I have always been intrigued at what goes on behind the scenes of a top-notch restaurant. Braam Beyers, Junior Chef at Chef’s Warehouse, Beau Constantia, gives me the low-down on his first professional gig after graduating from the Hurst Campus at Backsberg in Paarl last year.
7:30am The team arrives on premises, we all greet each other with a great deal of excitement, even though we saw each other about eight hours ago.
7:35am Bags are put in lockers and we head downstairs into the kitchen to be greeted by The Boss Ivor Jones (head chef) and Dave Schneider (sous chef).
Having just returned from the christening ceremony of my Khoisan god-child, !Exmigarraki, I needed some civilisation. Not that the Khoisan do not have a civilisation of their own. But if you are not used to donning a leather loin-cloth, being smeared with the contents of a gemsbok gall-bladder and doing some humming and foot-stomping while inhaling the smoke of burning quiver tree leaves, it can all be a bit too native for my kind of comfort.