Dietitian who became a chef by accident

TAZMAN Dlomo has always been very comfortable in the kitchen - but not even in his wildest dreams did he ever think he would be a chef one day.

A dietitian by profession, Dlomo became a chef by accident.

After receiving a degree in diet and nutrition from the University of Botswana, Dlomo could not get a job.

A friend advised him to go to the Gaborone City Lodge where they were looking for labourers.

He took his friend's advice and got a job in the kitchen as an assistant. This is where he cut his culinary teeth.

"After a few weeks of doing menial kitchen jobs I was trained as a chef. Given my initial interest as a dietician, I really thought I'd end up in a hospital This was a 360 degree turn for me. I fell in love with cooking. The kitchen became my passion," he said.

Dlomo said he was always interested in nutrition, how food can prevent chronic disease and a passion for helping people eat healthily.

After a year at Gaborone City Lodge, Dlomo moved to Joburg's Crown Plaza.

His big break came in 1997 when he got a job at the Hyatt Regency in Johannesburg.

This is where he perfected classic, but regionally-based contemporary-styled cuisine that is both distinct in flavour and beautifully presented.

From the Hyatt's Ndau Restaurant the 40-year-old chef de cuisine was sent to Doha, Qatar, to work at the Grand Hyatt as a chef de partie. He said that is where his knowledge of cuisine was solidified.

"That is where I gained my self-confidence and the feeling that I was on the right track," he said.

On his return from Doha, he enrolled at the Jeppe College of Education in Johannesburg, where he received an Advanced Diploma in Hotel and Catering.

Dlomo said his training as a dietitian helped him to understand how healthy a dish is and who would benefit from it.

He said this knowledge has helped him to know that food can be medicine if prepared the correct way.

"A dietitian calculates the number of calories, grams of fat and protein as well as other components of a meal or menu item," Dlomo said.

He said his passion for food was reflected in his dedication to sourcing quality ingredients for every menu.

"By using the best, locally grown seasonal produce and keeping the cooking process fresh and simple, I allow the ingredients to speak for themselves," Dlomo said.

Dlomo's ideal Valentine's Day set-up

Dlomo believes that Valentine's Day is a day for hearts and flowers, sweet sentiments, sweet treats and candle-lit dinners, but what is equally important is the way the table is set.

"Table setting is very powerful and this can set the mood for the rest of the evening.

"It can make or break a romantic dinner.

" The colour coordination, the cutlery and the flower arrangement are as important as the food," Dlomo said.

Dlomo's tips for table setting:

• Use a white or red table cloth, simple dishes and flatware. If a water pitcher is available, fill it with ice-water and set out water glasses.
• If wine will be served with dinner, set out wine glasses and place accordion-folded paper or cloth napkins near them.

The napkins should be in contrast to the table cloth for visual interest. For instance, a white tablecloth goes with red napkins. You could set the napkins neatly in the centre of the plate.

• After the table is set, drop heart-shaped chocolates in and around the place settings.
• Fresh flowers look lovely as a centrepiece, but if there's a chance your date will bring flowers, stick with a single rose in your favourite colour.

That way, if your date brings flowers, you can simply replace the rose with the new bouquet and if not, the rose will look elegant.

If you are a married couple, consider using the same flowers that adorned the tables at your wedding.

• Don't forget candles! White candles look elegant and when the lights are dimmed they create the perfect ambience for a romantic meal.