It’s been a good year for 22-year-old Cape Town chef Johan Vorster who will be jetting off to the US this month after being offered a job at a prestigious hotel in Georgia in the US.
Vorster – who currently lives in Table View – not only graduated this year from Capsicum Culinary Studio with a diploma in patisserie but was also voted the best student, an impressive achievement considering the school has six campuses throughout South Africa.
He has since been offered employment at the newly opened JW Marriott Savannah Plant Riverside District and will be working in the different sections of the kitchen.
He talks about this passion for cooking: “I used to cook from the age of 10 with my mother and both grandmothers and I knew even then that I wanted to become a chef.”
Vorster first studied for his Diploma in Food Preparation and Cooking at Capsicum in Boksburg in 2017. He then worked at various establishments including Mimosa Lodge and 22 Church Street restaurant in Montagu and most recently at The One and Only Hotel in Cape Town, before returning to Capsicum in Cape Town to study for his Diploma in Patisserie.
He explains: “Over the last few years I decided that I wanted 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 such as a crème bruleé!”
He is delighted with what he has achieved this year – a top award and a fabulous job in a leading hotel: “I believe in hard work and that one should never wait to be asked to help, go the extra mile and show that you care and that you are dedicated and that you want to learn. Love what you do and put your love and passion into everything you take on in life.”
Vorster put down his whisk long enough to answer some questions for us:
What advice do you have for anyone wanting to make a career in the hospitality industry?
Always remember failure is the key to success, the more you try the better you become. Your passion and dedication will ensure that you achieve your goals and become successful in all you do.
Would you recommend cheffing and the food industry as a career?
I am going, to be honest; the hospitality industry is not for the faint of heart. It is not what you see on television. If you are entering this industry you must be prepared to work hard, keep on learning every day because celebrity chefs did not get to where they are overnight. Being a chef might be one of the hardest but most satisfying jobs in the world. They have the power to bring all types of people, from all walks of life together, with one dish.
What three famous chefs do you follow and why?
Chef Chantel Dartnall from Restaurant Mosaic at the Orient who won Best Female Chef in the world; her passion and love for food ensure that she creates amazing dishes of the highest quality.
Chef Jan Hendrik van der Westhuizen, South Africa’s Michelin-star chef, who shares the same values and humble beginnings learned from his mother and grandmothers.
Both of them are a true inspiration to all young aspiring chefs in South Africa.
And thirdly, Amaury Guichon, who is one of the most influential international pastry chefs in the world. He is focused on quality and technical perfection, which is truly inspiring.
What are the three latest food trends?
Not a trend, directly linked to any dish, but something I am truly excited and thankful for, and that is the focus on food waste reduction. Also, focusing on locally grown and organic ingredients and the incorporation of West African flavours.
Where do you see yourself in five years?
I want to travel around the world, to gain as much experience as possible. Thereafter I would like to see myself working at a luxurious hotel where I can learn and grow further and share all the knowledge and experience I have gained with other young aspiring chefs.
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