{"id":22830,"date":"2024-09-30T12:33:17","date_gmt":"2024-09-30T10:33:17","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-south\/?p=22830"},"modified":"2024-09-30T12:33:17","modified_gmt":"2024-09-30T10:33:17","slug":"benoni-born-chef-matt-labuschagnes-global-culinary-journey","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/","title":{"rendered":"Benoni-born chef Matt Labuschagne\u2019s global culinary journey"},"content":{"rendered":"

Born and raised in Benoni, 23-year old Matt Labuschagne enrolled at Capsicum Culinary Studio\u2019s Boksburg campus in 2019, embarking on a three year advanced professional chef programme. He is now cooking up a storm and making a name for himself abroad.<\/p>\n

Most young graduate chefs attribute their love for cooking and baking to their mothers or grandmothers, citing a childhood brought up helping out in the kitchen or licking the last remains of cookie dough from the mixing bowl.<\/p>\n

For Matt though, it was his father Merlin who inspired him to embark on a culinary career.<\/p>\n

\u2018My dad loves cooking and was always the one preparing the meals on our family camping trips and at home. I remember one time he made a potjie in the middle of the desert in Namibia. Although it always looked quite relaxing for him to cook, I can see now how rewarding it was for him to feed us a delicious meal.<\/p>\n

\u2018My dad told me about Capsicum. It was quite close to where we lived so convenient to travel to. I went there to check it out and liked the staff who were welcoming and friendly.\u2019<\/p>\n

And so his journey started and after just one year after enrolling, he found himself in Aspen, Colorado working at the ski resort town\u2019s renowned five-star, luxury hotel, The Little Nell.<\/p>\n

The journey begins<\/strong><\/h4>\n

\u2018My first industry placement was one of the best things to happen to me. I worked on the grill section in a crazy kitchen the size of a shoebox, cooking for 600 to 800 people a day.<\/p>\n

\n

\"\"<\/p>\n

\n

In the beginning I was so anxious about the impending lunch service I could feel my heart thumping loudly in my chest as I made my way to work, already picturing the line of people around the block wanting to eat at the restaurant. But I knew that if I didn\u2019t do a good job I would get reassigned to banqueting and have to brunoise (finely dice) shallots for the rest of the day.<\/p>\n

\u2018When Covid struck I returned home and, like everyone else, sat at home waiting for lockdown to end. When restrictions were lifted the hotel asked me to return, so I went back to The Little Nell and this time worked all the stations.<\/p>\n

\u2018They gave me a promotion and wanted me to stay, but I had to get back to Benoni because I still had two more years of culinary school, and my US visa was about to expire.\u2019<\/p>\n

Dubai here Matt comes<\/strong><\/h4>\n

Following his return home in 2021, Matt completed the final two years of his course at Capsicum\u2019s Pretoria campus. For his next placement he worked at a bakery in Germiston and then got a position at the acclaimed Embarc in Parkhurst.<\/p>\n

\n

\"\"<\/p>\n

\n

\u2018It was while I was there that I was contacted via LinkedIn, for a post at a restaurant called Riviera by Jean Imbert, one of the dining options at The Lana, which is Dubai\u2019s first Dorchester Collection hotel.<\/p>\n

\u2018Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, chef Jean Imbert is a graduate of the Paul Bocuse School. He was also the iconic winner of the TV show Top Chef in 2012.\u2019<\/p>\n

So what does his current position entail?<\/strong><\/h4>\n

\u2018There are two hot lines. One that looks after all the fish and meat dishes and the other that prepares the pasta orders. I am on the latter, which also involves dishes like the ratatouille tart which I really like for how technical it is to get right. The kitchen is small so each section preps everything for the dishes they make. I take care of the proteins, sauces, homemade pastas and all production on the station. I also do service twice a day for lunch and dinner and manage our inventory to ensure we have enough of everything and order whatever I need ahead of time.\u2019<\/p>\n

