Serengeti Estates News No Images? Click here DEVELOPMENTS | GOLF & LIFESTYLE | LATEST NEWS NEWSLETTER | APRIL 2018We’re sure that you’ll agree that March was one of the most exciting months we’ve enjoyed at Serengeti Estates.The excitement of the Serengeti Invitational and Tour Championship made it an event enjoyed as much by participants as spectators. We were also pleased and proud to see our beautiful estate showcased on television, thanks to the excellent live coverage by SuperSport. We’ve also toasted the opening of our new members’ bar, Jack’s. We invite all golfers who haven’t already raised a glass here to do so soonest! Finally, our eighth Masters Championship was hosted on 6-7 April. Congratulations to the winner, Juan Coetzee (right). We’re confident that this is just the beginning – there’ll be many more wonderful events to come. WELCOME BACK | COSMAYou may recognise our ‘new’ assistant food and beverage manager, Cosma Makamanzi. In fact, Cosma is no stranger to Serengeti, having worked with us previously before he took a two-year hiatus, along with our food and beverage director, Mitch Gemmell, who has also returned to us. Cosma says that he is excited to see Serengeti’s transformation. “This is a wonderful career opportunity, and I’m looking forward to wowing customers by delivering beyond expectations,” he enthuses. With his warm smile and passion for the industry, we have no doubt he’ll do just that. Having spent the past two years at Steyn City, Cosma’s customers include some rather high- profile people, including the late Winnie Mandela. A family man, Cosma is married to Precious, who also works in the hospitality industry. He loves spending time with sons Taku (17) and Tawie (8), kicking a ball or eating out. BEHIND THE SCENES | THE VILLAGE PIAZZAShane Smit, the force behind our new Village development, recently welcomed on board Ransley and Robbie (Katlego), Head Chef and Kitchen Manager respectively at Veldt. “These boys were my shining stars at Jamie’s, and I really believe they have a great future ahead of them. Robbie and I have worked together since 2012. He has been with me, wherever I go. Ransley proved to be a phenomenal chef when we worked together at Jamie’s - he was really my go-to-guy!” Shane enthuses. Robbie and Ransley are currently development chefs at the Club, until the opening of The Village. Ransley Petersen, maintains that his life feels like a giant adventure right now: not only is he about to propose to his girlfriend of six years, he’s also taking on a new position as Head Chef of Veldt at Serengeti’s Village. Hailing from Pretoria, Ransley got his start as a bursary intern at Protea Hotels. He was there for little more than a year before joining Eskom and Pick ‘n Pay to launch the concept of energy efficient cooking at expos and stores. Picking up his studies once more, he completed a Grand Diploma in Culinary Arts from Centurion’s Cooking Chefs Academy, and on graduation was offered a job as head chef at the Cradle of Humankind’s restaurant. His next challenge was opening fine dining establishment Fermier, a chapter of his career which helped hone his skill as he learned the art of teaming simple flavours to create something complex. After a stint running his own catering company, Ransley joined Jamie’s Italian as Chef de Partie. That’s where he met Shane Smit, who brought him on board at Serengeti’s Village. Ransley’s role here includes keeping an eye on operating procedures in the kitchen, and lending a hand whenever necessary. “I’m excited to be working with Shane again. I’ve been looking forward to a new challenge, and it’s wonderful to be working with an inspiring team in a family environment,” he says. KATLEGO (CHEF ROBBIE) | IN THE KITCHENCooking has always been a passion for Katlego (Chef Robbie) Sithole, ever since childhood. It’s not surprising, then, that Veldt’s new Kitchen Manager jumped at the opportunity to join a catering company after finishing school, gaining experience in various areas before taking on a post as a coffee shop barista. Eager to expand his experience further still, Robbie completed a stint as a sushi chef, later becoming a line chef, at the Cape Town Fish Market. He then joined The Boma Group, and it’s here that he met Shane Smit. The two didn’t partner immediately, though: that only came later, after Robbie worked in various kitchens, perfecting his managerial skills, and running his own ventures. After a stint at the Centurion Country Club, Shane convinced him to join Jamie’s Italian – and thus was born the dream team of Shane, Robbie and Ransley. Robbie is thrilled to be working in Serengeti’s beautiful environs, and is looking forward to enhancing the estate experience through this delightful eatery. RAISE A JAR AT JACK'S |
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