The Conscious Kitchen issue. Indigenous intelligence with Kobus van der Merwe, the no-show tax, and why Zululand is a model for scaling culinary impact.
SA Chefs — April 2026
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SA CHEFS Issue 2 Conscious Kitchen April 2026 For the Industry. By the Industry. SA CHEFS Forget the oysters The real science of romantic dining. Mastershisanyama From Smoky Grill to Tourism Destination Township food culture, taken seriously. Global Spice, Local Fire Reflections from India Pg | 1
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04 CONTENTS Welcome to The Conscious Kitchen Chef Coo Pillay on 2026, HOSTEX, and building the future together. 06 Beyond the Hype: The Daily Grind of Chef Raiyen Chetty Cloud kitchen owner. Educator. Limpopo Chairperson. Starts at 5:30am. 21 The Chef Body Protecting the industry’s most vital asset. 08 The Engine Room of Culinary Excellence 23 The Veldsman Syllabus Palate lessons from a legend. Recognising Vulcan Catering Equipment’s contribution to the industry. 24 Kobus van der Merwe: Indigenous Intelligence in 10 A Pause for Peace: The Africa Culinary Cup Practice The philosophy of indigenous ingredients. 26 The Africa Culinary Cup postponed to 2027. The Chemistry of the Pass 12 The 2026 Vision: Inside the SA Chefs Business Breakfast Spekboom reimagined. Techniques for the modern pass. 28 Strategic alignment for the year ahead. Ice Plant Precision 14 Managing texture and salinity in the The Babel Effect modern brigade. A survival guide to labour inspections. 30 The Art of the Sour Fig 16 Stop Fighting Over the Tip Jar Beyond the jar: the technical soul of the Vygie. 32 Why tipping has become a flashpoint in South African restaurants. The No-Show Tax: Protecting Your Table 18 Why commitment-based bookings are the new industry standard. We Pulled the Plug 33 South African kitchens and the digital blackout. The Neuro-Plate: Beyond the Aphrodisiac Cliché 20 The Sober Chef Redefining kitchen performance through The real science of romantic dining. 35 sobriety. Mastershisanyama: From Township Flames to Tourism Fame How one programme is redefining South African food culture. Pg | 2
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SA CHEFS 38 Shaping the Future of Culinary Education Owning The Narrative The SA Chefs Education Committee 2026. 40 Global Spice, Local Fire: Reflections from India There is a distinct shift that happens when you stop asking for permission to speak. For years, the story of the South African chef has been told by observers rather than the operators. We have been the The SA Chefs Education Committee 2026. content, but rarely the curators. That changes now. 42 Beyond the Plate Why Sondela Academy is redefining culinary education. This issue is different because it is personal. For the first time, SA Chefs magazine is produced entirely in-house. We have taken back the pen to ensure that the stories of our industry are told by the people living them. Unfiltered and authentic. 44 Beyond the White Jacket What the modern food industry really This ownership empowers us to define the ‘Conscious Kitchen’. We are moving beyond the pass to address the intersection of mental health, sustainability, and our collective future. It is a shift from a mindset needs. of survival to one of thriving. We are setting a new standard where 46 excellence includes the wellbeing of the chef and the planet. Hostex 2026 But to thrive, we must be connected. 16.5% growth in visitors. 60% increase in exhibitors. We are proud to announce our strategic partnership with Hospitality Marketplace. By bridging the gap between the professional kitchen 50 and the broader trade ecosystem, we are amplifying our voice where Margin and Magic: The it counts. This collaboration moves us into the boardroom to connect Global Pizza and Flatbread culinary passion with commercial power. Strategy Engineering high-margin, on-trend We are done waiting for others to tell our story. This is our narrative to dishes. own. 54 The Culinary Equalizer: Engineering the Future of Welcome home. SA Chefs Magazine For the Industry. By the Industry. the Pass The Pacojet 4 is not a blender. THE PRODUCTION TEAM 56 The Wors of a Nation PRESIDENT SA CHEFS President Chef Coovashan Pillay [email protected] Chef Jeff and the blueprint for culinary unity. EDITOR & PROJECT MANAGER 59 Chantelle Balsdon | Hospitality Marketplace Dubai Crockocrap [email protected] Brian McCune on the viral chocolate LEAD DESIGNER craze. Sana Liaqat | Hospitality Marketplace [email protected] 60 SA Food Stories OPERATIONS MANAGER Thandeka Filiti | SA Chefs Supporting the stories that shape our [email protected] food industry. SA Chef Media (Pty) Ltd 2025/ 696 695/ 07 South African Chefs Association c/o School of Tourism and Hospitality 57 Bunting Road, Auckland Park 2092 Pg | 3
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Welcome Conscious to The Kitchen By Chef Coovashan Pillay, President of SA Chefs Welcome to a milestone edition of SA Chefs Magazine. Congratulations to Hope Lucciano Msibi on being awarded As we welcome 2026, I extend my warmest greetings to every the Bryan Montgomery Study Bursary of R35,000 towards her member, partner, sponsor, and friend of the South African studies at Capsicum Culinary Studio. This prestigious bursary Chefs Association. A new year brings renewed purpose, fresh was presented on the final day of HOSTEX, following a highly opportunities, and a chance to reflect on the role we play competitive selection process from hundreds of applications. in shaping the future of our profession. Our commitment We wish Hope every success as she continues her culinary remains steadfast: to uplift the standards, status, and skills of journey and completes her studies. chefs across South Africa while ensuring our voice is heard on the global culinary stage. 2026 has already begun with strong international engagement. Through collaboration with the Indian Federation of Culinary This first issue of the year is also our special HOSTEX Associations and participation at Indus Food 2026, we edition — a fitting platform to showcase innovation, talent, are strengthening cultural exchange and global learning and industry progress. As proud anchor partners, we were opportunities for South African chefs. Later this year, we will honoured to present the SA Chefs Village at HOSTEX 2026, proudly represent our nation at the Worldchefs Congress in held from 8–10 March. The Village proved to be a vibrant Wales, reinforcing our connection to Worldchefs and ensuring and engaging space, filled with exceptional interaction, our members remain aligned with international standards networking, and meaningful connections. From dynamic and trends. activations and exciting Iron Chef challenges to impactful product demonstrations and showcases, the energy and On home soil, we look forward to hosting the SA Chefs enthusiasm truly reflected the strength of our industry. Experience at the Africa Food Show at the Cape Town International Convention Centre. This dynamic platform We extend our sincere appreciation to the Gauteng Regional brings together renowned chefs, leading brands, and Committee and the SA Chefs office team for their dedication exceptional products to craft a truly distinctive culinary and hard work in bringing this platform to life. A special thank journey, where thoughtfully paired dishes meet engaging you to our strategic premium partners, Montgomery Group conversations and meaningful industry connections. Africa and Vulcan Catering Equipment, for their continued partnership and for playing a key role in delivering the SA More than an experience, it is a celebration of excellence, Chefs Village experience. We are equally grateful to all our collaboration, and the power of food to unite cultures, inspire partners whose valuable contributions ensured the success creativity, and showcase the very best of our vibrant culinary and impact of the Village. landscape. We were also incredibly proud to be part of the launch of SA We at SA Chefs extend our absolute best wishes and warmest Food Stories, in partnership with First National Bank Business congratulations to Nicci Robertson and the entire team at and Bidfood South Africa, an initiative that celebrates and Bidfood on the outstanding achievement of SA Food Stories elevates the rich narratives within our culinary landscape. being nominated for Best Cooking Show. This YouTube series Pg | 4
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SA CHEFS and podcast has rapidly become an essential platform dedicated to supporting the voices behind the dynamic food and hospitality scene in South Africa. As proud supporters of this initiative, we find it immensely rewarding to see such rich culinary storytelling receive this level of prestigious industry recognition. We are fully behind Nicci and Bidfood as we await the final results and celebrate this remarkable milestone together. Bringing the SA Chefs Magazine back in-house marks another important milestone. This publication is not just a magazine — it is the voice of our community. It belongs to you, our members, and I encourage you to share your achievements, insights, and stories so that together we can document and celebrate the evolution of our industry. At the heart of everything we do are our members. Across all regions, chefs continue to demonstrate resilience, creativity, and professionalism despite the challenges facing hospitality. Your passion fuels this association and shapes the future of our craft. As we move through 2026, let us continue to collaborate, mentor emerging talent, and uphold the highest standards in our kitchens and beyond. May this year be one of growth, courage, and excellence. Dream boldly, cook with purpose, lead with integrity, and remember — the future of South African cuisine is not something we wait for; it is something we create together. Yours in service, Chef Coo Pg | 5
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Beyond The Hype The Daily Grind of Chef Raiyen Chetty He is an entrepreneur, a private chef, and the Chairperson of the SA Chefs Limpopo committee. Chef Raiyen Chetty is proof that in the culinary landscape, talent is just the baseline: discipline is what keeps you in the game. How did your journey in the kitchen originally begin? My name is Chef Raiyen Chetty. My journey began 12 years ago when I volunteered at a local restaurant in Polokwane for six months without pay. At the time, I was simply a passionate young man, hungry to learn, with a deep love for food and the culinary industry. That experience laid the foundation for everything that followed. Walk us through a typical day. What does your everyday reality as a chef actually look like? A typical day starts early, around 5:30am. I get ready, have a quick coffee and toast, and head to the Limpopo Chefs Academy Polokwane campus. My mornings are spent in the kitchen teaching and mentoring classes of up to 15 students. I guide them through health and safety, hygiene standards, cooking techniques, and plating. After practical sessions, I assess and taste around 18 dishes, providing detailed feedback to help each student improve. By late afternoon, I head home and shift Pg | 6
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SA CHEFS Modern into my second role as the owner and chef of my cloud kitchen business. Evenings are focused on managing help create that for others. How do you manage to balance the crazy aesthetics, the dinner rush as orders come in through delivery platforms. After hours of running a kitchen with your duties for the association? When you are superior hygiene. service, it is time to reset, rest, and truly passionate about something, it does prepare to do it all again the next day. not feel like a burden it becomes part of who you are. That said, I am fortunate to How would you describe your personal work alongside a strong and committed cooking style? My cooking style is best Limpopo committee. Their support makes described as fusion cuisine. I draw the workload manageable, and we share inspiration from my diverse cultural the same vision and energy for growing the background as well as my travels, industry. blending different techniques, flavors, and ingredients to create dishes that What is the hardest part about being a are both familiar and innovative. professional chef today that the general public does not understand? One of the When you are completely off duty biggest challenges is staying authentic in and away from the pass, what is your an industry that is heavily influenced by absolute favourite thing to eat? It trends and hype. It is easy to fall into the has to be sushi and a really authentic trap of chasing what is popular instead of pasta. Simple, well executed dishes staying true to your own style and passion. like those always hit the spot. Another major challenge is balance. Being a chef today goes beyond the kitchen you You are an active part of the SA Chefs are expected to build a personal brand, Association. What exactly is your stay active on social media, network, role on the committee? I currently and still maintain a personal life. It can serve as the Chairperson of the be physically and mentally demanding, Limpopo Committee of the SA Chefs especially early in your career. Association. On the flip side, what is the one thing The industry is demanding enough about this industry that makes all the as it is. What made you decide to stress and long hours completely worth volunteer your time and get involved it? Seeing the smile on a client’s face with SA Chefs? I have a deep passion after they have enjoyed a meal you have for the industry and a desire to make a prepared makes everything worthwhile. In broader impact beyond my immediate that moment, all the hard work, pressure, workplace. Through SA Chefs, I and long hours feel meaningful. can collaborate with like-minded individuals to drive meaningful What is the most honest piece of advice change, especially in Limpopo. It you have for a young cook stepping into is important for chefs and aspiring a professional kitchen for the very first professionals to know that there is time? This career is not easy. You will face support available whether through criticism, pressure, and moments that training, workshops, or exposure test your confidence. But if you remain to competitions. Being part of a teachable, disciplined, and develop a thick “ community is something I wish I had skin, you will grow. That mindset will take earlier in my career, and now I want to you further than talent alone ever could. The Tork Reflex™ Centerfeed Dispenser (M4) combines durability and aesthetics for busy workspaces with That mindset its stylish black design. Its single-sheet dispensing system improves hygiene will take you so much while preventing waste by reducing paper consumption by up to 37%. The further than raw talent 360-degree rotating nozzle provides easy access from every direction, adding both ever could speed and savings to your business. Better hygiene, better business results Torkglobal.com/za/en Pg | 7 Tork, an Essity brand.
