{"id":45955,"date":"2024-06-12T06:03:46","date_gmt":"2024-06-12T04:03:46","guid":{"rendered":"https:\/\/novanews.co.za\/tygerburger\/kuils-river-chef-returns-from-prestigious-culinary-internship-in-france-20240612\/"},"modified":"2025-03-20T01:56:14","modified_gmt":"2025-03-19T23:56:14","slug":"kuils-river-chef-returns-from-prestigious-culinary-internship-in-france-20240612","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/tygerburger\/kuils-river-chef-returns-from-prestigious-culinary-internship-in-france-20240612\/","title":{"rendered":"Kuils River chef returns from prestigious culinary internship in France"},"content":{"rendered":"\n<div class=\"flex-shrink-0 flex flex-col relative items-end\">\n<div class=\"pt-0.5 juice:pt-0\">\n<div class=\"gizmo-bot-avatar flex h-6 w-6 items-center justify-center overflow-hidden rounded-full juice:h-8 juice:w-8\">\n<div class=\"relative p-1 rounded-sm flex items-center justify-center bg-token-main-surface-primary 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3.21869 17.8524 2.99464 19.2649 3.1767C20.6775 3.35876 22.0089 3.93941 23.1034 4.85067C23.0427 4.88379 22.937 4.94215 22.8668 4.98473L14.9024 9.58517C14.7025 9.69878 14.5366 9.86356 14.4215 10.0626C14.3065 10.2616 14.2466 10.4877 14.2479 10.7175L14.2424 21.9419ZM16.071 17.9991L20.4018 15.4978L24.7325 17.9975V22.9985L20.4018 25.4983L16.071 22.9985V17.9991Z\" fill=\"currentColor\"><\/path>\n<div class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\">\n<div class=\"flex-col gap-1 md:gap-3\">\n<div class=\"flex flex-grow flex-col max-w-full\">\n<div class=\"min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+&amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2\" data-message-author-role=\"assistant\" data-message-id=\"d77dfb4e-81d6-48af-a021-6078839d7589\" dir=\"auto\">\n<div class=\"flex w-full flex-col gap-1 juice:empty:hidden juice:first:pt-[3px]\">\n<ul>\n<li>\n<p><strong>A young chef from Kuils River, Tyrell Starr, recently completed a 10-week internship at a renowned culinary school in France.<\/strong><\/p>\n<\/li>\n<li>\n<p><strong>The internship, offered by Le Calabash Petit Conservatoire de la Cuisine, allowed Starr to refine his skills and learn various cuisines.<\/strong><\/p>\n<\/li>\n<li>\n<p><strong>Starr\u2019s journey, from starting as a waiter at Zevenwacht Wine Estate to receiving a culinary scholarship in France, showcases his passion and dedication to becoming a pastry chef.<\/strong><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>A promising young chef from Kuils River has just returned home after 10 weeks as an intern, refining his skills at a renowned culinary school nestled in the picturesque Loire Valley in France.<\/p>\n\n\n\n<p>Tyrell Starr (22), who returned to work at Zevenwacht Wine Estate yesterday, said he had an amazing time both in and out of the kitchen at Le Calabash Petit Conservatoire de la Cuisine, run by award-winning chefs Sidney and Alison Bond.<\/p>\n\n\n\n<p>Matriculating from Kuils River Technical High School in 2019, he started waitering at Zevenwacht almost immediately after finishing his exams. \u201cI took some time off before starting my hospitality studies at Northlink College in 2022. <\/p>\n\n\n\n<p>\u201cAt the time I was a part-time banqueting waiter at Zevenwacht Wine Estate.\u201d <\/p>\n\n\n\n<p>During Tyrell\u2019s final semester at college his manager at Zevenwacht discovered he was studying to be a chef. \u201cHe asked if I would like to observe what it\u2019s like to be in the kitchen.<\/p>\n\n\n\n<p>\u201cLuckily for me, it was at the same time Chef Sidney was there doing a masterclass with the kitchen staff.\u201d <\/p>\n\n\n\n<p>Sidney Bond was an executive chef at Zevenwacht from 1992 to 1994. Le Calabash offers annual culinary tours that include stays at Zevenwacht.<\/p>\n\n\n\n<p>Tyrell was allowed to observe and partake. <\/p>\n\n\n\n<p>\u201cI\u2019d always gravitated towards the pastry side of the kitchen, so I worked with his wife Alison, a pastry chef,\u201d he said.<\/p>\n\n\n\n<p>\u201cAt the end of the masterclass, they sat me down and told me they would like to offer me a culinary scholarship in France.\u201d <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-mind-blowing\">Mind-blowing<\/h3>\n\n\n\n<p>Tyrell left for France on 9 April. <\/p>\n\n\n\n<p>He felt fortunate that his first flight abroad was to France.<\/p>\n\n\n\n<p>\u201cDuring my stay there I saw many people eat fresh, local and seasonal produce. The scenery was wonderful too. <\/p>\n\n\n\n<p>\u201cEvery time I went cycling I was surrounded by farms, whether a bee farm, goat\u2019s cheese farm, or vegetable farm. <\/p>\n\n\n\n<p>\u201cAs a chef, I\u2019ve come to appreciate this so much because I was able to see what raw ingredients look like in their simplest form, and even to some extent witness them grow from mere seedlings.\u201d<\/p>\n\n\n\n<p><strong>READ |&nbsp;<\/strong><a href=\"https:\/\/www.news24.com\/news24\/community-newspaper\/tygerburger\/find-your-latest-edition-of-tygerburger-here-20240527\" target=\"_blank\"><strong>Read the latest print edition of TygerBurger here<\/strong><\/a><\/p>\n\n\n\n<p>What Tyrell experienced in the kitchen at Le Calabash was better than he could ever have imagined. \u201cThe recipes and techniques I\u2019ve observed were truly mind-blowing. Not only was I able to be a part of making traditional French dishes, but I\u2019ve learnt to make Middle Eastern and North African cuisine as well.