Hard work and experience behind Capsicum Chef's 'Lecturer of the Year' Award

 

Shiell – who believes that hard work and experience trumps all – talks about the latest food trends, his favourite chefs and reveals that his kitchen staples are good quality salt, olive oil and fresh garlic.

 

Tell us a bit about your background?

While in high school I worked weekends in kitchens for experience and as a waiter for pocket money. I received a diploma in professional cookery in 2007 after studying at a hotel school. In 2008 I got a chef de partie position at the five-star, award-winning Lombardy Boutique Hotel. After four years of grafting and working my way up the brigade, I became the executive head chef at the age of 26. This gave me the opportunity to express my style of food and cooking. During my tenure, the hotel achieved two notable awards as one of the Top 10 Gala Dinner Venues in Gauteng and as one of the top wedding venues in the country. I had the opportunity to cook for many local and international musicians, sports stars and other celebrities. I left the hotel for a new and different challenge, joining Food Lover’s Market. After that I started working as a chef consultant which afforded me the opportunity to work with different chefs, catering for corporate and private dinners and international events. I joined Capsicum in 2017.

Congratulations on being named Chef Lecturer of the Year. How do you feel about this achievement?

It is always a great feeling to be given appreciation for the hard work and effort you put in, especially when you look back on days that were tough or when you doubted yourself. I know Capsicum has amazing, hardworking and talented lecturers around the country, so for me to be named lecturer of the year is a big achievement and pushes me to carry on working hard, as well as striving to be better. However, I wouldn’t be named lecturer of the year if it wasn’t for the support, help and guidance from the team I work with at the Pretoria campus and within the company.

What, do you believe, makes for a good teacher?

Leading by example, being prepared for lessons as well as the effort put into your lessons, passionate about the content we teach, making your lectures interesting and engaging. Using personal experience within the industry to explain the work, having empathy, understanding and motivating your students. I honestly believe it comes down to work ethic, experience, taking pride in everything you do as well as learning from your mistakes. I truly believe that hard work and experience trumps all! I must admit I learn a lot from my students as well.

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

The passion and pride that all staff within the company have, along with the time and effort we invest in our students. The students are a reflection on the company and their respective lecturer, so we do our best to make them as prepared for the industry. We help to fuel their drive and passion for all within the industry to see.

Why do you think so many Capsicum alumni have been successful?

All our students are passionate and driven and this fire gets fuelled by the Capsicum staff as we realise this is our responsibility. By the time they graduate, our students are industry ready because of the work we do cover during the theoretical and practical classes.

What advice do you give to students?

Listen, follow instructions, ask questions, don’t be scared to make mistakes as it’s the only way you learn, but most importantly to show respect and take responsibility for your decisions or actions, both the good and the bad.

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

Do your homework on what this industry entails, the amount of time and work you have to put in and the sacrifices you must make in order to grow as a chef and within the industry.

What are three latest food trends?

Plant-based/ vegan diets and the rise of variety in plant-based food within restaurants, fast food chains and retail stores has grown tremendously in the last two years. Even people trying things like meat-free Mondays to going fully plant based has grown a fair amount.

CBD infused food and drinks have been making a rise in the last year and faux foods are also trending now within plant-based menus.

What chefs do you admire most and why?

This is a tough one, but Thomas Keller of The French Laundry and Gordon Ramsay really inspire me. The hard work and high standards they set, their skill, innovation and consistency really inspire me, along with their cooking styles/food. I must admit I have also become a huge fan of Jan Hendrik van der Westhuizen. I think he is a brilliant exciting chef that is highly innovative and inspirational. Marcus Wareing is another great chef I look up to. Finally, you can never ask a chef this question without them mentioning Marco Pierre White!

How do you rate the South African hospitality industry?

The industry has grown tremendously since I was a student, but I personally feel it has kicked onto another level and we have proven we have become a culinary powerhouse and food destination in the last three years.

What three ingredients would we always find in your kitchen?

Good quality salt, olive oil and fresh garlic.