The Sheraton Pretoria Hotel’s executive chef Hanroe Erasmus has mouths watering with his exquisite African cuisine.
Describe yourself in three words
Passionate, playful and creative.
How has the food and beverage industry changed over the past five years?
Our guests have become a lot more educated with regard to food and beverage, due to television programmes and social media and, because they are more educated, I feel they now have higher expectations.
What are some of the trends you see in the food and beverage industry?
Currently there is a big trend for artisanal products such as homemade breads, craft beer, smoked meats, etc.
What would you identify as the primary mistake people make when catering for conferences?
Not knowing your guest’s demographic and expectations.
What is your number one catering tip?
Ask your guests as many questions as possible to ensure that you know exactly what they want.
What is your favourite kitchen equipment or gadget?
Currently, my favourite toy is my band-saw in our in-house butchery.
How do you present ‘plain’ food in a way that makes it look appealing to delegates?
I am not a big believer in elaborate garnishes, rather plate the food neatly with clear lines in high quality crockery. Be careful to not overcomplicate things.
What dish are you most frequently asked to prepare?
Roast lamb.
What is your favourite food memory?
The first time I went to a ‘fancy’ restaurant as a little boy and I had duck breast with pumpkin fritters. It was the first time I ate ‘real’ food.
What is your favourite dish to make?
I love to work with anything meat related, but my favourite cooking method is low (temperature) and slow.
What is your favourite food and why?
I really enjoy a braai, it gives me time to spend with family and friends and gets me outdoors.
Did you eat your veggies as a child?
I loved them; my favourite to this day is Brussels sprouts.
Do you have a favourite wine?
Not really, but I’m currently in love with the whole craft beer scene, my favourite being the Bonecrusher.
Where is your favourite place in the world?
My most favourite place is home and second is the Maldives.
What do you most love about your job?
Being a chef is not a job, it’s a lifestyle and I love every part, and every second, of it.
Why did you decide to become a chef?
To be honest, I did not decide to become a chef. I was born to be a chef and I know that if I were to have become anything else I would not have been happy.
