As the head of Nando’s International Product Development team, and the author of the award-winning book Pain and Pleasure- the contrasts and contradictions of the African Bird’s Eye Chill, heat is central to Schaetzl’s life. I recently reviewed a copy of the book and the photos are beautiful. The book explains all about the African Bird's Eye Chili that I didn't know much about before reading. These Peri-Peri are hot!! They are small red chilis that growing the African soil. I'm going to South Africa next year for the World Cup so I can't wait to see them and try them there.
Nando's second restaurant recently opened (at 1210 18th Street, NW in Washington, DC; the first location here in the Penn Quarter, celebrates its 1st Anniversary on July 3). I've eaten in the Chinatown location many times before moving to U Street. The chicken is succulent with excellent flavor from the peri-peri. Also, try the grilled haloumi cheese.
Rochelle Schätzl was born and raised in Southern Africa and graduated with a degree in Food Science & Marketing from the University of Pretoria, South Africa in 1994.
She holds and has held various positions within the international food industry including:
- Director of the South African Chef’s Association
- Senior Chef with the Holiday Inn Group
- Advisory Chef with McCormick’s, Inc.
- Business Development Manager with Firmenich
Rochelle currently heads up the Nando’s International Global Product Development team. Nando’s is a South African based restaurant group with over 850 casual dining restaurants in over 35 countries. In addition to the restaurants Nando’s also is a consumer packaged good company distributing Peri-Peri products including hot sauces, marinades and simmer sauces internationally.
Her current position with Nando’s, Inc. has taken her all over Africa giving her the opportunity of a life time to research Peri-Peri while developing a unique understanding of the diverse cultures and cuisines of Africa and how these have expanded internationally. She shares this knowledge through special appearances, educational seminars and interviews. Rochelle is dynamic, inspired and passionately African.
In part because of Rochelle’s development, Nando’s has won 13 awards already in 2007, including 9 Scovie’s and 4 Zesty Best Awards. Peri-Peri products have also been honored by the Professional Chef’s Association with their highest award, the Best Quality Gold Seal. Nando’s Original Peri-Peri Sauces is sponsoring the National Fiery Foods and Barbeque show in New Mexico this March.
Nando's Peri Peri