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Through new shows streaming all over the world, podcasts about the secrets of a restaurant  and chef influencers, the conversations of a chefs life are becoming one of the most popular topics to speak  about on a everyday basis. There are just a few  unspoken habits that a chef unknowingly falls into and can only fully be understood by another chef or someone who has worked within the hospitality industry.  Here are just a few things that you definitely didn’t know about chefs that can help you understand their secret crazy lives.   1.      Chefs don’t cook at home To be a chef within the hospitality industry means racing against the clock to produce a perfectly balanced plate of food for the guests to enjoy and hopefully not only enjoy the taste and flavor of the dish but to also feel that the dish can be described as an experience, while having many people speak about this creative, well-balanced plate. With the pressure of cooking everyday, chefs tend to not cook in the very little free time they have. A chefs best friend is the closest fast food outlet or a packet of quick noodles to slurp before shutting their eyes . When a chef starts dating someone they will prepare a few delicious meals to show off a bit of their skills but after a while the roles will reverse and a home cooked meal from your chef partner will only occur on extremely special occasions. Don’t say we didn’t warn you. 2.      Chefs enjoy rotting in bed Depending on the establishment where chefs work, a chef will most probably get two to three days off and on one if not all of those days, chefs tend to rot in bed, consuming different forms of media and partake in doom scrolling , eating a takeout meal and hiding away from the things that drains them the most… people. The standard procedure feels as if it is the only way to avoid being burnt out and truly feels like the best way to re-centre before the next shift where overstimulation is a reoccurring factor. Waking up on an off day knowing that nothing is planned, no problems to solve and staying in pajamas all day is like Christmas for a chef. No wonder people think chefs smell so much! 3.      Tattoos are cool but scars are even cooler In the eyes of the public, people do tend to notice tattoos on a chef before any scars but working in the industry chefs block out the tattoos and almost always notice the scars first. Scars are cool to chefs because each one carries a different story about the people and places they have worked with and each story told about the scar you start to realize chefs are actually an insane group of people because what do you mean someone put a hot spoon in oil and touched you with it as a joke. Scars not only tell a story but also show experience. A well oiled and well seasoned chef will most definitely carry a few scars that are so bad, one would question if they were a pirate before becoming a chef. 4.      Chefs will probably never text you back It is obvious at this point that chefs barely have any free time . Constantly receiving messages from suppliers, handovers of prep and MEP lists, updates of the latest dish on the menu and constant messages of bills that need to be paid. Your friend who is a chef will probably never text you back. You would probably need to call them several times to get a response or spam their phone with messages asking when their next off day is. On some occasions a chef will see the message you sent and will try and remember to respond but just won’t have the capacity to speak to anyone. Don’t take it personally, it’s definitely not you but them!     5.      Chefs love working in a restaurant but also can’t wait to leave Chefs definitely never get paid enough for the problems they have to deal with on a day-to-day bases and with that in mind along with the back pains, tiny cuts on every finger, and click clacking knees, chefs speak more about when they want to retire than actually saving for retirement. It will take a lot for a chef to actually leave the industry but chefs are also big dreamers who are so burnt out that an early retirement always sounds like a great idea. Chefs sometimes try to romanticize the idea of working a basic 9-5 job but are discouraged by all the admin that follows with. Chefs will never admit it but they love the chaos of the kitchen because for some odd reason it makes them feel more normal in the crazy world of hospitality. If anything, the guests might be even more crazy than the chefs themselves.   6.      “ never trust a skinny chef” is inaccurate Chefs will never need to get a gym membership because the kitchen is filled with tasks that are so incredibly labour intensive with it’s very own sauna because a kitchen is probably one of the hottest places to work, with open flames by the grill, stoves on the highest temperatures and the oven running for the whole 16 hour shift. Chefs will hardly ever put on weight because they tend to burn more fat than they consume. When young aspiring chefs first start out working in the kitchen, it is a known fact by experienced chefs that they will lose a bit of weight. The smallest chef in the kitchen might even be the one carrying the 12.5 kg bag of flour. Never let those skinny arms fool you.   7.      Chefs cry in the walk-in fridge Who knew a giant fridge that holds all the fresh produce a restaurant uses to make all the dishes would be a very grounding and quiet place to shed a few tears after getting yelled at. The walk-in fridge is a place of peace where chefs have a single second to process what they need and maybe take time to think about what just happened and figure out how the problem will be faced. The walk-in fridge is an escape from the realities of what is happening in the restaurant, it is a chefs safe haven, it is a place where chefs can feel like themselves for a short moment before stepping out onto the warzone known as the restaurant.   8.      