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INFOCHEF
2005 HAD SOMETHING FOR EVERYONE
From
basics to brilliance, InfoChef 2005 had something for chefs
at all levels. Susan Reynard reports.
 InfoChef
is all about honing one's knowledge and skills as a chef,
networking with members of the industry and advancing the
profession. From students, apprentices and commis chefs to
senior chefs, this annual two-day event for current and future
members of the South African Chefs Association drew over 300
delegates.
The
event has grown to two days, with juniors attending the first
day and seniors the second. Some 156 juniors from across Gauteng
attended and were schooled on what it means to be a chef,
food safety and hygiene, competition work, culinary trends,
knife skills and hotel butchery.
The
second day was dedicated to senior chefs and some 162 delegates
attended.
Held during the first day, the junior team trials were won
by Jodi-Ann Palmer of Silwood Kitchen in Cape Town. Allistaire
Lawrence of Spier, Stelenbosch, was runner-up. They join Junior
Team South Africa and are part of the squad to 2008.
With
Palmer as competitor and Lawrence as reserve, their first
assignment is to train for next year's Hans Bueschkens's World
Junior Chefs Challenge that takes place in Auckland, New Zealand
alongside the 32nd World Association of Cooks' Societies Congress
2006. South Africa's participation in the competition has
been sponsored by Fedics, a long-standing patron of SACA and
employer of over 450 chefs.
A
mini salon culinaire (sponsored by Hotel Staff) held during
the first day of Hostex resulted in the awarding of one silver
medal (Ryan Houston of Mount Grace), five bronze medals, five
diplomas and one certificate of participation.
Each
of the participants in the two events was awarded points according
to his or her performance, which accumulate towards Team South
Africa accreditation. SACA launched the points accrual system
at the beginning of the year as a way to encourage chefs to
enter competitions and extending the opportunities to become
a member of Team South Africa.
On
the second day senior chefs enjoyed a range of presentations
that focused on new and improved kitchen operations, equipment,
services, products and approaches to staff issues.
Jurgen
Hartig and Karin Kok from Ecolab reminded chefs of the range
of hygiene solutions and food safety programmes on offer.
They spoke on the severity of food-borne illnesses and how
they affect the employer, employees, customers and the bottomline.
Awareness of the increasingly important HACCP principals is
required in all food preparation and service establishments,
from the delivery of food, through storage, preparation, serving
and holding, to waste disposal.
"The
key to HACCP is pre-planning and organisation, with staff
trained to understand why they need to do certain things,"
explains Kok.
Vulcan
President's Anthony Mulder discussed new-age equipment and
induction cooking. He pointed out that while chefs have top
technology in other areas of their lives, their kitchens are
often locked in the dark ages. He explained how induction
cookers work:
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Alternating
current is used in an induction coil and produces an alternating
magnetic field. |
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This
concentrated magnetic field is instantly transferred to
the cooking vessel. |
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The
vessel transfers this concentrated energy directly to
the food in the form of heat and starts the cooking process. |
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Pots
and pans with magnetic properties are required with induction
cookers.o When the pot or pan is removed the energy stops
flowing and the heat is no longer present. |
Other
benefits of induction cookers include: they are easy to use,
easy to clean, hot in seconds, cool after use, there are no
open flames and they have low operating costs. On the downside,
the initial outlay for an induction cooker and the special
pots and pans can be expensive.
Vincenzo
Romano, national channel manager for foodservices at Clover,
took chefs through the history of dairy in South Africa over
the past 100 years.
Unilever
Foodsolutions' Moira Allison looked at the rigorous product
development processes all the company's new products go through.
Some 58 new products have been tried and tested in this way
during the past 18 months.
| Popular
food trends right now include: |
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Jellies
and aspic (savoury, sweet, for example, panna cotta)
Mashed potato (flavoured, moulded)
More experimenting with garnishing, and herbs
Reduction in heavy creamed sauces, move to flavoured vinegars
and olive oils
Meat cuts are generally cooked "a la minute"
Ethnic foods are increasing in popularity including Cajun,
jalapenos, flavoured Tabasco's, chilli and Asian flavours
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Asian
and Mediterranean dressings influencing global markets
with flavours like sesame seeds, lime, soya and peppers. |
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When
it comes to consumer behaviour, people tend to eat more
on instinct than pre-planned. This means that ready-to-eat,
frozen meals and more convenience type foods are fast
replacing homemade. |
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People
eat out more frequently. |
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Consumers
still enjoy a burger, but more women choose healthier
options. o Meal-in-one solutions with nutritional balance
are also sought after. |
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Local
chefs have more overseas exposure and bring back new concepts,
knowledge and trends. Chefs also get more exposure via
media and so consumers are more open-minded to consider
and try new food concepts. |
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Snacking
or "in between-meal eating" has increased. o
Convenience is replacing some of the skill needed in old-fashioned
preparation cooking techniques, for example, butcheries
(deboning, stuffing and rolling). |
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Meal
times at restaurants are more rushed. "New-age"
music creates an upbeat environment, which makes consumers
want to get up and go. This means increased turnover for
restaurants. |
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WHAT
ARE THEY TALKING ABOUT?
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Unilever
Foodsolutions' Moira Allison identified key trend
expressions in the industry that affect consumer
behaviour and choices:
Experiential
society: "I want to enrich my life with
experiences, to replace the mundane with excitement
and luxury and to escape from the daily pressures.
Help me get the most out of life."
Solutions for individuals: "I'm special and
different. Give me custom-made solutions that
let me express my identity."
Getting
connected: "In a fragmenting society
I still need to belong. I want new, fast, convenient
and trendy ways of connecting to my real and virtual
worlds."
Instant
availability: "As my life gets more complex
I want ways to make the most of my time, to pack
more into my day and to spend time on the things
I want to do now."
Anything
goes: "As the boundaries of identity,
life stage and family structure continue to shift,
I'm free to do and behave as I want without the
constraints of my age or gender."
Health
and wellness: "Freedom from illness is
no longer enough. I want physical, emotional and
spiritual well-being for me and my family. Help
me take control of my health (but still indulge
occasionally in things that are bad for me)."
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TOP:
Ronél Bezuidenhout, director of the Capital Hotel School
and Training Academy in Pretoria, with Stephen Billingham,
SACA director, fellow director at the school and owner of
HTA, and Anthony Mulder, marketing manager of Vulcan President.
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