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Parents views - The following are letters from parents:
Dear Chef Dixi,
We would like to congratulate you on the success of The Chef School. Our son Dion has had an incredible year on your course, and you can certainly be proud of your wonderful achievement in every conceivable situation.
This course, for him, has been tremendous. His knowledge of the culinary arts has been expanded and he has really enjoyed being there at the School with you. The course has been most informative, and, although extremely pressurised, through your tireless dedication and guidance, he has really enjoyed the experience. This would have given him the grounding, expertise and knowledge that he will require when he ventures out to further his career in the catering industry.
We are most grateful that you have spent so much time with the students, and that you took a personal interest in them, assisting where you can. It couldn’t have been easy, and yet you took each and every pupil under your personal care.
The students have proved beyond any doubt, that you are providing an excellent service, with the restaurant being an enormous success. We have dined there several times and each meal has been quite remarkable. The students have gained immense knowledge throughout the year and I am sure that all parents and students alike are all truly grateful for all you have achieved.
Your kindness and patience too will not be forgotten. We wish you every success in the future of your school.
Congratulations ! Thank you for everything.
Yours sincerely,
Robert & Avrille Nicholas
Parent Reference from C. Fripp
Our daughter Karla is currently attending the food and wine diploma course where Chef Dixi is the Principal. Her standards are very high and thus far the course has proved very informative, both theoretically and from a practical point of view. Chef Dixi`s manner is both professional and well directed. I would not hesitate to recommend Chef Dixi as a tutor and mentor for any student wishing to pursue a career in the hospitality industry.
Parent reference from Des and Sandra van der Merwe
After completing Matric last year we had to enroll our son Brendan for a chef’s course. We thought that this would be a difficult task but after visiting a number of institutions and being interviewed we knew that by choosing the 1000 Hills Chefs School that we had made the right choice.
Chef Dixi said “that she would” get the best out of our child and she certainly has. Brendan has surpassed all expectations and it is due to her special way of teaching and commitment to her students that he has excelled.
The advantage of sending your child to The Chef School is that it offers smaller classes which are to the benefit of all students. The hands-on experience that they gain at The Chef School will stand them in good stead and they will be able to cope with the demands of the hospitality industry wherever they go.
Chef Dixi is passionate about what she does and this certainly rubs off on her students. She is a caring person and if any of the students have a problem they know they can confide in her.
The added bonus has been the experience the students have gained working for the restaurant on the school premises , where they have concentrated on fine cuisine plus the breakfasts and lunches on Sunday. The theme evenings held at the school have been very successful. The décor and food has been superb.
The students have gained a lot of experience by Chef Dixi organizing outside functions throughout the year. She has also had outside specialists come and do short courses such as the sushi and chocolate courses. The students are given cake decorating lessons every Tuesday.
Brendan has enjoyed boarding at The Chef School. He has formed close bonds with all the students and socially he has grown and matured as a person.
The parents are always made to feel very welcome at The Chef School. It is like a home from home.
Well done Chef Dixi and The Chef School. We are proud to be associated with you.
All the very best for the future and good luck for the pastry course being offered next year.
Des and Sandra van der Merwe
Parent Reference from Greg Heysamer
As parents one always looks for the best for your children’s education, and after much research we decided that Chef Dixi would provide the hands-on tuition that would best suit our son.
The excellent results achieved by the whole class certainly justified our choice and I would like to thank Chef Dixi and congratulate her on the 100% pass rate for the final exams.
The experience and network of contacts of Chef Dixi has resulted in our son being placed at one of the top ten restaurants in South Africa, and he is very happy to say the least. I would recommend Chef Dixi’s practical hands-on style of teaching to all aspiring future Chefs.
Reference from Peter and Shelley Bain
During the year of 2003, our son, Scott Bain trained under Chef Dixi. From the time that Chef Dixie took over the running of the school as principal, we noticed a significant improvement in the standard of education, the organization of the course, in general, controls and exciting planning with achievable incentives for the students to work towards. We found Chef Dixi to be extremely creative, well organized, encouraging and she always had a very good relationship with each individual student while maintaining an incredibly high standard. Our son enjoyed the year, learnt so much and achieved extremely high marks. It was a wonderful year. Chef Dixi has kept in touch and is interested in where he is working and how it is going. Thank you Dixi Yours Sincerely Shelley and Peter Bain
Attention Chef Dixi
We, as the parents of Christo, recommend the 1000 Hills Chefs School to all who are pursuing a career in the Industry.
