For many aspiring chefs, the kitchen passion is ignited by their mothers or grandmothers, often fuelled by childhood memories of helping out or sneaking a taste of cookie dough. However, for Matt Labuschagne, it was his father Merlin who sparked his culinary journey.
My dad loves cooking and was always the one preparing the meals on our family camping trips and at home, Labuschagne recalls.
I remember one memorable time when he made a potjie in the middle of the desert in Namibia. It looked effortless for him, but I now understand the fulfilment he derived from serving us a delicious meal.
Hailing from Benoni, Labuschagne, now 23, began his formal culinary education in 2019, enrolling in a rigorous three-year Advanced Professional Chef Programme.
The choice was influenced by his father, who recommended the nearby culinary school.
