Meet Beryldene Bain

Beryldene Bain has been at the helm of Capsicum Culinary Studio’s Nelson Mandela Bay campus for close on four years and in that short space of time has seen the campus move from Newton Drive to its current location in Greenacres.

She’s also seen 220 students graduating and venturing forth into the hospitality industry to become chefs and pâtissiers at restaurants and hotels or – those with an entrepreneurial spirit – start their own catering companies, bakeries or cake making businesses.

Bain, who lives in South End, has been in the education sector for the past decade.

“Being in the educational space, and having studied and accumulated various business qualifications, is what drives my passion for the educational industry. Seeing students achieve their dreams, through the completion of their studies, is an extremely rewarding feeling.”

We sat down with Bain over a cup of coffee and a savoury snack (which she prefers to cake or cookies) and asked her a few questions about Capsicum, the state of the hospitality industry and what advice she has for the Class of 2022.

What do you believe gives Capsicum an edge over its competitors?

It has purpose-built campuses in six major centres across South Africa all staffed by talented and experienced chef lecturers. It is the ideal space to nurture and develop students’ culinary talents and we are renowned for producing highly skilled chefs who are trained and know how to work hard.

Why do you think so many of your alumni as well as those from the other campuses have been so successful?

Our graduates are hardworking, talented individuals who keep themselves updated with current food trends. They study cooking methods and cuisines of other cultures and spend time experimenting with different flavours. They have done exceptionally well both locally and on the international stage.

Is there a graduate from your school that makes you proud?

Singling out one student will be impossible as I am proud of all my students’ achievements. We’ve seen a high success rate in student employment for those returning from their work integrated learning phase despite the challenging economic climate caused by the pandemic. Our students are securing their spots in the job market.

Why is it important to study for a skills-based qualification?

Challenging economic times calls for practical skills.

How important is the culinary/hospitality industry to Capsicum when it comes to internships?

Over the years we’ve built lasting relationships with all our industry stakeholders and continue to nurture these relationships. We work tirelessly to ensure student readiness when placed in industry.

Many Capsicum graduates have been successful in opening their own businesses be it a catering company or a bespoke cake-making industry. Why is entrepreneurship important in the culinary industry?

Living in a country where the job market is extremely volatile, our students can become entrepreneurs as they are taught the practical skills which can translate into those business opportunities mentioned.

We’ve come through two tough years; what are your thoughts for 2022 and going forward?

I believe adaptability is one the greatest lessons learned over the past two years. Having to adjust our business and mode of delivery to service and support both our internal and external customers. Improvising, strategizing and modernising the way we do things, watching teams come together and coming up with solutions for challenging situations showed resilience and talent. As a team we’ve entered 2022 with an open mind extremely optimistic, we believe it will be a great year!

What is your message for the class of 2022?

A positive attitude and a desire to learn will set you apart from the rest. Turn your focus to your future and work hard to achieve your goals! We look forward to being part of your journey and can’t wait to meet you!

What advice do you have for anyone wanting to make a career in the hospitality industry?

Do it for the right reasons - for the love of food and the industry. Understand that it will require passion, dedication, creativity and loads of hard work.

On a more personal note, what chef do you admire most and why?

Reuben Riffel. His career began with humility, and he worked his way to the top. He had no formal culinary training but learnt from those around him and by experimenting with different flavours of food. His natural talent fuels his passion for the culinary industry, which led to his success.

What three ingredients would we always find in your kitchen?

Fresh herbs, sea salt, Olive oil

Your favourite restaurant in Nelson Mandela Bay?

Depending on my taste buds, I can eat anywhere in Nelson Mandela Bay as we have amazing restaurants here.