Trou SA - Issue 6 - December 2019

TROU SA

ISSUE 06 | DECEMBER 2019

STYLED SHOOT 55 Tulbagh Events and Wedding Venue, With Hannes Roodt Photography

2020 BIG NEWS Trou SA have partnered up and we look forward to introducing our new team in January 2020

THANK YOU a Huge Thank you to every single one of our vendors, we truly appreciate your support.

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Interview with Capsicum Culinary Studio Graduate, Sera von Gericke, About Her Love of Food!

ATTIC | JANUARY 2016

By JoziStyle Not all students from Capsicum Culinary Studio graduate and find themselves working a full-time job in a hotel or kitchen soon afterwards. While that is the case for the majority of them, some leave and set up their own companies having learned a lot about, and encouraged to embrace, entrepreneurship as part of their studies.One such alumni from the country’s largest culinary school is Sera von Gericke who owns and runs ’55 Tulbagh’ a successful Kempton Park-based events and wedding venue.interrogative word.

Von Gericke’s love of food only began in her 30s when it fell to her to entertain and cook for foreign guests visiting the family business, Global Railway Engineering.I loved it when someone asked me for a recipe or could not get over how good a dish was and begged me to tell them how I did it.Sera von Gericke | 55 Tulbagh It became her passion and mission to create and inspire, so in 2016 she decided to open a small cooking school and, at the same time, take a night course at the Capsicum Boksburg campus.“My decision to go to Capsicum was so that I could ensure that what I was teaching my students was correct. Initially I only wanted to do a certificate course, but Chef Nico Lombard (now the campus principal) said I had too much experience and I need to aim higher, so I enrolled for a Level 2 Diploma in Food Preparation and Culinary Arts and once I qualified, my life changed dramatically.”

Von Gericke admits that although she loved the course, she found it tough going at times.

It was the most exciting time of my life that I never want over again!

People have a misconception of what it is to be a chef; it’s not as glamorous as it looks it’s extremely hard work and you will not make it if you are not dedicated and mentally and physically strong. You also have to love working with people. “Night school cooking was great, I loved learning all the new techniques, but hated the cleaning up. One of my lecturers, Chef Werner was amazing, but I had to earn his respect first. Once I showed him how serious I was, he guided me all the way, he was a true mentor and I still speak to him today and follow his career.

Von Gericke, who lives with her family in Glen Marais in Kempton Park, also had to juggle home life, and says: “It was a challenge to complete all the assignments as I also had a full-time job, kids, a home to run and all of life’s other challenges. But my husband really helped me by taking care of the kids and the house while I studied.”

Driving home from night school in the early hours of the morning, Von Gericke would pass the empty house that had once been the offices for the family business, but had stood vacant for almost 12 years. Slowly an idea started forming in her head to turn the property into a venue which could be hired out for special occasions. Flash forward three years and the abandoned house is now known in the area as ’55 Tulbagh’, a venue that has hosted many successful events from baby showers to birthday parties and even weddings.

Not one to take a breather, Von Gericke also organises her own events, which also give her the freedom to create new and different menus. To date she has had sell-out Italian-themed dinners, popular German evenings as well as her biggest annual event – the “French Valentine” evening.In 2017 von Gericke opened a boutique coffee shop and recently completed building on an area that can accommodate wedding ceremonies and private dinners.

What is your favourite kitchen appliance or utensil?

My supersharp chef’s knife (I remember so many cuts from chef school days).

WE DID MANAGE TO GET VON GERICKE TO SIT DOWN LONG ENOUGH TO ANSWER SOME QUICKFIRE QUESTIONS:

THREE THINGS THAT ARE 1 NAME ALWAYS IN YOUR FRIDGE Real butter (please do not bring margarine near me) as well as all kinds of cheese and fresh salad leaves.

WOULD BE ON THE MENU 2 WHAT FOR YOUR LAST MEAL? Sticky ribs followed by chocolate mousse.

3 WHAT DO YOU NOT EAT? Coconut and offal 4 WHAT CHEFS DO YOU ADMIRE? Nigella Lawson, because she cooks full fat; Gordon Ramsay, because he worked hard to get where he is; Mary Berry, because of her no fail old school style simplicity; Jan Hendrik van der Westhuizen, making SA proud; Neill Anthony, because he is so organised and fast and Siba Mtongana for her awesome recipes and vibrant colours.

6. Where do you see yourself in five years time?

I see a fine dining restaurant, wine pairing events, a guest house, conference facilities, Sunday buffet lunches, my own cooking school, team building cook-offs … the list goes on!

7. What advice would you give someone who is considering a career in the hospitality industry?

Make sure it is what you want to do and, if it is, then go for it with all your heart. If the passion is there the rest will fall into place.

8. Anything else you would like to add?

Don’t wait for something to happen. You must make it happen! Don’t give up on your dreams. If you fall get up and try again. Make sure you have a good support system. Take care of yourself.

YOU COULD COOK FOR FIVE 5 IFFAMOUS PEOPLE DEAD OR ALIVE

WHO WOULD THEY BE AND WHAT WOULD YOU MAKE? Nelson Mandela – lamb shank soup, hearty and homely and real soul foodMahatma Ghandi – my couscous salad with loads of herbs; he would love it.My dad’s parents whom I never knew – roast lamb with our famous sweet potato bake (just old school happiness)Princess Diana – salmon teriyaki starter followed by our phyllo cheesecake parcelChef Manu Feildel – Asian pork belly with slaw.

