I didn’t always want to become a chef, to be honest; I didn’t know what I wanted to do or be when I grew up. I was 15 when I first decided that becoming a chef is something that I would enjoy doing for the rest of my life. Deciding for me wasn’t eeny meeny miny moe, after all it is a choice that I have to deal with for the rest of my life. I always enjoyed the art behind food and the feeling of satisfaction once you have created something so amazing that is just warms you up on the inside.
So when I was in standard 8, I decided to change schools as the current school I was in didn’t have the subjects I needed to pursue my future in Culinary Arts.
I am currently 20 years old and a student at Capsicum Culinary Art, a step closer into the future that I have been looking forward to the past four years.
I decided on this path not because I have to have a career, after all I don’t believe being a chef is a career but rather a life choice. I chose it because all my life I am the happiest when I am in the kitchen. I have been passionate about it since I can remember and knowing I am going to be doing something I love for the rest of my life, I believe I will be happy every day of my life.
Before I chose this path, many people would tell me that it is a tough industry, and you need to have a strong personality. Before I went to study I took a gap year, I went to work at Protea Hotel Highveld in my hometown, Witbank. I took the gap year to see if I would manage in the industry and if I can deal with the pressure that comes with it. In one year, I learnt so much about myself, regarding leadership, how I work under pressure and how I deal with people. I had good times, and I had bad but more good than bad. Towards the end of the year, I was already preparing desserts for Sunday lunch by myself and doing desserts for dinner. I surprised myself and worked hard and learnt so much in a short time of 12 months.
I am now a full-time student and Capsicum Culinary art studio in Pretoria and learning more than I have the year before. In the past six months, I have become more excited for the day I can say I am a qualified chef on an international level.
My journey to being a chef has just begun.
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