Pastry Chef | Panel Beater

WHY DID YOU CHOOSE TO BE A PASTRY CHEF? My love for food started when I was still in primary school. Whenever I got home I’d watch these cooking shows and sometimes recreate what I had seen on TV. Taking up cheffing as a profession was never part of the plan, until my final term in high school. I went ahead and studied professional cookery, and then worked in various kitchens, looking for who I wanted to be in the world of chefs. I found a sense of belonging, but that wasn’t enough. I moved on after my three years in hotel school, applying for a pastry position. Since then, I’ve never looked back. I feel at home when I’m in the pastry kitchen. It has taught me alot of patience.

WHAT TRAINING DID YOU UNDERGO, AND WHERE? I studied Hospitality Management: ND Professional Cookery at the Cape Town Hotel School, CPUT. WHAT DO YOU ENJOY MOST ABOUT YOUR WORK? I love it when things come together! It goes with being organised. Working with other people, working in a team. Honestly, it doesn’t matter how good a chef you are, you always learn something from the people you work with, be it at the junior or senior level. Most of us refuse to admit that you can always learn something through someone else’s work.

WHAT DON’T YOU LIKE? I don’t like receiving complaints about work that I was involved in. Hence, it is important for me to do my best every day.

WHAT HURDLES HAVE YOU HAD TO OVERCOME? I guess it would have to be taking things personally. Over the few years that I’ve been training and have been a chef, I’ve learnt that everyone I serve will have an opinion of their own. Taking criticism in a constructive manner wasn’t easy, but it has helped me; it is slowly shaping me into the person I want to become.

WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? Happy, content guests is a highlight of my every day!

IN CHEFFING, IS EXPERIENCE AS IMPORTANT AS FORMAL TRAINING? Definitely, some things you can’t be taught in class, or in a culinary lab. You get to pick up a whole lot more in the kitchen. As a chef, you do more practical work, and may find that the theoretical part of it is not as important. For me, if you have both then your work becomes a little bit less difficult.

IS THERE A TYPE OF PERSONALITY BEST SUITED TO THIS WORK, OR CERTAIN TRAITS ONE SHOULD HAVE (OR NOT HAVE)? Passion is key. You have to love what you do. As Vincent van Gogh SISANDA SINESIPHO NKONYENI DEMI PASTRY CHEF

BELMOND MOUNT NELSON

once stated, “If it’s done in love, it’s done well.”

WHAT ADVICE WOULD YOU GIVE TO SOMEONE STARTING OUT IN YOUR CAREER? Always keep an open mind to others, and eventually find a style that illustrates your individuality.

DESCRIBE YOUR JOB IN THREE WORDS Sweet • Hard (work) • Fun

WHY DID YOU CHOOSE THIS PROFESSION? Growing up, I always loved the motor industry and I figured if this drove me then why not get a qualification in what I was good at.

WHAT TRAINING DID YOU UNDERGO AND WHERE? I received my trade certification in spray painting and panel beating at Westlake College, where I got my qualification.

DESCRIBE A TYPICAL DAY ON THE JOB Pushing production and keeping the clients happy. Some days are more stressful than others, but it’s what keeps me motivated.

WHAT DO YOU ENJOY MOST ABOUT YOUR WORK? My favorite part of this job is seeing the end results after a job is completed as well as knowing that the customer is satisfied and as happy as what I am.

WHAT DON’T YOU LIKE? The job can be very demanding, stressful and tiring.

WHAT HURDLES HAVE YOU HAD TO OVERCOME? I believe that what you put in is what you get out and one main hurdle I have had to overcome is getting the work we do up to standard.

WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? Owning my own business!

WHAT ARE YOUR FUTURE GOALS? From here on forward I would like to create a bigger working environment, so that we will be able to employ more people as well as allow the business to grow even bigger. IS THERE A TYPE OF PERSONALITY BEST SUITED TO THIS WORK, OR CERTAIN TRAITS ONE SHOULD HAVE (OR NOT HAVE)? You have to have a love for cars and looking forward to an end result of the repair and restoration. Having customer etiquette is very important and also taking action, using your own initiative.

IN YOUR LINE OF WORK, IS EXPERIENCE AS IMPORTANT AS FORMAL TRAINING? Yes, definitely. Panel beating is a hands-on job, so practical training is crucial.

WHAT ADVICE WOULD YOU GIVE TO SOMEONE STARTING OUT IN YOUR CAREER? Firstly, love what you do. Do not allow yourself to be in a position that you do not want to be in, especially if it’s not what you want.

RUDI HESS SPRAY PAINTER & PANEL BEATER

XPRRESS BODYWORKS

Put in everything that you have to give. Nothing is easy; you need to make the most of it, so you can get the best out of it.

DESCRIBE YOUR JOB IN THREE WORDS Passionate, detailed and challenging.