Author of Eat-Ting Anna Trapido talks about the various ways restaurants in Pretoria are more interesting than the ones in Johannesburg, and the history of Chef Felix Okoua's West African styled restaurant.
Trapido says that the environment in which restaurants operate in Pretoria are economically easier, and different things in different places make a great restaurant.
When a restaurant delivers what it promises, that’s what makes it a great restaurant.— Anna Trapido, Author of Eat-Ting
There are lots of people who can cook but when you find a chef who genuinely puts a piece of themselves in the way they cook, that’s different says Trapido.
She adds that restaurants in Pretoria illustrate high end eateries in a range of ethnic genres.
Trapido says that Chef Felix Okoua arrived in South Africa as the chef and butler to the Ivorian ambassador, and after 10 years in the position he decided to leave the embassy and start a restaurant called Delice d’Afrique.
He (Felix Okoua) really is a very classy chef doing beautiful, interesting things with Jolof rice.— Anna Trapido, Author of Eat-Ting
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