Do you ever wonder what takes place in a day in the life of a chef?  And for that matter, a chef who lives on the plains of the Serengeti in Tanzania running the Singita Sasakwa kitchen, delivering world-class cuisine, and managing staff and an interesting national and international supply chain?

Take a peek into the world of Frank Louw – Sasakwa Chef, Singita Grumeti Reserves.


Working in the Serengeti is one of those dream jobs that you always think “other” people have. Then you wake up and can’t believe that the surreal “other” reality actually involves you.  It must however be said that as with most romantic adventures in life there is always a lesser known side of the story.

Reality?  It is an adventure…a chance of a life time…but there are hidden difficulties and challenges that do make every day unique.  Sourcing the best available produce can fray even nerves of steel; flexibility is key as dishes change and new ones are created as, and when, orders arrive. Planning, planning and planning become your new best friends.  The highs and lows of sharing skills and mentoring others, always aiming for higher standards, coming up with new ideas, keeping it fresh, and having fun all at the same time, are all part of a day in the life of a chef in the wild!  Not to mention the odd monkey running off with a loaf of bread.

Boring?  Not for a second.  Surrounded by people who believe they can improve, become better and never give up, and all striving for common goals that creep closer every day.  Laughing and working together, creating bonds that will last forever; you know these moments are the ones you will look back on and smile.

Written by Frank Louw, from his kitchen desk at Singita Sasakwa Lodge – and photos courtesy of Frank.


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