Chef Diane Howell-Wood
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.
Chef Rudolph van Wyk
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
Chef Mornez du Raan
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.
Chef Cassey Rapapali
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
Chef Twain Mafoko
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!
Chef Jade Farr
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.
Chef Peter van Aswegen
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.
Chef Melanie Campbell (Campus Principal)
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!
Chef Caren Jade Marimuthu
Growing up in a big Indian family ignited my passion for hospitality and travel, and it was through cheffing that I was truly able to live out my dream to travel and work for some of the most renowned hospitality companies in the world.
I am inspired everyday by the rich history of food and the ever-changing hospitality industry; travelling onboard Disney Cruise Line allowed me the opportunity to discover the different tastes and flavours of the world; and experiencing true “service with a smile” standard at a Waldorf Astoria Resort and Walt Disney World resorts motivates me to teach and share my heart and love for this industry.
As a lecturer I never stop learning, my students are a constant encouragement to be the best that I can be so that I afford them the opportunity to gain their own appreciation and passion for this industry.
I train my students to understand that hospitality is simply an opportunity to show love and care and as the brilliant Sir Richard Branson once said, “Don’t think what’s the cheapest way to do it or what’s the fastest way to do it…think what’s the most AMAZING way to do it”.
Chef Roxy Fabricius
“My first memories I’ve ever had would be sitting around my grandmothers kitchen table, watching her make traditional Afrikaans cuisine blik brood, Sago pudding, slaphak skeenkies. I would defiantly say my passion for cooking and palate developed by her kitchen table.
As travelled Europe, Africa, and studied in London, Italy and SA , my other passions in life developed, Educating. I have a great passion for teaching, developing and uplifting. Greatest joy as Chef lecturer is to transfer my global industry knowledge and creations to our students.
At CTIA it feels like a day a home, when your passion is Cheffing, you won’t work a day in your life.”
Chef Valarie Pillay
My first experience in the kitchen was at the age of 10 when I first attempted to make something with potatoes, at the time I had no idea I was making “Potato Rosti”, resulting in almost burning down my mom’s kitchen. My passion only persisted from there on.
After years of learning the art of Indian food, my curiosity extended to learn other cuisines. Hence the only T.V channels you would find on at my home was the cooking channel. After working many years in the corporate world, I decide to pursue my passion in cooking and start studying towards becoming a professional chef. I started of with Events Management with Damelin and thereafter studied with the Chefs training and innovation Academy.
I soon opened my own Mobile Food Truck, with the goal of proving fine dining, gourmet food off the street. I successfully managed to secure many big events via Gracekey Street kitchen, such as, Neotel’s 10th Birthday, The Big Hill race, Enduro cross and The Hunters heat seekers Festival catering for a multitude with amount going up to 3000 people.
I wanted more experience at a bigger kitchen and was noticed by Head Chef Steven Kruger who offered me a job as a commis chef at Beluga Gateway. Without even thinking twice I jumped at the opportunity. Starting right at the bottom was a massive challenge, with me feeling like throwing in the towel a few times but with a persistent attitude I pushed forward and very quickly my growth resulted in eventually moving up to Sous chef and thereafter Head Chef. Hereto I had the opportunity to work very closely with my executive chef and plan and host some very High End events, such as VDJ, Mrs World, Celebrity chef Showdown and of course my Highlight, cooking for Oscar warded Anant Singh at his private home with his guests such as Ex-President Jacob Zuma and Pravin Gordhan. I also worked with Belugas sister restaurant such as Cassabella, Hussar grill and played an instrumental role in the setup of Beluga Ballito.
While at Beluga, I experienced teaching and mentoring a lot of students from Chef Schools, namely Insika, eThekwini, Capsicum and IHS students arising a deeper passion to omit the knowledge I had gained over the years. I now fulfil that passion for empowering younger minds about our circle of lifestyle by lecturing at The Chefs Training and Innovation Academy. I have never loved my job more than I ever did. As I teach, I learn, as I learn I grow in knowledge and a I grow in knowledge I just teach it back.
Mahatma Gandhi said “the best way to lose yourself is in the service of others”
And what better way to serve than to teach the art of service.
CTIA facilitated the path to my dream. Their classes are structured to cater for every student’s mind. CTIA promotes individuality by acknowledging diverse cultures and allowing freedom in learning.
CTIA changed my life. I always knew I wanted to do something else, but never what. When I started at CTIA, I knew it was right. The lecturers were amazing and were always there to assist you in any way they could. The classes were great fun and you learned so much every time. If it weren’t for CTIA, I would not be where I am now, working in the food industry and loving my work life every second of every day.
CTIA assisted me to change my dreams into reality and guide me towards my next goal
Toinette v.d. Walt
Through exceptional training and quality education in the food industry, CTIA helped me to achieve my culinary goals by always giving me the opportunity to go above and beyond with everything they believed I could achieve!
CTIA was the best decision I ever made to start my culinary career. Friendly, passionate peers with talented, dedicated staff who will do anything they can to help you achieve your dreams. Thank you CTIA!
The decision to study Culinary through CTIA is the best choice of higher learning that I have made thus far. Apart from the helpful and friendly staff and peers I found myself interacting with, the standard of the education I obtained is exceptional which I know will help me achieve my goals of being a great Chef one day.
My experience thus far at CTIA has been nothing short than fun and amazing, from the lecturers, staff and fellow students.
My biggest dream has always been to be a chef and CTIA has made this possible for me , with quality training from lecturers who make you feel that you not just a student number but part of a family
Nathan van Eijden
At CTIA the face-to-face mentorship from the lecturing Chefs created a sense of achievement daily. From theory to kitchen experience is a worthwhile steppingstone to achieve my ultimate dream to be a chef of high standards.
The best place to be when you want to advance your culinary knowledge .This is the place where cooking is made perfect and it has the best lectures that are designed to make you progress in your carrier. I have always wanted to be here.
It is with great pride that I can say that CTIA has had a big impact on our culinary knowledge and ability, and feel that my fellow students will agree when I say not only do we learn much, but we enjoy what we do here, and I hope other people get to experience what we did at CTIA.