We would like to say thank you to all our staff for contributing all the books and toys as well as the Heronbridge Community Church for their support. This Pre-school was established in 2001, by the Principal, Pretty Vilakasi, some of those kids that were there from the beginning have now matriculated.
Recreation Africa Leisure Industries (RALI) is a leading hotel group in South Africa. Our investment in the hospitality industry began some 20 years ago and in that time Misty Hills Country Hotel, Conference Centre & Spa, together with the Carnivore Restaurant and Kedar Heritage Lodge, Conference Centre & Spa, have grown in reputation and status and have become favoured destinations for many.
.
Monday, 18 July 2016
We would like to say thank you to all our staff for contributing all the books and toys as well as the Heronbridge Community Church for their support. This Pre-school was established in 2001, by the Principal, Pretty Vilakasi, some of those kids that were there from the beginning have now matriculated.
Tuesday, 17 May 2016
Meet
Anne Marie Adam
Anne Marie is the new Head
Chef of Misty Hills Hotel, Conference Centre & Spa and we are excited to
welcome her aboard. From the onset, we were confident that she would fit in
well as her and our Group Executive Chef, Ryan Houston, share something in
common – passion for food! And, if there is one thing we at Misty Hills agree with Donald Trump,
it is that; “Without passion you don't have energy,
without energy you have nothing” – we
therefore welcome passion in all aspects of our business.
Anne
Marie’s passion for food was cultivated at a very early age when she used to
spend time on their family farm in Limpopo . Here,
they would live off the land which meant lots of fresh, organic and healthy
ingredients at meal times. She
particularly remembers the giant strawberries and the homemade Boerewors they
made together as a family. Anne Marie’s grandmother used to be up by 4 am every
morning and by the time everyone got to the breakfast table, there would be
this wondrous spread of farm fresh produce waiting to be consumed. Needless to
say, grandma had a little helper who was already honing her culinary skills
from a young age.
It was
clear what she wanted to pursue and when the time came, Anne Marie studied to
be a chef with the International Hotel School (IHS). Here, she attained a City
and Guilds and AHLA International Diploma.
After
attaining her qualification, Anne Marie was fortunate to have worked with some
of the best in the business including Chefs Heinz Bruner and Bruce Burns
amongst others. She predominantly gained experience in the area of banqueting
and events but also had a fair amount of exposure to fine dining having worked
at various fine dining restaurants in hotels such as the Michael Angelo and the
Hilton.
Anne
Marie also worked at Johannesburg Theatre where she gained a great deal of
experience, steadily moving up the ranks from complex Sous Chef to Executive
Chef to Group Executive Chef of the City of Johannesburg theatres. Here she covered huge
events such as the City Budget Speech, the Mandela Memorial, Soweto Drumbeat
Festival and the Caxton News Awards. This was a rewarding experience which
taught her how to maintain quality, standards and composure during high
pressure, high profile functions.
We
welcome Anne Marie and hope to see her continue to grow as chef while taking
our guests on a culinary journey with every meal.
Meet Patrick Mmbulawa
Partick Mmbulawa is the new Horticulturist at Misty Hills
Hotel, Conference Centre & Spa. He holds a National Diploma in Horticulture
from Unisa. His career commenced at Johannesburg Zoo where he gained practical
experience through the completion of an Internship in Plants, Machinery, Nursery
management and garden design.
Following his internship at Johannesburg Zoo, Patrick got more hands on experience through a Garden World Leanership programme. The
experience at Garden World was particularly useful because of the wider variety
of plants he got exposed to and also more disciplines such as landscaping,
irrigation and flower arrangement.
At Garden World Patrick participated in designing and building
the Unisa stand for the Garden Show Exhibition where they took 2nd
place in 2010 and 1st in 2011. He also gained more exposure to
garden design when he got a chance to rebuild the Chelsea Exhibition stand
where South Africa took 1st position in London in 2010. This
exposure really opened Patrick’s eyes to the beauty, depth and breadth of
horticulture.
Patrick then decided to go into freelance landscaping which
was a rewarding experience with a diverse array of clients and requests - this kept Patrick on his toes!
