THE owner and head chef of the award-winning Post & Pepper restaurant in Stellenbosch, Jess van Dyk has made her debut as judge of Kokkedoor: Klassiek, which has returned to the small screen on kykNET (DStv channel 144). Jess stands at the helm of kitchen affairs alongside Herman Lensing.
While Herman has been involved behind the scenes of this ever-popular food reality series for years and made his bow as a Kokkedoor judge with Son en see, Jess’s debut as a judge is the realisation of a childhood dream. She is not entirely a stranger to Kokkedoor viewers though — it is, after all, Jess’s turn as a guest judge in an episode of Kokkedoor: Vuur & vlam, about two years ago, that put her on the series director, Sanet Olivier’s, radar.
How did it happen that you were offered this opportunity? And what was your immediate reaction?
In 2024, I was a guest judge for Kokkedoor: Vuur & vlam. Sanet [Olivier, director] and some of the other members of the production team noticed that I’m very comfortable on set. I thoroughly enjoyed the day on set and always hoped I would be asked again. And then the production team approached me earlier this year, told me the series is returning to its original format and asked if I would be interested in being a judge. With childlike excitement, I immediately answered “Yes!”.
What was the clincher that made you say “yes”?
I selfishly answered “Yes!” in my head straightaway and then started questioning myself… Is this a good career move? Is this something my husband and family believe in like I believe in it? What happens to my team and restaurant during my absence? But I eventually realised that it has been my dream since I was little to work with food on television, and the exposure for the restaurant and team is going to be beneficial for everyone. So, then I seized the opportunity with both hands!
You have a busy restaurant — were you worried about what the time away from your kitchen would mean for Post & Pepper? How did your team react, and how did you tackle it?
I was a bit worried — not because I thought they can’t manage without me, but because I felt terribly guilty about being away from the restaurant. I believe I have to show I am 100% dedicated to keep my team motivated; to make sure my example is one they can follow. But I also knew I had a strong team. My seniors had already been with me for about three years at that stage, and I spent enough time next to them in those three years to know they can cope in my absence.
I did not know, however, that my experienced restaurant manager had accepted another job offer in the meantime, and the day I broke the Kokkedoor news, he resigned. And the day I came back from set, the other manager resigned too! I’m telling the story because I don’t think people understand what a whirlwind the restaurant industry is. It seems that on the days when big, exciting things happen, there is also a setback.
But my team was very excited for me. I think some of the chefs were perhaps a bit disappointed that they couldn’t enter themselves.
You are used to the pace and pressure of a professional kitchen. How does a TV set compare to that?
When Sanet warned me, “It gets pretty rough, the days get long, especially the first two weeks,” I thought in the back of my mind: “I’m a chef. I work 14 hours a day on my feet. I know all about long days.” But I was surprised by how all-consuming it was. A different type of readiness is required. In a kitchen, you can do a lot of casual prep work… you chop, cook, fry, manoeuvre without looking or being watched. And you do it in flat, comfortable shoes and clothes. Pretty little shoes are not really made for standing and walking for that long. The days are more than 12 hours long, and then you must go wash and blow-dry your hair, grab some dinner, run lines for the next day, and try to get enough sleep so you don’t look like a scarecrow at five o’clock tomorrow morning. I packed exercise weights and everything, because I was determined to maintain my routine. Nothing came of that!
So, the days were exhausting, and this hardcore little chef quickly realised it’s not as easy as she thought.
What did the experience teach you about yourself — as a chef, as a leader, as a person?
It just proved to me once again how powerful food is. We laughed a lot and cried a lot. The memories food evokes in you are incredible.
I also realised how strong the discipline is this industry has taught me. I like things to be perfect – I hold myself very accountable and hold others to that standard too.
Would you say yes to another season of Kokkedoor if the opportunity arises?
One hundred percent!
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