For the 18 months that Christo attended the 1000 Hills Chefs School, it was his second home. We are very grateful to Chef Dixi and John for the way they treated our son during is stay. We appreciate the fact that Chef Dixi was so prominent when it came to discipline.
The way the Courses were presented, the results are self-explanatory. The Restaurant (proved the practical side) at the School is of a high standard and quality. We had the privilege of visiting the Restaurant on numerous occasions whilst Christo was attending the School.
We highly recommend anyone who wants to enter the Chef Profession to study under Chef Dixi at the 1000 Hills Chef School.
We would like to wish you all of the best for the future
Kind Regards
Steve and Delora Pretorius
Past Students
Past Student References 2005
I would like to take this opportunity to thank The School, especially Chef Dixi and Chef Cheslyn for everything they've done for me over this past year.
They are all very hardworking people, who firmly believe in and love what they are doing and that is educating people of all ages to love the culinary aspect of the industry.
Chef Dixi is a very fair person who always has time to listen to your problems. Her love of cooking goes hand in hand with her love for teaching. I have learned a great deal from her, especially the confidence in knowing that I can produce good quality food, and I hope that her perfectionism will show in the food that I produce.
Chef Cheslyn has not been teaching for that long, but her confidence and passion for the job make her a great teacher. She has shown me that pastry can be fun, and that it is possible for me to enjoy making desserts. I know that she will make a great pastry teacher next year.
To anyone reading this letter thinking about becoming a chef, you are in for a year of very hard work and sometimes long hours. But you will be learning at what I feel is the best chef school in the country.
Andrew Hepburn
Thinking back on my year here, I can see how I have grown and this is all thanks to Chef Dixi. She takes your potential and with passion, moulds you into the best chef that you could not have ever imagined to be. I feel as if I have accomplished so much just in this year, which has been the building blocks that will shape my career as a chef.
Living in residence has been a great experience – I now have even more brothers and sisters. We have all had our ups and downs, but in the end we have always been there for each other. Pushing each other to the finishing line. For me the biggest reward is finishing together.
The classes are great with only ten students in each, which makes it much easier for the chefs to keep an eye on us. Therefore our team work is brilliant, due to the fact that we get to know everyone very well.
If I can tell you one thing out of many that I have learned, never ever get too comfortable, because things can change so quickly. One of Chef Dixi's favourites is to keep taking you out of your comfort zone, but this only makes you a more versatile chef.
My year here has been a blast and as I have signed on for the pastry course, I can't wait for next year to start.
Charmaine Broerse
After much investigation and visits to all the different schools in the Durban area, I decided to further my education at The Chef School. Their type of professional and individual way of teaching was what made me make the decision that I made, and it has shown with the outstanding results achieved by all the students at the chef school.
All the students received distinctions for their certificate exams. We have also been provided with external work opportunities throughout the year, working at large outside functions as well as being chef managers at the Loerie Awards in Margate. The experience that I have gained whilst running the chef school restaurant has been invaluable and this I will take with me when I enter the job market. The small classes allow each student to develop personally and with the hands-on teaching methods, it is hard not to do well.
I feel very fortunate to have studied at the chef school and have absolute confidence with regards to my chefing abilities and when entering the industry.
Cherie-Lyn Godsmark
I started at The Chef School on the 17th of January 2005. It has been a very exciting year as well as very enjoyable.
The year has flown by, and on the way we have learnt many skills and methods of cooking from Chef Dixi and Chef Cheslyn. Both these chefs are very professional in their teaching methods and learning here is made very easy. If help is needed, they are always there to advise you and mistakes are corrected without any major fanfare.
I have attended two different chef schools for work experience before deciding to study at the chef school. There is no comparison and I feel very fortunate that I was able to make the right decision.
The chef school provides many jobs for their students and these are sourced both locally and internationally and I would encourage any prospective trainee chefs to investigate the chef school if they are serious about a chefing career.
Dean Mackay
I attended the chef school for the past year. It has been an experience of such magnitude that words can't really describe it. When I first started at the school, I came in with a few personal problems. The support of the staff and students was incredible. Especially the staff that were always there for me whenever I needed them. The support from them has turned me into a better person. As for the teaching side of things, there is no comparison to any other school. The hands-on learning is an incredible advantage and everything you learn is stored straight away.
