already Lucky Star has invested in an Alumni/Township Caterers Programme that will see all EDP graduates reunite at the new facility to reaffirm network opportunities as well as ensure continuing professional development, but the Red Meat Industry Forum has invested in an employment programme for underprivileged youth, which kicks off in September 2017.

SA Chefs have created a Culinary Education programme

that will assist Wilmar SA in fulfilling its desire to further up skill, capacity build and certificate a new breed of professionally trained catering companies. Furthermore, the programme has incorporated enterprise development responsibilities, social investment responsibilities and ensured long-term sustainability for Wilmar SA and Excella of each successful graduate and their Catering Company.

Concludes Elsu Gericke, Head of Professional Body & Skills Development at SA Chefs: “We are very excited about bringing skills development and training closer to the West Rand.�

For all enquiries, please contact: cceadmin@saca.co.za or soweto@saca.co.za or call 011 482 7250.

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SPOTLIGHT

MAY 2017 Day

Title

Course Description

Time

Maximum # of delegates

Cost

02

Gourmet Pizza, Burger & Street Food

Learn how to make pizza dough, making scrumptious toppings. Make your own hamburger rolls, and create your own unique burger patty, using beef, chicken and fish.

09h0015h30

12

505.00

03

Cookies And Biscuits

“Fancy my Cookies”, learn how to bake biscuit varieties to suit your taste buds. Snack-n-Tea, dunk your way to fun and easy cookie making.

09h0015h30

12

450.00

10

Breakfast Workshop

Cooking the perfect eggs dishes, new and exciting breakfast options and breakfast buffet set up

09h0015h30

12

505.00

16

Creative Canapés

Delectable, beautifully presented canapés can be the highlight of any event. At this course, you will learn new techniques with which to master the art of creating delicious, stylish and imaginative canapés that will suit any occasion and client brief.

09h0015h30

12

540.00

17

Chocolate Workshop

Discover the history of chocolate and get familiar with the different chocolate products available on the market. Learn how to temper chocolate and how to make various truffles, chocolate desserts and master the technique of moulding chocolate.

09h0015h30

12

540.00

19

Pasta Workshop

Learn to make proper pasta dough by hand, learn to create different flavoured pasta dough and create dishes using different pasta sauces. Sweet pasta dough and dessert dishes.

09h0015h30

12

380.00

22

Winter Warmers

Discover decadent warmth this winter by learning how to cook delicious winter favourites like chicken & ham lasagne, beef rending with turmeric rice and warm sago pudding

09h0015h30

12

505.00

24

Hot And Cold Desserts

If Pavlova is your fancy, then you need to join us for an interactive day of making a variety of desserts. The art of making crème brulee, seasonal fruit compote, soufflé, etc…

09h0015h30

12

505.00

26

Knife Skills

Basic knife skills are essential component of any culinary competence. This course will equip each participant with the knowledge of knife safety, knife construction, knife handling as well as the skills of julienning vegetables and different cuts of vegetables.

09h0015h30

12

350.00

30

Rice, Grains And Pulses

Learn how to give new twists to tantalise the taste buds using a variety or rice, grains and pulses. Create exciting recipes using quinoa, bulgur wheat, Arborio rice, lentils and beans.

09h0015h30

12

450.00

31

Garnishing And Plating

Beautiful food is more appealing than food that doesn’t look attractive. Learn how to make irresistible dishes, quality presentation, starting with brightly-colored, wellcooked food. Play with contrasting colors and textures to increase its visual appeal, garnish the plate with flavorful herbs or spices to take it to the next level.

09h0015h30

12

540.00

54

SPOTLIGHT

JUNE 2017 Day

Title

Course Description

Time

Maximum # of delegates

Cost

02

Food Handling, Safety And Hygiene

The fundamentals of knowing why safety, food handling and hygiene play a huge role in the culinary industry. This workshop will equip each delegate with the knowhow of why we have the implementation of Hazard Analysis Critical Control Point (HACCP)

09h0015h30

25

250.00

05

Pies And Tarts

Learn how to mix, roll and bake perfectly flaky pie and tart crust, create filling ranging from sweet to savoury, Pie and Tart decorating techniques and learn how to bake crust correctly etc.

09h0015h30

12

450.00

06

Mediterranean Workshop

Explore and discover the secrets of Mediterranean cuisine and more. Learn how to create dishes from France, Italy, Greece, Tunisia, Algeria, Morocco, Lebanon etc.

09h0015h30

12

505.00

09

Grilling Workshop

Learn about and make different marinades and spices used in grilling. Different ingredients to grill ranging from meats, fish, chicken and veg to make up authentic dishes.

Different grilling techniques.

09h0015h30

12

540.00

13

Stocks, Soups And Sauces

The base of a perfect soup, starts with the aroma of a well-flavoured stock. Learn how to make various stock bases, thereafter making homemade hearty soups creating a warm homely comforting feeling. Each sauce has their own characteristic that enhances the flavour, richness, texture and glossiness to any dish. Learn the basic steps to creating the perfect sauce to accompany any meal.

