Thys turns up the heat
Meet the newly appointed head chef at Protea Hotel The Richards.
NEWLY appointed head chef at Protea Hotel The Richards and The Bayshore Inn, Thys Taljaard, was happy to share with readers what it’s like to make it in the culinary industry.
At a tender age of 14-years-old his passion for cooking grew, which led to him working part-time after school while he furthered his tertiary studies.
Thys has an international diploma in food preparation and culinary arts, and was recently selected as one of the top eight chefs to attend the prestigious annual HTA Goldcrest In-Service Chef of the Year competition. The event will take place in Johannesburg on 21 May.
His day typically begins at 4am and he is tasked with anything from running around to buy stuff for the kitchen, attend meetings, develop menus to sorting out the pile of admin in the office.
‘I am at my happiest in front of the pots. I run two kitchens, which is a fantastic challenge. I don’t like being in a comfort zone,’ he said.
Thys has had the privilege of rubbing shoulders with some of the world’s top chefs such as Gordon Ramsay, Buddy Valastro, Reeza Mohamed and Jenny Morris, to name a few.
He is of the opinion that this field is not for the faint-hearted.
‘What the media portrays about this career is far from the truth. It creates a false illusion. Being a chef means little sleep and working long hours.
‘Time is not a factor when you are a chef. There is no time for clock watchers.’ Thys adds.
Aside from the developing trends in the industry, he reckons the best part of his job is watching his guests walk away happy and satisfied.
‘There is no better feeling than going to sleep, knowing you were able to calm angry guests and meet their needs.’
He advises aspirant chefs to have passion, dedication and a willingness to learn.
‘You should be open to learning from everybody you meet along the way. There will always be that one person who inspires you to take up the challenge and be great.
He lives by the motto, ‘Being a chef is not just having a love for cooking, but a love driven by passion, blood, sweat and tears’.
‘That is what makes you a chef,’ something passed onto him by the legendary Ramsay.
Must-have cook books when studying to be a chef
The Larrousse Gastronomique
Culinary Artistry
The Flavour Bible
