Chef Herman Lensing
October’s featured chef, Herman Lensing, can be seen in action on “Sarie Inspirasiekos” on VIA; South Africa’s new Afrikaans Channel on DSTV channel 147. Herman can boast being one of the youngest-ever Food Editors at Sarie Magazine where he creates delicious food with equally appealing editorial work. In his down time, he loves entertaining guests in his home, where food and laughter are shared freely. Spekko sat down with Herman, here’s what followed:
Spekko: Your first culinary effort – what was it and when?
Herman Lensing: I can’t recall a specific dish or event but I can recall always being in the kitchen busy cooking with my grandma and mother. Growing up in Upington, food was an integral part of my life.
SP: How did food become your passion? What moment did you realise that food is your future?
HL: Like I said, food has always been part of what we are as a family. I always knew that I wanted to tell the story of food and have the ability to change people’s lives with great recipes that are honest and real.
SP: Who is one person that inspired you to become a chef?
HL: Richard Carstens. I read about him in an old VISI magazine when I was still at school. He made weird and wonderful things which wereunheard of then. I remember the interview so clearly. There was even an Easter egg dessert and tomato sorbet.
SP: From Upington to Stellenbosch – tell us where you studied and which other foodies also originated from this establishment.
HL: I studied at The ICA (Institute of Culinary Arts) from there I worked at Ile de Pain in Knysna for 6 months from which I did an internship with my foodie hero Chef Richard Carstens. After working in kitchens I went on to Woolworths and worked with Abigail Donnely on TASTE magazine and from TASTE I went straight to SARIE.
SP: How did it happen that you became a food editor at just over 21 years of age?
HL: I still don’t know! I wanted the job so badly and I think the fact that I did not try to be something more of the same. I often hear people say: “he is like the Jamie of SA or she is the Nigella of SA”. I hate it! Why do you want to be like someone else. Be yourself. So if people ask me if I am like Jamie Oliver I say no. I am like Herman Lensing.
SP: What awards did you win, and which one has been your favourite award so far?
HL: I don’t work for awards, but do I enjoy them. The Galliova Foodwriters award was a highlight and I won a couple of other awards from Food Editor of the Year to Best Food Stylist. The best award though, is when I get calls from readers thanking me for a great recipe.
SP: What is your favourite local ingredient?
HL: Snoek
SP: What would you cook when the days are dark and everybody needs a lifting of the spirits?
HL: A tomato bredie.
SP: At home – what is your favourite dish to prepare?
HL: I just love comfort food and easy cooking.
SP: Your favourite recipes from your cookbooks Voorskoot 1 & 2 ?
HL: All 160 of them! In both books there are variations of an oven baked curry – both of these are on my top list of favorites – but each book contains 80 recipes and each one of them is worth cooking!
SP: Chefs you admire: local?…….International…..? Why?
HL: Richard Carstens – he understands great food.
Internationally there are so many, but in opinion Chef Yotham Ottolengi is my firm favorite. He cooks food anyone can enjoy, understand and eat.
SP: Favourite restaurant?
HL: ASH in Bree Street
SP: Where do you see yourself in 5 years? Do you have your dream job, or is there more?
HL: I see my self still telling great stories of food, cooking up food and writing books. I have my dream job. I can cook for life.
SP: Do you grow your own vegs?
HL: I try but I suck at gardening. I plant many, but harvest few!
SP: Who is your secret meat supplier/ food purveyor?
HL: I can honestly say that produce from Checkers is amazing. Their lamb is great, their veg is always fresh and you get amazing products there. If you are in Cape Town, go visit Frankie Ferners’ butchery in Woodstock and make sure to go and check out the products at Wild Peacock in Stellenbosch.
SP: Your favourite food blogger?
HL: I read a lot and don’t want to say who is the best but make sure you read food52 .
SP: If not cooking, what are your “hobbies”?
HL: I enjoy collecting old vintage plates and crockery. In my free time I am always shopping at markets hunting down old vintage jewelery.
SP: Your favourite author – fiction?
HL: I enjoy reading Stephan King novels
SP: Your pet hate in the SA foodie business?
HL: Food snobs who frown upon our local cuisine.
SP: The most underrated ingredient in local cuisine?
HL: Bokoms from the West Coast – they are like anchovies. If you use them correct they make food amazing
SP: What advice would you give to aspiring chefs?
HL: Cook food that you would like to eat everyday, if you can say yes to what you are cooking you know people will enjoy it.