Dale Stevens

I grew up in Mossel Bay. We weren’t a cheffy family, but I loved Sunday lunch roast chicken. I was chicken crazy. I loved the roast potatoes and my grandma’s sweet beans. They were kidney beans that she cooked and mixed with raw onion, parsley, sugar, and vinegar – like a sweet pickled bean salad.

Before I knew it, I had to make a decision. I said, “I’ll be a chef”. I left Mossel Bay straight after high school and went to chef school at The Culinary Academy (TCA) – it’s now the Hurst Campus. Before