#sa chef

For 30 years, Bradley has created easy-to-use, world-class food smokers that deliver consistent results. In partnership with SA Chef, Bradley Smoker is giving away an incredible 4 Rack Digital Smoker! Read on to find out more about this sought-after smoker, and how you can enter for a lucky holiday win.

The Evolution of Food Smoking – Bradley Smokers make it simple for the expert or novice chef to create gourmet quality smoked food every time you smoke using a Bradley Smoker. The Bradley Digital Food Smoker includes our unique automatic feed system, plus the benefits of digital technology. Temperature, time, and smoke are completely controllable, making it easy to create delicious hot or cold smoked food.

Creating smoke without heat is the best way to control the flavour of any food being smoked. In most food smokers, heat is generated by burning wood. As the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source), it produces a lot of heat. At this point, there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level.

Key Features of the Bradley 4 Rack Digital Smoker

FULLY AUTOMATIC SMOKE: No need to babysit your smoker, refilling it with chips constantly. Simply load it up with Bradley Flavour Bisquettes® and let it smoke for up to 9 hours before refilling.

FULLY INSULATED: Insulation in the entire cabinet and door keep heat in, but also lets you use your smoker wherever you like without the risk of heat damage to surrounding surfaces.

EASY TO USE: Digital controls let you choose time, temperature, and amount of smoke for consistent results every time.

AUTOMATIC THERMOSTAT: Set the oven to the desired temperature and the smoker will automatically adjust heat to maintain that temperature.

AUTO-OFF FEATURE: When the oven or smoke time that you enter has run out, the smoker or wood burner will automatically turn off.

VERSATILE COOKING: Bradley Smokers have two heat elements: one for the oven heat, and one solely to create smoke. Cook with or without smoke, or smoke with or without heat. Your smoker can even become a cold smoker, an oven or a dehydrator.

PRACTICAL DESIGN: Stainless steel interior and a magnetic door seal for easy clean-up, and to keep the smoke where it’s supposed to be.

WARRANTY: One year warranty included.

How to Enter the Competition

Like the official Bradley Smoker SA page on Facebook: www.facebook.com/BradleySmokerSA  (@BradleySmokerSA)

Invite at least 3 friends to like the Bradley Smoker SA Facebook page.

Share the competition post on Facebook (you’ll find it on the SA Chef Facebook page)

Terms and Conditions

This competition will run from 27 November 2017 to 31 January 2018.

Competition entrants must be 18 years and older.

Competition entrants must be residing in SA.

The competition draw will take place and the winner will be announced on 3 February 2018. The winner will be chosen at random from all valid entries.

Multiple entries, automated entries, bulk entries or third party entries will be disqualified.

The winner will be announced on the Bradley Smoker SA Facebook page, on the SA Chef Facebook page, and will also be notified by Facebook Messenger.

The winner will be required to give their name, surname, cell phone number, and email address to Bradley Smoker.

The Prize is a 4 Rack Digital Smoker and a starter of 48 bisquettes (Pecan 24 and Pacific Blend 24). Any other flavours must be bought and paid for.

The Bradley 4 Rack Digital Smoker is not transferable or redeemable for cash.

Only Bradley Bisquettes can be used in a Bradley Smoker.

A one-year manufacturer’s warranty is included. This does not cover fires as these are usually due to grease build up and improper maintenance.

The prize must be collected within 3 months of the end of the competition (3 May 2018).

The prize will be couriered to the nearest major centre, i.e., Johannesburg, Cape Town or Durban. Outlying areas must be collected from the major centre Triton Express branch or extra delivery costs paid for.

By entering this competition you give Bradley Smoker express permission to communicate with you and share your name in connection with their products.

Bradley Smoker will not share your details with anyone.

For more information, visit www.bradleysmoker.co.za or visit their Facebook page. General inquiries can be directed to [email protected].

