The language everyone speaks

I step out of my car that booms with Julio Iglesias and fall into a two way conversation with myself that might resemble something Spanish. I know I’m getting strange looks from the people in Cape Town, but I’m concentrating far too hard to notice.

I’ve been told that the Spanish language is ‘easy to learn’ compared to Italian or French and ‘resembles words in the English language’.

In the past month this strange, foreign tongue hasn't come naturally and it’s certainly not been easy. Although Spanish words might look like those in the English dictionary, my tongue and mind spasm as I try to pronounce letters different to what it says on the page.

Reminder to self: C pronounced “th”, LL pronounced “j”, V sometimes becomes “b” – although I’m not sure when.

I’m frantically trying to translate and remember every Spanish word I can find.  This highly impossible task has now been narrowed down to every word in the Spanish food dictionary. (My last hope is to remember this sentence in case of emergency :“ ¡Necesito un chocolate!”, translated, I need a chocolate!)

Before I start hyperventilating about being lost for 5 months and not understanding anyone around me, I remind myself that the journey ahead is about tasting a culture. Perhaps I will learn more by just looking at locals prepare seafood or simply peel potatoes for patatas fritas.

I remind myself that everyone knows how to come together around one table, not to talk but to share food, to break bread together.  

I remind myself that food speaks a different language, one that speaks to your being, one that I and every other person in this world can speak fluently.

Liezl 

Tasting the colours of Spain

Colourful - the one word I use, and perhaps the only one needed, to describe Spanish cuisine.  The Spanish plate always showcases its multi-coloured, rich produce - the burning red of saffron, sweet yellow juices of oranges and the bright pink prawns in paella.  Perhaps it is not just the desirable produce and cuisine that make the country colourful, but also the diverse landscape, climate and people of Spain.

My appreciation for the vibrant, colourful country is fired by my own heritage.  As a South African, I was raised in a country with 11 national languages - each culture having its own cooking pot. I have been spoilt for choice with our produce produced by the varied landscapes. From the luscious, green wine country surrounding Stellenbosch, to the semi-dessert of the Karoo delivering world class meat, to the tropical North-Eastern regions producing the sweetest of fruit and só much more.

In short, Spain and South Africa are both multi-faceted countries with cuisine that flourishes on its beautiful produce.  On top of this, both country’s people love to eat - in abundance and with relish.

For me this is what food is about, bringing people together around one table – whether it is to relax, for the dining experience or to socialize, food bring people together.   

As a chef I know one can never learn, taste or experiment enough with food.  There will always be something new to try and someone will always be hungry for more.  With this philosophy and my passion for great produce and gourmet cuisine, I have a hunger to learn more, to taste something new every day and to try new combinations all to bring people together around one table, a table of abundance.

What better opportunity to fuel this fire than to join the 7^th Training Program in Spanish Gastronomy, to experience the culture first hand, to be taught by their own people and taste their food in their own kitchens. This journey that starts in June will influence my career as a chef and the way I look at food forever.  I also hope to contribute something to this program by sharing some of my knowledge of South African cuisine and its cultures.

I simply cannot wait for our two multi-faceted countries to meet around one table to share knowledge and produce and dine together around one table.

I can already smell the citrus and saffron...

Liezl