Haute cuisine’s bright future in SA

“You’ve got to be a little bit mad to work in this industry,” according to veteran South African chef Jeff Schueremans, speaking at the recent awards ceremony for Unilever’s Masters of Time competition. Schueremans was one of a panel of judges assessing the efforts of five budding culinary stars, who each spent 45 days under the mentorship of a gastronomical master before facing off in a dramatic finale.

People think the culinary world is glamorous because that is how it appears on TV, Schueremans commented. The reality of long hours and hard work means that many do not last in the industry. But competitions like the Masters of Time facilitate much-needed understanding of the dedication required to be a chef, providing practical experience and teaching skills that cannot be learnt in school.

One of the aims of such training is to close the gap between the best and the worst of South African cuisine.

According to Unilever MD Michel Mellis, South Africa is blessed with the quality of its ingredients, but lacks the skill to make the most of them in a chain-dominated restaurant market.

Despite such limitations, however, the future of good food in South Africa is a positive one, Schueremans suggested. In fact, the quality of our food is already improving he said. “There is more competition [among chefs], the level is higher, the customers are more demanding.”

As for what makes a competition winning meal? A creative variety of cooking techniques, a balance of ingredients – and a healthy dose of practicality. Schueremans emphasised, “Cooking is not just making nice food. It’s also a business.”