I found myself in London, England working my way up the brigade in some of London’s historic hotels, eateries and training under a Michelin Graded chef. My eyes were opened up to the world of kitchens and modern European, Pan Atlantic and trending Mediterranean cuisines. I worked hard for demi gods and psycho chefs, moving up the chain of command while ducking and diving airborne kitchen utensils and pans. I learned the art of food in the grueling culinary quagmires. As Anthony Bourdain describes it:………… “Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions. If they are anything like me, they are a dysfunctional, mercenary lot, fringe-dwellers motivated by the peculiar lifestyle of cooking and a grim pride.” These commandeers of this magical underworld of food culture had me hooked. There and then I knew what I wanted in life and who I wanted to be. I wanted to be a chef After 5 years of developing my skills and consuming chef culture I returned to South Africa throwing myself into the diverse smorgasbord of hospitality on the African continent. I’ve played in the bustle of a la carte restaurants in Johannesburg operating in hotspots like Norwood, Parkhurst and Melville. I’ve worked in private game farms and boutique hotels. I’ve worked the breadth of Africa from Zanzibar to Ghana. I’ve set up hotel and restaurant kitchen operations, eateries, corporate facilities, late night lounges and nightclubs. I’ve cooked for Presidents, world leaders and rock stars alike. From the drawing board to the pass I have woven my experience, knowledge and into designing, building and launching facilities. My path has had highs and lows but it has been an adventure and a journey. I am still learning new things all the time. I am still travelling and learning about other cultural foods. I am still exploring the intricacies and delicacies of simple flavor and fresh ingredients. I am increasingly playing with healthier styles and cleaner eating. And I still absolutely love cooking. To quote Anthony Bourdain again in conclusion:…………“For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.”