Chef Cornellia Kennel
CUISINE TYPE:
Greek, Italian, Mediterranean, South African
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
My name is Cornelia, preferred name Connie. I was born and raised in Cape Town. I’ve been in the hospitality for the past 13 years. I started out in scullery and moved my way up the ladder to being the head in the kitchen. With drive, perseverance, and determination I am where I am today.
I worked as Sous Chef in Constantia and moved on to being a function chef. I do private chef work all around Cape Town and worked in places so far as Limpopo.
I believe good food is the greatest company one can have.
Cuisine Type:
Greek, Italian, Mediterranean, South African
Location:
Cape Town
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: R600 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Smoked Salmon with citrus dressing, mange tout, radish, dill cr. fraiche topped with baby leaves
MAIN
Griddled Lemony Chicken on a bed of Smokey mash served with veg and zucchini ribbons.
DESSERT
Lemon tart with raspberry coulis and fresh berries
MENU 2: R850 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Antipasti Platters to the Table: Cured Meats, Tomato and Mozzarella, griddled courgettes, marinated olives, Humus swirled with tapenade and chickpeas, Artisan Breads
MAIN
Seared Fillet of Beef and red wine reduction served with crispy phyllo potato, fine beans, baby beetroot and butternut puree
DESSERT
Tiramisu swirled with chocolate sauce
MENU 3: R690 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Tomato Tart, with basil pesto, bocconcini, fresh basil and balsamic reduction
MAIN
Poached Salmon served with paprika baby potatoes, asparagus and parsley aioli
DESSERT
Assortment of cocktail deserts
Macaroons Pasti de natas Greek Almond Shortbread Chocolate mousse cups Little Red velvet cupcakes
MENU 4: R1200 pp (excl. vat)
Booking requirement: 6 people minimum
AMUSE BOUCHE
Citrus prawn in Thai spoon, sweet chilli and fresh coriander
STARTER
Pear and gorgonzola rocket salad, Dijon dressing topped with roasted walnuts
PALETTE CLEANSER
Watermelon and mint sorbet
MAIN
Lamb cutlets, fresh chimichurri, almond rolled potato and fine beans served with seared tomatoes and cauliflower puree
DESSERT
Deconstructed milktart with glazed fig and shortbread crumbs
MENU 5: R850 pp (excl. vat)
Booking requirement: 8 people minimum
FAMILY STYLE BUFFET
DRY SNACKS TO THE TABLE
Spiced nuts (Homemade)
Marinated Olives
Karoo biltong n droewors
MAINS BUFFET
Slow Roasted Lamb with Yoghurt chutney Roasted Chicken Fine bean, goats' cheese, fig (if in season), with orange zest World of tomatoes with boccocini and fresh basil Butternut, feta and spinach salad with a yoghurt dressing and balsamic reduction Veg cous cous Grainy Mustard baby potatoes
DESSERT
Decadent cheeseboard & accompaniments (biscuits, preserves and fruit)
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).
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