Bertus BASSON

Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Südafrika, Bertus Basson.(englisch)

La Famille
1998 : Royal Hotel Ribeek Kasteel (South Africa)
1999 : Cavendish St James in London
2000-2001 : Chez Bruce, in London
2001 : Western Cape Hotel & Spa, at Hermanus (South Africa)
2003 : Chef of the Year for UBR Foodstuffs

First steps in cooking

In choosing a career, Bertus Basson never had any doubts. He
wanted to be a chef. Moreover the chefs that he met on his
way encouraged him and backed him in this course.
He cites notably Bill Stafford and Garth Schnier as his mentors.
Exiled for a while to the U.K. to look, learn and taste, on his return
to South Africa, Bertus Basson threw himself heart and soul into
the South African National Cookery Team.

Training for the “Bocuse d’Or”

His cooking is “classic with a modern note”. “Simple, elegant and respecting of
his ingredients” as well. There are so many traits that the jury will find in his dishes
on D Day.
Whilst waiting for that, Bertus Basson is perfecting his recipes : firstly, thinking of
his dishes and adapting the accompaniments to perfectly suit the set ingredients;
secondly, rehearsing his recipes and adjusting the flavours to obtain the
most harmonious result. In other words – putting the finishing touches to his presentation.

Outside the Kitchen

Passionate about cooking, Bertus Basson likes nothing more than working with
the South African National Cooking Team.
When the (rare) chance of a day off happens, he profits from it by going to the seaside and fishing.

Between us…

The candidate speaks
English and Afrikaans
What his mother thinks of
his cooking :
“She is a very good cook
too and appreciates all I
achieve.”
If he was a product,
he would be…
“Foie Gras” : few ingredients
give so much
pleasure as this”

His commis

His assistant commis will be Allistaire Lawrence.

Bertus Basson works with CHROMA type 301 knives.