THE GASTRONOMIC GARDEN ROUTE: Food for Thought

Cape etc: June/July 2005

'As is the food, so is the mind', says a Hindi proverb, or as us Westerners say, 'You are what you eat'.

As obesity rates soar and fast food chains laugh all the way to the bank, it might be a good idea to get back to basics this winter. Ever wondered what effect the food you are eating is having on you, or even the surroundings in which you prepare a meal? Do you mind the fact that when you go out to eat, you actually have no idea how your food is being prepared or by whom? Do you think it matters?

'Very few people actually know what they're eating. And very few people think to ask about what they're eating,' says Gastronomica MD Pat Mulder. It's this concern about people's relationship with food that has spurred Pat on to develop one of the most unique events this country has yet to experience; Gastronomica is a celebration of good food as the essence of life, and as an integral part of enjoyment, culture and festivity.

'Our slogan is"a celebration of life with meaning", and we want to encourage that by creating a unique integration of tasting, experiencing, enjoying, sharing and learning,' Pat explains. 'In short, Gastronomica will be a celebration of all that is extraordinary, good and honest in relation to food and wine and will be presented with passion, love and enjoyment,' she says. As all good food should be!

In true South African style, there is more to this event than meets the eye. 'We've set ourselves the target of training 200 people by September with the aim to uplift the community by enabling them to become entrepreneurs,' Pat explains. And the only way people learn is to be exposed to that which they don't know.

'You've got to go through the whole process to get to the top, which is what we're doing with Gastronomica. We are involving people on all levels and giving them a taste for what the process entails. Then in three years time, hopefully the event can be handed over to them,' she smiles.

Community development initiates include selecting the best taxi drivers in Knysna - with the help of the Knysna municipality - to act as a shuttle service for guests. They must know the town and be able to recommend good accommodation venues and restaurants. Developing musicians are already being groomed for the festivities and will be presented with their own instruments on the opening night, thus enabling them to start a career for themselves. Also on the cards is a much-needed 'restaurant route'. Restaurants will have to comply to strict regulations as set by Gastronomica, which include using only the freshest ingredients in their culinary creations. Each participating restaurant will also take it upon themselves to take on an apprentice to train.

It is clear that this isn't a once-off event; Gastronomica will have far-reaching and long-lasting effects, which is exactly what Pat hopes for. 'It isn't just about the food,' says Pat. 'It's about uplifting people and raising the bar in the hospitality industry and in life. Everyone must benefit, otherwise it's not worthwhile. We're using Gastronomica as the blue print from which to train people and involve them in an experience that they otherwise wouldn't be exposed to.' After that, the sky's the limit.

Gastronomica: 23 September - 1 October 2005
So what can we look forward to during this nine-day gastronomic event? Highlights will include a Swiss-sponsored patisserie competition, which will see 10 chefs making pastries filled with Swiss chocolate and competing for the grand prize - a trip to Switzerland. Then there's the not-to-be-missed Absolutely Us, a humorous South African theatrical production featuring Franscois Ferreira, who is known for his contemporary and quirky approach to South Africa's richly diverse food culture. And Pat's personal favourite, the Cuisine Couture Couleur event, which, incidentally, will see the unveiling of the new colour predictions and trends for 2006 by colour expert and member of the World Colour Board, Anne Roseldt from Plascon.