A Tribute to Stephen Billingham by Film & Event Media

A TRIBUTE TO STEPHEN BILLINGHAM “PRESIDENT, OUR PRESIDENT!”

FOREWORD

tephen Billingham’s presidency of SA Chefs Association spanned eight years, eight months, and 27 days, starting in 2009. Prior to that he had been a member since 1995, active on committees and the board for about six years. Stephen has been recognised as an exceptional achiever throughout his career, particularly in the major role he has played in education in our industry. Having earned his stripes in some of the best kitchens in the country, he remains a humble chef; teaching other chefs, sharing his knowledge, and imparting skills. It was to him that so many aspiring young chefs who were so passionate that they ‘slept with cookbooks under their pillows’ committed their dreams and went on to achieve big things in the culinary industry. When I became GM of SA Chefs over three years ago, I didn’t fully appreciate the complexity of the Association, nor the strong passion and pride that characterised Stephen as President. I quickly learned that his structure and strategy of the board and operational team was exemplary,

that he was wholly inclusive, and that decision-making was a team effort. His capacity to engage with the Exco on ideas and issues was excellent. For Stephen as President, the big things and little things were equally important and warranted his time and considerable energy. His commitment to the education and training of aspirant chefs saw the successful conceptualisation and development of major initiatives such as the Enterprise Development Programme and the National Youth Chefs Training Programme – to which he constantly added extra touches, greater value, new ideas – to make it easier for young chefs to be an intrinsic part of the industry. Stephen’s contribution as President has ensured a SA Chefs Association that is larger than the individual. His principles of leadership encouraged selfdevelopment, a sense of responsibility, being a professional role model, also, he supported and motivated board members, communication, and teamwork. On Stephen’s watch: • The National Team was twice sent to the Culinary Olympics • The African Culinary Cup was established in 2013 with four challenges held to date • Six chefs summited Mt Kilimanjaro in celebration of the 20 th anniversary of the first World Chefs Tour Against Hunger and to raise funds to feed hungry children in 1993, 2003 and 2011 • SA Chefs was appointed and recognised as the Professional Body for chefs by SAQA • Sidney Bond with his Le Calabash was introduced, giving disadvantaged students the opportunity for a sixweek internship in France

• BCE Foodservice Equipment donated equipment worth over R600 000 to EDP students and the CCE • SA Chefs participated in the consumer expo, the Good Food & Wine Show, and others • Regional branches were added in North West and Limpopo • Membership grew exponentially • The Association is in a stable financial position • And many more achievements Stephen’s energy will long reverberate through SA Chefs, and we look forward to gleaning more insight and guidance from him in the forthcoming two years that he will serve on the board as a Former President. We thank him for his significant contribution to the association and the industry. We also gratefully acknowledge the contribution of our past presidents who established a firm foundation for the association and for Stephen to build on. They include former President Bill Fenname, the late Wolfgang Voigt, Manfred Muellers, the late Dr Billy Gallagher, Heinz Brunner, and Martin Kobald. In welcoming our new President, James Khoza, we assure him of our total support and loyalty – as the staff and operations management. It is invaluable that James has served on the board of SA Chefs since 2009 and is well informed and equipped for his new responsibilities. Stephen, it is a farewell, but in that, a massive thank you for what you have and are doing for chefs in South Africa. We salute you! Thomas Overbeck GM of SA Chefs Association

JAMES KHOZA’S MESSAGE

JAMES KHOZA, PRESIDENT OF SA CHEFS ASSOCIATION 2018–

hef Stephen, SA Chefs has improved under your stewardship, and the confidence of our patrons, partners and members has strengthened. Membership has increased from 1 981 in 2009 to 9 600 in 2018, of whom 72% are black,

coloured and Indian. The Association has evolved from being a chefs’ club to an organisation with a healthy financial standing and boasting a number of notable firsts, which include the NYCTP programme that has introduced many young chefs to our world of cooking, adding

CONTENTS 01

JAMES KHOZA’S MESSAGE

CLIMBING THE CULINARY LADDER

THE PRESIDENCY

TRAINING FOR ALL

LEAVING A LEGACY

KERRY BILLINGHAM REFLECTS

PEERS AND COLLEAGUES

valuable skills to our country’s future custodians. Your energy and devotion to the role will be difficult to match – you leave the Association a better organisation and we look forward to building on the strong foundation you set and adding greater value for all our members.

