In my first article for WhiskyBrother I chuckled at how whisky drinkers are a sentimental bunch who love to wax lyrical about casks and flavours in their favourite amber coloured liquor. I left out that I understand their ways because we chefs are equally as soppy about life and our food, heck, I wrote a whole bestselling book based purely on my childhood and my hometown. We are a nostalgic and overly sentimental lot and it is exactly why I think Marc from WhiskyBrother felt the synergy between what I do for a living, and what he is so passionate about.
I’ve come to enjoy my monthly visits to the WhiskyBrother shop, not because of how I always want to buy everything (and can’t afford to) but because of the knowledge Marc always shares with me on each visit. Similar to how I approach food from a laid back but knowledge-based point of view, Marc (the founder of WhiskyBrother) has a similar attitude when it comes to whisky; always full of titbits and facts about things the average drinker takes for granted.
Lesego Semenya, aka LesDaChef, is a highly accomplished South African chef, and fellow whisky fan. In a story similar to ourselves, Les quit his corporate career to follow his passion and hasn't looked back since. In a new segment, we provide Les with a bottle of whisky and in return he drinks it, experiments with it and gives us a recipe; any recipe at all, there are no rules!
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