Rachel Pretorius grew up in the valley of Schoemanshoek. She joined the Berluda team about 10 years ago, after being trained as chef and kitchen assistant by mother Rosie Schoeman. Apart from helping with the preservation and bottling of the annual apricot jam, she also bakes our famous homemade rusks daily. She is also notorious for her springbok pies and slow-roasted leg of Karoo lamb. Rachel now lives in Oudtshoorn with her husband and 3 children and travels daily to Berluda.