09h0015h30

12

405.00

14

Bread Baking

Learn about the origin of bread and what ingredients make up the quality of a delicious golden brown loaf, using different raising agents and flours to make focaccia, health loaves and soft rolls.

09h0015h30

12

455.00

20

Basic Pastry

From Choux pastry to sweet short crust, learn the correct way of making pastry cases and delight in turning your pastries into sweet and savoury dishes

09h0015h30

12

500.00

21

Meat Identification

Learn about and make different marinades and spices used in grilling. Different ingredients to grill ranging from meats, fish, chicken and veg to make up authentic dishes.

Different grilling techniques.

09h0015h30

12

480.00

23

Healty Living

Learn how to make healthy eating a part of your lifestyle, by creating quick easy and healthy meals including breakfast burritos to chicken with lemon and yoghurt.

09h0015h30

12

405.00

26

Pasta

Learn to make proper pasta dough by hand, learn to create different flavoured pasta dough and create dishes using different pasta sauces. Sweet pasta dough and dessert dishes.

09h0015h30

12

380.00

27

Advanced Cake Decorating

From piping techniques and painting, to creating a sugar veil and learning how to use liquid gels and concentrate powder to colour the fondant, this is a fantastic course for cake decorating enthusiasts who want to know more.

Learn how to cover a cake in fondant, how to make royal icing, chocolate paste and gum paste, as well as how to create delicate lilies, roses and blossoms for your cake.

You will also be taught how to create a sugar figurine and be given recipes for pound cake, a fruit cake, chocolate ganache and buttercream.

09h0015h30

12

605.00

55

YOUNG CHEF SHOWCASE

JASMIN MARSHAL

A HIGH-FLYING YOUNG CHEF Jasmin Marshal on her career highlights and inspirations.

PLEASE INTRODUCE YOURSELF TO OUR READERS My name is Jasmin Marsal and I am a 25 year old female chef.

I grew up in Port Elizabeth and moved to Johannesburg five years ago. Cooking has always been a passion of mine since my father taught me how to cook. When I was 12 years old, I knew I wanted to be a Chef.

In 2012 I enrolled in Culinary School and began my journey to becoming a Chef. I have entered and been placed in many competitions such as the Nestlé Young Chef of the Year and Gold Crest Young Chef of the Year.

WHAT IS THE HIGHLIGHT OF YOUR CULINARY CAREER SO FAR?

In June 2013, I became part of the South African National Culinary Team, the team has travelled to Korea, Seoul and Germany, where we represented South Africa Young Chefs, returning home with Silver and Bronze Medals respectively.

IF YOU WERE NOT A CHEF, WHAT DO YOU THINK YOU WOULD BE DOING?

If I was not a Chef, I think I might be an interior designer.

WHERE DID YOU COMPLETE YOUR CULINARY STUDIES? I Studied at Capsicum Culinary School in Port Elizabeth.

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WHO WAS THE FIRST PERSON WHO EVER QUESTIONED YOUR ABILITY? Chef Malcolm Bendrau.

WHAT HAS BEEN THE BIGGEST CULINARY CHALLENGE FOR YOU SO FAR?

Being a young female in the kitchen, to me being a chef is still widely considered a man’s job.

WHO WOULD YOU CONSIDER TO BE A CULINARY ICON?

At the moment - Chef Jan Hendrick van der Westhuizen.

AT THIS VERY MOMENT WHAT ARE YOU CRAVING? An awesome BBQ beef wrap.

WHAT ARE A FEW THINGS YOU WOULD SAY YOU ARE OBSESSED WITH? I am completely obsessed with having creamed sweet corn and baked beans in my fridge at home.

WHAT IS THE BIGGEST PRO TO BEING A CHEF IN SOUTH AFRICA? Belonging to the South African Chefs Association. This is like having a second family, as the Chef community is so tight-knit and all the extras that SACA assists with.

WHAT ADVICE WOULD YOU GIVE A YOUNG CHEF?

Well, I always have two pieces of advice for a young Chef.

1. Keep learning as much as you can. The Culinary Arts are forever changing with new trends, therefore, to stay relevant you should always be educating yourself and enter as many culinary competitions as you can.

2. A young chef should remember that the Chef world is not just a job. It’s a lifestyle that comes with a lot of sacrifices.

WHAT WOULD YOU CONSIDER TO BE A REASONABLE GOAL WHILE STUDYING?

To do well in your studies and show potential when doing placement, as your placement could be a future employment. Also don’t expect to be a Sous Chef with a R20 000 salary. Be prepared to start small and learn big.

WHAT WOULD YOU DO IF YOU HAD COMPLETE CONTROL OF THE SOUTH AFRICAN FOOD SCENE?

I would focus on being Proudly South African, and education for chefs. All Chefs young and old should continue to learn and educate themselves, be it with short courses, production tours and even training in places such a butcheries or fish mongers.

YOUNG CHEF SHOWCASE

WHAT ARE YOUR 5 YEAR AND 10 YEAR GOALS?

