Silverstar hits the culinary jackpot with Chef Ross Birkin
Having worked under some of the country’s leading food experts including Montecasino’s Executive Chef, Blake Anderson, Chef Ross has received the gold standard in training.
For Silverstar Casino’s Complex Executive Sous Chef, Ross Birkin, cooking is more than just a passion, it’s a life choice.
Having worked under some of the best mentors in the business, he is making a name for himself in culinary circles. Chef Ross embarked on a life-changing food journey, and became a master of his craft. Guests of Silverstar will no doubt take delight in the incredible skill and technique he brings to the delectable menus he creates.
An elegant 12-course menu has become his speciality, and Chef Ross’ expertise lies in pairing fine wines with each dish so that patrons go on a gastronomic journey from the very first bite of their entrées, to the last bit of their indulgent desserts.
“Cooking provides me with a raw canvas that I can splash my own art onto, and I am truly passionate about making something out of nothing. Taking an ingredient that is simple and then adding my own unique twist to it really gives me a great sense of pride.
All chefs have the ability to make someone’s day, just by putting love into the food we make,” said Chef Ross.
Describing himself as something of a misfit at school, Chef Ross was on the path towards becoming an electrician when, thankfully for the diners of Silverstar, his mother stepped in, and recognising his potential in the kitchen, secured a full bursary at a culinary school for him. From that day on, he has never looked back and has since dedicated over a decade of his life to becoming the acclaimed gastronome that he is today.
Having worked under some of the country’s leading food experts, including Montecasino’s Executive Chef, Blake Anderson, who won a bronze medal representing South Africa at the Culinary Olympics, Chef Ross has received the gold standard in training. This can clearly be seen in any of his spectacular signature dishes, one of which is a “Soupa Chino”.
“After placing a rich and creamy soup in a cup, I infuse a cream-based mousse on the top to make the dish look like an authentic cappuccino. This is a firm favourite with many of my guests,” explained Chef Ross.
There can be no doubt that a day in the life of Chef Ross is action-packed. From creating daily and weekly plans for himself and the chefs he manages, to creating delicious menus for upcoming functions, placing orders for those menus and prepping and breaking down the events he caters for, there is always a lengthy to-do list behind the scenes at Silverstar.
With that said, Chef Ross believes his most important task of the day is to motivate his kitchen staff and get them to believe in his vision and plan, both in terms of the way a kitchen should be run and teaching recruits new culinary skills.
“While it may not be easy at times to motivate chefs who have worked a 15-hour day, it is vital to always remind them of the amazing job they are doing and that you recognise and applaud their efforts. I make it a priority every day to uplift my staff by constantly guiding them and reaffirming them as key members of my team,” he added.
The hours may be long, but Chef Ross experiences many highlights throughout his working day and said, “I really enjoy making a patron’s day by delivering and executing an amazing meal. Teaching aspiring young chefs and watching them grow their culinary skills is also extremely rewarding. For me, sharing the knowledge I have gained over time, passing on my vision and then watching a trainee climb the culinary ladder and secure a senior position, really makes my job worthwhile.”
Having travelled to Florida in America and many parts of the African continent, Chef Ross dreams of visiting France and opening his very own restaurant. The first guests he would invite would be the incomparable Marco Pierre White, and French-born restaurateur and OBE recipient, Albert Roux.
When in his own kitchen, Chef Ross puts a delectable roast on the menu with all the accompaniments, including a beautiful gravy and Yorkshire puddings. He also likes to keep things simple, and cites his macaroni cheese as a heavenly dish and peanut butter as the ultimate in comfort food.
Chef Ross’ food philosophy is based on always using the freshest possible produce and his go-to ingredients include Worcestershire sauce, Tabasco sauce, red onions and fresh parsley. When it comes to freshly prepared meals in a fast-food generation, Chef Ross is resolute, saying, “It is the only way. For me, the fresher your produce, the better your end-product. Ingredients and their level of freshness define your dish and execution skills as a top-quality chef.”
It would seem that Chef Ross’ adventurous spirit is not confined to the outdoors, because he would give anything to dine with one of the culinary world’s most adventurous and scientific chefs, Heston Blumenthal.
For now, diners at the Silverstar are no doubt pleased that Chef Ross will continue honing his exceptional culinary skills on home ground.
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