During my studies I was the Executive Sous Chef at the Vineyard Hotel & Spa in Newlands Cape Town. Currently I am the Executive Chef of Arusha Coffee Lodge for the Elewana Collection which includes the Elite Sky Safari Experience, Tanzania East Africa. My advice to future Chefs is to be real and be who you are. Operate with a conscience. Being at the top comes with great responsibility. Always be willing to learn from those below you. Work hard and make sacrifices, it always pays off. Never compare yourself with another Chef. You get great master Chefs and you get great banqueting Chefs, so never aim to be something you are not. There is a position for you, you just have to decide what it is. Put your head down in your junior stages of your career, steal with your eyes and operate with common sense. The industry is small yet global – never forget someone is always watching.