As an official Culinary Partner of SACA, N1 supplies meat and meat products to the prestigious South African National Culinary Team who are going for gold in the IKA Culinary Olympics in Erfurt, Germany in 2016. Our Olympians of the food world attend regular practice sessions to ensure that their dishes will be executed with world-class excellence at the Olympics where they will have five-and-a-half hours to prepare their three-course menus to serve 110 people. Led by the renowned Chef Heinz Brunner, the team consists of only eight members, and Chef Minette Smith is one of the select few – Minette kindly took some time out to answer a few of our questions:

What was it that first drew you to the culinary industry?

As a little girl I always wanted to prepare something sweet in the kitchen with my mother. I was very lucky that she had patience with me and never said no, if I just wanted to "play" with food  and I always wanted to make something sweet.

Where did you train?

Warwick Chef School in Hermanus.

What does being a member of the SA National Culinary Team mean to you? 

What an honour to be part of a team that supports each other I am very grateful for this opportunity to go and represent my country the best I can in Germany.

What is your favourite style of food?

I enjoy comfort food.
Less is more.

What are your thoughts on molecular gastronomy?

I enjoy a modern plated dessert every now and then, but I'll always be a big fan of all the classics.

Do you have a mentor? If so, who is it?

Chef David Higgs, I have worked with him for 4years. He believed in me from the very 1st day I started working with him, as well as Chef Gilles Renusson, a French Master Pastry Chef, currently based in the United States (Chef Renusson recently visited Johannesburg to mentor pastry chefs in preparation for the IKA Culinary Olympics).

What do you think is the most important thing to keep in mind as a SA National Culinary Team chef? 

To stay humble and not to forget why you are competing... to represent South Africa in the best way you can.

What do you hope to gain from the experience of competing at the IKA Culinary Olympics? 

To connect with other pastry chefs, build friendships and learn as much as possible by just looking at what they are presenting.

If you could choose anywhere in the world to work and live, where would you go?

France, Pastry Chef Pierre Hermé has always been a favourite of mine.

Grass or grain fed beef?

Grass.

When you're not in the kitchen, what do you enjoy doing?

I explore Jozi with special friends, or just have a laté with a piece of carrot cake, from Salvation Cafè, at 44 on Stanley. It always puts a smile on my face.

What do you think it takes to become a great chef?

Being humble and a team player. Being original and consistent.

And finally, what or who continues to inspire you in your fast-paced, ever-changing industry?

I just love people. The students I work with everyday, is the reason I go to work. Seeing them grow from washing dishes to successful pastry chefs is inspiring.