06 Oct 2017 Introducing Camp Jabulani Chef Zandrie Boucher (Senior Demi Chef de Partie)
It is always a pleasure to introduce the people behind those delectable dishes served to our guests at Camp Jabulani. Chef Zandrie Boucher, has been with Camp Jabulani since February 2016 and we asked her a few ‘getting-to-know-you’ questions.
- Where were you born?
I was born in a small town called Trichardt near Bethal in the province of Mpumalanga, South Africa but grew up in Pretoria.
- What inspired you to become a chef?
I watched the television programme ‘Chef Abroad’ presented by Chef Michael Smith and was hooked.
- Where did you study?
I studied at Capsicum Culinary Studio, in Pretoria, South Africa.
- At which lodges have you worked previously?
I’ve worked at 5 star lodges such as Tintswalo Safari Lodge near the Kruger Park and Royal Elephant Hotel.
- Do you have a speciality dish?
Not yet, but I’m working on it.
- How would you describe your culinary style?
I have a rustic fusion to fine dining French cuisine style, which allows me to create weird but amazing dishes.
- What is the strangest food request you’ve ever had from a guest?
Waffles with peppermint liqueur ice cream, bacon and scrambled egg – weird I know, but delicious.
- Tell us about one kitchen disaster you’ve had?
It did not happen at Camp Jabulani, but I once accidentally cut my finger to the bone, but continued to work and then received the news that it was too late to administer stitches to the wound.
- What are your top 5 tips in the kitchen?
– Seasoning is crucial never over season rather under season
– Maintain a focussed head otherwise serious injuries may occur
– Keep your knives sharp – believe it or not, having a sharp knife reduces the risk of you cutting yourself
– It’s better to ask for forgiveness than permission, so try new things and don’t regret your decision as it is the best way to learn
– Always be open minded, as every day is a day to learn new things
- Best dish you’ve ever eaten & where?
In Thailand I had the most amazing traditional seafood noodle soup. It had so many amazing and fresh flavours and was something I have never experienced before.
- What is the best part of working at Camp Jabulani?
The amazing people that we get to meet, which allows us to expand our knowledge regarding different cultures; and also learning new creative ways to express myself on a plate.
This is one of the dishes Zandrie prepares – looks delectable wouldn’t you say? Short crust pinwheel served with duo of chocolate mousse infused with citrus essence sided with custard crumble, pulled candied apples and fresh berries.