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The Hospitality Leadership Forum at The Hotel Show

24 June 2018, Midrand, Johannesburg, Gauteng

Food Trends and Challenges

I sat with this row of giants in their field; dedicated and creative executive chefs.

We had some superb discussions and opinions on topics like getting back to basic foods and recipes; what diners expect; thoughts on organics; trends in South Africa; and new thinking on the creative management of waste.

I was afforded an opportunity to talk about my work on the impact of climate change on tourism and food in Africa, our work with Slow Food International, research into waste in the hospitality sector in South Africa, our food garden projects in the townships and my experiment to compare taste and costs of organic versus industrial foods.

What a privilege to share with and learn from the best in the business!

Thank you to Martin Kobald-ChefMlk (World Assn Chefs) for skillful moderation and thank you to Matthew Foxon (54 on Bath), Blake Anderson (Monte Casino), Hoshan Naudu (InterConti ORT), Anton De Villiers (Jhb Country Club), Stuart Cason (Hilton), Jane-Therese Mulry (Saxon), Jandri Tiaan Niemand (Fairlawns) for a fun two hours.