Recently Jock Safari Lodge hosted Culinary Consultant Garth Stroebel and Chef Andre Viljoen and they imparted their vast knowledge to our team of “chefs of tomorrow.”
Our Jock Chef Team made us all proud – the future belongs to those who believe in their dreams…
R ecognition &
Pictured below – Lodge Operations Manager, Belinda Strauss and Lodge Manager, Lazarus Mkhonto standing with the Jock Chef Team – all proudly holding their certificates after successfully completing the Culinary Techniques Training Program.
and Senior Chef, Samuel Mkhatshwa, holding up a signed copy, in the photo above, of Garth’s book, ‘Modern South African Cuisine’, which encapsulates the new food and wine culture of the country; with a personal message to our chefs pictured below.
It’s always an incredible experience to go on a safari in the Kruger National Park, especially so in our vast private concession, and there is always a beautifully presented meal waiting for guests to return. No matter if it’s a hearty breakfast to start the day, a languid lunch, a romantic dinner or bush braai (BBQ) there is something to suit everyone’s taste, especially when paired with some of the finest South African wines.
Sam putting the final touches to his springbok tartare
Whilst guests are out on game drives, our culinary team is busy in the kitchen preparing, perfecting and waiting eagerly to showcase their culinary talents.
Food is very much part of the safari experience and dining under African skies is what dreams are made of.
Pictured on the right are just some of the new, exciting dishes you can expect when you visit us here at Jock. The menus are seasonal and Garth will be returning to Jock before the summer to spend some more time with our chefs…..we cannot wait to see what innovations come out of the kitchen.
Blog by Belinda Strauss and Chef Team photo by Senior Ranger, Dawid van Zyl