I would tell anyone who wishes to pursue a life in the industry that the best education you are going to be able to find would be from The Chef School.
Hayden Boy
I had wanted to become a chef my whole life, and did everything within my means to find the best chef training institute in South Africa. As I am very passionate about what I do, I feel that to be the best, you need to be trained by the best.
The principal of the chef school, Chef Dixi, has been in the industry for over 20 years, and with both industry and many years of teaching experience, she was a constant inspiration to me, pushing all the students to new heights of learning.
Chef Dixi introduced us to new experiences, taking us out of our comfort zones, and constantly making us better.
I feel that the experience and knowledge that I have gained during the year will stand me in good stead when I apply for a chefing position. I feel the superior knowledge that I have gained puts me and the other students at The School a step ahead of the other trainee chefs in the industry. As the grounding has been so good, I will carry it with me throughout my whole career and will always look back on my days at the chef school as life-changing.
Joanne van Rensburg
My experience at the chef school is one I will never forget. Having excellent teachers like Chef Dixi and Chef Cheslyn, I know when I step out into the industry I will be prepared for any challenge.
The course is really intense and with only one day off a week, your social life takes a bit of a dive. But with the quality of the education that you are getting it is more than worth it in the end. Being here has really taught me a lot, especially being a female in this industry. You have to stand up for yourself, and not let the stereotype of a man being more competent affect you. Chef Dixi has helped me out a lot in this regard.
The advantage of being at the chef school is that we are taught in small classes with a very much hands-on experience, and the one-on-one tutoring, so to speak, makes the learning curve much easier.
Being here has made me a stronger person, giving me more confidence to apply myself and to be the chef I wish to become in the future.
Lauren Hendry
I would definitely recommend the Chef School as a good learning institute that covers both the practical and theoretical aspects of cooking, both of which are important to the development of a good chef. Another more personal reason I would recommend the Chef School is that because you spend so much time with a small, close-knit group of people, there is a wonderful opportunity to make some really good friends. However, you have to be sure that this is what you want to do, because it is a year that requires dedication and a lot of hard work. If you are passionate about cooking and are prepared to work hard, then I would definitely recommend the chef school as a brilliant place to learn the culinary arts.
Melissa Meyer
I have been a student at The Chef School - Valley of 1000 Hills - since January 2005. The knowledge and skill I have gained during this time has been enormous, and highly worthwhile for my future career in chefing.
The small classes and excellent lecturers have made my year pleasant and exciting.
I have learnt from this course that there is no place in the kitchen to be lazy or ignorant and teamwork is essential. Food and cooking has now become a lifestyle for me.
The relationships you develop with friends and colleagues are irreplaceable. If your passion is cooking, then the tutoring that you receive from The Chef School will definitely set you on the path to be the best at what you do.
At times I found things highly stressful and sometimes doubted myself, but the support that you get from the chefs allows you to become a stronger person.
I feel that when I walk away from the chef school, it will be with a load of experience and knowledge and this has given me the confidence to be the best chef I can be.
Michael Meintjies
In the past year at the chef school, I have learned so much, not just from a cooking point of view but also from a growing-up point of view.
I have thoroughly enjoyed myself at the chef school and our two lecturers (chefs) have helped me enormously through their passion for teaching.
Yes, there were hard times in the kitchen but the good times always outweighed the hard times.
The guidance and help that you receive from the chefs definitely helps you on the path to becoming the best chef that you can be.
Tyron Hart
Past Student References 2004
Reference from Natalie Goosen
Class would always start on time. The lesson planed out on the table in front of chef. Every topic would be explained to us in full detail. If something was not understood buy a pupil in the class a different explanation was offered, if that still didn't help Chef would offer to talk with that person after the class in order not to keep the other students up. If we fielded a question to chef she would never spoon-feed us an answer, rather ask us another question to help us to reach the answer our selves. In the Practical lessons Chef would explain to us the recipes, or tasks to perform during that lesson and let us get on with it.
She was always there though, to offer advice or lend a hand. If a mistake was made and the end product was not a success we were never made to feel stupid. Instead we would, together, trace back our steps to find out what went wrong. Each person is an individual and Chef understood that. If one person had an idea, it was never squashed. Chef would either take the time to explain why it wouldn't work, or she would give us the time to try it out. Chef believes in putting herself behind in order that other people may achieve. It was never an issue to chef if we had to work and extra hour or come in a little early. As long as the job got done and we all had a good time doing it.
