DQS

Meet the Fire & Feast Chefs

Flavour-infused lamb, pork and beef dishes were skilfully prepared and cooked on Chad-O-Chef products by some of South Africa’s leading chefs in the various kitchen zones featuring at The Fire & Feast Butcher’s Festival, presented by Crown National.

“Visitors were treated to interesting yet simple ways to create new recipes using various cuts of lamb, beef and pork – including the increasingly popular offal cuts – all over an open flame,” explained the kitchen zone co-ordinator and renowned South African chef, Arnold Tanzer. “The recipes have been specifically chosen for a range of cooking abilities, all requiring minimal preparation.”

 

Flavour-infused lamb, pork and beef dishes were skilfully prepared and cooked on Chad-O-Chef products by some of South Africa’s leading chefs in the various kitchen zones featuring at The Fire & Feast Butcher’s Festival, presented by Crown National.

“Visitors were treated to interesting yet simple ways to create new recipes using various cuts of lamb, beef and pork – including the increasingly popular offal cuts – all over an open flame,” explained the kitchen zone co-ordinator and renowned South African chef, Arnold Tanzer. “The recipes were specifically chosen for a range of cooking abilities, all requiring minimal preparation.”

 

The Pork 360 Kitchen
Frikkadels, pork fillets, pork roast, pork belly, shanks, pork rashers and thai curry were some of the appetizing dishes that emanated from this kitchen with chefs, Richard Rust, Sizwe Cebekhulu and Kabelo Segone bringing the heat

 

British-born Richard Rust comes with years of culinary experience in both England – where he cooked for many celebrities, including the British royal family – and South Africa, where he has worked extensively with local celebrity chefs as well as taking the role of Woolworths Regional Taste Chef Manager. Rust; who also runs his catering company, Gourmet Gurus; is passionate about using local produce for classic meals prepared with a modern twist.

After a decade in the industry ‘Chef Sizwe’ Cebekhulu knows his way around a kitchen. He is currently working as the Advisory Chef for Nestle Professional South Africa which involves, among other things, co-ordinating Nestle kitchen activities and workshops, menu planning and composition as well as the introduction and creation of new dishes. He has an impressive three years’ experience in five-star establishments overseas, preparing dishes for ministers and celebrities.


From his school days earning extra cash in kitchens around Krugersdorp, Kabelo Segone knew he had found his industry. Dedicated to training and education, he is Head of Department at Hospitality Trainers’ and Associates where he shares the experience he’s gained featuring on SABC and DSTV cooking shows as well as in several publications. He has been the director of the South African Chefs Association since 2009 and, in 2015, he became a vice-president of SA Chefs and brand ambassador for Lucky Star.

 

The Lamb and Mutton SA Kitchen

Entering this aromatic kitchen zone, visitors were treated to a sensory overload of lamb koftas, grilled livers, lamb kidneys, ribs, mutton loin and mutton rump prepared by Citrum Khumalo and Stefano Strafella.

Currently the executive chef at Sasol headquarters, Stefano Strafella has reached this level through dedicated hard work and talent, starting his career in the army officer’s mess hall in 1986. His journey has taken him to a number of illustrious kitchens including the Sandton Sun, Saxon, The Westcliff Hotel and Mount Grace Hotel & Spa, among many others.

With a passion for African cuisine development, Citrum Khumalo aka Chef Khumalo – the president of African Chefs United – is very comfortable around a braai. Starting as an in-service trainee chef and waiter, Khumalo found a passion for the culinary world, cooking for a number of celebrities, among them Nelson Mandela and Brad Pitt. He has won numerous local and international competitions, including the Nestle Golden Chefs Hat in 2001. His entrepreneurial side saw him launch a range of African spices and sauces called ‘Chef Khumalo’s Africa in a Bottle’ which is sold internationally. He has featured prominently in the South African media on various platforms and also launched The Culinary Arts’ Association of South Africa, a vibrant and dynamic association for professionals aimed at creating awareness about indigenous foods and cultures in South Africa.

 

 

The Beef Zone

Beef kebabs, citrus flank steak, rump, bone marrow, pulled beef and the enticing ox heart burger were on the menu in this zone, all expertly created by chefs Raynor Damons and Sasha Zambetti.

Starting his career at the Table Bay Hotel in Cape Town, Raynor Damons continued to work at a number of prominent locations, including Mount Grace, before some international exposure in the USA at Boca West Country Club, Florida and Glen Oakes in New York City. On returning to South Africa, he was privileged to work under chef, Dallas Orr, at the newly-opened Maslow Hotel in Sandton, before heading up the kitchens at Fairmont Zimbali Resort & Lodge, finally taking up the role of executive chef at The Crowne Plaza Johannesburg Rosebank.


Part-owner of The Cooking School, Sasha Zambetti knew from a young age that cooking was the career for her. After graduating from the Prue Leith College of Food and Wine, she made her way up the culinary ranks, working in various lines of catering, from hotels and restaurants to private dinners, finally finding her place in food media where she became editor of Your Family and Avocado/Avokado magazines. Zambetti has also hosted a number of television cooking shows including In My Kitchen and No-one Cooks Like Mama.

 

The Blue Ribbon Sandwich Square Theatre

Visitors got fantastic tips on how to really enhance everybody’s favourite on-the-go meal, the sandwich. Using cuts of lamb, beef and pork from the three other kitchen zones, two culinary experts added some creative spice to turn a once-bland snack into a veritable feast, sure to improve any weekday lunch.

On standby for the entire kitchen zone was the owner of one of Johannesburg’s largest kosher enterprises – Totally Kosher – Richard Pearce. Pearce is as adept at running an organisation as he is at creating incredible dishes. He has worked in a number of high-end kitchens locally and abroad, including Southern Sun InterContinental Kigali and Kivu Sun Hotels in Rwanda; Boca West Country Club in Florida, USA as well as The Michaelangelo. During his time, he has served the likes of Nelson Mandela, Michael Jackson, Bono, Chris Rock and Wesley Snipes as well as acting as a judge for several cooking contests including the preliminary rounds of MasterChef South Africa.

For more information visit www.fireandfeast.co.za   

 

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