How to become a Chef by Chef Jason Turner
In your own words describe the typical task of a Chef?
In most kitchens the head chef is responsible for the smooth roll out of the product right from the order phase to the physical construction of each plate. The quality of the product is the chief responsibility of the head chef and involves training, product research, waiter training, product development and testing. It is a huge responsibility that takes dedication and hard work.
When did you first discover you had a specific interest or loves for cooking, and how did you come to be a Chef?
I have had a keen interest in the craft from very young, my whole family are involved in the Arts in one way or another so there is an artistic influence in my life. The family gatherings were always a large affair and the laden tables of homemade foods presented at our gatherings always held some fascination for me. I helped to ice cakes for Birthdays from very young, topped canapés for snack platters and helped to baste the meats on the enormous kettle braai’s that were a firm fixture during those get-togethers. My love for food sprang from this and continues to inspire and captivate me.
Are there different types of Chefs, if yes please explain and what makes them unique from other categories of Chefs?
When we think of chefs our mind moves to TV personalities like Gordon Ramsay or Nigella Lawson and although these chefs have bridged the gap between the craft and the home the term chef refers to a vast discipline that evolves day by day. Each discipline revolves around the product that the chef produces ie Thai, Spanish, Japanese etc as well as levels of experience the chef has attained.
Mostly chefs fall into a hierarchy, and each division of the kitchen brings certain skills and levels of experience to bear. Like any job there is a certain period of study and in the realm of the kitchen the study is mostly a practical process. Sushi chefs for example study for 7 years before they are certified to hold a sushi license and allowed to practice the art-form fully.
Did you study to become a Chef, if yes please tell us where you studied and how long it took to complete your Chef studies?
I studied privately at a little school called Kwazini House. My initial theory was a year’s internship with three 3 month practical sessions at established restaurants as an intern first level chef called a commis chef.
I have continued my studies from that first day on-wards with wine training, sushi training, baking, photographic study, FOH skills training programs etc. It will never end as the product evolves year by year as products from every discipline and from every corner of the world become more readily available for chefs to experiment with.
This movement of cross-technique cooking is called ‘Global Larder’ and is a trend I predict will literally change the face of the way we plan food venues and outlets for years to come.
What is the best part of being a Chef?
For me it’s the creative aspect. Food has of necessity been reduced in some ways to utility but that means that we have the opportunity to use the convenience aspect of the modern foods available now to our advantage to reduce costs and bring a broader experience to more and more people.
Are there any specific food types you specialize in, example Asia, Indian, Chines, Tradition South Africa Dishes and other, if yes please explain why you favour your choice?
I love the Asian flavour influences because the focus is always on the simple presentation of the elements involved as well as the attention to the balance of flavours. My first love is for the robust South African meals we all grew up with of course but those in themselves were sculpted by the history of the people that made their homes here. The best boerewors in SA is heavily spiced with coriander which has its origins in the Southwest Asia and Durbanites make the best curries of course.
Are there plenty of job opportunities within the South Africa market for Chefs?
Sadly the market here in SA is less sought after than the markets in say Europe; but that is to do with the history of the discipline here as compared to Europe where the great hotels and long standing restaurants have shaped the world of cuisine.
Being a top Chef does bring certain challenges to the table, what advice can you give to others that might want to pursue a career within the hospitality industry?
Always pursue the ideal. The master chef, I feel, is dominated by the ideal and that is often a difficult process to follow. In this day and age the work can be mundane but it is the forums like RE: BOOT and the Food Roadshows that like-minded individuals organize that can so invigorate a declining and often overlooked art form.
Please tell us a bit more about yourself, and being a Chef?
I started my training right out of high school and wrapped up my practical sessions at Bean Bag Bohemia and the Kloof Tina’s Hotel. During the years that followed I have been lucky to not only work front-of-house at some of the best restaurants in Durban like Ninth Avenue Bistro; to lead the teams of well known brand experiences like Plum Restaurant but to also assist in researching projects that saw the opening of venues like Café Jiran and recently Bertoua Café Lounge.
My first love will always be the development of on-trend foods that both innovate and lead food and food culture, and I see myself being a part of the industry well into the future. I’d love to have a bespoke venue dedicated to the old fashioned idea of table d’hote menus that showcase seasonal foods with classic preparation techniques.
Please share with us some of your successes?
I have been lucky enough to work with some Durban icons. People like Karly Gonzalves who was my mentor during my time as a (lowly) waiter at Ninth Avenue Bistro gave my development the much needed integrity that a formal school education couldn’t.
Also, cooking for Durban Celebs like Anant and Vanashree Singh and their beautiful family was a truly humbling experience.
Do you have any specific dish that you like to prepare and that you think is one of your ultimate best dishes of all time?
My Asian Duck Salad must be the most requested dish I’ve prepared for friends. I love the dual nature of duck in so much that the different cuts of the bird require very different cooking methods.
Please would you share with us one of your favorite recipes?
Hot and sour chicken soup with prawns
INGREDIENTS
- 800ml chicken stock
- 1-2 large red chillies
- 3cm piece of ginger, peeled
- 2 lemongrass stalks
- 4 tbsp fish sauce, to taste
- 3-4 tbsp lime juice, to taste
- 1 tbsp caster sugar
- Freshly ground black pepper
- 100g shiitake mushrooms, chopped
- 250g raw prawns, shelled and de-veined
- Small bunch of coriander
METHOD – How to make hot and sour prawn soup
1. Put the stock in a pot and bring to a simmer. Slice the chillies in half lengthways, roughly chop the ginger and lemongrass and add them all to the stock with the lime juice, fish sauce, sugar and season with black pepper. Simmer for a few minutes until the stock is fragrant.
2. Strain the stock into a large jug and add back to the pan. Add the mushrooms and prawns and cook for 2-3 minutes or until the prawns are cooked. Taste and adjust the seasoning of the broth.
3. Chop the coriander and stir through. Ladle the soup into warm bowls to serve.
New York Style Baked Cheesecake
- 1package biscuits
- 100 g butter
- 700g cream cheese, softened at room temperature
- 1 3/4 cups white sugar
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
Method
- Make crumb crust and press into base of prepared spring-form tin.
- Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven at 180 °C for approx 12 minutes, or until puffed.
- Reduce temperature to 150°C and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours.
- Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
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