Chef is as big on hygiene as she is on cooking. She taught us to work cleanly and hygienically, and also explained why. She is a very open person and does not believe in harboring bad feelings. If there were an issue to be discussed amongst the students it would be done so there and then. Chef never withheld any information from us. If we wanted to know more about a topic we had done -again she wouldn't spoon-feed us- but give us the source materials to research for ourselves. Chef always had total control over the class; she is a strong leader, she has a vast practical and theoretical knowledge; she wanted the best for us and was always behind us pushing (some times in front of us pulling). She believes in never giving up, never throwing in the towel. Long hard hours and self sacrifice is just part of the fun for chef. She is a hard and dedicated worker. Once she sets her mind to something there is no stopping her.
In short Chef Dixi is a brilliant teacher, both in and out of the kitchen.
Natalie Goosen
July 2004
To whom it may concern,
Between 1991and 1993 I was fortunate to complete my culinary training, of a National Diploma in Hotel Management, at M.L. Sultan Technikon under Sharmaine Dixon, Chef Dixie, as she affectionately became known as.
Since then I have had numerous opportunities of working with Chef Dixie again and she has always, as I remembered, conducted herself professionally with a passion of training and caring for her students and fellow chefs unlike I have ever experienced.
I believe I am a better chef and person for having been trained by Chef Dixie and I have fond memories of those training years within her kitchen.
Sharmaine Dixon is an icon within the Hospitality industry and is thought and spoken of by myself and fellow chefs, whom she has trained, with the very greatest of respect and admiration.
Yours sincerely,
Shaun Munro
Group Executive Chef — Three Cities Group
16 Fayle Road Salt Rock, 4391 NATAL South Africa 10 August 2004
TO WHOM IT MAY CONCERN
Re: Principle Sharmaine Dixon
During 2003, I was a student of Sharmaine Dixon. Chef Dixi was our principle and I found her to be knowledgeable, extremely competent and very thorough. She is a firm but caring lecturer and encourages and promotes her students without discrimination or favouritism.
It was a great pleasure to have been tutored by her and I wish her all the best in her future endeavours.
Should you wish to contact me for any further information please do not hesitate. 09441688302012 (Main kitchen — Western Isles Hotel, Mull, UK. Only until 21 August 2004)
Or 09447906865771(Mobile only from 22 August 2004)
Yours sincerely
Heleena Billing
Reference for Charmaine Dickson (Dixie)
My name is Paul Collett and currently the operations manager at The Oyster Box Hotel. I met Dixie when I joined ML Sultan Technicon Hotel School in 1993. Dixie was responsible for the practical as well as the theory side of cooking. Looking back at the time spent with Dixie at the hotel school she was a very influential figure in plotting my path in the hotel industry. She managed to mirror exactly what goes on in a "real" industry kitchen. Being fresh out of school and arriving at the hotel school, Dixie’s first lecture was on rules to obey in the kitchen from being punctual to switching the gas off when you not using the oven. Those lessons from Dixie I still use to this day.
I had enrolled in the management course, so my cooking skills were limited to frying eggs. There were 32 students in my year with less or non-existent cooking skills. Dixie’s patients and love for teaching over the three years moulded the class into management who knew how to be chefs and the understanding behind what needs to be done in the kitchen. It would be easy for a lecturer to call out the recipes and make us prepare the dishes but Dixie’s methods of teaching were fun and exciting and very hands on so you learnt a lot quicker. When you did achieve the correct end product the joy and satisfaction was shown by Dixie but like any head chef if you did not meet the standards, you were sure to have learnt from that mistake.
In my final year Dixie moved onto a new venture, her very own restaurant called Barge inn located at the end of Forest Drive in La Lucia. With that I decided to apply as a waiter in her restaurant. What I learnt from Dixie over this period helped me understand the running of a proper restaurant. The dedication and hard work shown by Dixie was my life lesson. The restaurant flourished and Anne Stevens restaurant crit in The Mercury was excellent. A very hard lady to please. The Barge Inn became a hive of activity. Teamwork was the key to this success. Every day was a learning curve with Dixie teaching me new ways of approaching situations.
I finished working with Dixie at the end of the year because my practical year was about to start. With all Dixie had taught me I was equipped and ready for the long hours and hard work. My first six months I found myself in the kitchen at The Mount Nelson Hotel in Cape Town. Head Chef being Garth Stroebel. With Dixie’s lessons in my head I settled down quickly and understood what was required of me. With the end of an exciting six months and a lot of lessons learnt I was offered re employment when I finished my practical year.
