Biography of Charne Pressly
I was raised and schooled in Port Elizabeth where I discovered my passion for food from assisting my grandmother in the kitchen as a child. After matric I moved to Paarl to study the culinary arts at TCA, now known as The Hurst Campus at Backsberg Wine Estate. After i received my Advanced Food and Wine Chef Diploma, I was permanently employed at Monneaux restaurant in Franschhoek. Here I worked my way up to Executive Sous Chef for a period of three years. During this time I was sent to Shumbla Game Lodge in Limpopo to conduct training with local staff and further my knowledge in game lodge environment. I then received head chef position at The Noble Hill Wine Estate in Clapmuts.
I took part in quite a few cooking demonstrations, for example "the Good Food and Wine Show, Franschhoek Cooks, and The Phillsbury Challenge"
I consider myself to be an ambitious, passionate and creative chef, always up for any challenge and eager to gain more knowledge regarding different food cultures.
"When you do something you love, you never have to work a day in your life"