Among the many memories, one of my highlights would be working at the stadium during the 2010 Fifa World Cup. The whole experience will forever be treasured as we made a mark in South African history. After leaving Capsicum Culinary Studio, I worked at a resort in Florida, USA. That was my first international journey and Capsicum had laid the best foundation I needed to handle that experience. When I came back to South Africa, I started working as a Pastry Chef at the Oyster Box Hotel. I hope to someday soon acquire my Swiss Chocolatiers certification which will help me in opening up my own restaurant with the main focus being desserts. Before I do, I wish to gain as much international experience as possible, which is the reason I will be leaving to work in America.