SA Chef Issue 33

SA Chef Issue 33 is out and brings you the latest culinary trends from SA Chef news, mental health for culinary students, plant-based alternatives, a look into unique French cuisine, a round-up of 2022 foodservice, hospitality events and more. In this edition we speak to up and coming Pastry Chef Micaela Lewis, bring you the latest on coffee, cream, mycelium meat, celebrating World Egg Day, restaurant and foodservice trends and so much more. Oh and remember, the heart wants what it wants – and it’s always food!

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SA Chef Issue 32

In SA Chef Issue 32, We are back and we’ve got a little surprise to please the eye! Don’t miss out on the all new and exclusive SA Chef digimag! SA Chef Media is keeping up in style and with our new look we are even more boujee than before! Catch up on the latest in the industry, from air fryers to ovens, mental health in the kitchen, while catching up with what’s trending at our culinary institutions, this issue has it all!

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SA Chef Issue 31

Catch up on what is trending in the culinary industry. From celebrity chefs, running a cost effective kitchen, the path to professionalism and so much more!

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SA Chef Issue 30

Try our hot cross bun recipe with a twist, we speak to Katlego Mlambo, one of SA’s hottest chefs right now, Fatima Sydow shares her love of Cape Malay cooking, and more.

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SA Chef Issue 29

We get hooked on sustainable seafood, find out what it takes to be a private chef, check out what’s cooking at The Spade in Khayelitsha, and more.

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SA Chef Issue 28

In SA Chef Issue 28, Chef Zola Nene shares her love of cooking, we celebrate with SA’s rising chef stars, and find out what gadgets chefs really want as presents this year.

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SA Chef Issue 27

In SA Chef Issue 27, we check in with Chefs Siba Mtongana and Luke Dale Roberts, help you make your kitchen vegan friendly and bring you loads of advice as our industry hits the road to recovery.

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#FutureChefs Schools Resource | August 2021

SA Chef Media is proud to bring you #FutureChefs, a FREE downloadable resource for high school students interested in becoming a chef. It includes news on tertiary qualifications, insights from top chef schools, a directory of culinary schools and courses to pursue, and success stories and more.

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SA Chef Issue 26

In SA Chef Issue 26, we take an in-depth look at the culinary education landscape and we bring you some tips on menu planning during and post-pandemic. Also in this issue – the benefits of using honey, and a celebration of the incredible women chefs in our industry.

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SA Chef Issue 25

SA Chef Issue 25 brings you the latest in seafood sustainability. We also go behind the scenes to find out what chefs need to know when starting a business, and explore the initiatives the YCC will be launching during Youth Month. 

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