On Thursday, 10 September, black-tie charity gala ‘Chefs who share – the ART of giving’ returns for the third year to Cape Town to raise funds to support youth development in South Africa.
With presenting partner Mercedes-Benz, 14 of South Africa’s top chefs have been tasked to create culinary wonders for 252 guests for a very special, one night only affair.
In More Than Food’s exclusive ‘Chefs who share’ interview series, we go behind the scenes to find out more about the chefs involved in this feel-good initiative. Today, we meet Garth Almazan, head chef at Catharina’s Restaurant at Steenberg
What’s your favourite dish to cook?
Prawn risotto
Is there a meal that inspired you to become a chef? What made you realise your passion for cuisine?
Any seafood. As a kid I prepped and cooked fish every day at home.
Who has been your favourite person to cook for and why?
Nelson Mandela. It has always been a dream of mine to cook for him.
Tell us more about ‘Chefs who share – the ART of giving’. Why are you happy to participate in the gala event, and what makes it special in your opinion?
It is an honour to cook for such a prestigious event, and to cook with so many great chefs.
We know the Chefs who share menu is going to be a surprise, but could you give us a hint as to what will be served on the night?
Scallops, beef fillet, bone marrow.
If you could invent your favourite ice-cream flavour, what would it be?
Wine gum ice cream.
We’re enjoying your food here in South Africa, but where would you say your ideal flavours and cooking style originate from?
I’m classically trained, so it has a strong French influence, but using locally sourced ingredients.
Can you share one of your favourite culinary experiences from abroad?
I went to the French Laundry in the Napa Valley and had one of the best meals ever. It was rated the number one restaurant in the world at the time.
What do you think is your contribution to the foodie world?
Mainly training young people to become chefs.
If you could choose your favourite basic ingredient in the kitchen, what would it be?
Salt and pepper.
What makes a good dinner for you?
Family, friends and lots of red wine!
When you’re done cooking incredible food for the masses, what do you like to do afterwards? Bar for a drink, café for a coffee or straight home in bed with a book?
Have an ice-cold beer.
What is your one fool-proof thing to cook?
Roast chicken.
What do you cook for yourself at home?
Curries, stews and braai.
Describe what you felt during your first ever big event – what was going through your mind?
I was surprised at how organised I was. Also nervous and hoping that the service would run smoothly.
Who’s your kitchen idol and why?
Garth Stroebel. He put a lot of time into my training.
Tell us about one secret spot in Cape Town or Joburg that more people should know about.
Punjab Indian Restaurant in Westlake.
What’s the one piece of kitchen equipment you can’t live without?
Thermomix.
What’s your secret indulgence food?
Wine gums.
If you were to release a cook book today, what would the title be?
Cape Seafood Cookbook.
What is the strangest thing you’ve ever eaten?
Live baby octopus.
Pop-up restaurants, underground dining and once-off unique experiences in food and wine are a global trend but it’s been slower to catch on here in SA. Do you agree or disagree? What do you think some of the reasons might be?
I disagree. There are lots of guys doing pop-ups in Cape Town now.
Where’s your favourite place to cook?
At home.
Garth Almazan is the head chef at Catharina’s Restaurant at Steenberg. The ‘Chefs who share – the art of giving’ charity gala takes place on Thursday, 10 September at Cape Town City Hall. For more information or to join in on the festivities, head here.
To see more of our exclusive ‘Chefs who share – the art of giving’ interview series, check out our interviews with some of the other chefs whose hearts melt faster than a pat of butter.
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