The organisation recently held its annual gala dinner in Africa for the first time, and chose to honour the Century City Hotel and its executive chef.
Abrahams says it was perhaps the most daunting banquet he has ever prepared. "There's nothing like cooking for some of the most famous chefs in the world to pile on the pressure. I couldn't miss the chance, though, of showcasing South Africa's incredible lamb so that was the meat main course, accompanied by onion potato puree, sautéed long stem broccoli and asparagus and a pomegranate jus.
"The biggest pressure came from the fact that as world-class chefs, their attention to detail is almost fanatical and they have incredibly refined taste buds. Every plate had to go out identical and perfect. My team must have done a good job, because after the mains when our inductions were taking place, nobody gave me an even halfway dirty look."
Protea Hospitality Group CEO Arthur Gillis congratulated Abrahams on his induction. "He is a shining example of the talent of our chefs. He has been a passionate advocate of South African cuisine for 30 years, and has stayed true to his culinary roots while evolving into the sort of chef who could walk into any of the world's finest hotels and do us proud."
