Cape Town, South Africa – The first sign that Anwar Abdullatief is not an average chef is his choice of headwear. Despite the whimsical and sophisticated nature of his cooking, he and his team do not wear puffy white chef hats. Granted, many modern chefs favour grittier skull caps or bandanas. But Abdullatief does it his own way: Everyone in his kitchen wears a demure tartan flat cap and a stonewashed blue apron.
Neatly stacked stainless-steel shelves reach almost to the ceiling of the renovated warehouse space. Extra chairs are stacked in the parking garage which is visible through the open back door. The team of 11 works silently, methodically, as they assemble the artful creations that are the product of Abdullatief’s imagination. On one counter, an assistant arranges leaves and flowers on the elaborate labyrinthine platter in which mature cheddar cookies with smoked hake and prawn brandade are nestled.
