{"id":60387,"date":"2018-09-07T05:47:04","date_gmt":"2018-09-07T05:47:04","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=60387"},"modified":"2018-09-07T07:42:57","modified_gmt":"2018-09-07T07:42:57","slug":"dynamite-lee-andra-govender-heads-up-the-pastry-kitchen-at-the-table-bay-hotel","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/dynamite-lee-andra-govender-heads-up-the-pastry-kitchen-at-the-table-bay-hotel\/","title":{"rendered":"Dynamite Lee-Andra Govender Heads Up the Pastry Kitchen at The Table Bay Hotel"},"content":{"rendered":"

28 Year old pastry chef, Lee-Andra Govender is going places. Since winning the Chefs Who Share Young Chef of the Year Award in 2016<\/i>, she\u2019s worked at the Michelin-starred restaurant, Vineet Bhatia in London, was part of the opening team at Sun International\u2019s Time Square in Tshwane Gauteng, and now she\u2019s moving to Sun International\u2019s prestigious Table Bay hotel<\/strong><\/a> in Cape Town.<\/p>\n

\"Lee-Andra<\/p>\n

She joins The Table Bay\u2019s<\/strong><\/a> culinary team as Pastry Chef. The gracious hotel, part of Sun International\u2019s SunLux Collection, is revered for its emphasis on authentically South African food and sumptuous high tea.<\/p>\n

Meet Lee-Andra Govender<\/h4>\n

Born and raised in Gauteng, she completed school at Dawnview High School in Germiston. She then went on to graduate from the Durban University of Technology with a diploma in catering management.<\/p>\n

Since starting her career seven years ago, she has enjoyed the mentorship of world class chefs in South Africa, the United Kingdom, and Walt Disney World in Orlando Florida which she describes as the \u201cmost magical place on earth\u201d. This diversity of personalities, places, and cuisines has influenced the person and chef that she is today.<\/p>\n

Govender made her entrance into the hospitality industry at a lodge in Sabie, Mpumalanga, with a keen passion for pastries and sweets.<\/p>\n

\u201cThe art of food and pastry is an essential and integral part of who I am,\u201d she says, adding that ice cream is her favourite meal, even for breakfast.<\/p><\/blockquote>\n

Her Inspiration<\/h4>\n

Lee-Andra tells us that she grew up in a culture that is big on food and family. Wherever there is family, there is food. \u201cMy grandmother loved to bake and this certainly rubbed off on me,\u201d she says.<\/p>\n

She believes that life experience has made her into the pastry chef that she is today. \u201cI am still continually inspired and excited by my work. Every day presents something new. It\u2019s exciting and challenging,\u201d says Govender, listing celebrity pastry chef Cherish Finden as her inspiration.<\/p>\n

Moving to the Mother City<\/h4>\n

Relocating to Cape Town means moving away from her family, which she says is her biggest source of support, strength and happiness. But, she is tremendously excited about working in South Africa\u2019s food and tourism capital, known for vibrant social culture.<\/p>\n

\u201cI am also thrilled to be joining The Table Bay which is highly respected for its food and service. I will be experimenting with the high tea menu to include more innovative choices for The Table Bay\u2019s diverse and discerning guests.<\/p><\/blockquote>\n

What to Expect on the Menu at The Table Bay<\/h4>\n

Guests can look forward to simple yet classic desserts and pastries, with a rejuvenating twist. Young as she may be, Lee-Andra Govender has enough experience to offer young aspiring chefs this advice:<\/p>\n

\u201cBeing a chef isn\u2019t easy. It means long, strange hours. It requires constant learning and innovation. You also need to be passionate about it. If you\u2019re passionate about baking, don\u2019t be afraid to pursue it as a career. Stay tremendously interested in it. Follow your heart and don\u2019t let anyone tell you it cannot be done, it can!\u201d<\/p><\/blockquote>\n

suninternational.com<\/a>\u00a0| Facebook<\/a> |\u00a0Twitter<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

28 Year old pastry chef, Lee-Andra Govender is going places. Since winning the Chefs Who Share Young Chef of the Year Award in 2016, she\u2019s worked at the Michelin-starred restaurant, Vineet Bhatia in London, was part of the opening team at Sun International\u2019s Time Square in Tshwane Gauteng, and now she\u2019s moving to Sun International\u2019s prestigious Table Bay hotel in Cape Town. She joins The Table Bay\u2019s culinary team as Pastry Chef. The gracious hotel, part of Sun International\u2019s SunLux […]<\/p>\n","protected":false},"author":15,"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-60387","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\/60387","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\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=60387"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/60387\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=60387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=60387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=60387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}