In 2016, Patrick joined the Misty Hills team and has hit the
ground running. His first project is to redo the nursery which will include
packing plants and organising them according to variety (he’s a stickler for
order). He will also conduct monthly lessons for the gardeners to train them on
how to appropriately deal with weeds and pests. This will be good for the
gardeners’ individual skill sets and good for our botanical gardens,
particularly the roses that are quite sensitive and susceptible to weeds and
pests.
Patrick also intends on replanting around the property
(aloes at the reception and roof gardens for example). We are proud to welcome
Patrick to Misty Hills family and feel that this is going to be a mutually
beneficial journey.
Monday, 15 February 2016
Meet the Chairman, Robert Forsyth
Robert Forsyth was born and educated in Zimbabwe. He studied at
the Theological College in South Africa and later at Christ for the Nations
theological university in the USA. He began his entrepreneurial
career in 1981 with the founding of Audio Word (Pty) Ltd, a company involved in
adult education through the medium of audio cassette.
In 1993 he
moved into the hospitality industry and built the Carnivore restaurant at
Muldersdrift, in partnership with a Kenyan group. At the same time
he developed the Misty Hills Country Hotel, Conference Centre & Spa, as
well as Kedar Heritage Lodge, Conference Centre & Spa on the historic farm
of Paul Kruger near Sun City, situated on a private game
conservancy. All these establishments, Misty Hills, Kedar and Carnivore
restaurant have, and continue to receive prestigious awards.
Robert Forsyth was the first recipient of the Green Heart Award, in
2012, which acknowledges his many “greening” credentials – planting of
indigenous trees, rehabilitation of degraded wetland areas, a pygmy hippo
breeding programme and the founding of a registered botanical garden at Misty
Hills. He received the President Paul Kruger Trust award in 2011,
in recognition of the work he has done in preserving the President Kruger home,
farm and historical memorabilia. Although he is not a Rotarian, in February
2016, he was made a Paul Harris Fellow by Rustenburg Rotary - the highest award
that Rotary International can bestow, “in
appreciation of tangible and significant assistance given for the furtherance
of better understanding and friendly relations among people of the world”.
Robert Forsyth has a keen interest in philosophy and human potential,
and has one of the largest Anglo Boer War militaria/ memorabilia collections in
the world. This collection is on view to the public at Kedar Heritage Lodge and
the Paul Kruger Country House Museum at Boekenhoutfontein, near Rustenburg, in
the North-West Province.
Robert Forsyth is a fellow of the Institute of Directors in southern
Africa and the UK, and serves on the boards of several companies.
He is the author of a book entitled The Philosophy of Success. He
is married to Adele Forsyth, a Chartered Accountant, and they have two
children, Sarah and Robert Jnr.
Friday, 22 January 2016
Anglo-Boer War BL 5 inch shrapnel shells Mk III
“An officer of artillery who runs out of ammunition in mid-battle merits
death.” Napoleon
15
Pdr. Artillery Shell: The 15 pounder shell shown here was a
standard artillery shell used by horse drawn artillery pieces in the Boer War.
Markings in the base identify it as a “15 PR” made for the British military.
The shell is 11” high,
is capped with a brass fuse and bound with a copper “driving ring” on the
bottom. When a shell is fired it is not
dangerous. It is basically just a hunk of metal which – after it is “fired” -
is being spun round by the brass drive ring engaging the grooves in the barrel
sending the shell spinning out the barrel.
Still not dangerous; there
are many cases where artillery shells like these just hit something and made
small holes in the wall or on the ground. There was no “serious” damage done
because the shell simply failed to explode. However, with the specimens on
display, it is clear that this was not the case and that they actually
exploded.
It is the fuse which
made the shell deadly. It was graduated with increments in seconds in a ring
around the top. Before loading it, an artilleryman would dial in the seconds
that should lapse before the shell explodes, after it has been fired. Often, this was timed to go off as the shell
was still in the air over the enemy, sending shrapnel balls – some 200 could be
packed inside – down into the men covering the trenches.[1] If
dispatched accurately, these shells could be extremely deadly.
