Online Reporter
Chef Rudo Kandiero
International Chefs Day is celebrated annually on October 20.
It is dedicated to honouring the skill, artistry and vital role that chefs play in our daily lives, shaping global food culture.
The theme for this year is “Food Explorers”.
It encourages children to embark on a culinary journey to discover food origins, learn healthy recipes and cultivate an appreciation for sustainable food practices.
The role of a modern chef extends far beyond the kitchen. On International Chefs Day, the global community recognises chefs as cultural ambassadors, innovators, educators and mentors.
The work of a chef is defined by long hours, high heat and intense pressure. Standing for 12 to 14 hours a day performing repetitive tasks requires immense physical stamina.
It also demands emotional resilience in dealing with last-minute challenges, supply issues and the constant pursuit of perfection.
What sustains chefs through this gruelling schedule is a profound passion for their craft — a deep-seated desire to nourish, delight and connect with people through the powerful medium of food.
The work of a chef often goes unseen, but its impact is felt in every bite.
This International Chefs Day and every day, make it a point to let your appreciation be known.
A specific, heartfelt compliment is the finest ingredient you can add to their day.
I want to take a moment to celebrate the unyielding dedication that defines the culinary profession.
Chefs are the ones who turn fire into art, simple ingredients into memories and high pressure into perfectly plated experiences.
To my fellow architects of flavour, comrades in the heat of the kitchen and partners in culinary passion — creators of healthy, enjoyable food —you are the silent giants.
Your commitment to excellence, your resilience under pressure and the sheer passion you pour into every dish elevates not only the industry but also the lives of every person you feed.
May your knives stay sharp, your stations clean and your inspiration never fade!
This week, we feature a classic Victoria sponge cake recipe, perfect for celebrating.
Ingredients
One cup butter;
One cup granulated sugar;
Four eggs;
One teaspoon vanilla essence;
Two cups cake flour;
Two teaspoons baking powder;
Quarter teaspoon salt;
Quarter cup milk;
Strawberry jam;
One cup heavy cream, whipped;
Two tablespoons icing sugar;
Fresh strawberries;
Mint leaves
Method
- Preheat the oven to 175°C. Grease two eight-inch round cake tins with butter and dust lightly with flour.
- Cream the butter and sugar in a large bowl until the mixture is light and fluffy. Gradually beat in the eggs. Mix in the vanilla essence.
- In a separate bowl, whisk together the cake flour, baking powder and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the quarter cup of milk.
Gently fold until the batter is just well-combined. Divide the mixture evenly between the two prepared baking tins.
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the centre of the cakes comes out clean.
- Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire cooling rack to cool completely.
- Warm up the half cup of strawberry jam slightly to make it spreadable.
Once the cakes are cool, place one layer on a plate and spread the warm jam over the top.
Layer the whipped heavy cream over the jam. Top with the second cake layer.
- Dust the top of the cake with icing sugar.
Garnish with fresh strawberries and a few mint leaves.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509.
