The Sky is your limit - Celebrity Chef for Nelly Dube 2018 Capsicum Alumni
Making waves in the culinary industry in South Africa, Celebrity Chef Nelly Dube says the opportunities in the culinary field are endless.
Having appeared on popular radio and TV shows, including Metro FM and SABC’s Morning Live, the talented chef chose to follow her passion and open her very own culinary event company – Nelz Cuisine.
We sat down with the 2018 #CapsicumRosebank alumni to find out more about her culinary journey.
What do you currently do?
I run my own private chefing company called Nelz Cuizine (Pty)Ltd, which mostly focuses on celebrity chefing, and all kind of culinary events such as baby lunches, conferences, social clubs, bridal showers, private parties and many more
.
How has your culinary journey been thus far? Please tell us a little about it.
My culinary journey hasn’t been easy but very meaningful and interesting. I got to learn a lot of things and experiment with a lot of things. I learnt to be open minded and do a lot of research about food across different parts of the world. And share my experiences with different people. I also learnt to create my own recipes.
What credentials did you earn through your culinary studies?
I worked in the different Industries from hotel, wedding venue, and my own campus Capsicum Culinary Studio. I also achieved phenomenal results in all my tests no re- writes were done in all my test and I achieved 80 % to 100% in my assignments. Commitment is key. I also wrote my City & Guilds exams once and passed.
What was your journey through Capsicum Culinary Studio like?
It was fun especially Fridays. I learnt a lot from Capsicum Culinary Studio that is why in all my radio, SABC, magazine, Newspaper interviews I’ve done I take pride in mentioning Capsicum - the Chefs were professional and very diligent in our practical classes - hygiene is key!
What did you like best about the education experience?
The support I received from the principal and Chef Ewan Johnston and having to learn about kitchen ethics and safety in catering not to mention the French cuisine dishes we cooked… They were Delish!
How did Capsicum ready you for industry?
We were briefed that Industry was never going to be easy, we were allowed to choose our preferred Industry of our choice. In a nutshell proper briefing was explained to us to be prepared.
Is there a chef you admire the most? Who and why?
Yes, Chef Ewan Johnston, He was patient with me and I just found it to be fun to be in his class. He’s a people’s person.
What is your favourite cuisine?
Italian and French
How many different types of cuisine are you capable of producing?
French, Italian, British, African, Mediterranean
What is your favourite cuisine to cook?
Italian, French
What do you do to stay current on new trends?
I look at documentaries if I’m not working from chefs such as, Hairy bikers boys, Ainsley,
Jamie Oliver, Sammy & Bella’s kitchen rescue, The final table, Chefs Table, Avec Eric, Lords and Ladles etc I also read a lot to see new trends magazines, visits Restaurants, experiment at home as well etc there’s many many different ways, after all I this Industry you learn something new daily
Describe two or three of the most interesting industry trends
Plating and contract of the colours of your dish, the food shouldn’t just taste good it should look good too learning how to assemble your dish when you done and very crucial make sure you season you food well
What would be your advice to students who are currently studying towards becoming a Chef?
The biggest advice I would give is prepare yourself while you still studying which direction you would like to take in this Industry after all its a massive Industry with endless opportunities the sky is your limit. You need to know which direction you heading to e.g Celebrity Chef, food Stylist, Food editor, Chef De Cuisine, Sous Chef, Lecturer etc it simplifies things when you have graduated.