\u201d<\/p>\n\n\n\n<div contenteditable=\"false\" data-embed24=\"Images\" data-pos=\"middle\" id=\"embed_396dbf0c\">\n<div class=\"slide\"><img decoding=\"async\" alt=\"\" data-smallsrc=\"https:\/\/cdn.24.co.za\/files\/Cms\/General\/d\/11923\/7401c936553941bfb02c9c59f44955cb.jpg\" src=\"https:\/\/novanews.co.za\/tygerburger\/wp-content\/uploads\/2025\/03\/710edab05d8345688a1e8d924c58ec41.jpg\" title=\"Tyrell Starr at the chateau of Azay Le Rideau, an UNESCO World Heritage site, in France.\"><p><\/p>\n<div class=\"caption\">Tyrell Starr at the chateau of Azay Le Rideau, an UNESCO World Heritage site, in France.<\/div>\n<div class=\"img_accreditation\"><span class=\"source\" style=\"display:none;\"><\/span><span class=\"photographer\" style=\"display:none;\"><\/span><\/div>\n<\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-fond-memories\"><strong>Fond memories<\/strong><\/h3>\n\n\n\n<p>His passion for the kitchen started very young, even before his family moved from Kimberley to Cape Town at the end of 2012. <\/p>\n\n\n\n<p>\u201cMy earliest and fondest memory of being in the kitchen was when my twin sister and I stood on the tips of our toes, helping my mom make koeksisters. <\/p>\n\n\n\n<p>\u201cWe were barely tall enough to see on top of the table, but that didn\u2019t stop us.\u201d <\/p>\n\n\n\n<p>They always helped their mom in the kitchen, but only after moving to Cape Town (around age 10) did Tyrell start making things himself, but \u201cunder mom\u2019s watchful eye.\u201d<\/p>\n\n\n\n<p>He credits his mother as his biggest inspiration for wanting to bake and be a chef. \u201cShe\u2019s the one who ignited the initial spark within me, and the reason I\u2019m specialising in becoming a pastry chef.\u201d<\/p>\n\n\n\n<p>Asked about favourite foods, Starr admits he is a huge pasta fan.&nbsp;<\/p>\n\n\n\n<div contenteditable=\"false\" data-embed24=\"Blockquote\" data-pos=\"middle\" id=\"embed_b6804950\">\n<div class=\"text\">\u201cI remember, my grandfather would make an amazing mac and cheese and my granny a completely mouth-watering spaghetti bolognese. When it comes to savoury dishes, those are my favourites.\u201d<\/div>\n<\/div>\n\n\n\n<p>The best meal he\u2019s ever had is a chicken <em>fricass\u00e9e<\/em> (a traditional French chicken stew with a creamy mushroom sauce) that Chef Sidney made in France.<\/p>\n\n\n\n<p>\u201dIt had such a delicate yet balanced flavour profile with the most succulent chicken I\u2019ve ever had!\u201d<\/p>\n\n\n\n<p>On the \u201csweeter\u201d side, \u201che\u2019s always taken comfort in making pancakes. \u201cIt\u2019s the first thing I\u2019ve learnt to make and a recipe I\u2019ve fully mastered because my family wants me to make it every weekend.\u201d<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-programme\">Programme<\/h3>\n\n\n\n<p>Sidney Bond calls Zevenwacht the Bonds\u2019 home away from home. They were thrilled at last to host a chef from the estate.<\/p>\n\n\n\n<div contenteditable=\"false\" data-embed24=\"Blockquote\" data-pos=\"middle\" id=\"embed_70a81b58\">\n<div class=\"text\">\u201cTyrell is one of the most humble and promising youngsters we have met. We are blessed to have given him this opportunity to come to France and learn from us and the culinary community around us here at Le Calabash.\u201d<\/div>\n<\/div>\n\n\n\n<p>The Le Calabash Internship programme, in partnership with culinary bodies, charities and professional institutions, has empowered many young chefs over the last 18 years. <\/p>\n\n\n\n<p>Bond says the French approach to fresh, local and seasonal cooking is the building block of their programme. \u201cWe ensure chefs are taken to markets including Rungis (the world\u2019s largest wholesale fresh produce market), goat cheese farms, wine producers, mushroom caves, honey farms and duck farms.\u201d<\/p>\n\n\n\n<p>Interns can acquire practical skills while benefiting from personalised coaching. \u201cThis experience prepares them not only to succeed in the culinary industry, but also to thrive in their personal and professional lives.\u201d<\/p>\n\n\n\n<p>Applications for the <a href=\"https:\/\/www.sachefmedia.co.za\/le-calabash-internship-program-applications-now-open-for-2025-intake\/\" target=\"_blank\">Le Calabash Internship Programme 2025<\/a> close on 25 June. <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Visit <\/strong><a title=\"www.sachefmedia.co.za\" href=\"https:\/\/www.sachefmedia.co.za\/le-calabash\"><strong>www.sachefmedia.co.za\/le-calabash<\/strong><\/a><strong> and <a href=\"http:\/\/www.lecalabash.fr\/\" target=\"_blank\">www.lecalabash.fr\/<\/a> for more information.<\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A promising young chef from Kuils River has just returned home after 10 weeks as an intern, refining his skills at a renowned culinary school nestled in the picturesque Loire Valley in 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