Any meal is a good meal that chefs don’t cook themselves Most people are too scared to cook for a chef because they might think that the chef is going to judge their food as if it were supposed to be a perfectly seasoned composed plate  but the reality is a warm plate of food that is tasty and the chef did not cook is better than most things and is greatly appreciated. When cooking for a chef, it can be simple and delicious like A basic creamy pasta, roasted chicken, a plain pizza. The most important aspect of preparing the food is to let the chef sit and enjoy the meal. 9.      Chefs judge how people hold a knife Although a chef never judges the meal that was cooked for them, one should never let a chef see how they hold a knife because they will have a lot to say. When a chef looks at how a home cook holds their knife, it feels as if you are watching the inevitable future of someone that is going to cut themselves, draw blood and an irritating pain that will last a few days. Avoid doing any form of cutting In front of a chef unless you would like a long lecture on why you shouldn’t hold a knife like that, followed with a knife holding lesson with an added comment of “your knives are blunt” , “a blunt knife is more dangerous than a sharp knife” or “ a blunt knife hurts more than a sharp one”   10.  There is no stronger bond than a chefs bond Chefs spend a lot of time together and all have the same experiences. Someone yelling at them at work, a rude guest and impossible dietary requirements that need to be catered for. Chefs spend more time with their colleges than they do with their own family and bonding between two chefs is a love story that is written in the stars. What is now so clear to most of us is that chefs will do anything for one another at whatever time of the day, no questions asked. Chefs are exposed to an opportunity to choose their new family which they will love and remember for the rest of their lives even when it comes to a chef packing their knives and stepping into the normal world. A chef will always hold their bonds created during their time in a restaurant.

From the moment you step foot into the kitchen and put your apron on, it almost feels like there is a shift in your reality. The problems you face outside feel intangible because you are greeted with new problems within the kitchen that can only be solved in the kitchen. The chaos in the kitchen is a normality which I can always only ever laugh about on my off days. With my limited experience with working in a kitchen, these are my survival tips and tricks that I've learnt on my journey of being an industry chef. When you start your shift there will always be enough pots for everyone to use but give yourself an hour into your shift and apparently there are not enough pots for you to even boil water. The most unethical way to go about this problem is to snatch all the pots you need and fill them with anything because nothing is more frustrating than seeing an empty pot sitting on a section being held hostage only to be used four hours later. So far, no one has picked up on my genius plan and in my opinion could potentially work for sections that don't often use an induction. I used to work in a kitchen that would hide equipment and the chefs didn't even end up using it that day...how diabolical and evil, but I get it, survival of the fittest I suppose. Another survival tactic that I've picked up on is basically yelling at other chefs. Between the music being played at full volume, metal spoons being slammed against the rims of pots, kitchen aids running on the highest gear and the oven screaming at anyone who opens the door, the chefs in the kitchen will probably not be able to hear you all that well. Personally if you speak at a normal volume, it would be considered unacceptable and I will ask you to repeat yourself till I can hear every syllable (I have been told that I'm dramatic). If you are someone who does not like to repeat themselves then this tactic is perfect for you. Working in industry you tend to pick up the major love language within the culture of cheffing which is acts of service. No we are not surprised. Weighing out recipes the night before so that they can be cooked the following day is a love letter from one chef to another. It basically means someone thought about you, someone was intentional with their actions and someone cares about you and your prep. Anthony Bourdain did say chefs are nice people and I agree with that statement, we just have a different way of showing our love and appreciation. Never over season your thoughts. Chefs are not the most sane people with the lack of sleep, lack of nutritional food, the constant over stimulation at work and people asking a million and one questions a day, chefs tend to be short fused. If you are lucky, you might be surrounded by chefs who hide it better but not all of us are that lucky. Chefs tend to be blinded by the pressure of the kitchen and say things they don't mean and sometimes don't even have to use words! Chefs serve a look similar to the one your mom gave you when you ran the trolly into her ankle. Pretty scary stuff. Advice from a not too wise chef, just focus on what you are doing, focus on the outcome of what you are doing and keep pushing to get to the end of service. Just walk faster. Walk like you are on a mission even if it is just to get a whisk you forgot to grab with your other equipment. There are so many benefits to this strategy of survival. The first one is, no one is going to stop and talk to you which is fabulous for an introvert like myself. No small talk, no deep conversations and no "we should make plans to hangout". Sorry, can't talk...I'm walking fast. The second beneficial factor is you will probably burn a lot of calories that you got from all the offcuts you secretly eat at work. And with this in mind, don't drag your feet. It's just not a good look. Don't take peoples dish cloth, don't use another chefs knife without asking, don't steal bowls that people went to get themselves and make a staff chow that you are proud of. The list of do's and don'ts are long and can differ from kitchen to kitchen but I do hope my list helps anyone working in industry, about to start or are considering to join the industry. Good luck soldier.