My five year goal was to compete in the Culinary Olympics in Germany - we can home with a Bronze Medal and a Merit Certificate.

My 10 year goal is now to learn as much as I can and hopefully travel abroad and to be successful in my personal life. I’m getting married in August 2017

DO YOU THINK GOALS ARE IMPORTANT?

I think goals are very important as you have to motivate yourself and then reward yourself once your goal has been reached. If we don’t keep pushing the envelope, how can we expect to be successful in our careers?

WHAT FOOD INGREDIENTS DO YOU HATE? Red, green and yellow peppers - Bleh!

ADVICE FOR YOUNG CHEFS BY ADRIAN VIGUS-BROWN CHAIRMAN OF THE SACA YOUNG CHEFS CLUB What can young chefs do in 2017?

2017 is a year full of promise, full of opportunity and full of educational moments. It is the duty of a young chef to take on these prospects that 2017 promises with both hands.

As a chef who takes on a lot of practical trainees, I can honestly say there are a few things young chefs can work on these days, Be passionate about what you are doing, you have chosen this career so make it work for you. Without passion you are not going to enjoy the rush of the kitchen service Work hard - as hard as your chefs push you, don’t question the chef, normally they know what is going to end up happening.

Know when to question, a question regarding learning is always necessary, needed and accepted. A question to

argue, debate, or get out of doing something very often finds you struggling with authority Know the brigade at the property you are at as well as know where you are in the brigade, so that you know exactly what is expected of you all the time Listen, listen to understand not to answer, very often we find ourselves answering as soon as the chef is finished, we don’t listen to understand what the chef is saying. We are looking to excuse, argue, debate and blame rather than saying YES CHEF. Set goals, this is vital as you need to progress in life at your fastest pace.

When I made my goal a lot of people said it’s not possible. Don’t listen to those people, a handful of chefs supported me, trained me and equipped me to attain my goal of becoming a head chef at a 5 star hotel by the age of 25. Your goal is attainable if you push .

Young chefs have the perfect opportunity to expose yourselves to all the senior chefs in SA Chefs, use the Young Chefs Club to expose yourself to aspects of this industry that you don’t know of.

If you have any questions please ask them on the Facebook page so that we may assist you.

WHERE DO YOU CURRENTLY WORK?

I currently work at Apollo Hotel in Randburg as a Sous Chef.

WHAT IS YOUR DREAM JOB?

Having my own little food nook where I could wow people with awesome fresh food and vanguard desserts.

I THINK GOALS ARE VERY IMPORTANT AS YOU HAVE TO MOTIVATE YOURSELF AND THEN REWARD YOURSELF ONCE YOUR GOAL HAS BEEN REACHED.

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UMHLANGA SHOWCASE

CURRYING FLAVOUR WITH

INTERNATIONAL TASTES Turning the spotlight on Umhlanga - where traditional flavours converge in the country’s finest restaurants.

OCEAN TERRACE © THE RED CARNATION HOTEL COLLECTION

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UMHLANGA SHOWCASE

.......................................

UMHLANGA ROCKS CAN EXPECT AN ONSET OF R5-BILLION WORTH OF ‘DUBAISTYLE’ PROPERTY CLOCK LIBRARY © THE RED CARNATION HOTEL COLLECTION

I

t’s big business for the hospitality industry; Umhlanga is targeted as Durban’s premier tourism node with the full backing of the eThekwini Metropolitan Municipality, businessman Vivian Reddy and others.

A popular holiday haven for generations of South African families, Umhlanga Rocks will soon abandon its quaint coastal village atmosphere with the onset of R5-billion worth of ‘Dubai-style’ property developments.

The construction of various monoliths include the Umhlanga Arch development and the Ocean Umhlanga Mall with two upmarket residential towers, where no less than twenty world-class restaurants are planned for the area.

The high-rises are intended as a playground for the rich and famous and of course, ambitious eyes look to the international tourist trade for favour, opening doors to fivestar luxury in food innovation. It’s a coup for the hospitality industry and particularly the SA Chefs Association, who as South Africa’s professional culinary body, have represented and promoted culinary excellence and the highest food standards for over 40 years.

According to New World Wealth’s ‘The South Africa 2015 Wealth Report’, millionaires in Durban grew by 200% from

2000, compared to the national average growth rate of 135%.

This was strengthened by massive millionaire growth in the Umhlanga and La Lucia areas, especially among the local Indian community.

Amidst this boom, culinary expertise is currently alive and well in Umhlanga. Deputy general manager for food and beverage and executive chef for The Oyster Box, Chef Kevin Joseph, agrees.

While the influx of international guests who visit the area allow chefs the freedom to express themselves on a level that is above what the locals expect, Joseph believes that this also opens opportunities to experiment with concepts such as farm to table, organic as well as offering tasting menus, wine paired menus and the use of ingredients that might otherwise be foreign to the local market.

