FOR some people, choosing a career is a matter of weighing up various options. For others, the love for what they want to do makes it hard to consider anything else.“From the early days, as far back as I can remember, I’ve been cooking,” says chef Scot Kirton. “There was pretty much nothing else I was really good at. I tried a couple of other things after school but I was always drawn back to food.”Rather than embark on formal study to hone his culinary skills, Kirton went straight into the world of restaurants. In 2001, he began at Haute Cabrière in Franschhoek, and then worked his way up to the position of sous chef. Six years later, he found himself at the acclaimed Savoy Grill in London (one of Gordon Ramsay’s restaurants). Two years after that, he came back to SA to work alongside Luke Dale-Roberts as sous chef at La Colombe.“Luke has probably been my biggest inspiration,” Kirton says. “From the moment I went for a trial with him at La Colombe, we decided that we wanted to make...
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