We have trained hundreds of young chefs to go out into the industry and be the best they can be. Many of these young culinary artists are now working in top class restaurants around the globe and have been awarded some prestigious accolades.
Let’s take a look at where some of our most successful graduates are today, there are too many to mention them all!
Christo Pretorius started off as Commis Chef at a holiday resort in the UK. In 2007, he returned to South Africa, where he completed his Chef and Pastry Diplomas at the 1000 Hills Chef School and went on to win the title of Unilever Junior Chef of the Year as well as Goldcrest Young Chef of the Year. Today, he is creating admirable culinary art as the Executive Head Chef at the 5-star Azure Restaurant at Twelve Apostles, Cape Town.
Christo’s peer, Kevin Bonus, graduated from 1000 Hills Chef School in 2007 and went straight on to achieve great things from there! After winning Junior Chef of the Year in 2006, Kevin took his love for food abroad to Scotland. From there, Kevin worked his way up from a line chef position at Pied á Terre, a two-Michelin-star restaurant in London. He is now wearing the title of Senior Sous Chef, under the wing of great British chef, Marcus Eaves.
Chef Jade now leads a team of skilled chef lecturers at the 1000 Hills Chef School, where she shares her love of food and the creative art of cooking with the students. Under her tutelage, several students have achieved national titles in culinary competitions, including first, second AND third at the Junior Chef of the Year competition in 2016 – an unprecedented achievement.
Kayla admits 1000 Hills Chef School was tough and intensive training but explains that the school doesn’t expect anything less than the best! Kayla made it to finals of both the Unilever Junior Chef of the Year and American Express Platinum Restaurant awards. Kayla is now the Executive Chef at the trendy Chef’s Table, a popular restaurant in Umhlanga.
Kirsten Shaw says her entire class did exceptionally well. She admits the school’s hands-on view of cooking has served her exceptionally well on her road to success. After graduating in 2012 with flying colours, she worked her way to the position she holds now – Executive Sous Chef to the well-known Dominique Crenn at a 2 Star Michelin Restaurant in France.
Sous pastry chef at Yauatcha, 2 star Michelin restaurant London, Class of 2008
Head chef, London
Class of 2008
Interning in the USA in 2017
Class of 2016
Sous chef at Foxcroft (SA’s new restaurant of the year 2016), Class of 2014
Entrepreneur and owner of Chrystals Mobi-Gourmet, Class of 2015
Head chef 5-star Nambiti Hills Lodge, Class of 2015
Interning at Yauatcha, London in 2017, Class of 2016
Food Editor at Highbury Safika Media, Class of 2015