Blake Anderson’s particular expertise lies in new dish, recipe and menu development. This highly innovative chef is adept at using modern techniques and his approach to food ensures high quality results.
An adaptable, responsible, keen and hardworking individual, he joined the South African National Culinary Team in 2013. Blake is responsible for the three hot starters presented cold along with the aspic work for the Cold Table display, he also participates in the hot kitchen alongside his team members.
Being a part of the SA National Culinary Team is the greatest opportunity of my career. To represent my country in something I am passionate about is very special. I have the opportunity to work with and compete against some of the world’s greatest chefs…chefs that eat, breathe and sleep this industry.
Blake Anderson | Complex Executive Chef at Montecasino
Since October 2015, Blake Anderson has been the Complex Executive Chef at Montecasino. He oversees the daily operations of the Tsogo Sun flagship property’s five restaurants – including 3SIXTY and Billy G – to ensure effective operation and high standards.
The South African National Culinary Team will be participating in the IKA Culinary Olympics under the auspices of the South African Chefs Association. Their participation has been made possible through the generous sponsorship of headline sponsor LSC/Imperial, along with partners City Lodge Hotel Group, ChefWorks, Turn ‘n Slice and N1 Restaurant Suppliers.
Starter of Cape Crayfish Malay – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce.
Main course of Springbok ‘Masakhane’ – pan-roasted loin of Springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and Boulangére potato.
Dessert is a textured Splash of Raspberry, Rose, Coconut and White Chocolate – coconut sand, coconut sorbet, coconut sponge, rose jelly, rose meringue, raspberry mousse, and raspberry jelly.