{"id":104874,"date":"2023-07-21T07:28:24","date_gmt":"2023-07-21T07:28:24","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=104874"},"modified":"2023-07-28T15:10:20","modified_gmt":"2023-07-28T15:10:20","slug":"next-gen-chef-jess-van-dyk-post-and-pepper","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/next-gen-chef-jess-van-dyk-post-and-pepper\/","title":{"rendered":"Next Gen Chefs: Jess van Dyk\u2019s Love Letter to Food – Post & Pepper"},"content":{"rendered":"

If I asked you where Kuruman is, one-third of you would pretend to know, the other third wouldn\u2019t have the slightest clue and on the off chance the last third does, they might claim to have a distant cousin from there. Those who aren\u2019t familiar with this \u2018dorpie\u2019, only need to know two things \u2013 it\u2019s the \u2018Oasis of the Kalahari\u2019 and is home to local chef and owner of Post & Pepper, Jess van Dyk, a \u2018small town girl\u2019 with big dreams.<\/p>\n

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Interview with Chef Jess van Dyk<\/h3>\n

Here, she discovered her love for cooking, which would eventually lead to opening her very own restaurant. The Northern-Cape-born chef moved to Cape Town where she attended Silwood School of Cookery, after which she would work at the world-renowned restaurant, La Colombe, then Prot\u00e9g\u00e9 in Franschhoek as Head Chef. One yacht cheffing job, food photography gig and pandemic later, she decided to open Post & Pepper, her love letter to food and all things delicious.<\/p>\n

The upscale \u2018fun dining\u2019 establishment was initially the old Stellenbosch post office which was revamped. After one year of service, we chat with chef Jess about her recent trip to Rome, doom-scrolling food posts on Instagram and what she cooks at home.<\/p>\n

When did you know you wanted to be a chef?<\/h4>\n

I\u2019m a small town girl from the Northern Cape (Kuruman) that grew up always eating and\/or cooking food with family. Excelled in school but never found anything else I thought to make a living of, thus Silwood School of Cookery happened. It was the most prestigious chef school I knew of and I wanted to cook for a living and not do hotel management.<\/p>\n

While at Silwood, I learned of the top establishments in our country and some were already recognised worldwide (La Colombe, The Tasting Room at Le Quartier Fran\u00e7ais) – which blew my mind \u2013 and I instantly wanted to go work and learn from these places.<\/p>\n

You just returned from vacation. Where did you go and what were some highlights from your trip?<\/h4>\n

Yes, I just got back from my honeymoon. We decided on Italy, and thought to add a stop to Paris (City of Love, so had to). I just love the architecture, languages and culture, but I definitely travel mostly for the food \u2013 I will spend hours on Instagram and Google Maps trying to figure out where the best and most authentic places are to eat.<\/p>\n

Highlights: Osteria de Fortunata in Rome \u2013 incredible vibe, pastas and hand-rolled thick noodles with the simplest but best sauces. We also spent two nights in Caiazzo to visit Pepe in Grani \u2013 Franco Pepe\u2019s pizza is rated the best in the world, and let\u2019s just say it did not disappoint \u2013 we went again on night 2.<\/p>\n

Post & Pepper is now over one year old \u2013 congrats! What are the biggest learning curves you\u2019ve experienced thus far?<\/h4>\n

Thank you! One moment it feels like we opened yesterday, the other moment it feels like absolute years have gone by \u2013 so much has happened since!<\/p>\n

It has definitely been way more overwhelming than I ever imagined. The first big lesson is that your dream won’t be everyone\u2019s dream. In my head, I had an idea of opening a restaurant and thought the staff and people would just share that dream; that they\u2019ll believe in it, live it and breathe it the same way you do, and that is not always the case. It was probably my biggest wake-up call.<\/p>\n

Secondly, it takes a village. People always say it takes a village to raise a child, and a business, especially a restaurant, is a huge baby with all the same responsibilities and growing pains. You can’t do it alone \u2013 you need help, and strong hands to help you achieve the picture in your head. Although there has been a lot of disappointment along the way, I had a lot of great people who helped me set it up and run it, believed in it and still help me today. Together, we create that Post & Pepper magic.<\/p>\n

