11 months ago
Wandile Mabaso travelled widely to master his skills.  ~ 

THE hospitality industry is so diverse there is always a chance to grow.

Mzansi has many successful chefs who have gone on to make names for themselves after learning the needed culinary skills at Capsicum Culinary School.

The school was established 15 years ago and has produced over 5 000 alumni who now work all over the world as established leaders in their fields.

Soweto-born chef Wandile Mabaso, an ambassador of the arts of French food in South Africa, studied at Capsicum. He later trained in classical French cuisine in New York and is specialised in contemporary French haute cuisine at Le Meurice, Alain Ducasse’s two-Michelin-starred Paris restaurant.

The chef school has campuses in Rosebank, Boksburg, Cape Town, Durban and Port Elizabeth.

Chef Mark Coombe, principal at Capsicum in Pretoria, said that choosing to be a chef meant he always had the opportunity to find a job with a steady income all over the world.

Coombe has more than 20 years’ experience in the catering industry. He went from working in a bakery at age 15 to running chalets in the French Alps and became the executive chef of two highly successful British restaurants.

“I took an opportunity to come to South Africa as a consultant and then ran my own restaurant for two years. Now I am the principal of Capsicum Culinary Studio and I get to teach what I’ve learnt.

“I tell my students being in the hospitality industry is hard and unglamorous work but the rewards can be impressive.

“The culinary world is always changing and that’s what makes the industry exciting. If you want to be a great chef, I advise you to travel the world and broaden your horizons by experiencing as many different cultures as you can.”

Capsicum offers four full-time and part-time City and Guilds-recognised courses, such as:

  • Level 1 certificate in food preparation and cooking
  • Level 2 diploma in patisserie
  • Level 2 diploma in food preparation and cooking
  • The combination programme in culinary arts

Capsicum is accredited by many top global culinary institutions.

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