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JAN THE JOURNAL VOLUME SEVEN

THE JOURNEY REIMAGINED

Cape Town, 25 June 2021

JAN the Journal – the biannual publication that chronicles South Africa’s first Michelin-star chef Jan Hendrik van der Westhuizen and his team’s creative journey – has just published its seventh volume. Following Volume 6, an exploration of the culture and cuisine of South Africa from the Karoo to the Kalahari and beyond, the latest volume reimagines the journey of culinary South Africa, reinventing itself in the process.

For the first time since the Journal’s launch in 2018, Volume 7 has been chapterised into four points of view, each representing a different pillar of the JAN brand – JAN Innovation Studio, Restaurant JAN, Klein JAN and Tswalu Kalahari – and reveals Jan Hendrik and his team’s culinary journey by sharing every recipe’s development process step by step.

As with every issue of the Journal, a strong theme of heritage anchors the recipes in the book, but each legacy recipe has also been reimagined for a modern palate, showing both dishes and their recipes side by side. Taking its cue from these culinary innovations, Volume 7 explores the future of food and investigates the core skills needed to master ingredients and flavours to use them more creatively like never before! And in a beautiful Kalahari-infused visual essay, Jan Hendrik takes you on a personal tour of Klein JAN and the land that shapes his soul.

“The last year has been one of the most challenging the world has had to face in a century, and our need to adapt has become more pertinent than ever,” says Jan Hendrik. “But beyond the Journal, the last year has been hugely transformative for us for another reason. As the launch of Klein JAN marks the end of a beautiful journey, I’m reminded with every guest we welcome to Boscia House, that Klein JAN’s journey has only just begun. And so, as JAN takes his first steps, kaalvoet on Kalahari sand, the Journal, which has narrated our journey for almost four years now, must evolve too.”

To mark the occasion, Volume 7 puts on a new jacket, adorned with a showstopping white chocolate ganache tart garnished with fruit on the cover, and on the inside, a beautifully designed story with advice on creating your perfect table setting. Removing the dust jacket reveals Jan Hendrik on the book’s cover, representing a new era of chefs – free-thinking, honest, agile and innovative – who are changing the way the profession is perceived around the world.

As the Kalahari becomes an inseparable part of the JAN journey, JAN the Journal becomes rooted even deeper in the earth. For every high concept, like airline cuisine or food innovation, a chronicle of the fascinating history of Nice, or a visit to Restaurant JAN’s new garden, Volume 7 finds equal inspiration in the earth’s rawer treasures – water, wine, wheat, maize and barley – and pays a visit to the amazing people whose greatest passion in life is to grow or create the things that enrich our lives.

In a show of solidarity for his peers, Jan Hendrik has dedicated this volume of JAN the Journal to his fellow chefs and foodies on the run in a rapidly changing world. “The Olympic Games may have passed us by, but we have not stopped running. May it bring you inspiration in difficult times, may it find you when you need inspiration most, and may it help you slow down occasionally, to take stock of what you have, and to come back with a vengeance!” said Jan Hendrik of his inspiration behind Volume 7.

ORDER YOUR SIGNED COPY OF THE JOURNAL AT JANONLINE.COM 

BEAUTIFULLY PACKAGED AND DELIVERED TO YOUR DOOR AT NO EXTRA CHARGE

JAN THE JOURNAL VOLUME 7 IS ALSO AVAILABLE AT

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