Sera von Gericke – Starting a new food career in her 30s

One such alumni from the country's largest culinary school is Sera von Gericke who owns and runs Tulbagh 55, a successful Kempton Park-based events and wedding venue. 

Von Gericke's love of food only began in her 30s when it fell to her to entertain and cook for the foreign guests visiting the family business, a global railway engineering firm, for which she worked.

Says Von Gericke: “After a while I realised I loved to feed people and would rather be in the kitchen than at the table. I was only concerned with what was served and people’s reactions to it.”

Although stressful, she found she absolutely loved doing it.   

“It was the best feeling in the world when someone asked me for a recipe or could not get over how good a dish was and begged me to tell them how I did it.”

   

It became Von Gericke's passion and mission to create and inspire so in 2016 she decided to open a small cooking school and, at the same time, take a night course at the Capsicum Boksburg campus. 

“My decision to go to Capsicum was so that I could ensure that what I was teaching my students was correct. Initially, I only wanted to do a certificate course but Chef Nico Lombard, the previous principal said I had too much experience and I need to aim higher, so I enrolled for a Level 2 Diploma in Food Preparation and Culinary Arts. Once I completed my diploma and qualified, my life changed dramatically.” 

Von Gericke admits that although she loved the course, she found it tough going at times. 

“It was the most exciting time of my life that I never want it to be over again! People have a misconception of what it is to be a chef; it’s not as glamorous as it looks, it’s extremely hard work and you will not make it if you are not dedicated and strong mentally and physically.

 

“Night school cooking was great, I loved learning all the new techniques, but hated the cleaning up. One of my lecturers, Chef Werner was amazing, but I had to earn his respect first. Once I showed him how serious I was, he guided me all the way, he was a true mentor and I still speak to him today and follow his career.” 

Von Gericke, who lives with her family in Glen Marais in Kempton Park, also had to juggle home life, and says: “It was a challenge to complete all the assignments as I also had a full-time job, kids, a home to run and all of life’s challenges. But my husband really helped me by taking care of the kids and the house while I studied.”

Driving home from night school in the early hours of the morning every day, Von Gericke would pass an empty house that had once been the offices for the family business but had stood vacant for almost 12 years. Slowly an idea started forming in her head to turn the property into a venue which could be hired out for special occasions.

Flash forward three years and the abandoned house is now known in the area as 55 Tulbagh, a venue that has hosted many successful events from baby showers to birthday parties and weddings.

Not one to take a breather, Von Gericke organises her own events if she doesn’t have anything booked and to date has had sold-out Italian-themed dinners, a number of popular German evenings as well as well-attended quiz nights. 

“We recently opened a boutique coffee shop and have just finished building another area that can accommodate wedding ceremonies or private dinners, while future plans include a fine dining evening restaurant and a craft beer brewery.”

We did manage to get Von Gericke to sit down long enough to answer some quick-fire questions:

Name three things that are always in your fridge.

Real butter (please do not bring margarine near me) as well as all kinds of cheese and fresh salad leaves.

What is your favourite kitchen appliance or utensil?  

My super sharp chef’s knife (I remember so many cuts from chef school days).

What would be on the menu for your last meal?  

Sticky ribs or salmon with teriyaki sauce for mains followed by something with chocolate.

What do you not eat?   

Coconut and offal

What chefs do you admire? 

Nigella Lawson, because she cooks full fat; Gordon Ramsay, because he worked hard to get where he is; Mary Berry, because of her no fail old school style simplicity; Jan Hendrik van der Westhuizen, making SA proud; Neill Anthony, because he is so organised and fast and Siba Mtongana for her awesome recipes and vibrant colours.

If you could cook for five famous people dead or alive who would they be and what would you make?

• Nelson Mandela - lamb shank soup, hearty and homely

• Mahatma Ghandi - my couscous salad because he was a vegetarian

• My dad’s parents whom I never knew - roast lamb and potatoes (just old school happiness) 

• Princess Diana - salmon teriyaki starter followed by my phyllo cheesecake parcel with fruit

• Chef Manu Feildel - Asian pork belly 

Where do you see yourself in five years time?

I see the coffee shop possibly expanding into a fine dining evening restaurant. We might also open on Sundays after the winter, people are requesting this more and more. Friday weddings, more conferences. I also do MasterChef cook offs with children and corporates.  

What advice would you give someone who is considering a career in the hospitality industry?   

Make sure this is what you want to do and, if it is, then go for it with all your heart. If the passion is there the rest will fall into place but it takes hard work and grit! And you must really love working with all kinds of people.  

Anything else you would like to add?

Don’t wait for something to happen. You must make it happen! Don’t give up on your dreams. If you fall get up and try again. Make sure you have a good support system. Take care of yourself.

Can you please share a recipe that has a good background story?

I've had the privilege to go to India twice. I was so taken with the food, flavours and people that I drove them crazy asking questions about the recipes and food. In one restaurant I was eating at, the waiter eventually just said: “I think you need to speak to the chef.” They arranged a cooking lesson for me and it was a privilege to cook in such a high-end restaurant with the head chef and an experience that I will never forget! They treated me so well and made me feel so welcome. I will always remember that!

Please note that this article is from 2019.