This specific ingredient is a staple in many households, making simple foods delicious and easy. All you need to do is rehydrate the cube in some water and let the concentrated flavours do all the work. This little flavour cube filled with umami was created in 1884 by a swiss man named Julius Maggi. The idea was to help working-class families make wholesome foods quickly. Around the 1900s this little cube was launched around the world and around this time other companies had created and launched this product world wide as well. Soon this flavour cube had made it's way into many indigenous communities and became incredibly successful in Central and West Africa and became an important part in the culture and the cuisine. For example classic dishes like Jollof rise and Poulet braise all needed a Maggi cube in order for it to be a classic dish and carry large amounts of flavour. Communities enjoyed the intense flavour of the cube and sometimes was crumbled over food to season it as one would with salt. During WW1, around 100 million bouillon cubes (similar product to Maggi but created by a British company) were given to the British soilders. In today's modern time, a company named Knorr sells around 600 cubes per second globally. This cube makes an intense flavourful broth and people use it for flavouring soups, sauces and braises. The question of the hour is what is used to make these delicious stock cubes. Originally the cube was made from dried legumes such as beens, peas and lentils which are crushed to a powder which is then mixed with dehydrated meats or vegetables. The flavours were endless and the cubes carried flavours of garlic, basil, onion, parsley an tumeric. Due to the development of the ingredient, it is now made of several other ingredients such as corn flour, palm oil, fermented soya beans, sugar ,flavour enhances and more. Although this product is approved by regulatory authorities, some argue that the Maggi cube is deemed unhealthy when eaten in large quantities, however the flavoured cube still holds a strong stance in our everyday households! References : Mari Uyehara, 2023, the history of bouillon cubes, serious eats, 16/10, https://www.seriouseats.com/bouillon-cube-history#:~:text=In%201910%2C%20the%20British%20company,Switzerland%E2%80%94all%20of%20those%20bouillon , 14/08/2024 Lined Couington, 2023, what are Bouillon Cubes, the spruce eats, 19/01, https://www.thespruceeats.com/what-are-bouillon-cubes-and-how-are-they-used-5191351 , 14/08/2024 Nneka M.Okona, 2018, Every day a swiss cube drops into Nigerian pots, taste, 11/10, https://tastecooking.com/flavor-nigeria-swiss-ingredient/ , 14/08/2024 Reuters, 2019, simmering stock cube battle shows evolving West African tastes, EuroNews, 19/02, https://www.euronews.com/2019/02/19/simmering-stock-cube-battle-shows-evolving-west-african-tastes , 14/08/2024 Anonymous, n.d, what ingredients make Maggi cubes? Explore the recipe behind the flavour, Maggi, n.d, https://www.maggi.cm/en/what-is-maggi-made-of/ , 14/08/2024 Image 1: https://pin.it/3BN46wgLd Image 2 : https://pin.it/30M4aIbPw Image 3 : https://pin.it/3BN46wgLd

This little fruit is native to the Southeast parts of China and symbolizes luck and purity. This fruit is planted in doorways and grown like bonsai trees. The fruit was used as a traditional Chinese medicine to help with sore thoughts and excessive coughing. The name kumquats originated from a Cantonese word meaning "golden orange". The kumquat tree has dark glossy leaves with beautiful and fragrent flowers and the fruit grows from the flowers. The tree is mainly cultivated in China, Taiwan, Southeast Asia, Japan, Greece and Florida. During the Chinese Lunar new years, kumquat trees are placed out on display or even given as a gift to loved ones. Although the golden fruit taste similar to the citrus fruit they are not actually a citrus fruit. The kumquat fruit is a separate fruit on its own