Tag: la vie de luc
 
Below are is a list of all articles that are tagged as la vie de luc.
 
 
 

 

 

NEW! MEET THE CANDIDATES AT OUR REGIONAL LAUNCH OF THE CAPE LEGENDS & ARTISAN SPIRITS INTER HOTEL CHALLENGE 2017

 

 

The Cape Legends & Artisan Spirits Inter Hotel Challenge provides the opportunity and inspiration for the most talented and creative trainees, giving them goals and the possibility of achieving success not only in South Africa, but internationally to become ambassadors for our hospitality industry. We are delighted that top hotels in South Africa have given this initiative their whole hearted support. This is the ideal time to thank Distell for the vision and continued participation in the Challenge allowing for mentorship and the growing of skills across the board, which in turn has given great encouragement and recognition to the candidates. 

 

 

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SEE! ONE&ONLY REACHING FOR YOUNG STARS

 


 

Decades ago we were aware of the fact that overseas trained Executive Chefs were no longer able to come to work in South Africa, that particular international door was closed. From that moment on it became imperative to train home grown young people to go into the hospitality industry as there was and is a huge need from 5-star establishments to the smaller boutique hotels and guest houses. 

 

 

 

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SEE! CRÈME DE LA CRÈME

 

The Social Scene at Overture 

 

 

 

 

John Jackson, Annette Kesler, Rudi Liebenberg, Bertus Basson and Luke Dale-Roberts

 

John Jackson who represents The Royal Portfolio,
Annette Kesler Editor Showcook.com,
Rudi Liebenberg Executive Chef Mount Nelson,
Bertus Basson Overture Restaurant and
Luke Dale-Roberts The Test Kitchen & Pot Luck Club.

 

It was a splendid day in an unrivalled setting. Imagine how impossibly difficult it was to get all these celebrated chefs together. Charmers all and of course not the least bit temperamental, however here they are and what a stunning lunch they prepared at gorgeous Overture. 

 

 

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CRÈME DE LA CRÈME! JOHN JACKSON

 

Representing the Royal Portfolio Collection.
Three of the most luxurious lodges in South Africa
each set in an exquisite location; Royal Malewane
& Africa House in the Greater Kruger Park,
Birkenhead House & Birkenhead Villa in Hermanus
and La Residence in Franschhoek, where John prepared lunch.

 

 

Not a follower of fashion, John’s approach to food is a classic one. At the Royal Malewane he offers a table and dishes that are simple in the best sense, deeply delicious and satisfying. Guests have been known to return year after year, looking forward to having their favourite specialties, with so many requests for recipes that they are now a parting gift!  

 

 

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CRÈME DE LA CRÈME! BERTUS BASSON

At Overture Restaurant perched above
Hidden Valley in the Stellenbosch region.

 

 

 

Bertus Basson, thoughtful and brilliant in his conception and culinary artistry, plays his hot piano at Overture with utter concentration and precision. He believes in focusing on fine ingredients and original presentation, bringing out the flavours of often the simplest ingredients. 

 

 

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CRÈME DE LA CRÈME! RUDI LIEBENBERG

 

Executive Chef of the Mount Nelson, Cape Town,
 and part of the Orient-Express Group worldwide.

 

 

 

Rudi Liebenberg’s reputation and popularity at the Mount Nelson has been growing in leaps and bounds. He is the inspired guiding hand behind Planet, their scintillating and stylish restaurant, one of the most gracious in Cape Town. The words dedication, perfection and purist can be aptly used to describe Rudi’s involvement in his quest for the most natural ingredients and the most sustainable farming practices. He believes implicitly in building trust and relationships with choice suppliers. 

 

 

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CRÈME DE LA CRÈME! LUKE DALE-ROBERTS

 

Of The Test Kitchen and The Pot Luck Club,
to be found at The Old Biscuit Mill, Woodstock,
Cape Town, South Africa

 

THE TEST KITCHEN AND POT LUCK CLUB WITH LUKE DALE-ROBERTSTHE TEST KITCHEN & POT LUCK CLUB WITH LUKE DALE-ROBERTS
 

  

Chef extraordinaire, entrepreneur and mentor, Luke Dale-Roberts has created a fabulous career. From the moment that he stepped into the challenging position as Executive Chef of La Colombe, Luke began collecting accolades. Over time, owning the Test Kitchen and now Pot Luck he is able to expand his vision and his creativity, producing dishes with flavours that are immediate and gratifying, relying on often very basic ingredients and expanding their full potential.  

 

 

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