Meet the chef: Clem Pedro

Calling all aspiring foodies! If you haven’t met Chef Clem Pedro yet, best you start following him and his ManCrave journey now! Clem is a humble force to be reckoned with who can turn any set of ingredients into magic! No stranger to working on Caesarstone in his cheffing career, and after seeing the magic he is creating on our Excava surface (see above) we couldn’t help but sneak in a quick interview…

Clem Pedro is… Passionate, curios and always hungry.
Last night’s dinner: A hand chopped steak cheese burger.
Favourite ingredient: I love beef, especially dexter and limousine beef.
If you won R50 000 how will you spend it? I would love to put a passionate young chef through chef school who normally wouldn’t be able to.
First word that comes to mind when you hear ‘Foodie’: Everybody.
It’s your last weekend on earth… Find me in Durban eating everything spicy and hot!
Your cooking-crush is: my fiancé (@lifewithme) she’s an amazing chef. (awww!)
If you weren’t a chef… I would be a designer, designing the most beautiful kitchens in the world.

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After working on Caesarstone, which is your favourite? The Vanilla Noir! If I could cover my whole home in Vanilla Noir, I would.
Who should we be following on Instagram? @Lifewithme,  @her_dark_materials and @caesarstonesa (of course!)
Who would you most like to cook for? I’ve always wanted to prepare a dish for Desmond Tutu. He is a true living legend.
On days off where will we find you eating? At home, my kitchen is my happy place. If I could move my bed into the kitchen I probably would. I spend all my free time coming up with new dishes.
What do most novice chefs get wrong? They complicate dishes and mess with the ingredients. If you buy the best quality ingredients, 80% of the job is done.

Who’s the better cook – your mum or dad? My mom, anything she touches in the kitchen turns to gold. My dad is still a pro cook, but he is the true braai master.
What are you reading now? Pit Cue Co, an amazing book on BBQ, these boys have turned the BBQ world on its head, such amazing food.
If everyone had just one recipe book: Yotam Ottolenghi’s Jerusalem – it’s a book you don’t only read, it’s a book you study. It’s simple food done beautifully, with love and passion.

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