Chefing is like mathematics, without the proper basics you will never be able to progress to a higher level or achieve your full potential. It is very important to us that when a student leaves the school they have the knowledge that they will need once they venture out into Industry to do well and hold their own in any kitchen.
Skilled Staff
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The Principal and Pastry Chef
Executive Chef Sharmaine Dixon (Chef Dixi) is the School Principal. She has been training students to become chefs for the past twenty-six years and is passionate about educating the youth. She has a Master’s degree in Food and Beverage Management (cum laude) and has a degree in Education from the University of Natal. She is recognized as one of the top educators in the Industry and is a world-class chef in her own right. Chef Dixi has run her own successful seafood restaurant and outside catering company, and still retains many contacts in the Hospitality Industry, both locally and overseas. |
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Bakery Lecturer
Walkin Froise who is currently in the USA will be joining us as our pastrylecturer in April. He is an extremely talented Pastry chef with his advanced Patisserie diploma under his belt. With his experience gained whilst working in the USA at the Hilton Hotel group he will be able to pass on a vast amount of knowledge to his students. His calm nature and attention to detail make him a great asset.
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Hot Kitchen Lecturer
Jade van der Spuy is our hot kitchen lecturer and is the current Junior South African Chef of the year for 2011. Chef Jade is a past student and has worked over in the United Kingdom for a number of years. Jade is an extremely organized chef and her cool calm manner helps students to cope with the pressures of the hot kitchen. She is a very positive person and this comes through in her teaching methods. She has the ability to keep her students focused and to learn how to make a difficult task simple just by having a positive attitude.
Cold Kitchen Lecturer
Sam Holtman is our Cold Kitchen lecturer and is highly talnted pastry chef having qualified with a City & Guilds Advanced Patstry diploma. She has a lot of experience in the hot kitchen but prefers to specialize in the cold kitchen where her quiet composed manner reflects on her students.
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