Publications
Partners
If there’s one thing chef André van der Merwe strongly believes in, it’s that if you want something done properly, you should do it yourself. Indeed, this was the mantra that set him on the path to a culinary career that has peaked with his appointment as a pastry chef lecturer at Capsicum Culinary Studio’s Nelson Mandela Bay campus.
We spoke to the multi-talented Gqeberha resident about his 29 years in the industry, how it all began, his stint as a radio presenter and his favourite celebrity chefs.
How did it all start?
It started way back in 1995 with a Barney cake that I ordered for my daughter’s birthday. What I got was some purple abstract art that didn’t resemble Barney and looked totally inedible. Being a perfectionist – for me perfect isn’t good enough - I realised that if you want something done properly, you have to do it yourself. So, I decided to do a one year private course with a sugar art lecturer based in . One thing led to another, and it was not long before I was taking orders for birthday cakes, novelty cakes and wedding cakes.
Flash forward to 2013 and the start of my own business which was called Sugar Art Network, where I held classes and workshops to train potential pastry chefs in the skills of baking and sugar art. The idea was to create a network of upskilled sugar artists who could produce quality products for their clients. The programme proved very popular and soon I started getting requests to give private workshops to local businesses. Capsicum got to hear about my classes and requested that I give workshops to their patisserie students. I also became a brand ambassador for a large food pigment company in South Africa and in 2015 I joined the Cake Decorator’s Guild of South Africa. Currently I am Vice Chair at the Gqeberha branch.
You also had a radio slot. Tell us about that.
In 2017 I was asked to do a regular show on LuisterFM 90.6, with my own programme called Kombuis Kultuur (Kitchen Culture), a light-hearted chat show about food and the historical origins of dishes. With an audience of around 400,000, the show became very popular and one of LuisterFM’s top shows. The programme ran for six years, but I had to give it a break to continue my career at Capsicum.
How did the job at Capsicum Culinary Studio come about?
Capsicum asked me to help take the students through their tests and practical exams and I jumped at the opportunity. I loved the role so much that they offered me a fulltime position.
What advice do you give to students?
Never give half measures and don’t be a run-of-the-mill chef. Make a difference in your workspace! “” is what I always say.
What advice do you have for anyone wanting to make a career in the culinary industry?
It’s a tough industry but owning your place in the kitchen and shining above the rest, will take you far.
How do you rate the South African hospitality industry?
As a well-travelled person, I find the local hospitality industry good, with pockets of random awesomeness. But there is room for improvement, especially in front-of-house.
Have you had anyone special who has mentored you in your career?
My mom. She was my first cooking and baking teacher. As a kid, I used to watch and learn from her while doing my school homework around the kitchen table. Later she was my teacher in sugar art. My mom taught at various hospitality schools around Gqeberha.
What is your one desire?
To create pastry chefs who carry my passion for quality to new levels.
Name five things always in your fridge or pantry
Garlic, onions, cream, fondant, fresh herbs
What would be your last meal?
Cheesecake and black filter coffee.
Is there anything you do not eat?
Raw bananas and, for moral standards, certain animals.
Do you have any favourite celebrity chefs?
Chef Marie-Antoine Carême and Chef Heston Blumenthal
What do you think are three latest food trends?
Nose-to-tail eating, plant-based dishes and global fusion
What chef do you admire most and why?
Chef Heston Blumenthal. He pushes his dishes beyond their limits. He stands out as a person who doesn’t go with the flow but rather sets the trends. He is not afraid to experiment.
Finally - can you share with us an easy-to-make favourite recipe
My cold is a lovely starter or main course that’s perfect for the hot summer months!
André van der Merwe’s Sweet Potato and Coconut Soup
Ingredients
- 500g finely mashed cooked sweet potato
- 1 tin coconut cream
- 5g fresh ginger, grated
- 500ml milk
- Salt to taste
- to garnish (optional)
- Chopped coriander or parsley to garnish (optional)
Method
In a blender mix all the ingredients together until smooth, season to taste and garnish with toasted desiccated coconut and a scattering of chopped coriander or parsley.