Benefits for new chefs working in the restaurant/hotel industry in Umhlanga are multi-fold. Joseph adds, “This includes working in a large kitchen where everything is made from scratch, allowing the individual to gain experience in different sections. Affiliation to other international sister hotels allows us [Oyster Box professionals] to interact with chefs from around the world, who offer their insight and experience freely. The different

DEVELOPMENTS. ....................................... styles of cuisine offered within the hotel helps broaden one’s knowledge base.”

He believes foodie trends for 2017 will see more emphasis on social responsibility. “Chefs will be committed to addressing social issues including food waste, and sharing food with those in need.

Chefs can no longer turn a blind eye to food sustainability and its impact on the planet. Diners will seek out simple produce so that they can experience the culture, history and taste of a cuisine in one bite.”

Kayla-Ann Osborn, executive chef of The Chef’s Table, an innovation in experiential dining that’s taken Umhlanga by storm, agrees: “Wasteage, health and sustainability have never been as prominent as they are at the moment.”

She adds, “People are becoming more aware of where their food is sourced and how its produced.

Veganism, vegetarianism and intolerances are far more prevalent as are clean eating and cooking from scratch.” Our market is well travelled and, thanks to The MasterChef revolution, there is a demand for fresh, exciting food and better drinks. With the stigma of Sauvignon Blanc being Durban’s wine of choice, there has been a huge trend towards other varietals, better wine, craft beers and spirits.

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SPOTLIGHT

5 TIPS TO GETTING A

RESTAURANT LICENSE IN A RESIDENTIAL AREA

By Jackie Cameron, owner of Jackie Cameron School of Food & Wine.

W

e are in a residential area, hence, when we applied for the restaurant license eight years ago, I believe there was a lack of understanding of what sort of restaurant I was wanted. With my school being in operation for the last two years, I believe there is a better understanding of what I want to achieve, finally, after many meetings, conversations and much money spent, we eventually got this.

We will start off with a casual day-time restaurant, only open for a few days, and slowly build up to my fine-dining restaurant. I’m not in a rush as I want to do this properly.

FIND A REPUTABLE TOWN PLANNER WHO COMES WITH A RELIABLE RECORD AND WHO WILL BE PATIENT WITH ALL YOUR QUESTIONS.

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UNSPLASH Š KATLYN GIBERSON

1. Patience is of the essence.

Start the process as soon as possible; my timeline on getting my license was eight years.

2. Find a reputable town planner who comes with a reliable record and who will be patient with all your questions.

3. Invite your neighbours to your venue and explain exactly what you are planning. Their buy-in is imperative. This was where my struggle lay and I believed there was a lack of understanding regarding my intentions for the restaurant at Jackie Cameron School

of Food & Wine. In time, and with my school having been operational for more than a year, they realised there was no threat to their quiet country living and my license was approved.

4. Invite the municipal economicand-planning development team around for a site inspection and share your objectives with them. The more people you have on your side the better.

5. Be prepared for the paperwork to be completed. Done properly the first time prevents delays.

MAC BROTHERS CATERING EQUIPMENT

MAC BROTHERS

CATERING EQUIPMENT Leaders in the supply and manufacture of catering equipment.

FROM BRITAIN TO BAHRAIN AND BEYOND, BERTHA OVENS ARE BEING FIRED UP IN KITCHENS ALL AROUND THE GLOBE.

WHY BERTHA?

T

he BERTHA Oven Company is a visionary British company taking the charcoal oven market by storm. From Britain to Bahrain and beyond, BERTHA ovens are being fired up in kitchens all around the globe, bringing the world famous BERTHA taste to restaurants and consumers everywhere. A BERTHA oven stands out with its iconic shape and sleek finish – it’s an oven that’s as versatile as it is specialist; a seriously professional piece of kit for serious professionals.

• BERTHA cooks evenly and quickly every time, yet retains moisture, adds flavour and taste while reducing serving time • Temperatures and cooking times can be tailored to suit every different need - control and hold the temperature of BERTHA throughout service • Surprisingly tall cooking chamber with option of ceramic top shelf – has the largest cooking surface but is the smallest unit on the market • There is no end to how versatile the BERTHA is – game, burgers, fish, scallops in their shells, lobsters, vegetables, pizzas, breads, half chickens and any variety of meat cuts, especially on the bone are cooked to perfection with a cooking time of 10 minutes and under • Cooking on a BERTHA adds new and exciting ideas and flavours to your menu – works with any cuisine!

• This one piece of equipment allows you to expand your offering, create a point of

difference to your competitors and increase revenues • Use the BERTHA indoors and out – create the BERTHA experience wherever you are • British design, British engineering, British made, manufactured under licence by Mac Brothers

ORIGINAL BERTHA

The one it all started with… the original Bertha has changed little from its original design – perfection at inception.

BERTHA ADVENTURER

Take to the road with the BERTHA Adventurer. A perfect partnership you can now create an experience for your customers anywhere by proudly displaying and cooking on the World-famous BERTHA – the theatre created and the unique flavour profile all adding to your brand experience.

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SPOTLIGHT

SA CHEFS

SCOOP TOP AWARDS South African chefs have stepped it up in the kitchen to win awards in both the national and international culinary arena over the past year.

