While other kids were making two-minute noodles, Gershwin Gordon was memorising his mom\u2019s every move in the kitchen. Fast-forward a few decades, and this private chef is winning competitions, teaching classes, and crafting the kind of food that feeds the soul.<\/p>\n
Every week, Gershwin Gordon watched his mom cook up the full seven colours spread for Sunday lunch. Studying every chop, every stir, every sprinkle. And then one day, at just 12 years old, he recreated the entire meal. On a Wednesday.<\/p>\n
\u201cMy mom came home and just stared,\u201d he laughs. \u201cShe and my sisters were speechless. It was almost identical to hers. That day, my job title unofficially became \u2018family cook\u2019.\u201d<\/p>\n
Fast-forward a few decades, and the boy who started out sorting rice is now a private chef, a sought-after caterer, and the creator of Gordon\u2019s Creations. He whips up delicacies with flair, teaches hands-on cooking classes with heart, and is cooking up big plans for his future food truck, Fire & Dough. If you\u2019re wondering what passion, grit, and a whole lot of flavour look like, Gershwin\u2019s your guy.<\/p>\n
Say yes now, figure it out later<\/strong> Before that wedding, he\u2019d already impressed a local chef at the sports club where he helped out. \u201cOne day, the chef left to get more ingredients and told me to just prep. When he came back, I\u2019d already started cooking. He was in disbelief, but impressed. That gave me the confidence to say yes to bigger things.\u201d<\/p>\n Whether it\u2019s cooking for crowds or turning a kitchen flop into something unforgettable (his cr\u00e8me caramel ice cream is the stuff of legend), Gershwin thrives under pressure. \u201cYou only get one shot at an event. It still gives me stage fright \u2026 in the best way.\u201d<\/p>\n Trial by fire in a French kitchen<\/strong> \u201cI didn\u2019t speak French,\u201d he admits, \u201cbut I learned to read body language, watch plating styles, and memorise dishes by sight.\u201d<\/p>\n And then came the moment. He was prepping cr\u00e8me caramel, a very delicate and finicky dessert, when things went sideways. \u201cIt didn\u2019t set properly. The texture was off. And in a kitchen like that, you don\u2019t have time to mope. You fix it.\u201d<\/p>\n So, he turned the failed custard into an ice cream base. \u201cI churned it with a bit of tweaking, and the flavour was insane. We plated it as a new dessert. Next thing I knew, it made the menu \u2026 and became a bestseller for months.\u201d<\/p>\n That moment, making something brilliant out of a mistake, still sticks with him. \u201cIt taught me that failure in the kitchen doesn\u2019t mean disaster. It means creativity. Always have a plan B, and trust your instincts.\u201d<\/p>\n The world was his kitchen<\/strong> \u201cCape Town gave me roots. Scotland taught me that it\u2019s not always about what you like, but what the client needs. You need to be adaptable and versatile. And London? That was precision and professionalism. Together, they grounded me and gave me range.\u201d<\/p>\n He studied at the same college as Jamie Oliver, where inspiration was baked into the curriculum. \u201cSeeing someone from the same halls make it globally was a constant reminder of what\u2019s possible. There was this lecturer, Mr Terry Shoesmith, who always said cooking is a universal language. We all understand it \u2026 just on different levels.\u201d<\/p>\n Winning hearts on the telly<\/strong> \u201cIt was intense and exhilarating. The pressure was real, but I loved every moment of it. I just focused on the food \u2026 and prayed. A lot.\u201d<\/p>\n In the final round, he was trailing by two points. \u201cI had one round to turn it around. And I did. I said, \u2018Every round is my A-game\u2019, and it paid off.\u201d<\/p>\n That win wasn\u2019t just a trophy moment. It was a full-circle career milestone. \u201cI\u2019d been on MasterChef SA years ago and didn\u2019t get far. This time, I came out on top. It proved to me that persistence, passion, and prayer work.\u201d<\/p>\n Heart & hustle<\/strong> He especially lights up when teaching others. \u201cThere\u2019s nothing better than watching someone nail a technique they thought was impossible. On Valentine\u2019s Day last year, I had couples cooking their own surf-and-turf. It was magic. Laughs, teamwork, and delicious food.\u201d<\/p>\n And now \u2026 a food truck!<\/strong> \u201cThink panko prawn sandwiches, lamb wors rolls with classic tomato sauce, smash burgers, buttermilk chicken \u2026 and Roosterkoek. Elevated,\u201d he grins. \u201cBut I can\u2019t spill all the beans yet.