Sun International's Table Bay Hotel is running a mini-chef series, where executive chef Jocelyn Myers-Adam teaches children cooking skills.
This series provides the opportunity of a private cooking session, where Chef Jocelyn creates different dishes with the kids, with the assitance of a child-minder.
The main idea behind the mini-chefs series is to encourage children to learn more about South African cuisine and preparing dishes.
Their concept allows parents to enjoy time for themselves at the hotel's Camissa Brasserie, whilst their children are learning, stimulated and entertained.
Chef Jocelyn also believes that it is important for children to learn the basic skills of cooking, because through food we are able to gather a wonderful knowledge of our heritage.
An adult can enjoy a two-course meal and a glass of wine, while the child takes part in the cooking class for an overall price of R350. They can also pay an extra R150 to add another child or R200 to add an adult and only pay an overall amount of R200 if the parent won't take part in the meal.
Myers-Adams has been executive chef since her appointmenmt in 2013. Her culinary career began in 1995 as a student at a Conestoga College in Canada.
She has worked for Oliver-Bonancini restaurants, as patisserie chef for Jamie Kennedy and for celebrity chefs including Conrad Gallagher, proving her remarkable experience and track-record.
She has also worked for a host of restaurants in Australia, as well as been the head chef on numerous cruise vessels in the Bahamas, Cote d’Azur, Corsica, Sardinia and Monaco.
Myers-Adam believes culinary trends are moving towards distinguishable, recognisable and ordinary cuisine.
“I think people are taking a more holistic approach to eating,” she said.
Her cooking philosophy is to keep it simple and to use great products. “I like to keep things authentic and not mix different cuisines.”
“Going forward, my focus will be on highlighting South African cuisine by sourcing local products and incorporating local dishes into our menus,” she added.
Her current favourite ingredients to cook with are agave shoots, local salmon trout and organic quinoa.
“These will change as I continue to explore and discover what is available locally. My favourite South African products are waterblommetjies and peppadews.”
If she could choose to work alongside any chef she would want to work with the following avant-garde chefs: Alice Waters, for always honouring and showcasing the product simply.
The second chef would be Anthony Bourdain, for pushing the boundaries with his maniacal and totally encompassing approach to cooking and lastly, Paul Bocuse, for his enormous contribution to the culinary industry and unwavering classical style.
The two-hour classes started on the 15th of August, another one took place on September 12. There are two more classes remaining for the year, one on October 10 and the last one on December 5.
The children get to take home a goodie bag with a recipe and food items from the day and the series continues next year after this set is complete.