Chef Interview - Jan Scannell

Jan Scannell, also known as Jan Braai, is the founder of Braai4heritage, who has made quite a name for himself in South Africa and abroad.  I got in touch with him to ask him a few questions...

 Q:  BRAAI4HERITAGE – WHAT INSPIRED YOU TO CREATE THIS NOW COMMONLY KNOWN BRAND?
 A: The idea is/was not to create a brand, but a national day of celebration. Some other leading nations of the world have national days of celebration and we did not/don't have one. The best example of a national day of celebration is StPatricks day of Ireland. Next step in thought process is that we have some religious and political holidays, and then we have one day, heritage day, that is actually designed to celebrate South Africa, and every part that combines to form South Africa. This day was really underutilised but I think we are getting there in terms of having active and inclusive celebrations on the day.

 Q:  HOW DID YOU SPEND THIS YEARS HERITAGE DAY?
 A: I had a braai in Parkview with JR and Shugasmakx (Skwatta Kamp) at midnight. Then slept for a few hours after which I went to ETV studios for a live on-air braai during the morning news. From there to Soweto where we gave away 150 live sheep to the readers of Daily Sun and listeners of JoziFM. The police and SPCA was there to monitor that all went smoothly. Next stop was a mass braai in Edenvale, and from there to a Top Billing shoot and braai with my friend Jeannie D. (Last year she accompanied me on the whole whirlwind tour on the 24th). From there I went to a braai in Rivonia hosted by Gareth Cliff, who is an Braai4Heritage ambassador. By now it was late in the day, so I headed back to Soweto for a braai with few thousand people in Thokoza park hosted by JoziFM. (JoziFM is the community radio station of Soweto).

 Q:  DO YOU MARINATE YOUR MEAT, AND IF SO, WITH WHAT?
 A: Usually not. Marinade tends to burn. I frequently braai meat as is, with no marinade and no spices or salt. When the meat is 75% done, I take it off and marinade and spice it, then it goes back on for the final 25%. In this way the marinade is warm and glazed, but it does not burn. The only reason to leave meat in marinade overnight is so that it would be less tough. But I think its easier to just buy meat that is not tough in the first place. Obviously there are exceptions and certain cuts or meals are fantastic when marinated and then braaied over slow heat.

 Q:  IF ITS RAINING, AND YOU HAD TO WHIP TOGETHER A DINNER FOR FRIENDS, WHAT WOULD YOU MAKE?
 A: I would cook a curry. (But first choice is to braai under an umbrella, or to have a built in braai inside your house.

 Q:  WHAT DO YOU NEVER BRAAI, AND DON’T SAY YOUR PETS?
 A: I don't like to braai pork loin chops, as they are invariably dry. Pork neck chops on the other hand are fantastic. Then I have never braaied a Texan/BlouBul steak. They are nice and big to look at, but I think they will be tough to eat. (As I type this answer my jaw literally just contracted by the thought of having to chew that thing). I am a massive fan of real home made braaibroodjies (cheese, onion, tomato, chutney between two slices of toaster bread), but I don't like those factory made braaibroodjies that look like little Portuguese rolls, have funny flavours like chili cheese & garlic and taste very artificial.

 Q:  MOST EMBARRASING BRAAI MOMENT?
 A: I try to stick to a few basic principles, and that keeps the embarrassment level down. The following tips are all based on personal experiences of embarrassing myself:
Meat does not burn, its the marinade or spices, so if you spice it later, then you don't burn the meat. Every now and again I re-learn this. Then, running out of coals mid braai is embarrassing, so make more than enough fire (and make sure you have enough wood or charcoal do make enough fire). Overdone meat loses taste, so rather take it off too early, cut and look at the inside of one piece. That is much less of a crime that to overcook the meat. Most of all, buy quality meat from a butcher that you can trust. No matter how well you braai a steak, a piece of boerewors, a lamb chop, a snoek, if the meat was bad in the first place, it will taste bad.

 Q:  WHO WOULD YOU MOST LIKE TO HAVE AT YOUR NEXT BRAAI?
 A: All my friends

 Q:  WHATS THE STRANGEST THING YOU HAVE EVER BRAAIED?
 A: Vegetarian patties

 Q:  WHAT DO YOU SAY TO THE WORDS “GOURMET BRAAI”?
 A: Make every braai one. I think that South Africa is now liberated and democratic enough that you can braai what you want and how you want. So whatever idea you saw on the cooking channel, or on the menu of some pretentious overpriced restaurant, you can also try that at home on the braai.

