Chefs Chat. Floris Smith – Bushman’s Kloof.

Chef Floris Smith.

1. Why did you become a chef?

Firstly, my love and passion for food.

Secondly, I suppose it is in the genes. My grandmother was a wonderful cook. I always looked at all her trophies and certificates for cooking and baking competitions she won and thought that one day I wanted to be just like her.

I grew up in the kitchen and from a very young age I enjoyed cooking, baking and entertaining the family.

When it came to the point that I had to decide on a career, I needed to do something that allowed me to be creative, where I could work with people and have a taste of Champagne and glamour. Becoming a chef was all of these things in one.

Most importantly I enjoyed cooking and making a career of it is the best thing ever.

Food by Floris. Wine by Bouchard Finlayson.

2. What excites you about food?

Food changed and is constantly changing the world, people’s mood, it is art.

Homegrown fresh produce or just fresh and beautiful produce.

It just inspires one to make something tasty and beautiful.

The best thing about what I do is the guest satisfaction or that of friends and family. When people have had a good meal and it makes them feel good and one never stops learning something new daily. There is just so much to know about food.

Cave paintings at Bushman's Kloof.

3. What is your favorite food to eat?

I would have dessert before anything else if it is really good. I have a bit of a sweet tooth. There is so many special moments in food but I have a special place for good, wholesome comfort  food. Working in a fine dining environment on a daily basis makes one miss Mom’s cooking. But on a daily basis I enjoy good healthy organic eating and enjoy some Thai food every now and then.

4.What’s your favourite food to cook?

I enjoy pastry work more than anything else but don’t always get the opportunity due to the nature of my position.

5.What are today’s customer’s looking for in a restaurant experience?

A Gourmet experience, with efficient and good service, interesting wine list and value for money.

6 What other eating spot do you rate outside of Bushman’s Kloof?

The Greenhouse, Constantia

7. What advice would you give any young person thinking of entering the world of professional cooking?

You need to have the passion and the love for food. It can not be just a job. It takes a lot of hard work and dedication. It is not always about caviar and Champagne. Not everybody has got what it takes

Bushman's Kloof.

8. What is the most annoying thing a customer has ever done on you?

Guest with dietary requirements which are only told to us on their arrival, when nothing on the tea buffet is gluten or lactose-free and one has to produce alternatives in a flash.

9. Describe your style of cooking at Bushman’s Kloof..

There are so many experiences on the menu, No specific style. I allow produce to keep their identity, and to be honest. Bold flavours, a touch of fynbos with a contemporary twist.

Chef Floris Smith.

10. Describe Bushman’s Kloof in five words or less.

Gastronomic

Breathtaking

Spiritual

Serene

Luxury

Bushman’s Kloof

Cederberg Mountains

Western Cape

South Africa

www.bushmanskloof.co.za

RESERVATIONS

Tel: +27 (0) 21 481 1860
Fax: +27 (0) 21 481 1870
Email: info@bushmanskloof.co.za