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Why I teach

I have always had a passion for food, and what better way to share this passion than to use it to teach the new up and coming chefs.
For me that ‘light bulb’ moment I see in a student’s eyes, when they learn a new technique is exciting and it drives me even harder to share my knowledge.
I hope to instill a sense of pride, patience and perseverance in the students so that they too will develop into great chefs.

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

The hospitality industry in South Africa has the potential to be amazing so long as we maintain a strong education base at our local chef schools. It is up to us at lecturers to ensure the basic techniques we teach are of the best standard.

We have many chefs in the industry that are passionate and driven to succeed. They need only persevere and continue to draw from our multi-cultural society and combine this with the basic techniques to keep on the path upwards.

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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