SA Food Evangalist

FRANCOIS FERREIRA is a well-known personality in the South African culinary scene. Known for his contemporary and quirky approach to the country’s rich and diverse food culture, he contributes greatly to the appreciation of South African cuisine and wine, as well as the upliftment of service standards in the food and hospitality industries.

“Food and wine should be fun for all - not an elitist pastime.” This down-to-earth approach belies his many awards, extensive culinary knowledge and experience in his field. From working at the households of State Presidents and restaurant consulting, to hosting his own food cabaret and traveling the country and abroad to teach, his dedication to his art inspires all who cross his path.

His food cabaret, Absolutely Us / Sommer net ons, is dedicated to all SA chefs - past and present - for placing our own cuisine on the world table. With music, humor and a wonderful contemporary 5-course tasting portion meal he cultivates an appreciation for our culinary history and an enthusiasm for contemporary South African food. He will be hosting a series of these food cabarets across the country.

Francois’s latest initiative includes corporate teambuilding through cooking and he regularly takes part in food shows country wide such as the National Cheese Festival in Franschoek and the Kirkwood Venison festival.

He lives in a patina-rich home in Oudtshoorn, loves South African food and entertaining friends. If he is not catering for connoisseurs, he might be spotted at Jemima’s or searching for indigenous mushrooms in the Knysna forest.

Background

Francois Ferreira was born in Pretoria, February 1961. After he matriculated in 1978 he joined the Air Force and lectured at the Air Force Cookery School at Valhalla in his specialist subjects: cookery, gastronomic history, etiquette and protocol, function planning, food costing, and dietetics.

He started working on an ad hoc basis in the household of the then Prime Minister, P.W.Botha in 1982, after which he took leave of absence from the air force to work in various restaurants and catering firms to further his experience.

In 1984 he was re-appointed to the SA Air Force Cookery School and worked amongst others as chef to the household of the State President. In 1988 he was appointed to the office of the State President and seconded to the household of the Administrator-General of SWA/Namibia.

In April 1990 he was appointed to the household of the State President and Marike De Klerk as household manager and was soon promoted to the position of comptroller.

From 1994 Francois worked as executive chef at “Die Werf” restaurant, manager at Clarens Manor Guesthouse, and consultant for various restaurants. He was also one of the first lecturers at the newly established South African School of Butlers.

Current activities

Francois is involved in food and wine public relations, function and conference management, and promoting South African food and wine.

He has traveled to St Helena Island teach and inspire about food and wine appreciation. He also travels regularly to Namibia to do demonstrations and lecture on different aspects of the service industry. He will be appearing at the National Tourism expo in Windhoek again this year.

He took part in a food program produced for the prestigious Carlton Food Network, “Three Chefs in the Cape”. Francois regularly appears on South African television and talks on radio about food and wine – he currently has a regular slot with Errieda du Toit as Huiskok/Glanskok on RSG every Friday. He can currently be seen on Kyknet’s ROER! And recently made his debut on the popular Kyknet soapie “Villa Rosa” Francois is also a popular after dinner speaker and hosts Gourmet wine dinners for many hotels and restaurants in the Garden Route.

He also consults various restaurants and lodges in South Africa and Namibia specializing in training service ambassadors and chefs. Currently he is heading up Eden School of Culinary Art in association with the Nelson Mandela Metropolitan University, where he specializes in training chefs in the industry needing formal qualification as well as young chefs entering the hospitality industry.

Francois has also qualified himself as an assessor for both THETA and EDTP. He also trains for the Cape Wine Academy in the South Cape.

His book “Home Cooking / Kuierkos” was released in July 2005 and the Afrikaans version was a category winner in the prestigious Gourmand Cookbook awards for the best easy reading cookbook in a foreign language

Francois’ love of food and wine extend to the theater – his show Absolutely Us/ Sommer net ons was one of the top 10 small productions at the ABSA KKNK 2006.

He is also the Bailli of the Baillage D’Outeniqua, which is part of the international gourmet association Chaine des Rotisseurs and is the Vice- Chairman for the South African Chefs Association in the Garden Route. He also has a weekly column in the George Herald – called Cuisine Unplugged.

2006 – inducted as Bailli, Baillage D’Outeniqua

Specialities

Contemporary South African cuisine

Indian, Chinese, Thai and Indonesian cuisine

Middle Eastern cuisine

French culinary art

Etiquette and protocol

Floral art

Client management relations

Training chefs

Service ambassador training

Restaurant consulting

Wine appreciation