daniel chigunwe
H-Metro Correspondent
ZIMBABWE’S MasterChef, Brian Hlabangane, is a man on a mission and he is making waves in the industry at home and in South Africa.
Chef Brian has been working in the hospitality, food and beverages industry since 2008.
He does not only understand the art of cooking but is well acquainted with the importance of good food for good nutrition. He has worked as a chef for Inakis Meat Lounge and Smoking Aces (Steakhouse) in Johannesburg, South Africa.
Here at home, Chef Brian worked as a chef at Lugar de Pollo in Chisipite and Borrowdale, where he managed all operations and trained junior employees.
He also worked at Upstate by Pariah as a bartender, mixologist and at Emagumeni in Helensvale, where he created his mouth watering pizzas.
“Food is a subject close to everyone’s heart (and stomach),” said Chef Brian.
“Today in Zimbabwe, more and more people are realising that what they eat can affect both their short term and long term health,” says Chef Brian.
He is a Zimbabwean creative gastronomist, mixologist and sommelier.
He believes that restaurant patrons have become particular about what they eat or drink in order to maintain good health.
Chef Brian was born on August 24, 1986, in Bulawayo and was educated at Plumtree High School. He received his tertiary training in the hospitality industry at the Rainbow Hospitality Business School in Harare where he obtained distinctions in Culinary Arts and Food and Beverage.
A team player and good communicator, some of Hlabangane’s responsibilities included ensuring excellent service, good client relations, hygiene and cleanliness, training, procurement, stocktaking, cash balancing, creating and pricing new dishes, and setting a menu.
A Cordon Bleu chef and a member of the Hotel and Catering Industry (HCI), in South Africa, Chef Brian has built a chain of enduring relationships with many local and international clients who often call upon his services, especially now during the festive season.
Rated amongst the top chefs in Harare, Chef Brian has established a solid name for himself in the industry and has become the “go-to” consultant-chef for outdoor functions, food and beverages expositions, food fairs, wine launches and dégustation de vins at established and new wineries, as well as undertaking private catering
Known for his delectable dishes, signature charcoal barbeques of expertly seasoned steaks, buffet platters, rich, mouth-watering Italian pizzas and scrumptious pastries, all meticulously prepared and artistically presented, events managers often seek advice from the articulate Cordon Bleu Chef.
His culinary repertoire includes: indigenous Sub-Saharan African dishes, English, Continental and Mediterranean cuisine; Arabic, American and Caribbean meals; Chinese/Cantonese cuisine and seafood and sushi collation.
The masterchef also makes his own condiments from a variety of herbs and spices to produce seasonings of subtle, uncomplicated combinations of sweet, savoury, sour, or spicy flavours.
“Food has to taste natural — the importance of a condiment is to improve or adjust its flavour, so it’s important to select the right one to enhance the flavour of the food,” he said.
He believes good food has to seduce the eye.
“Colour and presentation play an important role in stimulating the appétit; therefore it has to be visually appealing.
“Food is a sensitive commodity and comes with well established international rules, regulations, etiquette and expectations.”
Online Reporter