Tag Archives: Chef

Chef Talk: Chantel Dartnall’s South African Wine and Food Fantasia | Chef Talk | News & Features


The chef at newly minted Wine Spectator Grand Award winner Restaurant Mosaic preaches “botanical cooking” and local wines

Photo by: Marsel Roothman

At Restaurant Mosaic, chef Chantel Dartnall has plenty to celebrate, so there’s lots of Champagne on the wine list.

In 2006, chef Chantel Dartnall opened Restaurant Mosaic at her family’s Orient Hotel on a nature reserve outside Pretoria in South Africa’s Crocodile River Valley as a showcase for the European techniques and cuisine she had honed in Michelin-starred kitchens in the United Kingdom. But her surroundings—nearly 700 acres of “the most pristine nature you can imagine” in the Francolin Conservancy—soon became a guiding inspiration. She now…

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Senegalese Chef Puts Supergrain on New York Menus to Boost African Farmers


A gluten-free grain that grows in Africa’s impoverished and semi-arid Sahel region is taking off as a health food in New York, the Senegalese chef who masterminded its revival said Monday, outlining plans to almost double production by 2023.

Pierre Thiam began exporting fonio to New York last year, hoping to help smallholder communities in the Sahel, which stretches from Mauritania and Mali in the west to Sudan and Eritrea in the east and is home to more than 100 million people.

The grain is now on the menus of more than 60 New York restaurants and will soon be in all the city’s Whole Foods stores, according to an executive at Yolele Foods, the company he co-founded.

“It’s a grain that could play an important role in some of the poorest regions in the world. The Sahel,…

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School sweethearts fear being separated as South African-born chef, 36, faces deportation over technicality


A SOUTH African-born chef fears being deported and separated from his high school sweetheart because of a technicality.

Ryan Magnus, 36, has been living in Nottingham with his wife Stacey, 36, since 2016 after his spousal visa was granted for two-and-a-half years.

BPM Media

Ryan and Stacey Magnus fear they may be separated after his visa request was declined and his passport was confiscated

He applied to extend his visa for an extra two-and-a-half years in July, hoping to get an indefinite leave to remain in the country like Stacey, who is also South African.

Believing his application would be accepted, he spent £1,000 on a flight to South Africa to visit his mum.

But on September 7, his application was rejected because he hadn’t provided an English language certificate, following a rule…

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Chef blends together African, Jewish and Southern heritages


Michael Twitty doesn’t cook the same macaroni and cheese his mom taught him to make. It’s loaded with cream cheese and sour cream, and anyone who’s eaten at a Kosher deli might say it tastes kind of like noodle kugel.

The chef and author has adapted and transformed a lot of the foods he grew up cooking with his mother and grandmother in the D.C. suburbs, blending together his African-American and Southern roots with his Jewish…

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The Chef Serving Korean, Polish, and African Flavors at Her Montreal Restaurant


Is there any restaurant in the city of Montreal that’s quite like Jiep Jiep? This innovative restaurant — in the Rosemont-La-Petite-Patrie neighborhood — is the brainchild of chef Shammy Chan, a Hong Kong native who arrived in Montreal by way of Vancouver. Jiep Jiep doesn’t have a regular menu, or even a definable style of cuisine, though it is primarily Asian — at least for now. This means you’ll find Chinese and Korean dishes on the menu, but you’ll be choosing among dishes like North African shakshuka and Polish pierogi.

Chan doesn’t feel like she should be defined by her nationality, and I find this attitude incredibly refreshing. Why should Anglo chefs be able to seamlessly go in and out of other culture’s cuisines while Asian chefs are expected to cook the cuisines…

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Popular Rock Hill breakfast chef is making a move to uptown Charlotte


Ever since he closed his Charlotte breakfast restaurant, @Dawn, Rock Hill chef Gregory Collier has been looking for a way to bring his food back to town. Now he’s teaming up with an uptown restaurant to make that happen.

Collier will still have The Yolk, his breakfast and lunch cafe in South Carolina, but he’s adding a second role as executive chef at Loft & Cellar, a block from Romare Bearden Park. Owned by Jerry Mercer, Loft &…

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