The particular shells
on display were found on the erstwhile Rietvly (271 JQ) farm of Dr. Dolf Smith
and his wife, Mrs. Lesley Smith. This farm is located not too far away from
here, somewhere in between Kedar and Rustenburg. The Smiths purchased the farm
in the early nineties from Dr. Charlie Payne, who had inherited it from his
father. The farm had been divided previously and Charlie's sister
inherited her portion of it, she married Thinus Smit and the
Smiths became their new neighbours.
Dr Smith developed his
farm house halfway up the mountain on the white (and what they believe to
be) dolomite rocks. In this process, he also had to make a road to access
the house, drill for water and fence the place.
The Smiths found a Boer
War camp site on the farm, the rock walls were very obvious. While
fencing the farm, Dr. Smith came across these shell cases. The Smiths also
discovered a furrow which extended over the mountain. They are unsure whether
it was dug by the Boers or the Brits.
The Smiths donated
these shells to Kedar Heritage Lodge, Conference Centre & Spa in 2015 and
Mrs. Smith has the following to say:
“My husband, who turns 93 years old this month (December 2015), has
a particular interest in the period as his father fought in the
Boer War under Gen. de Wet where his right thumb was shot off. After
seeing Kedar, he said he wished he could have shown his father your collection.
We took Latie, my husband’s son, who practises in Rustenburg, to Kedar
last week and his reaction was, if possible, even greater than ours!”
“We have always admired countries that preserve their heritage and felt
that many South Africans do not appreciate what a rich history we have.
We thank you for what you have done, and are doing. We are expecting
our first great grandchild in May next year and it is reassuring to know that
he will be able to see evidence of what transpired during that period.”
Wednesday, 20 January 2016
Murals at Misty Hills Country Hotel, Conference Centre & Spa
Christopher Patton is the designer of all the beautiful murals on display at Misty Hills Country Hotel, Conference Centre & Spa. He was
born in 1935 in Belfast, Northern Ireland and is a ceramic designer who also
produces individual pieces of pottery and small runs of production pottery.
Over the years he has produced every type of handmade ceramic, the largest
being the “Setanta” mural in Dublin 40 ft long and 18 ft high. This work took
two years to complete.
Chris Patton has been a
full time potter for over 40 years. He obtained a degree in fine art (from the
Belfast College of Art and Design, graduated in Lithography and ceramics) and was
also a teacher for many years. He gained experience in potteries in France,
Norway and England before establishing a studio in Hillsborough in Ireland
which he ran for ten years. Chris relocated to South Africa in 1982 and
established his current studio in an old deep litter chicken house on a plot
near Muldersdrift where he lives and works. Chris has worked very closely with
the Recreation Africa Group and, at Misty Hills Country Hotel, Conference
Centre & Spa (Misty Hills) he has been responsible for:
·
“The
reed dance” - new reception area.
·
“Lobola”
- conference centre.
·
“Bushman
Hunters” - entrance drive way.
·
“African
animals” - entrance drive way.
In recent years, murals
and decorated wash basins have featured amongst his work however “throwing” has
always been the principal creative skill. Recently, with changing trends in
ceramics he has been making production runs in terra-cotta or bisque for
clients, which requires repetitive throwing. He prefers work to order when
possible; in an innovative and creative sphere. His work can be seen at Misty
Hills Country Hotel, Conference Centre & Spa as well as the Corobrick
Collection in Pretoria.
Chris stipulates that,
“the inspiration for all the works I have undertaken at Misty Hills has been
African, inspired either by traditional events, animals or history. These
murals are to be enjoyed and therefore I always look to a decorative and lively
image using my experience of ceramics to create textures and colours unique to
pottery. There is often a narrative; the reed dance and lobola for example,
while others are formalised animals relying on pattern colour and texture for
their statement”.
“The
creation of mural is always a challenge, each one requiring a different
approach and always seeking a different visual effect. I feel if I don’t get
pleasure out of making these murals how can I expect anyone else to. I love my
job!”
