I must have been a real pain because I was always full of how, why and when-type questions. ![]() I learnt so much about patience and attention to detail from watching her work. ![]() “I was lucky that my mother baked amazing cakes, so when I was a little boy I used to sit on the counter and watch her cook. ![]() “When you are a kid, your identity is very much founded in family, and a lot of what I have subsequently become started there,“ he says. “I was trained at the Institute of Culinary Arts in Stellenbosch and have worked at Tylney Hall Hotel in the UK in South Africa, with Markus Färbinger at île de païn and also with fellow Namibian chef David Higgs at Rust en Vrede, but Windhoek is definitely home. This, in turn, is central to my culinary style,” he muses.īut the land of his birth is not Stephaan’s only food influence. “I think my country’s climate, soil, crops, history and diverse cultures all contributed to the sense of self that I currently hold. Stephaan explains that he was born and raised in Windhoek, and it is the Namibian landscape that first defined him. At his Windhoek artisan bakery-cum-café, Le Pain, he celebrates his country’s unique ingredients, food culture and history, one lovely loaf at a time. Born & Bread In Namibia Food & Home Entertaining | March 2020 The people, history and heritage of Namibia – which celebrates 30 years of independence on 21 March – flavour the breads lovingly kneaded by chef Stephaan Coetzee at Le Pain Café in Windhoek - ANNA TRAPIDOĬhef Stephaan Coetzee nourishes Namibia with beautiful bread and superb service.
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