Make Money Mondays, Evergreen Content

Renowned chef and restaurateur Bertus Basson on food... and money!

Money, for us, is a tool to help us make our dreams come true… our dreams are quite small…

Bertus Basson

I come from a working family… I started working early… I was a waiter at Spur… I was a waiter at Saddles… I worked at a liquor store… I worked at the till as a kid in a toy store… I think it [working from a young age] is important for learning social skills, and where money comes from…

Bertus Basson

Every week The Money Show’s Bruce Whitfield interviews a famous person about her or his attitude to money (successes and failures, etc.) as part of his weekly “Make Money Mondays, Personal Edition” feature.

This week Whitfield interviewed renowned restaurateur and entrepreneur Bertus Basson.

Basson is a chef at Overture (a striking “destination restaurant” nestled in the green hills of Stellenbosch), Spice Route (Paarl) and Spek & Bone (wine and tapas bar in Stellenbosch).

What does Basson believe about money?

Do he spend like crazy, or save compulsively?

How did his childhood experiences shape his views on money?

Listen to the interview in the audio below (and/or scroll down for more quotes from it).

Yes. [Basson’s answer when asked if you can make money with restaurants.]

Bertus Basson

I married a chartered accountant… We work together… She gives me an honest opinion… She can, luckily, hold me back a little…

Bertus Basson

Every restaurant needs someone who cares… That’s what we are... We’ve got a good team…

Bertus Basson

We have retirement annuities… a tiny bit of properties, a tiny bit of art… wine is a big investment for us…

Bertus Basson

We’ve got a great insurance guy, lawyer and investment guy…

Bertus Basson

I’ve had to school myself in the basics of finances… I’ve had to go through the School of Hard Knocks… I should’ve asked for advice sooner!

Bertus Basson

Marrying my wife! [His answer when asked what the best money decision is he’s ever made.]

Bertus Basson

It was about R12 000… It was life-changing! [When asked about his most expensive meal ever.]

Bertus Basson

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