From Law Student to Kitchen Crazy - get to know Caity
In my view there are two types of people in this world. Those who eat to live, and those that live to eat. I am without a doubt the second type of person.
My whole life I have adored food. Even during those dark days of being a law student I would spend every spare second making food, reading about food or eating; with a slow cooker and a steamer hidden in my room. Cooking is my way of unwinding, being creative and re-energizing.
Yes. You read that right, this chef studied law. When I chose my degree I honestly believed that I wasn’t good enough to cook for a living. And that going Corporate was my only option in life.
It was one of the toughest things I have pushed myself through. I had no passion for what I was learning, and no excitement over where my path was headed. I felt stifled, and by the end of the 4 years exceptionally depressed. I had to change path.
So, despite my family and friends (as well as a few strangers) telling me to go cook. I took another detour to business school.
Fast forward two years and I was having an extremely bad day at work. The Director of the company, asked in a casual conversation, what my retirement plans were. Without skipping a beat I said have a B&B or restaurant in the bush where I make amazing food for clients. He asked why I wasn’t doing that now. Well I couldn’t answer that. The next morning I handed in my resignation. A few months later, Gourmet Hippo was launched. Named such as I honestly just really love hippos.
After my first 15 day stint in Limpopo for 2 groups of clients back to back I knew that I was on the right path. I felt like the shizz-nizz and honestly thought that I could pull off being a private chef that only works on site for people on bush holidays.
I imagined having a team of chefs deployed across SA. While I hopped from game reserve to game reserve, cooking and never entering a city again. This dream also was going to happen in 12 months. No one can say that I don’t have a wild imagination.
Well, reality ain’t that wild. With love, guidance and a lot of hard hitting truths from friends and family I have re-imagined my view for Gourmet Hippo. Now, not so much a company as my own personal brand, my cooking alter ego if you will. I don’t so much imagine a team of chefs deployed, but people knowing me personally as The Gourmet Hippo.
Knowing that they can come to me for help, planning and prepping their meals for a night away to a week away. I want to inspire people to go to the bush more. I want to show people how easy and affordable it can be to have incredible food while they are there. I will still jump on every opportunity to do onsite catering for people on holiday. But I will be happy to be the person people turn to for advice on what to take, how to pack it, and tips keeping all bush breaks as delicious as possible.