STEPHEN BILLINGHAM

“I ARRIVED IN SOUTH AFRICA AT AGE 22 ON 11 APRIL 1990, WITH FEW POSSESSIONS – A SMALL SUITCASE CONTAINING CLOTHES, A COLLECTION OF WELL-USED CHEF KNIVES AND 200 MARLBORO CIGARETTES, A GHETTOBLASTER, A DAVID BOWIE GREATEST HITS CD (A LEAVING GIFT FROM MY MOTHER), AND MOST IMPORTANTLY, A BURNING DESIRE TO SURVIVE, SUCCEED, EXCEL AND MAKE A DIFFERENCE IN MY CHOSEN CAREER IN MY NEW COUNTRY.” STEPHEN BILLINGHAM

CLIMBING THE

CULINARY LADDER

“I

arrived in South Africa at age 22 on 11 April 1990, with few possessions – a small suitcase containing clothes, a collection of well-used chef knives and 200 Marlboro cigarettes, a ghettoblaster, a David Bowie greatest hits CD (a leaving gift from my Mother), and most importantly, a burning desire to survive, succeed, excel and make a difference in my chosen career in my new country.” That burning desire has played out effectively in myriad ways in Stephen Billingham’s life – from his decision at about 11 years of age to be a cook, facing down the jeers and taunts from his peers; his success in home economics at school and then at college, achieving a City & Guilds Diploma in Food Preparation and Culinary Arts; his extra long hours doing his best and impressing his peers and seniors in all the kitchens he worked in as a young chef; his dedication to helping, training, and mentoring fellow workers in the kitchens; through to his building and

rebuilding his hospitality training college and his considerable contribution to the industry through his work at SA Chefs Association and in his private capacity. Stephen’s family had lived in South Africa, in Uitenhage in the Eastern Cape, for a few years when he was very young, returning to Britain in 1978. His memories of the country – of the lifestyle, the sun, the beaches – were blissful and he set his heart on coming back. After qualifying and working in various top kitchens in England, he met an ex-boss, Iain Donald, who had worked with Billy Gallagher, then heading Southern Sun’s Food and Beverage Department, in London and was still in touch. Within a few weeks, Stephen was sent an offer of employment as Commis Chef at the Cape Sun and an airline ticket to South Africa. His South African career – not without its bumps and setbacks along the way – saw him putting in extremely long hours, dedicated to advancement. He spent two years at Cape Sun and

climbed through the ranks to senior sous chef. Then, homesick, he turned down an offer to work at the Maharani in Durban and returned to England, where finding a job was difficult; he was back to being “a plucker of pheasants”, having held a senior position in Cape Town. After one month back home, the day after his stuff was delivered from South Africa, he received a 19-page fax from Nick Hall, GM at Beverly Hills, offering him Executive Sous Chef, at R5 500 per month plus perks, expenses, and travel costs. His mother’s tears caused brief hesitation – and then he returned to South Africa. Beverly Hills was an excellent and steep learning curve for Stephen – where kitchen management, food costing, and other administrative skills were quickly gained, particularly since the Executive Chef left and Stephen ran the kitchen for nine months on his own. After two years he was lured to Sandton to the big leagues, to join the opening team of the Sandton Towers Hotel, now

STEPHEN BILLINGHAM

InterContinental Johannesburg Sandton Towers, as Chef de Cuisine. It was here that a disconnect between expectation and reality occurred – and Stephen, as the only senior chef with no family commitments, found himself landed with all the worst shifts. His thoughts turned to alternative jobs as a chef, and his passion for training found purchase in his life. Stephen had always – from his earliest days at the Cape Sun – involved himself in teaching, training, encouraging, mentoring, and supporting kitchen staff who wanted to get ahead. He took up a position as lecturer at Apex Training College on the East Rand, teaching a mixed group of young and old, how to be chefs and found he loved life in the classroom as much as he had in the kitchen. Memorable to him is that among his students was Chef Kenny Ngubane, a scullery worker at the Carlton Hotel who had the dream and potential to be a great chef. Today he is an Executive Chef with Tsogo Sun. It was here too, that Stephen worked with the Hospitality Industries Training Board (HITB). He was then invited to join Birnam College to establish its hotel and catering courses and work with the HITB which was piloting the new NQF qualification system. He didn’t stay long, primarily

CCE Open Day

learning how not to run a business or treat people, but he teamed up with other subject experts in hospitality training and set about establishing a training school. The Hospitality Trainers and Associates (HTA) School of Culinary Art has been through various chapters in its development, and for some years the training was primarily at clients’ premises, training and equipping workplaces to train and develop their own people. The Skills Development Levy had been launched by then Minister of Labour, Tito Mboweni, and staff training grew in organisations around the country. Today HTA is an internationally accredited and award-winning chef school based in Randburg, providing culinary students from school leavers to corporates, with a strong grounding in all disciplines relating to producing top-quality cuisine and managing kitchens. HTA has four chef training divisions – the school of culinary art and three that predominantly focus on chef training programmes for employed people in the hospitality industry, upskilling and certifying hundreds of cooks, chefs, and caterers annually across all levels and sectors in the industry.

