Carmen:\u00a0<\/strong>I had enrolled to study drama at the University of Stellenbosch when luckily I had a change of heart halfway through my matric year and decided to study all things food! I completed my Grande Diploma at Silwood School of Cookery in 2005 and worked at various establishments such as Terroir, Constantia Uitsig and Towerbosch. I also briefly worked in 2 restaurants as restaurant manager. When the opportunity came to open The Tasting Centre at Rupert & Rothschild, I could not refuse. I think I might be mildly addicted to being part of the opening of a new restaurant \u2013 this was the fifth time! You definitely learn and grow in experience and age, as this has probably been the most successful attempt.<\/p>\n Has there been a defining moment in your career that\u00a0made you realise that this is exactly what you are meant to be doing?<\/strong><\/p>\n Carmen:\u00a0<\/strong>My first hectic service as a student back in the day at Terroir \u2013 it was both terrifying yet thrilling. I knew few other professions would ever be able to equal that feeling!<\/p>\n How would you define your culinary style?<\/strong><\/p>\n Carmen:\u00a0<\/strong>I think because I am classically trained and a bit of a purist, it might be defined as being traditionalist. I like clean, bold flavours without messing around too much. Keeping food honest and about the wonderful produce \u2013 if this can actually described as a style!<\/p>\n What is the best career advice you have ever been given? Who gave it to you?<\/strong><\/p>\n Carmen:\u00a0<\/strong>Never settle for second best in life! Be a go-getter \u2013 my dad.<\/p>\n If you had all the time and money in the world, what would be your ultimate food day? What would you eat for breakfast, lunch, and dinner?<\/strong><\/p>\n Carmen:\u00a0<\/strong>Breakfast: Croissants and a \u2018Grilled Cheese\u2019 from Ile de Pain.<\/p>\n Lunch: Fresh, homemade pasta with grated white truffle and real French butter.<\/p>\n Dinner: Our friend, Johan, makes the best Cassoulet I have ever tasted, so that would be my death row dish!<\/p>\n Most memorable meal?<\/strong> My first meal as a student at La Colombe in 2005 when Franck Dangereux was the Head Chef \u2013 my first taste of foie gras, his classic prawn tempura starter, Sauce Albefura…<\/p>\n Top of your restaurant bucket list?<\/strong> Tickets (Barcelona)<\/p>\n Favourite way to end a busy day?<\/strong> Le Lude Brut MCC rupert-rothschildvignerons.com\u00a0<\/a>\u00a0| Facebook<\/a> | Twitter<\/a><\/strong><\/p>\n Want to read more about other badass women in the kitchen? Read HERE<\/strong><\/a>.<\/p>\n![\"Carmen\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/08\/Carmen-1000x1.jpg\")
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