During 2013 I competed in the International Young Chef Challenge as part of the SA Junior Culinary team for under 25’s. Our team won a bronze medal for the Hot Kitchen entry. However, it was our Cold Table presentation that really impressed the judges and won us a silver medal. I recommend 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. Half of being a good Chef is having the ability to innovate. My advice to young Chefs is to do your utmost to start working under a good mentor Chef as you will receive recognition for whom you have worked for. Currently, I am the Chef de Partie for Chef George Georgiou who was recently honoured by being inducted into the World Chefs Academy.