THINGS YOU DIDN’T KNOW ABOUT STEPHEN • He’s still proud of his distinction-earning final O Level Home Economics exam meal of veal blanquette with carrot timbale and a green bean parcel. • In his first job interview in the late 1980s by a gruff Scottish head chef he was asked, “Where do you want to be in five years?” His reply: “In your chair” got him the job – at £54 per week. • He has cooked for Princess Diana. She was patron of the Childbirth Foundation in Cheshire and several young chefs were standing behind the buffet at the event she was attending. She asked Stephen what his dish was. “Hock of ham, Ma’am”. It had been baked in hay and salt. • An early career highlight – being part of a team of Southern Sun executive chefs who prepared and served a five-star meal on the top of Table Mountain at a Nederburg function. His dish was crayfish poached in his own pimento oil – and was “perfection”. • His favourite meal to cook: Egg fried rice, or blanched spaghetti, tossed with butter, fresh basil, and grated hard cheese. • His signature dish, with which he wooed his wife: Steamed salmon on a bed of chilli noodles basted with a basil hollandaise sauce.

STEPHEN BILLINGHAM

THE PRESIDENCY – IN THE SERVICE OF SA CHEFS

tephen Billingham’s five words to describe himself have evolved over the years. At one stage they included ‘thin’ and ‘heavy smoker’. Today he says he is wiser, more tolerant and patient, more relaxed – and still committed: that’s never changed and it has been the hallmark of his presidency. He had made his hard-working mark on the Association in the education portfolio in 2006/2007 when planning started for a permanent home for SA Chefs at the new School of Tourism and Hospitality at the University of

Johannesburg in Auckland Park – a home that would include a skills-training kitchen to offer chef-training programmes to our members. The CCE, the Centre for Culinary Excellence, was born, and Stephen worked closely with Dr Billy Gallagher on the kitchen design and the design of short courses and skills programmes fit for member cooks, chefs and caterers – ‘For chefs by chefs’. The first cluster of chef-training programmes was developed by Stephen and his HTA team, which also provided the first lecturer and even Rose the cleaner.

The organisation’s by-laws, dated 1984, had to be changed and updated, the terms of office had to be shortened, financial governance tightened and made more transparent, and the issue of transformation and black empowerment needed to be addressed. Other key players within the industry at large had to be embraced and included as active and contributing members. All of this needed to be done while upholding the credibility and respect that our predecessors – our forefathers – had built over the previous 35 years.

Academy of Chefs Dinner, salute to Chef Kevin Gericke

“I SERVED SA CHEFS AS A REGIONAL COMMITTEE MEMBER, THEN TWO YEARS AS EDUCATION DIRECTOR AND TWO YEARS AS VICE PRESIDENT, BEFORE BECOMING PRESIDENT IN 2009. WITHIN MY FIRST YEAR IN OFFICE AS PRESIDENT, I STROVE TO MAKE MY MARK ON THE ASSOCIATION – AND TURN A SHIP THAT HAD HAPPILY AND SUCCESSFULLY BEEN SAILING IN THE SAME DIRECTION FOR SOME 35 YEARS IN A NEW DIRECTION.” STEPHEN BILLINGHAM

STEPHEN BILLINGHAM

At the start of his presidency, Stephen made several promises, pledges and commitments. These included: • Increasing the membership base ✓ • Increasing revenue and long-term financial security ✓ • Enhancing our role in education, for chefs by chefs ✓ • Breaking the culture and mould of the old boys club ✓ • Engaging with all hotel groups and catering companies ✓ • Continuing the respect for our forefathers and elders of the Association and industry at large ✓ • Supporting and growing our member schools, both private and governmental ✓ • Starting and nurturing a Young Chefs Club ✓ • Implementing a World Chefsendorsed culinary competition for smaller African and Middle-Eastern countries not achieving the same traction as our European and American counterparts with the African Culinary Cup ✓ • Working closer with government departments ✓ • Becoming the SAQA-recognised professional body for all cooks, chefs and caterers and developing qualifications, for cooks by cooks ✓ • Addressing transformation in committees, teams and boards – done and ongoing • Working with DOE by adopting high schools consumer studies departments ✓ • Creating jobs in our industry for unemployed youth, with 1 700 young chefs in full-time employment since 2011 ✓ • Increasing patrons and main sponsors, increased from four to 12 ✓ • Implementing a skills programme to uplift and enrich 100% blackowned township and community caterers, with 650 companies trained to date ✓ • Instrumental in the launch of the improved SA Chef magazine with an emphasis on business value, relevance ✓

30 years of Hostex

David Keir, Stephen Billingham and Nicholas Froneman – Chefs!

