Hospitality is such a challenging and tough industry and I firmly believe a strong and stable base must be established in the beginning of a chef’s career; on which they can build and expand. I have noticed of late that the knowledge gap between working chefs in the industry and trainees has dramatically increased. I want to be a part of the team that narrows that gap and ensures that the quality of young chefs starting their careers is of the highest standard. It is a very fulfilling feeling to watch a student grow and to observe their passion for cooking first hand – through them your own passion and love for food also grows.
How do I feel about the South African industry
The industry in South Africa is constantly growing and changing. At the moment we have a lot of international chefs taking note of South Africa, and becoming a part of our industry. Through their experience a lot of changes are taking place within local chefs and the indigenous food trends. We are ready to compete with Europe and the rest of the world, in our own unique way, and with our own interesting flavours. I can’t wait to witness the young chefs who have been groomed and moulded under these chefs unleashing their talents and skills, and then to see at what level our industry moves up to.