 Q:  YOU MENTIONED TO ME THAT YOU DO NO LIKE THE TERM “BRAAI MASTER” - PLEASE ELABORATE.
 A: Braai-Master, Braai-Off etc. These phrases all imply some measure of competition and the superiority of some over others. I don't think this the spirit of braaing. Everything that I said above is open for debate, and I am sure there are many guys that have other ways of doing it, and also arrive at great braaied results.

Cape Town Chef and Nutcase - Jonno Proudfoot

JW - How did you get into working as a chef?

"When I left school, I had no idea what I wanted to do when a friend of a friend asked me to help out for day at his catering company. After frying 15kgs of Bacon and half a million eggs for a breakie buffet, I had to stuff flavoured butter under the skin of some chicken legs. I had seen Janie Oliver doing it on TV a week or so before and I was just loving it. At the end of that 16 hour shift, the guy gave me some cash for my efforts. I couldn’t believe I just got paid for having such a jol mucking about with food, so I suppose that was that!"

JW - Have you had any international cooking experience?

"I’ve had three UK missions but never at any fancy restaurants. I was the sous chef a restaurant on Leicester Square and I ran a breakfast restaurant in Mayfair. I also ran a pub kitchen in Bournemouth during my gap year but at that point I was more about the party than the work. I learned most of what I know at GINjA Restaurant in Cape Town and the rest I got from my enormous book collection and old faithful Google!"

JW - You presented a show on TV I hear – tell me a little more?

"That was a hoot!!! It was a kids cooking show called What’s Your Flava. Kids sent in their own recipes then two crazy twins and I had to cook them up under a heavy time constraint with no escape from the cameras. Heaps of fun but I had to keep a close eye on my language and sense of humour. They used to edit out half my jokes and lots of bloopers"

JW - Anymore TV appearances in the pipeline?

"I’ve been brainstorming a couple ideas lately but I’m in no rush at this point. I’m busy wrapping up a degree in Accounting so I’m trying not to over commit to anything else. Once I get those extra letters behind my name, banks will to be a lot easier to squeeze money out of. I’m not sure I’m finished with TV yet."

JW - What inspires your menus and cooking style?

"Most definitely the occasion I’m cooking for. Whenever I invent a dish I always consider who it’s for, what’s in season, how much effort it’s worth and most importantly how its going got be eaten. My style has changed dramatically in the last two years from hard core fusion fine dining to unfussy, relaxed country style. Whatever ingredient I’m working with, I always try to find a way to enhance the flavour as best I can. I used to find myself wasting so much time making my food look precious that I often neglected the actual deliciousness of it. I rarely pimp my dishes with fancy garnishes (so nineties)! You’ve got to keep it real."

JW - What other chefs inspire you?

"He’s received a lot of criticism but I really enjoy Jamie Oliver. He’s all fun and games on the outside but he’s a cunning businessman and he’s built up a fantastic brand with his name. He also made cooking cool. Before he came around we had Keith Floyd and Delia Smith so I think he’s had a huge influenced on people’s perception of food. Some others would be Nigel Slater (when I read his books I want to eat the pages), Gordon Ramsay, Nobu Matsuhisa and Thomas Keller (although I think he talks too much)."

JW - What do you eat at home?

"I eat quite healthily during the week. Lots of salads, pulses, grilled chicken with light sauces and dressings, tomato pastas and the occasional soup. On weekends though, I’ll chow just about anything. My favourite is a thick steak with mushroom sauce and fat cut potato wedges with some roast cherry tomatoes, rocket and shaved parmesan. In summer I go nuts for seared tuna with simple soy dressings fresh thai style salads and stir fries. I’m also a bit of a sushi slut."

JW - So what is your advice to young chefs thinking of getting into a job as a chef?

"Firstly, I would recommend doing some job shadowing. Chef school is expensive and I’ve seen so many chefs do the training at college and buckle once they hit the real kitchen because they can’t handle the pressure or the hours. Best get a sneak preview before blowing all that cash on something that doesn’t rev your motor. It’s flipping tough and senior chefs aren’t renowned for their leadership abilities and people skills. I would also recommend honing your business skills. Some of the greatest chefs in the world still have no idea how to run a business. Whether you’re working for yourself or a restaurateur, someone in the picture will be trying to make some cash. If you can manage your food cost properly and talk business with non foodies, you’ll be ticking extra boxes that make you easier to employ or lend money too."

Jonno is currently the Chef and Marketing Manager at Cloof Wine Estate - a man of many talents!