“I can honestly say that food has taken me to some tremendous places, from India to Europe to the UAE, and many more countries. It is amazing to see how food unites chefs all over the world.”
This is according to Chef Lesley Jacobs, the Director of Education and Competitions for the South African Chefs Association and World Association of Chefs’ Societies accredited continental judge and soon to be international judge.
Chef Lesley says he has been actively involved in food since 1997. This is when he started studying hospitality management and made the move to culinary arts as soon as he realised that he was more passionate about food.
“I am now fulltime into the development and education of young chefs in our beautiful country and have been a lecturer in Culinary Arts since 2004,” says Chef Lesley.
He has been fortunate enough to work in amazing hotels in our country and very often gets to travel the world, judging competitions and attending events as an accredited international judge.
“When it comes to my personal cooking style, I would say that I am easy going and no-nonsense. Give people food – proper food and not just snippets of a meal. Food is an expensive commodity and we have the obligation as chefs to deliver quality in every bite.”
Chef Lesley says grew up in a house where food was always an occasion. “My mother’s food always inspires me – simple and full of flavour and my late father could prepare anything on a fire,” he says.
He adds that his ultimate favourite items to cook is bread in all shapes and sizes, fresh seafood and homemade pasta. “I am a sucker for basil. Be it in a dessert or main meal. It is just such an amazing versatile herb. A close second favourite would be the underrated herb – parsley.”
When it comes to his family life, Chef Lesley says he is fortunate to raise his two beautiful children with his partner, Francois, who is an advocate in Bloemfontein. To help them raise the kids they have the support of wonderful grandmothers that, according to Chef Lesley “prevent the ball from dropping when we are in a work spiral”.
Both Chef Lesley and Francois’ professional careers demand a lot of time away from home – or in the study – and ensuring a stable home for their kids is a priority. “We are blessed with caring and loving children that are mature and understand our work demands.”
Chef Lesley says the two of them are very active as they try to keep a healthy body and mind.
“The kids follow suit with their swimming and outdoors lifestyles. They are equally dedicated to their sports – each to his own. Almost like salt and sugar, you need that perfect blend of everything to create the perfect dish.”
Chef Lesley enjoys taking early morning and late afternoon runs in the streets of Bloemfontein.
“It is our time to recharge, plan, be quiet and appreciate life and the luxury we have of freedom here in Bloemfontein. Our children motivate us. Being the best examples as possible to them would be the highlight on the list of motivating factors,” he says.
When asked what they do when they aren’t working, Chef Lesley jokingly says: “What is that? We always work! If we are not next to a sports field of some sort, a swimming pool for a gala, or a work-related event, we find our home the most relaxing place ever. Life is so fast that a lazy day with the family is at the top of our list. And no, we don’t bake for fun! Lol.”
Francois says his favourite dish Chef Lesley makes has to be his amazing stir-fry. “It is so simple but so full of flavour and a definite favourite of mine. The kids absolutely love it too,” he says.
He believes they should have been Italian as they are always making carbo-loaded pasta or pizza from scratch. This is something they enjoy doing with their kids for some fun family time.
When asked who truly the better chef is, Francois says: “Oh my. If you ask the kids, it must be me but we all know that he is an amazing chef. All jokes aside. I love watching him cook. He is so natural in the kitchen and makes it seem effortless. He somehow creates amazing dishes from almost nothing.”
