A chef with a mission
‘There is always something to learn’
A freelancing chef recently opened her own small cooking school.
Chef Karin le Grange recently fulfilled her dream of opening a small cooking school called The Basic Culinary Studio in Omaruru.
“I love training and I've always dreamed of showing others the ropes. Except for enhancing skills, I find it is really necessary to teach other people because, for the past 24 years, that is how I grew. Besides the privilege I had to go and study, I also learned a lot from other chefs. There is always something to learn, and you should carry it to the next place or level in your life. I also love teaching, which is why I decided to start the cooking school last year.”
The school also helps keep her going when she’s not freelancing as a chef. “I need to keep myself busy and financially stable. Many cookery schools have courses that take place over many weeks and months. I'm not interested in doing training for months on end, so short and sweet is best.”
She has been based in Omaruru for the past seven years and initially owned a small café. “When Covid hit, everything came to a standstill and I decided to start freelancing as a chef, mostly for hunting farms. I've also always wanted to do training, so I started bit by bit several years ago,” she says.
According to Karin, working as a freelance chef at lodges is a wonderful opportunity that came her way. “The hunting farms generally only have a handful of guests, so the food I prepare is very exclusive. It's also ‘peaceful’ cooking in that you’re in the beauty of nature. Similarly, the lodges usually have an open pantry, so the choice of food to prepare is extensive!”
She adds that many chefs get up in the morning and only then start planning for this evening's meal, which is what adds to the allure of an open pantry. “Dietary requirements are also always taken into consideration.”
Karin also supports and bakes for the local Spar. “The mini cakes are a great seller and you can make them look pretty! While I like bling sometimes, I favour plain and simple. Presentation is key. As a matter of interest - in the food industry - we almost always work in odd numbers. Even when plating mains, you would use three baby potatoes rather than two, for example.”
She adds that hygiene is essential in any kitchen. “If we want to compete internationally on the culinary front, we need to step up in terms of our kitchen hygiene and staff. We have such a beautiful country, we don't need to stand back for anything or anyone.”
Karin is also available to do training at lodges and can be contacted at 081 389 9361.
“I love training and I've always dreamed of showing others the ropes. Except for enhancing skills, I find it is really necessary to teach other people because, for the past 24 years, that is how I grew. Besides the privilege I had to go and study, I also learned a lot from other chefs. There is always something to learn, and you should carry it to the next place or level in your life. I also love teaching, which is why I decided to start the cooking school last year.”
The school also helps keep her going when she’s not freelancing as a chef. “I need to keep myself busy and financially stable. Many cookery schools have courses that take place over many weeks and months. I'm not interested in doing training for months on end, so short and sweet is best.”
She has been based in Omaruru for the past seven years and initially owned a small café. “When Covid hit, everything came to a standstill and I decided to start freelancing as a chef, mostly for hunting farms. I've also always wanted to do training, so I started bit by bit several years ago,” she says.
According to Karin, working as a freelance chef at lodges is a wonderful opportunity that came her way. “The hunting farms generally only have a handful of guests, so the food I prepare is very exclusive. It's also ‘peaceful’ cooking in that you’re in the beauty of nature. Similarly, the lodges usually have an open pantry, so the choice of food to prepare is extensive!”
She adds that many chefs get up in the morning and only then start planning for this evening's meal, which is what adds to the allure of an open pantry. “Dietary requirements are also always taken into consideration.”
Karin also supports and bakes for the local Spar. “The mini cakes are a great seller and you can make them look pretty! While I like bling sometimes, I favour plain and simple. Presentation is key. As a matter of interest - in the food industry - we almost always work in odd numbers. Even when plating mains, you would use three baby potatoes rather than two, for example.”
She adds that hygiene is essential in any kitchen. “If we want to compete internationally on the culinary front, we need to step up in terms of our kitchen hygiene and staff. We have such a beautiful country, we don't need to stand back for anything or anyone.”
Karin is also available to do training at lodges and can be contacted at 081 389 9361.
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