Woolworths TASTE


WHEN HE WAS FRESH out of culinary school – and after an internship on a small cruise ship and a stint working at various restaurants in Italy and Palm Beach – Soweto-born Wandile Mabaso hit the pavements of New York to pursue his dream of becoming a bona fide chef.

After living in a hostel, running out of money and trying to hustle a job at any of the best French restaurants that would have him, he struck gold when he landed an apprenticeship at the popular upmarket bistro Gascogne, where he worked for a year. He then worked at two- and three-Michelin-starred restaurants including La Bernardin and Daniel in New York, as well as Le Meurice in Paris under Alain Ducasse.

“One Michelin star means the food is decent,” says Wandile. “Two

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