Santi Louzan on the Importance of Produce, Execution and Continuity
05/29/23 • 21 min
In this episode of The Plant Powered Show POPUP Podcast, host Sean Loots interviews Santi Louzan, a Spanish-born, British-schooled chef and owner of Chef's Table. They discuss Santi's journey from leaving the UK for South Africa, his passion for food, his experience working in Michelin-starred establishments, and the importance of good quality produce and reducing food wastage.
Main topics include:
- Santi's passion for food and his upbringing in a family of fishermen and farmers.
- The importance of good quality produce and knowing where your food comes from.
- Santi's experience working his way up in the culinary industry, including his dishwasher days and working in Michelin-starred establishments.
- The three building steps of working in a top-quality establishment: produce, execution, and continuity.
- The impact of the foot and mouth disease in the UK on promoting local and organic produce.
- The need to support local farmers and reduce food wastage.
- Tips for reducing food wastage at home and using the entire plant.
Resources:
Santi Louzan on Instagram
Chef's Table
Brought to you by Latitude Aparthotel and The City of Cape Town.
Follow us on Instagram or Facebook for the latest updates, mouthwatering recipes, and so much more.
www.goodlifeshowafrica.com
In this episode of The Plant Powered Show POPUP Podcast, host Sean Loots interviews Santi Louzan, a Spanish-born, British-schooled chef and owner of Chef's Table. They discuss Santi's journey from leaving the UK for South Africa, his passion for food, his experience working in Michelin-starred establishments, and the importance of good quality produce and reducing food wastage.
Main topics include:
- Santi's passion for food and his upbringing in a family of fishermen and farmers.
- The importance of good quality produce and knowing where your food comes from.
- Santi's experience working his way up in the culinary industry, including his dishwasher days and working in Michelin-starred establishments.
- The three building steps of working in a top-quality establishment: produce, execution, and continuity.
- The impact of the foot and mouth disease in the UK on promoting local and organic produce.
- The need to support local farmers and reduce food wastage.
- Tips for reducing food wastage at home and using the entire plant.
Resources:
Santi Louzan on Instagram
Chef's Table
Brought to you by Latitude Aparthotel and The City of Cape Town.
Follow us on Instagram or Facebook for the latest updates, mouthwatering recipes, and so much more.
www.goodlifeshowafrica.com
Previous Episode
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The ultimate destination for those seeking advice on plant-based products and hoping to reduce their environmental footprint while still enjoying a vibrant and fulfilling life.
Pull up a seat and join Sean Loots in conversation with top local and international chefs as well as health and wellness experts on this fascinating journey of food, health and conscious living.
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Next Episode
Cassava Leaves, Amaranth And How To Impress A Meat Eater with Plant-Based Protein with Jane Nshuti
In this episode, host Sean Loots interviews Jane Nshuti, the founder of TAMU by Jane, a project that aims to promote conscious living and African cuisine. They discuss the concept of conscious living, Jane's background growing up in Rwanda and Kenya, and the misconception that African cuisine is primarily meat-based. Jane shares her personal journey towards a plant-based diet and the spiritual and physical benefits she experienced. They also talk about the importance of embracing local African cuisine, decolonizing food, and the need to appreciate and preserve traditional African recipes. Jane provides insights into specific African dishes, including cassava leaves and amaranth, and shares her vision for TAMU by Jane, which includes hosting African feasts, cooking classes, and a plant-based food pod.
Main topics discussed include:
- What is Conscious Living?
- African Cuisine Beyond Meat
- Rediscovering Traditional African Foods
- Impressing a Meat Eater with Plant-Based Protein
- Lessons and Goals for Local Cuisine
Resources:
TAMU by Jane
Brought to you by Latitude Aparthotel and The City of Cape Town.
Follow us on Instagram or Facebook for the latest updates, mouthwatering recipes, and so much more.
www.goodlifeshowafrica.com
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