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Thursday 13 Novemberr 2003 |
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This site will be updated on 20 November 2003 at 17:00 |
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South African, Cape Malay and Indian flavours. "Selecting is one thing, adapting the menu for a world airline is another," says Zlomke. "It's quite a challenge, taking into consideration presentation, availability of products, height of the actual dish as well as being able to heat the dish without over-cooking it." Following his selection as Lufthansa's Star Chef, the airline's LSG Sky Chefs catering team spent time with Zlomke at Grande Roche learning the dishes and then took the recipes and method back to Germany to practice in the airline's huge sophisticated kitchen - which serves up to 6 000 meals a day. Afterwards Zlomke was invited to fly to Germany to inspect the outcome and guide the airline chefs with any fine-tuning required. When it was served at a final preview to airline dignitaries, Dr Reinhold Huber, Lufthansa's Vice President Product & Service Management, described Zlomke's menu choice as one of the most inspiring he had ever encountered. German-born Zlomke, who trained at various German hotels and even had a berth on one of the world's top cruise liners, has worked at gourmet restaurants and exclusive hotels in San Francisco, Hong Kong and Singapore before joining the Grande Roche when it opened in 1992. In 1996 he was appointed executive head chef of the hotel. Since then he has been instrumental in placing Bosman's Restaurant on the culinary map. Leading food writer Lannice Snyman named it one of the Editor's Top Ten Restaurants in her Eat Out publication for five consecutive years. She also singled Zlomke out for being "one of a few seasoned cuisiniers who have proved that consistency and creativity are an awesome combination. "His creative epicurean menus please the most pampered of local and international palates, while artfully paying homage to African culinary idioms. "Zlomke adds fresh ideas to unusual flavour combinations based on classic traditions and stunning seasonal menus, using the Cape's best ingredients." It has four times been the only restaurant to attain five stars for its wine list in Wine magazine's Top 100 Restaurants. It also received a five star rating for food and ambience and was the only restaurant to attain full marks for all categories in the 2004 guide. It has three times won the Business Day South African Restaurant of the Year Award being called "an icon that lives up to its international reputation". Bosman's was the only South African restaurant to make the Top Ten in the World listings in the Malaysian newspaper, the New Straits Times, and is still the only Relais & Chateaux member on the African continent with Relais Gourmands status. |
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