London trained Frans Groenewald is the Executive Chef / Owner at Gabriëlskloof Restaurant. He is truly passionate about food which comes through as we sit at the table talking to him. Frans has answered the following questions about himself, and the food he loves to cook.
Who has been the most influential person in your life?
My parents, who also run a catering company, Kevin Warwick from Warwick Chef School in Hermanus as well as Roger Verge who has sadly past recently.
What started you on the path of cooking?
Helping my parents in their business.
Which three ingredients could you not live without?
Maldon Sea salt, Gabriëlskloof olive oil, fresh herbs (thyme)
Which of your kitchen tools would you take with you anywhere and everywhere?
Beside my knifes, my pasta maker and ice cream machine.
Do you have any pet peeves in the kitchen?
I hate it when my team eats chewing gum……….
Which meal is your all time favourite?
My first evening at Roger Verge at the chefs table!!!!
Which restaurant could you visit over and over again?
Test kitchen!!!! (going soon again)
If you could only have one recipe book, which one would it be?
The Larousse Gastronomique (my French bible)
If you could work alongside one chef for a day who would that be?
Marco Pierre White
Which ingredient will you not eat or cook with?
Mmmmm I like to try most things once, but will not do insects.
What is on top of your bucket list?
To have a year in Italy or France in the country side and cook with my beautiful wife and family.
What is your food philosophy?
Treat ingredients with respect and cook from the heart.
Any parting words for the readers?
Cooking is not a job, but a way of life. Come and share in our life at Gabriëlskloof.
Disclosure: This interview was facilitated by Leanne from Random Hat Communications. The photograph was provided to me. This post is in line with my blogging policy.
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