\u201d<\/p>\n The idea? Keep it bold, fun, and full of flavour. \u201cComfort food, but with finesse.\u201d<\/p>\n Full circle<\/strong> In the fridge, on the plate\u2026 and beyond<\/strong> Gershwin\u2019s creamy lemon & herb chicken with grapes<\/strong> Follow @GordonsCreations on Facebook<\/a> and Insta<\/a>.<\/p>\n Text: RIALIEN FURSTENBERG. Image: SUPPLIED.<\/p>\n","protected":false},"excerpt":{"rendered":" While other kids were making two-minute noodles, Gershwin Gordon was memorising his mom\u2019s every move in the kitchen. Fast-forward a few decades, and this private chef is winning competitions, teaching classes, and crafting the kind of food that feeds the soul. Every week, Gershwin Gordon watched his mom cook up the full seven colours spread […]<\/p>\n","protected":false},"author":121,"featured_media":22106,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,40,20],"tags":[8327,8325,54,8328,8326,2913],"class_list":{"0":"post-22105","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-people","9":"category-personalities","10":"tag-fire-dough","11":"tag-gershwin-gordon","12":"tag-get-it-joburg-west","13":"tag-gordons-creations","14":"tag-nyama-battle","15":"tag-west-rand"},"yoast_head":"\n
\nWith no formal training, Gershwin said yes to catering his first wedding at just 19. \u201cI\u2019d been cooking nonstop for years and believed in myself. I figured, \u2018let\u2019s go. I\u2019ll learn as I go.\u2019\u201d That blend of faith and fire still fuels him today.<\/p>\n
\nOne of Gershwin\u2019s most defining culinary experiences came at a high-end French restaurant in London, Racine. There, amidst a team of seasoned professionals, he had to learn to navigate not just a fast-paced kitchen, but also a foreign language.<\/p>\n
\nFrom Cape Town\u2019s creative pulse to Scotland\u2019s respect for ingredients (even if haggis wasn\u2019t quite his thing) to the technical perfection of London kitchens, each stop on Gershwin\u2019s journey has shaped his style.<\/p>\n
\nShy in front of a camera but bold in the kitchen, Gershwin surprised everyone, including himself, when he became the first-ever Nyama Battle (a local food show celebrating street food culture) winner just a few weeks ago.<\/p>\n
\nWhether it\u2019s catering for top-notch events or hosting hands-on cooking classes, Gershwin\u2019s brand Gordon\u2019s Creations is all about food made with love. \u201cIt\u2019s my surname, and I\u2019m the creator behind every dish. It felt personal and intentional.\u201d<\/p>\n
\nWinning a food truck on Nyama Battle was another career twist he didn\u2019t see coming. His upcoming venture, Fire & Dough, is set to hit the streets shortly, serving gourmet street food with a twist.<\/p>\n
\nGershwin\u2019s gone from family cook to private chef, reality TV champ, and now food-truck founder. And while the flavours have evolved, the heart behind the food hasn\u2019t changed one bit. For Gershwin, food has never just been about feeding people. It\u2019s about connection, celebration and creating moments that linger long after the last bite.<\/p>\n
\nChef crush?<\/strong>
\nMarco Pierre White. \u201cNot just for the cooking, but the conversation and perspective. He sees food for what it truly is – connection.\u201d
\nHis superpower technique?<\/strong>
\nEmulsions. \u201cOnce you know how to balance fat, acid, and temperature \u2026 game changer.\u201d
\nCooking style in three words:<\/strong>
\nBold. Flavourful. Soulful.
\nOne food trend that needs to go?<\/strong>
\n\u201cRainbow everything. It\u2019s all looks, no flavour.\u201d
\nGolden food rule?<\/strong>
\n\u201cPlan like a machine – but always be ready to improvise.\u201d
\nIf he could only cook one cuisine for life?<\/strong> Asian. \u201cThe balance of sweet, salty, spicy, and umami is endless. It keeps you learning and evolving.\u201d<\/p>\n
\nYou\u2019ll need:<\/strong> 8 chicken thighs (bone-in, skin-on); 1 Tbsp olive oil; 3 cloves garlic, minced; zest and juice of 1 lemon; 1 cup cream; 1 tsp Dijon mustard; handful of fresh parsley and thyme, chopped; 1 cup sweet seedless white grapes; salt and pepper to taste
\nTo make:<\/strong>
\nSeason chicken with salt and pepper. Sear in olive oil, skin-side down, until golden.
\nFlip, reduce heat, and add garlic, lemon zest, and herbs.
\nPour in cream, mustard, and lemon juice. Simmer on low for 15\u201320 minutes until the sauce thickens and the chicken is cooked through.
\nBlanch the grapes, cut in half, peel and add them for the last three minutes just to warm and not cook.
\nServe with roasted baby potatoes or basmati rice and greens.<\/p>\n