O

ne of the highlights of 2016 was seeing the South African Culinary team return home with a bronze medal in IKA Culinary Olympics. The team of seven top chefs including Henrico Grobbelaar (Southern Sun The Cullinan), Dion Vengatass (Belmond Mount Nelson), Trevor Boyd (The Michelangelo), Blake Anderson (Montecasino), Minette Smith (HTA School of Culinary Art), Kirstin Hellemann (Belmond Mount Nelson) and Arno Ralph (Lindt and Sprungli) won the award in the ‘Hot Kitchen’ category in addition to being given a diploma for their culinary art display in the ‘Cold Table’ class. Their menu reflected the diversity of the country revealing that South Africans can compete with the world’s best.

Vengatass was also selected for the semi-finals in ‘S.Pellegrino’s – Best Young Chef in the World Competition’ of 2016 alongside four other South Africans including Andrew McKinnon, Jean-Claude Wagener, Dean Jones and Philip Nel. Not only have chefs residing in South Africa brought home the accolades, but South African chef Jan Hendrik van der Westhuizen also amassed several top prizes for his work as chef patron of ‘Restaurant Jan’ in Nice, France.

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After being voted one of the 18 Best Restaurants in the World by Conde Nast Traveller 2015, he went on to receive the star as part of French Michelin Guide’s 2016 Awards. The event, known as the ‘Oscars of Food’, proved that Van der Westhuizen’s gastronomic achievement is nothing short of spectacular.

It’s not just the taste and flavour that excites judges about South African food. One of our leading local female chefs, Candice Philip (LRDS at Saxon Hotel), went on to win the award for Design Indaba’s Most Beautiful Object in SA in 2016.

The prize is a first for the culinary industry and showcases the creativity and innovation South African chefs have to offer.

Expresso Show’s celebrity chef Zola Nene was also celebrated for winning in the South African category of ‘TV Celebrity Chef English Award’ at the Gourmand

Awards for her ‘Simply Delicious’ cookbook. The popular TV personality was shortlisted for the final where she will compete with chefs from across the world.

The winner will be announced on 28 May. South Africans were glued to their screens in July last year for the first season of Top Chef South Africa. The entertaining culinary series, based on the very successful American reality TV series ‘Top Chef’, brought together foodies and celebrities for a tough culinary challenge. Johannesburg’s Annemarie Robertson (executive chef at Burata, Bocca and Open Door) clinched victory over 13 other contestants, many from critically acclaimed restaurants across the country.

We are salivating to see what the rest of 2017 holds for Robertson and other chefs as they compete internationally to put South Africa on the culinary map.

THE EVENT, KNOWN AS THE ‘OSCARS OF FOOD’, PROVED THAT VAN DER WESTHUIZEN’S GASTRONOMIC ACHIEVEMENT IS NOTHING SHORT OF SPECTACULAR.

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Moving beyond influence, to action

TEA & COFFEE AFRICA

CHECKERS FOOD SERVICES

SERVING YOU THE BEST FOR YOUR BUSINESS

Checkers Food Services has been delivering to the top restaurants and hospitality companies in the Western Cape for years and now they have opened their doors in Gauteng.

A

s part of the largest procurer of food on the continent, the Shoprite group, Checkers Food Services (CFS) offers a wide range of quality goods at their famous low prices, helping you to simplify your supply chain and reduce costs.

EVERYTHING YOU NEED FROM ONE SUPPLIER

Looking for variety? Then look no further! Checkers Food Services’ extensive range of over 8000 products is especially tailored to restaurants. And if products from 600 top suppliers and local farmers sounds amazing, then you’ll be even more amazed to know these include expertly cut South African meat, handcrafted artisan cheese and top liquor brands… to name a few. What’s more, all their suppliers are food-safety accredited, ensuring peace of mind.

SAVE TIME, ORDER ONLINE

With the CFS online shop, you can now order online whenever, wherever! It’s easy to use and allows you to view product availability and pricing real-time, print and reload past orders and even create personalized ordering lists.

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NO STOCK, NO WORRIES

We all know the unpredictable nature of the restaurant industry can put plenty of stress on a chef. Buying enough stock to ensure that you don’t run out while keeping wastage to a minimum is a massive challenge.

To make sure that you don’t get stuck without stock, Checkers Food Services has introduced the CFS Business Card, perfect for those stock emergencies!

It can be used at any Shoprite, Checkers, Checkers Hyper, LiquorShop and House & Home and entitles the buyer to up to 2.5% off all store purchases with no interest or admin fees, eliminating the need for pett y cash.

IMPROVE YOUR CASH FLOW

One of the major benefits that Checkers Food Services offers is that customers only need to pay 30 days after statement.

Couple that with their excellent monthly promotions and tailored pricing contracts, and your food costs will stay consistently low. Besides these savings, Checkers Food Services delivers free of charge, using a fleet of temperature-controlled vehicles, which ensures that all fresh

products stay fresher for longer. On that point, they also deliver six days a week, so less of your cash needs to be tied up in stock.

