Diesel was always drawn to the science of baking. “I love the precision of making cakes and pastries,” she explains. “Cooking allows for a lot more flexibility – adding a pinch of this or a dash of that – but baking requires real dedication to measurement and method.” After her whirlwind Singaporean experience, Diesel returned to South Africa to settle in the Saxon’s renowned pastry kitchen. “My day generally starts at around 3 am. The morning involves prepping and baking seven different types of pastries, three types of Danishes, five variations of muffins and a completely gluten-free banquet,” describes Diesel. “It requires a huge amount of energy, but luckily it’s a real passion for me.” Her routine then rolls into prep for a full brunch spread and high tea.
When he met his wife-to-be, Tanzer based himself back in Johannesburg, and opened his own restaurant. “Delicatessen was an extension of my personal cooking and eating style,” says Tanzer. “We had no menu, and served 400 breakfasts every Saturday morning. When I sold Delicatessen, I moved into Braamfontein, which was just burgeoning at the time, and started a catering company.”
Tanzer’s company grew exponentially and, after a few years of intense hard work, he decided to sell the company and move into production. He was lucky enough to produce MasterChef South Africa and Reza Mohammed’s cooking show. But cooking was – and is – where Tanzer’s heart is, and, once again, he decided to open his own full-service catering company, Food on the Move.
Today, Tanzer runs and manages Food on the Move, creating no-fuss menus for any and every kind of event. His food philosophy is grounded in simplicity – he believes a truly talented chef should be able to make an incredible meal with a few carrots, potatoes and onions. Foams and gels aren’t his style, he likes to keep it simple.