Designer baguettes at Design Indaba Expo 2010

Design Indaba and Foodcorp present baguettes by Harald Bresselschmidt, Margot Janse, Michael le Borgne, James Gaag and Leon Jones.

South Africa not only boasts a number of leading chef schools, but also a number of budding young chefs from previously disadvantaged backgrounds wanting to explore the culinary arts. In light of this, Design Indaba and Foodcorp have partnered to create the Chef Development Fund, a fund that will award scholarships to individuals allowing them to get the best culinary education possible.

As a fundraiser, three renowned chefs, Harald Bresselschmidt, Margot Janse and Michael le Borgne and two emerging chefs, James Gaag and Leon Jones, have put together the “Designer Baguette Range”. A percentage of the sales proceeds going towards the Chef Development Fund. The Designer Baguette Range will be on sale at the Design Indaba Expo form 26 to 28 February.

Harald Bresselschmidt
Baguette: Cured ostrich, mâconnais cheese, aubergine confit and fresh asparagus

Harald is chef and owner of Aubergine Restaurant, an establishment that offers a fine dining experience in a historical setting with a relaxed, welcoming and warm atmosphere. Aubergine will surprise even the most jaded palate with its continental cuisine and Asian influences using only the freshest South African produce. For those who understand the subtleties of pairing wine and food, Harald has also opened Auslese where one can indulge in their inner epicurean.

Margot Janse
Baguette: Smoked lamb, buchu pesto, airdried tomatoes and mustard butter

Margot is the renowned executive chef of Le Quartier Français, which was included in the S.Pellegrino World’s 50 Best Restaurants list in 2009. Offering cuisine that is contemporary and creative, she enjoys using seasonal local ingredients allowing guests a variety of dining options. Margot believes that cooking involves a logical process as with most things and says, “I know in my head what a dish will taste like – call it culinary logic if you like.”

Michael le Borgne
Baby marrow, aubergine, emmenthaler cheese, olive tapenade and rocket leaves

Having travelled the world and worked at some of the most prestigious restaurants, Michael has returned to South Africa to take up a new challenge with the Foodcorps Innovation Centre, The 7th Floor. He has worked as an executive chef for Blues and Squares restaurants, Beluga and V&A Hotel, and will now be looking at the different aspects of national food product development.

Emerging chef James Gaag
Roast smoked brisket of beef, cheddar cheese, caramelised onion, tomato and rocket

After matriculating from the German School of Cape Town (DSK) in 2007 and achieving his A Levels in 2008, James started studying at Silwood Kitchen. After only his first year he graduated as the top student with a distinction. As he continues his studies and works at various Cape Town establishments, he says that he feels that he is certain he chose the right career.

Emerging chef Leon Jones
Shredded lamb shank, onion marmalade and tzatziki

Before Leon began cooking, his interest was sparked from the number of cooking shows he watched on TV, which lead to cooking for friends and family. He first trained under chef Garth Stroebel and after a year moved to the Table Bay Hotel. It was under executive head chef Nicolas Smallburger and now executive chef Dallas Orr that Leon attests to becoming the chef that he is today.

South Africa not only boasts a number of leading chef schools, but also a number of budding young chefs from previously disadvantaged backgrounds wanting to explore the culinary arts. In light of this, Design Indaba and Foodcorp have partnered to create the Chef Development Fund, a fund that will award scholarships to individuals allowing them to get the best culinary education possible.

As a fundraiser, three renowned chefs, Harald Bresselschmidt, Margot Janse and Michael le Borgne and two emerging chefs, James Gaag and Leon Jones, have put together the “Designer Baguette Range”. A percentage of the sales proceeds going towards the Chef Development Fund. The Designer Baguette Range will be on sale at the Design Indaba Expo form 26 to 28 February.

Harald Bresselschmidt
Baguette: Cured ostrich, mâconnais cheese, aubergine confit and fresh asparagus

Harald is chef and owner of Aubergine Restaurant, an establishment that offers a fine dining experience in a historical setting with a relaxed, welcoming and warm atmosphere. Aubergine will surprise even the most jaded palate with its continental cuisine and Asian influences using only the freshest South African produce. For those who understand the subtleties of pairing wine and food, Harald has also opened Auslese where one can indulge in their inner epicurean.

Margot Janse
Baguette: Smoked lamb, buchu pesto, airdried tomatoes and mustard butter

Margot is the renowned executive chef of Le Quartier Français, which was included in the S.Pellegrino World’s 50 Best Restaurants list in 2009. Offering cuisine that is contemporary and creative, she enjoys using seasonal local ingredients allowing guests a variety of dining options. Margot believes that cooking involves a logical process as with most things and says, “I know in my head what a dish will taste like – call it culinary logic if you like.”

Michael le Borgne
Baby marrow, aubergine, emmenthaler cheese, olive tapenade and rocket leaves

Having travelled the world and worked at some of the most prestigious restaurants, Michael has returned to South Africa to take up a new challenge with the Foodcorps Innovation Centre, The 7th Floor. He has worked as an executive chef for Blues and Squares restaurants, Beluga and V&A Hotel, and will now be looking at the different aspects of national food product development.

Emerging chef James Gaag
Roast smoked brisket of beef, cheddar cheese, caramelised onion, tomato and rocket

After matriculating from the German School of Cape Town (DSK) in 2007 and achieving his A Levels in 2008, James started studying at Silwood Kitchen. After only his first year he graduated as the top student with a distinction. As he continues his studies and works at various Cape Town establishments, he says that he feels that he is certain he chose the right career.

Emerging chef Leon Jones
Shredded lamb shank, onion marmalade and tzatziki

Before Leon began cooking, his interest was sparked from the number of cooking shows he watched on TV, which lead to cooking for friends and family. He first trained under chef Garth Stroebel and after a year moved to the Table Bay Hotel. It was under executive head chef Nicolas Smallburger and now executive chef Dallas Orr that Leon attests to becoming the chef that he is today.

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