South Africa
NICHOLAS FRONEMAN
SOUTHERN SUN ELANGENI
Southern Sun Elangeni’s Executive Chef Nicholas Froneman obtained his Diploma in Professional Cookery at Technikon Witwatersrand, and completed his in-service training at Southern Sun Hotels, where he was also honoured as the trainee of the year. Although he was classically trained to become a chef, Nicholas Froneman prides himself in his ability to adapt easily to different kinds of cuisines, allowing him to evolve his culinary skills by preparing different kinds of dishes suited to any type of environment he may find himself in. This ability was gained through his travels abroad, and working in 5-star establishments such as the Makadi Palace Hotel, in Hurghada, Egypt where he filled the Executive Chef position from March 2007 to November 2008. His international experience also extends to Singapore, where he gained additional experience in food and wine promotions and exhibitions.
Also a firm believer in empowering upcoming professionals in the culinary industry, Nicholas Froneman is responsible for setting up training programmes in his work environment, with the main objective being to enhance the culinary skills of young chefs, and help them realise their potential in the kitchen, while also embracing the passion they have for fine cuisine. Having being appointed as an accredited judge for competitions for the South African Chefs Association also helps Nicholas in knowing exactly what is to be expected in culinary competitions, but when competing he also likes to add his own special twist to classical dishes.
Where did you train?
Southern Sun Hotels Career historyElangeni – Executive chefEgypt – Executive chefTanzania – Executive chefSun International – Executive chef What inspires you?Fresh uncomplicated food, excellent ingredients. What’s your best-ever culinary creation for Yourself?Grilled Ribeye “Café de Paris Butter”,English Spinach,Pomme Paille and Sauté Mushrooms Who would you list as your mentors?Conrad Gallagher, Stephan Billingham, Billy Gallagher, Gordon Ramsay What’s a typical day in your kitchen?16 hours. How do you keep up to date with trends?Constant reading, experimentation and networking. What’s a trend that’s inspiring you at the moment?Excellent quality food, with minimum preparation in order to extract and emphasise the natural flavour of food,having fun with food is also important What are your current favourite ingredients?Chilean Seabass, Fresh Salmon, Beef Ribeye.What are your favourite restaurants at the moment?Plaka, Harveys and Engine Room. What’s your all-time favourite restaurant?Los Chilonese – Santiago de Chile.Barogo –Santiago De Chile` What’s your favourite comfort food?Egg and Shrimp Fried Rice, Vegetable Breyani Who would you most like to cook for?My wife and daughter. What’s your can’t-do-without utensil?Chefs Knife. What’s the best cooking advice you ever received?Keep food simple and extract natural flavours. What will you do with your R40 000 if you win the competition?Take my wife on a holiday, and donate some to Ikusasa School of Cooking.