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What was the lead-up to the moment you decided to open your own restaurant? Was it always the plan?<\/h4>\n

I don’t think you become a chef and work in the country\u2019s best kitchens not wanting that, but for many years I was convinced I would always just be a Sous Chef \u2013 I was really good at it and was quite petrified of being creative really. I don\u2019t think it was only one moment \u2013 the seed was planted and there were a few things that happened that \u2018watered it\u2019 and made it grow into more of a reality over six months or so…<\/p>\n

I loved the responsibility and creative freedom I was allowed at Prot\u00e9g\u00e9, and it was also during the pandemic, where a lot of changes had to be implemented. During all these challenges and changes I realised I could probably do this at my own establishment someday, and then the Post & Pepper dream started.<\/p>\n

A close friend of mine passed away during COVID, after just starting his dream job, and I remember the moment I heard the news… I realised just how short and precious life is, and next year isn’t always guaranteed, so I decided there and then I would resign and pursue this dream. I resigned not having an exact game plan, location or idea of the restaurant style \u2013 but slowly and piece by piece, everything came together to create Post & Pepper.<\/p>\n

You dabbled in food styling, photography and videography \u2013 what inspired the pivot and what led you back into the kitchen?<\/h4>\n

I was actually freelance cheffing when I did a function with Source Food, it was soon after that the chef there left and they phoned offering me the Head Chef position. I think it was one of the best things I ever did. It was completely different from a fine dining kitchen. I learned a lot during my time there, about myself and the industry. The people I worked with have become lifelong friends, and believed in me and motivated me relentlessly.<\/p>\n

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Your menu draws inspiration from your upbringing; what’s your fondest childhood food memory?<\/h4>\n

I don\u2019t think there is just one. My grandmother was a really good cook and, apparently, could cook for masses of people.<\/p>\n

I am big on smells and flavours, and can pinpoint a smell to an exact memory. So flavours from my childhood play a big part in the way I cook today \u2013 textures, flavours, sauces, dishes \u2013 whether it\u2019s my mom\u2019s lasagna with loads of b\u00e9chamel or my gran\u2019s \u2018roerbrood\u2019, eggy potato salad, or a \u2018basaar kerrie vetkoek\u2019 (bazaar curry vetkoek). I love food that makes me remember things. It\u2019s not intentional, but I definitely cook out things I\u2019ve tasted, seen, heard of or experienced from memory.<\/p>\n

How do you seek inspiration for new dishes?<\/h4>\n

I very rarely seek inspiration. If anything, I love looking at Instagram photos for a bit of inspo\u00a0\u2013 I\u2019m a visual person (\u2018n prentjie mens). It\u2019s honest food that I would like to eat in that moment, just done in a \u2018fancy\u2019 way. I love big flavours\u00a0\u2013 I can’t stand bland food and would rather go hungry than eat something I don’t enjoy. Saying that, I pick flavours that I know go together; I don\u2019t dare with too many new or out-there combinations.<\/p>\n

The menu features local South African dishes with a twist, as well as global cuisine. Why have you decided to present such an expansive offering?<\/h4>\n

I think it\u2019s all food I would cook at home. My go-to\u2019s at home are curries (whether Thai or Indian), some Asian dumplings or noodles or a fancy mac \u2018n cheese, and it has been those for years. Whenever I eat it at home, I just think ANYONE would love to eat this, so I thought to make a \u2018restaurant version\u2019; it worked and people really loved it.<\/p>\n

I knew I wanted a small menu of exciting dishes, hence, so many different flavours and cuisines. Flavour is key \u2013 that’s what it’s all about. Although, we’ve also had people say their palates got tired of all the flavours (lol). My bad, that’s just what comes naturally to me and what I like eating.<\/p>\n

