Page 12 - Waterfall City September Issue 2023

Waterfall City News

MEET THE CHEF

JOVAN BESTER

Executive Chef at Fournos Bakery,

Woodmead Retail Park

I n this month’s Meet the Chef Q: In your opinion, what

is the most underrated
profile, we introduce you to the
man behind the assortment
ingredient?
of delicious treats at Fournos
only begun to explore the many subtle
Bakery in Woodmead Retail Park. A: Plain old black pepper. We have
nuances of freshly cracked black
Q: When did you decide to pepper.
become a chef?
A: In 2007. Q: If you could cook with
only three ingredients, what
Q: Did you study? would they be?
A: I studied at Capsicum Culinary A: Eggs, mushrooms and cheese.
Studio in Centurion. I hold a City and
Guilds International Chef’s Diploma. Q: What is one kitchen
appliance you cannot
Q: Do you have any function without?
accolades? A: A gas stovetop.
A: Except for the approval of my
mother-in-law, none. Q: If money were no object,
what kitchen appliances
Q: What is your cooking would you invest in?
style? A: Definitely a Pacojet.
A: Experimental.
Q: Who is your chef idol?
Q: What is your inspiration A: I have three: Heston Blumenthal,
for new recipes/dishes? René Redzepi and Magnus Nilsson.
A: Stories told by the people I meet…
I’m currently developing a ‘citrus
croissant with soul’, inspired by a little
old lady who told me about the citrus
farm she had in Cyprus.

Q: What is your favourite
dish to prepare on your
current menu?
A: The French Toast - the combination
of mozarella, strawberries and golden
syrup is fantastic, while the blueberry
sauce just adds another flavour layer.

Q: What is your favourite
home-cooked meal?
A: I am a sucker for comfort food
– anything from a good pasta to a
traditional Chicken Provençale. The A traditional Chicken Provençale
latter is currently on the Fournos menu. is one of Chef Jovan Bester’s
favourite home cooked meals.

10 Waterfall City Issue 9 2023