GROWING NUMBERS • SA Chefs staff numbers have increased from eight to 18 in the past eight years • Membership increased from 1 981 members in 2009 to 9 600 in 2018

STEPHEN BILLINGHAM

TRAINING FOR ALL

ne of the highlights of Stephen’s career was the signing of the initial contract with the National Department of Tourism for the National Youth Chefs Training Programme (NYCTP) for a fee of R25-million in 2010. Those funds invested in the 2010/2011 financial year enabled 800 young South Africans between the ages of 18 and 35 and with a Matric qualification to be trained in a Level 3 Certificate Programme. Stephen says the NYCTP cemented greater financial stability for SA Chefs, which prior to 2010 had relied on income from membership fees, events and patrons’ sponsorship. “SA Chefs is only

“MY VISION FOR TRAINING AND YOUTH DEVELOPMENT HAS COME TO FRUITION BECAUSE IT’S MY TRADE. MY VISION WAS TO ADDRESS THE CURRENT AND PREDICTED SKILLS SHORTAGE HIGHLIGHTED BY BOTH GOVERNMENT AND INDUSTRY. AND I ALSO WANTED TO DEVELOP A TRAINING PROGRAMME FOR TOWNSHIP CATERERS. IT CAME NATURALLY TO ME TO BRING MY COMMON THREAD OF TRAINING THROUGH MY PRESIDENCY AND TO HAVE THE KNOWLEDGE AND EXPERIENCE TO GUIDE IT THROUGH, TO TURN VISION INTO REALITY.” STEPHEN BILLINGHAM

allowed to take 7% of the fees (the rest goes on tuition fees, uniforms, textbooks and stipends), but that’s a lot of money. After annual renewals of the contract, six years later, in 2017 we signed a three-year contract for R103-million. That’s going into the development of young people for our industry and the development of schools,” he says. “An important component of the programme is the emphasis on practical, work-based experience. Students spend 30% of their time on theory and 70% on practical training. Often their workplace chooses to employ them full-time after they graduate. Importantly, during this time, young chefs start networking in industry, finding mentors, learning how the industry is structured, and ensuring their skills and work ethic is noticed by senior chefs and managers,” he explains. Close on 2 000 young chefs at 24 training schools around the country have graduated from the NYCTP since its inception, with two-thirds currently employed and the remainder either continuing their studies or being assisted in finding employment. Numerous graduates from the Programme have gone on to work overseas, in the Seychelles, New Zealand, Dubai and the US. The success of the programme is measured by the number of students who have

Future chefs graduating at the HTA

graduated and found permanent employment, signifying the return on investment in the youth of South Africa by the NDT in partnership with SA Chefs. The NYCTP is under pressure to use as many black-owned training providers and suppliers as possible throughout the programme, from uniforms and textbooks to schools. From when Stephen was voted onto the main board, he was keen to find new ways to ensure training was inclusive at SA Chefs. “My time and impact on the board would only start to truly flourish in 2006/2007 when the discussions and planning started around a permanent home for SA Chefs, at the proposed new School of Tourism and Hospitality in Auckland Park. Our new home would of course include a skills-training kitchen to offer chef-training programmes to our members, that was clearly my field of expertise and my opportunity to shine and play a more active role with SA Chefs and for its members,” he explains. The Tsogo Sun Centre for Culinary Excellence (CCE) was founded by Dr Bill Gallagher, with Stephen assisting in kitchen design, and short course skills programme design. Since 2008, the CCE has trained 4 800 members across a variety of 49 different skills and one-day programmes and generates an average annual income of R2-million. “Bill’s dream

STEPHEN BILLINGHAM

and use it to cater for corporates of any size.” • BLQ Cheri is a 100% black-owned event management and catering company based in Morningside, Johannesburg owned by Asithandile Mautla. “My vision has always been to uplift and give back to the community. Thanks to the generous donation of kitchen equipment from BCE, I am planning to expand my business and employ more people. This is just one small way that I can help alleviate unemployment in our country,” says Asithandile. “The

