With a new culinary adventure taking place at Granny Mouse Country House & Spa, the Chef’s have been given a new title that of Culinary Artists, as every dish begins with a sketch and ends as a creation.

Wayland Green is one such Culinary Artist who joined the Granny Mouse team in July 2015.

32 year old Green, originally from Glenwood in Durban, received his training through the Hotel Training Academy from 2002 to 2004, where he completed studies in Food Preparation, French, Food Costing as well as Food Theory.

“I consider myself to be a very calm person who works well under pressure and strives to push beyond my best,” Green says.

With years of culinary knowledge under his belt, Green had humble beginnings. He worked at Badgers Coffee Shop in Glenwood from August 2006 until March 2007 as the Kitchen Manager before moving on to Woodridge Country Estate from April 2007 until April 2008 where he was positioned as Senior Chef De Partie.

Green then found himself at Figata Food Emporium in the same position, as Chef De Partie, from October 2008 until June 2009 and then completely changed direction and took up a position as an Accounts Administrator at Ensign Freight & Logistics from September 2009 until March 2011.

In April 2011 to June 2012, Green moved up the ranks to Transport Administrator at the same company, but decided to then start on his own and opened a private catering company; going back to his love for food (July 2012-October 2013).

After trying his hand at owning his own company, he took up a position as Functions Chef/Storeman & 2^nd to Manager at Eatfresh Health Bar (October 2015 to April 2015) and then as Head Chef at Fudart until June 2015 before being made aware of a great opportunity at Granny Mouse Country House & Spa.

Green then started at Granny Mouse in July 2015 as Senior Sous Chef where there was much to be learned, due to the variety of offering the Hotel boats. From February this year, Green was then promoted to Culinary Artist which came with more responsibility and a leadership role within the kitchen.

“Curiosity is the one thing that drives me to do better and work harder,” says Kirstie Du Toit, one of the Culinary Artists at Granny Mouse Country House & Spa.

Du Toit, who is 25 years of age, speaks fluently in both Afrikaans and English and has worked on the Granny Mouse team for 3 years.  Having started out as Chef de Partie, Du Toit was responsible for stock take as well as preparing and plating food amongst other duties. Within a year and a half, Du Toit moved up to Junior Sous Chef and Culinary Artist respectively, with the responsibility of managing staff, controlling stock, costing, orders, menu creation and preparation of food.

Du Toit started her career in 2010, when she completed a one year Diploma in Advanced Food and Wine through The Culinary Academy (The Hurst Academy) in Simondium, Cape Town.  Adding to her knowledge, Du Toit also completed a Topaz wine education course amongst others and completed her in-service training through Mon Plaisir@Chamonix in Franschhoek, Cape Town until January 2010.

In February 2010, Du Toit worked as the Sous Chef for Mon Plaisir@Chamonix in Franschhoek, Cape Town, where she remained until July 2013 before taking on her position at Granny Mouse.

For her, the love for cooking came from her family, as her grandmother was a baker which allowed her to get a glimpse of the industry.

Being a Culinary Artist is not the end of it for Du Toit. She is currently furthering her studies in the Hospitality Industry within the field of events.

“I have always been a very hard headed person who sticks to what they believe in and follow my dreams,” she concludes.

Recently married, Du Toit looks forward to a prosperous future with her husband Mouton, who not only shares a love for the industry with her, but encourages her to follow her dreams and to try new things.