François Ferreira
He, also fondly known as South Africa's food evangelist, will be one of the guest chefs at this year's Chefs' Theater at the Namibia Tourism Expo.
Francois is especially known for his contemporary and quirky approach to Southern Africa's rich and diverse food culture. From beetroot & biltong mielierys risotto to innovative cheese sushi - Francois contributes greatly to the appreciation of Southern African cuisine with near-evangelical enthusiasm.
"Food and wine should be fun for all - not an elitist pastime." This down-to-earth approach belies his many awards, extensive culinary knowledge and experience in his field. From managing the households of State Presidents and restaurant consulting, to hosting his own food cabaret and tra-
velling the country and abroad to teach, his dedication to his art inspires all who cross his path.
As a renowned food ambassador he travels Namibia regularly and has been a much loved guest chef at the Namibia Tourism Expo in past years.
He currently lives in Oudtshoorn and works in George where he heads the Eden School of Culinary Art in association with the Nelson Mandela Metropolitan University. An eternal student himself - his first love is teaching a new generation of chefs to appreciate the wonders of our culinary heritage.
Francois is also in great demand as a food consultant or as consulting chef. He believes that the experience of cuisine should be a whole experience including good food, excellent service, good wine and good ambience.
He also specializes in teaching the art of the table - how to plan a function and all the necessary rules and protocol involved. He has combined the art of the table and cooking skills in a team-building program, which he runs on a regular basis for clients such as Saatchi & Saatchi, FNB and Santam.
Francois is the Bailli of the Baillage
D'Outeniqua, branch of the international Chaine des Rôtisseurs. He is also the Vice Chairperson for the South African Chefs Association in the Garden Route.
During 2007 he was one of the Shoprite Checkers Food Icons who acted as judges for the Shoprite Checkers Championship Boerewors Competition. He is a regular contributor to various magazines and newspapers; he has a weekly column in the George Herald called Cuisine Unplugged. He is also the Garden Route and Klein Karoo contributor for the well-known annual guides, Eat-Out, Eat-In and Dine.
He hosted a food program on television "Pure Passion" and also makes regular appearan-ces on KyKnet's "ROER!" In 2006 he made his soapie debut on Kyknet's Villa Rosa.
His book, "Home Cooking / Kuierkos", was released in July 2005. The Afrikaans version of the book received a category award- best easy reading cookbook in a cultural language - in the prestigious Gourmand Cookbook Awards. His second book is in production and will be released early 2009.
During the ABSA KKNK 07 he co-hosted the food and wine edutainment show "Proe die Beste". The show was a hit and received rave reviews.
In his leisure time you might find him enjoying Klein-Karoo cuisine in Jemima's, reviewing restaurants for various publications, sourcing fresh zucchini flowers or creating a new dish in his quest for the definitive South African cuisine.
By Estelle de Bruyn
Francois is especially known for his contemporary and quirky approach to Southern Africa's rich and diverse food culture. From beetroot & biltong mielierys risotto to innovative cheese sushi - Francois contributes greatly to the appreciation of Southern African cuisine with near-evangelical enthusiasm.
"Food and wine should be fun for all - not an elitist pastime." This down-to-earth approach belies his many awards, extensive culinary knowledge and experience in his field. From managing the households of State Presidents and restaurant consulting, to hosting his own food cabaret and tra-
velling the country and abroad to teach, his dedication to his art inspires all who cross his path.
As a renowned food ambassador he travels Namibia regularly and has been a much loved guest chef at the Namibia Tourism Expo in past years.
He currently lives in Oudtshoorn and works in George where he heads the Eden School of Culinary Art in association with the Nelson Mandela Metropolitan University. An eternal student himself - his first love is teaching a new generation of chefs to appreciate the wonders of our culinary heritage.
Francois is also in great demand as a food consultant or as consulting chef. He believes that the experience of cuisine should be a whole experience including good food, excellent service, good wine and good ambience.
He also specializes in teaching the art of the table - how to plan a function and all the necessary rules and protocol involved. He has combined the art of the table and cooking skills in a team-building program, which he runs on a regular basis for clients such as Saatchi & Saatchi, FNB and Santam.
Francois is the Bailli of the Baillage
D'Outeniqua, branch of the international Chaine des Rôtisseurs. He is also the Vice Chairperson for the South African Chefs Association in the Garden Route.
During 2007 he was one of the Shoprite Checkers Food Icons who acted as judges for the Shoprite Checkers Championship Boerewors Competition. He is a regular contributor to various magazines and newspapers; he has a weekly column in the George Herald called Cuisine Unplugged. He is also the Garden Route and Klein Karoo contributor for the well-known annual guides, Eat-Out, Eat-In and Dine.
He hosted a food program on television "Pure Passion" and also makes regular appearan-ces on KyKnet's "ROER!" In 2006 he made his soapie debut on Kyknet's Villa Rosa.
His book, "Home Cooking / Kuierkos", was released in July 2005. The Afrikaans version of the book received a category award- best easy reading cookbook in a cultural language - in the prestigious Gourmand Cookbook Awards. His second book is in production and will be released early 2009.
During the ABSA KKNK 07 he co-hosted the food and wine edutainment show "Proe die Beste". The show was a hit and received rave reviews.
In his leisure time you might find him enjoying Klein-Karoo cuisine in Jemima's, reviewing restaurants for various publications, sourcing fresh zucchini flowers or creating a new dish in his quest for the definitive South African cuisine.
By Estelle de Bruyn
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