What is a typical day for this young chef?<\/strong><\/h4>\n

\u2018It varies depending on the season. When we did the opening I was up at 7am, on the bus at 8:15am and at work by 9am, prepping for lunch. After lunch it was prepping for dinner, a short 20 to 30 minute break and then back for dinner service, finishing up around midnight.<\/p>\n

\n

\"\"<\/p>\n

\n

\u2018Currently it\u2019s a lot less hectic because it\u2019s low season, so I\u2019m up at 8am and after a morning run or swim, I have breakfast (three eggs on a toasted sesame seed bagel, a bowl of yoghurt with granola, honey and frozen berries, washed down with a cup of coffee), then shower, dress and catch the 10:15 bus to work.<\/p>\n

\u2018I\u2019ll collect my uniform from the laundry department, get changed then check to see if my orders were delivered and if there\u2019s anything we need for the day ahead. I set up my station with all the equipment I need, switch everything on and go through my mise en place to see what I have to prep.<\/p>\n

\u2018I usually have to do small things before lunch, like zucchini rosettes for the ratatouille tart. Then I\u2019ll do mise en place until lunch and when lunch starts I\u2019ll do the service until it ends at around 3.30pm or 4:00pm, before starting my mise en place for dinner and finding out how many guests are expected.<\/p>\n

\u2018I\u2019ll try and finish my prep before 6pm so I can take 30-minute breather before service starts at 6:30pm. When the dinner service ends we\u2019ll break down and close and clean the kitchen and organise our mise en place list for the next day and check ordering again. I catch the bus home at 10.45pm or 11.45pm – depending on what time we finish \u2013 and get home to my girlfriend Gabriela and ask her how her day was,\u2019 he said with a smile.<\/p>\n

It\u2019s a demanding, intense job, so what does he do to relax on his days off?<\/p>\n

\u2018I work five or six days a week and on my days off I like to go to the beach or head out with Gabriela to Alserkal Avenue which is in the centre of Dubai and comprises of around 40 warehouses, converted into galleries, dance studios, artisanal cafes and more.<\/p>\n

And where does this talented, ambitious young chef see himself in five years\u2019 time?<\/p>\n

\u2018I\u2019d like to be working as a sous chef in a Michelin star restaurant. Or maybe I\u2019ll become an entrepreneur and open my own place,\u2019 he laughs.<\/p>\n

We also asked Labuschagne a five fun questions:<\/p>\n

    \n
  • Name five things we\u2019d always find in your fridge?<\/strong><\/li>\n<\/ul>\n

    Sauerkraut, grass-fed beef, organic yoghurt with rhubarb (my favourite flavour), avocados and eggs.<\/p>\n

      \n
    • What would be your last meal?<\/strong><\/li>\n<\/ul>\n

      A massive Wagyu C\u00f4te de Boeuf cooked on a charcoal grill.<\/p>\n

        \n
      • Favourite celebrity chef and favourite cookbook?<\/strong><\/li>\n<\/ul>\n

        Chef – Alain Ducasse. Cookbook – Le R\u00e9pertoire de sauces by \u00c8ric Trochon (shout out to Chef Etienne!)<\/p>\n

          \n
        • Favourite kitchen tool?<\/strong><\/li>\n<\/ul>\n

          Mandolin.<\/p>\n

            \n
          • If you had to cook dinner for five famous people, who would they be and what would you make them?<\/strong><\/li>\n<\/ul>\n

            Teddy Roosevelt, Hunter S. Thompson, Martin Luther King, Salvadore Dali and Marilyn Monroe and I\u2019d make them a beef potjie like my Dad made us in the desert in Namibia!<\/p>\n

            Text: GRANT BUSHBY. Photo: MATT LABUSCHAGNE<\/p>\n","protected":false},"excerpt":{"rendered":"