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The Engine Room of Culinary Excellence A heartfelt thank you to Vulcan Catering Equipment for their unwavering support of SA Chefs At SA Chefs, we thrive on robust relationships and shared visions. Empowering the Next Generation Today we are taking a moment to recognise a true cornerstone of our culinary community. We are extending a massive thank Beyond the spotlight of exhibitions, their premium equipment you to Vulcan Catering Equipment for their all-encompassing forms the backbone of our training outlets. By ensuring and long-standing relationship with SA Chefs. students learn on the best gear available, Vulcan plays a direct role in building brand loyalty with the next generation of Partnerships of this magnitude are rare. Vulcan has continuously chefs. Furthermore, their comprehensive onsite equipment stepped up to ensure our professionals have exactly what they and physical presence at SA Chefs facilities showcase a need to succeed. The themes driving this collaboration are level of dedication that goes far beyond standard corporate rooted in a deep commitment to the culinary arts. They have participation. supplied world-class equipment and hands-on support for every show and exhibition we undertake. A Partnership Built to Last Elevating Every Experience We appreciate your relentless dedication to the culinary arts in South Africa. Thank you to the entire team at Vulcan Their footprint is visible across all our high-profile initiatives. Catering Equipment for being an integral part of the SA Whether it is the intense environment of national culinary Chefs family. Your ongoing support is a cornerstone of our competitions or the engaging atmosphere of live cooking demos, association and we look forward to achieving even greater Vulcan is always present. The success of these events is proudly heights in collaboration with you. powered by Vulcan Catering Equipment. They understand the demanding nature of our profession and consistently deliver solutions that elevate our craft. To discover more about their world-class culinary solutions or to book a consultation, please visit their website at www.vulcan.co.za or reach out to their national team on 011 249 8500. Pg | 8
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A Pause for Peace The Africa Culinary Cup Moves to 2027 Standing with our global family To our colleagues, We have spoken extensively about the friends and fellow chefs Africa Culinary Cup and the incredible platform it provides for our continent’s in the regions affected top junior teams. The plan was to bring the heat to Cape Town this June, setting by the ongoing wars, the stage for the next generation of culinary leaders. However, leadership please know that the is not just about pushing forward; sometimes, it is about knowing exactly South African hospitality when to pause. community holds you in We extend our deepest gratitude to the SA Chefs, in consultation with the organising committee and key sponsors and partners who had already our hearts and prayers. pledged their backing for 2026. Your stakeholders, has made the necessary understanding and alignment with this The kitchen has always decision to postpone the Africa Culinary Cup to 2027. decision speak volumes about the integrity and humanity of our local industry. been a place of refuge Right now, several of our Worldchefs Keeping the fires burning in Cape Town and family. We stand with Africa and Middle East member countries are navigating severe unrest you, and we look forward and conflict. As a fraternity, we cannot While the Cup is paused, our commitment to in good conscience host a massive youth empowerment and the trade remains to the day we can all continental celebration while our fellow absolute. The Africa Food Show is still taking chefs and their communities are facing place at the CTICC from 10 to 12 June 2026. welcome each other back We strongly encourage the industry to keep such devastating realities. the momentum going. The event will feature to the pass, united and at the Worldchefs endorsed Econofoods Game Food transcends borders of Chefs competition. This ensures our peace. emerging talent still has a dynamic, high- The late Dr Billy Gallagher always pressure environment to test their skills championed the role of the chef as an under official international standards. The ambassador of peace. He fundamentally scouting ground is still very much open, and believed that the culinary profession these young cooks still need your support transcends borders, politics and and mentorship. divisions. SA Chefs President Coo Pillay echoed this exact sentiment this week, Looking ahead to 2027 reminding the trade that we are part of a global family bound by a shared purpose We look ahead to 2027 with optimism and the to nourish, connect and uplift. In times shared hope of hosting the Africa Culinary of conflict, our most powerful response Cup in a spirit of true unity. is solidarity. Pg | 10
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The 2026 Vision: Inside the SA Chefs Business Breakfast Strategic alignment for the year ahead On 12 February 2026, the School While the morning began with locally Setting the operational tone of Tourism and Hospitality Protea sourced, sustainable fare that reflected Auditorium did not just host a morning the association’s commitment to ethical Guided by MC Hudson Masondo, the gathering; it hosted the strategic gastronomy, the atmosphere quickly morning established a rigorous tone. alignment of the South African culinary shifted to business. The trade is navigating Operations Manager Thandeka Feliti trade. As executive chefs, hospitality a complex economic landscape, and delivered the opening address, focusing operators and supply chain partners this breakfast served as the platform to directly on professional growth, inclusivity convened, the objective was clear. This reconnect, share business intelligence and and technical innovation within the sector. was a dedicated forum to define the align on the required industry narrative. Her message framed the event as a critical operational and strategic vision for SA strategic forum required to strengthen the Chefs in the year ahead. commercial and operational collaborations across the entire hospitality supply chain. Pg | 12
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SA CHEFS The global stage and the talent pipeline The core of the 2026 vision was delivered by Chef Coo Pillay during his keynote address. Outlining the year ahead and the specific roadmap for the African Culinary Cup, his message focused heavily on the necessity of mentorship. For the modern brigade, nurturing young talent is no longer just a responsibility but a baseline survival metric for the industry. He reinforced the role of SA Chefs in driving local excellence onto international stages, ensuring South African operators remain globally competitive and recognized. Securing the supply chain and trade narrative Strategy requires execution, and Chef Doug Momberg provided the operational roadmap through the 2026 Events and Calendar Spotlight. By unveiling the upcoming competitive initiatives, Momberg highlighted the non-negotiable reliance on local partnerships and sustainable sourcing. His presentation showcased how the collaboration between chef and supplier is the bedrock of a resilient culinary ecosystem. This theme was unpacked further during a dedicated panel discussion focused on shaping the industry narrative and the power of collaboration. Respected trade voices analyzed the evolving role of the chef as a leader and educator, proving that the modern kitchen requires collective effort and shared business intelligence to thrive. A unified fraternity The 2026 SA Chefs Business Breakfast concluded with a clear mandate and a final round of high-level networking. It was a demonstration of a fraternity moving forward with a singular focus. With renewed energy and a defined strategic direction, the association continues to equip its members with the tools, connections and vision required to lead the South African hospitality sector. Together, the trade is shaping the future of South African cuisine. Pg | 13
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The Babel Effect A Survival Guide to Labour Inspections Why labour inspections escalated in South African hospitality in 2025 and 2026 By Chantelle Balsdon – Hospitality Marketplace T he intensification of labour valid documentation and proof of original enforcement across 2025 and early verification. 2026 stems from a nationwide mandate to formalise the hospitality sector. Illegal deductions and wage practices High profile enforcement actions, most notably the Babel Menlyn inspection, The practice of using tips to subsidise base served as a catalyst for the Department of wages or making unauthorised deductions Employment and Labour to increase the for uniforms and breakages is being heavily frequency of unannounced raids. These scrutinised. Inspectors look for signed, interventions aim to address systemic legally compliant agreements for any compliance gaps in wage practices and deduction made from a staff member’s pay. employment documentation that surfaced during recent audits in Gauteng, the Western Cape, and KwaZulu Natal. Inspection process explained step-by-step What inspectors are looking for An inspection typically begins with • Ensure every staff member has a in restaurants and kitchens the arrival of officials who present signed, up to date employment contract identification and an inspection notice. in their file. Wages and minimum wage compliance They have the legal right to enter the • Maintain certified copies of IDs or premises and interview any employee valid work permits for all employees, Inspectors are meticulously auditing privately to verify working conditions. including casual staff. payroll records to ensure strict adherence Officials will then demand immediate • Keep the last three months of payroll to the national minimum wage and access to the compliance file, including records and proof of payment easily hospitality sectoral determinations. Any payroll, contracts, and UI-19 forms. The accessible on site. deviation from these rates is flagged process concludes with the issuance of an • Verify that all UIF and COIDA immediately for enforcement action. inspection report or a compliance order. registrations and payments are current. • Review all deduction agreements to Employment contracts and working hours Consequences of non-compliance on ensure they are signed and legally finances and operations defensible. Valid, signed employment contracts must be present on site for every staff member. Non-compliance in 2026 carries severe Inspectors verify that recorded working financial penalties, including orders for the hours and overtime align with the Basic immediate back pay of underpaid wages. Conditions of Employment Act. Beyond the financial hit, operators face Operational recommendations significant reputational damage and the Foreign national documentation and risk of temporary operational shutdowns Executive chefs and operators should verification or criminal exposure for documentation treat compliance as a daily mise-en- failures. place. Conducting monthly internal audits The verification of work permits and ensures that the on-site compliance file visas for foreign nationals is a critical Preparation checklist for chefs and is always raid ready, moving the business focal point. Employers must maintain operators from a state of risk to a state of protection. a live file containing certified copies of Pg | 14
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SA CHEFS Raid-Ready File Checklist Core Employment Documentation • Signed employment contracts for every staff member on site, including part-time and casual workers. • A comprehensive staff list including full names, ID numbers, and job titles. • Certified copies of South African IDs or valid, unexpired work permits for all foreign nationals. • Proof of original document verification for foreign national staff to satisfy Home Affairs requirements. Payroll and Wage Compliance • Payroll records for the most recent three months showing gross pay, all deductions, and net pay. • Proof of payment for all wages, whether through bank statements or signed cash receipts. • Latest hospitality sectoral determination wage tables to prove current minimum wage compliance. • Signed deduction agreements for any non-statutory deductions like staff meals, uniforms, or breakages. Working Hours and Leave • Daily attendance registers showing actual clock-in and clock-out times. • Overtime records and proof of correct compensation for additional hours worked. • Leave records for all staff, showing annual, sick, and family responsibility leave taken. Statutory Registrations • Proof of registration and up to date payments for the Unemployment Insurance Fund via UI-19 forms. • Valid Letter of Good Standing from the Compensation Fund regarding COIDA. • Visible display of the Summary of the Basic Conditions of Employment Act in a common staff area. Pg | 15
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Stop Fighting Over the Tip Jar Why tipping has become a flashpoint in South African restaurants T ipping in South African restaurants during early 2026 has evolved from a simple gesture of gratitude into a complex operational flashpoint. As economic pressures mount across major hubs like Cape Town, Johannesburg, and Durban, the lack of transparency in how gratuities are handled is driving a wedge between staff and management. In many independent establishments and large groups, the traditional handshake deals regarding tips are no longer sufficient to maintain a stable and motivated workforce. How SARS treats tips and pooled gratuities The South African Revenue Service maintains a strict interpretation of tips as taxable income that must be accounted for. Whether received as cash or through modern electronic tipping systems integrated into POS hardware, these funds must be correctly declared to ensure the business remains compliant. Failing to distinguish between a personal gift from a diner and income collected through a formal pool can lead to unexpected tax liabilities during a revenue audit. When tips become remuneration and why that matters A critical line is crossed when an employer takes direct control over the distribution of a tip pool or a tronc. If the management determines the split, the law may view these funds as remuneration rather than discretionary gifts. This shift is significant because it impacts the calculation of overtime, leave pay, and even severance, potentially exposing the business to major payroll risks and labour disputes. Pg | 16
