A Taste Of Passion Featuring Chef Allan

Cat Footwear is a brand made for the earthmovers of today.

But who are these earthmovers, you ask? Well, in today’s blog, we had the opportunity to chat with one of Gqeberha’s finest culinary experts, who is moving the earth with one tantalising meal at a time: Chef Allan.

Read on to learn more about what drives his passion for food, and the exciting new chapter that is unfolding for his restaurant.

1) Can you tell us about your culinary background and journey?

I left school to travel overseas to the UK and ended up working in a hotel in a small town.

I worked as a bartender for the hotel and to make extra money I did some shifts in the kitchen as a sculler, washing dishes. It was at that point where I was exposed to the behind-the-scenes of a kitchen, and I fell in love with that life, the intensity of it all.

That was it for me, I was hooked, so I worked my way up to commis chef.
Thereafter, I came back to South Africa and started working for a couple of guesthouses and lodges for a while, whilst simultaneously studying to get my City and Guilds qualification.

Today, I can proudly say that I am the owner of my own restaurant called Muse, with my own kitchen brigade!

2) What inspired you to become a chef/ did you always know that this is what you wanted to do?

I have always had a love for good food and could never see myself working in an office.

Working with food allows me to harness my creativity, while also being on the go all the time.

On top of that, I have a deep love for nature, which is why I firmly believe in sustainability. I always say that we all need to know that in order to eat well, things die and once you understand this you will respect produce.

3) Describe to us the cuisines or cooking styles you specialise in.

I love Nouvelle cuisine, and I love old South African classics fused with new techniques and cooking styles.

4) Can you share some highlights from your previous culinary experiences?

It is a dream of mine to make the top 100 Eat Out list.

We have gone from the top 500 to the top 250 in the country, so now it is time to go for the top 100. I want to put Gqeberha on the culinary map.

5) What’s the most important skill for a chef to possess, in your opinion?

The ability to stay calm in chaos as well as a willingness to keep on learning and expanding skills.

6) Can you describe a time when you had to handle a high-pressure situation in the kitchen?

Moving to our larger premises has come with its fair share of high-pressure moments.

After all, bigger space means more tables and more orders, and having to send out various orders, a minute apart whilst keeping quality is certainly what I would call a high-pressure situation. That being said, once again I reiterate the point of trying to stay calm through the chaos, but also, remembering that passion I have for food and allowing this to drive me.

7) How do you stay updated on food trends and industry developments?

Mostly, I do a lot of reading and experimenting. But I also believe that you should support the restaurants that are rated higher than you are to see what is happening in the industry.

I love street food, not the food truck type but the mammas selling vetkoek or cultural food on the side of the road. You get to experience tastes that are different and that expands your pallet.

8) Can you share a dish or culinary experience that holds a special place in your heart?

My granny's milk tart, I have her recipe but could never imitate that flavour even if I follow it to a T.

She has passed away so I will also never have that taste again. But a part of me thinks that it’s not even about the taste alone, but the whole experience of getting it made by her that played a role.

9) What qualities do you look for in footwear for work, seeing as you are on your feet most of the day in a busy kitchen?

Comfort, comfort, comfort. Also, anything with traction to prevent slipping is ideal.

10) Tell us more about Muse's move from Richmond Hill to Walmer, what brought on the change and how are you enjoying the new space?

We needed to expand into a bigger space in order to facilitate bigger functions, so, I would say that it was more a pull factor to move than a push.

But, I had the opportunity to build something that we wanted, and I decided that I had to go for it.

11) If you’ve had a chance to wear your Cat Footwear, can you tell us what you like about them?

Yes, I have, and I am in love with these shoes – I chose the Eco Hex + and they are exactly what I needed.

Currently, I am working longer hours in the new space, which means that I am on my feet more.

I have to say that these shoes rock!

12) What advice would you give to aspiring chefs who are just starting their culinary journey?

Understand that this is a very hard industry, it’s not glamorous like on Television. 

Be open to always learning, ask questions, and taste new flavours and dishes. Keep your knives sharp, put in the time, and in the end, it will all pay off.

And with that, the final course of our interview has been plated! 

Learning about Chef Allan’s journey into the world of food has provided us with a unique perspective on the hospitality industry, and specifically, what drives his success – a pure passion for his work. 

As mentioned above, Muse has relocated to Main Road Walmer in Gqeberha and is certainly off to a booming start. If you’d like to keep up to date with them, then find them on Instagram and Facebook where they post new and exciting news.

Finally, just as Chef Allan mentions, your dream may not always be as glamorous as television makes it out to be, but with hard work and the right mindset, you too can achieve all that you hope for. So, while Chef Allan continues to craft delectable cuisine, Cat Footwear will continue to engineer the very best footwear for the earthmovers of today.