With hundreds of Checkers Food Services-partnered businesses already flourishing, isn’t it time your business makes a change for the better?

For more information, visit www.checkersfs.co.za or call 0861 SAVING (728 464) for a quote.

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SPOTLIGHT

MEET THE BOARD Get to know the board of the SA Chefs Association.

STEPHEN BILLINGHAM PRESIDENT OF SA CHEFS ASSOCIATION What is your vision for the SA Chefs Association?

As the Association reaches its 43rd year, my vision is to strengthen the three core pillars - Membership, Education and Patronage. Further to this, SA Chefs will become a stronger force within Chef training, trade testing, qualifications and designations which will allow all members a fair and transparent opportunity to obtain qualifications and workplace recognition, thus allowing them, the member, greater opportunity for progression within their careers.

What do you hope your legacy to be?

To be remembered for moving the Association, which our forefathers started, to greater heights with merited transformation, membership growth, long – term financial stability and cementing our role in Culinary Education through the National Youth Chef Training Programme in association with the National Department of Tourism, Enterprise Development Programmes, our partnership and the role we play as a Professional Body with the South African Qualification Authority.

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JAMES KHOZA VICE PRESIDENT Describe yourself in three words.

Sharer, empowering and unique.

What gives South African chefs the edge over international counterparts?

SA chefs are hardworking and have a good attitude; we only lack exposure to gadgets and our customers are still young on their palates of good food. Education and awareness will in time put us on par with the world out there.

If you could eat one meal for the rest of your life, what would it be?

Good food is that is cooked with love and requires time to bring out the hidden flavours and that which brings warmth to whomever is eating that meal; thus, anything that is cooked as described above will certainly make my day.

JODI-ANN PEARTON BOARD MEMBER Describe yourself in three words.

Ebullient, confident and hungry.

What gives South African chefs the edge over international counterparts?

We are versatile and dynamic, and we also have exposure to a wider range of tough situations which makes us more industry ready than most. We are dynamic and hard working.

If you could eat one meal for the rest of your life, what would it be?

Grilled rib eye steak and parmesan infused cauliflower mash.

SPOTLIGHT

GUNTHER BEISSEL BOARD MEMBER CRAIG ELLIOTT BOARD MEMBER Describe yourself in three words.

Fair, spontaneous and empathetic.

What gives South African chefs the edge over international counterparts?

We never give up and have a hard-working culture.

If you could eat one meal for the rest of your life, what would it be?

Anything as long as it comes with a good bottle of red wine.

Describe yourself in three words.

Passionate, success orientated and innovative.

What gives South African chefs the edge over international counterparts?

South African chefs have the opportunity to draw on the multi-cultural diversity of our country, and are able to combine flavour, tradition and fusion with modern creativity.

If you could eat one meal for the rest of your life, what would it be?

It would be a sandwich, given the opportunity to change your filling; a chef should always keep an alternative option up his sleeve.

SOUTH AFRICAN CHEFS HAVE THE

KABELO SEGONE VICE PRESIDENT Describe yourself in three words.

Success-driven, disciplined and determined.

What gives South African chefs the edge over international counterparts?

Hard work and drive. SA Chefs are open and willing to adapt to latest trends and be kept current, it is also humbling to acknowledge that there are aspects of our Chefs role that others might be better equipped to give insight into or perhaps even to manage, but it is also incredibly liberating. SA Chefs persevere, and seek continuous growth. It takes determination and perseverance to ensure that SA Chefs adapt their profession within the global stage.

If you could eat one meal for the rest of your life, what would it be?

Fish and chips and mushy peas.

OPPORTUNITY TO DRAW ON THE MULTICULTURAL DIVERSITY OF OUR COUNTRY, AND ARE ABLE TO COMBINE FLAVOUR, TRADITION AND FUSION WITH MODERN CREATIVITY.

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SPOTLIGHT

SOUTH AFRICAN CHEFS ARE BECOMING SUPER INVENTIVE AND ARE UP THERE WITH THE BEST INTERNATIONALLY - ESPECIALLY WHEN WE ARE EXPLORING OUR UNIQUE INDIGENOUS FLAVOURS AND PRODUCTS UNIQUE TO US IN SOUTH AFRICA.

NICHOLAS FRONEMAN BOARD MEMBER Describe yourself in three words.

Never Walk Alone!

What gives South African chefs the edge over international counterparts?

South African chefs are becoming super inventive and are up there with the best internationally - especially when we are exploring our unique indigenous flavours and products unique to us in South Africa.

We have some of the best produce in the world, like Karoo Lamb, Woodview Wagyu Beef, and free range poultry.

If you could eat one meal for the rest of your life, what would it be?

My wife’s lasagne - truly a masterpiece that doesn’t last long between myself and my daughter Raine!

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KEVIN GIBBS BOARD MEMBER Describe yourself in three words.

Resilient, caring, honest.

FUNGAI MUZOREWA CO-OPTED BOARD MEMBER Describe yourself in three words.

Passionate, dedicated, winning spirit.

What gives South African chefs the edge over international counterparts?