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SA CHEFS Kitchen versus front of house conflict Fair Distribution Example The divide between the kitchen and the Role Points Role Impact Weighting front of house often deepens when waiters walk away with significant cash while Waiter 10 Primary direct service incentive the back of house receives nothing. This Chef de Partie 5 Technical quality control imbalance is a primary driver of resentment Commis Chef 3 Essential production support and high turnover in South African Sculler 2 Infrastructure and hygiene maintenance kitchens during 2026. Creating a system that recognizes the contribution of the entire brigade is essential for a unified and professional service environment. Designing a transparent tronc system Point based distribution models A fair system assigns specific points to various roles based on their impact on the guest experience. This model ensures that every staff member, from the senior sous chef to the sculler, has a clear and fair stake in the success of a busy service. Visibility and trust Trust is built through absolute visibility of the numbers. Weekly or monthly reports that show total tips collected and exactly how they were shared help eliminate the suspicion that management is skimming off the top. Handling card fees and admin costs Transparency is equally important when dealing with the bank fees and administrative costs of processing digital tips. Teams must be clearly informed of any deductions made to cover transaction fees so they understand the net amount being distributed. Operational recommendations To formalise your approach, adopt an integrated electronic tipping solution through your POS to automate tracking and reduce manual error. Establish a formal tronc committee including staff representatives to oversee the distribution and ensure that every deduction is legally defensible. By moving away from informal cash handling toward a structured, digital system, you protect your business from SARS while proving your loyalty to the entire team. Managing the tip jar is no longer about just counting cash at the end of the night. It is about building a system of equity that values the sweat in the kitchen as much as the smile on the floor. Pg | 17
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We Pulled the Plug By Chantelle Balsdon – Hospitality Marketplace I n the early months of 2026, the South The Friday Night Test African hospitality sector is breathing a cautious sigh of relief. With load Picture the peak of a weekend service. shedding effectively suspended for The pass is a forest of tickets, and the nearly a year, the hum of generators has floor is buzzing. Suddenly, the offline faded into the background. But for the notification flashes on your terminal. In modern restaurateur, a new and more a legacy cloud system, this is where the silent threat has emerged: the digital wheels come off. Orders stop printing, blackout. payments hang, and the rhythm of the kitchen is shattered while the system While the lights stay on, our dependence reboots. on the cloud has reached an all-time high. We have traded power outages A truly fail-safe system makes this for fibre breaks and digital load transition invisible. The data stores shedding. These are the moments locally on your hardware the millisecond when a terrestrial cable is severed or the connection drops. The tickets keep an undersea fault sends local latency firing, the mains away calls keep coming, through the roof. In this landscape, a and your servers do not lose a second. POS system that relies entirely on a live Resilience means that whether it is a heartbeat to the cloud is no longer just a power surge or a severed fibre line, the technical choice: it is a gamble with your guest experience remains untouched. Friday night service. Data Integrity and the Silent The Myth of Permanent Sync Connectivity The real danger is not just the outage; it is the recovery. When the external The global shift toward cloud adoption world finally reconnects, a surge of is built on the assumption of always-on pending data hits your servers. This is infrastructure. In South Africa, we know the moment where ghost orders and better. Even in a 2026 where the grid duplicate billing occur. is stable, a localized fibre outage in a major urban hub or a surge in network For management, this is a legal and congestion on 5G can turn a sleek digital reputational minefield. Under the operation into a chaotic mess of manual 2026 regulatory environment, with slips and system down apologies. SARS finalizing its transition to fully digital real-time tax reporting and Resilient operators have moved past the the Information Regulator tightening cloud-only hype. They are prioritizing POPIA enforcement, your data must be fail-safe hybrid models. These systems immutable. A system that forgets a round treat the cloud as a vault for data, but the of drinks or overlaps transactions during local network remains the engine of the a sync creates a trust deficit with your kitchen. guests and a compliance nightmare for your books. Pg | 18
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SA CHEFS Your 2026 Fail-Safe Checklist Do not wait for the next digital load shedding event to test your limits. Audit your setup against these non-negotiables: • Invisible Failover: Your system must switch to local storage in under two seconds without requiring a manual logout or a system restart. • LAN-First Printing: Ensure your kitchen and bar printers are hardwired to a local area network so they function perfectly even if the outside internet is dead. • Redundant Backhaul: Consider a dual-WAN setup with fibre as your primary and a high-speed satellite or 5G failover that triggers automatically. • Offline Payment Buffering: Your integrated card machines must be capable of storing encrypted transaction data for later processing if the bank gateway is temporarily unreachable. The Hybrid Heavyweights Top 3 POS Systems Built for the SA Grid • GAAP POS: The veteran choice. Their Unity architecture was built for South African conditions from day one. It does not just handle offline mode: it operates natively in it. • TallOrder: A leader in local-first sync. It keeps your front-of- house and back-of-house in perfect harmony, even when the external connection is a memory. • Yoco Khumo Suite: The gold standard for agility. With standalone 4G and offline processing capabilities, it is the go-to for high-volume bistros that need a plug-and-play fail-safe. The Final Word Planning for the worst is not pessimism: it is professional excellence. Your technology should be like your sous-chef: reliable, invisible, and ready to take the heat when the pressure peaks. Pull the plug on fragility. Invest in a system that respects the rhythm of your service, whether the world is connected or not. Pg | 19
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The Sober Chef Voices from South African • National Context: Substance kitchens abuse disorders are the second-highest mental health Across culinary hubs like Cape challenge in South Africa, Town and Johannesburg, a growing affecting roughly 13.3 percent number of executive chefs are of the population. choosing public sobriety to lead by example. These leaders report that Building a supportive removing alcohol from their lifestyle sober culture has resulted in sharper palate clarity, reduced emotional volatility on Professionalizing the kitchen the pass, and a significant increase means establishing clear, firm in their capacity for complex policies regarding substance operational decision-making. use that focus on support rather Kitchens that have actively pivoted than immediate punishment. away from a drinking culture report Providing access to confidential tangible improvements in team counselling and creating an retention and morale. By eliminating environment where staff can the expectation of alcohol-cantered discuss struggles without fear of socializing, these brigades foster a losing their position is essential to more inclusive environment where maintaining a healthy workforce. performance is measured by skill and By partnering with organizations consistency rather than the ability to like the South African Depression keep up during late-night drinking and Anxiety Group (SADAG) sessions. and the Fair Kitchens initiative, operators can provide their teams with the tools and resources The data behind the shift necessary to navigate the stresses of the industry without relying on To understand why this change substance use. is necessary, we must look at the numbers. South Africa ranks as the fifth-highest country in the world Action points for kitchen for alcohol consumption when teams looking at drinkers only, with an average of approximately 30 litres of • Audit your current staff reward pure alcohol consumed per drinker system and remove alcohol as a annually. primary incentive. • Ensure the staff room has • Workplace Burden: In the clearly displayed contact South African workforce, one details for mental health in four employees suffers from support networks like SADAG. depression, yet 80 percent will • Transition staff meals and Redefining kitchen performance through continue to work while struggling. service debriefs to include sobriety In high-pressure environments premium non-alcoholic like kitchens, alcohol is frequently options. The traditional culture of post-service drinking in South used as a maladaptive coping • Foster a management style that African kitchens is undergoing a critical reassessment mechanism. rewards emotional intelligence in early 2026. Long regarded as a harmless way to • The Rise of Choice: There is a and calm communication on decompress after a high-pressure shift, workplace growing market for conscious the pass. drinking is now recognized as a primary contributor consumption. Non-alcoholic to volatile leadership and inconsistent performance. beverages in South Africa are The shift toward sobriety is The reliance on alcohol to manage stress often masks forecasted to grow at a compound not about moralizing but about deeper burnout and directly compromises the safety and annual growth rate of 6.84 protecting the most valuable asset technical precision required in a professional brigade. percent through 2030 as more in the kitchen: the people. A sober professionals prioritize health. brigade is a sustainable brigade. Pg | 20
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SA CHEFS The Chef’s Body Protecting the industry’s most Ergonomic gear for the long game vital asset The most critical investment for any chef The physical toll of a culinary career is is footwear that prioritises orthopaedic no longer a silent burden. In 2026, the support over brand aesthetics. Leading industry has recognised chronic pain as a local suppliers now offer high-traction, primary threat to professional longevity. shock-absorbing clogs specifically Long hours spent standing on hard designed to maintain spinal alignment surfaces, repetitive chopping motions, and reduce the impact on knee joints and lifting heavy stockpots contribute to during long shifts. Proper arch support is systemic issues such as lower back strain, a requirement for anyone spending twelve carpal tunnel syndrome, and varicose hours a day on their feet. veins. Ignoring these warning signs leads to a shortened career and a diminished Beyond footwear, strategic placement of quality of life. anti-fatigue mats at fixed workstations, such as the pass and prep benches, can reduce lower limb strain by up to 30 percent. These mats encourage micro- The data of the grind movements in the legs, which improves circulation and prevents the blood pooling The numbers reveal the true weight of the that leads to deep vein thrombosis. profession. Musculoskeletal disorders are the second largest reason for disability globally, and the kitchen is a high-risk zone. Routine practices to protect bodies • The Back Burden: Approximately 80 percent of chefs suffer from lower back Protecting the body continues after pain due to prolonged bending and the shift ends. Encouraging the use of lifting. compression socks during service and • Wrist and Forearm Release: Focus on • Repetitive Strain: Issues in the ensuring staff have access to hydration opening the hip flexors and releasing shoulders and wrists affect 52 percent stations are simple ways to combat tension in the wrists to combat the of the workforce, primarily driven physical exhaustion and inflammation. strain of knife work. by repetitive knife work and static • Workspace Audits: Conduct an audit postures. • Pre-Service Stretching: A structured to ensure prep bench heights are • The Long Walk: With 65 percent of five minute dynamic stretch routine optimised for the height of the brigade. chefs working between 9 and 12 hours a before the first order arrives Small adjustments can prevent the day, the ankles and feet bear a massive significantly reduces the risk of acute constant bending that leads to chronic load, with 64 percent reporting chronic muscle strain. back injuries. ankle pain. Gear vs. Professional Outcome Gear Primary Physical Benefit Long Term Professional Outcome Orthopaedic Clogs Spinal alignment and arch support Reduced lower back and hip pain Anti-fatigue Mats Joint pressure reduction Lower risk of chronic knee issues Compression Socks Improved venous circulation Prevention of varicose veins and swelling Wrist Splints Neutral joint positioning Reduced risk of carpal tunnel syndrome A chef who takes care of their body is a chef who stays in the game. By investing in the right gear and adopting protective routines, you ensure that your physical capacity matches your future ambitions. Health is wealth. Pg | 21
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TRAIN LOCALLY. WORK GLOBALLY. JULY 2026 JULY 2026 INTAKE INTAKE APPLICATIONS OPEN CAMPUSES Mokopane & Polokwane STUDENT ACCOMMODATION TRADE Available at both campuses ACCREDITED TEST STUDY FINANCE Options Available Pg | 22
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SA CHEFS The Veldsman Syllabus Texture as design Texture was a cornerstone of the Veldsman Palate lessons from a legend, philosophy and a hallmark of his legendary restaurant, Emily’s. He famously advocated for the distinct separation of textures BY CHANTELLE BALSDON within a single dish, such as the precision required to serve samp and beans where every maize kernel remains clean and separate. Contemporary chefs use these lessons to layer ingredients with intentionality, pairing soft purées with crisp indigenous elements to create a multi-sensory experience. This understanding of mouthfeel as a deliberate design choice aligns with a growing ethnic food market in South Africa, which is projected to grow at a compound annual rate of 6.72 percent through 2033. Practice drills for the brigade Training a brigade to taste collectively is the most profound way to honour a master’s teachings. These drills remove the guesswork from the pass and replace it with a shared technical language. • Morning Stock Analysis: Every member P of the brigade must taste the base eter Veldsman remains the The foundation of his impact lies in The stocks to verify clarity, salt levels, and definitive authority on the South influence of Veldsman is most sharply depth before production begins. African palate, a titan whose felt in the modern execution of Cape • Component Blind Tasting: Conduct influence continues to shape the Malay cuisine, a style he championed with weekly sessions where junior chefs industry. As the food editor of Sarie academic precision. He advocated for the identify local herbs and spices by scent magazine for nearly two decades and the sophisticated use of acidity to provide a and taste alone to build an internal founder of the Culinary Art Institute of counterpoint to the deep, warm spices of flavour library. Africa, he did not just teach recipes; he the Cape. Today, leading kitchens apply • The Balance Drill: Task chefs with codified a national identity. this syllabus by using acidic elements like balancing a simple tomato base using His approach to tasting was a rigorous, tamarind, local vinegars, and fermented only salt, sugar, and vinegar to master technical discipline rooted in the fruits to brighten heavy stews and curries. the triangle of seasoning. belief that a chef must understand • Texture Verification: Review prep the structural components of an This technical application ensures that work specifically for grain and cut ingredient before they can manipulate the rich complexity of traditional flavours consistency to ensure mouthfeel meets it. This syllabus is more relevant than remains vibrant rather than becoming the technical standards of the menu. ever as local kitchens move away cloying. This shift toward authentic, local from international imitation toward profiles is supported by market data While the man himself has passed into a technically grounded national showing that 51 percent of South Africans history, Peter Veldsman’s palate remains soul. For Veldsman, taste was an now actively seek out locally sourced the benchmark. Every time a chef analytical exercise where balance was a products. Furthermore, research indicates balances a Cape Malay curry or perfects requirement for professional integrity. that culturally specific South African the texture of a traditional grain, they dishes, such as lamb knuckle curry, are participating in a living tribute to the The legacy of balance consistently outperform European-style master who saw the true potential of our counterparts in fine-dining environments. plates. Pg | 23
