Name: Johnny Hamman and Marius Uys
Establishment: Slippery Spoon Kitchen – Creative Food for Creative Events.
Q. How would you describe your style of cooking? What inspires you?
We most certainly take a more creative approach to food. But we have to be very adaptable when it comes to the style of our food as we service a number of clients all with a different style and taste. But you can always the Slippery Spoon Kitchen touch. We are extreme focused on presentation and the quality of the product that we put forward. We are true believers in wow factors. If our client asks us for a samosa we don’t just put it on the menu. We immediately think what will make our samosa stand out from the rest. What can we do that when guests see those samosas they immediately think wow now that is a fabulous idea.
Q: Describe a typical day in your kitchens?
We believe in a calm kitchen no shouting and screaming no Gordon Ramsey vibes. Although we do have our days. We remain human. But a typical day starts off with a full sit down briefing with all the kitchen staff with a nice strong cup of coffee. From there we all retreat to our sections to prep the recipes that we all feel most comfortable with. We work with a great team of ladies with a tremendously good sense of humor. Thus there is a lot of joking but we do know when to get serious and when to get the job done.
Q: What have been your proudest moments as a chef?
Winning the very popular Afrikaans reality cooking show Kokkedoor.
Q: What has been your biggest learning curve?
Owning your own business. Our business, Slippery Spoon Kitchen, is still nice and young and we through ourselves in the deep end. We have made so many mistakes in the past three years. Our situation is a bit different from others. We did not start off with a small event here and there. After the tv show we got bombarded with enquiries and we started with a massive bang making a lot of mistakes and wasting tremendous amount of money. Thus the biggest thing we learnt is. That it is just as important to be profitable as it is to have a happy client. You can have the happiest clients in the world but if your business is not profitable your start losing your passion and interest. Thus it is very important to run the business management side just as efficiently as the kitchen.
Q. What are your favourite ingredients?
Pink Peppercorns, Kimchi, Coriander Seeds, Sesame Oil, Lemons, Lime, Garlic, Butter.
And, 1 ingredient that we will never find in your kitchen?
Bottled Lemon Juice
Q: Six people (dead or alive) who you would like to cook for?
We have been very fortunate to cook for great important and influential people but we would not mind cooking for the following:
A ghastly meal for Donald Trump
Q. What trends / challenges are restaurants facing in 2017?
• Raw food
• Cooking on fire
• Fermented food
• Two to three flavors only for one course
Q. The #1 thing that annoys you in restaurants?
The fact that South Africans are not prepared to spend money on good food. Expensive food is not accepted but expensive cars is widely accepted.