Chef Keketso
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
I’ve always attributed my cooking to my maternal grandmother and aunt, my mother had a hand in the baking aspect of it. As a little girl I used to cook Sunday meals for the family, I would cut tree leaves and sprinkle them on the food pretending that I’m doing a cooking show, I pride myself with the ability to be hospitable to clients and through this I was afforded an opportunity to study my Advanced Diploma in culinary arts and professional cookery at Olive Chef school Bloemfontein, I had the privilege of being an in-service trainee at The Ritz-Carlton Amelia island, a 5 star- 5 diamond establishment where I worked under the guidance of Chefs Thomas Tolxdorf, Ian Piamonte and Garrett Gooch and I believe that shaped my culinary background, I’ve worked at some prestigious establishments including St.regi’s Dubai, The Ritz-Carlton Naples, Forum Homini & Roots Restaurant, Recently I have been working at The Blyde Villa as a Private Chef and have cooked for many great people such as Balwin Properties CEO and Mbokodo Construction MD, I also own a small catering company called Feast co. where we service intimate, and corporate clients around Gauteng.
I hope to invade your home with a lot of love through the menu themes I have curated and hope to see you soon!
Cuisine Type:
Pan-African, French, Italian, American, Indian, Mexican, Peruvian, Japanese, Chinese, Caribbean, Molecular.
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
Choose one of the menus below:
MENU 1: R1250 pp (excl. vat)
Booking requirement: 6 people minimum
*SEASONS SPLENDOR: THE CHRISTMAS EDITION*
Welcome drink: chilled prosecco, sparkling cranberry, and rosemary spritz
AMUSE-BOUCHE
Smoked salmon blini, buckwheat pancake, creme fraiche, Caviar pearls
FIRST
Roast beet carpaccio
Roasted beets, whipped goats cheese, toasted pistachio, honey balsamic drizzle, duck prosciutto
SOUP
Lobster bisque
Creamy spiced bisque, garlic butter brioche, cognac cream
MAIN
Citrus and thyme seared duck breast, wild rice pilaf, orange gastrique, cranberry compote
CHEESE
Selection of artisanal cheese with fig preserve, candied pecans, lavish crisps
DESSERT
Cinnamon tuile, Brandy caramel sauce
MENU 2: R950 pp (excl. vat)
Booking requirement: 6 people minimum
Lamb bon-bons
Harissa mayo, parmesan
Pan-fried scallops
celeriac, crispy sage, hazelnuts, dill, champagne sauce
Slow braised shortrib
Beetroot, fig, preserved berries, port sauce
MCC Royale
Blackcurrant sorbet, crushed meringue, champagne foam
Milk and chocolate
Honeycomb, milk ice cream, chocolate cremeux @R890 pp
Black tiger prawns
Chilli, spring onion, lime, sesame seeds
Quail
Truffle mousse, wild mushroom, Madeira, Truffle
Mojito sorbet
Herb-crusted lamb rack
Roast shallots, pommes puree, peas, stem broccoli, preserved garlic, reduction sauce
Smoked bacon crumpet
Smoked bacon jam
Eton mess
Strawberry meringue, vanilla
MENU 3: R890 pp (excl. vat)
Booking requirement: 6 people minimum
Spiriti & Sapori: Cocktail paired
Burrata and Heirloom tomato salad
(Negroni Bianco)
Lobster and saffron risotto
parmesan, chive oil, herbs
(Limoncello spritz)
Sorbet
Osso buco Milanese
Veal shank, gremolata, saffron-infused risotto, Milanese, roasted vegetables
Deconstructed Tiramisu
Mascarpone, espresso-soaked lady fingers, cocoa dust, chocolate shards, micro mint
(Vin santo)
MENU 4: R780 pp (excl. vat)
Booking requirement: 6 people minimum
CAPE TO KAROO: A CULINARY STORY
Mini pap and chakalaka bite
Micros, Smoked paprika oil
Cape Malay pickled fish tartare
Line fish, turmeric and curry marinade, cucumber, pickled onion, rooibos infused aioli, seed cracker shards
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Chenin Blanc Stellenbosch
Butternut rooibos velouté
Butternut, rooibos tea, toasted pumpkin seeds, creme fraiche, orange zest
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Viogner- Franschoek
Springbok loin
Sweet potato puree, red wine reduction, rooibos jus, wilted spinach (morogo), herbs
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
shiraz
Amarula Malva pudding
MENU 5: R900 pp (excl. vat)
Booking requirement: 6 people minimum
*EXPRESS PASSPORT TO THE WORLD*
Micro-glazed salmon tataki
-Yuzu ponzu dressing, pickled daikon, micro shiso, black sesame, crispy nori sheets
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Sake
Handmade braised Oxtail ravioli
-White Truffle and Parmesan cream, black Truffle, olive oil, Parmesan crisp, basil oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Chardonnay
Beef fille au poivre
Green peppercorn cognac sauce, potato fondant, glazed carrots, asparagus, red wine jus, micros
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Bordeux
Chai spice chocolate tart
Candied ginger, vanilla bean ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Port
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 20% 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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