Day in the life of Henrico Grobbelaar

What does your day consist of?

Henrico gets to work early in the morning to start with the days baking to ensure his customers have fresh muffins, croissants and scones for breakfast. Henrico is addicted to coffee and his first cup of the day takes priority! Once the baking is done, he pops down to the shops and decides what he'll serve for the chefs daily special based on the fresh ingredients available. Henrico loves being creative with the daily dish and in summer he tends to lean more towards fresh healthy salads and in winter towards delicious soups and curry dishes. After lunch, as the restaurant quietens down, Henrico checks the fridges and freezers and does the daily orders for the restaurant.

What is the best thing about your job?

A nice cup of coffee first thing in the morning, happy customers, deciding on something different for the daily special and the staff at Lemons always make each day enjoyable.

And the worst?

Customer complaints as I take things very personally and don't like to disappoint my customers. Lucky this is not a daily occurrence!

What makes you passionate about your work?

I love being a chef. Henrico loves to try out new things and to plate things differently and watch peoples reactions when they see a beautifully presented plate of food in front of them. My aim is to exceed customer expectations and when I achieve this on a tight budget I get very excited.

Do you have any advice for someone who wants to be a chef?

If you get the basics right it will give you the confidence to try anything. Henrico, therefore recommends official training as this really helped him. Henrico explains that practical combined with theory is fundamental as they compliment each other. You need to be able to think quick on your feet and be innovative and you must really want to be a chef as it is long hours and you can't loose focus at any time.

Who is your favourite 'celebrity' chef and why?

Gordon Ramsay - I like his style!

Locally, Henrico really admires David Higgs and Wade van der Merwe as they are two really brilliant chefs, and every time he works with them he learns something new.

From an educational perspective he admires both Paul Hartmann and Garth Stroebel and says they are like walking dictionary's! Henrico studied under both of them and they taught him the fundamental principles which he takes to the kitchen every day.

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