Thursday, 17 December 2015
Meet Uttam Singh
Chef Uttam Singh is one
of two Indian chefs from Delhi, in the North of India, plying his trade with Recreation Africa (at Misty Hills Country Hotel, Conference Centre & Spa and Kedar Heritage Lodge, Conference Centre & Spa). His culinary journey
commenced 17 years ago in Mumbai, India where he started working at the Ramee
Guestline Hotel.
Mumbai's culture is a
blend of traditional festivals, food, music, and theatres. The city offers a
cosmopolitan and diverse lifestyle with a variety of food, entertainment, and
night life, available in a form and abundance comparable to that in other world
capitals. Mumbai's history as a major trading centre has led to a diverse range
of cultures, religions, and cuisines coexisting in the city. This was an
absolutely great place for Chef Uttam to “earn his stripes” if you will.
Chef Uttam has a wife
and 2 kids and he moved to South Africa 8 years ago. He has been with the Recreation Africa group for 2 years now. He specialises in
Mugalai food, Indian and Tandoori and he even dabbles in “Indian Chinese” food
which he says is a spicy take on Chinese food. Apart from his love and
expertise in the Indian cuisine, Chef Uttam enjoys other flavours from other
cultures such as Mexican and Thai food.
Chef Uttam is an avid
cricket fan and enjoys watching the Indian Premier League (IPL) where, even
though he ought to be rooting for the Delhi Dare-Devils (at least from a
geographical perspective), he is a Chennai Super Kings fan because, as he puts
it, “they are simply the best!”.
Thursday, 10 December 2015
Meet Sabbir Ahmed
Chef Sabbir Ahmed is
one of two Indian chefs from India who form part of the Recreation Africa culinary team (Misty Hills Country
Hotel, Conference Centre & Spa and Kedar Heritage Lodge, Conference Centre & Spa). He comes from Lucknow city in
India. Lucknow is the capital city of the state of Uttar Pradesh, India and is a major metropolitan city of India. Lucknow is also the
administrative headquarters of the District and, according to Sabbir, “by far the
best city in India!” It is the second largest city in north and central
India, after New Delhi. Chef Sabbir then moved to Delhi where his wife, three
daughters and two sons live today.
Sabbir’s journey into
becoming a chef was almost non negotiable as he comes from a long line of chefs
in his family. His grandfather and father were both chefs and this left little
choice for Sabbir and his brother (who is also a chef) as any deviation would
have been “breaking tradition”. Fortunately for Sabbir, he never felt any
pressure to pursue the culinary arts and it came naturally as something he is
passionate about.
Chef Sabbir been a chef
since 2002 and he joined the Recreation Africa group in June 2014. He is taking the establishment’s Indian cuisine to the next level
through imparting the wealth of experience that he gained at various
restaurants. These restaurants include the ITC Maurya (5 star luxury Hotels)
& New Delhi; Le Meridean (5 star luxury Hotels), New Delhi; Fortune in
Garazia hotel and 5 star Delax hotel and world renowned restaurants including
the iconic Bhukara. Thursday, 3 December 2015
Meet Nicolene Nortjee
Nicolene is the Pastry Sous Chef
at Misty Hills Country Hotel, Conference Centre & Spa. Her journey into pastry is an interesting one.
You see, Nicolene started her journey at culinary school although she wasn’t
particularly interested in cooking. That is, until the first time she ever
stepped into the pastry kitchen and, in an instant, she immediately fell in
love with pastry! The rest, as they say, is history. One of our pre-requisites
for all those associated with our brand at Recreation Africa is passion
and Nicolene, particularly when it comes to
pastry (desserts and cakes too), oozes tonnes of it.
Nicolene’s creative process has
three tenants that must be upheld each and every time she prepares something
and these are perfection; she strives for perfection in every dessert,
happiness; it must bring happiness to the diner and improvement; it must always
be an improvement on the last dessert.
