From the age of 16, I knew that I wanted to be a chef, and be a part of the hospitality and culinary industry. So, my search began and I came across the Swiss Hotel School, attended the open day and knew from that first moment that this is the institution I will use as my foundation to build my career and fulfil my dreams.
SHS came as an easy choice because of its Hospitality Management program that covered all aspects of the industry. It equipped me with the ability to prepare for anything that would be thrown my way. The opportunities offered abroad were also what made them stand out above the rest.
I completed my 3rd-year industry placement in Switzerland as an apprentice in the kitchen, after 4 short months I returned home eager to finish my studies and finally start my career.
With the help and guidance of my mentor Executive Chef Chad Humby from SHS, I was introduced to cooking competitions on a professional level which gave me more experience than what I could have imagined. I ended up competing against chefs who are now my peers, this in its own gives me a sense of satisfaction, and this too helped me get my name out in industry before even graduating.
My first job after graduating in 2016 was at the Four Seasons Hotel Westcliff in Johannesburg as a Commis pastry chef. I then saw an opportunity to move to the fine dining restaurant, View and moved around in all the sections learning more and more each day.
In 2018 I received an offer to work at The Saxon Hotel, Villas and Spa in Sandton as a Chef de Partie where I’ve been ever since, working and learning alongside some of the best in the industry.
The road ahead is still a long one but there’s no other industry as exciting and spontaneous as hospitality; SHS showed me that, and more. I wouldn’t have had it any other way.