Know Our Chefs

Johnothan

Johnothan

Chef

Bios and Questions

  1. Favourite cuisine?

French/Italian

  1. Favourite infused dish to make?

Space Cake

  1. Sativa or Indica?

Both

  1. Favourite strain?

Sour Desiel

  1. Most inspiring Chef?

Georgie la Getteli

  1. Favourite activity to do in free time?

Hiking and outdoors. Be one with Nature

  1. Life quote

Go big or BIGGER

  1. Inspiration that drove you to cook?

I didn’t want you have a normal 9-5. My grandfather inspired me.

  1. At what age did you start cooking?

13, my grandfather allowed me into his kitchen.

  1. What level did you start at with your first establishment?

Veg cutter, De Aar. I studied web design during this time as well.

  1. Wake and Bake?

Yes, the earlier, the better

  1. Dish that’s stuck with you through-out your life

Malaysian Curry that my grandfather used to make.

Gerswin

Gerswin

Chef

Bios and Questions

  1. Favourite cuisine?

Street food, I grand rustic food. MAD FOOD

  1. Favourite infused dish to make?

Marinades, Sauces. Blending spices, herbs and sauces can make a very solid flavour with THC/CBD

  1. Sativa or Indica?

Indica

  1. Favourite strain?

Greenhouse

  1. Most inspiring Chef?

Gordon Ramsey, very passionate and likes to incorporate flavours

  1. Favourite activity to do in free time?

Family or gaming

  1. Life quote

If you get in to it, get IIIIIN-to it

One can only make the most of an opportunity if it’s given

  1. Inspiration that drove you to cook?

Not being able to join the culinary class in grade 10, I left for college to study Hospitality, Nationally as well as internationally. Not being given the opportunity gave me even more drive to achieve my goal of becoming a Chef

  1. At what age did you start cooking?

12/13, I enjoyed watching my mother cook and always asked questions

  1. What level did you start at with your first establishment?

Vegetable cutter, four days later I could be more hands on.

  1. Wake and Bake?

Somedays, depending on how I feel, if I wake up on the right side of the bed, I don’t feel the need for my green medication

 

  1. Dish that’s stuck with you until this day?My Mommies kool kos
Preston

Preston

Chef

Bios and Questions

  1. Favourite cuisine?

 Asian

  1. Favourite infused dish to make?

Butter, due to the fact that I can use it in a variety of dishes

  1. Sativa or Indica?

Indica in the day, sativa at night

  1. Favourite strain?

 Blue-Dream

  1. Most inspiring Chef?

Marco-Pierre White

  1. Favourite activity to do in free time?

Gaming and cooking

  1. Life quote

Push through, no matter what

  1. Inspiration that drove you to cook?

My Grandmother (ma or macci). I originally wanted to become a doctor due to the fact that she was ill and I wanted to help her. I grew up with her and she raised me. I always looked up to her and watched her in the kitchen. “Crack a egg there for me my boy”, but I’m not one for studying so dedicated myself to my passion, which is cooking”

  1. At what age did you start cooking?

From the age of 10, only because I could only reach the stove by that age. By 13, I was making Lasagne for the family.

  1. What level did you start at with your first establishment?

I started at Alambra, in Lansdowne. That is where I learned speed in the kitchen, due to a lack of equipment, we would use massive stock pot lids in order to have a surface to cook on. I was known as “cowboy” due to the fact that I always found my way around the kitchen, regardless of how small it was. “Yehaaa”. From there I went to the Cullinan and started as a commis chef for three long years. I then moved more towards the restaurant industry in order to learn and to grow at more at a higher pace. When I set my mind on a goal, I put my heart and soul into it.

  1. Wake and Bake?

EVERY DAY. IM BAKED RIGHT NOW

  1. A dish that has stuck with you through-out food?

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