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Kobus van der Merwe: Indigenous Intelligence in Practice Philosophy of indigenous ingredients BY CHANTELLE BALSDON T he work of Kobus van der Merwe at Wolfgat represents a fundamental shift in the South African culinary narrative. We have moved beyond the superficial garnishing of plates with local weeds toward a deep, technical integration of our landscape. Van der Merwe’s philosophy is rooted in indigenous intelligence, a discipline that treats the West Coast as a primary source of complex seasoning. By harvesting only what the immediate ecosystem provides within a specific seasonal window, the plate becomes an honest, raw reflection of the terroir. It is a direct challenge to the traditional European reliance on imported aromatics, proving that our biomes speak a sophisticated culinary language. Global recognition and local growth The impact of this approach is validated by global benchmarks. When Wolfgat was named Restaurant of the Year at the World’s 50 Best Restaurant Awards, it signalled to the global culinary community that South Africa’s hyper- local, foraged cuisine is a world-class standard. This movement is reflected in shifting consumer behaviour and economic data: • There is a growing appetite for heritage flavours, with the South African ethnic food market projected to see continued growth as more diners prioritize authenticity and local origins. Pg | 24
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SA CHEFS • Research shows that over 50 percent of bladder cells. This ensures a singular Isolating the essence of Kapokbos to South African consumers now actively crystalline crunch and a naturally create stable, reproducible flavour seek out locally sourced products, a occurring salinity. profiles for high-pressure service. trend that is forcing a major rethink of • Dune Spinach (Tetragonia • Fermentation and Dehydration: supply chain logistics in professional decumbens): Utilized for its thick, Foraged seaweeds are being processed kitchens. succulent leaves that offer a distinct into concentrated seasoning powders, • The bioprospecting industry in South mineral profile, allowing chefs to serving as local alternatives to dashi or Africa, which includes the commercial reduce added sodium levels without miso. use of indigenous plants, contributes losing umami. significantly to the national economy, • Coastal Succulents: High saline The adoption of indigenous intelligence is highlighting the untapped potential of content is being leveraged as a natural a move toward supply chain resilience. By our wild flora for professional culinary seasoning tool to enhance the inherent building menus around the tactile reality use. flavour of local proteins. of the local environment, chefs reduce their dependence on broadline distributors and heavy logistics. This creates an agile Technical applications of wild Innovative preparation methods form of menu development where the flora landscape dictates the dish. The result is Preparation has moved toward capturing a singular South African culinary identity Technical mastery requires an volatile oils through modern extraction, that is technically rigorous, geographically understanding of the cellular architecture moving away from the bitterness of authentic, and globally competitive. of our wild flora. For a professional chef, traditional boiling toward precision Our culinary future is not found in distant ingredients like Soutslaai and dune methods. ports but in the soil beneath our feet and spinach are more than just food; they are the salt on our shores. By mastering our structural components. • Vacuum Infusion: Used for aromatics own environmental context, we are not just like Buchu to capture bright, cooking; we are claiming our place at the • Soutslaai (Mesembryanthemum herbaceous notes without the global table. We are finally learning to trust crystallinum): Managed with extreme astringency. the wisdom of the land that has always fed precision to protect its water-storing • Low-Temperature Oil Extraction: us. Pg | 25
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The Chemistry of the Pass Philosophy of indigenous ingredients I Precision tools for the brigade n the modern professional kitchen, Ferments and Preserves pH is no longer a theoretical concept • The Safety Ceiling: 4.6. (The absolute reserved for laboratory scientists. It To maintain a technically rigorous kitchen, maximum pH for shelf-stable acidified has become a vital operational metric the right equipment is non-negotiable. foods). that dictates the safety, shelf life, and • Kimchi and Sauerkraut: 3.5 to 4.5. technical success of a menu. Mastering • Digital pocket testers: These are the (The target range for peak lactic acid the power of hydrogen is essential for most common tools found on the pass development). preventing microbial growth—specifically due to their portability and speed. • Artisanal Yogurt: 4.5 to 4.6. (The point the risk of foodborne illnesses in Waterproof and battery-operated, they where protein networks stabilize into a fermented or bottled goods—and for provide a digital readout of acidity levels perfect gel). ensuring the structural integrity of with an accuracy of up to 0.01 pH units. • Pickling Brines: 3.2 to 3.5. (Ensuring advanced culinary gels and emulsions. They are ideal for quick checks of sauces, deep penetration and long-term marinades, and pickling brines. microbial stability). • Specialized puncture electrodes: For The science of the scale solid and semi-solid ingredients like meats, aged cheeses, or thick doughs, The pH scale, ranging from 0 to 14, handheld meters equipped with robust Protocols for the professional measures the concentration of hydrogen puncture probes are used. These probes pass ions in a substance. A value of 7 is pierce the surface to measure internal neutral, while anything below is acidic Accuracy is only as good as the calibration acidity without needing to liquefy the and anything above is alkaline. In a high- of the tool. A kitchen that knows, entire sample. stakes culinary environment, precision is rather than guesses, adheres to strict • pH test strips: While cost-effective, these everything. measurement protocols. rely on subjective colour interpretation • Digital meters require daily calibration and are generally used as a backup. For Food safety remains a primary driver for using standardized buffer solutions, products where a specific pH threshold is this technical rigour. Research indicates typically at pH 4.0 and 7.0, to ensure a legal safety requirement, digital meters that foodborne diseases cost the South the electrode is reading correctly are the industry standard. African economy billions annually in lost before service begins. productivity and healthcare expenses. • The pH of a substance is highly By maintaining a pH level of 4.6 or The Chef’s Reference Guide: sensitive to temperature. Use below in acidified foods, chefs create a Critical pH Benchmarks meters with Automatic Temperature hostile environment for pathogens like Compensation (ATC) to account for the Clostridium botulinum, ensuring that Understanding the baseline for your raw heat of the kitchen environment. artisanal ferments and bottled sauces materials is the first step toward scientific • When testing chunky or solid foods like remain safe for consumption. certainty. Below are the common thresholds salsa, blend the solids into a uniform that dictate quality and safety in the brigade. slurry using a small amount of distilled water to ensure a stable, homogeneous Fresh Proteins and Seafood reading. • Fresh Beef: 5.5 to 6.2. (Values reaching 6.5 indicate the onset of decomposition). Understanding the chemical balance of • Pork: 5.4 to 5.8. (Maintaining this range is your ingredients is the difference between critical to avoid pale, soft, and exudative a kitchen that hopes for success and a defects). kitchen that guarantees it. By integrating • Poultry: 6.5 to 6.7. (Highly neutral and precise pH control into your workflow, you susceptible; requires the strictest cold protect your brand, your diners, and the chain management). integrity of your craft. • Fresh Fish: 6.6 to 6.8. (The high pH The era of guessing by taste alone is over. of seafood is why it spoils faster than Scientific certainty is the new standard of terrestrial proteins). excellence. Pg | 26
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SA CHEFS Spekboom Reimagined Techniques and chemistry for the modern pass P ortulacaria afra, or spekboom, is a technical solution for chefs demanding has graduated from a carbon- high-impact acidity with zero textural sequestration miracle to a compromise. high-performance chemical asset in the professional kitchen. Its flavour profile is a moving target governed by Salads and acid strategies Crassulacean Acid Metabolism (CAM) photosynthesis. This biological clock In the cold kitchen, spekboom is deployed causes malic acid levels to surge and as a structural acid. Rather than drowning retreat throughout the day. To master leaves in a vinaigrette that inevitably leads spekboom is to master the clock. to wilting, chefs are using a spekboom Harvesting at 06:00 yields a sharp, brunoise—precision-cut 2mm cubes that lemon-like acidity, while a 16:00 harvest act as internal acid bombs within a dish. offers a milder, vegetal crunch. Beyond This strategy ensures the dish remains the tang, its dense mucilaginous turgid and fresh throughout a long service. structure provides a natural, clean-label Spekboom’s resilience is its greatest asset; thickening power that allows chefs to its cells remain swollen and crisp even when replace synthetic stabilisers with raw dressed, protecting the aesthetic integrity of botanical performance. the plate from the pass to the table. • Oxidation Control: High enzyme Application and processing Pairing logic for the South African activity can lead to rapid browning palate once the leaf is bruised. Ascorbic The modern spekboom chutney is a acid or immediate vacuum sealing is departure from the brown, over-sugared • Coastal Seafood: Early-morning harvest mandatory to lock in the neon-green preserves of the past. Chefs are now leaves provide a sharp, citrus-forward hue. utilising the plant’s natural pectin to finish that mimics the profile of yuzu or • Harvest Synchronisation: Do not create vibrant, translucent condiments. finger lime. mix morning and afternoon harvests By employing a rapid-maceration • Red Game Meats: The late-afternoon in a single batch. The resulting pH technique, the integrity of the leaf is harvest offers a deep, vegetal note imbalance will shatter the consistency preserved, ensuring a characteristic that grounds the iron-rich intensity of of your sauces. pop upon mastication. This texture- springbok or kudu. • Mucilage Management: Excessive first approach uses spekboom as both • Indigenous Dairy: The acidity is a blending triggers a slimy texture. a structural base and a souring agent, perfect foil for the creamy, lactic density Pulsing or hand-chopping is required to allowing for a significant reduction in of traditional amasi or artisanal goat’s maintain the desired snap. added vinegar and sugar. cheese. • Sourcing Safety: Use only food-grade When reduced, spekboom juice • Roasted Root Vegetables: Spekboom suppliers. The risk of heavy metal undergoes a technical transformation provides a bright, lemony lift that cuts accumulation from urban-foraged into a high-gloss, self-emulsifying through the caramelised sugars of spekboom is a primary food safety glaze. The malic acid acts as a biological roasted beetroot or parsnips. concern for professional operators. degreaser, slicing through the heavy lipid profiles of proteins like pork belly or By understanding the biological rhythm Karoo lamb. The current trend focuses Operational protocols and risks of the plant, we transform a local staple on the naked glaze—a reduction of cold- into a sophisticated tool. The future of our pressed juice and finely sieved pulp that Executing spekboom at a professional national soul lies in our ability to apply achieves a mirror finish without the level requires a rigorous technical world-class science to the ingredients that cloying stickiness of honey or glucose. It protocol to mitigate its volatile nature. have always been right in front of us. Pg | 27
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Ice Plant Precision Managing texture and salinity in the modern brigade M Actionable guidance for the esembryanthemum crystallinum, known as soutslaai or the ice plant, has moved brigade from a coastal curiosity to an essential • Hand-tear only: Metal blades technical tool. It provides a mineral accelerate oxidation. Hand-tear or use salinity and structural pop that no other whole sprigs to keep pressurized cells leaf can replicate. Modern chefs use it to intact. replace traditional salt finishing, offering • Late-stage dressing: Add to the plate a burst of oceanic air delivered via a last. Apply acid in droplets rather than succulent, crunchy vessel. a heavy coating to prevent cell wall degradation. The science of the shimmer • Restore turgidity: Submerge limp plants in a 5 percent ice-water bath for The frosted appearance is created by 60 seconds to restore the crystalline Epidermal Bladder Cells (EBCs). These snap via osmosis. specialized, translucent hair structures • Thermal guarding: Never place directly function as pressurized water reservoirs, onto hot sauces or resting meats. storing sodium, magnesium, and organic Residual heat will deflate the bladder acids. cells before the plate reaches the guest. These cells are hypersensitive. High • Precision tools: Use silicone-tipped heat causes internal pressure to exceed tweezers for placement. Metal tongs structural limits, leading to a melted will rupture the delicate droplets. appearance. Traditional salt-based dressings trigger osmotic collapse, drawing water out and turning the leaf limp within minutes. Waste utility and sustainability In a professional environment, zero waste Protective cooking: The is a mark of technical mastery. Use bruised tempura paradox leaves to infuse oils or vinegars. The natural sodium and chlorophyll create a While soutslaai is heat-averse, protective vibrant, saline finishing oil that carries the cooking allows for the application of essence of the coast. warmth without sacrificing integrity. Trusting the wisdom of the land means By using an ultra-cold, low-gluten understanding its biology. When the tempura batter, chefs create a rapid-set brigade respects the science of the plant, thermal barrier. Flash-frying at 180°C soutslaai becomes more than a garnish; for 15 seconds crisps the exterior while it becomes a signature of South African the internal bladder cells remain cool technical excellence. and pressurized. This creates a sensory paradox: a warm, crispy shell followed by a cold, saline burst. Pg | 28