We are a diverse country with different cuisines which enables South African Chefs to be very creative in their cooking

What gives South African chefs the edge over international counterparts?

Ubuntu - as South Africa is vibrant with different cultures.

If you could eat one meal for the rest of your life, what would it be?

Braai

If you could eat one meal for the rest of your life, what would it be?

Fish and chips.

SPOTLIGHT

SHAUN SMITH BOARD MEMBER Describe yourself in three words.

Playful, hardworking and encouraging.

What gives South African chefs the edge over international counterparts?

We are the Rainbow Nation and know how to celebrate our differences and diversity. We have a rich culinary history - a true fusion of heritages, cultures and food. We are also extremely versatile and multi-skilled - and always make a plan, sometimes making do with very little. But even in adversity and hardships, we still know how to laugh!

If you could eat one meal for the rest of your life, what would it be?

A selection of aged cheeses, pickled veg, cured meats, fresh salads and artisan bread, washed down with a craft beer or a good glass of wine.

ALLISTER ESAU SENIOR VICE PRESIDENT Describe yourself in three words.

Committed, practical and mediator.

What gives South African chefs the edge over international counterparts?

South Africa is a multi-cultural country with an array of cultural cuisine types.

If you could eat one meal for the rest of your life, what would it be?

Durban lamb biryani - reminds me of home.

DAVID KEIR BOARD MEMBER Describe yourself in three words.

Passionate, confident, and positive.

What gives South African chefs the edge over international counterparts?

Let’s start in the beginning; where I believe our learning institutes are up there with the best in the world. Throughout the world, South Africans are known to be hardworking and always keen to learn. We are a country with a lot of diversity and many cultures so whether it is in the working environment or whether it is customers that we serve, we have learnt to work with each other and respect one another. We are not scared of a challenge. Bring it on. This gives us the edge over our international counterparts.

If you could eat one meal for the rest of your life, what would it be?

Must a be a curry. Any curry - and hot!

IMAGES Š UNSPLASH

SOUTH AFRICA IS A MULTI-CULTURAL COUNTRY WITH AN ARRAY OF CULTURAL CUISINE TYPES.

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EVENTS TO DIARISE

MAY FOOD INGREDIENTS ISTANBUL 2–4 Istanbul, Turkey PPP EXPO ETHIOPIA 2–4 Nairobi, Kenya INTERPACK 4 – 10 Dusseldorf, Germany GOURMET OLIVE AND DELICACIES EXHIBITION 5–7 Thessaloniki, Greece FOOD AND HOSPITALITY AFRICA 7–9 Johannesburg, South Africa HOSTEX 7–9 Johannesburg, South Africa IFEA 7–9 Johannesburg, South Africa THE DRINKS CABINET 7–9 Johannesburg, South Africa TEA AND COFFEE AFRICA 7–9 Johannesburg, South Africa TUTTOFOOD 8 – 11 Milan, Italy

VITAFOODS EUROPE 9 – 11 Geneva, Switzerland SEOUL INTERNATIONAL SEAFOOD SHOW 10 – 12 Seoul, South Korea BAKERY CHINA 10 – 13 Shanghai, China

JUNE COFFEE EXPO VIETNAM 1–3 Ho Chi Minh City, Vietnam FOOD AND HOSPITALITY WORLD GOA 1–3 Goa Velha, India

SEOUL FOOD 16 – 19 Goyang, Korea

ATLANTA FOOD AND WINE FESTIVAL 1–4 Atlanta, USA

SIAL China 17 – 19 Shanghai, China

TASTE OF AMSTERDAM 1–4 Amsterdam, The Netherlands

INTERNATIONAL FOOD EXHIBITION PHILIPPINES 18 – 21 Pasay, Philippines

GOOD FOOD AND WINE SHOW CAPE TOWN 2–4 Cape Town, South Africa

NATIONAL RESTAURANT ASSOCIATION SHOW 20 – 23 Chicago, USA

FOODAGRO AFRICA KENYA 2–4 Nairobi, Kenya

LONDON INTERNATIONAL WINE FAIR 22 – 24 London, United Kingdom NCA SWEETS AND SNACKS EXPO 23 – 25 Chicago, USA

GOOD FOOD AND WINE SHOW MELBOURNE 5–8 Melbourne, Australia PIZZA AND PASTA EXPO 6–8 Koto, Japan FREE FROM FOOD EXPO 8–9 Barcelona, Spain FUNCTIONAL FOOD EXPO 8–9 Barcelona, Spain

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EVENTS TO DIARISE

TASTE OF LONDON 14 – 18 London, United Kingdom UNITED FRESH PRODUCE ASSOCIATION SHOW 15 – 17 Chicago, USA THE BAKERY WORLD EXPO 15 – 17 Mumbai, India BBC GOOD FOOD SHOW 15 – 18 Birmingham, United Kingdom IFE CHINA INTERNATIONAL FOOD EXHIBITION 16 – 18 Guangzhou, China VINEXPO 18 – 21 Bordeaux, France THE GREAT CHEFS EVENT 20 Philadelphia, USA HOTELS AND RESTAURANTS TRADESHOW 20 – 22 San Antonio, Costa Rica ONTARIO PORK CONGRESS AND EXPO 21 – 22 Stratford, Canada

