The Belmond Mount Nelson Hotel recently hosted a family and their staff of approximately 60 pax for Pesach (Passover) for almost two weeks.

This project, according to Chef Jocelyn Myers-Adams, was great because of the dynamics of kosher restrictions and demands.

“We worked from a marquis in the parking lot, overseen by mashgichim [someone who supervises the kashrut status of a kosher establishment] to ensure we complied with all religious mandates. We executed live action breakfast buffets and three-to-four course meals for lunch and dinner, as well as high teas and kiddush canaes throughout their stay,” she explains.

SA Chef will be unpacking this project in more depth in an upcoming issue of the magazine as we delve into the religious requirements that chefs need to adhere to in these kinds of situations. Stay tuned!