About Me |
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My passion in life is to qualify as a chef with a recognised qualification and then to work in the hospitality / food service industry. I have been cooking and baking in one form or another since I was very young and have memories of helping my mother bake cookies before I was even in school.
During my years in high school I took on several private catering jobs including a very interesting one that was for a diabetic's birthday party and required everything to be completely sugar-free.
As part of my schooling at Bracken High School I was required to take part in a Work Week during their grade 11 year. This consisted of working on-site at a business in the industry relevant to the career we intended following. No special treatment was allowed and we were expected to work the same hours and under the same conditions as regular employees for that week and to take a report on our performance back the school at the end of the week.
I was fortunate enough to spend my work week at Thaba Ya Batswana, a four-star Eco Hotel and Spa adjacent to the Klipriviersberg Nature Reserve in Southern Johannesburg. I loved the experience, even though it was hard work, and came away even more determined to be a chef one day.
Soon after I matriculated in 2010 my family moved back to Durban (I was born here but lived most of my life in Johannesburg).
While I was in high school I researched training facilities for chefs and kept coming back to the 1000 Hills Chef School as my favourite. During 2011 I attended an interview with Chef Dixie (Sharmaine Dixon – the principal) and was accepted for the 2012 intake. Unfortunately I was not able to go for financial reasons (even on a study loan the interest has to be serviced monthly and this is out of reach of myself and my family).
I have also investigated other traineeship and bursary options, so far without success. I am currently working at a fast food restaurant and as well as selling home-made sweets and baked goods so that I can train as a chef and follow my dream.
I would like to complete the City and Guilds (London) accredited Food Preparation and Culinary Arts (7065) as I believe this is the best suited to my career goals as well as being well-known for producing chefs trained to a very high standard. My first choice would be to study at the 100 Hills Chef School but I would also consider other institutions offering the same course.
I am still hopeful that I will find a bursary to cover my study costs, a traineeship program that includes this course or alternatively a company that is prepared to cover my study fees in return for gaining a dedicated, passionate, hard-working and loyal employee once I have qualified.
Sarah Cuthbert