Name: Chef Brenden Fouché
Establishment: Kream Mall of Africa
Q. How would you describe your style of cooking food? What inspires you?
A: I hate the word unconventional because it’s over used by Cooks who push the boundaries of what can be paired with food. I love the words sexy and surprising. I draw my Ideas from flavours that people overlook because it doesn’t fit the norm the little black sheep of Hot Kitchen dry stores of that particular course. Venison with roses and venison with Turkish delight.
Food should sound offensive and taste sexy.
Chef Brenden Fouché | Kream Mall of Africa
Q: Describe a typical day in your restaurant?
A:A typical day means everything runs consistently boring everyday , going completely against the grain of what happens in this shop. Everyday is a constant battle to receive the correct mount of stock for the vast number of diners we need to cater for. After all the kinks have been ironed out its a normal busy day making sure that everything that goes out the doors is perfect.
Q: What have been your proudest moments as a chef?
A:To be blatantly honest I haven’t been a Chef that long , it would have to be getting the call at 9 o clock on a mundain Wednesday night sitting at school and being told I have a entire kitchen waiting for me.
Q: What has been your biggest learning curve?
A:Being throw in the middle of function season into a position that I have no experience in , and no clue how to do the obviously easy tasks for someone who has the training and experience in being a Head Chef.
Q. What are your favourite ingredients? And, 1 ingredient that we will never find in your kitchen?
A: If it has Rainbow in the name it has a place a very near to my heart be it a carrot , radish or beetroot.
I love different ingredients so for me to say no to anything would be a bloody shame as I am know for the different and unusual.
Q. What is your favourite dish that you enjoy cooking?
A: My favourite dish would have to be the venison and Lanique with rose petal.Its a truly beautiful and great tasting dish.
Q: Six people (dead or alive) who you would like to cook for?
A: Marilyn Monroe
Marco pierre White
Ozzy Ozbourn (Just so I can hear him say guacamole)
Q. What trends / challenges are restaurants facing in 2017?
A:People want the same , they want comfortable and straight forward.They don’t like the unknowing of what could be a ridiculous recommendation but a fabulous flavour.
Q. The #1 thing that annoys you in restaurants?
A: When people change elements on a dish it completely changes the flavour profile , everything is planned down to a T, making sure the salt is balanced with the sweet and changing the elements changes the road that has been paved for you just to walk and enjoy.
Q. Any final thoughts you’d like to share?
A: Its not Paris 1987 , and we should stop cooking like it is. We live in a world where science and food is now one and the same thing. Food should sound offensive and taste sexy.