and is known as a Fortunella fruit. It was named after the man Robert Fortune who was a well known kumquat importer. The kumquat is one of the only fruits that can be eaten whole, skin and all. When eating the fruit, there is a large amount of sweetness and this sweetness comes from the actual peel of the fruit. A tarty, sour flavour follows after and this comes from the interior of the fruit so when eating the fruit whole, it is perfectly balanced. To release more sweetness from the fruit, your can easily rub the fruit between your fingers. They are either eaten raw, preserved such as a jam or marmalade or kumquats come canned. This fruit can easily be paired with chocolate, vanilla, mint, pears and cranberries. In terms of savoury dishes, kumquats work incredibly well with duck, pork, cheese, chicken, fish and some grains. One can even make a fragrant tea from the fruit. This golden fruit not only taste delicious but it carries so many great nutrients for our bodies. This fruit has large amounts of fibre and vitamin C but low in calories. The fruit has a bit of potassium and calcium. The fruit has flavonoids which carries traces of antioxidants and antiinflammatories. References: Anonymous,n.d, Real Food Encyclopedia: kumquats, food print, n.d, https://foodprint.org/real-food/kumquats/ , 15/08/2024 Anonymous, n.d, kumquats, speciality produce, n.d, https://www.specialtyproduce.com/produce/Kumquats_906.php , 15/08/2024 Sarah, n.d, kumquats: how to plant and look after a kumquat tree, plantura magazine, n.d, https://plantura.garden/uk/fruits/kumquat/kumquat-overview , 15/08/2024 Anonymous, n.d, kumquats, tropical box, n.d, https://www.tropicalbox.co.uk/our-fruit-blog/kumquats , 15/08/2024 Picture 1: https://pin.it/SkMCQes2M Picture 2: https://pin.it/4lAkKLIOk

With the sun shining and an extra day off from work meant I needed to get out of Franschhoek to explore some food spots and there is no better place than Seapoint. The perfect spot to go when I don't know what people like is the mojo food market. A cozy setup indoors with many different food stalls and four bars all offering a different selection of cuisines. I felt like a kid in a candy store. My absolute favorite stall is Al Fresco and they specialize in flat breads. Their flat breads are flaky and topped with a mountain of fresh ingredients. I got the pulled beef with rocket and avocado and it was a mouth watering with just the first bite, with an added crunch to complete the experience. The bulled beef on top of the flatbread had made this meal a hearty warm meal. Next we had a had a pizza from Earthfire pizza and although their menu had so many classics , we decided to try something different, maybe something that would make the Italians a little angry. We decided to get a brie and fig pizza. When you collect your pizza, they layout fresh toppings for you to choose from to finish off your pizza before they box it up. We decided to steer away from that option due to the flatbread already having so much greens on. When taking a bite of the pizza, you can taste the matured cheese, leaving a delicate umami flavour and then balanced out with a sweet jammy flavour coming through from the fig. The sweetness was deep and enriching because of the fact that the food stalls uses small pizza ovens to slowly bake the pizza. Slow and steady always wins the race. There is seating upstairs and downstairs and we obviously chose to sit upstairs to get the view of the ocean while we enjoy our meal. There is a stage for live performances and all the tables have a clear view so if your favorite band or comedian is performing at the market you don't have to worry about missing out on all the fun. This food market is great for a quick bite to eat, or for anyone looking for a fun foodie activity and even a great place to start exploring different cuisines. A group of friends can enjoy this energetic food market any day of the week.