Celebrating the Graduation of an EDP now realised,” notes Stephen. Stephen also looked to improve the skills and uplift and enrich black-owned township and community caterers with the development of the Enterprise Development Programme (EDP). The EDP, now in its eighth year, was conceptualised by Stephen at HTA School of Culinary Art and bestowed upon SA Chefs to ensure that the CCE fulfils Bill’s dream of becoming self-sustaining. As a result, the CCE now has five permanent staff members and is able to continue its work of providing training to professional community caterers. The EDP is aimed at the directors, owners and shareholders of existing black-owned catering companies. To qualify for an interview, individuals must be South African citizens and their Gauteng-based business registered with the Companies and Intellectual Properties Commission (CIPC), employ permanent staff and have a minimum turnover of R15 000 per month. Business owners undergoing the programme must be available for training for one to two days per week. The programme is offered free of charge to successful applicants and coursework covers the practice and theory of cooking, and basic management training including hygiene, food costing and business-management skills, to improve the caterers’ quality of work and business success. Stephen says, “Each graduate has the opportunity to perform and achieve success in the culinary industry. Be loyal to your industry and sponsors, share

your knowledge with others and never lose your love and enthusiasm for the industry.” The support and commitment to uplifting and developing entry-level catering entrepreneurs has continued, with generous sponsorship of major companies in the foodservice industry, as well as the Institute of Enterprise Development (IED), BEESA and HTA School of Culinary Art. Courses are run throughout the year and graduations are a regular highlight of the programme, attended by senior management from sponsors as well as SA Chefs and Graduates’ family and friends. This year’s EDP began with the handover of equipment from BCE Foodservice Equipment to the value of R95 000 each to last year’s three top graduates: • Sindi’s Best For All is an event-catering company established in Soweto, and was officially registered in 2015, when Sindiswa took over the business from her mother. “After enrolling in the EDP with Nestlé Professional, I implemented a number of changes to my business that resulted in our client base growing tremendously. I have also been able to share my newly gained knowledge of professional cookery with my staff, which has added to our growth,” says Sindiswa. “Our challenge has always been a shortage of equipment, especially when catering for large numbers. Thanks to the generous donation from BCE, we can now renovate our kitchen in Soweto,

programme taught me a lot as a chef; from knife skills right into costing each commodity used in my business, giving me an advantage over amateur caterers. With support like this, I believe my company will continue to grow, which wouldn’t have been possible without the Lucky Star Caterers Academy programme and BCE.” • Absalom Kotsokoane is owner of Happy Spoon, an event-catering company based in Akasia, Pretoria. “You can’t build a strong building on a weak foundation. I owe my strong foundation to the support of the Red Meat Industry Forum incubator programme, developed by SA Chefs. The experience that I gained through this programme has helped me to grow my business from a one-man-show to an incredible team of five,” he says. “Furthermore, this generous contribution from BCE will put the company in a better position to acquire new techniques, empower the staff, and transfer skills to our former colleagues, chefs, and communities around us. As the company grows by employing more people, we can create a network of knowledgeable, sustainable and selfempowered community members.” Some 650 entrepreneurs have graduated through the EDP with sponsors including Tiger Brands, Lucky Star, Excella, Red Meat Industry Forum, Nestlé Professional and BCE Foodservice Equipment.

STEPHEN BILLINGHAM

LEAVING A LEGACY THAT WILL LAST get involved in consumer shows, which we didn’t do eight years ago, as well as more trade shows. It has helped to raise our profile and grow our membership. We have broken the mould in the last 10 years to titillate and satisfy the gastronaut out there.

WHAT ROLE HAVE MENTORS PLAYED IN YOUR LIFE?

Readily sharing philosophy, attitudes, knowledge, passion and career wisdom at many Graduations and events, InfoChefs, on TV and the public lecture at UNISA

HOW HAS THE BOARD TRANSFORMED SINCE YOU TOOK UP THE PRESIDENCY IN 2009? In 2009 it was not reflective of the demographic of the industry, let alone the country. In fact, it was all white and all non-South African. I vowed in my acceptance speech then that when I left the presidency I would hand over to a South African-born and trained president. I am pleased that I have not only done that, but that the board now has five people of colour out of nine, and all but me are South African.

