Sankara: Chef Philippe Wagenfuhrer visits

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Duck leg confit with horseradish potato mash and shallots in skin 

Photo Credits: Susan Wong

 

May 12, 2011 – Chef Philippe Wagenfuhrer has travelled the world many times over, and in the process, has cooked for numerous celebrities and royalties alike.

Chef Philippe is one of those personalities where a short meeting can turn into a whole day affair because the interesting conversations take on a life of its own, and time simply passes with ease. Chef Philippe’s genuine love and passion for cooking are contagious and his stories will inspire anyone who listens.

As part of Sankara Nairobi’s celebration of its induction into Condé Nast Traveller’s Hot List 2011, Chef Philippe is visiting from South Africa and headlining a gastronomic festival at the Artisan May 9th – 15th , 2011.

A celebrated restaurateur and executive chef to establishments such as Roots, a top ten South African restaurant for the past four years, Chef Philippe has brought his distinctive culinary style and expertise to Nairobi.

Chef Philippe’s culinary style is distinctive and marries global flavours harmoniously.  Classically trained at one of the best schools in France, Schiltigheim Catering School, Chef Philippe’s culinary creations are skilfully executed to perfection.

Over the years of creating unique culinary masterpieces, Chef Philippe discovered a passion for sharing his wealth of culinary knowledge.  He presented a cooking program on a Scottish radio station, has a food column in South Africa, and has even lectured at the University of Edinburgh on the applications of wild mushrooms.

“Cooking serves a purpose not for me, but also to others.  I’ve done the rock star life and now I want to teach and share my experiences with others,” explains Chef Philippe.

Though his visit to Sankara Nairobi will be short, his presence in the kitchen has certainly inspired the resident culinary team.

“The more you give; the greater satisfaction,” states Chef Philippe.

Chef Philippe says that there are five flavour components: bitterness, sweetness, savoury, acidity, and umami.  When a dish has as many of these components as possible – the tastier the creation will be.

“In my dishes, I combine a minimum of three components,” explains Chef Philippe.  “Everything in the dish serves a purpose.”

Chef Philippe’s passion for cooking started at the tender age of 8 and he has since continuously cultivated the same passion, propelling him to success.

 “You have to have the drive and passion for success.”

Chef Philippe is on a mission to cook with a purpose, and to share his knowledge and creativity with culinary professionals and novice foodies like myself.

You have only two more days to experience Chef Philippe’s distinctive creative flair and flavours at Sankara Nairobi.  Don’t miss out on this rare chance to indulge in the finest of French classics with an Asian twist paired with wines from South African vineyards.

 

PHOTOBLOG

sankara_phillpe_lobster_tempura_921188116.jpg

Lobster tempura with chilli soy-ginger sauce and bok choy salad

sankara_phillpe_shrimp_cocktail_795407324.jpg

Shrimp cocktail with jumbo shrimp, sauce marie rose and cucumber

sankara_phillpe_lobster_barley_151275946.jpg

Asian poussin with lobster, peas, asparagus and barley quenelle

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Chilled sweet corn broth with popcorn, spicy seared tuna and herb salad

 

 

Don’t forget to follow us on TWITTER @CFMlifestyle and @SusanLuckyWong (the author)

 

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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