Which culinary school are you attending?
I’m a student at Chef’s Training and Innovation Academy.
Which course are you doing?
I’m pursuing an Occupational certificate in Chef with an add-on City and Guilds Diploma in Patisserie, which is a three-year programme with an additional four innovation modules.
How much longer until you qualify?
I still have two more years to go before I graduate.
Have you completed any practical training?
Yes, I completed my industry placement at Lord Charles Hotel in Somerset West and also did voluntary work at Gate Restaurant at Quoin Rock.
What inspired you to pursue a career in the culinary arts?
To me, food is a way of expressing love and bringing people together. Growing up, I often transformed basic ingredients into something extraordinary to show my love for my family. Preparing food and forming a deep connection with it brings me happiness, and I want to share that joy with others.
Can you share a bit about the dishes you prepared during the semi-finals and how you incorporated RCL Foods, Rainbow, Siqalo Foods, or LiveKindly ingredients into your creations?
My partner, Tshepang Chauke, and I crafted a pasta dish for the semi-finals, our first attempt at making pasta from scratch. We used the compulsory Fry’s ingredient to create a mouth-watering dish, turning Fry’s products into a delightful creamy filling accompanied by a hearty tomato base. It was challenging to make fresh pasta in under an hour, but the results were worth it. We also prepared a decadent chocolate dome with a peanut butter mousse filling, a dessert that had everything one would desire.
What was the most unexpected aspect of competing in the semi-finals and how did you tackle it?
The most unexpected aspect was competing against such talented chefs in my first culinary competition. Everyone was a master chef eager to showcase their culinary skills. We tackled it with determination and a focus on delivering our best through our food.
How did you prepare for the national finals in October?
We are made the most of the time we had, preparing diligently while also taking care of ourselves. We understand the importance of rest to avoid burnout before the final competition.
The national finals proved to be an intense culinary competition. What were your expectations, and how do you plan to tackle any challenges that could have come your way?
Our key expectation was to manage our time wisely and execute our dish to the best of our abilities. We planned to approach challenges with a level-headed mindset and trust in our preparation.
Every chef and baker has a go-to kitchen tool. What’s yours, and how does it enhance your culinary creations?
My essential kitchen tool is a basic tasting spoon. It might sound simple, but it allows me to ensure that every dish I prepare is imbued with love and executed to perfection, one spoonful at a time.
If you could prepare a meal for anyone in the world, living or historical figure, who would it be, and what dish would you serve to impress them?
I would prepare a pasta dish for my mother because she is always impressed with my pasta-making skills. Pasta is versatile, and my household loves it, making it the perfect choice to impress her.
