Chef Preeti Bardolia
Someone once told me “Your hands can do... what your eyes can see”. These words have resonated through all of my adventures proving that life has endless possibilities.
It is the same with food; it’s the source of infinite joy and comfort. Ask me to sum it up in three words and I would say, “Sharing, Art and Savour” – the next meal should only be better than the first!
My interest in food began at quite a late age. It’s always the kick in the butt that gets you going. Mine, came from my home economics teacher in my first week of high school when she scolded me for grating a potato without peeling it in my first cullinary escapade of cheese and potato pies. “Extra fibre”, I thought!? I was deemed her worst student and since then I embarked on a mission to prove her wrong. My excitement for food grew with each lesson and launched me into the more precise lessons of cullinary training at a fine cordon bleu establishment in Cape Town where I was taught the basis of Classical French cuisine. Cullinary School's cannot teach you everything you need to know about food. The passion and patience, that’s something that comes from the heart – I definitely got this from my Mom.
It is the same with food; it’s the source of infinite joy and comfort. Ask me to sum it up in three words and I would say, “Sharing, Art and Savour” – the next meal should only be better than the first!
My interest in food began at quite a late age. It’s always the kick in the butt that gets you going. Mine, came from my home economics teacher in my first week of high school when she scolded me for grating a potato without peeling it in my first cullinary escapade of cheese and potato pies. “Extra fibre”, I thought!? I was deemed her worst student and since then I embarked on a mission to prove her wrong. My excitement for food grew with each lesson and launched me into the more precise lessons of cullinary training at a fine cordon bleu establishment in Cape Town where I was taught the basis of Classical French cuisine. Cullinary School's cannot teach you everything you need to know about food. The passion and patience, that’s something that comes from the heart – I definitely got this from my Mom.
In order to be the best, you have to learn from the best. I trained at a One Michelin Star Patisserie in London, working my way up to Senior Chef de Partie. I have worked on yachts based in the South of France and the highlight of my cooking career, was being a part of production and service at a Three Michelin Star Restaurant, now rated the third best in the world. You cannot stop being a student of food. New discoveries and versitility of ingredients are never ending.
I have been with CAPETOWNCHEF.COM since December 2009. It was a great honour to part time run the company for seven months in 2010. I have loved every minute of the freedom of expression this job allows me. Cape Town’s exquisite surroundings are my muse. From watching a beautiful, multi-hued sunset and being inspired to create a dessert trio of rosewater and pink peppercorn sorbet on nougat praline biscuit; rosé champagne and white chocolate macaroon; and lemon verbina and apricot tatin from the rouge of the sky. Inspiration in a place of such beauty is never shy. I have enjoyed working with Chef Jeremy Vermaak and his team where our personalities have been as complimentary as fresh basil is to a delicious slow cooked tomato sauce. The joy of meeting families and individuals to prepare meals for them is not work, it’s an indulgence of personality which I love to share. Cooking is a pleasure from the beginning to the end. I love it and hope to share it with you soon. ~CHEF PREETI BARDOLIA~ |          |
