A chef specializing in fine dining occupies one of the most demanding positions in the hospitality industry.
Relebogile Mabotja talks to De Kloof restaurant chef, Chef Ice, about what is expected of a chef in a gourmet restaurant.
The career path requires a certain level of technical skill and finesse that takes time to perfect.
Chef Ice, who started his career as a trainee at Protea Park Hotel in Limpopo in 2011 and worked his way up to become head chef at restaurant De Kloof, says it takes dedication and discipline to master the skill.
He goes on to say that working as a gourmet chef also requires precision and keen attention to detail.
And due to, among other things, its price, luxury meal preparation cannot afford to be inconsistent.
For those wondering if servers and chefs are friends or foes, Chef Ice says servers can support chefs in front of customers, but not in the kitchen.
We’re actually the worst enemies ’cause sometimes they take the fall for us [in front of the customers], but when they come back to the kitchen, they don’t take it for us, they say they are doing their best for the restaurant. Sometimes they forget what customers ordered and we prepare what they brought to customer only to find that [the order is wrong]…but at the end of the day, we’re friends again.
Chef Ice, head chef – Restaurant De Kloof
Scroll up for the full interview.