Hout Bay resident Robert Johnson literally jumped for joy when he heard he was a recipient of a bursary from Capsicum Culinary Studio, South Africa’s leading culinary school.
To celebrate its 21st anniversary last year, Capsicum pledged to give away bursaries to the winners of its Culinaire Challenge competition, and it has done just that with bursaries awarded to 20 aspiring chefs who took part in the contest’s cook-offs which were recently held at each of the school’s seven campuses across the country.
We asked 23-year-old Johnson, who is currently working as a commis chef at Foxcroft restaurant, a few questions.
What are you going to be studying at Capsicum?
I’ll be doing the Foundational Cookery Programme at the school’s Cape Town campus. Can’t wait!
When and how did your interest in food and cooking start?
My love for food started at a young age. I grew up around chefs, so even before I started school I could read from a recipe book. Even when times were tough, we still had good food on our table. A good meal shared with loved ones is enough to lift the weight of the world off your shoulders, even if it’s just for a moment. One day the thought finally occurred to me that I could do that for other people; I could make someone’s day with a dish that I created, I could take them back to a childhood memory with just a bite, or I could give them a new memory to cherish. That’s why I love food.
What made you want to study at Capsicum?
Capsicum has some very well-known chefs that come in as lecturers and mentors and has a vast network in the industry which is important as a chef. There is always more to learn as a chef. If you stop learning you stagnate. I believe Capsicum offers a fine learning opportunity, even for those who are already in the industry.
What does getting this bursary mean to you?
It means I get to evolve more as a chef and work with other like-minded individuals looking to achieve the same goals.
What do you want to do after graduation?
I plan to go overseas for a year or two before coming back to hopefully open my own restaurant
Why do you think Capsicum Culinary Studio picked you as one of the bursary recipients?
I think they saw my dedication to the craft.
Name five things always in your fridge or pantry
Miso, anchovies, tomatoes, garlic and gochujang
What would be your last meal?
Black coffee and a bowl of granola
What do you not eat?
Shellfish
Favourite celebrity cook and why?
Ainsley Harriot, just look at that smile.
Robert Johnson’s Roast Butternut Ravioli with a brown butter emulsion
(makes 12)
Ingredients
Pasta
3 eggs and a yolk
400g flour (00” is best)
pinch of salt
a dash of olive oil
Filling
400g butternut
a pinch of ground clove
⅓ teaspoon cinnamon
1 teaspoon treacle sugar
olive oil
butter
Sauce
butter
thyme
Method
Start by making the pasta as this needs time to rest after kneading before shaping. Create a well with the flour, then crack the eggs into the centre. Mix and knead until it forms a shaggy dough, then wrap in clingfilm and allow to rest in the fridge for 20 minutes.
In the meantime, coarsely chop the butternut, season with salt and sauté in butter until soft. Then place in an oven tray, season with the clove and cinnamon to your taste, sprinkle over the sugar and allow it to brown and caramelise in the oven. Once ready, stick-blend until smooth, season to taste and set aside. Take the pasta dough out of the fridge and knead one more time until smooth, then let it rest for 5 minutes. Roll the pasta into thin sheets and rest again (keep it covered with lightly oiled clingfilm). Use a cookie cutter to cut the size of your ravioli, fill it with your butternut puree and seal with egg yolk and a fork.
Gently boil the ravioli for about 4 minutes or until they float to the surface. In a hot pan, toast some butter until it just starts to brown, then add a splash of the pasta water and gently emulsify the sauce with a whisk and a teaspoon of fresh butter. Sauté the ravioli in the sauce for a minute to warm up again. Plate and enjoy.
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