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SA CHEFS Kapokbos and Wild Rosemary The Chef’s Technical Cheat Sheet Beyond flavour: Harnessing the biological shield of indigenous fynbos Kapokbos Wild Rosemary (Eriocephalus africanus) (The Aromatic Identity) Kapokbos, or the snow bush, is your most While botanically identical, the culinary potent antimicrobial tool. It isn’t just a identity of Wild Rosemary focuses on volatile flavour; it’s a biological shield for the aromatic extraction and mouthfeel. professional kitchen. • Antimicrobial Powerhouse: The • The Diurnal Acid Shift: Like other fynbos, plant is loaded with artemisia ketone, its chemical profile moves with the sun. an essential oil that is lethal to A morning harvest provides a sharp, Staphylococcus aureus. Use it as a antiseptic profile, while an afternoon technical seal in the early, high-risk harvest is milder and more woody. stages of dry-curing to kill pathogens • Succulence Control: Plants growing before they start. near the coast have more succulent • The Stress Secret: For maximum leaves than those inland. Use the coastal technical impact, source material variety for fresh salads or tzatziki from drought-stressed regions in where you want a mineral snap; use the the Northern Cape or Namaqualand. inland variety for deep reductions and Stressed plants produce up to 50% marinades. more flavonoids and antioxidants, • Aromatic Barrier: When roasting lamb or providing a superior chemical safety game, use the whole needle-like sprigs to net for lipid stability. create a structural barrier. This regulates • Lipid Protection: The tannins and moisture loss while releasing oils only polyphenols in Kapokbos prevent fat under direct high heat, ensuring the rancidity during long aging periods. If aroma is at its peak when the plate hits your kitchen temperature fluctuates, the pass. this plant provides the thermal • Low-Temp Dehydration: Never dry this stability traditional herbs lack. plant above 35°C. High-heat commercial • High-Shear Salt Hack: For even drying destroys the volatile ledol content, distribution, high-shear your dried stripping the plant of its antimicrobial leaves into coarse sea salt at a 1:10 heart and aromatic depth. ratio. Let it cure for 48 hours to lock the active ketones into the salt Technical mastery requires a shift from crystals for a precision rub. assembly to a deep understanding of botanical intelligence. When we respect the chemistry of the veld, we move beyond the trend and into the realm of true culinary craft. Pg | 29
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THE ART OF THE SOUR FIG Beyond the Jar: The Technical Soul of the Vygie C arpobrotus edulis, known to most as the humble sour fig or suurvygie, has undergone a sophisticated evolution. Long relegated to the realm of syrupy jams and roadside preserves, it has emerged as a high- utility technical asset for the professional pass. This coastal powerhouse offers a singular combination of malic acidity, dense tannins, and natural mucilage that acts as a biological alternative to synthetic thickeners and imported vinegars. It provides a puckering, mineral salinity that bridges the gap between land and sea, making it indispensable for any kitchen demanding technical precision from local flora. Technical Applications The brilliance of the sour fig lies in its versatility. Here is how to harness its biological properties for modern plating: • Self-Glazing Gastriques: The internal mucilage of the fruit provides a natural glazing quality, eliminating the need for added honey or glucose. When reduced with a light caramel, the tannins slice through the lipid profile of heavy proteins, providing a persistent, bright top note that keeps the palate refreshed. • Controlled Ferments: Fermentation transforms the raw, aggressive astringency of the vygie into a complex, floral umami. A 2% lacto- ferment breaks down the dense fibrous structure, creating a high- Pg | 30
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SA CHEFS Operational Notes and Pitfalls Precision is paramount when working with this wild ingredient. To ensure consistency, keep these factors in mind: • Oxidation Control: High enzyme activity leads to rapid browning. The use of ascorbic acid or immediate vacuum sealing is mandatory to preserve the vibrant pink hue. • Tannin Management: Avoid over- reduction. Excessive heat turns the flavour profile from pleasantly tart to punishingly bitter. • Harvest Timing: Source only full- maturity fruit during the dry summer months. Under-ripe fruit lacks the natural sugars required for successful technical processing. The Chef’s Workshop: Technical Recipes • 2% Lacto-Fermented Liquid: Pack 500g halved figs in a 2% salt brine (10g salt per 500g water). Ferment for 7 to 14 days until the pH reaches 3.5 to 3.8. Use this to finish raw line fish crudo or bright emulsions. • Self-Glazing Gastrique: Reduce a white sugar caramel with fynbos vinegar and impact seasoning liquid. This is the 200g of sour fig pulp. Simmer for 45 preferred local alternative to citrus or minutes to a pH of 3.2. This is ideal for verjus for finishing delicate crudo and brushing onto seared duck or ostrich emulsions. fillets. • Fluid Gels and Stabilisation: High • Heat-Stable Fluid Gel: Simmer 300g pectin levels in the pulp allow for of pulp with 1g of ascorbic acid; blend the creation of stable gels without at high speed and chill to set. Once set, the use of commercial hydrocolloids. use a high-speed shear to reach a pH of By processing the fruit at specific 3.2 to 3.5. This provides stable piping for temperatures and utilizing high-speed hot plate service. shearing, you can produce pipeable, heat-stable gels that maintain their The sour fig is no longer just a memory integrity even under the heat of a busy of a coastal road trip; it is a sophisticated pass. tool that allows the modern chef to plate the very essence of the South African landscape with scientific rigour. Pairing Logic: The Technical Bridge The sour fig acts as a flavour anchor on the South African menu, balancing intensity with acidity: • Rich Proteins: Use it to cut the iron- heavy notes of ostrich and venison. • Cape Malay Aromatics: It provides a sharp counterpoint to the warmth of toasted cumin and coriander. • Fermented Dairy: The acidity slices through the density of labneh or traditional amasi. • Oily Line fish: The fruit’s properties emulsify with fish oils for a balanced, mouth-coating finish. Pg | 31
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The No-Show Tax: Protecting Your Table Why commitment-based bookings are the new industry standard I The rise of the commitment-based n the current trading climate, a no- show is no longer a minor annoyance. It is a direct assault on your bottom model line. Data from major South African We are seeing a massive shift in 2026. booking platforms shows that while Requesting a deposit has moved from high- average no-show rates hover around end fine dining into the casual sector, with 20%, establishments that fail to secure a 120% increase in adoption over recent their bookings often see that number cycles. The reason is simple: the psychology spike during peak periods in Cape Town of having skin in the game works. and Johannesburg. Restaurants using automated deposits through platforms like Dineplan report a This is the no-show tax, a hidden drop in no-show rates to as low as 1.6%. drain on your resources that costs South African restaurants hundreds For the professional operator, this is about of thousands of rands annually in mutual respect. When you secure a booking, wasted stock, inefficient labour, and you are ensuring the sustainability of lost opportunity. When a table for four your business and the job security of your ghosts a Friday night service, you aren’t brigade. just losing that bill; you’re losing the net profit for the entire shift. • Prioritise automation: Use SMS and Operational Implementation: How WhatsApp reminders that include a to secure your floor one-click cancel or reschedule link. This removes the friction for the guest while • Set a reasonable threshold: Under the keeping your system updated in real- Consumer Protection Act, your deposit time. must be fair. The local standard is R100 • Focus on the human angle: Explain that to R250 per person for casual dining, the deposit is not a penalty. It is a tool while high-demand Cape Town spots that allows you to pay your staff fairly often secure R500 or more for dinner and keep your menu prices stable by slots. guaranteeing the table’s viability. • Target your enforcement: You do not have to tax every guest. Impose deposits The difference between a restriction and only on high-risk tables, such as Friday professionalism is how you frame it. When and Saturday nights, public holidays, or you respect your own time and resources, groups of six and larger. your guests will too. By securing your • Adhere to the 24-hour rule: The current bookings, you are not just protecting your industry standard for a full refund is profit; you are honouring the soul of your a 24-to-48-hour cancellation window. service and the hands that prepare the food. This gives you enough time to fill the Our industry survives on the promises we seat from your waitlist without losing keep to each other. revenue. Pg | 32
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SA CHEFS The Neuro-Plate: Beyond the Aphrodisiac Cliché T he days of leaning on a dozen buttery, cold custard. oysters and a prayer are over. • The Application: Serve with a For the modern diner, date Pumpkin Seed Brittle – rich in night has evolved from a mandatory magnesium for muscle relaxation – romantic gesture into a search for and a chilli-lime gel. emotional resonance. As chefs, we are • The Detail: Tyrosine in the no longer just masters of the Maillard avocado is a direct precursor to reaction; we are the architects of our dopamine. The contrast of the guests’ neurochemistry. bitter, crunchy char against the creamy, cool fat sends a sensory In the current landscape, the global jolt to the brain, snapping the guest culinary vanguard is moving toward into the present moment. Functional Gastronomy. We are not looking for magic roots with legal red 2. The Main Event: tape; we are looking at the molecular The Omega-3 Emulsion potential of our daily pantry. The goal is to move the guest from the fight The Objective: Foster Oxytocin or flight of a busy workday into a rest through physical lightness. and connection state before the first Heavy, cream-laden sauces lead course is even cleared. to lethargy, which is the enemy of romance. We want high-vibration fats. The Science of the Spark: A • The Technique: Slow-poach Chef’s Toolkit Kingklip or Salmon at 42°C in a bath of extra virgin olive oil and To master this menu, you must lemon zest. This preserves the understand the three chemical pillars delicate Omega-3 chains. of a romantic evening: Dopamine • The Application: Pair with a (Anticipation), Oxytocin (Connection), Shiitake and Lion’s Mane duxelles. and Serotonin (Contentment). Here Mushrooms contain ergothioneine, is how to engineer them using a potent antioxidant that clears world-class technique and everyday brain fog. ingredients. • The Detail: High-quality Omega- 3s improve vascular health and 1. The Opening Move: blood flow. By keeping the protein The Charred Avocado Steak light and the fats clean, you ensure the guest feels energised, not The Objective: Trigger Dopamine and exhausted, by the time the check lower cortisol. arrives. Forget the mushy guacamole of the past. We are treating the avocado like a premium cut of Wagyu. • The Technique: Take a firm-ripe, large-format Hass avocado. Peel and halve it. Score the flat surface in a tight diamond cross-hatch. Hard-sear it on a high-heat cast iron or Konro grill until the ridges are blackened and carbonised, while the interior remains a Pg | 33
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3. The Finale: The Tryptophan Transition The Objective: Stabilise Serotonin for a lasting glow. The final course must be a calculated downshift that leaves the guest feeling safe and satisfied. • The Technique: Create a 70 percent dark chocolate ganache aerated with a nitrogen siphon to produce a cloud texture, paired with fermented honey and caramelised banana puree. • The Application: Dust with a hint of Maldon salt and crushed pistachios. • The Detail: Bananas are a powerhouse of Vitamin B6, the essential co- factor for converting tryptophan into serotonin. Dark chocolate provides Phenylethylamine (PEA), the same chemical the brain releases when we first fall in love. Actionable Guidance for the Pass • Vagal Tone Reset: Start the meal with a small, intensely cold amuse-bouche followed immediately by a warm, aromatic broth. This temperature shift stimulates the vagus nerve, physically forcing the guest’s heart rate to slow down. • Aromatic Anchoring: Spritz your linen or menu with a dry mist of sandalwood or neroli. These scents bypass the rational brain and head straight for the limbic system, which governs emotion and memory. • The Texture Narrative: Ensure every dish has a snap, smooth, and grain element. Engaging multiple tactile receptors in the mouth keeps the brain occupied and prevents mind- wandering back to work or stress. Romance is not found in a heart-shaped garnish. It is found in the meticulous balance of amino acids, the strategic use of temperature, and the chef’s ability to manipulate the guest’s physical state. When you master the neuro-plate, you don’t just feed the body; you command the mood. You become the catalyst for a connection that lasts long after the table is cleared. Enough thinking. Pg | 34
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SA CHEFS From Township Flames to Tourism Fame How the Mastershisanyama Upskilling Programme is Redefining South Africa’s Food Culture I Where It All Began: eThekwini n the heart of South Africa’s townships, where the unmistakable aroma of braaied Pilot meat fills the air and communities gather around open flames, a quiet transformation The journey began in eThekwini during the is taking place. The Mastershisanyama 2024/25 financial year, where 24 beneficiaries Upskilling Programme is turning informal from six businesses underwent intensive food outlets into professional, tourism-ready theoretical and practical training. culinary destinations, one grill at a time. Participating businesses included: Groutville Shisanyama, Gidela Lounge, Busy Implemented through a strategic Corner Butchery, Izwelethu Butchery, Juicy partnership between the South African Chefs Lounge, and T and P Butchery Place. Association, SA Chefs, and EDTEA, Economic The results were almost immediate. Development, Tourism and Environmental Affairs, the programme is more than Businesses that once operated informally just training. It is a movement aimed at began to reflect structure, consistency, professionalising local food businesses and and professionalism. Izwelethu Butchery, unlocking township tourism potential for example, embraced innovation by introducing an online ordering system and professional packaging. This move A Programme Rooted in Purpose significantly improved both customer experience and revenue. Across the 2024/25 and 2025/26 financial years, the programme has reached 20 small For many participants, the transformation businesses in eThekwini and Zululand, felt dramatic. As one observation noted, equipping them with the tools to thrive in “The difference is like East and West.” an increasingly competitive and experience- driven food economy. At its core, the initiative focuses on empowering grassroots “chefpreneurs” with a blend of: • Culinary expertise • Food safety and hygiene compliance • Business and financial management skills • Customer service excellence Beyond the curriculum lies a deeper mission. It aims to elevate township food culture into a recognised and respected tourism offering. Pg | 35
