A promising young chef from Kuils River has just returned home after 10 weeks as an intern, refining his skills at a renowned culinary school nestled in the picturesque Loire Valley in France.
Tyrell Starr (22), who returned to work at Zevenwacht Wine Estate yesterday, said he had an amazing time both in and out of the kitchen at Le Calabash Petit Conservatoire de la Cuisine, run by award-winning chefs Sidney and Alison Bond.
Matriculating from Kuils River Technical High School in 2019, he started waitering at Zevenwacht almost immediately after finishing his exams. “I took some time off before starting my hospitality studies at Northlink College in 2022.
“At the time I was a part-time banqueting waiter at Zevenwacht Wine Estate.”
During Tyrell’s final semester at college his manager at Zevenwacht discovered he was studying to be a chef. “He asked if I would like to observe what it’s like to be in the kitchen.
“Luckily for me, it was at the same time Chef Sidney was there doing a masterclass with the kitchen staff.”
Sidney Bond was an executive chef at Zevenwacht from 1992 to 1994. Le Calabash offers annual culinary tours that include stays at Zevenwacht.
Tyrell was allowed to observe and partake.
“I’d always gravitated towards the pastry side of the kitchen, so I worked with his wife Alison, a pastry chef,” he said.
“At the end of the masterclass, they sat me down and told me they would like to offer me a culinary scholarship in France.”
Mind-blowing
Tyrell left for France on 9 April.
He felt fortunate that his first flight abroad was to France.
“During my stay there I saw many people eat fresh, local and seasonal produce. The scenery was wonderful too.
“Every time I went cycling I was surrounded by farms, whether a bee farm, goat’s cheese farm, or vegetable farm.
“As a chef, I’ve come to appreciate this so much because I was able to see what raw ingredients look like in their simplest form, and even to some extent witness them grow from mere seedlings.”
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What Tyrell experienced in the kitchen at Le Calabash was better than he could ever have imagined. “The recipes and techniques I’ve observed were truly mind-blowing. Not only was I able to be a part of making traditional French dishes, but I’ve learnt to make Middle Eastern and North African cuisine as well.”
Fond memories
His passion for the kitchen started very young, even before his family moved from Kimberley to Cape Town at the end of 2012.
“My earliest and fondest memory of being in the kitchen was when my twin sister and I stood on the tips of our toes, helping my mom make koeksisters.
“We were barely tall enough to see on top of the table, but that didn’t stop us.”
They always helped their mom in the kitchen, but only after moving to Cape Town (around age 10) did Tyrell start making things himself, but “under mom’s watchful eye.”
He credits his mother as his biggest inspiration for wanting to bake and be a chef. “She’s the one who ignited the initial spark within me, and the reason I’m specialising in becoming a pastry chef.”
Asked about favourite foods, Starr admits he is a huge pasta fan.
The best meal he’s ever had is a chicken fricassée (a traditional French chicken stew with a creamy mushroom sauce) that Chef Sidney made in France.
”It had such a delicate yet balanced flavour profile with the most succulent chicken I’ve ever had!”
On the “sweeter” side, “he’s always taken comfort in making pancakes. “It’s the first thing I’ve learnt to make and a recipe I’ve fully mastered because my family wants me to make it every weekend.”
Programme
Sidney Bond calls Zevenwacht the Bonds’ home away from home. They were thrilled at last to host a chef from the estate.
The Le Calabash Internship programme, in partnership with culinary bodies, charities and professional institutions, has empowered many young chefs over the last 18 years.
Bond says the French approach to fresh, local and seasonal cooking is the building block of their programme. “We ensure chefs are taken to markets including Rungis (the world’s largest wholesale fresh produce market), goat cheese farms, wine producers, mushroom caves, honey farms and duck farms.”
Interns can acquire practical skills while benefiting from personalised coaching. “This experience prepares them not only to succeed in the culinary industry, but also to thrive in their personal and professional lives.”
Applications for the Le Calabash Internship Programme 2025 close on 25 June.
- Visit www.sachefmedia.co.za/le-calabash and www.lecalabash.fr/ for more information.
