I am honored to be a part of this exciting day, celebrating your graduation and the beginning of your chosen careers as Culinary Professionals. Capsicum Culinary Studio has given you the basics, the tools, and the foundation you need to move forward with your career. Many of you came here with little or no experience; for some of you this is a second career, and a new beginning.

However, there is huge uncertainty currently due to the COVID19 pandemic and the effect it has had on the greater hospitality industry. Many of you filled with worry about jobs and the future of the industry. I am here today to say have no fear, have no doubt and have no worry for this industry is back on the rise. A lot may have changed over the last 20 months in how we run our business as Chefs but you can rest assured that the ONE thing that remains constant, is our passion for what we do. Look back on the last year with positivity, rather the glass half full than half empty. Look back on the lessons learnt and how we progress forward together, better and stronger.

Your careers are just beginning. Every day is a new day. Be hungry, strive to be the best and the brightest. Regardless of the path you choose, whether its owning a catering company, working as a private chef, or going into product development, you have taken the first initial step.

I had never thought my career as a chef would reach where it is now; 15 years ago, I was in the same seat as you. —excited for what’s in store but equally anxious for what lies ahead. At present, I am the Executive Chef of Protea Hotel by Marriott OR Tambo Airport and the Advisory Chef for Sub Saharan Africa with Marriott International. I also serve as a Director of the SA Chefs Association, the National Project Manager of Chefs with Compassion and a member of the World Chef International Chefs Day committee for the Africa and Asia region.

Getting to this stage was definitely no walk in the park nor did anything happen overnight. Like what they say in boxing, the crown is won while in training and is merely received inside the ring. The same goes for everything in life and perhaps, this belief best sums up the hard work behind all of my cheffing success.

At the onset, I wanted to learn efficiency and efficiency, I learned! Regardless of the volume, I poured in my passion to each dish that was served to each and every customer. Those were exciting times that formed my mantra “good food is a right not a privilege”

It is definitely an exciting time to be a Culinary Professional. When I began my career, there was a perception that the people working in restaurants, hotels or catering were unable to succeed at anything else. Today, if you are willing to work hard, continue to learn and hone in on your skills, you will be regarded with high esteem by both your peers and the dining public.

Keep in mind that you are professionals, and as such, you should look the part and behave like the professionals you are and always remember the power of the white jacket and never allow anyone to bring you down. Be proud of who you are!

Always remember the basics and fundamentals learnt at school, it is now your job to perfect these skills and broaden your knowledge and experience – the learning never ends.

Always remain humble, never allow your ego to control you. Treat your associates as you would like to be and deserve to be treated. Treat everyone professionally and with respect, no matter the age, gender, race or creed and they will do the same for you. It never hurts to apologise, it only makes you stronger.

Don’t allow stress to get the better of you, remember the saying – “if you can’t handle the heat in the kitchen, stay out” – never allow your personal feelings to come between your work. Don’t bottle up your frustrations, talk to people – your family, friends or colleagues. We work in industry where far too often we lose great chefs who decide to take their own lives without an attempt of reaching out. It’s too late for people to say I should have been there, support one another from today. We’re all in this together!

You must learn from all of your experiences, positive and negative. You must constantly sharpen yourself, be it through hands-on training, continuing education, travel, cook books, or the Internet. You must remember that even the sharpest knife will become dull and virtually useless if not sharpened regularly.

No shortcuts! Never. Ever. Neither in food, nor in life. Aspire to be better every day…be BEST each day. Never compromise. Work hard, but smart. Don’t be afraid of failure and take risks. Be fair. Show respect. Show good character. Take pride in what you do. Support one another. Communicate. Be dependable and reliable and learn to adapt.

What I would like to impart here is the importance of two factors – integrity and passion.

Integrity, is what defines you. Talent is nothing if not coupled with the duty to do right. Be true to yourself and to your way of cooking. Create your own identity, set a high standard and make sure you never break it.

Find your passion and nothing else matters. Passion is what will wake you up in the morning, what will fuel you through your day; and will give you the assurance that despite all the failures, tomorrow will inevitably be better. REMEMBER MY DEAR NEW CHEF GRADUATES. With passion you will never work a single day in your life. Being a chef is not a job, it’s a lifestyle!

I thank you.
Keep the passion!
Chef Coo