Crafting Culinary Excellence: Expert Chef Instructors at Capsicum Cooking Studio

Rosebank Capsicum Cooking Studio: Expert Chef Instructor John Mathi

Expert chef instructor John Mathi may have only been at the Rosebank campus of Capsicum Culinary Studio for less than a year, but he has 25 years of experience in the culinary industry, including a 10-year stint on international cruise ships.

Strangely enough, the Northcliff resident once wanted to be a motorbike mechanic and believes that there are similarities between the two professions.

“Both involve taking different parts and placing them together in a way that works,” he explains, “and when the sum of all parts comes together it brings me great joy and makes me feel fulfilled.”

Mathi graduated with a three-year diploma in hotel management and started his career at the Four Seasons Hotel in Goa, India, as a Chef de Partie.

“I then was given the wonderful opportunity to work on cruise ships with Carnival Cruise Lines which sailed from Miami in the US. I started as a Demi Chef de Partie and worked my way up to become a Sous Chef. I love food and travel and the culinary industry has given me a chance to combine both throughout my career.”

He then returned to South Africa and started working in operations at a well-known fast service restaurant, “I was lucky enough to learn all the business aspects of being an operations manager which added to my repertoire,” he says.

The move to train and inspire future chefs at Capsicum came at a time in his career when he began to think about formally sharing the vast knowledge and experience he had gained.

“Looking back I realise that I have always been a trainer at heart, because I would spend time teaching others what I knew. I also realised that my knowledge would go to waste if I did not share it with the future generation of chefs.”

Mathi says Capsicum not only allows its lecturers to be creative in the way they inspire and educate, it also encourages individuality, build self-esteem and allows the students’ unique qualities to shine.

“I always tell my students that they are the future and the answer to food security globally. I encourage them to let their food speak to their passion and to never stop collaborating.”

He believes that chefs in South Africa deserve more recognition than they get and says, “having worked around the world, I have seen chefs recognised for not only their cooking but also for their creativity and impact on culture.”

Learn more about Capsicum Cooking Studio: Rosebank Campus

Nelson Mandela Bay Capsicum Cooking Studio: Expert Chef Instructor Sheree Cloete

Good cooking is second nature to Sheree Cloete who is an expert chef instructor at Capsicum Culinary Studio’s Nelson Mandela Bay campus.

The Booysen Park resident who has been involved in the culinary industry for 13 years believes “it’s genetic”.

“I have to thank my mother for me getting into hospitality. She is a baker and taught me how to bake from the age of 12. So naturally I fell in love with baking and cooking. There was a brief moment when I thought I wanted to be a journalist, but the love of cooking won out in the end.”

Cloete worked for several years at the Boardwalk Hotel in Gqeberha where she learnt everything from room service and banqueting to five-star restaurant service: “I was determined to gain front-of-house and back-of-house experience, and once I felt I had the knowledge, I made the decision to move into training and teaching in order to share my expertise with others.

“I believe that hospitality chooses you, and because the work can be very demanding, your team becomes your family. It’s hard work and requires a big commitment but the reward is worth it in the end,” she says.

Why does she think Capsicum alumni have been so successful locally and abroad? “I believe the amount of experience our team brings to the table gives us an edge over others. The passion that we bring motivates our students to not only reach for their dreams but to excel in everything they do.”

She adds, “Our alumni were given the best tools and teachings when they were studying at Capsicum. They have done the work and have a solid foundation to succeed in anything they do. With mentorship from the Capsicum team, they are set up for success.”

Learn more about Capsicum Cooking Studio: Nelson Mandela Bay Campus

Cape Town Capsicum Cooking Studio: Expert Chef Instructor Marlon de Freitas

Grassy Park resident Marlon de Freitas is an expert chef instructor at Capsicum Culinary Studio’s Cape Town campus.

The 28-year-old chef – who has been in the industry for nine years and has worked in the US – believes that Cape Malay food and Russian cuisine are underrated, is a fan of Spanish chefs and is determined to become one of Cape Towns most talented chefs.

“I have worked in a number of top restaurants including The Open Door in ….., The Eatery in Claremont, Bistro Sixteen82 at the Steenberg Golf Estate and at BallenIsles Country Club in Florida in the US.”

Asked why he left the industry to lecture, de Freitas explains, “I have worked in industry for a long time, patiently learning and perfecting my craft. I wanted to pass on the knowledge I have learnt over the years to those starting on their first steps to a career in the hospitality industry.”

