Chef Keanon Micheals looks like a cool dude. Artisanal wooden cuffs in the earlobes, custom-made wooden knife dangling from the neck, camouflage cap with his own logo and that lush, well-connecting beard that’s the trademark of all Cape Town hipsters. You might expect studied insouciance or some level of nonchalance. Instead, you find an enthusiastic storyteller who answers questions truthfully, even when the responses do not shower him in glory.
There is a small but insistent voice in the South African food movement that is pushing for more representation. Some stalwarts and new chefs are vocal about this but judging from his social media posts he is not one of them, so I asked why.I try not to limit myself, I respect people who have paved the way. But I’m willing to learn from anybody in order to improve my techniques.
And he truly walks the talk. One of the causes he is passionate about is the 9 Miles Project, an NGO formed by Sher’Neil and Nigel Savel to teach children living in informal settlements surfing as a catalyst for discipline, determination and life skills. It resonates with him because of his background.Growing up in Strandfontein, other coloured communities always made fun of us, claiming we were trying to be ‘white’ because we surfed and we were into skating.
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