Online Reporter
Chef Rudo Kandiero
CHEFS are artistes, engineers and storytellers all wrapped into one — transforming raw ingredients into nourishment, comfort and extraordinary experiences.
More than just cooks, chefs are professionals who navigate a complex world of flavour, chemistry and high-pressure management, earning their title as the true architects of our daily joy.
Many chefs have stepped out of the kitchen and onto the global stage to influence how we eat, addressing everything from nutrition to sustainability.
The trending farm-to-fork movement, for instance, prioritises local, seasonal ingredients.
A chef is a skilled artisan whose passion turns everyday sustenance into lasting memories.
They are architects of flavour and their unwavering dedication to excellence is truly something to celebrate.
The next time you enjoy a perfectly executed dish — whether a simple, flawless pasta or a complex tasting menu — take a moment to appreciate the commitment behind the plate.
This week, we are sharing a recipe for spaghetti with hearty beef ragout, designed to serve six people.
The total cooking and preparation time is one hour and 20 minutes.
Note: “Ragout” is pronounced “ragu” and is a French word meaning “stew”.
Ingredients
Two tablespoons oil;
800g beef mince;
800g spaghetti;
One finely chopped onion;
Two garlic cloves, crushed;
One large red bell pepper, cut into squares;
One-third cup tomato sauce;
800g tomatoes (canned or fresh);
One-third cup red wine;
Two zucchini, cut into slices;
One teaspoon thyme, dried;
One teaspoon rosemary;
One teaspoon basil;
Half teaspoon nutmeg
Method
1. Heat oil in a large, heavy-based pan. Add the mince, onion and garlic. Cook over medium heat for five minutes until the mince is well browned and almost all liquid has evaporated. Use a fork to break any lumps of mince as it cooks.
2. Add all the remaining ingredients except the spaghetti. Cover the pan and simmer over low heat for 30 minutes.
3. Cook the spaghetti in a large pan of boiling, salted water until tender.
Drain the spaghetti and serve immediately with the hearty beef ragout and grated cheese.
Food safety guidelines
The responsibility for food safety is one of the most serious aspects of a chef’s professional role.
A chef’s duties extend far beyond menu creation and culinary execution; they are accountable for implementing and managing safety systems that prevent food-borne illnesses, comply with legal regulations and protect the health of every customer.
The kitchen is a complex environment where common hazards (biological, chemical and physical) must be constantly monitored.
The four Cs are key areas for prevention — cleaning, cooking, cross-contamination and chilling. All food handlers must be trained and certified in food hygiene, emphasising topics like proper handwashing, glove use and recognising signs of illness.
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.
