We have so many amazing ingredients that we do not upgrade as trends come and go, he said.
For example, I have used sorghum before in order make buns for burgers but never to make pasta.
So, what did Mconi hope visitors to Hostex took away with them after watching his demo?
The colours, the flavours, everything had to be a certain way all the time.
I wasnt very creative and playing it safe doesnt give you satisfaction.
That all changed when he started experimenting with different foods and incorporating South African ingredients into other countries dishes.
When I was in the States, I received a lot of requests for South African food.
The curiosity people had and their zeal to want to explore really encouraged and inspired me.
I will never forget their faces after trying it, they really enjoyed it.
Another thing travelling did for me is that it made me appreciate South African cooking more.
Many of our chefs spend a lot of time slow cooking and making sure all the flavours develop.
In the US, there are way too may shortcuts.
I mean you’ve got the option to get a full chicken in a can!
Mconi says the one thing he admires and holds onto most in cheffing is originality.
In addition to his role at Capsicum Culinary Studio Mconi also run his own events and catering business.
