I blame Paul, I was working at the prestigious Saxon Boutique Hotel & Spa, I loved the hotel, hated the commute. It is not everyday that an opportunity like the Nellie comes along, this iconic property is every chef’s dream, this was an amazing opportunity and I joined the Mount Nelson Team in April 2009.  

My initial thoughts were to only stay for three years, but my journey changed and I stayed much longer. 

When she gets under your skin she stays, I loved the property. I felt I had a duty to her, her identity was key to industry. I wanted to set the record straight and give the kitchen character it deserved. 

The engine room is old with so much space and the walls could talk. I wanted to create a culture and set the ship into a different direction, where sustainable culture was not only about food.

The kitchen is the engine room of any hotel, and with her it rings true. Her size and space dictated this. She demanded respect. She is intimidating! 

If you did not respect her she would spit you out. The kitchen at Mount Nelson is bigger than any chef before me and after me. 

We wanted to create a culture where all elements were sustainable from buying, production, creative, employment and suppliers. 

She hummed, when she was at full throttle, with all her cylinders firing at the same time. It was a beautiful sound, and sometimes it hurt as she misfired. 

I experienced and learnt from many different managers that came and left, the good, bad and the ugly.

Our journey was not without failures, but the joy in success was beautiful. 

We were privileged to set a foundation to establish a homemade ethos, from bread, sausages to smoking salmon and making ferments. 

We set up gardens, celebrated local and encouraged zero waste. Worms were part of the brigade as they worked tirelessly at producing tea. 

Highlights were always finding suppliers that shared a passion for honesty and respect. We made beautiful friends that shared our interests and this allowed us to set up a bakery, open Planet Restaurant, create amazing experiences at The Chef’s Table, establish a strong banqueting kitchen, setting the foundation to a brilliant production and fabrication. 

We employed amazing staff, they all shined and became strong leaders.

I enjoyed teaching, but what was more important,  was the lessons I was taught by them.   

To every person that followed me, challenged and joined the journey, thank you!

We built a beautiful kitchen, a beautiful legacy and a beautiful memory. Everyone’s contribution was amazing and can never be underestimated. There is not a day that goes past where I envy your new bosses. 

Thankyou Vicky, Michael Colling, Jac, Jaco, Togara, Michael Pikati, Cecille, Sven, Rohan, Wynand, Michael, Llewellyn, Dion, Shakes, Kim, Collin, Brinelle, Matthew, and many more that I did not mention. Each one of you left a mark on me. 

Photo by Russel Wasserfall

Every year, Eat Out puts together a show stopping event, and throughout the years I have been invited to attend as a nominee. This has always been an honour. This year’s invite was different as I was to receive a different award. Being recognised by industry and peers is a honour. Receiving the Eat Out Valpré Lannice Snyman Lifetime Achievement Award, a was a big award for me. I am not going to lie, when my name was called, my heart skipped a couple of beats. Guests in the hall came to their feet, my heart was in my throat. I could not have been on that stage without the countless individuals who worked with me.

Then I thought, shit am I supposed to be ending my career. But this was a short thought, I was long from being finished. 

Thankyou for the recognition. 

https://www.eatout.co.za/article/veteran-chef-rudi-liebenberg-solid-advice-aspiring-chefs/