New chef on the block
2008-06-12
THE award-winning Pontac Manor Hotel has a new chef who will now walk in the footsteps of renowned chefs who ruled the kitchen before him. But although Rudi van Dyk may still be slightly wet behind the ears, he is proving to be a chef to contend with. Rudi is a born and bred Paarlite and is ecstatic to be back in his home town. And not only that, but at the helm of such a fine restaurant as the one at Pontac. After completing school, Rudi studied culinary art at Boland College. During holidays and weekends he worked as a griller at the Spur. Here he reckons he learnt all about the art of grilling the perfect steak. After completing his course, he started his professional career as junior chef at the famed Bijou restaurant in Franschhoek. He later helped establish the Dros and La Romantica Restaurants in Paarl, before setting off to greener pastures. His travels to Europe took him eventually to Scotland, were he worked in a traditional Scottish Pub for two years. “The Scottish take their heritage of cooking very seriously and I learnt to prepare many of their traditional dishes to a tee, even haggis. “They love their venison and I learnt a lot of different ways to prepare this fine meat.” Once Rudi felt that he had gained enough experience, he returned to South Africa with much confidence. It was not long after this that he was hired as Sous Chef at Pontac, and within a few months he was promoted to head chef. “It is an honour for me to be heading a kitchen of such fine esteem.” Now surrounded by majestic oak trees and manicured gardens, Rudi is cooking up a storm at this historic hotel. “I am sourcing the best possible ingredients and I am also determined to have fresh venison in the kitchen all year round. “I like to think that I specialise in venison, but currently I can also recommend the oxtail which has a strong Scottish flair, but yet bares my own distinctive style.” Hotel manager Larry van Noordwyk is delighted to have Rudi on board, and reckons that he will take the intimate 40 seater restaurant to new heights.
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