- Why did you choose this career path ?
Before I decided to choose being a chef as a career path, I was into arts and graphic design. I did a graphic design job shadow but I didn’t enjoy the prospect of sitting behind a computer all day. I like to be on the move, so my next best choice was to follow my passion and become a chef.
- Please tell us about the joys of being a student chef?
One word; amazing. As a student you are taken to places that you haven’t been before and you get to work under talented chefs from all walks of life. My journey so far has been about learning. When I work in industry, I get to learn from those more experienced than me and I can then incorporate this in my own studies and improve myself as a student chef and ultimately a qualified chef
- What do find most challenging?
Working with people who have a different attitude towards achieving success. We are here to learn and grow and if that means starting at the bottom and gaining the skills to move forward, then so be it.
- Please tell us about the research you did when choosing a school?
To be honest, Capsicum was always number one in my heart because it was where I always wanted to study. During school holidays I would go to other chef schools to compare, but ultimately Capsicum came out tops.
- What makes CAPSICUM the best fit for you?
Capsicum gives me the opportunity to explore the life of the industry and the room to explore my own creativity in the kitchen. Capsicum takes us on outings, events and we often attend talks from industry experts. There are also quite a few competitions and opportunities that you can take part in. With Capsicum, I am able to explore, learn to improve my skills and most of all, to enjoy myself.
- What kind of support do you receive from school.
Everyone that you’re surrounded by walks the path with you. They motivate you and they are constantly by your side. Most of all, they encourage you to do better and challenge yourself to do better.
- Please tell us about your first memory of food?
My brother and I had a certain way of experiencing good food. Once a month we would explore different restaurants. It was through those experiences of tasting different types of foods and cuisines that my passion for the industry grew.
- Why CAPSICUM?
The first time I came to Capsicum it was on one of their open days for scholars who wanted to apply. The moment I walked in, I fell in love with the campus and the vibe. After that day, I didn’t want to go anywhere else but Capsicum Culinary Studio.
- Your cooking, what would you say influences it?
My family influenced my cooking. I would often watch them and offer to help or cook meals. However, my love of art has also influenced the way I bake and conceptualise my patisserie creations.
- What are your future plans?
I am currently in my second year of studying, which is a diploma in patisserie. I want to explore the world and work at the same time and ultimately bring home what I have learnt and start my own business.
- Tips for other aspiring chefs
Take every opportunity that comes your way and grab it with both hands. Dream and achieve.