Behind every award-winning kitchen is a team of dedicated chefs, each contributing their unique skills to create an unforgettable dining experience. At La Colombe, Eat Out Woolworths Restaurant of the Year, head chef Keanen Jaftha plays a pivotal role in maintaining the restaurant’s standard of excellence. We dive into a typical day in his life and explore how he leads his team, navigates the challenges of service, and finds moments of calm amidst the heat of the kitchen. 

What’s your role/title in the La Colombe kitchen brigade and how long have you been working at the restaurant? 
Keanen: I’ve been in the La Colombe group since 2017. I have been working at La Colombe for three years and I am currently the Head Chef. 

What time does your day usually start, and do you have any specific morning rituals before heading to the kitchen?
Keanen: I usually enter the kitchen at about 7h45, after taking my kids to school. I go to the development kitchen to greet everyone there, then I head down to the main kitchen.

When you first arrive at the restaurant, what’s the first thing you do to get into the rhythm of the day?
Keanen: The first thing I do is have a cup of coffee outside and enjoy the morning sun. Then I check the booking sheets for dietary requirements for the day, then I will reply to emails and messages from suppliers.

Can you walk us through the most important tasks you and your team handle during the morning prep?
Keanen: Although every prep task is very important to make everything come together, there are definitely a few tasks that require special attention. Breaking down the tuna, for instance, is very important. As it is the restaurant’s signature dish, it needs to be done carefully and with precision. The making of the sauces is equally important – the sauce of every dish is a crucial element to the dish, as this is what ties it all together. Then there are the spreads for our bread course. This is also a very important prep task because it is the first course on the menu – everything needs to be seasoned perfectly to give a great first impression of the menu. 

How involved are you in the creative process when developing or fine-tuning dishes for the menu?
Keanen: Very involved. There is often a lot of brainstorming and idea testing that happens when chef James and I are in the kitchen together. This is one of the things I love most about my job. 

What role does sourcing local ingredients play in your day-to-day work? Do you interact with suppliers often?
Keanen: This is probably one of my biggest day-to-day tasks. I am in constant communication with suppliers, trying to source local, responsibly sourced and good-quality ingredients.

What’s La Colombe’s approach to team collaboration?
Keanen: I think we have a healthy approach to collaboration within the team. We’re always open to suggestions on how to improve the dishes and the experience we offer. 

Does the team eat together, and what does that ‘family meal’ typically look like at La Colombe? 
Keanen: Yes. Twice a day the team will have a meal together. Breakfast can be anything from oats and fresh fruit to fried eggs on toast with hollandaise sauce. Dinner can be egg-fried rice, chicken or beef burgers or simply pasta with basil pesto and a green salad. It really depends on the day. We decide the day before what we’ll have, and each section in the kitchen must prepare an element of the meal.

During lunch or dinner service, where are you most often found in the kitchen?
Keanen: I mostly run the pass during service when chef James is not in the kitchen. Otherwise, I will be on any section that requires assistance, or in the back of the kitchen testing ideas.

How do you maintain consistency and excellence during the intense, fast-paced moments of service?
Keanen: By being as prepared as possible. We taste every element of every dish before service to make sure that it is up to standard. I believe that the key to maintaining consistency during intense services is to be set up perfectly and have everything that you might need put in place so that you have an answer for anything that might come your way during service.

Could you share a memorable or challenging moment during service, and how you handled it?
Keanen: There have been so very many memorable and challenging services over the last few years, but we always find a way to get through it and have a great service. 

I think one of the most challenging services I’ve had was when we were short-staffed. Six chefs had called in sick, so instead of having a 13-chef brigade, we were down to seven, with only one sculler and a packed restaurant. It was daunting, but we all pulled together and had an excellent service.

 

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What does it feel like when a dish you’ve created or served is received with high praise by guests?
Keanen: There is no better feeling. The team and I put so much effort into what we serve every day, so when guests really enjoy it, or send compliments to the kitchen, it’s an amazing feeling.  

After service, what’s the process for wrapping up the day and ensuring the kitchen is ready for tomorrow?
Keanen: Once service is done and the kitchen has been cleaned, we have an evening debriefing. We discuss any issues that might have occurred during the day and focus on what we’ve done well and also what we need to improve on for the next day. Then we have a look at the booking sheet for the following day and note any dietary or special requirements listed so we can prepare for it. We also make sure the heads of every section write a detailed prep list for the next day so we know exactly what needs to be done.

Do you have any personal rituals or reflections at the end of a long day? How do you unwind?
Keanen: I wouldn’t say I have any personal rituals at the end of the day. I usually like to crack a few jokes with the staff and end on a lighter note before we leave. My shower after a long day is definitely something I really look forward to, it’s my quiet time – that’s how I unwind. And I’ll have a glass of kombucha.

How do you prepare mentally and physically for the next day’s challenges?
Keanen: I try to have a 15-minute meditation every morning, although it’s more like five minutes these days. But I do find that it’s important in the morning just to breathe and set my intentions for the day.

What does it mean to you to be working at Eat Out’s Restaurant of the Year?
Keanen: It means the world to me. Ever since I started my culinary journey in 2014, I’ve only ever wanted to work with and be considered the best. And having the opportunity to work as the head chef at La Colombe, with all its accolades and accomplishments, is like a dream come true for me.