Capsicum Culinary Studio (Port Elizabeth) graduate, Jasmin Marsal recently returned from Korea where she competed in the International Young Chef Challenge as part of the SA Junior Culinary team of under 25’s.
The team won a bronze medal for their Hot Kitchen entry. However, it was their Cold Table presentation that really impressed the judges as they received a silver medal for the twelve dishes they produced using aspic. Jasmin says it took them two sleepless days and nights to prepare the feast and that it is the teamwork and camaraderie that will be her fondest memory.
Jasmin recommends that young Chefs take part in as many competitions as possible as it is a good way to learn to work under pressure, digest feedback and to raise your profile. Being from the Friendly City, she says that her easy going personality and her ability to move on from conflict help her in what can often be a stressful profession.
The lesson Jasmin remembers most from her days as a student at Capsicum Culinary Studio in Port Elizabeth (2011), is to always expand your knowledge by researching variations. She says, “Half of being a good Chef is having the ability to innovate.” Jasmin’s advice to young Chefs is to do their utmost to start working under a good mentor Chef as you will receive recognition for whom you have worked for. Jasmin completed the Diploma in Food Preparation and Cooking at Capsicum Culinary Studio and is currently working at Silver Star Casino in Johannesburg. She is the Chef de Partie for Chef George Georgiou who was recently honoured by being inducted into the World Chefs Academy.