Despite growing up in a home where food was central to every gathering, with a mother and sisters who owned the kitchen, becoming a chef wasn’t Ronel Hoppie’s first career choice. She initially thought she could make a difference in human resources. However, her second choice has paid off, and she now creates some of the tastiest meals at Ludus Magnus in Franschhoek, working alongside a talented team of chefs.
When did you become a chef and what exactly do you do? Was this career something you always wanted to follow?
My mother’s cooking inspired me to become a chef. I come from a family that is passionate about food and cooking, but being a chef wasn’t my first career choice. Initially, I studied HR for three years at Boland College before training as a chef.
What training did you get and was it easy to gain employment?
I began my chef training in 2013 with a six-month course at Bergzicht Training and Development in Stellenbosch. After completing the course, Chef Ludik encouraged me to continue my studies. I then attended the ICA (Institute of Culinary Arts), where I did three months of theory followed by practical training at Allee Bleue in Franschhoek, where I ended up working for 10 years. Six months ago, I joined Ludus Magnus.
Tell us about your experience at Ludus Magnus? What have been the highlights?
The experience here is different from Allee Bleue, where I worked in the back of house with no guest interaction. At Ludus Magnus, we cook in an open kitchen, allowing us to interact with guests. As an organic boutique hotel, we use produce grown on the property, which challenges us to be creative and make great dishes with what we have. Working with Executive Chef Godwin Mohamed has been a highlight. He is supportive and encourages our creativity. I’ve learned a lot from his consultative leadership style and continue to learn each day.
What is your cooking philosophy?
I love blending comforting home meals with fine dining, merging my mother’s cooking with my professional chef training to create memorable dishes. At Ludus Magnus, I’ve been learning to elevate meals to look spectacular while maintaining simplicity and avoiding waste. For example, using skins as garnish instead of discarding them ensures nothing goes to waste.
How do you ensure sustainability in the kitchen?
Ludus Magnus is a unique property focused on sustainability. Everything is carefully planned and executed. We use organic produce from the farm on the hotel grounds. Although we have a seasonal menu, it depends on the availability of vegetables, fruits, and other produce. We also avoid waste by finding creative uses for ingredients, such as eggs from our chickens. When we have an abundance of fruits and vegetables, we preserve them to make our own marmalade and jams.
What is your favourite food to eat & how often do you eat it?
I love spicy food, particularly curries in winter which comes from my mom’s cooking. In summer I enjoy salads and experimenting with seasonal fruits and yoghurts. Occasionally, I enjoy a good piece of steak.
What are your speciality dishes at Ludus Magnus?
I enjoy preparing breakfast, bringing creativity and vibrant colours to the dishes. At Ludus Magnus, the experience is unique because we cater to smaller groups, and instead of an à la carte menu, we curate a specific menu for each group based on seasonal ingredients. The adrenaline and creativity involved in mealtimes, especially in plating, keep me on my toes, and I particularly love cooking steaks and baking brioches.
What have been the challenges you experienced as a woman chef and how have you overcome those?
I’ve been fortunate to be mentored by leading male chefs who have shaped my career and consistently believed in my abilities. I haven’t encountered many challenges as a female chef, as my approach has always been to learn, stay enthusiastic, and keep my head down.
However, I’ve found working with women chefs particularly draining, as they tend to nit-pick and form cliques. In contrast, I find working with men easy. All the chefs who supported my career have been men, including chef Beau de Toit, who taught me to be independent in the kitchen and trust my craft, Chef Ian Laubscher, who believed in me, and now Chef Godwin, who also trusted my skills and allowed me to thrive.
RECIPE
Homemade brioche recipe (rich bread)
450g white bread flour
2 tap salt
50g castor sugar
10g yeast
100ml milk
4 eggs at room temperature, beaten plus 1 for egg wash
190g butter
Method
Step 1
Using a stand mixer, pour in flour, sugar, salt and mix well using a wooden spoon
Step 2
Heat milk
Note: Do not boil the milk.
Mix it into the flour mixture until well combined gradually add the eggs and mix for 10 minutes
Step 3
Gradually add the softened butter one or two cubes at a time until well combined. This will take between 5 to 8 minutes. Scrape down the sides, the dough will be very soft
Step 4
Scrape the dough into a large bowl
Cover with plastic wrap and let it rise for 2 hours.
Step 5
Line your 2 bread tins with parchment paper or spray and cook your tins. Lightly dust your working surface with flour take your dough and portion it into 2
loaves.
Step6
Put your well divided and shaped loaves in the tins
Let it be proof for 20 to 30 min. Heat oven 180’C and let bake for 20 to 30 minutes until golden brown and risen.
Don’t forget to egg wash with extra egg.
