Meet Chef Hope
1. What is a piece of practical advice regarding ingredients or cooking that you were given by a mentor and still use in the kitchen today?
Don’t Forget the Old School Cooking “Wherever you go or whenever you try new things” by Marcia Esobeka. I’m still using Italian methods of cooking that I’ve been told by Chere du Plessis, every ingredient in the kitchen is important, whatever you see, you can make something from it.
2. Do you have any words of wisdom on how to keep striving to be the best chef possible?
Believing in yourself is the key of success in the kitchen whatever you think or see don’t hesitate to try it, and my secret to keep being the good chef is always checking what is new on the Food Channel or Food Magazines.
3. What practical steps are you taking to reduce water usage in your kitchen?
Stop leaks, a dripping faucet can add up to many litres of water down the drain
Steam your food, don’t boil: Vegetable prepared in a steamer need a fraction of the water to cook. Stop using running water to defrost frozen food, instead leave food overnight in the refrigerator to defrost