To understand how we arrived here, one must look behind the “gilded apron” of the modern culinary establishment to a history that has been systematically obscured. For centuries, the practitioner of the kitchen was a gastronomist – not in the modern sense of a critic or an academic, but as a master of the biological alchemy of food. The turning point can be traced back to 1617, when King James I formally split the Grocer from the Apothecary. In that moment, food and medicine were divorced and sent to live in two separate houses. Before this schism, the pantry was the apothecary; the ferments, the bitters, and the whole botanicals were the primary defence against illness. By 1840, the title of gastronomist was stripped from the makers and handed to the theorists, further distancing the act of eating from the act of healing.

This separation was no accident of history, but a foundational pillar for a much larger, self-sustaining architecture of profit. By isolating nourishment from medicine, the powers that be created a vacuum that could only be filled by industrial intervention. We have been systematically conditioned to accept a cocktail of fluorides, stabilisers, and synthetic preservatives as the standard for “safety” and “convenience,” yet these elements serve a darker utility. By saturating our diet with industrial additives that numb the cognitive edges and dull the senses, the system ensures a population that is just unwell enough to remain dependent. It is a perfect, predatory feedback loop: the commercial food industry provides the slow-acting toxins that keep the body in a state of low-grade inflammation and mental fog, which in turn props up the medical industry and Big Pharma to manage the symptoms of a crisis they helped curate. We are not just eating for convenience; we are being harvested by a tripartite complex that views a truly healthy, clear-headed individual as a threat to the bottom line.
Once food was no longer viewed as medicine, the industry was free to chase the “bliss point” – a laboratory-calculated intersection of salt, sugar, and fat designed to hijack the human nervous system. To make this new, hyper-palatable inventory profitable, it had to be made shelf-stable. But the biological cost was ignored, and industry pushed forward with product that are stable on a shelf but turn into poison in the gut. The preservatives and stabilisers required to keep industrial food from spoiling do not cease their activity once they are swallowed. They enter the delicate ecosystem of the microbiome and wreak havoc, leading to dysbiosis. This internal imbalance is the silent precursor to nearly every modern disease, yet we continue to treat the symptoms while ignoring the industrial rot at the root.

The tragedy of the modern kitchen is that the craft has been hollowed out from the inside. Many who hold the title of chef today are merely technicians of the industrial supply chain, reassembling pre-processed components rather than engaging in the ancient martial art of cookery. True cooking is the primary line of defence for the human body. It is a protective discipline that requires a deep understanding of nutrients and heirloom ingredients. When the pressures of the modern world demanded a compromise on this integrity, many of the true artisans simply walked away. They recognised that if you are not feeding the body right, you are not a chef; you are merely a caterer to a slow-motion crisis.

The rational outcome to this systemic failure is not a new technological innovation or a lab-grown alternative, but a radical de-industrialisation of the body and the home. We must put the pressure back on those who call themselves chefs to return to the apothecary of the pantry. It means demanding heirloom varieties that haven’t been stripped of their vitality and rejecting the industrial shortcuts that have made us weak. Reclaiming our health requires us to move back into the kitchen with the intention of a practitioner rather than a consumer. It might take years to reverse the damage of the last two centuries, but the path back to sanity starts with the realisation that we can still fix this. We just have to remember that the most revolutionary act we can perform is to feed ourselves again with healthy, artisanal-produced products.

Picture Courtesy Yasin Onus
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Artisanal food vs Mass production
Artisanal Foods
Schoolofartisanalfoods

Longer work hours and busier lifestyles have left many consumers with less time for home cooking, and they are increasingly unwilling to compromise on quality. Rather than reach for cheap, mass-produced fast food, a rising cohort of urban professionals and families is seeking better-for-you alternatives that arrive hot or frozen and require minimal preparation. Recent years have accelerated familiarity with delivery platforms and meal deliveries, and that habit has persisted, but with a clear shift in priorities: convenience now needs to come with freshness, ingredient integrity and balanced nutrition.

Playing a central role in this shift is the emergence of artisan and authentic producers, often run by chefs and small-scale food entrepreneurs. Initiatives like the Frozen for You, the Chef’s Kitchen Collective and La Cuccina have gained attention by offering meals made from locally sourced ingredients, prepared with culinary techniques more commonly found in restaurant kitchens than in factory production lines. These brands emphasise traceability, seasonal produce and handcrafted sauces and breads, positioning themselves as an antidote to homogenised fast-food offerings.

