Cocktail parties explained.

Recent cocktail snacks 2012

A lot of people don't understand a canape or cocktail function, some people are merely there to pile their plates with food as if they are a Somalian refugee who hasn't eaten in weeks and does not know where his next meal is coming from (otherwise termed in my profession as a "buffet monster")
Now most people generally think of canapes as inadequate pieces of food that will not be nearly enough and just won't cut the mustard , you are wrong .
If you just take a moment to look at it from my perspective it is not all doom and gloom when you reach the buffet.
Canapes are to put it simply miniature pieces of art created by the chef to give you a mouth full of flavor, think about it you can sample the chefs whole menu in one sitting instead of just choosing one dish.......
What more could a person want?
So next time you are faced with these little buggers at a party try to think of things from the other perspective and appreciate the time and effort it has taken the chef to create these little beautiful creatures of the culinary world and enjoy them I promise it will be enough!

till next time..............


 

Why I like to cook for a career......

I may not be the biggest reader around but I do enjoy a good book every now and again , and nothing beats a great auto biography especially by a hero of mine Anthony Bourdain who shares two of my favorite past times namely creative writing and cooking ( not specifically in that order though)

I would like to start by saying that if you have never been in the underworld of the food service industry Anthony Bourdain books could be a real eye opener for people like you who don't quite understand what people like me have been through and go through everyday , as for the people who have worked and are a part of this industry the Kitchen Confidential books will put a smile on your face because you will understand.

I always get this question from many different people " why would you do this for a living ?"

lets look at the facts it makes no sense, low pay , long hours , little or no social life (no weekends modern society says you should have) as well as coming home smelling like whatever food product you have been working with and to top it all off loads of stress everyday for what ?

To put everything into perspective it is the little positive things that make this career worthwhile, it's the little rewards and none are put into words better than a passage out of the Medium Raw novel by Anthony Bourdain where he explains what he misses about being a chef  and this pretty much sums up why I love it so much ......

"What do I miss , I tell them, and will always miss, is that first pull on a cold beer after work. That is irreplaceable. Nothing approaches that. That's the kind of satisfaction no bestseller can ever beat-no television show, no crowd, no nothing. That single moment after a long busy night, sitting down at the bar with your colleagues, wiping the sweat off your neck, taking a deep breath, with unspoken congratulations all round-and  then that first sip of cold, cold, beer.

It tastes like victory. 

You look at each other with intense camaraderie of people who've suffered together and think,

we did well tonight. We will go home proud.

There are nods and half smiles. A sigh . Maybe even a groan of relief.

Once again. We survived. We did well. 

We're still here. "  

  

My entry for Sunday times chef of the year 2012

Hey guys I have never entered this competition before but have decided to give it a bash this year with a little encouragement from my exec chef, please take a look at my three course African themed menu I have prepared for the competition entry.

 There are a lot of better chefs out there than me but I can also say there are a lot worse chefs out there as well.... Either way I am proud of my entry and shows the way I like to cook as a chef , crisp clean and very tasty dishes that are uncomplicated , simply presented and easy on the eye . 

would love to hear every bodies thoughts on my menu  including compliments ,  constructive criticism , suggestions and any other feedback. so please drop me a line via face book , the comments blog or e mail.

cheers guys thanks for taking the time to check out my blog and wish me luck.............   

 

STARTER

Simonsburg creamy blue cheese ,biltong and preserved fig spring rolls served on chilli , avocado and lime puree.

MAIN COURSE

Karoo rack of lamb rubbed with coarse rosemary salt and wrapped in smoked streaky bacon served on slow roasted tomato onion and garlic bredie and golden fried African pap(maize meal) cake , seasonal vegetables and spicy coriander and green onion chutney.

     DESSERT

 Bannana bread and butter pudding glazed with wild honey and raisins served with homemade rooibos infused custard and fresh strawberries.