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Let s talk about food
With age, one tends to move from the classic cooking era to more relaxed, informal trends.
Thursday, 17 December 2020, 09:30
Thomas Potgieter
GARDEN ROUTE NEWS - Linda Sparg speaks to Thomas Potgieter, the chef at Jakkalsvlei Wine Farm, outside Mossel Bay.
Tell us a bit about your background?
I studied hotel management at the Hotel School in Johannesburg and later completed a BTech in food service management.
I was fortunate to be awarded a bursary to complete my in-service training at The Grand Hotel Krasnapolsky in Amsterdam, The Netherlands.
After managing a few restaurants in Pretoria, I was appointed as catering manager at the SA Reserve Bank, where I was responsible for all the catering services of the bank: the staff canteen with more than 700 staff meals daily, the executive dining rooms and the bank conference centre. ....

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