Lecturers
Cape Town Branch
If you would like to get to know more about the Capsicum Culinary Studio lecturers at the Cape Town Branch have a read and you will be amazed at the calibre of your future teachers:
Chef Daniella Peto
Qualifications:
Capsicum Culinary Studio
Completed Capsicum Culinary Studion Diploma in Patisserie with distinction
Completed City & Guilds Diploma in Patisserie with distinction
Received Diploma in Patisserie Student of The Year Award
The Higgs School of Good Cooking
Completed Professional Cookery Certificate with distinction
Obtained THETA Certificate in Profesional Cookery
Received Top Achiever Prize
Years of experience:
14 experience, 7 of which she has spent qualified as a Chef, with the last three years as a Lecturer at Capsicum Culinary Studio.
Work History:
Chef de Partie at the world-renowned 5 star Mount Nelson Hotel under Garth Stroebel.
Chef Kerri-lee Perrins
Qualifications:
Diploma in Professional Chef at Capsicum Culinary Studio
Diploma in Patisserie Capsicum Culinary Studio
Years of experience:
2 Years
Work History:
Cellars Hohenort Hotel and Spa Constantia as a Demi Chef de Partie (pastry).
Chef Julietta e Silva
Qualifications
City & Guilds Chef Diploma
Work History:
Only Private Yachts around the world: USA , Caribbean ,Australia, and Spain
Chef Yumna Osman
Qualifications:
National Diploma Food and Beverage Management
Cape Town Hotel School , Granger Bay, Cape Technikon
Tertiary Preliminary Wine Course
South African Wines
The Cape Wine Academy
2004 Regional Finalist
Unilever Junior Chef of the year
Years experience:
6 years
Work History:
Trainee-Chef de partie: Beluga Restaurant
Senior Chef De Partie: Marimba Restaurant and Cigar Bar
Port Elizabeth Branch
If you would like to get to know more about the Capsicum Culinary Studio lecturers at the Port Elizabeth Branch have a read and you will be amazed at the calibre of your future teachers:
Chef Jody Theodore
Qualifications:
Grande Diploma Cordon Bleu
Years of Experience:
7 years
Work History:
Senior Sous Chef at the Cob Creek Wine Estate
Sous Chef/Head Chef for Treat Catering
Senior Sous chef at Zest Catering
Food Consultant for Pick n Pay School of Cooking
Assistant Demonstrator and Chef for Jenny Morris
Television Chef for the show "What’s your Flava"
Chef de Partie for Fedics
Demi Chef de Parte for the Five Flies Restuarant in Cape Town
Durban Branch
If you would like to get to know more about the Capsicum Culinary Studio lecturers at the Durban Branch have a read and you will be amazed at the calibre of your future teachers:
Chef Candice-lee Clark
Qualifications:
Honors degree in Hospitality and Food Sciences (Durban University of Technology) .Currently completing her Masters in Food Packaging, Labelling and Legislation
Years of experience:
5 years experience in the Hospitality Industry
Work History:
Previous positions held: Culinary and Skills Development Lecturer - Christina Martin School of Food and Wine Juniour Sous Chef - Imbali Lodge Yachts of Seabourne Owned a Catering Company ''Pink Mandarin'' Contracted to Bella Vista.
Chef Eric Berullier
Qualification:
Pastry Chef, Chocolatier, Glacier
Chamber of Commerce and Industry, Paris, France - placed in Top 20 of 2009
Years of experience:
25 years
Work History:
Savoy Hotel, London, England
Sun International, Galawa Beach Hotel, Commores
Ashton Park Hotel, Sussex England (part of small luxury Hotels of the world)
Cellars Hotel, Relais Chateau, Franschoek, South Africa
Worked with Rayomond Blanc at the Four Seasons in Oxford
Worked with Jean Christophe Novelli at the Cellars
Chef Kevyn Buys
Qualification:
Christina Martin school of Food & Wine as a Chef in 1999
BPC assessors course 2010
Years of Experience:
11 years
Work History:
Worked at the Collisheen Estate Conference centre as Executive Chef from 2006-2010. Previoiusly was Executive Sous Chef at the Falcondale Mansion from 2004-2005.
Pretoria Branch
If you would like to get to know more about the Capsicum Culinary Studio lecturers at the Pretoria Branch have a read and you will be amazed at the calibre of your future teachers:
Chef Carla Van Wyk
Qualification:
B Consumer Science Hospitality Studies Education (Degree)
Years experience:
2 years
Work History:
Deli on Duncan
Chef Patrick Goldberg
Qualification:
NVQ2 - Head Chef/Kitchen Manager
Years experience:
7 years
Work History:
Orrery (Michelin Star)
Boksburg Branch
If you would like to get to know more about the Capsicum Culinary Studio Lecturers at the Boksburg Branch have a read and you will be amazed at the calibre of your future teachers:
Chef Lesley Walker
Qualification:
HTA Diploma in Professional Cookery
City & Guilds Diploma in Professional Cookery
BCom Accounting from Wits University
Years of Experience:
4 Years
Work History:
Fedics, Banqueting Chef, 2006-2007
Café Kay D Em, Assistant Chef, 2007-2008
Ivory Tree 5 Star Game Lodge, Senior Sous Chef 2008-2009
HTA School of Culinary Art, Chef Lecturer, 2009-2010
Chef Ernest Rundle
Qualification:
International Advanced Chefs Diploma Prue Leith Qualification
Years of Experience:
5 years
Work History:
Villa Del Palazzo, The Palace Sun City, Training Chef
The Grace in Rosebank Chef de Parte 2006-2007
Zim Sun Consulting Chef 2007-2008
The Grace in Rosebank Snr Chef de Parte, Sous Chef 2008-2010
Chef Denise Rundle
Qualifications:
Diploma in Hotel and Catering Management.
Diploma in Food & Beverage Management American Hotel and Lodging Association
Years of Experience:
4 years
Work History:
Schoongezich Boutique Hotel & Spa Chef 2005
Tzaneen Lodge, Training Chef 2006
Conference Venue Pretoria Chef 2006
Airport Grand Hotel & Conference Centre Chef 2006-2007
Lonehill Branch
If you would like to get to know more about the Capsicum Culinary Studio lecturers at the Lonehill Branch have a read and you will be amazed at the calibre of your future teachers:
Chef Dewald Kotze
Qualifications:
Food and Beverage Management, National Diploma, Certificate in Wines of the World, Karuna Master
Work History:
13 years Hospitality, Chateau Relay Hotel Group , Pinotage Restaurant, Chef Dewald won the Chef of the Year twice.
Chef Chad Humby
Qualifications:
National Higher Diploma Food and Nutrition, National Diploma Food Service
Management, Certificate Wines of the World.
Work History:
10 years as a Chef and Lecturer, Jamie’s 15, Owner of Pot Kiln
in Africa, Genaro’s Passione, UK, Mike Robinsan - Pot Kiln in the UK.
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