He says that Capsicum Culinary Studio was his first choice because they have the ability to always ensure the students come first, “We go above and beyond for them so they have a memorable and life changing experience. This is why our Alumni are always successful. We give them the foundation to persevere and understand what it takes to be a successful chef in the culinary world.”

He shares insider knowledge for culinary students, “For the first three years, become a sponge and absorb as much knowledge and skill as you can. This ensures a higher understanding and respect for the culinary world and what it takes to be a chef. It’s also important to respect one another, never give up on your dreams and always apply discipline, patience and understanding.”

Learn more about Capsicum Cooking Studio: Cape Town Campus

Boksburg Capsicum Cooking Studio: Expert Chef Instructor Amir Nizam

In the 20 years that he has been in the culinary industry, Boksburg resident Amir Nizam has trained at some of the best hotels in the world, including the Taj Mahal Hotel Mumbai, the Oberoi Hotel Mumbai and the One and Only Hotel in Cape Town.

Now he can now be found sharing his expertise and advice with the students at Capsicum Culinary Studio’s Boksburg campus.

He shares, “Training is my passion, it helps me to connect and share knowledge, and it also means I can instil the basics in future chefs right at the very start of their careers. My advice to my students is that if you want to be successful you have to have a passion for the field that you have selected and you have to work hard, be self-disciplined, humble and never give up.”

Asked about his biggest food influence growing up, Nizam says, “The incredible street food in Mumbai and a small bakery in the city that was a family favourite. They used to produce the most amazing breads and pastries.”

Chef Nizam also talks about the importance of having career mentors, “My mentor was Chef Satish Arora, a veteran of 50 years at the famed Taj Group. He has trained more than 5 000 chefs in Indian cooking and many of them are now Michelin-starred. He is said by many to be the 'godfather of Indian cuisine'.

Learn more about Capsicum Cooking Studio: Boksburg Campus

Pretoria Capsicum Cooking Studio: Expert Chef Instructor Ayanda Mavuso

It’s time the expression “never trust a skinny chef” is refuted once and for all, says Chef Ayanda Mavuso.

“I am petite and my hands produce delicious dishes. I take solace from Gordon Ramsay who also believes the expression is nonsense. He has been quoted as saying that if a restaurant cook is overweight, it implies they've ‘eaten all the good bits’.”

The Mabopane Tshwane resident – who says she always has a bottle of bubbly in her fridge – has come full circle and is now an expert chef instructor at the same school she graduated from nearly a decade before.

She says her grandparents were her biggest food influence during her childhood.

“Growing up in a rural village in the North West, at a time when there was no electricity or water in the village, Koko (grandmother in Setswana) would manage to roast a whole chicken and bake bread without an oven, have knowledge of how to cool foods and even how to chill gelatine-based foods without a refrigerator. I grew up eating biltong made from the cows in our kraal, which my grandfather would cure without a machine. Most of our food came from our own yard; making something out of nothing was what I grew up on and am greatly appreciative of today.”

Mavuso is proud to celebrate her heritage: “Being a black South African woman who stands in front of many students, who themselves come from different backgrounds and cultures, and us being able to learn from each other, is a beautiful thing for me. I believe it keeps one very open minded.

Chef Mavuso studied both patisserie and professional cookery at Capsicum and went on to work in restaurants, catering companies and private and corporate kitchens.

“The move to training future chefs was a very natural progression for me. I come from a family of educators, facilitators and assessors, so stepping into this career was something I had grown up watching. I felt that it was time to impart the knowledge and skills which I have acquired from my years in the industry, and where else to do that but at my alma mater.

“My advice to my students is simple: Be a sponge. Absorb and learn as much as you can from every single person who works within this industry. Be it a sous chef, housekeeping staff or the bar tender. There is always something to learn from the next person. Be flexible, participate in competitions, be open to different experiences and people and just enjoy the journey.

“This industry is very unconventional. Be prepared to work at all sorts of hours of the day, make sure you are ready to get your creative juices flowing, ask for a foot massage machine (for the days when 12 hours shifts are a norm) but most importantly this industry has so many opportunities, it is diverse and fun, make the most of it and be open to creating and building lifelong relationships,” she reiterates.

Learn more about Capsicum Cooking Studio: Pretoria Campus