Travelling from one famous wine region to another, namely Bordeaux to Cape Town, Thomas Prevot has come to South Africa to "discover a new culture and a new kind of work." Studying hospitality management and catering, his work at Inverdoorn forms part of the practical work of his course. Staying at a game reserve in South Africa "is a once-in-a-lifetime opportunity" and, of course, as he points out "we don't have lodges with animals in France." He has been working in the kitchen at the lodge. He has chosen this unique experience, because "I want to work in all departments. I want to know everything."
When he is not caught up in the hustle and bustle of the kitchen he is getting acquainted with the local wildlife, meeting Velvet and Iziba and going on safari. This is Thomas's first time in South Africa, as well as Africa. "It's a really nice country, a lot of culture...it's beautiful...I've learnt lots of things...about the wild animals and the local culture." France, the epicurean centre of the Western world and home of the masterful Escoffier, is renowned for its frenetic pace behind the scenes of the culinary world. Here in South Africa, especially only a stone's throw away from Cape Town, notorious for its laid-back pace, Thomas finds that "it's a different kind of work, it's very quiet and not as strict."
With the tranquil solitude of the Karoo which surrounds the lodge, the atmosphere is even more relaxed and he admits that the greatest challenge "is being far away from the city." However, he has made firm friends with those around him, who affectionately dub him Ratatouille, as his role in the kitchen and shock of curly red hair is reminiscent of the character Linguini in the film, especially when he dons the chef's toque. He takes the playful banter in his stride, indicative of someone who is both confident and easy-going no matter what comes his way.