WHAT OTHER CHANGES HAS SA CHEFS SEEN SINCE 2009? The culture of the association has also changed significantly. When I took over, and for many years before, it had a strong clique mentality and the senior members and office bearers associated predominantly with each other, making it difficult for outsiders to get in. In fact, when I joined it was my second attempt, and was motivated by Bruce Burns,

who encouraged me and supported my entry in this society of high-flying and decorated chefs. In those early days, I determined that if ever I held a position of influence in the association, I would change those cultures and mindsets. As President, I actively discouraged exclusivity at all levels and all gatherings and events, insisting that top chefs spend time with the aspiring, often awed and nervous, young chefs with big dreams. It is now a highly inclusive and transformed association, with a 73% membership of colour. We have trained thousands of black caterers and chefs – and this trend will continue. The culinary industry itself has seen changes over the past decade or more. Television has glamourized food and food preparation phenomenally – and professional cookery is now a desired career choice for school leavers. Cooking and food are the new medicine and TV and homegrown chefs are the new stars. This has impacted SA Chefs because it generates a lot more general public interest – and we now

There have been several, and they have had a powerful impact on me. The most recent mentor who helped me through a difficult patch in the last year is Heinz Brunner. His friendship and support saw me through tough times and gave me strength. Other mentors who have played a role in grooming me to be what I am today are the late great Eric Springer, Ronel Bezuidenhout, Wolfgang Wagner, Graham Donet, Kim Meikle and Colin Knowles. They’re all older than me and I have drawn from their experience and their willingness to share their life learnings.

LOOKING BACK, IS THERE ANYTHING YOU WOULD HAVE DONE DIFFERENTLY? Yes, I think I would have probably been a bit more iron-fisted and a bit more dictatorial – more Gallagher. I would have ruled tougher and taken more leaves out of Billy’s book in running the association. Through my weaknesses, things were allowed to happen. For instance, I should have ensured that the directors who served on my boards were better informed on the policies and procedures of our association. There have been a lot of passenger

STEPHEN BILLINGHAM

“MY GREATEST ACHIEVEMENT IS TO LEAVE MY OFFICE, MY ASSOCIATION, IN ITS STRONGEST-EVER POSITION IN ITS 44-YEAR HISTORY, WITH A ROBUST BOARD, EIGHT REGIONAL COMMITTEES, A RESPECTED ACADEMY OF CHEFS, A YOUNG CHEFS CLUB WITH A BRIGHT FUTURE, A STRONG HEAD OFFICE, AND PLENTY OF CASH AND INVESTMENTS IN THE BANK. AN ASSOCIATION THAT IS SECURE, RESPECTED GLOBALLY, IN THE SAFE HANDS OF FUTURE LEADERS, AND WITH A NOBLE PAST, A SOLID PRESENT, AND AN UNLIMITED FUTURE!” STEPHEN BILLINGHAM

directors, and there always will be as they’re volunteers so you can’t KPI them, but I would have been firmer in instilling the governance, rules and bylaws of the association. It’s important to make sure that all directors know what their signed duties are.

WHAT VISIONS OF YOURS DO YOU HOPE THAT SA CHEFS WILL IMPLEMENT IN THE FUTURE? • I truly believe that SA Chefs needs to be the custodians of the South African Chef of the Year Competition rather than a corporate. SA Chefs, with funding from government, will hopefully in the not-too-distant future, launch SA Senior and SA Junior Chef of the Year. • The Young Chefs Club needs to be a national entity rather than focused mainly in the Johannesburg area. • I would also like to see that the money that is being squirreled away in investments be utilised by the new board wisely, possibly even investing in a property.

WHAT DOES THE FUTURE HOLD FOR YOU IN THE SHORT AND LONGER TERM? Immediately I aim to try to chill a bit with my family. But the nature of our business today means that it takes a team to make a difference – one person cannot do it by him or herself. And although I will clearly be taking a backseat in SA Chefs, it will be my natural role to continue to mentor the new leadership and the board which

has four new members.

WHAT IS YOUR ADVICE TO THE NEW PRESIDENT, JAMES KHOZA? • Treat others as you’d like to be treated yourself • Never trust a chef with more than 3 titles on his email footer • Use your powers to do good • Equip your board, educate them on the roles and responsibilities of a director • Greet as many young chefs as possible • Personally sign certificates, no matter how many (I signed 17 000 certificates over the years) • Know when it’s time to step down

DO YOU HAVE HOBBIES AND INTERESTS THAT YOU WILL BE ABLE TO COMMIT MORE TIME TO NOW? I love collecting stuff, culinary memorabilia mainly. I have the largest collection of antique scales, pepper mills, and probably meat grinders in the country and I have transformed HTA into something of a culinary museum. My wife says I am gifted in turning cash into trash. But I love everything about auctions and want to be an auctioneer one day. I am also a passionate football supporter. My team is Nottingham Forest – their base is 25 minutes from where I grew up and I watched many of their matches when I was a youngster. But they are in the low divisions and

their games aren’t broadcast on DSTV so since coming to South Africa, I have adopted Manchester United as my team. I worked there and supported them.

