Work Life
Ruvé van der Merwe: shaping a food story across the lodge collection
Food trainer Ruvé van der Merwe worked with Extraordinary’s kitchen teams to refresh recipes and develop a shared approach to food across the collection.
Fresh local ingredients, hygiene and food waste were part of the same conversation as plating. A dish needed to look inviting and work in a busy kitchen.
Learning that travels through a team
Teams reinvented dishes and developed recipes together. Trying an idea alongside colleagues gave cooks the chance to see what worked and refine it before service.
Curiosity matters, but so do consistency, care with ingredients and a willingness to learn from other people. A guest may remember one beautiful dish; behind it is a team refining many small decisions. Ruvé’s contribution shows how specialist knowledge can help those teams develop their own confidence and style.