I think now, more than ever, we need to realise how short and precious our time is. It’s not about just being alive, but to really live your life to the fullest. Do things you always wanted to do, tackle new ideas before they leave you, and just arrive, even if you don’t always feel in the mood.
Good question. You made me scroll back into my past as a young boy, collecting old and beautiful things, and making collections of some sort. I love the magic of organised clutter and the potential to group things, ingredients, and people together that you would never think can be matched.
I can’t sit still. I imagine something and then I HAVE to bring it to life. Sometimes, it’s not great and you fail horribly, but then you get to smile at yourself and try something else. We overthink the process of creativity way too much. Just to create is already more than what most people do.
There are different aspects. Practical, executable (on repeat) by other team members and leaving it to breathe. This applies especially to restaurants. I step away from my creations a lot and review them from a distance, and most importantly, give it some time. And then there is the ridiculous magic that happens when I collaborate with other like-minded creatives.
From first-hand experience, when we do blind tastings at JAN in France, most of our clientele love it more than Champagne... that says it all, doesn’t it?! I’ve come a long way with Krone Cap Classique. It triggers memories and takes me back to some of the best times of my life. I never miss an opportunity to relay these stories to my guests.
I’m a traditionalist, but I also love innovation. So, to celebrate the character of each harvest is like utilising the blank canvas provided by nature. This really excites me!
Frozen apple, strong cheese, and a haddock velouté with scallops.
We celebrate the new chef: fit, healthy, innovative, stylish and curious. The industry has changed, and we need to acknowledge this. Quality over quantity.
Of course, the delays with building and construction really gave us a hard time. Then there was a lot of rain, followed by a massive flood days before opening the restaurant. I saw this as a blessing from the skies, and it was incredible to see the new produce that just popped up in and around the area that has been in seed form under the ground for decades. Nature is incredible and I am so humbled to be able to come back to our beautiful South Africa more often with this project at Tswalu.