David higgs tv#

Maybe not the length, but just the timing. What's it like being back at work, and how have you and partner Gary's restaurants survived this particularly tough time for the local hospitality industry?īeing back at work is great, but through the lockdown we've gained a lot of perspective and it was a break that was probably needed. You made the most of lockdown with all the innovative YouTube clips and cook-offs for charity. (Scroll down for one of Higgs' Ucook recipes.) It means they can experience the recipes and the cook first-hand. This is the second time I've partnered with UCOOK, and it's provided the most incredible opportunity for me to take my recipes into people's homes. What inspired you to partner with UCook on this venture? It's not often one gets to cook and learn all the tips of a top chef in a virtual cooking class. That teaching element is what I really enjoy, from the feedback on My Kitchen Rules SA, to the online stuff I do, to partnering with UCook - I've even owned a cooking school. This is our third season together and we really do have a lot of fun.

David higgs tv#

I think one of my favourite things about the My Kitchen Rules SA TV show is that I get to work with my friend J'Something.

Is there an element you enjoy most - bring behind the stove, sharing your skills or being on camera? My business partner Gary Kyriacou is incredibly supportive with the work I am doing as guest chef for UCook and judge on My Kitchen Rules SA, and so it makes it easier. But I have an incredible team at Marble and Saint restaurants, and we're busy building up the teams for Zioux and The Pantry. What fuels this energy?Īdrenalin! No, really, we do have a lot going on. To top it all off, he's working on opening a new style of convenience store. Acclaimed chef David Higgs has two - about to be three - top restaurants in Joburg, stars as a judge on the third season of the competitive cooking show, My Kitchen Rules SA, and has signed on as a guest chef for the popular meal kit delivery service, UCook.