Our channel has been running for just over 2 years and I have received a good few requests for short biography outlining my history as a chef…. so here goes.
I grew up in hotels and restaurants so when it came to career choices the path was pretty clear.
After qualifying I went on to produce a collection of television programs on Chinese, Thai, Vietnamese, North African and South American cuisines. This is all long before Youtube came along.
Since then I have done courses in food science, charcuterie, cheese production and sous vide.
After selling our last restaurant, I moved on and opened a fresh pasta factory producing fresh flat pasta, extruded pasta and filled pasta for 3 major food retailers. I sold the pasta business 2 years later and started a sous vide production plant. Sous vide is the processing of vacuum packed meals cooked a relatively low temperatures. We supplied over 1000 meals a day to boarding schools and retailers, and even supplied the security staff at the 2010 World Cup.
After a few years of that I sold up and my wife and I moved to sleepy village called Mossel Bay.
In addition to my Youtube channel, I develop and produce cooking courses for Curious.com, I do consulting work for food factories, develop new hallmark dishes and flavor profiles for franchise groups and develop specialized food related machinery. One of these machines is nearing the end of its RD and will featured on our channel when it is launched…. so stay tuned for that.
I hope that answers most of the questions…. and as for the accent, it’s a mixture between Canadian and English South African.
Thanks for watching……..
Everyone is coming down with colds & flu --- here is my homemade cough syrup recipe.... definitely not for under 18s.
60ml Freshly squeezed lemon juice
40g Finely grated fresh ginger
50ml Boiling water
Measure out the fresh grated ginger into a small jug and pour in 50ml of boiling water. Stir this briefly to combine.
In another jug measure out the lemon juice and add the honey to this. Stir this to dissolve the honey. Pour the ginger mixture into the honey and lemon.
Allow this to stand for 5 minutes before straining it through a fine strainer or coffee filter. Once most of the liquid has passed through the filter, press the remaining pulp against the side of the filter to extract us much liquid as you can.
Pour in the brandy, mix to combine and you're almost done.
Pour the mixture into clean bottles and store these in your refrigerator indefinitely until required.
I trust everyone had an awesome festive season and new year. I have loads of amazing stuff in store for you in 2016 and I hope to see you all enjoying and supporting us through the year.
December has been a crazy month, so I apologise if videos were a bit slower than usual, but we’re back to normal now and we will be hammering out some awesome recipes.
In this year we still have 14 episodes of our smoking and curing course to go…. we’re going to go into a short course on sausage making, and a whole lot more secret recipes from famous franchises. So all I can say is happy new year, and I hope to see you all the way through 2016 as we explore a load of exciting food adventures.
Whats4Chow Launches its 4th Structured Cooking Course on Curious.com
Recipe type: News Update
Hi and welcome again to Whats4Chow.com. Today's episode brings exciting news -- our 4th structured cooking course has just been launched on Curious.com. The course covers everything you need to know to make the most amazing pies and pastry.
Firstly let me apologise to all of our loyal viewers for being a little bit quieter than usual for the last few weeks. I have not been able to keep up to the normal 20 plus videos for the month, but there are a couple of reasons for this.
First up was a serious case of flu, which I am still trying to shake off.
Second, I am proud to announce that our second cooking course titled Mastering Iconic Chicken Recipes has just been launched on Curious.com.
For more details on this full structured cooking course, please click here.
This is the second fully structured cooking course we have published on Curious.com and I urge you all to go check it out.
To see our first course, “The definitive Guide to Preparing & Cooking Prawns” click here!!!
In addition to this, over the next few weeks I am rolling out another of our structured cooking courses right here on our Youtube channel, absolutely free.
The course titled Snack Platter Catering will take you on a journey through the world of finger foods, from simple to fancy.
Snack platters, tasting platters and snack baskets have become increasingly popular and allow you to cater for much larger groups without mess and hassle of formal dinners.
There will be 20 episodes in this series, and episode 1 will launch tomorrow, Sunday 19th April.
Thanks for joining us today and I will look forward to seeing you all tomorrow.