Thursday, 26 November 2015
Meet Chef Samuel Mthombeni
Samuel Mthombeni is a Sous Chef and
his is a true story of luck (the point at which opportunity and preparedness
collide!) 12 years ago, the Executive Chairman of the Recreation Africa Group, Robert
Forsyth, gave Chef Sam (then, just Sam) the opportunity of making freshly
squeezed orange juice from citrus at Kedar Heritage Lodge, Conference Centre
& Spa (a member of the Recreation Africa Group).
Chef Sam self-funded his training
through Chef Works and when he was done with that, he studied further and completed a National Certificate and Diploma through Intec College. This was again with the assistance of Mr.
Forsyth who gave him the requisite time off. Today he is a proud
Sous Chef at Misty Hills Country Hotel, Conference Centre & Spa.
Apart from his love for cooking, Chef
Sam enjoys reading books and the pursuit of knowledge. This is why he intends
on taking his studies further to study Business Law with UNISA, so that some
day he will own his own business in the hospitality industry. Chef Sam would
also relish the chance to give others the opportunities he has been given by
mentoring young people in the hospitality industry.
Tuesday, 24 November 2015
PEOPLE DRIVEN BY
PASSION
This week’s blog will
share the insights of a recent visitor to Kedar Heritage Hotel, Conference
Centre & Spa (Kedar). Roger Webster is a well-known voice to South African
Audiences - he has been broadcasting his “Fireside Chats” on SAFM for the last
10 years. Roger’s historical and anecdotal tales based on the true history of
South Africa, and not what we were taught in school, have made him a
controversial and sought after speaker on the South African circuit.
Below is Roger’s account
of his first visit to Kedar and the inaugural Anglo Boer War Weekend;
As a writer and story
teller, preserving the tales of yesteryear has been my bent for many many years,
coming across people with like-minded passions is a rare and most delightful moment.
Let me elaborate.
Some weeks ago I
received a phone call telling me about a Boer War weekend that was taking place just North of
Rustenburg., this then was followed up an official invitation. It took place
this weekend and I went on Friday afternoon.
Nothing could have
prepared me for what I was about to experience, which I shall go into later,
but first a bit of background
Robert Forsyth and his
wife spent over 30 years buying up the local farms from the Kruger Family, and
consolidating it into one big unit which they turned into a game farm. They
established Kedar Lodge. Robert has an absolute passion for South African
History and the Boer War in particular, and when the Government phoned and told
him they could no longer maintain Paul Kruger’s original farm house on
Boekenhoutfontein, he jumped at the opportunity, bought the property, and now,
under Kedar’s care it will be properly maintained and not go to rack and ruin
like so many others. Another piece of our crumbling history saved.
That’s the background.
As I said earlier,
nothing could prepare you for the experience. You drive through the gated
entrance, go round a corner, and there, facing you is a life size bronze statue
of General Jan Smuts mounted on his favourite horse, a few meters down, a life
sized bronze statue of Mahatma Gandhi, who was a stretcher bearer during that
war. The next one needs a little bit of time, it is four statues representing
the men involved 1 Indian, 1 Boer, 1 Brit and 1 Black. When you arrive at the
reception Portcusre, a life size bronze of an old Spider with a matched pair is
opposite the entrance.
Inside Reception there
are glass encased, larger than life army figures, all dressed, in original assorted
uniforms. This is when the penny drops; you are dealing with someone with a
deep passion. Walk out of the back of reception, into the botanical like
gardens, the first thing you notice, no foreign evasives, they, including the
Boers most wanted and loved eucalypts trees, have all been removed, the result,
all the old springs have now returned to the farm, just like it used to be
those many years ago with lovely areas of wetlands, just the thing for birders.
Walk down the pathways
lined with Bushveld trees and local vegetation, and the fist garden statue you
come across is Kosi Magathla, how befitting too, as Maghatla was around before
the war, he backed the Boers, and was given his land by Kruger’s Government,
whilst the Po people, on the other side of Rustenburg backed the Brits and lost
their land, but that’s another story. Magadha’s neck, on the Zeerust road is
named after him, and the place down the road Fokeng, of course belongs to the
BA- Fokeng people, the “people of the mist” the richest tribe in the whole
world.