Supermarkets and speciality retailers have also responded, stocking more small-batch chilled and frozen lines from independent producers alongside mainstream private labels. Digital marketplaces and delivery platforms have made it easier for artisan brands to reach customers beyond a single neighbourhood, while subscription services and meal-box models encourage repeat orders by promising variety and nutritional balance.

Consumers driving the change cite health and taste as major motivators. Many report that delivered artisan meals help them avoid the empty calories, excessive processing and unnecessary additives associated with fast-food chains, while still fitting into packed schedules. For families, the appeal includes reduced food waste and the ability to offer children diverse, wholesome meals without lengthy preparation.

Industry observers expect continued growth in demand for healthy delivered options, with several likely developments. More chefs and small producers will enter the market, expanding regional flavour profiles and offering culturally authentic meals. Retailers will increase shelf space for premium chilled and frozen lines, and logistics improvements will widen delivery footprints into smaller towns. At the same time, competition will push both pricing innovation and clearer nutrition labelling as consumers seek value without sacrificing health.

The shift away from fast food toward chef-crafted, delivered meals is reshaping parts of South Africa’s food economy. For consumers, it promises greater access to healthier, more authentic food without the time commitment of traditional cooking; for producers and retailers, it presents opportunities to innovate on flavour, sourcing and business models. Policymakers and public-health advocates will watch closely to ensure these offerings remain affordable and nutritionally sound as the market expands.

Large supermarket chains have responded in several ways. Many expand their premium and local sections, create dedicated “artisan” or “local” shelves and strike partnerships with small producers to carry exclusive items. Some have invested in private-label premium lines that mimic artisan attributes creating simpler ingredient lists, rustic packaging and origin claims while others restructure supply chains to offer fresher, more differentiated products. These moves however carry costs: sourcing from numerous small suppliers raises procurement complexity, increases inventory risk and requires more store-level merchandising. Retailers must balance the higher margins artisanal goods often command against the operational expense of stocking them.

Are you paying more for good products? The impact on food pricing is multifaceted. At a basic level, artisanal products tend to cost more because they often use higher-quality ingredients, lower-volume production methods and more labour-intensive processes. Those higher input costs are passed to consumers, who are willing to pay a premium for perceived quality and story. For retailers, buying small-batch items can mean higher purchase prices and less favourable volume discounts, compelling stores to price items higher or accept narrower margins. In some cases, competition among retailers for exclusive artisan products can further inflate prices, as outlets bid for limited supply or agree to higher wholesale prices to secure customer footfall.

However, the rise of artisanal producers also exerts downward pressure on broader categories by shifting consumer expectations and encouraging innovation. When small producers demonstrate demand for fresher, cleaner-label options, large manufacturers and retailers often respond with reformulated products or new lines at lower price points, broadening access to artisanal-style goods. This dynamic can compress price differentials over time: once artisan attributes become mainstream, scaled production and more efficient distribution can reduce costs. Additionally, competition from local producers can force large suppliers to improve quality or diversify offerings, delivering more choices to price-sensitive shoppers.  A good example of this is the Checkers ‘Simple Truth“ range of products.

Are artisanal producers taking us for a price ride? The answer is nuanced. In many cases, higher prices reflect genuine cost structures: smaller batches, superior raw materials, artisanal labour and compliance with stricter animal welfare or sustainable farming practices all add legitimate expense. For consumers who value these attributes, the premium is an informed trade-off rather than an unjustified markup. That said, some artisanal branding leverages perception over substance. Premium packaging, evocative storytelling and selective transparency can create willingness-to-pay that outstrips actual production differentials. Where claims are vague or provenance is unverifiable, prices can indeed be inflated beyond what costs justify.

The net effect on consumers depends on choice and information. Customers who can differentiate genuinely higher-value products from marketing-driven premiums are positioned to make cost-effective decisions. Retailers, meanwhile, face a balancing act to try and satisfy demand for artisan goods without surrendering margins or alienating budget-conscious shoppers. Regulatory measures, certification schemes and stronger supplier transparency can help curb unfounded price inflation by verifying claims such as organic certification, geographical indication or ethical sourcing.

In short, artisanal food producers are a disruptive and largely beneficial force driving diversity, quality and innovation in the food market. They do contribute to higher prices in the categories they inhabit, but those prices often mirror real cost structures and consumer preferences.

Vigilance from consumers, clearer labelling and competitive responses from larger players will determine whether artisanal food remains a justified premium or drifts into overpriced marketing.  What’s your take on buying artisanal goods vs major retail products?