This delicious fruit has an interesting background that really speaks to the value of the fruit in the present world of food. Figs have been popular for a very long time and we're actually used as a sweetener before the major widespread of sugar. It is said that this fruit had originated in the Northern parts of Asia. The fruit has many symbolisms tied to it in different religions and cultures. Figs were used to symbolize fertility, peace and prosperity. Ancient Olympians used to eat figs as training food as it was believed to make them stronger. During this time, figs were awarded as medals during the Olympics. For the elderly people, figs were eaten because many believed that it made them look younger and due to that fact, I now want to eat figs for the rest of my life. Fig trees can live up to 100 years old and they flourish in climates that are incredibly hot and arid. This fruit needs a large amount of sunlight to ensure they reach the perfect ripeness. You know the fruit is ripe when it reaches a deep rich purple colour, close to black almost and the fruit also seems a bit dry, that is the perfect time for picking the fruit off the tree. Figs can come in many forms such as frozen, canned and of course fresh. They can be blended to a puree and used in baking to keep baked goods moist as well as be used to replace the fat content in baking recipes. The flavour of figs can be described as a mixture between strawberry and dates with undertones of honey and flowers. This jammy fruit is used in cakes, loaves and as garnish. Figs have many health benefits but just to name only a few of them, they are high in calcium and fibre meaning it will definitely help with a consistent digestion for the body. The fruit also helps maintain good blood sugar as the fruit is fat-free as well as cholesterol-free. The fruit holds nutrients such as iron, potassium and magnesium. Figs can be used in savoury dishes and sweet dishes and I hope to see them next on your shopping list ! References: Valley Fig Growers, n.d, Fascinating Fig Facts, Valley Fig Growers, n.d, https://valleyfig.com/our-story/fig-facts/ , 05/08/2024 Peggy Trowbridge Filippone, 2019, The History of Figs, the spruce eats, 26/06, https://www.thespruceeats.com/history-of-figs-1807598 , 05/08/2024 SaVanna Shoemaker, 2020, All you need to know about figs, Health line, 03/06, https://www.healthline.com/nutrition/figs-benefits , 05/08/2024 Jessica Yoon, 2024, What is a fig? Plus how to eat figs, eating well, 30/04, https://www.eatingwell.com/article/7961780/what-is-a-fig-plus-how-to-eat-figs/#:~:text=All%20figs%20have%20a%20jam,of%20honey%2C%20flowers%20and%20nuts . ,05/08/2024 WebMD Editorial Contributer, 2022, Health Benefits o Figs, WebMD, 19/09, https://www.webmd.com/diet/health-benefits-figs , 06/08/2024

This recipe is easy and it makes the best banana bread. It's moist and carries an intense banana flavour, perfect to have with your morning cup of tea! Ingredients Butter - 93g Sugar - 150g Eggs - 1ea Banana - 3ea Flour - 180g Boiling water - 93g Bicarb - 6g Baking powder - 3g Vanilla essence - 5ml Equipment Stand mixer with a paddle attatchment Loaf tin no larger than 20 x 10 cm Method Cream the sugar and butter together till lighter in colour and a bit fluffy. Mash the bananas then add vanilla essence and egg to the banana mixture. Add the banana mixture to the creamed butter, mix till it all looks well incorporated. Add the dry ingredients to the mixture. Then add the boiling water. Pour into your greased tray. Bake at 170°C for 35-40 min

Bananas are an all time favourite in almost every household. It is the best snack option for work, school and obviously the hike we take every two years. Not only is a banana the most consumed fruit around the world but it is also one of the cheapest and since we are talking numbers, it is the fifth most traded agricultural product in the entire world. Originating from the jungles of SouthEast Asia, this fruit has made a huge impact on our everyday diets. It is said that the fruits name originated amongst African communities, derived from an Arabic word "Banan" which translates to "finger". There are many different kinds of bananas growing around the world but there is a very specific one that's being sold in ever retail store and it is known as the Cavendish bananas and these bananas are typically known as dessert bananas. The banana industry has a long and dark road it followed due to the increase in demand. Unethical labour conditions to unsustainable farming causing erosion and the depletion of many biodiversities. There are now companies such as fair trade working for a more sustainable future so we are able to consume our yellow friends on the daily and recharge our serotonin levels. As we know bananas grow in tropical