EAT OUT GRA­HAM BECK CHEFS’ CHEF AWARD

Eat Out - - CONTENTS -

It's a dead heat this year between two chef he­roes

The Eat Out Gra­ham Beck Chefs’ Chef, voted for by the chefs at each of the 30 nom­i­nated restau­rants, has two win­ners in a first-ever tie. Here are the two de­serv­ing re­cip­i­ents who are be­ing cheered on by their fel­low chefs

“HE'S A PAS­SION­ATE CHEF WHOSE HEART IS SET ON FOOD, WORK­ING WITH NA­TURE AND THE COM­MU­NITY”

“IVOR HAS AL­WAYS BEEN A ROCK­STAR IN THE KITCHEN”

CHRIS ERAS­MUS OF FO­LIAGE

His Fran­schhoek restau­rant, Fo­liage, might be sur­rounded by a slew of buzzing winelands eateries, but his tri­umphant for­aged cui­sine and un­bri­dled pas­sion is what sets chef Chris Eras­mus apart. Fel­low chefs ad­mire Chris for his en­vi­ron­ment-driven cui­sine that shows a lot of heart. “He em­bod­ies the kitchen and restau­rant en­vi­ron­ment in ev­ery way,” says Dar­ren Baden­horst of Le Coin Français, who also ad­mires Chris’s de­vo­tion to char­ity work while run­ning a restau­rant kitchen. “Chris is one of those rare self­less chefs; he is the first to help and of­fer his time and ex­per­tise. Team­work, shar­ing of knowl­edge and pas­sion are all things that come to mind when I think of this for­ag­ing cham­pion chef,” he adds. Chef Chris­ti­aan Camp­bell of The Werf Restau­rant agrees: "He’s a pas­sion­ate chef whose heart is set on food, work­ing with na­ture and the com­mu­nity.”

David Sch­nei­der of Chefs Ware­house at Mai­son praises the Fo­liage chef for his knowl­edge, care and skill that re­sult in dishes where wild in­gre­di­ents loom large. “He is also a chef who pro­foundly gives a damn about the world that sur­rounds him,” says David.

Dishes like bar­be­cued pump­kin with sprouts and spring onion; guinea fowl with chicken liver par­fait; and caramelia délice with peanut-but­ter mousse and cannabis-leaf marsh­mal­low show­case the chef’s field-to-fork phi­los­o­phy. It’s all about “good in­te­gra­tion of na­ture, which leads to a mod­ern style of cook­ing,” adds Jür­gen Sch­nei­der of Spring­fontein Eats.

Read the Fo­liage re­view on page 197. IVOR JONES OF CHEFS WARE­HOUSE AT BEAU CON­STAN­TIA

Chefs Ware­house at Beau Con­stan­tia burst onto the scene – and the Top 10 – in 2017. Praised for his punchy food and seam­less run of the kitchen, Ivor Jones has been ear­marked by his peers as a chef's cham­pion.

“Ivor has al­ways been a rock­star in the kitchen, and I truly feel it is time he is ac­knowl­edged for his con­tri­bu­tion to award-win­ning, in­no­va­tive and ex­cit­ing cui­sine,” says Henry Vi­gar of La Mou­ette, who dines reg­u­larly at the restau­rant.

The chef, who worked un­der both Luke Dale-Roberts and Scot Kir­ton at La Colombe and more re­cently as head chef at The Test Kitchen, part­nered with Liam Tom­lin in 2016 to be­gin his jour­ney as co-owner and head chef of the restau­rant. Ivor's knowl­edge of flavours is re­flected in the ex­cit­ing tapas-style set menu that has be­come syn­ony­mous with the Chefs Ware­house brand. Chef Peter Tem­pel­hoff of Green­house praises Ivor’s hard work and no-non­sense at­ti­tude: “Great chef, su­per con­sis­tent, no pol­i­tics.” Wes­ley Ran­dles of The Short­mar­ket Club agrees: “He’s a badass!”

Din­ing at Chefs Ware­house at Beau Con­stan­tia, with sun­set views over the vine­yards, you might be treated to an ex­plo­sion of flavour in dishes like Thai sour curry with fer­mented lime or umami-laced risotto with oys­ter mush­rooms. Chef Michael Cooke of Camphors at Vergelegen is also a fan, de­scrib­ing Ivor as “a down-to-earth chef who holds noth­ing back in his food. He punches bold flavour and shows con­fi­dence in his tech­niques.”

Read the Chefs Ware­house at Beau Con­stan­tia re­view on page 182.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.