Q&A with Chef Marlon De Freitas

Name: Marlon De Freitas

Job designation: Lecturer

Capsicum campus: Cape Town Campus

Age: 26

Tell us a bit about yourself: Out of the box thinker. Always keen to learn new things. Creative with a bubbly personality

What do you believe gives Capsicum an edge over its competitors? Attention to detail, something that other institutes do not do.

Why do you think so many alumni have been successful? Support system behind the campus

Why the move to Capsicum? 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.

What advice do you give to students? Respect one another, never give up on your dreams and always apply discipline, patience and understanding.

What advice do you have for anyone wanting to make a career in the hospitality industry? Keep your head high, have a black book for all recipes.

How do you rate the South African hospitality industry? 8/10, its moving forward which is great. I am looking forward to seeing where we are heading. Fyn Restaurant and Chefs Warehouse are doing amazing things.

Who was your biggest food influence growing up? My grandmother

What are you most proud of? My perseverance to move forward.

Was there anything that you thought you wanted to do before you started cooking? I would have loved to be a painter.

Where are some of the places you have worked? Open Door, Ballenisles Country Club Florida

Did you have anyone special who mentored you in your career? My grandmother

What is your food philosophy? Self-creative, recreating old dishes towards my style. What kinds of foods do you think are underrated? Traditional African, Cape Malay and Russian food.

What do you believe are the latest food trends? Must be in Spain, a chef called Albert Adria is recreating what we think food is. He owns Tickets, a one-star Michelin restaurant in Barcelona and a head pastry chef Elbulli.

Do you do the cooking at home and what is on the menu? Yes, I do, classic roasted lemon and herb chicken, roast potatoes, broccoli and cauliflower in white sauce, served with savoury rice.

What is your favourite dessert? Traditional Macha

Your favourite kitchen tool? My knives

Is there anything food you don’t eat? Tomatoes

What other chefs have inspired you? Albert Adria, Marco Pierre White

Who are your foodie icon(s)? Jeong Kwan, Grant Achatz, Magnus Nilsson

The one dish you still want to master? How to cut and prepare a puffer fish.

Y our favourite three ingredients Coriander, black pepper corns, limes