Stephen Billingham took over the Presidency of the South African Chefs Association in July 2009 from Martin Kobold, before that Dr Billy Gallagher had been President for 26 years. Although Billy had done an exceptional job as  President over nearly three decades; with a newly elected board, Stephen knew that he had to steer the SA Chefs ship in a slightly different direction and champion transformation and cement SA Chefs role in culinary education.

With this focus on diversity, he also needed to expand the SA Chefs member base. Great things had been done by the Association since 1974 and Stephen needed to strengthen and build on them. “I knew that when I stepped down as President, I wanted to leave the Association in the hands of ‘home-grown’ President – and one of the priorities for me was to make the board more representative of our nation. I also wanted to focus on skills development, education and transformation.” All of which have been achieved.

Growth of the Association During Stephen’s Presidency

The Association is financially secure. 

It continues to support, develop and nurture the local culinary industry. 

Membership is four times bigger. In 2009, the Association had just over 2 500 members. At the end of Stephen’s Presidency, this number has grown to a staggering 9 000 plus members.

Trade exchange has become the patronage system. 

Many more local chefs are placed in senior management positions. A vast number of homegrown, local chefs have become Executive Chefs in kitchens and restaurants across the country. 

The number of chefs’ schools has increased incrementally. With the rise in popularity globally of the ‘Celebrity Chef’, many more youngsters have entered the culinary industry. 

Skills training programme for community caterers has positively affected over 400 local entrepreneurs.

The Launch of the NYCTP has changed the lives of 2500 unemployed youth nationwide.

Translated quite literally from Korean as ‘fire meat’, Bulgogi is a delicious, spicy marinated meat that originates in the Goguryeo era.

Bulgogi is marinated Korean meat, and one of the nation’s best-known traditional foods. Its cooking method has evolved over the centuries but is typically prepared with the most tender parts of the beef, such as sirloin or tenderloin. Dak Bulgogi is the chicken version, both of which are marinated in soy sauce, sugar and Korean pear juice. Chicken thigh is best for its flavour and texture with this dish, although pork is also a great option when making Bulgogi. 

Because it can be daunting to try these dishes from scratch, Kokoro has made the soy-based Bulgogi Original Sauce available in South Africa. Also on the shelves is the alternative Bulgogi Sweet and Spicy, which is made with traditional Korean chilli paste. This base includes fermented soybean with rice and chilli powder. The marinade makes for a time-saving, convenient and tasty alternative to doing it with raw ingredients.

In addition to being used as a marinade for Bulgogi dishes, the sauce can also be used as a stir-fry sauce, or as an easy meat cooking sauce. It is ideal for marinating, grilling and adds a Korean kick to any meat or vegetarian dishes. It is made with healthy, quality ingredients and contains no MSG or trans-fat. Bulgogi sauce has a rich, flavourful blend of onion, garlic, sesame seed and the natural sweetness of fruit puree.

Beef Bulgogi Recipe

Ingredients

1 pound flank steak, thinly sliced

1 bottle of Bulgogi Original or Sweet and Spicy Sauce

2 1/2 tablespoons white sugar

1/4 cup chopped green onion

2 tablespoons minced garlic

2 tablespoons sesame seeds

2 tablespoons sesame oil

1/2 teaspoon ground black pepper

Directions

Place the beef in a shallow dish. Combine sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate. 

Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Where to Find Bulgogi Marinade

Both Bulgogi sauce flavours can be found in selected shopping outlets around Johannesburg, and can also be bought online. They are also available in 10kg measures for added convenience to restaurant owners and caterers and can be ordered through Kokoro. This product is available at K-FOOD in Broadacres Superspar, Hobart Superspar, Retailcrossing Superspar, Kokoro Rivonia (Rivonia Junction Centre, cnr of Rivonia Rd and Mutual Rd, Rivonia, Sandton), Kokoro Fourways (26A, Leaping FrogShopping Centre, William Nicole Drive and Mulbarton Rd, Fourways).

Place orders online at www.koreanpremiumfood.co.za or buyers can call +27 (0)11 608 3050.

