Capsicum Alumni, Chef Robin Jerrams is currently on a culinary journey within Africa.
Having completed his studies in 2017 with a diploma in our Chef’s Programme, Robin is now Expatriate Chef De Cuisine in Nigeria.
We chatted to him about his culinary journey.
How has your culinary journey been thus far ?
Please tell us a little about it.
A definite learning experience, my culinary journey has brought me to many places and taught me many things including patience and resilience.
What credentials did you earn through your culinary studies?
Certificate in food safety, food preparation etc. Basically everything to do with the combination course.
What did you like best about the education experience?
Being exposed to a variety of different people, chefs with different experiences and industry work.
What did you like least?
Assignments. Which looking back, were actually very helpful!
Is there a chef you admire the most? Who and why?
Chef Mark, because he has travelled all the way from England, and built a very good reputation, also as a lecturer he was superb in educating my classmates and I.
What is your favourite cuisine?
Italian, hands down!
How many different types of cuisine's are you capable of producing and which one's do you enjoy making the most ?
About 5 (Nigerian, American, Italian, Mexican, Contemporary South African) It would have to be between Mexican Tacos and Italian Pasta, also I love to cook with red wine.
What do you do to stay current on new trends?
Social media makes it a lot simpler to keep up with latest trends, Instagram in particular because of its visual approach.
Describe two or three of the most interesting industry trends.
Flexitarian Diets – basically eating more plant based foods, and taking meat in moderation, like vegetarians but not as strict.
More Quality Less Quantity – A trend which I believe has gone on forever and is still relevant is that people no longer want bulky plates with mountains of food, but small portions of quality food, which is healthy as well as tasty.
What would be your advice to students who are currently studying towards becoming a Chef?
When striving to be a good Chef, pride should be shelved. Every new place you work, should be approached with a mind like an empty basket so that new knowledge may be absorbed, also, having fun will always stir up passion. Work Hard, Play Hard Then Work Harder !
You may follow Robin on Instagram!