GASTRONOMICA
Knysna Plett Herald - 9 June 2005

"'Gastronomca' is about the various experiences of life; theatre, art, music, with food as a common metaphor,"said Pat Mulder, at the official launch of Gastronomica at the Boatshed on Thesen Island. At this glittering event, the multitudes of guests were given a preview of what is to be anticipated at the Gastronomica Festival, held in Knysna from September 23 until October 1.

Francois Ferreira, a chef by trade, with a passion for SA cuisine, explained the 'slow food' ethic."This originated in Italy. 'Slow food' is opposed to 'fast food', for example, stock is made from scratch, rather than using instant stock. Application has been made to Italy to have a 'slow food' branch in Knysna."

Francois also gave a very entertaining introduction to some of the events taking place at Gastronomica.

Cabaret in two parts is to be staged, with the first part telling the story of SA cuisine and the second part; the serving of food with eleven cultures on one plate.

Liezie Mulder, a participant at the Femme Fatale event, which recognizes and celebrated women and gastronomy, said the winner of the National Chocolate and Patisserie Competition would be announce at Femme Fatale;

Ten finalists will be competing on stage in Knysna, in front of the public, for the trophy; a Mayan cocoa tree created by jeweler, Stefan de Bruyn. First prize also includes a week in Switzerland, learning more about this consuming art form.

Hospice is bringing the SA Ballet Company to Knysna during the week of Gastronomica. The performances will be 'in the round', with extracts from Sleeping Beauty and La Traviata amongst others.

A spokesperson for Checkers, the main sponsors of this event, said that they would never have sponsored it, were it not being held in Knysna, due to the very special people in Knysna.

The idea is eventually to let Gastronomica flow outwards towards Sedgefield and Plettenberg Bay.

At the Gastronomica launch on Friday June 3, the Out of This World company introduced some of their trainees, many of whom will be employed at Gastronomic. Others will be, or are already, employed by local businesses. The process starts with Knysna's Deputy Executive Major, Eleanor Bouw, interviewing local, mainly unemployed people; citing keenness as the main criteria for selection. Those selected are trained at Ashmead, by Elsabe van Zyl. Training includes self-presentation, motivation and goal setting. Table management, bar management, tour guiding are some of the courses covered; all courses relate to the hospitality industry. Fifteen persons are selected each week and training takes from two weeks to six months.

The people involved in Gastronomica are; a not for profit organization; a board of director; a management team and event champion; and a training team.

A full programe of events and further details will be published at a later date. The professionally organized and very festive Gastronomica launch, included an array of imaginatively presented, mouth-watering eats, live entertainment and music, with guests really entering into the spirit of the occasion.