regions where the sun is screaming hello and the air is incredibly humid. Not only are bananas incredibly delicious but they carry so much health benefits for our bodies. Bananas contain lots of fibre and are a great source of vitamin B. The yellow fruits are a great way for us to sustain our energy levels longer and is consumed by athletes to help them get through the day, the training session or what I enjoy doing is eating a banana before a night out to ensure I can sustain my people skills for as long as possible. Bananas are used in desserts and sweet treats, starting from puddings and ending all the way to a morning smoothy to start the day. They are creamy and thick and can be used to bulk up a lot of sweet recipes. Bananas tend to have a curve in them and that is due to the way that they grow. Instead of growing downwards, their "noses" grow upwards towards the sun! Bananas are so great they even defy gravity itself. Bananas also have potassium and can be a source of vitamin C. References: Banana link, n.d, All About Bananas and why Bananas matter, Banana Link, n.d, https://www.bananalink.org.uk/all-about-bananas/#:~:text=Their%20origin%20is%20placed%20in,the%20Arab%20for%20'finger ', 04/08/2024 The editors of Encyclopedia Britannica, 2024, Banana, Britannica, 23/07, https://www.britannica.com/plant/banana-plant , 04/08/2024 Australian Banana Growers, n.d, Bananas- a short history, Australian Banana Growers, n.d, https://abgc.org.au/our-industry-old/history-of-bananas/#:~:text=Bananas%20are%20believed%20to%20have,the%20Philippines%20and%20New%20Guinea , 05/08/2024 Fair trade, n.d, Bananas, fair trade, n.d, https://www.fairtrade.net/product/bananas , 05/ 08/2024 Pictures: https://pin.it/6Onbv23ss https://pin.it/6ziIz8XQw

This bright pink spice originated in South America, specifically in the Peru and Brazilian regions. Indigenous communities used this spice for medical reasons, for cooking and to make a speciality beer known as "Chicha". The long journey of this spice started when Spanish travelers discovered the small berry and decided to carry the plant with them on their journey to Africa and the Mediterranean region where they planted the berry and left it to thrive within the warm, humid climate. I know I have been describing the pink peppercorn as a spice ,however, it is actually a berry that grows on a plant called "peruvian peppertree". Although it carries a similar taste to a peppercorn, it is not related to a peppercorn in any other way. The peppercorn belongs to the same family family as cashews which is known as the Anacardiaceae family. With it's burst of fruity flavour and mild peppery after taste, leaves this berry being very unique in the world of culinary arts. In the modern art of food this berry is used as a spice in spice blends, foams, emulsions and cocktails -because who doesn't love a pink cocktail on a girls night out ! It adds a pop of colour to any plate . This berry is normally found dried as the flavour enhances when dehydrated. This berry can be used to showcase the layering of flavours, creating an in-depth complexity to many dishes. Another reason as to why this peppercorn is so special is the textures that it lends. The peppercorn has a softer texture when compared to other peppercorns but still can add a delicate crunch to a dish. The berry carries light floral notes and has been described to carry a similar taste to citrus and pine fruits. With the presence of tropical flavours, this berry pairs well with lemongrass and pineapple. The berry can easily pear with cardamon, cinnamon, cloves and ginger. Due to the sharp acidity of the berry (even when dried out) it can be paired with creamy dishes and works quite well with dishes centred around coconut. A very interesting fact that I learnt through my journey of understanding the pink peppercorn is that not all pink peppercorns taste the same. The flavour differs from one harvest to another due to three factors, which are the way the berries are grown ( this relates to the soil), how the berries are harvested and of course how the berries are stored. This peppercorn carries some health benefits such as dietary fibre and helps with digestion. There are also antioxidant properties within the berry AND antibacterial properties. This dried berry has not received a certified stamp to deem it safe for human consumption and is suggested to eat in small quantities. Now that you have a better understanding of what a pink peppercorn is, you now have a new conversation starter on a girls night out! References: Chloe Bowden, 2020, Spice Advice: Pink peppercorns, Spicewalla, 13/02, https://www.spicewallabrand.com/blogs/recipes/pucker-up-pink-peppercorn#:~:text=FUN%20FACT!,two%20spices%20have%20in%20common , 03/08/2020 Speciality produce, n.d, pink peppercorns, speciality produce, n.d, https://specialtyproduce.com/produce/Pink_Peppercorns_8243.php#:~:text=Both%20Pink%20peppercorn%20species%20are,alcoholic%20beverage%20similar%20to%20mead , 03/08/2024 My spice sage, n.d, pink peppercorns- Also known as Rose Baises, My spice sage, n.d, https://www.myspicesage.com/products/pink-peppercorns , 03/08/2024 Chef Taylor Knapp, 2023, The Pink powerhouse: secrets and uses of pink peppercorns, Lafayette Spices, 23/11, https://www.lafayettespices.com/blogs/news/secrets-and-uses-of-pink-peppercorns , 05/08/2024 Picture of cocktail drink: https://pin.it/7ljo2hIQU Picture of pink peppercorn: https://pin.it/1kg0hbpVO

