A craftsman in the culinary arts community.
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Food can be described in many ways, but for me it serves as my salvation. Being a craftsman in the culinary world is such a profound experience. The presence of sustainability and gastronomy in our industry make it more appealing and attractive.
As a chef i took it as my duty to affiliate myself with as many hotels and restaurants as possible, enabling myself to work with as many great chefs as possible. my journey started in 2015 at spur and has continued all the way to fine dining restaurants such as Epice restauran in franschoek and Siba the restaurant fine dining in waterfront. That has earned me the opportunity to work with the likes of chef Siba Mtongana of Siba the restaurant and chef Charné Simpson of Epice restaurant.
my academic journey started in 2017 with me holding a N5 certificate in hospitality, the i enrolled with APCA chefs online school holding a Japanese pastry certificate. I then enrolled with Scoolinary whom i have obtained 3 online certificates with. Currently enrolled with world chefs organization chef de partie and sustainability Certificate.
