Woolworths TASTE

GREI ANATOMY

Picture this. You’re five years old and you love helping your mom and grandmothers in the kitchen, so you decide that one day you want to have your own restaurant. But as you get older, you think that cooking for a living isn’t really a job, is it? You should rather follow your guidance counsellor’s advice and study architecture or landscaping, because that’s where your creative strengths lie. But when you’re about to leave school and have finally settled on becoming an interior designer, your neighbour, who happens to be a chef at Gallagher Convention Centre, says he’s looking for an apprentice. So you give it a try for a month and see what happens.

Fast-forward to 2018 and what’s

You’re reading a preview, subscribe to read more.

More from Woolworths TASTE

Woolworths TASTE3 min read
It Takes A Kitchen To Raise A Cook
This sentiment, expressed by foragercook Roushanna Gray in “Wild at Heart” (p 56), or a variation of it, appears in at least six different places in this issue. Sierra Leone-born author and cook Mariama “Maria” Bradford refers to it repeatedly in her
Woolworths TASTE8 min read
Plat Du Jour
“This can be served as a snack but I've also been known to eat rillettes as a meal – spread thickly on slices of sourdough with a smear of mustard.” Serves 6 EASY Preparation: 40 minutes, plus 4 hours’ chilling time Cooking: 3 hours For the rillettes
Woolworths TASTE1 min read
Off the Menu
ALL TIED UP It's not just you – there really are ribbons everywhere. Fresh off the fashion runways, where the coquette look is à la mode, FoodTokkers are tying fabric around tacos and fries, even threading it through bread. Each to their own, we say.

Related Books & Audiobooks