About Chef Bakiel

Professional Summary

Chef Bakiel Ben Shomriel ("The Soy Chef") is renowned for crafting exceptional, flavour-forward plant-based cuisine that shatters expectations and delights every palate – from vegans to flexitarians and curious food lovers alike. Forget bland stereotypes; Bakiel's food is exciting, satisfying, and masterfully prepared. His culinary journey, rooted in the Hebrew Israelite community and enriched by global exploration, brings over 20 years of innovation to discerning clients in Johannesburg (Sandton, Rosebank) and Cape Town (Constantia, Camps Bay, City Bowl, Claremont) through professional chef and catering services.

Culinary Expertise

Vegan Protein Mastery

• Signature Seitan Creations: Artisanal wheat-based proteins with authentic textures and complex flavours that rival traditional meat dishes.
• Tofu Transformation: Diverse preparation methods that showcase tofu’s incredible versatility, from silky soft to perfectly firm and crispy.
• Tempeh Specialisation: South Africa’s earliest tempeh innovator, crafting fermented soy products with distinctive flavour profiles.

Flavour Development

• Umami Expertise: Master of creating deep, satisfying flavours using nutritional yeast, fermented ingredients, and specialised techniques.
• Signature Spice Blends: Creator of proprietary seasoning combinations that elevate simple ingredients to extraordinary dishes.
• Sauce Craftsmanship: Developer of vegan reductions, glazes, and marinades that transform plant-based ingredients.

Artisanal Vegan Cheesemaking

• Aged Varieties: Creator of cultured plant-based cheeses with authentic ageing characteristics.
• Speciality Styles: Artisan smoked gouda, mozzarella, and blue cheese alternatives made from nuts, seeds, and fermented ingredients.
• Functional Properties: Vegan cheeses designed to melt, stretch, and gratinate perfectly in culinary applications.

Professional Background

Bakiel’s extensive experience includes:

• Founder of Eat 2 Live Enterprise (now Gahn Eden), one of South Africa’s pioneering commercial vegan food companies.
• Creator of one of the first tofu factories in rural South Africa, utilising organic farming practices.
• Introduced tempeh to the South African market, helping establish its presence in retail.
• Key contributor to the Global Seitan Society, advancing wheat-based protein innovation.
• Studied advanced soy processing and texturisation at North Dakota State University and the Northern Crops Institute.

His global research includes fact-finding missions on commercial organic farming and food innovation in China, Mauritius, and Israel, where he explored vegan food manufacturing at the Teva Deli Factory and studied sustainable agriculture in the Negev Desert.

Philosophical Approach

Bakiel’s culinary philosophy centres on:

• Inclusive Excellence: Crafting plant-based dishes so flavourful and satisfying they delight everyone, regardless of their dietary preferences.
• Cultural Heritage with Innovation: Honouring South African culinary traditions while reimagining them in plant-based forms.
• Ethical Satisfaction: Demonstrating that extraordinary culinary pleasure requires no animal products.
• Whole Food Focus: Prioritising minimally processed ingredients and traditional fermentation techniques.
• Knowledge Sharing: Empowering others through education about plant-based cooking techniques.