FROM THE EDITOR

We would like to take this opportunity to thank every supplier and bride for your support in 2019. Trou SA has gone from strengh to strengh and we are proud to say we've reached over 6000 likes on our facebook page and an estimate of 800 reads on each of our EMagazines.

We have very exciting news for 2020 and can't wait to share it with you , keep an eye on our facebook page and website for more information.

Our marketing teams will be publishing our new packages on the 1st of January 2020.

Only the top 100 vendors of each province will be listed.Â

Trou SA wishes each and every one a Merry Christmas and a Happy New Year.

OUR COVER TROU SA 6THÂ STYLED SHOOT

A Glance of when some of SA's top wedding vendors comes together to create a beautiful styled shoot.

A picture speaks a thousand words

55 Tulbagh Events and Wedding Venue Styled Shoot

Sera from 55 Tulbagh Events and Wedding venue said it the best: I sincerely hope that we all benefit from the exposure of the photo shoot today..it's not just about the venue..

I truly believe in my heart that God will open doors for our businesses through this shoot today, so that we have a "record breaking" 2020. We were an awesome team today and what a privilege to work with so many talented individuals!

Thank you for spending the money and making the time .. can not wait for the results.

Thank you to a amazing team of vendors .....Woooow.....Woooow......Woooow

Vendor & Model Collaboration List: Photography: Hannes Roodt Venue: 55 Tulbagh Events and Wedding venue Makeup: Pure Sublime - Make Up Artist Hair: Cisca.P Hair Flowers: Beyond Flowers by Angie Cake: 55 Tulbagh Events and Wedding venue Jewelry: Sterling Jewellers Dresses: Silver Swallow Design Models: Gabriella Ferreira ; Mechaela Kandylall & Jana Robertson Styling & Decor: Beginning and Beyond Event co-ordination: Sarah Frederik Von Gericke - 55 Tulbagh Events and Wedding venue

Hannes Roodt PHOTOGRAPHY

What you see in my designs is a life dedicated to creation. It is reflected in my craft, in my home and in my every breathing moment. It's years of hardearned experience, all the places that my travels have taken me, the lessons life has taught me and how I have been changed by it. I have an absolute abundant love for textile, something so deep and intimate that it becomes an obsession. -Jana ( Silver Swallow Design) www.silverswallow.co.za / jana@silverswallow.co.za

SILVER SWALLOW DESIGN

PURE SUBLIME - MAKE UP ARTIST

“Be your own kind of beautiful” Cathy is a Gauteng based freelance Makeup artist and owner of Pure Sublime, who is active in the industry working with wedding planners, photographers, designers, corporate brands, media houses, brides, models as well as clients in need of makeup for other special occasions.

Because of her passion for makeup and love of interacting with people, her philosophy is “Be your own kind of beautiful”and strives to provide every woman confidence through her craft. Cathy puts her clients at ease by being friendly, compassionate, accommodating and reliable, she always strives to go above and beyond her client expectations

BEYOND FLOWERS

BY ANGIE Growing up as a florists daughter I never imagined my life turning out the way it did.

AFTER STUDYING HOSPITALITY I ENDED UP IN A FAMILY OWNED FLORIST AS THE ACCOUNTANT. NEVER REALIZING THAT I HAD THE FLAIR AND PASSION AS A FLORAL DESIGNER. After leaving the family business to manage another retail flower store I was pushed in the deep end and a talent which I never knew I had was developed.

I have been in the retail Floral industry for a couple of years when I landed a Head of Floral Design position at a top Catering and Events company.

After a few years I decided to take my passion to the next level when Beginning and Beyond was born in 2015, Decor and floral design for the wedding and event industry.

In 2016 I was awarded a Top Vendor wedding Award and have been in love with what I do regardless of the time and effort some events and weddings takes.

I recently opened a sister company, Beyond Flowers by Angie, a retail floral boutique spesializing in Exclusive floral designs and excuisite flowers.

As a mother of 3... And over 13 years experience in the industry I look forward to what the future holds for me and the floral industry.

My Advice?

Do what you love most and you don't have to work a day in your life!

Quick 8 Tips for Stress-Free Wedding Planning • Set a realistic budget and stick to it. Add 5% contingency. • Create a Timeline - as your photographer and venue for best timelines for the day. • Remember That It's Your Wedding. Never agree to anything of you are not happy.

Your mother had her day, and your bridesmaids will have theirs. This is yours !! • Forget Tradition, create your own fairy-tale. If you do not feel like wearing something blue, of you don't want a fail, don't wear it. Nothing bad will happen to you. • Keep It Small and search for wedding venue specials / promotions. As your vendors if they have promo's running. • Don't Reinvent the Wheel. Listen to advice from vendors. • Look Out for Number One. All the small things add up. • Accept THE RIGHT Help. Make sure you have a good support system around you and an even better wedding party. Your girls are extremely important and not just there to look pretty.đ&#x;˜‰ Thank you for reaching a 1000 Members If all of the above fails, contact a Wedding stylist, planner & coordinator.

ENVY WEDDINGS & EVENTS Natasja Jackson – 065 846 4367