Moskou is the co-owner of the very popular “Drum” restaurant in Stellenbosch, he is also a musician and in this interview he shares a bit more about his creative journey.

1. Where did your dreams start to become a chef & restaurant owner?

My dreams as a restaurant owner and chef started when I was very young at my parents’ home with my father. My father still cooks food (the best you’ll ever taste!) every night. From a very young age he would invite me into the kitchen, teaching me the romance behind good food and good music. I guess that is where it all started.

2.  What part of the culinary industry do you find most challenging?

The most challenging part is the hours that you work. You don’t really have a social life anymore when you become a chef, but the love in the industry and drive that chefs have that pushes on to each other is what makes it so exiting and fun.

• 

• 

3. What was the inspiration behind the name of your restaurant, Drum?

When my brother Danie and I opened Drum we thought long and hard for a good name, and then DRUM came up. It portrays our take on life and how we go about things, we rush through everything that we can like a perfectly executed drum roll.

4. What is your favorite dish on your menu at Drum, Why?

The Pasta! We make it fresh every day! And there is nothing better than fresh bowl of hand-made pasta with a delicious sauce.

5. Is there a cooking book coming in the near future?

Maybe! We are still working out the kicks with the whole COVID-19 going around.

• 

• 

6. When you feel creatively exhausted, what do you do to get those creative juices flowing again?

A Braai! Spending time with family and friends are all that I need to give me that kick!

7. After a hard days work as a creator, what do you do to relax ?

When I come home after a busy days work, the first thing I do is light a fire and enjoy a good glass of wine with my wife, whilst we play some good music. Probably Bruce Springsteen.

8. Three things that people who want to become a chef should know ?

The hours are long.

The industry is cut throat and the one thing you cannot do, is give up!

Enjoy it!

9. How do you manage the balance between being on the road with your band “Spoegwolf” and running your own restaurant? 

It’s difficult, but somehow we manage it. It is a privilege to work and therefore I have to manage doing both because I am both. A Chef and a Drummer.

The real key to doing hard work or having multiple jobs is to enjoy it!

• 

10. If you could have dinner with 3 of your heroes, who would it be and what would you cook for them?

My father, Desmond Tutu, Bruce Springsteen & I would make lamb lasagna.

11. What are the 5 things that you as a chef, always have in your fridge?

Eggs, butter, cream, garlic & soy sauce.

12. Where can readers follow you to keep up?

www.diervier.com; anything related to Drum or Spoegwolf or smoke signals!

Thank you for joining us!

Bren