SA Chefs since 2013 has been involved with the QCTO (Quality Council for Trades and Occupations) in the development of the new Chef and Cook qualifications in South Africa. These qualifications are set to replace the existing qualifications on the SAQA NQF (National Qualifications Framework) including the Cathsseta Certificate and Diploma in Professional Cookery as well as the City & Guilds Certificate, Diploma and Advanced Diploma in Food Preparation and Cookery. 

The annual HTA In-Service Apprentice Chef of the Year competition now in its 11th year was a cracker of a competition once again, held on 26 May 2017. Nine recently qualified apprentice chefs put their skills to the test in the pristine kitchens at HTA School of Culinary Art. Coming out tops was Amy Butler from the Food Design Agency, with Dylon Winter from Luke Dale Roberts X Saxon first runner-up and Nikita Fikizolo from Ilawu Hospitality second runner-up.

Your menu is awe-inspiring. Where did you draw inspiration from when creating it? My inspiration comes from everywhere, anything that surrounds me can be taken as inspiration depending on the mood that I am in, the colour on the painting, a flower arrangement, seasons… 

What does good food mean to you? I believe that any meal can be considered as good food as long as it is prepared with love and passion, what’s also very important to me is preparing food in the right way with the correct respect for the product.

How much are you influenced by culinary trends? I do not follow trends, I cook what makes me happy and what I would like to eat if I went to a restaurant. 

South Africa’s culinary capitals Cape Town and Johannesburg will in September play host to a celebration of street food prepared by some of the country’s best chefs and food makers. We’re talking the type of food you’ll need both hands to eat: vinegary fish and slaptjips, gatsbys stuffed to capacity and the best braai, straight off the fire.

This year’s Street Food Festival is dishing up a new flavour in Cape Town. Not only will it launch its first ever night market, but its Business of Food conference will bring together top chefs and speakers in a day of interactive tastings, workshops and demonstrations.