I could go on and on
forever, but suffice to say that there are 5 stand alone statues, including
Cecil John Rhodes, which led to quite a debate on Friday night, and 5 memorial
statues dotted around the gardens and lawns of the Lodge.
There’s a swimming
pool, a spa, and those not interested in the War have many options to follow,
but this talk is not about Hotels, it’s about the preservation of culture and
history.
There are many what I
would describe as “Halls”. Each one serving a different purpose, but let me try
and paint you a mind picture of what I mean. An Ancient thick, high walled large
hall with its double volume effect, and thatched, the high pitched roof:
picture the flags , all draped at an angle, all lining the side walls as you
enter, the Family Crests, the Armorials, granted by none other than the King
Himself. Each one belonging to a family whom would give their very life for
their Sovereign Liege. Such is the feeling that overcomes one; looking down a
high walled, thatched hall, the Boer war rifles, inclined at an angle slightly
downwards, lining the walls like flags, each one belonging to a man that fought
to protect the freedom of his family, his country and himself. It's as if each
and every one of them has its own personal story to tell, and collectively
speak, of eventual defeat against a mightier Foe. The feeling is electric.
The walls of all the
various halls are decorated with memorabilia to vast to comprehend, here a wall
with over 100 English Officers swords, with scabbards, all glass encased an annotated, there a passage, its
wall adorned with an individual painting
of every single man who won a VC during that war. Another room, dedicated to
the English POW camps scatted all over the world, their letter home, their art
work, There heartbreak. The one thing I learnt there was that, it was the
prisoner of war that were taught to play cricket and rugby against the warders
during that period, and those games were brought back, and that’s how we became
a cricket and rugby playing nation!
Upon another wall,
encased in glass, is a pictorial of every aristocrat from Britain, Europe, and
surrounding places, which took place in the war. It just goes on and on hall
after hall, conference room after meeting room.
It is without a doubt,
the biggest single collection of Boer war memorabilia in the world, and if it
could come to pass that it could be amalgamated with the biggest collection of
cannons, which is owned by a friend of mine, it would be mind blowing!
Why do I go on and on
about it? Let me tell you. Natal displays their battlefields to the fullest,
Thlana, Spionkop Ihlandwana et al, The magaliesburg has over 50 battlefields
and squirmishes that took place in and around the area, and it was the late
great David Rattray that one said to me “I have one battle field to talk about,
Islandwana, it’s not on the way to anywhere, it’s isolated, and yet people
come”. “You guys have over 50 yet y you
do nothing with them”
Well that’s about to
change , because yesterday, whilst this Boer war day was on, the government’s
department of the North West was meeting (Yes, on a Saturday) with all the
stakeholders in the area to find a way forward for the promotion of local, and
foreign tourism.
And I feel that with passionate people like Robert Forsyth, John Penne father, Vincent and His Prof of history wife, Jane, the late Lionel Wolfson’s work and all the others, the time has really come.
Thursday, 19 November 2015
Meet Chef Daniels
Mr Reuben Daniels is
currently the Executive Sous Chef of Misty Hills. He is originally from Cape
Town, South Africa and is simply just passionate about food. In his own words
he states, “Being a chef is in my blood,
I am a natural born foodie!”
He knew he wanted to
become a chef even as a young boy. “When
all other children would be playing outside, I would rather be inside with my
grandmother, helping her light her coal stove”. He further mentions how he
found it absolutely fantastic how all the different ingredients would fuse
together to produce such lovely aromas.
In his career as a
Professional Chef, he has had the privilege not to mention the pleasure of
working with great chefs like Ralph van Pletzen, Richard Carstens and Reuben
Riffels. His career path has taken him through the award winning Roots
Restaurant, the Chaine des Rotisseurs, the Country Club of Johannesburg where
he catered for events such as the Telkom PGA Classic World Tour before joining
us here at Misty Hills.
His unique style takes a
classic dish and adds a drop, or a splash of Reuben, who is young, modern and (both
figuratively and literally) “bold”. He gives dishes a unique Reuben twist and
interpretation. One such dish is his Tian of Prawns, which he plates on a slate
that includes delicious crushed up prawn crackers. This is plated for beautiful
presentation with amazing contrasting textures.
