{"id":20677,"date":"2024-11-18T10:00:04","date_gmt":"2024-11-18T08:00:04","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-north\/?p=20677"},"modified":"2024-11-18T15:45:08","modified_gmt":"2024-11-18T13:45:08","slug":"pinking-up-your-plate-with-dylan-millar-aka-the-pink-chef","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2024\/11\/18\/pinking-up-your-plate-with-dylan-millar-aka-the-pink-chef\/","title":{"rendered":"Pinking up your plate with Dylan Millar \u2013 aka The Pink Chef"},"content":{"rendered":"

It\u2019s not just his flair for flavours that makes every feast dished up by Dylan Millar \u2013 aka The Pink Chef \u2013 so memorable. It\u2019s the way they\u2019re accompanied by a smile, a little sparkle, and plenty of pizazz!<\/strong><\/h4>\n

That sparkle is quite literal. When you order breakfast or lunch at Dylan\u2019s recently established Pink Chef Emporium \u2013 perhaps while you are having your hair and nails done at the on-site salon \u2013 it comes served with a blazing sparkler. \u201cI just think that every moment should be special,\u201d Dylan says.<\/p>\n

\"\"<\/p>\n

This belief was passed on from his beloved grandmother, Sheila \u2013 along with a keen eye for detail and his love of cooking. Many of Dylan\u2019s happiest moments took place in Sheila\u2019s kitchen, such as the very first time he got behind a counter. \u201cI was five years old, and I asked her if I could help with peeling potatoes. I peeled off a lot of skin, but that didn\u2019t stop me from loving working with food!\u201d<\/p>\n

Sheila passed away just one year after The Pink Chef started sizzling, and it\u2019s one of Dylan\u2019s greatest joys to know that she saw him happily ensconced in a role he was clearly born for – a business owner, doing what he loves. Even now, she is remembered daily. Dylan\u2019s range of frozen meals is based on her recipes, and it\u2019s this, together with their generous portions, that makes them a real cooked-from-the-heart feast.<\/p>\n

But back to that five-year-old chef and his budding talent. Having become Sheila\u2019s sous chef, it was only natural that Dylan studied hospitality as a school subject. This set him up for the magnificent opportunity that came his way following matric … Chef Michael Holenstein \u2013 who at the time was cooking up a storm at his hotel, De Hoek Country Hotel in Magaliesburg, picked the top three candidates from a field of 50 to train with him. It was an intensive three-year course, and Dylan learned everything about hospitality, \u201cfrom top to bottom\u201d.<\/p>\n

It was a fantastic experience, but Dylan knew that it was cooking, rather than the \u2018always-on\u2019 hospitality industry, that had his heart. And so, when his event organiser mother was looking for a caterer to help her wow the crowds at a dinner for a high profile corporate, he asked if he could step in. \u201cShe asked if I was sure \u2013 it was a plated dinner for 120 people, and I\u2019d never done anything like that. But when I said yes, she told me to go for it,\u201d Dylan reminisces.<\/p>\n

That\u2019s how The Pink Chef (so named because pink, \u201cpassionate, bold, fun and creative\u201d, is Dylan\u2019s favourite colour) exploded onto the culinary scene. Dylan\u2019s first guests were so impressed with his fare that he was invited to cater golf days and other corporate events. \u201cMy biggest challenge came during the Covid pandemic when FNB asked me to prepare 800 meals a day. Luckily, I\u2019m always up for a challenge!\u201d he smiles.<\/p>\n

The decision to open up the Pink Chef Emporium came about because Dylan wanted people to be able to experience his cooking every day. But this oasis of taste is more than a shop for his frozen foods and exquisite baked goods.<\/p>\n

\"\"<\/p>\n

One of the highlights on offer is a special date night package, where Dylan prepares and personally serves a six-course meal, all enjoyed under the stars. Guests can stay on in the beautiful garden accommodation after dinner.<\/p>\n

It\u2019s all about creating a sense of occasion, Dylan explains. \u201cFor me, cooking is an act of love. I\u2019m not just dishing up a plate of food \u2013 I want every aspect of the meal to be a complete experience,\u201d he says, adding that The Pink Chef Emporium also welcomes guests for functions in the form of picnics, high teas and spit braais.<\/p>\n

Dylan is constantly experimenting with ingredients to make sure that the experience is an unforgettable one. While butter is his weakness, he loves playing with spices like cumin, cardamom, garam masala and paprika to create complex and intriguing flavours. Jamie Oliver remains a key inspiration, along with Gordon Ramsay (\u201calthough I would never treat my staff like that, and even though I was glued to cooking shows instead of cartoons on the weekends, I was never allowed to watch his because of all the swearing!\u201d). Greek cuisine is a favourite (\u201cyou can never go wrong\u201d), as is Mexican, and because he chooses salty over sweet every time, he can never say no to a plate of old-fashioned chips.<\/p>\n

All of these influences come together in food that has layers and layers of flavour. Dylan is known for his bold reinterpretation of classics, from deconstructed lasagna accompanied by dollops of cr\u00e8me fraiche to his own take on Grandma Sheila\u2019s comfort-in-a-bowl mac \u2018n cheese.<\/p>\n

With the opening of The Pink Chef Emporium ensuring that one of his dreams has already come true, he\u2019s now looking forward to next year, when he\u2019s planning to release his own cookbook. \u201cExpect granny\u2019s traditional recipes prepared the old-school way. I love the thought of these dishes being passed on from one generation to the other,\u201d\u00a0 Dylan says.<\/p>\n

\"\"
The Pink Chef homemade basil pesto.<\/figcaption><\/figure>\n

 <\/p>\n

\"\"
Creative canap\u00e9s of baby marrow fritter with smoked chicken and a strawberry and red onion salsa suitable for any occasion.<\/figcaption><\/figure>\n

Make a little magic<\/strong><\/p>\n

Dylan loves turning a meal into a moment to remember \u2013 and the best way to make that happen, he says, is by creating a ritual. For example, come Christmas, he and his family take part in their annual Candle Ceremony, where they stand in a circle with a lit candle in the middle. Every person holds their own tealight and says their own blessing \u2013 one wish for themselves, and one for someone they love.<\/p>\n

Details: www.thepinkchef.co.za<\/a>, @pinkchefSA (Facebook), Dylan Millar The Pink Chef (Instagram) <\/em><\/p>\n

The Pink Chef Emporium is open 7am to 4pm on Mondays; 7am to 5pm, Tuesday-Friday; and 7am to 3pm on the weekends. 6 Robin drive, Fourways.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s not just his flair for flavours that makes every feast dished up by Dylan Millar \u2013 aka The Pink Chef \u2013 so memorable. It\u2019s the way they\u2019re accompanied by a smile, a little sparkle, and plenty of pizazz! That sparkle is quite literal. When you order breakfast or lunch at Dylan\u2019s recently established Pink […]<\/p>\n","protected":false},"author":113,"featured_media":20681,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[7427,7429,7428],"class_list":{"0":"post-20677","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-personalities","8":"tag-dylan-millar","9":"tag-pink-chef-emporium","10":"tag-the-pink-chef"},"yoast_head":"\nPinking up your plate with Dylan Millar \u2013 aka The Pink Chef - Get it Joburg North<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2024\/11\/18\/pinking-up-your-plate-with-dylan-millar-aka-the-pink-chef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pinking up your plate with Dylan Millar \u2013 aka The Pink Chef - Get it Joburg North\" \/>\n<meta property=\"og:description\" content=\"It\u2019s not just his flair for flavours that makes every feast dished up by Dylan Millar \u2013 aka The Pink Chef \u2013 so memorable. 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