Along the sandy coastal environments from Muizenberg to the West Coast, foragers can find Dune Spinach. This fleshy, succulent-like leaf is a nutritional powerhouse, exceptionally high in Vitamin C for immune support, as well as essential minerals like iron and calcium. It offers a slightly salty, crisp texture perfect for raw salads or quick stir-fries. Similarly, the ubiquitous Spekboom, a hardy succulent found in many Cape Town gardens and rocky mountain slopes, is a potent source of Vitamin C, containing significantly more than an orange. Highly hydrating and rich in magnesium and manganese, its zesty, lemony leaves are refreshing on a hike or blended into green smoothies.

Moving higher up the slopes of Table Mountain and the Cape Peninsula, foragers will encounter Wild Rosemary, locally known as Kapokbos. Celebrated in traditional Khoisan medicine, this aromatic shrub boasts powerful antispasmodic, anti-inflammatory, and diuretic properties, making it an excellent medicinal tea or a flavourful, herbal seasoning for roasted meats. Looking toward the cold, nutrient-rich waters of the Atlantic Ocean, the coastline is teeming with edible seaweeds, like Kelp and Sea Lettuce. Arguably, some of the most nutrient-dense foods on the planet, these seaweeds provide a massive dose of iodine for thyroid function, along with calcium, iron and a broad spectrum of vitamins.

Back in the urban environment, many common garden “weeds” are actually unrecognised superfoods. Often called a “free multivitamin,” dandelion greens are packed with vitamins A, C, and K, along with calcium and iron. They act as a potent liver tonic and natural detoxifier.

Another incredibly nutrient-dense weed is Stinging Nettle. Known for its high protein and mineral content, including iron and magnesium, it is a popular spring tonic that supports energy levels and immune function. Fortunately, the stinging effect disappears completely once cooked.

Lamb’s Quarters, a relative of quinoa, is often called “wild spinach” and contains more protein, calcium, and vitamin C than cultivated spinach. Chickweed, a mild-tasting green, is high in vitamins B and C, and is often used for skin health and digestive support.

The nutritional surprises in local gardens do not stop there. Let’s talk salad ingredients. Purslane, a creeping succulent weed, is an absolute standout as one of the highest plant-based sources of heart-healthy Omega-3 fatty acids, offering a crisp, slightly tart bite to summer salads. Nasturtiums, with their vibrant orange and yellow blooms cascading over Cape Town’s walls, are entirely edible; both the leaves and flowers provide a peppery, radish-like kick and are loaded with immune-boosting Vitamin C and lutein. Wood Sorrel, or Surings, with its cheerful yellow flowers, pops up everywhere during the Cape winter. Packed with Vitamin C and antioxidants, its distinctive sour taste makes a vibrant, tangy garnish.

For those seeking wild fruits and fungi, the Cape offers unique seasonal treats. The Natal Plum, affectionately known as the Num-num, is a thorny coastal bush that produces bright red, milky fruits. These tart, cranberry-like berries are exceptionally high in Vitamin C and pectin, making them perfect for raw snacking or boiling down into rich jams.

During the damp winter months, the pine forests around the city become a haven for foraging wild mushrooms, such as the prized Porcini and Pine Rings. While wild mushrooms offer incredible immune-boosting benefits and a rare natural source of Vitamin D, they provide earthy, umami flavours to winter stews and pastas.

While the Cape offers an incredible wild pantry, responsible and safe foraging is paramount. One must always be certain of a plant or mushroom’s identification before consuming it, as highly toxic lookalikes exist, particularly with fungi. Furthermore, it is vital to avoid foraging in polluted areas, near busy roads, or where pesticides are sprayed. Ethically, foragers should never take more than they need or uproot a whole plant, allowing the ecosystem to regenerate.

By exploring the wild superfoods of Cape Town safely and sustainably, residents can boost their nutrition while connecting deeply with the resilient environment of the Western Cape.

Photo Courtesy Anne Watt – Unsplashed

The private admissions and upheavals at some of the world’s most lauded restaurants — most notably René Redzepi’s recent public apology and his decision to step back from Noma, as reported by CNN — have torn away a layer of myth and forced the industry to confront long-ignored damage.