WHAT’S YOUR FAVOURITE TIPPLE? Glenfiddich 15YO, but that’s expensive. The 12YO is also very good. In local whiskies, I enjoy Three Ships 5YO and 10YO.

WHERE IS YOUR HAPPY PLACE? One of them is in Ryan’s Treehouse at HTA. My youngest son Ryan and I were watching Treehouse Masters one day and he asked me to build a treehouse. We didn’t have space at home but we did at HTA, and so it was built. It’s now one of the most popular meeting places with executives. It takes six to eight people and it’s a funky place to have meetings.

ANY LAST THOUGHTS? Just a cautionary note to leaders. The industry is rife with self-centred and egotistical people who are in it for their own gain – people who do not cherish the association. As President, I was extremely careful to never use SA Chefs for self-gain or personal business growth, but was aware that leadership is a constant target to those who are jealous and unscrupulous, and who are often supported by fringe players who don’t have the full story but who nonetheless feel justified to criticise. My advice is to keep moving and always make sure your integrity is intact.

STEPHEN BILLINGHAM

Kerry, Liam and Ryan in 2010

Stephen in his chef’s whites

Stephen and his sons, with Chef Benny Masekwameng

KERRY BILLINGHAM REFLECTS HOW HAS YOUR HUSBAND MADE THE SOUTH AFRICAN CULINARY WORLD A BETTER PLACE? Stephen has trained thousands of chefs over the past 23 years. He dreamed up the National Youth Chefs Development Programme seven years ago and actually implemented it, taking over two thousand unemployed youth off the streets and into full-time employment in kitchens across the country and even a number overseas. He has this secret ability to inspire others to dream, learn, do and become more.

DO YOU EVER WISH HE HAD CHOSEN A DIFFERENT PROFESSION? No, never! I could not imagine him doing anything else. Stephen would not be Stephen if he was not in this profession. He is so passionate about this industry and the training and development of Chefs. I believe that Stephen’s passion for this industry is evident and that is truly what assisted in making him a great leader. Prior to becoming President, he had already established himself in the chef training and education arena and as a natural-born entrepreneur his own business was already 15 years old, so

the foundations were set for him to be able to then dedicate a huge portion of his valuable time to daily running and governance of SA Chefs, which is not so easy if you were working full-time for a boss.

WHAT ARE SOME OF THE PERSONAL SACRIFICES THAT YOU HAVE WITNESSED DURING STEPHEN’S PRESIDENCY? On top of owning and running his own successful business, which already required blood, sweat and tears, Stephen’s Presidency saw him attend a lot of functions and events both locally,

STEPHEN BILLINGHAM

The Billingham family at Nottingham Forest’s homeground across SA, as well as abroad which stretched his time immensely and saw him miss out on many important family events, from birthdays, school plays, and public holidays to soccer tournaments and major sporting events. A countless amount of the kid’s firsts was missed but whenever possible he would make a concerted effort to be there at the last minute to surprise the boys.

Stephen and boys, June 2008

WHEN ARE YOU MOST PROUD OF HIM? There is not a day that goes by where I am not proud of Stephen or what he has achieved both personally and for SA Chefs. I commend him on doing his Presidency term ‘his way’ and also having the courage to make some of those unpopular decisions. His strong vision, character, courage, determination and innovation saw the association turn from

a little organisation to a massive entity. There will always be people who think they could have done it better but believe me it has not been easy. Keeping quiet while others tried their best to derail him and simply continuing to march on with humility and vigour whilst knowing the real story is commendable. There is only one Stephen Billingham!

WHAT ARE SOME OF THE CHALLENGES THAT HE KEPT HIDDEN FROM HIS COLLEAGUES AND PEERS? If you met Stephen now, you would never know that Stephen was and is still an incredibly shy and private person. He has never had an ‘ego’ although some people would mistake his intense shyness for arrogance. He has a heart of gold and would rather be giving than receiving. Besides that, he never had many challenges beside juggling his time when everyone wanted a piece of it.

