Chefs, caterers, and culinary enthusiasts gathered in Johannesburg for the second annual SA Chef Conference & Expo in August. The event at The Capital Empire in Sandton featured panel discussions on creativity, sustainability, and AI in cuisine, alongside exhibitions of local food innovations. Attendees explored South African flavours merging with global trends.
The second annual SA Chef Conference & Expo took place over two days in August at The Capital Empire in Sandton, Johannesburg. Organized for chefs, suppliers, exhibitors, and enthusiasts, it highlighted culinary conversations from AI integration to indigenous ingredients. Invitation by food security expert Miles Kubheka allowed attendance, connecting back to earlier events like the Africa Food Show in Cape Town.
The event opened with the 'Balancing Act' panel, moderated by MasterChef judge Katlego Mlambo, featuring keynote speaker Bertus Basson, Ryan Cole, Johannes Richter, and Absie Pantshwa. Discussions focused on sourcing quality indigenous ingredients to enhance traditional dishes while boosting the local economy. 'Remember when we cook with South African ingredients we keep the money in South Africa,' Basson said. Pantshwa described menu development as a 'delicate dance between the locals and the internationals,' preserving authenticity for both natives and tourists. Richter emphasized South African cuisine's diversity: 'Our strength is diversity and hospitality.'
Exhibitions showcased innovative products from local foodpreneurs. Thulani Mlambo presented Nayi Le Achaar Pâté, a reimagined South African condiment with flavours like jalapeño achaar, aiming to elevate local tastes globally. 'I wanted to elevate the South African culinary experience to a global audience,' Mlambo stated. Suzie Sayer of Pesto Princess highlighted seven pesto varieties, including basil and Thai, noting its success from Cape Town to Gauteng. Other exhibitors included Joceline Mobinzo's Axeline Works with fruity and alcoholic cake flavours; Dalene Sylvester's LapheZulu offering samosas in mutton, chicken, and cheese-corn varieties; Mokashame Mxumalo's Mokka Chocolates using local indigenous fruits; Mpho Sebobane's biltong and snacks promoting job security; and Hayley Escorcio's SOGA Organic juices, free of additives.
Afternoon sessions included Thalentha Ngobeni's talk on AI for restaurants, identifying trends like digitisation and evolving customer needs. A quickfire chat featured Wandile Mabaso and Vusi Ndlovu, who stressed cooking's broader impact: 'Cooking is beyond the plate. It starts with the farmer, the butcher, the fisher,' said Ndlovu. Pantshwa added, 'African ingredients also deserve a place at the table.' Networking opportunities, like those shared by marketer Gugu Dladla and chef Maja Tebatjo, underscored the event's value for knowledge and connections. Though day two was missed, the conference affirmed South Africa's innovative culinary path.