Online Reporter
Chef Rudo Kandiero
Being a chef is about much more than just cooking; it requires discipline, knowledge and teamwork.
Essential attributes of a professional chef include excellent grooming and hygiene, culinary expertise, precise knife skills, food safety awareness, efficient mise en place, meticulous attention to detail, creativity, consistency, strong time management and collaborative teamwork.
Ultimately, a great chef transforms simple ingredients into moments of happiness. Below is a recipe with an approximate preparation time of 20 minutes.
Ingredients
800g watermelon, sliced;
200g feta cheese;
30ml honey;
20g fresh mint leaves;
30g cucumber, thinly sliced;
20g sunflower seeds;
Four slices white bread;
30ml butter;
15ml honey
Method
1. Melt the butter and honey together, toss the bread in the mixture and bake at 180°C for eight minutes until caramelised.
2. Arrange the watermelon and cucumber on a platter, then scatter the feta, mint and seeds over the top.
3. Make a balsamic glaze by reducing balsamic vinegar and sugar together until it thickens into a syrup.
Food safety guidelines
Listeria monocytogenes is a major food safety concern because it can multiply very slowly even at refrigerator temperatures below 5°C and food poisoning caused by this organism can be extremely serious.
Sources
This bacterium is widely distributed in the environment and commonly found in cook-chill meals, soft cheeses made from unpasteurised milk, raw vegetables, prepared salads, dry sausages, contaminated meat products, smoked seafood and deli meats.
Incubation time and symptoms
The incubation time ranges from four days to three weeks. Symptoms often begin with mild, flu-like signs, headaches and vomiting.
However, infections can become much more severe — and potentially fatal — in pregnant women and individuals with compromised immune systems.
Control measures
1. Pasteurise or heat-process food products thoroughly.
2. Avoid re-contamination during food handling and storage.
3. Refrigerate or freeze dairy products promptly.
4. Properly clean and sanitise all equipment and surfaces.
5. Prevent cross-contamination between raw and ready-to-eat foods.
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 Facebook and Instagram (Rudo Kandiero).