            Born and raised in Benoni, 23-year old Matt Labuschagne enrolled at Capsicum Culinary Studio\u2019s Boksburg campus in 2019, embarking on a three year advanced professional chef programme. He is now cooking up a storm and making a name for himself abroad. Most young graduate chefs attribute their love for cooking and baking to their mothers […]<\/p>\n","protected":false},"author":111,"featured_media":22831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[573,40],"tags":[],"class_list":{"0":"post-22830","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-people"},"yoast_head":"\nBenoni-born chef Matt Labuschagne\u2019s global culinary journey - Get It Joburg South \/ East<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Benoni-born chef Matt Labuschagne\u2019s global culinary journey - Get It Joburg South \/ East\" \/>\n<meta property=\"og:description\" content=\"Born and raised in Benoni, 23-year old Matt Labuschagne enrolled at Capsicum Culinary Studio\u2019s Boksburg campus in 2019, embarking on a three year advanced professional chef programme. He is now cooking up a storm and making a name for himself abroad. Most young graduate chefs attribute their love for cooking and baking to their mothers […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/\" \/>\n<meta property=\"og:site_name\" content=\"Get It Joburg South \/ East\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GetItJhbSouth\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-30T10:33:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2024\/09\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2175\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Katlego Tau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetIt_SOUTH\" \/>\n<meta name=\"twitter:site\" content=\"@GetIt_SOUTH\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Katlego Tau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/\"},\"author\":{\"name\":\"Katlego Tau\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#\\\/schema\\\/person\\\/40ce789a137f186c0b8b108f3c189bfc\"},\"headline\":\"Benoni-born chef Matt Labuschagne\u2019s global culinary journey\",\"datePublished\":\"2024-09-30T10:33:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/\"},\"wordCount\":1241,\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg\",\"articleSection\":[\"FOOD & WINE\",\"People\"],\"inLanguage\":\"en-ZA\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/\",\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/\",\"name\":\"Benoni-born chef Matt Labuschagne\u2019s global culinary journey - Get It Joburg South \\\/ East\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg\",\"datePublished\":\"2024-09-30T10:33:17+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#\\\/schema\\\/person\\\/40ce789a137f186c0b8b108f3c189bfc\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/#breadcrumb\"},\"inLanguage\":\"en-ZA\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-ZA\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/#primaryimage\",\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg\",\"contentUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/wp-content\\\/uploads\\\/sites\\\/18\\\/2024\\\/09\\\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg\",\"width\":2175,\"height\":2560},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/2024\\\/09\\\/30\\\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Benoni-born chef Matt Labuschagne\u2019s global culinary journey\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#website\",\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/\",\"name\":\"Get It Joburg South \\\/ East\",\"description\":\"Lifestyle Magazine\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-ZA\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/#\\\/schema\\\/person\\\/40ce789a137f186c0b8b108f3c189bfc\",\"name\":\"Katlego Tau\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-ZA\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/8a9357e8a6938737294392baa2d65c41744d1d5cf89e4afef7893a4e44ca4445?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/8a9357e8a6938737294392baa2d65c41744d1d5cf89e4afef7893a4e44ca4445?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/8a9357e8a6938737294392baa2d65c41744d1d5cf89e4afef7893a4e44ca4445?s=96&d=mm&r=g\",\"caption\":\"Katlego Tau\"},\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/joburg-south\\\/blog\\\/author\\\/katlegot\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Benoni-born chef Matt Labuschagne\u2019s global culinary journey - Get It Joburg South \/ East","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/","og_locale":"en_US","og_type":"article","og_title":"Benoni-born chef Matt Labuschagne\u2019s global culinary journey - Get It Joburg South \/ East","og_description":"Born and raised in Benoni, 23-year old Matt Labuschagne enrolled at Capsicum Culinary Studio\u2019s Boksburg campus in 2019, embarking on a three year advanced professional chef programme. He is now cooking up a storm and making a name for himself abroad. Most young