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Meet Chef Goette from Hiton Durban
Meet Chef Goette from Hiton Durban
The Bugle spoke to David about his dream job as a chef and the future in the kitchen;
1. Tell us about your background as a chef?
I have been a part of the hospitality industry for over 28 years and this amazing journey began as a dishwasher at the young age of 16. I was always very passionate about cooking and grabbed every opportunity to learn and develop my culinary talents so I could grow as a chef.
As a graduate of California Culinary Academy in San Francisco, I had the incredible opportunity to work with celebrity chefs at One Market and The Four Season Hotel. During this era, Farm Fresh Cuisine was a major focus and this philosophy has remained engrained in me.
As part of my journey, I have been privileged to work as a private chef in Los Angeles, catering to celebrities like Cher, Jack Palence, Bee Arthur, Kenny Rodgers, Dianna Ross and Lionel Richie, to name a few. It was a truly amazing time and those are memories I will always cherish.
After an exciting time in Los Angeles, my hunger for adventure and discovery brought me to Africa. Here, I was privileged to enjoy many incredible experiences, which have broadened my horizons as a chef and contributed immensely to my abilities today.
2. Describe your best moment in the kitchen?
My best kitchen moment and the highlight of my career has certainly been the opportunity to cook for 11 presidents, during the 2013 BRICS Summit, at Hilton Durban. I felt incredibly honoured!
3. What was your worst moment in the kitchen?
Thankfully, I rarely have mishaps in the kitchen however, I do recall an incident when my mushroom terrine would not set. Despite several attempts, there was no way of fixing it!
4. What is your favorite meal to cook at home?
Nothing beats a traditional South African braai enjoyed with family & friends.
5. Why is locally sourced produce so important to you?
I am passionate about using fresh and seasonal ingredients and firmly believe that industries should support the communities they operate in. I hold local producers in very high regard and often find them to be the best source of excellent produce. I always ensure that only the freshest ingredients and best organic produce is used on our menu to provide our guests at Hilton Durban with an exclusive dining experience.
6. If you could change anything about being a chef what would it be?
The environment is extremely important and to ensure sustainability, nature needs to be respected. I am a great supporter of the general ethical treatment of our planet and would love to play a big role in the preservation of our oceans, by contributing to the fight against over fishing.
7. What influences and inspires your menu?
I draw inspiration from my experiences, the latest culinary trends, the various regions I visit and the culinary cultures I am exposed to. My menus are also influenced by the classics and is often reflective of my roots.
8. What's the best advice you would give to aspiring chefs?
It is important to stretch your imagination and nurture your abilities as a chef. Remain passionate, be open to learning and always love what you do!
9. What is your favourite ingredient to work with and why?
I am the biggest fan of truffles and love experimenting with this ingredient. If used correctly, truffles can transform a dish into something unbelievable.
10. Why did you become a chef?
It probably sounds clichéd however, cooking has always been a great passion of mine. Together with my protégé (aka - little sister) in tow, I began experimenting in the kitchen and successfully created some interesting dishes, which further inspired me to develop my culinary talent. I thoroughly enjoyed the experience of creating beautiful dishes from only a few ingredients and the rest, as they say, is history!