Diners see a beautifully presented plate of food. What they don’t see are the early mornings, the planning, the pressure and the countless decisions that go into getting it just right.
As International Chefs Day approaches on 20 October, Janaè Reddy, Executive Chef at Brahman Hills in the KwaZulu-Natal Midlands, reflects on a profession he loves, and the journey from his childhood home in Durban, where meals brought people together, to leading a professional kitchen.
After training at the International Hotel School, Reddy started right at the bottom, learning the importance of discipline, teamwork and every role in the kitchen. He also discovered that consistency counts as much as creativity, and there’s something to learn from everyone.
“A professional kitchen is almost like an orchestra,” he says. “Everyone has a role, and if one part isn’t working properly, it affects the entire service. But being a chef isn’t only about cooking. It’s also about leadership, communication and performing under pressure.”
At just 24, becoming an Executive Chef remains one of Reddy’s proudest achievements, a reflection of hard work and dedication across both international and local kitchens. Another highlight is his role at Brahman Hills, which attracted him three years ago with the chance to use his experience on a larger scale, catering for weddings and events in a picturesque setting.
He particularly enjoys the people and variety of his job. No two events are exactly the same, and that…
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