FOOD + DRINK

A day in the life on Chef Sannie

Sannie, chef at Thornybush Game Reserve, was born and raised in Justicia Village, where she watched her mother cook in their family kitchen. She was fascinated by the way her mom combined flavours and textures to create delicious meals, and this inspired her to become a chef.

“I started to work at Singita Game Reserve in 2000 as a staff chef where I was surrounded by experienced and qualified chefs and where I have realised that cooking is my talent and I have worked in a various game lodges and I have gained a reputation for creating unique and flavourful dishes that leave a lasting impressions,” she says.

I interviewed Sannie and this is what she had to say.

What made you decide to become a chef?

I have always had a passion for cooking but what made me decide to become a chef was the joy I have found in creating meals that bought people together.

What do you love most about what you do?

There is something incredibly rewarding about seeing people enjoy the dishes I created and watching them come together over a shared meal.

Take me through a day in the life of a chef.

A day in the life of me being a chef: I always keep myself busy, starting early in the morning. I also have to make sure our customers have a great dining experience. After service, as a chef, I have to make sure the kitchen is clean and then prepare for the next day.

Take me through your creative process: how do you come up with a menu? What inspires you.

My creative process starts with understanding the ingredients and flavours that are in season and pairing them in unique and unexpected ways. I am inspired by the beauty and diversity of the natural world and try to incorporate that into menus by featuring ingredients that are locally sourced and sustainable. Ultimately, my goal is to create dishes that not only to taste great but tell a story and evoke an emotions from those who enjoy them.

If you could have dinner with anyone – dead or alive – who would it be, and why? What would you serve?

If I could have dinner with anyone, I would choose Julia Carolyn Child. Her passion for cooking and her dedication to sharing her love of food with others have been an inspiration to me throughout my career. I would love to hear stories about her life and how she came to love French cuisine and to learn from her expertise in the kitchen. For the meal I would prepare a classic French meal featuring dishes like Ratatouille as a nod to Julia’s love of French cooking. I would also incorporate seasonal ingredients and own personal flair to make the meal unique and memorable. Ultimately, the meal would be about celebrating the joy of cooking and the shared experienced of a great meal with good company.

Your favourite food-and-wine pairing?

One of my favourite food and wine pairings is a grilled fillet mignon paired with a bold and complex Cabernet Sauvignon. The rich and savoury flavours of the steak are perfectly complemented by the tannis and full-bodied character of the wine, creating a well-rounded and satisfying dining experience.

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