Ryan, 2009

Liam, 2010

STEPHEN BILLINGHAM

REFLECTIONS FROM

PEERS AND COLLEAGUES •

• • • Friends, colleagues and champions • Albert Selahlwa – He’s a good man with a good heart and he makes things happen. He’s a lion. • Ann Kekana – He always says you must use money to make money. • Ayanda Khoza – He’s a very welcoming person. • Cassandra Shikwambana – He’s very ambitious and he fights for what he wants. • Daniella Peters – He’s a forward thinker, he’s passionate and loyal to chefs industry. • Elsu Gericke – He is the rock that the SA Chefs Association, educational and professional body, is built on. • Heinz Brunner (AOC) – He is full of passion, integrity, endless energy, lots of creativity, leadership skills and has a great business mind. His dedication and commitment to our Association and the training sector is highly appreciated. Chef Stephen, thank you for all you have done and still will do for our industry. We salute you. • Hudson Masondo – He understands the idea that business does not have feelings, it doesn’t bleed.

• Jason Pitout – He’s a gentle giant. • Jodi Ann Pearton – Stephen has not only been a great ambassador of SA Chefs but has lead us to an entirely new level as a business. He is a true inspiration to each and every person in this organisation and shows each of us that dreams can indeed come true. • Kevin Gibbs – Stephen has been at the forefront of promoting the culinary scene in South Africa, from presiding over SA Chefs to HTA. He’s never been too busy to lend an ear or offer advice to all who come asking. He’s a great asset to our industry. • Maria Maile – He’s a great Chef Dad. • Manfred Muellers – Stephen is an astute businessman and displays great leadership qualities. His commitment towards training and development in the culinary arts has been recognized and appreciated by hospitality senior role-players for over a decade. • Nicholas Froneman – Stephen is a true friend, one who I’ve known for more than 20 years. He was my Sous Chef at Cape Sun, and made me chop 1kg of

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parsley until it turned to dust! A true, sincere, upstanding officer and a gentleman, who lifted the Association to heights never seen before. Nthabiseng Phago – He’s a visionary man from the success he has achieved, and he doesn’t stay in a comfort zone. Owen Hlatshwayo – He’s a passionate chef. Phuthego Moloto – He’s strategic with answers. Precious Maseko – He’s a hard worker and he’s always looking for more members. Roelof Stapel – Stephen is a leading character in the chef community in South Africa. His personal dedication, great skills and special sense of humor make him a great person to work with. Simone Harris – He’s a pusher, he’s very hard and stern but he’s very passionate and it’s all for good reason. Susan Reynard – He is utterly professional, passionate, and he never leaves anyone behind. Trevor Boyd – Well done for the years spearheading SA Chefs. Thank you for helping strengthen the Association. All the best for the future and may Forest also strengthen, as well, in the years to come. Tshepang Mabe – He’s a dynamic mentor. Yejna Maharaj – He’s a hard worker, a strong business man, and he makes money. Yolanda Mtinde – He speaks with a lot of passion, especially when in discussion at the AGM. Zanner Moyane – He is a President who understood the need for giving back.

STEPHEN BILLINGHAM

CREDITS Cover Image: © Frank Richard Writers: Janice Hunt, Susan Reynard Editor in Chief: Katie Reynolds-Da Silva Designer: Caitlin Perrett Published by: SA Chef Media, a division of Film & Event Media Regent Square, Block A, Ground Floor HE’S A VISIONARY MAN FROM THE SUCCESS HE HAS ACHIEVED, AND HE DOESN’T STAY IN A COMFORT ZONE. – NTHABISENG PHAGO

Doncaster Road, Kenilworth, 7745 Tel: +27 21 674 0646 katie@sachefmag.co.za info@saca.co.za | www.saca.co.za Tel: +27 (0) 11 482 7250

SA CHEFS ASSOCIATION PATRONS - 2018

SA Chefs Association Patrons - 2018 • Gearhouse South Africa • Specialised Exhibitions Montgomery • Tiger Brands • McCain • Lucky Star • Nestle Professional • Tsogo Sun • Tsebo Group • Excella • MacBrothers • Parmalat • Pick n Pay

SACH E F

‘SOUTH AFRICA FIRST!’ WAS A MESSAGE STEPHEN PUT OUT VERY EARLY IN HIS TERM AS PRESIDENT, IN SPITE OF THE WELL-POSITIONED, EXCITING LURE OF INTERNATIONAL ACCEPTANCE, EXPOSURE, AND INVOLVEMENT. HE EMPHASISED THAT THERE WAS A LOT TO BE DONE IN TERMS OF LOOKING AFTER THE SOUTH AFRICAN CHEF, SYSTEMS UPGRADING, FINANCIAL GROWTH, TRANSFORMATION, AND GOVERNANCE, BEFORE SETTING SIGHTS FURTHER AFIELD. HE ACHIEVED ALL THESE TARGETS AND MORE.