Salt is a seasoned champion in any kitchen. It has became a have-to-have ingredient even outside the kitchen and a must in a girls handbag because who would risk an unseasoned plate of food. Salt dates all the way back to 6050 BC and has been such an important ingredient in world history. In the ancient times salt was used as part of religious offerings in ancient Egypt and was considered a valuable trade item between Phoenicians and the Mediterranean empire. It is said that the word "salary" was derived from the word salt due to its value in the ancient times. Salt symbolizes purity in many cultures around the world. But why is salt so incredibly important is what we ask ourselves. Not only is salt used to bring life to many vegetables but it is also used in preserving food items and was even used as an antiseptic for wounds back in the ancient time. Salt is a man's best friend with the power of enhancing flavour and creating a deep rich flavour in baked goods which is perfect for comfort food. As said before, salt carries preserving qualities thus food developers for retail stores need to find that sweet spot of using enough salt to enhance flavour and extend it's shelf-life. Salt is used in fermenting processes such as kimchi. Credit: https://pin.it/7KQlTZs5w Due to the high demand of salt, the production of this ingredient has changed and there are now several ways salt is made, however, the most interesting way salt is made is by niche businesses who practice in a sustainable manner. First water will be collected from the ocean and passed through a filter to ensure there are no impurities within the water. The filtered water is then placed in long trays where the water level reaches about 2cm. The trays are then covered with a netting and left to basque in the sun. Slowly the water will evaporate and crystals will start to form. This process can take about two to three months. Once the crystals are formed, the excess water is drained and there it is, the magic rock. We now know that salt has many different uses in terms of cooking, however, there are various other uses for salt that don't include cooking. Salt can be used for removing rust off of metal, or removing stains off our clothes. Salt can even be used to kill weeds in your garden as well as be used as an exfoliator for your skin. There are an unlimited amount of uses for salt. As an added bonus to eating well seasoned food, salt also carries health benefits. Salt balances out our electrolytes as well as carries nutrients through the body and into our cells. Salt can also help regulate our bodies blood pressure. Salt is an ingredient that has seasoned our hearts and now is part of our everyday lives. Not only is salt a chefs best friend but also a best friend to any home cook who spreads love one pinch at a time. If you would like to know more about salt and the science behind salt in the process of bread baking then make sure to check out my ebook, "The Bread Course". This book uncovers tips and tricks when baking bread as well as helps create a better understanding of baking bread. References: Saltworks, n.d, History of salt, saltworks, n.d, https://seasalt.com/salt-101/about-salt/history-of-salt , 01/08/2024 Chef Samantha Cowens-Gasarro, n.d, The Importance of Salt in Cooking, HealthySchoolRecipes, n.d, https://healthyschoolrecipes.com/importance-salt-cooking/ , 01/08/2024 Eater, 2018, Where does salt come from- How to make it, Eater, 11/06, https://youtu.be/C19PIEe5Ti8?si=3QDevTIRbpCQdeYj , 03/08/2024 Iran J Med Sci, 2016, Salt and it's Role in Health and Deseas, Prevention from the perspective of Iranien Medicine, Pubmed Central, May, https://pubmed.ncbi.nlm.nih.gov/27840524/ , 03/08/2024 Sarah Gleim, 2024, 16 Uses for Salt That Don't Involve cooking, howstuffworks, 02/05, https://home.howstuffworks.com/home-improvement/household-hints-tips/cleaning-organizing/uses-for-salt.htm#:~:text=It%20can%20be%20used%20to,polishing%20metals%20and%20wooden%20surfaces . , 03/08/2024

