A professional overview.
I completed my tertiary education with a Diploma in Food Service Management (1998) and underwent my in-service training at Pomegranate Restaurant in Melville (Johannesburg’s top listed Restaurant), Protea Hotel Midrand as well as exposure and short courses in Europe.
My culinary mark was established as the Executive Chef of Phinda Private Game Reserve in Northern Kwazulu Natal (2001). (Luxury 5 star Lodge)
Phinda presented me with a unique situation of captive audiences to engage with, who after a “brief moment of time” became totally enthralled with my interpretation of Pan African Cooking, enabling me to develop and hone my skills in culinary presentation with unique audience participation.
That led me to take part and present Cooking Demonstrations in Durban Decorex and Natal Cuisine Festival.
Joining and collaborating in the ongoing success of The Singing Fig in Norwood with owner Dave Wallace (2003) as Executive Chef (Johannesburg’s premier Restaurant), I developed my skills in French provincial cuisine with a slight fusion twist.
- October 2003 top honours were taken for the second consecutive year in Fleur du Cap Restaurant award.
- Top Scores in Restaurant week 2004.
- Victor Strugo (food Critic) awarded 4 ½ out of 5 Stars to the Restaurant.
- In 2004 The Singing Fig was chosen by Ainsley Harriott (Celebrity Chef) for the cooking program Off the Menu on BBC Food. I represented The Singing Fig, Doing a cooking presentation and as judge on the program.
Bloom Beezz Florris established (in partnership) in Melville and worked as a Private Chef, keeping my ties with The Fig restaurant as a Chef Consultant.
Futher involvement included SA Cares for live with skill training and development.
Focusing on events, flower decorating and table settings. I became part of The Flower Bucket Florist (2006) Waterkloof Pretoria.
By the end of (2009) C&C came to live. My ultimate love for food and entertaining convinced me to start my own home baking business where I supply home industry stores with freshly baked products as well as catering to cooperate and private clients, were Quality wins over quantity, taste and look are equaly important, and cliet satisfaction is always the goul in mind.
If we do your best the taste will say the rest!!!