graduate chefs attribute their love for cooking and baking to their mothers […]","og_url":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/","og_site_name":"Get It Joburg South \/ East","article_publisher":"https:\/\/www.facebook.com\/GetItJhbSouth","article_published_time":"2024-09-30T10:33:17+00:00","og_image":[{"width":2175,"height":2560,"url":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2024\/09\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg","type":"image\/jpeg"}],"author":"Katlego Tau","twitter_card":"summary_large_image","twitter_creator":"@GetIt_SOUTH","twitter_site":"@GetIt_SOUTH","twitter_misc":{"Written by":"Katlego Tau","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/#article","isPartOf":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/"},"author":{"name":"Katlego Tau","@id":"https:\/\/getitmagazine.co.za\/joburg-south\/#\/schema\/person\/40ce789a137f186c0b8b108f3c189bfc"},"headline":"Benoni-born chef Matt Labuschagne\u2019s global culinary journey","datePublished":"2024-09-30T10:33:17+00:00","mainEntityOfPage":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/"},"wordCount":1241,"image":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/#primaryimage"},"thumbnailUrl":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2024\/09\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg","articleSection":["FOOD & WINE","People"],"inLanguage":"en-ZA"},{"@type":"WebPage","@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/","url":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/","name":"Benoni-born chef Matt Labuschagne\u2019s global culinary journey - Get It Joburg South \/ East","isPartOf":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/#website"},"primaryImageOfPage":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/#primaryimage"},"image":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/#primaryimage"},"thumbnailUrl":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2024\/09\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg","datePublished":"2024-09-30T10:33:17+00:00","author":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/#\/schema\/person\/40ce789a137f186c0b8b108f3c189bfc"},"breadcrumb":{"@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/#breadcrumb"},"inLanguage":"en-ZA","potentialAction":[{"@type":"ReadAction","target":["https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/"]}]},{"@type":"ImageObject","inLanguage":"en-ZA","@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/#primaryimage","url":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2024\/09\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg","contentUrl":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2024\/09\/Matt_Labuschagne_against_a_Dubai_backdrop-scaled.jpg","width":2175,"height":2560},{"@type":"BreadcrumbList","@id":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2024\/09\/30\/benoni-born-chef-matt-labuschagnes-global-culinary-journey\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/getitmagazine.co.za\/joburg-south\/"},{"@type":"ListItem","position":2,"name":"Benoni-born chef Matt Labuschagne\u2019s global culinary journey"}]},{"@type":"WebSite","@id":"https:\/\/getitmagazine.co.za\/joburg-south\/#website","url":"https:\/\/getitmagazine.co.za\/joburg-south\/","name":"Get It Joburg South \/ East","description":"Lifestyle Magazine","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/getitmagazine.co.za\/joburg-south\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-ZA"},{"@type":"Person","@id":"https:\/\/getitmagazine.co.za\/joburg-south\/#\/schema\/person\/40ce789a137f186c0b8b108f3c189bfc","name":"Katlego Tau","image":{"@type":"ImageObject","inLanguage":"en-ZA","@id":"https:\/\/secure.gravatar.com\/avatar\/8a9357e8a6938737294392baa2d65c41744d1d5cf89e4afef7893a4e44ca4445?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/8a9357e8a6938737294392baa2d65c41744d1d5cf89e4afef7893a4e44ca4445?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/8a9357e8a6938737294392baa2d65c41744d1d5cf89e4afef7893a4e44ca4445?s=96&d=mm&r=g","caption":"Katlego Tau"},"url":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/author\/katlegot\/"}]}},"_links":{"self":[{"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/posts\/22830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/users\/111"}],"replies":[{"embeddable":true,"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/comments?post=22830"}],"version-history":[{"count":1,"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/posts\/22830\/revisions"}],"predecessor-version":[{"id":22835,"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/posts\/22830\/revisions\/22835"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/media\/22831"}],"wp:attachment":[{"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/media?parent=22830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/categories?post=22830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/getitmagazine.co.za\/joburg-south\/wp-json\/wp\/v2\/tags?post=22830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}