Estelle is the new General Manager at
Kedar Heritage Lodge, Conference Centre & Spa. She started her career at
Southern Sun at the age of 17 and has been in the industry for over 30 years.
She worked herself up from reception through most departments and in 1990 was
the first female Food and Beverage Manager in the Sun International Hotel group.
She
has since worked in most of the big groups like the old Holiday Inn, Southern
Sun and Sun International. Her first General Manager position was with Legacy
Hotels & Resorts and she grew within this Group. The great rapport she
enjoyed was evident in the fact that she remained with the organisation for
over 15 years. This is a rapport she is striving to maintain with Kedar
Heritage Lodge, Conference Centre & Spa, and we must say, so far, so good!
Estelle’s
love for the hospitality industry goes beyond the “workplace” and into her
personal life. She is an absolutely avid traveller who has been to over 37
countries (including Russia, USA, Germany, Spain, Italy, France, Belgium,
Holland, UK, Tanzania, Turkey, Botswana, Namibia, Malawi, Zambia, Zimbabwe,
Malaysia, Seychelles, Mauritius, the Maldives and China). She says, “The best education anyone can get is seeing
other countries and cultures”.
A
big passion for Estelle is her love for animals. She is involved with animal
rescue and she helps various groups including Pigs n Paws, Thabazimbi Animal
Rescue and the Rustenburg SPCA. She is also involved with Ban Animal Trading
South Africa and passionate about saving our endangered wildlife like the
rhino. She is, “very happy to go and toyi-toyi” for these causes if need be.
Estelle
is excited about joining the Recreation Africa Group family and has big plans,
to take a really good establishment and make it great!
She
believes that with anything you do, do it to the best of your ability. Set
goals and when you achieve them set new ones. “It’s the small things that count” Estelle says and on a personal
level she believes when your hand is open to give it is also open to receive.
Estelle’s
plans for the future are many but one she would like to implement as soon as
possible is to facilitate historical tours (including school tours) at Kedar
Heritage Hotel, Conference Centre & Spa. These tours would include periodic
lectures from experts (both local and international) to promote South African
history and tourism and to improve young people’s knowledge and understanding.
Wednesday, 11 November 2015
Meet Kedar’s Executive
Chef, Vusi
The Executive Chef of
Kedar Heritage Lodge, Conference Centre & Spa, Chef Vusi Ngcobo hails from
the North Coast of Kwazulu Natal. He first trained at Swiss Charlet in KZN which
saw him being awarded a traineeship in Switzerland in 1994.
This was a most
exciting location for Chef Vusi to train considering how multifaceted the Swiss
cuisine is. While some dishes like fondue, raclette or rosti are omnipresent through the country, each region has its own gastronomy
according to the differences in climate and language. Traditional Swiss cuisine
uses ingredients similar to those in other European countries, as well as
unique dairy products and cheeses produced
in the valleys of Gruyeres and Emmental.
The number of fine-dining establishments is high, particularly in western
Switzerland.
Upon his return to
South Africa, Chef Vusi worked in various establishments as a Sous Chef such as
the Venue in Rivonia (now at Melrose Arch), the Crowne Plaza in Rosebank, the
Royal Elephant and St. George’s Hotel. His hard work and perseverance
eventually saw him graduate to Executive Chef. Chef Vusi has recently joined
Kedar Heritage Lodge, Conference Centre & Spa as the Executive Chef and has
already received much praise from the guests for taking the standard up another
notch!
He is married to
Pretty and they have four children, the latest addition to the family being
born just as he commenced his tenure with Kedar Heritage Lodge, Conference
Centre & Spa. One of his favourite, signature dishes which we look forward
to on the menu is the Venison Curry. Apart from cooking, his passions include
mentoring others (which he hopes to be doing plenty of soon) as well as
gardening. In fact, some of the herbs and peppercorns available on the Kedar Heritage
Lodge, Conference Centre & Spa cuisine are freshly cultivated by Chef Vusi
on site!
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