Pastry Chef | Landscaper

SISANDA SINESIPHO NKONYENI DEMI PASTRY CHEF

BELMOND MOUNT NELSON

WHY DID YOU CHOOSE TO BE A PASTRY CHEF? My love for food started when I was still in primary school. Whenever I got home I’d watch these cooking shows and sometimes recreate what I had seen on TV. Taking up cheffing as a profession was never part of the plan, until my final term in high school. I went ahead and studied professional cookery, and then worked in various kitchens, looking for who I wanted to be in the world of chefs. I found a sense of belonging, but that wasn’t

FOR THE LOVE OF FOOD

enough. I moved on after my three years in hotel school, applying for a pastry position. Since then, I’ve never looked back. I feel at home when I’m in the pastry kitchen. It has taught me alot of patience.

WHAT TRAINING DID YOU UNDERGO, AND WHERE? I studied Hospitality Management: ND Professional Cookery at the Cape Town Hotel School, CPUT.

WHAT DO YOU ENJOY MOST ABOUT YOUR WORK? I love it when things come together! It goes with being organised. Working with other people, working in a team. Honestly, it doesn’t matter how good a chef you are, you always learn something from the people you work with, be it at the junior or senior level. Most of us refuse to admit that you can always learn something through someone else’s work.

WHAT DON’T YOU LIKE? I don’t like receiving complaints about work that I was involved in. Hence, it is important for me to do my best every day.

WHAT HURDLES HAVE YOU HAD TO OVERCOME? I guess it would have to be taking things personally. Over the few years that I’ve been training and have been a chef, I’ve learnt that everyone I serve will have an opinion of their own. Taking criticism in a constructive manner wasn’t easy, but it has helped me; it is slowly shaping me into the person I want to become.

WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? Happy, content guests is a highlight of my every day!

IN CHEFFING, IS EXPERIENCE AS IMPORTANT AS FORMAL TRAINING? Definitely, some things you can’t be taught in class, or in a culinary lab. You get to pick up a whole lot more in the kitchen.

MARK KRETZMANN LANDSCAPER

OWNER AT LIVINGSCAPES

WHY DID YOU CHOOSE LANDSCAPING? I’ve had an affinity with and appreciation of nature from a young age. That and the creative aspect involved in design work is what drew me to the profession. In a way, choosing landscaping created a balance between working with nature, while still having all the cultural and social benefits offered by city living. Though, that aspect means less to me these days.

DESIGNING WITH NATURE

WHAT TRAINING DID YOU UNDERGO? I did a National Diploma in Horticulture at Cape Tech and a Bachelor of Science, majoring in botany and environmental science, at UCT.

DESCRIBE A TYPICAL DAY Meeting with the staff in the morning; ensuring that the correct tools and materials are loaded for a particular project. I spend a few hours on site(s) to make sure that everyone knows their tasks for the day. The rest of the day is taken up with sourcing materials, either physically or via email, design work, and meetings regarding upcoming projects. I return to site later in the day to review productivity and make any adjustments needed.

WHAT DO YOU ENJOY MOST ABOUT YOUR WORK? The potential to design with plants. Using nature’s own colours, textures, shapes, fragrances and seasonal variations is inspiring. I’m still like a child in a sweet shop every time I visit a nursery. The creative aspect of design is also rewarding, when translated from theory to practical installation.

WHAT DON’T YOU LIKE ABOUT BEING A LANDSCAPER? Standing in dog poo! Seriously though, it’s demanding at times, but I think that relates more to the responsibilities that come with owning a business, rather than the profession itself.

ANY HURDLES YOU’VE HAD TO OVERCOME? To be assertive when the occasion demands – both with staff and clients – although I always do my best to keep a client happy within the allocated budget. The management aspect is a role I didn’t foresee.

WHAT’S BEEN THE HIGHLIGHT? Working for some top clients over the years, where the design concept has dictated the budget, rather than the norm of designing within a budget. A landscaper’s dream situation. I’ve had some memorable experiences: working on two game farms, and spending 18 months working in the Seychelles.

As a chef, you do more practical work, and may find that the theoretical part of it is not as important. For me, if you have both then your work becomes a little bit less difficult.

IS THERE A TYPE OF PERSONALITY BEST SUITED TO THIS WORK, OR CERTAIN TRAITS ONE SHOULD HAVE (OR NOT HAVE)? Passion is key. You have to love what you do. As Vincent van Gogh once stated, “If it’s done in love, it’s done well.”

WHAT ADVICE WOULD YOU GIVE TO SOMEONE STARTING OUT IN YOUR CAREER? Always keep an open mind to others, and eventually find a style that illustrates your individuality.

DESCRIBE YOUR JOB IN THREE WORDS Sweet • Hard (work) • Fun

IS THERE A TYPE OF PERSONALITY BEST SUITED? People who like to be outdoors! People skills are important, for managing staff and maintaining good communication with clients. The ability to think practically is also important, both on the design and installation level.

IS EXPERIENCE AS IMPORTANT AS FORMAL TRAINING? There are a number of self-taught landscapers who have been very successful. A Diploma in Horticulture, however, gives a good grounding.

FUTURE GOALS? To design full time and outsource the installation aspect. As far as installations go, I’d like to shift the focus more to natural restoration and rehabilitation work.