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

Dishing up food for thought on SA’s agri-food system

As chefs, food is our life. We work with it every day, but do we really value it? Do we think of how it arrived in our kitchens? Who planted…

Time to shift the balance on our plates

Nutritionists and doctor were the first to warn against excessive consumption of red meat, as too much of our beloved steak is apparently not good for our health. New voices…

Take it with a pinch of salt…

Black lava salt, pink salt, red salt, smoked salt, truffle salt, desert salt. No longer is salt the humble seasoning that we add religiously to all recipes in a supporting…

Recent News

2 March, 2017Dishing up food for thought on SA’s agri-food system

7 December, 2016Time to shift the balance on our plates

4 August, 2015Take it with a pinch of salt…

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