Diploma in Culinary Arts.
Area of expertise or work experience?
All sections, however I do prefer Hot Kitchen and Pastry Kitchen.
How many years have you been in the industry?
This is my fourth year as a Lecturer, but I have been in the industry for 10 years now.
I was a Sous Chef for the opening of Southern Sun Montecasino during the 2010 FIFA World Cup and at that stage I was the youngest Sous Chef in the Johannesburg area (for hotels). Another highlight was guiding one of my students when he competed in and won the Goldcrest Young Chef of the Year competition. Part of his prize was to spend time in the UK with Chef Heston Blumenthal.
Who is your favourite chef or inspirational figure?
Marco Pierre White, Gordon Ramsay, Anthony Bourdain, Magnus Nillson, Liam Tomlin and Thomas Keller.
Favourite dish to make and why?
How could you ask any Chef this question? Honestly, probably the dish that hasn’t been made yet! To bring an original idea to fruition that has been nagging at you is one of the best feelings in life.
What's your best cooking tip?
Start with the basics. Foundational skills are key in mastering the elements of timing and temperature. Also, it's useful to build an intimate relationship with your knives.