Wat eet ons vanaand?
Wat eet ons vanaand─── 14:52 Tue, 11 Sep 2012
Woensdag aand se menu gaan van nou af ‘n bietjie anders as die gewone lyk. Wat eet ons vanaand gaan elke Woensdag geregte voorberei deur sjef Sune Niemand hier ten toon stel. Checkers se spesialis produkte sal gebruik word sodat jy dit self by die huis kan voorberei. Kyk uit vir Checkers se Famous 4, Cheese World, Wine Route, Steakhouse Classic, Certified Natural Lamb en die new kid on the blog – the Coffee Collection.
The beginning
Suné Niemand
Owner and head chef of the Upper Crust catering company, has been in the business of making, teaching and changing the art of food for more than 22 years.
Qualifications & Education
Suné has a Bachelors Degree in Home Economics, a Higher Education Diploma, a Cordon Bleu Cookery Certificate and six months of Continuous Education in Culinary Skills at the Culinary Institute of America.
Furthermore, Suné triumphs with advanced chocolate and sugar courses obtained in 2004 at the International Notter School of Confectionary (Orlando, Florida), an advanced bread-baking course completed in 2006 with Jeffry Hamelman (one of 76 exclusive master bakers in the world) and a course in the making of chocolate pralines completed in 2007 at the Lindt Chocolate Studio in Cape Town.
From Chef to Lecturer
She started out as Chef and housekeeper for the South African Ambassadorial Residence in Finland and hosted a culinary programme on Finnish National television. She has also opened various restaurants, including Restaurant 32 in Bethlehem and at The Square in Clarens and worked as Banqueting Manager at the Sand du Plessis Theatre in Bloemfontein.
In 1996, she became a lecturer at the CUT Hotel School. Her involvement at the CUT has been of renowned value in terms of food and beverage training and operations, as well as the establishment of the school’s One on Park and Lettuce Eat restaurants.
She was Executive Chef in the three training kitchens and was also the overseer of 350 Hospitality Management students’ experiential learning. Many students were coached by her to achieve gold in national competitions.
Finalist Dynamic Business Woman of the Year
In 2001, she was elected a finalist in the Dynamic Business Woman of the year competition. Other achievements include: leader of the CUT team in food and beverage operations at the President’s Cup at Fancourt, a contribution of a chapter in Guesthouse Management in South Africa, the establishment of a small bakery in Mangaung and empowering the local community with the aid of a generous donation by the Irish government.
She is still an acting national external moderator for Grade 12 students and has also contributed to the training of Grade 10-12 teachers in Hotel-keeping and Catering throughout South Africa as well as the proof-reading of the new Grade 12 text books on Hotel-keeping and Catering. She has also acted as a moderator for the SA College for Tourism.
Cocoa Inspired food and Wine Pairing
In 2008, she developed the menu for the first cocoa-inspired food and wine pairing restaurant in South Africa, Coco C in Bloemfontein. This menu incorporates cocoa in every dish. It has been described as a ‘bursting of flavours on one’s palate’. Since then the Upper Crust Catering Company has crown immensely with all the new ventures that Chef Suné has taken on! She just opened a food & cake shop at Somerton Estate, situated only 2km from the city! She decided to share her knowledge with the public through demos now known as the culinary theatre. Her passion has and always will be food.
Culinary Philosophy
Over the years I have developed a patchwork philosophy of food that bears the imprint of various food professionals - the people who transformed the meaning of food to me.
I have realized that there is no such thing as perfect food - only the idea of it - the real purpose of striving towards perfection is clear: to make people happy - that’s what
cooking is all about. The satisfaction of cooking everyday (peeling, trimming and cutting) year in and year out - the challenge of maintaining passion for the everyday routine.
Respect for food prepared is a respect for life, for what we are and what we do.
The beginning
Suné Niemand
Owner and head chef of the Upper Crust catering company, has been in the business of making, teaching and changing the art of food for more than 22 years.
Qualifications & Education
Suné has a Bachelors Degree in Home Economics, a Higher Education Diploma, a Cordon Bleu Cookery Certificate and six months of Continuous Education in Culinary Skills at the Culinary Institute of America.
Furthermore, Suné triumphs with advanced chocolate and sugar courses obtained in 2004 at the International Notter School of Confectionary (Orlando, Florida), an advanced bread-baking course completed in 2006 with Jeffry Hamelman (one of 76 exclusive master bakers in the world) and a course in the making of chocolate pralines completed in 2007 at the Lindt Chocolate Studio in Cape Town.
From Chef to Lecturer
She started out as Chef and housekeeper for the South African Ambassadorial Residence in Finland and hosted a culinary programme on Finnish National television. She has also opened various restaurants, including Restaurant 32 in Bethlehem and at The Square in Clarens and worked as Banqueting Manager at the Sand du Plessis Theatre in Bloemfontein.
In 1996, she became a lecturer at the CUT Hotel School. Her involvement at the CUT has been of renowned value in terms of food and beverage training and operations, as well as the establishment of the school’s One on Park and Lettuce Eat restaurants.
She was Executive Chef in the three training kitchens and was also the overseer of 350 Hospitality Management students’ experiential learning. Many students were coached by her to achieve gold in national competitions.
Finalist Dynamic Business Woman of the Year
In 2001, she was elected a finalist in the Dynamic Business Woman of the year competition. Other achievements include: leader of the CUT team in food and beverage operations at the President’s Cup at Fancourt, a contribution of a chapter in Guesthouse Management in South Africa, the establishment of a small bakery in Mangaung and empowering the local community with the aid of a generous donation by the Irish government.
She is still an acting national external moderator for Grade 12 students and has also contributed to the training of Grade 10-12 teachers in Hotel-keeping and Catering throughout South Africa as well as the proof-reading of the new Grade 12 text books on Hotel-keeping and Catering. She has also acted as a moderator for the SA College for Tourism.
Cocoa Inspired food and Wine Pairing
In 2008, she developed the menu for the first cocoa-inspired food and wine pairing restaurant in South Africa, Coco C in Bloemfontein. This menu incorporates cocoa in every dish. It has been described as a ‘bursting of flavours on one’s palate’. Since then the Upper Crust Catering Company has crown immensely with all the new ventures that Chef Suné has taken on! She just opened a food & cake shop at Somerton Estate, situated only 2km from the city! She decided to share her knowledge with the public through demos now known as the culinary theatre. Her passion has and always will be food.
Culinary Philosophy
Over the years I have developed a patchwork philosophy of food that bears the imprint of various food professionals - the people who transformed the meaning of food to me.
I have realized that there is no such thing as perfect food - only the idea of it - the real purpose of striving towards perfection is clear: to make people happy - that’s what
cooking is all about. The satisfaction of cooking everyday (peeling, trimming and cutting) year in and year out - the challenge of maintaining passion for the everyday routine.
Respect for food prepared is a respect for life, for what we are and what we do.
