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Mandre Campher had always been passionate about the culinary arts, but it wasn’t until he stumbled upon an opportunity with the JAN Group that his journey truly took flight.

Initially hesitant, Mandre wrestled with self-doubt when considering applying for an internship with the renowned culinary powerhouse. However, fueled by determination and a willingness to take a chance, he leapt. To his surprise, fate intervened, and he found himself whisked away to Klein JAN Kalahari, a remote gem nestled in the heart of the desert

What is the most valuable lesson you learned during your time with the JAN GROUP?
Food is art, and it is an art to use food.
What new skills have you learned as a part of your work experience?
I learned about the business side of things and the manner in which Jan Hendrik conducts himself. My internship also gave me insight into how Jan Hendrik sees food and South African heritage.
What would you consider to be some of the essential qualities for a successful internship?
Hard work with a dash of more hard work, patience and a willingness to learn from anyone.
What do you wish you had known before starting your journey?
The number of bugs that live in Kalahari.
What is one career goal you’d like to accomplish in the next few years?
Eat Out Awards and after that? Maybe three Michelin stars.
What would your advice be to someone who wishes to embark on an internship or work-experience journey with the JAN GROUP?
There is no I in Team, and always be willing to say: ‘Yes, Chef’.
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