Chef Ulrich Boshoff, junior sous chef

Meet Chef Ulrich Boshoff, who has been with the Cowshed since its inception and has worked with owner and executive chef Desmond Morgan for more three years. Born and raised in George, this talented 23-year-old chef trained at Butlers Hotel school in Kimberly. His first job was as a commis chef at an up arket steak house opened by Butlers where he worked for just over a year and a half. He then spent eight months working at a fine dining restaurant in George before joining La Cantina Italian restaurant at Fancourt where he worked for three years as chef de partie. When the opportunity presented itself to help Desmond open a new restaurant at the Portland Manor Hotel, Ulrich jumped at it. “I have worked with Chef Des for over three years, and I know how he operates and gets the job done. I wanted to be a part of this project and take on a new challenge with him,” he explains. “At the Cowshed there is a lot of creative freedom, and it doesn’t feel like a job.” His role involves grilling, admin work, and management of the staff. In his free time Ulrich enjoys socialising with friends and family and preparing for the next challenge at work. “I like to spend time coming up with new and creative ways to make food more exciting and enjoyable for guests,” he enthuses. His favourite cuisine is French, but he admits that when cooking for himself he makes whatever is quickest at the time. And he does enjoy a medium rare steak. Says Chef Desmond: “Ulrich is a talented young chef who fits in well with the Cowshed ethic and philosophy of simple, wholesome farm to table food. He is particularly good with sauces and stocks. For example, he is one of those chefs who can make a demi-glace (a rich, brown sauce based in French cuisine) the proper way. The last time I saw a chef doing this was 20 years ago.”

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