Chief cook and bottle washer at Food on the Move
This includes serving as both director and VP of the SA Chef Association, sitting on the World Board, being the personal chef to the movie star, Michael Douglas (although he hates talking about this one); the list continues. We’ve been quite fortunate, then, to steal 5 minutes of his time to share his thoughts on The Ultimate Cooking Experience™.
You’re a bit of a recent convert to the Big Green Egg. How did you first come to know about the EGG?
My chef mates in the Cape had access to the Big Green Egg and I was impressed by the results. So when the opportunity came up to play with the Egg I jumped at the chance.
Having experimented with the EGG in preparation for EGGcademy, what surprised you the most about it?
Without a doubt, the heat control which is what good cooking all about, after all.
Our next EGGcademy collaboration is coming up on 03/12. Why would you recommend someone attends these classes?
Without giving away too much of the menu, I can say that on the 3rd we going to be doing a festive/ holiday class. So, come and learn how to do succulent turkey on the Egg. One thing’s for sure, though, we’re not doing Brussels sprouts!
You’re the creator behind the Global Pizza Challenge which aims to “promote and encourage culinary innovation in the world’s most popular food sector – pizza. People are normally surprised to see a pizza baked in a “braai”, but the Big Green Egg is perfect for pizza. Have you tried your hand at pizza and what did you think?
Like I mentioned, the Egg’s known for its amazing heat control, so it’s a synch to create awesome pizza at home using the Egg.
Rumours abound that you may return as an Eat Out judge later this month. This award ceremony, dubbed “the Oscars of the food industry”, highlights the very best of South African cuisine. What about “eating local” excites you the most?
Don’t you just love rumours…Locally, food has come a long way and my career affords me the opportunity to travel and eat around the world. We have restaurants, ingredients and chefs that are world-class here. I’m excited that we are also growing as a nation to accept that local is lekker!
What’s next for chef Arnold Tanzer?
More travel and possibly a new cooking show. And, of course, my long term project “The Book!”