Sjefs deel hul kennis

Tien deelnemers het die kans van ’n leeftyd gekry om topdisse voor te berei en voor te sit.

29 September 2020 | Local News

Donovin Dodds; Strand Hotel, uitvoerende soussjef; “. . .dit maak my baie opgewonde om my passie te deel.”

Swakopmund • [email protected]





Die Strand Hotel se kombuis is hierdie naweek vir die eerste keer vir amateursjefs en tuiskokke geopen, sodat professionele sjefs en kokke van dié instansie hul kennis kon deel.

Die uitvoerende soussjef, Donovin Dodds, wat die amateursjefs deur die voorbereiding en opdis van die hoofgereg gelei het, sê dit maak hom baie opgewonde om sy passie te deel.

“Daar was net breë glimlagte oraloor en dit maak my baie bly. Ek sou graag hierdie dag weer wou hê.”

Dodds is sedert 1998 in die bedryf, maar die uitvoerende pasteibakker Christiane Wischnowsky se ondervinding van meer as vier dekades spreek boekdele.

Wischnowsky vertel dat dit niks nuuts is vir haar om gaste in haar kombuis te onthaal nie.

“’n Restaurant waarvoor ek gewerk het, het gereeld kombuistoere aangebied. Ons wou iets nuuts doen en die publiek wys wat in ’n kombuis gebeur, dus het ek dit al ’n paar keer gedoen,” sê sy.

Die Farmhouse Kitchen se hoofsjef, Herbert van Schalkwyk, het ’n span van vier deur die voorbereiding van die voorgereg geneem.

Die plaaslike musikant Savannah Collins, asook ma en seun Cecilia en Nuno Fernandes, het onder Van Schalkwyk se leiding ’n dekonstruktueerde waatlemoen-olyf-fetakaasslaai voorgesit.

Die trio het fetakaas malvalekkers op versuikerde waatlemoenskil bedien saam met olyfkrummels, oranje sout en vinkelbroslekkers.

Van Schalkwyk sê hy het die dis oor ’n tydperk van ’n jaar ontwikkel en vervolmaak.

“Verlede jaar het ons ’n kaas-en-wyn-geleentheid gehou. Ek het fetakaas malvalekkers gemaak, en daarna het ek dit maar stuk-stuk ontwikkel, sê hy.

Dodds was die haan onder die henne en het Brumilda Brits, Lisl Janowski, Shirley Halwachs en Abigail Shidute gewys hoe om ’n hoofgereg aanmekaar te sit. Hierdie span het wildsvleis en ’n bokmelkkaas-en-sampioenravioli saam met groente, kleinuitjies, ’n béarnaise-sous en ’n amarula-portjus opgedis.

Wischnowsky het Alfeus Nghipondoka, Adam Hartman en ma en dogter Jenna en Lunelle Meyer gehelp om gerookte bierroomys met ’n brownie op te tower.

Ná die groep hul driegangmaaltyd geniet het, het die Strand Hotel se hoofsjef Dallas Orr, gesê hy is in sy noppies met wat hulle geskep het en onderneem om soortgelyke geleenthede aan te bied.

“Hierdie was ons eerste keer, so dit was redelik eksperimenteel, maar ons het dit verskriklik geniet dus sal ons julle graag weer in ons kombuis wil onthaal,” het Orr aan die 10 deelnemers gesê.

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