After my studies at Capsicum, I went back home to Uganda and started my own catering company. Two years later I went to France to study French Pastry and learned more about French cuisine. After my course I moved to Sweden. I am currently the Pastry Chef at American Table in Clarion Hotel Stockholm, Sweden. I have so many good memories from Capsicum, but the highlights were definitely creating recipes from our mystery baskets; trips to organic farmers markets; the Good Food and Wine Show and getting together with other Chefs from the South African Chefs Association. The reason I love being a Chef, is the satisfaction I get when I see happy customers taking pictures of their plates as soon as it arrives and then later saying they enjoyed their meal. This is the reason I keep going.
Diploma in Food Preparation and Cooking: 2008, Johannesburg Campus