Tjaart THE COURSE

Having begun his food journey in the garden growing herbs and vegetables, Tjaart made his way into the kitchen in order  to utilise the produce. This later led him to join Amanzi Restaurant in Harare, Zimbabwe, immediately after finishing high school. After 18 months, Tjaart found himself on a plane to the UK where he secured a place at Belmond Le Manoir aux Quat’Saisons run by iconic French chef Raymond Blanc. It was while there that the Zimbabwean-born author gained a base and grounding to his cooking. A year later, Tjaart left to become a private chef before branching out into consulting to small independent eateries, restaurant chains, food-production facilities and the retail industry. Now based in Cape Town, he is still predominantly focused on consulting. “I have been fortunate enough to have a rather varied food career – different to most – but I love what I do,” Tjaart says.

Talking about adding cookbook author to his CV, the easy-going chef says he thought it would be