South Africa
MICHELLE BARRY
CHRISTINA MARTIN SCHOOL OF FOOD AND WINE
Before taking up the position as vice principal at the Christina Martin School of Food and Wine in 1991, a position she occupied for 20 years, Michelle Barry had already made her mark in the culinary industry. She underwent a three-year traineeship course at the Royal Hotel in Durban where she serviced a three-year contract for British Airways for their In-flight Food and SpecialDietary requirements, working with a European Brigade of 30 chefs. Upon completing the three years of training, Michelle filled the position of Chef de Partie in two top Belgian restaurants between 1987 and 1988. She returned back to South Africa in 1989, taking up the position of Sous Chef at the Vineyard Hotel in Cape Town, where she was placed in charge of the Banqueting kitchen, menu compilation as well as training and supervising of staff.
In 1991, Michelle Barry joined the Christina Martin School of Food and Wine, serving as vice principal, before assuming the role as principal as well as Executive Chef de Cuisine from 2002 until today. Michelle is a member of the South African Chefs Association, as well as a member of the Academy of Chefs, and has judged many competitions under SACA. Her achievements include winning the regional Chaîne des Rôtisseurs Jeune Commis Chef competition and obtaining 2nd place in the national finals. She also entered the 7th National Salon Culinaire competition and won a gold medal. In 2001 she became the winner of the Goldcrest Chef of the Year national competition and she obtained the same award in 2003, also winning first place in the SACA Ready Steady Cook competition. Also included in her extensive list of achievements is the Fedhasa 2005 Restaurant of the Year award.
Where did you train?
Royal Hotel 1983 (3-year in-house programme) Career history:Michelle Barry Culinary Solutions, Owner & Chef de Cuisine, PresentChristina Martin School of Food and Wine Chef de Cuisine, 1991-2010Vineyard Hotel, Sous Chef, 1989-1990La Babazon, Belgium, Chef de PartieComme Chez Soir, Belgium Chef de Partie 1987-1988Royal Hotel three-year traineeship 1984-1986 CompetitionsChaine des Rotisseurs Jeune Competition – Regional winner and placed 2nd7th Nation Salon Culinaire competition - Gold Medal winner2001 Goldcrest Chef of the Year national competition – Winner2003 Goldcrest Chef of the Year national competition – WinnerSACA Ready Steady Cook competition – WinnerFedhasa 2005 Restaurant of the Year Award – Winner2008 SACA The Restaurant Showcase Challenge, Hostex – Winner What inspires you?My fellow colleagues in the industry. We share a brotherhood, knowledge and having the opportunity to work with wonderful culinary food produce in South Africa. What’s your best-ever culinary creation?My terrine platter that I presented at the 7th National Salon Culinaire competition.What will you remember as your funniest moment in the kitchen?Trying to kill live locusts for an Egyptian dish. I put the locusts in the freezer to kill them and they went to sleep, then I put them in the microwave to kill them but I woke them up instead. So I heated the pan and fried them but they still jumped up and down, then I decided to flambé them with brandy and that’s what finally did the trick.Who would you list as your mentors?My mother, Christina Martin; Dr Billy Gallagher; Gordon Ramsay.What’s a typical day in your kitchen?Check all kitchens, taste the sauces and plan for the day.How do you keep up to date with trends?I read and buy cooking books, judge restaurants and I am a national judge for organic produce and fresh and dry products, which keeps me updated with what’s new. Health is also a big trend of mine. I am an avid user of the internet - I am always looking up new ideas. I also travel across Africa and abroad, and eat in some wonderful restaurants.What’s a trend that’s inspiring you at the moment?Organic, wholesome, fresh and proudly South African dishes.What are your current favourite ingredients?Beetroot, quail, micro herbs and pink Himalayan salt - love it!What are your favourite restaurants at the moment?Bread and Wine, Tasting Room, Cleopatra.What’s your all-time favourite restaurant?Mirra Belle in Belgium.What’s your favourite comfort food?Italian Ice Cream.Who would you most like to cook for?Richard Gere - as long as I can get to eat with him.Who would you least like to cook for?Someone who doesn’t enjoy food, I can’t bear that.What’s your can’t-do-without utensil?My Chefs knife.What’s the best cooking advice you ever received?“Don’t take short cuts”.What will you do with your R40 000 if you win the competition?Put it towards my new restaurant.
