Chef Alex Maditse
Service Description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and cleans your kitchen before leaving. All you have to do is to relax and enjoy a culinary experience.
About The Chef
End to end experience in management role restaurant establishments.
Vast knowledge in food preparation and culinary arts and 13year experience .
Chef Alexander hold two diplomas- in food preparation and culinary arts- city and guilds accredited and he is busy doing assessor and moderator course.
Worked in different and reputable establishments in and around Kwazulu natal and Gauteng province . Recently worked at Inanda club under By word of mouth.
Cooked and catered for prominent guests- to name the few- president Ramaphosa- President Thabo Mbeki- Thuli Madonzela Jeff Redebe- Bridgette Motsepes: Alex Maditse (CEO of coca cola company)and more. Very passionate with cooking and guest orientated.
Cuisine Type:
South African, Cosmopolitan, Classic French, Asian
Location:
Johannesburg and Pretoria
The Menu price includes:
• Your chef traveling fee (If the venue
• falls within the chef working areas)
• The cooking of all the dishes
• The entire service
• The cleaning
Menus
MENU 1: R500 pp (excl. vat)
Booking requirement: 8 people minimum
Breadbasket with different sides
STARTER
Chicken roulade
with roasted vegetables
chicken roulad stuffed with liver pate vegetables, with purple broccoli, butternut puree, baby carrots with thyme jus
MAIN
Slow cooked short rib
with baby vegetables and potatoes fondant.
DESSERT
Tiramisu
kahlua whipped mascarpone soaked ladyfingers coffee jelly and cremeux of chocolate
MENU 2: R550 pp (excl. vat)
Booking requirement: 8 people minimum
Breadbasket with different sides
STARTERS
Burned feta cheese
with tomato and basil base, croutons, marinated olives baby spinach and homemade vinaigrette
MAINS
Aged beef steak
served with burned butter mash, book choi,mixed root vegetables and mustard seed jus.
DESSERTS
whipped cream, mazzerated strawberries, mint and choc soil
MENU 3: R600 pp (excl. vat)
Booking requirement: 8 people minimum
Breadbasket with different sides
PRE STARTER
Stuffed mushrooms
STARTER
Rare steak
with confit egg yolk, smoked potato, shaved asparagus goat cheese emulsion, parmesan and Tabasco
Palete cleanser
Chef surprise
MAINS
Line fish
butter sage, orange sweet potato mash, mix vegetables ,mussels' sauce and cherry tomato
DESSERTS
orange sponge, coconut Panna cotta, sour jelly, white chocolate mousse and mint
MENU 4: R700 pp (excl. vat)
Booking requirement: 6 people minimum
Breadbasket with different sides
PRE STARTER
Butter pouched prawn with truffle chips
STARTER
Confit duck with quinoa salad
Palete cleanser
Lime and gin sorbet
MAINS
Beef fillet,
with red wine cream, baby onion, peas, potato fondant and pomegranate chimichurri
DESSERTS
Tart
brulé custard with berry compote whipped mascarpone
Cheese Board
different types of cheese, preserved and biscuits
MENU 5: R520 pp (excl. vat)
Booking requirement: 20 people minimum
Braai it up for the party
Bread
garlic bread
different hummus and butters
borebroitjes
mini rolls
Salad
potato salad
coleslaw salad, minted
chakalaka, traditional South Africa
sweet corn with paprika butter
mint sauce
horseradish
salsa
tzatziki
Meats
chicken, roasted with sage butter
chimichurri lamb chops
Boerewors
mustard roasted beef
Dessert
malva pudding served with custard
Please Note:
1. To guarantee the best service and experience, bookings should be made at least 48h before the desired date to enable your chef to plan everything accordingly. There will be a 10% surcharge fee for bookings made in less than 48 hours.
2. The minimum number of people required under each menu is based on adult guests and excludes children. Children under 12 will be charged half of the adult menu price. Main course & dessert.
3. A 30% surcharge will be added for bookings on public holidays (1 Jan, 2 Jan, 21 Mar, 7 Apr, 10 Apr, 27 Apr, 1 May, 16 Jun, 9 Aug, 24 Sep, 25 Sep, 25 Dec, & 26 Dec).
Copyright © {year} Chef & Guests
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