Join Port Elizabeth and MyPE in congratulating Mover and Shaker, Debby Laatz from Royal St. Andrews Hotel, Conference Centre and Spa:
Port Alfred and surrounds are en route to becoming a gastronomic destination.
Executive chef Debby Laatz of Port Alfred’s Royal St. Andrews Hotel has been inducted into the exclusive Chaîne des Rôtisseurs South Africa.
She is one of only three Chef Rôtisseurs in the Eastern Cape, and the only one on the Sunshine Coast.
The Royal St. Andrews Hotel, Conference Centre and Spa has three restaurants – The Thistle Restaurant for fine dining, the popular and historic Highlander Pub and the Paper Nautilus , best known for its long, lazy breakfasts.
The hotel is part of the Mantis Collection.
“I am already talking to chefs from the other hotels and restaurants in the area and they are keen for the Royal St. Andrews to set up a Bailliage in Port Alfred,” says Laatz.
A Bailliage provides local Chaîne des Rôtisseurs support for chefs and serves as a meeting-place for professional chefs.
“Having a Bailliage in Port Alfred will give other chefs in the area to join Chaîne des Rôtisseurs if they are invited to”.
There are currently six Bailliages in South Africa, with the nearest to Port Alfred being Bailliage de l’Outeniqua in the Knysna area.
“Through regular events and networking they have definitely raised the level of cooking along the Garden Route, and we want to do the same here.
“Most local chefs do not have the time or the resources to travel to the Bailliage events in other provinces,” she says.
Chaîne des Rôtisseurs has been in South Africa for over 35 years, but traces its origins back to 1248, when French king Louis IX ordered the establishment of several professional guilds including that of the “Ayeurs” or goose roasters.
The purpose of this guild was to improve the technical knowledge of its members: apprentices, tradesmen and masters.
“Inspired by centuries of gastronomic excellence my goal is to build up the Eastern Cape, and the Sunshine Coast in particular, as a gastronomic destination. We have such a wonderful variety of quality local produce, meats and seafood with which to work,” says Laatz.
Submitted by: Ed Richardson on behalf of Royal St. Andrews Hotel, Conference Centre and Spa.
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Article source: http://mype.co.za/new/debby-laatz/89939/2017/07