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Scaling Impact: Zululand A Model for the Future Expansion As South Africa continues to position itself Building on this success, the programme as a diverse culinary destination, township expanded into Zululand during the 2025/26 food experiences are gaining increasing financial year, training 38 beneficiaries from recognition. The Mastershisanyama 14 shisanyama enterprises. Upskilling Programme proves that, with the right support, grassroots businesses can Participating businesses included: meet global standards without losing their 3 Sisters, 3838 Shisanyama, De Link, cultural authenticity. Ecembeni, Ekhaya Africa, Kwa Sbali Shisanyama, Malitar Corner, Mingling, It is a model that supports: MK Pub and Grill, Rocka Feela, Russels • Inclusive economic growth Shisanyama, Ta Nesh Shisanyama, • Sustainable small business development Uphanakho, and Village Shisanyama. • Job creation at community level By the time the cohort concluded in • The celebration of local food heritage November 2025, with its official closing held on 5 March 2026, the improvements were clear. From visible hygiene compliance charts and sanitation stations to improved staff grooming and the correct use of protective clothing, these businesses began operating at a level aligned with formal hospitality standards. One standout, Rocka Feela in Nongoma, demonstrated a remarkable shift. The business embraced cleanliness, structure, and customer facing professionalism, positioning it strongly within the tourism value chain. Changing the Narrative What makes the Mastershisanyama programme unique is its ability to shift mindset as much as skillset. Participants move from survivalist operations to structured enterprises. They begin to see their businesses not just as places to sell food, but as brands, experiences, and economic drivers. This is where the partnership between SA Chefs and EDTEA becomes critical. It links skills development with tourism growth and ensures that township establishments can confidently welcome both local patrons and international visitors. More Than Just a Programme At its core, the Mastershisanyama initiative is about dignity, opportunity, and transformation. It is about taking what already exists in communities, the passion, the flavour, and the culture, and refining it into something powerful and sustainable. From smoky township grills to tourism ready destinations, these businesses are not just cooking food. They are shaping a new future. Pg | 36
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SA CHEFS Premium Ingredients. Professional Results. Consistency and quality are the pillars of a successful menu. Since 1978, Flor-Do-Tejo has delivered world-class seafood, poultry, and frozen foods directly to South African kitchens. CORE SOLUTIONS Seafood: Imported Poultry: Whole, Frozen Chips & Veg: and locally packed for portioned, crumbed, and Proudly local, supplying absolute freshness. specialised cuts. 700 tons monthly. Partner with the foremost local supplier today. 100% Halaal | Call 012 666 7718 | Visit www.flor-do-tejo.co.za Pg | 37
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Shaping the Future of Culinary Education The SA Chefs Education Committee 2026 T he SA Chefs Education Committee Public sector representation is equally continues to play a critical role important, with Ashnie Soorajpal, in shaping the future of culinary Campus Manager at Ekurhuleni East education in South Africa. As we move TVET College, ensuring alignment into 2026, the committee stands as a with national training frameworks collective of passionate, experienced and accessibility. Similarly, Charmaine professionals committed to driving Mokoena from MRTT (Hospitality standards, strengthening systems, and and Tourism Academy) and Penelope ensuring that culinary education remains de Villiers, the committee secretary relevant, credible, and aligned with from the College of Cape Town, bring industry needs. depth in academic governance and administration. This is not a passive committee. It is a working body made up of leaders who From the private education space, actively influence training, assessment, leaders such as Suzanne Crozier (Head and professional development across of Academics, The Capital Hotel School), the country. With representation from David Steyn (Head of School, Steyns private academies, public institutions, Culinary School), and Jackie Cameron and workplace training environments, (Owner, Jackie Cameron School of the committee brings together a balanced Cooking) contribute strong insights and practical perspective on what the into curriculum relevance, student industry truly requires. development, and industry readiness. At the helm is Chef Tommie Hurter, The committee impact is further Owner and Director of Limpopo Chefs strengthened by Jim Thobakgale, Kelly Academy, Vice President of SA Chefs, and Fowlds, and Adriaan Jacobs, all of whom Chair of the Education Committee. His are directly involved in training and leadership brings strong industry insight developing young chefs at campus level. and a clear commitment to advancing Their input ensures that decisions made culinary education. Supporting him at committee level translate into real as Vice Chair is Elsu Gericke, Head of impact in the classroom and kitchen. Education at SA Chefs, who drives the committee focus on accountability, Additional expertise is brought in structure, and meaningful impact. by Jarine Mostert (Campus Manager, Francois Ferreira Academy), as well The committee proudly includes Jeanne as Michele Fourie and Charl Crause Jacques Scheepers (Academy Principal, from FBI in the Free State, reinforcing Sondela Academy), Hendrik Jansen van the committee commitment to quality Nieuwenhuizen (Faculty Head: Culinary teaching, assessment, and mentorship. Arts and Hospitality, Sondela Academy), and Evert Fourie (Hospitality Manager, What makes this committee particularly professional designations, improving Sondela Academy), all contributing to powerful is not just the calibre of its training provider recognition, enhancing academic excellence and operational members, but the shared understanding assessment and moderation practices, relevance. that education must evolve. The and ensuring that graduates are focus for 2026 is clear: strengthening workplace ready. Pg | 38
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Global Spice, Local Fire Reflections from India By SA Chefs President Chef Coo Pillay M y recent journey to India was The programme brought together 26 far more than an official visit delegates from across the world, each – it was a powerful immersion representing their nation’s culinary voice. into one of the world’s most layered and Among them was our very own Gauteng spiritually grounded culinary cultures. Young Chefs Club Chair, Chef Seham India does not simply serve food; it Beriche, whose presence made South Africa serves heritage. Every spice blend, every incredibly proud. Watching her engage regional preparation, every shared meal with global peers, absorb knowledge, and carries centuries of history and identity. contribute meaningfully to discussions reaffirmed the importance of investing I extend my sincere gratitude to Manjit in our young leaders. She represented Gill Singh, President of the Indian our country with passion, humility, and Federation of Culinary Associations, excellence. and his exceptional executive team for their warm hospitality and meticulous The forum itself was a masterclass in organisation of the World Culinary regional diversity. India is not one cuisine Heritage Exchange Programme. Their – it is a continent of flavours. From the leadership reflects a deep commitment coconut- rich curries of Kerala to the not only to Indian gastronomy but tandoor traditions of Punjab, from delicate to global culinary collaboration. The Bengali sweets to the robust vegetarian professionalism and generosity shown heritage of Gujarat, each region carries its to all international delegates exemplified own agricultural logic, climate influence, and the true spirit of chefs’ camaraderie. cultural narrative. Sessions went into depth on indigenous ingredients, spice tempering techniques, fermentation methods, and the medicinal philosophy underpinning Ayurvedic cooking. Attending Indus Food 2026 further showcased the balance between tradition and innovation. Cutting- edge food technology stood proudly alongside artisanal spice traders and heritage producers. It reinforced a powerful message: modernisation does not mean abandoning authenticity – it means amplifying it. One particularly memorable moment was our visit to Agra to experience the iconic Taj Mahal – one of the Seven Wonders of the World. Standing before that architectural masterpiece alongside Andy Cuthbert, Pg | 40
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SA CHEFS President of Worldchefs, and fellow mosaic of influences, traditions, and modern international delegates was profoundly reinvention. symbolic. The Taj Mahal represents legacy, craftsmanship, devotion, and timeless beauty For the South African Chefs Association, – values that resonate deeply within our this exchange strengthens international ties culinary profession. Just as the monument and opens doors for future collaborations, was built with precision and passion, so youth development programmes, and too are great cuisines constructed through shared platforms. It reminds us that global dedication, patience, and artistry. engagement is not about imitation – it is about connection and mutual respect. What struck me most throughout the journey May we continue to explore the world with was India’s mastery of spice layering. Spice is As I returned home, I reflected on the theme curiosity, represent our nation with pride, not used for heat alone; it is used for balance, that best captures this experience: Global and build bridges through food. Because in harmony, and storytelling. It warms without Spice, Local Fire. India offers the depth of every kitchen – whether in Johannesburg, overwhelming, elevates without dominating. ancient spice wisdom; South Africa brings Mumbai, or beyond – excellence is born This philosophy mirrors South Africa’s own innovation, resilience, and bold creativity. from passion, heritage, and the courage to culinary identity – diverse, expressive, and When these elements meet, new ideas ignite share our story with the world. rooted in cultural fusion. We, too, are a and new opportunities emerge. Pg | 41
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Beyond the Plate Why Sondela Academy is Redefining Culinary Education F or many aspiring chefs, the transition from a quiet classroom to the high-pressure environment of a professional kitchen can be overwhelming. At Sondela Academy, we believe the best way to learn the realities of the kitchen is to be in it from day one. Our 36-month Occupational Chef Certificate is not just a qualification. It is a three-year professional immersion designed to bridge the gap between student and seasoned culinary professional. A Campus Like No Other Located within the pristine Sondela Nature Reserve and Spa, the academy offers an environment where education meets real-world application. We integrate traditional learning with interactive lectures and practical training in a state-of-the-art industrial kitchen. Students work through modern online workbooks, activities, and assessments to ensure strong theoretical understanding. However, the true value of the programme comes to life across our seven fully operational kitchens. Accommodation is available both on and off campus, and a canteen service provides convenient daily meals. Pg | 42
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SA CHEFS Leadership training through ILM, an entrepreneurship programme, and personal development modules Wellness A focus on psychological well-being to help students navigate the demands of the industry Your Final Milestone: The Trade Test At the end of the programme, students complete their Trade Test on-site in our accredited testing kitchen, assessed by NAMB-approved assessors and The Sondela Edge: Three Years of moderators. Experience from Day One Our seamless integration of learning and working ensures that students begin serving paying guests from their first week. By graduation, students are not simply From Private Cheffing to new entrants to the industry. They leave Banqueting: A 360-Degree as professionals with three years of Experience documented work experience, supported by written testimonials and service letters. What sets a Sondela graduate apart is the diversity and depth of their experience. Sondela Academy is accredited by Unlike traditional institutions that rely CATHSSETA, QCTO, City and Guilds, and on simulated environments, our students Highfield, and is a registered South African rotate through a range of real-world Chefs Association training provider. culinary settings: A Structured Journey for Growth • Luxury Tented Camp Master private cheffing and intimate, high-end service The programme is carefully designed to • Country House Execute formal cuisine Start Your Journey support progressive development: and bespoke dining experiences • Bakery and Deli Develop precision in Book an open day or begin your • Year One: Foundational Skills Master artisanal baking and retail hospitality enrolment: knife skills, food safety, and flavour • À La Carte and Pizza Station Manage principles the pace and pressure of a busy [email protected] • Year Two: Specialisation Build restaurant environment 014 736 8860 | 060 748 5886 expertise in specific culinary • Banqueting Gain experience in large- https://linktr.ee/sondelaacademy disciplines and techniques scale events and function catering Sondela Nature Reserve and Spa • Year Three: Kitchen Management Bela Bela, Limpopo Develop leadership capability and Sondela hosts major events annually, understand the business of running a including the kykNET Buite Ekspo in July, successful kitchen which attracts more than 20,000 visitors over the course of the weekend. Value-Added Training for the Step Into Your Future Modern Culinary Leader Step into the kitchen. Step into your We go beyond technical training to develop future. well-rounded industry professionals. Included in the qualification are essential Join Sondela Academy and turn your certifications: passion into a professional legacy. For over 20 years, Sondela Academy Health and Safety has been creating careers as a leading First Aid Levels 1 and 3, as well as fire- hub for hospitality, conservation, fighting training events, and culinary training. Education and Development Training in assessing, facilitating, and workplace coaching Leadership and Business Pg | 43
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Beyond the white jacket What today’s food industry really needsBy Trevor Boyd, Operations General Manager: Food & Beverage, City Lodge Hotels When people think about chefs, the picture is often incomplete. There’s the white jacket, the apron, the intensity, and sometimes the ego. What’s far less visible is the human reality behind that façade: people operating under pressure, balancing creativity with operational systems, and carrying responsibility for food as well as staff. Trevor Boyd, Operations General Manager: Food and Beverage at City Lodge Hotels and Hostex 2026 ambassador, notes that misunderstanding often sits at the heart of how the food industry is misjudged. “Behind that hard exterior is someone trying to deliver standards: standards of food, consistency, and leadership, all while managing daily pressure,” he explains. “Kitchens demand precision, pace, and resilience, and sometimes that means firmness – what often gets labelled as ego is, in reality, accountability.” Trevor is cautious about using the word “passion”: “Passion comes and goes; it doesn’t sustain you. What keeps chefs in the industry, especially through its toughest moments, is respect: respect for your craft, your team, and the responsibility that comes with feeding others. This distinction matters in an industry increasingly challenged by burnout, skills shortages, and shifting expectations.” Like many chefs, Trevor entered the profession with a romanticised view of what it would be. Reality arrived quickly. Early roles didn’t align with his Pg | 44
