Entrepreneurial young chef: Nardia Adams

Training as a chef opens many career options. At one end of the spectrum is high-volume catering in places such as detention facilities, educational institutions and hospitals.  At the other end is highly individualised catering for relatively small numbers.

Nardia Adams is one young chef carving a catering niche for herself with her funky and innovative brand, Fudart.

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From classic cuisine to entrepreneur

Since graduating as a professional chef in 2001, Nardia has held executive chef positions around South Africa and internationally. She regularly judges professional food competitions and lectures up-and-coming young chefs at local training institutions.

Accomplished businesswoman, having opened several restaurants from scratch, Nardia’s latest entrepreneurial success is her Fudart brand. In addition to marketing a range of gourmet bottled products under the Fudart label, she designed and customised a food truck. The funky orange Fudart strEATERY truck regularly wows diners at events and shows around Durban and elsewhere.

Nardia loves the freedom to experiment and let her creativity blossom. Asian flavours and cooking techniques inspire her.

Favourite dish for an outdoor occasionFudart truck and food

Served from the Fudart strEATERY, the ideal dish with pizzazz but easy to eat while walking around.

Peking Duck Bao Slider: Steamed handcrafted bao dough presented warm, filled with sticky Peking duck dressed in hoisin, plum, coriander and ginger. This is topped with crispy duck skin, toasted sesame, spring onion and a chilli lime dressing.

 

Favourite canapés for a corporate event

Upmarket delights for guests to nibble on while networking.

  • Smoked salmon trout presented on a sweetcorn and herbed crumpet layered with lemon cream cheese and guacamole and topped with wasabi pearls
  • Roasted tomato, basil and sake shot topped with a butter poached prawn

Three top tips for good food

  1. Organisation is key: If you are prepared, you can work efficiently and neatly. This gives you time to manage your workspace, perfect your skills and fine-tune your seasoning.
  2. Quality ingredients: You are only as good as your produce, so choose all ingredients wisely. Fresh produce exudes fresh flavours.
  3. Marry flavours and dining experience: Taste while you cook. Taste each element for seasoning as you create it; then taste the entire dish so that you can balance and marry not only the flavours but also the dish as a whole with the crockery and cutlery that you choose for serving.

Honesty is key. Miscommunication is the root to all evil.

Nardia Adams, Chef

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