Candice-lee Clark, the recently appointed head of Capsicum Culinary Studio’s Rosebank campus in Johannesburg, is no stranger to the school.
Clark, who lives in Fourways, first worked for Capsicum in 2003. After completing her Honours Degree in Food and Nutrition Sciences at Durban University of Technology, she worked for Capsicum as campus manager at their Cape Town, Durban and Johannesburg branches at various stages in her 10-year tenure, until 2013 when she left to start her own catering company.
This was followed by two years travelling around Europe and the Caribbean while working on board a private yacht and then eight years of travelling locally and abroad managing a French culinary brand for the South African market.
Currently working on her Master’s degree in food and nutrition sciences, Clark says “it is refreshing and inspiring to be back in culinary and hospitality academics, working with and coaching the future generation of chefs.”
She states that throughout her 20 years in the culinary industry the attributes required to be successful in the culinary industry have remained the same and are still as relevant today as they were two decades ago.
“I always tell my students that what matters most is perseverance, diligence, creativity and passion and that they should always be inquisitive, passionate, ask questions and steal with their eyes.”
So what does she believe gives Capsicum an edge over its competitors?
“Our current and modern curriculum, our innovative and fun approach to learning and our enthusiastic and dedicated team who strive to produce the next generation of culinary excellence.”
Given that she has travelled extensively, Clark is in a good position to compare the South African hospitality industry with other countries, and she confirms it really is one of the best in the world.
“With our exquisite landscapes and diverse cultural offerings, topped with cuisine which is rich in flavour and diversity our hospitality industry really is up there with the best of them.”
We also asked Clark a few quick-fire questions:
Who was your biggest food influence growing up?
Heston Blumenthal. I admire his bravery and courage as a pioneer of multi-sensory cooking, pairing and flavour development through molecular gastronomy.
Name five things always in your fridge or pantry
Garlic cloves, butter, basil, flour and almonds.
What would be your last meal?
A harvest table with charcuterie and cheese boards, home bakes and warm artisanal breads with flavoured butters and hearty salads packed with flavour and fresh seasonal ingredients.
Is there anything you do not eat?
Brussels sprouts. Even if they’re lathered in butter, I’m just not a fan!
What, in your opinion, are three of the latest food trends?
- Sustainability in food sourcing, packaging, and preparation. Going green and environmentally friendly with a focus on zero waste initiatives.
- Plant-based meat alternatives.
- A more health-conscious way of eating including locally sourced ingredients. Farm to fork initiatives.
What chef do you admire most and why?
Gordon Ramsay, I was privileged to work alongside him for a week and learnt a lot from his skill in making culinary art look simple, as well as how his presence in the kitchen makes for a smooth and efficient platform to create culinary mastery.
What is your go-to recipe and are you able to share it?
I love a well-prepared classic lamb shank with Parmesan mash. Here’s the recipe.
Candice-lee Clark’s Lamb Shank with Parmesan Mash
Ingredients
2 tbs olive oil
4-6 lamb shanks
1 large white onion, diced
6 cloves garlic, minced
2 large carrots, sliced
Pinch of sea salt and freshly ground pepper
¼ cup flour
2 cups beef stock
1½ cups red wine (substitute with extra stock if required)
400g tomato puree
2 tbs tomato paste
1 tsp fresh rosemary, finely chopped
2 tbs fresh parsley, finely chopped
2 bay leaves
Method
Pre-heat oven to 180°C. Remove lamb shanks from fridge at least 30 minutes before cooking to come to room temperature. Pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate and cover with foil to keep warm. In the same pan, sauté the carrots and diced onions until softened, (about 3 minutes), then add the garlic and cook for a minute. Return the shanks to the pot and season with 1 teaspoon sea salt and ½ teaspoon ground black pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour. Add stock, wine, puree, tomato paste and herbs and bring to a simmer. Cover, transfer to lower part of the oven and cook for 2½ hours, or until the meat is tender. Transfer the shanks onto a plate and loosely cover with foil to keep warm. Discard the bay leaves from the sauce and place pot back onto the stove and simmer sauce over medium heat until thickened to your desired consistency. Taste for seasoning and add salt and pepper if desired. Add the shanks back into the pot of sauce and serve with Parmesan mash (recipe below).
Parmesan Mash
Ingredients
1.2 kg potatoes, peeled and chopped
30g butter
¾ cup milk
½ cup grated parmesan cheese
Cook potatoes in a large pot of boiling, salted water until tender. Drain, then return to pot and add the butter and milk and mash until smooth. Stir in the parmesan until well combined. Serve hot with lamb shanks.