What shocks many observers is not that pressure exists in elite kitchens but the degree to which humiliation, intimidation and emotional harm have been normalised. Kitchens are hierarchical by design, and that structure concentrates huge power in the hands of a few. When that power is wielded by someone who thinks harshness produces greatness, staff pay the price: high turnover, burnout, and a lingering sense that abuse is the cost of apprenticeship. Redzepi’s contrition was notable because he is not a caricatured tyrant but a visionary – his apology suggested that even the architects of new cuisine can be blind to the human toll of their methods.

It is impossible to discuss the cultural permissiveness that allowed these behaviours without mentioning the role of the media. For a generation, television and social media turned abrasive, shout-driven personalities into household names. Gordon Ramsay’s meteoric rise did more than entertain – it created an archetype.

Producers cut for drama, audiences laughed or gasped, and the performance became a template. Young cooks grew up learning to equate authority with aggression, while diners came to expect theatre as part of the dining experience. There is a subtle, dangerous feedback loop: what is performed for ratings becomes justified in practice.

That normalisation has real consequences. When rage is rewarded with headlines and Michelin stars remain the currency of success, challenging a celebrated figure becomes career-threatening. Cooks who speak up risk blacklisting in an industry where reputation is everything. The result is an economy of silence: talented professionals who would otherwise push for fair treatment keep their heads down because survival often depends on anonymity and pliancy. The culinary world’s star system concentrates prestige in a few names and when those names are flawed, the ripple effects are profound.

There is also a stubborn cultural mythology at work — the romantic idea of the chef as a tortured artist, sacrificing personal life and sanity on the altar of culinary brilliance. That image has aesthetic appeal, but it obscures a more mundane truth: professional cooking is skilled, collaborative labour that deserves respect, reasonable hours, and compensation aligned with its demands. The refusal to accord that respect is not merely a moral failing but a practical one. Exhausted and demotivated staff cannot sustain innovation no matter how brilliant the leader.

Some will argue that pressure is necessary to produce exceptional cuisine, that a relentless standard is the engine of creativity. That argument carries appeal because great food does sometimes spring from extreme focus. But we should be honest about the cost and ask whether the end can justify the means. Too many chefs have treated temperament as a credential rather than a character flaw. If the industry aspires to be modern and humane, it will have to do more than pepper statements of regret with cosmetic changes. It will need a cultural shift in which mentorship is measured by patience and pedagogy, not volume and volatility.

Change will likely be slow, and it will not come from any one quarter. Consumers who prize spectacle must decide whether shouting matches and on-stage meltdowns are part of the pleasure they buy. Critics and awards bodies could use their influence to spotlight leaders who run kitchens well rather than only those who win competitions. But ultimately, the pressure for reform will come from the ground up, from chefs who stand up to abuse, owners who prioritise staff welfare and the small but growing cohort of diners who demand better.

René Redzepi stepping away from the helm of Noma is less an endpoint than a symptom of a broader reckoning. The industry’s admiration for brilliance should not be conditional on the sufferings of those who create it. If fine dining is to retain its integrity, it must find ways to celebrate craft without defending cruelty. Only then will the brilliance on the plate reflect a craft that is sustainable, humane and truly worthy of the reverence it receives.

Photo Credit: Shruti Dadwal

This undeniable truth is creating a significant paradigm shift within the culinary world, as a growing number of highly skilled professionals are actively stepping away from the traditional restaurant grind in favour of a more flexible, often more lucrative, path: private cheffing. The talent is there, the passion is strong, but the conventional pressures of the restaurant industry are no longer sustainable for many, leading them to seek environments where their craft is valued without the relentless sacrifices.

For years, the ambition of a chef was inextricably linked to Michelin stars, bustling kitchens, and the prestige of a renowned restaurant. However, the reality behind the swinging doors has always been one of gruelling 14-hour days, intense pressure, limited creative freedom dictated by menus and owners, and often, financial compensation that doesn’t adequately reflect the immense skill, physical endurance and emotional toll required. Burnout is rampant, work-life balance is a myth, and the sheer physical and mental demands can break even the most dedicated culinary artists. The industry’s notoriously high-stress environment, coupled with its often unsociable hours, is increasingly being rejected by a generation of chefs who prioritize well-being and personal fulfilment alongside professional ambition.

