My philosophy from day one is that I can sleep better at night if I can improve an individual’s knowledge about food and wine and do it on a daily basis.

I grew up in an artistic home where we had the advantage of always being able to express ourselves in a creative way if we chose to, so I chose to express this creativity in food.

I completed my Diploma in Culinary Art under the leadership of Chef Stephen Billingham (President of SACA) 22 years ago. I continued to study further and completed my City and Guilds Advanced Pastry and Advanced Management diploma courses.

I went on to work on Cruise liners and had the privilege to travel. Travel opens your mind to things you’ve never thought of before, for instance I developed a new level of respect for the Indonesian and Philippine cultures that add fish sauce to every meal like the Americans use ketchup on fries.

The reasons for me traveling also go far beyond food. Travel makes you step right out of your box. I decided to go into teaching as I wanted to impart my experience and passion of the culinary world onto young inspiring new chefs and teach them how to step out of their comfort zones and be the best that they can. I cannot imagine anyone not cooking. Cooking is an amazing thing. It binds us together as a family.

I have been teaching and imparting my knowledge onto fellow learners for 9 years now and have never looked back.

I have always loved food and teaching, and I have had the luck and good fortune to combine these distinct passions in a career of culinary education.

My journey into the world of food and hospitality started at age 12, when my parents converted the family home of my childhood into a guesthouse which soon grew to become a 27-room beast.

As Head of Academics, I am responsible for the overall quality and delivery of CTIA courses, and I oversee the campus principals and academic staff. Our barometer is the feedback we receive from the industry. Few things say ‘goal achieved!’ like a glowing report from a head chef at a five-star placement. This is what keeps us motivated and on course.

Checking in on the progress of the certificate in culinary arts students is particularly rewarding. At this level, it is so important to supply students with the right knowledge and – perhaps more crucially – to cultivate the right mindset. In this way, students are able to acquire the discipline needed to work 70 hours a week, and to appreciate the respect-based camaraderie that exists between chefs.

As a CTIA alumnus, I bring a unique view to the structure and content of the course, and how it is taught. I also have a passion for science and am fascinated by the mechanical workings of things. I always try, therefore, to bring the science of cooking into the kitchen – whether building a sous-vide bath from scratch or getting to grips with the intricacies of the Maillard Reaction.

Favourite quote – “Sometimes doing your best is not good enough. Sometimes you must do what is required.” – Winston Churchill

Growing up in a big family, food has always been a big part of our daily routine. This is how I was inspired to become a chef.

Starting my career by studying at a top class culinary school and from there I went on to work at a few prestige’s establishments like the Mount Nelson Hotel, One and Only Hotel and Coco Safar.

After a few years in the industry, I decided that it was time for me to take a break and explore in teaching young inspiring chefs as I always had a passion for teaching. So, my journey started with Chefs Training and Innovation Academy. I first started off teaching Certificate in culinary arts and finally became the Pastry Lecturer, teaching Diploma in Patisserie.

Chefs advice – If you have never failed, you haven’t tried anything new.

Quote I live by – Eating is a necessity, but cooking is an art.

I have worked in multiple types of establishments all over South Africa, from high-end catering companies serving luxury international brands, celebrity weddings to consulting on multiple restaurants.

Culinary education is my passion and I have been immersed in teaching young future chefs for a number of years now. My international and national accredited qualifications include a City & Guilds Diploma in Culinary Arts, SA Wine Academy Certificate as well as an Assessors Certification.

My Journey into the Culinary industry started about 11 years ago, when I realised how much I enjoyed creating different flavour combinations. My dad insisted he wanted me to do HR, but it was nowhere near what I believed I can achieve.

I graduated from a profound chef school, where I had the honour to meet and work with Chef James Khoza who taught me the endless possibilities of food and knowing that nothing goes to waste.

In my 6 years of teaching I believe that the guidance of these rules, produce great students which leads to great chefs.

The kitchen rules:

• If you empty it- fill it
• If you dirty it- clean it
• If you spill it- wipe it up
• If you open it- close it
• If you cook it – share it

Chef Quote: A chef’s craft is not mastered in a day, but creating dishes that brings a smile upon people’s faces when enjoying their culinary experience

This is about me. #Iam #ChefTwain

A motivated and excited chef interested in inspiring and living a role model life. I love food especially working with meat and sauces. I am also a husband and a daddy of two beautiful children.

One of the most amazing revelations of my life was finding a passion in the Culinary arts teaching and inspiring upcoming chefs to never give up on their passion! I am today described as the most inspiring lecturer for upcoming chefs, but there are still many walls that need to be broken down.

My dream to one day run a successful restaurant still resonates with me alongside teaching and inspiring young people to become chefs in their own right. The future is bright. I haven’t just found a job teaching but I am living my dream, and that is my bar of energy in the morning when I leave my family.

My qualifications include Bachelor of Commerce in Business Management (University of Pretoria), A Certificate in Entrepreneurship (University of Pretoria) and a Diploma in Culinary Arts (Chefs Training & Innovation Academy)

My signature quote “Any man who can drive safely while kissing a pretty girl is simply not giving the kiss the attention it deserves!” I love what you do and I’m loving it!

I started my career in the Hospitality industry when I was 19 years old as a food and beverage manager just outside the Kruger National Park, I soon realized my love for the kitchen and all things food, with the inspiration from my step father (who is also a chef) I pursued my career in the cheffing world.

The highlight of my studies as a student was been awarded the Chaine Award, for most outstanding student, when I graduated in 2014.

I was incredibly lucky to get to cook a signature burger for George Colambaris from Tv’s MasterChef as a Head chef/Exec Chef at Republik. My goals as a lecturer is to teach and inspire future young chefs, and in doing so have a positive influence for the cheffing industry.

My advice to students would be good work will get you somewhere, hard work will take you everywhere.

To be a great chef you need passion. Passion for fresh and perfect ingredients. You need to have a passion for art, because your plat is your canvas. Your creativity will come with time, as a student you need to perfect your skills. With great skills comes great confidence, with confidence you can conquer the world.

I’ve had a few good years in an extremely busy and intense kitchen. Kream Brooklyn was the highlight of my career. For the amazing mentoring I had from the owner and the executive chef I will always be truly grateful.

I find my passion now as a chef not in front of a hot pass or a stove but in front of a class room full of people I can tell my tales of the kitchen. I love teaching this amazing craft, it gives me joy when my students leave for industry on fire to become the next great chefs.

I have always had a passion for cooking and baking, always in the kitchen with my Grandmother and Mother, who were both excellent cooks!

I started my career at a very young age, right out of Matric. I was put to work right away in a hotel kitchen, working full time and studying when I got a chance.

I now have over 14 years’ experience in many different aspects of the Hospitality industry. I have worked my way up from washing dishes to being an Executive chef and then a General Manager of a Boutique Hotel. The only way I achieved this was to work hard and have a passion for this Industry. Being a people pleaser really helped, because I really enjoy it when people have a great time eating and drinking things the I have prepared.

During my years working as a chef I always took an interest in uplifting and training the staff that worked under me. Always wanting them to do better for themselves, and this is where I realised that I would love to impart some of my knowledge onto younger minds. I am now proud to say the I am building the future in the Hospitality industry, getting the youth excited and passionate for this Industry!