Starting with our new adventure in the culinary world we move forward to understanding the food that we eat and with that comes the understanding of how our food is grown, processed and cooked. Basic food knowledge is what gives us chefs the right to boss our family members around in the kitchen and I'm here to help you become the bossy boots everyone will love at your next family dinner. I wanted to start with a powerhouse ingredient that holds so much potential in our everyday diet. Sorghum, I believe, is one of the most underrated grains that not only keeps our bodies healthy and strong but also holds such a strong sustainable stance. Sorghum is a cereal grain that is indigenous to Africa and was domesticated in Africa around 8000 BCE. The cultivation of this crop had occured in Egypt and started it's traveling journey to the Middle East on the silk route. This power grain had many different names. "Great millet" is what communities in Africa called it, "Egyptian wheat" is what communities called the grain in the Middle East and in Asia, it was known as the "Indian millet". What I found so incredibly interesting about this grain was the farming of this grain. This grain ripens just under 120 days due to the plants fast photosynthesis cycle, yielding the same amount of crop when compared to maize, in about half the time. The sorghum plant can adjust to it's surrounding climate easily, making it uncomplicated to grow in any weather condition, leaving this crop to grow anywhere in the world. This grain can be used to fight against famine in so many communities due to its adaptability. With the plant not needing as much water, means that this grain is more sustainable to grow. In the US there are 3 types of sorghum which are the grain, the forage and the sweet sorghum. This grain has become familiar all over the world and is now being grown in 66 different countries and the US being the largest producer. As I said before, the nutritional value of this grain is extremely beneficial. Just reading about the nutritional value made me feel as if I can lift a train after eating the grain. This grain does carry similar nutritional value as maize however is higher in protein and starch with less fat. The grain is high in iron and potassium for anyone with an iron deficiency (you're welcome) and also carries nutrients such as vitamins B1 and B3. This grain is a super food ! It helps with body digestion, it is known to boost your energy and improves your bone health. Sorghum is a blank canvas to cook with and there are many different forms that this grain comes in. You can cook it whole as one would with rice. It comes in a flour form which one could use to make a gluten free pasta or bread. The grain can be malted or fermented and can be fried like popcorn. From sorghum you could make flat breads, porridge, dolo (which is a traditional African beer) and you can make salad dressings. Photo credit: https://pin.it/4bfHLaGpy References National Sorghum Producers, n.d, 10 Things You May Not Know About Sorghum, National Sorghum Producers, n.d, https://sorghumgrowers.com/2011/07/21/ten-things-you-may-not-know-about-sorghum/ , 31/07/2024 Kansas farm food connection, n.d, how to cook with sorghum, Kansas farm food connection, n.d, https://kansasfarmfoodconnection.org/spotlights/how-to-cook-with-sorghum , 31/07/2024 Dessert oasis, n.d, Power Plant Profile: Sorghum Nutritional benefits, n.d, https://www.desertoasisteff.com/is-sorghum-a-superfood/ , 31/07/2024

Let's Frite is truly a hidden gem in the heart of Franschhoek, nestled away along the main road behind a single path decorated by trees. Once we reached the end of the wooden walk-way, we entered a new world of serenity where noise from the energetic town had faded and we could finally focus on the best part of our new discovery...the food. when looking at the menu it was difficult to come to a final decision. We finally came to the conclusion of ordering a double beef and cheese burger, fried chicken and cheese burger and to top off the experience we ordered a side of fries. The beef burger was a show stopper of note with succulent beef patties and slices of cheese melting between the layers, all combined together with their in-house mayo. The next burger was all about texture. The coating of the chicken had a crisp finish with a tender centre, the burger had fresh toppings to bring this tower to life. A burgers best friend is a side of fries hence why we needed to get the Truffle Parmesan fries. Their crispy deep fries were tossed with truffle oil and finished off with a generous amount of grated parmesan (never a complaint) and served with their creamy truffle and parmesan mayo. Let's Frite is an easy afternoon in Franschhoek where taste and flavour is easy to understand, they are the heart of comfort food. Next to Franschhoek library,7 Reservoir St, East, Franschhoek,7690