Against this backdrop, private cheffing and yacht cheffing has emerged as an incredibly attractive alternative.  The money is great, your hours are manageable and Imagine setting your own schedule, crafting bespoke menus directly with clients, enjoying immediate and direct appreciation for your culinary creations, and often earning a significantly higher income without the overheads, staff management headaches, or late-night rushes of a restaurant kitchen. Private chefs gain unparalleled creative control, allowing them to explore niche cuisines, use premium ingredients, and build intimate relationships with their clients, often catering to affluent individuals or families who value exceptional, personalized dining experiences in the comfort of their own homes.  Yacht cheffing adds the allure of travel, unique experiences in exotic locations and often a comprehensive compensation package that includes living expenses, making it a dream for those who combine a love for cooking with a desire to explore the world. This shift offers not just better pay and hours, but a restoration of the joy of cooking, free from the often toxic culture that can permeate busy commercial kitchens.

This exodus from restaurants to private gigs is not merely a trend; it’s a recalibration of what success looks like for a modern chef. It highlights a fundamental desire for autonomy, fair compensation, and a sustainable career path that respects personal life. As more top-tier chefs embrace this model, the restaurant industry faces an urgent imperative to re-evaluate its working conditions, culture, and remuneration. Otherwise, it risks losing its most valuable asset – its skilled and passionate chefs – to a private sector that is proving to be a much more accommodating and rewarding home for culinary talent.

However, this growing demand for private and yacht chefs has also inadvertently created a new challenge. The perceived glamour and promise of better conditions have led to a surge of less qualified or inexperienced chefs entering the scene, eager to snap up jobs at lower rates. While this might seem appealing to some clients seeking better rates, it frequently results in a significant drop in service and culinary standards. Often these chefs lack the extensive training, diverse experience and professional discipline expected by discerning clientele, leading to unmet expectations, subpar meals and a potential devaluation of the entire private/yacht cheffing sector.

But who is at fault here?  Professional chefs should be able to charge according to experience, yet the restaurant industry is not keeping professional chef salaries on par with the industry, rather charging clientele huge fees for a restaurant experience and paying minimum wages to restaurant staff.  Chefs who have dedicated years to honing their craft and command rates commensurate with their expertise, find themselves in an increasingly competitive market, often having to educate clients on the value of true culinary excellence. Private clients are willing to pay these fees, yet they are mostly people visiting the country for short periods of time, making the longevity of such an arrangement virtually impossible.

This exodus from restaurants to private and yacht gigs is not merely a trend; it’s a recalibration of what success looks like for a modern chef, which largely comes down to a money factor. It highlights a fundamental desire for autonomy, fair compensation and a sustainable career path that respects personal life. Although this issue is far more complex than being portrayed here, as more top-tier chefs embrace this model, the restaurant industry faces an urgent imperative to re-evaluate its working conditions, culture and remuneration. Otherwise, it risks losing its most valuable asset – the skilled and passionate chefs.

The question is – can Cape Town sustain the number of new restaurants opening weekly?

Cape Town’s appeal to restaurateurs is undeniable. The city enjoys a Mediterranean climate ideal for outdoor dining, boasts a rich agricultural landscape providing access to fresh, local ingredients, and attracts a diverse clientele with sophisticated palates. Recent openings reflect this dynamism, with a wave of international cuisines and innovative concepts hitting the scene. La Petite Colombe’s recent relocation to the city centre, for example, highlights the ambition of established fine-dining brands, while exciting newcomers like “ëlgr” and “The Art of Duplicity” are pushing boundaries with experimental menus and immersive experiences. These openings generate buzz and contribute to Cape Town’s reputation as a must-visit culinary destination.

Tourism is a cornerstone of the Cape Town economy, and healthy visitor numbers are essential to sustaining its restaurant industry. According to Cape Town Tourism’s 2023 report, the city saw a significant recovery in tourism, with international arrivals nearing pre-pandemic levels. However, while numbers are improving, the economic impact of tourism can fluctuate. A Wesgro report indicates that while tourism is recovering, consumer spending is becoming more cautious due to global economic uncertainty and inflationary pressures. This means that while more people are visiting Cape Town, they may not be spending as freely, thereby impacting restaurant revenue.

Beyond tourism, the broader economic climate in South Africa presents significant challenges. High unemployment rates, rising inflation, and ongoing energy crises (load shedding) all impact consumer spending and business profitability. Restaurants, in particular, face significant cost pressures, including rising food prices, staffing challenges, and escalating operational expenses. A recent study by the Restaurant Association of South Africa (RASA) highlights the high failure rate of new restaurants in the country, with many struggling to survive beyond their first year of operation. The intense competition in Cape Town’s restaurant scene only exacerbates these challenges.

