Young chef gains culinary experience in the USA
“My interest and passion for cooking started with my mother and grandmothers at the age of 10.”
A whole new world of culinary delight awaits a 22-year-old chef who has left for a one-year internship in the USA on December 22.
Johan Vorster, an ex Hoërskool Kempton Park learner, is based at a brand new hotel in Savannah, Georgia. He was recruited by Placement International, when recruiters from JW Marriot & Kessler Collection conducted interviews for the new hotel at the Cape Town campus of Capsicum Culinary Studio.
He went for an interview and the rest is history.
Johan started his studies for his diploma in food preparation and cooking at the Boksburg campus in 2017 and continued at the Cape Town campus in Patisserie, where he was named best graduate in 2019.
“My interest and passion for cooking started with my mother and grandmothers at the age of 10. That was when I realised I wanted to become a chef. In high school, my passion for food grew stronger.
“Over the past couple of years, I decided I want to specialise in pastry. I love the fact that you can express your creativity and produce breathtaking and tasty products with even the simplest ingredients.”
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His culinary journey officially started after high school, when he had the opportunity to work with the team of Onside Events for a short period. Thereafter, with the help of Capsicum, he had the opportunity to gain industry experience, working in different types of establishments, such as Mimosa Lodge, 22 Church Street Restaurant and most recently at The One and Only Hotel in Cape Town.
Who has been his greatest mentor?
“A lot of people have guided me, but there are two people I am truly thankful for as they have played key roles along the way. Firstly, I want to mention my hospitality teacher, Marilet Smith. She was a true inspiration and her encouragement and faith in me got me to where I am today. She also opened the first door into the industry for me.
“Secondly, I want to mention chef Hayley Sutherland, my Patisserie lecturer. She is a talented and caring lecturer who taught me so much during my time on campus. She also ensured that I got the opportunity to gain the best experience and training during my time at the One and Only Hotel.
Would he recommend becoming a chef or choosing the food industry as a career?
“I am going to be honest, the hospitality industry is not for the faint-hearted. It is not what you see on television. “If you are entering this industry because you want to be like them, you must be prepared to work hard, keep on learning every day. They did not get to where they are overnight.
“Being a chef might be one of the hardest but most satisfying jobs in the world.”
Which three famous chefs does he follow?
“Chef Chantel Dartnall, who won best female chef in the world. Her passion and love for food ensures that she creates amazing dishes of the highest quality.
“Chef Jan Hendrik van der Westhuizen, South Africa’s first Michelin-star chef. He shares the same values and humble beginnings learned from his mother and grandmothers. And Amaury Guichon, he is one of the most influential international pastry chefs in the world.”
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