Rosebank chef Thomas Schmid
At the Crowne Plaza Johannesburg – The Rosebank, executive chef Thomas Schmid prepares the most scrumptious meals.
Q: How has the food and beverage industry changed over the past five years?
A: Running a F&B department as a profitable business has become a strong focus for every chef in the last few years. Competition is tough, so you have to adapt quickly to new trends and be very aware of the market requirements.
Q: What are some of the trends you see in the food and beverage industry?
A: There is a strong focus on healthy food, sustainable ingredients and nose-to-tail (using all the edible parts of an animal) cooking.
Q: What is the number-one mistake people make when it comes to catering for conference?
A: The most frequent mistake I come across is lack of planning. This puts a lot of pressure on most people involved. As the saying goes, ‘by failing to prepare, you are preparing to fail.’
Q: How do you present ordinary food in a way that makes it look appealing to delegates?
A: I plate my food in a clean and structured way so as to not look cluttered. I also use garnishes.
Q: What dish are you asked to make the most often?
A: Believe it or not, chicken and beef.
Q: What is your signature dish?
A: Butter poached salmon on seared bok choy with a sweet sesame dressing.
Q: What is your favourite food and why?
A: I absolutely love foie gras – it has a unique taste to it. Of course it must be foie gras ethically sourced
Q: Why did you decide to become a chef?
A: My older brother started cooking at home and all the women in the family loved him for doing that. I thought to myself, if I start doing the same thing I might have the same reaction from the girls too. So I took some of my mother’s recipe books and just had a go at it. I fell in love with food and decided that this is what I want to do as a profession.
