Boksburg's Nicka proofing her recipe for success

The aroma of freshly baked pastries, the rush of a busy kitchen and the satisfaction of watching someone enjoy a meal she prepared are all part of a future life for 20-year-old Nicka Retief.

The bubbly Dayanglen resident is currently studying to be a professional chef at the Purple Carrot Culinary School in Potchefstroom while completing her industry training at The Shed and Silo in Brentwood Park.

With a bright smile and an infectious enthusiasm for food, Nicka is turning a lifelong passion into a career she hopes will one day lead to a bakery and coffee shop of her own.
For Nicka, the journey started long before culinary school.

Some of her earliest memories were made in the kitchen alongside her mother, where a simple love for cooking began to grow into something much bigger.

“I enjoyed cooking with my mom from a young age and did hospitality studies in high school,” she said.
While many chefs thrive on the fast-paced nature of the kitchen, Nicka has always been drawn to the art of baking. Cakes, pastries and sweet treats are where she feels most at home.

“I prefer baking and pastry work,” she laughed.
Her love for baking is rooted in the structure and precision it demands.
“It’s very systematic. I prefer doing everything my way.”

Although she speaks about food with excitement, Nicka is honest about the realities of culinary school. Balancing theory classes, practical training and long hours in the kitchen can be demanding, but she believes the challenges are part of what makes the experience worthwhile.

“It really does become part of your personality. The endurance and dedication to do this is difficult, but it teaches you a lot.”

Behind every beautifully plated meal is hard work that many diners never get to see. For Nicka, the greatest reward comes when customers appreciate the effort that goes into every dish.

“Most people don’t really know a lot about chefs. They go to a restaurant, eat and go home. The best part is getting a compliment and hearing someone say the food was amazing.”

With her studies underway and valuable industry experience already under her belt, Nicka is dreaming big. Her vision extends far beyond graduation and into a future filled with coffee, pastries and a welcoming space for people to connect.

“My future plans are to open my own coffee shop and have my own bakery.”
She hopes to create more than just a business. For Nicka, the dream is to build a place where friends and families can gather, celebrate special moments and create lasting memories over good food.

For aspiring chefs considering a similar path, her advice is simple but honest.
“If you want to pursue culinary school, you have to have a passion for food. You have to be hardworking and willing to put in the effort.”

As she continues to sharpen her skills and gain experience in professional kitchens, one thing is clear: Nicka Retief is not simply learning how to cook. She is building the foundations of a future she has dreamed about since childhood, one recipe, one pastry and one satisfied customer at a time.

As a young adult, venturing through student life and adulting, Nicka preaches trying to balance everything, from finances, personal time and career building.

To help with that, she prescribed a “student savvy” recipe to help students navigate their demanding schedules with a simple, balanced meal – her signature dish she calls
The Love Pasta.

Ingredients
1 packet spaghetti
1 packet bacon bits
1 can tomato and onion mix
Cream
Garlic (optional)
Fresh basil (optional)
2 teaspoons sugar
Pinch of salt
Paprika

Method
Cook the spaghetti until al dente.
Fry the bacon bits until crispy.
Add the sugar, salt, paprika and garlic.
Stir in the tomato and onion mix.
Add the sauce to the cooked pasta and mix well.
Reduce the heat and add the cream.
Stir until combined.
Garnish with fresh basil and serve.

“I hope my Love Pasta becomes everyone’s go-to meal,” Nicka said.

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