Chef De-Wet Visser
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Feel free to ask me any questions.

@ChefDewetV

The Saxon Boutique Hotel & Spa

These were photos I took while working at the Saxon Hotel in Sandton. I was a Demi Chef de Partie here and was working in the fish section. The head chef was Chef David Higgs! I enjoyed working there very much! 

Turkey Christmas 2011

These photos were taken when I visited Turkey in December 2011 with my mother. We tried out all different types of local cuisine and were very pleasantly  surprised! They had many pickled items and a variety of condiments. We specifically enjoyed the apple infused teas they had to offer.

SA Chefs Academy & Cape Town

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While I was training at the South African Chefs Academy in Cape Town I fell in love with Cape Town and hope to return to it in the near future. Its a place that moves at its own pace and is filled with home made fresh food stalls. Some of my favorites are the Old Biscuit Mill and the Eastern Food Buzzer.

The Saxon Boutique Hotel & Spa

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My first job was at the beautiful Saxon Hotel in Sandton where I worked under Chef David Higgs. He's a very knowledgeable chef that's always willing to help you out if you need a hand. He is always passing his knowledge to those around him. My favorite place at the Saxon was the roof top garden as seen in the picture above. I would get fresh herbs and veggies from here every morning before things got too crazy in the kitchen. It always cleared my mind and put me in a good mood for the rest of the day. It was the best possible place to start off the day and I had a great mentor who was my CDP. We worked well together and were always on the ball. If all the people I worked with were as competent as she was then everything in the kitchen would be as it should be.


A little bit about myself 

From a early age I was always the one cooking lunch or dinner for my sister and I when my parents weren't around. At that point I did not know that I would become a chef. With my mother also being in the food industry I was frequently exposed to large kitchens and large quantities of food being prepared for weddings or formal functions. One thing that surprised me at college was how much I enjoyed making pastries as I was never interested when my mother would bake rusks or any type of pastry.
I always wanted to be an Engineer or a Personal Trainer and Nutritionist but as time passed I started enjoying cooking more and more. I remember one of my last school camps where we were split up into three groups and were told to make our own dinner. Straight away I knew I wanted to be the one to make dinner for my group so I stepped up and took control. I was confident in myself and my ability too cook a wonderful meal. 
When my friends and I have the occasional braai (BBQ) I would always be the one braai-ing the meat for everyone. This I didn't mind doing in the least as I knew that the meat would not be raw or totally burnt but instead just right. 
The point where I knew I wanted to be a chef was while I was studying at the University of Pretoria. I was watching Master Chef Australia and thought to myself; Cooking comes easily to me and I enjoy doing it so why not do it as a career.
From that moment I knew I was going to be a chef and that's where it all started. My mind was made up and I was going to do something I love for the rest of my life.

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  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum