Sebastian Johnson

I started The OJ's with my brother at the age of twelve, driven by the goal of buying a new pair of soccer boots. With my dad’s background in the citrus industry, I began renting his juicing machine to sell fresh cups of orange juice at local markets in Cape Town.

In 2019, after moving to Stellenbosch at age fifteen, I noticed a gap in the market for fresh juice while visiting the Boschendal Farmshop. I took the initiative to approach the store manager and, after weeks of persistence, secured our first delivery. What began as a small venture pressing juice in our garage for one customer has grown into a thriving business with a dedicated juice facility and over 35 loyal customers. This journey has taught me valuable lessons in entrepreneurship, perseverance, and strategic growth.

During my time at La Petit Colombe, I had the opportunity to work across every section of the kitchen, starting on starters and progressing to the grill, where I was responsible for cooking all the proteins independently, without a senior on my section. This experience taught me far more than just cooking techniques—it taught me how to think and function as part of a high-performing team.

My placement at La Petit Colombe was challenging, pushing me beyond my limits and testing my resilience. There were moments when giving up seemed easier, but I learned how to overcome difficult situations, push through low points, and pick myself up when the pressure was overwhelming. This experience shaped my character, instilling in me a deep sense of grit and perseverance. More than any culinary skill, my time at La Petit Colombe taught me the value of resilience, discipline, and the importance of never giving up, no matter how tough the circumstances.

After my placement at La Petit Colombe, working intense 16-hour shifts, my dream of pursuing a career in a restaurant kitchen had faded, and I found myself questioning my purpose. However, everything changed when I was placed at Jewell's under the guidance of Neil Jewell, a master of charcuterie and an exceptional mentor. His mentorship reignited my passion for food and reminded me of the joy of creating it.

At Jewells, I discovered a team culture built on genuine love for the craft and for each other. This supportive environment not only rekindled my enthusiasm but also propelled me further in terms of skill, enjoyment, and creativity than I could have ever imagined. Under Neil’s guidance, I learned innovative techniques for recycling, reusing, and minimizing waste, fostering a more sustainable approach to cooking.

Working at Jewells profoundly impacted my personal growth. My self-confidence, sense of self-worth, and ability to collaborate within a team grew tremendously. This experience didn’t just make me a better chef—it made me a more determined and purpose-driven individual.