Competition. Shanel Gildenhuys. Cuvee Restaurant, Simonsig Estate, Stellenbosch.

Roasted pears in buttermilk blanc mange with ginger snap.

Where were you born?  

 I was born in Riversdale, in the Western Cape due to the fact that my hometown Heidelberg did not have a hospital in the 80’s. I grew up on a farm just outside of this small town, and enjoyed every moment. I believe growing up on the farm has influenced and shaped me to become the person I am today.  

How long have you been in your present job?  

Currently I am working at Cuvee Restaurant on the Simonsig Wine Estate. I formed part of the start up team when Cuvee opened in September 2008, so this is my second year at Cuvee and enjoying every moment!  

What is your favourite dish to cook?  

I really enjoy working with and cooking different varieties of meats and meat cuts. I believe this is due to the fact that red meat in particular formed a large part of my staple diet whilst growing up. From time to time cooking certain meat dishes brings back fond memories of my childhood and cooking these dishes with family, and therefore also has sentimental value to me.  

What is your favourite dish to eat?I would eat any fresh fish dish any day of the week! There are such versatile ways of preparing fish and so many chefs are truly inspirational when enhancing the true tastes of such a delicate meat, such as fish, through working with different flavours combinations.   

What’s the best thing about your job?  

I get to live my dream together with a group of inspirational and passionate, young chefs like myself. Learning each day about people and food and what it means to make my cooking fantasies a reality.  

What’s the worst thing about your job?  

By far the worst thing about the job is not being able to see my family as often as I wish I could. My family is extremely supportive and understanding, they understand that I am really happy in my profession and I truly enjoy my career.  

Can you name a restaurant in Cape Town that you like?  

To choose only one restaurant in Cape Town which I enjoy is simply not possible as there are so many wonderful and different restaurants and different styles of exciting food that is created in the Mother City. I would simply have to say it would depend on what I feel like on the day, weather I am wearing jeans and slops to enjoy a bite of fish and chips or to dress up and enjoy a delicate put together four-course meal.  

White fish with artichoke heart and dill butter.

If you were not a chef what would you be doing?  

 I would travel the world, eating good food and enjoying fine wines… Living through what inspires  

and fascinates me, food and wine. And then… I would also be playing golf and other sports which I enjoy along with travelling…  

What’s your favourite food memory?  

A stunning memory would be the Sunday lunches at my grandma’s house. What a spread… Springbok pie, roasted leg of lamb, crispy potatoes, yellow rice with raisins, green beans with slice tomato, cinnamon pumpkin, a mustard ring, beetroot salad, and carrot salad with pineapple and freshly baked breads with farm butter. Sundays were always the highlight of my week, and nowadays when I work on Sundays I think back and I am amazed at such a wonderful menu to be served by my granny which was 80 years of age… Inspiring!