Chef Meryl grew up in the beach towns of Cape Town, South Africa, where simple jaffles filled with basic leftovers and toasted over a campfire or at a "Braai" were a favorite part of an active and outdoorsy childhood. During a recent visit to South Africa from her current home near beautiful Park City, Utah, Meryl rekindled her crush on these scrumptious delights, and knew that bringing such a classic together with her global culinary magic gleaned from many years working around the world as a gourmet private chef, Meryl started experimenting with more interesting fillings than those typically found in classic jaffles. And she discovered that the jaffle was the perfect vehicle for introducing a full range of global gourmet cuisines to an ever-increasing number of adventurous diners interested in wholesome, delicious and interesting alternatives to traditional "fast food".
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