The Plant Powered Show 2023 is set to bring together top South African chefs, personalities and an award-winning UK chef for a three-day event at the Cape Town International Convention Centre from 26 May to 28 May.
This year’s lineup of chefs is an impressive one, featuring a diverse group of culinary experts, including the iconic and much-loved Jenny Morris, the highly respected English chef, writer and presenter Tom Hunt, and Western Cape wild foods expert Loubie Rusch.
One of the highlights of the event will be the interactive masterclasses, where chefs and award-winning mixologists will host interactive, hands-on food and drink workshops.
Attendees will be able to learn new culinary skills and techniques and enjoy some of the best plant-based cuisine on offer.
The Plant Powered Show is not just for food enthusiasts; it is aimed at anyone with an interest in health, wellness, the environment or more conscious living.
Also read: Vegan restaurants in Cape Town serving scrumptious breakfasts
The event will feature talks by leading health and wellness experts, interactive experiences, exclusive industry networking, and a marketplace stocked with plant-based food, drink and conscious living products.
The event is being organised by Live Events Africa, a company that specialises in producing innovative events that inspire, educate and motivate people to live better lives.
According to Heidi Warricker, the founder and CEO of Live Events Africa, ‘One of the biggest trends worldwide is sustainability and food awareness, and this is where The Plant Powered Show is bang on target.’
‘People are becoming increasingly interested in what they are eating, where it comes from and the effects their diets have on the environment.’
The event’s chefs are equally passionate about the plant-based movement and promoting sustainable, healthy eating.
Meet the chefs taking part in the show:
Aliya Ferguson
Aliya is a dedicated nutritional therapist and naturopath who is passionate about her work. Her journey towards optimal health has inspired her to help others embark on their own journey to wellness.
With two active boys, she is invested in cultivating healthy habits in the next generation. Aliya’s love for the planet, sustainability and social consciousness drives her to live in harmony with the environment and encourage others to do the same.
Her holistic approach is at the core of all her projects, workshops, articles and talks, making her a well-rounded expert in the field of natural health and wellness.
Carin Brink
Carin is a nature lover who has a strong commitment to sustainability. During her Masters in Environmental Science, Sustainability and Society in 2020, she co-founded Plushi, a unique vegan sushi restaurant in Cape Town.
Plushi is dedicated to serving zero-waste, plant-based sushi by creatively combining vegan and Asian cuisine.
Carin’s passion for sustainability and her love for nature have helped shape Plushi’s philosophy, which strives to minimise the restaurant’s impact on the environment while providing its customers with delicious, healthy food options.
Also read: Where to find vegan-friendly ice cream in Cape Town
Chad January
Chad January is an accomplished kitchen expert with a notable career in the media industry. Currently serving as the editor of TFG’s MyKitchen magazine, Chad has received multiple accolades for his culinary expertise.
He was recognised as the 2020 Galliova ‘Up & Coming Food Writer of the Year’ during his time as the deputy food editor for Fresh Living magazine. Chad’s experience in the entertainment industry includes hosting three seasons of SABC3’s Yum.Me, a cooking show for kids, and co-hosting the Afrikaans cooking show Spyskaart on SABC2.
He has also worked on several food TV shows, showcasing his talent as a chef and stylist. A 2014 graduate of the esteemed Institute of Culinary Arts in Stellenbosch, Chad has honed his skills in some of South Africa’s most renowned restaurants, including La Colombe and The Test Kitchen.
Christiaan Campbell
Christiaan Campbell is a renowned chef in the culinary industry who is recognised for his work at Delaire Graff Estate and Boschendal.
He has a passion for produce, people and the planet, and has been at the forefront of the industry for many years. Currently, he is focused on his latest venture, Living Exchanges, which aims to assist businesses and industries in operating in a more regenerative way.
Living Exchanges is based out of Temenos Retreat in McGregor, where Christiaan is utilising his extensive knowledge and experience to promote sustainable and ethical practices in the industry.
Damian Jardim
Damian Jardim is a highly skilled French chef who combines his classical training with his passion for sustainable, whole-food, plant-based cuisine.
He strongly believes that his culinary creations have the potential to heal the body, mind and soul. As a private chef, he prioritises creating exceptional dining experiences that are wholesome and nourishing.
His culinary philosophy revolves around a holistic approach, blending the art of cooking with mindfulness and sensory awareness. Jardim’s cooking style is focused on creating culinary masterpieces that delight the taste buds while also nurturing the soul.
Elisha Madzivadondo
Elisha Madzivadondo, the founder of Sunshine Food Co., has built a successful business in Cape Town that promotes healthy and conscious eating.
His passion for veganism started during his childhood in Zimbabwe and he has turned it into a thriving venture. By using sprouts and microgreens as the main ingredients in his plant-based dishes, Elisha advocates for a more mindful approach to food.
