Alvin Quah back by popular demandNovember 8th, 2011 by Susan Reynard | Categories: food, industry, people, products, training
Alvin Quah may not have won MasterChef Australia but surveys revealed that he was South African audience’s most popular MasterChef Australia participant. He proved such a hit during his sell-out visit to South Africa for the Good Food & Wine Show in September that he has been brought back by popular demand to host a series of demonstrations and hands-on workshops in Johannesburg this month.
The scientist-turned-cook, with his popular food blog Cinnamon Pig, will be hosting a series of demonstrations and hands-on workshops at the Good Food Studio at Pick n Pay on Nicol in Sandton from Monday, November 21 until Friday, November 25.
The demonstrations for 60 people are R175 per person including coffees, teas, welcome drinks and a photo opportunity with the chef. The workshops for 32 participants are R350. Quah will also be hosting a food and wine pairing for 50 people which features wines from Neetlingshof, at a cost of R300 per person.
The Masterchef Australia Cookbook, which is not currently available in South Africa, will be on sale and Quah will be on hand to sign copies. The cookbook contains recipes from winner Adam Liaw, as well as other favourite participants, as well as various celebrity chefs.
Quah will also be at the official opening of the Pick n Pay store at Woodlands Boulevard in Moreleta Park in Pretoria on Wednesday, November 23, at 9.30am.
Says Quah: “I love South Africa. I adore people who can appreciate my sometimes silly sense of humour. And who could say no to a population who worships meat and their braai? It was love at first sight and it would seem that I am a multiple offender! I will be doing some old favourites like Drunken Chicken as well as some personal fishy favourites using local SA produce. I hear kingklip and snoek are must-haves in terms of fish!”
His message to those wishing to enter the upcoming Masterchef South Africa season: “I have so much more confidence and I believe in myself now.”
Anthony Brown, GM of Fresh Food for Pick n Pay, says of the company’s decision to bring Quah back to Johannesburg: “We felt that Alvin’s ethos with regards to cooking and teaching people to cook was in line with that of the Good Food Studio and Pick n Pay’s Love Food campaign. The studio was built not only to show case the vast range of products that are stocked at Pick n Pay, but to teach people that learning to cook is not an intimidating process, but one that can be fun, informative and a powerful mechanism for self realisation and growth. Even if you have been cooking for years, there is a class with a trick or two or even a new recipe that will appeal to you.”
Bookings for any of the demos and workshops can be made on 011 998 3310 or email firstname.lastname@example.org.