SNACKEX 21 – 22 Vienna, Austria PAN AFRICA RETAIL TRADE EXHIBITION 25 – 27 Johannesburg, South Africa FOODBIZ AFRICA 25 – 27 Johannesburg, South Africa AFRICA’S BIG 7 25 – 27 Johannesburg, South Africa

JULY THE CONCESSION AND HOSPITALITY EXPO 11 – 14 Scottsdale, USA CHINA BEVTEK 12 – 14 Shanghai, China NIGERIA AGROFOOD 13 – 15 Lagos, Nigeria

THE HOTEL SHOW AFRICA 25 – 27 Johannesburg, South Africa

FOOD AND TECHNOLOGY EXPO INDIA 14 – 16 New Delhi, India

FOODTECH AFRICA 25 – 27 Johannesburg, South Africa

FOODPRO 16 – 19 Sydney, Australia

SAITEX 25 – 27 Johannesburg

THE INTERNATIONAL BULK WINE AND SPIRITS SHOW 26 – 17 San Francisco, USA

AGRIFOOD 25 – 27 Johannesburg, South Africa INTERBAKE AFRICA 25 – 27 Johannesburg, South Africa

UNSPLASH © BROOKE LARK

CHINA INTERNATIONAL ORGANIC AND GREEN FOOD INDUSTRY EXPO 9 -11 Shanghai, China

GOOD FOOD AND WINE SHOW JOBURG 28 – 30 Johannesburg, South Afrca

INSTITUTE OF FOOD TECHNOLOGISTS EXPO (IFT17) 25 – 28 Las Vegas, USA

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THE LAST WORD

CULINARY PROPHETS OR

CULINARY PROFITS?

F

ergus Henderson is a guy who’s got my utmost respect as a chef. That’s not to say I’m totally in love with his food because to be perfectly honest I’m not sure I would like to place too much of what he’s cooking into my mouth. You see, Fergus is the culinary prophet who champions the concept of nose to tail dining, of taking the whole beast and using every single part of it. This means that he creates some great offal dishes like kidneys, liver, heart etc but he is also capable of scaring the hell out of me with dishes like pigs cap with dandelion. However the real point is that with Fergus there is no smoke and mirrors show, what you see is what you get, there are no food scientists lurking in his kitchen, no culinary alchemists, no hydrocolloids, foams, emulsions and the only jelly you’ll come across is in the potted meat or traditional pork pie. With Fergus, the complete integrity of the food is preserved and you can trace the line straight back to the farmyard.

Fergus is a cook’s cook.

Then there are the chefs who believe they are culinary prophets,

WHAT YOU SEE IS WHAT YOU GET, THERE ARE NO FOOD SCIENTISTS LURKING IN HIS KITCHEN.

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offering miniscule portions of nondescript, unidentifiable garbage that goes squish in your mouth. I wonder at what stage of his career does a chef consider he’s big enough to take on the world? Is he a closet culinary prophet all the way through his training and then one day it all comes to him in a dream and it’s time to decide exactly where he’s going to insert himself into a culinary world that increasingly needs to be shocked, banally entertained and titillated. When do they take it on themselves to make all the decisions for the diner? First there’s the lecture from the waitroid - “No, it’s a tasting menu….don’t you understand? You come here, give us vast amounts of money and we more or less give you petit portions of whatever we’re playing about with at the moment, oh and some thimbles of wine to make you feel it’s value for money. We choose the food, we choose the wine, you just pay!” They’re also very fond of bold statements on the menus “We don’t cook our meat well done, please don’t ask”, often you’ll find the salmon is seriously underdone, the foie gras very rare and the lamb looks as if it’s been sliced off a fleeing beast. And why do upmarket restaurants still persist with this ridiculous amuse bouche concept which comes with the equally ridiculous statement “This is a small taster from the chef”. No it’s not, it’s yesterday’s leftovers blended up with gelatine and tomato ketchup and sliced into whatever number of guests are expected that evening. If it’s 40 guests then it’s two mouthfuls size and as the number of guests

BRIAN MCCUNE

increases so the portion declines in size. When I go into the supermarket I always taste a grape before I buy some, at the cheese counter they’re kind enough to give me a sliver to assist my decision making process.

Are you getting the message? Why the hell do I get gelatine and tomato ketchup as a taster in a restaurant?

Let me taste what’s on the menu not what’s on it’s way to the rubbish bin and then let me decide whether I want a decent portion of it. Of course if you read this Fergus, that doesn’t mean I want to taste everything on the menu. I’m also not too sure about the pea and pigs ear soup, but there’s no doubt, I do agree with the principle.

Brian owns the Food Biz, a Cape Town based food consultancy, and instead of working spends his time telling other people how to work.

Contact him at www.thefood.biz, foodwizard@iafrica.com, 082 492 9239

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