Page 20 - Waterfall City July Issue 2023

Waterfall City News

MEET THE CHEF

CHRISTIAAN JANSEN

Group Executive Chef, Kream, Mall of Africa

D id you know that Waterfall Q: What is your favourite

City has more than 70
home-cooked meal?
restaurants? Over the next
A: Truffle-infused macaroni and cheese.
few months, we will be
introducing you to our talented chefs Q: In your opinion, what is the
and cooks in our Meet The Chef series most underrated ingredient?
of monthly profiles, to highlight and A: Potatoes. There is so much that one
celebrate Waterfall City’s culinary can do with a potato! Fry, boil, steam,
geniuses. First up is Chef Christiaan bake, mash, purée – every time, you get a
Jansen from Kream in Mall of Africa. different taste and texture.

Q: When did you decide to Q: If you could cook with only
become a chef? three ingredients, what would
A: I don’t think it was ever a conscious they be?
decision per se. I started helping my A: Potatoes, butter and bacon.
mother in the kitchen at a young age
(nine or 10 years old) and I’ve wanted Q: What is a kitchen tool you
to become a chef ever since. There was cannot function without?
never really another profession that A: A properly sharpened chef’s knife.
interested me.
Q: What would be your
Q: Did you study? favourite kitchen appliances if
A: Yes, at the University of Pretoria. I hold Q: What is your favourite dish money was no option?
a bachelor’s degree in Consumer Science, to prepare on your current A: I like playing around with a Pacojet. It’s
Hospitality Management. It’s an Honours- menu? a piece of equipment that you can use
level degree. A: The duck confit. The preparation is to make very smooth purées, ice creams
a classic technique that takes about and sorbets. You can even use it to make
Q: Do you have any 48 hours if done correctly. a mousse. It’s a bit pricey, though.
accolades?
A: I received the prize for top final-year Duck Confit is Christiaan’s favourite
student for the subject of Fine Food dish to prepare on Kream’s menu.
Preparation.

Q: What is your cooking
style?
A: My style is focused on using quality
ingredients and preparing them using
the most fitting technique. I don’t like
over-complicating dishes. It’s all about
elevating the products.

Q: What is your inspiration for
new recipes/dishes?
A: My friends and colleagues in the
industry. We all like to talk about food
and experiences that we’ve had, then try
to pull inspiration from that.

18 Waterfall City Issue 7 2023