What isn’t there to love about my job? As Head Chef at Banana Jam Café, I create food dishes with a touch of the Caribbean, inspired by everyday things, while putting smiles on people’s faces as they devour my very own creation. I draw my inspiration from fellow Chefs, and more importantly, the customers.
Life since leaving Capsicum has been immersed in food since day one. I remember that first day as a trainee; I have never felt so nervous in my entire life. I began my career with the company I trained with. Having always been passionate about food, working hard came naturally. I climbed the ranks over a 4 year period with the same company, from trainee to Head Chef of our flagship food service unit, working alongside some very talented Chefs.
After 4 years, I became Head Chef at Banana Jam Café. I also worked on The Craft Beer Project website, cooking dishes with beer, with one of the founding members, Greg Casey. Some of the highlights throughout my career are:
- Catering for members at the IPL cricket in Cape Town
- FIFA world cup, catered for Sep Blatter, Helen Zille and their 2500 ‘friends’
- Cooking for our Vice President, Mr. Mohlante
- The chocolate Pinotage festival at Diemersfontein
- Turning on of the Cape Town city lights
- Cape Town Carnival
- Constantia Craft Beer Project
My ambition is to be Chef Owner of my very own establishment, serving uncomplicated food, inspired by the very ingredients on the plate. Coupled with the restaurant, I would like to incorporate a non-profit cooking school, providing a platform for underprivileged children and adults alike, to develop a trade skill. As teaching is another passion of mine, I would love to be immersed in teaching with food.
The advice I can give a prospective Chef is to ‘act like a sponge and absorb all you can’. You will come across so many trade secrets so have that pocket book and pen ready. Never doubt yourself, cook with confidence, without confidence you cannot cook.
If you are eager, willing and passionate, then the food world is your oyster. And my most important bit of advice, if you are thinking of becoming a professional Chef, go and work in an establishment for a week. It made my decision for me.