While new restaurants add to the culinary landscape, the rapid pace of openings raises concerns about sustainability. Are there enough diners to support all these establishments, or will increased competition lead to closures and a decline in quality? A sustainable restaurant industry relies on more than just attracting tourists; it requires building a loyal local clientele and prioritising ethical and environmentally responsible practices. Some establishments are actively addressing this by focusing on local sourcing, waste reduction, and fair labour practices.

Cape Town’s restaurant scene is undoubtedly thriving, but its long-term sustainability hinges on several factors: maintaining strong visitor numbers, navigating economic challenges, fostering a resilient local dining culture, and prioritising sustainable practices. While the city’s culinary offerings continue to evolve and impress, a careful and nuanced approach is needed to ensure that the current boom doesn’t lead to a future bust. The recipe for long-term success may require a blend of culinary innovation, economic prudence, and a deep understanding of the unique challenges and opportunities facing Cape Town’s vibrant restaurant industry and an approach that doesn’t alienate local diners.

For those with a passion for food, becoming a chef is more than just a job; it’s a chance to transform that passion into a profession. It’s an opportunity to express your artistic flair, experiment with flavours and create culinary experiences that delight and inspire. Every plate becomes a canvas, allowing you to express your creativity not just in colours, shapes and textures, but in flavours and sensations  – a story crafted through carefully selected ingredients and innovative techniques.

Beyond the creative aspect, the culinary field offers a diverse range of career paths, most of which can be learned at Stir Crazy Culinary Academy.  If your passion is working in a bustling restaurant kitchen, an elegant catering company or luxury private yacht galleys, the possibilities are endless.

The demand for skilled chefs is consistently high, providing ample opportunities for advancement and specialisation. If your dream is to one day lead a Michelin-starred kitchen or craft bespoke menus for discerning clients as a private chef, a culinary education through Stir Crazy can pave the way for a fulfilling and successful journey.

Here’s the upside – the skills learned in a culinary program are invaluable in all aspects of life. Mastering knife skills, understanding food safety and developing efficient kitchen management techniques are transferable skills that extend far beyond the professional kitchen. Interacting in a social environment also plays a role, building confidence to host dinner parties or managing a catering team. The discipline and knowledge gained as a chef will serve you well in all life’s endeavours.

Perhaps the most rewarding aspect of a culinary career is the ability to connect with people through food. Sharing a carefully crafted meal is an act of love and generosity, fostering a sense of community and creating lasting memories. As a chef, you have the power to nourish both body and soul, bringing joy to others with every delicious creation.

If you’re seeking a career that combines passion, creativity, and endless opportunities for growth, then the culinary world may be the perfect recipe for your success.

The argument for maintaining a strong focus on French cuisine rests on several pillars. French cooking provides a comprehensive understanding of fundamental techniques, from sauce-making and precise knife skills to mastering classic dishes like soufflés and pâtés. These skills are transferable and adaptable, providing a solid base for exploring other cuisines. Furthermore, the emphasis on organisation, discipline and precision ingrained in French culinary training cultivates a meticulous approach to cooking that is invaluable in any kitchen. The vocabulary of the culinary world is also heavily rooted in French, making a grasp of the language essential for understanding recipes, techniques and historical context.

However, a counter-argument suggests that overemphasising French cuisine can be limiting in today’s world. The culinary landscape has expanded dramatically, with influences from Asia, Latin America and the Middle East becoming increasingly prominent and innovative. Some argue that focusing solely on French techniques may stifle creativity and limit students’ exposure to a wider range of flavours and ingredients. Moreover, prioritising French cuisine may unintentionally perpetuate a Eurocentric view of culinary excellence, neglecting the rich and diverse culinary traditions of other cultures.

A balanced approach might be the most effective. While acknowledging the historical significance and technical rigor of French cuisine, culinary schools can broaden their curriculum to incorporate global influences and contemporary techniques. This would involve integrating modules on Asian flavours, sustainable cooking practices and modern plating techniques. By providing a strong foundation in French fundamentals alongside exposure to diverse culinary traditions, students can develop a well-rounded skill set and a more nuanced understanding of the culinary world.

Ultimately, the goal should be to equip aspiring chefs with the knowledge and skills to not only master classic techniques but also to innovate, adapt and create their own culinary masterpieces, regardless of their cultural origin. Stir Crazy’s Culinary Academy takes all world cuisines into account in our training programmes, not favouring any particular style.  This allows our students to become versatile with every aspect of culinary training and can apply themselves to any requirement involving food culture around the world.