Jock Safari Lodge’s own team of ‘chefs of tomorrow’ recently had the privilege of a visit from Culinary Consultant Garth Stroebel, a South African Chef and Judge for the World Association of Chefs Societies and Chef Andre Viljoen imparting their knowledge – great concepts, great food and cost control.
Garth demonstration with the Jock Culinary Team
It was a full week of hands-on training with chefs Garth and Andre sharing their knowledge with our Lodge Operations Manager, Belinda Strauss, Food & Beverage Manager, Philemon Mhlaba, Head Chef, Samuel Mkhatshwa and our whole team of chefs – Winnie Fodi Nhlongo, Florence Fikile Bila, Nkosingiphile Sibongile Ntimba, Caiphus Siphiwe Mhlaba, Xolile Bongiwe Ndlovu and Kate Sibongile Ndlala.
Pan-fried fillet of salmon with warm crushed baby potato & pepper salad with lemon beurre blanc.
They offered our Food & Beverage team brand-defining concepts, menus that work and operational training that will last into the long term – things are constantly changing and one has to move with the times.
As Garth says: ‘’Listen to what the customers want and never give up.’’
Baked apple rose with Anatolia ice cream & caramel custard
We look forward to sharing these new culinary sensations with all our guests on their next visit to Jock Safari Lodge.
The Jock Safari Lodge Culinary Team
By Belinda Strauss