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SA CHEFS aspirations, and a decisive shift into the evolved organically. Courtyard Hotels • Food is never just food, it’s trust, hotel environment forced him to rethink his feature the Club Lounge restaurant, City memory, and care served on a plate. trajectory. Lodge Hotels have #Café restaurants, and Town Lodges and Road Lodges offer Eat- Ironically, when Trevor steps out of “Once I made the decision, I planned the in restaurants, with menus tailormade to his professional role and heads to journey,” he explains. “Hotels are both each brand’s guests. his favourite restaurants, his tastes rewarding and unforgiving. It’s a bit like Some properties have developed their own are unapologetically simple: curry, golf – you can have an awful round, but one restaurant identities and menus, including: pizza, steak on the braai. Years in the perfect shot brings you back. Kitchens are industry haven’t necessarily made the same. A brutal day can be redeemed by • Courtyard Hotel Waterfall City opened him adventurous – although he has a flawless service, when the team moves in in 2021 featuring The Protea restaurant eaten some extraordinary food on his sync, guests are happy, and the chaos briefly with a sophisticated, contemporary international travels – rather, they’ve turns into beautiful harmony.” menu serving breakfast, lunch and made him decisive. He knows what dinner, and The Highline gourmet works, what comforts, and why people That understanding of pressure and payoff lounge on the 9th floor specialising come back. shaped Trevor’s leadership philosophy when in delicious light meals for lunch and he took on the challenge of transforming the dinner. This clarity is perhaps the most food and beverage offering and experience at • City Lodge Hotel V&A Waterfront has important lesson for the food industry City Lodge Hotels. recently refurbished, launching the new today. Authenticity, not complexity, Atlantic Lounge bar that champions equals progress. Leadership is not about local wines and spirits paired with a control, but about trust. And great food Scaling food without losing its small plates menu, and Atlantic Social – whether in a flagship hotel or a local soul restaurant offering relaxed dining neighborhood joint – exists for one that stretches outside onto the deck reason only, and that is to make people When Trevor stepped into his role, there overlooking the canal, plus a second bar feel looked after. was no playbook. Food and beverage for casual enjoyment In an industry defined by pressure, made up a small fraction of the business, • City Lodge Hotel Umhlanga Ridge has Trevor reminds us that lasting success is and capability varied widely across the also been revamped and now features built slowly, led visibly, and sustained by group’s then 59 hotels. The mandate was Umoya restaurant and Umoya @ The respect. That’s not just good leadership, simple but daunting: improve the offering, Deck, also offering alfresco dining on that’s good hospitality. without disrupting the business or the deck outside the front of hotel. inflating costs. As Trevor returns as a Hostex Trevor is clear that independence must ambassador for the second time, he Instead of imposing a final vision, follow readiness: “You crawl before you brings these insights and the hard- Trevor focused on progression. Menus walk, walk before you run. It’s not fair to earned experience behind them directly started out simple and teams learned give people or businesses responsibility to the industry conversation. From 8 the fundamentals first. Early use of before they’re ready to manage it.” to 10 March at the Sandton Convention convenience products created consistency, provides convenient daily meals. Centre, visitors will be able to meet him which built confidence, and only once in person and explore what it really takes the foundation was solid did complexity to grow food and beverage operations in follow. What the modern food industry a way that is both commercially sound must get right and people-led. In its 40th year, Hostex 2026 continues to create the space Crucially, Trevor didn’t lead from head Trevor’s journey highlights several hard where leaders like Trevor share practical office, he led from the floor. He explains, truths about food leadership today: wisdom, challenge assumptions, “I packed fridges, prepped mise en place, and help shape what comes next for cooked services. If you only tell people Leadership is earned on the floor, not hospitality. what to do, you gain nothing, but if you declared in head office. Credibility comes show them, you gain trust.” from shared effort, not just instruction That hands-on approach allowed him to manuals. identify natural leaders within the teams, tailor staff development, and support • Consistency builds confidence before those who needed more time without creativity can flourish. Teams need leaving anyone behind. stability before innovation becomes The results have been tangible. The food sustainable. and beverage department now contributes • Data informs decisions, but guests roughly 20% of the business. Revenue define success. Sales mix, feedback, and growth became a measure of maturity and repeat visits matter more than trends. menus continued to expand. • Comfort food wins because it connects emotionally. Dishes that “hit the spot” “If the food wasn’t better, the numbers outperform complexity every time. wouldn’t move,” Trevor explains. Social • Progression beats perfection. media told the same story, tracking the Sustainable growth happens in stages, visible evolution of dishes, confidence, and not in leaps and bounds. pride across the group’s properties. • People don’t resist change, they fear As hotels have been refurbished and failing. Psychological safety is as footfall increased, food offerings have important as technical training. Pg | 45
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Hostex 2026 records 16.5% growth in visitor numbers and 60% increase in exhibitors Johannesburg, South Africa — Hostex Conversations shaping the future 2026 marked its 40th anniversary by opening doors to innovation, of hospitality collaboration and business growth The Bidfood Industry Hub Theatre across the hospitality sector, welcoming hosted a focused seminar programme 7 935 visitors to the Sandton Convention addressing key industry themes, including Centre — a 16.5% increase from 2024. beverage innovation, technology adoption, Exhibitor participation rose by just over sustainability and business resilience. 60%, enabling the show to return to two The theatre also hosted the launch of floors of exhibition space and restoring South African Food Stories, a new YouTube it to pre-COVID scale, clearly signaling series and video podcast presented by Liquid Concepts stand at Hostex renewed confidence across the industry. Nicci Robertson. 2026 Visitors engaged with a diverse mix Live watch parties and book signings of global brands, local suppliers and introduced visitors to episodes featuring emerging businesses. An International chef-authors Naqiyah Mayat and Pavilion representing seven countries Kenneth Tebogo Middleton, sharing the brought global products to market, while stories behind South Africa’s evolving the SME Pavilion featured more than food culture. The series is supported 30 small businesses, creating valuable by Bidfood, FNB and the SA Chefs opportunities to connect with buyers and Association. decision-makers. The FNB Business Lounge, sponsored Hostex 2026 was officially opened by by FNB Business Banking, provided Mrs Gugu Motlanthe representing the a dedicated space for SMEs and The Bidfood Industry Hub at Kgalema Motlanthe Foundation, setting entrepreneurs to connect and explore the tone for three days of meaningful Hostex 2026 growth opportunities. engagement across the sector. “Celebrating the 40th anniversary of Culinary energy on the show Hostex made this year’s show particularly floor meaningful,” said Lerato Nako, Events Manager of Hostex. “The theme ‘Opening The SA Chefs Village, curated by the doors’ truly came to life, creating new SA Chefs Association and sponsored by opportunities, strong connections and Vulcan Catering Equipment, delivered renewed energy across the hospitality high-energy demonstrations and industry.” competitions that drew consistent crowds. Coffee culture was equally prominent, with the Gauteng Regional Barista Championship, delivered in partnership Competitor in the SA Chefs Iron with SCASA, showcasing top local talent. Challenge Pg | 46
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SA CHEFS Exhibitors report strong Strong support from sponsors Looking ahead engagement and quality buyers and partners As Hostex marks 40 years of connecting Hostex 2026 was supported by leading the hospitality industry, the success of the Exhibitors across the show floor sponsors including Tork (Nala Restaurant), 2026 edition reflects strong momentum highlighted strong engagement and FNB Business Banking (FNB Business and renewed confidence across the sector. valuable business outcomes. Lounge), Bidfood (Industry Hub Theatre), “Hostex has always been about bringing Nick Köntos of Clearworld said, “The Vulcan Catering Equipment (SA Chefs the industry together,” said Nako. “This quality of leads coming through over the Village), Unilever Food Solutions and year showed just how powerful that three days has been phenomenal… the Unilever Professional (Official Registration connection can be.” level of interest on our stand has been incredible.” Sponsor), THIRSTI Water, Thokoman, Doubleshot and supported by Malaysian Brigid Jaucot of Wiesenhof added, “We Palm Oil Council. had good quality buyers walking through, made strong connections and a load of Industry partners included FEDHASA, the leads, and the decision-makers we had National Accommodation Association of appointments with all came through.” South Africa, the SA Chefs Association, SANHA, and SCASA. For Deleane Luzzotto of Rebel Safety A wine exhibitor in the SME Wear, the diversity of visitors stood out: Hub, supported by the dtic “It’s been very busy with executive chefs, hotels, guest houses and schools coming through.” Kulthum Abrahams of Ice Team noted, “We actually made sales, not just leads.” Annellee Mulder of Fanel Restaurant & Catering Supplies added, “We’ve had visitors coming specifically to see us, including buyers from outside South Africa.” Visitors inspired by innovation Visitors echoed the positive sentiment, highlighting both inspiration and networking opportunities. Chef Zana Alvarado noted, “There was so much innovation… it gave me a lot of ideas about how to take my business to the next level.” Sizwe Cebekhulilu, Culinary Ambassador for Tork, added, “It was the most amazing show in terms of networking and business engagements.” Investing in people and purpose Hostex 2026 also reinforced its commitment to industry development and social impact. The Bryan Montgomery Bursary was awarded to Hope Msibi of Capsicum Culinary Studio, recognising emerging culinary talent and supporting the next generation of chefs entering the profession. In parallel, Hostex partnered with Chefs with Compassion, giving visitors the opportunity to contribute during the registration process. This initiative supported the organisation’s ongoing work to address food insecurity in Mrs Gugu Motlanthe (Kgalema Motlanthe Foundation) in Gauteng, extending the impact of the show conversation with Hostex Ambassador Gustav Pieterse (FEDHASA beyond the exhibition floor. Inland) Pg | 47
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Competitor in the SCASA Gauteng Barista Championships Judges of the SCASA Gauteng Barista Hostex exhibitor – The French Press Championships Hostex exhibitor – Tork Officially launching SA Food Stories at Hostex 2026 are cookbook author Naqiyah Mayat; President of SA Chefs Coo Pillay; Terry-Anne Solomons of FNB; host of SA Food Stories Nicci Robertson; and Bidfood’s Lauren-Leigh Porter Pg | 48
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SA CHEFS A warm welcome to Hostex 2026, which celebrated its 40th anniversary in 2026 Speakers in the Bidfood Industry Hub seminar theatre: Gustav Pieterse (The Saxon), Carmel Rubinstein (Hospitality Suite Hotel Supplies), Tshifhiwa Tshivhengwa (TBCSA) and Martin Cody (Four Seasons The Westcliff) Hostex exhibitor – Ambience Hospitality Brands Hostex exhibitor – BCE Hostex 2026 took place at Sandton Convention Centre from 8 to 10 March Hostex celebrated 40 years of opening doors to the hospitality and food & beverage industries in Competitor in the SA Chefs Iron An exhibitor in the SME Hub, 2026 Chef Challenge supported by the dtic Pg | 49
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ENGINEERING MARGIN AND MAGIC: THE GLOBAL PIZZA AND FLATBREAD STRATEGY Hospitality Marketplace Insights in partnership with Chef Professional T he modern commercial kitchen is an uncompromising environment. Balancing soaring Liberty Select reliably delivers exceptional quality and value across a comprehensive Margin Drivers for the Modern Menu food costs with the demand for catalogue of canned vegetables, Diners actively seek experiential constant menu innovation requires fruit, pickles, and olives. Chef eating and communal sharing clever planning and a highly Professional is trusted by talented formats. The pizza and flatbread strategic pantry. The Bounty Brands culinary teams countrywide for trend shines as a clever, innovative, Foodservice division supplies a its premium oils, condiments, and and highly budget-conscious menu wide range of ambient food and pizza accompaniments. Together, solution to meet this demand. care products tailored specifically these ranges provide the exact Globally, flavour profiles are shifting for the entire hospitality and food tools needed to engineer high- towards rustic Mediterranean service industry. Under this division margin, on-trend dishes that sharing plates, complex sweet heat sit two formidable brands built protect the bottom line while combinations, and elevated plant- explicitly for the pass. thrilling the diner. forward offerings. Pg | 50
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SA CHEFS By anchoring your dough with Menu Inspirations reliable, high-yield ingredients from the Chef Professional range, Here are four menu inspirations to rethink the traditional pizza offering, you can transform cost-effective elevate your table sharing options, and maximise your gross profit. Liberty Select ambient goods into premium menu features. Diners are not just hungry for food. They are hungry for connection. The This strategy drastically reduces communal flatbread is no longer just a starter; it is the anchor of the active prep weight and minimises modern sharing economy.” perishable waste. It also guarantees absolute consistency during your most demanding services, removing recipe dependency so that junior staff can execute with the same precision as your head chef. Utilising shelf-stable pantry items allows for scalable menu planning without sacrificing creativity or visual impact on the plate. “Standardising your prep does not limit creativity. It Menu 1 protects it. It ensures that any cook can execute with The Mediterranean Sharing Flatbread the same precision as your A highly manageable rustic flatbread designed for table sharing without overwhelming your oven capacity. We layer rich tomato sauce with head chef, on every single artichoke hearts, sweet piquanté peppers, and sliced olives. Finished with shift.” crumbled feta and a glossy pour of Chef Professional Olive Oil Blend, this creates a highly profitable alternative to the standard, labour-intensive charcuterie board. This specific oil blend is perfect as a finishing drizzle to bring the rustic Mediterranean flavours together effortlessly. [Download the full recipe] Menu 2 The Skillet Fire Popper Deep Dish This deep-dish cast-iron experience leverages sweet heat, a massive global trend. Built on a flawless non-stick prep technique to guarantee the perfect crispy crust release every single time, which removes technique dependency and allows junior cooks to manage the prep station flawlessly. We load the base with cream cheese, chorizo, roasted peppers, and sliced jalapeno chillies for a fiery, highly marketable sharing starter. [Download the full recipe] “Elevating your menu should not inflate your prep budget. The true magic of a modern pizza strategy lies in transforming shelf-stable pantry staples into premium, high-margin experiences.” Pg | 51
