Meet Bernadine Lombard,
Bernadine's educational journey began with her National Senior Certificate, which laid the foundation for her culinary pursuits. She furthered her passion by obtaining a Certificate in Food Preparation and Culinary Art from the City and Guilds, studying at the renowned HTA School of Culinary Art under the guidance of Chef Carien Van Tonder. Her internship through HTA provided valuable hands-on experience at prestigious establishments like The Westcliff Hotel, The Saxon Hotel, 54 On Bath Hotel, and Wakeford & Company.

Bernadine's career trajectory is a testament to her culinary prowess and adaptability. Her journey began at Gondwana Game Reserve under the mentorship of JC Nortier from February 10, 2014, to June 20, 2014. Following this, she honed her skills as a Pastry Chef at Escondido and Tapiana, working with Willem Lubbe and Rynhard Van Der Westhuizen from August , 2014, to January, 2018.

Bernadine served as a Junior Sous Chef at Tony Spaghetti Rand Park Ridge, showcasing her culinary expertise. She continued her culinary journey as a Junior Sous Chef at Helens Cakes from January 2, 2019, to March 26, 2019, until the unfortunate impact of Covid led to her retrenchment.

Currently, Bernadine has diversified her skills and embarked on a career at Harcourts Real Estate since April , 2020. Her culinary finesse and adaptability have found a new canvas in the world of real estate.
Bernadine Lombard is a versatile professional who has beautifully blended the art of culinary expertise with the dynamic world of real estate. Her journey is a testament to her adaptability, dedication, and continuous pursuit of excellence.