Today was Lucien Green’s last day in the kitchen at the Singita School of Cooking. He managed to squeeze in one more demo before he left: confit duck gizzards, duck hearts, and orange segments all drizzled with a Dijon mustard dressing. I was worried I might not sample the duck delicacy as there was a sea of students in front of me destroying the delicious salad by the fork-full. As a thank-you to Lucien he was given a cooking school jacket with his name embroidered on it, a Singita book and an invitation for him and his wife to return to Singita Lebombo and Sweni Lodges. His remark? “I’ll certainly return but not in summer. I hear there are a lot of snakes around at that time!”
This has been a remarkable week. The students have gained mountains of knowledge and also a new friend. Everyone is looking forward to the return of Lucien Green.