Tuesdays won’t be the same, after the last and eighth episode of JAN TV series was broadcast on viaTV and Showmax last night. Through the TV series we have been blessed to receive such a detailed insight into the life and philosophy of Chef Jan-Hendrik van der Westhuizen, owner of Proudly South African and first Michelin one-star Restaurant JAN, based in Nice.
Chef Jan-Hendrik is still in Apricale in Liguria in Italy at the beginning of the episode, and he asks 
the interesting question about who is father is, as he and his dad are so different. He must be the milkmam’s son, he says, funny because his parents had a dairy farm in Middelburg! He shares later on in the episode that he helped run the dairy section on the farm for six months, to make money, when he was twelve. He made the staff wear white, and he had intimate conversations with the cows as they entered the milking shed one by one, and he played them classical music. These activities with the cows did not frighten them nor stop their milk from flowing during milking. In honour of the Milk link to his early beginnings, Chef Jan-Hendrik made a Melkkos Macron for Delio Chef Robi 
and his late father.
Apricus Locanda B&B owner Jeanette van Manen explains why there is a bicycle on the church steeple in Apricale, a logo for the village now. An artist exhibition with the name of ‘Gravity’ was held in Apricale, and the artist thought this a clever way to publicize it. 
The bicycle has stayed, even though the exhibition has long been completed.
Jeanette was extremely kind to me and encouraging when I stayed at her B&B in August for three weeks, to write The Book about my transformation physically and spiritually, to be launched next week. It was Chef Jan-Hendrik who had introduced me to Jeanette, her B&B, and to Apricale two years ago.
Why I chose Apricale village in Liguria Italy in which to write The Book!
It is the second last day of the film shoot n Apricale, and Chef Jan-Hendrik is torn between being sad to leave the village, having had such a good time there, and being excited about returning to his restaurant JAN in Nice. The world is so busy, Chef Jan-Hendrik muses, and the week in Apricale has shown him what is important, and what is not.
Whilst still in Apricale, the chef enters one of the churches, and lights candles for his sister, mother, and grandmother, all having the name Maria. He says that Maria is one of the oldest names, with a biblical origin. All three these ladies have shown him unconditional love, having supported and believed in him. The idea of a MARIA restaurant won’t let him go, and he says that he will write a letter to his grandmother. He reminisces about the first time he baked a chocolate cake from a typed recipe belonging to his mother, when she was out of the house. As a child he was always busy, making vases from Car exhausts by welding 
them, and he played the piano, as he did not have much success with rugby.
While Chef Jan-Hendrik prepares a dish of duck breast with Tonka Beans, Black Salt, and cherries, he talks about special friendships, people who mean so much to him, even though one does not speak to them very often. Being in Apricale feels to him like being at home in beautiful South Africa. In his early days of opening JAN restaurant, Apricale was escapism to him. Duck dish Margret de Canard is eaten weekly in Nice, duck being as popular in France as beef is in South Africa. Chef Jan-Hendrik describes Jeanette as vibrant. He says that the 
key to life is to surround oneself with people like her.
He gets ready to say goodbye to Apricale, and had a lunch of cheeses and olives at the B&B, with some red wine, sharing the meal with Jeanette, and Aldo and Charlie (left) of Apricus Osteria & Bar, which is linked to the B&B. I met both Aldo and Charlie in August. He thanks them for welcoming him, and toasts them sitting under the Apricale sun. He says that the village makes him calm, gives him peace of mind, and takes him away from his busyness. Whenever one leaves a special place, one takes something away with you.
Chef Jan-Hendrik says he is not really an extrovert, but he does love to talk to his guests, and to listen to others. It is unusual for a chef to meet guests front of house, but he enjoys it, as much as plating in the
Kitchen, both tasks he does not have to do.
In driving back to Nice, the chef is held up in the neighbouring village DolceAcqua, which is having its annual March of the Saints, which has clogged up all the roads in and out of this village. Villagers from around DolceAcqua as well as from France come to the march, bringing their saints. Chef Jan-Hendrik says that the church here dates back to 1200, and the locals cling to 
their old traditions, something we cannot relate to in our country, not having such a long history. The village has experienced two world wars, and some severe earthquakes. Chef Jan-Hendrik says he feels small and humble in the face of this 800 year history. On his way back to Nice, they make a stop, looking down on Monaco.
Talking about the next 30 – 35 years, the chef said that he has no plans, which is exciting in itself. But he knows that he will not stop working. Business partner Pascal Szafranski says that he has learnt a lot from Chef Jan-Hendrik. The business will continue to show growth and success.
Jackie Burger is a very close friend of Chef Jan-Hendrik, as we experienced at her Salon 58 held outside Wellington ten days ago, a fusion of fashion and food.
Jackie says about Chef Jan-Hendrik that he is not ‘phased by fame’, and that he honours his roots, 
the source of his creativity. He realizes his potential, he is not competitive, he gives generously, and she says that he will receive blessings as a result. He is very hard-working, he will create ground-breaking work in the future, and further Awards will follow. He has humility and dedication, she adds.
On his return to Nice, Chef Jan-Hendrik is shown getting ready for work, buying flowers and having his hair cut on the way. Curiosity gives him creativity, the chef says about himself.
Chef Jan-Hendrik says that chefs are known to be mean and can be bullies. But he feels that one can achieve more by remaining calm, and communicating with each other with respect, sometimes a look is all that is needed, words not always being necessary. The three South African chefs Kevin Grobler, Rutger 
Eysvogel, and Scott Armstrong, have mutual respect and affection for each other, and the chef and Pascal trust the chef trio. The chefs are like family, and not treated
like staff.
Some people have asked the chef if he will not burn out, working so hard. Chef Jan-Hendrik says he wants to experience everything in life. He says one just keeps going. He reflected on his childhood, saying it was difficult, but he was never short of anything. He has ideas spinning in his head all the time. His grandmother had told him to aim at the moon, and then he will reach the stars. Chef Jan-Hendrik sits down to write to his ouma, saying that he thought of her in Apricale, that she has led him becoming a chef. He invites her to the opening of his new MARIA restaurant as the guest of honour, waiting 90 years to experience the French Riviera for the first time! His grandmother subsequently accepted the invitation, and flew to Nice at the end of September, her first flight ever!
South African focus continues to grow at JAN Restaurant in Nice, soon to be joined by MARIA!
#Thankyou Jan-Hendrik van der Westhuizen for introducing me to Eagle van Manen and her Apricus Locanda B&B and to Apricale in 2015, and for teaching me so much more about this special village, and your love for it through your #JAN TV series. Such a special space in which to have written The Book in August. Sad the series is done, 8th and last episode today.
Congratulations to you and viaTV for the beautiful words and filming. We are soooo proud of you and your JAN and MARIA restaurants in Nice. ❤️
‘JAN’, VIA channel 147 on DStv, Tuesdays for nine weeks, at 19h30, and Sundays at 20h30. Also on Showmax Online. www.viatv.co.za Twitter: @viatv Instagram: @viatv
Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein
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