Capsicum Port Elizabeth graduate, Jasmin Marsal was recently selected to join the SA Junior Culinary team of under 25’s. The competition was fierce, but Jasmin’s winning menu of Salmon Two Ways, Rack of Lamb and Deconstructed Lemon Meringue sealed the deal. 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. As part of the selection process, candidates were also interviewed to assess their suitability to work as part of an established team, often for long hours and far away from home. Jasmin believes that, being from the Friendly City, her easy going personality and her ability to move on from conflict help her in this regard.
The lesson Jasmin remembers most from her Capsicum days in PE in 2011, is to always better your knowledge by researching variations. She says, “Half of being a good Chef is having the ability 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. She is currently working at Silver Star Casino as the CDP for Chef George Georgiou who was honoured this year by being inducted into the World Chefs Academy. Chef George, Silver Star and HSC support Jasmin’s ambitions by sponsoring her ingredients for her practice runs.
Jasmin and her team will be competing at the Young Chef’s Challenge in Korea in October and she will also be part of the South African Olympic Team in 2016.