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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