Chef Slow Kitchen

I worked 16 years in the industry from fast food to top 10 restaurants, before opening my first restaurant 9 years ago. Then at 35, i owned seven restaurants. I do believe that if you desire to be called an Entrepreneur Chef, then both approaches are necessary. I've been a self trained personal chef since 2006.

I have experience in most international cuisine, Italian, Mediterranean, Asian and Fusion cuisine. To put it simply in South

Africa we as Cooks, Chefs love a 'lekker' braai. It's a South African Barbecue equivalent of an American barbecue.

Barbecue is a fundamental part of South African culture and is a gathering of friends and family around a wood-fire grill in celebration. Braai is one of the few things in South Africa that cuts through cultural and racial lines. Regardless of language, race, or culture, the love of meat cooked over a wood fire is something that all South Africans share. And don't forget about the

"Braaibroodijie". Braaibroodjie, or "barbecue bread," is a South African grilled cheese, and this version stacks cheddar, tomato, onions, and chutney. That's really a South-African tradition. Happiness, Good Health, Friendship, Long Life!