Staff Profile – Anna Makhubele, The River Lodge

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At Thornybush Collection we believe in making dreams come true. It's not just the safari variety that come to fruition either. Meet Anna Makhubele who is living her dream at The River Lodge.

Young Ambitions

For as long as she can remember, Anna has wanted to be a chef and learn to prepare exciting, complicated dishes for guests. A dab hand in the kitchen since she was just 8 years old, Anna grew up in one of the nearby villages in Limpopo.

Working Towards her Goal

After her final year at school, she headed straight for Simbambili Lodge in the Sabi Sands and signed up for an 8-month cookery course. Here, she was mentored by Simbambili's head chef, Matthews Manyike, and blossomed into a promising cook.

After completing her course she returned home to wait for a vacancy with Thornybush Collection. Her patience was soon rewarded when she was offered a post at The River Lodge. Before too long she was promoted to Assistant chef at this prestigious establishment.

Enjoy Anna's Efforts

This intimate camp is located within Thornybush Private Nature Reserve and has just 4 rooms accommodating a maximum of 10 guests. Here safari-goers are treated to lavish accommodations and a glistening rim flow pool overlooking the waterhole.

Come meal times, guests can opt for a private dining experience with Anna and her colleagues at the helm preparing exquisite dishes right in front of them.

Anna loves this aspect of her job where she gets to interact with guests. It is for these moments that she spends all her spare time learning new dishes to delight them with.

Her current favorite dishes are duck in an orange beurre blanc sauce, and decadent chocolate fondant. Recently, Anna has discovered an interest in pastry and is eagerly trying to learn more about preparing these dainty dishes.

Even on her days off you will find Anna in the kitchen busy refining her craft and sharing the fruits of her labors with family and friends.

Make a booking at The River Lodge and you too could benefit from the skills of this dedicated and talented chef.

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Thursday, 22 February 2018