Diploma in Culinary Arts from the Port Elizabeth College and I recently qualified in becoming an Assessor.
Area of expertise or work experience?
Pastry and Foundation Phase are my fortes, however I consider myself an all-rounder in the kitchen.
How many years have you been in the industry?
I have been teaching in a formal environment for over two years now, but I have about 10 years' experience in the industry.
I have cooked for Top Billing, been featured in the B.O.E Magazine and won various fine dining awards. I have also been on the other end of the spectrum as a judge for the prelim rounds of the Ultimate Braai Master competition where I met Justin Bonello and Bertus Basson. I now get to make a difference in young aspiring Chef’s lives.
Who is your favourite chef or inspirational figure?
wow I love Peggy Porschen as a baker, sugar craft expert. I also look up to my gran and her mother as they are my inspiration figures..... due to having a hunger/ thirst for learning and giving back to others.
Favourite dish to make and why?
I love to bake and as long as I have people to make my sweet treats for, then I am happy.
What's your best cooking tip?
Cooking takes a great deal of heat, love, passion and emotion. Therefore, do everything with as much of that as you can and you will taste the difference in your food.