Chef Ciara Gouws

Deputy Principal / Lecturer

Describe your CTIA campus in three words: Diverse, soulful, friendly.
What sets CTIA apart? CTIA adapts to the latest industry trends in the industry, and uses the skills and knowledge of the fabulous chefs to set new standards and change the game for culinary schools in South Africa. CTIA offers up-and-coming chefs the chance to create their own future with mentorship and guidance from well-trained, eclectic lecturers.
Top tip for aspiring chefs: Never claim that you are self-made, especially in hospitality. The kitchen is your family: when they fall, you fall. It’s never about you. Stay humbled in the moments where food becomes your love language. You are only as good as your last dish. Remember, life is about balance – and so is food.
What is your favourite food item to prepare? That’s like choosing a favourite child… impossible! All food is beautiful. I’d choose farm fresh and local over mass production any day, and will use whatever I’m given to create balance that feeds mind, body and soul.
Anything you refuse to eat? Nothing. life is too short to have restrictions. Give everything new you eat two chances – and then decide.
Share a memorable foodie moment: I had the honour of eating a 10-course tasting menu at Waterkloof Restaurant hosted by Chef Gregory Czarnecki a couple years back (#ChefCrush!), which altered the way I saw and understood food.