Christmas has come early for 20-year-old Daniël de Bruin from Worcester in the Western Cape.
In December Daniël will be heading to Nice on the French Riviera to take up a two-month internship at Michelin-star Restaurant JAN under the tutelage of South African culinary superstar, Jan Hendrik van der Westhuizen.
Van der Westhuizen’s journey to becoming one of the first South African chefs to be awarded a Michelin star has captured the imagination of foodies around the world. To be taken up in the Michelin firmament is arguably the culinary world’s highest honour, but to venture to France and receive the accolade in Michelin territory is a rare feat.
De Bruin and fellow IIE School of Hospitality & Service Management (HSM) student Marc Trollip were chosen for a paid internship at the restaurant, with all their flights and accommodation covered. De Bruin – who will be working front-of-house – is currently in his second year studying a degree in hospitality and service management. He chose to study at The IIE SH&SM because he feels it promises international opportunities.
De Bruin is counting down the days until he embarks on this once-in-a-lifetime experience.
“Learning from Jan and working at his restaurant will be the best way for me to learn how to build a brand of my own. French cuisine has always been something I want to try, and now not only do I get to learn more about it while working at JAN, but I’ll also get to learn more about French culture.”
Dream Big
“Someone who loves the service industry will always try to please people. A person who focuses on the finer details and that pays attention to the body language and the facial expressions of people will automatically provide an overall better service,” Daniël said.
“The hospitality industry is so diverse. You can do anything within it if you set your mind to it. Always dream big because your dreams will most likely become true. All of this is only possible if you believe in yourself and if you have a true passion for what you do.”
“Never work just for the money. Someone working at the Silo Hotel in Cape Town once told me that working in the hospitality industry is not a job, it’s a lifestyle,” De Bruin concluded.
