Why I teach

I am fascinated by food – from the pleasure that different tastes give to the intricacies and history that every ingredient brings to the table. I believe that one of the most important aspects of cooking that young chefs need to learn is respect and understanding for the ingredients they work with.

Only once you understand ingredients, can you produce pleasure on a plate. There is much irresponsible use of ingredients in restaurants in South Africa and also poor knowledge of the amazing local ingredients (and their quality) that we have. I would like to change that.

How do you feel about the hospitality industry in South Africa?

We are a hospitable nation. Entertaining comes naturally to us. We can be brilliant at this if we realize the importance of service and accept that the flavours of our continent are immaculate. We can take lessons in precision and technique from the French masters, but we have a sufficient flavour repertoire to pull from. We need to show off our rich culinary history.

Recent News

Dishing up food for thought on SA’s agri-food system

As chefs, food is our life. We work with it every day, but do we really value it? Do we think of how it arrived in our kitchens? Who planted…

Time to shift the balance on our plates

Nutritionists and doctor were the first to warn against excessive consumption of red meat, as too much of our beloved steak is apparently not good for our health. New voices…

Take it with a pinch of salt…

Black lava salt, pink salt, red salt, smoked salt, truffle salt, desert salt. No longer is salt the humble seasoning that we add religiously to all recipes in a supporting…

Recent News

2 March, 2017Dishing up food for thought on SA’s agri-food system

7 December, 2016Time to shift the balance on our plates

4 August, 2015Take it with a pinch of salt…

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