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The Journey …

 

South African born chef Julie Watson had her first taste of professional kitchens at the age of 10, when she was called on by her neighbor, chef adventurer David Grier, to help carry plates for a busy function. She still remembers the aroma of beef stock bubbling away on the stove. It is here where she fell in love with the hospitality industry.  She chose to work her way up the ladder as opposed to joining a culinary school, as her approach to work and life for that matter is “hands on”.

Over the course of her career as chef, she has picked the brains of renowned chefs Richard Carstens, George Jardine, Eric Bulpitt and Christiaan Campbell.  Her favorite chef and mentor to this day, chef George Jardine, possesses a gift of pairing flavours and creating from scratch, which drives her to this day.

Visionary H.E. Mohamed Alabbar, dined at Del Aire Graff Estate whilst Julie was their Snr. Sous Chef. She was headhunted to work as his personal chef, tasked to provide him with a nutritionally balanced, sugar-, gluten- and dairy-free diet. This proved to be Julie’s biggest culinary challenge to date, however motivated her to teach herself a new way of thinking about food, constructing meals and menus.

She started digging deeper into why we eat what we eat. What affects certain produce have on our bodies; how to maximize nutrient absorption; the processing chain and the results it yields. Learning about all the different diet trends there has been, is, and could possibly be. Her conclusion to date: the way backwards is the way forward.

Julie’s greatest passion is to combine all that she has learnt over the course of her career, educate her peers and nourish her patrons through this labor of love. She believes that the world of food in all its extravagance and the growing desire for a healthy lifestyle can be fused together to create indulgence without regret.

Clean Eating | Clean Cheating | Scratch Cooking | Ancient Practices

 

… Continues

The Journey …

 

South African born chef Julie Watson had her first taste of professional kitchens at the age of 10, when she was called on by her neighbor, chef adventurer David Grier, to help carry plates for a busy function. She still remembers the aroma of beef stock bubbling away on the stove. It is here where she fell in love with the hospitality industry.  She chose to work her way up the ladder as opposed to joining a culinary school, as her approach to work and life for that matter is “hands on”.

Over the course of her career as chef, she has picked the brains of renowned chefs Richard Carstens, George Jardine, Eric Bulpitt and Christiaan Campbell.  Her favorite chef and mentor to this day, chef George Jardine, possesses a gift of pairing flavours and creating from scratch, which drives her to this day.

Visionary H.E. Mohamed Alabbar, dined at Del Aire Graff Estate whilst Julie was their Snr. Sous Chef. She was headhunted to work as his personal chef, tasked to provide him with a nutritionally balanced, sugar-, gluten- and dairy-free diet. This proved to be Julie’s biggest culinary challenge to date, however motivated her to teach herself a new way of thinking about food, constructing meals and menus.

She started digging deeper into why we eat what we eat. What affects certain produce have on our bodies; how to maximize nutrient absorption; the processing chain and the results it yields. Learning about all the different diet trends there has been, is, and could possibly be. Her conclusion to date: the way backwards is the way forward.

Julie’s greatest passion is to combine all that she has learnt over the course of her career, educate her peers and nourish her patrons through this labor of love. She believes that the world of food in all its extravagance and the growing desire for a healthy lifestyle can be fused together to create indulgence without regret.

Clean Eating | Clean Cheating | Scratch Cooking | Ancient Practices

 

… Continues