As breakfast grows in popularity as an option for corporate events, the Sandton Convention Centre has launched a new breakfast menu selection. Breakfast as an event is an appealing option as saves time and costs, and also offers an opportunity to embrace wellness and sustainability.
James Khoza, Executive Chef of Sandton Convention Centre and President of the SA Chefs Association, says, “The focus is increasingly on sustainability, keeping the food fresh and on point with health considerations, which includes mindful eating – avoiding sugar, salt and preservatives.”
He adds that the range of events now taking place over breakfast is constantly increasing. “Our new breakfast menus are customer-driven, delivering fresh products to accommodate the personality of the different events and to meet the needs of our clients,” he says. “With the new breakfast menus, we have given clients the freedom to put together their own menus without being constrained by the traditional approach to breakfast.”
Breakfast menu options include a Standing Continental Grab ‘n Go (perfect for networking events), a Continental or Full English buffet, or a Plated breakfast. Add-on options allow clients to adjust the menu: “For instance, for the Continental type breakfast, which offers about 15 add-on options, we have allowed some hot enhancers to the cold spread in response to client requests.”
All breakfasts come with Pastries and Muffins, baked on-site, toast, butter and jams, tea, coffee, juice, as well as seasonal fruits. Served between 6-11AM, the pricing ranges from R245 to R345 for the basic menus. Customisable live cooking stations, such as smoothie, waffle and french toast stations, can be added to the mix should events have more than 50 guests. An example of the premium plated breakfast on offer is Confit trout with coddled egg, green bean cassoulet, mushrooms and caviar hollandaise.
James Khoza adds that the SCC kitchen team is keen to keep learning as cooking evolves with new trends and ingredients. “We are focused on our customers and their breakfast needs – and whatever we cook, we do it with excellence.”