I am a Johannesburg-born chef with a passion for fine cuisine. I have worked as a sous-chef at some of the world’s most glamorous hotels. I started my fine-dining journey in a small township called Langa – a short distance from the Cape Town CBD. Jordan Ways of Cooking has since become a staple for the Langa community and my pride and joy.
The journey has had its challenges, and I continue to soldier on because I believe in the vision of seeing my restaurant elevate my township’s economy. The drive I have for building my restaurant is because I want to share my love for fine dining with people in my own community. Most of them have never stepped out of this province, so from my travels and time abroad, I want to take them with me on a trip around the world with every course. I believe that food breaks every cultural barrier and it’s the best way to communicate because everyone loves good food.
This story is from the Issue 291 edition of Big Issue.
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This story is from the Issue 291 edition of Big Issue.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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