The concept was to think outside the box about chocolate. How could we incorporate chocolate into each dish without it being boring?” says chef Alfred Henry on the culinary challenge he accepted when F&HE asked him to refashion one of his favourite ingredients into a three-course chocolate brunch feast.
Executive chef at Tsogo Sun’s Southern Sun Cape Sun hotel in Cape Town, Alfred (40), has spent a good part of his professional life creating delectable desserts. Ever since his natural flair for pastry was identified while he was completing a Cordon Bleu diploma at Silwood Kitchen, Alfred has worked his way from Belmond Mount Nelson Hotel pastry chef to executive sous chef at the Twelve Apostles Hotel and Spa. In 2008, he stepped into the role of head chocolatier for Lindt & Sprüngli South Africa – chocolate brunch “accreditation” if ever there was.
It was this role that opened a new world. “I absolutely loved it. It was probably one of the most satisfying jobs I’ve ever had. You could just create –imagination was your best friend. Anything you could think of that could physically be created in chocolate, you were allowed to.”
In 2013 he returned to the Southern Sun Cape Sun hotel as executive chef. Chocolate and pastry remain his favourite food areas. “I still love really getting involved in my pastry. My staff also enjoy it – there aren’t a lot of executive chefs who know a lot about pastry. It allows the pastry team more panache with hotel cuisine.”
Alfred has embraced the task of preparing an indulgent brunch that heroes his favourite ingredient. “Chocolate makes everybody happy so I wanted to take everyday dishes that people know and love, and inject happiness into them. Chocolate is my first love; I’m inspired by chocolate. I can get completely lost in it.” And it’s clear that he’s pouring this heartfelt passion into this menu, as he energetically whips up double chocolate flapjacks, chocolate pasteis de nata and double chocolate and bran rusks. To see the videos of Alfred preparing each one of these delicious dishes, check-out the F&HE Facebook page between 13 March and 9 April 2017.
WIN! One reader and a partner will win this luscious three-course Easter chocolate brunch with wine pairing at Southern Sun Cape Sun, prepared by executive chef Alfred Henry. This experience is valued at R2 000. To enter, simply complete the entry form below and the answer to the ultimate question. Terms and Conditions apply. Competition ends 9 April 2017.
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Cut-off for redemption of prize is 31 July 2017.
The prize does not include flights and accommodation.
The prize is for two persons only.
The wine pairing will be with one wine per course.
This competition is now closed.