Showcasing three top South African chefs as ambassadors to initiative the Seductive Nutrition programme to chefs and cooks around the country. All three chefs believe that there is a need to offer healthier options to guests without compromising on taste or experience.
Sous Chef - Mount Nelson Hotel
Dion says, “I think the whole world is becoming more health conscious about what they eat. If I look at the difference between the food choices people who ate with us made five years ago and now, I see dramatic changes. More guests request food without any fats and more choose grilled items. They also go for well balanced meals that contain all seven daily essentials. They also actually ask more questions about the nutritional value of the dishes I present.”
Vengatass says the Mount Nelson now offers more vegetarian options on the menu and has a vegan set menu called ‘From the earth’. “Our thinking process has changed immensely; we now ask more questions and look for new and innovative ways of cooking healthier, while still keeping our dishes adventurous and mind-blowing.” Changes that have been implemented to offer healthier alternatives to guests include losing the French butter and cream options and selecting instead four seasonings that Vengatass maintains need more appreciation – salt, acid, spicy and sweet. “By using these seasonings, we can unlock flavour profiles of certain ingredients that have never been tapped before; it’s all about questioning what we know and how do we make it better but still healthy.”
Executive Chef - Sandton Convention Centre
James says the Seductive Nutrition initiative has impacted on his operation, specifically in their healthier offering to clients and guests at Sandton Convention Centre. “We have made changes to our menus; adding sections of healthy offerings, altering recipes of traditionally heavy dishes, and using, for instance, natural oils for cooking. We are also training our chefs to embrace rather than oppose this new way of cooking for our customers. This is a concept that is catching on fast and we now have event organisers asking for menus of items that cater for healthy eaters.”
Khoza highlights his top tips for making small changes to dishes Khoza highlights his top tips for making small changes to dishes to make them healthier. “Look at adjusting the cooking method from, say, deep frying to roasting; use the fresh ingredients and natural seasonings; limit the amount of fat used and focus on different oils; keep sauces light and stock-based; and avoid using too many off the shelf products that are not labelled with proper nutritional content and that have not taken cognizance of the need for lower salt, fat, additives and preservatives.”
Executive Chef - Southern Sun Elangeni & Maharani
Shaun adds, “We as chefs almost owe it to our guests to engineer healthy yet tasty meal experiences. Through our suppliers, we need to source quality fresh organic ‘safe’ ingredients and through our skill and experience, create flavoursome dishes.” He says guests and diners are becoming increasingly educated in and excited about food – where it comes from, how it is grown, cooking techniques, and so on, and are expecting chefs to up their game to meet their new demands. For Munro, the changes include, among other things, reducing the number of deep fried options.
“We’re opting for baking, slow cooking, and grilling of certain items. We’re also producing vinaigrette-based dressings instead of the creamier bases and we’re cooking with less cream and using coconut and palm oils instead. We’re using more fresh vegetables, and exotic aromatic spices!”
Lifestyle diseases are a frightening reality in South Africa, and change – big and small – is needed to help people live healthier lives. Mellis says, “The Seductive Nutrition campaign by Unilever Food Solutions is a reflection of how seriously we take our responsibility to contribute to a changing health profile in this country. We look forward to seeing this initiative take off among all our food service operators in South Africa.”