SOLD OUT
GUEST CHEF PETER TEMPELHOFF
What is all this molecular stuff?
CLASS OVERVIEW
Chef Peter Tempelhoff will give guests a unique insight into some new techniques in modern cookery at a unique culinary evening at Chefs Warehouse. What techniques? Things such as sous vide, hydrocolloids, and working with liquid nitrogen. Not your everyday cooking techniques, no! Molecular gastronomy has become something we hear about happening at The Fat Duck restaurant in Bray, Maidenhead, Pierre Gagnier in Paris and other top international restaurants, but few get to experience it in South African restaurants. It is the chemistry and physics behind the preparation of any dish, and this scientific exploration of cooking is important for the industry since science is the gateway for technology and innovations that helps create new dishes and methods. This is what Heston Blumenthal has made his name on, what Ferran Adria has pioneered and has inspired chefs the world over to push the boundaries of regular cuisine.
Peter will be joined by Adam Mason, winemaker at Klein Constantia and maker of Khwezi, his own red blend, and Yardstick, a collaboration with Peter that produces a small amount of Pinot Noir from the Outeniqua Mountains. Adam will take guests through some wines that pair with the unique dishes of the evening. Peter’s making things like Shellfish on a Beach, Sous Vide Short Ribs and Tonka Bean Parfait with Passion Fruit Bubbles. Not your ordinary menu.
Join us for this evening of culinary demonstration at Chefs Warehouse which is sure to be educational and highly entertaining for all. Book early to avoid disappointment.
To book, call Rachel on 021 422 01 28 or email her at info@chefswarehouse.co.za.
Please read the Terms & Conditions.
PETER TEMPELHOFF
Brought up by a South African father and Canadian mother, Peter Tempelhoff spent most of his life travelling and working in different countries where he was exposed to valuable nuances of an international lifestyle. Peter studied economics at University before discovering that his true passion was in fact cooking.
Initially, making Cape Town his base, he trained at the ‘Institute of Culinary Arts’ in Stellenbosch in 1996 with Letitia Prinsloo, graduating top of his class and was awarded a bursary to study at the prestigious Culinary Institute of America.
His first chef job was at Grande Roche Hotel in Paarl, a member of Relais & Châteaux. Not only was the position important but it was were he met his future wife Angela. Under the direction of the late Grand Chef Frank Zlomke, the Executive Chef, he was taught discipline as well as the importance of being resourceful and creative.
With this experience gained he relocated to London and was offered a job at Quo Vadis with Marco Pierre White - who was considered to be one of the greatest chefs in London at that time. Peter’s goal was to absorb as much information as he could from both the city and the chefs he met.
During his two years at Quo Vadis he learned the importance of speed and precision during service. As it was regarded as one of the busiest of Marco’s kitchens to work in, he mastered the talent for staying calm under pressure.
From there he worked in his first 1 star Michelin restaurants with his long time mentor and friend Aaron Patterson of Hambleton Hall. There his talent was fine tuned to understand the importance of flavour combinations and the balance of taste receptors such as acidity, bitterness and sweetness.
Continuing his hunger for knowledge, Tempelhoff then worked in an historical restaurant in Cambridge with 2 Michelin starred chef, Spencer Patrick. The food emphasis was French with a modern twist and the 7 Course Food and Wine evenings were met with rave reviews.
After 15 months working on an ‘Aga’ (country kitchen stove) he returned to London to work as assistant Head Chef at La Rascasse Restaurant, sister of the Grand Prix circuit restaurant in Monaco. Here he learned about the operational running of a large kitchen and the finer details of people management.
His next position was at Zafferano Restaurant (1 star Michelin) owned by Giorgio Locatelli. Here his fondness for rustic Italian cuisine grew along with his appreciation of the Italians’ passion for food.
Now armed with an incredible amount of expertise in the restaurant industry, he was offered the position of Executive Chef at Automat in Mayfair, London. It gained an instant applause and reputation with industry, media and the public as being one of the coolest places to eat in London, with some of the simplest yet finest food. Awards soon followed such as ‘Top Table in London in 2005’ and nominated for ‘Restaurant of the Year 2005’ by Harpers and Queens Restaurant Awards.
After the birth of his first child Jason, he and his wife Angela decided it was time to head back to his spiritual home where it all began - the fairest Cape.
Returning to South Africa in October 2006, Peter took up the position as Executive Chef at the world renowned and indeed award winning Grande Provence Heritage Wine Estate in Franschhoek which is part of Huka Retreats. Working alongside a dedicated kitchen while honing his skills for food and wine pairing, he achieved the sought after title of ‘S. T. South African Chef of the Year 2007’, ‘Franschhoek Life Chef 2007’ and also elevated ‘The Restaurant’ to the ‘Eat Out Top 10 Restaurants in South Africa’.
In January 2008 after gaining an incredible fan following of public, critics and media, Peter accepted the position to oversee the 5 celebrated restaurants within ‘The Collection’ by Liz McGrath – 3 five star hotels which are all members of Relais & Châteaux. His vision for ‘The Collection’ is to guide all the kitchens to new heights and empower all 5 Head Chefs to star status through enhancing their own unique talents. His soul food is as he believes, enhanced by the passion of his team.
His ethos is, ‘Be the best at what you do, embrace life and share your talents with those around you.’
ADAM MASON
After finishing his Oenology and Viticulture studies at Stellenbosch University in 1997, Adam spent the next four years working alternate harvests in France and South Africa.
In France he was employed as a flying winemaker for the world’s largest wine mail order company, Direct Wines. His employment over four consecutive years provided the opportunity to work in cellars from Bordeaux across the southern regions of Languedoc and Rousillon, up the Rhone to the Ardeche, and further east to Provence and the Vars region.
Meanwhile, his South African harvests during this period lead him to Boschendal and Flagstone.
These 4 years of intensive winemaking gave him the skills to take on the role as GM/winemaker for International Wine Services South Africa (at the time one of the leading exporters of South African wine to the UK) between 2001 and 2003.
Making wine at Klein Constantia had always been one of his dreams, so when the opportunity presented itself in 2003, it was with great excitement that he learnt of his appointment to the post. Over the last 7 years he has benefitted from opportunities to visit Klein Constantia’s major foreign markets in Europe and the United States, as well as spending time in some of the greatest wine producing areas in the world. Highlights amongst these trips include time spent in Tokaji, the Douro region of Portugal, the Napa Valley, Margaret River, the Barossa Valley, Marlborough, Sancerre and Bordeaux.
Married with three daughters, his interests aside from all things wine-related include running, gardening and spending time outdoors.