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Charné Sampson
EPICE
Charné grew up in Cape Town, with a fairly large family. She started at La Colombe worked her way to Sous Chef, then moved to open Epice Restaurant. Where she highlights one spice and uses others to enhance the overall flavours. She expresses her food by creating layers of flavour on the palette. The aim is to take the diner on a journey of spice; one that is not necessarily spicy, but intriguing and playful.
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