TRAITS: A cook must think like a scientist; be thrifty like a bean counter and finally cook like grandma…

By Len Maseko

International Chefs Day, which is celebrated on October 20, may have come and gone but its significance lingers timelessly – hence it is in order to still pause for a moment to honour and recognise the culinary talents that artistically create dishes that unfailingly sizzle palates.

Not the easiest of the vocations, of course, the craft remains one of the most demanding of endeavours as it constantly puts its practitioners under constant enormous pressure – in fact, a living proof to the saying: if you can’t stand the heat, get out of the kitchen! 

What does it take to be a chef?

Chef John Mathi, a chef lecturer at Capsicum Culinary Studio’s Rosebank campus, says:

“In a nutshell, a chef must think like a scientist, organise like an accountant, plate like an artist and cook like a grandma”.

Mathi says being a chef involves more than simply cooking. “It is a challenging vocation that calls for a special set of abilities, boundless creativity, and good business sense. The rewards are high for people who are passionate about food and cooking, but it’s a demanding job that requires long hours, hard labour and dedication”.

To succeed in this exacting career, he says a chef must – among other key qualities – possess:

Culinary skills: A chef needs to be well-versed in food preparation methods, ingredient pairings and presentation. He or she must be able to cook a variety of foods, from straightforward comfort food to intricate gourmet fare.

Creativity: A chef needs to be able to come up with new menu items and meals. To make recipes that are distinctive and enticing, they must be able to experiment with various ingredients and culinary techniques. They must be willing to take chances and challenge conventional culinary methods.

Business savvy: A chef needs to be well-versed in all aspects of the food business, including cost control, planning, and menu pricing.

Leadership: To produce high-quality food and services, a chef must be able to inspire and lead their kitchen team. They must be able to assign work, resolve disputes and give their staff training and feedback.

Attention to detail: The ability to maintain high standards for food quality, sanitation and safety is a skill that a chef must possess. They must also be able to multi-task and perform under time constraints.

Physical endurance: Cooking can be physically exhausting due to the long hours and repeated chores involved. A chef needs to have the stamina to be able to stand for extended periods of time.

Passion for food: A chef should eat, sleep and live food, must have a real passion for food and cooking and be eager to acquire new techniques while improving existing ones.

Future vision: Chefs needs to have a clear understanding of the future, adopting sustainable practices, and setting up specific, measurable, assignable, realistic and time-related (SMART) goals.

Finally, Mathi adds: “A recipe has no soul. You, as the chef, must bring soul to the recipe.”

Meanwhile Minor Hotels celebrates International Chef’s Day with South African Chefs making their mark globally. The hotel group says it was particularly celebrating four of their exceptional chefs, each with a unique culinary journey and passion for their craft; and who have made an indelible mark at their hotels. They are:

• Chef Thapelo Mafatshe – Avani Pemba Beach Hotel, Mozambique, whose culinary journey began at a young age, watching his mother at a local bakery in the Northern Cape agricultural town of Jan Kempdorp.
  
  
• Mutsa Mahwehwe – Anantara Bazaruto Island Resort, Mozambique, whose fascination with the culinary world started at a young age, watching family members cook and experimenting in the kitchen.
  
  
• Kondja Nependa – Avani Windhoek Hotel & Casino, Namibia, whose culinary fascination piqued her curiosity in 2007, motivating her to delve deeper into the enticing world of food and master the art of crafting delectable dishes.
  
  
• Rob Nkhata – The Royal Livingstone Hotel by Anantara, Zambia, whose nurturing began in his secondary school days at The Royal Livingstone Hotel by Anantara, where he discovered his passion for the culinary world back in 2006.

In Zulu language, there is a saying that, loosely translated, proclaims only the cook knows the taste – or lack of it – of his or her dish ultimately. In the same vein, musician will.i.am once said: “If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others – it’s the same with music”.

EVENTS

SOUTHERN SUN WINE SHOW

A tasting show featuring top wines and spirits brands from the recent Michelangelo International Wine & Spirits Awards are scheduled for November 10 and 11.

Southern Sun will host the exclusive showcase, from which guests can anticipate an adventurous journey through an extensive selection of more than 100 premium South African wine and spirits brands at both shows.

Wines to be featured at the tastings were announced at a glittering Michelangelo Awards ceremony at the Cape Sun recently. The awards are renowned for assembling an outstanding panel comprising 18 international judges from 15 countries and six accomplished South African wine judges, using the universally acknowledged 100-point OIV judging system, with judges conducting their assessments ‘blind’, guaranteeing impartiality.

Tickets can be purchased online at Computicket for R350 per person. Each ticket provides bottomless wine tasting, and a light meal.

Pick n Pay Wine Show

The annual Pick n Pay Wine & Food Festival returns to Johannesburg on November, 4 and 5.

The event will be held at Wanderers Club Cricket Fields, 42 North Street, Illovo, Sandton, from 12h00. Tickets cost R250 a person.

The show will be celebrating South Africa’s wines and offering visitors a chance to enjoy the best local wines accompanied by delicious food options and live music. The festival offers a sample of wines from top estates.

Tasting Room Sessions: If you booked a Pick n Pay Tasting Room Masterclass arrive 10 – 15 minutes before the start of your session. Booked a Pick n Pay Picnic Bag? If you booked a Double Ticket combo, your single ticket will give access to TWO people, and a picnic bag to share. Picnic Bag Collection: At the Grab & Go Food Stand within the wine zone.

Wine Street Soirées

The Stellenbosch Street Soirées, the ever-popular series of social events of food, wine and live music beneath the wine capital’s famous oak trees, take place on November 22. This year’s pop-up series on Drostdy Street will be held on specific days from November to March with the first Soirée happening next month.

The hours of each Soirée is limited to between 18:00 and 20:00. They’re ideal for enjoying pre-dinner drinks with friends ahead of a meal at one of Stellenbosch’s many fine restaurants. During the event, wine lovers converge for a vibrant sundowner occasion, tasting and snacking. The dates pencilled for the whoopee are November 22, December 6, January 10 and 24, February 7 and 21, and March 6 and 20.   Tickets cost R190 a person.                                                                  

FOOD & WINE IN SOWETO

The Jozi Food and Wine Experience is billed to take place at Onion And All, 1347-1341 Mtangai St, Zone 1, Pimville, Soweto, on November 4.

cover a world of best wines and celebrate the finer things in life. They will taste over 10 different wines paired with good food. They also say they have put together some important attractions to remember to try and make the day memorable and much more enjoyable.

To add to the “vibe” there will be live DJ’s and R&B artists. The event starts at 18:00 for 18:30. Please note food will be served from 18h30 until 20h00.

Tickets only cost R450 per person and R850 for a couple. Only 120 tickets will be sold, so please buy tickets early to avoid disappointment. Each couple will get a bottle of white wine paired with a starter and main course.

DRUMSTRUCK WINE SHOW

Drumstruck, the hit African music & wine tasting experience returns to Silvermist Wine Estate for its second season in Cape Town on November 10.

Drumstruck has been entertaining audiences across the globe since its humble beginnings in Johannesburg in 2002. Producer Warren Lieberman explains that he brought the show back to South Africa after Covid to give locals and tourists access to the transformative and unifying magic of drumming together, while learning something about traditional African music.

The show will run every weekend from November 10 until 31 November 31. From December 1 until April 2024, the show will run twice daily from Wednesday to Sunday, with shows starting at 11am and 5pm. The show runs for 110 minutes (50 min wine tasting, 60 min drum show) and SA rates are R350 (Adult wine tasting & show); R200 (Kids U12); R275: (Adult, show only)