.....over Camil Haas
| Update (November 2010): Camil werkt nu voor de Reuben's restaurant in Franschhoek en Reuben's @ The One & Only in Kaapstad. Bouillabaisse Franschhoek, Bouillabaisse Kaapstad en Crepe Suzette bestaan niet meer. |
| Camil Haas On the sixth day of glorious May in 1966, the Dutch born Camil was the youngest of the 3 children and the only son. Mom and dad raised their kids near Rotterdam and later near Utrecht, The Netherlands. All went well until Camil, infected with his mothers gift to cook and her love for entertaining, announced to his parents: “I want to do this professionally - the sooner the better and preferably in my own business”. Armed with little knowledge the very young (15) Camil embarked on his career by starting as a young kitchen apprentice while going to cooking school and finishing with all the required diplomas and certificates from The International Hotel and Management School in Den Haag at the still tender age of 21. Working his way through various famous establishments (many Michelin starred), local as well as in the neighbouring countries, the young chef was determined to start his own business with his school sweetheart, Ingrid, who he was already dating for 3 years. The Dutch law in those days dictated that a self operated restaurant business was only allowed from the age of 25. The still persistent ambitious young chef was only 23 years of age and a special exception was approved by the local authorities! The two youngsters - Ingrid and Camil - had their very own first business: a restaurant situated in a windmill called In De Witte Moolen in the rural area of Noord Brabant, a southern province in Holland. Accolades where achieved and a nomination in a national Fine Dining Magazine and a ranking within the 250 best restaurants followed which was an outstanding acknowledgement for the two “Haasjes” A new venture was pitched to the newly weds - to set up, open and operate a newly built holiday resort near the white sandy beaches and Aegean blue sea of Turkey - by members of the RCI time share scheme. The chef and his wife sold their restaurant and moved to beautiful Turkey. Turkey - 1993, a destination banned by European governments. Bombings and terrorist threats on holiday areas brought an abrupt stop to resort developments. Sadly, a new course had to be set. The French Hotel Group which operates in various parts of Europe was the next option. France it had to be and the “Haasjes” were running, cooking and maintaining a 50 bedroom hotel in the beautiful parts of Toulon. A crisis within the hotel group summoned the two to take over the managing operation of a 150 bedroom hotel in Antwerp, Belgium. The circle was completed when Camil and Ingrid left the group and settled back in Holland. Here they operated a privately owned 6 bedroom country estate with two restaurants and venue for upmarket functions although the South African born Ingrid created a temptation to consider South Africa as a possible option for the “Haasjes” urge to move and change their course once more. After all the hassles of selling, buying, permits, visas and moving, the beautiful Franschhoek was the destination at the start of the new millennium, February 2000. Residence Klein Oliphants Hoek became the new home for the two and they created an 8 bedroom, award winning restaurant and guesthouse with all the correct accreditations. Best new restaurant 2002, top ten favourite in the winelands, Chaine de Rotisseurs and the second holder of the Blazon in Franschhoek as well as features in international magazines soon followed. A passion for seafood and tapas style food was the next level of Camil’s personal project. All this and more was translated in the creation of a concept eatery in Franschhoek. Bouillabaisse - champagne - oyster bar |seafood deli - opened its doors in 2005 and has been mentioned and selected as a preferred destination by many and raved over by food lovers world wide. A repetition of a winning concept was unavoidable and Cape Town was the place to be. On the first day of 2009, Camil and Ingrid opened the doors of Bouillabaisse Cape Town - a bigger version and even more striking set-up as in Franschhoek. All this is situated in a beautiful setting in The Rockwell – a luxury apartment building between Preswitch street and Somerset road. An ambitious plan and drawings are ready to create a unique Epicurean Food Emporium at the same premises. For this reason, another beautiful creation was born – Crêpe Suzette - a Parisian pancake salon. This is solely Ingrid’s creation and she has transformed it into a sophisticated establishment that reflects the romance of the Parisian lifestyle! |
