Hard work pays off
Dale Stevens, one of Mossel Bay’s own, who told his mother in his Grade 9 year of his intention to become a chef, is currently at the helm of the renowned FABER at Avondale, Paarl. Chatting to the Mossel Bay Advertiser this week, Dale says his mind was made up after he realised he could pick up flavours on his palate that not everyone could always identify.
He matriculated at Point High School in 2009 and entered the kitchen to pursue his dream in earnest under visionary chef George Jardine at Jordan Restaurant in August 2010.
“It was tough; it wasn't easy. Ilie thought a lot about giving up.”
But he soon had friends in the industry looking up to him, whom he could not disappoint. So he kept going. After long nights, early mornings and few off days, he climbed the ladder. Two years later he became the junoir sous chef at Jordan Restaurant, then ranking at number three in the country.
In 2010, Dale moved to South Africa’s top restaurant, The Test Kitchen, followed by a stint under Eric Bullpitt at Newton Johnson Restaurant, Hemel-en-Aarde Valley, before taking the reins at FABER.
From the horse's mouth
“My biggest learning curve in the industry was to adapt to pressure and stay focused in chaos. Dealing with different people and managing different personality types has also been and still is very difficult,” Dale says. What he particularly loves about being a chef is the craftsmanship involved. “It takes a lot of skill to quickly break down 20kg of Yellowtail and then an hour later cook a perfect steak.”
He muses at where the inspiration for his commitment came from. “There is nothing I can pinpoint that made me decide to become a chef. I come from a hardworking family. I think the harder I worked the more I became good at it and ultimately, I fell in love with my job. Now, I just have fun.” He says his training under the best chefs the country has to offer, also paid off. And his biggest achievement? “Having worked for so many good restaurants at such a young age.”
His most valuable secret? “Fresh is best.” What he does in his free time comes as a bit of a surprise. “I spend a lot of time working on my car. It takes my mind off the stress that comes with the job.”
Obviously, from someone having climbed the ladder this far, one has to ask advice on behalf of upcoming chefs. “Keep your head down, apply yourself. Be punctual, ask questions and follow the international chefs. Success will not come overnight. Don’t be a clock watcher and be prepared to not see your family on special days or holidays.”