Life in lockdown for a Chef


Dean Seddon started Chef Guru in early 2019 after spending many years in the food industry. Originally Chef Guru was a culinary consulting service, offering tailor-made solutions for food related business operating in South Africa. This included menu, recipe and product development, kitchen design and layout and staff training, amongst other services. 

But then Chef Guru was forced to adapt to the Covid-19 pandemic as the hospitality industry closed its doors following lockdown. Dean got creative and diversified Chef Guru’s service offering to include a heat & eat menu that was tailored to everyday consumers. The launch of this first menu was a hit and the consumer base grew rapidly, establishing Chef Guru’s presence within the industry.  

This menu was a return to a style of cooking reminiscent of childhood homely comforts, “just the way both my grandmothers used to cook”, said Dean. 

As the hospitality industry opened up again, Dean expanded production capacity by growing his team. This allowed for further expansion into the corporate & private catering market as well as dining experiences, the hosting of an interactive dining experience in the comfort of your own home. Now that restaurants have opened up again, be it with capacity restrictions and time limitations, Dean is back at it and offering the full-spectrum of his service offerings once again. And like many Private Chefs, Dean awaits the return of foreign visitors to the beautiful shores of sunny South Africa. 

As the year comes to an end, we hope that 2021 sees the safe return of all industries returning to their full production capacity. And despite all of these trials and tribulations, 2020 was Chef Gurus biggest year of growth and development, and we are excited to see what the New Year holds......

Recipe for Masala Roasted Cauliflower Soup

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This aromatic, lightly spiced and super satisfying soup is perfect to make for a midweek dinner.  It makes about 2L and can conveniently be frozen for making ahead of time. If you make it, be sure to tag us as on Facebook (@chefguru1) or on Instagram (, as we wold love to share in your enjoyment. 


The Paste:

5g roasted masala powder

40ml olive oil 

Pinch of salt 

Remaining ingredients:

500g cauliflower, cut into chunks

50ml olive oil

400g onion roughly chopped

2 cloves of garlic minced

Thumb sized piece of ginger, peeled and grated

5g roasted masala powder

200g potato peeled and cubed. 

2L water OR veg stock if you have available 

10g salt

200ml fresh cream

1. Create a paste using roasted masala powder, 40ml olive oil and salt.

2. Coat the pieces of cauliflower in the paste, ensuring that it’s evenly coated.  Transfer into an oven dish and roast at 180’C for 25-30mins. Once roasted and charred, remove from the oven and set aside.

3. Heat your pot to a medium heat, adding 50ml of olive oil and the onion. Sauté for 5-6mins until softened and light golden brown.

4. Add the garlic and ginger and cook out for a further 1min. 

5. Add 5g roasted masaala and cook out for another minute being careful not to burn the spices.

6. Add the potatoes, the roasted cauliflower and stir through until combined. 

7. Add the water or veg stock and bring to the boil. Once boiling, reduce the heat slightly and allow to simmer for 30mins.

8. After 30 minutes, add the cream, season with the salt and blend until smooth. 

9. Serve with some fresh bread for dipping.