Arrival and George’s First Impressions
When chefs Abongile Mafevuka and George Heunis arrived in the Netherlands, they could instantly tell they were far from home. The endlessly flat green landscapes, devoid of mountains, were in stark contrast with South Africa. But they were warmly greeted with classic Dutch snacks and drinks before being shown to their hotel rooms, where they would stay for the next two months. The following week, they began their work at Kasteel Maurick, which houses three kitchens: one for banqueting, one for the Catharina van Maurick Brasserie, and one for the Hendrik van Maurick à la carte restaurant.
George was assigned to Hendrik’s central kitchen, where he quickly adapted to the intense, fast-paced environment and long hours. He worked 60 hours between Wednesday and Sunday but found that the time flew by due to the constant activity. He also enjoyed the diverse cultural environment in the kitchen, where he built strong bonds with colleagues from Ukraine, Germany, Spain and the Netherlands, in addition to the South African team. He says this multicultural setting provided a rich learning experience and definitely broadened his culinary perspectives.
Although the high demands were challenging, George embraced the opportunity to grow and learn. The team at Kasteel Maurick was well-organised and supportive, with the owner, Nick, actively involved in both the kitchen and front of the house. Although George impressed Nick enough to be offered an extended stay, he decided to return home as planned, missing South Africa, Creation Wines, and his loved ones.
George has expressed his gratitude to Carolyn Martin and the team at Creation Wines for this invaluable opportunity. He says the experience has enhanced his culinary skills and also deepened his appreciation for South Africa’s unique qualities.