![](http://www.prueleith.co.za/"prueleith/images/subpage_headers/chefs-academy/kickstart-chef-career.jpg")
LECTURER - Debby van Wyk (HOD Pastry)
Qualification
- Silwood School of Cordon Bleu Cookery (1997-1999)
Experience in the Hospitality Industry
- Blues - Camps Bay
- Phinda Mountain Lodge - Hluhluwe
- Kurland Hotel - Plettenburg Bay
- Gorah Elephant Camp - Addo Elephant National Park
- The Mount Nelson Hotel - Cape Town
Why I teach
After ten years in the industry I found I enjoyed the teaching aspect of being a chef, the apprentice: mentor relationship more rewarding then producing a fabulous dessert.
At Prue Leith I can combine both rewarding aspects of my career into one profile, compiling dessert menus and teaching simultaneously.
What is the first real cookery book that you bought?
French Cordon Bleu Cookery Volume 1 and 2 - Julia Childs and Simone Beck Nouvelle Cuisine of the Troisgros Brothers.
What are you reading right now?
Chocolates and Confectionary, Peter P. Greweling
Who has inspired you in this industry?
Peter Reinhart, Peter P Greweling, Alain Ducasse, Michel Roux, Jean Christoph Novelli, Anthony Worrell Thompson and Charlie Trotter (to name but a few!)
How do you feel about the hospitality industry in South Africa?
South Africa is a tourism hive. The hospitality industry its comb and I think that South African cuisine is on its way to becoming the purest honey. We do have a way to go, but with perseverance, passion and awareness we are certainly well on our way to creating bottles of honey! There are currently many great restaurants and chefs in SA and there is a continual need for more qualified, enthusiastic and passionate chefs, especially in light of the future of cuisine in this country and the development of a truly South African food identity.
