So following a link from my wife (/mother) AKA Wonder Woman, I've discovered that I'm actually Superman. Cool. It's funny, cos Carmen asked me to fill out a survey for Tam's hen party, and one of the questions was which superhero I'd be, and I said Batman. Tam thought I'd be Spider-Man... and upon reflection, i realised that she's right. Although I wouldn't mind living in the Banner Mansion, and having "all those wonderful toys"...
Spider-Man just has so much more fun than Batman.
Anyhow. This further demonstrates the intellectual superiority of my beloved wife. Any of you that doubted, doubt no further. I just hope some of it rubs off.
P.S. You can find your inner hero here.

Geez. No matter how many times I vow to write more often, I still manage to leave it for months on end.
So 2 months after last posting, I finally get around to putting in the work. Well, today, I'm using any excuse I can to keep me out of the kitchen. It's 40 degrees Celsius in Cape Town (which for you non-metric bunch means it's about 104) in the shade. Except in the shade of my kitchen, which is about 45. OH MY GOD it's hot. The current temperature inside my powerbook is 127.4 degrees farenheit, according to my iPulse... I hope blogging in this heat won't fry the whole computer.
Anyhow, news: I'm blowing The Nose at the end of the month. I've loved my time here, I've learned a lot, I like to think I've taught a lot, and I've done a lot of work that I never thought I could do when I started the job. I've created several full restaurant menus (for a while there, I was changing the entire menu every 2 weeks...), enough specials to run for over a year, 7 five-course tasting menus, 2 New Years Eve menus (for 130+ people, a la carte, no less), and a number of other function menus to boot. Not bad for a guy 2 years out of Chef's school, I reckon.
But the time has come to pursue a more lucrative position, as well as a good opportunity to learn more. So I'll be joining the team at Societi Bistro in the V&A Waterfront as of Feb 1. I'll still be helping out at The Nose, as they have yet to find a replacement for me (good luck finding someone willing to do all the graft I've put in for the money I've been earning), but I'll be focusing on learning all I can in one of South Africa's top 100 restaurants' kitchens. The food is simple, but delicious. It's a bit of a regression to my Pastis days: classic french cuisine, bistro food, but with the additions of some fabulous risottos, pastas and some fabulous seafood.
I'm looking forward to learning how that kitchen operates (it's a LOT smaller than I anticipated), and to getting myself ready for high-paced action. Now, don't get me wrong, The Nose kitchen can pump when it has to, and this season has been a busy one, but we just don't do the kind of volume of food that the Waterfront does. A slow day there is probably close to double the number of plates that a good day at The Nose serves.
And I'm looking forward to having more people I can discuss the cuisine with. While my staff here is good, and they understand a lot about cooking, mostly they see the food we serve as "mlungu food" - rich (white) people's food. Not what they like to eat. So they don't really have an understanding of the classic dishes, nor a desire to gain one. The certainly don't have any aspirations to create something new, or put a new twist into one of the old classics.
It'll be interesting to see what happens over the next year here. I hope this place continues to grow and change. It's been great working for Cathy and Kevin, and with the whole team here, although I have to admit that I liked it more when Tam was still working here... But I guess that's as it should be. I've gotten a lot of good exposure from working here, as well. I've been featured in the last 3 issues of Men's Health: Living, and will be in the next one, as well (you may have seen the first one on Tam's Blog, if you follow such things). Nothing too spectacular, but my name in print in a semi-major publication... and the restaurant got a great radio review from GoodHope FM's Priya Reddy a couple of weeks back, which can be found here by clicking the Audio Review button. No mention by name, but the food is all mine. Ok, so I wasn't actually here when she came, but as head chef, I get to take ALL credit (except when it's bad, then it's Collina's fault, cos she's the Sous Chef).
So watch this space for more news about my wanderings through Kaap Stad's restaurant industry, and its hot sweaty kitchens.
p.s. I found the pic of the restaurant board on google image. It is originally from magicjewball.com, which I have duly checked out, and find funny. I'm sure I've broken some sort of copywright law by using it on my blog, so before you sue me, Becca, please just ask me to take it down. If you're not Becca, go check out her site.