Chef Constantijn paid me the most amazing compliment, by inviting me to visit Hartford House, to evaluate the restaurant lunch and dinners, having valued that I was the first to write about him when he still worked at Café BonBon in Franschhoek.Read More
Filtering by Tag: Prue Leith Chefs Academy
"I am learning and am determined to thrive in this kitchen"
Jessica joined Hartford House in January 2013 to complete her 6 month work experience with us. She is currently studying a Grande Diploma in Culinary Studies & Wine through Prue Leith Chefs Academy. When asked why she wanted to do her work experience at Hartford House, this was her response:
"It was not a hard decision. Being in a kitchen that caters to a few guests means that there is more time to put heart and thought into every element of each plate. Being in the middle of the beautiful mountains and open spaces, as well as being based on the prestigious Summerhill Stud farm is an added bonus. Being able to work with Chef Jackie Cameron is truly an once in a life-time opportunity."
Jessica was asked what makes her drive to work in the Midlands different from her previous drive to Prue Leith?
"Besides the physical beauty of the route to work, I know that when I get to work endless possibilities wait; no day is the same and there are always new ideas, techniques and dishes to try. Working in such a small environment allows your work day to be very interactive."
When Jessica was asked to name her favourite dishes are at Hartford, this was her response:
"Having a particular passion for pastry, I am intrigued by every desert that leaves the kitchen, and with Chef Jackie changing menus every night there is always a new dish to see. Along with that, I favour the Springbok starter because it amazes me how every element on the dish is unique to it, even down to the Black Lava Salt. Between the a la carte lunch menu, detailed dinner dishes and carefully planned breakfast items, it is truly hard to pick just one."
Lastly, we asked Jessica what phrases we would most likely hear her say in the kitchen?
"Honestly, coming into the kitchen you will most likely hear me asking where to put something or about the plating. In a single day I have been involved in breakfast, lunch, afternoon tea and dinner, so it is a lot to take in but I am learning and am determined to thrive in this kitchen."
We wish Jessica a fabulous time at Hartford and welcome her to the amazing world of hospitality.
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