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	<title>Design News &#187; Chefs</title>
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		<title>SeaFood at The Plettenberg  welcomes new Head Chef, Kaylinn Shabalala</title>
		<link>https://designnews.co.za/seafood-at-the-plettenberg-welcomes-new-head-chef-kaylinn-shabalala/</link>
		<comments>https://designnews.co.za/seafood-at-the-plettenberg-welcomes-new-head-chef-kaylinn-shabalala/#comments</comments>
		<pubDate>Tue, 16 Jul 2019 10:10:34 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[The Plettenberg]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4722</guid>
		<description><![CDATA[The newest addition to the Collection’s culinary team, Kaylinn Shabalala, just joined The Plettenberg as the Executive chef of the hotel, from Grande Provence in Franschhoek; other career highlights include working at Waterkloof in Somserset West, The River Club in Zambia and Denis Island in the Seychelles. Arguably The Collection restaurant with the best view, SeaFood at The Plettenberg’s indoor dining room and outdoor terrace really show off, thanks to the most mesmerising ocean vistas. As the name suggests, the restaurant is renowned for its ocean bounty, drawing inspiration from the rich marine life that can be found in Plettenberg Bay. Kaylinn works closely with local suppliers to offer guests innovative, sustainably sourced seafood dishes, made with seasonal ingredients of the highest quality.]]></description>
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		<title>Joining restaurants across the globe, CHEFS dishes up French cuisine as part of the Gout de France culinary celebrations!</title>
		<link>https://designnews.co.za/joining-restaurants-across-the-globe-chefs-dishes-up-french-cuisine-as-part-of-the-gout-de-france-culinary-celebrations/</link>
		<comments>https://designnews.co.za/joining-restaurants-across-the-globe-chefs-dishes-up-french-cuisine-as-part-of-the-gout-de-france-culinary-celebrations/#comments</comments>
		<pubDate>Tue, 20 Mar 2018 07:13:19 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Chefs Cape Town]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[French Food]]></category>
		<category><![CDATA[Goût de France]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=3308</guid>
		<description><![CDATA[Along with restaurants in 150 countries, CHEFS is serving a delectable range of French dishes in tribute to Goût de France, a worldwide celebration of French cuisine, taking place from 19-25 March 2018. With a regular menu offering inspired by French cuisine, it is no surprise that CHEFS is participating in this year’s celebration of France’s distinct culinary heritage. First launched in 2015, Goût de France (which means “Good France”) aims to boost the visibility of French cuisine across the world. Goût de France 2017 saw the participation of over 2,100 restaurants as well as 250,000 meals served to 8,000 guests. Local restaurant-goers are encouraged to partake in this intimate showcase of France’s superb food offerings, with CHEFS as the destination. Respected Head Chef Jenny Ward, who admires French cuisine deeply, will bring CHEFS’s French menu to life for Goût de France 2018. According to her, all great techniques in food-making are linked to the basics of French cooking. Ward received tutelage from French chef Laurent Deslandes at Bizerca Bistro, gaining insight into a range of invaluable French culinary techniques. During Goût de France week, CHEFS guests can experience a range of firm French favourites, such as beef tartare, herb-crusted [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chefs Welcomes Summer With Brand New Items On The Menu</title>
		<link>https://designnews.co.za/chefs-welcomes-summer-with-brand-new-items-on-the-menu/</link>
		<comments>https://designnews.co.za/chefs-welcomes-summer-with-brand-new-items-on-the-menu/#comments</comments>
		<pubDate>Wed, 22 Nov 2017 08:28:35 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Chefs Cape Town]]></category>
		<category><![CDATA[Jenny Ward]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=2820</guid>
		<description><![CDATA[November 2017: It’s been over a year since Chefs opened in October 2016 and to celebrate the eatery is launching new items on the menu for summer. Although the daily options have changed, the same novel formula applies: no waiters, no menus &#8211; just great food! Head Chef Jenny Ward has catapulted Cape Town’s restaurant experience into another orbit. As the many positive reviews attest, Chefs is a place where great food is served without all the fuss that normally surrounds a first-class meal. Ward is a master of wood-fired cooking and honest food. Her love for simple and traditional cuisine, using fresh and seasonal ingredients from carefully sourced suppliers and her desire to serve her meals as quickly and economically as possible is a winning combination. The new items on the menu for summer will be no exception. Jenny creates her new menu daily depending on the weather and what’s fresh from the suppliers, creatively inspired to keep the element of surprise. As always, there are only three main meal items (no starters) per day and these are posted on Chefs’ website every morning. This summer, you can expect dishes such as fresh creamy yellowtail tartare or wood-fired roasted [...]]]></description>
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		<title>The Talent behind Chefs Experience &#8211; Jenny Ward</title>
		<link>https://designnews.co.za/the-talent-behind-chefs-experience-jenny-ward/</link>
		<comments>https://designnews.co.za/the-talent-behind-chefs-experience-jenny-ward/#comments</comments>
		<pubDate>Tue, 22 Aug 2017 10:16:23 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Chefs Cape Town]]></category>
		<category><![CDATA[Jenny Ward]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=2534</guid>
