A 24-year-old Rondebosch hospitality student has landed the opportunity of a lifetime to complete an internship at the Michelin-star Restaurant Jan in Nice, France.
Marc Trollip, who is in his final year of hospitality management at the IIE School of Hospitality and Management, will fly to France in March for a three-month internship under the apprenticeship of South African culinary superstar Jan Hendrik van der Westhuizen.
“As soon as I heard about the internship, I sent my CV through and waited to hear back. They shortlisted three of us from the school and asked us all to come in for an interview and trial shift at the Jan Innovation Studio in Cape Town. From there, they let me know that they thought I was a good fit and would love to have me come across to France,” he said.
While not 100% sure what his role entails, Mr Trollip said he was excited to immerse himself in the experience and learn as much as possible.
“This internship means that my six years of hard work is starting to pay off. It means the world to me to be picked by the best of the best and a personal hero of mine to work in one of the most culinary rich countries in the world. It still doesn’t feel real to me. I am getting the opportunity to hone my skills and add another level to what I know and how I do things. I am just so excited to be a part of this adventure,” he said.
Originally from Johannesburg, Mr Trollip completed a diploma in culinary arts and hospitality management at the Private Hotel School in Stellenbosch.
“As I was completing my diploma, the school was bought by the IIE and became the IIE HSM. When I heard that they were beginning a new qualification which was a degree in hospitality, it was a natural choice for me as I knew it would help my career by leaps and bounds.”
Mr Trollip has worked in front-of-house for Eike by Bertus Basson, one of the leading restaurants in the country, and as a chef at Cavalli Wine Estate under the mentorship of chef Michael Deg. He currently works front-of-house at Forrester’s Arms, one of the oldest traditional pub-and-restaurants in the country.
“All these different jobs have taught me about the industry and service that I am certain will aid in my experiences while in Nice,” he said.
His passion for food and cooking began at a young age, and he recalls coming home from school, watching his parents cook and spend time in the kitchen.
“There is just so much love and passion that can be expressed through food. As I got older, I saw how people were using food and wine to tell stories to their guests and I knew that that was what I wanted to do.”
