I’ve spent the last year of my life as a frustrated office worker, but I have finally taken “the plunge” by giving up life as web editor for restaurant guide, Eat Out, and moving to the countryside to revisit my somewhat unexplored background as chef.
So I’ve packed the car (chef’s knife, pasta machine and my coveted 1930’s edition of Leipoldt’s Kos vir die Kenner intact) and I’m heading to the wild West Coast.
It’s a huge weight off my shoulders knowing that I won’t be getting up early to commute to town anymore, or spending my summer bound to a desk in an air-conditioned office. Instead, I’ll be rolling out of bed at first light to whip up a fresh batch of farm-style bread. And then some.
Watch this space.
After a decent amount of red wine and a couple of days of strolling around my native Kalk Bay to clear my head and rid myself of HTML office ghosts past, I am finally ready for the next chapter – which means running the kitchen at my parents’ small-town-shop-meets-general-dealer-and-bakery on the West Coast – Die Winkel op Paternoster, or Oep Ve Koep as the locals know it.
In preparation for my new life as country chef, I have spent the last few weeks devouring cookbooks, researching recipes and compiling lists of seasonal, country-style dishes. And I’m finally ready to get back into the kitchen after almost nine years of abstinence.
So I’ve packed the car (chef’s knife, pasta machine and my coveted 1930’s edition of Leipoldt’s Kos vir die Kenner intact) and I’m heading to the wild West Coast.
It’s a huge weight off my shoulders knowing that I won’t be getting up early to commute to town anymore, or spending my summer bound to a desk in an air-conditioned office. Instead, I’ll be rolling out of bed at first light to whip up a fresh batch of farm-style bread. And then some.
Watch this space.
No comments:
Post a Comment