Page 14 - Waterfall City Issue 9 September 2024

Waterfall City Lifestyle

MEET THE CHEF

WASHINGTON DLAMINI

Head Chef at Jinsei, Waterfall Wilds

F ollowing the feature on Jinsei Q: Did you study?

in last month’s magazine, here
A: Yes, I studied at the Fine Dining Chef
we introduce you to their
Academy in Zimbabwe.
talented chef, Washington
Dlamini. Find out more about his Q: Do you have any
cooking style, what he believes is accolades?
the most underrated ingredient A: Not yet.
and his top tips for aspiring chefs.
Q: What is your cooking
Q: What is the restaurant and style?
cuisine? A: Traditional Asian with a twist.
A: Jinsei, serving Japanese, Korean and
Vietnamese cuisine. Q: What is your inspiration
for new recipes/dishes?
Q: When did you decide to A: Cookbooks, cooking shows and
become a chef, and why? Pinterest.
A: I have always had a passion for food,
so in 2009 I decided to make it my Q: What is your favourite
career. dish to prepare on your
current menu and why?
A: Definitely the Chicken and Prawn
Pad Thai Wok Bowl, because it has
just about all the flavours, from salty
and sour, to sweet and even a bit
fermented.

Q: What is your favourite
home-cooked meal?
A: It’s a toss-up between beef and
pasta or pap and cow heels (cow trotter
stew).

Q: In your opinion, what
is the most underrated
ingredient and why?
A: Ginger. Not one of the restaurants
where I have previously worked used
ginger, as they thought it made the
food bitter and overpowered the dish.
When used correctly, it is the most
amazing ingredient.

Q: If you could cook with
only three ingredients, what
would they be?
A: Black pepper, brandy, and cream to
Jinsei’s Swordfish Makimono finished with goldleaf would be Chef Washington’s last meal of choice. make a pepper brandy sauce.

12 Waterfall City Issue 9 2024