		<description><![CDATA[Since Chefs opened its doors on St John’s Street in Gardens, on-the-go Capetonians are happier for it. The restaurant serves up a selection of three meals a day, prepared from 12 noon onwards. Customers with a busy day ahead can find out what’s cooking on Chefs’ website, head there for lunch or dinner, order and pay on arrival, and be served a delicious dish in no time at all. What makes the restaurant different is its incorporation of the ‘fast fine’ trend into its dining experience. This concept basically combines the best of fast food with fine dining. Reservations are not required, the menu isn’t extensive, there’s no long wait to eat, and the food is of the highest quality, prepared by an excellent chef. The person responsible for Chefs’ consistently exceptional, varied and swiftly prepared dishes is Head Chef Jenny Ward. She brings into the kitchen her skill with wood-fired cooking, a love for simple and traditional cooking techniques, and a preference for using raw ingredients from carefully sourced suppliers. The successful combination of these three strategies is proven by her unostentatious and flavourful meals. Jenny achieved a cum laude qualification from the Institute of Culinary Arts, going on [...]]]></description>
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		<title>New restaurant trend “Fast Fine” is changing the way we dine – but what is it?</title>
		<link>https://designnews.co.za/new-restaurant-trend-fast-fine-is-changing-the-way-we-dine-but-what-is-it/</link>
		<comments>https://designnews.co.za/new-restaurant-trend-fast-fine-is-changing-the-way-we-dine-but-what-is-it/#comments</comments>
		<pubDate>Tue, 30 May 2017 05:50:55 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Dining]]></category>
		<category><![CDATA[Fast Fine]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=2247</guid>
		<description><![CDATA[First, there was the “fast food” phenomenon. Restaurants like McDonald’s and KFC capitalised on the need for convenience food by serving up cheap, quick takeaways. Following the junk food backlash in which consumers expressed a need for healthier food made from better ingredients, we then saw the rise of the “fast casual” trend. In the USA, chains like Chipotle Mexican Grill and Five Guys charted their success by serving food made from better, healthier, carefully sourced ingredients, and doing so just as quickly as the fast food outlets they were competing with. In South Africa, Nando’s has plucked out a path from “fast food” status to “fast casual” by investing in better looking restaurant environments that feature local art and design. The rising popularity of fast casual outlets the world over is propelled by relatively-cheap-but-good meals that can be taken away or eaten in a slightly more attractive restaurant environment than a fast food counterpart. The spread of the trend has been further aided by the global economic downturn, which has reduced spending at expensive, upmarket restaurants. Of course, this has by no means curbed the consumer’s desire to experience and enjoy flavourful food. So this need has prompted yet [...]]]></description>
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		<title>Feasting at Littlegig 24hr Festival!</title>
		<link>https://designnews.co.za/feasting-at-littlegig-24hr-festival/</link>
		<comments>https://designnews.co.za/feasting-at-littlegig-24hr-festival/#comments</comments>
		<pubDate>Thu, 22 Dec 2016 12:24:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[Art]]></category>
		<category><![CDATA[bar]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Chefs Table]]></category>
		<category><![CDATA[Fashion]]></category>
		<category><![CDATA[feast]]></category>
		<category><![CDATA[festival]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[liquor]]></category>
		<category><![CDATA[Littlegig]]></category>
		<category><![CDATA[music]]></category>
		<category><![CDATA[tasting]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=2066</guid>
		<description><![CDATA[Littlegig Festival offers an irresistible, curated menu featuring an international Chef’s Table under the moonlight, an all-star Chef-and-Farmer’s Tasting, tutored Wine Tastings, pop-up bars and all-day feasting! Rather than playing second fiddle to the international music acts and local headliners, the curated food offering at Littlegig Festival 2017 is also a star of the show! While the 2016 event had award-winning local chef, Bertus Basson, at its helm, the second edition of Littlegig, which runs from 28-29 January 2017 at Wiesenhof Farm in Stellenbosch, takes things on the culinary front to the next level. Littlegig is the country’s only all-included, 24-hour, curated festival of food, wine, music, art, design and fashion. So all the delectable food and drink on offer is included in the ticket price &#8211; with the exception of the international Chef’s Table presented by global wonder chef, Rasmus Munk, of Alchemist restaurant in Copenhagen, Denmark. There’s an abundance of all-day food presented by top caterer Annalize Sainsbury of Escoffier. The fare focuses on hearty, unfussy yet fabulous meals suited to a festival environment. That’s not forgetting the complimentary convenience store, if extra sweet treats are in order! In addition, the Saturday afternoon sees a Chef-and-Farmer’s Tasting presented [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>FRESH NEW FOOD CONCEPT DEBUTS IN CAPE TOWN</title>
		<link>https://designnews.co.za/fresh-new-food-concept-debuts-in-cape-town/</link>
		<comments>https://designnews.co.za/fresh-new-food-concept-debuts-in-cape-town/#comments</comments>
		<pubDate>Mon, 07 Nov 2016 13:59:52 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[fresh]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[lunch]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=1989</guid>
		<description><![CDATA[Designed for people on the go, Chefs is a disruptive offering that aims to solve the problem of accessing great food without needing to spend hours sitting down in a top restaurant. There are no printed menus. Instead, daily website updates show which three meals are available that day. There are no waiters. You order and pay on arrival via an iPad, take a seat at a table, and a Chef will appear swiftly with your plated meal on the signature Chef’s tray. The result is something incredibly fresh and uplifting. Everything that could stand between you and the meal has been removed. You are paying for good food and nothing else. The kitchen is inseparable from the seating area and there’s no sense of remove between product and patron. Chefs is all about getting people to connect with food by removing the barriers between the Chef and customer and making the kind of meals that everyone wants to eat &#8211; super fresh, healthy, generously served and stylishly presented. The foodie capital of Cape Town is the launching pad for this first flagship concept, which, if successful, will be rolled out both locally and internationally. Chefs is a platform for [...]]]></description>
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