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Details Kitchen class - Superchefs at work and play

Something wonderful happened somewhere along the road to our new-found freedom: we re-discovered our inner kitchen. Perhaps it was an inevitable part of growing up. Perhaps it's that we began to notice the simple things in life: preparing a meal, serving fine wine and sharing it with close friends.

Kitchens – and the ability to feel at home within them – are definitely so this century. We take a look at some of the people who led us into this wonderland of pots, pans and chopping blocks; the chefs whose creations constantly challenge our food conceptions; the people who research, record and keep alive our culinary heritage and help to educate our palates; the people who are teaching others to do the same and the people whose love of food is so contagious and overwhelming that you feel blessed to eat with them.

We introduce you to a small selection of our superchefs.

The restaurant serves meals for the staff, clients and family of the company.

(Left: RACHEL BOTES in her kitchen at the Carlton Café Delicious in Menlo Park, Pretoria. 'Because we're small – we seat 36 when fully booked – I can develop the menu as our regulars require. I use only seasonally fresh food, so the menu changes accordingly. My strong point is my ability to marry tastes. I know what will work together before even trying it.')

(Left: LANNICE and TAMSIN SNYMAN at work in the kitchen in Lannice's home in Hout Bay. The table is maple wood and was made by Michael Snyman, Lannice's husband, who designs and makes kitchens for a living.)

'We wanted it to be multifunctional. We need workspace [Lannice also publishes cookbooks and Tamsin has her own catering business, Bay Gourmet]. I wanted a block and Michael wanted a table, so we compromised and made it a bit of both. The cupboard [behind them] is where the whole thing started. I walked into an antique shop in Joburg and there they were in the corner, dusty with cobwebs. They're inside shutters from a very old French chateaux. I said to Mike: "Can we buy them and can you design the kitchen round them?" And he measured the kitchen and found they just fitted.'

(Left: PETER GOFFE-WOOD in his kitchen at PGW Eat in Cape Town. 'This is another Mike Snyman kitchen. It's equipped by Roma Kitchens. This kitchen has given me the space to explore food a lot more than would have been possible in a traditional kitchen. And doing the classes here is very satisfying because people are so keen to learn more.')

Kitchen Cowboys is the title of his book and the cooking class he runs for men only. The course runs one night per week for six weeks and costs R3 500 (all inclusive). He runs the same course for women only called Women On Top, at the same price.

(Left: MARLENE VAN DER WESTHUIZEN in her 'tiny little' kitchen at home in Cape Town. 'The bigger your kitchen the more exhausting. This console with a marble top, which was literally put together in the kitchen because it was too big otherwise, can fit 15 people around it. When I do a cooking class, everybody is in the kitchen round this slab.')

Marlene took a long detour through her life to become a chef. 'I was in Brussels with Deon [her husband]. There was a little chef shop on a tiny little street. It was an amazing place: the deeper you went in, the bigger the pots became. I walked through this shop and I suddenly realised that yes, you are a good cook but you know fuck all. It was bit of a moment. I was 34 years old. I'd wasted fabulous opportunities and now – what was I going to do? I talked to Deon on the plane back and said either I do it now or I shall regret my life forever.

'You must have moments like that: it's a serious growing up moment. I went to see John Jackson who was opening a cooking school, and we got on immediately. He said the school was not quite ready, but I could work in his kitchen for a year – no pay, but I didn't have to pay him either. So it was a win-win for both of us. 'And I learnt. I was the only woman. I learnt to work with the best of them; I learnt to swear with the best of them; I learnt to fight with the best of them and I learnt to be a chef. I'm a toughie.'

For info call +27 21 439 6610

(Left: STEFANO STRASELLA, the principal and head chef at the Prue Leith College of Food and Wine, in his kitchen at the college in Pretoria. Much of his work is administrative but he prefers the practical side of his job – to be in the kitchen, teaching.)

'I like the physical stuff, not the theoretical stuff!'

His favourite food to teach is, unsurprisingly, his favourite food, which is Italian, Mediterranean and Middle Eastern.

The college currently has about 100 pupils with an intake (and graduation outflow) of 70 pupils a year. After 18 months full-time study, the students graduate with a Diploma in Food Preparation.