CHEF Citrum Khumalo has the five-star touch required for his job as a culinary trainer.
Khumalo, who runs Culinary Passions School of Hospitality, a training facility in Midrand that is a highly sought-after institution for upcoming chefs, started off his career shelling peas and peeling potatoes.
Today Khumalo, who went from relative obscurity to become an internationally renowned chef, thanks to his extensive knowledge of international cuisine, has earned his stripes in his chosen profession.
Khumalo believes school-leavers who are considering career options would do well to investigate the myriad possibilities the tourism sector offers.
"After last year's World Cup the sector is growing and opportunities are limitless." Khumalo says. "You can work in a hotel, restaurant or travel agency.
"You can be a tour guide and get to know your country or run your own business such as a guest house. You might even get a chance to work overseas." .
The chef, who hails from rural KwaZulu-Natal, says he always wanted to be a culinary artist.
"I grew up enjoying the creative outlet cooking gave me, finding inspiration in food magazines.
"Moreover, I'd always wanted to travel the world and believed a career in food would lead me on that path," he says.
But surprisingly he opted to study metal engineering on leaving school and after a few less than satisfying years as a welder decided to follow his passion for food.
"Financial constraints meant I had to start at the bottom," he recalls. "My first restaurant job was as a cleaner in a Bedfordview eatery.
"I later progressed to waiter, then barman and finally found myself in the place I was meant to be - the kitchen."
He later obtained a diploma in catering and gourmet cooking through Intec College.
The course, along with the practical experience, helped him progress to other restaurants and hotels, including the upmarket Mount Nelson in Cape Town.
"My career really took off at the age of 24 when I began networking and taking part in local and international competitions after working at local restaurants," Khumalo says.
Some of those contests took him to countries as far as distant Iceland.
Khumalo was in demand and some of the top companies queued to secure his services, among them, Vodaworld, Mercedes-Benz and international airline, Virgin Atlantic. He later became a clubhouse manager and executive chef at the Oliver Tambo International Airport's First Class Lounge.
The chef's marketing skills came to the fore when he became the face of a range of spices called Chef Khumalo's Africa in a Bottle.
His image was soon to be found on supermarket shelves in 11 countries across Europe and in four US states.
Khumalo opened his own catering company in 2003 - Asidle. The company employs 15 full-time staff and casuals during busy times.
Khumalo featured among the top placings in Entrepreneur of the Year programmes, winning healthy financial grants for the development of his company.
He has worked with the world's top international chefs, among them, Ainsley Harriott, Alan Coxon and Aldo Zilli. Recently, he was chosen ambassador for the National Tourism Careers Expo (NTCE) taking place from tomorrow to Sunday at the Moses Mabhida Stadium in Durban.
"One of my biggest goals is to motivate young people to have hope and be inspired towards building a career in this industry," he says.
Artist in the kitchen
CHEF Citrum Khumalo has the five-star touch required for his job as a culinary trainer.
Khumalo, who runs Culinary Passions School of Hospitality, a training facility in Midrand that is a highly sought-after institution for upcoming chefs, started off his career shelling peas and peeling potatoes.
Today Khumalo, who went from relative obscurity to become an internationally renowned chef, thanks to his extensive knowledge of international cuisine, has earned his stripes in his chosen profession.
Khumalo believes school-leavers who are considering career options would do well to investigate the myriad possibilities the tourism sector offers.
"After last year's World Cup the sector is growing and opportunities are limitless." Khumalo says. "You can work in a hotel, restaurant or travel agency.
"You can be a tour guide and get to know your country or run your own business such as a guest house. You might even get a chance to work overseas." .
The chef, who hails from rural KwaZulu-Natal, says he always wanted to be a culinary artist.
"I grew up enjoying the creative outlet cooking gave me, finding inspiration in food magazines.
"Moreover, I'd always wanted to travel the world and believed a career in food would lead me on that path," he says.
But surprisingly he opted to study metal engineering on leaving school and after a few less than satisfying years as a welder decided to follow his passion for food.
"Financial constraints meant I had to start at the bottom," he recalls. "My first restaurant job was as a cleaner in a Bedfordview eatery.
"I later progressed to waiter, then barman and finally found myself in the place I was meant to be - the kitchen."
He later obtained a diploma in catering and gourmet cooking through Intec College.
The course, along with the practical experience, helped him progress to other restaurants and hotels, including the upmarket Mount Nelson in Cape Town.
"My career really took off at the age of 24 when I began networking and taking part in local and international competitions after working at local restaurants," Khumalo says.
Some of those contests took him to countries as far as distant Iceland.
Khumalo was in demand and some of the top companies queued to secure his services, among them, Vodaworld, Mercedes-Benz and international airline, Virgin Atlantic. He later became a clubhouse manager and executive chef at the Oliver Tambo International Airport's First Class Lounge.
The chef's marketing skills came to the fore when he became the face of a range of spices called Chef Khumalo's Africa in a Bottle.
His image was soon to be found on supermarket shelves in 11 countries across Europe and in four US states.
Khumalo opened his own catering company in 2003 - Asidle. The company employs 15 full-time staff and casuals during busy times.
Khumalo featured among the top placings in Entrepreneur of the Year programmes, winning healthy financial grants for the development of his company.
He has worked with the world's top international chefs, among them, Ainsley Harriott, Alan Coxon and Aldo Zilli. Recently, he was chosen ambassador for the National Tourism Careers Expo (NTCE) taking place from tomorrow to Sunday at the Moses Mabhida Stadium in Durban.
"One of my biggest goals is to motivate young people to have hope and be inspired towards building a career in this industry," he says.
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