A Day in the Life of a Warehouse Chef

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).

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The Best Little Warehouse South of the Border

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.

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