{"id":298931,"date":"2026-03-18T10:25:55","date_gmt":"2026-03-18T08:25:55","guid":{"rendered":"https:\/\/novanews.co.za\/districtmailhelderberg\/?p=298931"},"modified":"2026-03-18T10:25:57","modified_gmt":"2026-03-18T08:25:57","slug":"somerset-west-chefs-at-my-table-success-story","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/districtmailhelderberg\/somerset-west-chefs-at-my-table-success-story\/","title":{"rendered":"Somerset West chef’s At My Table success story"},"content":{"rendered":"\n

Last Sunday (8 March) marked International Women’s Day. To highlight the power of the feminine spirit and inspire readers, Mariette van den Berg shared valuable insights from her experience breaking barriers in the culinary world.\n<\/p>\n\n\n\n

The sensational chef from Somerset West, shares: “The lingering aroma of a chicken roast in the oven has always felt like home to me. In the predominantly male culinary world, the kitchen felt like a battlefield \u2013 armoured in a crisp white jacket but wielding sharp resolve. Over the years, my culinary career became a series of conquered peaks as I learned to navigate the intense culture and emerge as a strong leader. Gradually, the yelling and screaming tradition faded, replaced by calmer, more confident command.\n<\/p>\n\n\n\n

“Now, working with a predominantly female team, my kitchen moves with a calm, relaxed rhythm \u2013 filled with respect and laughter. The burns on our arms are badges of honour and every dish is craf-\n<\/p>\n\n\n\n

ted with love. We are no longer women fighting for space in a man’s world; we are the creators of our destiny and living proof that culinary excellence knows no gender.”\n<\/p>\n\n\n\n

Mariette’s culinary journey began at a young age, spending countless hours in the kitchen with family, learning and creating as the years passed.\n<\/p>\n\n\n\n

At age 26, she was employed by a German family as a hostess on their yacht. “It quickly became clear that I wasn’t there to clean bathrooms \u2013 I was there to cook. That’s when food truly took over my life,” she recalls.\n<\/p>\n\n\n\n

“At 28, I enrolled at Warwick’s Chef School in Hermanus, where I graduated as a commis chef and worked my way up through various kitchens to become the chef I had always aspired to be.”\n<\/p>\n\n\n\n

Mariette heads up her own business venture, At My Table, which started as a small idea she hoped would work. It was established in 2021, shortly after the Covid-19 pandemic and just months after her daughter was born. \n<\/p>\n\n\n\n

“Those early days meant long hours and my first cooking workshop with only two participants. Three years later, we’re booked months in advance. I am blessed beyond measure,” she reflects.\n<\/p>\n\n\n\n

“As a woman in this industry, success means being skilled at your craft until your gender becomes secondary to your talent. True success isn’t just financial prosperity \u2013 it’s transforming an environment that once seemed so intimidating into your own domain.\n<\/p>\n\n\n\n

“Women lead with emotional intelligence, organisation and respect, and we will continue to do so as we build a culture rooted in equality. The presence of a woman in professional kitchens will no longer be a rarity, but a natural, modern component of culinary life.\n<\/p>\n\n\n\n

“Let us clear the obstacles, turn every ‘no’ into ‘yes’, and stand our ground as part of our victory while buil-\n<\/p>\n\n\n\n

ding something entirely our own.”\n<\/p>\n\n\n\n

Whether you’re looking to elevate your culinary repertoire or impress someone special with a home-cooked meal, try Mariette’s simple recipe for her favourite salad.\n<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

TOMATO & BURRATA SALAD<\/mark><\/h3>\n\n\n\n

\u2013 Serves 4<\/em><\/strong><\/p>\n\n\n\n

Ingredients:<\/mark><\/strong><\/p>\n\n\n\n

\u2022 400 g cherry tomatoes, half sliced in half and the rest left whole
\u2022 1 red onion, finely sliced
\u2022 3 garlic cloves, sliced
\u2022 small bunch of thyme, leaves only
\u2022 1 ball burrata (Mariette gets hers from Osteria cheese bar)
\u2022 1 teaspoon brown sugar
\u2022 4 tablespoons balsamic vinegar
\u2022 olive oil
\u2022 salt, to taste
\u2022 black pepper, to taste
\u2022 small bunch basil
\u2022 handful parsley, roughly chopped<\/p>\n\n\n\n

Method:<\/mark><\/strong><\/p>\n\n\n\n

1. Heat a drizzle of olive oil in a pan and cook the onion until translucent and soft, occasionally stirring. About 3 to 4 minutes.
2. Add the garlic and thyme, and cook for 30 seconds.
3. Transfer the tomatoes to the pan and stir to coat.
4. Simmer the tomatoes, occasionally stirring, until the tomatoes start to release its juices. Simmer until half of the liquid has evaporated.
5. Add the sugar, balsamic vinegar, salt and pepper. Stir and cook for 2 minutes.
6. Add the basil leaves and stir. Cook for a minute, then remove the pan from the heat.
7. Place the burrata cheese onto a serving plate and spoon the tomato mixture around the cheese. Sprinkle with the chopped parsley.
8. Serve the salad hot or cold as a side dish or on its own with crisp, warm bread.<\/p>\n","protected":false},"excerpt":{"rendered":"

Somerset West chef Mariette van den Berg, who founded At My Table cooking workshops, shares her International Women’s Day story of overcoming gender barriers in the male-dominated culinary industry to build a successful business rooted in respect and emotional 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West chef's At My Table success story | DistrictMail & Helderberg Gazette<\/title>\n<meta name=\"description\" content=\"Somerset West chef Mariette van den Berg, who founded At My Table cooking workshops, shares her International Women's Day story of overcoming gender barriers in the male-dominated culinary industry to build a successful business rooted in respect and emotional intelligence.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/districtmailhelderberg\/somerset-west-chefs-at-my-table-success-story\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Somerset West chef's At My Table success story\" \/>\n<meta property=\"og:description\" content=\"Somerset West chef Mariette van den Berg, who founded At My Table cooking workshops, shares her 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