Baking Brad and Beaches

 

Holt – who lives in Three Anchor Bay – was appointed to the top job in November last year after having lectured and worked in the school’s academic department for the past few years.

 

She loves pastry and desserts – she worked at The Olympia bakery and restaurant in Kalk Bay; headed up the Saint James boutique hotel in Knysna and ran her own business Billyboo’s Cakery before joining Capsicum.

 

What do you believe gives Capsicum an edge over its competitors?

Capsicum trains chefs at its campuses around the country each year so we are constantly striving to improve our curriculum and add industry relevant workshops to the programme in order for our students to see the full picture of the hospitality industry. This isn’t a TV view of being a professional chef – it is real life.

 

Why do you think so many alumni have been successful?

Hard work is non-negotiable in this industry. If you are willing to put the work in, you will be rewarded. Our students are constantly pushed while on campus so they understand what the professional industry will be like when they join it.

 

Why the move to lecturing/teaching?

I have always believed that you have to share your knowledge. I also have a passion for teaching.

 

What advice do you give to students?

Work hard, be passionate, and show that you are hungry for knowledge and skills.

 

What advice do you have for anyone wanting to make a career in the hospitality industry?

Understand that there is a lot of personal sacrifice. This is not a day to day job, it is a lifestyle. However, there are also so many more avenues to follow within this industry now. Things are always evolving so keep yourself updated on industry trends and keep experimenting!

 

What are the latest food trends? 

o Whole foods: eating healthy whole foods to nourish your body.

o Taking one ingredient and doing as many variations with that ingredient as possible, creating different textures and mouthfeels.

o Pairing ingredients with specific beverages.

o Vegan sweet treats are on the rise! This doesn’t mean sugary sweetness is out the door; people are just experimenting more with unrefined and unprocessed ingredients. There are delicious options out there.

What chef do you admire most and why?

As a baker/cake maker, my very first idol was Peggy Porschen – she is based in the UK and her creations were always inspiring me and pushing me to do better. Locally, Jason Lilley does phenomenal pastries. Grant Achatz at Alinea in Chicago blows my mind – gosh there are actually so many chefs I admire!

 

How do you rate the South African hospitality industry?

Our industry is improving constantly. Personally, I believe our service needs more attention than anything else. Our foodies are phenomenal and I am very proud to be a part of the culinary scene in Cape Town.

 

What three ingredients would we always find in your kitchen?

Raspberries, when in season; lemons; white chocolate.

 

Five quick fire questions: 

• Sweet or savoury? Sweet

• Brad Pitt or George Clooney – Brad!

• Red wine or white wine? Ooooh… both!

• Paris, London, Rome or New York? Eeek! NYC

• Reading on the beach, wandering around an art museum or scuba diving? Beach reading!