CHELSEA SMITH
Mount Nelson, A Belmond Hotel, Cape Town
Chelsea Smith says, “I am passionate, independent and loyal towards my creative craft. I would like to become a Pastry Sous Chef. I’d love to visit Dubai.”
LUSHANO ALCOCK
The Vineyard Hotel
“I started my chef career in 2011 with the National Youth Training Program, sponsored by the government and South Africa Chef Association,” says Lushano Alcock. “I then fell in love with making desserts and baking. I’m a dynamic person who has diligently worked to help achieve my goals as a pastry chef up to now. Being a single mother of two beautiful children. My other enjoyments are listening to music and doing fun art projects. My main interest now is nutrition and how food should be used to heal. My second love to the kitchen is nature and spending special occasions with my family.”
SHARON-ROSE NAPIER
The Liz McGrath Collection, Cellars-Hohenort
“I am passionate about everything I do,” says Sharon-Rose Napier. In five years time I would like to own my own artisanal bakery and café. I would love to visit India.”
KATE AUBERY
Grootbos Private Nature Reserve
“My name is Kate Aubery. I am a 20-year-old pastry chef. I am currently working at Grootbos Private Nature Reserve.I would describe myself as a humble person, eager to learn from others. My goal is to travel to broaden my knowledge as a pastry chef, learning the craft and specialties of each country. I would love to work at a bakery in France to learn how to make traditional French bread and pastries. In traveling to Italy, I want to learn and master their Mediterranean style of cooking. I also aspire to travel to Greece to acquire the skill of making traditional baklava, Spanakopita and kataifi. One day, once I have gained a bit more experience, I would love the opportunity to go work on a yacht as the pastry chef.
My most recent role model is Chef Amaury Guichon. He does these elaborate and realistic desserts that blows my mind and inspires me. From the work that I have seen – he breaks down the flavours of a certain ingredient or fruit and creates different textures out of it to form a dish. He also is co-founder of the pastry academy by Amaury Guichon located in Las Vegas. It is definitely my dream to go take a class with him at his pastry school.
Exploring new ideas through social media and food blogs has definitely kept me current with the food trends and taught me a lot over the last year. It also gives me the opportunity to compare recipes from different chefs on their social media platforms and to try out different methods. I am currently reading The Bread Bible by Rose Levy Beranbaum. I have also read The Cake Bible from her. My next read will be The Baking Bible.”
PERFECT MAKARICHI
The Ivory Manor Boutique Hotel
“I would love to travel to America and Dubai,” says Perfect Makarichi, Pastry Chef and Baker Candidate from the Ivory Manor Boutique Hotel. “I’m a loving, caring and humble person, always wanting to learn more. I would love to be able to run my own kitchen.”
SYLVIA SIKHOSANA
Sun International Time Square
“I am creative and team playing chef,” says Sylvia Sikhosana. “I would love to see myself having my own patisserie company. I am looking forward to visiting France one day soon.”
KEAMOGETSWE SENNE
Johannesburg Marriott Hotel Melrose Arch
Keamogetswe Senne, Pastry Chef at Protea Hotel FIRE & ICE! By Johannesburg Marriott Hotel Melrose Arch says, “I’m a team player who is willing to learn and help others. My dream is to own my own establishment and learn more about pastry from the home of fine patisserie, France.”
SHANICE ROBERTS
Southern Sun Elangeni.& Maharani
“I am an enthusiastic and cheerful person,” says Shanice Roberts. “I’m immensely inquisitive. I’d love to be at a level of high standard especially in departments I struggle most. I would love to visit Egypt to satisfy my love for history.”
SINDISIWE MBILI
Durban ICC
“I am not shy to take initiative at any given time,” says Sindisiwe Mbili. “I would like to see myself owning my own bakery and distribution kitchen.”
PRENOLIN NAIDOO
Beverly Hills
“My role model is Joanita Venter, my Executive Pastry Chef at Beverly Hills Hotel. I love the way that she uses old school classics and gives it a modern twist when she bakes. Her style, her experience and techniques that she uses is impeccable. I broaden my knowledge by watching various cooking and baking shows, as well as reading and watching people that inspire me everyday.
The book that I’m reading at the moment is Kill Me If You Can by James Patterson,” says Prenolin Naidoo.
PHUMLA ZAKWA
Hartford House
Phumla Zakwa describes herself as helpful and loves to learn, absorbing knowledge at every turn. “In five years, I would like to continue learning in this industry and publish a cookbook on my food journey. I would love to study at Oxford University.”
LESEGO BONGANI LEKOME
The Palace of the Lost City, Sun City Resort
“I am a well driven individual who would stop at nothing to grow, I enjoy being thrown in at the deep end and I’m passionate about what I do,” says Lesego Bongani Lekome. “In five years time I would like to have acquired my Pastry diploma. I would like to own my own pastry kitchen (business), be well known for amazing flavour combinations and beautiful clean crafted desserts and breads.
I would like to go to Florida, Miami to work with Antonio Bachour.
Sean Mann and Oliver Bashiya have always been my role models, they are both very professional and they always bring new ideas and ensure pastry department keeps growing and improving. I believe they are the best pastry chefs I’ve worked with and their work has always been outstanding.
I’m broadening my knowledge through social media, books, internet, and by sharing ideas with other chefs, lately I’ve been working closely with Chef Rocco from The Palace and he has been playing a huge role in showcasing my skills.
I’m currently reading Chocolate Essentials by Callebaut, and The Art of Losing by Rebecca Connell.”