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Menu Mechanics: The Stats Behind the Slice and Share Trend Profitability: Pizza and flatbreads consistently rank among the highest gross profit menu items in commercial kitchens, frequently yielding margins exceeding 80 percent. The Sharing Economy: Over 60 percent of millennial and Gen Z diners actively seek out shared dining experiences over traditional individual entrees, driving up average check sizes per table. Menu 3 Skills Gap Support: Standardising Charred Pineapple and Pulled Pork Flatbread base ingredients like pizza sauce and We elevate ambient fruit by flash-charring pineapple pieces non-stick sprays reduces training time in a hot pan to bring out a deep, smoky caramelization. Paired and allows junior cooks to deliver with slow-cooked pork on a crispy flatbread base, this delivers professional output from day one. a complex flavour profile with absolutely zero seasonal sourcing issues. Mise-en-Place Efficiency: Utilizing [Download the full recipe] ready to use ambient toppings like canned olives, peppers, and artichokes can reduce active prep time by up to 30 percent. The Swicy Surge: Consumer demand for sweet and spicy flavour profiles continues its rapid climb, with menu mentions of these contrasting combinations growing by nearly 40 percent globally over the last three years. Plant-Forward Premiums: Premium vegetarian flatbreads command price points almost identical to meat options, while operating on a significantly lower Menu 4 food cost structure. Earthy Mushroom and Goat Cheese Focaccia Speed to Pass: Optimized flatbread A thick, dimpled focaccia base acts as a sponge for the rich tomato stations utilizing pre-prepped ambient sauce. Topped with drained mushrooms and finished with fresh ingredients increase kitchen output rocket and soft goat cheese, this offers a premium vegetarian speed, directly correlating to a 15 option built almost entirely from your dry store, securing an percent increase in table turnover incredibly low food cost. during peak service hours. [Download the full recipe] Cross-Utilization Gold: Incorporating Elevating your menu does not require inflating your prep budget versatile pantry staples across both or complicating your operations. By integrating these high- pizza stations and general prep quality, shelf-stable products into your daily prep, you can deliver reduces perishable ingredient waste exceptional dining experiences that consistently drive revenue. by an average of 20 percent. “Stop prepping away your profits. Smart kitchens Calculate your kitchen’s know that integrating professional-grade, potential savings. ambient ingredients is the fastest route to Speak to a Bounty Brands reducing perishable waste and increasing table representative today. turnover.” Pg | 52
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SA CHEFS BOUNTY BRANDS CHEF PROFESSIONAL PIZZA AND FLATBREAD The Mediterranean Method 1. Preheat oven to 220 degrees Celsius. Sharing Flatbread 2. Prepare a large baking tray with an even coating of Chef Professional Easy Cook Non- Stick Spray. Ingredients 3. Place the flatbread on the • Chef Professional Easy Cook Non-Stick Spray tray and spread the Chef • 150g Chef Professional Pizza Sauce Professional Pizza Sauce • 1 large rustic flatbread base approximately 40cm evenly across the base, • 80g Liberty Select Artichoke Hearts drained and halved leaving a small border. • 60g Liberty Select Red Roasted Peppers sliced 4. Distribute the Liberty Select • 50g Liberty Select Black Sliced Olives Artichoke Hearts, sweet • 70g crumbled feta cheese piquanté peppers, and Black • Chef Professional Olive Oil Blend for drizzling Sliced Olives evenly over the • Fresh basil leaves for garnish sauce. 5. Scatter the crumbled feta cheese across the top. 6. Bake for 8 to 10 minutes until the flatbread edges are crisp and the cheese has softened. 7. Remove from the oven, garnish with fresh basil, and finish with a generous drizzle of Chef Professional Olive Oil Blend to bring the flavours together. 8. Slice into irregular shards for sharing. Pg | 53
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THE CULINARY EQUALIZER: ENGINEERING THE FUTURE OF THE PASS The Pacojet 4 is not a blender. To a professional chef, it is a precision production engine. The Workflow Shift The Pacojet 4 acts as an invisible commis chef, servicing the entire hospitality and food service industry by bridging the gap between boutique bistros and large-scale hotel banqueting. The machine removes the stress of daily prep. Chefs can build a frozen inventory well in advance and process exactly what is needed for T he term PacotizingTM describes a process that does not exist elsewhere in the culinary world: the micro-pureeing of each service. The new Jet Mode processes a full beaker in just 90 seconds, bringing high-speed standardization to volume catering. fresh, deep-frozen foods without thawing. What Kitchens Actually Want to Know A titanium-hardened blade rotates at 2,000 At a practical level, the value comes down to workflow efficiency rpm, shaving a micro-thin layer off a frozen and cost control. block at minus 20 degrees Celsius. This preserves the molecular structure, vibrant • Guaranteed Consistency: Produces identical results regardless natural pigments, and volatile aroma of the operator. compounds usually lost during traditional • Increased Yield: Expands volume and extracts maximum flavour cooking. By selecting Overpressure Mode, without raising ingredient costs. the machine pumps air into the beaker at 1 • Labor Reduction: Eliminates repetitive manual tasks like sieving bar, creating a volume expansion of up to and straining. 30 percent. This delivers a velvety texture • Automated Maintenance: Display-guided cleaning sanitizes the that mimics the addition of expensive fats machine at the press of a button. or cream, without adding a single cent to • Beyond the Kitchen: Bartenders use its quieter operation for your food cost. frozen cocktails, generating revenue across the venue. For food and beverage directors, the return on investment is often realized within the first year Pg | 54 through reduced unit costs, lower food waste, and optimized labour hours.
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SA CHEFS Featured Theme: Zero Waste Malva Pudding Ice Cream Hotels and restaurants often manage high volumes of leftover pastries. By soaking leftover Malva pudding in a custard base and freezing it, the machine pulverizes the sponge fibres into the frozen structure. It transforms potential food waste into a premium, dense, and highly profitable signature dessert. Yield: 1 PacotizingTM beaker (approx. 10 portions) Ingredients: 400g leftover baked Malva pudding, roughly torn 400ml vanilla anglaise or pouring custard A pinch of sea salt Prep: Soak the torn Malva pudding in the custard for 20 minutes until the sponge absorbs the liquid. Fill and Freeze: Pack the soaked sponge tightly into the beaker. Freeze at minus 20 degrees Celsius for at least 24 hours. Process: Pacotize on standard mode with Overpressure to create a light, creamy volume expansion. Bring Pacojet to Your Kitchen Culinary Equipment Company is the sole distributor for South Africa. Connect with their team to explore how the Pacojet 4 can transform your operations. [email protected] www.culinary.co.za Pg | 55
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The Wors of a Nation Chef Jeff and the Blueprint for Culinary Unity The fire and the classroom on the street corners held the heart of the Chef Jeff is proving that when we apply nation, yet it lacked the technical protection, consistency and respect afforded to classical technical rigour and deep respect to The fire has always been the centre of European charcuterie. our local staples, we do not just feed a the South African culinary experience, nation. We empower its economy and but for Chef Schueremans, it is also a While the professional kitchens of Cape protect its legacy. classroom. Town and Johannesburg were refining Known across the trade as Jeff the chef, imported techniques, the street-level his journey did not begin with a desire operators were left without standardized to simply cook; it began with a need training. This realization birthed The Wors to protect the DNA of our street food of a Nation project. It is an initiative driven culture. Growing up surrounded by the by Chef Jeff to elevate our most democratic rich, smoky environments of township ingredient into a fiercely protected, high- braais, he recognized a fundamental margin culinary asset. disconnect. The boerewors sizzling Pg | 56
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SA CHEFS Technical mastery and the 90 Professionalizing the informal percent standard sector For the executive chef and the professional The true power of Chef Jeff’s vision lies operator, consistency is the only metric in its economic impact. The Learn the of survival. Chef Jeff identified that the Art of Boerewors programme is a direct informal market was being diluted by intervention to address the 2026 skills gap. substandard fillers and inconsistent meat It is a technical masterclass designed to ratios. His project establishes a definitive upskill youth and informal street vendors, technical baseline that demands respect transforming them from survivalist from the entire industry. traders into professional meat technicians. • Meat Integrity: A strict adherence to a • Skills Transfer: Moving beyond basic minimum of 90 percent meat content, cooking to teach portion control, yield ensuring the protein remains the management and food safety protocols primary structural and flavour carrier. aligned with commercial kitchen • Spice Calibration: Standardizing the standards. traditional triad of toasted coriander, • Economic Empowerment: By teaching cloves and black pepper, perfectly vendors to produce a premium, balanced with high-quality vinegars for consistent product, the project regional authenticity. instantly increases their market value • The Physics of the Grind: Training and profit margins. the brigade on exact fat-to-lean ratios • Corporate Lifelines: Through strategic and strict temperature control during engagement with brands like Coca- How the industry must get preparation to prevent fat smearing, Cola, Toyota and Tiger Brands, Chef involved ensuring a succulent and open texture. Jeff is securing the corporate backing necessary to scale this educational This project is an invitation for the South infrastructure across the republic. African culinary fraternity to support an initiative that builds the nation through the plate. The industry cannot afford to leave the upskilling of our youth solely to chance. • For Executive Chefs: Adopt the Wors of a Nation technical standards in your kitchens to ensure you are serving a product that honours our heritage. • For Culinary Institutions: Integrate the Learn the Art of Boerewors syllabus into your butchery and heritage modules. • For Corporate Partners: Provide the logistical infrastructure and funding lifelines needed to expand this training footprint into rural and under- resourced communities. Connect and Collaborate To partner with Chef Jeff, bring the training programme to your region, or align your brand with the Wors of a Nation project, connect with the initiative directly: Project Lead: Chef Jeff Schueremans Email: [email protected] Digital Profile: @ChefJeffSA on all professional platforms Partnership Enquiries: Available for corporate sponsorship and culinary school integrations throughout 2026. Pg | 57
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SA CHEFS DUBAI CROCKOCRAP You ever notice how every six months the food world coughs up a new “miracle”? One minute it’s cronuts, next it’s charcoal ice cream, and now we’ve got Dubai Chocolate. A few years ago, the very creative Dominique Ansel came up with the novel Cronut, a croissant-doughnut hybrid and immediately the scavenging hyenas and vultures of the food world swarmed in to imitate, replicate and in almost every case debase his creation. It’s the way of the world, I understand, but the sad result is that the hype driven consumer salivates for the Cronut and ends up with a substandard overpriced piece of crap. Apparently regular chocolate was too simple. It needed a passport, a gold wrapper, and a TikTok account and now that the viral chocolate craze Dubai Chocolate has taken social media by storm, we’re off on another “have you tried…….” bullshit trip. So, here’s the need-to-know. Dubai Chocolate is a chocolate bar created by FIX Dessert Chocolatier of Dubai blending Middle Eastern flavours like pistachio, kunafa (a crispy Arabic pastry), and tahini, basically everything that fell out of the pantry during a sandstorm. These handcrafted treats, have ignited a frenzy on social media platforms such as TikTok and Instagram, turning them into a must-try item for tourists and locals alike, fuelled by influencers unwrapping bars like it’s the Holy Grail. “Ooooh, limited edition!” a perfect storm of luxury chocolate, Middle Eastern flavour, and social-media storytelling. This is the hook that makes these chocolates so desirable, apart from their unique ingredients, their exclusivity because FIX’s artisanal bars are produced in limited batches—often selling out within minutes on food delivery apps in Dubai, such as Deliveroo. Now its game on as global chocolate makers quickly tapped into this “luxury nostalgia” market with major players Laderach and Lindt in Switzerland, Rococo Chocolates in the UK and Knipschildt in the USA marketing variations of the original. And of course, it didn’t end there as every chocolatier and restaurant joined in featuring their “Dubai Chocolate” inspired desserts. “Introducing our Dubai Chocolate Lava Soufflé Sundae Crème Explosion!” The waiter brings you something that looks like it escaped from Willy Wonka’s lab, and glancing at the outrageous price on the menu you’re thinking to yourself: Is this dessert, or did I just join a pyramid scheme? So now the average Joe is totally confused and hasn’t a clue exactly what the hell Dubai Chocolate is, where he can experience the Real McCoy and more importantly whether he is being ripped off! Is it a bar? A dessert? A lifestyle statement? It’s a bit like buying a Rolex watch from a guy in the pub for the bargain price of R300. It’ll tell the time and has the name Rolex on the watch face but that’s as far as it goes. So, after all the hype and ignoring the influencers what’s it really like? I don’t know because I don’t live in Dubai and can’t afford it anyway but according to one chef whose opinion I do value “It’s got about as much substance as carrot air…. you’d zbe better off with a bloody Snickers Bar! But hey, didn’t it look great on Instagram. Brian owns The Food Biz a consultancy business in Cape Town and instead of working he tells other people how to work. He can be contacted at [email protected] or 0824929239 Pg | 59
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