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Spotlight: Black and Co

Story from: SA Décor & Design BlogSA Décor & Design Blog

An exciting new concept store Black & Co. combines two of the best things in life: shopping and eating. Located at Constantia Fabrics, we sat down for a chat with Natasha, one half of the dynamic duo who run the kitchen. 

When did your love of cooking begin?

My love for food began at the tender age of four. My mom was a professional chef and she inspired me to learn how to cook. I used to stand on a chair to reach the stove at a young age and could make bacon and eggs by the time I was five.

Where did you train and what was the best kitchen trick you learnt?

Silwood School of CookeryI trained at . They taught us traditional French methods and techniques of cooking. However, I wouldn’t call myself a traditional chef but rather someone who can make anything using the foundations that I was taught.

Describe the concept behind Black & Co.?

Our main theme is beautiful things! We wanted to create a space where we could incorporate interior design with freshly baked goods- all our favourite things in one place. We also do catering so this was the perfect platform to advertise that as well.

What flavour combinations are you obsessed with?

I am obsessed with Asian flavours- ginger, chilli, garlic, soy and limes. Limes are a particular favourite of mine.

What makes a good chef?

A good chef is someone who can appreciate and work with fresh ingredients.

What kitchen appliance can  you not live without?

My Thermomix! It is the most versatile appliance ever.

What are you looking forward to in the next year?

We would eventually like to open a second store in Johannesburg- that would the ultimate dream.

Who is your favourite kitchen supplier?

I love Rialto foods and their fresh and delcious Italian products.

What makes SA a world-class culinary destination?

I believe that we have a stunning cultural mix in South Africa. The culinary influence of the Malay culture and the Afrikaans people have allowed us to get the best of many different worlds and forge a new flavour adventure for ourselves.

What advice can you give a budding young chef?

The best advice I can give is never to give up on your passion. Create new things everyday to keep you stimulated. Be as creative as you can and keep pushing yourself.

Left: Natasha and Nadja

Black & Co.  is an eatery located at Constantia Fabrics

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