An all-round excellent frying oil that caters to individuals that are health conscious but also price conscious. With an 8% saturated fat content and frying performance that exceeds expectation, B-well CHEF is quickly becoming a household name in the foodservice industry.

Specially formulated with canola oil

5 x less saturated fat than palm oil

Naturally cholesterol free 

Very high smoking point

Excellent frying life 

Very high in Omega-3

Halaal & Kosher

For more information visit www.bwellfoods.co.za. Alternatively, contact B-Well on  [email protected] or call  +27 (0) 28 514 3441.

The National Young Chefs Training Programme celebrated a 90% pass rate and a total of 1787 young lives transformed through education at the graduation ceremony in Soweto in July.

The graduation ceremony of 279 young chefs at Uncle Tom’s Community Centre in Orlando West, Soweto on 25 July was a rousing success. From the hard-working team at the SA Chefs Association head office lead by Hudson Masondo, project coordinator for the National Young Chefs Training Programme (NYCTP), to the crew setting up, decorating, filming, catering and coordinating events at the venue, it was a day to remember for the youngsters who formed a sea of white jackets and chef’s hats. Graduates and their families came in from Gauteng, Mpumalanga, Limpopo, North West and the Free State provinces.

Stephen Billingham, president of the SA Chefs Association, welcomed the dignitaries, lecturers, students and their families and friends. In attendance were the Minister of the National Department of Tourism, Tokozile Xasa and director general Victor Tharage; ward counsellor, Themba Msibi; Cathsseta chairperson, Phumzile Kedama; Tsogo Sun training manager, Bernice Heister; Tsogo Sun executive chef Gold Reef City, Vaughan Assan; Glen Davidson and Nondumiso Nkosi from Awesome Travel; and Nedbank SMME business workshop manager, Regina Gaunden.

Nicolas Skhumbuzo is a young man of 27, born in Nelspruit into very difficult circumstances. He lost both of his parents as a young boy and never imagined that one day he would train as a chef, travel to France and develop a love for pastry work.

Nicolas discovered a love of cooking during home economics classes at high school. He had a natural talent and enjoyed being in the kitchen creating baked goods during practical classes. After Matric he applied for the National Young Chef Training Programme (NYCTP) in Nelspruit and enrolled at the MRTT Hospitality and Tourism Training Academy for a City & Guilds certificate.

“I was on the lookout for training and applied for the NYCTP and had a successful interview. I had a background in culinary training and a passion for cooking at school,” he says. He continued his studies and expanded his knowledge and experience into all areas of the kitchen, including pastry where he found his niche.

Nicolas did his in-service training at Protea Hotel Nelspruit before making the move to Johannesburg, where he worked at Tsogo Sun’s Palazzo Hotel at Montecasino and in the bakery at Food Lovers Market in Lenasia, south of Johannesburg, where he learned to make bread and pastries from scratch for the retail market. He has been employed by Royal Mnandi for nearly five years and is currently based in a unit at a retirement village in Olivedale.

SA Chef speaks to Lakeland Food Company’s Frans Bekker and explores some of their delectable new dairy offerings.

Established about twelve years ago, Lakeland Food Company specialises in the manufacture of bespoke fruit and savoury-based preparations for the dairy industry. Frans Bekker became involved in the company six years ago. He has since expanded their market to include the bakery and foodservice industries.

“Having spent 22 years in the foodservice industry, firstly managing restaurants and then supplying them, I had a pretty good idea of what products were available and where niche markets and industry demands existed. So it soon became apparent how we could exploit Lakeland’s production capabilities and my understanding of the industry, to come up with a range of products custom-designed and packed specifically for hotels, restaurants and coffee shops,” Bekker explains. 

Artisan Milkshake Range

Apple and Lemongrass

Coconut and Pineapple

Cookies and Cream

Liquorice

Peanut Butter

Rum and Raisin

Salted Caramel

Watermelon

Read more about these magical milkshake syrups in SA Chef Issue 3.