An internationally experienced chef and fine foods fundi has made the Bay her home and established two dynamic organisations here.
Former Woodridge College schoolgirl Kerry-Ann Manton moved with her husband, Greg, to Port Elizabeth a year ago, having worked as a chef and manager in prestigious establishments in London and the UK from 2001.
Kerry-Ann spent the past eight years at a leading fine foods specialist company in London, distributing premium products to discerning customers around the country.
Her training in classical French cooking and knowledge of molecular techniques allowed her to demonstrate to audiences at MasterChef level, with high-profile clients including the likes of the Roux brothers Albert and Michel, Phil Howard and Jason Atherton.
She also handled large corporate portfolios and was responsible for bringing premium foods to international events like Wimbledon, Royal Ascot, the Henley Royal Regatta and the Chelsea Flower Show.
Kerry-Ann’s return to SA has sparked a new career as a premium and bespoke food wholesaler to the Eastern Cape.
“We came back to SA for a better quality of life and particularly PE because both Greg and I have close family here,” she said.
“I’m an ex-Woodridge girl and finished school here after growing up in Johannesburg. I met Greg in England. We worked together 20 years ago and he is from Durban.”
Drawing on her extensive knowledge of distribution, sourcing and customer service, Kerry-Ann founded the Eastern Cape Chefs Forum and Gourmet Gecko Fine Foods.
She introduced the two brands to chefs and representatives from the food and hospitality industry at her demo on molecular gastronomy – a first for Port Elizabeth and one of several in the pipeline – earlier in November.
“There is a very misguided idea on what molecular gastronomy is,” Kerry-Ann said. “I’d love to help educate the public and encourage them to try new dishes – and push chefs to the limits when it comes to creativity.
“There is nothing untoward about modern dishes: the worst that’ll happen is that they’ll enjoy something new.
“The world is getting smaller; people are well travelled and as a province we have a huge amount to offer. I discover more and more every day as I embark on this journey,” she said.
Molecular gastronomy is a branch of food science that seeks to investigate the physical and chemical transformations of ingredients during the cooking process, and how chefs might apply these to explore new culinary possibilities.
One could certainly see lots of light-bulb moments during the trade demonstration at her and Greg’s Walmer Heights home and premises, where Kerry-Ann made impressive foams, mousses, gels, snows and spheres – though she was quick to point out there was much more to molecular gastronomy than these admittedly exciting applications!
The Eastern Cape Chefs Forum was created to uplift, train and develop chefs in the province, she said.
“It’s a platform to show techniques, trends and news in the industry; share jobs, ask questions and showcase creations.”
It was also a vehicle for training, events and competitions, and would work alongside the tourism industry, she said.
“Part of the vision is to see tourists choose to stay an extra night in order to be able to experience what the Eastern Cape culinary scene has to offer.”
Gourmet Gecko, on the other hand, would bring a “new and more premium offering to the Eastern Cape, focusing on the very best foods in every category as well as assisting chefs to source hard-to-find products”.
One of the brands Kerry-Ann works closely with is Sosa, based in Spain and a leading manufacturer of premium ingredients for gastronomy and pastry in Europe.
“We want to drive creativity, and make international and national products available to establishments,” she said.
“The vision is to see more Eastern Cape restaurants competing against other establishments in SA and even globally.” For more information contact Kerry-Ann on 083-444-5162 or email kerry-ann@gourmetgecko.co.za