Local Lass Living her Dream in the US

This Capsicum Culinary Studio graduate has also had the opportunity to work with some of South Africa’s big culinary names including Jenny Morris, Reuben Riffel, Pete Goffe-Wood, PeterTempelhoff and says that her greatest ambition is to open her own restaurant one day.

She spoke to us from her base in Florida in the US:

Tell us a bit about your background?

I come from a small family of four, I am the youngest and I have an older brother. I was raised by my late grandmother who looked after my brother and me while our mom and dad had to go to work. After leaving school, I enrolled at the Capsicum Culinary Studio Cape Town campus in 2016 and that is where my journey started off as a chef student.

Tell us about your culinary journey and where you are working now?

During my studies at Capsicum a lot of opportunities came my way by doing photoshoots for Capsicum, entering various competitions and doing video blogs. But the best part was working with so many well-known chefs in the local industry such as Jenny Morris, Reuben Riffel, Pete Goffe-Wood, Peter Tempelhoff and many more. I also had the chance to work in well-known establishments around Cape Town such as the Twelve Apostles Hotel & Spa, Fire & Ice Hotel, The Greenhouse and The One & Only. Every establishment and its chefs contributed to me becoming a better chef, improving my skills, to experiment and to make something of myself within the industry. I then decided to get some international experience and I am currently working at the five-star Hunters Run Country Club in Florida. 

What course did you study at Capsicum?

I studied preparation and cooking hot and cold foods, and in 2017 I was fortunate to be fully sponsored with a bursary from Capsicum to study pâtissier. Both were diploma courses.

What made you want to study to become a chef?

I always had my heart set out on a study path towards the arts and graphic design world but I quickly realised that I wanted something different for myself, and that “something different” was to become a chef. I've had the passion for cooking for as long I can remember.

Would you recommend cheffing and the food industry as a career? 

You need to have the passion and drive for the food and hospitality industry. You need to be willing to sacrifice your personal life, work long hard hours and give your everything to work yourself way up and it doesn’t happen overnight. 

Who has been your greatest mentor and why?

Definitely my family and all the chefs that I have worked with because each and every one of them has motivated me, encouraged me and even cheered me on and that has made an impact on my life. However, God is my greatest mentor.

What three famous chefs do you follow and why?

Gordan Ramsay, Aaron Sanchez and Wolfgang Puck. They are the godfathers of the industry and they were the first chefs I came across and started to follow.

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

I think because we knew what we wanted from the get go and what we had to accomplish in order to make it happen.

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

Take all the opportunities that come your way and grab them with both hands. Dream and achieve.

What is your best food memory?

When I had authentic traditional Mexican food in Cape Town. The different levels of flavour were just mind blowing.

What are three latest food trends?

Mocktails, plant-based proteins and Kombucha beers.

Do you still watch food shows on tv and what are they?

I am a big fan of MasterChef, Ironchef and Chef’s Table.

Where do you see yourself in five years?

For as long as I can, I will continue to travel the world and keep on learning. In five years’ time, I would love to open my first restaurant; a bit on the bistro style with my own twist added to it.

Do you do the cooking at home and what do you cook?

I cook all the time at home. I always try to keep the food exciting by cooking different cuisines. I will make ramen bowls from scratch, nacho parcels with a twist as well as fresh pasta dishes and home-style cooking.

What three things would we always find in your fridge/pantry?

Smoked paprika, fresh coriander and flour.