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Bringing Safari Cuisine to the Desert
The African Desert brings along with it a number of challenges to the skill of a Culinary Artist. With access to limited ingredients, it's not as easy to whip up a delightful cuisine as it would be for an urban chef. Getting your hands on those must-have luxury items is a challenge that can only be perfected by a master of the art of experimental cooking.
However challenging, Culinary Artist Theresa Fehrsen has bravely stepped up to this challenge and is set to become the next Culinary Safari Chef Extraordinaire in her role as the new head chef at one of the most luxurious resorts in the Kalahari Desert.
Theresa Fehrsen has a lifelong fascination and passion for artistically tantalizing the palates by creatively presenting an array of culinary delights through inventive cooking. Being raised on a farm since she was a little girl, she always had access to an abundance of fresh produce and natural ingredients. Theresa's fascination with natures own instilled in her from a very young age, a passion and skill in being able to effortlessly delivery incredible cuisine. The natural flair that she inherited from her mother for experimenting with food lead Theresa to Warwick's Chef School in Hermanus in the Cape Province where she studied to become a master of the culinary arts.
When luxury ingredients are not always as easy to come by, it becomes essential to tap into the deepest level of intelligent creativity imaginable in order to plan well for the most extraordinary results. With the reserve being located more than 100 kilometers away from the next closest town; this Safari Chef Extraordinaire has to rely heavily on the locals in the surrounding areas. All the vegetables and herbs are organically grown in the safari camps and are protected with shade cloth to keep out the bugs, antelope and the warthog.
In keeping with an eco-friendly culture, the reserve's waste disposal policy encourages sustainable travel to minimize the impact on the environment. Organic waste is therefore collected and used for the food gardens in a programme designed to maximize production of vegetables for households in remote areas. As further commitment to wildlife conservation, the reserve runs a programme to establish earth worm boxes which process organic waste into compost. The worms are able to process paper effectively as well as food waste. It is no wonder that with such dedication to eco-friendly tourism, that the reserve was honored as this year's Wildlife Conservation Winner in Condé Nast Travelers thirteenth annual ecotourism World Saver' Awards.
Even with so many challenges, the Kalahari Desert now has much to aspire to with chef and bartender safaris, a tandoori oven and a pizza oven shaped like a termites nest. This describes only a few of the astonishing plans of this creative genius as this Chef plans place Safari Cuisine at the very top of South Africa's culinary arts map.
Not only has this culinary artist mastered the skill of inspired cooking, she also has a keen passion and interest in liquid refreshments. To compliment the exceptional fine cuisine, she recommends a carefully selected range of quality South African wines. The promise of a superb wine will compliment the delightful cuisine while enhancing the flavors and heightening the appreciation for both the wine and the cuisine.
To add an extra blend of class and sophistication to any safari cuisine, diners enjoy a selection of both alcoholic and non alcoholic cocktails. Even the children can select from a menu of fresh smoothies and non alcoholic beverages to accompany the healthier, but delicious alternatives to hamburgers.
Theresa is looking forward to completing advanced patisserie and nutrition courses, specializing in producing delicious menus for guests with food intolerances and allergies to ensure that her delightful cuisine is all encompassing and pleasing to all her diners.
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