CHEF’S PROFILE
Clinton Bonhomme – feels strongly about developing the youth Clinton Bonhomme, 48, acting executive chef of Durban International Convention Centre (Durban ICC), has been in the hospitality industry for 27 years, having begun as an intern in 1994.
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is goal for the next five years is to become Durban ICC’s executive chef. Clinton has plans to further advance himself by studying project management. Another goal, which he feels strongly about, is to help train and develop younger staff. During this five-year period, I would like to partner with a chef school, to develop the youth, through learnership.” My introduction to hospitality began at the Christina Martin School of Food and Wine in Florida Road, where I was an in-house trainee for three and a half years. I was one of the last people to be taught by the pastry legend chef Christina herself. “I then moved to Singita Private Game Reserve in the Sabi Sands, a Relais and Chateaux property, to enhance my career as a pastry chef. I worked there for a period of two years. Thereafter, I relocated to Cape Town and worked there for nine years. During my time in Cape Town, I had the opportunity to work for Sun International at The Table Bay Hotel, the CellarsHohenhort – another Relais and Chateaux property – which was part of the Liz McGrath Collection, and as a lecturer at the Cape Town Hotel School, which is part of the Cape Peninsula University of Technology.” He added, “In addition, I also lectured at the Institute for Hospitality Education (SA) on a part-time basis. Thereafter, I made my return to sunny Durban.” “Upon my return to Durban, I accepted the position of pastry chef lecturer at the Christina Martin School of Food and Wine, which had become part of the International Hotel School. After a year, I was introduced to Tsogo Sun and worked at the Elangeni Hotel, where I perfected my craft as a pastry chef. During my time there, I was given the opportunity to cross over into kitchen management to work as an executive sous chef. I spent nine years at the Elangeni Hotel, during which time I entered multiple competitions, winning many or becoming a finalist. I also had the opportunity to be invited to participate in the development Culinary Olympic Team for the South Africa Chefs Association (SACA) for a year.” He said: “As part of my career development, whilst with Tsogo Sun, I was identified in the leadership pipeline and was given
44 Business Events Africa August 2021
“At Durban ICC we have to think out of the box, we are always faced with interesting requests from our clients.” www.businesseventsafrica.com
