Why I like teaching?

Passion is contagious and I love teaching students that enjoy cooking as much as I do.  I specifically enjoy teaching the creative process of turning raw ingredients into something interesting and exciting.

How do you feel about the hospitality industry in South Africa?

This country has so much to offer.  We are a very diverse nation and have much to be proud of with our exceptionally different flavors and culture and the world is starting to look in our direction with interest and intrigue.

Recent News

Food for thought served in Prue Leith’s winning skaftini

In a month that celebrates both International Chef’s Day and World Food Day, Gauteng chef schools recently stepped out of their ‘fancy food’ comfort zone to consider the impact of…

Celebrating the Tastes of Spain on Tapas Day

For many professional chefs the mention of Spanish cuisine evokes images of modernist cooking techniques and the chef that introduced it to the world – Ferran Adrià. But at this…

National pride in homegrown tastes is needed to build SA’s culinary identity

Adele Stiehler van der Westhuizen talked to food anthropologist, author and chef Anna Trapido, about the state of South African cuisine and why 20 years after democracy, it is still…

Recent News

31 January, 2018Food for thought served in Prue Leith’s winning skaftini

24 July, 2017Celebrating the Tastes of Spain on Tapas Day

4 July, 2017National pride in homegrown tastes is needed to build SA’s culinary identity

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