His small eatery in Sea Point and stands at weekend markets have become quite popular, with customers raving about his homemade vegan burgers, wraps and freshly pressed juices and smoothies. Everything at Sunshine Food Co. is organic, with much of it produced on a plot of land Elisha farms in Pinelands.
Eugene Volkov
Eugene Volkov, the executive chef at WE Café, is an experienced chef with a diverse culinary background ranging from modern avant-garde restaurants to traditional folk establishments.
He believes that the future of the food industry lies in promoting veganism and conscious consumption. At WE Café, he has been instrumental in introducing plant-based options to the menu that are both delicious and environmentally friendly.
Volkov’s expertise and dedication to sustainability have earned him a reputation as one of the most forward-thinking chefs in the industry.
Jacques Kruger
Jacques Kruger, the head baker and owner of the vegan bakery, Cinnamon Club, believes that indulgent treats can be wholesome too.
As someone who always wanted to eat healthier, Jacques was delighted to discover that he could still enjoy his favourite sweet treats while making sure they remained good for him.
That’s why he opened The Cinnamon Club, a bakery that offers 100% vegan and gluten-free products that are almost all refined sugar-free. With a focus on perfect, indulgent and wholesome cakes and pastries, Jacques wants people to enjoy delicious food and cake while still looking and feeling their best.
Jane Nshuti
Jane Nshuti is a plant-based African food educator and the founder of Tamu by Jane. She is committed to nourishing not only stomachs but also souls and minds.
Her recipes and food philosophies are rooted in promoting food security, community and a passion for African foodways. Despite facing many challenges, Nshuti has remained steadfast in her goal of making a positive impact by helping families eat healthier meals while embracing their African heritage.
Through Tamu by Jane, she has created a platform to share her knowledge and love for plant-based African cuisine with others.
Jenny Morris
Jenny Morris, affectionately known as the ‘Giggling Gourmet’, is a renowned South African food personality with a deep passion for cooking.
She has an extensive career spanning across several industries, such as radio, television, catering and restaurants. Morris is also an author and culinary tour guide, sharing her love for food with people from all over the world.
She has been a familiar face on television, appearing on local and international shows, including Jenny Morris Cooks Morocco and From the Heart with Jenny Morris for the Food Network. Morris’ love affair with food began in her childhood, and she has since become a household name in the South African food scene.
Also read: 10 lesser known veggie and vegan eateries in Cape Town
Loubie Rusch
Loubie Rusch is a passionate advocate for the use of indigenous edibles in cooking. Since 2010, Rusch has been exploring forgotten and neglected indigenous plants in the Western Cape and, in 2016, began championing the need to cultivate these plants as crops.
She founded Local WILD as a platform for networking, knowledge sharing and collaboration in the pursuit of reintegrating indigenous foods into local foodways.
Rusch shares her knowledge through consulting, workshops, social media and publishing. Her brand, Making KOS, offers bottled indigenous produce, and she also contributes to various research and community projects.
Santi Louzán
Louzan, a chef with a Spanish heritage, has spent nearly two decades in Michelin-starred restaurants around the UK. His culinary journey began in his hometown in Spain, where he learned from generations of artisans, farmers and fishermen.
Louzan’s grandmother taught him to ‘love the ingredients,’ which became his driving force. He moved to England as a teen and started his career as a kitchen porter, working his way up to the top establishments in the country.
Louzan fell in love with Cape Town during the 1995 Rugby World Cup and decided to launch a more personal style of dining. He opened Chef’s Table, a fine-dining social food experience, using his Michelin background to create beautiful and pleasurable food.
Tom Hunt
Tom Hunt is a renowned chef, writer and presenter whose food philosophy emphasises the connection between food and climate change. He advocates for a way of eating that is mindful of the environment but doesn’t compromise taste, pleasure or nutrition.
Hunt’s cookbook, Eating for Pleasure, People & Planet, is a comprehensive guide on how to make delicious and sustainable meals. He also writes about food and the environment for various publications, including a weekly recipe column for the Guardian.
Hunt has extensive experience in food, agriculture and sustainability, working with chefs, farmers, academics, charities and nutritionists as a food educator and facilitator. He opened his first restaurant, Poco, in Bristol, which won several awards, including Best Ethical Restaurant at the Observer Food Monthly Awards.
In 2011, he founded the Forgotten Feast, a social enterprise that promotes sustainable food through dining and celebration and works closely with various charities to promote sustainable food practices.
Details:
- Location: Cape Town International Convention Centre
- Dates: Friday, May 26 | Saturday, May 27 | Sunday, May 28
- Times: Friday and Saturday: 10am to 6pm | Sunday: 10am to 5pm
- Tickets: quicket.co.za
Also read:
Be spoiled for plant-based choice at The Fussy Vegan in Cape Town
Picture: Supplied