AN INTERVIEW WITH CHEF JOHN VAN COLLER

Did you always want to be a chef / how did you become a chef?
Actually wanted to be an actor. But they said I wasΒ too short and ugly. Haha. My cousins, both excellent chefs, got me involved. Started work as soon as I finished school.

Tell us about your latest venture and where one can buy your products

Our latest venture is my girlfriend and I selling biscotti and brownies. For now! Our name is Angels Delight. You can contact me at vancoller.john@gmail.com for orders. We deliver within Cape Town and post to other areas.

Who do you rate as the world’s top three chefs?
Raymond Blanc, Rudi Liebenberg and former head chef and co-founder of NECI, Michel Leborgne.

What is your ultimate dinner menu?
Starter: My garlic mussels. Mains: char grilled rib eye with Bearnaise and basil mash and white chocolate mousse with summer berries for dessert.

Do you have a favourite wine?

Most dry white wines. And Beyerskloof red wines.

Johno’s brownies:
145g butter
200g caster sugar
2 eggs
115g cake flour
85g cocoa powder
55g nuts
100g white chocolate chopped into chunks

Pre heat oven 160deg C
*cream butter and sugar well
*add eggs 1 at a time beating well after each time
*add cocoa and flour and mix in.
*Fold in nuts and chocolate pour into greased baking pan and bake.
*40 minutes for gooey or 50 minutes for firmer
Enjoy

Thanks, Chef, I will.

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50 Comments Add yours

  1. nrhatch says:

    That brownie looks good enough to eat. πŸ˜€

    FUN interview. Thanks, Cin & Chef John!

    1. theonlycin says:

      Why aren’t you sleeping?!

  2. adeeyoyo says:

    Coffee and Brownie for breakfast sounds good! Nice post both of you!

    1. theonlycin says:

      Morning adee πŸ™‚

  3. souldipper says:

    Oh sin…I mean, Cin!!

    1. theonlycin says:

      They are quite s/cinfully good πŸ˜‰

  4. The brownies look good, but you didn’t get ny gorey details for us.

    Like his best discovery of combinations of flavours, how he’s rescued flops, what he makes in secret for just himself………

    1. theonlycin says:

      I left all the goreys out; in exchange for his brownie recipe ;p

      1. i suspected you were bribed πŸ˜‰

      2. theonlycin says:

        hehehe πŸ˜‰

  5. linda says:

    Oh yummy a brownie recipe! Thank you.

    1. theonlycin says:

      You’re welcome πŸ™‚

  6. leigh says:

    Interesting…Rudi Liebenberg, too, a master.

  7. Yvette says:

    Those brownies look like pure chocolate indulgence!Chef’s white mousse and fresh berries, would also be a winner! x

    1. theonlycin says:

      Yes, must try to wheedle that recipe out of him too πŸ˜€

  8. How cool of Chef John to share his brownie recipe with you.
    πŸ™‚ Mandy

    1. theonlycin says:

      I thought so too, Mandy πŸ™‚

  9. i am impressed w the “real china” and it’s function in portion control. my only life-saver. this is gorgeous. he also seems like a champ. thanks.

    1. theonlycin says:

      Terrific Tuesday, Doc πŸ˜€

  10. Tandy says:

    πŸ™‚ I am going to try THE OTHER recipe before we go! Have a great day πŸ™‚

    1. theonlycin says:

      It’s still bugging me …

  11. Nice, fun interview!

    1. theonlycin says:

      He’s a super guy πŸ™‚

  12. Leeswammes says:

    Nice interview. I looooove brownies. Maybe the recipe is an excuse to make them again, you know, just to compare with the other brownie recipes I have. πŸ™‚

    What is cake flour? Just regular white flour?

    1. theonlycin says:

      I suppose so, Judith, as opposed to bread flour?

      1. Leeswammes says:

        That doesn’t help, Cindy. What is bread flour? Is that whole wheat flour? πŸ™‚

      2. theonlycin says:

        I’ve just looked and I have two bags of flour in my larder. One says ‘all purpouse flour’ and the other says ‘cake flour’. Maybe the cake flour is more refined? Will try to find out more.

  13. Supa says:

    You must post the pic on the Goldcrest site.

    1. theonlycin says:

      What’s happening on the Goldcrest site? *goes off to have a gander*

  14. colonialist says:

    Brief interview, but nicely to the point.

    Drat. I have a longing to guzzle what’s in that picture, but no immediate means of satisfying it.

    1. theonlycin says:

      Pays to keep a packet of chocolate digestive biscuits stashed in one’s desk drawer πŸ™‚

  15. Lyndatjie says:

    Nooooooooo…. my diet doesn’t include brownies…. *sulk*

    PS: He sounds like a lovely man and you paint him so vividly for us… thanks!

    1. theonlycin says:

      *goes off to see if there is a Weigh Less dessert for Lyndatjie*

  16. yadayadafishpaste says:

    I have a question, Cin. If his new venture is the brownies and he gives the recipe out, why do people then have to order from him? Isn’t he hurting his venture, so to speak? Or is the ratio of those making it themselves not enough to do harm, vs. those who still choose to buy?

    1. theonlycin says:

      I had a severe mishap with a brownie recipe from a magazine over the weekend and John offered me his recipe. This kind gesture is a perfect example of his character.
      To answer your question:
      a) A lot of my readers are not inside of John’s target market, which is Cape Town, and those who are in Cape Town tend toward being foodies themselves, who are not likely to order the brownies.
      b) I expect that John’s clients will fall inside the hospitality industry ie coffee shops, delis and the like, who will place bulk orders rather than individual batches.
      Hope that helps?

      1. yadayadafishpaste says:

        Those are a few interesting – and sensible – thoughts that I’m not used to thinking. Enlightening, thanks Cin πŸ™‚

  17. Cool! Interview a chef! How unique! Or maybe not. This is definitely my first exposure to a chef interview. I like it! The brownie looks delicious! And sitting beside a cup of coffee. I have my coffee right now, but where is my brownie? I know, I have the recipe. πŸ™‚ Blessings to you…

    1. theonlycin says:

      Enjoy Carol, I am just about to have my afternoon coffee πŸ™‚

  18. Great interview, Cindy, and the brownies look fab.
    The cup reappears! It makes me want to go and have a cup of tea immediately!

    1. theonlycin says:

      One of those cup and saucer sets has your name on it, Kate, I won’t forget πŸ™‚

  19. slpmartin says:

    Enjoyed the interview…the type I like.

    1. theonlycin says:

      I will be interviewing more chefs in the future, Charles πŸ™‚

  20. Geez Cindy, you’ve got me going already & its I haven’t even got out of my PJ’s yet……’char grilled rib eye with Bearnaise and basil mash and white chocolate mousse with summer berries for dessert’. Wonder if he delivers breakfast heheheee πŸ™‚

    1. theonlycin says:

      It’s 4.45am here and I am thinking about salmon for supper πŸ˜‰

  21. Jamie Dedes says:

    Good idea! Haven’t had beef w/bearnaise in years. Easter! Nice change from lamb or ham, especially with only three of us now. Thanks you too for the inspiration.

    1. theonlycin says:

      I’m also going to do the Bearnaise thing for Easter πŸ™‚

  22. bluebee says:

    Those brownies are going to go down a treat with a friend who is a white chocolate nut – thanks πŸ™‚

    1. theonlycin says:

      I’ll pass your thanks on to Chef John πŸ˜€

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