Alet Kilchenmann's journey from the modest family kitchen in George to becoming the Head of Food at one of South Africa's most beloved restaurant chains, Ocean Basket, reveals a captivating tale of passion, nostalgia, and culinary innovation.
Kilchenmann’s path has been shaped by her deep-rooted passion for food, nurtured within a family that always prioritised cooking and communal meals.
She tells Saturday Star that her journey through the culinary landscape has not only been about personal success but also about redefining the standard of leadership in the restaurant industry.
How did your culinary journey begin, and how has it evolved over time?
I knew from a very young age that I wanted to be involved in food, somehow! I drew inspiration from a very “foodie family”, and we were always cooking and planning life around meals. I qualified as a professional chef and baker from the Institute of Culinary Arts in Stellenbosch and worked in fine dining establishments, which made me realise that the crazy pressure and long hours are not for me. I pivoted into corporate product development and food theatre, which is where my passion definitely lies.
What were the main turning points in your culinary career, and what lessons did you learn from them?
I did my first stint as a product developer at a very big SA corporate and learnt quickly that it is a cut-throat place to be. Fast, very creative, tech-heavy … all the things it should be, but I was not prepared for. I learnt early on that you need to make yourself seen and heard, or it will swallow you whole. Fake it till you make it became my mantra for the first 6 months. I am now, 20 years later, very grateful for the chaotic crash course I was provided.
How have your culinary skills and love of food innovation benefited the major companies you have worked for, particularly Ocean Basket?
I would say the benefit is always mutual. A give-and-take type of relationship. My love for food and people has always helped me “find my groove” in any company or establishment. Foodies attract foodies, always! The benefits I have received and felt over the years are all due to the amount I have learnt from people. I try to learn daily from my colleagues and peers. My industry experience after all these years (in various food sectors) has shaped me to be quite adaptable.
As the person in charge of creating the tastes and culinary experiences that characterise the brand, what are some of your favourite things about your job?
I love the people. We have such a wonderful team. This team extends from the head office to the kitchen crew. I really enjoy creating and learning daily. Yes, we only serve seafood, but the options are endless! We also focus a lot on maintaining standards and making sure processes are followed and in place, which is fun. Looking at food trends and what the world is up to is also such fun! We get to travel, eat great food, and meet interesting people. We have a rich supply base of fishers and sourcing agents that are all filled with knowledge – what a treat.
What else can patrons anticipate, particularly from the food, as the restaurant celebrates its 30th anniversary?
Customers can expect a beautiful birthday menu filled with some of our “greatest hits” of meal deals and platters. Our aim is to highlight our fresh and affordable seafood with flair! That is what we are known for. We have some tricks up our sleeves, so keep an eye on social media for announcements.
anita.nkonki@inl.co.za
Saturday Star