FOR COOKING
THE FIRST South African chef to win a Michelin star for his restaurant, JAN, in Nice, France, Jan-Hendrik van der Westhuizen, can now be seen in the television series, JAN, currently airing on the Afrikaans lifestyle channel VIA (DStv channel 147, Tuesdays at 7.30pm and Sundays at 8.30pm) and Showmax.
In the series, Van der Westhuizen, who grew up on a farm in Middelburg, shows viewers how he combines French and South African cooking in his restaurant, which took three years to reach its Michelin-star status. The programme also explores the multiple creative talents of this exceptional man, his culinary inspirations and his travels while seeking ideas for a new summer menu.
Even the intro is a work of art, and the series is beautifully filmed… and that’s before you get to the food and the stories in evocative locations that ooze romance, with a French and South African musical backing track.
How can you not also want to drink a glass of wine with a slice of salami in a butchery in Apricale, a medieval town clinging to the side of a mountain? That’s in episode three, There’s Beauty In Imperfection.
“Jan-Hendrik van der Westhuizen is one of South Africa’s exports that fills us with pride. It is a great honour to be able to explore his inner world through the camera lens,” says Izelle Venter, VIA’s channel head. “The programme is in Afrikaans, English, French and Italian, but the entire series has English subtitles, so everyone can watch it.” We asked Van der Westhuizen: Tell us how you stay true to your South African roots – in terms of food, but also your creativity and the team members with whom you surround yourself.
I always tell people, start with what you know. We can quickly in today’s day and age try too hard, and within this process we lose our essential heritage – the things that made us what we are. We connect each dish subtly with a South African flavour. French cooking techniques and a mixture of South African and European ingredients keep our plates interesting and innovative. I go back in family recipe books, dishes that I grew up with, food that inspires my nation. When I opened JAN, my team was only French. Today we are five South Africans working at JAN in the South of France, and with more than 60% South African wines.
Can you describe what it is like to be at this level of your career – with the Michelin star, restaurant, books, TV show, all of it – and how it compares to the dreams of the farm boy?
Pretty insane. As a boy GROWing up on a farm I always knew I wanted to leave my mark. I was an entrepreneur for as long as I can remember. I baked biscuits, cakes and set up a shop on a long dust road with barely any cars. My insane love and curiosity for food, photography and hospitality brings it all together into something that at first didn’t make sense, but as the years and long hours put into it goes, it fits within each other. Never give up when things don’t make sense.
Some food memories with us and how they influenced you?
We all have a taste or a texture that awakens something within our souls. One of my ultimate memories is the harvest of corn on the farm… early mornings with the dew-drenched leaves cutting through my skin as I would load my bag to take it to the parking lot and sell it. When lunchtime arrived, there would be days where a raw mealie would become the most beautiful flavour one can imagine. The small corn with its sweet milk will be a memory that I will take to my grave one day.
How do your passions for photography and food come together? And painting?
I love to create, to see a vision come to life and for others to enjoy it and find inspiration from it. When I studied design I learnt about the importance of concept, and whatever we do has to have a purpose or a meaning to it. This really linked my passions together.
What comes first, the food or the wine? And why?
Some foods totally do not agree with a wine pairing, and then the exciting task comes in to pair it with something else like beer, tea, flower extracts or perhaps nothing… We need to know what works with what. It takes lots of tasting, curiosity and building up a library of flavours.
You have multiple talents, and have achieved so much – what hopes, goals and/or dreams do you still have for the future?
I have a very short attention span, I like to move on and do something in the moment, doing it properly and not fussing about stuff. For the moment I have enough on my plate. But who knows… there might be something else next month?
Can you mention some of your personal highlights or favourite moments during the filming of the TV series?
We had such an amazing team and producer that it was so easy to have a good time. The trip to Italy and the grappa session was one I won’t forget easily. JAZZ on the Rocks was successfully introduced to Tieties Bay, Paternoster in 2011. The event was a success, enabling families’ quality time in the great outdoors.
As a result of this success, Jazz on the Rocks will now be staged in Mossel Bay. The festival is scheduled for March 22 to 25 in the De Bakke Santos Resort.
The line-up will feature some of the top names, in music, in South Africa.
The programming also enables international collaboration with South African artistes.
Some of the names already confirmed for the inaugural festival are Judith Sephuma, PJ Powers, Alistair Izobell, Don Vino Pins, Jonathan Rubain, G Minor – a Mossel Bay based band – The Rockets, Airborne and Karin Kortje – with more names to be announced in early January, filling up a programme of more than 20 top-notch acts.
While the event essentially harnesses the healing forces of music and nature, social entrepreneurship is at the heart of all Camissa Solutions’ endeavours.
Camissa Solutions is committed to training youth from host communities in all areas of festival design and management.
The objective being for them to run the event in future years. It is anticipated that the success experienced in Paternoster will be replicated in Mossel Bay.
The ticket prices range are: a four-day pass cost R400 and day passes R150. Pensioners and under18s half prices and children under12, accompanied by an adult, are free.
The excellent camping option in the De Bakke Santos Resort on the beach for six people is R2 400 for four nights. That’s only R100 per person per night. Some prices exclude VAT.
To book your preferred option contact Camissa Solutions on 021 591 5208 or camissa.kaylee@ gmail.com. There will be fly packages from Johannesburg and Cape Town plus bus and accommodation packages from Cape Town. Watch the Facebook Group “MosJazz Festival De Bakke Santos” for all related programming and package information.
The festival is scheduled for March 22 to 25 in the De Bakke Santos Resort