Post & Pepper is all about \u2018fun dining\u2019 \u2013\u00a0 as a chef familiar with the world of fine dining, why take that route?<\/h4>\n

My hobbies include looking at food on Instagram, cooking food at home and going out to eat \u2013 food is what I consider having fun. There is nothing I enjoy more than sitting around a table with friends or family, with a big spread of food and indulging together.<\/p>\n

As I was working on dishes and the concept for Post & Pepper, I steered more and more towards creating shareable plates, where people have a bite of the same thing and can share in the moment of joy, so \u2018fun dining\u2019 came to mind.<\/p>\n

I love cooking fine dining; it taught me the fundamentals of kitchen discipline, cooking food with depth of flavour, technique and finesse, but it wasn’t something that I’d like to eat every day. Opening a restaurant is a long-term plan, so I wanted a restaurant with food I would like to eat often.<\/p>\n

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How do the restaurant interiors reflect that concept?<\/h4>\n

It\u2019s plush with beautiful furniture and a backdrop to match. I wanted a space that has a bit of old-school charm, a cosy feeling yet upmarket and just a tad fancy to make it feel special. We have lots of wooden elements and warm tones, but also fun elements like star-studded tiles, a wallpaper backdrop and ceilings, a beautiful funky bar, and cool mirrors and lights.<\/p>\n

These days, more restaurants are focused on sustainability. What\u2019s Post & Pepper\u2019s take on this?<\/h4>\n

If I\u2019m honest, I don\u2019t go out of my way to be \u2018sustainable\u2019. There are so many gimmicky ways of trying to make things seem \u2018sustainable\u2019 and \u2018ethical\u2019 these days, from recycling to free-range products, etc. We cook with local ingredients from local suppliers, and try and minimise while utilising excess off-cuts and wastage as best we can. We create a fun and happy working environment, good and fair working hours and wages for staff \u2013 I believe it all starts \u2018at home\u2019. A happy team creates a happy environment that guests can feel on the floor and taste in the food \u2013 it\u2019s not always that easy, but we do try.<\/p>\n

How do you envision the restaurant evolving in the coming years? Do you have any future plans or exciting projects in mind?<\/h4>\n

I dream often and think of new ventures or ideas, but then reality hits with a new crisis and I realise just how out of context it is at this stage. There have been opportunities, but I am a firm believer that what will be, will be \u2013 at the right time and place. So nothing just yet\u2026<\/p>\n

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You\u2019ve worked at some of the best local restaurants. What advice would you give to aspiring chefs?<\/h4>\n

Graft, graft, graft. Arrive with enthusiasm, work quick, clean and efficient; steal with your eyes and ears. Be self-motivated to be excellent, to learn, to grow and to contribute.<\/p>\n

What advice would you give your younger self?<\/h4>\n

Believe in yourself\u00a0\u2013 be your own damn fangirl!<\/p>\n

To make a reservation at Post & Pepper, call <\/i>021 203 5165<\/i> or <\/i>book via Dineplan<\/i><\/a> | Open: Tues-Sat, 12h00\u201314h30 (Lunch) & 18h00\u201320h30 (Dinner) | Location: <\/i>The Oude Postkantoor, Cnr Bird and Plein Street, Stellenbosch<\/i><\/p>\n

postandpepper.co.za<\/a> | Instagram<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

If I asked you where Kuruman is, one-third of you would pretend to know, the other third wouldn\u2019t have the slightest clue and on the off chance the last third does, they might claim to have a distant cousin from there. Those who aren\u2019t familiar with this \u2018dorpie\u2019, only need to know two things \u2013 it\u2019s the \u2018Oasis of the Kalahari\u2019 and is home to local chef and owner of Post & Pepper, Jess van Dyk, a \u2018small town girl\u2019 […]<\/p>\n","protected":false},"author":8133,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-104874","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/104874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/8133"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=104874"}],"version-history":[{"count":38,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/104874\/revisions"}],"predecessor-version":[{"id":105247,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/104874\/revisions\/105247"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=104874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=104874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=104874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}