What is one standout moment or achievement from your time studying that you’re most proud of?
My graduation, as I was the only one in my family to have graduated from a tertiary education and seeing how proud I made my mother. Secondly, the journey it took me on discovering travel within my own country leading me to be living in CT from KZN. Helped me gain my independence as a young adult and grow. Meeting the people along the way and the memories made from those.

How has your training prepared you for the real-world hotel/restaurant/kitchen environment?
The practical side of it, enormously. The theoretical part was required to ensure the basic understandings of how the industry operates. However, being in operations itself teaches you so much more and then some, and at the same time meeting so many people and the opportunity to make a difference in so many people’s lives even if it was just for a moment.

Where are you currently working, or what are you currently focused on in your journey?
I am currently the Restaurant Manager of Upper Union Restaurant. We opened with the sight set of being an award-winning restaurant which we have successfully done for the past 4 years. Obtaining 1 star status in the Eat Out awards consistently, along with the Luxe and Gourmet guide 1 star award status. Currently the team and I are focused on trying to achieve 2-star status.

What type of hospitality leaders do you aspire to be, and what kind of food or beverage best represents you?
As a role model, a huge influence for me was my facilitator previously from IHS – Pauline Fredericks – because of how passionate she was and how each day can be filled with joy and laughs in the industry, even on the bad days. Always cared and was always willing to help. She became like a mother figure to me.

Personally, I aspire to be a logical, calm and dedicated leader that team members that work for or with me are comfortable in what they do, comfortable enough to come to me when things are tough or even great. Giving them a sense of achievement of realising that in this industry they can achieve a lot more than what they initially thought they could or what was available for them to achieve and have fun doing it. Taking what I know and sharing with them so they can grow and learn. At the same time being super guest focused so that in events and times connections are made through hospitality provided to guests and not just service.

Why do you think you would be a great fit for a televised cooking competition?
I don’t actually; to be honest. I have never been partial to the public appraisal of what I do. I rather much prefer to watch the celebration of my teammates and support them in that. From the side lines if that makes sense.

What sets you apart from other hospitality leaders or graduates?
If there is anything I learned from my time studying hospitality that I always keep directing or influencing my decisions are “The Moment of Truth” – so the first impression the guest gets of the establishment, person or service is a huge influencing factor for guests or patrons. Using that with being a logical and practical thinker, and a dedicated team player. Your team’s “Moment of Truth” towards you as a leader is also important, not just the guest. The team is the first and foremost important. Once you have a loyal and dedicated team behind you who sees you not just as simply one of them and doing their work to show them you know how to do it but realising that each and every single team member is different and not just another penguin in a waistcoat uniform employed to provide guest service, you will win, and loose, but that is life. What’s important is that each team member (like guests) feel valued, cared and looked after. Nourished one might say.

Secondly, “Using you resources readily available to you” – not to sound harsh or derogatory but that includes your team. Once you are aware of who your team members are as individuals, what drives them, what sparks their passion and then utilising them in scenarios or positions that are well suited for them to naturally thrive with their strengths, this allows them to openly be accepting and curious for challenges, growth and development. “Make it better” so to say, personally and professionally.

What advice would you give to aspiring students who are thinking of studying hospitality or culinary arts?
If you can’t find it easy to make a sacrifice to help someone else feel, experience, be elevated or memorable or better, then don’t do it. If you are someone that finds the joy in practicing making things better (service or people), do or feel better and bringing them joy or happiness, and aiming for the satisfaction of making a difference no matter how small or big in someone’s life, whether through service or even a small chat with a guest/human go for it and have fun doing it.

This is not a quick fix to become wealthy after your school days or studying, it’s not that easy, but it’s not impossible, but it is challenging.
But if the richness you are chasing and hope to achieve is not just monetary, because we all need to survive, but as I have said before, being able to make a difference or a change in someone’s day or moment in life in a positive and joyful way you are in the right direction of life within the hospitality industry.

Not everyone has the choice to choose what they want to do, some people are still thrust into family businesses etc… Choices – it’s what you do with that choice you’ve made that makes all the difference. The experiences you go through at the same time, teach and mould you into a stronger version of yourself, often finding that you surprise yourself more often by what you can achieve that you never thought you ever could.

Sometimes in life when you make a choice or take a chance, good things happen, and sometimes bad things happen. But if you don’t take a chance or make a choice, nothing happens!

Lastly, having confidence in what you do is great, but make sure it’s still holding hands firmly and teaming up with humility otherwise your challenges or “battles “will be far more difficult to get through.