Professional Chef Qualification - Specialisation Pastry

Hailing from Vanderbijlpark, she discovered her profound passion for pushing the boundaries of creativity at an early age. Following the completion of her Honors in Fine Arts at Tuks, she found herself irresistibly drawn to the chef’s lifestyle, having loved the art of cooking and baking at home. Driven by the dream of making food, her true artistic expression, she decided to embark on the journey to become a chef.

Her qualifications from CTIA paved the way for her entry into the culinary world, landing her a position at Restaurant Mosaic at the Orient in 2018. Immersed in the vibrant culinary scene, she not only honed her skills but also dedicated herself to mentoring trainee chefs. Inspired by this experience, she developed a deep commitment to passing on her knowledge to future generations of chefs.

In 2019, she began her lecturing career at her alma mater, further solidifying her role in shaping the culinary minds of tomorrow. Eventually, in 2023, she joined the esteemed CHS Hotel School, continuing her mission to inspire and educate aspiring chefs.

Nicolene embarked on her path to success after matriculating in 2006 at the esteemed Ben Vorster High School in a little town called Tzaneen.

Fuelled by her passion for creativity and communication, Nicolene pursued her dreams by studying Marketing and Public Relations at Centurion Academy and graduated in 2008, armed with a powerful set of skills and knowledge. She is currently delving into the world of finance, as she studies to become a Senior Bookkeeper with ICB.

For over a decade, Nicolene graced the creative realm of the Prestige Photographic Group, where she worked as a Graphic Designer and Photo Editor specialising in school portrait photography.

Beyond her professional accomplishments, Nicolene’s vibrant personality shines through in every aspect of her life. She’s always up for new adventures that life throws her way. She is a down-to-earth and honest individual, a steadfast pillar of support to her friends and family whose always ready to lend a helping hand.

When it’s time to unwind, you can find her lost in the pages of a captivating historical romance book, exploring the realm of poetry or enjoying the company of her furry friends – her beloved dogs.

Nicolene believes that the world is full of possibilities, and she strives to bring out the best in others and in every situation, she encounters.

Born and raised in the charming town of Bethal, Suzanne’s love for food started from an early age. Her journey began when she pursued her studies in Consumer Science, specializing in Hospitality Management at the University of Pretoria.

While immersing herself in the world of academia, Suzanne embraced hands-on experiences that shaped her culinary abilities. As a food assistant for Vrouekeur magazine, she played a vital role in the creation of numerous cookbooks and weekly issues, honing her skills and showcasing her culinary creativity.

In 2009, Suzanne’s career took a delightful turn as she assumed the position of head pastry chef at 18th Avenue Bakery Café in Rietondale, where her delectable creations delighted her patrons. Seeking new horizons, she ventured to South Korea and embarked on a teaching adventure, sharing her passion for the English language, and immersing herself in diverse cultures and cuisines.

During her time in South Korea, Suzanne discovered a profound love for education, prompting her to pursue a Post Graduate Certificate in Education through UNISA. Eager to contribute to her homeland, she returned to South Africa in 2014 to complete her teaching practical training. Additionally, Suzanne resumed her duties with Vrouekeur, taking on the role of their food writer and stylist, delighting readers with her culinary expertise. In recognition of her talent and dedication, Suzanne was honored with the prestigious Galliova award for up-and-coming Food Writer of the Year in 2017.

In 2014, Suzanne took on a new chapter in her career as a junior chef lecturer. Over time, her passion and commitment shone through, and she eventually assumed the role of principal in 2019. With unwavering dedication, Suzanne implemented a range of qualifications in collaboration with national and international accreditation bodies, ensuring that her students received the best possible culinary education.

Driven by her belief in the power of boutique, hands-on education, Suzanne strives to provide her students with a solid foundation and ample opportunities to excel in their professional culinary careers. For her, it is essential to shape students holistically, not only imparting knowledge but also guiding them to become active and contributing members of society.

Chef Tyrow began his culinary journey in Durban where he had the opportunity to work alongside Richard Carstens, a prominent figure in the food industry known for remarkable trend-setting dishes. They worked together at Lynton Hall, a highly regarded establishment in Pennington, upon which Tyrow eventually became the Executive Chef and took over the leadership role in the kitchen.

Tyrow expanded his culinary horizons and ventured abroad to work in Ghana, which exposed him to an array of new flavours, ingredients, and cooking techniques. His international adventures thereafter continued to the United States, where he held significant positions in renowned establishments, firstly as an Executive Sous Chef at Laurel Links Country Club located in Long Island and later served as an Executive Sous Chef at Mar-A-Lago Country Club, a prestigious club owned by Donald Trump in Palm Beach, Florida known for its upscale dining experiences.

Tyrow takes pride in his culinary journey, which showcases a diverse range of skills and a commitment to excellence in the culinary arts. He loves all things to do with the kitchen, his “happy place” as he calls it.

Tyrow began his journey at CHS as a chef lecturer recently, a path less travelled and unexplored. Tyrow wants to share his knowledge and experiences with his students and looks forward to seeing them learn and grow within the culinary trade.

Born and raised in Vereeniging, Wesley’s passion for cooking came later in his high school years when his mom being a foodie herself, encouraged Wesley to explore his creativity through the use of recipe books.

Soon enough, Wesley realised that his passion of cheffing came from, not from his love of food but from the love of serving and pleasing others with his creations.

Wesley graduated from Prue Leith in 2006 and worked in many different establishments from private game lodges, eco lodges, hotels, and restaurants over the next few years, progressing very quickly through the ranks to culminate in being the Sous Chef for the opening of Southern Sun Monte Casino in 2010 during the FIFA world cup.

It was during this period that he realised the lack of general knowledge and skills junior chefs had in the kitchen and decided to make a career change into education. He started his journey at CHS as a junior lecturer and continues his love for teaching and education for over a decade now.  

He loves experimenting with new ideas and concepts and re-discovering old techniques which has taught him an appreciation for how theoretical work can impact the practical innovation.

Wesley is an avid whisky novice, and whenever he can, will find a way to include it into a menu or dish.