Cooking for Success at Restaurant Mosaic with Charne Oosthuizen
The hospitality industry has become popular over the past few years, and as the demand for chefs continues to soar, this is one of those unique jobs that cannot be entrusted to those without the qualifications and skills. As a successful chef academy in South Africa, we always get excited when we receive news from one of our alumni students.
Chefs Training & Innovation Academy is one of the leading internationally accredited culinary academies in South Africa, with campuses in Centurion, Durban, and Stellenbosch. Today, CTIA alumni chefs can be found working in some of the top restaurants in the country and the world. Take CTIA Management Student, Charne Oosthuizen, for instance. Charne graduated at our Centurion campus, and since then, her culinary talents and skills have allowed her to work with some incredible chefs and cook in some phenomenal places. We recently received news from Charne about her experience working at Restaurant Mosaic – one of the top 200 restaurants in the world.
Although the life of a chef is rewarding, life in the kitchen can be hectic. Working up to 18 hours a day, from Thursday to Sunday, Charne used her expertise on Fridays and Saturdays to create a breakfast service, petit degustation for lunch, and an 8-course fine-dining lunch and dinner service.
While Charne used Thursdays to find her feet, prep, and learn from other chefs how to master a few dishes for the functions and services, on Fridays and Saturdays, she learnt how a dish can trick the eye into thinking it sees vegetables, when it’s actually liver or meat. Charne said: “the kitchen adrenaline of fine dining is just something different from a normal restaurant. When you send out the plates that you did, you get this proud butterfly feeling in your heart and you just realise that it was worth the long hours and very little sleep”.
Another thing that really stuck out was the family vibe she felt. While Charne had only the most amazing things to say about Chef Chantel Dartnell, she also said that although the kitchen is small, the stress-free vibe was one of kindness and support, with everyone working together and helping one another where they could. Everyone made her feel like she was part of the team.
“It was fantastic just to work beside Chef Chantel Dartnell, the top female chef of SA. It was such a big privilege to work in one of the top 200 restaurants in the world and it did live up to my expectations.”
Charne is grateful to have worked at one of the top restaurants in the world and recommends that every alumni student who wants to learn and better their career prospects should spend a few days in a top fine-dining restaurant.