What do you consider the tell-tale sign of a good chef?


There are actually a few things: 1) the way s/he prepares the product on the cutting board, 2) the way s/he puts the product into the pot and 3) how s/he flavours the product. You can also always tell a good chef from a bad one by the way s/he cooks fish!


Have you found tastes on the SCoast have changed since you first started working here?


Are you true to their styles or have you adapted?


Always adapt. I have my own style. Although I learned from many other chefs, I have to adapt what I have learned to suit my own style.


What is your favorite kitchen tool? My WMF knife.


Which do you consider the best wine on your wine list and what you would pair it with from your menu?


The Glen Carlou Cabernet Sauvignon with our roast lamb roast which is a Tuscan style lamb roast in a red wine sauce, served with roast potatoes and vegeta- bles of the day.


If you weren’t a chef, what job would you have?


I was actually in I.T before I became a cook, but if I did anything else I would love to become an Farmer high up in the Alps.


When you build the menu what do you consider im- portant things to consider?


Our guests must understand the menu, it must be readable and allow them to visualize the dish. A menu shouldn’t be too long which is why we like to change our menu often.


What do you do when the water and electricity isn’t working?


Fortunately the electricity isn’t much of a problem be- cause we cook on gas, but if there is a problem with the water, its more urgent. We bring in large contain- ers of water to use for sterilization, cooking, prepara- tion and all other functions in the kitchen.


What is your favourite thing about the South Coast?


The weather and the golf courses and the lovely peo- ple.


Yes. People on the South Coast are becoming more and more interested in trying different dishes and cuisines, becoming ad- venturous in their tastes. They want more European styles and they are more concerned with healthy options. In the beginning I recall more orders for sauces, but not so much anymore.


What dish has never worked for you?


A chef trains and trains until the dish comes right, but I find that because of the level of humidity on the South Coast my Cauliflower soufflé doesn’t work well here.


What is your view about the molecular gastronomy trend?


My definition of molecular gastronomy, or molecular cooking, is basically taking an ingredient, like a meat or a vegetable, taking it apart and then putting it back together differently. A person needs lots of training and experience in cooking to know how to do this effectively. I like to experiment with that at home a lot. I think that the molecular cooking trend will do a lot for the future of classical cuisine like French cuisine, but it’s not something that will change the way we cook right away.


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