My next six months saw me at The Beverly Hills Hotel in Umhlanga doing my front office training. I was involved with the refurbishment of the hotel. During this time it was clear for me that my calling was Food and Beverage and started getting involved in the restaurants and bars as well as doing my shifts at front office. Being back in Durban I was able to keep in touch with Dixie and she was always able to give guidance in any situation.
Once my practical year was up I returned to work in Cape Town at The Mount Nelson. My career took off and became The Cape Colony Restaurant Manager I worked at the Nellie for seven years during this time we won numerous prestigious awards, from Tony Jackmans Cape on a Plate award four years running and Conde Naust travel magazines top ten five star hotel restaurants in the world.
From that experience I was offered Assistant General Manager back in Durban. I stayed in Durban for two years then the UK called and left for London.
I managed two very successful restaurants in London for two years. The knowledge gained from working with Dixie at The Barge Inn made these restaurants flourish.
South Africa was calling and I returned to Umhlanga. I am now presently at The Oyster Box Hotel as Assistant General Manager.
No one knows where the hotel industry will take you, but the knowledge gained from Dixie from the early days of burning bread rolls to running a four hundred room hotel saw me in good stead.
From Yolande Dlamini Hollin Court London Road Crawley RH10 8TX United Kingdom To whom it may concern:
This letter serves to confirm that I, Yolande Dlamini have previously been a student of Chef Dixi.
Chef Dixi came into our lives at a difficult time of the curriculum and she single-handedly implemented a system that ensured that we received one of the best chef training courses in KwaZulu Natal in the space of six months after her arrival. We were engaged in intensive practical work doing a la carte meals, buffet work and planning functions e.g.; the theme evenings we did on six respective countries. I was also fortunate enough to be allowed by her to do two outside functions with a colleague of mine. Included in the course was Food and Beverage that taught me more patience in dealing with guests.
She arranged for the students to be involved in the World Chefs Cook Tour that took place at the Suncoast, KZN. She is without a doubt the most efficient and resilient lecturer I have ever had.
Her motto - "I am a teacher and therefore I have a commitment to my students and promise to never abandon them"
She made a personal and professional commitment to the students in 2003 by giving up a life and profession she had built at ML Sultan Technikon for more than 18 years to come and lift the standards at Chantecler.
I wish her all the best for the future.
Thank You Chef Sharmaine 'Perseverance' Dixon
From Yolande Dlamin
Commis Chef
Avanance Group (4th largest catering company in United Kingdom)
September 2004
Reference from Amy Clarence
"It is so exciting to know what is waiting for you out there once your training is complete. If you decide that your heart is in the kitchen, then that’s where you belong!
After I completed my training with Chef Dixi I was offered a job in a new restaurant in Pietermaritzburg. I have been the head chef there for 8 months; I have been able to design my own menus and catering portfolio. I am also in charge of the function co-ordination and marketing.
Chef Dixi was a brilliant teacher. I have never taken for granted anything that I learnt from her whilst training. There was never a problem or question too small. I think it is really important to have someone who you trust and respect teaching you. I wish all of her new students best of luck."
Student Reference from Cobus Klopper
"The catering industry is highly competitive and it is thus fore imperative that you have a good grounding to kick start your career. Chef Dixon has provided me with that. You may not realize it when you're a lamb in the flock, but that grounding will determine whether you become a cook or a chef.
Chef Dixon is highly regarded in the industry, has vast knowledge and is focused on what’s happening now. Its extremely difficult walking out of a training institution into the wide world of cooking, but Chef Dixon has made that transition so much easier. With her honest, open and fair approach, she has the knack of involving everyone in the class in realistic situations.
I won my first cooking competition (SAA / Sunday Tribune "Other Curry Cup") a mere 3 months after leaving the Hotel School and have since competed in various others, including the "New Zealand Chef of the Year 2003" in which I ended up with 2 gold medals and 1 silver medal and ultimately came third overall.
Besides these achievements, Chef Dixon provided me with that realistic grounding that I needed to be competitive and have a satisfying career in the industry. I have had various satisfying positions from Commis Chef to Executive Chef in banqueting and fine dining.
The most important thing to me though, has been Chef Dixon's continual encouragement and support, years after I have left the Hotel School. After all, when you join Chef Dixon, you join a family."
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