Seasoned chef with zest for life
Renowned cook Jenny Howard shares her secrets to good food, writes Myrna Robins
CHEFS who are in the news are either seasoned cooks already renowned or ambitious youngsters en route to becoming culinary stars. Jenny Howard of Chez Gourmet falls into the former category, as not only has she created gastronomic gems over many years, but has taught, written culinary syllabuses, catered widely and travelled to share her expertise in Europe.
Howard, who grew up in Durban, moved to Cape Town with her fiancé ahead of her marriage. Her talent for cooking blossomed early, nurtured by her grandmother.
When she was housebound with three young children, she made time to bake and fashion Easter chocolates for local delis and restaurants, and, when all three were in school, she enrolled at Silwood Kitchen in Rondebosch for formal culinary tuition. As a Cordon Bleu chef who graduated top of the class, she stayed on as a staff member and taught for three years, which she describes as “some of the best years of my life”.
The only downside of being a star chef was, Howard found, that while she entertained with enthusiasm, not too many people reciprocated by inviting a Cordon Bleu chef to dinner.
After Howard’s husband died suddenly she took up a new challenge, opening a short-course cooking school in Claremont. A charming old Victorian house became the venue for Chez Gourmet, and there Howard welcomed students from all walks of life.
The private dining room hosted teambuilding and culinary events such as product launches with a gastronomic theme. The catering kitchen was just as busy as her former students whipped up meals from fine dining to charity braais.
Howard’s career took a new and international turn when she wrote the syllabus for Advanced Professional Patisserie for part-time industry personnel.
She set up a cookery school in the French countryside near Agen, where, every northern summer, she hosts a fiveday residential cooking course that makes use of local ingredients and fine wines.
This year she hopes to add an on-board course for passengers on a cruise liner to her list of achievements, and she’s putting the finishing touches to her recipe book.
Like most keen cooks, she relishes being in front a stove again instead of in front of a computer. Send Howard an e-mail at info@chezgourmet.co.za for more information.
The four recipes below should inspire many a Cape Argus reader who wants to produce meals that are healthy, nutritious and offer new twists on old favourites. Perfect late summer fare, choose flavouring options to suit your palate, and let these colourful dishes give jaded appetites a wake-up call.