The cookbook tells a story

Rosemarie Saunders at the launch of her cookbook, A Sprig of Rosemarie, at the Herb Garden at Ashbourne Apartments in Kenilworth on Wednesday December 1st.

While executive caterer Rosemarie Saunders may refer to herself as “the hired helper”, it is her discretion that has brought her into the most glamorous circumstances in catering, teaching and travel.

This discretion is evident when you browse A sprig of rosemary, a traditional cookbook where names are not forgotten, but anecdotes from dinners, events and parties, from Cape Town to Monaco and beyond, conjure up a feast of fun, hard work and food at fall on the ground.

Described as “an unusual cookery and stories book”,

A sprig of rosemary launched at Herb Garden at Ashbourne Apartments in Kenilworth on Wednesday December 1st.

Born in Great Britain, Saunders came from a family of restaurateurs and learned early on the importance of fresh ingredients, economy and the value of people and money.

She attended Birmingham Hotel and Restaurant School, then obtained a teaching degree while working in London.

Stopover in South Africa in the early 1970s on her way to Australia, the lure of Cape Town kept her here and she worked in 5 star hotels like the Mount Nelson in Cape Town and the Beacon Island Hotel in Plettenberg Bay, before to join Woolworths Headquarters as Director of Catering. She later became a breeder.

Leaving the corporate world to start a family, her love of food prompted her to start teaching cooking classes from her home kitchen, but an unexpected phone call launched her into a restaurant career.

It has evolved into a business catering, event management, food and wine tours in France, cookbooks, farm stall food supplies, and contracts for catering and teaching in local restaurants. foreign regions of the world. She entertained and served the rich, famous (and sometimes infamous) from her homes in France and Cape Town.

Today she resides in Kenilworth.

A sprig of rosemary embodies a collection of its recipes, including those developed by Saunders with its Cuisine Marie Rose and The Provençal Kitchen Rosemarie schools, such as Salade Niçoise, Nougat Ice Cream and Jonah’s Gingers.

Chef, wine lover and food commentator Michael Olivier writes a warm preface, calling him “this Phoenix risen from the ashes.”

“She’s proof that big things come in small packages and she’s bright and dapper like a little bird, and is hopelessly in love with everything eaten.”

She looks like a phoenix because when her business burned down she hatched a plan and none of her reserved clients were disappointed – the show continued.

Making a plan is his mantra, whether it’s preparing in hangars, restoring the power or hiding under garden sprinklers, from Formula 1 races to Santa Claus skydiving, Saunders has seen it all.


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